{"title":"Perennial Vegetables","description":"\u003cp\u003ePerennial vegetables are varieties that will live for at least three years. \u003cmeta charset=\"utf-8\"\u003ePlant them only once and harvest for years to come! Some varieties such as Caucasian Spinach can live for over 50 years. Imagine seeding spinach once, then harvesting it every spring for your whole life, or passing them onto your grandchildren.\u003c\/p\u003e\n\u003cp\u003eBe sure to check the hardiness zone rating for each variety to get an idea of whether it will survive winters in your region. This can be found under the snowflake icon on each product's page. To find out your hardiness zone and shop for perennials that are likely to survive, check out our page called \u003ca href=\"https:\/\/cicadaseeds.ca\/pages\/shop-by-hardiness-zone\"\u003eInformation on Hardiness Zones.\u003c\/a\u003e\u003c\/p\u003e","products":[{"product_id":"errington-heirloom-potato-onion-bulbs-51700","title":"Errington Heirloom Potato Onion BULBS - Yellow Multiplier Onion Sets - Allium cepa var. aggregatum","description":"\u003cp\u003eExpected to restock fall 2027.\u003c\/p\u003e\n\u003cp\u003eThis listing is for \"Errington Heirloom\" potato onion *bulbs* not seeds. Also known as onion sets. Each bulb will multiply into several more onions.\u003c\/p\u003e\n\u003cp\u003eThis variety comes from my friend Jenelle of Nanoose Creek Farmhouse, who acquired them from an old farmer in Errington several years ago, and has been growing them ever since! I've started to call them \"Errington Heirloom\" potato onion since they've been grown in my neighbourhood for a long time.\u003c\/p\u003e\n\u003cp\u003eThis variety of potato onion has the best storage qualities out of any variety I've grown. They will stay rock hard when stored indoors at room temp for over a year. They even store incredibly well in sub-optimal conditions, like in a damp greenhouse. \u003c\/p\u003e\n\u003cp\u003eThe only tradeoff is that the onions themselves generally don't grow as big as other potato onion varieties I've grown. I am working to grow these out from seed and select for larger size, while retaining their great storage qualities. But that will take several more years. \u003c\/p\u003e\n\u003cp\u003eBulbs of this variety sold for planting are approximately marble to gumball size (2 to 10 grams). \u003c\/p\u003e\n\u003cp\u003ePotato onions are a perennial multiplying onion, sometimes smaller than regular onions, but their advantages are they are easier to grow and they keep for much longer in storage, up to a year in my experience. Potato onions used to be popular in North American gardens, but fell out of favour eventually, possibly because they could not be mechanically harvested. The only downside to potato onions is the smaller size than regular onions- but their ease of cultivation, storability, and flavour make them totally worth it! I find them much easier to grow than biennial onions. Each bulb will multiply to create 4 to 10 new bulbs, like garlic.\u003c\/p\u003e\n\u003cp\u003eThe flavour is excellent. They can be used in place of regular onions in any recipe. They are excellent caramelized with some white wine to deglaze the pan. They also become deliciously jammy when slow roasted in their skins and squeezed out. They can be used peeled and whole in roasts or stews.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHARVESTING:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHarvest when the onion leaves have died back, usually around August. Cure as you would garlic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSTORAGE: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eStore as you would regular onions. Room temperature seems just fine, but they need airflow. Store in paper bags or boxes, or mesh bags, not plastic bags or bins.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREPLANTING:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEat the biggest onions, and save the smallest ones for planting. Smaller bulbs usually multiply into fewer, larger bulbs, which are nicer for eating. (If for some reason you want smaller bulbs, save the biggest bulbs to replant- they usually multiply into many small bulbs.)\u003c\/p\u003e\n\u003cp\u003eYou can either replant in fall or spring, if you are in USDA hardiness zone 4 and warmer. Fall planting can encourage flowering, which is good if you want seeds, but it can reduce bulb growth. Also keep in mind that some bulbs will die over winter- about 10-20% in my experience. \u003c\/p\u003e\n\u003cp\u003eSpring planting usually results in less flowering, which can increase bulb size. I've found this variety is unlikely to flower much no matter what you do.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eI'd recommend planting some in fall and some in spring to see what works best in your climate, and what you prefer.\u003c\/p\u003e\n\u003cp\u003eIn zones 1-3 you'll want to save bulbs indoors over winter to plant in spring. \u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":44445250322686,"sku":"ERRIN-HEIRL-7LPK","price":18.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/products\/il_fullxfull.5197587721_5trv.jpg?v=1700862836"},{"product_id":"sylvetta-perennial-arugula-seeds-87457","title":"Sylvetta Arugula Seeds - Diplotaxis tenuifolia - Wild Roquette, Rocket","description":"\u003cp\u003eSylvetta arugula is one of the quickest edible perennials that you can grow. \u003cmeta charset=\"utf-8\"\u003eThe leaves can be harvested at the baby stage at 20 days, or full-sized at 50 days, and it keeps coming back year after year. It has a stronger flavour than regular arugula with more nuttiness and a peppery bite. Excellent in salads, pizza, pesto, and wilted into pasta. \u003c\/p\u003e\n\u003cp\u003eThe plants are more heat resistant that regular arugula, and do fine in partial shade or full sun. The flower stalks can be cut off to encourage more leaf growth throughout summer. Keep the plants well watered and harvest to prevent bolting. If the plants do bolt, the flowers are edible, and also loved by pollinators. Just cut the stalks off when they are done and the plants will keep on producing leaves. Sylvetta will self seed liberally if seeds are allowed to mature.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":44445252255998,"sku":"SYLVE-PEREN-R2L1","price":6.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/products\/il_fullxfull.4414988445_7zst.jpg?v=1700862949"},{"product_id":"good-king-henry-seeds-blitum-77880","title":"Good King Henry Seeds - Blitum bonus henricus","description":"\u003cp\u003eGood King Henry is an incredible perennial leafy green in the spinach family, related to lambsquarters, and quinoa. I use it the same as spinach for cooked uses. I hardly ever grow spinach anymore!\u003c\/p\u003e\n\u003cp\u003eThis nutritious plant has many edible parts, producing early in the season until the late fall. The leaves are best cooked like spinach, as they can have a strong taste when raw. The new shoots in the spring can be eaten like asparagus, and they can be blanched using a bucket or clay pot to enhance flavour and tenderness. The flower heads can be used like broccoli, and the seeds can be used as a grain, somewhat like quinoa. A great multi-purpose plant!\u003c\/p\u003e\n\u003cp\u003eI've heard that Good King Henry is rabbit and deer resistant due to its strong flavour raw. If you have experience with this, please let me know!\u003c\/p\u003e\n\u003cp\u003ePlants can grow in partial shade or full sun. It seems to appreciate some shade in the late summer. I've found these plants to be quite drought-tolerant, but they do better with regular water in the summer. It's best to wait until their second year before substantial harvests. A must-have for the perennial vegetable garden or food forest.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":44445252354302,"sku":"GOOD-KING-QP9O","price":6.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/products\/il_fullxfull.4367507032_jmhb.jpg?v=1700862965"},{"product_id":"skirret-seeds-sium-sisarum-sugar-77094","title":"White Skirret Seeds - Sium sisarum - Sugar Root","description":"\u003cp\u003e\u003cstrong\u003eCheck out the \u003ca href=\"https:\/\/cicadaseeds.ca\/products\/pink-skirret-mix-seeds-sium-sisarum-sugar-root\"\u003ePink Skirret Mix\u003c\/a\u003e if this one is out of stock! It’s an exciting mix that often has larger, smoother roots, and plants have white, blush, or pink colouring!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSkirret is a delicious perennial root vegetable in the carrot family. It produces masses of long off-white roots that taste somewhat like a potato crossed with a carrot and a parsnip. They are great roasted, but can also be boiled, fried, stewed, added to soups, or eaten raw grated or out of hand. The roots do not need to be peeled, although some roots have a thin woody core that is easily removed by the diner after cooking. The spring shoots can be eaten, as well as the mature leaves, which taste like celery leaf or parsley.\u003c\/p\u003e\n\u003cp\u003eIf started early enough from seed, they can make large enough roots to eat by fall. But for the best harvest wait until the second year at least. Yields will keep increasing after that. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eSkirret is a \"forgotten\" crop, which likely fell out of favour because it was difficult to cultivate using modern industrial agriculture methods. But it's very easy to grow for the backyard gardener! It's native to China or Asia more broadly, and was wildly popular in Europe in the middle ages.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGROWING CONDITIONS\u003c\/strong\u003e: Skirret does best in full sun, but part shade may be ok as well. Well drained soil is best, but it seems to do fine in heavy or clay soil as well, as well as swampy soils. Not drought tolerant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSEED STARTING METHOD\u003c\/strong\u003e: I failed for years to start skirret from seed until I learned that they need fluctuating temperates to germinate. Sow seeds outdoors in small pots in early spring when the nights are still cool (below freezing is fine) and you should have excellent germination. If it's already warmed up, sow your seeds in a small pot and alternate putting the pot outside in the sun or at room temperature, and in the fridge for a day or two at a time. Or try sowing in the fall, or even wait until the following spring to sow. I've found skirret seeds to stay viable for at least two years. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHARVESTING\u003c\/strong\u003e: To harvest, wait until the top has died back in the fall, then dig up the whole plant. Cut off the largest roots, and replant the rest of the crown. If any offsets have formed around the base, you can pull or cut those off and plant them separately. The main crown can often be divided into multiple new plants using a sharp knife. Roots can be harvested all winter, and probably all year, although the flavour is probably best from fall-early spring.\u003c\/p\u003e\n\u003cp\u003eClean roots with a strong stream of water. A pressure washer works particularly well. Roots may need a quick scrub in the kitchen sink, depending if your soil has a tendency to cling to the roots.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":44507582365950,"sku":"SKIRR-SEEDS-2B96","price":6.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/products\/il_fullxfull.5622523093_lknj.jpg?v=1702967657"},{"product_id":"garden-patience-seeds-rumex-patientia-81051","title":"Garden Patience Seeds - Rumex patientia - Patience Dock","description":"\u003cp\u003eGarden Patience is a very early perennial leafy green that can be used raw in salads, or cooked like spinach. The leaves have a lemony flavour, but it is not as sour as sorrel. The young leaves have the best flavour. It's high in fibre, iron, and vitamins C \u0026amp; E. The seeds can also be used to make crackers or ground into a gluten free flour. It is related to wild dock species, rhubarb, and buckwheat.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe flower stalks can be cut off to encourage more leaf growth throughout summer. If allowed to flower, the striking plant stalks can get over 6 feet tall!\u003c\/p\u003e\n\u003cp\u003eI've found Garden Patience to be quite drought tolerant. I have my plants in an unirrigated area that I water only occasionally with the hose. The plants will die back in the summer after flowering, but resprout with the autumn rains.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":44507582693630,"sku":"GARDE-PATIE-QSCR","price":6.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/products\/il_fullxfull.4367565798_fcvy.jpg?v=1702967763"},{"product_id":"meadow-parsley-oenanthe-pimpinelloides-20579","title":"Meadow Parsley Seeds - Oenanthe pimpinelloides - Corky Fruited Water Dropwort, Earth Chestnut","description":"\u003cp\u003eMeadow parsley is a perennial plant with edible tubers and leaves. The small ovoid roots have a wonderful sweet nutty flavour and great crunch, growing to the size of a hazelnut or small radish. They are highly regarded in some areas.\u003c\/p\u003e\n\u003cp\u003eThe leaves taste like parsley, and are traditionally eaten in Turkey cooked with onion and leeks and eaten as-is, or added to omelettes, pastries, or cooked with yoghurt and bulgur.\u003c\/p\u003e\n\u003cp\u003eMeadow Parsley makes beautiful white umbel flowers that attract all sorts of pollinators.\u003c\/p\u003e\n\u003cp\u003eAlso known as Deli maydanoz, Kazıyak, and Gazyak.\u003c\/p\u003e\n\u003cp\u003eMeadow Parsley is easy to grow. It enjoys growing in average to moist, uncompacted, acidic soil. Full sun is best, but partial shade is ok too.\u003c\/p\u003e\n\u003cp\u003eNote that while this plant has a long history of consumption, some closely-related species are poisonous, so caution should be exercised when consuming. Probably eating in moderation is prudent. Use caution if this plant is to be grown where animals may graze.