Edible Perennial Plants

We successfully grow and recommend these multi-functional (permaculture) plants. Harvest its food value, and also realize its multi-functional medicinal, agroforestry, ecosystem benefits, are just plain pretty to grow out, and have that dash of uniqueness not found in most nurseries.

Most of our plants are bare-root and dug on-demand (April-May or October-November). Transplanting during active growth is possible but bears additional risk due to transplant shock.

Why bare root? Bare-root plants are grown in native soil containing microbes naturally in symbiosis with the particular plant, with a larger natural root system not coiled up in a container-bound root, and suffers from minimal transplant shock provided it is kept moist, handled carefully, and transplanted soon. They are also transport easier and are easier to grow so the savings get passed on to you. This ensures you get the healthiest transplants for a good price ($3-$25). A rough guideline for price is $12 for 1' tall trees or a 1-gallon pot plant.

Species are listed in order of size from tall trees to shrubs to perennial vegetables to creeping herbs. Some herbs are clustered by family.

We also advise on what plants best grow for your landscape based on factors such as climate, moisture, soil type, topography, and lifestyle.

Featured plant HEARTNUT – This hardy and beautiful tree is outgrowing the nursery space. Its beautiful heart-shaped nut makes a great tree for remembering your loved ones, past and present.

  • Black locust

    Robinia pseudoacacia

  • Hardy iron/Persian walnut

    Juglans sigillata (x regia?)

  • Hardy Persian walnut

    Juglans regia

  • Heartnut

    Juglans ailantifolia var. cordiformis

  • Ginkgo

    Ginkgo biloba

  • Mulberry

    Morus alba x rubra

  • Sweet chestnut hybrid

    Castanea mollissima x dentata

    Sold Out

  • Persimmon

    Diospyros virginiana

  • Pawpaw

    Asimina triloba

  • Willows

    Salix sp.

  • Hazelnut hybrid

    Corylus x hybrid

  • Sea buckthorn

    Hippophae rhamnoides

  • Serviceberry

    Amelanchier canadensis

  • Yellowhorn

    Xanthoceras sorbifolium

  • Fragrant spring tree

    Toona sinensis

  • Saskatoon berry

    Amelanchier alnifolia 'Northline’

  • Saskatoon berry

    Amelanchier alnifolia 'Northline’

  • Cornelian cherry

    Cornus mas

  • Goumi

    Eleagnus multiflora

  • Jostaberry

    Ribes x hybrid

  • Black currant

    Ribes nigra 'Titania’

  • Red currant

    Ribes rubrum 'Red Lake’

  • Pink currant

    Ribes rubrum 'pink champagne’

  • White currant

    Ribes rubrum 'white imperial'

  • Gooseberry

    Ribes uva-crispa x hirtellum

  • Dwarf canebrake bamboo

    Arundinaria tecta

  • Blackberry (thornless)

    Rubus fruticosus 'Chester’

  • Raspberry (red)

    Rubus idaeus

  • Raspberry (golden)

    Rubus idaeus

  • Japanese flowering quince

    Chaenomeles japonica

  • Rhubarb

    Rheum x cultorum

  • Oregon grape (creeping)

    Mahonia repens

  • Asparagus

    Asparagus officinalis 'Jersey Giant’

  • Lovage

    Levisticum officinale

  • Nettle

    Urtica dioica

  • Turkish rocket

    Bunias orientalis

  • Horseradish

    Armoracia rusticana

  • Sea kale

    Crambe maritima

  • Good King Henry

    Blitum bonus-henricus

  • Sorrel

    Rumex acetosa

  • Marsh mallow

    Althaea officinalis

  • Sweet cicely

    Myrrhis odorata

  • Anise hyssop

    Agastache foeniculum

  • Lemon balm

    Melissa officinalis 'citronella’

  • MINTS

    spearmint, chocolate, apple, peppermint, virginia mountain

  • Catnip

    Nepeta cataria

  • Skirret

    Sium sisarum

  • Jerusalem artichoke

    Helianthus tuberosus

  • Groundnut

    Apios americanum

  • Astragalus (huang-qi)

    Astragalus membranaceous

    Sold Out

  • Chinese artichoke

    Stachys affinis

  • WORMWOODS

    tarragon, absinthe, yomogi

  • Hyssop

    Hyssopus officinalis

  • Ohio spiderwort

    Tradescantia ohiensis

  • Winter savory

    Satureja montana

  • Sweet fennels

    Foeniculum vulgare var. dulce, var. purpureum

  • Fuki

    Petasites japonicus

  • Egyptian walking onion

    Allium × proliferum

  • Garlic chives

    Allium tuberosum

  • Chives

    Allium schoenoprasum

  • Nodding wild onion

    Allium cernuum

  • Hosta

    Hosta sp.

