Greens Seeds
We offer 51 varieties of Greens seeds including very rare heirloom celery, chives, certified organic mustard greens and everyday salad blends, wasabi and more. We love to mix every imaginable green with the lettuces in our salads and you can too!
We are currently offering 39 varieties of Greens Seeds.
New, Corn Salad (Valerianella locusta) ($3.50)
Basal rosette of dark green, 1"-2" leaves for fall and winter harvest. Very cold hardy. Goes to seed in spring.Also known as Mache.
New, Large Leaf Tong Ho ($3.50)
A type of Shungiku, or edible Chrysanthemum, this Chinese heirloom has larger leaves. Use in stir fries, soups and salads. Flavour is spicy sweet. Plant in spring.
New, Leaf radish ($3.50)
Very popular in Asia and grown for the leaves, as the roots are tiny. Unique, fresh flavour, with a slight radish overtone. Plant in quick succession for continuous use thru spring and fall. Matures very quickly.
New, Ruby Red Frills Mustard ($3.50)
Very fine and super frilly, fern-like and sturdy leaf shape. Purple with red overtones on green. Mild, and zesty flavour. Excellent for baby leaf production. Use in spring and fall. From Europe.
Burnet Saxifraga (Pimpinella Saxifraga) ($3.50)
Perennial full season greens, excellent for fresh use when young. Very different plant from Salad Burnet, it is in the parsley family, but has the same uses.The flower stalks are very striking, with 3-4 ft stems that support multi heads of flat lace-like white flowers. They are very drought tolerant and bloom profusely in the summer. Beneficial insects are attracted in droves, so an excellent addition to the vegetable garden or perennial border.
Chives ($3.50)
Wonderful greens for soups, salads and sandwiches. Perennial. The only species of Allium native to both the New and the Old World.
Giant Red Mustard (Brassica juncea) ($3.50)
Beautiful large leaves add piquancy and delight to salads and stir-fries.
January King Cabbage ($3.50)
(Brassica oleracea) Hardy winter cabbage that withstands severe frosts. Crisp, crunchy, green/blue heads have excellent flavour.
Parsley Giante d'Italia (Petroselinium crispum) ($3.50)
Profuse grower. Rosette-shaped. Used fresh and treasured by cooks. A prized rare Italian cultivar. Very sweet flavour when young, matures into beautiful flat leaves with lots of pointed edges. Keeps its beautiful bright green colour year round and will self seed readily. Very cold tolerant; some snow fall can actually improve the flavour. Let some plants go to seed and lots of new plants will emerge in the spring.
Pink Plume Celery ($3.50)
This very rare heirloom leaf celery grows to 8 inches tall, with profuse numbers of pink thin stems and lots of small medium green leaves. Normally classed as a biennial, this celery will overwinter on the coast. Once it finishes flowering , will sprout fresh leaves for the winter garden. Cover with mulch. The flavour is medium strong. Use fresh when young. Makes a good digestive aid too.
Russian Kale Mix ($3.50)
Easy to care for and extremely winter hardy. Delicious and nutritious in winter salads or steamed. Planted by July, kale gets to a good size before winter. In mid-spring, it can be eaten as tender greens.
Salad Burnet- Sanguisorba minor ($3.50)
Small scalloped-edged leaves, bluish tinged, the fresh young leaves add a cucumber flavour to mixed green salads. Grows on long stems. Rosette-shaped plants. Perennial and very cold hardy on the coast. The beautiful purple/pink flowers are profuse in summer. Also used as a garnish and added to soups and sauces. Dried leaves are used for tea. Dates back to Elizabethan England.
Suey Choi ($3.50)
Fast growing succulent cabbage green. Used in Thailand and Korea in fermented dishes.
Utah Celery (Apium graveolens) ($3.50)
With an early start, plenty of moisture and nitrogen, this celery will produce for fall and winter. Without blanching, a plant will produce an abundance of strong-flavoured leaves for cooking or drying, and a few inner stalks tender and sweet enough for salads.
Wasabi Greens. (Brassica juncea) ($3.50)
Large greens and abundant production. Great flavour for those who like hot mustards.
Everyday Salad Blend » certified organic ($3.50)
A colourful blend of red and green lettuce balanced with nutrient-rich kale and beet tops. Arugula and mizuna add beauty and zest. Sow and harvest from spring to fall.
Spice-It-Up Salad Blend ($3.50)
Red mustard and arugula add excitement to this tangy mix. Frilly mizuna and a selection of tasty lettuce round out this blend. Summer salads never tasted this great!
Arugula (Eruca sativa) » certified organic ($3.50)
An increasingly popular salad green with deeply cut leaves and edible flowers. Neither mustardy nor peppery but in a class of its own. Very cold hardy. Quick to bolt in hot weather. Sow just beneath the surface as early as the soil can be worked. Keep soil moist. Ready in 30 days, so reseed frequently.
