Artichoke

Provide plenty of room and fertile soil and you'll be rewarded with 3 to 5 fresh, delicious artichokes per plant. Bees love the flowers!

Current varieties: ‘Green Globe Improved & Purple of Romagna’

Arugula ‘Wild Rocket’

Organic, Heirloom. A fast-growing, wild-type arugula that grows in a compact rosette form. Wild arugula has a slightly stronger, more complex flavor than regular arugula that can be described as peppery or mustardy with a hint of nuttiness. Most often eaten raw in salads, arugula can also give pizzazz to pizza or be enjoyed simply steamed.

Baby Greens

Baby greens can be grown indoors at any time of year and are a nutrient-packed way to get your "green fix" in the dead of winter. Move containers as needed for best light exposure and temperature. Harvest when 2"–4" tall and enjoy!

Current varieties: ‘Market Day Lettuce’, ‘Must Have Mustard’, ‘Pea Shoots’, ‘Smoothie Mix’, ‘Spinach’, ‘Superfoods Mix’

Basil

What's not to love—this traditionally Italian herb has roots all over the globe in Thai and Greek foods, as well. Our new favorites are lemon and Tulsi (holy") basil that impart a fruity aroma to teas and savory dishes.

Current varieties: ‘Cardinal’, ‘Custom Blend’, ‘Italian Genovese’, ‘Italian Large Leaf’, ‘Lemon’, ‘Lettuce Leaf’, ‘Purple Petra’, ‘Sweet Thai’, ‘Tulsi Holy’, ‘Viva la Dolce Vita’

Beans

Who can resist the crisp texture and full-bodied flavor of homegrown green beans? They make such a great snack while gardening, they often don't make it into the kitchen! Bush types produce earlier and have a shorter harvest period; pole types produce later but bear over a longer period of time.

Current varieties: ‘Blue Lake’ (bush & pole), ‘Contender’ (bush), ‘Eureka’ (bush), ‘Ferrari’ (bush), ‘French Filet’ (bush), ‘Gold Rush’ (bush), ‘Jade’ (bush), ‘Orient Wonder’ (pole), ‘Provider’ (bush), ‘Roma II’ (bush), ‘Royal Burgundy’ (bush), ‘Kentucky Wonder’ (pole), ‘Scarlet Emperor’ (pole runner), ‘Trionfo Violetto’ (pole), ‘Windsor’ (fava)

Beets

Beets are the root of health! As powerhouses of nutrition, beets offer many health benefits from lowing blood pressure to detoxification, improved endurance, & many more. These storage roots take up very little space in the garden, are ready to harvest in a short amount of time, & while you are waiting to harvest the roots, you can enjoy the healthful greens. Roasted, pickled, raw, or juiced, the naturally sweet flavor of homegrown beets can't be beat! Beet seeds also available in heirloom & organic varieties.

Current varieties: ‘Avalanche’, ‘Bulls Blood’, ‘Chioggia’, ‘Detroit Dark Red’, ‘Early Wonder’, ‘Golden Boy’, ‘Gourmet Blend’, ‘Touchstone Gold’

Bok choy

Also called "pak choi", is an ancient Chinese cabbage, milder and more versatile than European head cabbage. This frost-tolerant green is traditionally stir-fried, used in soup, and fermented, but the possibilities are endless. The center stalks of baby bok choy are called "hearts" and are considered by some to be a delicacy.

Current varieties: ‘Tatsoi Rosette’, ‘Toy Choy’

Borage

Organic, Heirloom. This 2'–3' tall, versatile herb is exquisite in the garden. In addition to attracting bees and other beneficial insects, it can be used as a cover crop. Edible, blue and sometimes pink flowers with a cucumber-like flavor can be used fresh to garnish dips, salads, and summer drinks, or candied with sugar for later use. The leaves and stems are also edible, delicious steamed like spinach or chard. Fairly drought tolerant once established.

Broccoli

Garden-fresh broccoli is crunchy & full of flavor and nutrients. Each plant produces one central "head", which is actually a cluster of unopened flowers, that should be harvested while the flower buds are still tightly closed. Small, mini-broccolis or "side shoots" will follow, allowing for a couple more harvests. Broccoli is not only frost tolerant but produces best in the cool weather of spring and fall (fall and winter in mild climates).

