Amazing root veggies and herbs- some new, some old, and some really weird- yet tasty and medicinal!
Turnip – White Egg$1.75Add to cart
White Egg Turnip is an open-pollinated variety that produces beautiful egg-shaped roots with tall, medium-green tops. Great prepared raw or cooked. Brassica rapa subsp. rapa. 50 days to maturity.
Burdock Chiko$1.75Add to cart
Nutritious, medicinal, and a unique Asian specialty.
A great season-extension offering. For fall, winter, and spring harvest and storage. Can be overwintered in soil, much the same as parsnips. Cook like carrots. Easier to grow than both carrots and parsnips, with faster germination and good weed competition. Delicious in hearty soups and bean stews. Uniform variety. Roots are long, slender, and light brown. Medicinal Properties.
Carrot- Danvers 126$1.75Add to cart
HEIRLOOM. First-class carrot from 1886.
The root is a rich, dark orange and is 6-8″ long. A first-class heirloom carrot for all soils.
Radish- Watermelon$1.75Add to cartHEIRLOOM. A crispy and sweet treasure from China.Antique horticultural treasure from China of unearthly beauty. Large 3–3½” round roots that are creamy-white outside, with a vivid burst of watermelon-rose color at the center. Flesh is crispy, mild, and refreshing, with a sweet flavor perfect for salads, garnishes, or pickling. Enjoy roasted or sautéed with parsnips, carrots, or other root vegetables. Best grown in cool weather. Sow in late summer for a fall crop.
Salsify- Mammoth Sandwich Island$1.75Add to cart
The classic salsify.
Roots are long and tapered like carrots, with off-white skin and white flesh. The upright, grass-like leaves and edible, second-summer purple flowers distinguish it from scorzonera. An excellent storage root, salsify can also be overwintered for spring harvest, like with parsnips. Also known as oyster plant. Avg. 8-10″ long x 1″ diameter. Biennial.