Seed Library

A system to support small seed libraries and librarians, SaLSA (Seed and Library System Access) is designed with south bay gardeners and seed stewards in mind.

Find here a list of current seed varieties being offered; warm season crop types are shown in red, cool season types are shown in blue. (You must login to submit a seed request...).

Tomato variety Cour Di Bue
A striking indeterminate tomato guaranteed to turn heads and satisfy appetites. The name is Italian for "oxheart", but this large fruit variety has a bottom heavy shape measuring 3.5" wide, 4" tall, and weighing in at 1/2 lb. A tasty saucing tomato.
Grow days: 85
Tomato variety Black Icicle
Hailing from Ukraine, this paste tomato features perfectly shaped, deep purplish-brown fruit with a complex, rich flavor. Makes excellent, very dark paste.
Grow days: 75
Tomato variety Black Cherry Purple
Organic cherry tomato similar to Cherokee purple in color and full bodied flavor with 1 inch fruit that's dusky purple with black highlights. Vigorous plant.
Grow days: 55
Tomato variety Green Zebra
Tender indeterminate. Small, round, yellow-green fruit has dark-green vertical stripes and emerald flesh. Fruit measures up to 2.5". Tangy, well balanced flavor.
Grow days: 60
Squash (Summer) variety Desi
Plant will quickly produce loads of yummy squash having a rich, nutty flavor. A hit in India, the round baseball sized fruit is great to use as you would any zucchini.
Grow days: 40
Squash (Summer) variety White Scallop
Starts whitish-green before ripening to pure white. White-fleshed, tender, succulent fruits average 6 to 7 inches across by 3 inches tall. Early and productive.
Grow days: 54
Squash (Summer) variety Galeux D'Eysines,
Beautiful French heirloom. Oblate, 10 to 15 lb fruit. Salmon / peach-colored fruit that's heavily warted. Ideal for baking or making soups.
Grow days: 100
Squash (Summer) variety Lemon Squash
Bright yellow fruits that look like lemons. Very prolific, with fruit best eaten when young, when skin is tender and seeds are small. Good pest resistance.
Grow days: 50
Squash (Summer) variety Gray Zucchini
Great tasing, high quality gray-green zucchini that yields well. Flesh is firm. A mild, tasty 7" zucchini variety.
Grow days: 45
Squash (Summer) variety Early Prolific Straightneck
An All-American Selections winner from 1938. Fruit has a uniform lemon-yellow coloration on club-shaped fruit with firm, high quality, tasty flesh.
Grow days: 50
Pepper (hot) variety Black Hungarian
Tender heirloom black Hungarian pepper yields 4-6" tapered fruit that starts out glossy black and ripens to red. Fruit has a mild, smokey flavor. Plants grow to about 36" tall and stands well without support.
Grow days: 80
Pepper (hot) variety Lemon Drop
This hot, citrus-flavored heirloom pepper is a popular seasoning in Peru, its country of origin. Bright yellow, crinkled, cone shaped fruits are about 2-1/2" long and 1/2" wide. Dense plants grow to about 2 ft. high and wide, and are typically covered with neon-bright fruits. An excellent choice for container gardening. Scoville Rating: 30,000 to 100,000
Grow days: 100
Pepper (sweet) variety King of the North
Improved for a higher percentage of blocky, thick walled, early ripening peppers, each with 3 to 4 lobes. Known for its ability to produce good sized peppers in short, cool seasons. Strong plants support heavy yields.
Grow days: 73
Pepper (sweet) variety Corbaci
Very long 10-inch fruit is curved and twisted, very slender, like a Turkish sabre. This rare heirloom from Turkey has a very rich flavor, perfect for pickling or frying. One of the most productive of all peppers, out-yielding all others in tests done by UC Davis.
Grow days: 80
Pepper (sweet) variety Mini Bell Pepper Mix
This colorful mix of dainty bell peppers is an old Ohio family heirloom. This trio of mini red, yellow and chocolate bell peppers was introduced to the Seed Savers Exchange by member Lucina Cress. Great little peppers for snacking, stuffing or pickling. Easy to grow and very rewarding.
Grow days: 55
Pepper (sweet) variety Rewia
Plant has medium-strong growth and a compact, bushy habit which produces numerous rectangular, visibly elongated fruit in the summer. These sweet peppers have three to four chambers and thick, fleshy, firm, crunchy and sweet walls. Delicious eaten raw or processed into marinades.
Grow days: 75
Carrots variety Cosmic Purple
7" roots have a lovely spicy-sweet flavor. This variety was developed by Dr. Philip Simon and staff at the USDA ARS in Madison, Wisconsin in 2005. A showy variety having bright purple skin with yellow-orange flesh.
Grow days: 70
Carrots variety Amarillo
Lovely, lemon-yellow roots have sweet, bright yellow flesh. Good for a summer to fall crop, large 8-inch roots and strong tops. A yellow carrot that is crunchy and full of juice.
Grow days: 75
Mustard variety Southern Giant Curled Mustard Greens
A southern favorite! Large green leaves are tightly curled o the margins. Slow to bolt, cold tolerant, and good for late sowing.
Grow days: 60
Mustard variety Japanese Giant Red Mustard
Deep purple-red leaves are beautiful and delicious! Good spiciness when summer comes around, although heat mellows with cooking. Slow to bolt and a beautiful addition to spicy salad mixes when harvested as baby leaf.
Grow days: 50
Mustard variety Tatsoi Oriental Greens,
Rosettes of thick, dark green, oval-shaped leaves with mild mustard flavor. The most cold-hardy (22 deg F) commonly available mustard. Long lasting, excellent for stir-fry or salads.
Grow days: 43
Onion variety Yellow of Parma
AKA Dorata di Parma, produces large white globes with golden skin. An excellent storage variety that was brought to Parma, Italy in 1896 from nearby Pavia.
Grow days: 110
Onion variety Red of Florence
An Italian heirloom originating from Tuscan, Italy sometime in the 1800s. This heirloom is also known as Rouge de Florence, Rossa di Firenze, Rossa Lunga Di Firenze, Rossa di Toscana, Florence Simiane, or Italian (Red) Torpedo.
Grow days: 100
Leek variety Carentan
A long, thick (2" across), vigorous, and fast growing leek, aka Improved Swiss Giant). Has a delicate, deliciously mild flavor, and is great eaten fresh or cooked. Mentioned by Vilmorin in 1885, this old European favorite is becoming rare. Very adaptable with good yields.
Grow days: 100
Turnip variety Purple Top White Globe
Heirloom is a fast growing, crisp, fine grained turnip. Purple above ground and white below keeps its mild, sweet flavor and tenderness yet grows larger than other turnips and stores well. A good keeper. Excellent source of vitamins A, C, E, B6, folate.
Grow days: 65
Cabbage variety Early Jersey Wakefield
Dark-green, sweet, conical heads average 5 inches in diameter and weigh 2-3 lbs. Small core and good wrapper leaves. Good resistance to frost and cabbage yellows.
Grow days: 64
Lettuce variety Merveille Des Quatre Saisons
Hardy heirloom. This head lettuce is an unusual French Bibb variety. It is a ruby-red butter lettuce with tightly folded, green hearts. It has excellent flavor in hot weather with crisp yet tender leaves, but tends to bolt. Variety was introduces in 1885.
Grow days: 70
Lettuce variety Forellenschluss
Translated as "Speckled Trout", this Austrian lettuce has gorgeous green leaves with maroon markings. Crispy leaves with thick midribs. Grows quickly in cold weather, but will bolt in heat.
Grow days: 58
Radish variety Early Scarlet Globe
The Early Scarlet Globe Radish is a 19th-century variety noted for its bright scarlet skin, crisp white flesh, and mild flavor.
Grow days: 28
Beets variety Cylindra or Formanova
A wonderful heirloom from Denmark, this one is famous for slicing with its long, cylindrical roots. Produces much more uniform slices than round beets. A tender and sweet variety aka "Butter Slicer", this variety has sweet, dark red roots are 8" long and 1 3/4" across. Grows best in full sun.
Grow days: 55
Beets variety Mammoth Red Mangel
A gargantuan beet for the whimsical gardener! Harvest this delectable beet for the dinner table when young, or allow it to grow to epic proportions (up to 40 pounds and 6 feet long). Grated, these roots make a delicious beet burger!
Grow days: 100
Pea variety Cascadia Snap Pea
A very sweet, tender, almost stringless snap pea. Earliness is also a virtue. 3" pods are carried on 30" vines with heavy yields. Highly recommended as an exceptional snap pea. A great choice for a late summer sowing. Resists powdery mildew and pea enation mosaic virus.
Grow days: 60
Barley variety Robust
A widely grown cover crop barley, Robust is adapted to pearling, malting and use as a feed grain. When malted and used for brewing, the low beta-glucan levels lead to low wort viscosity and a well-draining mash bed. This barley variety was developed in 1983 by the Minnesota Agricultural Experimental Station by crossing Morex and Manker barley varieties. Developed as a facultative grain, Robust is best grown as a spring-planted barley.
Grow days: 90
Corn variety Tuxana Sweet
An excellent variety of corn developed by the late Jonathan Spero of Lupine Knoll Farm, Tuxana is much sweeter than most open pollinated varieties of corn. This bright white sweet corn is great eaten fresh or used in making salsas, soups, or chowders. Its subtle creaminess gives it a more complex flavor profile than expected. Plants produce 2 ears per stalk.
Grow days: 90
Basil variety Holy Basil
Holy basil (Ocimum tenuiflorum), known in Hindi as tulsi, might be the most revered medicinal herb on the planet. The plant has violet flowers and blossoms. The green stems sometimes have a purple tinge. Medicinal preparations are made from holy basil's leaves, stems, and seeds. Holy basil is often used in Thai food. It's much spicier than other types of basil, which is why it is sometimes referred to as "hot basil." The plant goes by many names, including: Albahaca santa Bai kaprow Baranda Basilic indien/Indian basil Basilic sacré/basilic sacré pourpre/basilic saint Green holy basil/red holy basil/sacred basil Kala tulsi Krishna tulasi/Krishna tulsi Manjari Ocimum sanctum Rama tulsi Tulasi
Grow days: 80
Beans variety Kentucky Wonder
Delicious 7" long, round, stringless pods with a tender texture. Use fresh, shelled, and dried. Introduced around 1864 in Kentucky, this heirloom is a longtime favorite.
Grow days: 72
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Broccoli Raab image
Broccoli Raab
Brassica rapa or Brassica ruvo
Brassicaceae
Biennial
3 to 5
Intermediate
Insect
15,000

Tips broccoli raab:

  • Main reason(s) for seed saving level designation? two years to seed, insect pollinated, crosses easily with other brassicas.
  • Broccoli raab also goes by the name rapini, broccoletti di rape, broccoletto, cima di rapa, sparachetti, taitcat, broccoli rabe, broccoli babe, turnip broccoli, or Italian turnip.
  • Broccoli raab is a bitter-tasting vegetable similar in appearance to Chinese kale, but is non-heading with thinner stems and smaller flowers than broccoli.
  • Broccoli raab has a unique taste. Leaves taste a bit like turnip greens, while the flavor of the flower shoots resemble that of mustard greens.
  • Sow broccoli raab during cool weather, either the autumn or the beginning of spring. Leaves are ready for harvest 50 to 120 days later.
  • Do not wait until first pickings are as large as standard broccoli heads; if you do, the much smaller buds will bolt and go to flower and then seed.
  • Broccoli raab seedlings transplant well and can be moved easily if desired.
  • Chinese broccoli is very similar to broccoli raab, but it has a much thicker stem. The two veggies can often be used interchangeably.
  • The general rule for growing broccoli raab: plant early and harvest regularly.
  • Store broccoli raab in a loosely closed plastic bag placed in the crisper of the fridge.
  • Fresh broccoli raab should last up to a week when properly stored.
  • One will find broccoli raab used in Italian, Portuguese and Chinese cuisine.
  • As an ingredient in Italian dishes, broccoli raab is used in everything from pasta to soup, and is often paired with Italian sausage.
  • Broccoli raab can be cooked and served as a side dish, most commonly alongside pork.
  • Broccoli rabe comes loaded with vitamins A, C, and K. It also manages to pack in minerals like calcium, folate, and iron.
  • The leaves, buds, flowers and stem of broccoli raab are all edible.
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Tomatillo image
Tomatillo
Physalis philadelphica
Solanaceae
Annual
6
Intermediate
Insect
Depending on type, 7250 to 11000

