Artichokes are one of my favorite foods and they are fun to grow. From almost nothing, they become huge in a few months. Like other members of the thistle family, they are wonderful for the liver and digestion.

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see the page on gardening

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This is an heirloom organic bean similar to the scarlet runner. It is grown as a perennial in the south and annual in other climates. It is fun for children. 90 days to maturity.

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Thrives to -30°F. Plant in fall for spring germination. Likes the shade. Can be used in cuisine or medicinally.

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Burdock is called "gobo" in Japanese and is a Zen-like vegetable substitute for carrots. Burdock has been researched and found to be a desmutagen. It is in countless cancer tonics, from Hildegard of Bingen to Hoxsey.

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As you can see, these carrots are bright orange and produce roots about 6" long. The carrots are very high in vitamin A and antioxidants.

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The root is edible but takes 3-4 years to grow. It is called the poor man's ginseng and is often barbequed in Korea. See the article on Kitchen Doctor.

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This is an annual and matures in 50 days if sown in the spring, 70 if sown in the fall. If planted in spring, it will resprout and yield several harvests. The leaves can be eaten raw in salads or cooked.

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This lovely succulent is a source of omega-3 fatty acids and can be eaten as a salad. It is a rich source of vitamins A & C and grows wonderfully with sun and water.

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This is an edible chrysanthemum. I used to dine on them in Japan. The leaves are a bit crunchy and the flowers are exotic. Both are alkalizing to the blood. The bloom earlier than lettuce so can be harvested before other vegetables are in season.

for more information, visit this site

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