\u003c\/p\u003e\n\u003cp\u003eThis plant is often incorrectly sold under the name \"Earth Chestnut\", Latin name Bunium bulbocastaneum. And sometimes the Latin name Conopodium majus, which is more commonly called Pignut. These 3 species are tricky to tell apart, but I am confident that Oenanthe pimpinelloides is the species I have. The seeds are shaped like a cylinder, which break in half lengthwise when threshed. They do NOT taste like cumin.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":44507585642750,"sku":"MEADO-PARSL-CQN3","price":6.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/9E9B2D42-8DA9-4018-9F10-7FB4D8E35F1E.jpg?v=1777940377"},{"product_id":"perennial-chard-seeds-gnarly-long-lived-97461","title":"Perennial Chard Seeds - Beta vulgaris - Gnarly Long Lived Beet Leaf Mix","description":"\u003cp\u003eLove chard and beet greens? Here's a perennial option that will live for 2-3+ years. This population was developed by Telsing Andrews in Ottawa. She started with an open cross of several leaf-beet accessions known to be somewhat perennial.\u003c\/p\u003e\n\u003cp\u003eThese plants will go to flower in their second year. You could try cutting off the flower stalks repeatedly to encourage more leaf production throughout the summer. Even if you do let them flower and set seed, the plants will likely keep living. (And maybe you want to let them flower as they smell like chocolate(!), and will self seed).\u003c\/p\u003e\n\u003cp\u003eThe roots are likely edible when young, but they will probably get too tough to eat after a while.\u003c\/p\u003e\n\u003cp\u003eHardy to zone 7 for sure, and probably colder zones with lots of snow cover too, given the mix was developed in zone 5 Ottawa.\u003cbr\u003e\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":44507586035966,"sku":"PEREN-CHARD-C44L","price":6.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/products\/il_fullxfull.4361794014_6isy.jpg?v=1702967846"},{"product_id":"9-star-perennial-broccoli-seeds-22740","title":"9 Star Perennial Broccoli Seeds - Brassica oleracea var. botrytis  - Nine Star Perennial Cauliflower","description":"\u003cp\u003eWe are doing a big cross to introduce more genetic diversity and vigour to this variety. We hope to have seeds from this project available in December 2026.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e9-Star Perennial Broccoli is an endangered sprouting variety that produces numerous medium cauliflowers year after year. Plants can live for several years if the cauliflowers are cut off before they open up and go to seed. Generally it produces one larger cauliflower head in spring, which you should harvest, and then several smaller heads will sprout up around the crown. It's called nine star because it will usually sprout about nine small heads. The leaves are also edible and tasty, like kale.\u003c\/p\u003e\n\u003cp\u003eThis variety is closer to wild brassicas, as it only starts making florets in its second year. There is variation in head size and how compact they are. Give it lots of nutrients for the most florets. After a few years the plants will get tired. You can try pruning them back heavily to reinvigorate them, or you may need to start a new crop eventually. Some folks recommend pruning the plants back every fall as well.\u003c\/p\u003e\n\u003cp\u003eIt may be possible to propagate these plants via cuttings, and avoid having to start them from seed again. After my plants flowered, they resprouted many shoots from the base, some of which I cut off and rotted directly in the ground, or in water. Time will tell if the cuttings survive the winter, but it seems promising.\u003c\/p\u003e\n\u003cp\u003ePLEASE NOTE- There is chance some seeds may have crossed with Homesteader's Kaleidoscopic Perennial Kale Grex, and\/or Candy Floss Kale. I isolated the plants with a pollination cage and used flies for pollination, but I did find a honey bee in the cage once so some crossing is possible. If you find any interesting individuals with colourful or other unique traits, please let me know, as it may be the start of an interesting new breeding project!\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":44507587248382,"sku":"9STAR-PEREN-J04K","price":6.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/products\/il_fullxfull.4406032173_e7no.jpg?v=1702967923"},{"product_id":"delft-perpetual-leek-seeds-allium-44065","title":"Delft Perpetual Leek Seeds - Allium ampeloprasum - Perennial Leek","description":"\u003cp\u003eDelft Perpetual Leek is a very rare perennial winter leek that sprouts new plants from its base. Harvest the leeks by cutting just above the roots and leaving the root plate intact, and in a few weeks 2 or 3 baby leeks will resprout to replace the leek you harvested.\u003c\/p\u003e\n\u003cp\u003eThe best harvest time is fall through early spring before the leeks try to flower in their second year, when they can get tough. You can harvest the leek scapes (flower buds and stems) and use just like garlic scapes, or let them flower and make seed. No matter what you do, as long as the root plate is intact, baby leeks will regrow!\u003c\/p\u003e\n\u003cp\u003eThis is an excellent perennial vegetable for any gardener looking to save time in the spring because there’s no need to mess around with starting leek seeds indoors under grow lights and babying them for weeks every year. \u003c\/p\u003e\n\u003cp\u003eThese leeks respond very well to fertile soil and can grow quite large- be generous with the compost. \u003c\/p\u003e\n\u003cp\u003eLeeks can be used almost interchangeably in place of onions in cooking. The beautiful blue-green leek greens (tops) are also tasty- don't throw them out!\u003c\/p\u003e\n\u003cp\u003eDelft Perpetual was selected out of the \"Delft\" variety by Frank Morton of Wild Garden Seed in Oregon, USA, which he describes as \"Winter leeks with long well-wrapped shafts, strong upright leaves, and a melting tender quality with light sauté. Slices turn a bright green with cooking, very appealing.\"\u003c\/p\u003e\n\u003cp\u003eEventually your perpetual leek patch will get crowded and the leeks will start getting thin. At this point you can either start pulling up leeks to harvest and thin out the patch, or you can dig up the whole patch and space them out. \u003c\/p\u003e\n\u003cp\u003eIf you do allow these leeks to flower in their second year, the whimsical flowers are a range of white, pink, and purple globes that are adored by pollinators. The seeds do take a long time to mature however, so you may need to cover them with a temporary tunnel to keep the seed dry as they mature.\u003c\/p\u003e\n\u003cp\u003eThese seeds are rare and hard to find so don't miss out!\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMuch gratitude to Frank Morton for creating this variety! \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis seed has been released under the\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eOpen Source Seed Initiative (OSSI) license to keep it out of the hands of multinational seed corporations, and keep it in the hands of the people. The pledge states: “You have the freedom to use these OSSI-Pledged seeds in any way you choose. In return, you pledge not to restrict other's use of these seeds or their derivatives by patents or other means, and to include this pledge with any transfer of these seeds or their derivatives.”\u003cspan\u003e \u003c\/span\u003eMore information on OSSI can be found at\u003ca href=\"http:\/\/www.osseeds.org\"\u003e\u003cspan\u003e \u003c\/span\u003eosseeds.org\u003c\/a\u003e.\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":44507587281150,"sku":"DELFT-PERPE-1B11","price":6.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/products\/il_fullxfull.5663654495_jufh.jpg?v=1703468522"},{"product_id":"egyptian-walking-onion-bulbils-allium-x-17196","title":"Egyptian Walking Onion Bulbils - Allium x proliferum","description":"\u003cp\u003eThis item is sold out until fall 2027. \u003cbr\u003e\u003cbr\u003eWalking Onions, also known as Egyptian Onions, tree onions, or top setting onions, are a tough perennial onion with edible green onions, bulbils, and mother bulbs. They are called walking onions because the bulbils grow at the top of the stalks, and when they get heavy enough they flop over and take root in the soil. Then those new plants send up shoots, flopping over, effectively “walking” around your garden. Alternately you can cut off the bulbils and plant them where you want them to grow.\u003c\/p\u003e\n\u003cp\u003eThese onions are hard to kill! Hardy to zone 3, tolerant of many soil types, dry conditions and partial shade. Useful for any kitchen garden, permaculture garden, or food forest. The green onions\/scallions are most commonly eaten, and are excellent with eggs, ramen, salads, scallion pancakes, etc.- really anywhere you would use green onions for a light oniony flavour. The mother bulbs at the base of the stalks can also be eaten, as can the bulbils that form at the top of the stalks.\u003c\/p\u003e\n\u003cp\u003eThe bulbils vary in size from the size of a pea up to a toonie, but their size doesn’t seem to affect the overall size or vigour of the plant. This variety seems capable of making particularly large bulbils compared to other varieties! You’ll get a mix of bulbil sizes in your order, although not the most giant bulbils because they won't fit through the regular mail slot.\u003c\/p\u003e\n\u003cp\u003eWalking onions are believed to be a cross of Welsh Onions and Shallots from a long time ago. According to the University of Wisconsin-Madison, they originated somewhere on the Indian subcontinent and then were brought to Europe, possibly by traveling Romani people.\u003c\/p\u003e\n\u003cp\u003eThey rarely, if ever, produce true seed, although there will often be a few flowers growing around the bulbils. Sometimes the clusters of bulbils will grow another stalk, which grows more bulbils, and sometimes those bulbils will grow even more bulbils! These plants look like something out of a Dr. Seuss book in the summer season.\u003c\/p\u003e\n\u003cp\u003eOnly available for shipping within Canada. Any US or international orders will be refunded.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":44507588100350,"sku":"","price":9.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/products\/il_fullxfull.4273712351_i0pz.jpg?v=1702967991"},{"product_id":"cape-gooseberry-seeds-physalis-72943","title":"Giant Cape Gooseberry Mix Seeds - Physalis peruviana - Inca Berry, Goldenberry, Northern Pineapple","description":"\u003cp\u003eCape Gooseberry is a delicious fruit native to South America. It is also called goldenberry, Peruvian groundcherry, Inca berry, aguaymanto, uvilla or uchuva. I find these to be much tastier than regular ground cherries (eg Aunt Molly's). They taste like a sweet and tropical pineapple with hints of vanilla. They barely have any tartness like regular ground cherries. \u003c\/p\u003e\n\u003cp\u003eIn the winter of 2023\/24, I sourced as many giant and extra sweet varieties of cape gooseberry that I could find from around the world. I grew them altogether, and they produced the largest and tastiest berries I've ever eaten. One of the largest berries was 12.3 grams! (My friend Marie-ève has since grown a 14 gram berry!)\u003c\/p\u003e\n\u003cp\u003eThese berries require a long season, so I'd only recommend them for folks with long seasons, greenhouses, or really hot and sunny gardens. On Vancouver Island, I start these earlier than my tomatoes around early February, and plant out in my unheated greenhouse in April\/May. The plants will have ripe berries from late August-December, if they don't freeze too hard. \u003c\/p\u003e\n\u003cp\u003eThe round orange fruits grow inside a papery husk. You can tell they are ripe when the husk (calyx) turns tan and papery. Wait until they are fully ripe to eat and they will have a very sweet, tropical fruit flavour with a hint of vanilla. You can even leave them on the counter for a few days or several weeks for an even sweeter taste.\u003c\/p\u003e\n\u003cp\u003eThese fruits will last for several months in their papery husks on the kitchen counter without any preservation. They make a delightful tropical treat in January! \u003c\/p\u003e\n\u003cp\u003eA shared some with a friend this summer who is an avid foodie and world traveler. He knows the best restaurants in every major city in the world. He said this was the best thing he'd eaten in years! \u003c\/p\u003e\n\u003cp\u003eCape Gooseberries are fabulous eaten fresh off the plant, as a garnish on fancy desserts, in baking (think cape gooseberry upside down cake), salsa, jam, cocktails, fruit salad, or dried. I like to think of them as \"northern pineapples\" because they can be used somewhat like a pineapple substitute.\u003c\/p\u003e\n\u003cp\u003eUnlike regular ground cherries that are low growing, Cape Gooseberry is tall (up to 8 feet), which makes picking the fruits much easier. It produces a lot of biomass (leaves and stems) which is helpful for composting in the permaculture garden. Don't give them the most nutritious soil so they put more energy into berries and less into leaves. \u003c\/p\u003e\n\u003cp\u003eI've been able to overwinter this species two years in a row. One winter was -15C, and one was -10C. I'd recommend chopping the plants back to the ground after they've been frozen and wilted, and then piling up a thick layer or straw mulch for the winter.\u003c\/p\u003e\n\u003cp\u003eThis year's seeds were grown by my friend Evann of Farm Isadora in Nanoose. \u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":44507588296958,"sku":"CAPE-GOOSE-KH5F","price":6.