Tips tomatillo:

  • Main reason(s) for seed saving level designation? one year to seed, insect pollinated, crosses easily with other tomatillo plants.
  • Like its distant relatives the tomato and cape gooseberry, tomatillos originated in Mesoamerica.
  • Miltomatl is the original Nahuatl (Aztec) word for tomatillo; the name is still used in Oaxaca, Mexico.
  • Tomatillos also go by the designations "tomate verde", "husk tomatoes", or "jamberries".
  • Once established, tomatillos are more tolerant to stress from drought, heat, cold, and low nutrients than tomatoes.
  • Fruits are true berries with many tiny seeds, and are typically green, yellow, or purple in color when mature.
  • Tomatillos are covered in a husky, papery shell which may be light green to brown in color.
  • One cup of tomatillo contains 15.4 mg of vitamin C (about 17% of recommended daily intake for men and 21% for women).
  • One cup of tomatillo contains 2.6 g of fiber (about 7% of recommended daily intake for men and 10% for women).
  • Tomatillos have a tart, fruity, slightly herbal flavor.
  • The Encyclopedia of American Food and Drink notes that the word “tomatillo” has only been in print in English since around 1910.
  • Mexican cuisine authority Diana Kennedy says that tomatillos are “an indispensable ingredient in Mexican food.”
  • Tomatillos can be eaten raw, but more commonly they are roasted or simmered in water to bring out their natural sweetness.
  • Tomatillos are classically paired with green chiles in Mexican cuisine, serving as a sweet-tart counterbalance to the heat of the peppers.
  • The most famous tomatillo culinary use is Mexican salsa verde, which usually contains tomatillos, green chiles and onion (sometimes garlic and cilantro, too), and is commonly served with meat and shellfish dishes (especially pork, chicken and shrimp), or as a sauce for enchiladas, tacos and other Mexican fare.
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Luffa image
Luffa
Luffa aegyptiaca
Cucurbitaceae
Annual
4 to 6
Intermediate
Insect
300

Tips luffa:

  • Main reason(s) for seed saving level designation? one year to seed, insect pollinated, crosses easily with other cucurbits.
  • Originally from tropical Africa and Asia, luffas are now grown throughout Asia and the United States for food and scrubbers.
  • Luffas also go by the designations "vegetable sponge", "sponge gourd", or "rag gourd".
  • Three types of luffas are made mention of, these being "Smooth luffa", "Angled luffa", "Taiwan luffa".
  • Luffas are vigorous climbing vines (upwards of 40 feet in length) which grow like a winter squash or hard-shelled gourd.
  • Luffas like to grow in full sun and a well-drained (but moist) soil.
  • Luffas require a long growing season to ripen fully (150 to 200 warm days).
  • The most common use of a luffa is as a bath sponge or kitchen scrubber.
  • Prior to WWII, most luffas produced in the U.S. were used as filters within ship boilers.
  • Research has been done looking into the possibility of using luffas to clean up oil spills.
  • Luffas have a good many medicinal uses.
  • The juice of the luffa has been used to cure jaundice.
  • Luffa root and vine extracts are used to treat atrophic rhinitis, tooth decay, and parasitic affections.
  • Luffa has been used to treat haemorrhage from bladder or bowels, hemorrhoids, smallpox, toothache, and scarlet fever.
  • Luffa fruit is believed to provide cooling and warming to the stomach and be beneficial to the intestines.
  • After steeping, the dried fruit is used to induce vomiting. So to are the seeds.
  • In Paraguay, panels made from luffa, additional vegetable matter and recycled plastics, are used to create furniture and construct homes.
  • In the Philippines the leaves of the luffa plant are used to treat skin diseases.
  • In Java the juice of the luffa leaf is used to treat amenorrhea (a lack of menstral periods).
  • In India the juice of the luffa leaf is used to treat snake bites and dysentery.
  • In Western Uganda the leaf extract from a luffa is used to induce labour during childbirths.
  • Luffas have a number of culinary uses.
  • The flowers, buds, and soft young fruits of a luffa can be cooked and eaten like okra or squash.
  • The taste of young luffa fruit is similar to that of zucchini.
  • Luffa fruit can be sauteed in a little olive oil or sliced and added to a stir-fry.
  • The skin of young luffas can be used to make chutney.
  • Luffa flowers can be used in salads.
  • Luffa is especially popular as an ingredient in stir-fry dishes, soups, chutnies, and curries.
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Shallots image
Shallots
Allium cepa
Amaryllidacaea
Perennial
2

Tips shallots:

  • Shallots are sometimes referred to by the name eschalot (derived from the French échalote).
  • Shallots have a somewhat milder flavor than standard onions and are used in similar ways.
  • Shallots like to be grown in full sun, in fertile soil to which a good quantity of compost has been added.
  • On the outside a shallot looks like an onion, while on the inside it looks a bit like garlic.
  • When planting shallot bulbs their tops should be kept a little above ground.
  • Harvest shallots when the leaves begin to turn brown and flop over.
  • Cure harvested shallots in the sun, in the same way as is done for garlic or onions.
  • Fresh shallots can be kept in the refrigerator for up to six months.
  • When a recipe calls for shallots, that's what needs to be used.
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Scallions image
Scallions
Allium cepa
Amaryllidacaea
Biennial
2

Tips scallions:

  • Scallions are also known as green onions, spring onions, Welsh onions, or salad onions.
  • Scallions are sometimes referred to as "bunching onions".
  • Larger scallion varieties are similar to leeks, while smaller varieties resemble chives.
  • Scallions do not grow as big or as fast as standard onions.
  • Scallions have a bulb that is no larger (or only slightly larger) than the base of its leaves.
  • Scallions have a softer, milder flavor than their sister the onion.
  • Sometimes ordinary onions that are pulled before the bulb forms are called scallions, though that's not what they are.
  • Eat scallions in salads, soups, or as a garnish.
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Salsify image
Salsify
Tragopogon porrifolius
Compositae
Biennial
1

Tips salsify:

  • A member of the dandelion family, salsify also goes by the name "oyster plant".
  • Salsify leaves and flower buds are edible, and can be used in much the same way as the bottom of a leek.
  • Salsify contains a moderate amount of vitamins B2, B6 and C, as well as minerals such as potassium, manganese and phosphorus.
  • In ancient Greece, salsify was used to treat liver and gall bladder disorders.
  • The salsify root can be eaten boiled, mashed, fried, or in soups and stews, just like a potato.
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Rutabaga image
Rutabaga
Brassica napus
Brassicaceae
Biennial
6

Tips rutabaga:

  • Rutabagas go by a number of names throughout the world, including swede, neep, white (or yellow) turnip, maip, or snagger.
  • Rutabaga originated as a cross between turnip (Brassica rapa) and cabbage (Brassica oleracea).
  • The glucosinolates in rutabaga are what give the roots a bitter taste.
  • Rutabaga contains significant amounts of vitamin C, in addtion to smaller portions of vitamins E, K, and B.
  • Rutabaga contains important minerals, including manganese, potassium, phosphorus, magnesium, calcium, iron and zinc.
  • Rutabaga has been shown effective at lowering blood pressure and cholesterol, thereby preventing atherosclerosis, heart attacks, and strokes.
  • A rich source of fiber, rutabaga aids digestion and helps remedy gastrointestinal distress.
  • Leaves are made use of in much the same way as are spinach and chard, while the root is used in ways similar how potatoes are used.
  • The farmers market in Ithaca New York hosts an annual International Rutabaga Curling Championship on its last day of the market season.
  • Rutabaga festivals are held in August in Askov Minnesota and Cumberland Wisconsin.
  • Eat rutabaga roasted, baked, boiled, or mashed, most commonly used as a part of soups, casseroles, or stews.
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Radicchio image
Radicchio
Cichorium intybus
Asteraceae
Biennial
6

Tips radicchio:

  • Radicchio also goes by the name Italian chicory.
  • Radicchio has a bitter, spicy taste that mellows when grilled or roasted.
  • Radicchio can be roasted, ground, and used as a substitute for coffee.
  • Varieties of radicchio are named after the Italian regions where they originated.
  • Radicchio is used as a forage supplement for farm animals to reduce the problem of intestinal worms.
  • In the U.S. the variety most widely used is radicchio di Chioggia.
  • In Italy Treviso tardivo is considered the topmost gourmet radicchio.
  • New Zealand leads the way in research, development, and production of chicory varieties.
  • Eat radicchio grilled or roasted in Italian cuisine like risotto, strudel, or tapenade.
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Mustard image
Mustard
Brassica juncea
Brassicaceae
Annual
6

Tips mustard:

  • Mustard greens go by a number of names, including Chinese mustard and Indian mustard.
  • Slow growth can be an indication of the need to fertilize, in which case one should apply fish and/or seaweed liquids.
  • The phosphorus component of soils in which mustards are grown (the second number in the NPK values) is especially important.
  • For continual harvests, have succession planting using three week intervals from late winter through mid spring.
  • Mustard has a perfect flower which is yellow. Although self-fertile, mustard plants produce more seed when visited by bees and flies.
  • Grown for seed, mustard plants take up a bit of space, typically 28 inches in diameter and 4 feet in height.
  • Mustard seeds are produced within structures called siliques, each of which contain between 6 and 15 seeds.
  • When mature, siliques dry and turn light brown, with the mature seeds they hold being light brown, redish brown, or dark brown.
  • Harvest plants once they reach a height of 4 to 6 inches.
  • As is the case with all Brassicas, the harvesting and cleaning of mustard seeds is fairly straight forward, perfect for new seed savers.
  • Mustard greens are used in a variety of ways, including as microgreens, garnishes, salad ingredients, or as part of a stir-fry.
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Collards image
Collards
Brassica oleracea
Brassicaceae
Biennial or Perennial
6

Tips collards:

  • One of the seven groups within Brassica oleracea, Acephala, encompasses kale and collard greens.
  • The name "collard" comes from the word "colewort", which refers to the wild cabbage plant from which collards derive.
  • Developed for its edible leaves, collard greens are among the first cultivated forms of Brassica oleracea.
  • Collards are fast growing, fast producing plants, so it is important to feed them regularly with a water-soluble plant food.
  • The leaves of collards are sweeter when touched by frost.
  • Collard greens are full of vitamins B6, C, and E, and are an excellent source of calcium, folate, and beta-carotene.
  • Use a nice layer of mulch (wood chips or straw) to keep soil moist and prevent weeds.
  • Harvest young leaves of collard greens when they are dark green and reach about 10 inches long.
  • Collard leaves will keep for several days in the refrigerator, sealed in a plastic ziplock.
  • Use collards in sautées, stir-fries, or raw in salads. Blanch to lock in nutrition.
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Mâche image
Mâche
Valerianella locusta
Valerianaceae
Annual
5

