{"title":"Perennial Vegetables for Zone 4","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.plantmaps.com\/index.php\"\u003eLook up your USDA hardiness zone here\u003c\/a\u003e to start. These maps show the USDA plant hardiness system, which rates ares based on their 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\u003eOur perennial vegetable varieties are organized here according to what winter temperature they are supposed to survive. Note that hardiness zones are approximate, and there may be microclimates that are warmer or cooler, and variances due to climate change. \u003c\/p\u003e\n\u003cp\u003ePlease let us know if you find a plant does or doesn't do well in your zone so we can add to the knowledge base about these varieties! \u003c\/p\u003e\n\u003cp\u003eNote there are other varieties that we carry that won't be listed here- for example annuals that mature in your growing window, or self-seeders that may reseed themselves for next year. \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":"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":"dyers-chamomile-seeds-cota-tinctoria-24264","title":"Dyer's Chamomile Seeds - Cota tinctoria","description":"\u003cp\u003eDyer's chamomile is an easy to grow perennial dye plant that produces crisp yellow colours. The flowers can be used fresh or dried for dye. The dye is also quite lightfast compared to other natural yellow dyes. The flowers attract pollinators and other beneficial insects to the garden.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePlants are sometimes described as a week perennial, but my plants are still going several years later!\u003c\/p\u003e\n\u003cp\u003eDyers chamomile is one of the hardiest plants I grow. It's not picky about soil, thriving in even poor, dry, compacted soils. \u003c\/p\u003e\n\u003cp\u003eThis plant is not commonly used in modern herbal medicine, but it can be drunk as a tea for its antispasmodic and emmenagogue effects.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":44507582529790,"sku":"DYERS-CHAMO-J1K8","price":6.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/products\/il_fullxfull.4445318015_jgws.jpg?v=1702967703"},{"product_id":"maximilian-sunflower-seeds-helianthus-35796","title":"Maximilian Sunflower Seeds - Helianthus maximiliani","description":"\u003cp\u003eExpected to restock December 2026.\u003c\/p\u003e\n\u003cp\u003eMaximilian sunflower is an excellent multi-purpose permaculture plant. It's a late bloomer, making it an important nectar source for pollinators late in the season. It can grow up to 8 feet tall in ideal conditions, making it an excellent privacy screen or wind break. They like moist but well draining soil in full sun.\u003c\/p\u003e\n\u003cp\u003eThe seeds are small, but edible. The plants are quite deer resistant. The roots form a thick barrier that can keep grass from creeping into a garden. Toby Hemenway calls them a \"fortress plant.\"\u003c\/p\u003e\n\u003cp\u003ePlants eventually grow to form a patch that produces a lot of biomass useful for mulch and composting.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\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. \u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":44507582595326,"sku":"MAXIM-SUNFL-PG6K","price":6.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/products\/il_fullxfull.4397805670_8i0k.jpg?v=1702967721"},{"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":"egyptian-walking-onion-bulbils-allium-x-17196","title":"Egyptian Walking Onion Bulbils - Allium x proliferum","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eExpected to restock in fall 2026.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\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":"5 Bulbils","offer_id":44507588100350,"sku":"","price":9.0,"currency_code":"CAD","in_stock":false},{"title":"10 Bulbils","offer_id":44507588133118,"sku":"","price":16.0,"currency_code":"CAD","in_stock":false},{"title":"20 Bulbils","offer_id":44507588165886,"sku":"","price":25.0,"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":"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 god 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":"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":"astragalus-seeds-astragalus-membranaceus-16138","title":"Astragalus Seeds- Astragalus membranaceus - Huang qi","description":"\u003cp\u003eAstragalus is a perennial herb native to China. The roots are used in Traditional Chinese Medicine for boosting the immune system and restoring vital energy.\u003c\/p\u003e\n\u003cp\u003eThe plants grow several feet tall and flower profusely. Bumblebees like the flowers.\u003c\/p\u003e\n\u003cp\u003eAstragalus is a legume, so will provide nitrogen for plants around them. Plants like lots of sun, average soil, and good drainage.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":44507589279998,"sku":"ASTRA-SEEDS-RULA","price":6.