Bed 1
Radicchio
Radicchio, or red chicory, is used widely in Italy, where at least 15 varieties are grown. Wine-red leaves have white ribs infused with tangy taste. Radicchio is an Old World chicory, a frost-tolerant vegetable that can be mistaken for cabbage. In fact, growing radicchio is much like growing cabbage. Heads are small, reaching a size between an orange and a grapefruit. Cool weather sweetens leaf flavor. How to Harvest: Individual radicchio leaves may be harvested at any time. Heads are ready for cutting when they’re firm to the touch (usually after about 60 to 65 days), similar to iceberg lettuce. To harvest, cut the entire plant just above the soil line. However, once radicchio heads reach maturity, they won’t continue to enlarge but will instead develop a core, the start of a flowering stem. When this core forms, flavor becomes intensely bitter. |
Black Krim Tomato
Also known as Black Crimea, Black Krim tomato plants are native to Russia. These tomato plants are considered heirlooms, meaning the seeds have been passed down from generation to generation. In hot, sunny conditions, the skin turns nearly black. The reddish-green flesh is rich and sweet with a slightly smoky, homegrown flavor. How to Harvest: Leave the tomatoes on the vine as long as possible. Gently twist the fruit while pinching the stem until the tomato easily falls off of the vine. Do not pull the fruit as this may damage the plant. |
Bed 2
Mint
Mint is perennial herb, meaning it continues to grow year after year. It has very fragrant leaves and tiny purple, pink, or white flowers. Mint thrives in full sun and shade, making it very easy to grow. Try rolling the leaf between your fingers to activate the fragrance. How to Harvest: Harvest frequently to ensure that the mint plant thrives. Young leaves have more flavor than old ones, and mint can be harvested as soon as it comes up in spring. Right before flowering, cut the stems 1 inch from the ground. Alternatively, you can also just pick the leaves as you need them. |
Rosemary
Rosemary is a perennial evergreen herb with blue flowers. In humid, warm areas rosemary can grow several feet high. Rosemary is often used for seasoning poultry, lamb, stews, and soups. How to Harvest: You may harvest up to a third of the rosemary at any one time. Young stems and leaves have the freshest taste, but you can harvest any part of the plant as needed. Snip off stems to use fresh, or hang them in the kitchen for dried rosemary. |