{"title":"Seeds that Require Cold Stratification","description":"\u003cp\u003eThese varieties need a period of moist cold to sprout. See the Growing Instructions tab near the bottom of each variety listing for specific requirements.\u003c\/p\u003e\n\u003cp\u003eSee this post on \u003ca href=\"https:\/\/cicadaseeds.ca\/pages\/growing-guides\"\u003eSeed Starting \u003c\/a\u003efor more details.\u003c\/p\u003e","products":[{"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":"yarrow-seeds-achillea-millefolium-75734","title":"Yarrow Seeds - Achillea millefolium","description":"\u003cp\u003eYarrow is an excellent drought-tolerant medicinal and pollinator plant. It is a well-known first aid plant used for cuts and scrapes. It slows bleeding and disinfects the wound. The flowers can be used as a tea to break a fever and induce sweating.\u003c\/p\u003e\n\u003cp\u003eYarrow also makes an excellent hydrosol (think rosewater but made with yarrow instead). It contains blue azulene oil, a super healer for inflamed or irritated skin.\u003c\/p\u003e\n\u003cp\u003eFlowers can be white or light pink, although they are usually most pink when they are just opening.\u003c\/p\u003e\n\u003cp\u003eYarrow is not picky about soil. It is native to North America, and is tolerant of dry and compacted soils.\u003c\/p\u003e\n\u003cp\u003ePlease note that there will be some plant matter (chaff) with these seeds. \u003c\/p\u003e\n\u003cp\u003e50% of sales from this variety go to \u003ca href=\"https:\/\/www.sovereignseeds.org\/\"\u003eSovereign Seeds\u003c\/a\u003e, an Indigenous-led initiative dedicated to the revitalization of Indigenous seed and food sovereignty in so-called Canada. \u003cbr\u003e\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":44507582628094,"sku":"YARRO-SEEDS-TORM","price":6.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/products\/il_fullxfull.4439163337_k6lv.jpg?v=1702967739"},{"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":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/products\/il_fullxfull.5008222943_j4lo.jpg?v=1702968091"},{"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":"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":"rainbow-orach-seeds-atriplex-hortensis-mountain-spinach-garden-orache","title":"Rainbow Orach Seeds - Atriplex hortensis - Mountain Spinach, Garden Orache","description":"\u003cp\u003eRainbow orach is a fast-growing and delicious leafy green in the spinach family. I use it in the same way as spinach both raw and cooked. It loves the heat so if an excellent leafy green in the summer months. Orach self seeds abundantly if you let them, which makes them act like a perennial. They can grow to 8+ feet tall when in seed. The seed stalks can also be used as a beautiful textural element in bouquets.\u003c\/p\u003e\n\u003cp\u003eThis is a great veggie for cold climates, as they produce baby leaves in only 40 days early in the season. I’ve been told they will self seed up to at least zone 3, making them act like a perennial. \u003c\/p\u003e\n\u003cp\u003eThis is a diverse mix of as many orach varieties as I could find. There are deep purple, red, green, and blush leaf colours. There is quite a bit of variation in when the seeds sprout- some sprout during cool weather, and some wait for it to warm up. Sow when the weather is still cool- they seem to need some cold stratification to germinate. \u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":46023637893374,"sku":"","price":6.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/IMG_8404.jpg?v=1732324074"},{"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 to the Cherokee People, 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. 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\u003e \u003c\/p\u003e\n\u003cp\u003eIt appreciates watering during dry summers. \u003c\/p\u003e\n\u003cp\u003eSochan 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 commercally. \u003c\/p\u003e\n\u003cp\u003e \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":"sea-kale-mix-seeds-crambe-maritima","title":"Sea Kale Mix Seeds - Crambe maritima","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\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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/E803F23E-6031-4E9F-B022-2AE2CF008C67.jpg?v=1761244469"},{"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":"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":"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":false}],"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":"wilson-creek-rhubarb-seeds-rheum-rhabarbarum-copy","title":"Showy Milkweed Seeds - Asclepias speciosa","description":"\u003cp\u003eMilkweed is an incredible perennial vegetable and pollinator support plant, native to the Western half of Turtle Island (North America). It's drought tolerant, easy to grow, and supplies many different vegetables spring through summer. \u003c\/p\u003e\n\u003cp\u003eThe shoots, flower buds, flowers, and young seed pods are edible and tasty. Milkweed must be cooked before eating, although a few flowers raw are likely ok. As with any new vegetable, eat a small amount to start with, as some people seem sensitive to milkweed. Fresh plants exude a sticky milky sap, so wear gloves when harvesting.\u003c\/p\u003e\n\u003cp\u003eVia Alan Bergo, the Forager Chef, here are ideas on how to eat many parts of milkweed: The young leaf shoots, and the plant tops with developing flowers buds can be blanched like asparagus, the flower buds can be steamed like broccoli, or made into capers. The opened flowers are sweet and can be infused into drinks or vinegars. The young seed pods can be blanched and\/or fried. \u003ca href=\"https:\/\/foragerchef.com\/guide-to-milkweed\/\"\u003eSee all Alan's recommendations and recipes here.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eMilkweed can be a vigorous grower and spread by rhizomes, although this species is supposed to spread less aggressively than \u003cem\u003eAsclepias syriaca \u003c\/em\u003e(common milkweed).  I've heard people recommend avoiding planting it in the middle of your veggie garden. \u003c\/p\u003e\n\u003cp\u003eThe story of these seeds: These seeds were collected by my dear friend Jakub Amler, who I met at Ntamtqen Community Garden \u0026amp; Food Hub. He collected these seeds while on a hunting trip on land of the Smelqmix (Similkameen) People. Many thanks Jakub!\u003c\/p\u003e\n\u003cp\u003ePhoto by Justin Meissen via \u003ca href=\"https:\/\/commons.wikimedia.org\/wiki\/File:Showy_milkweed_%2822212985642%29.jpg\"\u003eWikimedia Commons\u003c\/a\u003e.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":47699359695102,"sku":null,"price":6.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/Showy_milkweed__22212985642.jpg?v=1768521040"},{"product_id":"great-camas-seeds-camassia-leichtlinii-ssp-suksdorfii","title":"Great Camas Seeds - Camassia leichtlinii ssp. suksdorfii - speenhw","description":"\u003cp\u003eExpected to restock fall 2026.\u003c\/p\u003e\n\u003cp\u003eGreat 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. Both great and common camas are important food crops, with great camas making larger bulbs than the common species.\u003c\/p\u003e\n\u003cp\u003eCamas 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 have been 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\u003eThese seeds 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\u003ePhotos courtesy of Satinflower Nursery.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":48866782609662,"sku":null,"price":6.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/IMG_8034.jpg?v=1788549763"}],"url":"https:\/\/cicadaseeds.ca\/collections\/seeds-that-require-cold-stratification.oembed?page=2","provider":"Cicada Seeds","version":"1.0","type":"link"}