It is time to plant the cool season crops!
This week we added more crops to our list of cool season crops including lettuces and cilantro—those crops don’t like the hot days of September so we often have to wait to sow that seed until the temps cool off. When planning your cool season crops, think about what are staples for you, and make sure you have enough. You should also try growing some things you haven’t tried before, who knows you might start a new, healthy habit. In our garden at home we try to balance growing some of our staple crops with growing stuff you can’t find in the grocery store. And for heaven’s sake, don’t forget to plant some herbs! They are the literal spice of life.
Below are some of the crops we have available with direct links to purchase, along with useful information about each crop.
Arugula
Eruca vesicaria
Nutritious and easy to grow, arugula was thought to be an aphrodisiac by the Romans. Currently we are offering the more domesticated “Astro” selection which has tender leaves which has leaves that are less divided than the more wild selections. Remember that not only are the leaves edible, but the antique-off-white flowers are also edible. Grow in full to part sun—the plants can last until late spring or early summer before they go to seed (bolt). They often volunteer in the garden and often people don’t need to replant in the following years unless the garden soil is completely overturned. Arugula requires minimal soil nutrition but doesn’t mind some if it’s available. CLICK HERE TO PURCHASE
Borage
Borago officinalis
Borage is used as either a fresh vegetable or a dried herb. As a fresh vegetable, borage, with a cucumber-like taste, is often used in salads or as a garnish. The flower has a sweet, honey-like taste and is often used to decorate desserts and cocktails, most commonly, frozen in ice cubes. It has a gorgeous flower, and whether you add beauty to your salads with the flowers or not, the bees (native and domestic) love these flowers. Borage requires minimal food, though it doesn’t mind richer soils. Plant in full to part sun. CLICK HERE TO PURCHASE
BROCCOLI
BRASSICA OLERACEA (ITALICA GROUP)
We have broccoli of both standard and exotic types. Broccoli is one of the many groups of Brassica oleracea, selected for its unusual, clustered flower buds. The standard variety “Green Magic” variety produces one large head per plant, and many offshoots after that main head is collected. We also have romanesco, which looks like it was inspired by a 60’s acid-induced hippie doodle. It is technically a cauiflower, but most people think of it as a type of broccoli—both of which are in the same species but different cultivar groups. Finally, we have Kailaan (sometimes called Gai lan), which is not grown for the flower bud, but for its delicious foliage and tender stalks. Kailaan is eaten stir-fried, raw, or pickled. All broccoli types do best in part to full sun, with richly fed soil, especially organic sources of phosphorus. CLICK HERE TO BROWSE
Brussels Sprouts
Brassica oleracea (Gemmifera group)
Named after the city of Brussels where it has long been a popular crop. You want to plant this before the winter solstice (December 21) so it has enough time to grow and gets enough cold weather here in Tucson (most of the brassica crops love the coldest part of our winter). Pants will be leafy and look like a type of kale before forming the famous “sprouts”—the plants will grow upward to about 2-4’ tall with trunks where the sprouts will eventually appear. We have the “Jade Cross” variety which is more compact and produces earlier than other varieties. Grow in full to part sun with ample soil nutrition. CLICK HERE TO PURCHASE
CABBAGE
BRASSICA OLERACEA (CAPITATA GROUP)
We have some standard head cabbages, some savoy, some Asian selections, and more. The heading types of cabbage are also best planted before winter solstice, and benefit greatly from cold weather. All cabbage varieties do best in the coldest part of winter, in full to part sun (the Asian varieties are best in part sun, and are prone to bolting if moisture is uneven). Feed cabbages well. CLICK HERE TO BROWSE
CELERY
Apium graveolens
