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2013 Spring Annuals
To see the entire list of annuals, scroll down. If you'd like to read about varieties within a particular crop type, click the crop name below to jump to that section of the list:
- Cabbage, Collards, Kale, Mustards
- Lettuces, Salad Greens
- Cipollini Onions, Leeks, Onions, Scallions
- Saute Greens, Swiss Chard
- Celeriac, Celery
- Edible Flowers, Calendula
- Herbs, Parsley
List in alphabetical order according to crop:
Brought to America by Italian immigrants in 1880s. This popular market variety has tight central heads that can reach 8 inches in diameter. After central head is harvested, many side shoots follow.
Compact 2 to 3-foot plant produces 8-inch central head. After central head is cut, many side shoots follow. Very early. 60 to 90 days from transplant. Heirloom variety.
Produces a very large central head and numerous side shoots after the first harvest in any weather – even hot! Matures over a three-week period.
Medium to large head of good quality. Heirloom variety.
Biodiversity Cabbage 6-pack includes Copenhagen Market, Early Jersey Wakefield, Glory of Enkhuizen, Large Drumhead Savoy, and Mammoth Red Rock.
Introduced in 1909. Solid heads reach 6 to 8 inches in diameter, weighing 3 to 4 lbs. Medium-sized plants are ideal for smaller gardens. 60 to 100 days from transplant.
Early Jersey Wakefield
Conical, solid, tightly folded heads are 10 to 15 inches tall by 5 to 7 inches in diameter, weighing 3 to 4 lbs. Very early. 60 to 75 days from transplant. First grown in New Jersey in 1840.
Glory of Enkhuizen
Introduced in 1899 by Sluis Groot in Enkhuizen, Holland. Has medium-large hard, round heads. An early, excellent-keeping variety that is a good producer.
Large Drumhead Savoy
Flattened 5-lb. savoyed heads of fine flavor. A popular old French variety that pre-dates 1885.
Mammoth Red Rock
Red cabbage introduced in 1889. Solid, round heads are 8 inches in diameter and weigh up to 7 lbs. Vigorous variety with a fine flavor. 98 days from transplant.
Tronchuda Portuguese Cabbage
An heirloom cabbage from Portugal that never heads up but continuously produces leaves like collards. It has the spicy sweetness and crunchy texture of cabbage.
Calendula is one of the finest edible flowers. Use orange or yellow petals in salads or as a garnish for any dish. Plants grow to 24 inches and are very frost-hardy. Calendula is one of the few annual flowers which bloom in the winter.
The most beautiful calendula ever with its peachy-cream petals, bronze-ruby undersides and dark red eye. Bountifully blooms from spring to fall. 18 inches tall and wide.
Double-petaled glowing orange flowers on dwarf, compact 12-inch well-branched plants. Will bloom on through the summer in cooler areas.
Vibrant, golden-yellow flowers. 20-24 inches tall.
Bright deep gold petals surrounded by a knotted green center. 18-24 inches tall.
An “English Cottage Garden” variety that reaches 24 inches and blooms throughout the year. Large flowers in yellow, orange, cream, and apricot. Attracts beneficial insects to the garden.
Radio calendula was introduced to gardeners in the 1930’s and is now quite hard to find. Beautiful orange flowers have quill-like petals. Blooms all summer and winter long, is 18-24 inches tall, and is readily self-sowing.
Bright yellow flowers with a few orange ones, with light-colored centers. Unusually aromatic flowers have an especially high resin content – the best variety for making tinctures and oils.
Touch of Red
Orange flowers with touches of red and pink on the petal tips.
Root storage vegetable also known as celery root with intense celery flavor. Delicious in soups, salads and baked dishes. Needs a long season and good soil to size up.
Great celery flavor and free of internal browning.
Large Smooth Prague
Large root almost spherical, evenly shaped without rootlets and with smooth skin. Mild tasting flesh. Variety introduced prior to 1885.
Extra hardy heirloom variety with red stalks which blanch to pink if protected from the light.
Compact, full-hearted plants to 25 inches high. Blanches readily to a golden-yellow color. Flavor delicate and very good.
A celery created by plant breeder Frank Morton of Wild Garden Seed with dark to brilliant red stalks with emerald green stalks. Its flavor is more powerful and distinct than watery commercial varieties, great in soups and stews.
