The Garden

What I'm growing in my garden

An exhaustive list of anything and everything edible growing in my garden!

USDA Plant Hardiness Zone 10b
Sunset Climate Zone 24

This is an up-to-date list that will change by season, and sometimes several times a season. My vegetables rotate among 18 or so raised beds, ranging in size from 2×4 to 4×8, and my herbs are scattered throughout several small beds and pots. Most of my kitchen garden is grown on approximately 4,500 square feet of terraced garden plots, and another 2,500 square feet of my yard is dedicated to fruit trees, plumerias, flowers, beneficial plants, a cactus garden, a multi-bin composting area, and my tiki coop. It’s all slightly chaotic but feels very peaceful at the same time.

I like veggies in unconventional colors. If it comes in purple, especially, I have to grow it! I like odd-looking things with warts, scars and cracks — what I see as beautiful features but others may find as flaws. I seek out rare seeds, exotic varieties from other countries, and plants you’ve probably never heard of — and neither did I, until I started growing them.

All of my vegetables, and most of my flowers and herbs, are grown from seed. Always non-GMO, heirloom if possible, and organic if available. I save my favorites in old ammo boxes stashed in the closet.

Vegetables
Amaranth (Molten Fire)
Amaranth (Red Leaf)
Artichoke (Purple of Romagna)
Bean, Bush (Beurre de Rocquencourt)
Bean, Bush (Dragon Tongue)
Bean, Bush (Royal Burgundy)
Bean, Pole (Blue Lake)
Beet (Flat of Egypt)
Cabbage (Perfection Drumhead Savoy)
Cauliflower (Purple of Sicily)
Cucumber (Mexican Sour Gherkin)
Cucumber (Sikkim)
Cucumber (Suyo Long)
Eggplant (Brazilian Oval Orange)
Eggplant (Japanese Pickling)
Fennel (Di Firenze)
Lettuce (Gentilina)
Lettuce (Mignonette Bronze)
Melon (Jenny Lind)
Melon (Uzbek Sweetness)
Mustard, Asian (Japanese Giant Red)
Mustard, Asian (Komatsuna)
Mustard, Asian (Mizuna)
Pepper, Sweet (Albino Bullnose)
Pepper, Sweet (Corno di Toro Giallo)
Pepper, Sweet (Jimmy Nardello)
Pepper, Sweet (Ozark Giant)
Pepper, Sweet (Purple Beauty)
Pepper, Sweet (Sweet Chocolate)
Pepper, Sweet (Yellow Stuffing)
Pepper, Hot (Filius Blue)
Pepper, Hot (Fish)
Pepper, Hot (Pasilla Bajio)
Pepper, Hot (Red Mushroom)
Pepper, Hot (Serrano Tampequino)
Pepper, Hot (Tam Jalapeño)
Radicchio (Rossa di Treviso)
Squash, Summer (Golden Zucchini)
Squash, Winter (Jarrahdale)
Squash, Winter (Spaghetti)
Squash, Winter (Turks Cap)
Squash, Winter (Yugoslavian Finger Fruit)
Sweet corn (Country Gentleman)
Swiss chard (Perpetual Spinach)
Tomatillo (Grande Rio Verde)
Tomato (Big Zebra)
Tomato (Golden King of Siberia)
Tomato (Japanese Black Trifele)
Tomato (OSU Blue)
Tomato (Purple Calabash)
Tomato (Unknown cherry variety)
Tomato (White Tomesol)
Watermelon (Ali Baba)

Chicken Salad Bar
(This is a forage “pasture” grown in a raised bed next to my tiki coop, exclusively for my chickens to eat)
Amaranth (Red Leaf)
Buckwheat
Clover (Red)
Clover (White Dutch)
Dandelion (Wild)
Nasturtium

 

Fruits
Apple
Avocado
Banana
Blueberry (Misty)
Blueberry (Peach Sorbet)
Blueberry (Pink Lemonade)
Blueberry (Sunshine Blue)
Feijoa (aka pineapple-guava/guavasteen)
Fig
Grape (Autumn Royal)
Grape (Fantasy)
Grape (Thompson Seedless)
Grapefruit (Oro Blanco)
Kumquat
Lemon (Eureka)
Lime (Bearss)
Orange (Mandarin)
Orange (Valencia)
Pineapple
Pomegranate
Raspberry (Raspberry Shortcake)
Strawberry (Sequoia)
Strawberry (Yellow Wonder)

Herbs
Anise hyssop
Basil (African Blue)
Basil (Cinnamon)
Basil (Mammoth)
Bloody dock
Chives (Garlic)
Chives (Onion)
Cilantro (Slow Bolting)
Lavender (English)
Lavender (French)
Lemon verbena
Lemongrass
Lime balm
Mint (Applemint)
Mint (Chocolate)
Mint (Orange)
Mint (Spearmint)
Mitsuba
Oregano (Greek)
Parsley (Giant of Italy)
Rosemary
Sage (Tricolor)
Salad burnet
Savory (Winter)
Sorrel (True French)
Stevia
Thyme (Lemon)
Tía tô (aka Vietnamese perilla)
Wild zaatar

Edible Flowers
Borage
Calendula
Nasturtium
Roselle (Thai Red)

December 21 2010      Leave a comment     Linda Ly