Organic Vegetable and Herb Start Collection

Certified-organic six-start collection

The Organic Vegetable and Herb Start Collection combines six certified-organic live potted starts selected for a cool-season edible garden. The set includes one each of Moss Curled Parsley, Bouquet Dill, Green Arrow Shelling Pea, Rainbow Chard, Flamenco Cauliflower, and Belstar Broccoli. The assortment ships as a live plant six-pack and is made to order.

• Plant form: Six live potted vegetable and herb starts
• Organic status: Certified organic by CCOF
• Included herbs: Moss Curled Parsley and Bouquet Dill
• Included vegetables: Green Arrow Shelling Pea, Rainbow Chard, Flamenco Cauliflower, and Belstar Broccoli
• Catalog zones: 3–9; individual crops have different temperature needs
• Light: Primarily full sun, with local heat protection helpful for cool-season crops
• Preparation: Made to order; current processing time is shown on the product page

Planning a mixed planting

These six crops do not mature at the same height or pace. Give the pea a trellis, allow cauliflower and broccoli room for broad leaves, and place parsley, dill, and chard where repeated leaf harvest will be convenient. Harden the starts gradually before transplanting, keep each root ball at its nursery depth, and water thoroughly after planting.

Maintain even soil moisture while the plants establish, but avoid saturated beds. Harvest parsley and chard from the outside, cut dill foliage before heavy flowering if leaf production is the goal, shell Green Arrow pods when peas are full but tender, and take brassica heads while compact. Maturity and yield vary with weather, spacing, fertility, irrigation, and transplant timing.

Related records

See the individual Organic Green Arrow Shelling Pea and Organic Flamenco Cauliflower pages for crop-specific guidance, or browse the vegetable and herb plant collection.