Leeks: Giant Musselburg (Heirloom) (Allium porrum)
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Leeks most likely originated in the Mediterranean region, where they have been cultivated for over 3,000 years. Jewish tradition has included this member of the onion family since their nation's historic sojourn in Egypt. Greek and Roman cultures also record medicinal uses for the leek, and Nero himself ate vast quantities of it with the belief that it would benefit his voice quality. Leeks were later brought to the British Isles by Phonecian traders, where they came to be the national symbol of Wales. This vegetable is not as well known as its close relative, the onion, but chefs and gardeners alike appreciate the leek for its sweeter, more subtle flavor.
Scientific Name: Allium porrum.
Also Known As: Giant Musselburgh or Scotch Flag.
Ease of Growing: Easy
Grown as: Biennial
Days to Maturity: Spring/Summer 90 days, Fall/Winter 95-105 days
Hardiness: Hardy. Leeks can be extremely frost tolerant and are considered to be one of the hardiest winter crops.
Crops: Fall Transplant
Growing Season: Long
Growing Conditions: Cold, Cool, Warm. In areas with hot summers and mild winters, leeks do best as an overwintering crop. This should be started in early summer (indoors or out).
Outdoor Growing Temp: 45°F - 85°F
Min Outdoor Soil Temp: 50°F. Leek seed germinates fairly well in cold soil.
Start Indoors: Yes
Start Outdoors: No
Light: Sun: min. 6 hours daily (Cold, Cool, Warm). Leeks do best in full sun, though they will tolerate some shade.
Water: Moderate. Leeks grow best in moist soil. Give the plants constant moisture and apply a mulch.
Feeder: Moderate. Moderate nitrogen. Moderate potassium. Moderate phosphorous. Leeks aren't a very hungry plant.
Suitability: Tolerates light frost, Tolerates hard frost.
Small Gardens?: Yes
Containers?: Yes. You can grow leeks in a container. Make sure that your container is 12" deep and has drainage holes. Fill with a mixture of potting soil and compost to a level about 4" below the top of the container, which will give you room to blanch the leeks later by adding layers of compost or soil. In hot weather you should keep them out of direct sun.
Attracts beneficial insects?: No
Maintenance: High
Plant Height: 12-18"
Plant Spacing: 3-6"
Sow Depth: 0.25" to 0.5"
Hardiness Zone: 2-11
Produces: white leeks 9-15" long with a diameter of 2-3".
Taste Profile: Hardy, wonderful flavor, ideal for soups and stews.
Also Known As: Giant Musselburgh or Scotch Flag.
Ease of Growing: Easy
Grown as: Biennial
Days to Maturity: Spring/Summer 90 days, Fall/Winter 95-105 days
Hardiness: Hardy. Leeks can be extremely frost tolerant and are considered to be one of the hardiest winter crops.
Crops: Fall Transplant
Growing Season: Long
Growing Conditions: Cold, Cool, Warm. In areas with hot summers and mild winters, leeks do best as an overwintering crop. This should be started in early summer (indoors or out).
Outdoor Growing Temp: 45°F - 85°F
Min Outdoor Soil Temp: 50°F. Leek seed germinates fairly well in cold soil.
Start Indoors: Yes
Start Outdoors: No
Light: Sun: min. 6 hours daily (Cold, Cool, Warm). Leeks do best in full sun, though they will tolerate some shade.
Water: Moderate. Leeks grow best in moist soil. Give the plants constant moisture and apply a mulch.
Feeder: Moderate. Moderate nitrogen. Moderate potassium. Moderate phosphorous. Leeks aren't a very hungry plant.
Suitability: Tolerates light frost, Tolerates hard frost.
Small Gardens?: Yes
Containers?: Yes. You can grow leeks in a container. Make sure that your container is 12" deep and has drainage holes. Fill with a mixture of potting soil and compost to a level about 4" below the top of the container, which will give you room to blanch the leeks later by adding layers of compost or soil. In hot weather you should keep them out of direct sun.
Attracts beneficial insects?: No
Maintenance: High
Plant Height: 12-18"
Plant Spacing: 3-6"
Sow Depth: 0.25" to 0.5"
Hardiness Zone: 2-11
Produces: white leeks 9-15" long with a diameter of 2-3".
Taste Profile: Hardy, wonderful flavor, ideal for soups and stews.
Soil Preparation
Soil Preference:
Soil pH: 6.0-7.0, Ideal 6.4-6.6. Leeks need a deep, rich, fairly neutral soil. It should be well drained, because the plants will remain in the ground through much of the winter and are susceptible to rot in wet soil. They do particularly well in deep intensive beds. Leeks can be planted fairly early in the spring, so gardeners often prepare the growing bed the previous fall.
Soil Preparation:
Compost (N), 2 inch(es), in top 6" of soil, 1 time: Incorporate 2˝ of compost or aged manure into the top 6˝. If the soil is compacted, you might want to consider double digging, because Leeks like loose loam.
Standard Mix, 5 pound(s) per 100 sq. ft., in top 6" of soil, 1 time: Incorporate a standard mix into the top 6" of soil along with the compost. It will supply any additional nutrients required. This is a mix of various amendments intended to supply all of the nutrients plants may require. It is usually incorporated into the soil prior to planting.
The mix consists of:
Mix these together thoroughly. You can do this all at once, or you can store them separately and mix as needed.
Soil pH: 6.0-7.0, Ideal 6.4-6.6. Leeks need a deep, rich, fairly neutral soil. It should be well drained, because the plants will remain in the ground through much of the winter and are susceptible to rot in wet soil. They do particularly well in deep intensive beds. Leeks can be planted fairly early in the spring, so gardeners often prepare the growing bed the previous fall.
Soil Preparation:
Compost (N), 2 inch(es), in top 6" of soil, 1 time: Incorporate 2˝ of compost or aged manure into the top 6˝. If the soil is compacted, you might want to consider double digging, because Leeks like loose loam.
Standard Mix, 5 pound(s) per 100 sq. ft., in top 6" of soil, 1 time: Incorporate a standard mix into the top 6" of soil along with the compost. It will supply any additional nutrients required. This is a mix of various amendments intended to supply all of the nutrients plants may require. It is usually incorporated into the soil prior to planting.
The mix consists of:
- 4 parts cottonseed meal (this is high in nitrogen and relatively inexpensive)
- 2 parts colloidal phosphate or bone meal (for phosphorus)
- 2 parts wood ash or 3 parts greensand or granite dust (for potassium)
- 1 part dolomitic limestone (to balance pH and add calcium and magnesium)
- 1 part kelp meal (for trace elements)
Mix these together thoroughly. You can do this all at once, or you can store them separately and mix as needed.
Start Indoors
Seed Sowing Depth: 0.25" to 0.5". Sow the seed 1/4" deep in cold soil, 1/2" deep in warmer soil.
Soil temp for germination: 40°F to 95°F, optimal 60°F to 75°F, optimal 68°F
Total weeks to grow transplant: 12 (Spring/Summer), 13 to 14 (Fall/Winter)
Germinate: 16-20 weeks before first frost date.
Winter: In areas with mild winter, Leeks are best grown as an over-wintering crop. They are started in early summer.
Leeks transplant easily so are usually started in flats. They don’t have much foliage so can be planted quite close together and you can get a lot of plants in one flat. The seeds germinate and grow slowly, so start them early, water regularly, feed occasionally and be patient.
1. Sow seeds about 1" apart and 1/8" deep in the flat.
Soil temp for germination: 40°F to 95°F, optimal 60°F to 75°F, optimal 68°F
Total weeks to grow transplant: 12 (Spring/Summer), 13 to 14 (Fall/Winter)
Germinate: 16-20 weeks before first frost date.
Winter: In areas with mild winter, Leeks are best grown as an over-wintering crop. They are started in early summer.
Leeks transplant easily so are usually started in flats. They don’t have much foliage so can be planted quite close together and you can get a lot of plants in one flat. The seeds germinate and grow slowly, so start them early, water regularly, feed occasionally and be patient.
1. Sow seeds about 1" apart and 1/8" deep in the flat.
8-10 weeks before first frost date: The plants should be planted out when they are about 8˝ tall. Some people advise trimming the tops and roots, but it probably isn't a good idea.
Dibber: The simplest way to plant Leek seedlings is with a dibber. In fact a desire to plant a lot of Leeks is a sufficient reason to get (or make) a dibber.
1. Mark out the required 4˝ to 6˝ hole depth (depending on size of plants) on the side of the dibber, so you know how deep to go.
2. Then, simply punch a series of holes in the soil, and drop a plant into each hole
3. Water the plants by putting a trickle of water in each hole. There is no need to fill the hole with soil, enough soil will wash down into the bottom of the hole to cover the roots. It couldn’t be easier, or quicker.
