Greens- Sorrel$1.75Add to cart
Bright lemon flavor.
Produces some of the earliest greens of spring and the latest of fall. The tender, fresh green leaves can grow to about 8″ long and have an intense lemony flavor. Use sparingly in salads or generously in cocktails, soups and sauces, and especially with fish. French type. Perennial in Zones 4–9.
Hon Tsai Tai$1.75Add to cart
Purple flower stems and buds.
A Chinese specialty also known as Kailaan. The young plants produce quantities of long, pencil-thin, red-purple, budded flower stems. Pleasing, mild mustard taste for use raw in salads or lightly cooked in stir-fries or soups. For multiple harvesting of tender stems and leaves. Can be spring sown, but yields best when sown June through October for harvest from mid summer through winter (in mild areas).
Collards – Flash$1.75Add to cart
Very slow to bolt. Flash offers repeated harvests of smooth, dark green leaves. Very high yielding.
Vit$1.75Add to cart
Mâche for winter salads.
This versatile, vigorous, mildew-resistant variety is excellent at a time of year when greens become scarce. Long, oval, glossy green leaves form tight rosettes. Mild, slightly nutty flavor also reminiscent of roses. Also known as mâche, lamb’s lettuce, and corn salad.
Swiss Chard- Fordhook Giant$1.75Add to cart
The standard green Swiss chard.
The leaves are medium-green and savoyed (crinkled) with white veins and broad, white stems. Decorticated (rubbed), sized seeds.
Li Ren Choi$1.75Add to cart
Best baby pac choi.
Unlike most green-stemmed pac chois, heads are proportional and filled out at the true baby size. This smaller size results in quicker kitchen prep — simply cut in halves or quarters and cook.