French Sorrel (Rumex scutatus) ($3.50)
Perennial green with strong lemon flavour. Provides early spring and late fall salad treats. Great in soups and sauces, especially with fish, or in spanikopita. 3 or 4 plants are plenty for a family.
Sylvetta Arugula (Diplotaxis tenufolia) ($3.50)
This perennial grows into very dense small bushes, loaded with leaves shaped like mini oak leaves. Full season production. Delicious flowers.Mulch over winter.
Russian Red Kale (aka Ragged Jack) (Brassica oleracea) ($3.50)
Easy to care for and extremely winter-hardy. Beautiful, purple-veined variety. Flavour improves after the first frost. Delicious in winter salads or steamed. Very high in many vitamins and minerals. Planted by July, kale gets to a good size before cold sets in. Use spring flower buds like broccoli.
White Russian Kale ($3.50)
A large-leaved, curly green kale of good hardiness and much tastiness.
Frilly Kale (Brassica oleracea) ($3.50)
A sport of Russian Kale. Seedlings appear normal for the first month, then start producing green leaves so frilly on the edges as to resemble curled parsley.
Kincho Scallions (Allium cepa) ($3.50)
Dark-green leaves and tall, straight, single-stalk stems that do not bulb. For summer and fall production.
Lacinato Kale (Brassica oleracea) ($3.50)
An Italian heirloom that dates back to 1885. Very unique leaves that are long, blue/gray and blistered. Can be used at the young stage for mixed greens and grow into huge bushes in maturity. Cooler temps only improve the flavour. Grows right thru the winter on the west coast, even below freezing and snow with a mulch protection. Also called Nero di Tuscana and Dinosaur Kale. Great flavour. Very ornamental.
Palla Rosa Radicchio (Cichorium Intybus) ($3.50)
Makes a delightful round head of dark red leaves with white veins. Hot weather increases bitterness, so radicchio is best as cool-weather salad or stir-fry greens. Radicchio withstands frost better than lettuce. Can be planted any time, but best sown in July for fall and winter use.
Four Kale Mix ($3.50)
(Brassica oleracea) A mix of our 4 favourite kales: Red Russian, White Russian, Frilly and Squire.
Rainbow Chard (Beta vulgaris var.) ($3.50)
Extremely popular, recently introduced variety.
Plain Leaf Chervil (Anthriscus cerefolium) ($3.50)
Hardy annual herb in the parsley family. Broad, flat, light green leaves have a parsley/anise flavour. Cold hardy, can sow very early. Excellent in containers. Use as a garnish with fish, meat and eggs.
Red Orach (Atriplex hortensis) ($3.50)
Spinach-like greens that make a flaming addition to salads. 4-6 feet high plants. Quite heat-tolerant. Self sows.
Slo-bolt Cilantro (Coriandrum sativum) ($3.50)
Usually called CORIANDER when referring to its seeds. Important ingredient in Mexican and Chinese cuisine. Refreshing way to liven up a salad. The variety we offer is slow to go to seed. Best to sow directly.
Parcel (Apium graveolens var.) ($3.50)
18th century heirloom. Strong flavour resemblance to a celery/parsley cross. Excellent garnish. Self-sows readily.
Alexanders (Smyrnium olisatrum) ($3.50)
Rub the dark seed husk off and sow in fall outdoors. Biennial or perennial heritage plant, related to celery. Grows 4 feet tall. Leaves, blanched stems, roots all used in recipes.
Beetberry (Chenopodium capitatum) ($3.50)
A straggling annual salad green related to lambs-quarters, orach and quinoa. Flavour and production of leaves superior to spinach. Also called Strawberry Blite.
Cutting Celery (Apium graveolens) ($3.50)
Perennial in mild climates. Good flavour. Small stalks with leaves in rosette form.Use as a garnish,ideal to flavour soups, stews and pasta sauce.
New Zealand Spinach (Tetragonia tetragonioides) ($3.50)
Not a true spinach - this plant has few pests, and thrives in hot weather. If given ideal conditions (full sun, rich soil, ample water), a single plant will produce plenty of succulent greens for salads and lasagna until frost-time. Do not plant until ground is warm.
Greek Cress (Lepidium sativum) ($3.50)
A very frilly, fine leaved cress of medium strong flavour.Quick grower, plant in spring and fall, will self sow.
Variegated Cress ($3.50)
Perennial in mild climates. Leaves grow in dense rosettes of splashy green, yellow and white.Best flavour in plants that have overwintered,milder flavour in spring and late fall, pretty enough to grow in the flower garden. Rare
Gerard's Cress (Lepidium sativum) ($3.50)
Peppery, succulent and longstanding. Most consistent and dependable.