Sorrel is a leafy green vegetable grown for its pleasantly tart, lemony flavor. It sometimes gets classified as an herb and sometimes as a vegetable. Either way, gardeners in the U.S. don't grow enough of it. Sorrel plants prefer the cool seasons of spring and fall, quickly bolting to seed as the weather heats up. The two most commonly grown species are garden sorrel (Rumex acestosa) and French sorrel (Rumex scutatus).

Sorrel plants have smooth, arrow-shaped leaves that grow from a center rosette. The plant will send up a tall flower stalk as the temperature warms, but it's best to remove this to promote leaf growth for a better harvest. The red flowers are rather insignificant whorled spikes, like rhubarb.

Sorrel only gets about 12 to 18 inches tall, although the flower stalks (if left on the plant) will get taller. It does spread out though, easily taking up 2 feet in width. Sorrel is typically planted in spring and has a moderate growth rate; young leaves are ready to harvest in a little over a month.

'Santo' — Slow-to-bolt 'Santo' has a mild flavor and strong stems that grow 1 to 2 feet tall. Its seeds are ready to harvest in 95 days.

 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. 

Tangy lemony flavour, used in salads and soups, and also as baby leaf for 'cut and come again' salad production. It has unusual and striking foliage - light green leaves with blood red veining, making it as attractive in the garden as on the plate.

Sorrel leaves have a tangy taste, with hints of citrus. They may be harvested as a baby leaf and used in salads, but can also be harvested when mature and cooked like spinach. Sorrel works well as an accompaniment to fish, meat and egg dishes, and as an ingredient in soup and gratins.

Small heirloom variety, 2-5 cm in diameter. Bright orange. Fresh mild and sweet in flavour. 

Parisian carrots have a fresh, mild, and sweet, subtly vegetal flavor.

Carrots grow small, green-leafed tops that can reach 25 centimeters in height.

The tops are also edible and have a grassy, green, and delicious flavor.

French Breakfast radishes are a small to medium-sized varietal, averaging 5 to 10 centimeters in length, and have an elongated, oblong to cylindrical appearance with a single taproot. The radish’s skin is thin, taut, and smooth, showcasing a two-toned nature of fuchsia-red hues with white tips. Underneath the surface, the flesh is white, dense, succulent, and crisp with a crunchy, snap-like consistency. French Breakfast radishes have a mild, earthy, and peppery flavor. When the roots are cooked, they develop a subtly sweet, nutty, and mellow taste. In addition to the roots, the leafy green tops are edible and have a crisp texture with a vegetal, green, and slightly peppery flavor.

These radishes all feature white tips and red tops, distinguishing them from all-red varieties like the popular 'Cherry Belle' radish. Most grow small, almost cylindrical roots that are no more than 2 inches long, although some types of 'French Breakfast' may feature a more rounded shape.

Come and cut again

This cultivar has a Lemon aroma to it's leaves and seed. Annual herb that is often used in curries, chutneys and even soups. It can be used as insect repellent too, but the seeds are the mainly used as a spice - often with meat in the making of biltong.

Amazing, subtle citrus flavor adds a welcome twist to this ancient herb. There is no limit to the culinary potential! Compact plants and seeds are all super flavorsome!

Low growing

Heat Tolerant

Used in India for chutneys, curries, salsas. 

Strong taste, sweet aroma

Coriandrum sativum. Low growing, more heat tolerant variety from India with a strong, sweet aroma and taste. 

Very vigorous variety for spring and autumn crops as well as overwintering. It produces long glossy green leaves with a delicious tender mild minty flavour.