Sculpit or Stridolo is a fast-growing, mild-mannered annual blending complex flavors of Chicory, Arugula, Tarragon and other favorite greens. It's milder than that would suggest, with a flavor all its own.
Found on the edge of crop fields and in forests and mountain pastures, the sprigs are harvested before blooming and used in cooking, mainly for pasta, meat, vegetables and salads, omelets and risottos in Italy where this scarce gourmet green is found. Little known outside of Italy.
In Galeata, a village in the Emilia-Romagna region, a festival at the end of April each year celebrates the sculpit. The town's streets come alive with stalls, while in Piazza Gramsci local chefs demonstrate dishes using sculpit, especially pasta and ravioli.
45 days
Approx 30 seeds per pack
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Our Mesclun Medley Greens Mix is a blend of Lettuces, Arugula, Red Russian Kale, Mizuna Mustard, Tatsoi Mustard, Endive and Radicchio.
Fine for spring planting and especially good for late summer planting. Choice mesclun mix for market sales.
For a longer harvest season, do a succession planting every 2-3 weeks. This will keep a fresh supply of greens growing for you! For the longest shelf life, harvest greens late in the day.
45-60 days
Approx 200 seeds per pack
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Red Malabar Spinach is a beautiful, tropical vining plant with a gorgeous red stem and thick, dark green, heart-shaped leaves.
While not a true spinach, it is remarkably spinach-like in flavor, and is better suited to summer growing than spinach since it loves hot, humid weather. Ideal for soups, salads and stir fries.
70 days
Approx 50 seeds per pack
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Rocket Arugula is also known as "rocket salad" or "roquette".
Popular in Italian cuisine and grown as an aromatic salad green in Europe for many years, ancient Romans were also known to have eaten its' leaves and used the seeds for flavoring oils.
It is currently enjoying resurgence as a popular salad green as all of the plant is edible with a long harvest season. A great cut and come again plant, also used with other herbs such as sorrel and garlic in soups and stews.
55-60 days
Approx 300 seeds per pack
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Miner's Lettuce is a wonderful wild green whose vitamin C content helped prevent scurvy for miners when no fruit was available.
Crisp, mild, sprouting green, somewhere between a butter lettuce and spinach that makes a wonderful addition to mesclun mixes, salads and sandwiches. Leaves are small yet abundant and easy to pick. Hardy, prefers moist soils.
Certified Organic. 40 days
Approx 100 seeds per pack
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Mizuna Mustard is a cool-season crop, this Japanese heirloom green should be started in early spring or late summer.
Slow to bolt, tolerates both heat and cold, extending the season nicely for both short - and long-growing climates.
Plants are hardy annuals that bear 8-15" high slender white stalks topped with rosettes of thick, deeply-cut green leaves. A wonderful "cut-and-come-again" variety.
40 days
Approx 100 seeds per pack
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Edible Chrysanthemum, also known as Shabu Shabu, Broadleaf, Shun Giku and Chop-Suey Greens, is an easily grown annual.
Both leaves and flowers are eaten though the leaves turn bitter in hot weather.
The yellow and orange daisy-like flowers look and taste great. An East Asia delicacy. The young leaves can be eaten raw or blanched. Used for its special aromatic flavor like an herb.
Certified Organic. 35-80 Days
Approx 45 seeds per pack
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Green Leaf French Purslane has thick red succulent stems and fleshy leaves with small yellow flowers.
Use whole young plants, young leaves and tender stem tips for a tasty potherb or raw in salads. Taste is very similar to watercress or spinach.
A related plant with similar culinary uses as the North American Miner's Lettuce. A cosmopolitan weed dating back to Roman times, it was commonly used for pickles in the Middle Ages.
45-60 Days
Approx 200 seeds per pack
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Romanesco Fennel is also called Roman or Florence Fennel. Traditional Italian herb with a wonderful aniseed taste. Used to add flavor to breads, curries, apple pie and fish or poultry dishes.
Very sweet and aromatic late maturing variety produces a large head with thick white tightly wrapped stalks. Fresh bulbs roasted with olive oil are classic Italian cooking. Plant late summer onwards.
Approx 200 seeds per pack
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Faro Quinoa or Mother Grain is a food so historically vital to the Inka that it is still considered sacred to this day. Inkan culture referred to it as "chisiya mama" or “mother grain.” Each spring, the Inka emperor opened the soil with a golden spade and planted the first seed. Quinoa is still the major source of protein in the high plains of South America, of such high quality it often replaces meat in the diet. Outside the highlands of Argentina, Bolivia, Chile, Colombia, Ecuador, and Peru, however, the cultivation of quinoa is virtually unknown. Quinoa is rich in protein and has a better amino acid balance than most true cereals, making it an ideal choice for gluten-free foods. Traditionally toasted or ground into flour, used like barley in soups and stews, or soaked and cooked for breakfast. Has a nutty flavor when cooked, especially toasted.
With its large seedheads and broad leaves it looks something like a cross between sorghum and spinach. It is an annual, broad-leaved and grows from 4 - 6 ft tall with seeds in sprays at the top. Very cold and drought hardy, yet tolerates higher temperatures and poor soils. Highly productive, it is an ideal grain crop for the home gardener. Seeds are ready to harvest when the leaves have dropped and you can barely dent the seeds with your fingernail. To prepare for cooking, remove the bitter outer saponin coating by soaking in water for several hours, changing the water a couple of times. This removes the bitterness and makes it easier to cook with.
2013 has been designated the International Year of Quinoa by the UN, in recognition of its importance as a food crop.
Certified Organic
90 - 120 days
Approx 125 seeds per pack
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