  • Sage

    Salvia officinalis

  • Oregano

    Origanum vulgare

  • Lavender

    Lavandula angustifolia

  • Mitsuba

    Cryptotaenia japonica

    Sold Out

  • Salad burnet

    Sanguisorba minor

  • Thyme

    Thymus vulgaris, citriodorus

  • Comfrey

    Symphytum x hybrid 'Bocking 14'

  • Horehound

    Marrubium vulgare

  • Valerian

    Valeriana officinalis

  • Pyrethrum

    Chrysanthemum cinerariifolium

  • Maral root

    Rhaponticum carthamoides

  • Strawberry

    Fragaria x ananassa

  • Roseroot

    Rhodiola rosea

  • NATIVE PLANTS

    central Ontario savannah

  • OTHER TREE SEEDS

    inquire for availability

  • CUTTINGS AND GRAFTING SCIONS

  • MUSHROOM SPAWN

    • Black locust

    ×

    Robinia pseudoacacia
    Hardiness: Zone 4
    Nitrogen-fixing leguminous tree with high growth and regrowth is perfect for building soil and silvopasture. Also extremely rot-resistant and high heat value wood. Fragrant edible flowers. Nasty thorns on new growth though.
    sucker

    Hardy iron walnut

    ×

    Juglans sigillata (x regia?)
    Hardiness: Zone 5 (other specimens listed as Zone 7)
    From centenarian Minnie Sheridan's prized 70-year-old 70' tall trees. Originally listed as an ultra-hardy Persian walnut. Further research reveals more semblance to the iron walnut from the Himalayas/western China, which is the second-most grown walnut worldwide. Either way, life on Earth is part chance and part gene pool dance and now we enjoy this hard-shelled walnut to at least Zone 5a.
    1-year sapling

    Hardy Persian walnut

    ×

    Juglans regia
    Hardiness: Zone 6
    Also from centenarian Minnie Sheridan's 70-year-old trees, these closely resemble the store-bought California walnuts. Known as Persian, English, Carpathian walnut, its many names shows this walnut's adaptivity, hybridization, and subsequent acceptance into the livelihood of many Eurasian cultures. Although dwarf in our Zone 6a climate it is still likely one of the hardiest Persian walnuts out there.
    1-year sapling

    Heartnut

    ×

    Juglans ailantifolia var. cordiformis
    Hardiness: Zone 5
    Known primarily for its charming nuts, but also known for its beautiful spreading tree form with large exotic compound leaves. Seedlings are as hardy as iron/Persian walnut which is Zone 5a.
    1-year 1' seedling

    Ginkgo

    ×

    Ginkgo biloba
    Hardiness: Zone 4
    A living fossil thanks to its medicinal properties having been protected for generations by Chinese monks. Edible nut and medicinal leaves.

    Mulberry

    ×

    Morus alba x rubra
    Hardiness: Zone 5
    From largest and tastiest fruiting locally-sourced tree. Likely nature's highest source of the colour purple which is rarely found but chock-full of antioxidants.
    1' sapling

    Sweet chestnut hybrid

    ×

    Castanea mollissima x dentata
    Hardiness: Zone 5
    American-Chinese hybrid ensures chestnut blight resistance, hardiness, and more neutral pH tolerance, but still prefers acidic sandier soils
    sprouted seed

    Persimmon

    ×

    Diospyros virginiana
    Hardiness: Zone 5
    Delicious orange fruit from the hardiest of the Ebony family of trees
    1-2’ suckers

    Pawpaw

    ×

    Asimina triloba
    Hardiness: Zone 5
    From 20-year-old Thornbury tree planted by the late conservationist Mac Kirk. Think of these seedlings as among the hardiest pawpaw selections which itself is the hardiest member of the tropical custard-apple family. With a mango-banana resemblance, this fruit truly tastes out-of-this-continent with no bitterness or astringency found in some other strains."
    1-2’ suckers

    Willows

    ×

    Salix sp.
    Multiple varieties that are also good for livestock silvopasture.
    rooted cuttings

