{"title":"Seeds Only","description":"\u003cp\u003eSeeds are much cheaper to ship than tubers and bulbs, and can generally be shipped year-round.  Some of our plants can be successfully started from seeds, which is usually more challenging and slower than from bare root.  But can also be cheaper an get better results, depending on conditions.\u003c\/p\u003e","products":[{"product_id":"hog-peanut-seeds-amphicarpa-bracteata-seeds","title":"Hog Peanut seeds - Amphicarpaea bracteata seeds (10 seeds)","description":"\u003cp\u003e\u003cspan\u003eSee full description under hog peanut \"tuber\": \u003c\/span\u003e\u003ca href=\"http:\/\/www.nortonnaturals.com\/product-p\/ab.htm\"\u003ehttp:\/\/www.nortonnaturals.com\/product-p\/ab.htm\u003cspan\u003e \u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe also have a small supply of Amphicarpaea bracteata aerial seeds (as opposed to the underground seeds listed under the main entry).  Germination is very easy: after all risk of frost has passed, soak in water overnight, and sow in its final location. Full sun or partial shade, prefers a rich loam. It's a climber, but works well as a ground cover. We sell them in sets of 10 seeds.\u003c\/span\u003e\u003c\/p\u003e","brand":"Norton Naturals","offers":[{"title":"Default Title","offer_id":24178654576704,"sku":"ABS","price":4.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0196\/6260\/2304\/products\/Amphicarpa_bracteata-leaves-flower_dfcea59f-3405-458e-a0a3-3a576cb87757.jpg?v=1548384485"},{"product_id":"prairie-turnip-pediomelum-esculentum","title":"Prairie Turnip - Pediomelum esculentum (10 seeds)","description":"\u003cp\u003e\u003cb\u003ePediomelum esculentum\u003c\/b\u003e\u003cspan\u003e, \u003cstrong\u003eP\u003c\/strong\u003e\u003c\/span\u003e\u003cb\u003erairie Turnip\u003c\/b\u003e\u003cspan\u003e, indian breadroot, or timpsula is a widely distributed legume of the North American plains. It bears pretty, blue flowers and ornamental palmate leaves. The edible part is the large, white-fleshed, carrot-shaped taproot. It can grow to an impressive size, but, like many vegetables, its taste and texture are best in younger plants (the second-year root is best in our experience). One of our favourite plants, and one of the few for which we only sell the \u003c\/span\u003e\u003cb\u003eseeds\u003c\/b\u003e\u003cspan\u003e. The plant does not transplant well, because of the long taproot. But it is easy to start from seed (we may be able to ship first-year roots in some cases, so contact us if you have a strong preference for this option). We sell them in sets of 10 seeds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCultivation: \u003c\/b\u003e\u003cspan\u003eEasy to start, can be challenging to grow, but well worth the effort. It does best in light (sandy) soil, full sun. First-year plants remain small and spend most of their energy developing a long, thin taproot. The second-year root is the size of a small carrot. It gets much larger during the next two to three years, but is best eaten the second or third year. Large numbers of seeds are produced sometimes the first year, but usually the second year, and under the right conditions, the plant self-seeds readily. Seeds ripen at the end of the summer and can either be planted directly once collected or the following spring. Like many legume seeds, they should be soaked before planting, especially if kept dry for several months. The seeds also need scarification (the hard coat needs to be nicked for germination to occur) which can be achieved in different ways: rub the seeds gently with sand paper (and then soak for a day), plant in the fall and let seeds scarify naturally, or pour hot water over seeds (boil water, wait 3 minutes for it to cool slightly, then pour over seeds, just enough to cover, and soak for a day.  Use hot tap water if it's the right temperature ). We’ve had great success with this third method. 🌱\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eFood preparation:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eRich in starch and with a mild, slightly sweet taste when young, the root remains firm even after lengthy cooking. It works great in stews or as a side dish, much like other root vegetables. The older roots tend to get tough and may develop a bitter aftertaste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eEthnobotany:\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan\u003eA staple plant of native people of the North American prairies, it was collected in great numbers and eaten in various ways: fried, stewed, or turned into flour. The roots were often dried and braided together (much like garlic is braided), and could be kept almost indefinitely. It was also widely used by early explorers and is still part of the diet of some North American native tribes. See the recipe for a traditional Lakota soup on Melvin War Eagle’s blog, complete with pictures, stories, and all sorts of other interesting things: \u003c\/span\u003e\u003ca href=\"https:\/\/hanblechiadesigns.wordpress.com\/2014\/05\/06\/wohanpi-traditional-lakota-soup\/\"\u003ehttps:\/\/hanblechiadesigns.wordpress.com\/2014\/05\/06\/wohanpi-traditional-lakota-soup\/\u003c\/a\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"Norton Naturals","offers":[{"title":"Default Title","offer_id":24179796705344,"sku":"PE","price":3.