Adaptive Seeds


Showing 1–32 of 90 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.

  • Adaptive Summer Lettuce Mix

    Adaptive Seeds Summer Lettuce Mix (Organic)

    Lactuca sativa. 28 days baby.

    Features varieties that have performed well in our hot weather lettuce trials. Includes crisphead, romaine, oak leaf, and butterhead varieties, making this mix work well for head lettuce or cut-and-come- again salad mix production. We recommend this mix for summer sowings in the Pacific Northwest.

  • 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.

  • Amaranth, Miriah Leaf (Organic)

    Amaranth, Miriah Leaf (Organic)

    Amaranthus tricolor. Leaf/Greens. 25-50 days.

    A beautiful red-veined green leaf amaranth for salad and cooking. Leaf backs are all red, adding unique color to salad. A heat tolerant spinach substitute that is popular in Asia and Latin America. Also good cooked or pickled. A few years ago we tasted a kimchi made from amaranth leaf and it was very good! This type of amaranth is sometimes called Callaloo in the Caribbean where it is used to make a popular dish of the same name. We brought this variety back from the abyss in 2006 after it was lost commercially in 1999. Not a grain variety as it has black seeds.

  • Oeschberg Amaranth

    Amaranth, Oeschberg (Organic)

    Amaranthus cruentus. Flower. 70 days.

    Oeschberg is an amazing deep purple-red amaranth that is darker than Love Lies Bleeding, but with an upright growth habit. Seed heads are very highly branched and hold their color longer than other varieties, making it great for flower arrangements. Plants are a bit short for an upright amaranth at 4′ tall, which is great in the garden as they won’t shade out everything else. Leaves and seeds are edible. Leaves are good for a heat resistant salad green when young, red color develops early. May self-seed. Flowering amaranths can be succession-sown until the end of July for late-season flower production.

  • 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.

  • 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.

  • Beet, Shiraz

    Beet, Shiraz (Organic)

    Beta vulgaris. Round Red. 60 days.

    Round red roots with red leaf stems and green leaves. Vigorous and uniform with smooth skin and tall tops, Shiraz is a good choice for market growers and home gardeners alike. Not quite as sweet as Lutz Green Leaf, but still quite tasty. Young leaves make a great addition to salad mix. Bred through a farmer and breeder collaboration with the Organic Seed Alliance, it was selected in organic growing conditions primarily for resistance to rhizoctonia dry rot (the most common cause of Ugly Beet Syndrome). For the full story check out:

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

  • 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.

  • 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.

  • 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.

  • 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.

  • Greek Cress

    Cress, Greek (Organic)

    Lepidium sativum. 20 days.

    Garden cress is also known as pepper grass. A delightfully pungent addition to salads, Greek Cress is a type of garden cress that is easy to grow and thrives in cool weather. Best when young, its delicate, frilly leaves contribute a hot mustardy flavor and it’s a great green to use for cut-and-come-again salads. May also be used as a garnish, on sandwiches, or in stir-fry. Best when sown in spring and fall. Sow in successions for best results. Attractive to flea beetles in summer—may be good as a catch crop. A Seed Ambassadors Project variety found at a seed swap in Stroud, England.

    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.

  • Delicious Diversity Mesclun Mix

    Delicious Diversity Mesclun Mix


    One of the easiest ways to celebrate diversity is to put it in your salad mix. This is our chosen salad mix for most of the year – except the hottest months. Mixed for deliciousness and beauty, with colors ranging from dark red to vivid green. Also very hardy for winter harvest, although best covered in extreme weather. Due to different seed sizes and maturity dates, this mix is recommended for the home garden. Includes: Mizspoona; Kale; Chard; Arugula; Pak Choi; Endive; Escarole; Mustard; many types of Lettuce; AND more!

  • 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.

  • Escarole, Ascolana (Organic)

    Escarole, Ascolana (Organic)

    Cichorium endivia. 60-70 fays.

    Super hardy escarole for winter production. Dark green heads with curly edged semi-wide leaves that have a similar shape to Schiana but not as wide as Diva. Ascolana has the ability to obtain a very large size and keeps very well once harvested. When fully sized up the heart self-blanches nicely. From a late July sowing it can be harvested from December through February.

  • Escarole, Cardoncella Barese (Organic)

    Escarole, Cardoncella Barese (Organic)

    Cichorium endivia. 55-65 days.