Trench: You can also transplant the seedlings into a 6˝ to 8˝ deep trench, but it’s a lot more work. Dig the trench, lay the plants in it at the right spacing and then plant them almost up to the growing point. The trench is re-filled slowly to blanch the stems and provide a greater length of the most desirable white stem. If you fill the trench all at once, there is some danger that the stem may rot.
Rows: Leeks can also be planted in a row on level ground. They are then hilled up as they grow, to blanch the lower stems.
Cold, Cool, Warm: In areas with hot summers and mild winters, leeks do best as an overwintering crop. This should be started in early summer (indoors or out).
When outdoor temp: 45°F to 85°F, optimal temp 55°F to 75°F
When min soil temp: 50°F. Leek seed germinates fairly well in cold soil.
Spacing: 3.0"-6.0", 4 plants per sq ft. The spacing for leeks ranges from 3-6" depending upon the fertility of the soil. They are usually planted in offset rows across the bed, so it's possible to hoe between the beds for weeding. To get the highest yield of large plants, space them 6" apart (for giant plants space them 9" apart). You could initially plant leeks closer together and thin as they get bigger. You can eat the thinnings or transplant them.
Support: No.
Dibber: The simplest way to plant Leek seedlings is with a dibber. In fact a desire to plant a lot of Leeks is a sufficient reason to get (or make) a dibber.
1. Mark out the required 4˝ to 6˝ hole depth (depending on size of plants) on the side of the dibber, so you know how deep to go.
2. Then, simply punch a series of holes in the soil, and drop a plant into each hole
3. Water the plants by putting a trickle of water in each hole. There is no need to fill the hole with soil, enough soil will wash down into the bottom of the hole to cover the roots. It couldn’t be easier, or quicker.
Trench: You can also transplant the seedlings into a 6˝ to 8˝ deep trench, but it’s a lot more work. Dig the trench, lay the plants in it at the right spacing and then plant them almost up to the growing point. The trench is re-filled slowly to blanch the stems and provide a greater length of the most desirable white stem. If you fill the trench all at once, there is some danger that the stem may rot.
Rows: Leeks can also be planted in a row on level ground. They are then hilled up as they grow, to blanch the lower stems.
Cold, Cool, Warm: In areas with hot summers and mild winters, leeks do best as an overwintering crop. This should be started in early summer (indoors or out).
When outdoor temp: 45°F to 85°F, optimal temp 55°F to 75°F
When min soil temp: 50°F. Leek seed germinates fairly well in cold soil.
Spacing: 3.0"-6.0", 4 plants per sq ft. The spacing for leeks ranges from 3-6" depending upon the fertility of the soil. They are usually planted in offset rows across the bed, so it's possible to hoe between the beds for weeding. To get the highest yield of large plants, space them 6" apart (for giant plants space them 9" apart). You could initially plant leeks closer together and thin as they get bigger. You can eat the thinnings or transplant them.
Support: No.
Leeks need looking after carefully, because they grow slowly and don't have a lot of foliage. They do not form bulbs the way onions do but instead develop thick cylindrical stalks.
Water Needs: Moderate. Leeks grow best in moist soil. Give the plants constant moisture and apply a mulch.
Fertilizer Needs: Moderate. Moderate nitrogen. Moderate potassium. Moderate phosphorous. Leeks aren't a very hungry plant.
Watering, regularly: Water, 0.5 inch(es), regularly, 2 times a week Keep the soil moist with regular watering. Watering also depends on your local weather; don't water if it's raining, or water more frequently if it's dry. Just be sure to keep soil moist for the best crop. The best way to know how much moisture is in your soil is to feel 2" below the soil line. If it's dry, water.
Weeding, regularly: regularly, every 3 weeks. The lack of foliage makes young leeks very vulnerable to competition from weeds. It is very important to keep them well weeded, so they don’t get overwhelmed. Leeks are quite shallow rooted, so be careful if weeding with a hoe (it’s safer to hand weed).
Protecting, while danger of frost: Mulch, 4 inch(es), while danger of frost, 1 time. Mulch is essential in areas where winter temperatures drop below 10˚ Fahrenheit. It not only protects the plants from cold, but also stabilizes the soil temperature. This prevents frost heaving, which can damage the roots. It’s best to apply a mulch while the soil is still warm, to hold in the heat.
Side Dressing, when 3" tall: Compost tea, 3 gallon(s) per 100 sq. ft., when 3in tall, 1 time. Leeks are often in the soil when it’s cold and many nutrients aren’t easily available. Give them a feed of diluted compost tea or liquid kelp (use as directed) as soon as they are well established.
Side Dressing, when 12" tall: Compost tea, 5 gallon(s) per 100 sq. ft., when 12in tall, every 4 weeks. Feed them with compost tea again when they are about a foot tall and then every 4 weeks after that.
You could also use liquid kelp or fish emulsion instead (apply as directed).
Thinning, during fruit production: during fruit production, 1 time a week During the growing season thin Leeks to the variety requirements. You may continually thin which will allow you to eat tender young Leeks. Thinning Leeks, before they reach full size, is a process that can be utilized until the crop reaches full maturity. Harvest by thinning alternate plants, as this gives the remaining plants more room to grow. Just be sure you don’t disturb their roots. Alternatively you could take the largest plants first, leaving the others to size up.
Side Dressing, before harvest: Soil, 4 inch(es), before harvest, 1 time. Blanching: Leeks are often blanched to get a longer area of white stem, as this is considered superior to the green part. Blanching is usually done with soil, either by hilling up the stems (to just below where the leaves start), or filling up the trench they are growing in. Some gardeners wrap corrugated cardboard collars around the plants before blanching to prevent soil getting lodged between the leaves (no one likes gritty Leeks).
You can also blanch the stems with a deep mulch (4"), which has the advantage of not being gritty.
Side Dressing, to conserve moisture: Mulch, 2 inch(es), to conserve moisture, 1 time. Leeks don’t cast much shade, so they are vulnerable to weeds and the soil is prone to drying out in sunny weather. A layer of mulch helps the soil retain moisture, keeps down weeds and is a source of nutrients for the soil.
Support: No
Water Needs: Moderate. Leeks grow best in moist soil. Give the plants constant moisture and apply a mulch.
Fertilizer Needs: Moderate. Moderate nitrogen. Moderate potassium. Moderate phosphorous. Leeks aren't a very hungry plant.
Watering, regularly: Water, 0.5 inch(es), regularly, 2 times a week Keep the soil moist with regular watering. Watering also depends on your local weather; don't water if it's raining, or water more frequently if it's dry. Just be sure to keep soil moist for the best crop. The best way to know how much moisture is in your soil is to feel 2" below the soil line. If it's dry, water.
Weeding, regularly: regularly, every 3 weeks. The lack of foliage makes young leeks very vulnerable to competition from weeds. It is very important to keep them well weeded, so they don’t get overwhelmed. Leeks are quite shallow rooted, so be careful if weeding with a hoe (it’s safer to hand weed).
Protecting, while danger of frost: Mulch, 4 inch(es), while danger of frost, 1 time. Mulch is essential in areas where winter temperatures drop below 10˚ Fahrenheit. It not only protects the plants from cold, but also stabilizes the soil temperature. This prevents frost heaving, which can damage the roots. It’s best to apply a mulch while the soil is still warm, to hold in the heat.
Side Dressing, when 3" tall: Compost tea, 3 gallon(s) per 100 sq. ft., when 3in tall, 1 time. Leeks are often in the soil when it’s cold and many nutrients aren’t easily available. Give them a feed of diluted compost tea or liquid kelp (use as directed) as soon as they are well established.
Side Dressing, when 12" tall: Compost tea, 5 gallon(s) per 100 sq. ft., when 12in tall, every 4 weeks. Feed them with compost tea again when they are about a foot tall and then every 4 weeks after that.
You could also use liquid kelp or fish emulsion instead (apply as directed).
Thinning, during fruit production: during fruit production, 1 time a week During the growing season thin Leeks to the variety requirements. You may continually thin which will allow you to eat tender young Leeks. Thinning Leeks, before they reach full size, is a process that can be utilized until the crop reaches full maturity. Harvest by thinning alternate plants, as this gives the remaining plants more room to grow. Just be sure you don’t disturb their roots. Alternatively you could take the largest plants first, leaving the others to size up.
Side Dressing, before harvest: Soil, 4 inch(es), before harvest, 1 time. Blanching: Leeks are often blanched to get a longer area of white stem, as this is considered superior to the green part. Blanching is usually done with soil, either by hilling up the stems (to just below where the leaves start), or filling up the trench they are growing in. Some gardeners wrap corrugated cardboard collars around the plants before blanching to prevent soil getting lodged between the leaves (no one likes gritty Leeks).
