Artichoke: Green Globe (Heirloom) (Cynara scolymus)
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According to historians, this member of the thistle family originated in the Mediterranean region and was especially popular in Sicilian and North African cuisine. Eventually the artichoke migrated to Italy, and when the famous Italian Catherine de Medici moved to France in 1533 to be the queen of Henry II, she took her passion for artichokes with her. Her appetite for this vegetable scandalized the people of her day, as the artichoke was considered an aphrodisiac and only eaten by men. In time, artichokes became a culinary delight only afforded by the elite. The French brought this vegetable to Louisiana, while two Italian brothers introduced it to California. California still produces nearly all of the United States' supply of artichokes, with Castroville, CA being named as the Artichoke Capital of the World. Green Globe, first appearing in catalogs in 1863, is a favorite of commercial growers.
Scientific Name: Cynara scolymus
Also Known As: French artichoke and green artichoke.
Native Range: Chile, Ecuador, United States
Ease of Growing: Moderate
Grown as: Perennial: Zones 7-11
Annual: Zones 3-6
Days to Maturity: 85 days
Hardiness: Hardy. They are quite frost tender. In cool weather they are grown as an annual and in warm weather they are grown as perennial.
Crops: Spring Transplant
Growing Season: Long
Growing Conditions: Cool, Warm. They grow best in the mild, damp, maritime climate of coastal California. The plants won't survive in cold winters, so in northern areas they must either be grown as annuals or protected over the winter. They need full sun.
Outdoor Growing Temp: 45°F - 85°F
Min Outdoor Soil Temp: 55°F. Don’t plant out until all frost danger is past and the soil has warmed up to at least 55˚ F.
Start Indoors: Yes
Start Outdoors: No
Light: Full Sun. Min. 6 hours daily (Cool, Warm). Artichokes are native to the Mediterranean and need full sun for best growth.
Water: Medium. Though relatively drought tolerant, Artichokes yield better if the soil is kept evenly moist. Water is especially crucial when the buds are developing.
Soil Moisture: Moist. Well drained.
Feeder: Light. Artichokes are most productive when grown without any check in their growth, which means they must get all the nutrients they need. They are usually fed annually with a mulch of compost or aged manure. You can also use an occasional foliar feed of compost tea or liquid kelp.
Suitability: Needs lots of space.
Small Gardens?: No
Containers?: Yes, but will need a large one, like a half wine barrel. Artichokes can be grown in containers, but it's tricky and requires a lot of work. It's important to choose a pot with the right dimensions. Your container needs to be at least 20" deep and 36 to 40" in diameter. Choose a pot that has several drain holes on the bottom, as Artichokes are very susceptible to being waterlogged. Line the bottom with large stones/gravel or netting to prevent soil erosion and fill with a light and loamy, moisture-retaining soil. Incorporate fertilizer such as compost or manure a few days before you plant your artichokes. Artichokes require lots of water and nutrients. Water well 3 to 4 times a day, and fertilize regularly with compost tea every 1 or 2 weeks. It can also be helpful to use a high-nitrogen fertilizer for the first 3 to 4 weeks. Make sure your artichokes receive plenty of sunshine.
Attracts beneficial insects?: Yes. If you let the plant flower, bees and butterflies will be attracted to it.
Height: 3-5'
Spacing: 3-5'
Sow Depth: 1/2"
Hardiness Zone: 3-11
Produces: 3-5" green artichokes.
Garden Uses: Globe artichokes may be grown as vegetables. Buds are harvested prior to flowering. For consumption, the bud is first steamed until the bracts are easily removable. Bracts are then removed one at a time with the fleshy edible base on each bract being eaten. Inedible choke is removed, leaving the heart. Regardless of culinary value, this plant provides excellent interest to gardens for ornamental foliage and flowers.
Also Known As: French artichoke and green artichoke.
Native Range: Chile, Ecuador, United States
Ease of Growing: Moderate
Grown as: Perennial: Zones 7-11
Annual: Zones 3-6
Days to Maturity: 85 days
Hardiness: Hardy. They are quite frost tender. In cool weather they are grown as an annual and in warm weather they are grown as perennial.
Crops: Spring Transplant
Growing Season: Long
Growing Conditions: Cool, Warm. They grow best in the mild, damp, maritime climate of coastal California. The plants won't survive in cold winters, so in northern areas they must either be grown as annuals or protected over the winter. They need full sun.
Outdoor Growing Temp: 45°F - 85°F
Min Outdoor Soil Temp: 55°F. Don’t plant out until all frost danger is past and the soil has warmed up to at least 55˚ F.
Start Indoors: Yes
Start Outdoors: No
Light: Full Sun. Min. 6 hours daily (Cool, Warm). Artichokes are native to the Mediterranean and need full sun for best growth.
Water: Medium. Though relatively drought tolerant, Artichokes yield better if the soil is kept evenly moist. Water is especially crucial when the buds are developing.
Soil Moisture: Moist. Well drained.
Feeder: Light. Artichokes are most productive when grown without any check in their growth, which means they must get all the nutrients they need. They are usually fed annually with a mulch of compost or aged manure. You can also use an occasional foliar feed of compost tea or liquid kelp.
Suitability: Needs lots of space.
Small Gardens?: No
Containers?: Yes, but will need a large one, like a half wine barrel. Artichokes can be grown in containers, but it's tricky and requires a lot of work. It's important to choose a pot with the right dimensions. Your container needs to be at least 20" deep and 36 to 40" in diameter. Choose a pot that has several drain holes on the bottom, as Artichokes are very susceptible to being waterlogged. Line the bottom with large stones/gravel or netting to prevent soil erosion and fill with a light and loamy, moisture-retaining soil. Incorporate fertilizer such as compost or manure a few days before you plant your artichokes. Artichokes require lots of water and nutrients. Water well 3 to 4 times a day, and fertilize regularly with compost tea every 1 or 2 weeks. It can also be helpful to use a high-nitrogen fertilizer for the first 3 to 4 weeks. Make sure your artichokes receive plenty of sunshine.
Attracts beneficial insects?: Yes. If you let the plant flower, bees and butterflies will be attracted to it.
Height: 3-5'
Spacing: 3-5'
Sow Depth: 1/2"
Hardiness Zone: 3-11
Produces: 3-5" green artichokes.
Garden Uses: Globe artichokes may be grown as vegetables. Buds are harvested prior to flowering. For consumption, the bud is first steamed until the bracts are easily removable. Bracts are then removed one at a time with the fleshy edible base on each bract being eaten. Inedible choke is removed, leaving the heart. Regardless of culinary value, this plant provides excellent interest to gardens for ornamental foliage and flowers.
Soil Preparation
Soil Preference
Soil pH: 5.5-7.0, Ideal 6.0-6.5. To produce the highest quality Artichoke hearts you need a deep, rich, well-drained, sandy soil. Drainage is particularly important in cold climates because if the roots stay wet for long periods in winter they will often rot.
