August 23 & 24 2008 Fall Plant Sale Varieties

Edible Flowers
Annual Food Crops
Perennial Food Crops
Ornamentals

EDIBLE FLOWERS

CALENDULA
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 blooms in the winter.

Antares Flashback
Flamboyant flowers come in shades of orange, peach, apricot, yellow and cream with stunning red and maroon undersides.

Geisha Girl
Pretty blooms are deep orange, double and have inwardly curved petals. Very unique flowers which look much like chrysanthemums.

Indian Prince
Height 24 inches. Dark orange flowers on top and mahogany beneath.

Pink Surprise
A lovely calendula with apricot flowers tinged with pink. Frilly flowers bloom over a long season.

Resina
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.

Triangle Flashback/Zeolights
Unique variety developed by master plant breeder Frank Morton. Great for kitchen garden and compact enough for container gardens. (2-3 ft.)

BORAGE

Blue Borage
The blue-flowered form of Borage officinalis is a fabulous addition to any garden. This beautiful hardy annual is a vigorous plant which can promise hundreds of azure-blue flowers, especially useful for attracting honeybees and other beneficial insects. Once established and going to seed, it will become a welcome “volunteer” in your garden forever! Borage flowers are one of the best loved edible flowers, tasting remarkably like cucumber and used raw in salads, herb waters or vinegars, or as a garnish on any sort of dish. The leaves are commonly cooked in Italy- raviolis are stuffed with Borage leaves in Genoa, and elsewhere are served like spinach or dropped in batter and deep-fried as fritters.

White Borage
The white-flowered form of Borage is much rarer 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. Culinarily it is used in the same ways as 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!
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ANNUAL FOOD CROPS

ANNUAL HERBS

Chervil
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!

Cilantro
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!

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BROCCOLI

Calabrese
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.

De Cicco
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.

Late Purple Sprouting
Large bush with ample, delicious purple flowered shoots. 220 days from transplanting; high in vitamin B.

Purple Sprouting
This heirloom variety was originally selected from wild European cabbage for the profusion and tenderness of its small flowering shoots which appear in the spring. Beautiful purple, delicious heads. Very large plant.

Waltham 29
Medium to large head of good quality. Heirloom variety.

White Sprouting
75 to 105 days from transplanting. This heirloom broccoli produces many creamy white florets like small cauliflowers which have a delicate, mild flavor. It often waits until late winter or early spring to produce these buds.

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BRUSSELS SPROUTS

Biodiversity Brussels Sprouts includes:

Catskill
Semi-dwarf heirloom from 1941. 2 foot high plant with heavy yields. Deep green, 1 ½ to 1 ¾ inch sprouts.

Evesham
An old-fashioned English variety which produces excellent yields of large sprouts with a very fine flavor.

Long Island
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.

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CABBAGE

Biodiversity Red Cabbage 6-Pack includes:
Red Danish, Red Drumhead, and Mammoth.

Biodiversity Cabbage 6-pack includes: Red Danish, Red Drumhead, Mammoth, Red Rock, Early Jersey Wakefield, Golden Acre and Cour Di Bue.

Chieftain Savoy
Beautiful savoyed leaves.

Copenhagen Market
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.

Cour di Bue
Tender 3- to 4-lb. pointed ox-heart-type heads. Quite early and of superb quality. An old French heirloom very popular 150 years ago.

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.

Golden Acre
Early Copenhagen Market type. Uniform, round gray-green heads; firm and dense; 6-7 inches in diameter; weighing 4-5 pounds. Small plants permit close spacing.

January King
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.

Red Danish
Medium-sized, uniform, very solid round heads with a good purple-red color. Weighs up to 6 lbs. Great fresh in coleslaws.

Red Drumhead
The best of all red cabbages with a fine, sweet flavor. Very early. 78 to 90 days from transplant. Round to slightly flattish deep-purple heads, 7 inches diameter.

CHINESE CABBAGE

Michili
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.

