Get an Edible Start on Bulbs, Tubers, Crowns and Bareroots

Just Arrived! - Edible Starts! Choose from onions, garlic, potatoes, shallots, rhubarb and more. It's a great time to get these tasty bulbs in the ground or in container gardens. Plant on its own or with pansies and violas as a cover crop until your bulbs start peaking out.


Potato Tubers

Potato Bulbs
  • Austrian Crescent Potatoes - These potatoes are perfect for salads with their smooth, yellow-tan skin, light yellow flesh and delicious flavor. Offers prolific yields.
  • Red Prairie Potatoes - Red Prairie Potatoes offer a wonderfully buttery, and rich flavor. Dense when cooked but moist and creamy. The red color and slightly oblong shape of this potato adds a nice touch to any dish.
  • Adirondack Blue Potatoes - If the deep purple-ish blue skin isn’t enough, this potato is also high in antioxidants and tastes great too! And these potatoes hold their color when cooked.
  • Dark Red Norland Potatoes - Known for being a prolific yielder, this red potato can also throw down with exceptional flavor. The firm white flesh in this potato is great for stews, roasting, and frying.
    • Not all varieties available at all locations

Planting Potatoes
Cut the potatoes into chunks, with at least two "eyes" (buds) per piece. Dig a planting trench 6 inches deep, fill the trench with 3 inches of compost, and place the seed potatoes in the trench cut side down, 6 to 8 inches apart. And finally, shovel 3 more inches of compost on top for form a hill.

Increase Your Yield
The hills you form on your potatoes will ultimately increase your yield. Potatoes will form along the underground stem of the plant, and when you hill them, they will effectively lengthen the underground portion of the stem. You can either add additional soil to the bed and then mold it around the plants, or you can scoop up soil from the rows and press it against the stems. Later in the season, it's easy to reach in and check the potatoes for size before you harvest them.

Harvest Time!
No need to wait until the end of the gardening season to harvest potatoes. If your potato plants are large and the plants are flowering, you may be able to harvest "new" potatoes. New potatoes are thin skinned and sweet. You can check the hills and feel around for potatoes, then either harvest them up individually or uproot the entire plant. You can use new potatoes right away, or store them.

Onion Bulbs

All of the onion varieties below, vary slightly in flavor, texture, and color, but can usually be substituted for one another. In terms of cooking, they will all behave the same in the pan.

Onion Bulbs
  • Red Karmen - Red Karmen Onions grow well in most soils in full sun. Their red color ranges from a deep red to a purple and they produce a round to flat onion with a fantastic, slightly spicy taste.
  • Stuttgarter Yellow Onion - The firm skin of this yellow onion makes it a great variety for storage. The Stuttgarter onion is best used for cooking. It’s hot when eaten raw but the heat of the onion dissipates during cooking.
    • Not all varieties available at all locations

Garlic Bulbs

Garlic Bulbs
  • Elephant Garlic - Elephant Garlic earned its name for its size, how it smells and for how it tastes but not because it is garlic. It’s actually a member of the leek family.
  • California Garlic - This is a great variety as it is an early season harvest, offers a nice mild flavor, stores well, and produces 10 to 16 cloves per head. What more could you want?
    • Not all varieties available at all locations

Ginger Tuber

Ginger Bulbs

Cullinary Ginger - Culinary Ginger is the gnarly, fat, yet aromatic rhizome of a herbaceous plant known as the Zingiber officinale. This wonderful root has many uses when used dried, fresh, ground or preserved and makes an exceptional addition to your garden.

  • Not all varieties available at all locations

Asparagus Crowns

Mary Washington Asparagus Crowns

Mary Washington Asparagus - One of the most common varieties of asparagus, this perennial vegetable is harvested in spring, producing a high yield of tender spears with great taste.

Shallot Bulbs

Shallots Bulbs

Where would be without shallots? They're often seen in French cuisine, where they're featured in classic sauces such as mignonette. They're also indispensable to Asian dishes—often crisp-fried or ground into curry pastes.

Milder in flavor than red onions, but more assertive than yellow, with a hint of garlic flavor. Uses: Thinly sliced and fried for topping Thai curried noodles, congee, or deviled eggs; minced into basic vinaigrettes for added crunch and flavor. You'll need shallots to make the Ultimate Thanksgiving Green Bean Casserole, and we love them roasted under a whole chicken.

  • Red Shallots
  • Yellow Shallots
    • Not all varieties available at all locations

Rhubarb Bulbs

And... Rhubarb Crowns

  • Canada Red Rhubarb - (Rheum rhabarbarum), also known as Chipman’s Canada red rhubarb, is a super sweet variety, which does not need as much sugar to sweeten while cooking as other varieties. The red plump stalks reach 2 to 3 feet tall producing 4 to 12 pounds of stalks per crown. Do not pick the rhubarb stalks the first summer. Wait for the roots to become established before harvesting. The stalks maybe picked throughout the fall. Do not eat rhubarb leaves; they are poisonous when ingested.