 Indicates New Variety for 2008 |
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One of
the most ancient of all cultivated foods but rarely grown by modern
gardeners. Archaeologists have found lentil seeds
dating to the Bronze Age. Lentils are grown in most European
countries, Asia, North Africa and North America. Small lentils
tend to be more flavorful and are preferred in the Middle East.
Lentils
belongs to the protein rich legume family. The
lentil's high protein content
is said to be more easily digested than that of larger beans. They
are also high
in iron.
Additionally, when you consider the
nutritional superiority of lentils over a staple like pasta, you
might want to serve them instead. Compared with spaghetti,
lentils supply much more folate (folic acid), which reportedly
fights heart disease. They have considerably more fiber (about 25%
of which is the soluble form, and helps to lower cholesterol); and
more protein.
Lentils make a fine side dish and an
excellent basis for salads and hearty soups.
Click Here for Cultivation Information
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 Black
Beluga
110 days — A very rare and wonderful lentil from
Asia, known for its deep, shiny black color and exceptional
flavor. They are used to make a beautiful black lentil soup
in South Asia. 'Black Beluga' lentils are one half
centimeter wide with
a mild, earthly flavor and soft texture. |
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 French
Green
105 days — We are proud to offer the "true" 'French Green' lentil,
perhaps one of our finest finds to offer our gourmet home gardeners.
A very rare, heirloom and a most unusual one at that - they are
mottled green with green and black highlights. Very delicious and
beautiful. |
 Lenticchie
Verdi
A small Italian green lentil. Because of their small size, they require no presoaking and are ready in 20 to 30 minutes
— not too much longer than it
takes to cook pasta. |
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 Marrone
Full flavored round, flat, brown,
and extremely versatile. An excellent meat substitute or extender.
Makes a great base for Sloppy Joes, lentil loaves, burgers, chili,
casseroles, soups and salads. |
 Petite
Castillo
They retain their shape well when cooked and have a wonderful,
nutty, earthy flavor. They require no presoaking, only simmering in
liquid for about 30 minutes. A light stock is good but water
is fine. Then while still warm, combine with the flavors of herbs,
spices, or aromatics such as garlic or celery leaves. In Italy
they are often cooked with pork, absorbing the meat's flavors while
balancing its richness. The seeds are about half the size of a
regular Lentil. |
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 Spanish
Pardina
115 days — A very fine variety with Spanish
origins. Deep brown lentil with excellent flavor and
production. One of the finest of the brown varieties we have
come across. |
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Cultivation Information:
Lentils
are an annual plant that typically grow from 1 to 2½ feet in height.
Long periods of cool weather can result in excessively tall plants
and delay flowering.
Need to be
sown early in the growing season (similar to
garden or green pea weather).
Sow as early in the spring as soil can be worked while still moist
but warm enough to stimulate germination. Lentil plants will tolerate some frost and
reportedly will re-grow if the above
ground portion is damaged. Yields will be reduced if sown late in
the season (after about the third week in May in the north).
Sow
seeds 1 to 1½ inches deep in moist soil. Seeding depth can be
increased in soils with a low water-holding capacity. Once
established, lentils grow under quite dry conditions.
They are
grown and harvested much like dry beans except that harvest is
typically mid-July when the seeds are mature and the soil naturally
dries. Because dry soil is a requirement, plant in an area of
the garden where irrigation can be ceased without injuring your
other crops.
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