Adaptive Seeds

Winter Varieties

Showing 1–32 of 114 results

  • Adaptive Lettuce Mix

    Adaptive Seeds Lettuce Mix (Organic)

    Lactuca sativa. 28 days baby.

    This lettuce mix contains many of our best lettuce varieties that are ideal for salad cutting, with a focus on varieties that we think are tasty and colorful. Mixing loose leaf, romaine, and oak leaf types means this mix can easily be used for cut-and-come-again salads. We recommend this mix for fall and spring sowings.

  • alexanders greens

    Alexanders (Organic)

    Smyrnium olusatrum. Perennial/Biennial.

    This ancient plant goes by many names and has a long history possibly going back to Alexander The Great. Large yellow-flowered umbel blooms are highly desirable to beneficial insects. Aromatic black seeds give Alexanders one of its synonyms – Black Lovage. Leaves are comparable to a mild-flavored parsley, and are tasty in salad or used as an herb. Short lived perennial or biennial that will self-sow and grow in sun or shade. Plants are not true perennials, they tend to die after flowering (which may take a few years). With its noninvasive habit, it is perfect for the low maintenance or semi-wild garden. Native to the Mediterranean, the Romans introduced it throughout Europe, where it can still be found growing wild near medieval monastery gardens. The Romans ate the leaves, stems, roots, and flower buds as vegetables. Seeds require a period of moist, cold conditions for germination. Sow in fall or early spring. Very winter hardy, plants sometimes go dormant in the summer. We thank Alan Kapuler of Peace Seeds for introducing this cool plant to the Oregon gardening scene. Aka, Alexander’s Greens, Alisanders, Black Lovage, Horse Parsley, Macedonian Parsley, and Maceron.

  • Tuscan Arugula

    Arugula, Tuscan (Organic)

    5 out of 5
    Eruca sativa.

    Big thick leaves with excellent flavor and very cold hardy. For those who like their arugula to have a little kick, Tuscan has a spicier flavor than common varieties such as Astro. Some plants have strap-like leaves, others are lobed. Seed Ambassador Kayla Preece collected this variety from Agricultori Custodi, a seed preservation group in Tuscany, Italy.

    As required by the Oregon Department of Agriculture and the Washington Crucifer Quarantine, all Brassica family seed lots have been tested and found negative for blackleg (Phoma lingam) by an approved, certified lab.

  • Chioggia Beet

    Beet, Chioggia (Organic)

    Beta vulgaris. Round Pink/White Rings. 65 days.

    In our days as market growers, Chioggia beets were by far our customers’ favorite, and we loved them too. Dark pink on the outside, the inside features concentric rings of pink and white. The candy cane like appearance is as pretty as it is fun. But Chioggia charms the palate, too – much sweeter than red beets, with less of the “earthy” flavor that turns some people off from this nutritious root vegetable. Winter Chioggia beets are just about as sweet as candy. Plus, they don’t bleed as much as red beets when cooked, although the striping does fade away. Very good simply roasted with a little olive oil and salt. Green leaves. Heirloom originally from Chioggia, Italy, that has been in the US since the 1860s.

    Seed produced by Alan Adesse in Junction City, Oregon.

  • Beet, Lutz Green Leaf

    Beet, Lutz Green Leaf

    Beta vulgaris. Round Red. 70-90 days.

    An old standby winter storage beet with deep-red roots and pale green leaves. The most common Lutz strain available now has red leaves and stems – we are offering the original green-stemmed variety whose leaves have much better flavor. The variety has suffered from lack of stewardship, but our friend Avram Drucker of Garlicana in southern Oregon has been working hard to change this, and we offer his strain which has been reselected for size and firmness. Avram says, “If I had to pick only one [beet] variety for homesteading, there’s just no question that this is it.” Lutz Green Leaf is claimed by most, to be “not a pretty beet,” but we disagree, finding it to be quite pretty and amazingly sweet as well. Light green leaves are especially tasty for beet greens, and are good when young in salads or cooked up like chard when more mature. Word is roots stay tender even when very large (up to 12 lbs!) – I can’t imagine any beet being pretty at that size. Lutz Green Leaf has won us over.

