Other Greens

Italiko Rosso Dandelion

This Italian heirloom has beautiful, bright red stems and deep green leaves. Baby leaves add great tangy flavor to salads, or good as a cooked green.

French Dandelion

Perennial. A sophisticated French play on the immensely nutritious wild dandelion. Dandelion is highly nutritious and contains potent antioxidants for weight loss and healthier cholesterol, and possible 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.

Slo-Bolt Cilantro

Cilantro is considered essential to the cuisines of many cultures, from Mexican to Thai and no matter your cooking style, no garden is complete without cilantro. Try planting frequent successions, just a few weeks apart is the best method to ensure the most fresh and flavorful cilantro.

Common Arugula

Use this spicy, peppery, mustard-like flavor on salads, sandwiches and pizza. 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. If wild birds and aphids tend to ravage your lettuce, try arugula instead. It is drought tolerant and incredibly easy to grow.

Midnight Red Amaranth

Tender greens that will please the eyes as well as the palette. Great as a colorful addition to salads, or cooked. Add sunflowers and make a stunning flower arrangement!

Plantain

Plantain is native to Europe, a perennial herb that has been used since ancient times for medicinal purposes. The leaf juice was once used to treat skin infections or irritations, or a tea made from the leaves to treat coughs. This hardy herb is rich in vitamin B1 and riboflavin can be eaten raw in salads or blanched and used in soups or stews.

Bulb Fennel

Native to the Mediterranean, bulb fennel is technically a vegetable, but included as an herb due to its medicinal benefits. Harvested for its white bulb, this variety shouldn’t be confused with its sweet fennel relative.

Giant Red Mustard

Japanese type. Purple-red leaves with a delicious, strong, sharp, almost garlic-like, mustard flavor. Tasty stir-fried or boiled and makes a great pickling variety.