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/IMG_0109.jpg?v=1731521258"},{"product_id":"caucasian-spinach-seeds-climbing-07198","title":"Spinach Vine Seeds - Hablitzia tamnoides - Caucasian Spinach, Climbing Spinach, Habby","description":"\u003cp\u003eSpinach vine is a cold-tolerant vining perennial leafy green that can grow in full shade! It is hardy to zone 3 and can live for decades. It's become a poster child of perennial vegetables for good reason! The small young shoots can be eaten in late winter like asparagus, and the top several inches of each vine can be enjoyed like spinach. Try planting spinach vine on the shady side of a fence, or underneath a fruit tree where it can enjoy the dappled shade. \u003c\/p\u003e\n\u003cp\u003eSpinach vine is one of the first greens to emerge in the spring. The new shoots are edible and can be eaten like small asparagus. Throughout the season it will grow vines up to 10 feet long, covered in tasty leaves that can be enjoyed raw or cooked. Their favour is mild, similar to lettuce or spinach, and the leaves are thin like lettuce as well. It prefers to grow in full sun but can grow in partial shade as well. Can be grown under fruit trees, or on a trellis, fence, or bush. It sometimes needs some help to climb- it seems to like string or thin sticks to grab onto with its leaf petioles. \u003c\/p\u003e\n\u003cp\u003eSpinach vine does not like heavy, damp soils. Ensure it is planted in a well draining spot. You can plant it on a small mound if your soil is very heavy or wet. It is slow growing in its first two years, but will eventually form a large clump that can be divided with a shovel to make more plants.\u003c\/p\u003e\n\u003cp\u003eThese seeds come from multiple sources in North America and Europe, in an attempt to maintain some genetic diversity. There should be a little variation in traits but I haven't observed too much. In any case if you do find a particularly vigorous or delicious plant, please let us know! \u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":44507588591870,"sku":"CAUCA-SPINA-LIJU","price":6.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/products\/il_fullxfull.5008222943_j4lo.jpg?v=1702968091"},{"product_id":"perennial-kale-seeds-homesteaders-75817","title":"Homesteader's Kaleidoscopic Perennial Kale Grex Seeds - Brassica oleracea var. ramosa","description":"\u003cp\u003eThis kale is a joy to grow in so many ways. This mix was created by Chris Homanics by crossing perennial bush kales with several other brassicas. The genetics are diverse, containing a variety of leaf colours, shapes, and textures. All are delicious! The young leaves are good for salads, larger leaves are good for cooking or \"collard\" wraps. I’ve been delighted to see some variegated white, lavender, and hot pink plants, which I've been encouraging. Almost all the plants are perennial, meaning that even after they flower in their second year, they continue to grow and produce tasty leaves. You can cut off and eat the flower buds to keep the plant producing leaves instead of seeds.\u003c\/p\u003e\n\u003cp\u003eThe plants grow large and most are branching and bushy or a palm tree shape, and can be pruned if desired to be more compact. As they grow tall, most plants will flop over and root along the stem where they touch the ground. To keep the plants more upright, they can be staked.\u003c\/p\u003e\n\u003cp\u003eThe plants eventually lose their vigour after a few years, but your favourite plants can be propagated by woody stem cuttings almost any time of year. Just stick the cuttings in the ground and keep moist.\u003c\/p\u003e\n\u003cp\u003eYou can select your favourite individuals from this diverse mix and create your own perennial kale variety!\u003c\/p\u003e\n\u003cp\u003eI've been selecting for colourful and variegated leaves for the last few years, as well as a perennial growth habit. There is likely a small amount of the hot pink Candy Floss Kale genetics in this population, which is a biennial, but it seems to be a minimal amount based on my grow outs.\u003c\/p\u003e\n\u003cp\u003eBees and other pollinators, like mason bees, love the flowers. When flowering, the plants can reach 6-8 feet tall. The flowers, buds, and flowering stems are very tasty. Try eating them raw, or use like broccolini in stir fries etc.\u003c\/p\u003e\n\u003cp\u003ePlease let me know if you come across any very colourful, cold hardy, or otherwise interesting individuals. I'd love to know what this kale does in your conditions.\u003c\/p\u003e\n\u003cp\u003e---\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eThis seed has been released under the \u003c\/span\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003eOpen Source Seed Initiative (OSSI) license to keep it out of the hands of multinational seed corporations, and keep it in the hands of the people. The pledge states: “You have the freedom to use these OSSI-Pledged seeds in any way you choose. In return, you pledge not to restrict other's use of these seeds or their derivatives by patents or other means, and to include this pledge with any transfer of these seeds or their derivatives.”\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eMore information on OSSI can be found at\u003ca href=\"http:\/\/www.osseeds.org\" data-mce-href=\"http:\/\/www.osseeds.org\" data-mce-fragment=\"1\"\u003e osseeds.org\u003c\/a\u003e. \u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eThere kale is part of a collaborative breeding project through the Experimental Farm Network. Learn more and get involved here: \u003ca href=\"https:\/\/www.experimentalfarmnetwork.org\/project\/14\" data-mce-href=\"https:\/\/www.experimentalfarmnetwork.org\/project\/14\"\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\" data-mce-style=\"font-weight: 400;\"\u003ehttps:\/\/www.experimentalfarmnetwork.org\/project\/14\u003c\/span\u003e\u003c\/i\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Packet (~70 seeds)","offer_id":48622118633726,"sku":"PEREN-KALE-2A19","price":6.95,"currency_code":"CAD","in_stock":true},{"title":"5 grams (~1000 seeds)","offer_id":48622118666494,"sku":"PEREN-KALE-2A20","price":25.0,"currency_code":"CAD","in_stock":true},{"title":"10 grams (~2000 seeds)","offer_id":48622118699262,"sku":"PEREN-KALE-2A21","price":40.0,"currency_code":"CAD","in_stock":true},{"title":"50 grams (~10000 seeds)","offer_id":48622118732030,"sku":"PEREN-KALE-2A22","price":85.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/products\/il_fullxfull.3607516195_ctab.jpg?v=1702968124"},{"product_id":"korean-bellflower-seeds-campanula-47215","title":"Korean Bellflower Seeds - Campanula takesimana","description":"\u003cp\u003eKorean Belflower is a clump-forming perennial with edible leaves, flowers, and roots. The enchanting bell-shaped flowers range from white to pink, most with maroon speckles in their throats, and bloom for much of the summer. Bumblebees love the flowers.\u003c\/p\u003e\n\u003cp\u003eCan be grown in full sun or part shade, although a bit of shade keeps the leaves tender for longer going into summer. The plants grow around two feet tall when in bloom. Prefers average to well-drained soil.\u003c\/p\u003e\n\u003cp\u003eThe leaves and flowers make great salad ingredients. The flowers can be used as a garnish or in cocktails. The roots are also edible.\u003c\/p\u003e\n\u003cp\u003eThis plant can spread, so it’s probably best to avoid planting it near special plants that it may overtake. It would likely make a great edible ground cover under trees and shrubs, however.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":44507588788478,"sku":"KOREA-BELLF-7HDF","price":6.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/products\/il_fullxfull.5574412364_cagv.jpg?v=1702968210"},{"product_id":"lorient-multiplier-onion-cross-seeds-91363","title":"Lorient Multiplier Onion Cross Seeds - Allium cepa var. aggregatum","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eExpected to restock in December 2026.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThese seeds are a bit experimental. I'm not sure what you're going to get! They would be an interesting start to a multiplier onion breeding project. These seeds are saved from Lorient multiplier onion plants, which were also flowering at the same time as my Andy's Green Mountain potato onion, and a yellow potato onion. Lorient itself is a hybrid, and I've seen it called both a multiplier onion and a shallot. So there could be quite a lot of exciting variability in the offspring. Every seedling will be unique, and could be the start of a new variety.\u003c\/p\u003e\n\u003cp\u003eInformation about Lorient: \"Finally a shallot you can reliably grow from seed! British-bred Shallot Lorient has been developed over 14 years with UK gardeners in mind. This superb variety offers superior performance compared to other seed varieties, and matches planting sets (immature bulbs) in terms of reliability, garden performance, and pest and disease resistance. Shallot Lorient is tough from the get go, making a strong start even in a cold spring. Mildew resistant and slow to bolt under the summer heat, this top-performer soldiers on to produce long, richly-sweet bulbs that add a real gourmet depth to any dish where onions are called for. Height: 35cm (14\"). Spread: 15cm (6\").\"\u003c\/p\u003e\n\u003cp\u003eOther sources say Lorient is a long-day variety, suitable for northern growers. However, according to Kelly Winterton, the authority on potato onions, says that multiplier onions (and presumably shallots) are NOT day length sensitive. I've found that the true Lorient bulbs act the same way as my potato onions.\u003c\/p\u003e\n\u003cp\u003ePotato onions are a perennial multiplying onion, slightly smaller than regular onions, but their advantages are they are easier to grow and they keep for much longer in storage, up to a year in my experience. Plant these seeds once, then keep some of the onions for replanting next year. In their first year, potato onion seeds will usually just grow into a large single onion. Harvest them once the tops die back around August. Eat the biggest onions, and replant the smallest ones in fall or spring.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":44507588854014,"sku":"LORIE-MULTI-8SH3","price":6.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/products\/il_fullxfull.5598988157_hgnz.jpg?v=1702968229"},{"product_id":"cold-hardy-chili-pepper-seeds-capsicum-01802","title":"Cold Hardy Chili Pepper Seeds - Capsicum flexuosum - Ke huí","description":"\u003cp\u003eCapsicum flexuosum is a small wild perennial pepper species that is hardy to -15°C (5°F)! The peppers are slightly larger than a pea, but the plants are heavy producers, and come back year after year. Fruits are quite hot with a fruity flavour. Plants continue growing and ripening peppers into the late fall, even when nights are below freezing.\u003c\/p\u003e\n\u003cp\u003eThe plants can grow up to 10 feet tall, and develop woody stems over a few years. They’re said to live 10 years or even up to 30. They will lose their leaves during the winter, but will leaf out around May once temperatures die back. When the plants are young, they will likely die back to the ground in winter, but they will regrow from the roots in late spring  \u003c\/p\u003e\n\u003cp\u003eAt least two plants are needed to set fruit. When plants are young, it can help to transfer pollen from plant to plant using a small paintbrush or q-tip to help with pollination. Once the flowers get more numerous, the bees should have no problem doing the pollination for you.\u003c\/p\u003e\n\u003cp\u003eIn my experience, plants are best propagated by layering or root cuttings, although half-wood, green cuttings are said to work too.\u003c\/p\u003e\n\u003cp\u003eThis is a very rare species native to southern Brazil, where it is sometimes used as a spice. Capsicum flexuosum has apparently been crossed to other pepper species, but all my attempts and others I have heard about by backyard growers have failed. I am interested in breeding this pepper with others to create larger, cold tolerant peppers. If you have had success doing this, please be in touch!\u003c\/p\u003e\n\u003cp\u003eSeeds can be tricky to germinate, and benefit from special treatment. See “Growing Instructions” tab below. These seeds are from 2023 but I'm still getting 60% sprouting in germination tests.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":44507588886782,"sku":"COLD-HARDY-33DA","price":6.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/products\/il_fullxfull.5550822784_nj2p.jpg?v=1702968274"},{"product_id":"black-salsify-seeds-scorzonera-14976","title":"Black Salsify Seeds- Scorzonera hispanica","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eExpected to restock in December 2026.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBlack Salsify is a perennial vegetable with edible roots, leaves, and flowers. It’s a workhorse in the garden! The leaves can be harvested lightly in their first season, and then the roots harvested in the fall. Or let the plants overwinter and harvest even larger roots the following fall.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe roots are delicious! Peel and slice the roots, then steam and pan-sear. They taste like tender new potatoes with the creamy texture of a sweet potato. The skin can be a bit bitter so make sure to peel. I can see Black Salsify easily fitting into many different recipes- try using in place of potatoes.\u003c\/p\u003e\n\u003cp\u003eI am very impressed with the massive roots it grows, and its ability to grow straight down into heavy clay soils! I was awestruck with the thick, gnarly roots when I dug the first one up. I’ll be using these similar to tillage (daikon) radishes in my garden for loosening up compact soils. And of course eating them!\u003c\/p\u003e\n\u003cp\u003eBlack Salsify is an excellent choice for a perennial permaculture garden.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":44507589214462,"sku":"BLACK-SALSI-LQ70","price":6.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/il_fullxfull.5619576733_fxk8.jpg?v=1702968385"},{"product_id":"minutina-seeds-plantago-coronopus-46465","title":"Minutina Seeds - Plantago coronopus - Buck's Horn Plantain, Erba Stella","description":"\u003cp\u003eBuck's Horn Plantain, also known as Minutina or Erba Stella, is a perennial leafy green with an excellent nutty, slightly salty taste. The leaves have a beautiful shape, like an antler. It is a beloved heirloom in Italy, but originates in Eurasia and northern Africa.\u003c\/p\u003e\n\u003cp\u003eThe youngest leaves are best used raw, while the older leaves should be reserved for cooking. When the plant is going to flower the leaves can bet a bit bitter in mid summer, but when new growth starts and frost kisses the leaves, the flavour sweetens again. The leaves are great in salads, stir fries, and soups, and are very nutritious.