Leaves are smaller and more flavorful than regular celery. Used for seasoning soups and stews. Plants are 2 feet tall with slender, yellowish-green stalks and leaves.
Like its name suggests, this heirloom variety is tender and crisp. The plant produces dark green stalks up to 36 inches tall. Crisp, sweet flavor—very productive.
Taller and greener than Golden Self-Blanching, the bottom portion of the stalk can run close to a foot in length. Fine flavor – can be harvested at various stages of maturity.
Bianca di Maggio
Small flat white cipollini onion used in Italy for pickling, grilling and in salads. Delicious and very beautiful.
A bright red flattened cipollini onion originally from Italy used for fresh eating, boiling, or braising. 3-4 inches across and 1-1½ inches in depth. Stores well and can be braided like garlic.
Italian heirloom traditionally pickled. If harvested when small, it is ideal for kabobs. Grows 3 to 4 inches in diameter and skin will turn yellowish-bronze in color. Firm, extremely sweet flesh. An OAEC favorite.
Biodiversity Collard mix includes two of each of these varieties:
Large, moderately crumpled, blue-green leaves. Grows back after being harvested. Mild cabbage-like flavor. Vigorous, upright spreading plant to a height of 4 feet or more. Popular traditional cultivar, introduced prior to 1885.
Heirloom collard is called “Cabbage Collards” by Southern Old-timers. Makes loose heads which are dark green and slow bolting. Tender leaves- very delicious!
Florida family heirloom since 1910. Green leaves become variegated with white when plants begin to flower. Plants may live 5 years or more. Incredibly beautiful and ornamental, but tasty and tender as well.
A well loved common garden annual cut flower, which few people realize are quite edible and delightful to sprinkle on cakes, in salads, and in herb infused waters. Snip button-like flowers off plants and then pull petals off for garnish, discarding center head. Our bachelors buttons are named varieties, which range from deep clear blue to violet, deep burgundy, pale pink, fuchsia, and white. Plants grow to 3 ½ feet tall and flower continuously throughout the summer.
Carnation – Grenadin Mixed Colors
Carnations, whose name originates from the Greek word for “heavenly flower,” are another flower which few people know are edible. The petals have a surprising cinnamon-clove fragrance and taste, and are beautiful on desserts and in herb water. Use petals only and discard the calyx. This mix includes deep burgundy, rose, white, and pale yellow. Keep well watered.
Variously called Garland or Edible Chrysanthemum or Chop Suey herb. Shungiku leaves are a delicious, richly flavored ingredient in salads or can be added to sautés. Bright yellow flower petals are edible too!
A well loved spring flower, which few people know is one of the best edible flowers imaginable, as well as a great cut flower. Its flowers taste like sweet clove-scented radishes with a great crunchy texture. Flowers grow to 16 inches and come in copper, burgundy, white, lavender, pink, and yellow. Prefers cool weather.
Also known as Ajowan, bishop’s wod, carom seeds, or ajowan caraway, and originating in India, Pakistan, and the Near East, its seeds are used as a spice and digestive aid. Very fragrant and aromatic, it tastes and smells almost exactly like thyme, since it contains the essential oil thymol, the same as in thyme. It is commonly used in dals, breads, vegetable dishes, and pickles. Grown as a spring annual herb.
Alexanders (Smyrnium olustratum)
Also known as Black Lovage, Macedonian Parsley and Wild Celery, this ancient potherb, named after Alexander the Great, us used as a culinary herb and vegetable for its celery-like flavor. It has also been used medicinally, mostly as a stomachic. It grows wild in England. A biennial, it grows 4 to 6 feet tall, and has dark green, shiny leaves and yellow flowers which are great beneficial pollinator attractors.
Bronze or Copper Fennel
A perennial fennel, sometimes called Bronze Fennel, which is grown ornamentally for its deep brown leaves and bright yellow umbelliferous flowers. Its leaves and flowers can be used culinary as you would common fennel and its dried seeds can be used in baking in cookies, breads and cakes. Its flowers which can reach up to 6 feet tall are fantastic for attracting multitudes of beneficial pollinators to your garden.
The classic perennial onion which can be used fresh, chopped fine on all kinds of delicacies. Its lavender flowers can also be used as a zingy edible and as a beautiful garnish.
Does well in cool weather throughout the winter and early spring! Great made into a pesto. Flowers are beautiful and edible. The seeds of cilantro are called coriander. If you haven’t tried fresh green coriander in your cooking, you must!