    Sweet dandelion greens! A distinct variety from other escaroles, as leaves are long and serrated like a giant dandelion green. Tall leaves can reach 18″ long. We sold them by the bunch as ‘sweet dandelion greens’ with rave reviews from our CSA members. Most Italian dandelion greens are of the chicory species but these are from the related endive species. Its endive nature lends Cardoncella Barese a delightfully sweet flavor missing in most chicory (though there is still a mild bitter flavor present). Surprisingly winter hardy. Great all year-round. Slow to bolt, however it will benefit from succession sowing as it is an annual. Italian regional specialty originally from Bari in Apulia, Italy. Translated, the name means ‘little cardoon.’ Much better than cardoon in our opinion, but nothing against cardoon!

  • Escarole, Cornet de Bordeaux

    Escarole, Cornet de Bordeaux (Organic)

    Cichorium endivia. 70 days.

    Light green, bittersweet, crunchy heading endive. Almost like sugarloaf chicory but with wavier leaves, smaller size and an escarole texture. Very succulent and delicious. Also good for salad mix when small. One of Andrew’s favorite foods, especially in the early winter. Surprisingly hardy but it won’t tolerate much below 20ºF. Originally sourced in Italy.

  • Escarole, Schiana (Organic)

    Escarole, Schiana (Organic)

    Cichorium endivia. 60-70 days.

    A delicious hardy escarole from Italy that has a unique leaf shape compared to others. Leaves are more strap shaped and not as wide as varieties like Diva. This narrower leaf makes Schiana an excellent choice for salad mix and braising greens. Flavor is sweet with a slight walnut-like hint of astringency common to escaroles. We have said many times that escarole is definitely one of our favorite fall and winter foods and Schiana is fantastic! Also known as Paparegna, this variety is originally from the province of Naples, recognized as being grown in the Agro Nocerino Sarnese, the same protected geographical region of production as the San Marzano tomato. It is also an essential ingredient in pizza escarole. What more could you ask for?

  • Escarole, Verde Fiorentina (Organic)

    Escarole, Verde Fiorentina (Organic)

    Cichorium endivia. 60-70 days.

    Reliable summer and winter escarole from Florence, Italy, with a unique strappy leaf shape that fills out into a classic escarole head. Crunchy and sweet, we found it able to stand extremes of temperature fluctuation better than other escaroles. Leaf shape make this variety a good choice for salad mixes, as they are not as broad as most other escaroles. When left to attain jumbo size, the heads self-blanch their hearts for a more mild flavor and are sturdy enough for cooking. One of the best producers for our winter vegetable CSA.

  • EP1 Evening Primrose

    Evening Primrose, EP-10 (Organic)

    Oenothera biennis. Biennial.

    Produces 2″ yellow, sweetly fragrant flowers on 3-5′ tall central stalk from June to September in second year. Leaves and roots are edible, with a peppery taste. Flowers are edible and sweet, may be added to salads or used as a garnish, and are attractive to pollinators. Roots, bark, and seedpods are medicinal. This strain is purported to have a higher than average content of medicinal Gamma-linolenic acid (GLA), which can be extracted from its seeds. We have noticed that it holds ripe seed pods tighter than other varieties making seed collection easier. Native to central and eastern North America. Hardy to Zone 4. Grows well in poor soil. Self-seeds/naturalizes easily and may become a permanent part of the garden if you let it go to seed.

  • Kale Coalition

    Kale Coalition (Organic)

    Brassica oleracea.

    A diverse genepool mix of 17 oleracea kales and their crosses. Nick Routledge trialed the 17 kales collected on our 2007 Seed Ambassadors trip and this is what happened the next spring. This grex contains a lot of very interesting diversity of kales not available in the US, not just curly green kales. The resulting mix contains the most incredibly vigorous kales we have ever seen. If you like a mix of diverse kales in your life, Kale Coalition is it.

    A combination of Hoj Amager Grunkohl (DK), Madeley (UK), Westphalian (UK), Westland Winter (UK), Westländer Winter (DE), Asparagus Kale (IR, UK), 1,000 Headed kale (DE), Roter Krauskohl (DE), Altmarker Braun (DE), Baltic Red (SE), Blonde Butter of Jalhay (BE), Butterkohl (DE), Nicki’s Cut’N’Come Again (IE), Shetland (UK), Hellerbutter Kohl (CH), Cavolo Nero di Toscana (IT), and Ostfriesische Palm (CH).

    Seed produced by Taproot Growers in Springfield, Oregon.

    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.

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