This delicious herb has a very distinct taste that is best described as a fresh-green spice. With a refreshing and cooling taste, it's commonly used in spicy Latin dishes and as a garnish.
Collards
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Similar kale, it's superfood-cousin, collards are used in salads, for quick steaming, and in braised dishes. Collards are densely loaded with antioxidants, micronutrients and often known for it's cardiovascular benefits.
French Thyme
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Gigante Italian Parsley
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Italian flat-leaved variety with large mellower tasting leaves. Lovely sprinkled raw on vegetables, soups and salads.
Time to First Harvest: 2 weeks in warm season (March through October), 3-4 weeks in cool season (November through February)
Harvesting Period: 4-6 weeks
Green Butterhead
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A large loose head with a hearty leaf texture and buttery flavor.
Green Leaf Lettuce
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Green Romaine
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Tall heads with green leaves and sturdy upright center ribs. Can be more heat resistant than other lettuces. Used predominantlly in salads for crisp, crunchy texture and bright flavor ithout being watery or bland like iceberg lettuce.
Kale (Assorted)
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Not a health fad but a true super food! Kale is one of the most nutrient dense plants on the planet. Mineral, antioxidant and vitamin rich, the tasty leaves can be used in salads, smoothies, and eaten raw or cooked, often as chips. Leaves can be green or purple, and sometimes with a frilled edge.
Marigold
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Nasturtium
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Bright edible flowers can be eaten whole or as individual petals. Often added to salads for decoration, flavorful nasturtium is high in Vit C and can help with the common cold and flu. Store petals in a sealed bag in the refrigerator for 3-5 days. Flowers can also be dried and brewed in tea.
