Quick to grow; great for salads. 

Spring to fall crop. All season ability too.

23 days. Red bunching radish. Excels in summer growing. 1" round globe.

Purple flowers. Adds a cinnamon taste to dishes.

Very special aroma. 

3-4" sized flowers. Various colors.

Plant in spring - blooms in abundance!

This beet has large, glossy, bright green tops, or beet leaves, which can be used in salads and stir-fries. Purplish beets can reach up to 6 inches in diameter and retain their sweetness and texture even when large. They also do well in storage.

Beta vulgaris

Rainbow Swiss Chard is a striking leafy green with vibrant stems in shades of red, pink, yellow, orange, and white paired with broad, dark green leaves. It has a mild, slightly earthy flavor similar to spinach, with tender leaves and crisp, colorful stalks. Highly nutritious, it’s rich in vitamins A, C, and K, plus iron and magnesium—pretty and powerful.

Rainbow Swiss chard is super versatile. The leaves cook quickly and are great sautéed with garlic and olive oil, added to soups, stews, curries, or stirred into pasta and rice dishes. The thicker stems can be chopped and cooked a bit longer—perfect for stir-fries, gratins, pickling, or roasting. It’s also excellent in omelets, quiche, lasagna, and stuffed dishes, or lightly wilted as a spinach substitute.

Chinese chives  are a perennial herb with flat, grass-like green leaves and a mild garlic-onion flavor, distinct from round onion chives; they form clumps, produce edible white flowers, and are used in Asian cooking for stir-fries, dumplings, and eggs, adding savory flavor and texture. They are heartier than regular chives, with a strong aroma when crushed, and are a staple in many Asian cuisines. 

Leaves: Flat, long, and pale green, unlike the hollow, round leaves of common chives, with a strong garlic smell when crushed.

Plant: Forms clumps of foliage, reaching 10-20 inches tall, with edible white flowers on stalks.

Hardiness: A perennial that dies back in winter in colder climates but stays green in warmer zones. 

Taste: Stronger, garlicky flavor than onion chives, but milder than raw garlic.

Culinary Uses: Used in dumplings, pancakes, stir-fries, egg dishes, soups, and salads; added at the end of cooking to preserve flavor.

Edible Parts: Leaves, flowers, and even seeds are edible. 

Cultivated in Asia for over 3,000 years for culinary, medicinal, and ceremonial uses. 

Yellow Chives: A variety with a milder taste and more delicate texture than standard garlic chives. 

A snow melon is a type of melon, a sweet, crisp muskmelon from Xinjiang, China, that is also known as the Chinese melon. It has a crunchy, firm texture and a flavor similar to a cross between a cantaloupe and honeydew melon, with a high sugar content that makes it very sweet and juicy. The outer rind is typically yellow or orange, though other varieties can have a smooth or netted rind in various colors, and the inner flesh can be orange, white, or coral. 

Shape: Oblong

Rind: Varies by cultivar; can be netted or smooth, with colors ranging from golden yellow to green or salmon

Flesh: Can be orange, white, or coral, depending on the variety 

Flavor: Very sweet, often described as floral

Texture: Firm and crunchy, a key distinguishing feature from softer melons like cantaloupe

Sugar content: High, often between 16-23 Brix