NEW! Medieval Food Forest Box, Gift Box, Perennial Ancient Seeds, 12 Individual Packs, 01MC11

Step into the gardens of the Middle Ages, where monks, peasants, and kings relied on hardy, enduring herbs, fruits, and greens. This curated seed box brings together plants of legend and necessity, each with a story, a flavor, and a role in the survival of those who came before us.In an age when we are learning the importance of returning to our own gardens for sustenance, there is no greater wealth than food growth with your own hands. This collection offers a way back to resilience. In medieval times, seeds like these were valued as highly as gold — treasures that meant survival for families and communities. This box is filled with rare, hard-to-find perennials and heritage greens that you plant once and harvest for years to come. Hardy, sustaining, and steeped in history, they are exactly the kinds of crops that nourished entire villages, providing living links to history, nutrition, and independence.All in a beautiful black gift box with our bee logo. Each seed pack is individually packaged with growing instructions. Total seeds included are approx 1200. Many of these seeds are very rare and are only available for purchase in this box.Please note that these seeds are intended for growing in zones 4-9. Each box includes the following:🌿 Salsify (Tragopogon porrifolius) - 50 Seeds ONLY AVAILABLE IN OUR MEDIEVAL BOXKnown as the “Oyster Plant,” this root was a delicacy in medieval kitchens and a dependable source of calories. Its edible roots and greens meant no part of the plant was wasted. The roots have a unique flavor likened to oysters with a hint of sweetness. Roots were boiled or roasted. Plant can grow in freezing temperatures.Zones 4–6: Sow outdoors in spring after soil can be worked.Zones 7–9: Sow in fall or very early spring to avoid summer heat.🥕 Black Salsify/Scorzonera (Scorzonera hispanica) - 100 SeedsItalian for venomous snake and also called “Black Salsify, it was believed to ward off venom, this root vegetable carried both culinary and medicinal weight in the Middle Ages. The long roots look similar to carrots and are black. Beneath its dark skin lies a tender white flesh with a flavor often described as reminiscent of asparagus, artichoke hearts and hazelnuts. Young spring shoots were eaten like asparagus, while roots were roasted, boiled, or creamed into hearty dishes. A true survival food, both nourishing and protective. Zones 4–5: Grow as an annual root crop, sowing in spring. Protect with mulch for overwintering.Zones 6–9: Best sown in spring or fall for harvest the following year.🌱 Good King Henry (Blitum bonus-henricus) - 50 seedsA hardy perennial with edible shoots, leaves, and seeds. Shoots are eaten like asparagus; leaves have a spinach-like taste.Zones 4–9: Sow in spring or fall. Very cold tolerant and long-lived.🌿 Alexanders (Smyrnium olusatrum) - 10 seeds ONLY AVAILABLE IN OUR MEDIEVAL BOXCalled “Black Lovage,” every part was eaten: roots, stems, and leaves. Its flavor is celery-like with a hint of pepper, making it a versatile seasoning herb long before celery took its place.Zones 4–5: Sow seeds outdoors in fall so they receive natural winter cold to break dormancy. Choose a sheltered spot with rich soil. Protect crowns with a thick layer of mulch (straw or leaves) before hard freezes. In spring, remove mulch gradually to allow new growth.Zones 6–9: Sow in fall for spring germination (seeds often need a cold period). Seeds can also be artificially cold stratified.🧅 Welsh Onion (Allium fistulosum) - 100 seedsA true perennial onion that multiplies on its own. In medieval gardens it meant a constant supply of onion flavor even in the dead of winter. Its stalks taste fresh and mild, like scallions, while the greens add zest to soups and broths. It will even grow directly in snow! A single plant can easily feed a family for 10 years or more.Zones 3–9: Plant in spring or fall. Hardy enough to survive snow (zones 3–6) and evergreen in mild winters (zones 7–9).