Cherrybelle Radish

Cherry belle is a round crunchy crispy bright red radish with an outstanding flavor. (20-30 days) a tasty, round, brilliant, red radish with crisp white flesh. Tolerant of poor soils and resists pithiness even in dry, hot weather. May be planted and harvested all summer long. They grow in the spring and fall. The radish is an edible fruit vegetable. They are grown and consumed throughout the world. Radishes have numerous varieties, varying in size, and color. A salad garden, this tasty d radish is tolerant of poor soils. It also resistant to pithiness, even in hot weather. 100% organic radish seed offers a healthier alternative to chemically treated and genetically modified seed. It can grow up to 2.5-3 inches.

Crimson Giant Radish

The Crimson Giant is a larger and rounder type of radish and the radish part can grow as big as an apple! There flavor is a sweeter yet mild taste compared to most radishes and there real name is raphanus sativus. The crimson giant can grow to 4-6 inches tall and need need full sunlight. It takes about 30 days to grow. It spreads so you probably will have a lot of them in your garden. They taste best in sandwiches and salads. They're color could be red or white so don't be surprised if you get a white radish. These radishes are a harder type of radish so they give you a good crunch in your dishes. The crimson giant is rich in vitamin C and is a fairly healthy type of radish. One good feature about the crimson radish is that it can grow well inside but it won't be as big as usual.

Purple Top White Globe Turnip

 The turnip is a root vegetable and is white with a bulbous taproot. In north of Scotland and England the turnip is called neep. The word turnip came from neep. Neep is usually refers to the rutabaga. The rutabaga is a root vegetable known as swede. Turnip leaves are eaten as turnip greens. Turnip tops are called mustered greens in the United Kingdom. Verities of B.rapa have been developed for the use of leaves called Chinese cabbage. Turnip roots weigh about 1 kilogram. The root is rough and cone shaped but is occasionally global. It is about 5-20cm in diameter, and lacks side roots. 

Russian Kale

The dark green leaves of the Russian kale is two to three inches wide. The  actual plant is about ten inches long. It is sweet, thick, chewy ,and juicy. It has a sweet flavor after it freezes. This plant is very popular in central Italy in soups and stews and even pastas. It is a very winter hardy plant. The plant is a member of brassica which is shared by hardy winter plant such as mustard and cabbage. In till the end of the Middle Ages kale was one of the  most common green vegetable. Caterpillars love to eat Russian kale that, is why we have to protect our kale.

Dinosaur Kale

Dinosaur Kale also known as Tuscan Kale, Lacinato kale, Black kale, or Cavolo kale. Dinosaur kale is planted as a winter crop, it can be harvested continuously throughout the winter season. Dinosaur kale is known for its winter hardy resilience. Interestingly once it survives a frost it is even more sweet and tender. Dinosaur kale is a very hardy cooking green with dark dark green leaves and lots of earthy, and nutty flavor. The leaves are so hardy that even when well cooked they retain a wonderful firm texture. If you look for the biggest bunches with the widest leaves you could tell it was Dinosaur Kale.

Arugula

Arugula looks like a longer leaf cabbage,  the open lettuce and is eaten raw in salads with oil and vinegar or in a garnish. It is rich in vitamin C and potassium. It is grown as an eatable herb in the Mediterranean area since roman times. Arugula is traditionally collected in the wild. In west Asia and northern India arugula seeds are pressed to make   taramira oil. In Italy arugula is often added to pizza. It is a herb and  can grow to 24"-36" tall (60-90 cm tall). It is known as aruca salad rocket and is possibly a type of cabbage. It can be eaten raw. It takes up to 12"-18" of space (30-45cm). It has a inflorescence and young fruit for Rucola. Before the 80's arugula was not well known to the English. It is a sweet and peppery digestive alcohol called Arucolino, made on the island of Ishcia, in the gulf of Naples, Florida. The liqueur is a local specialty enjoyed in small quantities.

Chinese Cabbage

Chinese cabbage is a loose and softer kind of cabbage. It tastes more watery better tasting and very crisp. It has flat white ribs wrapped around by dark green leafs.  The Chinese cabbage Has been around for more than 1,000 years. It was first found in the 5 century. The Harvesting time is 8-10 weeks. It is better for growing in the winter, and Can grow When it has a lot  of sun in a cool climate. It would work in warmer weather but you need a lot of shade. If you wanted to grow It you would Need rich soil to grow it and needs to be in the middle of the U.S.A or below It can grow all year. If you try to move it it will probably die. It tastes best in salad cole slaw stir-fry and pasta dishes   It is shaped more like a cylinder with up right leafs. And tastes delicious!!