\u003c\/p\u003e\n\u003cp\u003eThe plants are quite tolerant of poor soil and drought, but will grow bigger and juicier in loamy garden soil with ample water.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":44507589443838,"sku":"MINUT-SEEDS-JNA1","price":6.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/products\/il_fullxfull.5419429621_coio.jpg?v=1702968435"},{"product_id":"salad-burnet-seeds-sanguisorba-minor-49366","title":"Salad Burnet Seeds - Sanguisorba minor - Pimpernelle","description":"\u003cp\u003eSalad burnet is a perennial leafy green with a refreshing cucumber flavour. It is an excellent addition to salads and soups, as well as cocktails, or infused water. It's a striking plant in the landscape with its compound leaves and otherworldly red flowers. It is equally deserving of a place in the ornamental garden as the food forest or permaculture garden. I've found it to be quite drought tolerant.\u003c\/p\u003e\n\u003cp\u003eThe young leaves are the tastiest, and they can be harvested almost year round, as the plants don't mind frost. The leaves get a bit bitter in the heat of summer, but are still useful for infusions.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":44507589476606,"sku":"SALAD-BURNE-JQ4M","price":6.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/products\/il_fullxfull.4418127735_3wvk.jpg?v=1702968447"},{"product_id":"potato-onion-seeds-multiplier-onions-32269","title":"Potato Onion Seeds - Allium cepa var. aggregatum - Andy's Green Mountain Multiplier Mix","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eExpected to restock in December 2026.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePotato onions are a perennial multiplying onion, slightly smaller than regular onions, but their advantages are they are easier to grow and they keep for much longer in storage, up to a year in my experience. Potato onions used to be popular in North American gardens, but fell out of favour eventually, possibly because they could not be mechanically harvested.\u003c\/p\u003e\n\u003cp\u003ePlant these seeds once, then keep some of the onions for replanting next year. In their first year, these seeds will grow into a single onion. Harvest them once the tops die back around August. Store them inside over winter. Eat the biggest onions, and replant the smallest ones in spring. Generally, if you plant larger onions, they will multiply into many smaller onions. If you plant smaller onions, they will multiply into larger, fewer onions.\u003c\/p\u003e\n\u003cp\u003eIf you want to produce seeds, leave the onions in the ground overwinter, and they are more likely to flower. Many potato onion varieties only flower very rarely (if you can find them for sale at all!), so can only be propagated by replanting the onions. This variety is nice because many of them flower readily, which enables you to quickly establish a large patch of onions. \u003c\/p\u003e\n\u003cp\u003eIf you don’t want flowers and seeds, cut off the flower stalks (scapes) and eat them like green onions. Cutting of the flowers allows the plants to put more energy into the bulbs  \u003c\/p\u003e\n\u003cp\u003eThis seed mix is a base of the Andy's Green Mountain Multiplier \"variety\", which is a cross between Green Mountain Multiplier (bred by Kelly Winterton of Utah) and a Yellow Potato Onion (cross made by Andy Hahn in Colorado). The resulting seeds are diverse- a range of colours, sizes (some as large as a grocery store onion in their first year!), and traits. Last year I also allowed some beautiful red Lorient bulbs to flower (this variety is a hybrid), as well as a local yellow variety I've been calling Errington Heirloom. The resulting mix has even more colour and diversity than before! Each seed in this mix could result in a new potato onion variety. \u003c\/p\u003e\n\u003cp\u003eWe need more backyard breeders developing vegetable varieties that are regionally-adapted. There's been a huge loss of diversity in heirloom potato onion varieties over the years. Let's bring it back!! Simply save onions from your favourite plants for planting again next year, multiply it over the years- and you've got your own variety.\u003c\/p\u003e\n\u003cp\u003eSome traits I am focussing on in different breeding lines include larger and more numerous onions per plant, long storage, winter hardiness, and seldom-flowering.\u003c\/p\u003e\n\u003cp\u003eHardy to zone 4 if you want to leave the bulbs in the ground over winter to perennialize. They can probably be grown in colder zones if you make sure to bring all the bulbs inside for winter, which most growers do anyway.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":44507589738750,"sku":"POTAT-ONION-VGD","price":6.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/products\/il_fullxfull.4399505405_hnd9.jpg?v=1702968573"},{"product_id":"red-veined-sorrel-seeds-rumex-09517","title":"Red Veined Sorrel Seeds - Rumex sanguineus - Bloody Dock","description":"\u003cp\u003eRed-Veined Sorrel or Bloody Dock is a favourite of chefs and foodies. The young leaves are tasty raw or cooked, adding a beautiful pop of colour to salad mixes. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eOlder leaves can get bitter- try cutting the plant back to the ground in midsummer to encourage another flush of young tender leaves. \u003c\/p\u003e\n\u003cp\u003eBloody dock is extensively grown as an ornamental, enjoying average to moist soil, but also tolerating dry conditions very well. Can be grown beside a pond or water garden. This plant is a true \"edimental\" (edible ornamental)!\u003c\/p\u003e\n\u003cp\u003eGrows well in containers.\u003c\/p\u003e\n\u003cp\u003eIt will self-seed if allowed, but you can avoid this by chopping off the flower heads before seeds form.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":44507591606526,"sku":"REDVE-SORRE-CFTD","price":6.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/products\/il_fullxfull.4361850804_8pzw.jpg?v=1702968823"},{"product_id":"welsh-onion-seeds-allium-fistulosum-93772","title":"Welsh Onion Seeds - Allium fistulosum","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eExpected to restock in December 2026.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eWelsh Onion is a versatile perennial bunching onion. It divides from the base, and can be used as spring onions\/scallions or green onions. It is quite hardy, actually originating in northern China or Siberia, not Wales like the name suggests.\u003c\/p\u003e\n\u003cp\u003eFor harvesting, if you want to use the slender bulbs, pull up the whole plant with the roots. If you only want the green onions, snip them off above the bulb and let them regrow. You can harvest almost year round.\u003c\/p\u003e\n\u003cp\u003eWelsh Onions will divide from the base many times to eventually form a large clump. You can divide the clumps in spring or fall to separate them out to get a better yield, or to share with other gardeners.\u003c\/p\u003e\n\u003cp\u003eThey will flower, and you could cut off the flower heads if you want to increase bulb and leaf production. Otherwise the flowers are excellent food for pollinators, and produce seeds for replanting.\u003c\/p\u003e\n\u003cp\u003eI believe the Welsh Onion seeds I was selling a few years ago were mislabelled, and may have not been Allium fistulosum- my apologies! I believe the seeds I am selling now are the true species.\u003c\/p\u003e\n\u003cp\u003eThese seeds were originally given to be by one of my seed mentors, Sal Dominelli of \u003ca href=\"https:\/\/www.sweetrockfarm.ca\/\"\u003eSweet Rock Farm\u003c\/a\u003e. Thanks Sal!!\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":44507593048318,"sku":"WELSH-ONION-UAFC","price":6.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/153741768901263396_1.webp?v=1765159418"},{"product_id":"perennial-sweet-lettuce-seeds-59090","title":"Sweet Lettuce Seeds - Reichardia picroides - French Scorzonera","description":"\u003cp\u003eSweet Lettuce, also called French Scorzonera or Common Brighteyes, is a perennial plant with edible leaves and roots. The leaves are sweet and mild year-round and not fibrous, and remain tasty even in the heat of summer when the plant is in flower. It's a great leafy green to have in summer while other greens like lettuce tend to bolt and become bitter. \u003c\/p\u003e\n\u003cp\u003eIt blooms for a long time, supporting pollinators, and the flowers can be eaten as well. You may wish to cut back the flowers to increase leaf production.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eInterestingly, slugs don't seem to bother the plant much even though the leaves are mild, so if you struggle to grow lettuce because of slugs, this could be a great plant to try! It tolerates rocky and poor soils, and drought, too.\u003c\/p\u003e\n\u003cp\u003eThe plant will survive -15 degrees Celsius for sure, possibly lower. It does not seem to overwinter in pots. After growing these plants for 5 years, all of my plants died in the harsh winter of 2023\/4, I assume because the cold set in very quickly, or it did in fact go below -15. Fortunately lots of seeds did survive, and possibly some small volunteer seedlings as well, so this wonderful species lives on in my garden. \u003c\/p\u003e\n\u003cp\u003eGrow French scorzonera in full sun or part shade. Shade may increase leaf size. The plant grows about two feet tall when flowering. May self-sow.\u003c\/p\u003e\n\u003cp\u003eI recently tried nibbling on a root raw, and it was very mild. However, the roots are pretty long and spindly so it may take a long time to harvest enough for a meal. I think the best time to harvest the roots would be in the late fall or early spring.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":44507595079934,"sku":"PEREN-SWEET-N59I","price":6.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/8EAF3020-09F1-4A0F-BA10-C89E951C89C2.jpg?v=1764122332"},{"product_id":"seombadi-korean-celery-seeds-dystaenia-34638","title":"Seombadi Korean Celery Seeds - Dystaenia takesimana - Ulleung Giant Celery","description":"\u003cp\u003eSeombadi is an exciting and very cold hardy perennial vegetable from Ulleongdo Island, South Korea. The leaves and stems taste like aromatic celery and lovage, but much milder than lovage (and tastier in my opinion). The leaves are the most prolific part as the stems are much thinner than celery. The leaves are fantastic in place of celery in soups and stock throughout the winter. The chopped leaves and stems make great additions to salads, in particular potato salad.\u003c\/p\u003e\n\u003cp\u003eSeombadi stays green throughout even harsh winters when few other vegetables are available to harvest, making it a valuable addition to any edible garden. \u003c\/p\u003e\n\u003cp\u003eHere's a quote from Eric Toensmeier: “Absolutely our best winter perennial vegetable. When Hablitzia is still 1\" high, this one is 10\" and growing fast. Comes up under snow and really our best or even only winter vegetable from early December through March. Flavor more or less like celery. Grows something like lovage but much better flavor and winter tolerance. It sailed through -15F (-26C) this winter” (Eric is located in Holyoke, Massachusetts).\u003c\/p\u003e\n\u003cp\u003eThese plants can grow about 6 feet tall when in flower, and the umbelliferous flowers support all sorts of beneficial insects. Other names for this plant include Ulleung Giant Celery, Korean Pig Plant, sobadi, or dwaejipul.\u003c\/p\u003e\n\u003cp\u003eIt seems in its native Ulleongdo Island, it is only occasionally eaten parboiled, or fermented in soy sauce or soybean paste. Its main use seems to be livestock fodder for pigs and cattle. In fact, it is said to be the favourite herb of the local cattle (yakso), which gives the meat a special \"herbal fragrance.\" I imagine chickens, rabbits, or other livestock would enjoy it as well.\u003c\/p\u003e\n\u003cp\u003eStephen Barstow has an \u003ca href=\"https:\/\/www.edimentals.com\/blog\/?p=24998\"\u003eexcellent article\u003c\/a\u003e on his website with more information.\u003c\/p\u003e\n\u003cp\u003eThese seeds are grown by my friend Kim Watt of \u003ca title=\"Thimble Hill Nursery\" href=\"https:\/\/www.thimblehillnursery.com\/\"\u003eThimble Hill Nursery\u003c\/a\u003e in Nelson, BC. Thank you for stewarding seeds of this special plant!\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":44564421902590,"sku":"SEOMB-KOREA-43FE","price":6.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/B9EF27D3-A164-49F3-92BA-93D44DEFF2DB.jpg?v=1765157146"},{"product_id":"babingtons-leek-bulbils-allium-ampeloprasum-var-babingtonii","title":"Babington's Leek Bulbils - Allium ampeloprasum var Babingtonii","description":"\u003cp\u003eBabington's Leek are a tasty and easy to grow perennial vegetable providing slender leeks with a hint of garlicky flavour. They are an excellent cut-and-come-again veggie for a semi-wild food forest edge, or as a companion plant between other vegetables. Harvest the leeks by cutting them off at the soil line in spring to early summer and baby leeks will resprout from the base.\u003c\/p\u003e\n\u003cp\u003e*Note that these leeks will go dormant in the summer and appear to be dead, but they will resprout when the fall rains return.*\u003c\/p\u003e\n\u003cp\u003eThe scapes can be eaten before they open and form bulbils as well, but the bulbils are so whimsical when they bloom, it's worth leaving a few! The bulbils can be replanted or even pickled. The bulbils usually will not form until the second year. \u003cmeta charset=\"utf-8\"\u003eThey are kind of like the leek version of \u003ca href=\"https:\/\/cicadaseeds.ca\/products\/egyptian-walking-onion-bulbils-allium-x-17196\"\u003eEgyptian Walking Onions\u003c\/a\u003e!\u003c\/p\u003e\n\u003cp\u003eThese bulbils are quite a bit smaller than Egyptian Onions, but each bulb will grow into a full-sized leek. \u003cmeta charset=\"utf-8\"\u003ePlants can be propagated either by bulbils, or by the underground bulbs, which multiply into one or two offsets per plant. These offsets can be dug up when dormant and spaced out\/planted elsewhere.