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Leafy Greens, Cauliflower and Cabbage
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Mustard Green-Basanti-NEW FOR 2013!
Mustard Greens are popular in Northern India particularly in Punjab, where is cooked with spinach in Sarson ka Saag. This mustard has an upright plant habit, it grows to 2 feet and has a dark green, heavily curled leaf. An excellent producer, Basanti is resistant to bolting, therefore it can be grown well into the summer. Mild and succulent in all dishes. NEW FOR 2013!
SKU Number: 670
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Spinach-Sagar
(Spinacia oleracea)...exceptionally rich in carotenoids, including beta-carotene and lutein, and also contains quercetin, a phytochemical with antioxidant properties. It is also rich in vitamins and minerals, particularly folate (folic acid), vitamin K, magnesium, and manganese. Our variety has broad leaves without fibers and becomes very soft on cooking. Very tolerant to mildew . Spinach is best grown in cooler climates (spring or fall). Matures in 45 days
SKU Number: 675
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Melokhia-Nile Emerald
(Corchorus olitorius) Known as koshta in India, the edible leaves are also used extensively in the Middle East and the Mediterranean, to provide a much prized viscous texture to soups and stews, similar to okra. In Egypt it is prepared with chicken and other meats. In Italy it is called Mazzocchi.
SKU Number: 690
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Malabar Spinach-Karma
(Basella alba)A red stemmed cultivar of malabar spinach, it can be grown just like it's green stemmed counterpart. The succulent leaves and stem tips are rich in vitamins A and C and are a good source of iron and calcium. They may be eaten raw in salads, boiled, steamed, stir-fried, or added to soups, stews, tofu dishes, and curries. Or you can use them as a filling for quiche, omelets, savory turnovers, and potpies. Since red-stemmed Malabar spinach can lose a lot of its red color when cooked, perhaps it is best utilized (visually speaking) in raw dishes. Known as pui or poi sag in Bengali.
SKU Number: 685
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Malabar Spinach-Dharma
(Basella alba)This variety has green leaves and green stems. Malabar Spinach is not really a spinach at all, but the fleshy leaves tastes similar, and grows better in the heat of the summer than real spinach. A vine, it should be planted where it can climb. Seeds can be sown in March or April indoors, and they will germinate within 10 - 21 days. Pre-soaking the seed for 24 hours in warm water shortens the germination time. The plant can be put outside after the last expected frosts. Does best when amply watered. Known as pui or poi sag in Bengali.
SKU Number: 680
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Roselle-Red-stemmed Gongoora (gongura)
(Hibiscus sabdariffa) This tangy vegetable grows up to 1 foot tall and has edible lobed leaves. The stems are reddish. This vegetable is often prepared as a pickle or with chicken or mutton. Popular in the Indian states of Andhra Pradesh and Orissa (called Nalite saga in Oriya). Another important edible part is the fleshy sepal (calyx), which is intense red and tastes acidic. Sometimes used as a cranberry substitute it is used to make jelly and juice. The leaves and young stems are eaten raw in salads or cooked as a vegetable. It is also known to be a mild laxative and mild diuretic. We recommend soaking seeds for 24 hours in warm water before sowing.
SKU Number: 641
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