Tips mâche:

  • Mâche goes by a number of different names, including lamb's lettuce, field salad, and corn salad.
  • Mâche is an extraordinarily hardy plant that loves cold weather; it has no problem growing throughout the mild winters of zone 9b.
  • Mâche has a dense, fairly shallow root system, making it a good selection for container gardening.
  • Plants will grow in either full sun or partial shade.
  • Mâche requires cold soil to germinate, and does not germinate well when planted in warm soil.
  • When harvesting, cut heads at ground level when they reach 2 to 4 inches across. (The smaller, the tastier...).
  • Mâche offers a nutty flavor to green salads.
  • Eat mâche in salads or as a potherb.
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Lovage image
Lovage
Levisticum officinale
Apiaceae
Perennial
5

Tips lovage:

  • Lovage seeds can be used as a spice, similar to fennel seeds.
  • Lovage has been used in infusions, tinctures, decoctions, vinegars, elixirs, lozenges, and bath / foot soaks.
  • Lovage seeds, collected when ripe, can be chewed on to help with digestion and gas.
  • In the 12th century St. Hildegarde recommended using lovage for the relief of abdominal pains, coughs and heart problems.
  • Lovage prefers prefers to be grown in partial or filtered shade, so long as it receives good light.
  • All parts of the lovage plant can be used; it tastes like celery, and has been quite popular used as a salad green.
  • Lovage enhances the flavor of potatoes, tomatoes, steamed vegetables, rice, chicken, and poultry stuffings.
  • Eat lovage within salads, soups, stews, roasts, frittatas, egg salad, and potato salad. Lovage roots can be used whole or grated in salads.
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Summer Savory image
Summer Savory
Satureja hortensis
Lamiaceae
Annual
2 to 3

Tips summer savory:

  • Summer savory has a sweeter taste and more delicate aroma than its sister winter savory.
  • Instead of salt and pepper, a Bulgarian table is set with three condiments: salt, red sweet pepper,and summer savory.
  • Both summer and winter savories have found uses for both medicinal and culinary purposes.
  • Summer and winter savories should not be used by pregnant women in medicinal doses, as they can stimulate the uterus.
  • Summer savory seeds are very slow to germinate.
  • Eat summer savory with meats, fish or beans; the leaves are commonly used in dried-herb mixtures for use in stuffings and pates.
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Jerusalem Artichoke image
Jerusalem Artichoke
Helianthus tuberosus
Asteraceae
Perennial

Tips Jerusalem artichoke:

  • Jerusalem artichokes also go by the names sunchoke, sunroot, or earth apple.
  • Despite its name, the Jerusalem artichoke has no relationship to Jerusalem.
  • Native Americans were first to cultivate and cook with Jerusalem artichokes, with early European settlers sending it back to Europe after trying it.
  • Jerusalem artichoke plants are grown by planting tubers rather than seeds.
  • Like horseradish or mint, Jerusalem artichokes will take over whatever garden space they're allowed to grow in.
  • When preparing for planting, cut tubers into sections, with at least two eyes per section.
  • Jerusalem artichoke tubers are high in insulin, which converts to fructose instead of glucose, making it a good option for diabetics.
  • Jerusalem artichokes are reported to taste best after going through a few good frosts.
  • Eat Jerusalem artichokes raw or cooked, and can be frozen or refrigerated
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New Zealand Spinach image
New Zealand Spinach
Tetragonia tetragonoides
Aizoaceae
Perennial treated as Annual
6 to 7

Tips New Zealand spinach:

  • New Zealand spinach goes by a number of names: Botany Bay spinach, Cook’s cabbage, kokihi, sea spinach, tetragon.
  • Unlike true spinach, New Zealand spinach does not tolerate frost and prefers to grow in the warm part of the year.
  • New Zealand spinach appreciates being planted on a small hill of moisture-retentive, sandy, well-drained soil.
  • New Zealand spinach is an ideal plant for container gardening. Two plants will grow well in a 5-gallon pot.
  • Water New Zealand spinach regularly, and mulch to help retain moisture when hot.
  • Young leaves can be constantly harvested, and when cut encourage new growth.
  • New Zealand spinach will keep refrigerated for up to 7 days, and can be frozen, canned, or dried.
  • Though true spinach and New Zealand spinach are not related, they can be used fresh or cooked in exactly the same way.
  • New Zealand spinach sets green, horn-shaped seed along its stem when allowed to flower.
  • Allow seed to turn dark brown to black at the end of the season before collecting.
  • Store black seed in a cool dry place for up to 7 years; let brown seed dry in the shade for a week before storing.
  • Soak seed for 24 hours prior to sowing, to soften seed coat, and knick (scarify) the bottom (non-pointed) portion of the seed.
  • NZ spinach seed can be started in a ziplock bag, placed within folds of a damp paper towel.
  • NZ spinach is very slow to germinate, with only a 40% germination success rate, so remain patient.
  • Eat New Zealand spinach raw, steamed, boiled or cooked, in salads or on sandwiches.
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Peanut image
Peanut
Arachis hypogaea
Fabaceae
Annual
1 to 3

Tips peanut:

  • Peanuts are not nuts, but legumes related to beans a lentils.
  • The four market classes of peanuts are runner, Virginia, Spanish, and Valencia. Most peanuts eaten from the shell are the Virginia type.
  • Peanuts like to be grown in sandy soil that drains well.
  • Peanuts are heavy feeders. Amend soil with phosphorous, calcium, and bone meal.
  • Peanuts have more protein, niacin, folate, and phytosterols than any nut.
  • Peanuts really enjoy being provided with regular doses of water.
  • Keep soil mounded around the bottom of peanut plants, as shoots will grow down into the soil.
  • Peanuts require a long hot growing season in order to mature.
  • Peanuts should be ready to harvest in late September / early October, when plant leaves turn yellow.
  • Understand that squirrels LOVE peanuts. Be prepared to provide protective cover...
  • Eat peanuts at any time, but especially at baseball games.
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Pumpkin image
Pumpkin
Cucurbita spp
Cucurbitaceae
Annual
6

Tips pumpkin:

  • Pumpkins prefer to be sown directly from seed, planted in small hills (with 3 or 4 seeds per hill).
  • Botanically speaking, pumpkins are actually fruits, not vegetables.
  • When planting, leave plenty of room for vines to spread: 6 feet for bushing types, 10 to 12 feet for creeping types.
  • Do not pick pumpkins until the vine begins to turn brown and dry. Once it dries, cut the vine 3 to 4 inches above pumpkin.
  • Leave harvested pumpkins in the sun for a week or two to cure.
  • It is easiest to remove pumpkin flesh from skin after baking.
  • To save seed, remove seeds three weeks after harvesting the pumpkin, rinse off membrane and dry well.
  • Eat pumpkin baked, boiled, or pureed.
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Hot pepper image
Chili Pepper
Capsicum spp
Solanaceae
Perennial treated as Annual
4

32o 41o 50o 59o 68o 77o 86o 95o 104o
      25 13 8 8 9  

Soil temps given in oF, with ideal temp highlighted.

Tips peppers (hot):

  • Peppers are sensitive to cold and harsh sun.
  • To avoid being in too much heat, peppers appreciate being planted in dense blocks.
  • Old time garden wisdom says to transplant peppers when bearded irises bloom.
  • Peppers are edible when they are green, but most do not develop full flavor and mineral content until they turn from green to orange, yellow, or red.
  • To save seed, collect seed when peppers are full color and beginning to shrivel.
  • To save seed, brush off seeds from the inside stem and let dry completely.
  • There are many different chili pepper plant varieties, each of which differs in size, shape and spiciness.
  • The heat of a pepper is measured in terms of the Scoville Heat Unit (SHU).
  • The three hottest peppers are Carolina Reaper (2,200,000 SHU), Tinidad Moruga Scorpion (2,009,231 SHU), and 7 Pot Douglah (1,853,936 SHU).
  • When growing for seed, consider growing one hot type and one sweet type to avoid cross-pollination.
  • Eat peppers raw, baked, stuffed, or sauteed.
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Sweet pepper image
Pepper
Capcisum spp
Solanaceae
Perennial treated as Annual
4

32o 41o 50o 59o 68o 77o 86o 95o 104o
      25 13 8 8 9  

Soil temps given in oF, with ideal temp highlighted.

Tips peppers:

  • Peppers are sensitive to cold and harsh sun.
  • To avoid being in too much heat, peppers appreciate being planted in dense blocks.
  • Old time garden wisdom says to transplant peppers when bearded irises bloom.
  • Peppers are edible when they are green, but most do not develop full flavor and mineral content until they turn from green to orange, yellow, or red.
  • To save seed, collect seed when peppers are full color and beginning to shrivel.
  • To save seed, brush off seeds from the inside stem and let dry completely.
  • When growing for seed, consider growing one hot type and one sweet type to avoid cross-pollination.
  • Eat peppers raw, baked, stuffed, or sauteed.
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Melon image
Melon
Cucumis melo
Curcurbitaceae
Annual
5

Tips melon:

  • Melons grow best in hot weather.
  • Melons are very root sensitive; care should be taken if they are transplanted.
  • Harvesting a perfectly ripe melon is not always easy; refer to seed packet for info about the particular variety being grown.
  • Eating melons in the garden is a particularly nice treat.
  • For cantaloups:
    • Pick fruit when heavy and tan.
    • Look for "netting" that is hard and raised, when a crack forms around the stem (where it touches the fruit).
    • The stem should slip easily off the vine with a quick pull, but should not fall off by itself.
    • To save seed, do so when stem dies and fruit separates easily.
    • To save seed, remove membrane from seed by rinsing and gently rubbing with your fingers.
  • For honeydew:
    • Fruit should have a slight yellow blush and get a bit softer on/at the blossom end.
  • For watermelon, see the specific tips for watermelons.
  • Eat melons alone or incorporated into a fruit salad.
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Leek image
Leek
Allium ampeloprasum
Amaryllidacaea
Biennial
2

Tips leek:

  • Plant transplants when they reach 4 inches high.
  • Harvest leaks when they are about 1 inch in diameter, before they make their flower stalk.
  • Slice open lengthwise and rinse inner leaves.
  • Eat leeks in soups, salads, baked dishes, or as a substitute for chive.
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Kohlrabi image
Kohlrabi
Brassica oleracea
Brassicaceae
Biennial
6

Tips kohlrabi:

  • One of the seven groups within Brassica oleracea, Gongylodes, encompasses kohlrabi.
  • For best texture, harvest kohlrabi bulbs when they reach 2 to 3 inches in diameter.
  • Kohlrabi bulbs become tougher as they grow and age.
  • To harvest, pull or slice at the base of the plant.
  • The bulbous stem and leaves are edible. Be sure to peel off the skin around the bulb before eating.
  • Eat kohlrabi raw, steamed, boiled, or pureed.
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Kale image
Kale
Brassica oleracea
Brassicaceae
Biennial
6

Tips kale:

  • Pluck leaves of kale on the outside of plant, when leaves reach 10 inches or longer.
  • To keep plants in production, avoid cutting center bud or leaves.
  • Frost enhances the flavor of kale.
  • Eat kale pureed, boiled, steamed, or baked in a casserole.
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Eggplant image
Eggplant
Soanum melongena
Solanaceae
Perennial treated as Annual
6

32o 41o 50o 59o 68o 77o 86o 95o 104o
        13 8 5    

Soil temps given in oF, with ideal temp highlighted.

