Vegetable Seeds

Pisum sativumEarly season edible pod snap pea, with super-sweet flavor and crunch. Hardy, high-yielding, disease resistant vines. Delicious raw, steamed, stir-fried or frozen.

Cucurbita pepoGlobe-shaped fruits with thick, sweet flesh. Can grow to eight pounds. Will keep for several months in a cool, dry area. A favorite for canning and baking. Makes superb pies!

Cucurbita maximaExtra sweet, deep orange flesh entirely free from fiber.  Deep green turban-shaped fruits hold their flavor well and will keep for months.

Physalis ixocarpaEasy to grow and prolific. Produces 2-3″ round fruits with a tart citrus flavor.  A staple in Mexican dishes and perfect for green salsas.

Eruca vesicaria sativa. Annual.Wild arugula, also known as garden rocket, is a slow-bolting culinary favorite traditionally found in kitchen gardens throughout Europe. Its peppery flavor adds a kick to soups and summer salads.

Ocimum basilicum. Annual.A traditional herb garden favorite, with large, rounded leaves and distinctive flavor. Easy to grow. Key ingredient in classic Italian pesto. Grows well in containers if kept watered.

Brassica oleraceaPrized for its deep flavor. Compact 6″ head on a stocky 20″ plant. After head is harvested, enjoy an abundance of delicious side shoots until hard frost.

Brassica oleraceaAn early season variety with extra-sweet flavor. Known for its large, nearly flat, pale green heads averaging 2-4 lbs. Harvest by early summer. One of the best varieties for storage.

Brassica rapaMichihili, or Chinese cabbage, produces large, crispy, mild flavored leaves that are delicious raw, steamed, or in a stir-fry. Plants tolerate light frost and taste best when timed to mature in cool weather.  

Daucus carota sativusBright orange, sweet and crunchy, with nearly coreless 6-8″ roots. Easy to grow and stores well. Firm flesh that’s perfect for slicing, and delicious roasted, steamed, grilled, juiced or eaten raw.

Cucumis sativusCrisp flesh and firm skin makes this variety ideal for pickling. Produces medium green, 5-6″ fruit on a prolific vine.

Cucumis sativusThis delicious burpless variety produces a bumper crop of sweet, crispy cucumbers for weeks starting in midsummer.