You can also blanch the stems with a deep mulch (4"), which has the advantage of not being gritty.
Side Dressing, to conserve moisture: Mulch, 2 inch(es), to conserve moisture, 1 time. Leeks don’t cast much shade, so they are vulnerable to weeds and the soil is prone to drying out in sunny weather. A layer of mulch helps the soil retain moisture, keeps down weeds and is a source of nutrients for the soil.
Support: No
Harvesting
Ripening:
Leeks can be harvested as soon as they reach sufficient size (about 3/4" diameter), their flavor and texture is almost always good (even when they get big).
Leeks can be harvested as soon as they reach sufficient size (about 3/4" diameter), their flavor and texture is almost always good (even when they get big).
Storage
Leeks are so hardy they are usually stored in the ground and harvested as needed (cover with mulch in cold climates). The outer skin may turn somewhat slimy in very cold weather, but the interior should be fine.
Storage Req: Ground
Storage Temp: °F
Storage Length: days
You can store leeks for several weeks in a plastic bag in the fridge.
Storage Req: Refrigerator
Storage Temp: 35-40°F
Storage Length: 1-21 days
In very cold climates you can store Leeks in a root cellar at 32 to 40˚ F. Trim off the excess tops and roots and plant them in a box of damp sand.
Storage Req: Cold, Moist
Storage Temp: 32-40°F
Storage Length: 1-60 days
Storage Req: Ground
Storage Temp: °F
Storage Length: days
You can store leeks for several weeks in a plastic bag in the fridge.
Storage Req: Refrigerator
Storage Temp: 35-40°F
Storage Length: 1-21 days
In very cold climates you can store Leeks in a root cellar at 32 to 40˚ F. Trim off the excess tops and roots and plant them in a box of damp sand.
Storage Req: Cold, Moist
Storage Temp: 32-40°F
Storage Length: 1-60 days
Leeks are biennial and will produce their spectacular flowers in their second spring. It's easy to save Leek seed, simply leave the best plants in the ground instead of eating them. Save the seed from at least 12 plants to ensure enough genetic variation.
Leeks are cross-pollinated by insects, so should be isolated by one mile from any other varieties (fortunately there are not likely to be any others nearby). These will produce seed in early summer.
If you need the space for another crop, you can dig the seed leeks from their bed in early spring and move them to a convenient location.
Seed Viability in Years: 2-4 Years
Germination Percentage: 75%
Leeks are cross-pollinated by insects, so should be isolated by one mile from any other varieties (fortunately there are not likely to be any others nearby). These will produce seed in early summer.
If you need the space for another crop, you can dig the seed leeks from their bed in early spring and move them to a convenient location.
Seed Viability in Years: 2-4 Years
Germination Percentage: 75%
Culinary
Taste:
Hardy, wonderful flavor, ideal for soups and stews.
Culinary Use:
Leeks can be used in place of onions, they are of the same family. Make sure they are thoroughly washed and all dirt is removed from between the layers. Leeks are especially good when braised with other vegetables, fish and meats. When they are young they can be grilled or steamed to make a terrine. Leek and potato soup is commonly featured on menus in the winter.
The leaves and long white blanched stem are eaten cooked. They can also be cut into thin slices and be added to salads. A mild onion flavor with a delightful sweetness.
Bulb: raw or cooked. The bulb is produced in the plants second year of growth (that is, after it is normally harvested). The bulb is somewhat larger if the plant is prevented from flowering.
Flowers: raw. Used as a garnish on salads, though they are rather on the dry side and less pleasant than many other members of the genus.
Hardy, wonderful flavor, ideal for soups and stews.
Culinary Use:
Leeks can be used in place of onions, they are of the same family. Make sure they are thoroughly washed and all dirt is removed from between the layers. Leeks are especially good when braised with other vegetables, fish and meats. When they are young they can be grilled or steamed to make a terrine. Leek and potato soup is commonly featured on menus in the winter.
The leaves and long white blanched stem are eaten cooked. They can also be cut into thin slices and be added to salads. A mild onion flavor with a delightful sweetness.
Bulb: raw or cooked. The bulb is produced in the plants second year of growth (that is, after it is normally harvested). The bulb is somewhat larger if the plant is prevented from flowering.
Flowers: raw. Used as a garnish on salads, though they are rather on the dry side and less pleasant than many other members of the genus.
Medicinal
This species has the same medicinal virtues as garlic, but in a much milder and less effective form. These virtues are as follows:- Garlic has a very long folk history of use in a wide range of ailments, particularly ailments such as ringworm, Candida and vaginitis where its fungicidal, antiseptic, tonic and parasiticidal properties have proved of benefit. It is also said to have anticancer activity. Daily use of garlic in the diet has been shown to have a very beneficial effect on the body, especially the blood system and the heart. For example, demographic studies suggest that garlic is responsible for the low incidence of arteriosclerosis in areas of Italy and Spain where consumption of the bulb is heavy. The bulb is said to be anthelmintic, anti-asthmatic, anti-cholesterolemic, antiseptic, antispasmodic, cholagogue, diaphoretic, diuretic, expectorant, febrifuge, stimulant, stomachic, tonic, vasodilator. The crushed bulb may be applied as a poultice to ease the pain of bites, stings etc.
Project Purity Seeds can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.
Companion Planting
Allies: Many companion gardeners are convinced that celery, onions, and carrots thrive when planted with leeks. Perhaps because of their oniony smell, leeks are also given the credit for repelling rust flies from carrots.
Companions: Compact, light feeding leeks are easy to integrate anywhere in the garden.
Enemies: Companion gardeners believe that leeks inhibit the growth of peas and other legumes. Some believe sage and leeks do not thrive as neighbors.
Companions: Compact, light feeding leeks are easy to integrate anywhere in the garden.
Enemies: Companion gardeners believe that leeks inhibit the growth of peas and other legumes. Some believe sage and leeks do not thrive as neighbors.
Problems
No serious insect or disease problems. Bulb rot may occur in overly moist soils. Slugs attack young plants. Rust may be the most serious disease affecting leeks (remove and destroy infected plants). Watch for mildew and leaf spot. Onion maggots and thrips may appear.
Slugs
Beneficial insects such as earwigs and ground beetles prey on Slugs.
Earwig: prey on Slugs and Snails.
To attract Earwigs to your garden you will need to grow: Celery (Apium graveolens), Beets (Beta vulgaris, Cabbages, Cauliflower (Brassica oleracea/Brassica rapa), Cucumber (Cucumis sativus), Dahlia, Carrot (Daucus carota), Carnation (Dianthus), Carnation (Dianthus caryophyllus), Strawberry (Fragaria ananassa), Hop (Humulus lupulus), Lettuce (Lactuca sativa), Lupin (Lupinus angustifolius), Apple (Malus domestica), Apricot (Prunus armeniaca), Sweet Cherry (Prunus avium), Plum (Prunus domestica), Peach (Prunus persica), European Pear (Pyrus communis), Rhubarb (Rheum hybridum), Roses (Rosa), Tomato (Solanum lycopersicum), Potato (Solanum tuberosum), Grapevine (Vitis vinifera), Corn (Zea mays), Zinnia.
Ground Beetles: Prey on Snails, Slugs, Ants, Maggots, Earthworms, Caterpillars, Armyworms, Grubs, Colorado Potato Beetles, and Cutworms.
To attract Ground Beetles to your garden you will need to grow: Evening Primrose, Amaranthus, and Clover.
To attract Earwigs to your garden you will need to grow: Celery (Apium graveolens), Beets (Beta vulgaris, Cabbages, Cauliflower (Brassica oleracea/Brassica rapa), Cucumber (Cucumis sativus), Dahlia, Carrot (Daucus carota), Carnation (Dianthus), Carnation (Dianthus caryophyllus), Strawberry (Fragaria ananassa), Hop (Humulus lupulus), Lettuce (Lactuca sativa), Lupin (Lupinus angustifolius), Apple (Malus domestica), Apricot (Prunus armeniaca), Sweet Cherry (Prunus avium), Plum (Prunus domestica), Peach (Prunus persica), European Pear (Pyrus communis), Rhubarb (Rheum hybridum), Roses (Rosa), Tomato (Solanum lycopersicum), Potato (Solanum tuberosum), Grapevine (Vitis vinifera), Corn (Zea mays), Zinnia.
Ground Beetles: Prey on Snails, Slugs, Ants, Maggots, Earthworms, Caterpillars, Armyworms, Grubs, Colorado Potato Beetles, and Cutworms.