    Seed produced by Garlicana in Douglas County, Oregon.

  • Darkmar Brussels Sprouts

    Brussels Sprouts, Darkmar 21 (Organic)

    Brassica oleracea. Green. 180-260 days.

    One of the most reliable, easy-to-grow open pollinated Brussels sprout varieties out there. Firm, sweet, dark green sprouts form on plants that grow to 3 ½ ft. We trialed every open pollinated Brussels sprout we could find; Darkmar 21 was the obvious choice for mid-season because of its consistent large sprout production and vigor in the field. A classic Brussels sprout variety that is popular in the UK but not widely available in the US. Sow in April or May for sprouts in November through February. For optimal sprout production, pinch the growth tip off in late August. Originally selected in Bedfordshire, England. Aka, Bedford Darkmar 21.

    As required by the Oregon Department of Agriculture and the Washington Crucifer Quarantine, all Brassica family seed lots have been tested and found negative for blackleg (Phoma lingam) by an approved, certified lab.

  • Early Half Tall Brussels Sprouts

    Brussels Sprouts, Early Half Tall (Organic)

    Brassica oleracea. Green. 100-200 days.

    Forgot to sow your Brussels sprouts in spring? All is not lost! With Early Half Tall, you can sow in June and still get a crop of sprouts by autumn. For a good early rotation of this winter garden delight, sow in March or April – sprouts are harvestable as early as August. Nice, dense sprout formation on dwarf plants that grow to 2 ½ ft. Lower stature helps keep plants upright in windy conditions or in waterlogged soil. Early Half Tall is one of the few open pollinated varieties that has been well maintained since the introduction of hybrids.

    As required by the Oregon Department of Agriculture and the Washington Crucifer Quarantine, all Brassica family seed lots have been tested and found negative for blackleg (Phoma lingam) by an approved, certified lab.

  • Red Bull Brussels Sprouts

    Brussels Sprouts, Red Bull (Organic)

    Brassica oleracea. Red. 210-260 days.

    Vigorous 3’ plants form 1-2” sprouts in fall and winter when transplanted into the field May to early June. Sweet, nutty flavor especially after frost when the plants turn a deeper red. Sprouts stay red when cooked. In our opinion, one of the few good open pollinated red Brussels sprouts. Very hardy and far superior to Rubine, though there is some variability in plant color, sprout size and formation. Late to mature. When planted in May sprouts are ready for harvest December – February. Originally sourced from Tozer’s seed company in England, we thank Jeff and Carri at Pitchfork & Crow for their continued stewardship of this variety.

    Seed produced by Pitchfork & Crow in Lebanon, Oregon.

    As required by the Oregon Department of Agriculture and the Washington Crucifer Quarantine, all Brassica family seed lots have been tested and found negative for blackleg (Phoma lingam) by an approved, certified lab.

  • Burdock, Okinawa Long

    Burdock, Okinawa Long (Organic)

    Arctium lappa.

    A variety originating in Okinawa, an island of southern Japan. The people of Okinawa are known for their long lives and health, which burdock may play a part. Often cooked in soups or pickled, it is known for its healing properties and high vitamin content. Beautiful flowers. The burdock root’s ability to penetrate heavy clay subsoil can help improve drainage, but be careful – once burdock is in your garden it is difficult to get it all out. Given to The Seed Ambassadors Project in 2006 by the proprietors of Urtegartneriet, a small Danish biodynamic seed company.

  • Cabbage, January King (Organic)

    Cabbage, January King (Organic)

    Brassica oleracea. 160-210 days.

