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Sunflower has nutty tasting succulent green leaves with white/purple stems, sturdy enough to delay wilting on hot plates. |
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Radish has gently biting green leaves with attractive white stems for an inexpensive garnish to add zing to any presentatin. |
Burgundy Radish is a winner. It has the most stunning leaves and stems. And it is sturdy enough to withstand a hot plate. |
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Baby Pea Tendrils have firm leaves with tender stems and eye-catching curly tendrils to add intrigue to many presentations. |
Baby Pea Shoots have tender leaves (with only a hint of tendrils), but they do have a most lovely rich spring pea flavour. |
Chickpea has eye-catching compound leaves with a fascinating lemony pea flavour. |
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Popcorn is grown in the dark for tender, sweet, and brilliant yellow leaves with the summer taste of fresh corn-on-the-cob. |
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Coriander with only its delicate cotyledon leaves has a very clean and refreshing coriander (a.k.a. cilantro) flavour. |
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Crimson Chard has a fine sweet/tart flavour with stunning crimson stems and veins. |
Gold Chard is the rich looking (and tasting) golden cousin of crimson chard. |
Bulls Blood Beets have maroon coloured leaves and stems with a full sweet beet flavour. |
Fennel has a lovely licorice flavour with tiny delicate feathery leaves. |
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Red Amaranth has intensly coloured burgundy stems and leaves with a fresh delicate flavour. |
Green Basil is grown just large enough to bring out its heavenly aroma of summer. |
Purple Basil is the deep purple version of its green Genovese cousin. |
Mixed Seedlings provide a convenient and inexpensive way for garnishing with an assortment of leaves. |
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