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Brassica oleraceaEarly Purple Vienna kohlrabi is an easy-to-grow cool weather crop that forms a distinctive purple ball above the ground. Its color is in the skin only. The crunchy bulbs are white when peeled, just like green kohlrabi. Enjoy them raw or...

Lactuca sativaRed Oakleaf’s fancy red and green leaves make it a tempting addition to any salad. It is prized for its distinct shape and resistance to bolting in hot weather. Plant in thick clumps for cutand come again salads or let the large,...

Lactuca sativaDeep burgundy red leaves mixed with a bright green interior makes this one of the most attractive varieties you can grow. Slow to bolt, and maintains its color even in hot weather. An All America Award winner in 1985.

Lactuca sativaThis farm stand favorite features large, notched, lime green leaves that hold sweet flavor in hot weather. Rapid grower, slow to bolt. Salad Bowl Green is a leaf type lettuce that does not form a head.

Brassica junceaA mild flavored leafy green vegetable that has been treasured in Asian cooking for centuries. All of the quick-growing plant is used, raw, or cooked. Add to soups and stir-fries. The root ispeeled, boiled, sliced, and served with soy...

Brassica rapa (Japonica group)Mizuna, or Japanese mustard, is a tasty, quick-growing green for mixed salads and light cooking. Easy-to-grow “cut and come again” leaves have a peppery, mildly bitter taste with a hint of sweetness. Best when...

Nicotiana sylvestris. Annual.Only the Lonely is know for its spectacular heady fragrance that fills the evening air. Towering stems are topped with clusters of nodding, candelabra-like white flowers. Each cluster is made up of dozens of trumpet shaped...

Nigella damascena. Annual.Love-in-a-Mist has charming pastel flowers in blue, rose, pink, and white that resemble a ballerina’s skirt, with bright green stamens on top of the flower. Very easy to grow and will naturalize in many areas. Plants may...

Brassica rapa (Chinensis group)Also known as bok choi or bok choy, pak choi is a staple in Asian cuisine. It grows quickly and easily into a small plant resembling Swiss chard. The sweet, crispy stems are enjoyed fresh and cooked.

Capsicum frutescensThis fiery hot pepper is a staple in traditional Thai cuisine. Very productive, with abundant long, thin, bright red peppers on a 1-2′ plant. Use fresh or dried. Scoville Heat Units: 50,000-100,000

Capsicum annuumThese versatile finger-thin hot peppers are used to make pepper flakes for pizza, ground cayenne pepper, flavoring for oils and vinegars, and as an addition to pickling brine. Scoville Heat Units: 30,000-50,000

Phlox drummondi. Annual.An abundance of showy summer flowers in pastels and bright colors. Blooms prolifically in a cool moist location but will stand considerable heat and drought. Use in mixed borders and patio pots.