Arkansas Little Leaf produces a profusion of blocky, emerald-green, 4″ cucumbers that are good for both pickling and slicing. Smaller leaves make it easy to find the fruits, and compact vines are perfectly suited for containers and small gardens.
Cilantro, or coriander, is a quick-growing heat tolerant herb with distinctly flavored leaves that are popular in Mexican and Asian cuisine. Also known as Chinese parsley. Harvest the leaves for fresh flavor in everything from salsa to marinade.
A delicious mixture of five beetroot varieties: Subeto (purple), Boldor (orange skin and yellow flesh), Chioggia (reddish-pink skin and red and white ringed flesh), Albina Vereduna (pale green skin and white flesh), and Bull’s Blood Scarletta (dark burgundy leaves and skins, dark pink flesh). Delicious whether eaten hot, raw, cooked or pickled. Try steaming the tender stems and leaves as an alternative to spinach or chard.