Soil Preparation:
Compost (Nitrogen), 1 gallon per plant, in top 10" of soil, 1 time: The plants need the typical good vegetable garden soil: fertile, well drained and moisture retentive. Dig the planting hole and replace half the soil with compost.
Standard Mix, 2 cups per plant, in top 10" of soil, 1 time: The plants need the typical good vegetable garden soil: fertile, well drained and moisture retentive. Incorporate 2 cups standard mix into the planting hole, along with the compost. 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: 5.5-7.0, Ideal 6.0-6.5. To produce the highest quality Artichoke hearts you need a deep, rich, well-drained, sandy soil. Drainage is particularly important in cold climates because if the roots stay wet for long periods in winter they will often rot.
Soil Preparation:
Compost (Nitrogen), 1 gallon per plant, in top 10" of soil, 1 time: The plants need the typical good vegetable garden soil: fertile, well drained and moisture retentive. Dig the planting hole and replace half the soil with compost.
Standard Mix, 2 cups per plant, in top 10" of soil, 1 time: The plants need the typical good vegetable garden soil: fertile, well drained and moisture retentive. Incorporate 2 cups standard mix into the planting hole, along with the compost. 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 cool soil and 1/2" deep in warm soil.
Soil temp for germination: 50°F to 85°F, optimal 65°F to 70°F, optimal 70°F
Total weeks to grow transplant: 12 to 21 (Spring/Summer), (Fall/Winter)
Germinate:
6 weeks before last frost date: Start the seed indoors 6 weeks before the last frost date, using individual 4" pots. The seedlings grow quickly, so be prepared to move them up to larger pots when necessary, or start with larger pots to begin with.
Keep seedlings in a sunny spot, giving them a light feeding of fertilizer every 2 weeks. Make sure plants get 10 hours of light a day, using additional artificial light if necessary. Keep well watered.
Soil temp for germination: 50°F to 85°F, optimal 65°F to 70°F, optimal 70°F
Total weeks to grow transplant: 12 to 21 (Spring/Summer), (Fall/Winter)
Germinate:
6 weeks before last frost date: Start the seed indoors 6 weeks before the last frost date, using individual 4" pots. The seedlings grow quickly, so be prepared to move them up to larger pots when necessary, or start with larger pots to begin with.
Keep seedlings in a sunny spot, giving them a light feeding of fertilizer every 2 weeks. Make sure plants get 10 hours of light a day, using additional artificial light if necessary. Keep well watered.
2-4 weeks after last frost date: Transplant Seedling: Don't plant seedlings out until the soil gets warm enough (55˚F) and after danger of frost is gone. Find a place where they can grow large without shading out other plants nearby. Alternatively you could plant it in a 1 gallon pot or in a nursery bed until well rooted (and then plant it out). Water well after planting.
Transplant Suckers: Artichokes are commonly grown from the suckers (offsets) that emerge from all around the old root in spring. These are much better than growing from seed, as the plants yield earlier, are more uniform and much more productive. Rooted suckers are sometimes available in garden centers in spring, or you might be able to beg, steal or borrow some.
Suckers are taken from the parent plant when they are about 10˝ tall. The normal practice is to dig down the side of the plant and cut off the sucker with a heel of old plant root attached. Trim off most of the leaves (there isn't enough root to support them) and plant immediately in a well-prepared site. Alternatively you could plant it in a 1 gallon pot, or in a nursery bed, until well rooted (and then plant it out). Water well after planting.
Transplanting Crowns: If growing from crowns, plant in winter (warmer climates) or in spring (cold areas). Plant crowns 6 to 8" deep and 6' apart in well-drained soil, rich in organic matter. Protect with shade in hot areas (soil temperatures above 85° F will prevent bud-setting). After growth starts, water thoroughly once a week, wetting entire root system.
Cool, Warm: They grow best in the mild, damp, maritime climate of coastal California. The plants won't survive in cold winters, so in northern areas they must either be grown as annuals or protected over the winter. They need full sun.
When outdoor temp: 45°F to 85°F, optimal temp 55°F to 75°F.
When min soil temp: 55°F. Don’t plant out until all frost danger is past and the soil has warmed up to at least 55˚ F.
Spacing: 24"-36", (1 per 2'x2') plants per sq ft. Artichokes are too big to plant in intensive beds. If you want to grow them in rows space them 24 to 36˝ apart and make the rows 48 to 60˝ apart.
Support: Yes. Artichokes can get tall and top heavy and may be blown over by strong winds. You can prevent this by staking them firmly if you're in a windy place. Staking is not necessary, only if this is a problem.
Transplant Suckers: Artichokes are commonly grown from the suckers (offsets) that emerge from all around the old root in spring. These are much better than growing from seed, as the plants yield earlier, are more uniform and much more productive. Rooted suckers are sometimes available in garden centers in spring, or you might be able to beg, steal or borrow some.
Suckers are taken from the parent plant when they are about 10˝ tall. The normal practice is to dig down the side of the plant and cut off the sucker with a heel of old plant root attached. Trim off most of the leaves (there isn't enough root to support them) and plant immediately in a well-prepared site. Alternatively you could plant it in a 1 gallon pot, or in a nursery bed, until well rooted (and then plant it out). Water well after planting.
Transplanting Crowns: If growing from crowns, plant in winter (warmer climates) or in spring (cold areas). Plant crowns 6 to 8" deep and 6' apart in well-drained soil, rich in organic matter. Protect with shade in hot areas (soil temperatures above 85° F will prevent bud-setting). After growth starts, water thoroughly once a week, wetting entire root system.
Cool, Warm: They grow best in the mild, damp, maritime climate of coastal California. The plants won't survive in cold winters, so in northern areas they must either be grown as annuals or protected over the winter. They need full sun.
When outdoor temp: 45°F to 85°F, optimal temp 55°F to 75°F.
When min soil temp: 55°F. Don’t plant out until all frost danger is past and the soil has warmed up to at least 55˚ F.
Spacing: 24"-36", (1 per 2'x2') plants per sq ft. Artichokes are too big to plant in intensive beds. If you want to grow them in rows space them 24 to 36˝ apart and make the rows 48 to 60˝ apart.
Support: Yes. Artichokes can get tall and top heavy and may be blown over by strong winds. You can prevent this by staking them firmly if you're in a windy place. Staking is not necessary, only if this is a problem.
True to its Thistle nature, the Artichoke is a vigorous and robust plant that needs little attention once established. Its only real weakness is its lack of tolerance to cold weather.
Water Needs: Moderate. Though relatively drought tolerant, Artichokes yield better if the soil is kept evenly moist. Water is especially crucial when the buds are developing.
Fertilizer Needs: Light. Artichokes are most productive when grown without any check in their growth, which means they must get all the nutrients they need. They are usually fed annually with a mulch of compost or aged manure. You can also use an occasional foliar feed of compost tea or liquid kelp.
Watering, regularly: Water, 0.5 inch(es), regularly, 2 times a week. Though relatively drought tolerant, Artichokes yield better if the soil is kept evenly moist. Water is especially crucial when the buds are developing. 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.
