SEEDS 2022
HERBS
P – perennial / B – biannual / A - annual
lemonbalm (melissa officinalis) P – a fragrant, sun-loving tea herb, beloved by the bees. a welcome addition to any perennial garden. spreads slowly. the leaves can be used fresh in tea, or added to salads.
marshmallow (althea officinalis) P – a tall, flowering medicinal plant, grown for its mucilaginous roots, and sometimes the lovely, soft leaves for tea. the roots are harvested in the spring or fall. flowers can be eaten in salads.
anise hyssop (agastache foeniculum) P – a distinctly licorice scented/flavored plant, with a square stem attractive purple flowers. favoured in tea. flowers in late summer to autumn. can be used fresh in salads or tea, or dried. great for pollinators.
snow anise (agastache foeniculum) P – almost identical to anise hyssop but with snow white flowers, and slightly less sweet and more minty in flavor.
mugwort (artemisia vulgaris) P – growing up to 6', upright with purple stems and dark green leaves. traditional medicinal used for tea, moxa, herb bundles, and more. spreads by seed.
motherwort (leonurus cardiaca) P - a bountiful plant, spreads by seed (borderline weedy), prickly to touch with flowers loved by pollinators that bloom late into the season. a bitter medicine plant with a variety of uses.
meadowsweet (filipendula ulmaria) P – known as queen of the meadow, a hardy medicinal with bright leaves, growing higher than 5' with creamy almond scented flowers. was one of the first plants found to contain salicylic acid. prefers the edges of damp environments.
sweet cicely (myrrhis odorata) P – grows up to 3' with aromatic fern-like leaves, white flowers. the roots are sweet and can be used as a vegetable. flowers and leaves for tea or salad or to sweeten desserts. the seeds are eaten like candy. a digestive ally.
clary sage (salvia sclarea) P – biannual or short lived perennial, up to 5' tall with deeply fragrant flowers and relatively large leaves. can be used as tea or infused into oil.
horehound (marrubium vulgare) P – round woolly leaves and square stems, growing up to 3'. leaves traditionally used to make a cough syrup. attracts bees.
red plantain (plantago major 'rubrifolia') P – similar medicinal & edible attributes to common plantain, but with dark red to purple leaves. hardy and easy to groweasy to find when you get stung by a bee!
giant turkish plantain (plantago major) - very large, generous plantain with long, graceful seed heads. interchangeable for common plantain in it's medicinal and edible uses. bountiful seeds which can be used similarly to chia. largest plantain in the world.
candelabra mullein (verbascum olympicum) B - a very tall (up to 6'), beautiful and showy mullein with multiple flower heads and bountiful yellow flowers, loved by pollinators. flowers in second year. leaves are produced in a wide rosette of soft silvery green foilage, growing up to a foot long. native to southern greece.
curly mallow (malva verticillata crispa) A – a mild flavored, slightly mucilaginous green with curly edges, used in salads and soups, can also be used as a thickener in sauces. the seed pods when green are crisp and sweet. self-seeds.
calendula (calendula officinalis) A – a bright, cheery & powerful medicine plant that will bloom long into autumn. flower petals can be used in salads, soups & teas, dried for later use and infused into herbal oils and salves. a variety of orange, yellow and apricot colored blooms.
PERENNIAL VEGETABLES
chicory (cichorium intybus var. italian dandelion) – herbaceous perennial green with bright blue flowers. grown for roots, greens and buds. used as a coffee substitute and liver medicine. leaves get sweeter after a frost. 3-4' tall.
chives (allium schoenoprasum) – perennial bulb with hollow long green leaves up to a foot tall. an early spring edile. pink blossoms that can be added to salads or infused in vinegar. mild onion flavor. easy addition to salads, stirfries, etc.
garlic chives (allium tuberosum) - a flat leafed, very tasty cousin to chives. distinct garlic flavor. quick to harvest. lovely white flower clusters, also edible. clumping, like chives.
salad burnet (sanguisorba minor) – early spring green, tasting of mild cucumber with unique shaped leaves and flowers. can be added into salads. roughly 2” tall.
potato onion (allium sepa aggregatum) – perennial bulb forming onions similar to shallots, forms a clump which can be annually divided. edible greens and bulbs. 12-18” tall.
