- Artichoke & Cardoon
- Bok Choy
- Brussels Sprouts
- Celery & Celeriac
- Chinese Cabbage
- Endive & Escarole
- Fall Favorites
- Fruit and Berries
- Grains & Cover Crops
- Greens, Oriental
- Ground Cherries
- Live Plants
- New Items 2019
- Salad Blends
- Snake Bean
- Swiss Chard
- Thai Varieties
- The Explorer Series
- William Woys Weaver
All are to be grown in reasonably moist, fertile soil. Cress, Corn Salad, and Arugula should be sown in place in late winter through mid-spring and harvested before hot weather, or in early fall for a late fall harvest. Mustard greens may be grown in the same way, but often give a harvest well into the summer heat. Collards may be started indoors and set out as transplants 2-4 weeks before last frost date in spring for a summer harvest. Or direct seed in the garden anytime until mid-summer for a fall harvest. A miscellany of crops is offered here. Each is unique; some are warm-growers, others revel in very cool weather. What they all have in common is their diversity of flavors and textures—too good to miss!
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(Eruca sativa) This delicious green has a spicy, peppery, mustard-like flavor, which is a rage in any salad and on sandwiches. We love this green sprinkled on pizza and sandwiches, too. This is one of our most popular greens and is a great staple in any garden! With an incredibly high germination rate, lovely crunch, and tolerance for cool weather, some call this the perfect cold-weather green. Plant densely first thing in the spring and trim regularly for tender greens early in the season. Succession plant every 2-3 weeks until the heat of summer arrives. Great for a second planting in late summer for a fall harvest. This garden treat is ready to harvest in as little as four weeks and can tolerate some frost. If wild birds and aphids tend to ravage your lettuce, try arugula instead. It is drought tolerant and incredibly easy to grow, but watch out—chickens love it, too!
Chirimen Hakusai - Chinese Cabbage
50 days. Here is an old Japanese variety that is superbly adapted to cool weather. An excellent loose leaf cabbage, the signature savoyed leaves are tender and sweet, perfect raw in salads, or try the leaves stir fried. They retain their nutrients and beautiful chartreuse color even when cooked. Chirimen Hakusai tops the list for cool season veggies with excellent cold hardiness and the ability to be harvested multiple times. Plants reach a foot in height at maturity.
(Taraxacum officinale) Perennial. This is a cultivated strain from a Dutch seedsman. Plants reach to 12 inches in height. Use the young leaves in salads, older leaves as boiled greens. Roots can be roasted and used in place of coffee, or lifted and forced during winter, like Belgian Endive. We’re proud to offer this European strain of a traditional old favorite!
Green Wave Mustard
50 days. (Brassica juncea) Curled and very frilly medium green leaves stay tender to a good size; upright plants reach 2 feet in height. Stands long in the field, tolerates more heat than most, bolts very late; also very cold-hardy. Flavor is sharp: nice and spicy! A high-yielding type that makes a good crop in home or market gardens, and makes choice micro-greens. All-America Award winner in 1957.
Dramatic purple veining deeply incised into large, lavish foliage. The tender leaves are pickled whole and wrapped around perfect balls of rice or chopped into stir fry. Distinctly different from the pungent mustard greens of the American South, this variety is noted for being exceptionally tender and mild, super in salads or eaten raw.
Miike Takana Mustard
Unusually mild for a mustard, this variety has a meaty, umami flavor that is quite tasty! The large chartreuse leaves have a prominent stalk that is juicy and sweet. The beautiful, highly savoyed leaves are traditionally pickled, stir fried or swirled into soup. Leaves reach about 12-14 inches tall and remain tender even when large. This variety is ideally planted in early spring or early fall, as the greens thrive in cooler weather.
Mizuna, Beni Houshi
Beni Houshi Mizuna is a new, vibrant twist on an ancient crop, and the bright purple stems set it apart from any other mizuna. The succulent stems are rich in anthocyanin, the same powerful purple antioxidant present in blueberries. This recently developed open-pollinated variety has been making a splash on the high-end culinary scene in Japan. The greens are excellent raw in salads; the purple stems and dark greens make a lovely contrast, and the delicate flavor is unparalleled. Mizuna is well adapted to both heat and cold extremes and is suitable for several harvests, in fact becoming more tasty and cool-adapted with each successive cutting.
A traditional variety from the mountainous Kyoto region of Japan. This variety boasts superb cold tolerance, especially during the germination stage, making Early Mizuna well adapted to an early spring sowing. This variety will remain tender, even after several harvests and will not readily go to seed. Harvest as micro, baby or mature greens, and cut-and-come-again up to five times for a super high quality green. It has long stems that are tender, juicy and dark, as well as nutritious greens.
Orach, Aurora Mixed
A delicious mix of radiant colors, all the more beautiful because the plants reach a nice size—very well suited to edible landscaping beds. Colors include red, gold, green, pink, carmine, and pure purple. Who says greens have to be green? This Frank Morton/Wild Garden Seed original is just plain fun and tasty!
Purslane - Golden
Annual. 35 days. The same upright habit and large, tender, succulent leaves as our green purslane, but this variety comes in a peppy, bright yellow green. So lovely in the garden or in your freshly picked salad! Purslane has the highest concentration of healthy omega-3 fats of any crop, and is rich in antioxidants, as well. Leaves are sometimes pickled for storage. (CAUTION: Purslane may be poisonous to some livestock types when consumed in excessive amounts.)
Purslane - Green
(Portulaca oleracea) Low, crawling plant produces tender stems and juicy leaves that are excellent added to salads. A popular green in Mexico that was favored by my Hispanic grandmother. Also used in herbal healing plans. (CAUTION: Purslane may be poisonous to some livestock types when consumed in excessive amounts.)
(Mesembryanthemum crystallinum) Annual or biennial, to 10 inches. Prolific production of small daisy-like white to pink flowers in summer. A bed of Iceplant is oddly reminiscent of an undersea stand of sea anemones! The glistening, succulent leaves are edible--making a delicious, slightly tart spinach substitute. The crushed leaves also make a natural lather and have been used as a soap substitute. At one time the leaves were used to treat scurvy on long voyages, which explains its occurrence worldwide, seeds being present in soil dropped by ships in ballast dumps. Native to southern and western Africa. The plants also take up salt and have been used in bioremediation. Tolerates poor soils. Perennial in frost-free climates, where it may become invasive.
Yellow Cabbage Collards
<p> A rare gem, these scarce seeds are highly coveted and have been passed down for many generations in the Carolinas, where this tender collard green reigns supreme. Yellow Cabbage collards were first cultivated by Colonel Joe Branner in his Asheville, North Carolina, greenhouse in 1887, where he noticed his collard greens were much more tender and less bitter than other collards he had tasted. With thinner leaves and a more mellow flavor, this non-heading variety is more reminiscent of spinach but with the impressive heat and humidity tolerance of collard greens. Grows to about 2 feet tall and wide and matures in about 45 days.</p>