Vegetable Seeds

Sungold’s fruity or tropical flavor is a big hit with everyone who tastes it. The bright apricot-orange round globes are 1 ¼ inches across and are borne on long, 10–15 fruit, grape-like trusses. The vigorous indeterminate vines...

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

Beta vulgarisChioggia’s distinctive red and white stripes and extra sweet flavor make it an interesting and rewarding variety to grow. Use cooked, pickled or raw.  

Beta vulgarisA perfect mixture of Detroit Dark Red (50%) and Golden Detroit (50%) beets for canning, roasting, or fresh in salads. Tasty tops can be cooked or eaten raw in salads. Easy to grow.

Lepidium sativumEasy and quick to grow. Clean, tangy flavor adds zing to your salads, sandwiches and garnishes. Thrives in any garden and in a bright window for winter greens.

Raphanus sativusA traditional and versatile daikon, with 15″ white roots that can grow up to 1.5 pounds. This excellent quality daikon can be used in cooking, pickling, and eaten fresh.

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 sativaDeep burgundy version of the popular All America Award-winning green Salad Bowl Lettuce. Deep lobed leaves are ready to cut early and last well into hot weather without bolting or turning bitter. A favorite for fancy salad mixes.

Brassica junceaSuper nutritious and full of flavor, Florida Broadleaf features large, dark green leaves and a distinctive mustard flavor. Prolific and easy to grow. Perfect for canning, or enjoy both cooked and raw.

Brassica junceaTendergreen mustard leaves taste like spinach with a hint of mustard. The mild, smooth, dark leaves are very high in vitamins A and C, calcium, and iron. Cook greens or use young, inside leaves raw in salads. Often called kamatsuma.

Abelmoschus esculentusEmerald combines the earliness of other varieties with distinctive slender, perfectly round pods up to 8″ long. Originally developed by Campbell Soup Company, Emerald is delicious boiled, fried,or in soups and stews.

Pisum sativum Pick fresh, sweet peas right from your patio! Patio pride is an early season producer. Its compact (18-24″) plants are loaded with 2-3″ pods filled with tender, tasty peas that will be ready to pick about a month after...