    January King certainly reigns supreme amongst open pollinated winter cabbages. Beautiful purple-ish plants form light green winter savoy type heads with purple outer leaves. When growing for our winter CSA, we relied on this variety for its firm, semi-flat, well-filled, 3-5 lb heads from January into March. We sourced several strains with a lot of variability between sources but found a clear winner in the West Coast Seeds selection which overwintered under row cover and a good covering of snow, and survived our 5ºF lows in December 2013. We also preferred its vigor, uniformity, shape and color over other strains. Plant out in early July for fantastic cabbage all winter long (through zone 7); William Woys Weaver, located in Pennsylvania, says he sows in January for early summer harvest.

    As required by the Oregon Department of Agriculture and the Washington Crucifer Quarantine, all Brassica family seed lots have been tested and found negative for blackleg (Phoma lingam) by an approved, certified lab.

  • Erferter Calendula

    Calendula, Erfurter (Organic)

    Calendula officinalis. 65-70 days.

    Fully double bright orange flowers on 18-24” plants. Erfurter is a preferred calendula variety for commercial production in the US, with large flowers and a somewhat higher resin content than Resina. Blooms profusely, but not as prolific as Resina. Petals can also be used to make a dye, or fed to chickens to keep egg yolks extra vibrant. (No joke! In Italy there is calendula produced for this specific purpose!) We like to pick the petals off the flowering heads once they just start to dry and turn inward. Then they are easily picked and easily dried. Variety originates in Germany, where its full name is Erfurter Orangefarbigen. Aka, Orange Zinger.

  • Resina Calendula

    Calendula, Resina (Organic)

    Calendula officinalis. 60-65 days.

    A very fine strain of calendula for medicinal use and as a self-sowing, short-lived perennial flower. Highly productive plants produce medium-sized flowers with two rows of resin-rich petals. Plants may have either soft orange or bright yellow flowers with small centers. Fairly hardy in our climate, they often overwinter to produce very early blooms in the spring and sometimes an occasional bloom in the dead of winter if given a good sheltered location. We love to sprinkle our salads with their aromatic, edible petals. The rich soothing properties soften the skin simply from picking the flowers. Often called Pot Marigold in England.

  • Argenté de Genéve Inerme Cardoon

    Cardoon, Argenté de Genéve Inerme (Organic)

    Cynara cardunculus. Perennial.

    Closely related to the artichoke, this stem vegetable is sown in spring, blanched with cardboard in fall, and then used raw in salads or steamed. Large, silver, slightly spiny leaves produce purple thistle-like flowers that reach 6′ tall. Pollinators love it. Heirloom originally from the Grosjean family in Chêne-Bougeries, Switzerland. We received it from Pro Specie Rara, the Swiss seed saving organization.

  • Carrot, Red Core Chantenay

    Carrot, Red Core Chantenay (Organic)

    Daucus carota. 70 days.

    The ultimate carrot for winter cultivation and storage. Wide shoulders, dense fresh, and solid carrot flavor make it a preferred variety for processing and great for bulk and/or wholesale as the poundage adds up quickly. Grows well in heavy soil, strong tops and wedge shape make for easy harvest. This variety still wins taste tests over all the fancy hybrids out there, but don’t expect the sugary watery-ness of Nantes type carrots (which do have their place, don’t get me wrong); instead the complex carrot flavor and crisp texture will have you wax poetic: “Once upon a toothsome day, I ate a Red Core Chantenay.” Crunch!

    Seed produced by Deep Harvest Farm on Whidbey Island, Washington.


  • Cauliflower, Purple Cape

    Cauliflower, Purple Cape (Organic)

    5 out of 5
    Brassica oleracea. 200 days.

    This overwintering purple cauliflower is another great crop for the hunger gap of late spring. When sown in July, it produces deep purple heads the following February-March. Produces much larger heads and more food than overwintering purple sprouting broccoli, and we are so happy to be able to offer it! Delicious and beautiful. Hardy to zone 7, this extreme selection (5% survivors) made it through lows of 2ºF in December 2013 and had further selection in the 2016 growing season. A staple of the Pitchfork & Crow winter CSA, Purple Cape seed has become hard to find in recent years.

    Seed produced by Pitchfork & Crow in Lebanon, Oregon.

