fine herbs and other
exceptional plants
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fine herbs and other
exceptional plants
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[ Return to What We Sell] [ Return to Assorted Salad Greens ] Arugula 'Astro'
Spicy tasting green often used in salad mixes. This is a staple in the Mediterranean where it is also used in many pasta dishes. Since Arugula will bolt in the warmer weather (and make the taste more bitter), plant in the cool season. Harvest by picking the outer leaves, while still small for best flavor. Keep all blooms pinched back to promote a longer growing period. A warm weather alternative is Wild Italian Arugula (see below). Likes sun.
Chicory,
Red Rib Italian Dandelion A type of chicory popular in Italy. Use sparingly in salads for a mildly bitter edge. Young, tender leaves have best flavor. Likes sun. Back to Top
Italian
Wild Rustic Arugula A slower grower than "regular" arugula, Italian Wild Rustic has a finely cut, dark green leaf and produces small yellow flowers that make wonderful edible garnishes. This variety is very heat tolerant, producing leaves all summer (even if you don't keep the flowers pinched back!). The taste is very similar to arugula, but can be a little stronger and spicier, especially in the hot months. Italian Wild Arugula is a tender perennial, but even if it doesn't make it through the winter, is often reseeds itself, producing a fine crop the following year! Likes sun. Back to Top
Kale,
Redbore Its vivid red color and deeply curled leaves provide a stunning accent for winter gardens and pots. Color deepens in the cool temperatures. Both edible and ornamental. Likes sun. Back to Top
Kale,
Red Russian Beautiful variety with purple stems and deep grey-green, purple veined, flat, deeply notched leaves. The plants mature medium tall and continues to produce tender leaves. Great for mixed salads and light cooking. (NOTE: After harvest, dunk leaves in cold water to extend shelf-life.) Also a wonderful ornamental variety. Likes sun. Back to Top
Kale,
Toscano Italian heirloom variety. Unusual pebbly blue-green leaves. Very tender and flavorful leaves are edible as well as ornamental. Also called Lacinato and Dinosaur kale. Likes sun. Back to Top
Lettuce,
'Cerize' A deep wine-red Oakleaf variety of lettuces. Works well as cut-and-come-again variety--keep outer leaves picked for continuous harvest. Likes sun. Back to Top
Lettuce,
'Cocarde' A giant red Oakleaf type. Tender arrow-shaped leaves with a red tinge. Pick outer leaves for continuous harvest. Likes sun. Back to Top
Lettuce,
'Forellenschluss' Austrian heirloom that translates as "speckled like a trout." Gorgeous romaine lettuce with medium green leaves and splotches of maroon. Excellent flavor. Likes sun. Back to Top
Lettuce,
'Impuls' Intensely red Lollo Rosso type. Forms 6-8" mound. Good for cut and come again lettuce; best flavor when leaves are used small. Likes sun. Back to Top
Mizuna Use young leaves of this Japanese mustard in salads and sandwiches for a slightly spicy taste with no bite. Plant in full sun and cut frequently to keep tender growth coming regularly. Back to Top
Radicchio
'Trevisio Red' Radicchio has a unique, tangy, slightly bitter flavor that adds pizzazz to salads, as well as adding visual interest to your salad bowl AND your garden. Young radicchio plant start out with green leaves, with their inner hearts turning a deep red at maturity, when they turn into a Belgian endive-shaped head. The mature leaves are nicely crunchy, and their shape makes them great to use with dips (try cream or blue cheese!). Harvest outer leaves. Back to Top
Red
Giant Mustard From Japan. Large purple-red tinted leaves that get more colorful as the weather turns cooler. Mild mustard flavor—best when leaves are picked young. Also makes an excellent ornamental when mixed with pansies, violas, curly parsley etc. Plant in full sun. Expect plants to reach 18"-24". Back to Top
Red
Orach An Old World vegetable used by the Greeks and Romans. Young shoots are eaten like spinach. Seedheads are very ornamental. May reseed in garden. Likes sun. Back to Top
Happiest in full sun, salad burnet can tolerate some shade. It is evergreen here, but at its best in the cooler months. Its 12-18" hummock-like growth and wonderfully textured leaves makes it an excellent border plant, especially when mixed with cool season flowering annuals such as pansies or violas. In the cooler months, harvest the young leaves and chop to add to salads or vinaigrettes for a wonderful cucumber flavor. It is also delicious when used in soups, potato salad, or mixed with beans or asparagus. Back to Top
Sorrel Bright, lemony flavor. The tender fresh green leaves produce best in spring and fall. Use in salads, soups or sauces. Good with fish too! A staple in French cooking. Back to Top
Upland
Cress Leaves give a peppery tang to salads and sandwiches, with a flavor very similar to watercress. Harvest often to keep tender new growth coming. Forms a 6-8" rosette; plant in full sun. Back to Top
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Pete's Herbs • 5920 Chisolm Road • Johns Island, SC 29455 • 843 559-1446 • petes.5920@juno.com |