Celery is a surprising ingredient—for a vegetable that is composed of a lot of water, the flavor of celery is magical in soups, and the flavor of celery is particularly rich when mixed with onions or oregano. Celery, onions, and bell peppers are the "holy trinity" of Louisiana Creole and Cajun cuisine. Celery, onions, and carrots make up the French mirepoix, often used as a base for sauces and soups. Celery is a staple in many soups. Leaf celery or chinese celery has characteristically thin skin stalks and a stronger taste and smell compared to other cultivars. It is used as a flavoring in soups and sometimes pickled as a side dish. CLICK HERE TO BROWSE
CHAMOMILE
Matricaria chamomilla
This herb flavors sherry, is made into a popular hair rinse and induces relaxation. Chamomile is one hard-working plant! The “Bodegold” variety is imported from Germany--this tall, delicately apple-scented variety is most often used as a tea and can be dried for future use. Plant in part sun—this species is not demanding of nutrition but won’t mind a little if the garden is enriched. CLICK HERE TO PURCHASE
CILANTRO
CORIANDRUM SATIVUM
Cilantro is a staple in Asian and Mexican cuisine. Normally the leaves are used, and usually raw or lightly cooked (too much cooking will reduce the flavor), but this species is also grown for the seeds which are dried and stored—in this form it is usually called “coriander”. The flowers are also pungent in flavor (and pretty) and used for flavoring vinegars. Plant in full to part sun, this species isn’t demanding for nutrition, but will last longer in soil that is consistently moist and enriched. The “savoy” variety is for planting in the ground, while the “99057” variety is selected for container-growing. CLICK HERE TO BROWSE
DILL
Anethum graveolens
We always miss dill during the summer when it’s too hot to grow. Just a bit of fresh dill on a salad is heaven. Like caraway, the fern-like leaves of dill are aromatic and are used to flavor many foods such as gravlax (cured salmon) and other fish dishes, borscht, and other soups, as well as pickles (where the dill flower is sometimes used). Dill is best when used fresh, as it loses its flavor rapidly if dried. However, freeze-dried dill leaves retain their flavor relatively well for a few months. The flowers are used in vinegars and pickles, and the seeds are a powerful spice used dried. Grow in full to part sun, in regular garden soil. CLICK HERE TO ORDER
ENDIVE
CHICORIUM endivia
This is one of the most delicious greens of the cool season, but so seldom planted in the United States. Though most often sold as “curly endive” it is also known as frisée. Great crunchy texture, slightly bitter and nutty, this plant performs well in our climate. Full sun, moderate garden moisture, moderately enriched soil. CLICK HERE TO ORDER
FENNEL
Foeniculum vulgare
Fennel is one of those plants that blurs the lines between what is an herb and what is a vegetable. This plant is usually harvested entirely for the swollen base, and cooked like a root vegetable (though it’s really the stem you are cooking). Fennel also packs a LOT of flavor, especially when raw—when cooked, the strong licorice flavor is tempered somewhat. Most of the plant, including the wirey leaves, can be used raw in salads. Florence fennel is a domesticated variety with a swollen base—a wild variety is sometimes available which lacks the swollen base, but the wild variety is very weedy, and has even naturalized in places like Bisbee, so we avoid that variety. CLICK HERE TO PURCHASE
FENUGREEK
Trigonella foenum-graecum
Fenugreek is used as a herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens)—the flavor of fenugreek is sweet yet bitter with a hint of maple. Sotolon is the chemical responsible for the distinctive maple syrup smell of fenugreek. Fenugreek is popular in Indian, Middle East, and African cuisine. CLICK HERE TO PURCHASE
HYSSOP
Hyssopus officinalis
The fresh foliage of hyssop is commonly used in cooking. Za'atar is a famous Middle Eastern herbal mixture, some versions of which include dried hyssop leaves. This is also a great plant for attracting beneficial insects and pollinators. Plant in part to full sun with moderately enriched soil. CLICK HERE TO PURCHASE
KALE
BRASSICA OLERACEA (ACEPHALA GROUP)
In recent years, kale has gone from a somewhat peripheral vegetable, so a staple for many families. Kale is extremely nutritious, and very easy to grow in our climate. Though this is a winter vegetable, sometimes well-established plants last through the summer and perennialize, though they may look buggy and rough in the summer. Plant kale in full to part sun with moderately enriched soil. CLICK HERE TO BROWSE
KOMATSUNA
Brassica rapa var. perviridis
