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Fall Plant Sale Annuals
Here are the annuals we're offering at our Fall Biodiversity Plant Sale weekends (Aug. 17-18 & 24-25).
Click here for our 2013 Fall Perennials list.
Scroll down to see the whole annuals list. To jump to different sections of the alphabetized list, please click on a letter below:
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.
Early Purple Sprouting
An English heirloom variety, bred for overwintering. Produces lots of purple broccoli sprouts in the spring. Grows slowly through the winter. Very frost-hardy. A delicious broccoli that is hard to find in this country.
Large, vigorous plant. Head size varies, good side shoot production.
Medium to large head of good quality. Heirloom variety.
A vigorous, compact plat with ½ inch round, tight dark green sprouts which have a succulent and tender taste. For late fall and winter harvests. 24 to 30 inches tall.
One of the last heirloom, open pollinated Brussel Sprouts left, this is one of the best we know. Bred in England, this variety has excellent eating quality and has great yield of plump green sprouts. Grows to a medium to tall size, up to about 4 feet.
Biodiversity Red Cabbage 6-pack includes Mammoth Red Rock and Red Express.
Biodiversity Cabbage 6-pack includes Mammoth Red Rock, Red Express, Winterfurst Savoy, Early Jersey Wakefield, January King, and Glory of Enkhuizen.
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.
Favorite Old English heirloom. Extremely cold hardy. Dense, green, round to slightly flattened globe with attractive semi-savoyed purple tinged leaves. 4 to 6 lbs. 100 to 120 days from transplant.
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.
This early red cabbage produces dense oval heads, weighing 2 to 3 pounds, on compact plants. Great sweet flavor!
Late savoy-type cabbage with 5- to 7-lb. heads. Extremely frost hardy. Stores very well.
Heirloom from 1948. Biennial, producing romaine-like heads which are light green with broad white midrib. Very cold hardy and fast growing. Matures in 70 to 100 days from transplanting.
Tall 12-inch oblong heads weighing up to 3 to 4 lbs. Light green leaves with broad white midribs and cream colored interior. Very tender. Early and dependable variety.
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.
A stunning apricot-shaded selection from the Pacific Beauty series.
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.
Bon Bon Light Yellow
Beautiful pale yellow flowers on plants which bloom all season long.
Double-petaled glowing orange flowers on dwarf, compact 12-inch well-branched plants. Will bloom on through the summer in cooler areas.
Bright deep gold petals surrounded by a knotted green center. 18-24 inches tall.
Height 24 inches. Dark orange flowers on top and mahogany beneath.
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.
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.
The Biodiversity Cauliflower mix includes six of the following colorful varieties:
Giant of Naples
Large 3-lb. heads. A very vigorous grower with very good leaf cover. A delicious Italian heirloom that is difficult to find.
A delicious Italian variety with 2-lb. bright apple-green heads that are superb cooked or raw in salads. Very attractive looking, vigorous plants. Fairly early.
Pale orange cauliflower which becomes even brighter when lightly cooked. Quite beautiful in combination with purple, green, and white varieties. An F1 hybrid.
Purple of Sicily
Beautiful, brilliant purple heads weigh 2-3 lbs. and are of a fine, sweet flavor. The heads cook to bright green. This wonderful Italian heirloom is insect resistant and is easier to grow than white varieties.
Mind-blowingly beautiful chartreuse spiraling heads. Mild, smooth flavor. Widely grown in Italy. 75 to 100 days from transplant.
Extremely early, dependable variety with uniform, medium-sized domed heads and solid, mild and sweet curds. All America Selections winner in 1975.
Deep purple central head with broccoli type florets which keep producing after main head is cut.
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.
Popular in Italy, this dandelion-like green can be harvested young and used raw in salads or sautéed like asparagus. Very rich, full taste. Hardy in cold weather.
This pre-1885 French heirloom is great for fall plantings. Very rare. Broad, dark green heads with a creamy white, blanched heart and very notched leaves. Heavenly in salads!
Tres Fin Maraichere
Deeply cut, gray-green toothed leaves. Forms a dense mass of frilly sprigs which are mild and delicious. 45 to 60 days from transplanting.
Broadleafed Fullheart Batavian
Introduced in 1934. Large, broad center. Dark-green leaves enclose round deep heads 12 to 16 inches in diameter which are well-blanched, creamy and buttery.
Cornetto di Bordeaux
One of the finest French varieties, this escarole has a large upright head which self-blanches to form full, crunchy white hearts. One of our favorites!
Bulb fennel with a nice firm, round white bulb. The blanched stems and leaves are a delicacy. Can be roasted or stir-fried or eaten raw in salads. An Italian variety which forms 1- to 2-lb. bulbs and is also quick to mature.
This Northern European variety was developed to mature quicker in Northern climates. Large, round bulbs.
Forms a robust tender bulb. Slow bolting and heat-tolerant. Swiss variety.
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.
The white-flowered form of Borage is much more rare than the blue. Very similar in appearance to Blue Borage, this hardy annual produces a great show of pure white star-shaped flowers which have all the same attributes and benefits as the blue.
Culinary use is similar to the blue, but has an even more delicate, sweet flavor- also like cucumbers. The two forms do not cross with each other, so you can always have the two beautiful colors growing together in your garden!
