Showing 161–192 of 525 results
Marrubium vulgare. Perennial in zones 3-9. An attractive shrub with small, grey-green leaves that are covered in small white hairs, creating a fuzzy appearance. Tea can be made from the leaves and it is a favorite remedy for coughs (though it’s quite bitter so add honey). Horehound has long been noted for its medicinal qualities…
Capsicum annuum. Hot. 90 days. In 2003 we had our first experience working on a farm in Willow Creek, California. That year Andrew saved his first seeds, too: an heirloom tomato, and a Thai pepper. Now, 17 years later, the legacy of that first saved seed lives on in the Adaptive Early Thai pepper. We’ve…
Capsicum baccatum. Medium Hot. 90 days. Thin-walled hot pepper great for drying and grinding into powder, and also good eaten fresh or made into hot sauce. Aji Colorado produces 2-3” long bright red fruit that are hotter than a Jalapeño but not quite as hot as a Cayenne and the heat dissipates quickly. Sweet fruity…
Capsicum baccatum. Hot. 65 days green, 80 days red. A very rare, northern adapted C. baccatum species of hot pepper. 3″ long, waxy-yellow fruit ripen to a classic orange-red. Aji Marchant is usually harvested under-ripe when still green/yellow and used for pickling. The immature peppers are especially flavorful with a unique earthy-citrus bite that is…
Capsicum annuum. Medium Hot. 75 days green, 90 red. Milder than the variety Korean, but still has a bit of heat, enough to give a recipe a light kick. Shiny, light-green peppers ripen to a bright red. After the fruit begin to dry a bit, they turn a much deeper, darker red. Hong gochu simply…
Capsicum annuum. Medium Hot. 70 days green, 90 red. Jala-Spike Jalapeño is the hotter and pointier compliment to our Party Popper Jalapeño. This spike of capsaicin is nearly as hot as a serrano pepper but has the flavor and shape of a traditional 3-3.5” long jalapeño. After almost a decade of selecting our ideal jalapeño…
Capsicum annuum. Hot. 70 days. Tired of making kimchi too spicy by accidentally putting in one too many Thai peppers? Korean hot pepper is here to save the day and make the best authentic kimchi. Not as hot, but more pigmented than a Thai pepper. This means you can make your kimchi very red without…
Capsicum annuum. Medium Hot. 65 days green, 80 days red. This Korean type pepper is intermediate in size, shape, and heat level when compared to the smaller, hotter Korean, and the larger, milder Hong Gochu Large. After ripening to a classic red color, fruit dry down to a deep, dark, mysteriously translucent red. Possibly one…
Capsicum chinense. Extra Hot. 90-100 days. Limón Lightning is the same species as habanero peppers and is the hottest pepper we offer. Bright, bold yellow peppers ripen early enough for outdoor cultivation at our location in Oregon. Short plants produce high yields of slender peppers that average 2 ½” long by ¾” wide. Limón Lightning…
Capsicum chinense. Very Hot. 90-100 days. Orange Embers Habanero is the end result of 8 years of selecting an easy to grow, early to mature orange habanero with a moderate heat level that is easier to use in recipes. Ranging anywhere from a quarter to half as hot as a typical habanero, Orange Embers still…
Capsicum annuum. Medium Hot. 70 days green, 90 red. Plump, productive, early, and spicy Jalapeño. Fun, slightly rounded shaped, 3 – 3 1/2″ long fruit are perfect for stuffing and roasting. Plants produce a concentrated set of thick-walled fruit and most fruit turn red before frost. We love the green fruit for salsa, escabeche, and…
Capsicum chinense. Very Hot. 90-100 days. Peach Torch is the third and final release from our habanero x Aji Limon project trilogy. It is a happy medium, both in appearance and heat-level, between the hotter Limón Lightning and the milder Orange Embers Habanero. Although not quite as hot as a traditional habanero, it still packs…
Capsicum annuum. Medium Hot. 70 days green, 90 red. A large fruited Thai hot pepper that resembles a fat, thick-walled cayenne with smooth shiny skin. Nice large 6″ long fruit enable fast harvest. This type of pepper is often used when still green and underripe, when medium hot peppers are desired in recipes such as…
Capsicum annuum. Hot. 75 days green, 100 red. A small fruited Serrano type pepper that produces flavorful, hot, dark green, 2-2 1/2” fruit even in cool summers. Serrano Huasteca peppers are a bit slower to turn red and ripen than some of our other early hot pepper varieties, but the extra flavor is worth the…
Capsicum annuum. Mild. 75 days green, 90 days red. Sonora Anaheim pepper is a large, slender, mild chile bred for processing into salsa, canned chile, and taco sauce. If you want to bring in big, heavy yields of mild chiles, this is the variety for you. Straight, smooth, tapered fruit are about 1.5″ – 2”…
Capsicum baccatum. Very Hot. 60 days yellow, 80 days peach. Don’t let the name fool you – Sugar Rush Peach packs a hot pepper punch! Yellow fruit grow to about 3″ long and ripen to a lovely peachy orange color. Definitely a very hot pepper but does have some sweetness with almost tropical fruit undertones….