scorzonera (scorzonera hispanica) – tradionally grown as a root crop. leaves, flower shoots and the flowers are also edible, leaves are milder when young. roots are earthy and nutty in taste and remain good quality for years in the ground.
hablitzia (hablitzia tamnoides) – also known as caucasian spinach, it is one of the earliest plants to come up. a vining climber up to 10'. relative of lambs quarters. greens eaten mostly cooked. germinates at very low temperatures (start early).
perennial arugula (diplotaxus tenuifoila) – a spicy, perennial version of arugula. an early green that mixes nicely into salads. self seeds. 2' tall when flowering.
garden sorrel (rumex acetosa) – one of the first spring greens. sour lemon flavor, a tasty addition to salads or soups. traditionally used in french cuisine.
skirret (sium sisarum) - a traditional root crop that has fallen out of favor, but is very sweet, nutty and delicious, like a cross between a carrot and a potato. easy to propogate. in the carrot family. the leaves, flowers and seeds are edible. the roots are white and unique in appearance.
good king henry (chenopodium bonus-henricus) – easy to grow perennial green, up to a foot tall, early greens, edible seeds (used like quinoa). sew seeds early (likes the cold).
bloody dock (rumex sanguineus) – a taprooted perennial with a rosette of beautifully distinct red veined leaves. edible in small amounts (due to oxalic acid) and ornamental. younger leaves are more tender.
perennial fennel (foeniculum vulgare) – a short living perennial in the carrot family with very aromatic and sweet tasting foilage and flavor similar to anise. the leaves are very feathery and similar in appearance to annual fennel. blooms in second year. flowers are attractive to many beneficial insects. seeds are tasty and aid in digestion, can be eaten raw or dried, added to desserts or eaten as candy. grows up to 6' tall.
ANNUAL GREENS
amaranth ( – a blend of three different varieties, red, orange and white. all growing between 4-6” with tall, cascading flowers/seeds. lovely ornamental or cut flowers, seeds can be harvested and eaten similarly to quinoa or left for the birds.
magenta spreen (chenopodium giganteum) – cousin of lambs quarters, sometimes called tree spinach, growing quite tall with very bright almost neon pink edges and under leaves. a showy ingredient in salads or other dishes. tender, edible raw or cooked like spinach or included in stir fries. seeds also edible. self-seeds.
red russian kale (brassica oleracea var. viridis) – one of our favorite kale varieties. a hardy, sweet & tender purple stemmed kale that can be eaten from young greens to late fall/early winter. sweetens after a frost. can be left in the garden and will be quick to re-sprout come spring.
FLOWERS (annual unless stated otherwise)
bright lights cosmos (cosmos sulphureus) – a mix of bright, cheery yellow and orange flowers, growing up to 4' tall. blooms continue for months, low maintenance and easy to grow. ornamental.
scabiosa (scabiosa atropurpurea) – also called pincushion flower, compact, long blooming flowers with eye-catching flowers. ornamental.
nigella (nigella damascena) – called love-in-a-mist or devil in the bush, a very sweet looking intricate blue flower with alien-like pods, both can be used in flower arrangements. flowers all summer. self-seeding annual. flowers and seeds are edible. seeds have been used raw or toasted as a pepper substitute.
carnation (carnation caryophyllus) – a variety of red, pink and white flowers, these are a small, delicate headed variety of flowers which clump out and can be perennial if they overwinter. ornamental.
gayfeather (liatris spicata) – showy, vertical purple flower spikes, beloved by butterflies. a long flowering summer plant, perennial.
african marigold (tagetes linnaeus 'burning ember') – tall, graceful carefree blooms, flowers are robust red with smoldering gold edges. intoxicatingly spicy in scent. can be used as cut-flowers, or dried. flowers last long into autumn. self-seeding. marigolds are known to repel garden pests. edible.
perennial sweet pea (lathyrus latifolius) – everlasting pea, a sprawling and robust plant that can grow up to 6' tall, spreading as it does so. a mix of lavender, white and pink blooms that begin and summer and last into late fall. spreads by rhizome and seed. ideal to grow alongside support structures, fences, banks, slopes, etc. *reputedly toxic
STRATIFIED NUT SEED
chinese x american chestnut (castanea mollissima x dentata) – a hybrid chestnut bred to resist the chestnut blight that wiped out the american chestnut. a fast growing tree, can be producing nuts within 3-5 years. 50+ ft tall.