Side Dressing, after sowing: Compost tea, 4 cup(s) per plant, after sowing, every 2 months
It doesn't hurt to give the plants a feed of compost tea every couple of months during the growing season.
Protecting, when 18" tall: when 18" tall, 1 time. These tall plants are vulnerable to blowing over in strong winds. If you live in a windy area, make sure they are protected by a windbreak.
Support: Yes. Artichokes can get tall and top heavy and may be blown over by strong winds. You can prevent this by staking them firmly if you're in a windy place. Staking is not necessary, only if this is a problem.
Water Needs: Moderate. Though relatively drought tolerant, Artichokes yield better if the soil is kept evenly moist. Water is especially crucial when the buds are developing.
Fertilizer Needs: Light. Artichokes are most productive when grown without any check in their growth, which means they must get all the nutrients they need. They are usually fed annually with a mulch of compost or aged manure. You can also use an occasional foliar feed of compost tea or liquid kelp.
Watering, regularly: Water, 0.5 inch(es), regularly, 2 times a week. Though relatively drought tolerant, Artichokes yield better if the soil is kept evenly moist. Water is especially crucial when the buds are developing. 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.
Side Dressing, after sowing: Compost tea, 4 cup(s) per plant, after sowing, every 2 months
It doesn't hurt to give the plants a feed of compost tea every couple of months during the growing season.
Protecting, when 18" tall: when 18" tall, 1 time. These tall plants are vulnerable to blowing over in strong winds. If you live in a windy area, make sure they are protected by a windbreak.
Support: Yes. Artichokes can get tall and top heavy and may be blown over by strong winds. You can prevent this by staking them firmly if you're in a windy place. Staking is not necessary, only if this is a problem.
Harvesting
Ripening:
Harvest when the heads are still closed and the stem below the bud is still supple. Check the size, which should be close to 2" or 5" in diameter.
When and How:
Whole Fruit, 1-84 days after maturity:
The terminal bud should be harvested as soon as it reaches full size (2" to 5" in diameter). Any smaller than this and it isn’t really worth bothering with, except perhaps in soup. The bracts should still be tight against the bud; if they have started to open it is too late.
If you miss the right harvest time, you should still cut the head off, as this stimulates the plant to produce more useful secondary buds. After the top flower buds are removed, more will be produced on side shoots. In this way a single plant can produce quite a few buds over the course of the summer.
You need to remove all of the flower buds as they are produced, even if they are not usable. If you leave any on the plant, it will waste energy making seeds. This may even cause the plant to die.
Harvest when the heads are still closed and the stem below the bud is still supple. Check the size, which should be close to 2" or 5" in diameter.
When and How:
Whole Fruit, 1-84 days after maturity:
The terminal bud should be harvested as soon as it reaches full size (2" to 5" in diameter). Any smaller than this and it isn’t really worth bothering with, except perhaps in soup. The bracts should still be tight against the bud; if they have started to open it is too late.
If you miss the right harvest time, you should still cut the head off, as this stimulates the plant to produce more useful secondary buds. After the top flower buds are removed, more will be produced on side shoots. In this way a single plant can produce quite a few buds over the course of the summer.
You need to remove all of the flower buds as they are produced, even if they are not usable. If you leave any on the plant, it will waste energy making seeds. This may even cause the plant to die.
Storage
Artichoke hearts may be canned for an out-of-season treat. Store at room temperature in the pantry.
Storage Req: Canning
Storage Temp: 60-70°F
Storage Length: 1-180 days
The hearts will keep for a week or so in the vegetable drawer in the fridge. Don't rinse or cut before storing. As with any vegetable they are best eaten as fresh as possible.
Storage Req: Refrigerator
Storage Temp: 35-40°F
Storage Length: 5-10 days
Storage Req: Canning
Storage Temp: 60-70°F
Storage Length: 1-180 days
The hearts will keep for a week or so in the vegetable drawer in the fridge. Don't rinse or cut before storing. As with any vegetable they are best eaten as fresh as possible.
Storage Req: Refrigerator
Storage Temp: 35-40°F
Storage Length: 5-10 days
Saving Artichoke seed is pretty easy, but it is rarely done because they are normally propagated vegetatively. If the flowers are allowed to mature, seed is produced readily, as one flower can pollinate another on the same plant (though not itself). It sometimes self-sows itself vigorously and can become a pest.
Seed Viability in Years: 6 - 10 years
Germination Percentage: 60%
Seed Viability in Years: 6 - 10 years
Germination Percentage: 60%
Culinary
Taste:
Buttery rich flavor.
Culinary Use:
Artichokes can be used in a variety of ways, cleaning is the most critical step. For large artichokes, cut off the stem and the top of the head and then trim back lower leaves. They are traditionally steamed. Then they can be grilled, stuffed, or eaten as individual leaves usually complimented by a dipping sauce. The gem of the artichoke is the heart, which can be eaten steamed or used in soups, salads and sauces. The small artichokes are more versatile and can be chopped, fried, sauteed or used in dips and as appetizer. Always use a water bath with lemon to keep the artichoke from turning brown during preparation.
Flower buds: raw or cooked. Used before the flowers open. The flavor is mild and pleasant. Globe artichokes are considered to be a gourmet food but they are very fiddly to eat. The buds are harvested just before the flowers open, they are then usually boiled before being eaten. Only the base of each bract is eaten, plus the "heart" or base that the petals grow from . Small, or baby artichokes, that are produced on lateral stems can be pickled or used in soups and stews. Plants yield about 5 to 6 main heads per year from their second year onward.
Flowering stems: peeled and eaten raw or cooked. A sweet nutty flavor.
Young leaf stems: a celery substitute. They are normally blanched to remove the bitterness and then boiled or eaten raw. We find them too bitter to be enjoyable.
Leaves: cooked. A bitter flavor. The dried flowers are a rennet substitute, used for curdling plant milks.
Buttery rich flavor.
Culinary Use:
Artichokes can be used in a variety of ways, cleaning is the most critical step. For large artichokes, cut off the stem and the top of the head and then trim back lower leaves. They are traditionally steamed. Then they can be grilled, stuffed, or eaten as individual leaves usually complimented by a dipping sauce. The gem of the artichoke is the heart, which can be eaten steamed or used in soups, salads and sauces. The small artichokes are more versatile and can be chopped, fried, sauteed or used in dips and as appetizer. Always use a water bath with lemon to keep the artichoke from turning brown during preparation.
Flower buds: raw or cooked. Used before the flowers open. The flavor is mild and pleasant. Globe artichokes are considered to be a gourmet food but they are very fiddly to eat. The buds are harvested just before the flowers open, they are then usually boiled before being eaten. Only the base of each bract is eaten, plus the "heart" or base that the petals grow from . Small, or baby artichokes, that are produced on lateral stems can be pickled or used in soups and stews. Plants yield about 5 to 6 main heads per year from their second year onward.
Flowering stems: peeled and eaten raw or cooked. A sweet nutty flavor.
Young leaf stems: a celery substitute. They are normally blanched to remove the bitterness and then boiled or eaten raw. We find them too bitter to be enjoyable.