Nozaki Early
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.

Wong Bok
A Napa-type Chinese cabbage with cylindrical tight 12-inch heads with broad round smooth leaves which overlap the top. Mild flavor, very tender, and quite productive.

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ORNAMENTAL CABBAGE

Your Biodiversity Mix includes these varieties: Osaka Formula, Kamome Red and Kamome White.

Osaka Formula
White, pink, or red centers on a smooth 12-inch head.

Kamome Red
A very deep red with dark green outer leaves, a bit over a foot wide.

Kamome White
A dark green circle with a creamy white large center.

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CAULIFLOWER

Romanesco
Mind-blowingly beautiful chartreuse spiraling heads. Mild, smooth flavor. Widely grown in Italy. 75 to 100 days from transplant.

The Biodiversity Cauliflower mix includes six of the following colorful varieties: Early Snowball, Giant of Naples, Orange Cheddar, Purple of Sicily, and Purple Cape.

Early Snowball
Uniform, small to medium pure white heads, 5-6 inches in diameter. Small growth habit. Variety known prior to 1888.

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.

Orange Cheddar
Pale orange cauliflower which becomes even brighter when lightly cooked. Quite beautiful in combination with purple, green, and white varieties. An F1 hybrid.

Purple Cape
200 days from transplant. This fine heirloom was introduced from South Africa in 1808. It produces beautiful rich purple heads with excellent flavor.

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.

Violetta Italia
Deep purple central head with broccoli type florets which keep producing after main head is cut. Large healthy plants. A fine Italian Variety.

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COLLARDS

Biodiversity Collard mix includes two of each of these varieties:

Champion
Dark, blue-green foliage and winter hardy. Bolt-resistant and non-heading.

Georgia Southern
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.

Morris Heading
Heirloom collard is called “Cabbage Collards” by Southern Old-timers. Makes loose heads which are dark green and slow bolting. Tender leaves- very delicious!

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ENDIVE

De Louviers
Leaves are finely curled and deeply notched. Produces a good blanched and curled, yellow heart. High quality and tasty heirloom.

Gloire de L’Exposition
Voluminous semi-erect light yellow hearts with very notched bright green leaves. A great Italian variety. Quite rare.

Green Curled Ruffec
A variety which is well over a hundred years old. Fine deeply cut leaves with a creamy white heart. Very hardy.

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.

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ESCAROLE

Broadleafed 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.

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FENNEL

Di Firenze
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.

Perfection
This Northern European variety was developed to mature quicker in Northern climates. Large, round bulbs.

Zefa Fino
Forms a robust tender bulb. Slow bolting and heat-tolerant. Swiss variety.

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KALE

Your Biodiversity Mix includes one each of the following varieties: Dinosaur, Russian Red, Russian White, Red Ursa, Lacinato Rainbow, and True Siberian Kale.

Frizzy
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.

Lacinato
Known as Tuscan Black Cabbage (Cavallo 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.

Lacinato Rainbow
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.

Red Ursa
A heavy-ribbed, broadly curled, Siberian-type kale with extra frills and deep red-purple color. Excellent flavor in salads and stir-fry.

Russian Red Kale
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.

Russian White
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.

Shiny Diney
An OAEC original! A sport which appeared in OAEC’s Dinosaur Kale seed ten years ago which Garden Manager, Doug Gosling, stabilized into a new variety. 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.

True Siberian
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. Very red, very cold hardy, very beautiful and high-yielding.

ORNAMENTAL KALE

Your Biodiversity Ornamental Kale Mix includes these varieties: Fringed Formula, Peacock Red and Peacock White.

These varieties are not just beautiful, but are delicious to eat in salads and as sauté greens.

Fringed Formula
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.

Purple Peacock
Same as White Peacock but with deep pink-red centered feathery leaves.

White Peacock
Extremely deep, sharply lobed leaves, green and white intensifying to pure white in the center. The heads form like a frise-type endive.