Current varieties: ‘Belstar’, ‘Chinese Kailaan’, ‘Di Cicco’, ‘Rapini’ (raab), ‘Romanesco’, ‘Waltham’

Brussel Sprouts ‘Long Island’

Heirloom. Modern chefs have transformed this historically disliked vegetable into a much-sought-after food that is delicious deep fried, steamed, or roasted. Give them plenty of water, nutrients, and time to grow before they begin forming sprouts. Covering plants with row covers after sowing will help exclude pests. You can leave plants in the garden into the winter, as they are hardy to 10°F. Frost actually improves the flavor and the plants resemble little palm trees when dusted with snow.

Cabbage

These heads wear many hats—red, green, wrinkled and crinkled, or upright and strong. Cabbage grows best in fertile, rich soil with good drainage, consistent moisture, and full sun. Varieties with short days to maturity are the best candidates for spring sowing.

Current varieties: ‘Copenhagen Market’, ‘One Kilo’, ‘Red Acre’, ‘Savoy’

Carrots

A good sources of vitamins A, B, and C, and antioxidants. Once used to color butter, the dye obtained from carrots, called carotene, is quite strong; it has been reported that people who eat large quantities of carrots may take on some of the color in their skin. Perhaps you really "are what you eat"!

Current varieties: ‘Atomic Red’, ‘Calliope Blend’, ‘Carnival Blend’, ‘Cosmic Purple’, ‘Danvers’, ‘Little Finger’, ‘Rainbow’, ‘Red Cored Chantenay’, ‘Scarlet Nantes’, ‘Shin Kuroda’, ‘Tonda di Parigi’

Cat Grass

Organic. Even cats need their greens! This organic barley, oats, and wheat blend is rich in antioxidants, vitamins, minerals, and amino acids. Not only does cat grass help in digestion by moving the hairballs along, but it gives them a shiny coat and freshens breath! Because it's grown indoors, cat grass can be served year-round at its peak of freshness. Grass is ready to eat in as little as 2 weeks! Safe for dogs, too!

Catnip

Organic, Heirloom. A multi-purpose plant. The tea is very pleasant with a lemon-mint flavor and fragrance. Along with fresh catnip planted in containers indoors year-round, catnip toys filled with dried leaves will provide your feline friends with hours of fun. But be warned; they may ignore you for a while! Catnip is very hardy and grows in almost any soil; self-sows readily.

Cauliflower

Name comes from the Latin word caulis which means "flower", as the harvested head is made up of tightly-packed flower buds that rise from the center of a leaf rosette, almost like a bouquet of crisp, delicious, low-calorie goodness.

Current varieties: ‘Early Snowball’, ‘Snowball’

Celery ‘Utah’

Organic, Heirloom. Imagine slicing that first, big, beautiful bunch of celery from the earth in your garden. You can harvest individual stalks when just 6" tall or wait for the bunch to mature. Celery grows best in climates with long, mild-temperature seasons, but with a few helpful tips, it can be grown almost anywhere.

Chamomile ‘German’

Organic, Heirloom. What could be more soothing than curling up at bedtime with a good book and a cup of chamomile tea made from flowers fresh from your garden? The flowers can also be dried for floral arrangements, pressed for crafts, or woven into charming wreaths, and their edible petals can be tossed into salads. In the garden, chamomile attracts beneficial insects and pollinators.

Chervil

Heirloom. Also called French parsley or gourmet's parsley, chervil is an essential herb of French cooking. Though the leaves resemble parsley, they have a distinct yet delicate anise flavor. The fresh leaves are perfect mixed with salads, sprinkled on fish or meat, and even added to tomato juice. Thrives in cool seasons.

Chives

They are super easy to grow, require little maintenance, tolerate drought, & come back year after year. Edible flowers are loved by bees, make a tasty chive vinegar, look and taste great in salads, and dry well for arrangements; foliage and/or flowers add a subtle onion flavor to many dishes. Great for containers; grow indoors for year-round harvest.

