Adaptive Seeds

Grains & Cover Crops

Showing 1–32 of 39 results

  • Coral Fountain Amaranth

    Amaranth, Coral Fountain (Organic)

    Amaranthus caudatus. Flower. 65 days.

    Coral Fountain is similar to the beloved Love Lies Bleeding Amaranth, with its long flowing pendulum type flower heads, but the flowers are a lovely coral-peach color instead of magenta. Plants grow to 4 – 5′ with flowers reaching downward to the ground. Makes a great cut flower & also works well in dry arrangements. Combine with Love Lies Bleeding and Green Cascade for a rainbow of cascading tassels. Like most A. caudatus species, Coral Fountain yields a delicious edible golden seed that is high in protein.

  • Love Lies Bleeding Amaranth

    Amaranth, Love Lies Bleeding (Organic)

    Amaranthus caudatus. Flower. 65 days.

    Very unique, beautiful flower and grain. Grown in the US as a popular ornamental. Very nice as a long lasting cut flower. Long streaming magenta seed heads yield tiny tan seeds that have a slight pink hue. Great crop for summer heat, tolerates neglect very well. Occasionally self seeds and can come back as a volunteer, however it is not weedy like pigweed. This species of amaranth is thought to originate in South America and was used by some indigenous cultures as a grain staple food.

  • Amaranth, Rio San Lorenzo (Organic)

    Amaranth, Rio San Lorenzo (Organic)

    Amaranthus sp. Grain. 45 days leaf; 100 grain.

    We chose this variety because of its beautiful marbled seed heads of pink-red and yellow-gold. They are gorgeous and seem to shimmer. Leaves can also be eaten raw when young or cooked like spinach when more mature. Vigorous plants grow to 8′ here in the Willamette Valley. Seed threshes easily from plants and does not shatter if harvested on time. Harvest for grain when a seed feels hard when you bite on it, as opposed to doughy. Be sure to get it before the birds! A traditional grain amaranth from Durango, Mexico.

  • Amaranth, Sunset Goldilocks (Organic)

    Amaranth, Sunset Goldilocks (Organic)

    Amaranthus sp. Grain. 45 days leaf; 90 grain.

    Stocky plants grow 4-5′ tall for us, producing mostly light-gold heads packed with tiny blond seeds. Occasional bi-colored magenta plants are very beautiful and would be worth growing as an ornamental crop. Very early for a grain amaranth. Leaves can also be eaten raw when young or cooked like spinach when more mature. After plants are cut at the base for seed harvest, we have seen new leaves re-sprout, producing even more food! Overall a really great variety. We received it as a variable mix called Sunset Dwarf from Bountiful Gardens, grown at Golden Rule Garden. We re-selected heavily to eliminate any tall red plants and named it Sunset Goldilocks, since it has golden locks, and is not too tall and not too short. Enjoy!

  • Barley, Condor Hulless (Organic)

    Barley, Condor Hulless (Organic)

    Hordeum vulgare.

    Two-rowed hulless barley developed by Alberta Agriculture Crop Research and released in 1989. Threshes easily and thoroughly, making it a good choice for homestead production to be used either cooked whole or milling into flour, though it was developed as a feed barley. Protein content averages just under 15%, making it a full 2–2.5% higher than standard hulled cultivars. A spring planted variety that is a few days earlier and higher yielding than many others. Our seed came from Tim Peters, who probably got it from USDA-GRIN.

  • Föckinghauser Barley

    Barley, Föckinghauser (Organic)

    Hordeum vulgare.

    A 2-row German hulled barley that can be used for malting or animal feed. This barley was picked out of a bag of Föckinghauser Oats that we collected in Germany. Andrew was excited for the barley’s sneaky way of contaminating the bag of oats because he wants to one day grow German malting barley for his own specialty malts for home brew. Malting and toasting small amounts of barley in the oven is an excellent addition to a home brew batch. It fills the house with a delicious aroma, and the rich freshness is imparted to the beer. Spring sow March through May.

  • Barley, Lawina Hulless (Organic)

    Barley, Lawina Hulless (Organic)

    Hordeum vulgare.

