Kale Cavolo Nero Of Tuscany (Bag) – Franchi Sementi

Onion Lunga de Firenze — Long of Florence. Long (4 inch) narrow red onion. Wider in middle than the ends. Mild, sweet taste. Beautiful. Medium/long day type. Mid season harvest. Use in salads, grilled or on skewers. Direct seed or transplant. 4 gram packet. Approximately 250-400 seeds per gram. *Heritage Variety* S5 - RHS 'AGM' AWARD WINNER. Regional red onion variety from Florence in Tuscany. Nice and sweet so good to use raw in salads. Good for storing. Approximate seeds quantity:@1400 Sow: from February - May 1g

Lollo Bionda (Verde). Solid green version of the classic frilly loose leaf. Great taste, holds well in summer heat. Leaves are light green Harvest outer leaves or cut entire plant. Holds well in fall and will take hard freezes; survives well all winter in the unheated greenhouse. Also works well as a cutting lettuce. 50-55 days. 5 gram packet, approximately 4000 seeds. Approximately 600-1200 seeds per gram. *Heritage Variety* L16 - This is an early variety with medium sized full open head. The leaves are tender, crunchy and upright with ruffled head. Ideal for growing either as cut and come again or as a head of lettuce. Approximate seeds quantity: @4000 seeds. Sow from March to end of September for a late harvest under a cloche or in a cold greenhouse. 1g

Arugula has been grown since Roman times, reputedly as an aphrodisiac, and is used widely in Italian cuisine. It's great as a salad ingredient, or simply eaten alone with a sprinkle of salt and a drizzle of olive oil. In Italy, it is often wilted over hot pizza or in pasta just before serving. Ischia, an island in the Bay of Naples, has a traditional digestif liqueur made from arugula, called rucolino. Arugula pesto is made just like basil pesto, and is a good substitute when the weather is too cold for basil. Arugula survives low temperatures and is usually the first and last salad green in the garden. Under row cover, it will survive all but the coldest winters. Arugula coltivata means cultivated Arugula. It is the quickest variety, ready to eat in about 30-40 days from direct sowing. In cool weather, the flavor is mild but as the temperature rises, so does the "peppery" flavor. It is best when picked in the baby to adolescent stage, 4 to 6 inches tall. Sprinkle seeds about an inch apart. Replant frequently — every 2-3 weeks — for a long season of harvest. Our huge packets provide plenty of seed. Arugula seed is about 500 seeds per gram, so our 12 gram packet of Arugula Coltivata is about 6,000 seeds. 1g