🥦 Sea Kale (Crambe maritima) - 10 Seeds ONLY AVAILABLE IN OUR MEDIEVAL BOXForaged along Europe’s coasts, sea kale was blanched in spring for tender shoots eaten like asparagus, with a taste much like asparagus crossed with cabbage. Its roots, leaves, and shoots all served as food. Mild and sweet and reported to have more vitamin C than lemons and was eaten to prevent scurvy.Seeds benefit from scarification (light sanding with sandpaper) and a period of cold. Sow in fall/winter or cold stratify for 30-60 days.Zones 4–9: Plant crowns or seeds in spring or fall. Protect with mulch in zones 4–5.🥬 Fat Hen (Chenopodium album) - 100 SeedsA wild green with leaves that taste remarkably like mild spinach, can be eaten raw (in moderation due to oxalic acid content existing in all spinach plants,) it was more commonly steamed, sauteed or added to stews. Once abundant in medieval fields. Leaves are rich in vitamin A, vitamin C, calcium, iron, and protein, often more than many common vegetables.Zones 4–9: Sow directly outdoors in spring or summer. Readily reseeds for future harvests.🌱 Lovage (Levisticum officinale) - 50 SeedsThe “Maggi Plant” of Europe, towering in monastery gardens. Its leaves and stems flavored medieval stews with a bold celery-like spice, while seeds added depth to breads and preserves. Once established, it returns faithfully every spring. A plant commonly found in ground fields, its leaves can be harvested when nothing else is growing. This was a prized monster plant growing larger and taller each year, withbountiful harvests. It is also a very attractive plant.Zones 4–9: Sow or transplant in spring; in zones 7–9, fall planting is also possible. Returns year after year for up to decades!🥬 French Corn Salad (Valerianella locusta) - 200 SeedsAlso called Lamb’s Lettuce or Mâche, this tender salad green kept medieval families alive through the cold months. Sown in autumn, it thrives in winter when other crops fail, offering fresh salads rich in nutrition when they were most needed. Its flavor is mild, nutty, and slightly sweet, perfect for winter salads.Zones 4–6: Sow in late summer or fall for harvest through winter/early spring.Zones 7–9: Sow in fall to overwinter; treat as a cool-season green before summer heat.🍐 Medlar (Mespilus germanica) - 10 Seeds ONLY AVAILABLE IN OUR MEDIEVAL BOXThe infamous winter fruit, inedible until softened by frost. Once bletted, it yielded a spiced, apple-cinnamon like flavor used in desserts, preserves, and winter feasts. Ideal zones are 5-8, but trees can survive in zone 4, with heavy mulching and zone 9 may not produce quite as much fruit.Seeds need a period of cold to break dormancy. Plant in fall for a spring emergence or stratify in your refrigerator, by placing the seeds in a moist paper towel and seal in a ziploc bag and place in your refrigerator for 90-120 days. Swap bag from fridge to freezer at random, to give the seeds what they would naturally experience in winter.🍏 Quince (Cydonia oblonga) - 10 SeedsThe “Golden Apple” of legend. Its perfumed fruits were simmered into jams and preserves that lasted through the winter. More than food, it was a symbol of love and prosperity, with a floral, citrusy perfume unlike any other fruit. Zones 4-9. In zone 4, mulch heavily and plant in an area that will receive winter protection, such as from a building. Plants grown in zone 8-9 may not produce as much fruit in milder winters.Plant in fall for a spring emergence or stratify in your refrigerator, by placing the seeds in a moist paper towel and seal in a ziploc bag and place in your refrigerator for 60-90 days. Swap bag from fridge to freezer at random, to give the seeds what they would naturally experience in winter.🍋 Broad-Leaved Sorrel (Rumex acetosa) - 500 SeedsA tart perennial green known for its bright lemony tang. Used in sauces and soups, it brought freshness to winter diets and was one of the earliest greens to emerge in spring.Zones 4–9: Sow in spring or fall. In warm zones (7–9), fall sowing gives the best results. Perennial crowns resprout early each spring.SeedCult never uses any GMO's, pesticides or synthetic fertilizers.