Amaranth – Callaloo – West Coast Seeds

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  Lettuce Greens – Crispy Winter Salad – Renee’s Seeds

  $5.19

  Expand your seasonal salad repertoire with the delicious textures and full flavors of these cold weather loving, cool season beauties. Mild and nutty French curly endive has finely-cut, delicate, lacy leaves with crispy ribs and creamy hearts. Luxuriant escarole produces satiny rosettes of crunchy outer leaves that fold closely around tender-sweet dense hearts. Toss them together with the tangy leaves of tart red radicchio and you’ll have wonderful continental-style salads of substance and character.
  Equal parts;  Glory Endive,  Elysee Escarole,  Presto Radicchio

  80 Days.

  Approx: 320 Seeds.

  START SEEDS OUTDOORS

  At midsummer, or early fall in mild climates, sow seeds in a sunny garden bed 1/4 inch deep and 1 to 2 inches apart in rows 12 inches apart. Or, if it is still over 80°F (27°C) at sowing time, sow seeds in containers in a spot out of direct sun, but with bright light all day. Tend carefully and keep evenly moist. When seedlings are a few inches tall with several sets of leaves, transplant into the garden a foot apart. Gradually thin directly sown seedlings to stand 1 foot apart to allow heads room to mature.

   

  GROWING NOTES

  Savor earliest thinnings in fall salads. Cool weather will bring vigorous growth. These tasty greens tolerate cold weather and light frosts well but require consistent moisture. Weed, water and thin carefully and feed monthly for best quality salad heads.

   

  HARVEST AND USE

  Radicchio is best harvested when red heads have formed inside the outer green “wrapper” leaves. Pick entire heavy rosettes of escarole and curly endive. Cut up and enjoy these hearty salads with either simple vinaigrettes or rich, creamy dressings. Try tossed with cooked chicken, meat or cubed cheese and olives for delicious whole meal salads. Add toasted nuts and cubed apples or pears for a delicious flavor contrast.

  320 Seeds

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• 

  Swiss Chard – Garden Rainbow Organic – Renee’s Seeds

  $6.89

  Colorful, long-standing heirloom with green leaves and crunchy stalks that show off in a rainbow of colors, including red, pink, white, and gold.

  50 Days.

  Approx: 245 Seeds.

  START SEEDS OUTDOORS

  In early spring, when danger of frost is over, sow seeds in well-worked, fertile soil in full sun. Sow seeds 1/2 inch deep and 1 inch apart in rows 10 inches apart, or broadcast thinly for bed planting. Firm soil well over these irregularly shaped seeds to ensure good germination. If first sowing germinates unevenly, plant more seed as seedlings catch up quickly. When large enough to handle, thin seedlings to final spacing of 8 to 10 inches apart so these large plants have room to grow and mature. Transplant extras or enjoy young thinnings as early greens and salads.

   

  GROWING NOTES

  Chard grows well in a wide range of conditions and can take some light frost. In mild winter areas, it can be grown year round. Give seedlings enough room, because chard grows into large vase-shaped plants 2 feet tall.

   

  HARVEST AND USE

  Begin harvesting when plants are well established and have at least 6 to 8 leaves. Both stalks and leaves make great eating. Chop and steam or sauté with garlic and olive oil. Use like spinach in lasagna or minestrone soup. Try tasty chard leaves stuffed and poached in broth with a dash of olive oil and fresh lemon.

  245 Seeds

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• 

  Lettuce Italian Baby Leaf – Misticanza – Renee’s Seeds

  $4.79

  We fell in love with this delicious salad while hunting for varieties in Emilia-Romagna. The authentic regional mixture features a blend of tangy traditional cutting chicories and crispy little endives, nicely balanced by milder green and red leaf lettuces. Sow the seed densely, wait just over a month, then harvest with scissors at 4 to 5 inches tall to experience all the mouth-pleasing full flavors, textures and pretty colors that are so characteristic of rustic Italian cuisine.

  Zuccherina & Spadona Chicories, Pancalieri & Curo Pleno Endives, Ubriacona Frastagliata & Red Leaf Italian Lettuces

  45 Days.

  Approx: 2700 Seeds.

  START SEEDS OUTDOORS

  In early spring or in midsummer for fall harvests, sow seeds in finely worked soil in full sun. Shake seeds from the palm of your hand, broadcasting them about a half inch apart over the entire seedbed or in wide rows, and cover lightly and evenly with 1/4 inch of fine soil. Firm soil gently and water in with a fine spray. Keep seedbed evenly moist.

   

  GROWING NOTES

  This full flavored Italian salad mix thrives in mild weather with consistent moisture. To extend the sowing season into hot weather, sow in light shade or erect a canopy of loosely woven shade cloth over the seed bed. Birds are often attracted to tender young seedlings so protect them if necessary.

   

  HARVEST AND USE

  To harvest by the “cut and come again” method, wait until plants are 4 or 5 inches tall. Cut as much as you need, using scissors to shear off a patch of leaves 1 to 2 inches above the soil level. Water well and fertilize lightly and plants will regrow for several more cuttings. Dress with a simple vinaigrette that has a touch of honey added to set off the complex full flavors of this piquant mix. Misticanza has sharp tangy components, so if it tastes too strong-flavored for diners’ palates, add additional lettuces to mellow the mix.

  2700 Seeds

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• 

  Lettuce Baby Leaf- Heirloom Cutting Mix – Renee’s Seeds

  $6.19

  We’ve worked with a talented breeder who specializes in selecting heirloom varieties to compose this blend of luscious antique lettuces. The pretty mix includes seeds for red-flecked, lime-green “Speckled Troutback,” sweet “Blush Butter Cos,” juicy “Red Ruffled Oak,” notched dark red “Devil’s Tongue” and crispy, upright “Sucrine.” These beautiful lettuces create a tapestry in the garden and you’ll be able to cut their fast growing, flavorful leaves often for colorful and delicious salad bowls all season.
  Harvest in 40 days
  Equal parts: Troutback, Blush Butter Cos, Red Ruffled Oak, Red Devil’s Tongue & Sucrine lettuces

  Approx: 1400 Seeds.

  START SEEDS OUTDOORS

  In early spring, sow seeds in finely worked soil in full sun. Shake seeds from the palm of your hand, broadcasting them about a half inch apart over the entire seedbed or in wide rows, and cover lightly and evenly with 1⁄4 inch of fine soil. Firm soil gently and water in with a fine spray. Keep seedbed evenly moist. Make small successive sowings until summer weather turns hot for a constant supply. Plant again in late summer for fall harvesting. Or, space seedlings 8 to 10 inches apart and let them mature to full size heads.

   

  GROWING NOTES

  Lettuce thrives in mild weather with consistent moisture. To extend the sowing season into hot weather, erect a canopy of loosely woven shade cloth over the lettuce bed. Birds are often attracted to tender young seedlings so protect them if necessary.

   

  HARVEST AND USE

  To harvest by the “cut and come again” method, wait until plants are 4 or 5 inches tall. Cut as much as you need, using scissors to shear off a patch of leaves 1 to 2 inches above the soil level. Water well and fertilize lightly and plants will regrow for several more cuttings. Dress with extra virgin olive oil and a mild fruit or balsamic vinegar to enjoy the sweet flavors and juicy textures of these delicate young leaves at their best.

  1400 Seeds

  Add to cart