A perennial member of the Onion Family, which spreads nicely by underground rhizomes. The leaves have a sweet garlic flavor and can be used fresh in salads or pasts. Also often used in Chinese cuisine, most commonly in wontons. It produces pompoms of white star-shaped flowers, which are also a yummy edible garnish.
Summer annual, grows to 3 feet. Flowers can be used fresh or dried for tea. Very ornamental.
A vigorous perennial mint with red stems and leaf variation makes a wonderful herb tea or can be chopped fresh in salads.
A perennial member of the Rose Family, which produces a rosette of finely divided leaves. Its toothed leaflets have a wonderful cucumber-like flavor and can be used fresh in salads or can be infused in white wine vinegar for a wonderful addition to salad dressings.
Sculpit (Silene inflata)
Also known as “stridola,” it can be grown as an annual or perennial, and is commonly used as a salad green and in risotto, pasta, omelettes, soups, and with meat dishes. It blends the complex flavors of chicory, arugula, and tarragon; but has its own unique mild flavor. In Galeata, a mountain village in the Emilia-Romagna region of Italy, a festival at the end of April each year celebrates sculpit.
The ancestor of celery, sometimes called cutting celery, has been one of the favorite herbs we have offered in recent years. Plants have a parsley-like look and are very ornamental, but have an intense celery flavor. Great for use in seasoning soups and stews.
An OAEC selection. A highly dissected Russian Red Kale which has the appearance of a blue-green frisee. So incredibly tender that it can be used raw in salads. Extraordinarily beautiful.
Known as Tuscan Black Cabbage (Cavolo Nero) or Dinosaur Kale. Tall plants with savoyed, strap-shaped leaves up to two feet long. Tolerates heat well, and is one of the sweetest, tastiest kales. Very ornamental. Italian heirloom grown especially in Campania for centuries and one of the traditional ingredients of minestrone.
A fabulous cross between Redbor and Lacinato kales with frilly green leaves overlaid with hues of red, purple, and blue-green. Very vigorous and cold-hardy.
Leaves with red-purple venation and wavy leaf margins resembling an oak leaf. An heirloom from 1885 that is also called Canadian Broccoli. Very tender and tasty, even in summer heat.
Similar in appearance to Russian Red but with white venation. More tender than Russian Red, with a squatter growing habit. Tends to be very bolt-resistant. The most productive kale we know.
An OAEC original, selected in our gardens! A beautiful kale with glossy, dark, almost black, strap-shaped leaves which contrast nicely with the blue-green chalky-surfaced leaves of traditional Lacinato or Dinosaur Kale. It is a smaller plant with an even heartier taste.
This variety is technically a leaf broccoli, but is grown like broccoli raab. Harvest individual leaves for continual harvest or whole plants for branching. Sweet broccoli/kale flavor from beautiful silvery, feathered leaves. Popular in southern Italy.
Large, frilly, blue-green leaves identify this fast growing, exuberant kale. Slow to bolt in summer, it withstands hard frosts, which improve its texture and flavor. 24-30 inches tall.
Wild Red Russo Siberian
A diverse selection of flat-leafed and mossy curled kales, selected by John Eveland of Wild Garden Seed Company in Philomath, Oregon. Very red, very cold hardy, very beautiful and high-yielding.
French heirloom with truly bluish leaves turning violet after a cold spell. Very large and sweet medium-long shaft. 100 to 120 days from transplant. Holds well in winter, but does beautifully all year round. Grown in OAEC’s gardens since the mid-80’s.
A long, thin leek of the best quality. Light green leaves. Popular variety in Europe.
Introduced in 1834. A popular Scottish leek. Enormous size, 9 to 15 inches long by 2 to 3 inches diameter. Tender white stalks. Nice mild flavor. Stands winter well. 80 to 115 days from transplant.
Also known as Egyptian Leek, this is a perennial crop closely related to Elephant Garlic which has been grown in the Middle East and North Africa for at least 2,500 years. Its leaves are used in the same way as leeks. It needs full sun and rich, moist, well-drained soil. It is propagated by dividing it in the spring.
Prizetaker or Lyon
English heirloom, also known as The Lyon. Very tall, up to 36 inches with a thick, pure white stalk. Very tender, mild flavor. 110 to 135 days from transplant.
Good early Butterhead with small compact heads. Very beautiful! Grown in the OAEC gardens since 1992.