    This tasty hulless barley performed well for us from spring sowings. Short plants produce 2-rowed heads that thresh easily but don’t shatter. Hulless barley is a good bioregionally appropriate substitute for rice, as it produces well, is easy to process, and cooks up into a tasty, wholesome whole grain. Lawina was our golden barley variety of choice when we produced grain for market. We obtained this variety from the breeder, Karl-Josef Müller, on our first Seed Ambassadors trip to Germany.

  • Barley, Purple Hulless Improved

    Barley, Purple Hulless Improved

    Hordeum vulgare.

    Great in soups, whole grain salads, or try as an alternate in risotto. This variety is hulless, meaning that the hull falls off naturally during harvest ensuring the bran and germ remain. This results in whole grain edible barley. We recommend lightly toasting in a dry pan until barley begins to pop or smell like toast. Then cook like brown rice. The result is a fairly firm texture when cooked with a delightful rich nutty flavor. This variety is 6 row, and is less prone to lodging than Tibetan and other Purple Hulless barleys, which it may have been selected from. Best sown in spring.

    Seed produced by Lonesome Whistle Farm in Junction City, Oregon.

  • Crimson Clover

    Clover, Crimson (Organic)

    Trifolium incarnatum.

    An excellent winter or spring cover crop known primarily for its nitrogen fixing properties and high biomass production. Large, strikingly beautiful crimson flowers appear in the late spring and are great food for bees and other pollinators. In regions where the winter stays above 0°F, Crimson Clover is sown in the late summer and overwintered as a biennial. Can grow up to 3′ tall. Cover crops are a key way to build organic matter in your soil and protect from erosion. Perfect for summer under-sowing in crops like corn or squash that tend to stay in the field too late to get a traditional winter cover crop going. Hardy to zone 6.

    Seed produced by Praying Mantis Farm in Canby, Oregon.

    Photos by Carri Heisler of Pitchfork & Crow.

  • Dent Corn, Open Oak Party Mix

    Dent Corn, Open Oak Party Mix (Organic)

    Zea mays. Dent. 90-100 days.

    Our main crop field corn that we grow for cornmeal, flour and for making masa. This is the best corn we offer for nixtamalization and making your own hominy or pozole. After grinding, we sometimes sift out the coarse polenta from the flour and we have two different staple foods from a single crop. Selected for large, thick, early ears that range in color from yellow to orange to red. We especially love the ears that are dark orange with yellow caps because it gives the illusion of a burning flame. All single colored ears, which is useful for zeroing in on the particular flavor of each color. High yielding when given good fertility. A semi-flinty dent type selected from a freely crossed population of Wapsie Valley Dent, Vermont Flint, Garland Flint, Italian Polenta and several unnamed dent varieties from a University of Wisconsin breeding project for nutrition. This is a diverse population, still purposefully variable. We are excited to improve it continuously through selection.

    OSSI logo words color 200 x 147

  • Einkorn


    Triticum monococcum.

    The first form of wheat to be cultivated over 10,000 years ago. Einkorn has much higher protein than modern wheat, but is much lower yielding – the name Einkorn is German for “single grain,” with only one grain per hull. Einkorn is similar to Emmer in that it is spring sown and can be easier to digest for those with gluten sensitivities. Though this grain is easy to grow, nutritious, and delicious, it is very difficult to thresh the grain from the hull.

    Seed produced by Lonesome Whistle Farm in Junction City, Oregon.

  • Emmer / Faro

    Emmer / Faro

    Triticum dicoccum.

    An ancient grain, also known as Faro. This is an awned wheat relative with a tightly wrapped hull that is difficult to remove, needing specialized equipment (or maybe just a blender). The hulls make it especially good for brewing beer, and it is also good for use as animal feed. For some new techniques on dehulling emmer and other ancient grains, check out this Extension webinar. We encourage your experimentation and would love to hear any results!

    Seed produced by Lonesome Whistle Farm in Junction City, Oregon.

  • fava sweet lorane

    Fava Bean, Sweet Lorane (Organic)

    Vicia faba.