Komatsuna has a fresh, sweet taste and a crunchy texture. It is a very versatile vegetable and can be eaten raw, pickled, stir-fried, boiled, used fresh in salads, or added to soups. It is popular in soups as it can stay firm after being simmered. It is an excellent source of calcium, vitamin A, and vitamin C. Grow in full to part sun, with moderate water. Moderate feeding makes for more delicious leaves. CLICK HERE TO ORDER
LETTUCE
LACTUCA SATIVA
Lettuce is the staple of the salad. In the past few decades, people have been exposed to many more varieties than the old fashioned “Iceberg” lettuce, though that lettuce has its place, no matter how overused. Cultivated since ancient Egyptian times, lettuce is much more nutrient-rich when grown in the home garden. This is our first flush of lettuce crops—we will have even more varieties emerge over the next few weeks. Plant in part to full sun with good soil nutrition and regular, even moisture. CLICK HERE TO BROWSE
MINT
MENTHA SPP
The various mints are easy to grow and prolific. We highly recommend you keep any of the mints in a container—they are very aggressive in the garden and can take over an entire bed. Plant in part sun to shade (with ample water, plants can grow in full sun just fine). Mints aren’t needy, but an occasional feeding with organic plant food is beneficial once in a while, especially in containers. Cut back as needed. When they fill out and pack the pot, you can lift plants out and divide them to refreshen the crop (you can either make another potted mint to keep or give away, or just toss the extras). CLICK HERE TO BROWSE.
MUSTARD
BRASSICA SPP
Mustards add flavor to our foods, especially raw. Though the garden varieties are grown for their leaves more than their seeds, the seeds are what produce the famous condiment and powdered spice mustard. Mustard seeds contain a compound called sinigrin which is a glucosinolate (a natural component of certain pungent plants such as mustard, horseradish, and cabbage). Before chili peppers were introduced to the world from the Americas, these were the crops that gave us the biting flavor humans seem to love. We have both spicy and mild varieties. CLICK HERE TO BROWSE
New Zealand Spinach
Tetragonia tetragonioides
This is a crop that can pretty much grow any time of year. Rich in vitamin C, it was used by Captain Cook when he landed in Australia and New Zealand to combat scurvy. Recently we started using it to make Indian saag (usually made with spinach), and it proved to be perfect for this dish. This crop will last through the summer as well. Plant in part to full sun in regular garden soil and moderate moisture. Not needy for nutrients and tolerant of salt. CLICK HERE TO PURCHASE.
Onions & Chives
Allium spp.
I am always baffled when people say they don’t like onions or chives. Sometimes I step to the side suspiciously…is this a vampire? Kidding aside, alliums (plants in the onion, garlic, and chive family) are essential to almost all cuisines of the world (except vampires and cults). Cooked, they impart a zestiness to food. We have several alliums right now: i'itoi-onion (Allium cepa var. aggregatum) is a variety of multiplier onion, and as the name implies, this onion multiplies. The individual onions are small—think of it as a Sonoran Desert shallot. We also have evergreen bunching onions—which are also known as Welsh onions. These form perennial, evergreen clumbs with small bulbs and hallow stems. They are especially popular in Japanese and Korean cuisine where the tops are used like chives, or simply used as green onions, and they are very popular in pickled vegetable dishes like kimchi. We also have leeks, chives, and chinese chives. CLICK HERE TO BROWSE
Oregano & Marjoram
Origanum spp
Oregano is one of the most popular herbs in the United States. While many in this country have, with time, lost touch with cooking and the use of herbs, oregano has remained popular. Perhaps this is because of the popularity of Italian food, which many people eat out, and also make at home. Pizza may also have something to do with our familiarity with this delicious spice. Most oreganos are spreading perennials that grows close to the ground. Syrian or za’atar oregano is more shrubby in comparison. Syrian oregano (Origanum syriacum) is often used in za'atar, a Middle Eastern spice mixture, along with ground sumac and sesame seeds—and that is why it is also known as za’atar oregano. Marjoram is also, basically, an oregano, but more mild. Both marjoram and Syrian oregano are more accommodating in the garden (since they don’t spread in the same way). CLICK HERE TO BROWSE