Tips eggplant:

  • Eggplant may develop a bitter flavor when grown in stressful conditions.
  • Old time garden wisdom says to transplant eggplant when bearded irises bloom.
  • Pick eggplant while the skins are glossy and before seeds form inside.
  • When harvesting, cut the stem rather than pulling from the plant.
  • Soak eggplant in water for 15 minutes or salt and let sit before cooking, to reduce bitterness.
  • Eat eggplant baked, pureed, stuffed, or roasted.
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Celery image
Celery
Apium graveolens
Apiaceae
Biennial
6
Intermediate
Insect
58000 - 72500

32o 41o 50o 59o 68o 77o 86o 95o 104o
  41 16 12 7        

Soil temps given in oF, with ideal temp highlighted.

Tips celery:

  • Main reason(s) for seed saving level designation? two years to seed, vernalization required, easy access to seed bulb
  • Flower from which to harvest seed will form on the central stalk, so don't cut that stalk if you plan to grow for seed.
  • When seeds are ready to harvest they will fall off the flower at the slightest touch or breeze.
  • Celery requires a lot of nutrients and water.
  • Stalks can be harvested for eating when they reach a foot or more in length.
  • Inner stalks tend to be more tender and taste best used uncooked.
  • Eat celery either raw or cooked.
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Cauliflower image
Cauliflower
Brassica oleracea
Brassicaceae
Biennial
6

32o 41o 50o 59o 68o 77o 86o 95o 104o
    119 9 6 5 5    

Soil temps given in oF, with ideal temp highlighted.

Tips cauliflower:

  • One of the seven groups within Brassica oleracea, Botrytis, encompasses cauliflower.
  • Tie outer leaves around head to protect cauliflower from the sun.
  • Cauliflowers are cool season crops that are ready to harvest when flowerets are tightly formed and dense.
  • To harvest, cut the head off the main stem.
  • Eat cauliflower raw, cooked, boiled, or pureed.
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Cabbage image
Cabbage
Brassica oleracea
Brassicaceae
Biennial
6

32o 41o 50o 59o 68o 77o 86o 95o 104o
  51 17 10 7 6 6 9  

Soil temps given in oF, with ideal temp highlighted.

Tips cabbage:

  • One of the seven groups within Brassica oleracea, Capitata, encompasses cabbage.
  • Plant in mid-summer for a fall harvest, and in the fall for an early spring harvest.
  • Harvest cabbage heads when they have formed tight, firm heads.
  • Eat cabbage raw, boiled, steamed, or pickled as sauerkraut.
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Brussels sprouts image
Brussels sprouts
Brassica oleracea
Brassicaceae
Biennial
6

Tips Brussels sprouts:

  • One of the seven groups within Brassica oleracea, Gemmifera, encompasses Brussels sprouts.
  • Plant Brussels sprouts in spring for a fall harvest.
  • Old time garden wisdom says to plant Burssels sprouts when lilacs are in first leaf or dandelions are in full bloom.
  • Exposure to frost actually improves flavor and sweetness.
  • To harvest, twist sprouts off the stem when 1.5 inches wide, starting with lower ones first.
  • After harvesting, remaining sprouts will keep on plants through part of the winter.
  • Eat Brussels sprouts boiled or baked.
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Broccoli image
Broccoli
Brassica oleracea
Brassicaceae
Biennial
6

Tips broccoli:

  • One of the seven groups within Brassica oleracea, Italica, encompasses broccoli.
  • Broccoli is a cool season crop that grows best in full sun.
  • Broccoli is a hungry plant. Be sure to provide it an abundance of Nitrogen.
  • Broccoli is a thirsty plant. It requires friable soil that holds moisture well.
  • Old time garden wisdom says to plant broccoli when lilacs are in first leaf or dandelions are in full bloom.
  • Broccoli contains large amounts of sulphoraphane, a compound known to prevent some types of cancer.
  • Broccoli sprouts have high doses of vitamin A, B, C, potassium, phosphorus, calcium, and iron.
  • Broccoli wants to grow in full sun, in soil with a pH of 6.5 to 7.5.
  • Pick broccoli when heads form into tight, firm clusters.
  • Cut off the head with 6 inches of stem attached; side heads will form after first head is cut.
  • Eat broccoli florets and stems raw, boiled, or steamed.
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Rhubarb image
Rhubarb
Rheum cultorum
Polygonaceae
Perennial
Unknown

Tips rhubarb:

  • Rhubarb is a perennial that lasts 5 to 10 years; once it loses flavor, it needs to be divided.
  • Rhubarb is best grown from root division.
  • Rhubarb is a large plant (typically 3 foot square) which requires full sun in the garden.
  • For rhubarb, it is the stem which is made use of in food and drink preparation.
  • Rhubarb leaves are not edible, they are poisonous.
  • To harvest, grasp the stem near the base and pull up, giving the stem a twist as you pull.
  • Mature rhubarb plants can withstand cold temperatures that drop to near freezing.
  • Use rhubarb in creating pies, puddings, syrups, juices, jams, or wines.
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Asparagus image
Asparagus
Asparagus officinalis
Asparagaceae
Perennial
2 to 5

32o 41o 50o 59o 68o 77o 86o 95o 104o
    52 24 14 10 11 19 28

Soil temps given in oF, with ideal temp highlighted.

Tips asparagus:

  • Asparagus is a perennial that can bear for 15 years or more, so choose the sunny area you put it in carefully.
  • Asparagus plants are dioecious: each plant has only male or only female flowers.
  • Mature asparagus plants can withstand cold temperatures that drop to near freezing.
  • A typical harvest will last 4 to 8 weeks.
  • Optimal size of harvestable spears is 6 to 8 inches long and 3/8 inch in diameter.
  • To harvest, bend the spear until it breaks.
  • Eat asparagus raw, steamed, boiled, roasted, or pickled in vinegar.
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Okra image
Okra
Abelmoschus esculentus
Malvaceae
Perennial treated as Annual
1 to 3

32o 41o 50o 59o 68o 77o 86o 95o 104o
      27 17 12 7 6 7

Soil temps given in oF, with ideal temp highlighted.

Tips okra:

  • Many who hail from the deep south have come to consider okra a food group all its own.
  • People unfamiliar with okra often find its slimy texture to be an aquired taste.
  • Because okra is a self-pollinator, it is an ideal crop for beginning seed savers.
  • Okra pods are considered most flavorful and tender when harvested at about 2 inches in length.
  • Keep picking okra pods or the plant will stop producing.
  • Okra plants appreciate having fish emulsion or seaweed applied to their growing area every 4 or 5 weeks.
  • Avoid sowing okra where heavy feeders (tomatoes, potatoes, eggplants, or peppers) have recently been grown.
  • In the kitchen, okra is often boiled, slow cooked with tomatoes and spices, or breaded battered and fried.
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Endive image
Endive, Escarole
Cichorium endivia
Asteraceae
Annual
6
Very Easy
Self
26000

Tips endive:

  • Main reason(s) for seed saving level designation? one year to seed, self pollinator (so small isocation distance / no crossing), very easy access dry seeds
  • There are two categories of endive that are distinguished based on leaf shape:
    1. Escarole (aka broad leaf or Batavian/Bavarian endive) has loose heads with hardy, flat, thick leaves with a milder flavor.
    2. Endive (aka curly endive or frisee) has finely frilled, curly or crinkly-edged leaves.
  • Both endive and escarole tend to have rosettes of green outer leaves with blanched centers.
  • Endive plants appreciate having fish emulsion or seaweed applied to their growing area every 4 or 5 weeks.
  • Leaves can be harvested as soon as they reach usable size.
  • Endive (escarole) is eaten and used in the same way lettuces are.
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Sweet Potato image
Sweet Potato
Ipomoea batatas
Convolvulaceae
Annual

Tips potato:

  • Propagation is most easily done via slips grown off of a tuber.
  • There are two classifications of sweet potato based on density: soft and firm.
  • There are two classifications of sweet potato based on growing style: bush and vine.
  • No, sweet potatoes are not yams, although American grocers have chosen to label the soft type "yams".
  • Sweet potatoes are planted from rooted cuttings called slips or draws.
  • Plants are very light feeders, so normally do not require fertilization. In fact too much nitrogen can end up lowering yields.
  • Varieties of sweet potato found at the grocery store include Beauregard, Covington, O'Henry, and Jewel.
  • Sweet potatoes contain fiber and antioxidants that promote the growth of advantageous gut bacteria.
  • Sweet potatoes are rich in beta-carotene and anthocyanins, antioxidants that help prevent vision loss and improve eye health.
  • Sweet potatoes are started from slips, which are shoots that grow out of a mature sweet potato. Each root can produce up to 50 slips.
  • Sweet potatoes are versatile and can be prepared in both sweet and savory dishes as an exceptional carb option.
  • The young leaves and shoots of sweet potato plants can be eaten as greens.
  • Collecting seed from sweet potato plants is challenging for a variety of reasons, so is not recommended for anyone other than a plant breeder.
  • Sweet potatoes are ready to harvest when leaves start turning yellow, but can be left in the ground until the first fall frost.
  • Sweet potatoes can be kept in a bag or fruit bowl for 5 to 7 days before being used; its taste is best maintained if not refrigerated.
  • Eat sweet potatoes baked, fried, toasted, boiled, mashed, sautéed, or sauced.
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Bok Choi image
Bok Choi
Brassica rapa subsp. chinensis
Cruciferae
Annual
3
Intermediate
Insect
11500 - 21750

Tips bok choi:

  • Main reason(s) for seed saving level designation? insect pollination, Brassica rapa (bok choy, turnips and napa cabbage) will cross readily
  • Bok choi is referred to by many names, including bok choy, pak choi, or pok choi.
  • Bok choi is a member of the mustard family. This leafy green veggie and its sister napa cabbage are referred to as Chinese cabbage.
  • Unlike napa cabbage, bok choi does not form a head, and the flavor of napa cabbage is milder than that of bok choi.
  • Archaeologists have discovered 6000 year old Chinese cabbage seeds in China’s Yellow River Valley.
  • Bok choi stalks have a celery-like crunch, while leaves are soft and crisp.
  • Bok choi has good amounts of vitamins A, C, and K. In addition, it is a great source of potassium.
  • Bok Choi is most often eaten in stir-fries, slaws, and salads.
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Artichoke image
Artichoke
Cynara cardunculus
Asteraceae
Perennial treated as Annual
6

Tips artichoke:

  • The antioxidant capacity of artichoke flower heads is one of the highest of any vegetable.
  • A budding artichoke flower-head actually consists of a cluster of many small budding flowers.
  • Artichoks are known to have been grown in the garden of King Henry VIII at Newhall in 1530.
  • 80% of the artichokes grown in the United States are grown in Monterey County.
  • Castroville proclaims itself the "Artichoke Center of the World" and holds the annual Artichoke Festival.
  • Artichoks can be grown from seed or root cuttings.
  • In Romania, artichokes are used in an herbal tea called Ceai de Anghinare. Similar uses can be found in Vietnam and Mexico.
  • Artichoke is eaten boiled or steamed. The base of the leaves and the central heart are the portions eaten.
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Strawberry image
Strawberry
Fragaria spp
Rosaceae
Perennial
5

Tips strawberry:

  • While a few strawberry varieties can be started from seed, most are started from plants.
  • Strawberries like to be grown in full sun but will also do ok in partial shade.
  • When planting strawberries, the middle of the crown should be made level with the surrounding soil.
  • In late fall mulch strawberry beds with straw. (Yes, that is where the "straw" in the name comes from).
  • Because the size and number of strawberries produced will diminish over time, some suggest planting new cuttings every year.
  • Strawberry plants are notorious wanderers and enjoy sending out runners to establish new plants.
  • Keep strawberry beds well weeded. Strawberries do not compete well with nutrient sapping weeds.
  • Well tended, a strawberry bed can remain productive from 3 to 5 years.
  • The average strawberry has 200 seeds, and is the only fruit that bears its seeds on the outside.
  • Strawberries freeze well. Place slices into pint size freezer bags after dusting with a tablespoon of sugar.
  • Eat strawberries straight off the bush or process and make into jams and jellies.
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Blueberry image
Blueberry
Vaccinium corymbosum
Ericaceae
Perennial
5

Tips blueberry:

  • Blueberries are native to North America.
  • Blueberries are loaded with antioxidant vitamins that are beneficial to a person's health.
  • There are about 20 seeds in each blueberry.
  • When planted from seeds, blueberries can take up to two years before the plants produce fruit.
  • Eat blueberries straight off the bush or process or make into jams and jellies.
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Thyme image
Thyme
Thymus spp
Labiatae
Perennial
5

Tips thyme:

  • Harvest thyme just before the flowers open.
  • Hang cuttings upside down in a paper bag to dry.
  • Thyme grows best in full sun and in sandy soil.
  • The most common problem thyme runs into is fungal disease, usually caused by too much water or poorly draining soil.
  • Thyme grows well as part of a container garden, and is strong enough to survive a light freeze.
  • Thyme is most aromatic when used fresh, but can be dried and stored in a cool place within an airtight container.
  • Add thyme to just about any dish to enhance flavor.
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Tarragon image
Tarragon
Artemisia dracunculus var. sativa
Compositae
Perennial
5

Tips tarragon:

  • Harvest tarragon leaves anytime during the growing season.
  • A Harvest tarragon leaves anytime during the growing season.
  • Tarragon leaves offer a nice combination of pepper and licorice-like flavor, and are best right before the plant flowers.
  • French tarragon, the herb used for cooking, is grown from cuttings and sold as started plants.
  • Russian tarragon is bland and tasteless. Not sure what the Russians were thinking...
  • When purchasing tarragon starts, sniff and select the most aromatic of the plants.
  • As tarragon plants age they lose their flavor. To ensure good flavor, replace plants every 3 to 5 years.
  • Replacements can be either newly purchased plants or via the planting of pieces of root cut from the original plant.
  • When cooking, add tarragon late in the process so the aromatic oils of the leaves do not disipate.
  • Preserve tarragon by steeping leaves in white wine vinegar for a full month, 1 part tarragon to 2 parts vinegar.
  • Tarragon is often used when preparing chicken or seafood dishes, as well as in bearnaise sauce.
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Rosemary image
Rosemary
Rosmarinus officinalis
Labiatae
Perennial
3

Tips rosemary:

  • The Latin name Rosemarinus means "dew of the sea".
  • An evergreen plant grown in the Mediterranean, plants can be started from seed or through cuttings.
  • Low germination rates and a 22 week start time make growing rosemary from seed a challenge.
  • Rosemary is one of the most heat and drought tolerant plants available. Once established, it is very easy to grow.
  • Clip rosemary cuttings for culinary use at any time, as needed.
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Oregano image
Oregano
Origanum vulgare
Labiatae
Perennial
1

Tips oregano:

  • Harvest oregano leaves as soon as they are large enough to use, picking individual leaves or snipping entire sprigs.
  • Each plant grown from seed will have a distinct flavor. It is best to find nursery starts that can be tasted prior to purchase.
  • For a nice spicy oregano, grow the Greek (aka Italian) variety.
  • Oregano is a key component in many Italian and Greek dishes, and provides a little extra boost in soups and spaghetti sauce.
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Fennel image
Fennel
Foeniculum vulgare
Apiaceae
Perennial
4
Easy
Self-fertile, insect
8500 - 8800

Tips fennel:

  • Main reason(s) for seed saving level designation? self-fertile plant but insect pollination possible, fennel will cross with dill
  • There are three types of fennel that are distinguished based on what it is grown for:
    1. Bitter fennel is the original wild form of fennel grown for its seeds; it tastes like a bitter celery.
    2. Sweet fennel, grown for its leaves, flowers, and seeds, has a mild anise flavor.
    3. Bulbing fennel (aka Florence fennel or finocchio) is short and grown for its thick, bulb-like leaf base.
  • The original bitter fennel form has medicinal properties, but is no longer grown.
  • An edict by Charlemagne in the 9th century orders that fennel be grown in the South of France.
  • Fennel can tolerate subzero temperatures, so has no trouble overwintering in our area.
  • Bulbing fennel is less hardy than the other types, and is therefore usually grown as an annual.
  • Fennel fruits, called schizocarps, split apart at maturity. As the seeds it contains mature, they turn from green to light brown.
  • One cup of fennel contains almost 20% of the recommended daily intake of vitamin C.
  • Use fennel in salads, slaws, or pastas. Fennel bulbs can be braised, sautéed, roasted, or grilled.
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Parsley image
Parsley
Petroselinum crispum
Apiaceae
Biennial
2
Intermediate
Insect
14500 - 17500

32o 41o 50o 59o 68o 77o 86o 95o 104o
    29 17 14 13 12    

Soil temps given in oF, with ideal temp highlighted.

Tips parsley:

  • Main reason(s) for seed saving level designation? two years to seed, insect pollinated, seed requires two weeks drying after harvest
  • Parsley has a long germination and growing period.
  • Soak parsley seeds overnight before planting.
  • Harvest parsley as soon as plants are growing vigorously.
  • Harvest by snipping outer stems from plants; they will continue to produce new growth.
  • Parsley dries and freezes well.
  • Parsley is often used as a garnesh.
  • Eat parsley dried or fresh.
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Mint image
Mint
Mentha spp
Labiatae
Perennial
5

Tips mint:

  • Mint is an extremely aggressive and invasive grower. Consider keeping it contained within a pot or other enclosure.
  • A wide range of mint varieties are available, including Spearmint, Apple mint, Ginger mint, and Peppermint.
  • Once established, mint can be difficult to manage. Give up front thought to how and where mint will be grown.
  • Harvest mint as soon as leaves are large enough to use, before flowers appear.
  • Mint prefers to be grown in partial shade.
  • Mint is not bothered by insect pests, and can actually be used to repel pests.
  • Mint is often used to make delicious teas. Sipping mint tea with honey can calm a queasy stomach.
  • Mints have a very robust flavor, so it should be used sparingly within cooked foods. A small sprinkling goes a long way...
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Cilantro image
Cilantro
Coriandrum sativum
Apiaceae
Annual
6
Easy
Insect
3000 - 3500

Tips cilantro:

  • Main reason(s) for seed saving level designation? one year to seed, insect pollinated, easy access dry seeds
  • A reminder that "cilantro" refers to the leaves (herb) of the plant, whereas "coriander" refers to the seeds (spice) of the plant.
  • Coriander plants will self sow if allowed to flower and drop their seed.
  • An excellent crop for beginning seed savers to save seed from.
  • Varieties that have been cultivated for seed production tend to bolt very quickly.
  • Cilantro is a key ingredient in the cuisines of Mexico and Thailand.
  • A genetic trait makes cilantro taste a bit strange and soapy to some people (they can taste the aldehydes contained in the leaves).
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Chives image
Chives
Allium schoenoprasum
Amaryllidaceae
Perennial
2
Easy
Insect
5700-7000

Tips chives:

  • Main reason(s) for seed saving level designation? one year to seed, insect pollinated, easy access to seeds in blossoms.
  • Chives are the only species of Allium native to both the Americas and Eurasia.
  • Chives (Allium schoenoprasum) will not cross with garlic chives (Allium tuberosum).
  • The harbinger of sprint, chives show up well before anything else worth eating in the garden.
  • In order to flower, chives require exposure to temperatures between 40 and 55 oF for at least 4 weeks.
  • Because of the vernalization requirement, chives grown from seed will not produce seed until year 2.
  • After 3 years, divide the chive clump and replant.
  • Chive flowers have a more pungent, oniony flavor than the leaves; they are best gathered just after opening.
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Basil image
Basil
Ocimum basilicum
Libiatae
Annual
5

Tips basil:

  • Basil is sensitive even to light frosts. It should be grown when temperatures are assured to stay above 50o Farenheit.
  • Basil has a naturally low germination rate (about 60%). Just sow with that in mind.
  • Basil requires warmth and should be grown in full sunlight.
  • Harvest basil flower buds prior to their opening. Harvest basil leaves at anytime.
  • To induce a full, bushy basil plant, pinch or snip out new growth tips. Consider making these leaves your first harvest.
  • Store fresh basil stems in a glass of water kept at room temperature.
  • Store frozen basil in pesto or sauce form.
  • Use basil either cooked or fresh.
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Zucchini image
Zucchini
Cucurbita pepo
Cucurbitaceae
Annual
4 to 6
Intermediate
Insect
60 to 300

Tips zucchini:

  • Main reason(s) for seed saving level designation? one year to seed, squash cross easily (so larger isolation distance and hand pollination required)
  • When harvesting seed from a squash, leave it on the vine until over-ripe so that seeds are fully developed and mature.
  • The Cucurbita pepo squashes are one of the first species of plant domesticated by humans.
  • Pick standard zucchini no longer than 6 to 7 inches and round zucchini at 3 to 4 inches.
  • Seeds from 10000 year old zucchini have been found in Oaxaca Mexico.
  • Zucchinis appreciate being planted within a cluster of two or three plants.
  • Zucchini does not tolerate cold temperatures. Be sure not to plant too early. Wait until temperatures keep above 60o F.
  • Zucchini is high in potassium, which the American Heart Association says helps control blood pressure by lessening the harmful effects of salt.
  • Zucchini can be planted two to three times in a succession planting made throughout the growing season.
  • When chopping a zucchini, be sure to discard the ends.
  • Pick elongated (standard) zucchini by the time they reach 6 to 7 inches in length, and round zucchini at around 3 to 4 inches.
  • Like other summer squash, zucchini can be kept 3 to 5 days at room temperature or refrigerated for up to a seek.
  • Zucchini can be frozen for long term storage. It is recommended that one blanch it prior to freezing, to avoid it becomming mushy.
  • Discard any zucchini with a bad smell or that's showing signs of mold, shriveling, wrinkling, soft spots, a mushy interior or oozing a thick white liquid.
  • Do not wash squash until you plan to cook it, as the washing of squash shortens its storage life dramatically.
  • Eat zucchini steamed, boiled, baked, sautéed, or grilled. It is also a great substitution for pasta.
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Marjoram image
Marjoram
Origanum majorana
Labiatae
Perennial treated as Annual
1

Tips marjoram:

  • Marjoram is an excellent candidate for those interested in container gardening. It grows happily in a pot.
  • Marjoram will not tolerate cold, and will keel over at the slightest hint of frost. Another reason to keep it in a pot.
  • Marjoram has a much more subtle flavor than its cousin oregano. The two can substitute for each other.
  • Marjoram was once used as a meat preservative, and the taste of marjoram blends well with meats of all kinds.
  • Harvest marjoram leaves when plants reach 4 to 6 inches in height, before flower buds appear.
  • For best results choose young, tender, growing stems of marjoram that have small leaves.
  • Marjoram can be kept in the refrigerator in a glass of water for up to 3 days, changing the water each day.
  • Cooks like to add marjoram to various vegetable and pasta dishes.
  • For best taste add fresh marjoram to a dish near the end of cooking, and dried marjoram near the beginning of cooking.
  • Use marjoram in rubs, stews, marinades, sautées, and pairs well with cheese, eggs, and tomatoes.
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Onion image
Onion (common onion)
Allium cepa
Amaryllidacaea
Biennial
2
Hard
Insect
7250 - 11500

32o 41o 50o 59o 68o 77o 86o 95o 104o
136 50 13 7 5 4 4 13  

Soil temps given in oF, with ideal temp highlighted.

