Adaptive Seeds

Seed Ambassadors Introductions

Showing 1–32 of 179 results

  • Amaranth, Miriah Leaf (Organic)

    Amaranth, Miriah Leaf (Organic)

    Amaranthus tricolor. Leaf/Greens. 25-50 days.

    A beautiful red-veined green leaf amaranth for salad and cooking. Leaf backs are all red, adding unique color to salad. A heat tolerant spinach substitute that is popular in Asia and Latin America. Also good cooked or pickled. A few years ago we tasted a kimchi made from amaranth leaf and it was very good! This type of amaranth is sometimes called Callaloo in the Caribbean where it is used to make a popular dish of the same name. We brought this variety back from the abyss in 2006 after it was lost commercially in 1999. Not a grain variety as it has black seeds.

  • Tuscan Arugula

    Arugula, Tuscan (Organic)

    5 out of 5
    Eruca sativa.

    Big thick leaves with excellent flavor and very cold hardy. For those who like their arugula to have a little kick, Tuscan has a spicier flavor than common varieties such as Astro. Some plants have strap-like leaves, others are lobed. Seed Ambassador Kayla Preece collected this variety from Agricultori Custodi, a seed preservation group in Tuscany, Italy.

    As required by the Oregon Department of Agriculture and the Washington Crucifer Quarantine, all Brassica family seed lots have been tested and found negative for blackleg (Phoma lingam) by an approved, certified lab.

  • 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.

  • Thai Lemon Basil

    Basil, Thai Lemon (Organic)

    Ocimum citriodorum.

    This refreshing, citrus basil is a different species than its cousins Sweet Basil and Holy Basil, and is essential in certain South and Southeast Asian dishes. Thai Lemon Basil is also delicious with seafood, or as a more complex flavorful alternative to sweet basil in other dishes. It is best when added towards the end of cooking. Leaves are smaller and more pinnate, but otherwise it grows similarly to other basil types. We received our seed from villagers at Ban Noong Ta Klong in the Issan region of Thailand, while on a Seed Ambassadors Project trip in 2009. Aka, Hoary Basil, Hairy Basil, and Lemon Basil.

  • Kamuolini 2 Beet

    Beet, Kamuolini 2

    Beta vulgaris. Round Red. 65 days.

    Vibrant color, beautiful round shape and classic sweet beet flavor make this variety our ideal beet. Vigorous leaf growth makes this beet two vegetables in one, easy to pull and perfect to tie in bunches. Leaf stems have an intriguing magenta-purple tint. In our trials against the overly common Red Ace F1 hybrid we found Kamuolini 2 to have better shape, flavor, yield, color, and taller tops. The Baltic region is a center of beet diversity and one of its centers of origin, so it makes good sense that we would find our ideal beet in Lithuania. Bred by and given to The Seed Ambassadors Project by Dr. Rasa Karkleliene, a vegetable seed breeder at the Lithuanian Institute of Horticulture.

    Seed produced by Abel Kloster and Tao Orion in Cottage Grove, Oregon.

  • Red Bull Brussels Sprouts

    Brussels Sprouts, Red Bull (Organic)

    Brassica oleracea. Red. 210-260 days.

    Vigorous 3’ plants form 1-2” sprouts in fall and winter when transplanted into the field May to early June. Sweet, nutty flavor especially after frost when the plants turn a deeper red. Sprouts stay red when cooked. In our opinion, one of the few good open pollinated red Brussels sprouts. Very hardy and far superior to Rubine, though there is some variability in plant color, sprout size and formation. Late to mature. When planted in May sprouts are ready for harvest December – February. Originally sourced from Tozer’s seed company in England, we thank Jeff and Carri at Pitchfork & Crow for their continued stewardship of this variety.

    Seed produced by Pitchfork & Crow in Lebanon, Oregon.

    As required by the Oregon Department of Agriculture and the Washington Crucifer Quarantine, all Brassica family seed lots have been tested and found negative for blackleg (Phoma lingam) by an approved, certified lab.