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/products\/il_fullxfull.4427512539_7yb6.jpg?v=1702968421"},{"product_id":"salad-burnet-seeds-sanguisorba-minor-49366","title":"Salad Burnet Seeds - Sanguisorba minor - Pimpernelle","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eExpected to restock in December 2026. \u003c\/p\u003e\n\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. \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":"hyssop-seeds-hyssopus-officinalis-27117","title":"Hyssop Seeds - Hyssopus officinalis","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eExpected to restock in December 2026. \u003c\/p\u003e\n\u003cp\u003eHyssop is an aromatic and medicinal perennial herb. Its flowers are irresistible to bees and other pollinators. The flowers and leaves can be made into an immune-boosting tea or tincture. Great for soothing colds and coughs. Excellent for singer's throats. Can also be used in cooking, baking, and flavouring meats and fruit dishes.\u003c\/p\u003e\n\u003cp\u003eThe flavour and scent is like a combination of mint, eucalyptus, rosemary and lavender.\u003c\/p\u003e\n\u003cp\u003ePollinators love these flowers. Grow hyssop to bring more bees to your garden to increase the yield of your vegetables. The plants look great in an herb garden, pollinator garden, or perennial border.\u003c\/p\u003e\n\u003cp\u003ePlease note that this is NOT Anise Hyssop, which has a very different liquorice flavour.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":44507589869822,"sku":"HYSSO-SEEDS-M62D","price":6.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/products\/il_fullxfull.3623503537_j1hb.jpg?v=1702968591"},{"product_id":"red-veined-sorrel-seeds-rumex-09517","title":"Red Veined Sorrel Seeds - Rumex sanguineus - Bloody Dock","description":"\u003cp\u003eBloody Dock or Red-Veined Sorrel 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\u003eTry 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":"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":"meadow-garlic-bulbils-allium-canadense","title":"Meadow Garlic Bulbils - Allium canadense - Canada Onion, Canadian Onion","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eExpected to restock in Fall 2026. \u003c\/p\u003e\n\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":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/IMG_3975.jpg?v=1726529211"},{"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":"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":"rapunzel-seeds-campanula-rapunculus-rampion","title":"Rapunzel Seeds - Campanula rapunculus - Rampion","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis interesting biennial vegetable (living for 2 years) has edible roots, shoots, and leaves. It's a biennial that produces \u003cmeta charset=\"utf-8\"\u003eshowy blue bell-shaped flowers in its second year. The roots can be harvested in the first fall, or early in the second year, and they taste like a crunchy, mild radish. The young shoots can be eaten like asparagus. The leaves are soft and mild to eat in the first year. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eI actually haven't had this plant self seed, despite producing many tiny seeds. Cut back the flowers promptly if you don't want seeding.\u003c\/span\u003e\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":46023753892094,"sku":null,"price":6.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/IMG_8673.jpg?v=1732331614"},{"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":"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\"\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":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":"skirret-crown-not-seeds-sium-sisarum-sugar-root","title":"Skirret CROWNS (not seeds) - Sium sisarum - Sugar Root","description":"\u003cp\u003eExpected to restock fall 2026.\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\u003e \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\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: I'm offering two sizes of crowns, which should both grow very well. A \"large\" crown as seen in the second photo, and a \"small\" crown as seen in the third photo. Both sizes will have several sprouts and a few storage roots, although the small size will have fewer storage roots.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Large","offer_id":47501839040766,"sku":null,"price":15.0,"currency_code":"CAD","in_stock":false},{"title":"Small","offer_id":47501839073534,"sku":null,"price":10.0,"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":"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":"crosne-tubers-stachys-affinis-chinese-artichoke-mintroot","title":"Crosne TUBERS - Stachys affinis - Chinese Artichoke - Mintroot","description":"\u003cp\u003eExpected to restock fall 2026.