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.
Delicate winter herb with anise-parsley flavor. Great as a garnish, an ingredient in soup or salad, or made into a winter pesto. Flowers are tasty too!
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!
Summer annual, grows to 3 feet. Flowers can be used fresh or dried for tea. Very ornamental.
Biodiversity kale includes one each of the following varieties: Frizzy, Wild Red, Russian White, Lacinato Rainbow, True Siberian Kale, and Russian Red.
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.
This kale is not just beautiful, but are delicious to eat in salads and as sauté greens.
Loose heads are heavily frilled and ruffled. Leaves are deep green at the outside and pleasant red, rose or creamy white nearer to the stem.
Biodiversity mix is made up of these two varieties:
Beautiful purplish bulb reaches 2 to 3 inches in diameter. Heirloom variety.
Traditional heirloom white variety. Harvest when basal bulbs reach 2 to 3 inches in diameter.
A top quality leek for a long season of production, giving high yields of flavorsome, medium-sized shanks, averaging 8-9 inches in length, with little or no bulbing. Does well in cold weather.
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.
Very rare European heirloom from 1874. Medium-sized leek with great flavor. One of the best leeks for over-wintering, and for early spring planting.
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.
Good early Butterhead with small compact heads. Very beautiful! Grown in the OAEC gardens since 1992.
Summer Butterhead-type from Israel, bred for intense heat and slow bolting. Large, dark green, compact heads are very sweet. Good for spring planting.
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.
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.
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.
Bronze-tinged leaves in large 14-inch heads. Very tender with mild flavor. Slow to bolt. George Admire was a Civil War veteran born in 1822. Grown by OAEC since the early 90’s.
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.
Hungarian Winter Pink
Large, loose lettuce with very unusual pinkish color and occasional red spots. Extremely rare.
One of the most beautiful lettuces of all! Curly, frilled oakleaf-shaped leaves retain dark-red color in hot weather. Good bolt resistance.
Outstanding color of burgundy-red. Loose-leaf type for “cut and come again” use.
Stunning deep red upright rosettes that look like flowers. Very wide wavy-edged flat leaves. Good crunchy texture. Excellent mild flavor.
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.
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.
Flashy Butter Oak
Compact buttery heads of puckered, emerald-green, oak-shaped leaves with a shock of brilliant maroon speckles. Crisp tender crunchy texture with sweet buttery flavor. A Frank Morton variety.
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 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.
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.
Mâche is a well known early spring salad green in France, Germany, Holland, and Belgium. It has a very smooth buttery texture and distinctive sweet taste. Often it is served with hard boiled eggs.
New York Early
One of the most dependable and productive early onions. Very tender, sweet flesh. Medium-large, firm yellow bulb. Short Day variety.
Red Burgundy onion produces colorful 4 inch wide onions that have red skin with a white and pink interior. It has a mild sweet flavor and is excellent for slicing in salads or for hamburgers. Short Day variety.
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
Large globe-shaped onion with mild red ringed white flesh. Grows well in hot climates. Intermediate Day type.
Texas Early Grano
Vidalia-type yellow-brown onion with a sweet, tasty flavor. Developed in Texas in 1944. Short Day variety.
A Utah strain of Yellow Sweet Spanish with mild flavor and good storage life. Large globes up to one pound. Short Day variety.
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.
Joi Choi is a very vigorous, very thick-stemmed pac choy. It forms 12- to 15-inch tall, broad heavy bunches of dark green leaves with flattened white petioles.
Mei Quing Choi
A baby green-stem pac choy which is a compact plant about half the size of other pac choys. Flat, pale misty green stems form a thick, heavy base with broad, oval rich green leaves. Very beautiful!
A hybrid pac choi which is so beautiful! It changes from dark green leaves with maroon veins when a baby to having dark maroon leaves with green undersides and thin green midribs at full size.
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.
Forest Green Curled
Dark green leaves, extremely finely cut and deeply curled, resembling tufts of moss. Vigorous, compact plants, 7 to 10 inches tall. Very decorative and especially useful for garnishing and in salad mix. Very productive.
Very flavorful flat-leaf parsley which produces a very large, productive, and vigorous plant.
Produces slender cylindrical root with white skin and flesh. Has intense sweet parsley flavor. Can be eaten raw, steamed, or cooked in soups, stews, or soufflés.
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.
Round red heads with prominent white veins.
An exotic and beautiful radicchio which is shaped like a small Romaine lettuce with slender deep burgundy leaves and bright white veins.
Traditional round variety from the Verona region of Italy.
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.
Buckhorn Plantain (Plantago cornopsis)
Also known as Minutina and Herba Stella, this native of Eurasia and North Africa has been used in Italy as a salad green since the 1500’s. It is a great winter salad green which produces a continuous supply of slender strap-shaped leaves, forked like antlers, which have a mild sweet nutty flavor and nutty texture. This perennial green tolerates multiple frosts and can tolerate any type of soil.
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.
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.
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.
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!
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!
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!
55 to 60 days. Rare heirloom from 1830s France. Beautiful brilliant yellow stems, midribs and venation. Delicious picked in the baby stage for salads or steamed when mature. OAEC seed.
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.