Pak Choi
BRASSICA RAPA
Pak choi is also spelled “boc choy” (phonetic translations can often vary, especially with languages that don’t use a phonetic basis for their written word). We have a standard variety of pak choy, a popular flattened variety called “Tatsoi” and a hybrid called “Misome”. They’re all delicious and easy to grow. Plant in part to full sun, with regular moisture, and decently enriched soil. CLICK HERE TO BROWSE
Parsley
Petroselinum crispum
The two most popular types of parsley—flat-leaf and curly parsley—are entirely unique in flavor, and will have notably different effects on any dish. Italian (or flat-leaf) parsley and curly parsley have distinct appearances and flavors. The differences in flavor are due to the balance of the compounds menthatriene, phellandrene, myristicin, and myrcene, which are common in many leafy herbs and exist in both forms of parsley. Italian parsley’s flavor is more bold and aromatic. Curly parsley is comparatively more mild. For cooking applications, Italian or flat parsley is best. Curly parsley is best fresh/raw. CLICK HERE TO BROWSE
RADICCHIO
CHICHORIUM INTYBUS
Radicchios belong to a diverse group of plants. Chiefly an Italian vegetable, these plants possess a nutty, slighly bitter flavor. Some of these red varieties will be green on the outer leaves and the red or pink parts will be in the inner leaves. Some people will let the plants grow for a time, and then put a pot over the top of them to deprive them of light (this is called blanching) and it’s the low tech way to mimic “forcing” which is a more complicated process. Radicchios are delicious and colorful. They are prolific and useful in the garden. CLICK HERE TO BROWSE
ROSEMARY
Salvia rosmarinus
Spice Islands Rosemary is a woody herb that is commonly grown for its edible qualities, although it does have ornamental merits as well. The fragrant narrow dark green leaves with curious gray undersides have a sharp taste and a pungent fragrance. Rosemary likes at least part sun (full sun is best) with good drainage, and moderate but steady water. CLICK HERE TO ORDER
COMMON SAGE
SALVIA OFFICINALIS
In Britain, sage has for generations been listed as one of the essential herbs, along with parsley, rosemary, and thyme (as in the folk song "Scarborough Fair"). It has a savory, slightly peppery flavor. It appears in many European cuisines, notably Italian, Balkan and Middle Eastern cookery. In Italian cuisine, it is an essential condiment for saltimbocca and other dishes, favored with fish. In British and American cooking, it is traditionally served as sage and onion stuffing, an accompaniment to roast turkey or chicken at Christmas or Thanksgiving Day, and for Sunday roast dinners. Other dishes include pork casserole, Sage Derby cheese and Lincolnshire sausages. Grow in full to part sun, in average garden soil, moderate water with good drainage. CLICK HERE TO ORDER
RED VEINED SORREL
Rumex sanguineus
Sorrel has a delicious sour flavor and is used in soups, sauces (especially in French cuisine), or in salads. This species has more of the oxalic acids and is only used sparingly in salads for color and flavor. Plant in full to part sun, with moderate water in the garden. It’s not terribly needy for rich soil, but it won’t mind it. CLICK HERE TO ORDER
SWISS CHARD
BETA VULGARIS subsp. vulgaris
Fresh chard can be used raw in salads, stirfries, soups or omelets. The raw leaves can be used like a tortilla wrap. Chard leaves and stalks are typically boiled or sautéed; the bitterness fades with cooking. Grow in full to part sun with moderate garden water. They aren’t demanding for nutrition but they don’t mind rich garden soil. Often plants may carry on through the summer, and though they don’t look that great in summer, they can perennialize—and you won’t have to replant next fall. They will rebound with the cool fall weather and start growing again. CLICK HERE TO PURCHASE
THYME
Thymus vulgaris
Used fresh and dried, thyme is an important ingredient in many cuisines of Europe. Thyme is a common component of the bouquet garni, and of herbes de Provence. French and English thyme are very similar (the same species). French thyme has a slightly sweeter flavor. The English counterpart is slightly more robust, but has better cold tolerance. CLICK HERE TO BROWSE