(Amaranthus gangeticus) Heirloom. Broad, vivid red, dented leaves. Used to add intense colour to salads, or used like spinach in soups, or as stir-fry. Easy to grow & tolerates a wide range of growing conditions. 30-50 days. 800 seeds
(Chicorium intybus) Also known as Belgian Endive. Medium to dark green leaves, with inner leaves and hearts used in salads. Plants 40-50cm. Delicious mildly tangy flavour. Roots dried and roasted for coffee substitute. 1200 seeds
(Valerianella locusta) Heirloom. Also known as 'Lambs Lettuce'. Broad, light green leaves resembling lettuce. Pick outside leaves as required or leave to mature. Great substitute for lettuce during cooler months. High in Vitamin C. Use raw in salads, steamed or cooked like spinach. Tolerates cooler weather. Very hardy. 600 seeds
(Lepidium sativum) Annual. Dark green, curled leaves with peppery flavour. Used as sprouts, or left to mature in garden - leaves picked as required. May also be grown as lawn (in out-of-traffic areas). Damp areas only. 1500 seeds
Heirloom introduced prior to 1860. Large, dark green, broad, slightly twisted leaves up to 40cm across with deep, self-blanching, buttery, creamy white heart. 85 days. 1000 seeds
(Chicorium endiva) Heirloom. Attractive, heavily serrated, dark green leaves, with a creamy white heart. Self-blanching. Has mild, slightly nutty flavour. Tolerates frost. 1000 seeds
DID YOU KNOW: Endive is best when harvested after long periods of cool or cold weather. The plant increases its sugar content to stay warm, thereby reducing its bitterness and increasing its sweet flavour.
HISTORY: Endive originated in Egypt, entering Australia in the early 1800's.
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(Chicorium endiva) French heirloom. Finely cut, delicate, lacy leaves with white hearts. Fast growing. Excellent for adding colour and texture to salad mixes. Slow to bolt. Tolerates frost. 70-90 days. 450 seeds
(Althea officinalis) Perennial. Medicinal herb with green leaves & pale-pink flowers. Leaves, along with flowers, seed pods & roots are edible. Height to 1.5m. 300 seeds
(Lactuca sativa) Mix of various lettuce types of various shapes & colours, including iceburg, cos, butterhead, frilled, speckled etc. 50 days. 1000 seeds
(Brassica japonica) Heirloom. Long, slender, green leaves used at young age in salads, and stir-fry, or cooked. 40-60 days. 500 seeds
(Claytonia perfoliata) Heirloom. Unusual plant. Leaves used raw in salads, steamed, or for decoration. Rich in chlorophyll. A good green for winter use. 40-45 days. 450 seeds
***NOT TO WA***
(Brassica juncea var. japonica) Heirloom. Large, green, spicy leaves. Best picked when young & tender. Tolerates cold & wet conditions. Used in salads or stir-fry. 40-55 days. 800 seeds
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(Atriplex hortensis) Heirloom originating from the ancient Greeks around 1213, first entering into the European market around 1815. Also known as 'Love Cabbage' or 'Goosefoot'. Attractive reddish-purple leaves, growing to 120cm in height. A spinach variety grown in warmer weather. Used to add colour to salads or cooked. Pick leaves as required. 50 days. 250 seeds
(Tropaeolum majus) Perennial. Low spreading vine often used as a ground cover. Round, flat, pale green leaves with peppery taste and bright orange / yellow flowers. Leaves & flowers used in salads. Seeds also reputed to have antibiotic properties. 15 seeds
RECIPE: Nasturtium Pepper - Dry seeds until crisp. Grind in coffee grinder. Store in tightly capped bottle. Add a little salt if desired.
Heirloom. Firm, bright red, crisp heads approx. 10cm diameter. Mature plants tolerate frost. Used fresh in salads to add colour, or cooked. Colour best during cooler weather. 800 seeds
(Eruca sativa) Heirloom first cultivated in ancient Rome, entering into the European market around 1600. Medium to dark green leaves, with spicy / peppery flavour - best when picked young. Flowers and leaves used in salads. Oil made from seeds. Easy to grow. 55-60 days. 1800 seeds
(Rumex acetosa) Heirloom dating back to 1677. Perennial, culinary herb / vegetable. Rich, green leaves used fresh in salads, or cooked in soups, sauces, dressings etc. High in Vitamin C & copper. 1000 seeds. Approx. 1000 seeds/gram
***NOT TO WA***
(Nasturtium officinale) European heirloom dating back to 1777. Perennial. Smooth, shiny, dark green leaves used in salads, omelettes, soups or cooked like spinach. Thrives in clear, cool water, or moist ground. High in nutrients. Also reputed to prevent hair loss. Very small seed. 5000 seeds
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(Cichorium intybus) Italian heirloom translated as 'Red Ball'. Attractive, small, bright wine-red heads 8-10cm across with white veins. Slightly bitter, tangy flavour. Young leaves used in salads; mature leaves cooked. One of the few red vegetables which retains its colour with heat. Frost tolerant. Slow to bolt. 65-85 days
(Brassica rapa var. nippposinica) Light green, thin, jagged, heavily fringed leaves with deep purple tinges. Mild, peppery, earthy, mustard flavour. High in nutrients. Best harvested young when colour is at its deepest red. Ideal for mesclun salads, stir-fry or soups. Quick to grow. Tolerates heat well. Slow to bolt. 20-45 days