- New Items 2020
- Artichoke & Cardoon
- Bitter Melon
- Bok Choy
- Brussels Sprouts
- Celery & Celeriac
- Chinese Cabbage
- Endive & Escarole
- Fruit and Berries
- Grains & Cover Crops
- Greens, Oriental
- Ground Cherries
- Jelly Melon
- Live Plants
- Salad Blends
- Snake Bean
- Swiss Chard
- Wax Melon
- The Explorer Series
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.
Corn Salad or Mache - Verte a Coeur Plein 2
(Valeriana spp.) Centuries ago this highly nutritious foraged wild plant of Eurasia was recognized for its soft, supple texture and nutty flavor and brought into cultivation. The delicate culinary nature of mache belies its unparalleled cold hardiness, making it the perfect winter or cool season green and ideal for winter market farmers. Picture winter salads, resplendent in antioxidants and vitamins harvested straight from the garden or cold frame! Mache is especially rich in Vitamin C, essential for a healthy diet, especially in the winter months! A culinary specialty crop of the Nantes region of France.
(Taraxacum officinale) Perennial. A sophisticated French play on the immensely nutritious wild dandelion. Dandelion is highly nutritious and contains potent antioxidants. The potential health benefits are incredible, from weight loss to healthier cholesterol, with studies claiming dandelions’ cancer fighting abilities. 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, 605 Summer
A taste of Kyoto’s culinary heritage, this heat-tolerant Mizuna variety was originally bred to withstand the heat and intense humidity of Japan’s interior. Summer Mizuna is incredibly bolt resistant, even in the face of punishing heat and moisture. Mizuna is suitable for several harvests and can be eaten at all stages. This variety is traditionally sown for high summer harvest, when the juicy, watery stems make the most refreshing mid-day snack.
Mizuna, Beni Houshi
Our favorite “Green” vegetable! 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.
Purslane - Green
(Portulaca oleracea) Low, crawling plant produces tender stems and juicy leaves that are excellent added to salads. Purslane is a powerhouse of plant nutrition, and considered one of the richest sources of omega 3 fatty acids in the plant world. This juicy and totally delectable succulent type plant adds dimension to dishes with its pleasing salty, slightly sour flavor. Appreciated as a potherb in Europe since antiquity, somehow purslane does not enjoy the same fanfare in America, which is a shame as the leaves are known to contain more vitamin A than almost any plant and the culinary potential is boundless! A popular green in Mexico that was favored by Jere’s Hispanic grandmother. Also used in herbal healing plans.
(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.
Water Cress - Aqua Large Leaf
(Nasturtium officinale) Succulent crisp leaves have pungent peppery flavor, long considered a gastronomic delicacy and super high in vitamins A and C, as well as folate. Watercress is a favorite foraging plant; it’s typically found growing along bodies of running water like creeks. Watercress is easily cultivated in traditional garden beds or containers; this variety is particularly high yielding and well suited for home and market gardens.
Wild Rocket Arugula
(Diplotaxis tenuifolia) Reap the intense nutritional benefits of this wild green! Wild Rocket arugula is the perfect marriage of gourmet flavor and wild-foraged nutrient density. The mouth-watering spicy flavor of these greens is an indicator of the presence of glucosinolates, which are broken down by the body into powerful compounds that scientists say have the ability to fight cell damage and even some cancers. Rocket is also replete with vitamins, especially C and K, as well as xeaxanthan and lutein, which have been shown to help in with eye and vision health.