    Hazelnut hybrid

    ×

    Corylus x hybrid
    Hardiness: some Zone 5a and 5b varieties available
    1' suckers

    Sea buckthorn

    ×

    Hippophae rhamnoides
    Hardiness: Zone 3
    Male or female 'citrus gold' or 'Huron sunset' available. Both sexes needed for producing its citrus berries known for its extremely high Vitamin C content, omega oils, and use in body care. Leaves also make a wonderful tea.
    6"

    Serviceberry

    ×

    Amelanchier canadensis
    Hardiness: Zone 4
    small native Ontario tree with same beautiful white flowers in spring with higher shade tolerance than Saskatoon berry. Likes wet soils in the wild where other plants do porly, but tolerant to a wide range of pH and moisture conditions.

    Cornelian cherry

    ×

    Cornus mas
    Hardiness: Zone 4
    One of the earliest spring flowers, yet produces reliable masses of berries in early September. Packed with pectin and popular with Eastern Europeans for making jam.

    Goumi

    ×

    Eleagnus multiflora
    Hardiness: Zone 5
    When I think of goumis I think of gummies. Reliably produces masses of fruit similar to Cornelian cherry. This variety is likely from the Carmine cultivar, which yields inch-long berries and are the biggest among goumi selections.

    Yellowhorn

    ×

    Xanthoceras sorbifolium
    Hardiness: Zone 6
    An edible nut from the soapberry family. Beautiful flowers and leaves edible too. Hardy but size is stunted in our climate.
    sucker

    Fragrant spring tree

    ×

    Toona sinensis
    Hardiness: Zone 6
    The hardiest mahogany relative, edible onion-like leaves. Climate-killed to the ground but freely resprouts in the spring in our climate.
    6" suckers

    Saskatoon berry

    ×

    Amelanchier alnifolia 'Northline’
    Hardiness: Zone 2
    Looks and tastes like blueberry, and the seeds taste of almond which indicate its anthocyanin content (an antioxidant). Tolerant to a wide range of soil and moisture conditions.
    6"+

    Clove currant

    ×

    Ribes odoratum
    Hardiness: Zone 4
    Easy-going prairie native is grown partly for its tangy berry and partly for its beautiful clove-scented edible flowers in spring. More sun-tolerant and drought-tolerant than its currant and gooseberry relatives.
    any size

    Jostaberry

    ×

    Ribes x hybrid
    Hardiness: Zone 3
    Pronounced 'yosta' based on the combination of the first syllables in German of the black currant and gooseberry.
    any size

    Black currant

    ×

    Ribes nigra 'Titania’
    Hardiness: Zone 3
    White pine blister rust immune, productive, and bursting with antioxidants and Vitamin C. Tender leaves can also be used for tea and soups.
    any size

    Red currant

    ×

    Ribes rubrum 'Red Lake’
    Hardiness: Zone 3
    Our favourite to simmer these plump red berries down to make a syrup for breakfast crepes
    any size

    Pink currant

    ×

    Ribes rubrum 'pink champagne’
    Hardiness: Zone 3
    To state the obvious, pink currant shares a bit of the benefit of the red currants and the white currant.
    any size

    White currant

    ×

    Ribes rubrum 'white imperial'
    Hardiness: Zone 3
    Identical to red currant except in colour. We find the white coloured berries keep on the bush longer as they don't heat up as much in scorching July sun. That plus its later ripening compared to other currants is a relief to long, hot, and busy summer days. Also perfect for keeping the natural colour in recipes.
    any size

    Gooseberry

    ×

    Ribes uva-crispa x hirtellum
    Hardiness: Zone 3
    Varieties range from tart red to mild green.
    any size

    Dwarf canebrake bamboo or switch cane

    ×

    Arundinaria tecta
    Hardiness: Zone 5 (evergreen foliage in Zone 6)
    A true hardy bamboo for your possible pet panda. Native to the US southeast. Never tried eating the new shoots but is one of the tastiest ones for this climate.
    Root divisions any size

    Blackberry (thornless)

    ×

    Rubus fruticosus 'Chester’
    Hardiness: Zone 5
    6"

    Raspberry (red)

    ×

    Rubus idaeus
    Hardiness: Zone 4
    commercial cultivar whose name we forgot but large red productive variety. Floricane bearing on second-year growth.
    4" root division

    Raspberry (golden)