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KOHLRABI

Biodiversity mix is made up of these two varieties:

Purple Vienna
Beautiful purplish bulb reaches 2 to 3 inches in diameter. Heirloom variety.

White Vienna
Traditional heirloom white variety. Harvest when basal bulbs reach 2 to 3 inches in diameter.

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LEEKS

Blue Solaize
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.

Bulgarian Giant
A long, thin leek of the best quality. Light green leaves. Popular variety in Europe.

Giant Carentan
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.

Giant Musselburgh
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.

Prizetaker
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.

Tadorna
A vigorous grower producing medium length white shaft and contrasting, upright very dark blue-green foliage. Holds in the field for fall into winter harvest.

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BUTTER LETTUCE

Akcel
Good early Butterhead with small compact heads. Very beautiful!

Bibb
Also known as Limestone. An extremely rare variety – tiny 8-inch green heads with wonderful crunchy texture.

Bunte Forellenschluss
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.

Capitane
Beautiful medium-sized green Boston-type Butterhead lettuce. Tight heads with buttery central leaves.

Mikola
Heavy, succulent red Butterhead with large, rounded, slightly ruffled leaves. Does well in heat.

Sanguine Ameliore
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. Tender texture.

Speckled Red
Mennonite variety from 1799. Incredibly beautiful bright heads covered with red speckling.

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LEAF LETTUCE

Czechoslovakia
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 for fifteen years.

Dapple
Dark red, wavy leaves with sprinkles of yellow-green. Beautiful! Good taste.

Dark Lolla Rosa
Deeper, more vividly red than regular Lolla Rosa. Very frilly leaves. Brilliant and beautiful!

Hungarian Winter Pink
Large, loose lettuce with very unusual pinkish color and occasional red spots. Extremely rare.

Mascara
One of the most beautiful lettuces of all! Curly, frilled oakleaf-shaped leaves retain dark-red color in hot weather. Good bolt resistance.

Merlot
Outstanding color of burgundy-red. Loose-leaf type for “cut and come again” use.

Pablo
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.

Tango
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.

Tom Thumb
Treasured as the oldest American lettuce still available. This diminutive 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.

Unicum
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.

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OAKLEAF LETTUCE

Bronze Arrowhead
Our favorite oakleaf lettuce type. Grown at OAEC for 23 years. 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.

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ROMAINE LETTUCE

Brown Golding
Also called Goldring’s Bath Cos. Rare heirloom from 1923. Bronze-tipped leaves with surprising brownish-pink tinge. Very sweet and crunchy.

Forellenschluss
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”.

Kalura
A very large Cos-type green romaine. Great taste and good heat tolerance.

Little Gem
A sweet little miniature Romaine. Sometimes called “Dwarf”. 6 inches across and 6 inches tall. Very succulent, crispy texture.

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.

Ruben’s Red
Deep burgundy 12- to 14-inch heads. Sweet and juicy savoyed leaves with an emerald-green base. A great cool weather variety.

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RED & GREEN MUSTARDS

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.

Your Biodiversity Mustard Mix includes: Osaka Purple, Red Giant, Ruby Streaks, Golden Frills, Golden Streaks, and Purple Wave mustards.

Golden Frills
Bright green, intricately serrated leaves. Beautiful for salads with a pungently sweet flavor.

Golden Streaks
Mustard with delicate thread-like leaves of light green color. Gentle, spicy taste and very attractive in salads.

Old Fashioned Ragged Edge
Produces fine salad greens when young. Leaves are long, narrow, deeply cut, and ruffled. Quite beautiful!

Osaka Purple
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.

Purple Wave
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.

Red Feather
An OAEC original, as featured in our 2005 catalogue. A sharply-toothed cross between Old Fashioned Ragged Edge and Red Giant mustards.

Red Giant
A beautiful Japanese red mustard with large paddle-shaped leaves which are green with a deep red venation. Very ornamental.

