Showing 49–64 of 65 results
This beautiful variety has blood red tipped leaves. It is milder than its green variety and would make a great addition to any salad. Romaine lettuce, botanically classified as Lactuca sativa, is believed to be one of the oldest varieties of lettuce in the world and is a member of the Asteraceae family.
Red Russian kale or Ragged Jack kale is a subspecies of Brassica oleracea, a cousin to other decorative cabbages and kales. An excellent source of vitamin C, Red Russian kale provides iron, vitamin A, calcium, magnesium, potassium, protein, carbohydrates and dietary fiber.
This meaty green compliments rich complex flavors such as grilled pork, pancetta, sausage, garlic, chiles, onions, thyme and caraway. Sautee or braise the mature leaves, or use the new sprouts raw in salads.
Rosemary, like many other herbs, is a member of the mint family.
Rosemary is a good source of vitamin A and beta-carotene, as well as the minerals potassium and calcium. The volatile oils in Rosemary contain natural compounds like pinene and camphene, which are terpenes that give Rosemary its intense aroma, and other phytochemicals such as cineol.
The astringent nature of Rosemary makes it an ideal herb for flavoring fatty meats like lamb or oily fish. Rosemary is a common herb for flavoring breads and savory muffins.
Sage, also known as Common Sage or Garden Sage, is botanically classified as Salvia officinalis and belongs to the mint family. Sage is an excellent source of vitamin K and a source of fiber, calcium, iron and manganese.
Sage should be used sparingly as its flavor can overpower other flavors. Chop fresh leaves for herbed rubs, marinades and dressings!
Spinach is known for its rich nutritional content, being an excellent source of vitamins, minerals, and antioxidants. Spinach is highly nutritious, containing vitamins A, C, and K, as well as folate, iron, calcium, and other minerals. It is low in calories and an excellent addition to a healthy diet.
Sprouting broccoli is the kind you’ll see grow white or purple heads, rather than the green variety you normally see in grocery stores!
The florets are usually smaller than more well-known varieties, but the taste is similar. People use sprouting broccoli as a side dish by itself or mixed in other dishes.
It’s not called “candyleaf” for nothing. Stevia has sweet tasting leaves because of chemicals known as steviol glycosided and is native to Paraquay. These chemicals can be more than 300 times sweeter than table sugar and do not affect blood glucose levels!
A fan favorite! Strawberries!!! These potent little packages protect your heart, increase HDL (good) cholesterol, lower your blood pressure, and guard against cancer. Not only do strawberries provide fiber, potassium, folate and antioxidants, but they also contain several bioactive compounds (called flavonoids) that are known to help protect against chronic diseases.
Thyme is a delicate herb in appearance. Its tiny rounded leaves grow in clusters around its thinly wooded stems. Thyme thrives as a garden herb as it is a natural insect repellent. Only honey bees are attracted to its productive flowers. Beehives near thyme sources produce savory honey.
Thyme is typically used in savory dishes like braised or roasted meats, fish, or vegetables, as well as in savory baking, and is well-suited for long-cooked applications as it slowly releases its flavor.
The name Basil is derived from the Greek word basilikos, roughly translating mean “herb worthy of a king,” and belonging to the mint family. Basil is an excellent source of vitamin K, a nutrient that assists in faster wound healing, and is a good source of iron to build the protein hemoglobin to transport oxygen through the blood.
The leaves are most commonly used raw and are lightly torn, tossed into green salads, chopped and mixed into grain, rice, and noodle dishes, or used as a fresh topping over pizza and pasta. Basil can also be layered on toast with creamy spreads, placed inside sandwiches, infused into oils and vinegar, or blended into sauces such as pesto. Beyond fresh applications, Basil can be sauteed into eggs, stir-fried with vegetables, stirred into soups and curries, or deep-fried and served with roasted meats.
Mint is in the Mentha genus of the Mint family, and while there are many plants in the wider Mint family that have “mint” in their common name, only members of the Mentha genus are known as “true Mints.” Around the world, you can find about twenty-five or so species of true Mint with hundreds of varieties, as mint species freely cross among themselves!
Mint is rich in vitamins A and C and also contains smaller amounts of vitamin B2 and minerals like calcium, copper, zinc, and magnesium.
Mint can be used fresh or dried in sweet and savory applications and is particularly popular in Turkish, Indian, Vietnamese, Greek, and Persian cuisines. Add fresh Mint leaves to fruit or green salads, use as a garnish, or brew into a stomach-soothing, cold-combating herbal tea.
Swiss chard is a member of the Amaranthaceae (am·a·ran·tha·ce·ae) botanical family which also includes beets, quinoa, spinach and sugar beets.
Swiss chard is an excellent source of vitamin A and vitamin K and a good source of vitamin C and magnesium. Swiss chard also contains the antioxidants beta-carotene, lutein, and zeaxanthin.
TABASCO PEPPERS are the main ingredients in the famous Tabasco sauce. These red, fiery hot peppers are native to the Central Mexican Tabasco province, but grown elsewhere for their unique, erect and juicy fruit pods.
Nutrition: Fresh tabasco peppers are a rich source of vitamin-C and B-complex vitamins. Vitamin-C is a potent water-soluble antioxidant, required for collagen synthesis, and also helps boost immunity against viral diseases.
Color: This pepper starts out green, BUT you can let them ripen to orange or red!
Size: 1-2 inches long
How To Harvest:
1) The plant will develop white flowers that will turn into fruit within 2wks.
2) Once the fruit sets on the stem, let it reach 1 inch long before harvesting.
3) Cut using clean scissors leaving 1/2 of stem on the pepper.
Thai Basil, “Siam Queen” has a spicy-sweet flavor with a licorice, basil aroma.
Thai Basil has notably high levels of vitamin A, which is beneficial for healthy eyes and skin, and vitamin K, which promotes bone health. It also offers significant amounts of vitamin C, magnesium, calcium, iron, and potassium.
Wild Bergamot scientifically known as Monarda fistulosa is a wild flower belonging to mint family (Lamiaceae).
Use it as a tea to stimulate circulation in cold hands and feet, a soothing for fever and chills to induce sweating. You can infuse fresh flowers and leaves in honey and apply it as a topical ointment for fungal infections and burns or add it to hot tea or water for soothing sore throat.
It blends well with elderflower, catnip, thyme, sage and yarrow for making calming tea. Use it topically as a wash on healing wounds for damp or wet wound conditions for preventing infections caused by antibiotic resistant bacteria.
Steam inhalations help to soothe stuck or congested sinuses.
Yellow squash, scientifically known as Cucurbita pepo, is a warm-season vegetable that belongs to the gourd family. It is closely related to zucchini and other types of summer squash.
Yellow squash is low in calories and a good source of vitamins A and C, as well as minerals like potassium. It also contains antioxidants that contribute to its health benefits.