Products

Zucchini is one vegetable that just won't quit! This highly productive bush-type heirloom from the 1920s takes up little garden space. Dark green, shiny fruits with tender skin are very versatile in the kitchen. Can be steamed, sautéed, added to...

Winter squash gives you the perfect reason to look forward to winter! The rich, sweet flavor of butternut quickly became a classic and has set a high bar. Roast, bake, or purée into a soup for classic winter fare. 4 to 5 fruits per...

The 'Shishito' is finding its way into many restaurants as a popular appetizer. The 2"–4" slender peppers have a citrusy, slightly smoky flavor enhanced by grilling or sautéing, and can be the life of the party when an occasional hot one...

Expect big things from this large, sunny pepper that boasts thick walls with rich, sweet flavor. 'Orange Sun' turns from green to orange, pick in both stages to boost production and give meals more color! This pepper is so pretty, you may want to put it...

This Hungarian heirloom from 1941 is the traditional pickling type. It is very long, bright yellow, and thick walled. Not a pickler? Enjoy it fresh as a snack or in salads, throw it on the grill, or use in any recipe calling for sweet pepper. Peppers...

Homegrown peas taste so much better than store bought! 'Oregon Sugar Pod II' produces a huge number of 4" delicious pods that are harvested and eaten when the pods are flat, before the seeds form. Short, 28" vines are easy to manage. Resists mildew, pea...

Lots of bold flavor in a small, 3" pepper, 'Early Jalapeño' is better adapted to cooler climates than other jalapeños. Incredibly versatile, they're hot enough to add a little kick to your favorite dish, but mild enough for any meal. Enjoy...

Golden Cal Wonder' brightens up any dish using sweet peppers—stuffed, stir-fried, or grilled. Peppers start out green, then ripen to sunburst yellow with a blush of orange. Freezes well. Days to Maturity: 65–75 days from...

Also known as "Ahi Limon", this popular seasoning pepper from Peru has a Scoville rating of 30,000-50,000, similar to that of a cayenne pepper. While nice and spicy, this pepper has flavor beyond heat with strong notes of citrus and an even lemony scent...

One of the most popular chiles in Mexico! The green, 3"-6" poblano is most often stuffed with cheese or meat for chiles rellenos (recipe inside this packet), and the dark, reddish-brown dried ancho is used in a variety of sauces, such as the traditional...

Popular in Japan for their hot and spicy flavor, 'Santaka' peppers are only 2" long, but pack a punch. Use fresh peppers in a variety of Asian dishes, such as stir-fries and soups. Peppers can also be dried. 40,000-50,000 Scoville heat units (hot). Days...

Homegrown peas taste so much better than store bought peas! Like snap or green beans, pods and all are consumed! 'Cascadia' has 3" long, deep green, thick, juicy pods that are very flavorful. Serve raw with dip, steam, or stir fry. Short, 30" vines are...

Snap peas are best eaten fresh and there's nothing like picking them right off the vine. The French call edible podded peas mange tout meaning "eat all." An All-America Selections award winner, 'Sugar Snap' provides an extended harvest of...

Talk to seasoned gardeners, and they still swear by 'Hale's Best Jumbo'. Its 3–5-pound fruits are exceptionally sweet and thick-walled. The seed cavity is small, so you can enjoy more delicious, mouth-watering fruit! Grows and stays sweet in most...

A graceful plant in flower beds and containers, and also a tender, mildly spicy, Japanese mustard green that is milder than other mustards, and ready to harvest in as little as 3 weeks as tender baby greens. Beautiful and prolific, and withstands heat...

Remember when you were a kid how fun it was to pop open a pod and eat the peas? Relive the memories and enjoy the wonderful taste of 'Progress #9'. Each 5" pod has 7-9 plump peas. A heavy producer, also called 'Laxton's Progress #9'. (Thomas Laxton was a...

Broaden your root vegetable horizons by adding these hearty parsnips to your garden. Compared to other varieties, "Javelin" has excellent canker resistance, making it easier to keep them in the ground longer. With a lengthier growing period of 110 days,...

Mâche is delightful eaten alone as a salad, mixed with other greens, or cooked like spinach. The big-seeded variety is more tolerant of hot conditions without becoming bitter. Also tolerant of cold weather, it will often survive freezing...

Cute, grape-sized fruits look like tiny watermelons with a cucumber flavor, often with a hint of tartness. Pickle and add to a martini for a fun visual twist! Also called sandita or Mexican sour gherkin because the fruits turn more sour as they mature...

This versatile Japanese green is called mustard spinach, spinach mustard, or komatsuna, but it's neither mustard nor spinach! Whatever its name, this delicious, leafy green is milder than other mustards, very easy to grow, and quickly produces flat,...

Florida Broadleaf' can't be beat—flavor and productivity have made it a long-time favorite of Southern gardeners and cooks. Gardeners everywhere can grow and enjoy these healthful, delicious greens. Small leaves can be harvested for baby greens and...

These Japanese scallions are long, slender, and mild. Slice these sweet onions and juicy, bluish-green tops into salads, soups, stews, and stir-fry dishes. Ideal for summer and fall harvests, heat-tolerant plants can be blanched in the garden or a...

All-American' parsnip thickens early, in as little as 95 days! Parsnips have a long culinary history, are versatile and nutritious and are being added to the menus of many upscale and specialty restaurants. Their tender, white, carrot-like roots have a...

Introduced in 1943, 'Wando' is a cross between 'Laxton's Progress' (an English heirloom) and 'Perfection' (a New England heirloom). It is cold tolerant for early sowing, and more heat tolerant than other pea cultivars. Sturdy, 24"-30" plants with 7-9...