Ruby Streaks
Finely serrated leaves, dark green with maroon veins. Flavor is sweet and slightly pungent. Incredibly beautiful!

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ONIONS

Ailsa Craig
110 days from transplant. Huge straw-yellow globe. Firm, sweet, mild flesh. Short term storage, sweet Spanish type.

Australian Brown
Introduced in 1897 by W. Atlee Burpee. Medium-sized yellow-brown flattened bulbs which are flavorful and pungent. A good producer.

Giant Zittau
Heirloom from the town of Zittau in Germany dating back to 1885. Delicious, yellow 4-5 inch semi-globe onion with excellent storage quality. Beautiful golden skin.

Italian Torpedo
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!

Red Florence or Rouge de Florence
Oblong, bright red onions. Very mild and sweet, great for salads and pickling. A delicious Italian heirloom. Very rare.

Red Wethersfield
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.

Sweet Yellow Granex
Originally made famous by the Vidalia Onion growers in Georgia, yellow ranex might be the sweetest onion ever! A thick, yellow-skinned, globe shaped onion, it has an incredibly mild, sweet flavor. Short keepers, so best used fresh.

Valencia
A Utah strain of Yellow Sweet Spanish with mild flavor and good storage life. Large globes up to one pound.

Yellow of Parma
Large golden onions are oblong globe-shaped. Rare and hard to find Italian heirloom. This late onion is an excellent keeper.

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.

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CIPOLLINI ONIONS

Yellow Borettana
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.

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PAC CHOY

Joi Choi
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!

Red Choi
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.

Tatsoi
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.

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PEAS

Oregon Giant
A vigorous white flowering snow pea that bears abundant 4-inch pods on 30-inch vines. Excellent flavor.

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RADICCHIO

Chioggia Red Presto
A red and white variegated heading type. Forms a tight head. Foliage is green in the summer, but becomes variegated with cold weather. Excellent variety for a fall and early winter crop.

Palla Rosa
Round red heads with prominent white veins.

Red Treviso
An exotic and beautiful radicchio which is shaped like a small Romaine lettuce with slender deep burgundy leaves and bright white veins.

Red Verona
Traditional round variety from the Verona region of Italy.

Variegata di Chioggia
Beautiful, large, round-headed radicchio with brilliant red and white color. Popular Italian variety from the old fishing village of Chioggia.

Variegata di Lusia
Beautiful, large, round-headed radicchio with brilliant red and white color. Popular Italian variety.

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SALAD GREENS

Arugula
Popular salad green with a pungent, spicy taste, almost reminiscent of hazelnuts. Sometimes called rocket or roquette. Can be made into a yummy pesto.

Mizuna
Sometimes called Kyona. A very mild salad green and a main ingredient of many salad mixes. Traditionally a pickling vegetable in Japan.

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.

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SCALLIONS

Crimson Forest
Beautiful, brilliant red stalks. Flavorful and tasty. Very unique and colorful. A bulbing type.

Evergreen Hardy Bunching or Welsh Onions
Heirloom from 1880s that can perennialize in this climate. 4 to 9 inches long, 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!

White Spear
Early maturing and tall blue-green shanks are 5 to 6 inches long. Very attractive and tasty.

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SHUNGIKU
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 sautees. Bright yellow flower petals are edible too!

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SWISS CHARD

Bright Lights or Rainbow
Original selection of heirloom varieties with white, lemon yellow, orange, red and pink colored midribs with green leaves. Very tasty. Cold-tolerant. Incredibly beautiful ornamental. From Australia.

Chadwick's Choice
Originally from Alan Chadwick. Naturalized for over 20 years at Mariposa Ranch. Wide green leaves with thin white stems.

Golden
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.

Monstruoso
A huge chard with broad white petioles – great for stir-fry, as crudité, or baked. The best-looking and tasting strain there is.

Vulcan
An improved rhubarb chard developed in Switzerland. Very attractive and uniform red chard. Great flavor.

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PERENNIAL FOOD CROPS

ORNAMENTALS