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.
Dill
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Its bright sour-sweet taste and a delicate texture makes it popular in salads and sauces, and fantastic with fish!
Time to First Harvest: 3-5 weeks in cool season (November through March)
Harvesting Period: 4-6 weeks
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.
Leaf Lettuce
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Mint
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Mizuna Assorted
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This mizuna varietal has wide tender leaves and a mild mustard flavor that is delicious raw in salads and sandwiches or added to stir fry. As plant matures the flavor will get spicier!
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.
Spinach
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This flat spade shaped leafy green is an excellent source of Vitamins A and C and rich in magnesium and iron. There are very few vegetables richer in Vitamin K than spinach. Best when eaten raw, spinach is perfect for salads and great in your smoothies too!
