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Easily Grow Delicious & Distinctive Heritage Greens
Presenting rare, organic starter plants sourced from Slow Food USA Ark of Taste and bundled into unique grow kits designed to bring you the unique taste of your ancestory.
Here's how it works
1. We curate heirloom seeds from Slow Food's Ark of Taste catalog.
Then we grow and nurture the seeds to perfect transplant size. We save you 8-10 weeks of waiting.
2. You select the garden bundle of your choice.
We ship everything to you - organic starter plants, organic living soil, worm castings, planters. No trips to the store.
3. We ship. You plant your heritage garden!
Wait only 2-3 weeks to harvest. Graze along the way, harvest when plants are ready, and then start again!
Grow your Own Heritage Garden with
Ark of Taste Garden Grow kits
Heritage varieties curated and grown for their unique taste and history. Bundled with everything needed to start growing now!
Ark of Taste Summer Greens Bundle
Featured Summer selection. Heirloom varieties uniquely curated for their heat tolerance. Celebrates the history and cultural roots of the deep South. Include 6 organic starter plants ready for transplant into your garden.
SLOW FOOD USA - THE ARK OF TASTE
Where Heritage Meets Biodiversity
The Ark of Taste is a living catalog of delicious and distinctive foods facing extinction. By identifying and championing these foods, we keep them in production and on our plates.
Agricultural biodiversity and small–scale, family-based food production systems are in danger throughout the world due to industrialization, genetic erosion, changing consumption patterns, climate change, the abandonment of rural areas, migration, and conflict.
These unique treasures are now available as starter plants for direct shipment to your home for easy planting in your garden!
Slow Food USA
Ark of Taste in the USA
Since 1996, more than 3,500 products from over 150 countries have been added to the International Ark of Taste. Over 200 of these foods are from the USA.
The Ark of Tastebook features the stories of how some of these American products almost didn’t reach our table, with recipes from Slow Food chefs and profiles of growers from around the country.
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