Tips onion:

  • Main reason(s) for seed saving level designation? two years to seed, vernalization required, easy access to seed bulb
  • There are three general types of onion: long-day, short-day, and day-neutral (intermediate-day).
  • Residents of Santa Clara County should choose from among the short and intermediate day varieties.
  • Old time garden wisdom says to plant onions when red maples bloom.
  • Good short day varieties to try in zone 9b include Red Torpedo, Granex, Texas SuperSweet, and Burgundy.
  • Be sure to consider shelf life when choosing the variety or varieties you'll grow.
  • Sulfuric compounds are what bring tears to the eyes. Chilling an onion and cutting the root end last reduces the problem.
  • Harvest onions when tops fall over and tips of leaves start to turn brown.
  • Pull onions, shake off any soil, but do not wash them or pull off outside wrapper leaves.
  • Store onions in a dry location to cure for about a week.
  • Use raw, sauteed or baked in just about any dish. Blanch to lock in flavor.
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Spinach image
Spinach
Spinacia oleracea
Amaranthaceae
Annual
6

32o 41o 50o 59o 68o 77o 86o 95o 104o
63 23 12 7 6 5 6    

Soil temps given in oF, with ideal temp highlighted.

Tips spinach:

  • Spinach does not like being transplanted, it prefers being sown directly in the ground.
  • Plant every two weeks for continual harvest.
  • Old time garden wisdom says to plant spinach when lilacs are in first leaf or dandelions are in full bloom.
  • Harvest larger outer leaves early in the morning when crisp, or cut whole plant at base.
  • Keep plants cool, as they will bolt and go to seed in hot weather.
  • Wash harvested spinach well before eating.
  • Eat spinach raw, pureed, stir-fried, steamed, boiled, or in baked dishes.
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Pea image
Pea
Pisum sativum
Fabaceae
Annual
4
Very Easy
Self
125 - 150

32o 41o 50o 59o 68o 77o 86o 95o 104o
  46 14 9 8 6 6    

Soil temps given in oF, with ideal temp highlighted.

Tips peas:

  • Main reason(s) for seed saving level designation? one year to seed, self pollinator (so small isocation distance / no crossing), very easy access dry seeds
  • There are two broad categories of pea that are distinguished by the form taken by the produce:
    1. Field peas are fully mature dry peas.
    2. Garden peas are immature soft green peas.
  • Garden peas are separated out further into three types:
    1. Snap peas which grow within a rounded, low-fiber pod. These peas are eaten in the pods.
    2. Snow peas which grow within a flat, tender, low-fiber pod. These peas are eaten in the pods.
    3. Shelling peas which grow within a high fiber pod. These peas are removed from the pod before being eaten.
  • Peas do not like being transplanted, they prefer being sown directly in the ground.
  • Old time garden wisdom says to plant peas when forsythias bloom.
  • Harvest peas daily to encourage plants to keep producing.
  • For snap peas, pick when the pods begin to grow rounded, plump and juicy, but before they get tough.
  • For snow peas, pick when the pods have grown to 2 to 3 inches but are still flat.
  • For shelling peas, pick when pods are rounded and peas have filled in pod, but before getting tough; remember, pods are not eaten.
  • To save seed, wait until the plant dies back before collecting seed.
  • Peas are excellent for beginning seed savers, as they do not cross pollinate.
  • Eat peas raw, boiled, steamed, or stir-fried.
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Parsnip image
Parsnip
Pastinaca sativa
Apiaceae
Biennial
2
Intermediate
Insect
4000 - 5750

32o 41o 50o 59o 68o 77o 86o 95o 104o
172 57 27 20 14 15 32    

Soil temps given in oF, with ideal temp highlighted.

Tips parsnip:

  • Main reason(s) for seed saving level designation? two years to seed, vernalization required, easy access to seed bulb
  • The sap in parsnip leaves and stems contains a chemical that can cause a rash if it gets on human skin.
  • Like carrots, parsnip roots are said to have a sweeter flavor after a frost.
  • Because they are easy to store, parsnips have been a traditional source of winter sustinance.
  • Parsnips have been used to sweeten cakes and other pastries, in lieu of cane sugar.
  • Parsnips require vernalization in order to flower and produce seed.
  • Eat parsnips in soups, roasts, mashes, or casseroles. A rule of thumb: if you can do it with a potato, you can do it with a parsnip.
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Sunflower image
Sunflower
Helianthus annuus
Asteraceae
Annual
6

Tips sunflower:

  • Sunflowers are amongst the fastest growing plants; they can grow 8 to 10 feet in 6 months.
  • A sunflower looks like a single large flower but is actually composed of hundreds of tiny flowers called florets which ripen to become seeds.
  • In the scientific community, sunflowers are often referred to as Helianthus (helia: sun, anthus: flower).
  • The nutritional breakdown of a sunflower seed: 14% carbohydrates, 74% fats and 12% proteins.
  • Sunflower seeds are one of the main sources of polyunsaturated oil.
  • Sunflower seeds provide an excellent source of vitamin E.
  • Magnesium in sunflower seeds promotes healthy bones and energy production, and selenium in sunflower seeds induces DNA repair.
  • Phytosterols in sunflower seeds serve to lower a person's cholesterol.
  • Sunflower plants are used to remove toxic elements (arsenic, lead, uranium) from the soil. In Chernobyl, they were used to remove cesium-137 and strontium-90 from a nearby pond.
  • Sunflower seeds are loaded with amino acids such as Tryptophan; these are essential for growth, especially in children.
  • To save seed, be sure the plant being saved from is not a hybrid. Save seeds from heirloom varieties.
  • When saving seed, cut stalk about a foot below the flower and hang upside down in a cool dry location to fully dry. Once dry, remove seeds and store in a glass jar until ready to plant.
  • Eat sunflower seeds as a fun anytime snack.
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Lettuce image
Lettuce
Lactuca sativa
Asteraceae
Annual
6
Very Easy
Self
17400 - 34800

32o 41o 50o 59o 68o 77o 86o 95o 104o
49 15 7 4 3 2 3    

Soil temps given in oF, with ideal temp highlighted.

Tips lettuce:

  • Main reason(s) for seed saving level designation? one year to seed, self pollinator (so small isocation distance / no crossing), very easy access dry seeds
  • There are two categories of lettuce that are distinguished based on the structure of their leaves:
    1. Head lettuce varieties grow leaves around a central core, producing rounded "heads".
    2. Leaf lettuce varieties grow leaves that are not tightly bound, but are loose and easy to pick individually.
  • All lettuces prefer to grow in cool conditions and tend to do well in shady areas.
  • Old time garden wisdom says to plant lettuce when lilacs are in first leaf or dandelions are in full bloom.
  • In hot weather, lettuce plants can bolt (go to seed) prematurely.
  • Harvest outer leaves of leaf lettuce early to encourage new growth.
  • Head lettuce is ready to harvest once heads are firm and tight.
  • To save seed, let seed pods dry on the plant, and bag the plant to catch falling seed.
  • Do not save seed from plants that bolt too soon, as that's seldom considered a desirable trait to promote.
  • Eat lettuce raw in salads or as an addition in sandwiches.
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Garlic image
Garlic
Allium sativum
Amaryllidaceae
Annual
Plant cloves each year
Easy
Insect
7000 - 7200

Tips garlic:

  • Main reason(s) for seed saving level designation? one year to seed, must be sure to harvest seed from seed-producing plants.
  • Garlic is not usually started using seed, but by planting bulbs.
  • Growing garlic from a bulb, asexually, basically growing a clone of the parent plant.
  • Saving and planting true garlic seed can help to broaden the genetics, reduce disease and increase plant vigor.
  • Harvest when half to three-quarters of the leaves turn yellow brown.
  • Remove flower stalks to encourage efficient bulb growth.
  • Loosen soil beneath bulb before pulling.
  • Tie garlic together in bundles of 6 to 10 bulbs and hang them for 4 to 6 weeks in a shady, dry location to cure.
  • Garlic can be used in a variety of dishes, often in minced form, for added flavoring.
  • The sulfur compounds formed when a garlic clove is chopped, crushed or chewed come with good health benefits.
  • Garlic is low in calories and rich in vitamins C, B6 and manganese. It contains trace amounts of other nutrients.
  • Garlic supplements help prevent and reduce the severity of common illnesses like the flu and the common cold.
  • Garlic supplements seem to reduce LDL (bad) cholesterol while leaving HDL (good) cholesterol and triglycerides unaffected.
  • High doses of garlic appear to improve blood pressure for those suffering with hypertension.
  • Garlic consumption reduces the risk of a person suffering a thromboembolic (blood clot) event.
  • Eat garlic in savory dishes, soups, sauces, and dressings. A delicious garlic bread is also a welcomed addition to just about any Italian dish.
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Flowers image
Flower
Ornamental

Tips flowers:

"A rose by any other name...". Recognition of the beauty of a flower spans time, space, and cultural boundaries. Indeed, the giving and receiving of flowers is a time honored tradition. Whether at a wedding, a funeral service, a birthday and other special occasion, placed as a centerpiece on a dinner table, used to brighten a hospital room, or as a corsage or bootanier, flowers serve to bring a special splash of color to life's milestones, celebrations, and rememberances.

Tips flowers:

  • Flowers are new on the scene. If the Earth's history were compressed into a single hour, flowering plants would exist for only the last 90 seconds.
  • Virtually every nonmeat food consumed by humans starts as a flowering plant. In addition, the meats, milk, and eggs we eat come from livestock fattened on wheat and corn, flowering plants. Even the cotton we wear is an angiosperm.
  • The captivating colors, alluring fragrances, and wonderful petals of flowers have all been designed with pollinators in mind.
  • In Holland in the 1630s, a wild tulip craze caused the price of tulip bulbs to run higher than gold.
  • For the lotus blossom, tradition says lotus flowers bloomed wherever Buddha walked, and in Egypt the flower is a symbol of resurrection.
  • The English name "dandelion" is derived from the French dent de lion, meaning "lions tooth".
  • Rose hips (the berry-like fruit structure of a rose) are used to make jams, jellies, and teas.
  • The Roman Catholic Church has dedicated the Madonna lily to Mother Mary; it is one of the oldest lilies, dating back 3000 years.
  • Daffodil, the national flower of Wales, also goes by the name Narcissus.
  • Dahlia, the national flower of Mexico, is related to both the daisy and the sunflower.
  • Carnation, the national flower of Spain, has the scientific name Dianthus caryophyllus, meaning "flower of the gods".
  • For sunflower, see the specific tips for sunflowers.
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Watermelon image
Watermelon
Citrullus lanatus
Cucurbitaceae
Annual
5
Easy
Insect
175 to 575

32o 41o 50o 59o 68o 77o 86o 95o 104o
        12 5 4 3  

Soil temps given in oF, with ideal temp highlighted.