    As required by the Oregon Department of Agriculture & the Washington Crucifer Quarantine, all Brassica family seed lots have been tested & found negative for blackleg (Phoma lingam) by an approved, certified lab.

  • Tellus Celeriac

    Celeriac, Tellus (Organic)

    Apium graveolens. 110 days.

    A great old-fashioned celeriac from England. These big vigorous roots are a little darker inside and out, and the leaf stalks have a reddish color. A really delicious heritage variety. Winter hardy down to about 25°F. Most modern celeriac has been bred to have a bright white interior, which is better for looks. Unfortunately, the volatile compounds that give off such a delightful flavor also stain brown when cut. Tellus has a true celeriac flavor because it has not had the flavor bred out of it. We sourced it originally from the Heritage Seed Library in England.

  • Chard, Joy Larkcom's Midnight

    Chard, Joy’s Midnight (Organic)

    Beta vulgaris. 30 days baby, 60 full.

    Most plants have leaves that are incredibly deep dark burgundy, we have been selecting for dark leaves with almost luminescent yellow-orange midribs. Classic chard flavor, good tolerance to cold and wet conditions. In its 5th generation, there is some wonderful variability that could be selected through. Dark color and flavor intensify as plants mature; baby leaves are milder to both the eye and the tongue. Initially selected by Joy Larkcom from Bull’s Blood beet for having larger chard-type leaves (possibly crossed with a perpetual spinach type). Given to us in Ireland by Joy Larkcom on our 2007 Seed Ambassadors trip. Aka, Joy Larkcom’s Midnight

  • Chard, Rainbow

    Chard, Rainbow (Organic)

    5 out of 5
    Beta vulgaris. 30 days baby, 60 full.

    This selection of Rainbow chard is a show stopper in the garden, at farmer’s market, and on the table. Vibrant colors range from dark reds, through the spectrum to hot pink, orange, yellow, and white. Leaves can be incorporated raw into salads when young or cooked when older. Cold tolerance makes chard a great winter garden candidate, and it is more productive and tastier than kale in the summer, which are the reasons it can always be found in our small kitchen garden. Deborah Madison’s cookbook, Vegetable Literacy, has a few recipes that made us fall in love with chard stems as their own independent vegetable.

    Seed produced by Wolf Gulch Farm in Southern Oregon.

  • Grumolo Rosso Chicory

    Chicory, Grumolo Rosso (Organic)

    Cichorium intybus. 60 days.

    Red Grumolo type chicory, cold hardy and beautiful. Forms a beautiful rosette in winter through spring that is so pretty it could be used as a boutonniere. Also great harvested young for salad mix and as cut-and-come-again loose leaves. Shari Sirkin of Dancing Root Farm in Troutdale, Oregon, tells us it has relentless regrowth when harvested for loose leaf production. She loves it! Slightly bitter tasting, but the bitterness of the species is greatly reduced by frosts, soaking in cold water, a quick blanching or with light cooking. Great cooked in risotto. It is one of our most cold hardy winter greens.

  • Rosso di Verona Arca Chicory

    Chicory, Rossa di Verona Arca (Organic)

    Cichorium intybus. 75 days.

    Radicchio type. An outstanding selection of a solid heading radicchio with a 6-8” tall, elongated shape. Deep red/purple leaves with broad white mid-ribs are nice and crunchy with the tangy bitterness that radicchio is known for. We loved this variety for our winter CSA, as the tight wrapping on the heads meant that even when outer leaves were damaged from cold, there was still a marketable head just a few leaves down. Also great harvested young as a loose head or for salad mix as cut-and-come-again loose leaves.

    Seed produced by Pitchfork & Crow in Lebanon, Oregon.

  • Borca Sugar Loaf Chicory

    Chicory, Sugarloaf Borca (Organic)

    Cichorium intybus. 80 days.