The Butterhead companion to Forellenschluss Romaine. “Bunte” in German means colorful. Sweet, apple-green leaves splashed with maroon. Forms 8- to 10-inch loose head.
A highly refined long-standing Bibb-type lettuce developed at Cornell University – an All American Selections winner in 1963. Medium-sized dark green 12-inch heads with smooth, soft tender leaves and creamy yellow heart. Slow bolting and heat-resistant. Very popular variety.
Beautiful medium-sized green Boston-type Butterhead lettuce. Tight heads with buttery central leaves. Very rare variety introduced to U.S. markets by pioneering seed company Le Marche in the early 1980’s and grown in OAEC’s gardens for thirty years.
Marvel of Four Seasons
French heirloom described in Vilmorin’s The Vegetable Garden (1885). Beautiful reddish Bibb-like rosette with lime-green buttery center. Crispy, excellent flavor. An OAEC favorite grown and seed-saved since the mid-1970’s.
Heavy, succulent red Butterhead with large, rounded, slightly ruffled leaves. Does well in heat.
French variety introduced in 1906 by C.C. Morse & Co. as Strawberry Cabbage Lettuce. Plants seldom exceed 7 to 9 inches in diameter. Marked with deep, reddish-brown mottling and a yellowish center. Tender texture.
Mennonite variety from 1799. Incredibly beautiful bright heads covered with red speckling. A favorite of OAEC’s garden, first given to Doug Gosling by David Cavagnaro, the Seed Savers Exchange’s first Garden Manager.
Red-tinged leaves form loose heads that can measure 12 inches across. Solid lime-green interior. Excellent mild buttery flavor. First given to Doug Gosling by the Seed Savers Exchange in 1992 and grown in our gardens ever since.
A loose-leaf type green lettuce with rosy-tinged margins on the leaves. A very rare lettuce that has been in OAEC’s seed collection since 1992. Given to us by the Seed Savers Exchange.
Dark red, wavy leaves with sprinkles of yellow-green. Beautiful! Good taste. Virtually unavailable through any seed company, this beauty has been seed saved in OAEC’s gardens since 1992.
Arkansas heirloom. Dark green leaves with bronze overlay, slightly savoyed. Does well in heat.
Henderson’s Black Seeded Simpson
Introduced in the 1870’s by Peter Henderson and Co., this lettuce has sweet and tender leaves which are a light yellow-green. Very popular variety.
Outstanding color of burgundy-red. Loose-leaf type for “cut and come again” use.
A gorgeous speckled summer crisp/Batavia type lettuce. Plants are medium-sized and upright. Great flavor. Bright red speckles!
Stunning deep red upright rosettes that look like flowers. Very wide wavy-edged flat leaves. Good crunchy texture. Excellent mild flavor.
A new variety for OAEC from Peace Seedlings from Corvallis, Oregon.
Reine Des Glaces (Ice Queen)
Slow-bolting variety. Dark green deeply-cut pointed lacy leaves. Medium to dark-green crisp heart and crunchy texture. Very succulent and sweet taste. A favorite of Doug Gosling’s since 1982.
A pre-1500’s heirloom with beautiful starburst heads and pointed green leaves.
Deeply cut, bright green frilly leaves. Very beautiful and tasty, this uniform attractive plant forms tight erect rosettes that are about 12 inches across and 6 to 8 inches tall. Deeply cut, pointed leaves resemble endive in appearance. Tangy flavor.
Treasured as the oldest American lettuce still available. This diminutive and adorable Butterhead is perfect for small gardens or for children’s gardens. Miniature English heirloom 4 to 6 inches across. Ruffled juicy leaves. Enough lettuce for one salad! Can be served whole. An OAEC favorite.
Exceedingly rare, beautiful leaf lettuce from Hungary. Large heads of wide, crunchy leaves occasionally splotched with red. An OAEC favorite, this lettuce has been in our seed collection for almost 20 years and is unavailable anywhere else.
Our favorite oakleaf lettuce type. Grown at OAEC since the late 1970’s. Very colorful and flavorful with great crunchiness. Awarded the bronze metal at the 1947 All American Selections.
Lingue de Canarino (Canary’s Tongue)
Italian heirloom with full heart and lime-green tasty leaves. Three distinct leaf types fill out this loose, mild-tasting 8-inch rosette. Good in salad mixes. Works very well in the fall or spring. Another OAEC favorite Oakleaf, this variety was given to Doug Gosling in 1992 by the Seed Savers Exchange.