Current varieties: ‘Common’, ‘Garlic’

Cilantro/Coriander

Organic, Heirloom. Also called Chinese parsley, cilantro has a thousand uses in the kitchen. 'Long Standing' in particular has excellent flavor, improved leafiness and, as the name infers, it is slow-to-bolt. Add a sprig to chicken soup or add chopped leaves to Mexican, Caribbean, or Asian dishes. The crushed seeds add intriguing flavor to stews, beans, and cookies. Can be grown indoors for fresh cilantro leaves year-round. Cilantro grows best in cool temperatures.

Collards ‘Georgia Southern’

Heirloom. A staple in the South, collards are a nutritious and versatile vegetable that grows in hot or cold regions with ease. 'Georgia Southern' has been enjoyed since the 1800s. The large leaves not only make delicious steamed greens, they also make fantastic wraps (a low-calorie substitute for tortillas), and when young, hearty salad greens. Excellent container variety.

Corn

We cannot think of summer without the juicy sweetness of corn on the cob, or enjoy autumn without the gorgeous, sunset tones of the dried corn décor. Luckily, we don't have to choose because we can have them both!

Current varieties: ‘Bloody Butcher’, ‘Dakota Black’, ‘Golden Bantam’, ‘Honey & Cream’ (sweet bicolor), ‘Painted Hill’ (sweet multicolor), ‘Rio Grande’, ‘Robust’ (popcorn), ‘Sugarbaby’ (bicolor), ‘Strawberry’ (popcorn), ‘Striped Japonica’, ‘Sweet Argent’ (white), ‘Sweet Martian Jewels’, ‘Sweet True Gold’ (yellow)

Cucumber

Lots of varieties to choose from, but all of them are cool! Cucumbers can be classified into two categories, pickling and slicing types. For small spaces, grow cucumbers vertically on a trellis or let them flow over a container. Cucumbers are frost sensitive, growing best in the warm season.

Current varieties: ‘Armenian’, ‘Homemade Pickles’, ‘Lemon’, ‘Marketmore’, ‘Parisian Gherkin’, ‘Poinsett 76’, ‘Spacemaster’, ‘Straight Eight’, ‘Tasty Green’, ‘Telegraph’

Dill

The refreshing flavor of dill will surely win you over (if you don't already love it)! It is heat tolerant which makes it slow-to-bolt, so you will enjoy fresh picked, aromatic dill throughout the season. Dill is an important host plant for caterpillars of swallowtail butterflies.

Current varieties: ‘Bouquet’, ‘Tetra’

Eggplant

Deliciously adapts to recipes by taking on the flavors it is cooked with, making it quite the versatile veggie. While it's growing, the lavender, star-shaped flowers and large leaves make the plants downright beautiful. Eggplants are frost-sensitive, growing and producing in the warm season, but they are just as happy in a container as in a garden bed.

Current varieties: ‘Black Beauty’, ‘Listada de Gandia’, ’Long Purple’

Endive ‘Olesh Tres Fine’

Organic. Also called frisée, endive's beautiful lacy leaves will turn ordinary lettuce salad into an upscale, bistro mesclun. The mild flavor blends well with other greens and the crisp, finely cut leaves add interesting texture. Use in the flower garden for an exquisite ornamental.

Fennel

If you have never tasted fennel, you are missing a treat. Also called Florence fennel, it can be eaten raw, used to flavor soups and pasta, deep-fried, or sautéed and added to gravy served over steaks! Feathery leaves are attractive in the garden and are a fresh garnish to fish, chicken, tomatoes, and sauces. Seed can also be harvested as a spice.

Current varieties: ‘Finocchio’, ‘Perfection’

Kale

Is there any dish that can't use a flavor and nutrient boost from kale? Harvest baby greens in just 25 days and allow some plants to grow to maturity. This frost-hardy crop is a rock star in the garden even as other vegetables are winding down.

Current varieties: ‘Chinese Kailaan’, ‘Dwarf Blue Curled’, ‘Italian Nero Toscana’, ‘Premier Blend’, ‘Red Russian’

Kohlrabi ‘Purple Vienna’

Organic, Heirloom. Because of its turnip-like appearance, kohlrabi is sometimes misclassified as a root vegetable. Leaves stand out like little spokes on the sides and top of the edible, enlarged stem. You'll welcome not only kohlrabi's unusual shape, but also its crisp texture and wonderful, delicately sweet, nutty, and very slightly peppery. Eat it like an apple, or try it steamed, sautéed, or pickled, too! One cup contains 140% of the recommended daily allowance of vitamin C.