  • Burdock, Okinawa Long

    Burdock, Okinawa Long (Organic)

    Arctium lappa.

    A variety originating in Okinawa, an island of southern Japan. The people of Okinawa are known for their long lives and health, which burdock may play a part. Often cooked in soups or pickled, it is known for its healing properties and high vitamin content. Beautiful flowers. The burdock root’s ability to penetrate heavy clay subsoil can help improve drainage, but be careful – once burdock is in your garden it is difficult to get it all out. Given to The Seed Ambassadors Project in 2006 by the proprietors of Urtegartneriet, a small Danish biodynamic seed company.

  • Borlotti Valdarno

    Bush Dry Bean, Borlotto del Valdarno (Organic)

    Phaseolus vulgaris. Tan Speckled. 90 days.

    Beautiful, classic borlotto bean with an elongated shape. Tan with maroon speckles and stripes. It has a delicious delicate flavor perfectly suited to pasta e fagioli, one of those dishes that everybody seems to cook in Italy. This is one of the most productive beans in our trials to date, alongside Brighstone. Seed Ambassador Kayla Preece collected this for us in 2006 from Agricultori Custodi, a seed preservation group in Tuscany, Italy, and we have been growing it for market ever since.

  • brighstone bush dry bean

    Bush Dry Bean, Brighstone (Organic)

    Phaseolus vulgaris. Tan Speckled. 90 days.

    Wonderful early, very high yielding dry bean. Pods and seeds mottled with dark purple. Excellent tasting as a dry bean, somewhere between a kidney and pinto in flavor. Used in England as a snap bean, but we find it to be only of fair snap bean quality unless very young. Heirloom variety said to be from an 1800s shipwreck on the Isle of Wight in the United Kingdom. Brought back from the brink by Seed Guardian Fred Arnold with the Heritage Seed Library, England. We sourced it during our Seed Ambassadors trip in 2006.

  • Bush Dry Bean, Early Warwick (Organic)

    Bush Dry Bean, Early Warwick (Organic)

    Phaseolus vulgaris. Red Speckled. 85 days.

    Cool weather tolerant, small bushes loaded with pods. Stocky bushes yield heavy with small round, dark-red mottled beans. Early enough to mature in England, where it is from. Also very reliable here in Oregon. It was usually the first dry bean we would bring to market in the fall, a week or two before most of the others. Currently our favorite bean for chili and great for most bean dishes. Traditionally grown before 1890 in Warwick, England. Preserved by the Heritage Seed Library, England.

  • Oland swedish brown

    Bush Dry Bean, Öland Swedish Brown (Organic)

    Phaseolus vulgaris. Brown. 90 days.

    Small, round brown bean with a mellow flavor. Traditionally used in Swedish sweet and sour bean stew (made with molasses and vinegar), though we prefer it in Boston baked beans. Brown beans have been a staple in Sweden for hundreds of years. Though they were once grown in several areas of the country, Öland, an island off the southeast coast, is now the only place where they are still grown. Featured in the Slow Food Ark of Taste, we found it in 2010 when we attended Terra Madre in Turin, Italy. For recipes and a complete history, check out the Öland website page, The Swedish Brown Bean.

  • Bush Dry Bean, Rosso di Lucca

    Bush Dry Bean, Rosso di Lucca (Organic)

    5 out of 5
    Phaseolus vulgaris. Rosy Speckled. 90 days.

    Very productive and early bean. Beautiful rosy red, oblong beans with dark stripes and speckles. Said by growers in Italy to have a rich delicious flavor, pairing well with other strong flavors such as garlic, sage and rich fruity olive oil. We agree and love to use it as a replacement for kidney beans. Seed Ambassador Kayla Preece collected this variety for us in 2006 from Agricultori Custodi, a seed preservation group in Tuscany, Italy.

  • Bush Dry Bean, Volga German Siberian (Organic)

    Bush Dry Bean, Volga German Siberian (Organic)

    Phaseolus vulgaris. Tan with Red stripes. 90 days.