Tips watermelon:

  • Main reason(s) for seed saving level designation? annual, insect pollinated (so care required during pollination), extract seeds from fruit
  • Watermelon is an ideal crop for beginning seed savers.
  • Sweet watermelon was initially given the botanical name Cucurbita citrullus, but a century later was reassigned to the genus Citrullus.
  • Watermelon is grown commercially in 44 states, with warm states (Georgia, Florida, Texas, California and Arizona) being the largest producers.
  • In Ancient Egypt it was common practice to keep watermelons in the burial tombs of the Pharaohs to keep nourishing their soul in the afterlife.
  • Watermelons typically weigh in at between 2 and 25 pounds.
  • The flesh of a watermelon can be red, pink, orange, yellow or white.
  • Seedless watermelons are F1 hybrids whose parents have differnt chromosome counts, resulting in offspring which are sterile.
  • Watermelons are monoecious (meaning they have separate male and female flowers on the same plant).
  • Watermelon does best in hot weather, with day temps above 80 oF and night temps above 62 oF. Many varieties grow in desert conditions.
  • Watermelon should develop a dull green cast and have a light patch at the bottom that changes from green to light yellow when mature.
  • Watermelon is high in Lycopene, an antioxidant that helps keep various diseases at bay, including heart disease, atherosclerosis, cancer, cataracts, and asthma.
  • Watermelon has characteristics of both a fruit (sweet in taste, grown from seed) and a vegetable (closely aligned with cucumber, pumpkin, and squash).
  • Watermelon helps to flush out kidney stones and will prevent such stones from forming.
  • When ripe, the leaf on the tendril nearest a watermelon fruit turns brown and withers.
  • When ripe, the skin of a watermelon should be hard and difficult to pierce with a fingernail.
  • To save seed, remove fibers/membrane by rinsing thoroughly. Placed in a glass of water, good (viable) seeds will sink to the bottom.
  • Eat watermelon simply sliced. A delicious treat when eaten on a hot summer day fresh off the vine.
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Sage image
Sage
Salvia officinalis
Labiatae
Perennial
2

Tips sage:

  • Harvest sage leaves anytime during the growing season.
  • Sage is most flavorful when the plant flowers just begin to open.
  • Purple-leaved sage varieties are more aromatic than their green-leaved counterparts.
  • Dried sage leaves can be stored in airtight dark colored jars for about a year.
  • Add sage to stuffings, stews, and omelets. Use sparingly in salads. A must add for Thanksgiving stuffing.
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Tomato image
Tomato
Solanum lycopersicum
Solanaceae
Perennial treated as Annual
6
Easy
Self
Depending on type, 7250 to 11000

32o 41o 50o 59o 68o 77o 86o 95o 104o
    43 14 8 6 6 9  

Soil temps given in oF, with ideal temp highlighted.

Tips tomato:

  • Main reason(s) for seed saving level designation? one year to seed, self pollinator (so small isocation distance / no crossing), extract seeds from fruit, process wet seeds
  • Tomato plants have two distinct growth habit classifications:
    • Determinate plants grow to a certain size, flower, set fruit, and are done. Plants in this category are sometimes referred to as "bush" tomatoes. Fruit on these plants ripen over a fairly short time window. Determinate plants don't need as much space, so don't require a supporting structure (although cages are still very much appreciated), and are the better choice for gardeners interested in gardening in containers. There is not need to prune these plants, as one wants all the fruit they can get from the fixed-height plants.
    • Indeterminate plants grow and set fruit continuously, which means much larger plants with a lot more leaves. Plants in this category are sometimes referred to as "vine" tomatoes. A general rule of thumb has it that the bigger the plant the better the tomatoes produced. Indeterminate plants are known to have increased yields when pruned when young. Though more work, indeterminate plants tend to produce tastier tomatoes, and more of them.
  • There are a number of general tomato classifications used to distinguish fruit by size and intended use. Some folks come across include:
    • Currant tomatoes are extremely tiny, only about 1/4 inch in diameter, and are intensely sweet. Generally speaking the smaller the fruit the sweeter the taste, which is why currants, cherries, and grape varieties have come to be known as "snacking" tomatoes. Popular varieties include Jungle Salad, Gold Rush, Sweet Pea, Lemon Drop, and Sugar Plum.
    • Cherry tomatoes are small and round, between the size of a marble and a golf ball. Generally speaking the smaller the fruit the sweeter the taste, which is why these have come to be known as snacking tomatoes. Great for use on skewers. Popular varieties include Honeybunch, Sun Gold, Italian Ice, Black Pearl, Blondkopfchen, and Supersweet 100.
    • Grape tomatoes are small and elongated (grape shaped). They tend to be crunchy, with thick skins and a nice meaty interior. The flavor of these little guys ranges from sweet to tangy. Many are grown from hybrid seed, which removes the possibility of saving seed. Popular varieties include Santa, Lucky Tiger, Moby Grape, Jelly Bean, Napa Grape, and Juliet.
    • Salad (or saladette) tomatoes are small (about 2 inches, 2 to 4 ounces) tomatoes that are typically used cut in half and tossed in a salad. Popular varieties include Indigo Rose, Yellow Perfection, and Green Zebra.
    • Paste tomatoes (aka process tomatoes) are medium sized tomatoes that are oval or cylindrical in shape. These have been bred for making sauces or for packing/storing in other ways. Popular varieties include San Marzano, Saucy, Italian Gold, and Amish Paste.
    • Roma (aka plum) tomatoes have a distinctive oblong shape. These are the quintesential Italian tomato that come packed with sweetness, acidity, chewy flesh, and low water content. These too are perfect for use in sauces. Popular varieties include Roma, San Marzano, Mama Leone, Opalka, and Jersey Devil.
    • Standard bush tomatoes are medium sized (about 3 inches in diameter) and round. These are tomatoes normally found at the grocery store, although the store is more interested in shelf life than exceptional taste. Popular varieties include Early Girl, Fourth of July, Celebrities, Paul Robeson, and Moneymaker.
    • Beefsteak tomatoes (aka slicers) are large (typically with a 6 inch diameter, weighing in at a pound or more) and are usually pink or red in color. The oxheart varieties fall into this category. Perfect for slicing onto a burger or blt, these are classic in both taste and use. Popular varieties include Brandywine, Pink Berkeley Tie Dye, Morgage Lifter, Carbon, and Cherokee Purple.
  • Tomatoes will not pollinate at temperatures above 75o Farenheit.
  • Tomatoes prefer warm weather, although nighttime temperatures above 90o Farenheit can prevent fruiting.
  • Old time garden wisdom says to plant tomatoes when lilies-of-the-valley are in full bloom.
  • Harvest tomatoes when fruits are full color and firm to the touch.
  • A great crop to comparative taste, especially to understand the difference in taste between garden grown and store bought tomatoes.
  • Tomato juice is the official state beverage of Ohio, in honor of A. W. Livingston who popularized the tomato in the late 1800s.
  • Tomato plant leaves are not edible.
  • To save seed, collect seeds when fruit is full color and firm, but still tender to the touch.
  • To save seed, remove the protective gel covering the seed before letting dry.
  • When growing for seed, keep good spacing between plants to avoid crossing. (Most popular heirloom varieties will not cross).
  • Eat tomatoes raw, stuffed, stewed, boiled, baked, or pureed. Sauces and salsas often begin with good tomatoes.
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Soybean image
Soybean
Glycine max
Fabaceae
Annual
3 to 4

Tips soybeans:

  • Soybean is the most important protein source for feed farm animals that in turn provide animal protein for human consumption.
  • In 2010 a team of American scientists announced they had sequenced the soybean genome, making it the first legume to be sequenced.
  • Soybeans are one of the crops being genetically modified, and is being used in an increasing number of products.
  • Soy is a good source of protein for vegetarians, vegans, or those people who want to reduce the amount of meat they eat, as it offers a "complete" protein profile.
  • Like many other legumes, soybeans can be used to fix atmospheric nitrogen.
  • Many people report having allergic sensitivities or being intolerant to soy.
  • Soy based foods may inhibit absorption of thyroid hormone medications.
  • Soybeans can be boiled or cooked. It is often used in soups and sauces.
  • Soak soybeans overnight before use. Very good to use within a pressure cooker.
  • Boiled soybeans will last several months in the freezer, placed in ziplock bags with some of the cooking water.
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Turnip image
Turnip
Brassica rapa
Cruciferae
Biennial
6

32o 41o 50o 59o 68o 77o 86o 95o 104o
    5 3 2 1 1 1 3

Soil temps given in oF, with ideal temp highlighted.

Tips turnip:

  • Turnips are grown for their greens and/or their roots.
  • Turnips are best tasting when harvested young.
  • Turnips like cool weather and can be grown in partial shade.
  • Turnips have large root systems which require deep, loose soil for best growing results.
  • Succession planting can be done every 8 to 10 days to enjoy a continual harvest.
  • In our climate, spring turnips can be direct sown in mid February for harvesting in early May.
  • In our climate, fall turnips can be direct sown in early September for harvesting in mid October.
  • Prevent diseases to foliage, avoid wetting the tops of plants during watering.
  • Harvest leaves when the plants are young, being careful not to over pick lest the root suffer.
  • Harvest roots when tops show to be 1 to 3 inches in diameter (depending on variety).
  • Store harvested roots in the refrigerator.
  • Eat turnip roots raw, cooked, or pickled.
  • Eat turnip leaves in salads, or cooked along side the roots.
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Winter Squash image
Squash
Curcurbita spp
Cucurbitaceae
Annual
4 to 6
Intermediate
Hand
200 - 450

32o 41o 50o 59o 68o 77o 86o 95o 104o
        6 4 3    

Soil temps given in oF, with ideal temp highlighted.

Tips winter squash:

  • Main reason(s) for seed saving level designation? one year to seed, squash cross easily (so larger isolation distance and hand pollination required)
  • When harvesting seed from a squash, leave it on the vine until over-ripe so that seeds are fully developed and mature.
  • There are two general classifications of squash, distinguished by the length of time they can be stored, called summer and winter.
  • Winter squash varieties have a hard, protective skin that allows them to keep for several months.
  • Squash are very root sensitive; care should be taken if they are transplanted.
  • Old time garden wisdom says to plant squash when lilacs are in full bloom.
  • Grow winter squash throughout the season and harvest when plant materials die back in the fall.
  • When harvested, the outer skin of a winter squash should be hard.
  • After harvest, store winter squash in a cool dry place.
  • It is easiest to remove squash flesh from skin after baking.
  • Eat winter squash boiled, baked, steamed, or pureed into creamy soups.
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Summer Squash image
Squash
Curcurbita spp
Cucurbitaceae
Annual
4 to 6
Intermediate
Hand
200 - 450

32o 41o 50o 59o 68o 77o 86o 95o 104o
        6 4 3    

Soil temps given in oF, with ideal temp highlighted.

Tips summer squash:

  • Main reason(s) for seed saving level designation? one year to seed, squash cross easily (so larger isolation distance and hand pollination required)
  • When harvesting seed from a squash, leave it on the vine until over-ripe so that seeds are fully developed and mature.
  • There are two general classifications of squash, distinguished by the length of time they can be stored, called summer and winter.
  • Summer squash varieties have a soft outer skin, so do not keep for long periods.
  • The most common summer squash types include zucchini (green, yellow, round) scallop (pattypan), cousa, chayote, luffa, yellow (crook or straight neck), tromboncino and zephyr.
  • Squash are very root sensitive; care should be taken if they are transplanted.
  • Old time garden wisdom says to plant squash when lilacs are in full bloom.
  • Pick frequently when fruits are small and skins are tender enough to poke a fingernail through.
  • Pick elongated (standard) zucchini by the time they reach 6 to 7 inches in length, and round zucchini at around 3 to 4 inches.
  • Pick patty pans at around 2 to 3 inches.
  • The skin of a summer squash can be eaten along with the inside flesh.
  • Discard any squash with a bad smell or that's showing signs of mold, shriveling, wrinkling, soft spots, or a mushy interior.
  • To save seed, harvest seed when skin of the squash is hard and the squash is too ripe to eat.
  • To save seed, rinse off seeds under water to remove membrane.
  • When saving seed, keep in mind the species of plant being grown, and grow only one variety per species.
  • Eat summer squash raw, boiled, baked, roasted, or in soups.
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Radish image
Radish
Raphanus sativus
Brassicaceae
Annual
6

32o 41o 50o 59o 68o 77o 86o 95o 104o
  29 11 6 4 4 4 3  

Soil temps given in oF, with ideal temp highlighted.

