Peas, Cucs & Other Edibles
Showing 1–12 of 15 results
I am dedicated to creating a Canadian seed supply, I do not resell seed. All my seed is grown here with regenerative growing methods, chemical free. I am a small conscientious grower doing my best to be the change I wish to see! thank you for your support Canada!
Agastache ‘Lavender Hyssop’
Agastache foeniculum is a popular perennial & edible flower which is very aromatic. Foliage emits a potent lemony fragrance, plus lavender blue flower spikes that pollinators love! Blooms midsummer to fall first year from seed. Leaves & flowers can be used fresh or dried to flavour drinks, salads, soups, pasta, desserts. Flower spikes can be an attractive addition to fresh cut or dried arrangements. Pollinator magnet!
Amaranth ‘Elephant Head ‘
(Amaranthus gangeticus) Annual Huge dark burgundy red plumes look as if an elephant is raising its trunk into the air. Long blooming spectacular plant that grows 3- 5', (152 cm) grabbing attention in the garden. It is also an excellent cut flower, the larger branches can be cut into smaller ones if desired. Absolutely stunning food plant! Seeds are edible and can be popped.
Amaranth ‘Emerald Tassels’
(Amaranthus caudatus) Long ropes of lime-green, trailing tassels add texture and combine beautifully with both bright and pastel colour palettes. Amaranth is easy to grow and is a great choice for beginning gardeners.
Fantastic colour and texture for fresh bouquets or large containers, gorgeous in wedding bouquets! When dried, the blooms turn from green to a light tan colour that works well in fall arrangements. Common names include amaranth and tassel flower. Fresh or dried cut flower, back of bed, accent in borders, and containers.
Chives – Garlic Chives
aka Chinese chives (Allium tuberosum) can be used the way you use regular chives. Distinguishable from chives by their flat, broader leaves & fragrant white edible flowers in midsummer, in the 2nd year of growth. Flowers make a great addition to bouquets. The budded flower stalks known as "gow choy" can be found in Chinese grocery stores.
Pull the florets apart and sprinkle on salads, dips, sauces, soups, stir-fries, and pizza & potato salad. Flavour is a delicate garlic, midway between garlic & onion - used extensively in oriental dishes. Good choice for those who shy away from full-flavoured garlic.
Chives (Allium schoenoprasum)
Chives have a unique, spicy flavour that's somewhere between the taste of garlic and onions in both the leaves and flowers. A relative of onions and leeks, but classified as an herb with tall, dark green, slender leaves that are hollow inside. The beautiful pale purple blooms made of tiny flower clusters are edible too.
Not only a cinch to start growing, they’re a perennial herb (zones 3 -10) —meaning they will grow in your garden for years!
Used as a garnish mostly, the promising health benefits of these alliums suggest adding them into your diet more often!
Coriander/Cilantro – ‘Caribe’
Dense bunches of aromatic dark green leaves on long-standing, bolt-tolerant plants. A lovely cilantro with nice big meaty leaves with a nice, fresh, strong flavour. High yielding over an extended period of time. Plants produce flowers that are attractive to beneficial insects.
In this part of the world tend to call the leaves cilantro and the dried seeds coriander.
Cucumber – ‘Salt & Pepper ‘
(Cucumis sativus)The most delicious crunchy cucumber I've eaten! The sweeter, smoother little sister of Silver Slicer, Salt & Pepper has Powdery Mildew as well as Angular Leaf Spot resistance, best suited for eating fresh and pickling. Small, squat, and cylindrical, roughly 7-12 cm long. Its outer skin is thin and white (pale green) with bumps and black spikes.
approx 40 seeds
Fennel ‘Bronze Leaf’
Foeniculum vulgare dulce 'Rubrum' Elegant, copper lacy foliage bursts with a potent delightful mild nutty anise flavour aroma.
Perennial. Host for the Swallowtail butterfly, long lasting, fragrant filler in bouquets. Eble, tasting like anise (leaves and seeds) and medicinal. What more could you ask for?!
Highly recommended as a long lasting unusual bouquet filler, similar in appearance to dill, its smokey bronze colour contrasting beautifully with the mustard yellow blooms. An aromatic herb that attracts beneficial insects!
If you follow author/flower farmer/florist Georgie Newbury at Common Farm Flowers in England you will know this is one of her favourite fillers too!
Kale
Mostly Red Russian a.k.a “Ragged Jack” Superb purple-veined, blue-green leaves with red-purple frilly leaf margins. Very hardy. Sow 3–4 seeds 30-45cm apart, 1cm deep, in rows 45-91cm apart. Thin to 1 plant per group, or grow as microgreens!
Approx 150+ seeds
Pea – ‘Blue Pod Capucijners’
The Blue-podded Capucijner (cap-ou-SIGH-nah) is a hardy pea first grown by the Franciscan Capuchin monks. Beautiful, bi-colour lilac/pink and wine-red/purple blooms, fading to blue as they wilt. Pods are deep inky purple/blue. Best used to make delicious, full-bodied soups. An edible-podded sugar pea by harvesting before peas have developed.Great long term storage food.
Beautiful heirloom pea that is pretty enough to grow as an ornamental for the edible gardening fans, even if you don't like peas. The dark coloured pods really stand out against the background of the bright green leaves making them very easy to pick. It is a good choice for children and the elderly.
Approximately 30 seeds per packet. (read more below)
Pea – ‘Sumo’ Snow Pea
Pisum sativum (66 days) Open-pollinated. The Sumo cum laude of snow peas! Sumo is the best purple-flowered snow pea we’ve ever had. Its light lime-green pods are larger and fatter than Mammoth Melting Sugar’s and really sweet right off the vine as well as in stir-fries.
This amazing snow pea came to me via a Seeds of Diversity Grow out.They need to have seeds grown and returned to them to bulk up their seed bank and I get to keep a few and have now grown them out again to be able to offer some to you.