    A round borlotto/cranberry type. Good dry or as a fresh shelling bean that is early and cold tolerant. Plants are half-runner and somewhat sprawling. We recommend a trellis for small spaces, but plants can be left to sprawl if you have room. Has a classic smooth borlotto bean flavor that makes for an excellent all-purpose bean. The origin of this bean is from German Mennonites who were brought by Catherine the Great to the Volga River region of Russia. The Mennonites were sent there to utilize their agricultural skills to reduce the impact of a famine in Russia. One hundred years later, Russia deported many of the Mennonites or sent them to Siberia. Possibly Andrew’s favorite seed variety as he has a special connection to it, his great-grandparents were among those deported from the Volga region—except they landed in Kansas and not Siberia (“Lucky for me!” says Sarah.) We received the seed for this variety from Søren Holt in Denmark.

  • Bush Snap Bean, Hildora (Organic)

    Bush Snap Bean, Hildora (Organic)

    Phaseolus vulgaris. Yellow Pods. 60 days.

    Another one of those tasty wax beans that just seem to thrive in our climate. A deep yellow productive wax bean bred in Germany by the seed company Hild. Great for fresh market producers and gardeners alike. The medium-long pods are sweet and crunchy with mid-to-early maturity for a bush bean. High resistance to bean common mosaic virus. Our original seed came from a 2006 seed swap in England.

  • Bush Snap Bean, Marona (Organic)

    Bush Snap Bean, Marona (Organic)

    Phaseolus vulgaris. Green Pods. 60 days.

    A reliable green early maturing snap bean with long round pods. Early high yields that hold up well once picked. Very tasty tender beans are great for direct market sales. Good for summer and autumn rotations and produces well in dry conditions. Marona has everything you need to be a go-to market farm production variety, also perfect for gardeners who want buckets of beans. Resistant to bean common mosaic virus. We found this variety in Germany at Bingenheimer Saatgut, a biodynamic seed company.

  • Bush Snap Bean, Wachs Beste von Allen

    Bush Snap Bean, Wachs Beste von Allen (Organic)

    Phaseolus vulgaris. Yellow Pods. 60 days.

    Productive German yellow wax bean. 5 ½” long yellow pods. Like most wax beans, this variety also has a mild delicious flavor with an excellent tenderness. White seeds have a small black shield figure, similar to a soldier bean. Formerly a popular commercial variety in Europe that was dropped from the European Union Common Catalog in 2000. Hopefully as the EU seed laws change to support biodiversity, this variety will once again become available to farmers and gardeners there. Some sources say it was released in 1942 in Europe while others say it is an old time American bean with the name, “Best of All.”

  • Wade Bush Snap Bean

    Bush Snap Bean, Wade (Organic)

    Phaseolus vulgaris. Green Pods. 60 days.

    A classic dark green, bush snap bean with smooth round 6-7” long pods. With its high yields and dependability we recommend this bean as a market farm production variety. Excellent when eaten fresh, frozen, or canned. The pods hold well once picked so they make it to market in good condition. A near predecessor of Provider, with which it shares many positive traits such as good cold soil emergence and cool weather tolerance. Developed in 1952 by Dr. B. L. Wade of the USDA Southeastern Vegetable Breeding Laboratory in Charleston, South Carolina. It was noted for being more prolific than Tendergreen, one of the first widely planted stringless beans, which it was bred to surpass. Resistant to bean common mosaic virus and was an All-American Selections winner in 1952. Long unavailable commercially in the US. We found this variety at Bingenheimer Saatgut in Germany.

  • Argenté de Genéve Inerme Cardoon

    Cardoon, Argenté de Genéve Inerme (Organic)

    Cynara cardunculus. Perennial.

    Closely related to the artichoke, this stem vegetable is sown in spring, blanched with cardboard in fall, and then used raw in salads or steamed. Large, silver, slightly spiny leaves produce purple thistle-like flowers that reach 6′ tall. Pollinators love it. Heirloom originally from the Grosjean family in Chêne-Bougeries, Switzerland. We received it from Pro Specie Rara, the Swiss seed saving organization.