To attract Ground Beetles to your garden you will need to grow: Evening Primrose, Amaranthus, and Clover.
Onion Maggot
Beneficial insects such as ground beetles, birds, and parasitic wasps all prey on onion maggots.
Ground Beetles: Prey on Snails, Slugs, Ants, Maggots, Earthworms, Caterpillars, Armyworms, Grubs, Colorado potato beetles, and Cutworms.
To attract Ground Beetles to your garden you will need to grow: evening primrose, amaranthus, and clover.
Parasitic Wasps: There are several species of parasitoid wasps that parasitize aphids specifically. Parasitic wasps that specialize on aphids are very small (~1/8 inch long) and female wasps have a modified stinger for depositing eggs. The egg is injected into an aphid where the larva develops inside. Parasitized aphids are a light tan to gold color and have a bulbous look. A circular cut out on the rearend of the aphid indicates adult wasp emergence. Parasitic wasps are commercially available but there are abundant populations in the environment.
To attract Ground Beetles to your garden you will need to grow: evening primrose, amaranthus, and clover.
Parasitic Wasps: There are several species of parasitoid wasps that parasitize aphids specifically. Parasitic wasps that specialize on aphids are very small (~1/8 inch long) and female wasps have a modified stinger for depositing eggs. The egg is injected into an aphid where the larva develops inside. Parasitized aphids are a light tan to gold color and have a bulbous look. A circular cut out on the rearend of the aphid indicates adult wasp emergence. Parasitic wasps are commercially available but there are abundant populations in the environment.
Thrips
Beneficial insects such as Big-eyed Bugs, Hoverflies, and Minute Pirate Bugs all prey on Thrips.
Big-eyed Bugs: Prey on Aphids, small caterpillars and caterpillar eggs, fleahoppers, lygus bugs, mites, thrips, whiteflies.
To attract Big-eyed Bugs to your garden you will need to grow: Caraway (Carum carvi), Cosmos “white sensation” (Cosmos bipinnatus), Fennel (Foeniculum vulgare), Alfalfa (Medicago sativa), Spearmint (Mentha spicata), Peter Pan Goldenrod (Solidago virgaurea), and Marigold “lemon gem” (Tagetes tenuifolia).
Hoverflies: Preys on Aphids, Scale insects, Caterpillars, and Thrips.
To attract Hoverflies to your garden you will need to grow: Fern-leaf yarrow (Achillea filipendulina), Common yarrow (Achillea millefolium), Carpet bugleweed (Ajuga reptans), Lavender globe lily (Allium tanguticum), Basket of Gold (Alyssum saxatilis), Dill (Anethum graveolens), Golden Marguerite (Anthemis tinctoria), Dwarf alpine aster (Aster alpinus), Masterwort (Astrantia major), Four-wing saltbush (Atriplex canescens), Purple poppy mallow (Callirhoe involucrata), Caraway (Carum carvi), Feverfew (Chrysanthemum parthenium), Coriander (Coriandrum sativum), Cosmos white sensation (Cosmos bipinnatus), Queen Anne’s lace (Daucus carota), Buckwheat (Eriogonum fasciculatum CA), Fennel (Foeniculum vulgare), English lavender (Lavandula angustifolia), Poached egg plant (Limnanthes douglasii), Statice (Limonium latifolium), Butter and eggs (Linaria vulgaris), Edging lobelia (Lobelia erinus), Sweet alyssum white (Lobularia maritima), Lemon Balm (Melissa officinalis), Pennyroyal (Mentha pulegium), Spearmint (Mentha spicata), Wild Bergamot (Monarda fistulosa), Rocky Mountain penstemon (Penstemon strictus), Parsley (Petroselinum crispum), Sulfur cinquefoil (Potentilla recta ‘warrenii’), Alpine cinquefoil (Potentilla villosa), Gloriosa daisy (Rudbeckia fulgida), Orange stonecrop (Sedum kamtschaticum), Stonecrops (Sedum spurium), Peter Pan goldenrod (Solidago virgaurea), Wood betony (Stachys officinalis), Marigold “lemon gem” (Tagetes tenuifolia), Crimson thyme (Thymus serpylum coccineus), Spike speedwell (Veronica spicata), Zinnia "liliput" (Zinnia elegans).
Minute Pirate Bugs: Prey on Spider Mites, Cabbage Looper, Insect Eggs, Caterpillars, Aphids, and Thrips.
To attract Minute Pirate Bugs to your garden you will need to grow: Plants that attract Minute Pirate Bugs are: Caraway (Carum carvi), Cosmos “white sensation” (Cosmos bipinnatus), Fennel (Foeniculum vulgare), Alfalfa (Medicago sativa), Spearmint (Mentha spicata), Peter Pan Goldenrod (Solidago virgaurea), and Marigold “lemon gem” (Tagetes tenuifolia).
To attract Big-eyed Bugs to your garden you will need to grow: Caraway (Carum carvi), Cosmos “white sensation” (Cosmos bipinnatus), Fennel (Foeniculum vulgare), Alfalfa (Medicago sativa), Spearmint (Mentha spicata), Peter Pan Goldenrod (Solidago virgaurea), and Marigold “lemon gem” (Tagetes tenuifolia).
Hoverflies: Preys on Aphids, Scale insects, Caterpillars, and Thrips.
To attract Hoverflies to your garden you will need to grow: Fern-leaf yarrow (Achillea filipendulina), Common yarrow (Achillea millefolium), Carpet bugleweed (Ajuga reptans), Lavender globe lily (Allium tanguticum), Basket of Gold (Alyssum saxatilis), Dill (Anethum graveolens), Golden Marguerite (Anthemis tinctoria), Dwarf alpine aster (Aster alpinus), Masterwort (Astrantia major), Four-wing saltbush (Atriplex canescens), Purple poppy mallow (Callirhoe involucrata), Caraway (Carum carvi), Feverfew (Chrysanthemum parthenium), Coriander (Coriandrum sativum), Cosmos white sensation (Cosmos bipinnatus), Queen Anne’s lace (Daucus carota), Buckwheat (Eriogonum fasciculatum CA), Fennel (Foeniculum vulgare), English lavender (Lavandula angustifolia), Poached egg plant (Limnanthes douglasii), Statice (Limonium latifolium), Butter and eggs (Linaria vulgaris), Edging lobelia (Lobelia erinus), Sweet alyssum white (Lobularia maritima), Lemon Balm (Melissa officinalis), Pennyroyal (Mentha pulegium), Spearmint (Mentha spicata), Wild Bergamot (Monarda fistulosa), Rocky Mountain penstemon (Penstemon strictus), Parsley (Petroselinum crispum), Sulfur cinquefoil (Potentilla recta ‘warrenii’), Alpine cinquefoil (Potentilla villosa), Gloriosa daisy (Rudbeckia fulgida), Orange stonecrop (Sedum kamtschaticum), Stonecrops (Sedum spurium), Peter Pan goldenrod (Solidago virgaurea), Wood betony (Stachys officinalis), Marigold “lemon gem” (Tagetes tenuifolia), Crimson thyme (Thymus serpylum coccineus), Spike speedwell (Veronica spicata), Zinnia "liliput" (Zinnia elegans).
Minute Pirate Bugs: Prey on Spider Mites, Cabbage Looper, Insect Eggs, Caterpillars, Aphids, and Thrips.
To attract Minute Pirate Bugs to your garden you will need to grow: Plants that attract Minute Pirate Bugs are: Caraway (Carum carvi), Cosmos “white sensation” (Cosmos bipinnatus), Fennel (Foeniculum vulgare), Alfalfa (Medicago sativa), Spearmint (Mentha spicata), Peter Pan Goldenrod (Solidago virgaurea), and Marigold “lemon gem” (Tagetes tenuifolia).
Nutrition
Leeks are a good source of vitamin C, potassium and calcium. They also contain a variety of beneficial phytochemicals, including diallyl sulfide, kaempferol and quercitin.
The Health Benefits of Leeks
- Leeks contain many noteworthy flavonoid anti-oxidants, minerals, and vitamins that have proven health benefits.
- Leeks are moderately low in calories. 100 g fresh stalks carry 61 calories. Further, their elongated stalks provide good amounts of soluble and insoluble fiber.
- Though leeks contain proportionately less thio-sulfinites than that in garlic, they still possess significant amounts of these anti-oxidants such as diallyl disulfide, diallyl trisulfide and allyl propyl disulfide. The compounds convert to allicin by enzymatic reaction when the leek-stalk was subjected to crushing, cutting, etc. The total measured anti-oxidant strength (ORAC value) of 100 g leek is 490 TE (Trolex Equivalents).