    Tall, green romaine-like “loafs” are sweet and crunchy. Usually hardy here in the Pacific Northwest all winter long, although temperatures below 20ºF may damage heads. It turned out to be a staple for our winter CSA at Open Oak Farm. The Borca selection has had much better consistency and hardiness for us in our trials than other strains of sugarloaf on the market. Every year we look forward to winter sugarloaf salads. We also love to cook it in soups, risotto, polenta or wheat berry salad. Sugarloaf is not an endive but a true chicory and is also known as Pan di Zucchero in Italy, and Zukerhut in Germany.

    Seed produced by Pitchfork & Crow in Lebanon, Oregon.

  • Trieste Sweet Chicory

    Chicory, Trieste Sweet (Organic)

    Cichorium intybus. 35 days leaf; 60 head.

    Trieste Sweet is a cut-and-come-again type chicory that is usually broadcast sown, harvested at baby leaf size, and used in salad mixes. Variety is known for regrowth after harvest. At this young stage the leaves are smooth with round tips, thin stems with almost no ribbing, and have a mild sweet flavor, great for raw eating. If left to grow to medium size, the plants resemble floppy boutonnieres, and when larger they develop into something like a loose sugarloaf type head. Flavor remains mild no matter what size but is sweetest when young. We were most impressed with Trieste Sweet during the winter of 2013, when plants bounced back after lows of 5ºF without protection. Nearly two years later we still have plants from this trial sprouting back from the root, indicating Trieste Sweet might have perennial tendencies if ground is left untilled. A definite win if you love salad chicory as much as we do!

  • Chicory, Variegata di Castelfranco (Organic)

    Chicory, Variegata di Castelfranco (Organic)

    Cichorium intybus. 70 days.

    Chicories are currently making a big comeback with Variegata di Castelfranco and Sugarloaf Borca leading the charge. Why? Because they’re delicious! Big heading chicory with lots of bright colors, mostly green with red speckles. If planted in July or early August it will head up for winter. If planted late it can still be harvested as a loose head. If dug and forced it creates a beautiful white and pink head similar to radicchio. A winter CSA staple for Open Oak Farm because it is hardier than most other Cichorium varieties. Another great variety for risotto.

  • Cilantro, Standby (Organic)

    Cilantro, Standby (Organic)

    Coriandrum sativum.

    A must-have in the herb garden! Its bright flavor freshens up any meal and is essential in many cuisines worldwide – especially Latin American, Middle Eastern, Southeast and South Asian. Very hardy and slow bolting. Excellent for sowing in the late fall for winter leaf harvest or early yield of seeds the following year. Seeds have an excellent strong, lime-like flavor. Bred by Tim Peters of Peters Seed and Research, in Riddle, Oregon.

  • Crimson Clover

    Clover, Crimson (Organic)

    Trifolium incarnatum.

    An excellent winter or spring cover crop known primarily for its nitrogen fixing properties and high biomass production. Large, strikingly beautiful crimson flowers appear in the late spring and are great food for bees and other pollinators. In regions where the winter stays above 0°F, Crimson Clover is sown in the late summer and overwintered as a biennial. Can grow up to 3′ tall. Cover crops are a key way to build organic matter in your soil and protect from erosion. Perfect for summer under-sowing in crops like corn or squash that tend to stay in the field too late to get a traditional winter cover crop going. Hardy to zone 6.

    Seed produced by Praying Mantis Farm in Canby, Oregon.

    Photos by Carri Heisler of Pitchfork & Crow.

  • Gelber Nussler Corn Salad

    Corn Salad, Gelber Nüssler (Organic)

    Valerianella sp. 55 days.

    Nüssler is the common name for corn salad in German-speaking Switzerland, where we picked up this tasty and nutritious gem on our Seed Ambassadors travels many years ago. Light-green (almost golden) leaves have very mild flavor and form a small rosette which is harvested whole or occasionally as cut-and-come-again salad greens all winter long. A cool season vegetable that is best sown in spring or fall. Makes a great winter rotation after the summer garden has been retired. Soil temps above 70ºF will cause seed to go dormant. If left unharvested, it naturalizes easily. Best sown where you will always welcome volunteer salad greens. Corn salad has been foraged by Europeans for centuries, & only became more commercially available in the 1980s. We were gifted this variety by ProSpecieRara, the Swiss seed saving organization, and have reason to believe that it is Valerianella eriocarpa, sometimes referred to as Italian Corn Salad. Aka, Mache, Lamb’s Lettuce.