european chestnut (castanea sativa) – well known in europe, up to 100' tall and can live over 500 years, notable for its sweet and tasty nut (though smaller than other chestnuts), often served roasted or in desserts. called the tree of bread. nuts were also traditionally ground into flour. was also once much used for timber.
beech (fagus grandifolia)– taken from trees that seem immune to the beech bark disease. grows up to 70' tall and live over 300 years. nuts are abundant in late autumn and are easily collected on the ground of from the tree on low lying branches. can be eaten raw or roasted.
black walnut (juglans nigra) – native to eastern north america, traditionally used as a food and dye plant, as well as for lumber. produces a dark brown-black dye. grows over 100' tall. compound leaves, nut has a robust and richer walnut flavor. can be tapped for sap like a maple. allelopathic (produces chemicals that stunts or kills plants nearby).
heartnut (juglans ailantifoilia var. cordiformis) – native to japan, a fast growing tropical looking tree. grows up to 50' and can live for 100+ years. very delicious and desirable tasting nut, stores well and easy to crack.
butternut (juglans cinerea) – the hardiest member of the walnut family, also known as white walnut. up to 60' tall. living to about 75 years old. nuts are sweet and rich in oil. can be eaten fresh, roasted or salted.
buartnut (juglans x bixbyi) – a hybrid of heartnut and butternut, the sweetness and fatty flavor of butternut with the easier to crack and higher yield of heartnuts. grows up to 80' tall, living about 100 years.
ginkgo (ginkgo biloba) – a very unique tree with beautiful leaves that turn bright yellow in the fall (used for medicine). trees are male or female, only the females bear fruit. grows up to 80', and have been known to live up to 1000 years. nuts are almond like in shape and are toxic unless cooked, flavor akin to pistachio.
*two trees needed for nut production
these seeds have begun the germination process, and need to stay cold and damp until spring. they can be kept in the fridge with a moist paper towel or sawdust. they can be planted out once the ground has thawed, in pots or direct seeded.
SEEDS 2022
HERBS
P – perennial / B – biannual / A - annual
lemonbalm (melissa officinalis) P – a fragrant, sun-loving tea herb, beloved by the bees. a welcome addition to any perennial garden. spreads slowly. the leaves can be used fresh in tea, or added to salads.
marshmallow (althea officinalis) P – a tall, flowering medicinal plant, grown for its mucilaginous roots, and sometimes the lovely, soft leaves for tea. the roots are harvested in the spring or fall. flowers can be eaten in salads.
anise hyssop (agastache foeniculum) P – a distinctly licorice scented/flavored plant, with a square stem attractive purple flowers. favoured in tea. flowers in late summer to autumn. can be used fresh in salads or tea, or dried. great for pollinators.
snow anise (agastache foeniculum) P – almost identical to anise hyssop but with snow white flowers, and slightly less sweet and more minty in flavor.
mugwort (artemisia vulgaris) P – growing up to 6', upright with purple stems and dark green leaves. traditional medicinal used for tea, moxa, herb bundles, and more. spreads by seed.
motherwort (leonurus cardiaca) P - a bountiful plant, spreads by seed (borderline weedy), prickly to touch with flowers loved by pollinators that bloom late into the season. a bitter medicine plant with a variety of uses.
meadowsweet (filipendula ulmaria) P – known as queen of the meadow, a hardy medicinal with bright leaves, growing higher than 5' with creamy almond scented flowers. was one of the first plants found to contain salicylic acid. prefers the edges of damp environments.
sweet cicely (myrrhis odorata) P – grows up to 3' with aromatic fern-like leaves, white flowers. the roots are sweet and can be used as a vegetable. flowers and leaves for tea or salad or to sweeten desserts. the seeds are eaten like candy. a digestive ally.
clary sage (salvia sclarea) P – biannual or short lived perennial, up to 5' tall with deeply fragrant flowers and relatively large leaves. can be used as tea or infused into oil.
horehound (marrubium vulgare) P – round woolly leaves and square stems, growing up to 3'. leaves traditionally used to make a cough syrup. attracts bees.