Lavender

Lavender may be one of the most recognized and loved flower scents. Summer flowers align themselves atop thin, straight stems that rise above the similarly scented foliage, whisking your imagination away to the lavender fields of France. Bees also love lavender blooms. Drought tolerant and deer resistant.

Current varieties: ‘English Tall’, ‘Hidcote Dwarf’

Lemon Balm

Organic, Heirloom. Due to its beauty and fragrance, the medieval Frankish king, Charlemagne, had lemon balm planted in every monastery garden. Add to tea, use as a cooking herb to impart lemony flavor, or enjoy its aromatherapeutic qualities in a relaxing bath. Used by herbalists for insomnia and to soothe upset stomachs. A good container variety.

Lettuce

With lettuce in your garden, you can run outside for a quick salad all summer—and it's a cinch to grow!

Current varieties: ‘Asian Salad Blend’ (mesclun), ‘Black Seeded Simpson’ (leaf), ‘Buttercrunch’ (butterhead), ‘Chef’s Choice’ (mesclun), ‘Chef’s Medley’ (mesclun), ‘Farmer’s Market Blend’ (mesclun), ‘Gourmet Baby Greens’ (mesclun), ‘Great Lakes’ (crisphead), ‘Ice Queen’ (summer crisp), ‘Little Gem’ (romaine), ‘Lolla Rossa’ (leaf), ‘Marvel of Four Seasons’ (butterhead), ‘New Red Fire’ (leaf), ‘Oak Leaf Blend’ (leaf), ‘Parris Island Cos’ (romaine), ‘Red Sails’ (leaf), ‘Rouge D’Hiver’ (romaine), ‘Salad Bowl Blend’ (leaf), ‘Tom Thumb’ (butterhead), ‘Valentine’ (mesclun)

Marjoram

An heirloom & organic! Also called sweet marjoram, its flavor is considered milder but more complex than its relative, oregano. Some describe the flavor as having a hint of balsam. A very popular ingredient in German sausage and herb breads. Fun folklore: Legend has it that if you touch marjoram before bedtime, you will dream of your future spouse. Perennial in USDA zones 9 and 10; usually grown as an annual. Drought tolerant and deer resistant.

Melon

Imagine biting into a perfectly vine-ripened, highly aromatic melon at the peak of sweetness and flavor, so juicy that it drips down your chin, and you don't even care! Melons flourish in the heat and use lots of water while growing (thus the unending juiciness). Melons also grow well on a trellis, which saves space and helps prevent disease.

Current varieties: ‘Charentais’, ‘Cucamelon Mouse’, ‘Ha Ogen’, ‘Hales Best Jumbo’, ‘Honeydew Sweet Delight’, ‘Papaya Dew’

Microgreens

Microgreens is a term used for both individual varieties of vegetables or herbs, and mixes of vegetable and herb varieties grown for their youngest leaves. Microgreens supply a very flavorful and condensed dose of vitamins, minerals, and phytonutrients—up to forty times as much as their mature counterparts. Grow them indoors at any time of year. Place the growing container on your dinner table along with a pair of scissors and let guests serve their own. It's like passing around a mini garden!

Current varieties: ‘Beet Early Wonder’, ‘Cilantro’, ‘Jazzy’, ‘Peas for Shoots’, ‘Sunflower’, ‘Umami Asian Blend’

Mint

An heirloom! The aroma of mint will make you close your eyes as your thoughts drift to a summer day. Mint not only enhances iced tea and mixed drinks, it is also a wonderful surprise flavor in savory dishes, including meats, stews, and vegetable fritters. Tiny flowers are loved by bees.

Mustard

Flavor and productivity have made it a long-time favorite of Southern gardeners and cooks. Gardeners everywhere can grow and enjoy these healthful, delicious greens. Small leaves can be harvested for baby greens and added fresh to salads. Large leaves can be prepared a variety of ways.

