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.

Amaranth (Edible Red Leaf)
Artichoke (Purple of Romagna)
Bean, Bush (Beurre de Rocquencourt)
Bean, Bush (Dragon Tongue)
Bean, Bush (Royal Purple Pod)
Beet (Golden)
Beet (Chioggia)
Beet (Cylindra)
Cabbage (Tete Noir)
Carrot (Amarillo)
Carrot (Atomic Red)
Carrot (Cosmic Purple)
Carrot (Pusa Asita Black)
Chard (Five-Color Silverbeet)
Chard (Perpetual Spinach)
Cucumber (Metki Serpent)
Cucumber (Parisian Pickling)
Cucumber (Poona Kheera)
Eggplant (Japanese)
Escarole (Great Batavian)
Kale (Nero di Toscana)
Kale (Russian Red)
Kale (Scarlet)
Lettuce (Blonde Du Cazard)
Lettuce (Gentilina)
Lettuce (Lolla Rossa)
Melon (Crenshaw)
Mustard Green (Green Mizuna)
Mustard Green (Japanese Giant Red)
Mustard Green (Tokyo Bekana)
Pea, Garden (Tall Telephone)
Pepper, Hot (Filius Blue)
Pepper, Hot (Fish)
Pepper, Hot (Pasilla)
Pepper, Hot (Red Mushroom)
Pepper, Hot (Serrano Tampequino)
Pepper, Hot (Tam Jalapeño)
Pepper, Hot (Thai Burapa)
Pepper, Sweet (Albino Bullnose)
Pepper, Sweet (Alma Paprika)
Pepper, Sweet (Emerald Giant)
Pepper, Sweet (Green Bell)
Pepper, Sweet (Orange Bell)
Pepper, Sweet (Red Bell)
Pepper, Sweet (Shishito)
Pepper, Sweet (Sweet Yellow Stuffing)
Pepper, Sweet (Violet Sparkle)
Radish, Spring (French Breakfast)
Radish, Spring (Purple Plum)
Squash, Summer (Black Beauty Zucchini)
Squash, Summer (Lemon)
Squash, Summer (Striata d’Italia)
Squash, Winter (Delicata)
Squash, Winter (Marina di Chioggia)
Squash, Winter (Spaghetti)
Tomatillo (Toma Verde)
Tomato (Black Cherry)
Tomato (Cherokee Purple)
Tomato (Cherry)
Tomato (Golden King of Siberia)
Tomato (Red Zebra)
Watermelon (Arkansas Black)

Blueberry (Misty)
Blueberry (Peach Sorbet)
Blueberry (Pink Lemonade)
Blueberry (Sunshine Blue)
Grape (Autumn Royal)
Grape (Fantasy)
Grape (Thompson Seedless)
Grapefruit (Marsh White)
Lemon (Eureka)
Lime (Australian Finger)
Lime (Bearss)
Lime (Kaffir)
Orange (Mandarin)
Orange (Moro Blood)
Orange (Valencia)
Raspberry (Raspberry Shortcake)
Strawberry (Sequoia)
Strawberry (Tristan)
Strawberry (Yellow Wonder)Herbs
Anise Hyssop
Basil (African Blue)
Basil (Dark Opal)
Basil (Genovese)
Basil (Lemon)
Basil (Lettuce Leaf)
Basil (Thai)
Bloody Dock
Chives (Garlic)
Chives (Onion)
Cilantro (Slow Bolting)
Dill (Elephant)
Fennel (Florence)
Lavender (English)
Lavender (French)
Lemon Verbena
Lime Balm
Marjoram (Sweet)
Mint (Applemint)
Mint (Chocolate)
Mint (Orange)
Mint (Spearmint)
Mint (Strawberry)
Oregano (Greek)
Parsley (Giant of Italy)
Rosemary (Huntington Carpet)
Rosemary (Tuscan Blue)
Sage (Berggarten)
Sage (Purple)
Salad Burnet
Savory (Winter)
Tarragon (French)
Thyme (Lemon)
Tía Tô (Vietnamese perilla)
Wild ZaatarEdible Flowers
NasturtiumChicken 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
Wood sorrel

December 21 2010      Leave a comment     Linda Ly