It’s hard to exaggerate the stalwart hardiness of this 19th century French heirloom. Indifferent to cold the plants will happily overwinter in Vermont. True blue-green the very large 15-20″ tall stalks turn still bluer as the weather gets colder. It’s
Jesuit missionaries gathered up this ancient winter radish from China and introduced it to Europe in the 1950s. Now ours to enjoy the long peppery roots-6-8″ by 2″ diameter-have bright beautiful rose-colored skin with white flesh. An ideal variety for
Flavorful but not acidic it is a large-lobed beefsteak-shaped tomato with a thin pinkish-red skin. Very vigorous. Best if staked caged or trellised. Perfect for slicing. Certified Organic by Oregon Tilth
Queen of the Ice is how the name of this regal French heirloom translates. Leaves of this crisphead lettuce are lacy and deep green and form good-sized heads; inner leaves are light green crispy and sweet. Tolerant of cold and
You may know this radicchio’s sister Early Treviso: both are beloved varieties in Italy. In summer the long upright 10-14″ heads begin green; when cooler weather comes around they turn deep red with white midribs and veins. The tender ever
You can harvest the fruits of this delicious Italian heirloom when it’s young or at full maturity. Growing on bush-type plants the long 10-12″ cylindrical fruits are dark green striped with light green. Delicious fried sauteed or baked the fruits
We love this heirloom not just for its bright flavor but for the name which translates as “speckled like a trout’s back”. This aptly describes the look of the brilliant tasty green leaves speckled with burgundy-red spots from base to
The French have long fancied this variety for its crisp texture and lovely presentation. A Batavia type whose shiny deep-green leaves can be cut loose or allowed to form a loose central head. The vigorous grower matures to 12-16″ across
The name of this Italian heirloom translates as “horn of the bull” a tribute to the peppers’ full tapered shape. Ripening to a bright red the fruits-8-10″ long and 2 1/2-3′ wide at the top-have a sweet crisp full-bodied flavor.
Grown first in kitchen gardens young leaves buds and flowers were picked for salads. (Buds were also pickled like capers.) By the late 1800s breeders had developed many dwarf forms in a wide range of colors and they became popular
Zinnias add bold vibrant color to gardens. The more you cut the more they bloom! Heat-loving and very easy to grow. Candy Cane Mix has bright pink rose and cherry stripes on white and sometimes gold blossoms flecked orange-scarlet. This
HEIRLOOM. The standard bell pepper for many decades this 1928 introduction is still the largest open-pollinated heirloom bell you can grow. A perfect stuffing pepper-blocky 4″ x 3 1/2″ thick-walled tender and flavorful. Certified Organic Seed.
The famously hot and pungent pepper takes its name from a river in Guyana. We like to think the name derives from locals fleeing to the river for relief their mouths scorched by the incendiary pepper. Most often dried Cayenne
An abundance of 2-3″ double spurred flowers bloom in a harmony of color. Superb for bedding or containers.
Discovered in an Ozarks vegetable garden in the 1930s the striking deep purple pods grow in abundance on 6′ tall pole habit vines over a long season. Tender and round the 5-7″ stringless pods turn green when cooked. A delectable
Sensational general use fruits have a rich heirloom flavor and a deep red color inside and out. If it’s hard for you to wait for ordinary tomatoes to ripen try these. In less than 8 weeks they’re ready to enjoy…
Known and beloved by Italians as “Costata Romanesco” this Italian heirloom offers up a distinctive nutty flavor. The 6-8″ medium-green fruits have pale green ribs and flecks. The prominent ribs create star-shaped slices which are lovely sauteed or roasted.
A bright red pear-shaped heirloom with an American pedigree that goes back to Colonial times. Attractive and tasty the 1-2″ long fruits are delicious in salads or roasted in the oven. Indeterminate.
Green Zebra is actually the result of four heirlooms bred together. Whatever it’s a beauty with exquisite emerald green skin dark green vertical stripes and gently flavorful green flesh. Ready to be eaten fresh or canned and enjoyed year-round. High-yielding
Crisp and tender with a sweet flavor. Large deeply lobed green leaves. Slow to bolt non-heading. All-America Selections winner. Ready 45 days after sowing. GARDEN HINTS: Lettuce grows best in cool weather. Thinnings make delicious extra-early salads. Make successive plantings