\u003c\/p\u003e\n\u003cp\u003eBulbils can be planted anytime from fall to early spring, either direct sown or planted in pots and carefully transplanted. Sow about 1\/2 inch deep, 3-6 inches apart. These leeks tolerate a range of soil conditions.\u003c\/p\u003e\n\u003cp\u003eBabington's Leeks are probably native to the British Isles and are quite rare in North America. They should be hardy to zone 6b. They have survived in our garden down to -15C no problem.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":45811653017854,"sku":null,"price":9.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/IMG_87672_1.jpg?v=1726524144"},{"product_id":"french-grey-shallot-allium-oschaninii-griselle","title":"French Grey Shallot Bulbs - Allium oschaninii - Griselle","description":"\u003cp\u003eThe elusive French Grey Shallot is THE shallot for chefs and foodies. They are smaller in size and don't store as long as other varieties, but they make up for that with an incredibly rich, umami flavour. The shallots are pear-shaped with coppery skin and purple and white flesh. They are a different species that other shallots and onions, and they contain more sugar than regular shallots, so caramelize much better. They have a cult following for a reason!\u003c\/p\u003e\n\u003cp\u003eThey only store for about 3-4 months. Pickle or freeze any that you aren't going to consume within that time.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003ePlant in fall for early summer harvests, similar to garlic. Appreciates rich soil with lots of compost, and regular watering. Reduce water to help the bulbs dry down once the foliage starts dying back.\u003c\/p\u003e\n\u003cp\u003eThese bulbs will multiply over the winter to create a cluster of a few to a dozen bulbs or so. To harvest, pull up clusters when the tops have flopped over or died back. separate the bulbs and lay them out to dry in a shady spot with good airflow to cure. When they are dry (usually after a few weeks), discard any rotten bulbs, and store indoors in a dark and cool location with good airflow. Mesh bags, onions sacks, or paper bags are great.\u003c\/p\u003e\n\u003cp\u003eI first received this variety as a gift from Jenelle at Nanoose Creek Farmhouse. We've been growing these out for several years and we finally have enough to sell again. \u003c\/p\u003e\n\u003cp\u003eThis year we are only selling 1\/8 pound (~60 gram) bags. Bulbs are a mix of sizes, as shown in the photo.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":45811756433662,"sku":"","price":15.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/C1AFF76B-4532-49BA-B022-FCD8DFDB3659.jpg?v=1788382242"},{"product_id":"meadow-garlic-bulbils-allium-canadense","title":"Meadow Garlic Bulbils - Allium canadense - Canada Onion, Canadian Onion","description":"\u003cp\u003eMeadow garlic is a wild allium native to Eastern North America. The underground bulbs, leaves, and topset bulbils are all edible. The flavour is like a cross between onion and garlic, somewhat similar to the more popular Ramps, although way easier to grow and propagate!\u003c\/p\u003e\n\u003cp\u003ePlants prefer full sun and well-drained soil, although some shade is ok too. The plants will multiple from the base, as well as by the topset bulbils, so you can quickly establish a large patch.\u003c\/p\u003e\n\u003cp\u003eHarvest the underground bulbs almost any time of year, and the chive-like leaves from spring to fall. The bulbs are small, so are best used whole in broths, or they could be pickled like pearl onions. \u003c\/p\u003e\n\u003cp\u003eThe topsets and flowers on these plants are delightful- they are kind of like a smaller, native version of \u003cmeta charset=\"utf-8\"\u003e\u003ca href=\"https:\/\/cicadaseeds.ca\/products\/egyptian-walking-onion-bulbils-allium-x-17196\"\u003eEgyptian Walking Onions\u003c\/a\u003e with pink flowers! Meadow garlic grows about 1-2 feet tall. \u003c\/p\u003e\n\u003cp\u003eBulbils can be planted anytime from fall to early spring, either direct sown or planted in pots and carefully transplanted. Sow about about 1\/4 inch deep, 3-6 inches apart.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":45811781959934,"sku":"","price":6.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/IMG_3975.jpg?v=1726529211"},{"product_id":"pacific-crabapple-seeds-malus-fusca-oregon-crabapple","title":"Pacific Crabapple Seeds - Malus fusca - Oregon Crabapple, qwa’upulhp","description":"\u003cp\u003ePacific Crabapple is a wild species of apple native to the pacific northwest. It makes small but abundant tart fruits that can be canned whole, or made into jelly or cider. It has showy pink\/white flowers in the spring that pollinators love, and has ornamental value in the bronze fruit clusters in late summer and colourful foliage in fall. The bark becomes rough and ridged with age.\u003c\/p\u003e\n\u003cp\u003eBecause this species is both drought and wet tolerant, it's becoming a popular rootstock for challenging sites. It will even grow in standing water! It's also disease-resistant. \u003c\/p\u003e\n\u003cp\u003eBirds love the fruit, and because the trees often have pointy spines, they make a safe roosting spot for birds at night.\u003c\/p\u003e\n\u003cp\u003eThis is an important tree for Indigenous peoples on the west coast. One way people stored them for winter is to store the unripe green apples in bentwood cedar boxes filled with water in a cool place. Over time the fruits soften and develop and aroma like cotton candy. They are still widely used today.\u003c\/p\u003e\n\u003cp\u003eI believe the trees I harvested from were planted and stewarded by the Indigenous groups of the area (K'ómoks, Kwalikum, and\/or Snaw-naw-as peoples). The beautiful old trees grow along a river, and in one stretch they are in a perfectly straight line. There are many other Indigenous food plants in the area, such as silverweed, rose, and black hawthorn, which seems to me like an intentional food forest. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e50% of sales from this variety go to\u003ca href=\"https:\/\/www.sovereignseeds.org\"\u003e Sovereign Seeds\u003c\/a\u003e, an Indigenous-led initiative dedicated to the revitalization of Indigenous seed and food sovereignty in so-called Canada. \u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Packet (15-20 seeds)","offer_id":47253864317182,"sku":null,"price":6.95,"currency_code":"CAD","in_stock":true},{"title":"1 gram (130+ seeds)","offer_id":47253864349950,"sku":null,"price":30.0,"currency_code":"CAD","in_stock":true},{"title":"2 grams (260+ seeds)","offer_id":47253864382718,"sku":null,"price":50.0,"currency_code":"CAD","in_stock":true},{"title":"4 grams (520+ seeds)","offer_id":47253864415486,"sku":null,"price":80.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/IMG_9616.jpg?v=1731640129"},{"product_id":"garden-sorrel","title":"Garden Sorrel Seeds - Rumex acetosa","description":"\u003cp\u003eSorrel is a reliable perennial vegetable with a delightful lemony taste. This is a must-have, low maintenance perennial vegetable. It can be used raw in salads, or cooked like a lemony spinach substitute. My favourite way to use sorrel is in spanakopita- the leaves add a lemony brightness that makes the dish even better than the traditional. \u003c\/p\u003e\n\u003cp\u003eThe leaves can get a bit bitter in the heat of summer, but providing afternoon shade may help to extend the harvest. Cut the plant back to the ground when it tries to send up seed stalks, and it will respond by pushing out tender new leaves.\u003c\/p\u003e\n\u003cp\u003eThey like rich, moist soil in full sun or part shade, but will succeed in many situations once established.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe plants will grow slowly to form clumps, which can be divided every few years to refresh them. They do not spread via runners like the weedy sheep sorrel. \u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":46023653916926,"sku":null,"price":6.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/Rumex_acetosa_109003595.jpg?v=1732328722"},{"product_id":"gondre-seeds-cirsium-setidens","title":"Gondre Korean Thistle Seeds - Cirsium setidens - 곤드레","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eExpected to restock in December 2026.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eGondre is a wild Korean mountain vegetable, or san-namul (산나물). There is a robust culture of eating these seasonal, wild-foraged vegetables in Korea, and it is believed that they help to restore one's \u003cem\u003eki \u003c\/em\u003e(energy) after winter. many of these varieties are now farmed, but some people do still forage for these special ingredients while they are in season.\u003c\/p\u003e\n\u003cp\u003eGondre is wonderfully aromatic, and is classic temple food in Korea, where it is eaten with rice. It's slightly bitter, which is just what I want to wake my body up and detox in the springtime. I boiled the young leaves briefly until they were bright green, dunked in cold water to preserve the colour, squeezed and chopped them, then served on a rice bowl alongside salmon eggs, cucumber, carrot, and topped with soy sauce and a sprinkle of seaweed. It was delicious and nourishing!\u003c\/p\u003e\n\u003cp\u003eThe young leaves don't have prickles and are suitable for eating, but with age the plant gets a bit prickly, so I wouldn't recommend it in a school garden or somewhere that people are likely to brush up against it often. \u003c\/p\u003e\n\u003cp\u003eKorean thistle flowers all summer long, and the charming purple flowers are a favourite of bumblebees. I see the endangered Western Bumblebee feasting on these flowers often in the summer. The seeds disperse on fluff like dandelions, but I have only found them lightly self seeding near to the mother plants. Plants are about 4 feet tall when flowering. \u003c\/p\u003e\n\u003cp\u003eI have these growing in an unirrigated area beside a young cherry tree. The plants do quite well but I'm sure they would appreciate more regular watering and better soil. There is some variation in leaf shape and colour in the population, so some further selection could be done.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":46023795802366,"sku":null,"price":6.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/IMG_3375.jpg?v=1732334425"},{"product_id":"barestem-desert-parsley-seeds-lomatium-nudicaule-ḵexmin-q-uxmin","title":"Barestem Desert Parsley Seeds - Lomatium nudicaule - ḴEXMIN, q’uxmin, Barestem Biscuitroot","description":"\u003cp\u003eBarestem Desert Parsley, known as q’uxmin in Hul'q'umi'num' (language of the Quw'utsun Peoples) and ḴEXMIN to the W̱SÁNEĆ Peoples, is a very special plant with many ceremonial, medicinal, and food uses. \u003c\/p\u003e\n\u003cp\u003eIt has been used medicinally as a treatment for tuberculosis, and the seeds can be burned on a woodstove to clean the air of mold. It is used ceremonially in association with fishing and processing salmon among many Pacific Northwest First Peoples. Among groups such as the Kwakwaka'wakw and Nuu-chah-nulth, the seeds are burned as an incense at funerals and chewed by singers to ease their throats. I am currently chewing a delightfully aromatic seed while writing this seed description! \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis plant is in the carrot family, and has large striking umbels on plants about 2 feet tall. It grows in many different conditions from seasonally damp meadows to dry roadsides and sandy areas. It is an important food plant for Anise Swallowtail butterflies. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eI collected these seeds beside a highway growing alongside camas, somewhat near where a river meets the ocean, so I believe these plants may have been cultivated by the First Peoples of the area for many years. I made sure to replant seeds while I was harvesting, and I look forward to the seeds finding new homes in soils where they can be used for food and medicine without worry about road runoff. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e100% of sales from this variety go to Indigenous Food Sovereignty projects. If you are an Indigenous person who would like to grow these seeds, please email us at grow@cicadaseeds.org and we will gift them to you free of charge. \u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":46025633038590,"sku":null,"price":6.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/IMG_7940.jpg?v=1732391908"},{"product_id":"stinging-nettle-seeds-urtica-dioica-common-nettle","title":"Stinging Nettle Seeds - Urtica dioica - Common Nettle, tth’uxtth’ux","description":"\u003cp\u003eStinging Nettle is a nutritious and delicious perennial vegetable with medicinal properties. It can be used cooked as a spinach alternative, and also made into a nourishing tea that is high in iron and vitamin C. Nettle is used in herbalism to support skin, energy levels, allergies, and as a general health tonic. It is one of the earliest spring greens to harvest.\u003c\/p\u003e\n\u003cp\u003eI am so glad I finally started a nettle patch on my property. I was worried about being stung, but I planted them in a corner where no one frequents, and now I can more easily harvest nettles without driving anywhere, and we’re eating a lot more nettles than I otherwise would as a result. I highly recommend starting your own patch!\u003c\/p\u003e\n\u003cp\u003eNettles have stinging hairs, so should be harvested with gloves. (Some people enjoy the stinging sensation, as it can bring beneficial blood flow to arthritic areas and sore muscles.) The sting goes away when the leaves are cooked or dried.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHarvest the top few inches of the plant before the stems start getting tough. Keep harvesting regularly and the plants will keep producing tender new growth into the summer. Try chopping the plant to the ground in late summer to stimulate a flush of tender new leaves to harvest. Steam, cook with eggs, make into soup or pesto... the sky's the limit! My all-time favourite way to eat nettles are steamed and drenched in a \u003ca href=\"https:\/\/www.justonecookbook.com\/how-to-make-sesame-sauce-goma-dare\/\"\u003eJapanese sesame sauce (goma dare)\u003c\/a\u003e (see last picture). Leaves can be dried for later use as food or nutritious and tasty tea. \u003c\/p\u003e\n\u003cp\u003eThe seeds themselves can be eaten as an energy tonic, but avoid eating the leaves after the plant has gone to flower as some people say they can be irritating to the urinary tract. \u003c\/p\u003e\n\u003cp\u003eThe old woody stalks can also be used to make strong string or rope.