Also known as French parsley, chervil is a cool season herb with a mildly sweet flavor that is a cross between parsley and tarragon. Along with parsley, tarragon, and chives, chervil is one of the herbs commonly used to make fines herbs, a delicate herb blend that is used extensively in French cooking. Plants thrive in cool weather and therefore are best suited for early spring or fall planting. Annual. 60 days to harvest. 

Mixture of Golden & Green Purslane. It has red stems and small, green leaves. It has a slightly sour or salty taste, similar to spinach and watercress. It can be used in many of the same ways as spinach and lettuce, such as in salads or sandwiches. Purslane grows in many parts of the world, in a wide range of environments.

Purslane is a pleasant salad herb, and excellent for scorbutic troubles. The succulent leaves and young shoots are cooling in spring salads, the older shoots are used as a pot-herb and the thick stems of plants that have run to seed are pickled in salt and vinegar to form winter salads.

Quick to grow; great for salads. 

Spring to fall crop. All season ability too.

A traditional Italian heirloom particularly good for freezing and ideal for stir-fries and steaming. Once the 3-4” main head has been cut, this will be followed by a bumper crop of side-shoot spears thoughout the summer.

(Chinese cuisine) A round heirloom variety of the daikon (long white radish) having a bright pink or fuchsia center.

Mix of red, white, rose pink, purple, and bi-color (red top, white base) radishes

Easter Egg radishes are small in size, averaging 2 to 4 centimeters in diameter, and have a round to oval appearance tapering to a single taproot. The radish’s skin is semi-thin, smooth, and taut, showcasing various hues, depending on the variety, ranging in color from pink, purple, red, and white. Underneath the surface, the white, cream-colored, to ivory flesh is dense, firm, and exceptionally crisp. The flesh is also succulent, crunchy, and moist. Easter Egg radishes are known for their colorful nature and crisp, snap-like consistency and have a mild and peppery flavor with earthy and sweet undertones. The radishes also produce green leafy tops that are broad, flat, and serrated, attached to pale green, fibrous stems. The edible leaves can grow 15 to 20 centimeters in height and contribute a vegetal, green, and piquant taste.