red plantain (plantago major 'rubrifolia') P – similar medicinal & edible attributes to common plantain, but with dark red to purple leaves. hardy and easy to groweasy to find when you get stung by a bee!
giant turkish plantain (plantago major) - very large, generous plantain with long, graceful seed heads. interchangeable for common plantain in it's medicinal and edible uses. bountiful seeds which can be used similarly to chia. largest plantain in the world.
candelabra mullein (verbascum olympicum) B - a very tall (up to 6'), beautiful and showy mullein with multiple flower heads and bountiful yellow flowers, loved by pollinators. flowers in second year. leaves are produced in a wide rosette of soft silvery green foilage, growing up to a foot long. native to southern greece.
curly mallow (malva verticillata crispa) A – a mild flavored, slightly mucilaginous green with curly edges, used in salads and soups, can also be used as a thickener in sauces. the seed pods when green are crisp and sweet. self-seeds.
calendula (calendula officinalis) A – a bright, cheery & powerful medicine plant that will bloom long into autumn. flower petals can be used in salads, soups & teas, dried for later use and infused into herbal oils and salves. a variety of orange, yellow and apricot colored blooms.
PERENNIAL VEGETABLES
chicory (cichorium intybus var. italian dandelion) – herbaceous perennial green with bright blue flowers. grown for roots, greens and buds. used as a coffee substitute and liver medicine. leaves get sweeter after a frost. 3-4' tall.
chives (allium schoenoprasum) – perennial bulb with hollow long green leaves up to a foot tall. an early spring edile. pink blossoms that can be added to salads or infused in vinegar. mild onion flavor. easy addition to salads, stirfries, etc.
garlic chives (allium tuberosum) - a flat leafed, very tasty cousin to chives. distinct garlic flavor. quick to harvest. lovely white flower clusters, also edible. clumping, like chives.
salad burnet (sanguisorba minor) – early spring green, tasting of mild cucumber with unique shaped leaves and flowers. can be added into salads. roughly 2” tall.
potato onion (allium sepa aggregatum) – perennial bulb forming onions similar to shallots, forms a clump which can be annually divided. edible greens and bulbs. 12-18” tall.
scorzonera (scorzonera hispanica) – tradionally grown as a root crop. leaves, flower shoots and the flowers are also edible, leaves are milder when young. roots are earthy and nutty in taste and remain good quality for years in the ground.
hablitzia (hablitzia tamnoides) – also known as caucasian spinach, it is one of the earliest plants to come up. a vining climber up to 10'. relative of lambs quarters. greens eaten mostly cooked. germinates at very low temperatures (start early).
perennial arugula (diplotaxus tenuifoila) – a spicy, perennial version of arugula. an early green that mixes nicely into salads. self seeds. 2' tall when flowering.
garden sorrel (rumex acetosa) – one of the first spring greens. sour lemon flavor, a tasty addition to salads or soups. traditionally used in french cuisine.
skirret (sium sisarum) - a traditional root crop that has fallen out of favor, but is very sweet, nutty and delicious, like a cross between a carrot and a potato. easy to propogate. in the carrot family. the leaves, flowers and seeds are edible. the roots are white and unique in appearance.
good king henry (chenopodium bonus-henricus) – easy to grow perennial green, up to a foot tall, early greens, edible seeds (used like quinoa). sew seeds early (likes the cold).
bloody dock (rumex sanguineus) – a taprooted perennial with a rosette of beautifully distinct red veined leaves. edible in small amounts (due to oxalic acid) and ornamental. younger leaves are more tender.
perennial fennel (foeniculum vulgare) – a short living perennial in the carrot family with very aromatic and sweet tasting foilage and flavor similar to anise. the leaves are very feathery and similar in appearance to annual fennel. blooms in second year. flowers are attractive to many beneficial insects. seeds are tasty and aid in digestion, can be eaten raw or dried, added to desserts or eaten as candy. grows up to 6' tall.
