Chickweed - Also called Chickenwort, Craches, Maruns, Winterweed. This is a nice juicy, mild-flavored strain that endures some cold and flowers early to draw beneficial insects to the garden to eat those spring aphids. A nutritional – mildy medicinal plant with many herbal and culinary uses. Can be clipped every few days (until flowering) and used just like sprouts or mild lettuce, in tacos, salads, garnish. Good nurse crop for spring seedlings, or permanent part of a beneficial insect-attracting,low- maintenance hedgerow
Garden Cress, Persian - (Persian strain, European origin) - A mustard family member with a peppery seasoning and a mild almost sweet flavor. A unique touch for salads and soups; amongst the earliest of the spring sown greens. High nutritional content.
Upland cress - is an excellent winter greenhouse cress that can be grown indoors or out. Use Upland Cress as a garnish in your favorite dish or salad; also known as a wild growing species called "Creasy greens".
Lambs Quarter - A self –seeding wild plant Also known as goosefoot or pigweed, Lambs Quarters is a mere common weed that grows in disturbed soils and garden beds. The young leaves and shoots can be eaten in salads and soups. Lambs quarter can be cooked as a pot herb like spinach. It can be dried,frozen or canned. It produces many, many tiny black seeds which are highly nutritious. They are high in protein, vitamin A, calcium, phosphorus , and potassium. They can be added to soups and other dishes.
Garden - (European origin) A perennial species, thats crisp, mild and very nourishing. Used as a delicacy or as a side garnish in salads; the most revitalized form of Omega 3 fattry acids. High Vitality
Sea Beet - is a member of the family Chenopodiaceae, and consists of only the top green leaves; its native to the coasts of Europe, northern Africa, and southern Asia. The sea beet lives in the wild along some shores in Great Britain. The sea beet is the wild ancestor of common vegetables such as beetroot, sugar beet, and Swiss chard; Its leaves have a pleasant texture and taste when served raw or cooked, and because of this it also known as wild spinach.
Tat soi - Although traditionally the dark green leaves are a staple in stir-fry cooking, the mild mustard flavor has become a welcome addition to fresh salad use. Typically young leaves are picked as baby greens for fresh use, grown out for more mature leaves for cooking. The flat rosette heads make an attractive display at market. Untreated seed.
Yukina Savoy - looks like a larger and savoyed version of Tatsoi. The thick, dark green, shiny, spoon-shaped leaves grow upright on pale green petioles. This vigorous and easy to grow plant is heat and cold resistant and can be grown year round. It has a mild flavor when harvested young.
Red, purslane - an offspring of its predecessor wild purslane, with succulent golden green leaves and pink stems; leaves are smaller than golden purslane. Flavor is crisp and mild. Will continually regrow when picked no less than 4 inches above its base; Can also be transplanted as well to maximize seed useage
Golden, purslane – an offspring of its predecessor wild purslane, with succulent golden green leaves and orange stems; leaves are larger than its wild form. Flavor is crisp and mild. Will continually regrow when picked no less than 4 inches above its base. Can also be transplanted as well to maximize seed useage.
Watercress (European Origin) A perennial nutritive herb thats used for gourmet salads and raw dishes. Found growing wild in Europe and North America. Originally wild crafted in Europe pre-dating 100 AD; arriving in America in the 1700s. High Vitality