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Geography/History: Traditionally borage was cultivated for culinary and medicinal uses, although today commercial cultivation is mainly as an oilseed. Our great grandmothers preserved the flowers and candied them. Henslow suggests that the name is derived from barrach, a Celtic word meaning ?a man of courage.‘ Nutritional Value: This herb is also the highest known plant

Beet, Ruby Queen Geography/History: Beets have been cultivated since pre-historic times in the Mediterranean area and were originally grown only for their leaves. During the Roman empire, people began to eat the roots as well. Today, beets and beet dishes are still widely popular throughout Europe. Nutritional Value: One cup (250 mL) of cooked diced

Beet, Early Wonder   Geography/History: Early Wonder Tall Top Beet is an heirloom product; it has been around since 1911. Beets have been widely used in the Mediterranean, few parts of Europe and in Asian countries like India and China since earlier times. Some beets were also excavated from a pyramid in Thebes, Egypt. This

Beet, Detroit Dark Red Geography/History: Detroit Dark Red beet is an old time heirloom favorite dating back to 1892. Gardeners today still contend this is their favorite variety for a dependable root harvest. Nutritional Value: It contains a number of nutrients including Iron, Calcium, Folic Acid and Vitamins A, B and C vitamins. It is

Beet, Cylindra Geography/History: Cylindra or Formanova beets are an heirloom variety from Denmark believed to have been developed in the 1880s. They were first introduced to American gardeners around 1900. This variety of Beta vulgaris is generally planted close together because it grows longer than wider than the round varieties, thus achieving a higher crop

Beet, Chioggia Geography/History: All cultivated beets are descendents of the sea beet (B. maritima), a wild seashore plant found growing along the Mediterranean and Atlantic coasts of Europe and North Africa. The Chioggia beet is an Italian heirloom variety established circa 1840. It was named for the town in which it was first cultivated, the

BASIL, Italian Large Leaf Geography/History: There are many varieties of Ocimum basilicum, as well as several related species or species hybrids also called basil. The type used in Italian food is typically called sweet basil, as opposed to Thai basil, lemon basil (O. X citriodorum) and holy basil (Ocimum tenuiflorum), which are used in Asia.