ANNUAL GREENS
amaranth ( – a blend of three different varieties, red, orange and white. all growing between 4-6” with tall, cascading flowers/seeds. lovely ornamental or cut flowers, seeds can be harvested and eaten similarly to quinoa or left for the birds.
magenta spreen (chenopodium giganteum) – cousin of lambs quarters, sometimes called tree spinach, growing quite tall with very bright almost neon pink edges and under leaves. a showy ingredient in salads or other dishes. tender, edible raw or cooked like spinach or included in stir fries. seeds also edible. self-seeds.
red russian kale (brassica oleracea var. viridis) – one of our favorite kale varieties. a hardy, sweet & tender purple stemmed kale that can be eaten from young greens to late fall/early winter. sweetens after a frost. can be left in the garden and will be quick to re-sprout come spring.
FLOWERS (annual unless stated otherwise)
bright lights cosmos (cosmos sulphureus) – a mix of bright, cheery yellow and orange flowers, growing up to 4' tall. blooms continue for months, low maintenance and easy to grow. ornamental.
scabiosa (scabiosa atropurpurea) – also called pincushion flower, compact, long blooming flowers with eye-catching flowers. ornamental.
nigella (nigella damascena) – called love-in-a-mist or devil in the bush, a very sweet looking intricate blue flower with alien-like pods, both can be used in flower arrangements. flowers all summer. self-seeding annual. flowers and seeds are edible. seeds have been used raw or toasted as a pepper substitute.
carnation (carnation caryophyllus) – a variety of red, pink and white flowers, these are a small, delicate headed variety of flowers which clump out and can be perennial if they overwinter. ornamental.
gayfeather (liatris spicata) – showy, vertical purple flower spikes, beloved by butterflies. a long flowering summer plant, perennial.
african marigold (tagetes linnaeus 'burning ember') – tall, graceful carefree blooms, flowers are robust red with smoldering gold edges. intoxicatingly spicy in scent. can be used as cut-flowers, or dried. flowers last long into autumn. self-seeding. marigolds are known to repel garden pests. edible.
perennial sweet pea (lathyrus latifolius) – everlasting pea, a sprawling and robust plant that can grow up to 6' tall, spreading as it does so. a mix of lavender, white and pink blooms that begin and summer and last into late fall. spreads by rhizome and seed. ideal to grow alongside support structures, fences, banks, slopes, etc. *reputedly toxic
STRATIFIED NUT SEED
chinese x american chestnut (castanea mollissima x dentata) – a hybrid chestnut bred to resist the chestnut blight that wiped out the american chestnut. a fast growing tree, can be producing nuts within 3-5 years. 50+ ft tall.
european chestnut (castanea sativa) – well known in europe, up to 100' tall and can live over 500 years, notable for its sweet and tasty nut (though smaller than other chestnuts), often served roasted or in desserts. called the tree of bread. nuts were also traditionally ground into flour. was also once much used for timber.
beech (fagus grandifolia)– taken from trees that seem immune to the beech bark disease. grows up to 70' tall and live over 300 years. nuts are abundant in late autumn and are easily collected on the ground of from the tree on low lying branches. can be eaten raw or roasted.
black walnut (juglans nigra) – native to eastern north america, traditionally used as a food and dye plant, as well as for lumber. produces a dark brown-black dye. grows over 100' tall. compound leaves, nut has a robust and richer walnut flavor. can be tapped for sap like a maple. allelopathic (produces chemicals that stunts or kills plants nearby).
heartnut (juglans ailantifoilia var. cordiformis) – native to japan, a fast growing tropical looking tree. grows up to 50' and can live for 100+ years. very delicious and desirable tasting nut, stores well and easy to crack.
butternut (juglans cinerea) – the hardiest member of the walnut family, also known as white walnut. up to 60' tall. living to about 75 years old. nuts are sweet and rich in oil. can be eaten fresh, roasted or salted.
buartnut (juglans x bixbyi) – a hybrid of heartnut and butternut, the sweetness and fatty flavor of butternut with the easier to crack and higher yield of heartnuts. grows up to 80' tall, living about 100 years.
ginkgo (ginkgo biloba) – a very unique tree with beautiful leaves that turn bright yellow in the fall (used for medicine). trees are male or female, only the females bear fruit. grows up to 80', and have been known to live up to 1000 years. nuts are almond like in shape and are toxic unless cooked, flavor akin to pistachio.
*two trees needed for nut production
these seeds have begun the germination process, and need to stay cold and damp until spring. they can be kept in the fridge with a moist paper towel or sawdust. they can be planted out once the ground has thawed, in pots or direct seeded.