    Small seeded favas are usually relegated to cover crop status, but Sweet Lorane was selected to have good, sweet flavor, so it’s an excellent choice for a dual-purpose crop to feed both the soil and the gardener. The flavor is excellent and is especially delicious in fava hummus. Usually sown in autumn for cover cropping and for higher yields, favas may also be spring sown. Extremely winter hardy – we have seen this variety muster through winter temps of 0ºF with only a few inches of snow for protection. When grown as a dry bean, Sweet Lorane is less prone to splitting during harvest than the larger seeded types. Bred by Steve Solomon in the 1980s and re-selected more recently by Alan Adesse right here in the Willamette Valley of Oregon.

    Seed produced by Lonesome Whistle Farm in Junction City, Oregon.

  • Flax, Foster (Organic)

    Flax, Foster (Organic)

    Linum usitatissimum. 100 days.

    Pretty, dark blue flowers are followed by beautiful golden-yellow seeds that have very high oil content. A little late to mature, but higher oil content is worth the wait. Golden flax has a delicious flavor that is milder than brown flax types. Foster Flax is named for Foster County, North Dakota. It was released in 1969 by North Dakota State University, and developed for high yields and resistance to all North American flax rust races.

  • Flax, Sussex

    Flax, Sussex (Organic)

    Linum usitatissimum. 90 days.

    Heritage English flax/linseed from Sussex. A fairly tall flax, about 3 ft, it would be good for fiber. Brown seeds. Noteworthy for its high alpha-linolenic acid (an Omega-3 fatty acid) content when compared to other varieties, as tested by the Irish Seed Savers Association. Eighteen varieties were tested with polyunsaturated fat percentages between 28-75%, and Sussex had the highest. Many Western diets are deficient in Omega-3 and excessive in Omega-6. Balancing this ratio could offer many health benefits including battling depression and mood disorders. Originally sourced from The Irish Seed Savers Association.

  • Flint Corn, Abenaki

    Flint Corn, Abenaki (Organic)

    Zea mays. Flint. 80-90 days.

    The good yield and reliability of this dry corn make it an excellent variety for market farm production. Best for polenta, grits and wet batter cornbread. 8-10 rows of kernels on single color cobs that are yellow, red or orange. Very ornamental and tolerant of difficult growing conditions. We have selected it for orange, larger ears. Native to the Northeastern US and named after the Abenaki tribe. Highly recommended by Carol Deppe in The Resilient Gardener. She used it as one of the parents of her Cascade Ruby-Gold Flint Corn.

    Seed produced by Lonesome Whistle Farm in Junction City, Oregon.

  • Flint Corn, Cascade Ruby-Gold (Organic)

    Flint Corn, Cascade Ruby-Gold (Organic)

    5 out of 5
    Zea mays. Flint. 85 days.

    This has become the corn of legends. Perfect for our taste buds and Pacific Northwest climate, it is difficult to describe without sounding overzealous. Not only does this variety produce the tastiest polenta and cornmeal we have ever tried, but it was bred just across the valley from us by our friend Carol Deppe in Corvallis, Oregon. An 8-12 row flint corn related to Abenaki and Byron flint. It brings the best traits from both combining the general awesomeness of Abenaki minus the pale yellow ears, and from Byron, the wonderful gold-orange color and excellent husk coverage. Ears are smaller than Abenaki. Throw in some more genius selection by Carol and you get a flint corn that makes bright gold polenta with pretty red flecks that quickly became a hot seller. Each plant will produce one of many options of single color ears ranging from bright-yellow, maple-gold, red-orange to deepest red. Separate out the colors for cooking and get a range of delicious and distinct flavors from one crop. Find out more in Carol’s book, The Resilient Gardner.

    OSSI logo words color 200 x 147

  • Flint Corn, Saskatoon White

    Flint Corn, Saskatoon White (Organic)

    Zea mays. Flint. 70-80 days.

    The earliest dry corn we have ever grown. Reliable and delicious, although not high yielding. We consider it our fail safe insurance corn crop for cold years when early rains set in. Very short plants have one or two small slender ears of glassy white kernels. Tastes fantastic when made into hoecakes or arepas, a corncake from Colombia and Venezuela. Occasionally produces red and orange colored cobs. May be related to Saskatchewan White and certainly originated in Canada. We received our strain from Tim Peters of Peters Seed and Research in 2005, he is not sure of its origin.