Leaves: cooked. A bitter flavor. The dried flowers are a rennet substitute, used for curdling plant milks.
Medicinal
The globe artichoke has become important as a medicinal herb in recent years following the discovery of cynarin. This bitter-tasting compound, which is found in the leaves, improves liver and gall bladder function, stimulates the secretion of digestive juices, especially bile, and lowers blood cholesterol levels. The leaves are anticholesterolemic, antirheumatic, cholagogue, digestive, diuretic, hypoglycaemic and lithontripic. They are used internally in the treatment of chronic liver and gall bladder diseases, jaundice, hepatitis, arteriosclerosis and the early stages of late-onset diabetes. The leaves are best harvested just before the plant flowers, and can be used fresh or dried.
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
Since artichokes have few pests, they don’t really need companion plants to deter pests. Artichokes are heavy feeders, so cool-season nitrogen-fixing plants like peas or vetch are good planted nearby.
Artichokes are huge plants, so they don’t really make good companion plants for other crops, especially in small gardens. If you let some of the buds get by without harvesting, they make large, spectacular flowers that feed honey bees, bumble bees, and other pollinators.
Artichokes are huge plants, so they don’t really make good companion plants for other crops, especially in small gardens. If you let some of the buds get by without harvesting, they make large, spectacular flowers that feed honey bees, bumble bees, and other pollinators.
Problems
No serious insect or disease problems. Aphids, snails, slugs and blackfly may appear. Watch for gray mold, powdery mildew or root rot.
Aphids
Beneficial insects such as Ladybugs, Collops Beetle, Soldier Beetles, Long-legged Flies, Hover Flies, Predaceous Midges, Damsel Bugs, Big-eyed Bugs, Minute Pirate Bugs, Lacewings, Parasitic Wasps,
Hornets, Paper Wasps, and Yellow Jackets all prey on aphids.
Hornets, Paper Wasps, and Yellow Jackets all prey on aphids.
Ladybeetles, Ladybugs, or Ladybird Beetles: Ladybeetles are probably the most well-known of beetles that eat aphids. There are many species, and both the adults and larvae eat aphids. Convergent lady beetles and the seven-spotted ladybeetles are abundant species in the environment. Eggs are found in clutches, yellow and football shaped. Larvae have an alligator-like appearance, and are black with orange markings. Pupae are sedentary. Ladybeetles are commercially available but purchasing is not generally recommended since the adult stage tends to fly away once released. Introductions may be more effective in greenhouses and high tunnels. Diverse plantings can help recruit resident ladybeetles to an area.
To attract Ladybugs to your garden you will need to grow: Angelica, Calendula, Caraway, Chives, Cilantro, Cosmos,
Dill, Fennel, Feverfew, Marigold, Statice, Sweet Alyssum, and Yarrow. You may also want to grow decoy crops to keep your ladybugs supplied with aphids to eat such as Early cabbage, Marigold, Nasturtium, and Radish. Without a food source, your ladybugs will be forced to leave which will leave your crops vulnerable.
Soft-winged Flower Beetle or Collops Beetle: Collops beetles are commonly found on Alfalfa and Cotton plants in agricultural fields, landscapes and gardens. The adult eats aphids and the larvae are active predators in the soil. Two abundant species in Utah are the two-spotted melyrid and the soft-winged flower beetle. Collops beetles are not commercially available.
Soldier Beetles: The adult stage of the soldier beetle eats aphids. The larvae live in the soil and help to control soil-borne pests. There are beetles that look similar to soldier beetles such as blister beetles and click beetles, so use care when identifying them. Soldier beetles are not commercially available.
Since Soldiers Beetles lay their eggs in the soil, all you have to do to is grow good nectar or pollen producing plants like Asclepias (milkweed), Solidago (goldenrod), and, while it’s not well understood, they seem particularly attracted to hydrangeas. Soldier Beetles can be found on flowers where they lie and wait for prey. They also feed on nectar and pollen but do not damage the plants.
Long-legged Flies: There are many species of long-legged flies (Dolichopodidae), the adults of which are predators of soft-bodied pests such as thrips, aphids, spider mites, flea hoppers, booklice, flies, silverfish, small caterpillars, and a variety of other small insects. They also eat nectar from flowers. The adult is recognized by the long legs and tapered abdomen but also by the metalic green or blue color. Larvae of long-legged flies are maggot-like in appearance and develop in wet or dry soil, rotting vegetation, or under bark. They are not commercially available.
Syrphid, Flower, or Hover Flies: Syrphid flies are about the size of house flies and hover in flight. The adults, which sometimes resemble bees, are not predaceous, but the larvae are aphid predators. The larvae vary in color from green to brown, some with a stripe or two down the back. The body tapers to the mouthparts. Syrphid flies are not commercially available.
To attract Hover Flies to your garden try growing: 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).
Predaceous Midges: The larvae of these flies are very small (~1/10 inch long), but are generalist predators of mites, aphids and other soft-bodied insects. The larvae are yellow to orange in color. The adults are not predatory. Predaceous midges are commercially available.
Damsel Bugs: These true bugs are very common and abundant in farms, gardens and landscapes. They are generalist predators and both the adults and nymphs eat aphids, caterpillar eggs, small larvae, fleahoppers, lygus bugs, leafhoppers, treehoppers, spider mites, and other soft-bodied insects, especially on shorter growing plants. They are common in agricultural habitats, such as soybean, corn, and alfalfa. Damsel bugs are greyish brown in color and have grasping front legs. They are not commercially available.
To attract Damsel 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).
Big-eyed Bugs: Big-eyed bugs are small (~3/16 inch long), fast moving true bugs. They are generalist predators and are most commonly seen on the ground or in shorter growing plants. They prey on aphids, small caterpillars and caterpillar eggs, fleahoppers, lygus bugs, mites, thrips, whiteflies. They are distinguished by their very large eyes which are as broad as the width of their body. Big-eyed bugs are not available commercially.
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).
Minute Pirate Bugs: Minute pirate bugs are very small (~1/12 inch long) predators that are difficult to see without a hand lens or jeweler’s loupe. They are generalist predators that feed on small insect prey. Both the nymphs and adults are predaceous. The adults are identified by the black and white color and an X pattern across the back. The nymphs are tiny and red to orange in color. Minute pirate bugs are commercially available.
To attract Minute Pirate 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).
Lacewings: Green lacewings are common generalist predators that feed on aphids. Brown lacewings are slightly smaller. Some species of adult lacewings are predaceous while the larvae are very active predators that feed on soft-bodied prey such as mites, aphids, leafhoppers, thrips, whiteflies, and pest eggs. Lacewings in nearly all life stages are commercially available.
To attract Lacewings to your garden you will need to grow: Fern-leaf yarrow (Achillea filipendulina), Dill (Anethum graveolens), Angelica (Angelica gigas), Golden marguerite (Anthemis tinctoria), Four-wing saltbush (Atriplex canescens), Purple poppy mallow (Callirhoe involucrata), Caraway (Carum carvi), Coriander (Coriandrum sativum),
Cosmos white sensation (Cosmos bipinnatus), Queen Anne’s lace (Daucus carota), Fennel (Foeniculum vulgare), Prairie sunflower (Helianthus maximilianii), Tansy (Tanacetum vulgare), Dandelion (Taraxacum officinale).
