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  • Beet Bull’s Blood

    $2.75
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    Maturity to beet root in 55-60 and to baby leaf tops in 35 days. Exceptionally beautiful dark red-violet tops with sweeter flavor and heat resistance. This variety was selected for the darkest colored leaves from the French variety Crapaudine.

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  • Beet Detroit Dark Red

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    This is a fine mid-season variety with a rich, dark-red interior and uniform 3″ shape. An early variety, Detroit Dark Red beets store well and are also good for canning and freezing. The dark-green leaves, striped with red, are wonderful braised or in salads.

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  • Beet Early Wonder

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    A fantastic beet for your home garden with attractive arching tops tinged with maroon that make excellent greens and the roots are great for all uses.

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  • Broccoli Calabrese

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    Heirloom. Delicious, bluish-green close-beaded heads can reach 8″. Bears until frost producing several side shoots after the central head has been harvested. Brought with Italian immigrants in the late 1880’s. Good for home or market, freezing and canning.

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  • Cabbage Early Jersey Wakefield

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    Heirloom. Introduced in the 1840’s, with tasty, 2-lb, sweet and flavorful, conical heads. This very early variety was sold commercially by Peter Henderson in the late 1860’s.

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  • Cabbage Golden Acre

    $2.50
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    This beautiful, early cabbage produces tender heads that are 5″-7″ in diameter. Golden Acre’s compact plants are ideal for small gardens and it can be planted closer together than other cabbage varieties. It is noted for its uniform, round and tightly folded heads.  Golden Acre Cabbage is ‘Yellows’ disease resistant.

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  • Savoy by Liz West on Flickr

    Cabbage Perfection Drumhead Savoy

    $2.75
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    This large, drumhead type has finely crinkled, savoyed leaves that are mild and sweet in flavor, compact short-stemmed plants. This heirloom was introduced before 1888 and is an excellent keeper.

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  • Chard Five Color Silverbeet

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    Striking rainbow-colored stalks in orange, purple, yellow and white. This Australian heirloom mix is tender and tasty, though somewhat less frost tolerant than other chards. Baby greens are ready in 28 days.

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  • Chard Fordhook Giant

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    Truly superior green chard for farm and garden, used since the 1750s. Heavily crumpled, very dark glossy green leaves contrast nicely with broad white succulent stems. Receives top marks for fine flavor and texture, also makes a nice poultry feed.

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  • Collard Greens Champion

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    Collards tolerate more heat and frost than any other member of the cabbage family. Champion collards are a trusty, widely adapted variety. The dark green leaves a have a delicious cabbage flavor. This is a great variety for over-wintering and holds up to two weeks longer than many other collards. The leaves have a waxy coating that is a natural protection from cabbage worms.

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  • Collard Greens Vates

    $2.75
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    Collards tolerate more heat and frost than any other member of the cabbage family. Vates collards are a trusty, widely adapted variety. The dark green leaves a have a delicious cabbage flavor. This is a great variety for over-wintering and holds up to two weeks longer than many other collards. The leaves have a waxy coating that is a natural protection from cabbage worms.

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  • Tatsoi Mustard Green

    Greens – Tatsoi Mustard

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    Tatsoi is a Chinese non-heading mustard, a great green to add to salad or stir-fry. Dark, round spoon-shaped leaves grow on broad, tender, crisp white stalks, with a large celery-like base. They have a tangy, mild mustard flavor.

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  • Kale Lacinato

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    This kale is heavily savoyed (bumpy) with dark green, almost black, leaves. The strap-shaped leaves are not curly like regular kale, and add an interesting texture and color to salads. If using in soup, add kale at the end to avoid overcooking. This variety is a primitive, open kale traced to Tuscan origins.

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  • Kale Red Russian

    $2.75
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    Biennial Heirloom. This rare, gourmet variety has red-purple veins on slate-green, wavy-margined leaves. Cool weather intensifies its color. Steamed lightly, the frilly leaves make an attractive garnish. If using in soup, add kale at the end to avoid overcooking.

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  • Nasturtium Dwarf Jewel Mix

    $3.25
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    A low growing border plant with bright colored flowers in yellow, orange, and red. Flowers (and leaves) are edible and taste similar to watercress, add them to salad for a punch of color. Prefers cool, mild conditions. Easy to grow and blooms quickly. Thin to 6″ – 12″ apart. Pack covers approximately 10 sq ft if broadcast.

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  • Onion Yellow Cippolini

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    Long Day Onion. Flat, Italian “cipollini” variety. These delicious, small white onions command a high price at specialty markets. Very sweet and mild, used in Italy for pickling, grilling, and in salads. We have select Italian seed. Soil and Water: Plant in well-fertilized, moderately moist soil.

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  • Parsley Italian

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    Italian parsley is a glossy flat-leaf variety that is called for in many gourmet recipes. It’s excellent for seasoning, with a stronger flavor than many curly types. It turns bitter when it bolts.

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  • Pea Oregon Sugar Pod

    $2.75
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    Oregon Sugar Pod is the most popular snow pea. Its productive, dwarf vines have stringless, edible pods which keeps producing after three pickings! It’s tolerant of short hot spells. This pea is great for freezing, for eating fresh, or for adding to stir-fries and salads.

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  • Spinach Bloomsdale

    $3.00
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    This large, spreading spinach has deep-green, curled leaves. It’s a good yielding, dependable home garden variety that is fairly resistant to bolting. Spinach is delicious steamed, fresh in salads, and in soups and casseroles.

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  • English Thyme

    Thyme English

    $2.75
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    A short, compact, aromatic herb, thyme is a classic in any garden. It forms attractive, tiny lavender flowers which attract bees, and is known to deter cabbage worms. Thyme adds interest to soups, casseroles, pizzas, and breads, and also has many medicinal uses.

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