Orange stocks and green leaves great for salads or steamed side plate.

Golden Swiss chard can be used similarly to other leafy greens and chard varieties and may be eaten raw when young, but larger leaves are best cooked. They can be sautéed, blanched, stewed, braised, baked, and even grilled. Use raw leaves to add an earthy saltiness and a bright color to salad mixes. Slow cook entire stalks similarly to collards, though some of their golden color may lessen and become dull, and compliment with smoked meats and white beans. Wilt the shredded leaves into pastas or atop pizzas and flatbreads. The golden stalks are as equally edible as the leaves, and may be used in dishes for added texture. Complimentary flavors include citrus, tomatoes, garlic, shallots, chickpeas, white beans, potatoes, aged and melting cheeses, cream, mushrooms, bacon, sausage, ham, chili flakes, fennel and herbs such as basil, tarragon and chervil

1. Violets/Violas

Violets/Violas are sweet with a floral taste. The edible violet/viola plant can be used to make syrups, brew teas, be added in baked desserts and as garnishes on cakes. Flowers can also be added to salads and soups as garnish.

2. Lavender

Lavender’s initial sensory impact is a strong floral flavour and aroma, with subtle notes of herbaceousness, earthiness, and mint. Different varieties have undertones of fruit, smoke and woodiness. Use the complex culinary herb in moderation. Try it in hearty stews and wine-reduced sauces. It also adds a delightful scent to custards, flans or sorbets, and makes a beautiful garnish for salads, desserts and cocktails.

3. Marigolds

Marigolds have a refreshing lemony flavour with subtle spice. They add vibrant colour to dishes, and can be eaten raw or cooked and used in everything from savoury dishes to desserts, teas and cocktails.

4. Rose

Rose’s flavour depends on type, colour and soil conditions. While petals are intensely perfumed, their flavour is subtler and a bit fruity (think strawberries and green apples), with complex undertones ranging from fruit to mint to spice. The darker the petals the more pronounced the flavour. The miniature varieties are a beautiful garnish to ice cream and desserts. Larger petals can be sprinkled on desserts or salads. Petals can be used in syrups, jellies and sweet spreads. Be sure to remove the bitter white portion of the petals before using.

5. Pansies

Pansies are one of the most popular edible flowers, both because you can eat their sepals and because they come in such a wide array of vibrant colours. They have a fresh, slightly spicy, grassy and wintergreen undertone, which makes them a wonderful addition to salads, and they add a great splash of colour. They are also excellent dessert flowers. They can be pressed fresh into the icing of a cake or placed in a bowl of cut fruit.

6. Carnations

Carnations are crinkly, cheerful and have a sweet and spicy flavour. Culinary uses include being steeped in wine, candied, pickled, or used as a syrup base for cocktails and ice cream sundaes. They are great with rice dishes and bright additions to salads or as fresh toppings on savoury dishes.

Summer annual flower mix for cutting. 

28" Height.

Asian mustard (Brassica rapa rosularis) having a rosette of edible dark green spoon-shaped glossy leaves also : the leaves.

Sow tatsoi in spring and again in late summer for harvest in fall. Sow in double rows, with rows spaced 10 inches (25 cm) apart. Plant seeds 2 inches (5 cm) apart and barely cover them with soil. Gradually thin to 8 inches (20 cm) apart.

Tatsoi is a very versatile green, equally suited to being served raw or lightly cooked. To make it easy, just use tatsoi anywhere you'd use spinach. Lightly steam or sauté it, wilt the leaves with a warm dressing, or add them to a soup at the end of cooking.

Stringless Green Beans are a bush bean variety that keep on producing even under hot, humid conditions. When other varieties fail to perform, these stringless beans have got you covered. Meaty, 5"-6" pods have a juicy, mild bean flavor. Ready for harvest in 54 day

Oriental Stir Fry Mix: Green & Red Mizuna, Kale, Red & Green Mustard

Habanero Orange

Orange Habanero is an aromatic chile pepper with a subtle apricot aroma and offers an intense and pungent heat. Their spicy heat and citrusy fresh flavor go well with so many foods, tropical fruits, lime, avocados, fish, and tequila, etc. All habanero seeds are known for their slow germination and must be grown in warm, moist conditions.

Ripens from green to bright orange color with thin skin and waxy exterior. The pods have a distinctive lantern-like shape and are small at 2” long and 1“-2” wide. Capsicum chinense (90 days) Heirloom - Open-pollinated

Heat Level: Extra Super Hot.  Scoville Heat Units 250,000

The habanero chili is one hot pepper! Unripe habaneros are green, and they color as they mature. Common colors are orange and red, but white, brown, and pink are also seen. The Scotch bonnet is often compared to the habanero, since they are two varieties of the same species, but have different pod types.

Both the Scotch bonnet and the habanero have thin, waxy flesh. They have a similar heat level and flavor. Although both varieties average around the same level of “heat”, the actual degree of piquancy varies greatly from one fruit to another with genetics, growing methods, climate, and plant stress.

The name means “someone or something from La Habana”, or as it is known in English, Havana (“b” and “v” being interchangeable phonetically in Spanish).

The habanero chili comes from the Amazonas region, and from there it was spread through Mexico. One domesticated habanero, which was dated at 8,500 years old, was found at an archaeological dig in Peru. The Yucatán Peninsula is the biggest producer of habaneros these days, but it’s grown in many South American and Central American countries.

These showy, colorful blossoms will have the neighbors talking. This easy-to-grow annual is shorter than most Cosmos varieties, so it fits well in smaller spaces. Cosmos is great for butterfly gardens and cut flower gardens alike.

Because of their Mexican heritage, these bright annuals meet high heat and drought conditions with native beauty and vigor. Spanish conquistadors searching for gold discovered these flowers on their journeys through Mexico. Mission gardens often included these flowers, which priests gave the name "cosmos," the Greek word for a harmonious whole, because of their neatly spaced petals. Cosmos flowers made their way to England with Spanish ambassadors in the late 18th century, and to the United States in the following century.

These can grow up to 48" tall.