Also called Goldring’s Bath Cos. Rare heirloom from 1923. Bronze-tipped leaves with surprising brownish-pink tinge. No other lettuce comes in this color! Very sweet and crunchy. In the OAEC collection since 1992.
Medium-sized Romaine. Crunchy, tender, very sweet and buttery. Compact Bibb-type heads of tender pointed red-bronze leaves with thick succulent midribs. An heirloom from Europe brought to this country by English gardener Alan Chadwick.
The most beautiful lettuce of all! A loose-leaf heirloom Romaine from Austria with lime-green leaves and dark red splotches. Great flavor and excellent in cold weather. The name translates “speckled like a trout’s back.” First given to us by David Cavagnero in the late 80’s.
A very large Cos-type green romaine. Great taste and good heat tolerance.
A sweet little miniature Romaine. Sometimes called “Dwarf”. 6 inches across and 6 inches tall. Very succulent, crispy texture. Often featured in restaurants in “Gems Salad.”
Loose upright heads with red on all light-exposed parts, blanching lime-green in the heart. Leaves are thick and rumpled all over. Crunchy salad lettuce—very sweet. Productive. An original variety created by pioneering seed company, Wild Garden Seed in Philomath, Oregon.
Parris Island Cos
A tasty romaine type. Uniform heads are pale-green inside, and the outside is dark green. Developed around 1949, named after Parris Island, off the East Coast.
Rouge D’Hiver (Red Winter)
French heirloom described in Vilmorin’s The Vegetable Garden (1885). Produces 10- to 12-inch heads, green in the heart with brownish-red leaves. Does well all year round, even in summer heat. A favorite of ours, grown in our gardens since the late 70’s.
Deep burgundy 12- to 14-inch heads. Sweet and juicy savoyed leaves with an emerald-green base. A great cool weather variety.
All of these mustards are fabulous raw in salads, and have a robust spicy taste. They sweeten to a full, rich flavor when sautéed or used as a potherb.
Biodiversity Mustard Mix includes: Osaka Purple, Ruby Streaks, Golden Frills, Green Wave, Purple Wave, and Suehlihung mustards
Bright green, intricately serrated leaves. Beautiful in salads with its pungently sweet flavor.
Heavily curled, frilly bright green leaves great for salad mix or full-sized bunches. Mustardy hot taste mellows when cooked. Slow to bolt.
Old Fashioned Ragged Edge
A favorite heirloom from the American South. Produces fine salad greens when young. Leaves are long, narrow, deeply cut, and ruffled. Quite beautiful!
Beautiful Japanese mustard with deep purple pigment throughout the leaf surface. Leaf edges are wavy and curled. Large purple leaves with a pungent and sharp taste. Use young leaves in salads, and steam or stir-fry when mature.
A cross between Osaka Purple and Green Wave mustards developed by Alan Kapuler of Seeds of Change. Light purple leaves with green edging and semi-frilled leaf margins. From 1 to 2 feet tall. Robust, hot, and spicy flavor. 70 to 80 days from transplant. Gorgeous in salad mix.
An OAEC original, developed by Doug Gosling, as featured in our 2005 catalogue. A sharply-toothed cross between Old Fashioned Ragged Edge and Red Giant mustards.
Finely serrated leaves, dark green with maroon veins. Flavor is sweet and slightly pungent. Incredibly beautiful!
A lovely highly serrated tender green mustard with a mild full flavor. Slow-bolting.
Also spelled Texcel, or Texsel, this Ethiopian mustard which is tasty, nutritious and rich in vitamin C. Plants are quick growing. Young tender, buttery leaves are ideal in salads or stir-frys, with a pleasant mild cabbage flavor.
Brought to the U.S. from the British Isles, this heirloom is named after an island off the coast of Scotland. 110 days from transplant. Huge straw-yellow globe, one of the largest onions you will ever grow. Firm, sweet, mild flesh. Short term storage, sweet Spanish type.
Italian Heirloom bottle onion that forms a bronzy-red, 4 to 6 inch long, 2 to 3 inch diameter bulb. Mild pink flesh – very sweet!
A Seeds of Change original. Hot storage onion with 3-4” globe-shaped amber bulbs. Crisp white flesh, excellent keeper.