\u003c\/p\u003e\n\u003cp\u003eNettle prefers to grow in moist, semi-shaded areas with rich soil. They will spread by runners, so choose your planting spot wisely, or plan to mow around the nettle patch to keep it contained. I welcome nettle to spread as it's such a delicious and nourishing low-maintenance perennial vegetable! They are easily propagated by root cuttings or division once established.\u003c\/p\u003e\n\u003cp\u003eNettle supports all kinds of insects such as native butterflies, so be sure to leave some when harvesting. Nettle can also be used alone or alongside plants such as comfrey to make compost tea or fermented plant juice to fertilize the garden. Plants can grow to about 6 feet tall with graceful arching stems.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":46025753755902,"sku":null,"price":6.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/F0F62AE7-A8C8-49CA-A2BB-4378C3B1DAAB.jpg?v=1766540867"},{"product_id":"silverweed-seeds-potentilla-anserina-argentina-anserina-silver-cinquefoil","title":"Common Silverweed Seeds - Potentilla anserina - Argentina anserina, Silver Cinquefoil","description":"\u003cp\u003eCommon Silverweed is an edible and medicinal native plant in the rose family. It has attractive fern-like leaves and yellow flowers. The roots can be eaten raw or cooked, or dried for later, and are said to taste like parsnips, chestnuts and sweet potatoes. The roots and leaves have been used medicinally as an astringent for oral lesions and ulcers, to speed healing and alleviate pain. The whole bruised plant can be used topically as an analgesic (painkiller). It's also used as a trailside remedy for diarrhea. This plant is a bio-accumulator, similar to comfrey, and can be used to make a mineral-rich compost tea garden fertilizer or living mulch.\u003c\/p\u003e\n\u003cp\u003eThis is an important plant for Indigenous Peoples, and it has been and continues to be cultivated in Indigenous food forests and estuaries. I believe the plants I harvested seeds from were originally planted and stewarded by the Indigenous peoples of the area (K'ómoks, Kwalikum, and\/or Snaw-naw-as Peoples). There are many other Indigenous food plants in the area, such as crabapple, rose, and black hawthorn. \u003c\/p\u003e\n\u003cp\u003eSilverweed prefers moist or wet soils, and will spread via stolons and rhizomes to form an attractive ground cover. It is tolerant of salt.\u003c\/p\u003e\n\u003cp\u003eThe author of \u003ca href=\"https:\/\/substack.com\/@urbanfoodforest\"\u003eUrban Food Forest on Substack\u003c\/a\u003e has been doing some interesting breeding work on this plant family to breed for larger roots. I'd recommend this blog to anyone interested in growing silverweed for food.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e50% of sales from this variety go to Indigenous Food Sovereignty projects. \u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":46025934930174,"sku":null,"price":6.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/IMG_8356.jpg?v=1732401816"},{"product_id":"common-camas-seeds-camassia-quamash-speenhw","title":"Common Camas Seeds - Camassia quamash - speenhw","description":"\u003cp\u003eCommon camas, called speenhw in Hul'q'umi'num', is an important food plant of Indigenous Peoples on the West Coast that was extensively cultivated and traded with inland nations. It was\/is cultivated in fields with an overstorey of Garry Oak trees. The meadows need to be carefully tended and burned seasonally to keep shrubs from taking over. In many traditions, families owned specific patches of camas that they cultivated and harvested from. Local lore says that camas bulbs used to grow as large as your fist! Unfortunately it's rare to see bulbs of that size today. Camas is a plant that requires (or at least greatly benefits) from human relationships to grow well. Humans are a part of nature- let's participate!\u003c\/p\u003e\n\u003cp\u003eCamas bulbs contain a healthy fibre called inulin. They need to be cooked long and slow to make them more digestible. Traditionally they have been cooked in pit ovens and slow cookers. Fermenting the bulbs like sunchokes may be an interesting preparation method to explore.\u003c\/p\u003e\n\u003cp\u003eCamas makes showy periwinkle blue flowers, which are an important food source for many specialist pollinators. The plants like dry summers, and can tolerate shallow soils and wet clay soils in winter. The plants will die back in the summer. The young plants look like blades of grass and take several years to size up and flower when started from seed, but they are worth the wait!\u003c\/p\u003e\n\u003cp\u003eI was hesitant to offer seeds of this variety because of its significance to Indigenous Peoples in the area. But after hearing some incredible presentations from \u003ca href=\"https:\/\/www.qwustenuxun.com\/\"\u003eJared Qwustenuxun Williams\u003c\/a\u003e (Quw'utsun chef, Indigenous food champion, and more), I felt empowered to offer these seeds in an attempt to encourage more people to grow this plant. What I heard from Qwustenuxun is that Indigenous foods should be more widely available to everyone living on these unceded Indigenous territories, but there is not the supply available to make this a reality. There should be restaurants and institutions serving these foods. He encouraged farmers and gardeners from all backgrounds to grow these plants, and make them available to chefs and restaurants. We need both supply and demand for these important Indigenous foods to make a resurgence in local cuisines. Be a part of it!\u003c\/p\u003e\n\u003cp\u003eI'll be experimenting with different ways to cultivate camas, with the hopes of making it available for the community to eat. If you have any insights into growing camas in a market garden context, please get in touch.\u003c\/p\u003e\n\u003cp\u003eI collected these seeds beside a highway growing alongside \u003ca href=\"https:\/\/cicadaseeds.ca\/products\/barestem-desert-parsley-seeds-lomatium-nudicaule-%E1%B8%B5exmin-q-uxmin\"\u003eDesert Parsley\u003c\/a\u003e, somewhat near where a river meets the ocean, so I believe these plants may have been cultivated by the First Peoples of the area for many years. I made sure to replant seeds while I was harvesting, and I look forward to the seeds finding new homes in soils where they can be used for food and medicine without worry about road runoff. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e50% of sales from this variety go to Indigenous Food Sovereignty projects. If you are an Indigenous person who would like to grow these seeds, please email us at grow@cicadaseeds.org and we will gift them to you free of charge. \u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":46025951445246,"sku":null,"price":6.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/1D7B487C-1E42-4296-A342-DED93056C7C4.jpg?v=1777940325"},{"product_id":"common-camas-seeds-camassia-quamash-speenhw-copy","title":"Sochan Seeds - Rudbeckia laciniata - Cutleaf Coneflower, Green headed Coneflower, Wild Goldenglow, Sochani, 삼잎국화","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eExpected to restock in December 2026.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eSochan as it's known in Cherokee, is also known as Cutleaf Coneflower, Green-headed Coneflower and Wild Goldenglow. It's a mainstay of Cherokee cuisine, and produces delicious leafy greens almost year round. The photo of the leaves was taken in early March- they start growing early! The cheerful yellow flowers bloom in fall atop towering stalks, and are a welcome food source for bees, and later birds enjoy the seeds. \u003c\/p\u003e\n\u003cp\u003eThe leaves have a delightfully aromatic and herbal flavour akin to daisy leaves. They can be harvested in spring and late summer\/fall. They are best cooked as they have a slightly rough texture, but they can also be eaten raw in salads. Incredible in place of spinach in spanikopita! Summer harvests of leaves may also be possible in shady sites, or if the flower stalks are cut off to help the plant focus on producing tender new leaves.\u003c\/p\u003e\n\u003cp\u003eSochan has a wide native range including the southeast of Canada and the central and eastern US. It's at home in moist or wet sites with rich soils, often woodland edges or beside ponds and other bodies of water. Because it grows over six feet tall, it makes a great plant for the back of a border or a cottage garden.\u003c\/p\u003e\n\u003cp\u003eIt appreciates watering during dry summers. Sochan will spread via rhizomes, which I encourage since it's such a tasty and pretty perennial vegetable. \u003c\/p\u003e\n\u003cp\u003eInterestingly, sochan has been embraced by Koreans and is now being cultivated commercially. \u003c\/p\u003e\n\u003cp\u003e100% of sales from this variety go to Indigenous Food Sovereignty projects.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":46035442041086,"sku":null,"price":6.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/IMG_4791.jpg?v=1732673926"},{"product_id":"skirret-crown-not-seeds-sium-sisarum-sugar-root","title":"Skirret CROWNS - Sium sisarum - Sugar Root","description":"\u003cp\u003eSkirret is a delicious perennial root vegetable in the carrot family. It produces masses of long off-white roots that taste somewhat like a potato crossed with a carrot and a parsnip. They are great roasted, but can also be boiled, fried, stewed, added to soups, or eaten raw grated or out of hand. The roots do not need to be peeled, although some roots have a thin woody core that is easily removed by the diner after cooking. The spring shoots can be eaten, as well as the mature leaves, which taste like celery leaf or parsley.\u003c\/p\u003e\n\u003cp\u003eSkirret is a \"forgotten\" crop, which likely fell out of favour because it was difficult to cultivate using modern industrial agriculture methods. But it's very easy to grow for the backyard gardener! It's native to China or Asia more broadly, and was wildly popular in Europe in the middle ages.\u003c\/p\u003e\n\u003cp\u003eThese skirret crowns are the white or light pink variants from the Pink Skirret Mix (seeds) I offer. Seeds produced from these crowns may create pink-rooted offspring. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePLANTING\u003c\/strong\u003e: Plant outdoors fall through spring as long as the ground isn't frozen. Aim to have the shoots just poking out of the soil. Mulch for some protection, especially if a cold snap is coming, or you're in a colder zone. Otherwise store in the fridge to prevent sprouting until planting time- make sure the bag is closed to prevent the crown from drying out.\u003c\/p\u003e\n\u003cp\u003eGrowing conditions: Skirret does best in full sun, but part shade may be ok as well. Well drained soil is best, but it seems to do fine in heavy or clay soil as well, as well as swampy soils. Not drought tolerant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHARVESTING\u003c\/strong\u003e: If started from crowns, plants can make enough roots to harvest by fall. You essentially get a year head start than growing from seed. Yields will keep increasing after that. Or leave plants in place for even bigger harvests next year. \u003c\/p\u003e\n\u003cp\u003eTo harvest, wait until the top has died back in the fall, then dig up the whole plant. Cut off the largest roots, and replant the rest of the crown. If any offsets have formed around the base, you can pull or cut those off and plant them separately. The main crown can often be divided into multiple new plants using a sharp shovel. Roots can be harvested all winter, and apparently all year once plants are established, although the flavour is probably best from fall-early spring.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCLEANING\u003c\/strong\u003e: I find spraying roots with the hose gets them quite clean, but you may need to scrub them a bit in the sink as well.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEATING\u003c\/strong\u003e: Skirret can be eaten raw or cooked. My favourite way to eat them is to roast them in the oven with a bit of oil and salt. They're like pre-cut fries! They're also great in soups, where they get soft quite quickly, and could be used as a thickener. Creamed skirret soup would be great... \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCROWN SIZING\u003c\/strong\u003e: Each bag will contain one or sometimes two crowns. The amount of storage roots on each crown will vary- they aren't actually necessary for the crowns to grow, but we aim to have several roots per crown anyway. Large roots have been trimmed off so they fit in the bags.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":47501839040766,"sku":null,"price":15.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/products\/il_fullxfull.5598843671_1n1n.jpg?v=1762808206"},{"product_id":"sea-kale-mix-seeds-crambe-maritima","title":"Sea Kale Mix Seeds - Crambe maritima","description":"\u003cp\u003eSea kale is an essential perennial vegetable- the whole plant is edible! The most commonly eaten parts are the unopened flower buds that look and taste like small broccolis, and the spring shoots, which are often \u003ca href=\"https:\/\/www.cultivariable.com\/sea-kale-forcing-time-has-arrived\/\"\u003eblanched\u003c\/a\u003e with a bucket to make them more mild and tender. The young leaves are also delicious, and can be used similarly to kale. Plants produce masses of honey-scented flowers that make a beautiful edible garnish, and the unripe seed pods that follow can be used like peas. The root of plants that are at least two years old can be dug any time of year and roasted or boiled. Talk about a useful vegetable!