Escarole is usually used cooked, in a pan or blanched . It can be served as a side dish accompanied by aromas or other ingredients or it can be inserted as an ingredient in pizzas and focaccias.

Variety with large, broad and crinkly leaves that curve naturally to form a tall horn-shaped head. Natural blanching. Very resistant to cold. Suitable  for autumn cultivation. SOWING: in rows from July to October. Trasplant when plants have formed 4-5 leaves, at intervals of about 30 cm with about cm between rows.

Upright winter escarole lettuce with very crunchy leaves. A French heirloom escarole, with large, scalloped green leaves and a central leaf core that curls into a horn shape. Cornetto Di Bordeaux Escarole. Mid-Early. Large upright plant with full open head, large dark green external leaves with light green-blond heart. Very early in the formation of the tuft which is large, elongated and typically wrapped . The leaves are a beautiful light green blond color. Late variety.

Endive Escarole is easily grown in cool weather. Sow directly in the garden as soon as the soil can be worked in the spring. Endive Escarole may also be started as transplants 5 to 8 weeks before setting out. Sow thinly using sterilized seed starter mix, cover lightly and water. Provide light, moderate warmth and good ventilation. A second crop may be sown in late summer to early fall. Grow Endive Escarole quickly with plenty of moisture for the most pleasing taste. Most will bolt (go to seed) and taste a bit unpleasant in hot weather. Amend the soil with moderate amounts of compost and a sprinkling of organic fertilizer. To blanch the tender centers (pale hearts) of Endive Escarole, place a clay flower pot over the plant 2 weeks prior to harvesting. Harvest by cutting the entire head at soil level.

Danish heirloom variety. Small heads 6-8". Harvest in summer.

Copenhagen Market Cabbage is a classic early-maturing variety known for its compact, round heads and dense, tightly packed leaves. The heads are medium-sized, typically 1.5–2.5 kg, with smooth, light green outer leaves and a crisp, pale interior. It’s prized for its reliability, uniform growth, and sweet, mild flavor.

Excellent raw in coleslaw and fresh salads due to its crisp texture

Great for steaming or boiling as a simple side dish

Ideal for stir-fries and sautéing with garlic or butter

Can be used for light fermentation (though better suited for fresh use than storage types)

Works well in soups, cabbage rolls, and braised dishes

Its tender leaves and mild taste make it especially versatile for everyday cooking.

Produces cucumbers that are typically dark green with white spines and 9 inches in length. A great cucumber for pickling and salads, having a mild flavor with a hint of sweetness. A great choice for market growers and home gardeners. Start in doors a month before the last frost, or direct sow a couple of weeks after the last frost. Plant in hills 5 feet apart. Sow 5 or 6 seeds per hill half an inch deep and at least an inch apart. 

Typical salad variety. Cylindrical fruits, 18-20 cm long, with rounded tip. Dark green skin, firm flesh with few seeds. Central sprouts should be pinched out above first four leaves, repeating operation after side-sprouts have grown. Abundant production from first fruits onwards. SOWING: plant outdoors from March to June, sowing 2-3 seeds per hole, with intervals of 30/40 cm between holes  and 1 metre between rows. Thin out seedlings after germination.

Dark green, smooth, slender fruits grow eight to nine inches long on vigorous vines and are ready to pick after 55 days.

‘Marketer’ is an open-pollinated variety with a sweet, mild flavor. A winner of the All-America Selections award in the edibles category in 1943, it’s ideal for hot, humid Southern climates.

Pioneer cucumbers are a reliable slicing variety known for their smooth, dark green skin and straight, uniform shape. They typically grow 6–8 inches long with crisp, juicy flesh and small, tender seeds. This variety is valued for its mild, refreshing flavor and good resistance to common cucumber diseases, making it a great choice for home gardens and market growers.

Pioneer cucumbers are best enjoyed fresh due to their crisp texture and clean taste. Slice them into salads, sandwiches, and wraps, or serve with dips. They’re also excellent for light pickling, cucumber salads, and refreshing drinks like infused water. Their mild flavor pairs well with herbs, vinegar, and yogurt-based dressings.

Packet: 9-10 grams of seed

Dark green head with rosette. In spring, 30 days to baby, 50 days to full size. If grown for fall harvest, initial growth is a somewhat elongated head with large rounded leaves. After cutting, leave the root and crown and you will get the grumolo rosettes in the spring. Alternatively, plant later in summer and you should get rosettes the following spring.

Packet: 9-10 grams of seed

Packet: 9-10 grams of seed

Mix of Chicory Blends – Sugar Loaf, Chioggia, Striolo & Verona

A beautiful and flavorful blend of classic Italian chicories, offering a range of shapes, colors, and tastes. This mix combines the crisp, elongated heads of Sugar Loaf, the round red-and-white striped beauty of Chioggia, the finely serrated elegance of Striolo, and the deep burgundy, compact heads of Verona.

Flavors range from mildly sweet and nutty to pleasantly bittersweet, becoming sweeter after light frost. Perfect for fresh salads, grilled radicchio, braising, or adding bold color and texture to gourmet dishes. A cool-season favorite that brings both visual appeal and rich, complex flavor to the garden and table.

Packet: 9-10 grams of seed

The Korean radish is similar to the daikon radish but is shorter, rounder and usually has a green shoulder. 

Green Shoulder Spring F1: Korean green shoulder type. 60~70 days. 7~8" long,3~4" in diameter. Resistant to Club Root. Slow bolting. Small leaves and good for dense planting. Upright and uniform. Firm flesh is tender and sweet. Can be planted in spring, summer and fall.

Is Korean radish and daikon the same?

Compared to a Western radish, a Korean radish is generally much longer and bigger. ... Though similar in taste and look to daikon (Japanese radish), mu is generally shorter and rounder than daikon. It's also slightly green toward the top, whereas daikon is white throughout.