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.

Amaranth (Red Leaf)
Artichoke (Purple of Romagna)
Bean, Fava (Extra Precoce A Grano Violetto)
Beet (Flat of Egypt)
Broccoli (Early Purple Sprouting)
Brussels sprouts (Long Island Improved)
Cabbage (Perfection Drumhead Savoy)
Cabbage (Tete Noire)
Carrot (Carnival Blend)
Carrot (Parisienne)
Cauliflower (Purple of Sicily)
Collard (Georgia Southern)
Cress (Upland)
Cress (Wrinkled Crinkled)
Eggplant (Brazilian Oval Orange)
Eggplant (Japanese Pickling)
Fennel (Di Firenze)
Kale (Russian Red)
Kale (Tronchuda)
Kohlrabi (Early Purple Vienna)
Lettuce (Gentilina)
Lettuce (Lollo Rossa)
Lettuce (Mignonette Bronze)
Lettuce (Oak Leaf)
Lettuce (Rocky Top Mix)
Microgreen (All Purple Radish)
Microgreen (Daikon Sprouts)
Microgreen (Garden Cress)
Microgreen (Ruby Streak mustard)
Microgreen (Wasabina)
Mustard, Asian (Green Mizuna)
Mustard, Asian (Red Mizuna)
Parsnip (Half Long Guernsey)
Pea (Golden Sweet)
Pea (Tall Telephone)
Pepper (Albino Bullnose)
Pepper (Corno di Toro Giallo)
Pepper (Filius Blue)
Pepper (Jimmy Nardello)
Pepper (Ozark Giant)
Pepper (Pasilla Bajio)
Pepper (Purple Beauty)
Pepper (Red Mushroom)
Pepper (Serrano Tampequino)
Pepper (Tam Jalapeño)
Pepper (Yellow Stuffing)
Radicchio (Italiko Rosso Dandelion)
Radicchio (Rossa di Treviso)
Radish (French Breakfast)
Radish (Round Black Spanish)
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 (Five-Color Silverbeet)
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 (White Tomesol)

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)
Clover (Red)
Clover (White Dutch)
Dandelion (Wild)


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

Anise hyssop
Basil (African Blue)
Basil (Lettuce Leaf)
Bloody dock
Chives (Chinese)
Cilantro (Slow Bolting)
Garlic (Pescadero Red)
Lavender (English)
Lavender (French)
Lemon verbena
Lime balm
Mint (Applemint)
Mint (Chocolate)
Mint (Orange)
Mint (Spearmint)
Oregano (Greek)
Parsley (Giant of Italy)
Sage (Tricolor)
Salad burnet
Savory (Winter)
Sorrel (True French)
Thyme (Lemon)
Tía tô (aka Vietnamese perilla)
Wild zaatar

Edible Flowers

December 21 2010      Leave a comment     Linda Ly