    ×

    Rubus idaeus
    Hardiness: Zone 4
    Golden fruiting variety with delightful honey aroma and taste. Our favourite. Primocane bearing on first-year growth.
    4" root division

    Japanese flowering quince

    ×

    Chaenomeles japonica
    Hardiness: Zone 5
    Orange-red flowers of this 'flowering quince' make this a popular nursery plant. Like the European quince, this smaller and more acid fruit must be cooked to enjoy its lemony flavour.
    1'+

    Rhubarb

    ×

    Rheum x cultorum
    Hardiness: Zone 3
    Juicy stunning bright introduction to spring.
    root divisions

    Oregon grape (creeping)

    ×

    Mahonia repens
    Hardiness: Zone 5
    Although this squat evergreen resembles a holly with beautiful flowers and 'edible' berries, this plant is grown more for its digestive and cleansing medicinal benefits within the root. Contains berberine.
    6"

    Asparagus

    ×

    Asparagus officinalis 'Jersey Giant’
    Hardiness: Zone 3
    Productive all-male variety
    root divisions any size

    Lovage

    ×

    Levisticum officinale
    Hardiness: Zone 3
    blanch (exclude from sunlight for a week) to enjoy like celery. Seeds are equivalent to celery seed as a flavouring.
    any size

    Nettle

    ×

    Urtica dioica
    Hardiness: Zone 3
    Once you get over its infamous stinging qualities, you'll realize it is loaded with micronutrients for humans and plants. Great dried, in tea, and as a cooked vegetable.

    Turkish rocket

    ×

    Bunias orientalis
    Hardiness: Zone 4
    No-maintenance versatile brassica family tastes like arugula, rapini, or broccolini, depending on whether you're eating the tender leaves, shoots, or unripened seedheads.
    any size

    Horseradish

    ×

    Armoracia rusticana
    Hardiness: Zone 3
    Another no-maintenance brassica to use as wasabi in sushi, or horseradish sauce.
    root cuttings

    Sea kale

    ×

    Crambe maritima
    Hardiness: Zone 4
    Yet another no-maintenance brassica. Crunchy leaves that taste like collards or kale with a long harvesting season. Edible broccolini florets.
    root divisions

    Good King Henry

    ×

    Blitum (Chenopodium) bonus-henricus
    Hardiness: Zone 3
    Best enjoyed as spinach in the spring. In the same family as amaranth and quinoa. If harvested later, any bitterness can be removed by soaking in brine, as does boiling and discarding the naturally present oxalate. T'is a small price to pay for this easy-grow spinach.

    Sorrel

    ×

    Rumex acetosa
    Hardiness: Zone 3
    This is the most common and prolific sorrel. Lemony leaves are available when little else is in early spring or late fall. Great in salads or sorrel soup. Seeds, roots, flowers also edible. Boil and discard water if eating in quantity to reduce high natural oxalate content.

    Marsh mallow

    ×

    Althaea officinalis
    Hardiness: Zone 3
    Unlike the common garden mallows, this is usually too hairy to eat, and the modern industrial campfire marshmallow has diverged too far from how the root has previously been enjoyed. The flowers, however, are numerous and edible, and the roots are still medicinal.

    Sweet cicely

    ×

    Myrrhis odorata
    Hardiness: Zone 3
    Edible spring shoots, beautiful garnish throughout the year, sweet licorice-like unripe seedheads, and medicinal roots. Sometimes confused with the invasive wild chervil.

    Anise hyssop

    ×

    Agastache foeniculum
    Hardiness: Zone 4
    Beautiful purple flowers, sweet licorice flavoured tea herb and salad green that aids in digestion. Mint relative.

    Lemon balm

    ×

    Melissa officinalis 'citronella’
    Hardiness: Zone 4
    Stronger flavoured and somewhat less invasive than common lemon balm, this fragrant tea herb is great after dinner to help with digestion, calming, and sleep. Mint relative.

    MINTS

    ×

    Mentha sp.
    Various 'true' mints available: apple mint, chocolate mint, peppermint, spearmint. Pycnanthemum virginianum (virginia mountain-mint) also available. Also see lemon balm, anise hyssop, catnip, horehound for mint relatives.

    Catnip

    ×

    Nepeta cataria
    Hardiness: Zone 3
    Mint relative

    Skirret

    ×

    Sium sisarum
    Hardiness: Zone 4
    A taste of Medieval Europe. Tastes like parsnip squared. These naturally fry-sized roots beckoned us to air-fry them and its sometimes fibrous core weren't even noticeable. Yum!