Current varieties: ‘Florida Broadleaf’, ‘Mizuna’, ‘Red Giant’, ‘Spinach Tendergreer’

Okra ‘Clemson Spineless’

Originally developed at Clemson University and improved in 1980 for an earlier, more productive harvest. These heat-loving plants produce dark green, grooved, straight pods with a full-bodied flavor that okra lovers find utterly delectable. Related to hollyhocks, the plants' beautiful flowers make them a pretty addition to the flower garden. Attracts pollinators.

Onion

Whether you're frying up onion rings or caramelizing them for onion jam, onions require special attention at sowing because their growth is triggered by day length (indicated by latitude). Therefore, you'll need to choose onion seed based on where you live, allowing them enough time to grow before bulbing begins.

Current varieties: ‘Bunching Red Italian’, ‘Bunching White Tokyo Long’, ‘Cabernet’ (red), ‘Flat of Italy’ (red), ‘Red Amposta’, ‘Ringmaster’ (white), ‘Walla Walla’ (yellow), ‘Zebrune’ (shallot)

Oregano

Leaves can be used as a fresh or dried herb. The pretty pink to lavender flowers appear from midsummer to fall.

Current varieties: ‘Common’, ‘True Greek’

Parsley

Grown as an annual and preferred by cooks for its robust flavor, parsley adds a fresh, tantalizing note to omelets, stews, vegetables, and even soft cheeses and rice. Parsley is one of the most used culinary herbs around the globe; it is also considered to aid digestion. Grow indoors for fresh parsley year-round.

Current varieties: ‘Italian Flat Leaf’, ‘Moss Curled’

Parsnip ‘All American’

Parsnips are versatile, nutritious and their tender, white, carrot-like roots have a sweet and distinctive flavor that's delicious in soups and stews, mashed, stir-fried or roasted. Cold temperatures change the starch into sugar making them sweeter.

Peas

If kids turn up their noses at peas, it's because they've never had them freshly picked from the garden. With the crunchiness giving way to the sweetness, you'd almost think you were eating fruit! 

Current varieties: ‘Green Arrow’ (shelling), ‘Iona Petite’ (shelling), ‘Oregon Sugar Pod’ (snow), ‘Progress #9’ (shelling), ‘Sugar Daddy’ (snap), ‘Sugar Magnolia’ (purple snap), ‘Sugar Snap’ (snap), ‘Tendersweet’ (snap), ‘Wando’ (shelling)

Peppers

There are hundreds of ways to prepare this versatile vegetable. Sweet or Chile varieties, all are delicious.

Current varieties: ‘Ancho/Poblano’ (chile), ‘California Wonder’ (sweet), ‘Cayenne Blend’ (chile), ‘Early Jalepeno’ (chile), ‘Habanada’ (sweet), ‘Habanada’ (sweet), ‘Habanero’ (chile), ‘Jalafeugo Jalepeno’ (chile), ‘Jimmy Nardello’ (sweet), ‘NuMex Joe Parker’ (anaheim chile), ‘Orange Sun’ (sweet), ‘Padron’ (chile), ‘Pasilla Bajio’ (chile), ‘Purple Beauty’ (sweet), ‘Santaka’ (chile), ‘Serrano’ (chile), ‘Shishito’ (chile), ‘Sweet Banana’ (sweet), ‘Thai Hot’ (chile)

Pumpkin

Pumpkins are winter squash, grown and harvested like any other winter squash. An extremely versatile vegetable, many varieties are delicious in both savory dishes (e.g., soups, casseroles, roasts) and sweet dishes (e.g., pies, muffins, breads). Some varieties are especially suited for baking use, as the flesh is dense and smooth, while varieties are more suited for decorative purposes.

Current varieties: ‘Atlantic Giant’, ‘Big Max’, ‘French Cinderella’, ‘French Musque’, ‘Howden’, ‘Jack Be Little’, ‘Jack O’Lantern’, ‘Jarrahdale’, ‘Little October’, ‘Lumina’ (white), ‘Red Warty Thing’, ‘Sugar Pie’

Quinoa ‘Brightest Rainbow’

Organic. An ancient, nutritious food native to the mountains of South America. Seeds can be cooked, roasted, or ground into flour. Young leaves are delicious cooked like spinach. This blend has striking colors of hot pink, burgundy, red, orange, yellow, white, and green. Grows best in climates with moderately warm days (lower than 95°F) and cool nights. Fairly drought tolerant. Deer resistant.

