Kitchen Garden Seeds

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Southern Greens

The cornerstone of traditional Southern cooking and kitchen gardens, these leafy green vegetables include Mustard Greens, Collard Greens, Kale and Turnip Greens. Customarily simmered for hours with salt pork or ham hocks, the best way to preserve their wonderful flavors, textures and color is to quickly braise or saute them in olive oil and Garlic. Most Southern Greens prefer cool weather, although Collard Greens are wonderfully tolerant of summer heat. Direct sow Collard, Mustard and Turnip Greens outdoors in the early spring as soon as the soil can be worked and in the late summer for fall harvest.

Average seed life: 4 years.

Green Wave Mustard Greens

40-60 days. Known for its luxurious, dark green, deeply frilled and curled leaves, Green Wave has a terrific, spicy-hot flavor. Growing as an upright plant to about 2' tall, it doesn't get quite as gritty and require as much washing as other shorter varieties. It is widely adaptable and resists bolting, so it can be grown in warmer climates. You can count on Green Wave to add its special, zingy flavor as a baby leaf to salads, nouvelle cuisine stir-fries or as a mature leaf in traditional stew pots. (OP.)

One packet of about 1,200 seeds
Catalog #1860
$3.55
  • Buy 10 for $3.20 each and save 10%
  • Buy 50 for $2.65 each and save 26%

Availability: In stock

$3.55

Gardening Tips

Gardening Tips: Hail to the Hardy Greens
Most garden greens can hardly wait for cool weather to come. They perk up and sweeten up as the mugginess of August fades away. Crops such as Spinach, Arugula, Claytonia and Mâche, if protected by a cold frame or simple unheated greenhouse, survive the winter in cold climates, to be cut and re-cut for a continuous harvest. Sow them in September in the north, October in warmer parts of the country. They do best hunkering down, close to the earth. Lettuce and Endive over-winter best when cut at baby leaf size rather than full-sized heads.

Kale, Collards and Brussels Sprouts fare better if grown to full size and left outdoors to soldier on as long as they can, since they do not re-grow if cut back in winter. We can often harvest them for our Christmas table, even in snowy Maine.



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