\u003c\/p\u003e\n\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 smaller this year due to drought. \u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":47501850640638,"sku":null,"price":15.0,"currency_code":"CAD","in_stock":false}],"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":"aronia-berry-seeds","title":"Aronia Berry Seeds - Aronia melanocarpa - Black Chokeberry","description":"\u003cp\u003eAronia is a cold hardy shrub that produces small black berries famed for their high antioxidant levels. They are native to Eastern Canada, and are easy to grow. The flavour is not too sweet, a little tart, and a little astringent. Berries ripen in late summer and hang on the bushes until fall, continuing to sweeten over time. Many people prefer to make them into preserves instead of eating them fresh. \u003c\/p\u003e\n\u003cp\u003eI harvested these seeds from landscaping plants in Sechelt, right beside the beach, from the most abundant shrubs. The flavour from all the plants was good and juicy. \u003c\/p\u003e\n\u003cp\u003eAronia can be tricky to grow from seed, requiring a long stratification: warm (30 days), then cold (120 days), then warm, then seeds should sprout in a few weeks. However, I have received a customer report that several seeds sprouted during the first warm stratification after about 2 weeks! So check on your seeds often, and pot up any seedlings that have sprouted, as they don't need to go through the rest of the stratification steps.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":47591887634686,"sku":null,"price":6.95,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/772B4D96-787D-491F-B7D0-834B219E3AE9.jpg?v=1765073703"},{"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":"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":true}],"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\u003eAll proceeds from the sale of these seeds will 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":"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"},{"product_id":"wilson-creek-rhubarb-seeds","title":"Wilson Creek Rhubarb Seeds - Rheum rhabarbarum","description":"\u003cp\u003eRhubarb is a beloved cold-tolerant perennial vegetable that can live for 10-15 years. It's essential in any perennial or permaculture garden, producing tons of tasty leaf stems (petioles) every spring with little maintenance. Seed grown by my mom, Maria Hunter, of Dragonfly Seeds on the Sunshine Coast.\u003c\/p\u003e\n\u003cp\u003eGive them decent soil, a bit of water during really dry spells, and in 1-2 years you can be harvesting armfuls of rhubarb! Divide every 4-5 years or so to keep vigour high. Since your plants will be grown from seed, they will all be a little bit different and you can select your favourite plants to propagate.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eOnce the plant is well-established, try blanching a portion of the emerging stems with a bucket or ceramic pot to exclude light and make the rhubarb tender and bright pink! See photos 1-3.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe flowers are also edible and tasty. See \u003ca href=\"https:\/\/www.foodforest.garden\/2013\/05\/08\/eating-rhubarb-flowers\/\"\u003ethis excellent blog post from A Food Forest in Your Garden\u003c\/a\u003e for details.\u003c\/p\u003e\n\u003cp\u003eI recommend mulching in fall with compost for higher yields, and adding leaves of straw to help the soil retain water.\u003c\/p\u003e\n\u003cp\u003eThe story of these seeds: This rhubarb has been grown in Wilson Creek (the community Michalina grew up in) on the Sunshine Coast, BC for 40+ years. My mom has grown them on her farm for over 20 years, and has saved seeds to share with you all! She says it's always VERY hardy and productive. I can attest to its flavour- my mom made many delicious apple rhubarb crisps for my sister and I when we were young. \u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":47699272630526,"sku":null,"price":6.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/1EBEF461-13A7-471E-A2A4-DD5CE0845969.jpg?v=1768523169"},{"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":"lemon-balm-seeds-melissa-officinalis","title":"Lemon Balm Seeds - Melissa officinalis","description":"\u003cp\u003eLemon balm is an easy to grow medicinal and culinary herb with a gentle lemony flavour, with qualities that calm nerves, fight viruses, and support digestion. It likes moist soil with a bit of shade in hot summers. \u003c\/p\u003e\n\u003cp\u003eHarvest as needed throughout the season for medicine, hot or iced teas, green and fruit salads, ice cream, etc. I especially love using it in Southeast Asian dishes such as Laab where cilantro and mint are called for. Lemon balm can be dried but doesn't hold its scent and properties that well when stored, so it's a great herb to have in your garden for fresh use! Plus it's a deer-resistant plant!\u003c\/p\u003e\n\u003cp\u003eLemon balm will self sow vigorously, so chop plants back after flowering to prevent this if desired.