    Jerusalem artichoke

    ×

    Helianthus tuberosus
    Hardiness: Zone 3
    Eaten like potato and extremely productive. Grown as the corn component in my 3-sisters perennial root polyculture. Warning: excessive consumption of this high inulin root lives up to the nickname 'fartichoke’. tubers

    Groundnut

    ×

    Apios americanum
    Hardiness: Zone 3
    Nitrogen-fixing legume vine native to North America yields crunchy and protein-dense 'nuts.’ I grow this alongside the other perennial roots as an analog to the bean component in the 3-sisters perennial polyculture.

    Astragalus/huang qi

    ×

    Astragalus membranaceous
    Hardiness: Zone 5
    Well-known adaptogenic traditional Chinese medicine herb. Nitrogen-fixer. For whatever reason, specimens started in 2015 still not well-established in our climate yet but have seeds to share.

    Chinese artichoke

    ×

    Stachys affinis
    Hardiness: Zone 5
    These strangely spiral and crunchy roots taste like jicama or water chestnut. We plant it as a groundcover alongside other perennial root crops so these mini tubers naturally get dug up as a bonus snack. As an excellent groundcover it also helps heals the ground after soil disturbance.

    WORMWOODS

    ×

    Artemisia dracunculus, absinthium, princeps
    Hardiness: Zone 4 (tarragon Zone 4/5)
    Tarragon is the most edible member of the wormwood. Other wormwoods also available: absinthe, yomogi

    Hyssop

    ×

    Hyssopus officinalis
    Hardiness: Zone 3
    Multi-purpose herb aids the blood, digestion, intestinal, and respiratory systems. Its accompaniment with meat and bean dishes gives it both flavour and digestion benefits.

    Ohio spiderwort

    ×

    Ohio spiderwort
    Hardiness: Zone 4
    Purple variety of a native plant with purple flowers. Edible.

    Winter savory

    ×

    Satureja montana
    Hardiness: Zone 5
    A culinary companion for many bean and meat dishes. Its use as a digestive aid is an added bonus.

    Sweet fennels

    ×

    Foeniculum vulgare var. dulce, var. purpureum
    Hardiness: Zone 5
    Sweet fennel and bronze fennel are the hardier non-bulbous relatives of the cultivated fennel. Both make a great garnish, and bronze fennel's colour is striking.

    Fuki

    ×

    Petasites japonicus
    Hardiness: Zone 4
    Sought by the Japanese and Korean in the spring as mountain vegetables, I have yet to eat this admittedly, although I grow it for its beautiful 'elephant ear' foliage anyway.

    Egyptian walking onion

    ×

    Allium × proliferum
    Hardiness: Zone 3
    Green onions proliferate in the spring, and bulblets in early summer, which propagate by falling over and 'walking.'
    bulblets

    Garlic chives

    ×

    Allium tuberosum
    Hardiness: Zone 4
    2 commercial cultivars available.

    Chives

    ×

    Allium schoenoprasum
    Early spring full onion flavour, edible flowers

    Nodding wild onion

    ×

    Allium cernuum
    Hardiness: Zone 4
    This shade-tolerant Allium native to the warmest part of Southern Ontario does not bunch and its flat leaves more resemble garlic. Dainty light-pink flowerheads also edible. Slight preference for alkaline soils unlike most onions and garlic relatives.

    Hosta

    ×

    Hosta sp.
    Hardiness: Zone 3
    Yes, this common shade-loving plant's rolled-up leaves in spring are tasty.
    any size

    Sage

    ×

    Salvia officinalis
    Hardiness: Zone 4

    Oregano

    ×

    Origanum vulgare
    Hardiness: Zone 4

    Lavender

    ×

    Lavandula angustifolia
    Hardiness: Zone 5

    Mitsuba

    ×

    Cryptotaenia japonica
    Hardiness: Zone 4
    Shade-tolerant Japanese parsley/chervil/celery/garnish. Related to the less tasty garden invasive goutweed/ground elder so all the more reason to plant this instead.

    Salad burnet

    ×

    Sanguisorba minor
    Hardiness: Zone 4
    Cucumber-like flair to salads. Thrives in alkaline soils.

