Vegetable Seeds

Lycopersicon lycopersicum. Indeterminate.Super-sweet, bright yellow, medium-sized fruits make an eye-catching display when sliced and served with bright red tomatoes. Top with a few leaves of fresh basil for the best of summertime treats. Resistant...

Phaseolus vulgarisUnbeatable flavor and productivity! Big yields of 6″ pods that are straight, round, meaty and stringless. Great for freezing, canning and fresh use.  

Phaseolus vulgarisVigorous and heat tolerant. Big yields of 5-6″ pods that are narrow, round, meaty, and stringless. Delicious frozen, canned, or cooked fresh for the table.

Brassica oleraceaEarly Purple Vienna kohlrabi is an easy-to-grow cool weather crop that forms a distinctive purple ball above the ground. Its color is in the skin only. The crunchy bulbs are white when peeled, just like green kohlrabi. Enjoy them raw or...

Lactuca sativaRed Oakleaf’s fancy red and green leaves make it a tempting addition to any salad. It is prized for its distinct shape and resistance to bolting in hot weather. Plant in thick clumps for cutand come again salads or let the large,...

Lactuca sativaDeep burgundy red leaves mixed with a bright green interior makes this one of the most attractive varieties you can grow. Slow to bolt, and maintains its color even in hot weather. An All America Award winner in 1985.

Lactuca sativaThis farm stand favorite features large, notched, lime green leaves that hold sweet flavor in hot weather. Rapid grower, slow to bolt. Salad Bowl Green is a leaf type lettuce that does not form a head.

Brassica junceaA mild flavored leafy green vegetable that has been treasured in Asian cooking for centuries. All of the quick-growing plant is used, raw, or cooked. Add to soups and stir-fries. The root ispeeled, boiled, sliced, and served with soy...

Brassica rapa (Japonica group)Mizuna, or Japanese mustard, is a tasty, quick-growing green for mixed salads and light cooking. Easy-to-grow “cut and come again” leaves have a peppery, mildly bitter taste with a hint of sweetness. Best when...

Brassica rapa (Chinensis group)Also known as bok choi or bok choy, pak choi is a staple in Asian cuisine. It grows quickly and easily into a small plant resembling Swiss chard. The sweet, crispy stems are enjoyed fresh and cooked.

Capsicum frutescensThis fiery hot pepper is a staple in traditional Thai cuisine. Very productive, with abundant long, thin, bright red peppers on a 1-2′ plant. Use fresh or dried. Scoville Heat Units: 50,000-100,000

Capsicum annuumThese versatile finger-thin hot peppers are used to make pepper flakes for pizza, ground cayenne pepper, flavoring for oils and vinegars, and as an addition to pickling brine. Scoville Heat Units: 30,000-50,000