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.
Hornets, Paper Wasps, Yellow Jackets: Although hornets, paper wasps and yellow jackets are often considered a nuisance, they are predators of soft-bodied insects. They do not typically sting humans unless they are disturbed. If their nests are not in an area likely to be disturbed by people then it is not a bad idea to leave them alone.
To attract Ladybugs to your garden you will need to grow: Angelica, Calendula, Caraway, Chives, Cilantro, Cosmos,
Dill, Fennel, Feverfew, Marigold, Statice, Sweet Alyssum, and Yarrow. You may also want to grow decoy crops to keep your ladybugs supplied with aphids to eat such as Early cabbage, Marigold, Nasturtium, and Radish. Without a food source, your ladybugs will be forced to leave which will leave your crops vulnerable.
Soft-winged Flower Beetle or Collops Beetle: Collops beetles are commonly found on Alfalfa and Cotton plants in agricultural fields, landscapes and gardens. The adult eats aphids and the larvae are active predators in the soil. Two abundant species in Utah are the two-spotted melyrid and the soft-winged flower beetle. Collops beetles are not commercially available.
Soldier Beetles: The adult stage of the soldier beetle eats aphids. The larvae live in the soil and help to control soil-borne pests. There are beetles that look similar to soldier beetles such as blister beetles and click beetles, so use care when identifying them. Soldier beetles are not commercially available.
Since Soldiers Beetles lay their eggs in the soil, all you have to do to is grow good nectar or pollen producing plants like Asclepias (milkweed), Solidago (goldenrod), and, while it’s not well understood, they seem particularly attracted to hydrangeas. Soldier Beetles can be found on flowers where they lie and wait for prey. They also feed on nectar and pollen but do not damage the plants.
Long-legged Flies: There are many species of long-legged flies (Dolichopodidae), the adults of which are predators of soft-bodied pests such as thrips, aphids, spider mites, flea hoppers, booklice, flies, silverfish, small caterpillars, and a variety of other small insects. They also eat nectar from flowers. The adult is recognized by the long legs and tapered abdomen but also by the metalic green or blue color. Larvae of long-legged flies are maggot-like in appearance and develop in wet or dry soil, rotting vegetation, or under bark. They are not commercially available.
Syrphid, Flower, or Hover Flies: Syrphid flies are about the size of house flies and hover in flight. The adults, which sometimes resemble bees, are not predaceous, but the larvae are aphid predators. The larvae vary in color from green to brown, some with a stripe or two down the back. The body tapers to the mouthparts. Syrphid flies are not commercially available.
To attract Hover Flies to your garden try growing: 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).
Predaceous Midges: The larvae of these flies are very small (~1/10 inch long), but are generalist predators of mites, aphids and other soft-bodied insects. The larvae are yellow to orange in color. The adults are not predatory. Predaceous midges are commercially available.
Damsel Bugs: These true bugs are very common and abundant in farms, gardens and landscapes. They are generalist predators and both the adults and nymphs eat aphids, caterpillar eggs, small larvae, fleahoppers, lygus bugs, leafhoppers, treehoppers, spider mites, and other soft-bodied insects, especially on shorter growing plants. They are common in agricultural habitats, such as soybean, corn, and alfalfa. Damsel bugs are greyish brown in color and have grasping front legs. They are not commercially available.
To attract Damsel 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).
Big-eyed Bugs: Big-eyed bugs are small (~3/16 inch long), fast moving true bugs. They are generalist predators and are most commonly seen on the ground or in shorter growing plants. They prey on aphids, small caterpillars and caterpillar eggs, fleahoppers, lygus bugs, mites, thrips, whiteflies. They are distinguished by their very large eyes which are as broad as the width of their body. Big-eyed bugs are not available commercially.
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).
Minute Pirate Bugs: Minute pirate bugs are very small (~1/12 inch long) predators that are difficult to see without a hand lens or jeweler’s loupe. They are generalist predators that feed on small insect prey. Both the nymphs and adults are predaceous. The adults are identified by the black and white color and an X pattern across the back. The nymphs are tiny and red to orange in color. Minute pirate bugs are commercially available.
To attract Minute Pirate 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).
Lacewings: Green lacewings are common generalist predators that feed on aphids. Brown lacewings are slightly smaller. Some species of adult lacewings are predaceous while the larvae are very active predators that feed on soft-bodied prey such as mites, aphids, leafhoppers, thrips, whiteflies, and pest eggs. Lacewings in nearly all life stages are commercially available.
To attract Lacewings to your garden you will need to grow: Fern-leaf yarrow (Achillea filipendulina), Dill (Anethum graveolens), Angelica (Angelica gigas), Golden marguerite (Anthemis tinctoria), Four-wing saltbush (Atriplex canescens), Purple poppy mallow (Callirhoe involucrata), Caraway (Carum carvi), Coriander (Coriandrum sativum),
Cosmos white sensation (Cosmos bipinnatus), Queen Anne’s lace (Daucus carota), Fennel (Foeniculum vulgare), Prairie sunflower (Helianthus maximilianii), Tansy (Tanacetum vulgare), Dandelion (Taraxacum officinale).
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.
Hornets, Paper Wasps, Yellow Jackets: Although hornets, paper wasps and yellow jackets are often considered a nuisance, they are predators of soft-bodied insects. They do not typically sting humans unless they are disturbed. If their nests are not in an area likely to be disturbed by people then it is not a bad idea to leave them alone.
Slugs & Snails
Beneficial insects such as Earwig and Ground Beetles prey on Slugs and Snails.
Earwig: Earwigs prey on aphids, mites, nematodes, slugs and their eggs, other soft bodied insects and decaying plant matter.
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, cutworms.
To attract Ground Beetles to your garden you will need to grow: evening primrose, amaranthus, 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, cutworms.
To attract Ground Beetles to your garden you will need to grow: evening primrose, amaranthus, clover.
Nutrition
Artichokes are quite nutritious, but we don’t eat them in sufficient quantity for them to be an important food source. Artichokes are a fair source of Vitamins A and C, as well as niacin and folate (the natural form of folic acid). They also contain some powerful phytochemicals, including cynarin and luteolin.
The Health Benefits of Artichoke
Cancer Prevention: Artichokes have the highest antioxidant levels out of all vegetables, according to a study done by the USDA, and out of 1,000 plants different types of foods, they ranked #7 in antioxidant content. Antioxidants are one of the primary means of defense for the immune system against the effects of free radicals, natural byproducts of cell metabolism that can lead to a number of dangerous conditions and diseases in the body, including cancer and heart disease, among others. The antioxidant properties of artichokes come from a number of sources, one of which are polyphenols, which are found in high numbers in artichokes. Polyphenols have chemopreventive qualities, which means they can slow down, stop, or completely reverse the effects of cancer in patient. Their antioxidant ability comes from another source as well, their high levels of quercetin and rutin, two specific antioxidants that have been proven to reduce the chances of developing cancer.