\u003c\/p\u003e\n\u003cp\u003eThese seeds include genetics from many different sources. There are green and purple plants, improved varieties, and cold-tolerant selections from several growers in the US and Canada. \u003c\/p\u003e\n\u003cp\u003eSea kale is native to European beaches and likes a sunny position and well drained soil. I find it grows well in normal garden soil with regular additions of compost. Plants take a few years to get large enough to withstand harvesting, eventually reaching 2-3 feet wide (they may grow larger if not harvested much). \u003c\/p\u003e\n\u003cp\u003ePropagation by seed is a bit tricky- the seeds require a long germination period. I find it works best to sow outdoors in pots in fall. The seeds also must be cracked open before sowing. See detailed growing instructions below.\u003c\/p\u003e\n\u003cp\u003eSea kale is most easily propagated by root cuttings taken in the fall through winter as weather permits, and planted immediately. For places with cold winters (i.e. below zone 6) root cuttings can be stored in the fridge in moist media and planted in spring. Plants grown by root cuttings can be lightly harvested starting the year after planting. \u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":47261191635198,"sku":null,"price":6.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/E803F23E-6031-4E9F-B022-2AE2CF008C67.jpg?v=1761244469"},{"product_id":"crosne-tubers-stachys-affinis-chinese-artichoke-mintroot","title":"Crosne Tubers - Stachys affinis - Chinese Artichoke - Mintroot","description":"\u003cp\u003eCrosne is a delicious perennial root vegetable in the mint family. It produces numerous small, knobbly white roots that are crunchy and mild flavoured. I like to use them in place of bean sprouts or water chestnuts in recipes. They can be eaten raw or roasted, and they are especially delicious pickled or lactofermented!\u003c\/p\u003e\n\u003cp\u003eCrosne likes moist soil, and being in the mint family, it likes to spread. Keep it in a big pot or barrel to keep it contained if desired. I grow mine in the ground and keep it under control by harvesting from the edges of the patch, and mulching around it with cardboard and straw if necessary to control its spread. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHARVESTING\u003c\/strong\u003e: Plants can make enough roots to harvest by fall. Dig fall through early spring before the tubers start growing again. You likely won't be able to harvest all the roots, so they plants will regrow. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCLEANING\u003c\/strong\u003e: I find spraying roots with the hose gets them quite clean, but you may need to scrub them a bit in the sink as well.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTUBER SIZE\u003c\/strong\u003e: The photo depicts some of the largest tubers I've grown, sprouting in the spring. The tubers you purchase will be varying sizes.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":47501850640638,"sku":null,"price":15.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/5D8618BD-F9E0-4C95-8F7A-102A2E984EDD.jpg?v=1762809941"},{"product_id":"pink-skirret-mix-seeds-sium-sisarum-sugar-root","title":"Pink Skirret Mix Seeds - Sium sisarum - Sugar Root","description":"\u003cp\u003eSkirret is one of my favourite perennial root veggies, and I'm very excited to offer seeds from this diverse pink skirret mix! \u003c\/p\u003e\n\u003cp\u003eThis mix is originally from Peter Laßnig of \u003ca href=\"http:\/\/www.xn--ackerschn-77a.at\/\"\u003eAckerschön\u003c\/a\u003e in Austria. Peter generously sent me some seeds in a trade. Peter first found the pink skin trait in a skirret screening he did over ten years ago with seeds from the gene bank Gatersleben. A few plants had a bit of colour, but the roots were very fibrous. He spent years improving the quality and intensifying the root colour, and the selection work is still ongoing- both in Austria and now at Cicada Seeds!\u003c\/p\u003e\n\u003cp\u003eThese seeds will produce plants with pure white, blush pink, and dark pink roots. The dark pink roots seem to be the rarest. Some plants have mostly white roots with only a few pink roots. So far I've found all the plants to produce thick roots with minimal presence of the woody core that some plants can have. Some roots are branching.\u003c\/p\u003e\n\u003cp\u003eInterestingly, my plants took over a year to produce the pink pigment. I sowed them in spring 2024, and then I dug them up in April 2025, no roots were pink. I divided them and transplanted them at my lease site, and lo and behold, when digging them up in fall 2025, several plants had turned pink! \u003c\/p\u003e\n\u003cp\u003eI will be continuing to select for large, smooth, pink roots with no woody cores. My goal is to create a high quality pink skirret that grows true from seed. But in the meantime the diversity of colours is like a treasure hunt!\u003c\/p\u003e\n\u003cp\u003eMany thanks to Peter Laßnig for sharing seeds of his long-time breeding project!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGeneral Skirret Information: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSkirret is a delicious perennial root vegetable in the carrot family. It produces masses of long off-white roots that taste somewhat like a potato crossed with a carrot and a parsnip. They are great roasted, but can also be boiled, fried, stewed, added to soups, or eaten raw grated or out of hand. The roots do not need to be peeled, although some roots have a thin woody core that is easily removed by the diner after cooking. The spring shoots can be eaten, as well as the mature leaves, which taste like celery leaf or parsley.\u003c\/p\u003e\n\u003cp\u003eIf started early enough from seed, they can make large enough roots to eat by fall. But for the best harvest wait until the second year at least. Yields will keep increasing after that. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGROWING CONDITIONS\u003c\/strong\u003e: Skirret does best in full sun, but part shade may be ok as well. Well drained soil is best, but it seems to do fine in heavy or clay soil as well, as well as swampy soils. Not drought tolerant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSEED STARTING METHOD\u003c\/strong\u003e: I failed for years to start skirret from seed until I learned that they need fluctuating temperates to germinate. Sow seeds outdoors in small pots in early spring when the nights are still cool (below freezing is fine) and you should have excellent germination. If it's already warmed up, sow your seeds in a small pot and alternate putting the pot outside in the sun or at room temperature, and in the fridge for a day or two at a time. Or try sowing in the fall, or even wait until the following spring to sow. I've found skirret seeds to stay viable for at least two years. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHARVESTING\u003c\/strong\u003e: To harvest, wait until the top has died back in the fall, then dig up the whole plant. Cut off the largest roots, and replant the rest of the crown. If any offsets have formed around the base, you can pull or cut those off and plant them separately. The main crown can often be divided into multiple new plants using a sharp knife. Roots can be harvested all winter, and probably all year, although the flavour is probably best from fall-early spring.\u003c\/p\u003e\n\u003cp\u003eClean roots with a strong stream of water. A pressure washer works particularly well. Roots may need a quick scrub in the kitchen sink, depending if your soil has a tendency to cling to the roots.\u003c\/p\u003e\n\u003cp\u003eSkirret is a \"forgotten\" crop, which likely fell out of favour because it was difficult to cultivate using modern industrial agriculture methods. But it's very easy to grow for the backyard gardener! It's native to China or Asia more broadly, and was wildly popular in Europe in the middle ages.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":47591648788734,"sku":"PINK-SKIRR-SEEDS","price":6.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/IMG_4544_3.jpg?v=1765057927"},{"product_id":"asparagus-seeds-asparagus-officinalis","title":"Asparagus Mix Seeds - Asparagus officinalis","description":"\u003cp\u003eAsparagus is a cold-tolerant perennial vegetable that can live for 20+ years! They grow tons of tasty shoots in spring. Give them rich soil, keep weeded, and in 2-3 years you can be harvesting armfuls of asparagus! Store bought asparagus pales in comparison to the sweet flavour of homegrown- they are worth the wait!\u003c\/p\u003e\n\u003cp\u003eAsparagus will survive down to zone 3, and zone 2 with mulch.\u003c\/p\u003e\n\u003cp\u003eThe story of these seeds: For a few years we lived in a retired herbalist's house. We inherited a beautiful asparagus patch from her. We don't know the variety, but it emerged later than other varieties, and  we nicknamed it \"Meg's Asparagus\". We collected seeds and grew them out at our new home on Vancouver Island, alongside crowns we purchased from a garden centre. The resulting seeds are a mix of those two types. I haven't observed too much variation in traits, but some make very thick asparagus!\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":47591900840190,"sku":null,"price":6.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/618AEEE2-5603-49BD-837D-6E117CD2CCFF.jpg?v=1765075344"},{"product_id":"chinese-lantern-seeds-physalis-alkagengi-edible-lanternberry-stawberry-groundcherry-winter-cherry","title":"Edible Chinese Lantern Seeds - Physalis alkagengi - Stawberry Groundcherry, Winter Cherry","description":"\u003cp\u003eChinese lanterns are the most cold hardy ground cherry species I know of, and this variety is delicious and non-bitter when ripe. Plants are easy to grow and will form a clump over time, growing about 2 feet tall. They make attractive bright orange lanterns that contain tasty bright red fruits inside. When underripe the berries can have a mild bitter flavour on the outside (saponins?) but that disappears as they ripen. \u003c\/p\u003e\n\u003cp\u003eI am not sure what variety this is, but it's excellent for eating fresh. It's sweet and tart with a fruity flavour. I imagine they would be excellent in salsa, or used as a garnish on desserts. \u003c\/p\u003e\n\u003cp\u003eThe lanterns also make fun everlasting bouquets and decorations.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":47591937966334,"sku":null,"price":6.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/A6EE836C-21C4-4689-A033-69C45C372F98.jpg?v=1765080304"},{"product_id":"stridolo-seeds-silene-vulgaris-sculpit-bladder-campion","title":"Stridolo Seeds - Silene vulgaris - Sculpit, Bladder Campion","description":"\u003cp\u003eStridolo is a delicious, low maintenance Italian perennial leafy green. It has a unique flavour like fresh young pea shoots with a hint of bitterness. Others liken it to \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eartichokes, arugula, or tarragon. The leaves are succulent and tender, and are \u003c\/span\u003eexcellent in \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003erisottos, omelettes, soups, and salads. It makes an interesting replacement for spinach in raw and cooked recipes. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eHarvest the tender young leaves in spring and fall for best flavour. Try cutting the plant back in summer to encourage another flush of leafy green growth for cutting. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePerennial in zones 7-11, but can be grown as an annual in zones 3-6. About 45 days to maturity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePlant in a spot with good drainage as stridolo does not like wet feet.\u003c\/span\u003e\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":47591967064318,"sku":null,"price":6.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/CBB03531-BE31-4127-BDC7-47D30D3E5A2B.jpg?v=1765086956"},{"product_id":"mountain-lettuce-lactuca-perennis-perennial-lettuce-blue-lettuce","title":"Mountain Lettuce - Lactuca perennis - Perennial Lettuce, Blue Lettuce","description":"\u003cp\u003eMountain Lettuce is a herbaceous perennial in the aster family native to rocky, dry areas in central and southern Europe. It has pretty blue-green leaves and dainty blue flowers. It grows about two feet tall, and some plants will likely flower in the their first year.\u003c\/p\u003e\n\u003cp\u003eI found the leaves to taste good all summer, although I planted them on the north side of some tomato plants so they got a bit of shade. They were crunchy, mild, with a slight cucumber flavour and no bitterness. They would make a great salad green! They may become more strong in harsher, dry environments but I haven't tested that yet. \u003c\/p\u003e\n\u003cp\u003eThese seeds come from a two breeding lines sent to me from \u003ca href=\"https:\/\/radix4roots.blogspot.com\/\"\u003eRhizowen\u003c\/a\u003e in the UK, so there is some diversity in plant size, leaf shape, etc. The plants will be going into their first winter in 2025\/6, so I have not tested their cold tolerance. However online sources say they are hardy to zone 5 or possibly 4. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe plant does contain milky white latex containing lactucarium which may have narcotic and sedative properties, so I'd recommend consuming in small quantities to start. That being said, modern lettuce also contains some of this compound, but it's likely been reduced quite a bit by breeding. I do not suspect \u003cem\u003eLactuca perennis\u003c\/em\u003e contains as much \u003cmeta charset=\"utf-8\"\u003elactucarium as Wild Lettuce (\u003cem\u003eLactuca virosa\u003c\/em\u003e), which is used medicinally, but I don't know for sure. Levels are likely lowest in young plants, before they start flowering.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":47593379561726,"sku":null,"price":6.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/1A512DBF-8A5A-43B6-BC2E-327DFBA70548.jpg?v=1765139229"},{"product_id":"cow-parsnip-seeds-heracleum-maximum-pushki","title":"Cow Parsnip Seeds - Heracleum maximum - Pushki","description":"\u003cp\u003eCow Parsnip is a delicious and stately moisture-loving biennial or sometimes perennial vegetable, native to Turtle Island, and eaten by people all over the world. It also has medicinal uses.