Tips radish:

  • Sow radish seed directly in garden every ten days for continual harvest.
  • Spring radishes should be checked frequently because they mature very quickly.
  • Pull radish roots when tops are showing to be 1 to 2 inches in diameter.
  • Radishes will get woody if left too long in the ground.
  • Eat radishes raw, stir-fried, or pickled in vinegar.
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Potato image
Potato
Solanum tuberosum
Solanaceae
Annual

Tips potatoes:

  • Propagation is most easily done via slips grown off of a tuber.
  • The first potatoes were cultivated in Peru around 7000 years ago.
  • Potato plants are grown by planting tubers rather than seeds.
  • When preparing for planting, cut tubers into sections, with at least two eyes per section.
  • When foliage starts to wither and die back, tubers should be fully grown and ready to harvest in a couple of weeks.
  • Once harvestable, let soil dry down a bit to help cure the potato skin, then dig up with a spading fork prior to first frost.
  • Do not wash potatoes before storing, simply brush off any loose dirt.
  • Potatoes that are nicked or bruised during harvest will not store well, so eat those as soon as possible.
  • "New" potatoes can be harvested before the plant begins to die back, and should be washed and eaten shortly after harvest.
  • Old time garden wisdom says to plant potatoes when the first dandelion blooms.
  • Always cook potatoes, as the raw starch is mostly indigestible.
  • Potato plant leaves are not edible.
  • Eat potatoes boiled, steamed, or baked.
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Dill image
Dill
Antheum graveolens
Umbelliferae
Perennial
5
Easy
Insect
25000 - 27000

Tips dill:

  • Main reason(s) for seed saving level designation? insect pollination, dill will cross with fennel
  • Dill seed clusters are what turn pickles into dill pickles.
  • Dill will readily self sow, and likes to choose where it wants to be.
  • Like its cousin the carrot, dill does not take to transplanting. Sow directly in the garden.
  • Dill attracts a good many beneficial insects, especially predatory wasps and flies.
  • Dill grows best in full sun, within soil that drains well, is fairly fertile, and whose pH is a bit acidic.
  • Add dill to seafood recipes, potatoes, onions, green beans. An especially nice addition to potato salads.
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Cucumber image
Cucumber
Cucumis sativus
Cucurbitaceae
Annual
5
Easy
Insect, wind
850 - 1300

32o 41o 50o 59o 68o 77o 86o 95o 104o
      13 6 4 3 5  

Soil temps given in oF, with ideal temp highlighted.

Tips cucumber:

  • Main reason(s) for seed saving level designation? one year to seed, insect pollinated (so isocation required), wet seeds from over-ripe fruit
  • Mound soil into hills and plant three cucumber seeds per hill.
  • Try growing cucumbers vertically on a trellis to increase air circulation and sunlight.
  • Old time garden wisdom says to plant cucumbers when lilacs are in full bloom.
  • Cucumbers are tastiest when harvested young, before seeds have fully developed.
  • Harvest lemon cucumbers when they are light green, with just a blush of lemon color.
  • Pickling varieties of cucumber tend to be short in length, a design feature which allows them to fit better in jars.
  • To save seed, harvest seed when cucumber is fully ripe and yellow (too ripe to eat).
  • Eat cucumbers raw or pickled.
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Barley image
Barley
Hordeum vulgare L. Barley
Poaceae
Annual
2
Self
500

Tips barley:

  • Barley comes in both spring-planted and fall-planted varieties, and thrives in full sun.
  • Barley is one of the very first crops to be domesticated for human consumption.
  • Barley, one of the major cereal crops grown in the world, is grown on every continent on which crops are grown.
  • Barley is used primarily as a feed crop for animals, but also in the production of beer and as a cover crop.
  • The vast majority of barley that humans consume is in the form of a single product, the alcoholic beverage beer.
  • In biblical times, barley bread was a staple food.
  • In mishnaic times, wheat replaced barley as the grain of choice for human consumption.
  • Barley seeds are approximately eight millimeters in length and weigh approximately fifty milligrams when mature.
  • Barley was introduced to the eastern United States early in the seventeenth century.
  • There is a good deal of evidence within the archaeological record of barley begin grown in numerous sites throughout the Near and Middle East.
  • Barley does not require a lot of water; caution should be taken to avoid over-watering.
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Corn image
Corn
Zea mays
Poaceae
Annual
3
Very Hard
Wind
230 - 290

32o 41o 50o 59o 68o 77o 86o 95o 104o
    22 12 7 4 4 3  

Soil temps given in oF, with ideal temp highlighted.

Tips corn:

  • Main reason(s) for seed saving level designation? wind pollination, planting area required (width and depth), easily crosses
  • Corn does not like being transplanted, it prefers being sown directly in the ground.
  • Old time garden wisdom says to plant corn when oak leaves are the size of a squirrel's ear (about 1/2 inch in diameter).
  • Old time garden wisdom says to plant corn when apple blossoms fade and fall.
  • For sweetcorn
    • For good pollination, plant in blocks at least 4 feet by 4 feet.
    • Ears are ready to harvest about 20 days after the silks appear (or when they turn brown).
    • Peel back the husk and puncture a kernel with your fingernail. If the kernels are fat and juice is milky white, the ear is ready to be eaten.
    • Do not plant sweet corn next to popcorn; the quality of sweet corn will diminish if cross pollinated with popcorn.
    • Eat sweet corn raw, steamed, or boiled.
  • For popcorn
    • Allow kernels to dry in the field as long as possible before winter rains.
    • Harvest kernels when hard and the husks are dry. Remove the husks, place the ears in mesh bags, and hang them in a warm dry location.
    • Once a week, shell a few kernels and try popping them; when test kernels are popping well, store the ears in a cool dark dry place, or remove kernels and store in airtight containers.
    • Eat pop corn (wait for it) POPPED.
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Chard image
Chard
Beta vulgaris
Amaranthaceae
Biennial
6

Tips chard:

  • Chard comes in three categories that are based on their coloration: rainbow, green (better known as "Swiss"), and red.
  • The leaves of rainbow chard run the gamut, from red, yellow, purple, and orange.
  • Swiss chard is named that because the botanist who "discovered" it came from Switzerland, which is strange because the plant originated in Sicily.
  • Although it is in the beet family, the root of a chard plant is inedible.
  • Chard is loaded with good things, including vitamins A, C, K, magnesium, iron, potassium, and fiber.
  • Cut outer leaves close to the ground when 8 to 10 inches tall, making sure to leave 4 to 6 leaves on the plant so it can continue to grow.
  • Chard can be refrigerated for up to two weeks.
  • Eat chard raw, steamed, braised, boiled, or in a stir-fry.
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Carrot image
Carrot
Daucus carota
Apiaceae
Biennial
6
Intermediate
Insect
11500 - 34500

32o 41o 50o 59o 68o 77o 86o 95o 104o
  50 17 10 7 6 6 9  

Soil temps given in oF, with ideal temp highlighted.

Tips carrots:

  • Main reason(s) for seed saving level designation? two years to seed, insect pollinated (so isolation to prevent crossing), umbels contain dry seeds
  • As a cool season crop, carrots grow best in early spring and late fall.
  • Carrots should never be transplanted. Always plant carrots directly in the ground.
  • Old time garden wisdom says to plant carrots when lilacs are in first leaf or dandelions are in full bloom.
  • Carrots appreciate soil which is sandy and drains well. Clear soil of large rocks and other obstacles.
  • Fertilize soil with one cup of NPK 10-20-10 for every 10 feet of carrots being planted.
  • When plants are about 4 inches, thin plants out so that each is separated from the next by about 2 inches.
  • Weeds will take nutrients away from young carrots, so keep the growing area free of weeds.
  • Harvest carrots at almost any time in the growth cycle by gently pulling the root straight up.
  • Carrots will keep in the ground after the first frost, right up until the ground freezes in winter.
  • If needed, loosen carrots with digging fork before pulling.
  • Eat carrots raw, boiled, steamed, baked, pureed, or pickled in vinegar.
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Borage image
Borage
Borago officinalis
Boraginaceae
Perennial
5

Tips borage:

  • The young leaves and flowers of borage are both edible, tasting like cucumber.
  • Borage is reputed The young leaves and flowers of borage taste like cucumber.
  • Borage flowers are usually blue, although pink and white varieties are also available.
  • Borage self sows, and plants can become invasive if left to their own devices.
  • Borage is best direct sown where desired. Having a taproot, the plant does not transfer well.
  • Honey bees absolutely adore borage (aka "bee bread"); keep borage in the garden to encourage pollinators.
  • Use borage either raw (in salads) or cooked.
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Beet image
Beet
Beta vulgaris
Amaranthaceae
Biennial
5

32o 41o 50o 59o 68o 77o 86o 95o 104o
    14 9 6 5 6    

Soil temps given in oF, with ideal temp highlighted.

Tips beet:

  • As a cool season crop, beets grow best in early spring and late fall.
  • Sow beet seed directly in garden every 10 days for continual harvest.
  • Old time garden wisdom says to plant beets when lilacs are in first leaf or dandelions are in full bloom.
  • Thin plants when they are young.
  • Beets require very little room in the garden.
  • Beets tend to do well in sandy soil. Clay soil will cause roots to be tough.
  • Beets can be planted in partial shade.
  • Allow for beet roots to reach 3 to 6 inches in depth. Avoid planting in areas where tree roots might not allow proper depths to be reached.
  • When beets are 1 inch to 2.5 inches in diameter, pull the roots.
  • Beets will get woody when overly mature.
  • Beets can be kept in the ground during frosts.
  • Beet greens may be cooked like spinach.
  • Eat beets raw, pureed, baked, steamed, boiled, or pickled in vinegar.
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Fava bean image
Fava beans
Vicia faba
Fabaceae
Annual
3 to 4

Tips fava beans:

  • There are two categories of fava beans that are distinguished based on seed size:
    1. Fava beans (aka faba or broad beans) have larger seeds.
    2. Bell beans (aka horse beans) have smaller seeds that are rounder than those of their fava brothers.
  • Here in the south bay fava beans can be sown in the fall and left to grow throughout the winter months.
  • Favas can be used as an excellent nitrogen fixing cover crop, often as a traditional chop and drop.
  • Favas are known to have been grown in Syria over 12000 years ago.
  • Fava beans are used as an animal seed crop.
  • Once pods turn black the fava seeds they contain are mature.
  • Unlike other beans, favas germinate well in cool soil and can be planted in the same timeframe as peas.
  • To harvest a whole plant, wait until pods on the lowest third of the plant are black and those in the middle third are turning color.
  • Some people are fatally alergic to raw fava beans. People on certain medications can have similar issues. Cook favas well before consuming.
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Arugula image
Arugula
Eruca sativa
Brassicaceae
Annual
3

Tips arugula:

  • Arugula, aka salad rocket, roquette, Italian cress and rucola, consists of vibrant green leaves attached to a pale green stem.
  • Arugula offers an herbaceous, peppery flavor with nuances of nuts and mustard.
  • Arugula leaves allowed to mature too long on the plant will become bitter.
  • Eat arugula raw or cooked, used in pesto, sauces, or as a leafy bed for grilled seafood.
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