|
|
|
|
|
|
Beet - Early Wonder
|
|
|
This is a beet for beet green enthusiasts. The beets are delicious...and the greens are sublime. Early vigorous producer of tall shiny green leaves with red veins. The beets themselves are red, slightly flattened and very sweet.
|
|
|
|
|
|
|
|
|
|
Greens - Mustard - Red
|
|
|
Mild, purple-veined bright green baby leaves that turn a gorgeous burgundy as they grow. Spicy mustard flavor increases with maturity. Excellent kimchi/pickling/vegetable fermenting ingredient. Cold-tolerant, you can start it in the early cool days of spring.
|
|
|
|
|
|
|
|
|
|
Greens - Purple Orach
|
|
|
Purple Orach is a favorite here at Good Seed. Also known as Mountain Spinach, this nutritious, easy-to-grow heirloom is an amaranth family member and, once established, will reseed itself. It is up before the spinach in the spring and provides a colorful and vitamin-rich addition to spring salads and soups. Does not bolt readily and does not get bitter with age. Valued medicinal and dye plant. A favorite for permaculture, polyculture and homestead gardens.
|
|
|
|
|
|
|
|
|
|
Greens - Mustard - Mizuna
|
|
|
This mustard is a very fast growing, mild-flavored, slightly spicy, attractive Japanese green. It produces a rosette of deeply lobed, tender greens. Vigorous and cold-tolerant, you can start it in the very early cool days of spring.
|
|
|
|
|
|
|
|
|
|
Greens - Tatsoi
|
|
|
A wonderful early, frost-hardy Asian green. Lots of greens on small sweet, flavorful white stalks. It does well in our cool springs; or plant it in the fall for a really early spring green. Harvest whole or cut leaves like a "cut and come again" green.
|
|
|
|
|
|
|
|
|
|
Greens - Arugula - Roquette
|
|
|
A wonderful variety for arugula lovers. Native to the Mediterranean, arugula has been cultivated since Roman times, both for its flavor and its health and medicinal value. Sharp, spicy and peppery tasting leaves add flavor to any dish. One of the earliest to appear in the spring, this plant also tolerates hot weather.
|
|
|
|
|
|
|
|
|
|
Greens - Pak Choi
|
|
|
This delicious, highly nutritious and mild-tasting vegetable comes to us from Asia where it is a classic, treasured heirloom. Thick succulent white stems and emerald green leaves. Harvest the whole plant or just the outer leaves for a continual harvest.
|
|
|
|
|
|
|
|
|
|
Greens - French Sorrel
|
|
|
(Rumex acetosa) This old-world perennial is an early spring green with crisp, arrow-shaped leaves and a lightly tart, lemony flavor. Moreover, it is fabulously nutritious, as the deep roots pull nutrients up into the leaves. Makes a great edible pasture cover crop. Plant it once and you’ll have it each spring. Roots also make a good fabric dye. A favorite for the permaculture, polyculture and homestead garden.
|
|
|
|
|
|
|
|
|
|
Kale - Red Russian
|
|
|
This frost-hardy, vigorous heirloom came from Siberia via Russian traders in the late 1800’s. It thrives in all kinds of weather and the red and purple tones of its deeply lobed leaves deepen with the first frost. Sweet and tender, the leaves pack a vitamin and mineral-rich punch.
|
|
|
|
|
|
|
|
|
|
Kale - Blue Scotch Curled
|
|
|
Extremely hardy and productive heirloom dating back to at least 1860’s. Delicious curly blue-green leaves on a compact, frost-resistant plant. Plant in fall for early spring crop.
|
|
|
|
|
|
|
|
|
|
Radish - Cherry Belle
|
|
|
This classic red radish - round, crisp, crunchy and peppery, comes to us from Holland. It’s one of the fastest foods you can grow, and has great flavor. Fun for kids to grow since they give such quick results, and they eat them right out of the garden! The greens are full of nutrients, thanks to the long tap root, and are tasty in sautés, stir-fries, soups and stews. They also make a pretty yellow fabric dye.
|
|
|
|
|
|
|
|
|
|
Spinach - Bloomsdale
|
|
|
Classic heirloom spinach with rich, sweet flavor, dating back to the 1820's. Dark green, lightly crinkled, thick glossy leaves stand upright for easy picking. Frost-hardy, productive early green; doesn’t bolt in the heat of summer.
|
|
|
|
|
|
|
|
|
|
Lettuce - Zesty Mesclun Mix
|
|
|
A traditional Provencal blend of early harvesting “cut and come again” young salad greens. Colorful and tasty, this combination of mustards, lettuces, arugula, endive and chervil is a wonderful source of vitamins and minerals as well as flavor.
|
|
|
|
|
|
|
|
|
|
Greens - Cress - Wrinkled Crinkled Crumpled
|
|
|
Ridiculously easy, fast-growing, bolt-resistant salad green for the garden or a flat on your window sill. Grow it all year-round. Pretty leaves on easy to harvest erect stems, with delightful delicate flavor. Released through Open Source Seed Initiative (OSSI). Bred by Frank Morton of Wild Garden Seeds.
|
|
|
|
|
|
|
|
|
|
Kale - Wild Garden Lacinato
|
|
|
A reinvigorated strain of the traditional lacinato, selected by Frank Morton of Wild Garden Seeds for its hardiness, vigor and flavor. Possibly the best flavored kale for light cooking. Released through Open Source Seed Initiative (OSSI).This is an OSSI-pledged seed, see below.
OSSI-Pledged Seed: A portion of sales from this variety goes back to the breeder. By purchasing this seed you agree to the OSSI pledge:
You have the freedom to use these OSSI-Pledged seeds in any way you choose. In return, you pledge not to restrict others’ use of these seeds or their derivatives by patents or other means, and to include this pledge with any transfer of these seeds or their derivatives.
|
|
|
|
|
|
|
|
|
|
Radish - Watermelon
|
|
|
This daikon-type radish is a treasured heirloom in China. White skin with green shoulders and a gorgeous burst of magenta colored flesh that is mild, crisp, and slightly sweet. Guaranteed to brighten up salads and stir-fries. Longer to mature than European radishes, it does best sown in early spring or late summer for a fall harvest.
|
|
|
|