\u003c\/p\u003e\n\u003cp\u003eThe leaves, flower buds, immature seeds, and dried seeds can all be eaten. They have a strong flavour and you'll likely want to start with eating only small amounts, cooked. Interestingly, fermented cow parsnip was the key ingredient in the original Borcht, before it was made with beets!\u003c\/p\u003e\n\u003cp\u003eThe young leaves can be used similarly to parsley. The older leaves can be used to wrap food during cooking. The young flower buds can be battered and deep fried like broccoli. They are called Zavirne in Italy. The green seeds are very aromatic and are used to infuse vodka (I think this would be great in a caesar!). And the mature dried seeds are called golpar, an ancient Persian seasoning.\u003c\/p\u003e\n\u003cp\u003eThis plant can grow over 6 feet tall and prefers wet feet- it can often be found growing on roadsides, ditches, and near streams. The flowers are beloved by pollinators. \u003c\/p\u003e\n\u003cp\u003eCAUTION: As with any plant in the carrot family, you should not allow the sap to touch your skin, as the sap can react with sunlight and can cause nasty burns. Use gloves when working with these plants and wash skin thoroughly afterwards. I recommend only eating cooked plant parts.\u003c\/p\u003e\n\u003cp\u003eForager Chef has a \u003ca href=\"https:\/\/foragerchef.com\/cow-parsnip\/\"\u003egreat article about identifying and eating Cow Parsnip, \u003c\/a\u003eand a very delicious-looking \u003ca href=\"https:\/\/foragerchef.com\/cow-parsnip-blossom-fritters\/\"\u003ecow parsnip bud tempura recipe\u003c\/a\u003e!\u003c\/p\u003e\n\u003cp\u003eI collected these seeds in summer 2025 near Princeton, BC.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":47593393258750,"sku":null,"price":6.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/Heracleum_lanatum_from_High_Trail.jpg?v=1765141305"},{"product_id":"musk-mallow-seeds-malva-moschata","title":"Musk Mallow Seeds - Malva moschata - Cheeseweed, Cheeseflower","description":"\u003cp\u003eMusk Mallow is an easy to grow, cold hardy cottage garden flower with culinary and medicinal uses. \u003cmeta charset=\"utf-8\"\u003ePlants will grow happily in both dry or wet areas in sun or partial shade, and will self seed freely if allowed.\u003c\/p\u003e\n\u003cp\u003eThe young leaves and pink or white flowers can be added to salads, and the green seeds (sometimes called \"cheeses\" or \"fairy cheese\" because their round shape resembles a wheel of cheese), can be eaten raw or pickled like capers. The plant contains mucilage which can thicken soups and stews. \u003c\/p\u003e\n\u003cp\u003eMedicinally, musk mallow is mostly used for its mucilage to soothe digestion and respiratory issues like coughs and sore throats. Both the leaves and flowers can be used in teas, cough syrups, etc. \u003c\/p\u003e\n\u003cp\u003ePollinators love the flowers!\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":47593412329726,"sku":null,"price":6.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/IMG_8732.heic?v=1765143894"},{"product_id":"nodding-onion-seeds-allium-cernuum","title":"Nodding Onion Seeds - Allium cernuum - Qw'exwiyuts","description":"\u003cp\u003eNodding onion is a tasty drought tolerant plant native to much of Turtle Island (North America). They usually stay under 1.5' tall, so make an attractive plant for the front of an ornamental border, or as a companion plant to other larger perennials. They bloom around June in the PNW. \u003c\/p\u003e\n\u003cp\u003eThe leaves can be used like chives, and the flowers make an attractive, onion flavoured garnish. The bulbs are rather small can can be eaten as well. \u003c\/p\u003e\n\u003cp\u003eWhen grown from seed, you may get flowers in the first year. Nodding onion will slowly clump out over time, and can be divided in fall or spring by pulling the bulbs apart individually or in clumps. Prefers soil that drains. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003ePlants may go dormant in summer but will green up again with fall rains, making them look nice throughout most of the winter. Deer-resistant.\u003c\/p\u003e\n\u003cp\u003eThese seeds contain light pink and dark pink flowers, and were grown near other allium species, so hybrids are possible. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eMost of the nodding onion seeds we are offering this year were grown by the wonderful folks at \u003ca href=\"https:\/\/satinflower.ca\/\"\u003eSatinflower Nursery\u003c\/a\u003e in Victoria, BC, Coast Salish Territories of the W̱SÁNEĆ Peoples, as well as the Scia'new Territory and shared territories of T’Sou-ke, and lək̓ʷəŋən Peoples (Songhees and Xwsepsum). Please check out their other varieties. We are including this species in our catalogue in an effort to encourage people to grow perennial vegetables native to their region, since they require less or no irrigation or inputs.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e50% of sales from this variety go to \u003ca href=\"https:\/\/cicadaseeds.ca\/pages\/projects-we-support\"\u003eIndigenous Food Sovereignty projects\u003c\/a\u003e. \u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":47593418555646,"sku":null,"price":6.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/47722B9F-CB54-47A8-A792-7DECC6F44ED7.jpg?v=1765145622"},{"product_id":"gomchwi-ligularia-fischeri-fischers-ragwort-fischers-leopard-plant","title":"Gomchwi - Ligularia fischeri - Fischer's Ragwort, Fischer's Leopard Plant, Gomchee, Gom Chwi, 곰취","description":"\u003cp\u003eGomchwi is a deliciously aromatic, shade-loving perennial leafy green from Korea. The leaves grow large and have a wonderful aromatic flavour, similar to Shungiku, Shasta daisy, and Oxeye daisy leaves. The word \"gom\" means bear in Korean, and may refer to the bear paw-shaped leaves, or that the plant is a favourite snack for bears. It's one of my favourite leafy greens!\u003c\/p\u003e\n\u003cp\u003eGomchwi leaves are often used in Korean cuisine as herbal side dishes, called namul. Gomchwi can be eaten fresh and used as a wrap (ssam), or fermented. The flavour is pungent, aromatic, and a little bitter. It is my favourite leafy wrap to pair with Laab, a Lao minced meat and herb salad with a citrusy and spicy dressing (see picture). I think small or chopped up leaves would be an excellent additions to salad, soup, or sautes, or anywhere you'd use spinach or lettuce. Apparently tempura is good as well.\u003c\/p\u003e\n\u003cp\u003eTraditionally it is wild harvested from the mountains, but is so popular that nowadays it's farmed in greenhouses. It loves moist soil and shade. I grew some plants in full sun and the leaves got scorched. The plants still flowered and survived, but they did not look happy! Plants die back to the ground in winter, and emerge around March in our garden.\u003c\/p\u003e\n\u003cp\u003eThe seeds can be tricky to start and I'm not sure of the best method. Please see the \"Growing Instructions\" tab below.\u003c\/p\u003e\n\u003cp\u003eWe have limited seed stock this year but hope to have lots more in winter 2026!\u003c\/p\u003e\n\u003cp\u003eI am not sure what zone these plants are hardy to and would appreciate your feedback! I've seen anywhere zone zone 4 to 7 being the coldest it can survive. It could probably also be grown in colder zones as an annual, requiring 55 days to maturity. \u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":47593428746494,"sku":null,"price":6.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/42687DF6-CC67-41CB-9FC0-363E4734AC47.jpg?v=1765147966"},{"product_id":"chwinamul-seeds-doellingeria-scabra-aster-scaber-korean-aster-취나물","title":"Chwinamul Seeds - Doellingeria scabra - Aster scaber, Korean Aster, Chamchwi, 취나물","description":"\u003cp\u003eChwinamul is a delicious aromatic perennial leafy green from Korea. The leaves can be eaten raw or cooked and have a wonderful aromatic flavour that's a bit bitter. The plants are covered with sprays of small, daisy-like flowers in summer. Plants grow about 4 feet tall when blooming.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eChwinamul leaves are often used in Korean cuisine as herbal side dishes, called namul. \u003cmeta charset=\"utf-8\"\u003eYoung leaves can be eaten fresh, and the larger, older leaves can be dried for future use. To eat the dried leaves, soak in water, then saute with some oil and add seasonings of your choice, and eat as a side dish or add to rice bowls, etc. The leaves can also be used for wraps (ssam), deep fried, or fermented in kimchi.\u003c\/p\u003e\n\u003cp\u003eTraditionally it is wild harvested from the mountains, but is so popular that nowadays it's farmed widely. Plants seem to enjoy full sun or part shade, and seem to need watering in dry summer to get established, although I've heard other say it's drought tolerant once established. Plants die back to the ground in winter, and emerge around April in our garden.\u003c\/p\u003e\n\u003cp\u003eThe seeds can be tricky to start and I'm not sure of the best method. Please see the \"Growing Instructions\" tab below.\u003c\/p\u003e\n\u003cp\u003eWe have limited seed stock this year but hope to have lots more in winter 2026!\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":47593479700734,"sku":null,"price":6.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/4A6F4851-3D8A-4D07-ABB4-68CA6648B308.jpg?v=1765156113"},{"product_id":"chufa-tubers-cyperus-esculentus-tiger-nuts-earth-almond-northern-coconut","title":"Chufa Tubers - Cyperus esculentus - Tiger Nuts, Earth Almond, Northern Coconut","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eExpected to restock in December 2026.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eChufa is a frost tender sedge that makes numerous small tubers, sometimes called nuts although that's not botanically correct, that taste like crunchy sweet coconut\/almonds.\u003c\/p\u003e\n\u003cp\u003eThe latest restock of chufa (Jan 21, 2026) was grown by \u003ca href=\"https:\/\/threeacrepermaculture.com\/\"\u003eThree Acre Permaculture\u003c\/a\u003e in Ontario. Thank you!\u003c\/p\u003e\n\u003cp\u003eI like to snack on these plain fresh from the garden in fall, but they can also be dried and made into flour or \u003ca href=\"https:\/\/www.carolinescooking.com\/spanish-horchata-de-chufa\/\"\u003ehorchata de chufa\u003c\/a\u003e (the original ingredient for horchata from Spain). I heard Telsing Andrews mention she used them to make a gluten-free crust for a chocolate torte- doesn't that sound heavenly?\u003c\/p\u003e\n\u003cp\u003eChufa has high levels of insoluble fibre and resistant starch, so are great for health. That said, if you're not used to eating a lot of fibre they can cause bloating, so start with consuming a small amount and increase slowly. Sprouting or roasting may help improve digestibility.\u003c\/p\u003e\n\u003cp\u003eTo harvest, dig up plants and pick out the tubers. Spray them with a hose on top of a mesh screen or colander to get the dirt out. Lay them out to dry in a single layer to avoid mold. Store in a paper bag at room temperature. Save your largest ones for planting the following year.\u003c\/p\u003e\n\u003cp\u003eChufa nuts do not overwinter where the ground freezes heavily (below zone 8), but in warmer climates they may become a nuisance, as they are related to yellow nutsedge. So use caution where you plant them. \u003ca href=\"https:\/\/www.cultivariable.com\/instructions\/root-crops\/how-to-grow-chufa\/\"\u003eCultivariable\u003c\/a\u003e reckons they can survive air temperatures of -6C (20F) for short periods only.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":47593807511806,"sku":null,"price":6.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/9C13D9BB-2B42-40D0-9954-C0551A870429.jpg?v=1765170504"},{"product_id":"perennial-vegetable-starter-pack-for-zone-3","title":"Zone 3 Perennial Vegetable Starter Pack","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThis is a starter pack of the essential perennial vegetables for zone 3: \u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cstrong\u003eAsparagus:\u003c\/strong\u003e A reliable perennial vegetable that every garden should have.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cstrong\u003eEdible Chinese Lantern\u003c\/strong\u003e: While technically a fruit, this plant makes loads of tasty \"berries\" that can be eaten out of hand, or used to make salsas, etc.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eWilson Creek Rhubarb\u003c\/b\u003e: A classic cold hardly perennial vegetable. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cstrong\u003ePink Skirret Mix\u003c\/strong\u003e: My favourite root vegetable! Incredibly sweet starchy roots can be enjoyed raw, pickled, or cooked. This is a mix of colours ranging from white to blush to pink.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cstrong\u003eSpinach Vine\u003c\/strong\u003e: An essential leafy green for cold climates. Can grow in full to part shade!\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cstrong\u003eStinging Nettle\u003c\/strong\u003e: A delicious and nutrient-dense leafy green that sprouts early in spring. Plant in a shady corner of your yard for yearly harvests. Use leaves cooked like spinach in pesto, baking, etc. Seeds are nutritious as well.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eNot sure what hardiness zone you’re in? \u003c\/span\u003e\u003ca href=\"https:\/\/www.plantmaps.com\/index.php\"\u003eLook up your hardiness zone here\u003c\/a\u003e to start. These maps show the USDA plant hardiness system for almost all countries in the world, which rates each region based on its average minimum temperature in the winter. You can use your zone to determine what perennials are likely to survive winter in your garden.\u003c\/p\u003e\n\u003cp\u003eNote that hardiness zones are approximate, and you may be in a microclimate that is warmer or cooler. There can also be variances due to climate change, genetic variation in the plants, etc.\u003c\/p\u003e","brand":"Cicada Seeds","offers":[{"title":"Default Title","offer_id":47685148279038,"sku":null,"price":38.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/55EB84A0-A899-4ED2-B3EC-B7ACA58DC1F9.jpg?v=1773869447"}],"url":"https:\/\/cicadaseeds.ca\/collections\/perennial-vegetable-seed.oembed?page=4","provider":"Cicada Seeds","version":"1.0","type":"link"}