  • Flour Corn, Mandan Parching Lavender

    Flour Corn, Mandan Parching Lavender (Organic)

    5 out of 5
    Zea mays. Parching. 70-80 days.

    Produces short little 4′ plants that are extremely early to mature. Small, plump ears are a gorgeous silvery lavender. If you’ve ever had trouble maturing corn in a short season climate, this corn is for you. Highly recommended by Carol Deppe for parching, which entails dry roasting on a skillet until the kernels crack/pop like corn nuts, only they taste much better. Also good ground into flour and used for making rich cakes and cornbread. One of the traditional native corns grown along the Missouri River in North Dakota. Aka, Mandan Red Clay.

    Seed produced by Delhi Wind Farm in Everson, Washington and comes to us via Uprising Seed.

  • Millet, Auksés

    Millet, Auksés (Organic)

    Setaria italica. Foxtail millet.

    Foxtail millet is the type sold for bird food. Small seeds have yellow hulls. Very easy to grow, but hulls must be removed before humans can eat it (not an easy task). Given to The Seed Ambassadors Project by The Lithuanian Ministry of Agriculture in Dotnuva, Lithuania. The breeder there has been working on millets since long before the collapse of the Soviet Union and he says the birds at the zoo prefer his varieties. Try using it as a cut flower, feeding it to chickens and ducks, or fermenting it into beer.

  • Hell's Canyon Millet
    Out of Stock

    Millet, Hells Canyon (Organic)

    Setaria italica. Foxtail millet.

    This is an awesome millet. Beautiful, dense, fingery heads are a reddish brown. Purple-streaked green leaves and stalks. Tolerates cooler summers. Very productive and easy to hand harvest. Gorgeous in flower arrangements. From Don Kluever who gardens in Hells Canyon off the Snake River, via a Seed Saver’s Exchange member in Idaho.

  • Millet, Juosves

    Millet, Juosves

    Panicum miliaceum. Proso millet.

    Good for those with gluten allergies if you can hull it. Good as bird seed if you cannot. Large seeds have red-orange hulls. Millet is very drought tolerant and is one of the easiest grains to grow. Sprays make attractive additions to bouquets. Variety given to The Seed Ambassadors Project by the Lithuanian Ministry of Agriculture, Dotnuva, Lithuania.

  • Millet, Rudukes (Organic)

    Millet, Rudukes (Organic)

    Setaria italica. Foxtail millet.

    Small seed with red-orange hulls, easy to grow. As with our other millets it is great for feeding chickens and ducks, or fermenting into beer. Remove hull before you eat it. Drought resistant. Variety given to us by the Lithuanian Ministry of Agriculture in Dotnuva, Lithuania.

  • Amaranth Alliance

    Mix, Amaranth Alliance (Organic)

    Amaranthus sp. Flower. 65-75 days.

    A fun and beautiful way to explore amaranth diversity. Mix contains flower and grain types in a rainbow of colors, with several reds, plus pink, green, bronze, and bi-colors in the mix. Very ornamental – a festive backdrop for the garden. Equal parts Coral Fountain, Green Cascade, Love Lies Bleeding, Oeschberg, Rio San Lorenzo, and Sunset Goldilocks. All leaves and most seeds in this mix are also edible. This is a physical mixture and not a genepool.

  • Black Oats

    Oats, Black (Organic)

    Avena sativa.

    Hulled oat from an unknown biodynamic farm in England. Very ornamental, dark brown, almost black hull. If left in the field too long the sun bleaches the black to brown. Oats are tasty when hull is removed, then rolled for porridge. Most hulled varieties are used for cover crop or animal feed.

  • Oats, Föckinghauser

    Oats, Föckinghauser (Organic)

    Avena sativa.

    A white oat with hulls bred from the old variety “Alfred” by Wolfgang Kreimer of Mühlenbachhof, Germany. Early maturing, fairly short and lodge resistant. Used as an animal feed and for hay, or as a winter-kill cover crop in cold climates. Said to grow well as a mixture with spring barley and fed in combination for sheep, goats, horses, cows, chickens, ducks, geese, and rabbits. We collected it in 2007 when visiting Ulla Grall and her seed company Bio-Saatgut in Germany.