Vitamin C is also a well known antioxidant, and it is found in significant levels in artichokes. Vitamin C has been shown to actively discourage conditions like mucositis and fibrosis, and also to reduce the chances of breast cancer. Finally, other studies have shown that the extract from artichoke leaves can be used to induce cell apoptosis (cell death) as well as cell proliferation when injected in cancerous masses, and can reduce the chances for and effects of prostate cancer, breast cancer, and leukemia. Finally, the flavonoids found in artichokes have been found to reduce chances of breast cancer as well. Basically, eat your artichokes if you want to avoid getting cancer!
Heart Health: Aside from its impressive abilities at fighting cancer, artichokes are also considered a heart-healthy addition to your diet for a variety of reasons. Certain ingredients in the leaves of artichokes have been found to reduce the levels of bad cholesterol (LDL) and increase the levels of good cholesterol (HDL, or omega-3 fatty acid). Cholesterol is a type of fat that builds up within the arteries of the cardiovascular system, blocks blood flow, increases blood pressure, and can lead to potential fatal heart attacks and strokes. Any method of reducing bad cholesterol is worthwhile, so give artichokes a chance at improving your heart health.
Blood Pressure: On a related note, artichokes are rich sources of potassium, the essential mineral that has an impact on numerous organ systems throughout the body. Potassium helps to neutralize the effects of excess sodium, which is notorious for increasing blood pressure. Artichokes therefore act as a vasodilator and is particularly useful for those already taking hypertension medicine to prevent the effects of potassium deficiency. Diabetics are also encouraged to eat artichokes to prevent the complications associated with blood pressure and that disease. Finally, a reduction in blood pressure can reduce the chances of heart attacks and coronary heart disease!
Liver Health: Artichokes were used as traditional liver tonics for centuries, but the exact mechanism of their impact was never full understood until modern science could properly research this versatile plant. Two antioxidants (again!) found in artichokes, cynarin and silymarin, have been shown to improve the overall health of the liver by reducing the presence of toxins and facilitating their elimination from the liver and the body. Some studies have even shown these antioxidants to actively promote regrowth and repair of damaged liver cells, which is one of the slowest organs in the body to regenerate. It seems that modern medicine finally caught up with what traditional medicine has known for generations!
Digestive Issues: Artichokes are a rich source of dietary fiber, which is one of the most beneficial nutritional staples for improving the health and functionality of your digestive system. Fiber adds bulk to the food you eat, which helps to keep your bowel movements regular and normal, and decreasing the symptoms of constipation, fiber can reduce chances of a variety of stomach and intestinal cancers, as well as bloating, cramps, excess flatulence, and general discomfort in the stomach. Furthermore, if you have problems with loose stool or diarrhea, fiber can absorb excess liquid and form healthy, predictable bowel movements in patients. Fiber also acts as a clean up crew for excess LDL cholesterol, thereby cleaning your arteries and further reducing your chances of heart disease.
Another extra benefit of artichokes in terms of digestion is its impact on the gallbladder. Artichokes soothe inflamed gallbladders and can solve the common problem of a blocked duct in the organ, thereby allowing normal function. Therefore, in a way, artichokes can be said to stimulate the production and secretion of gastric juices, as well as bile, which also aids in smooth digestion.
Hangover Cure: As mentioned earlier, artichokes can be a great salve to the liver, and can reduce any blockage, as well as reduce the levels of toxins in the blood by eliminating them quickly from the body. Therefore, artichokes make for a perfect hangover cure, and some people choose to chew on a few artichoke leaves after a night of heavy drinking!
Birth Defects: As if all of these other health benefits weren’t enough, artichokes even help pregnant women have healthy, normally-formed children. The high levels of folic acid found in artichokes can prevent neural tube defects from occurring in newborns. The neural tube closure process in vitro requires a certain amount of folate to occur properly, so folic acid is an essential part of a pregnancy diet.
Bone Health: Artichokes are one of the best foods on the market for acquiring vitamins and minerals, particularly minerals like magnesium, phosphorous, and manganese. These minerals are essential parts of increasing bone health and density, thereby reducing the chances of conditions like osteoporosis.
Metabolic Functions: Magnesium and Manganese are both essential parts of the body’s metabolic processes, and they are also found in significant amounts in artichokes. Magnesium is an important part of protein synthesis throughout the body, as well as optimizing the intake of calcium by the body, further strengthening bones. Manganese is slightly more involved than magnesium, and it impacts the metabolic rates of cholesterol, amino acids, and carbohydrates.
Brain Function: There are a number of aspects of artichokes that make them beneficial for brain health, including their quality as a vasodilator that allows more oxygen to reach the brain for elevated cognitive function, for phosphorous an essential mineral that is found in artichokes and is also packed into brain cells. Phosphorous deficiencies have been associated with a serious decline in cognitive ability, so if you want to keep your brain healthy and firing on all cylinders, eat the next artichoke you see!
Vitamin C is also a well known antioxidant, and it is found in significant levels in artichokes. Vitamin C has been shown to actively discourage conditions like mucositis and fibrosis, and also to reduce the chances of breast cancer. Finally, other studies have shown that the extract from artichoke leaves can be used to induce cell apoptosis (cell death) as well as cell proliferation when injected in cancerous masses, and can reduce the chances for and effects of prostate cancer, breast cancer, and leukemia. Finally, the flavonoids found in artichokes have been found to reduce chances of breast cancer as well. Basically, eat your artichokes if you want to avoid getting cancer!
Heart Health: Aside from its impressive abilities at fighting cancer, artichokes are also considered a heart-healthy addition to your diet for a variety of reasons. Certain ingredients in the leaves of artichokes have been found to reduce the levels of bad cholesterol (LDL) and increase the levels of good cholesterol (HDL, or omega-3 fatty acid). Cholesterol is a type of fat that builds up within the arteries of the cardiovascular system, blocks blood flow, increases blood pressure, and can lead to potential fatal heart attacks and strokes. Any method of reducing bad cholesterol is worthwhile, so give artichokes a chance at improving your heart health.
Blood Pressure: On a related note, artichokes are rich sources of potassium, the essential mineral that has an impact on numerous organ systems throughout the body. Potassium helps to neutralize the effects of excess sodium, which is notorious for increasing blood pressure. Artichokes therefore act as a vasodilator and is particularly useful for those already taking hypertension medicine to prevent the effects of potassium deficiency. Diabetics are also encouraged to eat artichokes to prevent the complications associated with blood pressure and that disease. Finally, a reduction in blood pressure can reduce the chances of heart attacks and coronary heart disease!
Liver Health: Artichokes were used as traditional liver tonics for centuries, but the exact mechanism of their impact was never full understood until modern science could properly research this versatile plant. Two antioxidants (again!) found in artichokes, cynarin and silymarin, have been shown to improve the overall health of the liver by reducing the presence of toxins and facilitating their elimination from the liver and the body. Some studies have even shown these antioxidants to actively promote regrowth and repair of damaged liver cells, which is one of the slowest organs in the body to regenerate. It seems that modern medicine finally caught up with what traditional medicine has known for generations!