Radish

Small and sometimes spicy, spring radishes are one of the first frost-tolerant crops to be harvested. Try sowing spring/summer radishes in rows beside other crops because as radishes germinate quickly, it will remind you to water the other seeds still unseen. Don't forget—the tops are edible too!

Current varieties: ‘Cherry Belle’, ‘Crimson Giant’, ‘Daikon’ (white), ‘Easter Egg Blend’, ‘French Breakfast’, ‘Rudolf’, ‘Watermelon Hybrid’

Rosemary

An heirloom! Fall in love with the wonderful aroma of this versatile herb. It complements meats and vegetables, brings its unique, piney flavor to breads, and blends well with other herbs. A beautiful ornamental, it grows well in containers, and pollinators love the lavender flowers.

Rutabaga ‘American Purple Top’

A 4"-6" long root vegetable with a sweet, mellow flavor. Mash just like potatoes, add chunks to soups and stews, or bake in savory or sweet casseroles. Even the tops are edible and make tasty sauteéd greens. Rutabagas develop the best flavor when harvested during cool weather, making an ideal fall crop in most places. A great winter storage crop.

Sage

An organic heirloom! Flavor is bold and assertive, and considered very valuable as a digestive aid to high-fat foods, such as pork, wild game, and cheese. Often paired with stuffing, it also livens up vegetables, potatoes, soups, and stews. This drought-tolerant plant also has edible, purple-blue flowers that attract pollinators, and the gray-green foliage provides an excellent contrast in the garden or containers.

Sorrel

An heirloom! John Evelyn, a 17th century gardener and author, wrote that sorrel imparts "so grateful a quickness to the salad that it should never be left out". Popular in France and England for centuries, this wonderful green is underused in the U.S., and unjustifiably so; its spring leaves can be used as salad greens, as a complement to fish, or mixed in with spinach or chard. Very high in vitamin C. Sorrel stays green even after frost, so you will have many months of harvests!

Spinach

One of the most nutritious and cold-hardy vegetables, even overwintering in areas with sub-zero temperatures. Spinach seeds germinate and grow best in the cool weather of spring or fall, fall and winter in mild climates.

Current varieties: ‘Bloomsdale’, ‘Matador’, ‘Monstrueux de Virofla’

Sprouts

Sprouting seeds is one of the easiest ways to grow food indoors, and it can be done any time of the year. All you need is a seed sprouter or a container, like a jar, with a drainage lid. Most sprouts are harvested in under a week and only require twice daily rinsing in the meantime. Ounce for ounce sprouts are much more nutrient-dense than their adult counterparts. With so many flavors, textures, and colors to experiment with, sprouting seeds is a fun and delicious adventure!

Current varieties: ‘Alfalfa’, ‘Bean Mix’, ‘Broccoli’, ‘Fenugreek’, ‘Garbanzo Bean’, ‘Mung Bean’, ‘Purple Kohlrabi’, ‘Radish China Rose’, ‘Red Clover’, ‘Salad Mix’, ‘Sandwich Mix’, ‘Summer Mix’

Squash

Squash are very versatile in the kitchen - they can be steamed, sautéed, added to soups, omelets, and breads, made into relish, and eaten raw in salads or with dip.

Current varieties: ‘Baby Round’ (summer), ‘Black Beauty’ (summer), ‘Blue Hubbard’ (winter), ‘Cocozelle’ (summer), ‘Delicata’ (winter), ‘Dirani’ (summer), ‘Early Prolific Straightneck’ (summer), ‘Emerald’ (summer), ‘Honeynut’ (winter), ‘Lebanese’ (summer), ‘Lakota’ (winter)', ‘Max’s Gold’ (summer), ‘Red Kuri’ (winter), ‘Round Zucchini’ (summer), ‘Scallop Blend’ (summer), ‘Sweet Meat’ (winter), ‘Vegetable Spaghetti’ (winter)

Stevia

Now you can grow your own calorie-free, carbohydrate-free, low-glycemic sweetener at home! Stevia, also called sweetleaf, is up to 300 times sweeter than sugar, so a little goes a long way. Some say the leaves have a slight, pleasant, anise aftertaste. The bushy, 18"-30" tall plants can be grown in 10"-12" diameter containers. Leaves are sweetest just before the plant flowers in late summer to fall. Grown as an annual, although perennial in USDA zones 10 and warmer.

