Flowering stalks, young leaves and buds are delicious steamed, boiled or fried with other vegetables, meat or on its own. Start indoors in April or sow direct after last frost. Broccoli-like vegetable from China.
Tomatillos will keep well through the winter if stored loose in a cool place. Easy to grow -- rather like tomatoes. Resembles green tomatoes and ground cherries, but neither is a substitute for the tomatillo.
(150 lb./acre). Frost sensitive - plant in late spring when soil is warmer. Inoculate with #9324 for best performance. An excellent cover crop, livestock feed, or smother crop. Plant in a rich, well-drained soil that is high in organic matter.
Heavy yields and insect resistant. Stunning red-orange heirloom variety from Turkey. The small round fruit, 7cm/3" in diameter, are eaten when green, and when they turn orange they are good for stuffing.
(Wild arugula) A beautiful wild arugula with deeply lobed leaves and purple-red veins. The fresh leaves add a delicious bitterness to salads, sandwiches, pizza, and pasta.
Sow in open ground in May; pull roots in October. A traditional source of molasses and sugar. Cool weather crop; roots attain maximum sugar content in the fall. Although the process is lengthy it is possible to extract molasses, and even sugar, at home...
Also, an ingredient of the ‘Swedish Bitters' popularized by European herbalist Maria Treben. Attractive succulent from South Africa. Contains anthraquinone glycosides, principally barbaloin, which are responsible for the purgative action.
In fact, the more they are picked, the more they produce. Cooked like regular spinach. Unlike ordinary spinach, its spreading branches produce succulent leaves and stemtips of very fine flavour throughout the season, long after all other varieties finish.
According to Gerard, the powder snuffed up the nose was prescribed to ‘cleanse the head of tough slimy humours.' White or pinkish flower clusters inspire its other name, the Pearl.
No blanching required. Outstanding curled leaf variety from Holland that is both ornamental and delicious to use in the kitchen like parsley. Aromatic leaves are used to season soups and stews, and like parsley they can be used as a garnish.
Very easy to grow. (Garland chrysanthemum; Chopsuey green) Popular Oriental green with an unusual strong flavour. Fast grower; successive sowings every two weeks will ensure continuous supply.
Uses: Erosion prevention, Green Manure, Nitrogen Scavenger, No Till, Organic Matter, Weed Suppresion The oats stay green into November and form a mulched bed for spring planting. Great for garlic beds and other vegetables.
Leaves of the plant are used as a substitute for celery or parsley. (Indian celery) One of the many distinctive spices of Indian cooking, the seeds are used in curries, pickles and chutneys.
Summer savory is annual, unlike the perennial winter variety, and hence is easier and quicker to raise from seed. One of the ingredients in . Indispensable for its use in traditional Eastern Canadian dishes like potato stuffing.
Considered an important medicinal herb for wounds, heart problems, diarrhea and pneumonia. Easy to grow in well-drained soils in full sun. The Navajo and Oglala tribes made a pleasant beverage tea from the leaves and the Comanche, Lokota and Ponca chewed...
Hardy climbing vine, to zone 5. (Wu-wei-zi) Chinese medicinal; astringent and demulcent berries are used to treat nervous conditions, chronic cough, asthma, thirst, too frequent urination, and diarrhea.
Forms dense globular little bushes 50-70cm/20-28” across so perfectly uniform they look pruned. Good spicy flavour. A spectacular refinement of bush basil from Italy where the variety is known as (“very fine green, like a ball or globe”).
Indians made a wash for skin problems including skin cancer and venereal sores. A good gargle for mouth and throat sores. (Red root) Used as a tea substitute during the American Revolution.
Ease of Germination: Difficult/Special Treatment Required
(Horned melon) Quite unlike other cucumbers, this one has small orange spiny fruits, 8-13cm/3-5” long, possessing a subtle banana-lime flavour. They keep up to six months! Start seeds in March.