Digestive Issues: Artichokes are a rich source of dietary fiber, which is one of the most beneficial nutritional staples for improving the health and functionality of your digestive system. Fiber adds bulk to the food you eat, which helps to keep your bowel movements regular and normal, and decreasing the symptoms of constipation, fiber can reduce chances of a variety of stomach and intestinal cancers, as well as bloating, cramps, excess flatulence, and general discomfort in the stomach. Furthermore, if you have problems with loose stool or diarrhea, fiber can absorb excess liquid and form healthy, predictable bowel movements in patients. Fiber also acts as a clean up crew for excess LDL cholesterol, thereby cleaning your arteries and further reducing your chances of heart disease.
Another extra benefit of artichokes in terms of digestion is its impact on the gallbladder. Artichokes soothe inflamed gallbladders and can solve the common problem of a blocked duct in the organ, thereby allowing normal function. Therefore, in a way, artichokes can be said to stimulate the production and secretion of gastric juices, as well as bile, which also aids in smooth digestion.
Hangover Cure: As mentioned earlier, artichokes can be a great salve to the liver, and can reduce any blockage, as well as reduce the levels of toxins in the blood by eliminating them quickly from the body. Therefore, artichokes make for a perfect hangover cure, and some people choose to chew on a few artichoke leaves after a night of heavy drinking!
Birth Defects: As if all of these other health benefits weren’t enough, artichokes even help pregnant women have healthy, normally-formed children. The high levels of folic acid found in artichokes can prevent neural tube defects from occurring in newborns. The neural tube closure process in vitro requires a certain amount of folate to occur properly, so folic acid is an essential part of a pregnancy diet.
Bone Health: Artichokes are one of the best foods on the market for acquiring vitamins and minerals, particularly minerals like magnesium, phosphorous, and manganese. These minerals are essential parts of increasing bone health and density, thereby reducing the chances of conditions like osteoporosis.
Metabolic Functions: Magnesium and Manganese are both essential parts of the body’s metabolic processes, and they are also found in significant amounts in artichokes. Magnesium is an important part of protein synthesis throughout the body, as well as optimizing the intake of calcium by the body, further strengthening bones. Manganese is slightly more involved than magnesium, and it impacts the metabolic rates of cholesterol, amino acids, and carbohydrates.
Brain Function: There are a number of aspects of artichokes that make them beneficial for brain health, including their quality as a vasodilator that allows more oxygen to reach the brain for elevated cognitive function, for phosphorous an essential mineral that is found in artichokes and is also packed into brain cells. Phosphorous deficiencies have been associated with a serious decline in cognitive ability, so if you want to keep your brain healthy and firing on all cylinders, eat the next artichoke you see!
A dark grey dye is obtained from the leaves.
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: 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.
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.
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.
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
Only a few left!
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.
Chives: Garlic (Allium tuberosum)
$1.00 - $5.60
Originating in western China, garlic chives have been used in Asian cuisine for thousands of years. Unlike the traditional tubular leaves of regular chives, garlic chives have flat, narrow blades; some gardeners blanch their garlic chives, causing them to develop a pale yellow color. Traditional pad Thai, Chinese jiaozi, and various Korean dishes such as buchukimchi often contain garlic chives; they also make a popular addition to stir fries, soups, and dishes with eggs or fish. These delicately garlic scented leaves are often used more as a vegetable than an herb, and may also substitute for standard chives. Garlic chives provide abundant vitamins and minerals, including vitamin C, calcium, and iron.
Chives: Onion (Allium schoenoprasum var. album)
$1.00 - $5.60
Chives, the oldest species of edible onion known, has been used in China since about 3000 B.C. The botanical name actually comes from the Greek meaning, "reed-like leek". Chives are now grown all over the world; historical legend states that Marco Polo discovered this herb in China and brought it back to his native land. Medieval gardeners often planted chives around the borders for both decoration and to ward off harmful insects. Traditional medicinal uses, though not as common, included treatment for high cholesterol and poor digestion. Along with parsley, tarragon, and chervil, chives is included in the famous blend of herbs known as "Fines herbes." The onion-like flavor of chives makes them a traditional addition to dishes with cheese, eggs, fish, or potatoes; the flowers make a delicate herbal vinegar, in addition to being a colorful addition to salads.
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!
Clover: Purple Prairie (Dalea purpurea)
$1.00 - $5.60
Meriwether Lewis described this prairie plant in his diary entry of September 2nd 1804, saying that “the Indians use it as an application to fresh wounds.” He went on to collect several more specimens and described them fully in his notes, since he had no previous knowledge of the plant. Purple Prairie Clover produces protein-rich seed that is a source of food for many birds as well as deer, antelope, livestock, and small animals of all kinds. Native Americans also valued this versatile plant, often brewing the leaves for tea or eating the roots as a delicacy. The Pawnees dried the stems and tied them together for brooms, leading to the nickname “broom weed.” The genus name Dalea honors Samuel Dale (1659-1739), an English botanist, physician, and historian.
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.
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: 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.
English Marigold (Calendula officinalis)
$1.00 - $5.60
This old-fashioned flower has a long history as both an ornamental garden plant and as an herb. When dried, the petals of Calendula flowers provide a culinary substitute for saffron; in times past, they were used to give a rich color to cheese or butter. Medicinal uses included treatments for measles and smallpox, as well as for dressing wounds on the battlefield. As well as being the traditional flower for October birthdays, calendula symbolizes sorrow and sympathy.
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.
Lupine: Arroyo (Lupinus succulentus)
$1.00 - $5.60
This wildflower can be found growing throughout the American southwest; it is especially widespread in California, its native state. The name Lupine comes from the Latin “lupus,” meaning wolf. This refers to the folk belief that this plant took nutrients from the soil. Ironically, this plant actually improves the soil because of its nitrogen fixing abilities.
Lupine: Russell (Lupinus polyphyllus)
$1.00 - $5.60
George Russell, a self-taught horticulturalist from Great Britain, produced this lovely hybrid in the early 1920’s after nearly two decades of cross-breeding and experimentation. On being honored by the Royal Horticultural Society for his achievement, Mr. Russell stated that all the really crucial work had been done by the humble little bees in his garden. The name Lupine comes from the Latin “lupus,” meaning wolf. This refers to the folk belief that this plant took nutrients from the soil. Ironically, this plant actually improves the soil because of its nitrogen fixing abilities.
Lupine: Sky (Lupinus nanus)
$1.00 - $5.60
This wildflower was first found near the Columbia River and described in 1828 by Scotsman David Douglas, the first botanist to methodically find and classify over 250 plants in the northwestern region of the United States.The name Lupine comes from the Latin “lupus,” meaning wolf. This refers to the folk belief that this plant took nutrients from the soil. Ironically, this plant actually improves the soil because of its nitrogen fixing abilities.