- Laboratory studies show that allicin reduces cholesterol formation by inhibiting the HMG-CoA reductase enzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral and anti-fungal activities.
- Additionally, allicin reduces blood vessel stiffness by facilitating nitric oxide (NO) release in the vessel wall, and, thereby bring a reduction in the total blood pressure. It also blocks platelet clot formation and has fibrinolytic action (clot-breaking) in the blood vessels. Thus, allicin helps decrease an overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.
- Leeks are a great source of vitamins that are essential for optimum health. Their leafy stems indeed contain several vital vitamins such as pyridoxine, folic acid, niacin, riboflavin, and thiamin in healthy proportions. 100 g fresh stalks provide 64 µg of folates. Folic acid is essential for DNA synthesis and cell division. Their adequate levels in the diet during pregnancy can help prevent neural tube defects in the newborn babies.
- Additionally, leeks are one of the good sources of vitamin-A (1667 IU or 55% of RDA per 100 g) and other flavonoid phenolic anti-oxidants such as carotenes, xanthin, and lutein. They also have some other essential vitamins such as vitamin C, K, and vitamin E. Vitamin C helps the human body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
- Further, its stalks hold small amounts of minerals such as potassium, iron, calcium, magnesium, manganese, zinc, and selenium.
The juice of the plant is used as a moth repellent. The whole plant is said to repel insects and moles.
Suggested Varieties
Amaranth: Love Lies Bleeding (Heirloom) (Amaranthus caudatus)
$1.00 - $5.60
As a decorative flower, Love-Lies-Bleeding grew in many Victorian English gardens; in the language of flowers, it represents hopeless love. In addition to producing lovely flowers, Love-Lies-Bleeding is a form of the grain-producing plant known as amaranth. A staple grain for the Aztecs and Incas, amaranth was referred to as the "golden grain of the gods" and used in religious rituals. The plant nearly died out when the Spanish Conquistadors declared their religious practices barbaric, and made growing amaranth a capital offense. Today, both the leaves and the seeds of amaranth are an important food source in many parts of the world. This unique grain provides an impressive amount of vitamins and minerals, as well as being very rich in protein.
Amaranth: Perfecta (Heirloom) (Amaranthus Tricolor 'Perfecta')
$1.00 - $5.60
This fast-growing, heat-loving plant originated in tropical Asia, where it is widely cultivated as a leaf vegetable. It bears large, elliptic or oval leaves on erect stems. The brightly hued new leaves fade gradually to medium green with deep maroon markings. This cultivar is spectacular from summer to frost. Insignificant clusters of green or reddish flowers appear at the stem tips and in the leaf axils in summer. Small capsules containing a single brown or black seed follow the flowers.
Amaranth: Red Garnet (Heirloom) (Amaranthus tricolor)
$1.00 - $5.60
Amaranth had a sacred status in the ancient civilizations of the Aztecs and Incas, since the grain was used in various religious rituals. It remains a staple food in modern Mexico and some parts of Asia, being prepared in numerous dishes from sweet to savory. One traditional Mexican treat known as "alegria" is made with amaranth grain and honey or molasses. A super grain, amaranth can be used for gluten free flour; it also makes a complete protein when mixed with another grain. In addition, amaranth greens have a higher iron content than any other green vegetable except parsley, as well as containing many valuable vitamins and minerals.
Balm: Lemon (Melissa officinalis)
$1.00 - $5.60
Lemon balm was most likely introduced to Spain by the Moors in the 7th century; by the Middle Ages, it was common throughout Europe. Its Latin name, Melissa, means “bee” in Greek and refers to the plant's tendency to attract bees; first century Roman naturalist Pliny the Elder recommended that lemon balm be cultivated near bee hives to prevent the bees from straying. A member of the mint family, lemon balm dates back over 2,000 years for use as a medicinal herb primarily to treat stress and anxiety, insomnia, and indigestion. Eleventh century Persian physician and philosopher Avicenna wrote of the benefits of lemon balm in treating low spirits or melancholy. According to an old Arabian proverb, “Balm makes the heart merry and joyful.” According to historical record, both King Charles V of France and Emperor Charles V drank lemon balm beverages to improve their health; lemon balm was also one of the plants grown in Thomas Jefferson’s famous experimental garden. Today, herbal treatments containing lemon balm often include other calming herbs such as valerian, chamomile, and hops to encourage relaxation.
Beets: Cylindra (Heirloom) (Beta vulgaris)
$1.00 - $5.60
Though Cylindra heirloom beets hail from Denmark, beets seem to have originated in the Mediterranean region, where people grew them for thousands of years. Later, beets grew in Germany and Holland and were used as cattle fodder; they were later imported to England for this purpose, but the poor began to raise them for an affordable food source. American colonists later brought them to the New World, where they became a commonly enjoyed food both for their roots and their greens. According to historians, George Washington experimented with beets, cross-pollinating them to create new varieties.
Beets: Detroit Dark Red (Heirloom) (Beta vulgaris)
$1.00 - $5.60
Detroit Dark Red heirloom beets hail from Ontario, Canada, where a Mr. Reeves developed them from blood turnips. This globular beet first made its appearance in 1892. However, beets seem to have originated in the Mediterranean region, where people grew them for thousands of years. Later, beets grew in Germany and Holland and were used as cattle fodder; they were later imported to England for this purpose, but the poor began to raise them for an affordable food source. American colonists later brought them to the New World, where they became a commonly enjoyed food both for their roots and their greens.
Beets: Golden Detroit (Heirloom) (Beta vulgaris)
$1.00 - $5.60
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Beets seem to have originated in the Mediterranean region, where people grew them for thousands of years. Later, beets grew in Germany and Holland and were used as cattle fodder; they were later imported to England for this purpose, but the poor began to raise them for an affordable food source. American colonists later brought them to the New World, where they became a commonly enjoyed food both for their roots and their greens. According to historians, George Washington experimented with beets, cross-pollinating them to create new varieties.
Bergamot: Wild (Monarda fistulosa)
$1.00 - $5.60
Butterfly attracting premier! Bursting with lavender heads of flowers, this popular perennial wildflower puts on a beautiful show! Medium to tall in height, this plant looks great planted en masse, or with other meadow dwellers. Its sweetly aromatic foliage makes it even more desirable. A classic!
Cabbage: Early Jersey Wakefield (Heirloom) (Brassica oleracea var. capitata)
$1.00 - $5.60
The first Early Jersey Wakefield cabbages were raised in 1840 by a man named Francis Brill of Jersey City, New Jersey. Thirty years later, seed companies all over the region offered this seed for sale; growers appreciated its early harvest and small, tender heads.
Cabbage: Late Flat Dutch (Heirloom) (Brassica oleracea var. capitata)
$1.00 - $5.60
Late Flat Dutch cabbage can be traced back to 1840, when the earliest mention of this variety is found in the seed records of the Netherlands. German immigrants carried the seed with them to America, where it spread; by 1924, it could be found in local seed catalogs such as D. M. Ferry & Company.
Cabbage: Red Acre (Heirloom) (Brassica oleracea var. capitata)
$1.00 - $5.60
Cabbage is considered one of the oldest cultivated vegetables, since historians trace it back to 4,000 BC in China. The Romans also cultivated it and praised it for its healing qualities; philosophers Pythagoras and Cato both made the lowly cabbage the subject of a book. Jacques Cartier brought the first cabbage to America in 1536. Cabbages were quite popular in colonial America, being pickled and preserved in every possible way to provide food for the winter.
Cabbage, Chinese: Pak Choi (Heirloom) (Brassica rapa var. chinensis)
$1.00 - $5.60
Chinese cabbage dates back to the 15th century in China, when a pharmacologist of the Ming Dynasty considered it nutritionally beneficial. Later it became the main ingredient in kim chi, the national dish of Korea; Japanese soldiers also discovered Chinese cabbage and took it home with them after the war. Americans became familiar with this vegetable in the late 19th century.
Caraway (Carum carvi)
$1.00 - $5.60
Possibly one of the oldest herbs, evidence of caraway has been found in the Neolithic ruins of Europe as well as in ancient Egypt. Medieval medicine recommended the use of caraway for the improvement of digestion as well as for infant colic; William Shakespeare himself made reference to the culinary use of this herb in his play Henry IV, when Falstaff is invited to "take a pippin and a dish of caraways." The flavor of caraway became extremely popular in Tudor England, especially cooked with fruit or for cakes and bread. Caraway has a well known role in the cuisine of Germany, Scandanavia, northern Africa, and various eastern European countries.
