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 3,500 square feet of my yard is dedicated to fruit trees and shrubs, 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.

A majority of my seeds come from the Baker Creek Heirloom Seed Company, but there are many other suppliers doing wonderful work in seed saving. I always advocate for supporting your local small seed house or seed library whenever possible. Here’s a post I wrote on why I love heirloom seeds.

Artichoke (Purple of Romagna)
Bean, Fava (Extra Precoce a Grana Violetto)
Beet (Golden)
Beet (Chioggia)
Beet (Cylindra)
Broccoli (Early Purple Sprouting)
Brussels Sprouts (Long Island Improved)
Cabbage (Tete Noir)
Carrot (Amarillo)
Carrot (Atomic Red)
Carrot (Cosmic Purple)
Carrot (Pusa Asita Black)
Chard (Five-Color Silverbeet)
Collard (Georgia Southern)
Escarole (Great Batavian)
Kale (Nero di Toscana)
Kale (Russian Frills)
Kale (Russian Red)
Kale (Scarlet)
Leek (Bleu De Solaise)
Lettuce (Blonde Du Cazard)
Lettuce (Butterhead Speckles)
Lettuce (Lolla Rossa)
Lettuce (Oak Leaf)
Mustard Green (Green Mizuna)
Mustard Green (Red Streaked Mizuna)
Onion (Crimson Forest Bunching)
Orach (Red)
Oriental Green (Chinese Pak Choy)
Oriental Green (Gailan)
Oriental Green (Tatsoi)
Pea, Garden (Tall Telephone)
Pea, Snow (Golden Sweet)
Pepper, Hot (Chinese Five-Color)
Pepper, Hot (Filius Blue)
Pepper, Hot (Fish)
Pepper, Hot (Serrano Tampequino)
Pepper, Hot (Tam Jalapeño)
Radicchio (Italiko Rosso Dandelion)
Radish, Daikon (Big Time)
Radish, Spring (French Breakfast)
Radish, Spring (German Giant)
Radish, Spring (Jaune D’Or Ovale)
Radish, Spring (Purple Plum)
Radish, Spring (White Hailstone)
Radish, Winter (China Rose)
Radish, Winter (Chinese Red Meat)
Radish, Winter (Long Black Spanish)
Spinach (Merlo Nero)
Turnip (Hinona Kabu)
Turnip (Round Red)

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 (Marsh White)
Lemon (Eureka)
Lime (Bearss)
Orange (Mandarin)
Orange (Valencia)
Raspberry (Raspberry Shortcake)
Strawberry (Sequoia)
Strawberry (Tristan)
Strawberry (Yellow Wonder)

Anise Hyssop
Basil (African Blue)
Basil (Sweet)
Basil (Thai)
Bloody Dock
Chives (Garlic)
Chives (Onion)
Cilantro (Slow Bolting)
Fennel (Florence)
Kinh Giới (Vietnamese balm)
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)
Tarragon (Mexican)
Thyme (Lemon)
Tía Tô (aka Vietnamese perilla)
Wild Zaatar

Edible Flowers

Chicken Salad Bar
(This is a forage “pasture” grown in a raised bed next to my tiki coop, exclusively for my chickens to eat)

Dandelion (Wild)
Omega-3 Chicken Forage Blend

December 21 2010      Leave a comment     Linda Ly