Swiss chard

A leafy green vegetable that, closely related to beets, has been cultivated for thousands of years. Not picky about the weather, it produces wide, fan-like, savoyed (crinkled) green leaves, and thick, crunchy, edible stalk all growing season. Also, you can sow seeds more closely and frequently to enjoy it as a baby green. Swiss chard is a good source of minerals, vitamins A, B, C, E, and K, and fiber, while being low in calories.

Current varieties: ‘Bright Lights’, ‘Celebration’, 'Five Color’, ‘Fordhook Giant’, ‘Ruby Red’

Tarragon ‘Mexican’

Organic, Heirloom. A type of marigold that produces delicious leaves with notes of anise. It can be used as a substitute for French tarragon, and it is easier to grow in heat and humidity, while being fairly drought tolerant. The leaves have a stronger flavor so less is needed to flavor a dish. Excellent container herb that can be grown indoors during the winter. Also called Mexican Mint and Spanish, Texas, or Winter tarragon.

Thyme ‘English’

Organic, Heirloom. An invaluable seasoning in the kitchen, thyme has a subtle, woodsy flavor that complements a variety of foods. A staple herb of chefs, and one of the primary ingredients of bouquet garni. With very small leaves and delicate, edible flowers, thyme makes a lovely, drought-tolerant, 12"-tall landscape plant; use as a low hedge around your herb or vegetable garden. An excellent container plant to enjoy indoors or out.

Tomatillo

Tomatillos prefer growing conditions similar to tomatoes (because they are related) but will handle a lot more heat. Grows quickly and produces in both southern and northern climates. Grow two or more plants to ensure pollination as tomatillos are not self-pollinating.

Current varieties: ‘Grande Rio Verde’, ‘Pineapple’, ‘Purple’, ‘Toma Verde’

Tomatoes

So versatile & easy to use, everyone should grow some home-grown tomatoes. Pay attention to if it is a determinate, indeterminate or semi-determinate.

Current varieties: ‘Ace’ (bush)’, ‘Artisan Bumblebee Blend’ (cherry), ‘Beefsteak’ (pole), ‘Black Krim’ (pole), ‘Brandywine’ (pole), ‘Cherokee’ (pole), ‘Cherry Falls’ (cherry), ‘Chocolate Cherry’ (pole), ‘Cuore di Bue’ (pole), ‘Gardener’s Delight’ (cherry), ‘Glacier’ (bush), ‘Golden Jubilee’ (pole), ‘Green Zebra’ (pole), ‘Italian Roma’ (bush), ‘Moneymaker’ (pole), ‘Moskvich’ (pole), ‘Oxheart’ (pole), ‘Pineapple’ (pole), ‘Principe Borghese’ (pole), ‘Rainbow Blend’ (cherry), ‘Red Pride’ (bush), ‘Red Siberian’ (pole), ‘Red & Yellow Pear Blend’ (cherry), ‘San Marzano’ (pole), ‘Sun Gold’ (cherry), ‘Sweetie’ (cherry)

Turnip

First-time growers will be pleasantly surprised! This root crop that has fed the world's people for thousands of years can be eaten fresh, roasted, or used like potatoes, even mashed! Turnips store particularly well. 

Current varieties: ‘Market Express’, ‘Purple Top White Globe’

Watermelon

Nothing completes a picnic or barbeque like a watermelon. Seedless, store-bought melons can't hold a candle to the full, sweet flavor of a homegrown seeded melon. Even the watermelon rinds are edible, and sometimes stir-fried, stewed, or more often, pickled.

Current varieties: ‘Charleston Gray’, ‘Crimson Sweet’, ‘Ice Box Mickylee’, ‘Mountain Yellow’, ‘Sugar Baby’