Carrots: Chantenay Red Cored (Heirloom) (Daucus carota)
$1.00 - $5.60
Introduced from France in the late 1800s. Blocky, broad-shouldered variety with blunt tip, about 5-1/2" long and 2-1/2" at the shoulder. Deep orange interior. Adaptable to clay and a wide range of soils. A versatile, good winter keeper that is quite tasty, raw or cooked. Stores well in the ground. Becomes sweeter in storage.
Carrots: Cosmic Purple (Heirloom) (Daucus carota)
$1.00 - $5.60
The first mention of red, white, and purple carrots can be found in the records of both Afghanistan and Egypt. Yellow carrots, on the other hand, date back to Turkish records from the 900's. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California.
Carrots: Danvers (Heirloom) (Daucus carota)
$1.00 - $5.60
The origin of carrots is somewhat obscure, but early records from many civilizations refer to this colorful root. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California. Danvers carrots in particular come from Danvers, Massachusetts, where the Eastern States Farmers Exchange introduced them in 1947.
Carrots: Rainbow Blend (Heirloom) (Daucus carota)
$1.00 - $5.60
Sold out
Festive Color and Flavor Mix of Purple, Yellow, Red and White Carrots is sure to delight—each with their own unique qualities. Purple has smooth skin, coreless orange flesh and is sweet and tasty. Solar Yellow holds its sunny hue inside and out, is crunchy, sweet and juicy. Lunar White is mild and delicious, and Atomic Red has high lycopene levels as well as a crispy texture that is great cooked.
Carrots: Scarlet Nantes (Heirloom) (Daucus carota)
$1.00 - $5.60
The origin of carrots is somewhat obscure, but early records from many civilizations refer to this colorful root. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. The 19th century seed specialist Louis de Vilmorin introduced the French varieties of carrot such as Nantes and Chantenay, which both derive their names from their places of origin. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California.
Carrots: Tendersweet (Heirloom) (Daucus carota)
$1.00 - $5.60
The origin of carrots is somewhat obscure, but early records from many civilizations refer to this colorful root. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. The Dutch were the among the first to cultivate the orange carrot; legend has it that their intent was to honor William of Orange. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California.
Cauliflower: Snowball Y Improved (Heirloom) (Brassica oleracea var. botrytis)
$1.00 - $5.60
In spite of Mark Twain's opinion that cauliflower is nothing but cabbage with a college education, this vegetable enjoyed extreme popularity in the palaces of French royalty such as Louis XIV. Its origin is thought to be Cyprus, though records also show its presence in Arab, Mediterranean, and African countries and the Roman Empire. By the 17th century, cauliflower had reached England; Italian immigrants were the first to appreciate its culinary qualities and bring it to America, where it soon grew in nearly every family and commercial garden.
Celery: Tendercrisp (Heirloom) (Apium graveolens var. dulce)
$1.00 - $5.60
No one really knows where celery originated, though claims come from such diverse locations as Sweden, New Zealand, and Algeria. Experts believe it probably was first cultivated in the Mediterranean basin. In ancient times, celery was valued primarily for its medicinal benefits; French and Italian cooks first started making use of it for an herb or flavoring in the seventeenth century. A Scotsman named George Taylor is credited with bringing celery to United States, when he grew it in his garden and offered it to the guests at a local ball.
Celery: Utah Tall 52/70 (Heirloom) (Apium graveolens var. dulce)
$1.00 - $5.60
No one really knows where celery originated, though claims come from such diverse locations as Sweden, New Zealand, and Algeria. Experts believe it probably was first cultivated in the Mediterranean basin. In ancient times, celery was valued primarily for its medicinal benefits; French and Italian cooks first started making use of it for an herb or flavoring in the seventeenth century. A Scotsman named George Taylor is credited with bringing celery to United States, when he grew it in his garden and offered it to the guests at a local ball.
Clover: Crimson (Trifolium incarnatum)
$1.00 - $5.60
Most commonly known as crimson clover, this wildflower is also called Italian or French clover in reference to it's nativity to Europe. This annual species blooms in a strawberry red, and it's delightful fragrance attracts bees by the score! A non-invasive, annual species of clover, it is often used as a cover-crop. In southern climates, plant it during your off-season, and watch the amazing results of this rich, nitrogen producing plant! The earthworms love it! Also a protein-rich forage crop for cattle and livestock, this gem of a wildflower is indispensable!
Coriander: Leisure (Coriandrum sativum)
$1.00 - $5.60
The coriander plant, whose leaves are known as cilantro, is native to the Mediterranean and Middle Easter countries; it is believed to be one of the earliest spices used by man. Early physicians such as Hippocrates used coriander primarily as an aromatic stimulant or to disguise the taste of unsavory medicines. Nearly every part of this herb has a culinary use; in Thai cuisine, the roots flavor spicy sauces, while the cilantro leaves season and garnish Chinese, Vietnamese, and Mexican dishes. The coriander seed is used in candy, specialty breads, sauces, desserts, and even perfumes. In Tudor England, coriander seeds coated with sugar were known as "comfits" and became a popular treat.
Corn: Country Gentleman-Open Pollinated (Heirloom) (Zea mays)
$1.00 - $5.60
Country Gentleman corn, a heirloom variety, is the most well known variety of shoepeg corn. Named for the similarity of its kernels to wooden pegs used in shoe making, shoepeg corn is characterized by small, irregular white kernels of unsurpassed tenderness and sweetness. The American South has made this type of corn its own, and it is virtually unrecognized in other areas of the United States. Country Gentleman was first offered for sale in 1890 by S. D. Woodruff & Sons.
Corn: Golden Bantam-Open Pollinated (Heirloom) (Zea mays)
$1.00 - $5.60
A Greenfield, Massachusetts native named J. G. Pickett is credited with developing this marvelous variety of corn. Later, seed expert E. L. Coy sent it to Burpee with the note, "you now own the very richest and sweetest corn ever known."
Corn, Popcorn: Shaman's Blue (Hybrid) Open Pollinated (Zea mays)
$1.00 - $5.60
Blue corn originated in the Andes Mountains of Peru, where the native peoples usually ground it into flour for cooking. Indians of Mexico and the southwestern United States also widely used this corn, since its dryness made it an excellent flour corn and gave it good resistance to disease. This exciting blue popcorn receives high marks for both visual and taste appeal. The unique blue/purple kernel pops into mounds of snow white popcorn that will satisfy any popcorn lover with its slightly sweet flavor.
Corn, Popcorn: South American Yellow (Zea mays)
$1.00 - $5.60
According to evidence found by archaeologists on the northern coast of Peru, popcorn was a staple in the ancient civilizations of South America. Popcorn also grew above the border, and it once occupied a space in nearly every American garden. At the beginning of the twentieth century, 52 varieties of popcorn were offered by the seed catalogs of the time. A wise choice for popcorn lovers! This prolific variety bears 2-3, 6-9 inch ears per plant. When popped, the large yellow kernels produce a buttery tasting popcorn.
Corn, Popcorn: Strawberry Red (Zea Mays)
$1.00 - $5.60
Although it's exact origin is unknown, it is believed that Strawberry Red Popcorn was domesticated by the Olmec and the Mayans. Not only is this amazing variety edible, but it is just as decorative. Each plant grows to 5-6' and bares two or so 2-3" strawberry shaped ears that are covered with brilliant burgundy kernels! Your mind will be blown as you watch the red kernels pop into white popcorn with in the blink of eye!
Cosmos: Bright Lights (Cosmos sulphureus)
$1.00 - $5.60
Because of their Mexican heritage, these bright annuals meet high heat and drought conditions with native beauty and vigor. Spanish conquistadors searching for gold discovered these flowers on their journeys through Mexico. Mission gardens often included these flowers, which priests gave the name “cosmos,” the Greek word for a harmonious whole, because of their neatly spaced petals. Cosmos flowers made their way to England with Spanish ambassadors in the late 18th century, and to the United States in the following century.
Cosmos: Candy Stripe (Cosmos bipinnatus)
$1.00 - $5.60
Because of their Mexican heritage, these bright annuals meet high heat and drought conditions with native beauty and vigor. Spanish conquistadors searching for gold discovered these flowers on their journeys through Mexico. Mission gardens often included these flowers, which priests gave the name “cosmos,” the Greek word for a harmonious whole, because of their neatly spaced petals. Cosmos flowers made their way to England with Spanish ambassadors in the late 18th century, and to the United States in the following century.
Cosmos: Radiance (Cosmos bipinnatus)
$1.00 - $5.60
Because of their Mexican heritage, these bright annuals meet high heat and drought conditions with native beauty and vigor. Spanish conquistadors searching for gold discovered these flowers on their journeys through Mexico. Mission gardens often included these flowers, which priests gave the name “cosmos,” the Greek word for a harmonious whole, because of their neatly spaced petals. Cosmos flowers made their way to England with Spanish ambassadors in the late 18th century, and to the United States in the following century.