    Thyme

    ×

    Thymus vulgaris, citriodorus
    Hardiness: Zone 5
    common and lemon-scented

    Comfrey

    ×

    Symphytum x hybrid 'Bocking 14'
    'Bocking 14' thankfully stays put unlike the runaway freely seeding comfreys we're still chasing after. Promotes cell division... for themselves, other plants, and ourselves. Cooked young leaves marginally edible in small amounts, but is more known being a powerhouse soil builder, green manure, compost tea ingredient, livestock forage, and medicinal plant.
    any size

    Horehound

    ×

    Marrubium vulgare
    Hardiness: Zone 4
    My friend got this bitter mint family herb not for its cough remedy, and I also have to admit to the same crime. Humour is important in gardening even if it's at this plant's expense.

    Valerian

    ×

    Valeriana officinalis
    Hardiness: Zone 4
    Natural sleep aid

    Pyrethrum

    ×

    Chrysanthemum cinerariifolium
    Grown for its natural insecticidal properties so not to be eaten.
    Hardiness: Zone 3

    Maral root

    ×

    Rhaponticum carthamoides
    Hardiness: Zone 2
    This Siberian herb is grown for its adaptogenic root, and is used by the Soviet cosmonauts.

    Strawberry

    ×

    Fragaria x ananassa
    Hardiness: Zone 2
    Early-fruiting Veestar available to kick-start the fruit season.

    Roseroot

    ×

    Rhodiola rosea
    Hardiness: Zone 1
    This medicinal member of the sedum from the arctic is packed with anti-anxiety and adaptogenic properties. Our only plant that tolerates -50 deg C, it is perhaps this hardiness that is embodied in the plant that we enjoy.
    (other sedums also available and edible to a minor degree)

    CENTRAL ONTARIO NATIVE SAVANNAH PLANTS

    ×

    predominately oak-savannah species from local if not Toronto genetics:
    cup plant Silphium perfoliata
    yellow coneflower Ratibida pinnata
    showy tick-trefoil Desmodium canadense
    wild bergamot Monarda fistulosa
    sky-blue aster Symphyotrichum oolentangiense
    wild quinine Parthenium integrifolium
    tall sunflower Helianthus giganteus
    Maximilian sunflower Helianthus maximiliani
    Showy tick-trefoil Desmodium canadense
    pearly everlasting Anaphalis margaritacea
    prickly-pear cactus Opuntia humifosa
    sweetgrass Hierochloe odorata smudge for First Nations possibly the fact that is in North America and Northern Europe indicates possible botanical evidence of pre-Columbian trans-Atlantic trade. Samples freely offered in spirit of reconciliation.

    OTHER TREE SEEDS

    ×

    More available; listed are some of the rarer hardy, beneficial, and often native trees:
    Japanese pagoda tree: Styphnolobium (Sophora) japonicum - nitrogen fixing(?) leguminous tree
    Kentucky coffee tree: Gymnocladus dioicus - native to extreme Southern Ontario, nitrogen fixing(?) leguminous tree
    northern catalpa: Catalpa speciosa
    Chinese/kousa dogwood: Cornus kousa
    redbud: Cercis canadensis
    sweetgum: Liquidamber styraciflua
    speckled alder: Alnus rugosa
    tulip tree: Liriodendron tulipifera
    dawn redwood: Metasequoia glyptostroboides
    London plane: Platanus × acerifolia

    CUTTINGS AND GRAFTING SCIONS

    ×

    all of the above plants, plus persimmon, quince, Asian and European pears and plums, sour cherry, cherry x plum, Nanking cherry, northern hardy kiwi, American elderberry

    MUSHROOM SPAWN

    ×

    Spawn is known as the starter culture is supplied in inoculated sawdust, usually for log or wood chip bed inoculation. Bags are usually 10lb and are $45. Species available: oyster (grey, elm, blue, white), lion's mane, bear's tooth comb, reishi are readily available. Shiitake only available by order in late winter.

All species are growing in our South Georgian Bay microclimate (Canada Zone 6a/5b and USDA Zone 5) in neutral pH and drought-tolerant in medium moisture conditions. Cultivars if not named, are unknown but productive varieties. Some selections are locally collected and adapted seed.

This page is updated regularly so the list reflects what is available. Quantities and sizes may vary; please inquire with us. Ask us about delivery opportunities within the Georgian Bay-Toronto corridor, or by Canada Post or courier for anyone else between British Columbia and Newfoundland.