Marigolds: Naughty Marietta (Tagetes patula)
$1.00 - $5.60
For non-stop bloom until frost, there's nothing better than French marigolds. The single flowers are golden yellow with mahogany streaks, and are very attractive to bees and butterflies. Ideal for planting along borders, or among vegetables to deter pests. Also makes a perfect container plant for pots or window boxes. The deeply divided foliage forms a bushy mound up to 12 inches high.
Marigolds: Sparky Mix French (Tagetes patula)
$1.00 - $5.60
This easy-to-grow French marigold will bloom all season long. Compact mounds up to 12 inches tall will produce vivid bi-color orange and yellow flowers with an unusual form. This unique flower has wider, wavy petals that make these blossoms spectacular when planted en masse. A beautiful choice for containers as well as gardens.
Marigold: White (Tagetes Erecta 'Kilimanjaro')
$1.00 - $5.60
Commonly called African marigold, Aztec marigold, American marigold or big marigold, is native to Mexico and Central America. Big marigold may be the best descriptive name because plants are noted for their large flowerheads. They typically grow from 1-4’ tall and feature huge, mostly double-globular flowers (2-4” diameter) in various shades of yellow, orange, and whitish. This variety is unaffected by high summer heat and generally blooms throughout the summer.
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.
Nasturtiums: Empress of India (Tropaeolum minus)
$1.00 - $5.60
These brilliant crimson flowers are set off by the deep blue-green leaves. This heirloom variety has a dwarf, bushy habit, and will self-sow. Edible blooms and leaves make a lovely garnish and bright addition to salads.
Nasturtiums: Jewel Mix (Tropaeolum minus)
$1.00 - $5.60
Cheery three-inch blooms in a lovely mix of peach, pink, yellow, orange and red bloom all summer on this dwarf nasturtium. Compact growth and bright blooms make this an ideal choice for garden beds or containers. Thrives in poor soil, and does well in cool weather. The flowers and leaves are edible, and will attract hummingbirds and butterflies as well as beneficial insects.
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.
Pea: Alaska (Heirloom) (Pisum sativum)
$1.00 - $5.60
Alaska peas, first known as Earliest of All Pea, (Pisum sativum) are a type of English garden pea from Bedford, England that was introduced in 1881 by Thomas Laxton. They are a result of the crossing of Ringleader and Little Gem peas. They contain less sugar and matures earlier than other pea plant cultivars. They were introduced in the United States in 1882 by James J.H. Gregory and have been one of the most popular pea varieties ever since. These peas are sturdy, grow well in cooler weather and are adapted for a shorter growing season. With optimal growing conditions, these flavorful legumes will develop rapidly and be ready for harvest in under two months.
Pea: Early Frosty (Heirloom) (Pisum sativum)
$1.00 - $5.60
Though no one really knows when peas were first cultivated, historians can be certain that people grew them for food by the Bronze Age. Legend has it that fresh peas first became popular when a French gardener introduced them to the court of Louis XIV. Because they could be dried and stored for long periods of time, people in colonial times also valued this vegetable. Horticulturalists and gardeners alike have continued cultivating peas of all varieties and sizes.
Penstemon: Rocky Mountain (Penstemon strictus)
$1.00 - $5.60
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.
Radish: Early Scarlet Globe (Heirloom) (Raphanus sativus)
$1.00 - $5.60
Early Scarlet Globe is an early variety of radish and an favorite of many home gardeners because it matures in just 23 days! Though their exact origin is unknown, certainly have been growing in America since the late 19th century. After reviewing an assortment of the early radishes then available, the June 1913 issue of "Garden Magazine" said of Scarlet Globe, "it remains in good table condition longer than any of the early sorts mentioned above."
Radish: German Giant (Heirloom) (Raphanus sativus)
$1.00 - $5.60
Radishes, in their early forms, come from the ancient civilizations of China, Greece, and Egypt; soon, surrounding nations also cultivated this vegetable. While the Oriental nations cultivated the large, elongated radishes, most of the round varieties such as German Giant were developed by the Dutch and the French. German Giant, as the name suggests, is an Amish heirloom that originated in Germany.
Radish: Watermelon (Heirloom) (Raphanus sativus)
$1.00 - $5.60
The Watermelon radish is a type of Japanese winter radish also known as a "daikon," which simply means "large root" in Japanese. Daikon radishes account for the largest percentage of any cultivated vegetable in Japan, and can be found in some form in nearly every meal of that country. Watermelon radishes, which orginated in north China near Beijing, are often served sweetened there as a dessert or fruit.
Radish: White Spear Sprouting (Heirloom) (Raphanus sativus)
$1.00 - $5.60
White Spear is a type of Japanese winter radish also known as a "daikon," which simply means "large root" in Japanese. Daikon radishes account for the largest percentage of any cultivated vegetable in Japan, and can be found in some form in nearly every meal of that country.
Rhubarb: Victoria (Heirloom) (Rheum x coltorum)
$1.00 - $5.60
This heirloom variety of rhubarb comes from horticultural expert Joseph Myatt of Manor Farm in Deptford, England. Mr. Myatt introduced Victoria rhubarb in 1837, to honor England's beloved queen; rhubarb immediately became an extremely popular dessert inspiration in the fashionable circles of Britain. The Victoria rhubarb strain, which soon made its way across the ocean, is also responsible for the American culinary tradition of rhubarb.
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: 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: 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: 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.
Yarrow: Red (Achillea millefolium rubra)
$1.00 - $5.60
Native to Southern Europe, yarrow has been a traditional part of herb gardens for hundreds of years because of its fragrant foliage and cheerful, long lasting flowers. Yarrow can often be found in fields, along roads, or on rocky hillsides. Linnaeus named it for Greek general Achilles, who according to legend received yarrow as a gift from the gods; the general’s soldiers used yarrow to stanch the flow of their blood in the battlefields of the Trojan War. In the early days of the American prairies, Native American tribes such as the Pawnee, Cherokee, and Chippewa used common yarrow to relieve pain and headaches, reduce fever, and induce sleep. When taken internally as a tea, yarrow purifies the system and has anti-inflammatory benefits. Cosmetic preparations sometimes include yarrow because of its cleansing, refreshing effect. Medicinal use of yarrow is not recommended for expectant mothers.
Yarrow: White (Achillea millefolium)
$1.00 - $5.60
Native to Southern Europe, yarrow has been a traditional part of herb gardens for hundreds of years because of its fragrant foliage and cheerful, long lasting flowers. Yarrow can often be found in fields, along roads, or on rocky hillsides. Linnaeus named it for Greek general Achilles, who according to legend received yarrow as a gift from the gods; the general’s soldiers used yarrow to stanch the flow of their blood in the battlefields of the Trojan War. In the early days of the American prairies, Native American tribes such as the Pawnee, Cherokee, and Chippewa used common yarrow to relieve pain and headaches, reduce fever, and induce sleep. When taken internally as a tea, yarrow purifies the system and has anti-inflammatory benefits. Cosmetic preparations sometimes include yarrow because of its cleansing, refreshing effect. Medicinal use of yarrow is not recommended for expectant mothers.
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.