Cucumber: Lemon (Heirloom) (Cucumis sativus)
$1.00 - $5.60
Historians generally agree that the first cucumbers grew in India's Himalayan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. Lemon cucumbers in particular can be traced back to the gardens of the 1890s.
Cucumber: Marketmore 76' (Heirloom) (Cucumis sativus)
$1.00 - $5.60
Historians generally agree that the first cucumbers grew in India's Himalayan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. Marketmore cucumbers in particular were developed at Cornell University of New York, but Dr. Henry Munger.
Cucumber: Mexican Sour Gherkin (Heirloom) (Melothria scabra)
$1.00 - $5.60
Melothria scabra is a vine grown for its edible fruit. Fruit are about the size of grapes and taste like cucumbers with a tinge of sourness. Vernacular names include mouse melon, Mexican sour gherkin, cucamelon, Mexican miniature watermelon, Mexican sour cucumber and pepquinos. This plant is native to Mexico and Central America, where it is called sandiita (little watermelon). It is believed to have been a domesticated crop before western contact began.
Cucumber: National Pickling (Heirloom) (Cucumis sativus)
$1.00 - $5.60
National Pickling cucumbers in particular come from the research of George Starr of Michigan State University, who was commissioned by the National Pickle Packers Association to produce a pickle that would perform equally well for small and large pickles. The resulting cucumber excelled all expectations when it was offered to the public in 1924.
Cucumber: Straight Eight (Heirloom) (Cucumis sativus)
$1.00 - $5.60
Historians generally agree that the first cucumbers grew in India's Himalyan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. Straight Eight cucumbers in particular were developed because of the demand for straight cucumbers; they exceeded all expectations, and won the AAS Gold Medal Award in 1935.
Cucumber: Sumter (Heirloom) (Cucumis sativus)
$1.00 - $5.60
Perfect for pickling, this disease resistant cucumber variety produces blocky, slightly tapered, medium green fruit with white spines. Widely adapted for growing in all regions, for home or market. Tender annual 4' vines, 5" fruit. Disease Resistant to Powdery Mildew, Downy Mildew, Alternaria Leaf Spot and tolerant to Cucumber Mosaic Virus.
Cucumber: White Wonder (Heirloom) (Cucumis sativus)
$1.00 - $5.60
This high yielding ivory white cucumber variety was introduced into the U.S. and first offered by Burpee Seed Company in 1893. White Wonder Cucumbers are delicious raw, in salads, or pickled.
Cucumber: Wisconsin SMR 58 (Heirloom) (Cucumis sativus)
$1.00 - $5.60
Historians generally agree that the first cucumbers grew in India's Himalayan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. As the name suggests, the Wisconsin SMR 58 cucumber comes from the University of Wisconsin; it soon achieved the title of the best non-hybrid pickling cucumber.
Dill: Dukat (Anethum graveolens)
$1.00 - $5.60
Historical records suggest that dill has been used for medicinal purposes for over 5,000 years; its primary use was to calm the digestion and treat stomach ailments, hence its name from an old Saxon word meaning "to lull." Ancient Greek tradition suggested covering the head with dill leaves to induce sleep, while many herbal remedies from ages past recommend dill to soothe colicky babies. Traditionally, dill was thought to bring good fortune, protection, and wealth. Though the origin of dill's famous association with the pickle is not known, an 1640 recipe from the cook of England's King Charles I requires dill in its pickled cucumbers. Today, German, Greek, and Scandinavian cuisine most often include dill.
Fennel: Florence (Foeniculum vulgare var. azoricum)
$1.00 - $5.60
Fennel has a rich history in ancient Greece, where it was called "marathon." The Battle of Marathon in 490 BC and the Italian town of the same name both received their names from this plant, which the Grecians regarded as a symbol of victory. Its medicinal properties, which are many, include an ability to suppress the appetite. In 13th century England, people ate fennel seeds during fast days or long sermons to partially satisfy their hunger; this led to the nickname "meeting seeds." A tea made of fennel became a well known treatment for infant colic or digestive disturbances. The seed of the fennel plant is most commonly found in Middle Eastern cuisine, while the bulb-like portion of the plant is popular in Italian and German cuisine. While culinary use is perfectly safe, large doses of fennel should be avoided by expectant mothers.
Lettuce: Bibb (Heirloom) (Lactuca sativa)
$1.00 - $5.60
This unusual lettuce with a resemblance to both leaf lettuce and iceberg lettuce was first grown by Lt. Jack B. Bibb of Frankfurt, Kentucky in 1935. Lt. Bibb experimented with horticulture in his greenhouse and ended up with this famous variety, which provides the traditional salad lettuce of the Kentucky Derby. Bibb lettuce also has been called "limestone lettuce" because of the high lime content in the Kentucky soil.
Lettuce: Freckles Romaine (Heirloom) (Lactuca sativa)
$1.00 - $5.60
Freckles heirloom lettuce, originally known by the German name of "Forellenschluss," which means "speckled like a trout's back," comes from Austria and Southern Germany in the late 18th century. Wild lettuce, however, from which modern lettuce is derived, originated in Asia Minor. The ancient historian Herodotus records its presence on the tables of 6th century Persian kings, and throughout the following centuries it became a popular crop all over Europe. Columbus brought it with him to the New World, starting its spread over the North American continent. Without a doubt, lettuce now holds a place in nearly every garden on the globe.
Lettuce: Oakleaf (Heirloom) (Lactuca sativa)
$1.00 - $5.60
Oakleaf lettuce dates back to 1771, when it was introduced by the French seed company Vilmorin. Wild lettuce, however, from which modern lettuce is derived, originated in Asia Minor. The ancient historian Herodotus records its presence on the tables of 6th century Persian kings, and throughout the following centuries it became a popular crop all over Europe. Columbus brought it with him to the New World, starting its spread over the North American continent. Without a doubt, lettuce now holds a place in nearly every garden on the globe.
Lettuce: Red Romaine (Heirloom) (Lactuca sativa)
$1.00 - $5.60
Romaine lettuce, though named for its presence in the papal gardens, dates back to the third millennium BC, where ancient Egyptians depicted this type of lettuce in their bas-reliefs. Another name for Romaine, "Cos," shows another part of its history on the Greek island of Kos. Later, Syrian gardeners began selectively breeding this type of lettuce to have a thick rib and spoon-like shape, since they used lettuce as a spoon for their traditional cuisine.
Mint: Pennyroyal (Mentha Pulegium)
$1.00 - $5.60
Pennyroyal, a member of the mint family, is a perennial herb that was once widely used but is not as common today. It has applications as an herbal remedy, culinary uses and as a decorative touch. Growing pennyroyal in the herb or perennial garden will add color with its lavender blooms.
Onions: Evergreen White Bunching (Heirlooms) (Allium fistulosum)
$1.00 - $5.60
Most likely coming from Asia, this unusual onion has a different name in nearly every country that cultivates it; spring onions, Japanese onions, Welsh onions, scallions, green onions to name only a few. The countries of eastern Asia remain on the top of the list for bunching onion production.
Onions: Ruby Red (Heirloom) (Allium cepa)
$1.00 - $5.60
Red onions originated in central Asia, and are still a favorite choice for the cuisine of east India in particular because of their bright color and pungency. Those who love red onions know that three cities on particular are known for producing them: Tropea, Italy; Wethersfield, Connecticut; and Turda, Romania.
Onions: Sweet Spanish White (Heirloom) (Allium cepa)
$1.00 - $5.60
Spain, the leading onion producer of western Europe, consumes more onions than any other European country; their cuisine cannot be Spanish without onions. The most well known sweet onions of America such as the Vidalia and Grano types have their roots in the sweet onions of Spain, such as this Sweet Spanish variety.
Onion: Sweet Spanish Yellow (Heirloom) (Allium cepa)
$1.00 - $5.60
Spain, the leading onion producer of western Europe, consumes more onions than any other European country; their cuisine cannot be Spanish without onions. The most well known sweet onions of America such as the Vidalia and Grano types have their roots in the sweet onions of Spain, such as this Sweet Spanish variety.
Parsley: Italian Giant (Heirloom) (Petroselinum crispum var. neapolitanum)
$1.00 - $5.60
Parsley has a long and colorful history, being well known in many cultures. Myths and legends abound concerning this herb, making it the symbol of such widely varying things as death, victory, and life. One colonial superstition connecting parsley with death held such power that many farmers refused to grow this herb at all. Curly leaved parsley is the most well known and commonly available herb; it contains vitamins A and C as well as other valuable antioxidants, vitamins, and minerals.