Developed in 1962 by the Desert Seed Company of California, this flattened red onion has a spicy flower, great for cooking and is known for its storage capacity. Short day variety.
Italian bottle-shaped heirloom onion that forms a bronzy-red, 4- to 6-inch long, 2- to 3-inch diameter bulb. Mild pink flesh – very sweet!
Large flattened globe, deep purple-red skin with pinky flesh. Fine, strong flavor. 100 days from transplant. Introduced in 1834 from Wethersfield, Connecticut.
Southport Red Globe
Large dark purple-red skin with pink flesh. Globe shaped. Dependable variety, stores well. Introduced in 1873. 100 to 120 days from transplant.
A Utah strain of Yellow Sweet Spanish with mild flavor and good storage life. Large globes up to one pound.
Walla Walla Sweet
The Walla Walla Sweet onion is named for Walla Walla County in Washington where it is widely grown. Its development began around 1900 when Peter Pieri, a French soldier who settled in the area, brought sweet onion seeds from the island of Corsica with him to the Walla Walla Valley. The variety was developed over time from this original seed into a popular, well-known onion characterized by sweetness, jumbo size and perfect round shape. A favorite white onion variety of OAEC Plant Sale goers.
Yellow Spanish Sweet
Bulbs will exceed 5 inches in diameter and can weigh up to 2 lbs. Pale yellow and firm sweet flesh. Cures very well in the fall and if stored properly can provide crispy spiciness to dishes all winter.
Typical highly frilled parsley best known as a garnish. Interesting for its texture. Smallish plant about 12 inches tall.
Very flavorful flat-leaf parsley which produces a very large, productive, and vigorous plant.
Italian Dark Green Flatleaf
Standard heirloom dark green flat-leaved variety. Extremely sweet and tasty – much more flavorful than curly varieties.
Actually from a different genus than parsley, Cryptotaenia, this herbaceous perennial herb is also known as Japanese wild parsley, stone parsley, or honeywort. Like parsley, its flavor is clean, refreshing, and slightly bitter, somewhat like celery or angelica. Its stems and leaves are commonly used as a sushi ingredient, a garnish, or in soups and salads.
This snow pea variety collected from a market in India produces flat pods that are a beautiful, bright lemon-yellow. Six-foot tall vines produce purple flowers. Rare and tasty.
A vigorous white flowering snow pea that bears abundant 4-inch pods on 30-inch vines. Excellent flavor.
Sugar Snap has become very common since its introduction in 1979. The vines are 6 feet tall and need support. Pods are about 3 inches long and bear over a long picking period. Both peas and pods are incredibly sweet.
Popular salad green with a pungent, spicy taste, almost reminiscent of hazelnuts. Sometimes called rocket or roquette. Can be made into a yummy pesto, and its buds and flowers can be used as a sweet salad ingredient or garnish.
Curly Mallow (Malva crispa)
Sometimes called Vegetable Mallow, this is one of the first domesticated crops in Asia over 2,500 years ago. Large, mild-flavored uniquely frilly leaves are a beautiful salad ingredient, and also a nice sauté green. Leaves are good added to soups like gumbo as a cool weather okra substitute. It is in the same family as okra and marshmallow, and adds a similar thickening element to a dish. Very productive.
Miner’s Lettuce (Claytonia perfoliata)
Miner’s Lettuce is a fleshy annual plant native to the western coastal and mountain regions of North America. Its common name refers to its use by California Gold Rush miners who ate it to get their vitamin C to prevent scurvy. It is a tasty, succulent spring salad ingredient—both leaves and flowers, but can also be cooked like spinach. It prefers cool, moist, shady conditions. It readily self-sows, so planting one OAEC 6-pack and letting it go to seed will ensure that it naturalizes in your garden.
Sometimes called Kyona. A very mild salad green and a main ingredient of many salad mixes. Also a delicious sauté green. Traditionally a pickling vegetable in Japan. Will size up to 10-12 inches across if given proper spacing.
Salad In A Six-Pack
This diverse mix of salad mustards includes Arugula, Mizuna, Russian Red and Dinosaur Kales, and various Red and Green Mustards. You can choose to tease these plants apart and plant each one separately or you can plant them in six clumps. In either case, if you harvest them continuously, you will have small, bite-sized leaves for your salads for several months. A special OAEC blend.
