(Eruca sativa, Brassica oleracea, Beta vulgaris, Valerianella locusta, Barbarea verna, Petroselinum hortense, Lactuca sativa, Sanguisorba minor / Poterium sanguisorba, Plantago coronopus, Spinacia oleracea, Cichorium endiva, Allium schoenoprasum) A true Italian mix bringing back the flavours of the Mediterranean. Includes a mix of rocket, kale, beet leaves, corn salad, cress, parsley, lettuce, salad burnet, minutina, spinach, endive & chives. Harvest leaves for use in mesclun salad mixes. Quick growing. 60-70 days. 1500 seeds
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(Cucumis melo) First introduced onto the market in 1947 by F. H. Woodruff & Sons from Connecticut. Also known as 'Illinois Hardshell'. Attractive, aro
(Brassica juncea) Long, thin, bright green leaves with heavily serrated edges. 30-50 days. 1000 seeds
(Brassica rapa var. nippposinica) Light green, thin, jagged, heavily fringed leaves with deep purple tinges. Mild, peppery, earthy, mustard flavour.
(Portulaca oleracea) Heirloom grown for thousands of years as an edible & medicinal plant. Considered quite nutritious due to its unusually high ome
(Amaranthus gangeticus) Heirloom. Broad, vivid red, dented leaves. Used to add intense colour to salads, or used like spinach, in soups, or as stir-
(Cichorium intybus) Italian heirloom. Long, green indented leaves with mild flavour. Young leaves used in salads or cooked like spinach. Mature pl
(Cichorium italiko rosso) Italian heirloom. Deeply toothed, upright, bright red-veined green leaves. A savoury leaf resembling 'Red Rib' Dandelion
(Chicorium intybus) Belgian heirloom dating back to mid 1800’s. Also known as Belgian Endive. Medium-dark green leaves, with inner leaves & hearts
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