Showing 85–109 of 109 results
Brassica rapa. 60-70 days. A tall napa cabbage with super early heads that are very juicy. The 2-5 lb heads are perfect for kimchi and stir fry. Best covered with row cover to prevent all the other animals in the world from eating them because everybody likes to eat napa cabbage, especially the bugs. Best…
Atriplex hortensis. 40-50 days. We first learned about orach during our time at Horton Road Organics where its shocking red leaves were a key ingredient in their famous salad mix. Red Flash is a European selection that is a great salad mix variety with delightful magenta red leaves. The undersides of the lovely, heart-shaped leaves…
Brassica rapa. 35-40 days. Sweet and crunchy green-stemmed baby pak choi. Impressively vigorous in cool weather and it really shines in the greenhouse in early spring and fall. Produces a lot of food fast per square foot. Leaves are erect and a glossy light-green color. The leaf petioles are crunchy yet pliable and resist cracking….
Plantago coronopus. Perennial. Tender crispness with a wonderful nutty flavor and succulent texture. A traditional European green, it survives the harshest winter weather here in Oregon. Plants are perennial and re-grow after cutting. A cultivated species related to the common edible garden weed. Narrow, strappy leaves have some antler-like forking, referenced in one of its…
Portulaca oleracea sativa. 50 days. Similar to Munich purslane, but with darker green leaves and thinner stems. French Green Leaf slightly resembles wild purslane but is distinctly different as it grows very upright for easy cutting, and leaves and stems are more succulent with a milder flavor. This variety makes a nice crunchy addition to…
Portulaca oleracea sativa. 50 days. Munich Purslane is a summer salad green with great texture and heat tolerance. Not the weedy relative, this grows tall and sets seed late. It also has much better flavor compared to wild purslane. High in Omega-3 fatty acids, it adds a citrusy tang to summer salads. Its character seems…
Chenopodium formosanum. 120-130 days. Easy to grow plants are similar to lambsquarters, with a unique pink coloration. Very heat tolerant. The magic happens when they grow over 6′ tall, producing beautiful long trailing flower heads. Flower heads resemble Love Lies Bleeding amaranth and similarly make great cut flowers. Late to mature seed but the plants…
Cichorium intybus. Loose heading and tall heading type. 100-120 days. La Rosa Del Veneto is a pink leafed chicory of the type that has been “having a moment” since at least 2018. We’re hoping that moment is here to stay and that pink chicory will establish itself as more than a niche crop for fancy…
Cichorium intybus. Loose heading rosette type. 65 days. An unstoppable winter green. Semi-open rosette shaped heads with some variation in red and green variegation, speckling and tones. Good planted any time summer through fall. More resistant than other radicchios to winter predation from rodents. Harvest as heads or as cut-and-come-again leaf. Very winter hardy with…
Cichorium intybus. Round heading type. 75 days. An outstanding selection of a solid heading radicchio with a 4-6” 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…
Sanguisorba minor. Perennial. Salad Burnet is a delightful salad green, sometimes added to mixed salads in Europe where it is native. The flavor is a nice accent in salad mix as it tastes like cucumbers. Cute, pinnately compound leaves always receive the question, “Oh, what is that?” We love it for its hardiness and tasty…
Scorzonera hispanica. This root vegetable has black skin and mild-flavored white flesh. Leaves provide reliable winter greens, and bright yellow flowers in second year are edible. That’s right: three vegetables in one! Not only is this a standby and delicious winter food, but it is a true perennial perfect for the permaculture garden. We found…
Chrysanthemum coronarium. A deeply serrated leaf Shungiku with long stems and mild favor. Usually cultivated similarly to broccoli raab and harvested into bunches. With its delicious mild floral flavor, shungiku is something between an herb and a vegetable; we like to add it to stir fry, beans, omelets, soups – just about anything. Smaller leaves…
Silene vulgaris. Perennial. Salad herb native to Europe. Great for year-round salads as it is very hardy. Also good cooked in risotto and omelets. Used throughout Italy for its slightly aromatic flavor much like arugula or chicory, but milder and with an herbal note. Some avoid the older leaves as they have a strong bite….
Rumex acetosa. Perennial. A variety of garden sorrel with nice long, strap-shaped leaves. Good color and flavor all winter. Tolerates dry spells. Extremely hardy and perfect for the permaculture or gourmet garden. We like it added as a small part in salad mixes and sauces, and it is used in sorrel soup, of course. Collected…
Spinacia oleracea. 45 days. Glossy, thick, heavily savoyed, succulent leaves can get large while still maintaining a good, sweet flavor. Very dark green leaves have an upright growth habit for ease of harvest either as baby leaf or when mature. A little slower growing than other spinach but the flavor makes up for it. Plants…
Spinacia oleracea. 50 days. The most reliable, proven spinach for winter production. Dark-green, slightly triangular, smooth leaves can get giant, the size of chard leaves. The sweet flavor is perfect for salad mix when baby size and for bunching when fully grown. Not particularly suited for summer production, Giant Winter has proven to be a…
Spinacia oleracea. 28 days baby, 48 full. An excellent deep green spinach for spring and fall production. Relatively heat tolerant, slow to bolt, with excellent flavor. Matador ranked as one of the best tasting in our spinach trials. Round leaves are good harvested small for salad mix, and for bunches once larger. While uncommon in…
Spinacia oleracea. 50 days. With good warm weather tolerance, this is the best spinach we have found for late spring / early summer sowings. While not as early as others, it resists bolting later than other varieties, providing a longer harvest window. Smooth, triangular, succulent dark green leaves have a pleasant, mild flavor that is…
Spinacia oleracea. 45 days. Giant winter type, perfect for spring, autumn and overwinter cultivation, but not summer. With a particularly aromatic flavor, its best suited use is raw, although it is also good cooked. We are always impressed with Verdil’s winter hardiness. The plants can stand in the freezing mud all winter and somehow not…
Urtica dioica. Perennial in zones 3-10. Stinging Nettle is an indispensable and delicious perennial plant native to many northern regions throughout Europe, North America, and Asia. Grows wild or cultivated in cool, shady, and damp areas in all but the coldest or hottest environments. Loved for its nutrient-rich leaves that are used fresh as cooked…
Heat-tolerant greens that will add a refreshing kick to summer salads. Mix includes amaranth, purslane, Buck’s Horn plantain, chard, as well as summer lettuces, endives, and more. Unlike the Delicious Diversity Mesclun Mix, there are no Brassicas in this one. Due to different seed sizes and maturity dates, this mix is recommended for the home…
Dianthus barbatus. 45 days. This Dianthus / Sweet William is an annual cut flower version of the cottage garden favorite. So many Sweet Williams are biennial and it is difficult to wait for the blooms. The 2′ tall plants of Hollandia Purple Crown Mix display many of the classic Dianthus colors – red, purple, white,…
Brassica carinata. A selection of Abyssinian mustard. Excellent flavor with some garlic overtones. One of Andrew’s favorite salad greens, especially in early winter, though Sarah likes it more for braising. Dark green, oval leaves with slightly irregular edges average 4-7” long. May size up enough for bunching, but does not get as big as other…
This dark green spoon- leafed Asian green is very similar to Tatsoi but with larger leaves and more savoyed texture. Yukina Savoy is one of the best mild mustards out there, as it works well as both a salad green when small, and sauté green when larger.
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