Penstemon: Rocky Mountain (Penstemon strictus)
$1.00 - $5.60
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Hardy, drought tolerant, and stunningly beautiful, what more could you want? Rich indigo blooms tower high on this Beardtongue, and are loved by hummingbirds and bees. Rocky Mountain Penstemon is one of the easiest Beardtongues to grow, and has a long blooming period of about a month in the Spring. A real show stopper!
Poached Egg Plant (Limnanthes douglasii)
$1.00 - $5.60
This native species was first discovered by David Douglas, a Scottish botanist commissioned to collect native American plants suitable for the gardens of Great Britain. The species name "douglasii" honors his discovery, while the genus name "Limnanthes" means "marsh flower" because of this plant's preference for moist soil. This fragrant butterfly magnet has been awarded the Royal Horticultural Society's prestigious Award of Garden Merit.
Tomato: Amana Orange (Heirloom) (Lycopersicon lycopersicum)
$1.00 - $5.60
The Amana Orange tomato is an Iowa heirloom obtained from Gary Staley of Brandon, Florida, who named it for the Amana Colonies of Amana, Iowa. The Amana Colonies, a National Historic Landmark since 1965, were completely self sufficient German Pietist communities. The Colonies imported with them their traditions and handcrafts from Germany, including heirloom vegetables such as Amana Orange.
Tomato: Arkansas Traveler (Heirloom) (Lycopersicon lycopersicum)
$1.00 - $5.60
The Arkansas Traveler is an open-pollinated heirloom variety of tomato that was bred by the University of Arkansas in 1968. The plant is indeterminate with round red fruits weighing approximately 6 ounces
Tomato: Beefsteak (Heirloom) (Lycopersicon lycopersicum)
$1.00 - $5.60
Seed expert Peter Henderson introduced this tomato in 1894, naming it "Henderson's Crimson Cushion." Later renamed Beefsteak, it became a favorite of gardeners in the Northeast. It was developed for resistance to fusarium wilt and nematodes, as well as meaty flesh for eating fresh or cooking.
Tomato: Black Krim (Heirloom) (Lycopersicon lycopersicum)
$1.00 - $5.60
Black tomatoes originated in Russia, and first reached the United States with solders returning home from the Crimean War. Black Krim, considered one of the best of the black tomatoes, comes from the Crimean peninsula in the Black Sea. Lars Olov Rosenstrom of Sweden found this excellent variety in Krim, Russia in 1990.
Tomato: Green Zebra (Heirloom) (Lycopersicon lycopersicum)
$1.00 - $5.60
Seed expert Tom Wagner of Everett, Washington bred Green Zebra from several green tomato varieties, including Evergreen. Since he was young, Tom had been fascinated with green tomatoes, but was disappointed with their tendency to crack. He set out to create a new green tomato, and Green Zebra was the result; he first offered it for sale in his seed catalog in 1983.
Tomato: Hillbilly (Heirloom) (Lycopersicon lycopersicum)
$1.00 - $5.60
This multicolored heirloom tomato originates in the mountains of West Virginia. Ohio gardener Jerry Lee Bosner introduced this seed to Seed Savers Exchange for commercial use in 1994.
Tomato: Italian Roma (Heirloom) (Lycopersicon lycopersicum)
$1.00 - $5.60
Tomatoes first arrived in Italy with the return of European explorers from South America, bringing with them the unknown "tomatl," a member of the nightshade family that was considered poisonous for centuries and only used for decoration. Though Italians didn't discover the merits of tomatoes as a vegetable until the 18th century, they quickly became a staple ingredient in Italian sauces and pasta. The Roma tomato, also called an Italian plum tomato, performs excellently for sauces because of its low water content.
Tomato: Purple Cherokee (Heirloom) (Lycopersicon lycopersicum)
$1.00 - $5.60
Craig LeHoullier, a Seed Savers Exchange member, PhD chemist, and gardening enthusiast, received the seeds of Cherokee Purple in the mail from J. D. Green of Tennessee. Mr. Green stated that his neighbor had obtained the seed from Cherokee Indians in the area, who had developed this variety and grown it for generations. LeHoullier, being greatly impressed with the purple tomatoes, sent them to Southern Exposure Seed Exchange and Johnny's Seeds, who both began to produce them commercially in 1991. Cherokee Purple, in addition to the famous Brandywine tomatoes, caused the popularity of old fashioned heirloom varieties of tomato.
Tomato: Sweetie Cherry (Heirloom) (Lycopersicon lycopersicum)
$1.00 - $5.60
The Heirloom Sweetie Cherry Tomato has a firm texture and was produced for commercial sale in 1980. These succulent fruits can grow up to 1" in diameter, and even though they aren't very big, they still have incredibly high sugar content.
Tomato: Yellow Pear (Heirloom) (Lycopersicon lycopersicum)
$1.00 - $5.60
History well documents the Yellow Pear tomato, indicating the presence of this variety in Europe as early as the 17th century. The earliest known reference to this heirloom in North America comes from the sale records of the Hudson Bay Company in Vancouver, Canada. Numerous heirloom seed companies in the United States still offer Yellow Pear as an unusual, delicious little tomato.
Zinnia: Benary's Giant Carmine Rose (Zinnia elegans)
$1.00 - $5.60
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Benary's Giant Carmine Rose Zinnia are an easy to grow flower that are perfect for gardeners and garden centers who love and deal in cut flowers! They are mostly grown for cut flowers because of their stunning, huge 4-6" bright double blossoms and thick stems. If you are looking for a cut flower that has a tolerance to diseases and last longer in a vase then this one is it!
Zinnia: Canary Bird (Zinnia elegans)
$1.00 - $5.60
This variety has large, 4-5 inch bright yellow dahlia-type flowers. Zinnias are easy to grow, and bloom quickly to fill your garden or patio with color all summer. They'll keep blooming all through a hot season, and make wonderful cut flowers. Butterflies and hummingbirds will be attracted to them too.
Zinnia: Cherry Queen (Zinnia elegans)
$1.00 - $5.60
Beautiful big red blossoms grow on three-foot high plants. Zinnias are easy to grow, and bloom quickly to fill your garden or patio with color all summer. They'll keep blooming all through a hot season, and make wonderful cut flowers. Butterflies and hummingbirds will be attracted to them too.
Zinnia: Exquisite (Zinnia elegans)
$1.00 - $5.60
A unique and colorful Zinnia that offers a range of shades. Exquisite Zinnia is an easy to grow annual that blooms bright red and fades to soft rose pink as the blooms age. Definitely a favorite of gardeners, florists, or anyone who loves cut flowers.
Zinnia: Luminosa (Zinnia elegans)
$1.00 - $5.60
These big 4-5 inch blooms are bright pink. Zinnias are easy to grow, and bloom quickly to fill your garden or patio with color all summer. They'll keep blooming all through a hot season, and make wonderful cut flowers. Butterflies and hummingbirds will be attracted to them too.
Zinnia: Oklahoma Salmon (Zinnia elegans)
$1.00 - $5.60
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Oklahoma Salmon Zinnia are the perfect flower for attracting pollinators to your garden bed. Their gorgeous 1 1/2"-2 1/2" blooms will accent your yard and home beautifully! They can be used for cut flowers, or even in bouquets for weddings. Plant a few here and there to attract bee's and butterflies to your garden beds, or plant in mass to feed natures helpers or simply for beauty. This variety even has a low susceptibility to powdery mildew so you can't go wrong with Oklahoma Zinnias!
Zinnia: Orange King (Zinnia elegans)
$1.00 - $5.60
Large, bright orange blooms grow on this cheery variety. Zinnias are easy to grow, and bloom quickly to fill your garden or patio with color all summer. They'll keep blooming all through a hot season, and make wonderful cut flowers. Butterflies and hummingbirds will be attracted to them too.
Zinnia: Polar Bear (Zinnia elegans)
$1.00 - $5.60
When Zinnias were introduced to Europeans, the flowers were referred to as 'poorhouse flower' and 'everybody's flower' because they were so easy to grow. They were also once popularly called 'youth and old age' because old blooms stay fresh as new blooms open. Years of breeding have brought striking new colors, shapes, sizes, and growing habits to the humble zinnia. No present day gardener would ever describe this versatile bloomer as anything less than eye catching. Zinnias may have fell out of favor for a while with home gardeners, but now they are back in fashion with a vengeance. They are extremely easy to grow from seed and are the perfect flower for beginners. They provide color from mid-summer to autumn and are perfect for cutting. Zinnias are a favorite flower of both gardeners and florists around the world.