Capsicum annuum. Medium Hot. 70 days. This is the perfect pepper for making spicy paprika, as the name suggests. Somewhat slender, 4” long red fruit are three to four times fatter than a cayenne with blunt tips. Good flavor when fresh but excels when dried. Fruit dries very easily even in our short season, cool…
Capsicum annuum. Hot. 75 days. Classic Hungarian hot pepper with a rich flavor. Heat is high but not too extreme. Round, red cherry shaped fruit are about 1” wide and deep red when ripe. Relatively thick walls for a hot pepper make this a great variety for hot sauce, stuffing, or drying for spicy paprika….
Capsicum annuum. Hot. 70 days. A Transylvanian hot paprika pepper from Târgu Mureș, Romania. We found this variety to be unbelievably productive and early to ripen. However the best part is its flavor which is quite hot and very rich. Serrano shape and size but with thin walls, making it good for drying. Makes delicious…
Capsicum annuum. Medium. 90 days. Just one look and hot pepper fans will know Vallero peppers are delicious. Chocolate-brown color is indicative of a rich flavor that has a hint of sweetness and earthy undertones. Fruit grow to 1.5″ wide and 6″ long, and are good for roasting when green. Shape and size resemble New…
Hyssopus officinalis. Perennial in zones 4-10. Easy to grow, True Hyssop is a useful ornamental herb that easily fits in a perennial or medicinal herb garden. Small (12-18”), evergreen, drought resistant plants would make a good short hedge and do well in containers. Plants will flower in the first year and in subsequent seasons, will…
Cucumis anguria. Gherkin. 65 days. A rare and unique cucumber relative originating in West Africa and brought to Jamaica via the trans-Atlantic slave trade in the 1500s. It has remained a popular vegetable in Jamaica. Jamaican Burr Gherkin is a member of what are often called West Indian Burr gherkins. Earlier and more productive than…
Hardneck Marbled type Jupiter is the most impressive garlic we have come across in a long time. Large, beautifully purple marbled bulbs contain an average of 5-8 big, dense, sulfurous cloves. The raw flavor is bold and pungent while not being super hot. When cooked Jupiter keeps that garlicky richness common to marbled types. Plants…
Brassica napus. 25 days baby, 50 days full. The first release from our breeding work coming out of the Gulag Stars population. In keeping with the stars theme, we give you North Star Polaris. This participatory breeding project is inspired by the Culinary Breeding Network and we are happy to have Lane Selman and Chef…
Brassica napus. 25 days baby, 55 days full. We present to you – Simone Broadleaf! Our second release coming out of the Gulag Stars kale population. Simone Broadleaf has a strong thematic character containing all tasty broadleaf plants of various colors and leaf edge waves. Some plants are dark green and glazed, others are light…
Brassica oleracea. 60-70 days. Unique flat-leaved green kale from Sutherland, in northern Scotland. Many growth tips with small- to medium-sized, tender, sweet leaves on 3′ tall plants. Very hardy and tolerates the worst maritime winter weather, from freezing sleet and cold, to 70 mph winds. Makes the sweetest kale raab in the spring through the…
Brassica oleracea. 60-80 days. Instead of the usual variety description, and because we are in love with kohlrabi and The X-Files, Sarah has written a mini-ode to Superschmelz. Enjoy. Oh Superschmelz Kohlrabi, how I adore thee. The best part of broccoli (the stem) – at least to me. I didn’t think it possible, but somehow…
Chenopodium giganteum. 30 days baby, 60 days full. An exciting relative of spinach, quinoa and wild lambsquarters. The young plants have a great mild tangy flavor. Light green leaves have a shimmering magenta color in the leaf centers. Excellent in salad when young, or lightly cooked as a pot herb, stir fry green, or any…
Consolida ajacis. 65 days. Towering spires hold dozens of 1.5” flowers that bloom continuously up stems reaching to 5’ tall. Sydney Blue Picotee’s petals are white in the center and gradually transition to dark lavender at the edges for a romantic cottage garden feel. Larkspurs are a bit difficult to germinate and notoriously finicky about…
Allium ampeloprasum var. babingtonii Babington’s Leek is a special perennial vegetable that is propagated from top-setting bulbils. Occasionally found growing wild in the British Isles where it may be native, but extremely rare in North America. A worthwhile plant to have growing in any garden but especially sought after for semi-wild perennial permaculture plantings and…
Allium ampeloprasum. Large, hardy winter leek with dark blue-green leaves. Some plants have purple hue to leaves during cold weather. An old heritage variety from Liège (Luik in Flemish), a province of eastern Belgium. Variety given to The Seed Ambassadors Project in 2007 by Belle Epoch Seed Company, Belgium.
Allium ampeloprasum. Selected for over 15 years for winter hardiness down to -10°F in Mechelen, Belgium. Not an especially long leek, this variety puts its growth energy into growing fat instead of tall. Thick giant leeks are very highly regarded in Belgium and are an important winter food. A selection of the heirloom Blue Green…
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