\u003c\/p\u003e\n\u003cp\u003eThe latin name \u003cem\u003eMelissa\u003c\/em\u003e comes from the Greek word for honey bee, because the flowers attract so many bees! The \u003cem\u003eofficinalis\u003c\/em\u003e part refers to its historical use as medicine. \u003c\/p\u003e\n\u003cp\u003eThe story of these seeds: These seeds were grown by my mom, Maria Hunter of Dragonfly Seeds, on the Sunshine Coast, BC, and I harvested them while I was visiting last fall. \u003c\/p\u003e\n\u003cp\u003eLemon balm is native to South-central Europe, the Mediterranean, Central Asia, and middle East.\u003c\/p\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":47699558203646,"sku":null,"price":6.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/IMG_4712.jpg?v=1768523248"},{"product_id":"cornelian-cherry-seeds-cornus-mas","title":"Cornelian Cherry Seeds - Cornus mas","description":"\u003cp\u003eCornelian Cherry is a species of dogwood that blooms early in the season and produces tart red fruit that are rich in Vitamin C and great for preserves, syrups and medicinal teas. Plants grow into shrubs or small trees and are just as ornamental as they are useful. Plants should start producing fruit in about four years, which is quick for a fruit tree!\u003c\/p\u003e\n\u003cp\u003eCornelian Cherry has been used extensively in Europe and Western Asia for thousands of years. It's been used by the ancient Greeks and Romans for food, and the exceptionally hard wood was used for making spears, tools and bowls. It's even mentioned in Homer's Odyssey. \u003c\/p\u003e\n\u003cp\u003eIt's been used for millennia to make jams, jellies, syrups, sorbet, wine and spirits, and has been long recognized as a medicine for treating digestive disorders, fever, strengthening the immune system, and more.\u003c\/p\u003e\n\u003cp\u003eIt blooms very early in the season providing an early source of food for pollinators. \u003c\/p\u003e\n\u003cp\u003eSuitable for zones 4-8, and prefers full sun to part shade.\u003c\/p\u003e\n\u003cp\u003eI harvested these seeds from large, established shrubs on Clarke Farm in Wilson Creek, mostly from the shrub that makes the largest berries. Varieties are unknown, but there are at least two cultivars growing there.\u003c\/p\u003e\n\u003cp\u003eCornelian Cherry is tricky to grow from seed, requiring a long warn\/cold\/warm stratification: warm (120 days), then cold (120 days), then seeds should sprout in about 60 days at a warm temperature. The easiest way to stratify is to let nature do it for you by planting seeds outdoors in summer and waiting for seeds to germinate. the following spring. Sometimes they even wait until the spring after that, so patience is a virtue with this species!\u003c\/p\u003e\n\u003cp\u003ePhoto credits: \u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eBy CarTick at English Wikipedia, CC BY-SA 3.0, https:\/\/commons.wikimedia.org\/w\/index.php?curid=25449421 \u003c\/li\u003e\n\u003cli\u003eCC BY-SA 1.0, https:\/\/commons.wikimedia.org\/w\/index.php?curid=75770\u003c\/li\u003e\n\u003cli\u003eBy I, B.navez, CC BY-SA 3.0, https:\/\/commons.wikimedia.org\/w\/index.php?curid=2491326\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Cicada Seeds Shop","offers":[{"title":"Default Title","offer_id":47721529377022,"sku":null,"price":6.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/Cornelian_cherry_1.jpg?v=1768953451"},{"product_id":"zone-4-perennial-vegetable-starter-pack","title":"Zone 4 Perennial Vegetable Starter Pack","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThis is a starter pack of the essential perennial vegetables for zone 4: \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\u003eGarden Sorrel: \u003c\/strong\u003eA hardy and abundant lemony leafy green.\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\u003cstrong\u003eShowy Milkweed\u003c\/strong\u003e: Edible shoots, buds, flowers, and young seed pods. And pollinators love them. Resistant to deer and rabbit browsing.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"p1\"\u003e\n\u003cspan class=\"s1\"\u003e\u003cb\u003eWilson Creek Rhubarb\u003c\/b\u003e: A classic cold hardly perennial vegetable. \u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\n\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\u003eSeombadi Korean Celery\u003c\/strong\u003e: Year-round harvests of tasty celery leaves and thin stalks. Great in soups and stocks, or even as a parsley substitute. \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\u003cli class=\"p1\"\u003e\n\u003cstrong\u003eRed-Veined Sorrel\u003c\/strong\u003e: Tolerant of both wet and dry soils, the early leaves of red-veined sorrel are colourful and tasty. \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":47869073719550,"sku":null,"price":65.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0671\/4281\/1902\/files\/2DDEBF1A-B845-47F7-B172-3AE411706F69.jpg?v=1773875589"},{"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.\u003c\/p\u003e\n\u003cp\u003eWe 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\/zone-4-and-below.oembed?page=3","provider":"Cicada Seeds","version":"1.0","type":"link"}