Bed 21
Nasturtium
Nasturtium is an annual plant whose leaves and flowers are edible. Both the leaves and the flowers have a peppery, spicy flavor and add a bite to green salads. They prefer full sun and well-drained soil. To prolong blooming, cut off the faded and dead flowers. How to Harvest: Pluck off the flowers and leaves as needed throughout the growing season. Flowers can be eaten as buds or when in full bloom, but the leaves have the best flavor when young and tender, so pick off newer growth for culinary uses. The flavor of the plant will actually get spicier as the day wears on, so pick early for milder tastes and later in the day for more kick. |
English Shelling Peas
English Shelling Peas produce inedible pods from which large, edible peas are harvested. Peas, like other legumes, fix nitrogen in the soil. This makes nitrogen more available for other plants, which makes them a great companion plant. Peas are cool-season plants. Plant them in February, March, or April; they can also be planted as a fall or winter crop. How to Harvest: Pick peas in the morning after the dew has dried. They are crispiest then. Always use two hands when you pick peas. Secure the vine with one hand and pull the peas off with your other hand to avoid damaging the plant. |
Vates Blue Curled Scotch Kale
Vates Blue Curled Scotch Kale has blue-green, crinkled leaves that are delicious, very cold hardy and rich in vitamin A. Like other varieties of kale, light frost actually improves its flavor and tenderness. Kale is filled with cancer-fighting antioxidants, as well as excellent amounts of calcium and dietary fiber. How to Harvest: Kale is ready to harvest when the leaves are about the size of your hand. Pick leaves one-by-one, starting with the lowest, outermost leaves and working toward the center. Pull or twist leaves down and away from the plant, or use a knife to cut the leaves off. Leave a few of the small central leaves attached to encourage growth. |
Bed 22
Mammoth Sunflower
Mammoth sunflowers are native to North America, heat-tolerant, and resistant to pests. You can even harvest their edible seeds for a snack! Sunflowers are heliotropic, which means that they turn their flowers to follow the movement of the sun across the sky. How to Harvest: Let the flower dry on or off the stem until the back of the head turns brown, the foliage turns yellow, the petals die down, and the seeds look plump and somewhat loose. With sharp scissors or pruners, cut the head off the plant (about 6 inches below the flower head). Lie the sunflower head on a flat, clean surface and grab a bowl to hold the seeds. To remove the seeds, simply rub your hand over the seeded area and pull them off the plant or you can use a fork. |
Vates Blue Curled Scotch Kale
Vates Blue Curled Scotch Kale has blue-green, crinkled leaves that are delicious, very cold hardy and rich in vitamin A. Like other varieties of kale, light frost actually improves its flavor and tenderness. Kale is filled with cancer-fighting antioxidants, as well as excellent amounts of calcium and dietary fiber. How to Harvest: Kale is ready to harvest when the leaves are about the size of your hand. Pick leaves one-by-one, starting with the lowest, outermost leaves and working toward the center. Pull or twist leaves down and away from the plant, or use a knife to cut the leaves off. Leave a few of the small central leaves attached to encourage growth. |
Swiss Chard
Swiss chard—or simply “chard”—is a member of the beet family that does well in both cool and warm temperatures. Swiss chard is best known for its bright and colorful stems, which come in a rainbow of hues—pink, yellow, orange, red, and white. Chard grows quickly and easily, and both its stems and leaves can be eaten cooked or raw. Plus, the plant is high in vitamins A, C, and K, making it a nutritious choice. How to Harvest: You can start harvesting when the plants are 6 to 8 inches tall. Cut off the outer leaves 1-½ inches above the ground with a sharp knife (being careful to not damage the plant’s center). Use the “cut-and-come-again” harvesting technique, taking the largest, oldest leaves and leaving the young ones to continue growing. You can cut the ribs off the chard leaves and cook them like asparagus. The rest of the leaves are eaten as greens. You can cook them like spinach or eat them raw. |
Nasturtium
Nasturtium is an annual plant whose leaves and flowers are edible. Both the leaves and the flowers have a peppery, spicy flavor and add a bite to green salads. They prefer full sun and well-drained soil. To prolong blooming, cut off the faded and dead flowers. How to Harvest: Pluck off the flowers and leaves as needed throughout the growing season. Flowers can be eaten as buds or when in full bloom, but the leaves have the best flavor when young and tender, so pick off newer growth for culinary uses. The flavor of the plant will actually get spicier as the day wears on, so pick early for milder tastes and later in the day for more kick. |