  • Granon Corn Salad Mache

    Corn Salad, Granon (Organic)

    Valerianella locusta. 35 days.

    Granon is a solid variety of corn salad that grows well year round in cool climates, but is best known as a winter salad green for both outdoor and indoor production. Plants produce a small rosette (think baby greens size) that may be harvested whole or by cutting individual leaves for cut-and-come-again style harvest. Leaves are broad and thick all the way to the base of the plant. Good uniformity and dark green color. Granon is an excellent choice for the market grower, especially for restaurant sales. Interestingly, according to Wikipedia, “the Brothers Grimm’s tale Rapunzel may have taken its name from this plant, as the eponymous character is named for the ‘salad’ which her father has come into the sorceress’ garden to steal. ‘Rapunzel’ is one of the German terms for cornsalad.” Aka, Mache, Lamb’s Lettuce.

  • Cress, Dutch Broadleaf
    Out of Stock

    Cress, Dutch Broadleaf

    Lepidium sativum. 30 days.

    Very large, broad leaves for a garden cress, with nice wavy edges. Fairly slow to bolt and good peppery flavor with not too much spice. Makes a substantial addition to a salad mix. Broadleaf cress is great on BLTs or other sandwiches. An old variety from the Netherlands, we sourced it originally from Shepherds Garden Seeds in 1999. Commercially unavailable for a decade, we are happy to have reintroduced it in 2009.

    As required by the Oregon Department of Agriculture and the Washington Crucifer Quarantine, all Brassica family seed lots have been tested & found negative for blackleg (Phoma lingam) by an approved, certified lab.

  • Endive, Bellesque (Organic)

    Endive, Bellesque (Organic)

    Cichorium endivia. 55-65 days.

    This is a great dual-purpose frisée type – baby leaf greens when young and full heads when older. Long, frilly green leaves have a crunchy white midrib for great texture. Flavor provides mild sweetness and mild bitterness at the same time which makes it a joy to eat for those of us that love endive. Bellesque was bred by none other than John Navazio, selected for cold tolerance (fall/spring production) in the area around Bellingham, Washington, for which the variety is named.

  • Endive, Capellina

    Endive, Capellina (Organic)

    Cichorium endivia. 55-65 days.

    The unique, fine, pointy leaves of Capellina set it apart from other frisée endives. Large mounds of frilly pointy craziness. Much hardier than other frisée types. Good flavor raw for salad mixes. Best as a spring, fall or winter harvest as it can get tip burn in the summer heat. All endives benefit from row cover protection in very cold weather. A little slower growing, which probably helps it with cold tolerance, as it produces less frost-tender growth. Sometimes referred to as Riccia Fine d’Inverno (Capellina), meaning it is a re-selection of an older winter endive.

  • Endive, Frisée de Meaux

    Endive, Frisée de Meaux (Organic)

    Cichorium endivia. 60-70 days.

    Large-headed, triple cut frisée. Good for summer and autumn crops, this is the best frisée we offer for summer production. Big, self-blanching hearts are more frost tolerant than lettuce. A French endive from Dominique Guillet of Kokopelli Seed in France. He is famous for saving French heritage vegetable seed and fighting restrictive EU seed laws.

  • Endive, Pancalieri a Costa Bianca (Organic)

    Endive, Pancalieri a Costa Bianca (Organic)

    Cichorium endivia.  60-70 days.

    A vigorous Italian endive with large heads. The leaves are long with frilly edges and great flavor. Thick, crunchy, and juicy leaf stems is what this variety is about. We find it to perform great in the heat but it’s not as sweet. Cold hardy. Heads can partially self blanch and tying them up makes for very white endive. In the fall and winter we enjoy it raw, as one of our favorite additions to salad.