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0196\/6260\/2304\/products\/Pediomelum_root.jpg?v=1548385541"},{"product_id":"egyptian-walking-onion-allium-x-proliferum","title":"Egyptian Walking Onion, Allium x proliferum (4 bulbils)","description":"\u003cp data-mce-fragment=\"1\"\u003eThis might be the most useful of all perennial vegetables. Onions are used in just about every recipe and this one does double duty: it can be used as a regular slicing onion, although it is smaller than the store-bought giants we are used to, and it produces abundant, delicious scallions year-round. Its flavour is both stronger and more complex (think French shallots) than standard white onions, and a smaller quantity gets the same results. Its moniker comes from its habit of producing topset bulbils instead of flowers, much like garlic. Those tend to flop once mature and replant themselves unless harvested, hence the name. We sell them in sets of 4 bulbils.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eCultivation: \u003c\/strong\u003eFull sun, light soil (not a fan of clay, but with lots of compost to lighten the mood, it works just fine), hardy to zone 3. Can be propagated quickly once established, by bulb division and especially by its many bulbils (themselves edible), which is what we sell here. But easy to control and not weedy. Space 10 cm or more and cut the scapes before the bulbils form for larger slicing onions (similarly to garlic) or plant closer for abundant scallions and topsets. The bubils will produce an onion the first year when planted in the fall or spring, and a larger one the second year. In mild climates, scallions are produced year-round in the garden. In colder areas, place harvested, dormant onions in a glass of water and get a handful of green tops in about two weeks. Keep the cycle going, and scallion eternity is now yours to enjoy.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eFood preparation: \u003c\/strong\u003eSlicing onions and scallions: the possibilities are endless. 🔪\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEthnobotany: \u003c\/strong\u003eThe common onion, \u003cem data-mce-fragment=\"1\"\u003eallium cepa\u003c\/em\u003e, is an old world, ancient cultivated plant with many varieties. \u003cem data-mce-fragment=\"1\"\u003eAllium proliferum\u003c\/em\u003e is a cross between \u003cem data-mce-fragment=\"1\"\u003eallium cepa\u003c\/em\u003e and \u003cem data-mce-fragment=\"1\"\u003eallium fistulosum\u003c\/em\u003e, the Welsh onion (itself from China, go figure). Walking onions are now present throughout the world and have likely been in Asian and European gardens for millenia. We frequently find them in new and abandoned gardens here in North America, brought by immigrants of past generations. We found one of the plants we propagated in a thoroughly rewilded old Irish settler homestead abandoned a century ago in a not very hospitable part of central Ontario. Agriculture on the Canadian Shield in those days was at best a gamble. These onions are true survivors. They’ve been a friend of the gardener and cook for nearly as long as humans have plied those trades. Some traditions are worth continuing.\u003c\/p\u003e","brand":"Norton Naturals","offers":[{"title":"Default Title","offer_id":42152907079875,"sku":"AP","price":6.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0196\/6260\/2304\/products\/AlliumProliferumbulbs.jpg?v=1664833532"},{"product_id":"skirret-sium-sisarum","title":"Skirret - Sium sisarum","description":"\u003cp lang=\"en-CA\" class=\"western\"\u003eThis is a classic of the permaculture garden. A widely used, easy to grow root vegetable that also bears pretty white umbels and reseeds itself wantonly. We’ve grown it for many years, and we have been asked if we have it on a regular basis. It has a cluster of sweet, bright white roots which are similar to sweet potatoes, but longer (15-20 cm). Skirret roots may be boiled, stewed, or roasted. The woody core is inedible, and should be removed before cooking because it is difficult to remove after. Seeds only for the time being, we may be able to sell small barer root plants.  Price per 50 seeds.\u003c\/p\u003e","brand":"Norton Naturals","offers":[{"title":"Default Title","offer_id":44867109421251,"sku":null,"price":3.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0196\/6260\/2304\/files\/Siumsisarum.jpg?v=1757784211"},{"product_id":"root-chervil-chaerophyllum-bulbosum","title":"Root Chervil -- Chaerophyllum Bulbosum","description":"\u003cp\u003eAnother classic of European ancient vegetables, now widely used in permaculture gardens.  A giant plant of the carrot family that produces small (5 cm or so) carrot-shaped roots with a delicious flavour reminiscent of chestnut.  The only trick is to keep them in a cool place for at least a month.   \u003c\/p\u003e\n\u003cp\u003e$3 for 50 seeds.\u003c\/p\u003e","brand":"Norton Naturals","offers":[{"title":"Default Title","offer_id":44879547695299,"sku":"CB","price":3.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0196\/6260\/2304\/files\/cerfeuil-tubereux2_f077e210-d89e-414c-b730-8fa2f0aba434.jpg?v=1758937270"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0196\/6260\/2304\/collections\/Amphicarpa_bracteata-leaves-flower_dfcea59f-3405-458e-a0a3-3a576cb87757.jpg?v=1780434181","url":"https:\/\/www.nortonnaturals.com\/collections\/seeds-only.oembed","provider":"Norton Naturals","version":"1.0","type":"link"}