Saltwort (Salsola komarovii)
Saltwort, known as Okahijiki or land seaweed, is native to salt marshes in Japan, and is valued as a vitamin rich green rolled up in sushi or used in salads or cooked dishes. Its beautiful threadlike leaves make a great garnish and have a subtle, beet green-like flavor and appealing crunchy texture.
Beautiful flat-growing Pac Choy with rosettes of dark green, spoon-shaped leaves. Tender, mild flavor. Can be used fresh in salads or as a stir-fry green. Grows low or prostrate like lettuce. 55 days to maturity.
A very hardy salad green which can tolerate both extreme heat and cold. Upland cress makes a small 6 inch rosette of roundly lobed leaves which are very flavorful and quite reminiscent of watercress.
It is possible to grow watercress even if you are not fortunate to have a running stream or pond in your garden. It can be quite happy in moist soil – or even a bucket! Native to Europe and Asia, this perennial is one of the oldest known leaf vegetables consumed by humans. Having a zingy, peppery flavor, it brightens a salad but also can be used as a cooked vegetable, most notably in delicious watercress soup. It’s highly nutritious, containing significant amounts of iron, calcium, iodine, vitamins A and C.
Sometimes calles Arugula Sylvetta or Italian Rustic Arugula. A tender low-growing mustard with an arugula taste, but richer and more peppery. Yellow flowers make a beautiful garnish. Slow growing and tollerates heat. Will readily self-sow.
Dandelion Greens (Taraxicum officinale)
A true dandelion, with long, deeply-cut, bright green frilly leaves. Pleasantly bitter leaves can be used in warm salads, soups, and stews.
This beautiful Asian vine is not a true spinach, but a different species altogether. This heat-loving plant has succulent, shiny leaves that are great in salads and stir-fries.
Beautiful, brilliant red stalks. Flavorful and tasty. Very unique and colorful. A bulbing type.
A reddish-purple variety that retains its color throughout its growth period through high and low temperatures.
Evergreen Hardy Bunching or Welsh Onions
Heirloom from 1880s that can perennialize in this climate. 4 to 9 inches long, with slender silver shanks. Non-bulbing. A good scallion for early spring transplants. 60 to 120 days from transplant.
Tokyo Long White
An old favorite Japanese bunching type. Looks like a long slender leek. Sweet and mild flavor – tasty!
Bright Lights or Rainbow
Original selection of heirloom varieties from Australia with white, lemon yellow, orange, red and pink colored midribs with green leaves. Very tasty. Cold-tolerant. Incredibly beautiful ornamental food crop.
Originally from Alan Chadwick. Naturalized for over 20 years at Mariposa Ranch. Wide green leaves with thin white stems. We have grown this variety and saved seed on it in the OAEC gardens since 1982.
Neon, hot-pink chard – incredibly striking. Great picked young for salad or larger for braising.
Introduced in 1924 by W. Atlee Burpee. Has very large green leaves and white stems- very tasty!
A stunning all-orange selection. Perfect for home and markets. Orange chard is tender and just delicious!
An improved rhubarb chard developed in Switzerland. Very attractive and uniform red chard. Great flavor.
Hopi Ceremonial (Nicotiana Rustica)
A very potent tobacco used ceremonially in rituals and religious ceremonies but also medicinally for cramps, sharp pains, and headaches. The high concentration of nicotine in its leaves makes it useful for creating organic pesticides. Tender annual grows 18-24 inches tall and produces clusters of pendulous green flowers, which emit a jasmine-like aroma.
Indian Tobacco (Nicotiana bigelovii)
A wild native tobacco from southern California, sometimes called “Indian” tobacco. California indigenous peoples cultivated this species to smoke and use medicinally. 3-4 feet tall with white tubular flowers.
Oaxacan (Nicotiana tobaccam)
Collected by ethnobotanist Kat Harrison in the mountains of the Sierra Madre Oriental in northeast Oaxaca. Used by the Mazatecan people in sacred rituals in combination with San Pedro cactus or psychotropic mushrooms. Beautiful tall plant—8 feet tall with large pink tubular flowers.
Woodland Tobacco (Nicotiana sylvestris)
Also known as South American tobacco, this wild species is grown in gardens for its long, sleek, highly scented white flowers. A tender perennial, usually grown as an annual, reaches 5-feet tall. Though grown as an ornamental, it is thought to be one of the parents of Nicotiana tabacam, the plant used in modern tobacco production.