  • Popcorn, Dakota Black

    Popcorn, Dakota Black

    Zea mays. Popcorn. 90 days.

    One of the earliest maturing and easiest to grow popcorns. 4-6” ears on 6′ tall plants. Dark black kernels have a ruby-red glassy shine when held in the right angle of light. The pointy kernels pop bright white with a small black hull still attached. The flavor is delicious, hearty and crunchy. Modern popcorns lack this richness, which gives Dakota Black the ability to act as a meal all by its self. Developed by the Podolls of Prairie Road Organic Farm, seed growers in North Dakota. Aka, Dakota Black Pop.

    Seed produced by Lonesome Whistle Farm in Junction City, Oregon.

    OSSI logo words color 200 x 147

  • Popcorn, Early Pink Pearl

    Popcorn, Early Pink Pearl

    Zea mays. Popcorn. 90 days.

    A selection of Early Pink popcorn. Early, high yielding, tasty, and a captivating pink color to boot. It is the perfect compliment to Dakota Black popcorn. The 4-6” ears are very ornamental. Matures easily in our climate. Popped kernels are a light yellow with a mild flavor.

    Seed produced by Lonesome Whistle Farm in Junction City, Oregon.

  • Elka White Seeded Poppy

    Poppy, Elka White (Organic)

    Papaver somniferum.

    White breadseed type. Easy to grow, pale pink-white flowers with purple smudges. Produces mass quantities of sweet, nutty flavored white seeds that make an excellent paste/meal when ground into nut butter. Giant seed pods (1.5″ x 2″) are sealed and do not self seed. Originally from Chrenovec-Brusno, Slovakia.

    Young, fall sown plants will often overwinter in our Willamette Valley climate, but are most commonly planted in early spring. Best direct sown into good garden soil. Drought tolerant.

  • hungarian blue breadseed poppy

    Poppy, Hungarian Blue Breadseed (Organic)

    Papaver somniferum.

    Blue breadseed type. The light blue seeds of this variety have a delicious nutty flavor. With stunning dark purple petals, Hungarian Blue Breadseed poppy also makes a beautiful ornamental, especially when a patch or field is flowering all together. This Hungarian heritage variety is a super easy to grow and highly nutritious staple food. We are not the only ones who find the flowers captivating – bees, especially bumble bees go nuts over them. The pods do not shatter like most poppies, making it very easy to hand harvest seeds. Dried pods are also very nice in floral arrangements.

  • Quinoa, Chadmo (Organic)

    Quinoa, Chadmo (Organic)

    Chenopodium quinoa.

    Cream-brown seed. We grew Chadmo for the first time in 2014 and were impressed by how well it did. This variety was shared with our friend Dan Armstrong at the 2013 International Quinoa Symposium at Washington State University. Out of the 7 varieties Dan grew the following year, Chadmo stood out. Originally from the island of Chiloé off the coast of Chile, Chadmo seems more well adapted to growing at low elevations than most other varieties of quinoa which hail from high in the Andes. In trials through the University of Buenos Aires, Chadmo showed strong resistance to pre-harvest sprouting (seed dormancy in seed head), most likely an adaptation to being from a humid, temperate climate. Chiloé is also at a similar latitude (41-43ºS) to Oregon (42- 46ºN), which may contribute to its easy success here. Hooray for coastal adaptation! Check out Dan’s 2013-2014 quinoa experiment results here.

  • Dave 407 Quinoa

    Quinoa, Dave 407 (Organic)

    Chenopodium quinoa.

    This is our favorite quinoa because of its unique history and excellent performance here on the Willamette Valley floor. Golden orange seeds. 4-5′ tall plants with seed heads that turn vivid orange when ripe. High yielding when compared to other quinoa grown here in low elevations. Short season. Open seed heads resist late season damp weather. Collected in southern Chile. Named after quinoa collector and advocate David Cusack, who was murdered in Bolivia in 1984. There is anecdotal evidence that he was murdered by “business interests” that felt threatened by the solidarity amongst quinoa-growing campesinos. Others believe he was murdered due to his activism and research surrounding the CIA’s role in the overthrow of Chilean president Salvador Allende. All very mysterious.