  • Tellus Celeriac

    Celeriac, Tellus (Organic)

    Apium graveolens. 110 days.

    A great old-fashioned celeriac from England. These big vigorous roots are a little darker inside and out, and the leaf stalks have a reddish color. A really delicious heritage variety. Winter hardy down to about 25°F. Most modern celeriac has been bred to have a bright white interior, which is better for looks. Unfortunately, the volatile compounds that give off such a delightful flavor also stain brown when cut. Tellus has a true celeriac flavor because it has not had the flavor bred out of it. We sourced it originally from the Heritage Seed Library in England.

  • Chai Thai Celery Leaf

    Celery, Chai Thai (Organic)

    Apium graveolens. 50-70 days.

    An Asian type that is similar to Chinese celery, but from Thailand. Chai Thai celery has long stems with strongly flavored large, jagged leaves that have a nice golden-green color. Asian celery is often used as a flavoring herb in stews, soups and stir fry dishes. The thin stems are rather different than the thick-stemmed celery most of us are used to. The flavorful leaves are the primary parts of the plant used – a little like celery flavored parsley. In Thailand, celery is one of the more common herbs used in cooking. We have found that Chai Thai grows well when planted in summer for fall harvest. We were sent this variety from Thailand by Sarah’s dad, who currently lives there.

  • Chard, Joy Larkcom's Midnight

    Chard, Joy’s Midnight (Organic)

    Beta vulgaris. 30 days baby, 60 full.

    Most plants have leaves that are incredibly deep dark burgundy, we have been selecting for dark leaves with almost luminescent yellow-orange midribs. Classic chard flavor, good tolerance to cold and wet conditions. In its 5th generation, there is some wonderful variability that could be selected through. Dark color and flavor intensify as plants mature; baby leaves are milder to both the eye and the tongue. Initially selected by Joy Larkcom from Bull’s Blood beet for having larger chard-type leaves (possibly crossed with a perpetual spinach type). Given to us in Ireland by Joy Larkcom on our 2007 Seed Ambassadors trip. Aka, Joy Larkcom’s Midnight

  • Cilantro, Rak Tamachat

    Cilantro, Rak Tamachat (Organic)

    5 out of 5
    Coriandrum sativum.

    Named for the Rak Tamachat Permaculture and Natural Building Education Center in Thailand, where we saved the seeds for this variety out of their kitchen garden when we visited in March of 2014. Since all we saw were the plants that had already gone to seed, we were surprised and delighted by what we discovered when we planted it out for trial purposes. Leaves are giant when compared to every other cilantro we have grown – they can be at least 2” across! Flavor is a little more mellow than other cilantro, so you can eat it by the handful without getting overwhelmed. It is almost cilantro as a vegetable. We instantly fell in love with this variety, and hope you do too.

  • Gelber Nussler Corn Salad

    Corn Salad, Gelber Nüssler (Organic)

    Valerianella sp. 55 days.

    Nüssler is the common name for corn salad in German-speaking Switzerland, where we picked up this tasty and nutritious gem on our Seed Ambassadors travels many years ago. Light-green (almost golden) leaves have very mild flavor and form a small rosette which is harvested whole or occasionally as cut-and-come-again salad greens all winter long. A cool season vegetable that is best sown in spring or fall. Makes a great winter rotation after the summer garden has been retired. Soil temps above 70ºF will cause seed to go dormant. If left unharvested, it naturalizes easily. Best sown where you will always welcome volunteer salad greens. Corn salad has been foraged by Europeans for centuries, & only became more commercially available in the 1980s. We were gifted this variety by ProSpecieRara, the Swiss seed saving organization, and have reason to believe that it is Valerianella eriocarpa, sometimes referred to as Italian Corn Salad. Aka, Mache, Lamb’s Lettuce.

  • Cosmos, Buddha's Hand (Organic)

    Cosmos, Buddha’s Hand (Organic)

    Cosmos sulphureus.

    Mostly semi-double fiery orange blooms on 3-4′ tall plants that flower early. We have been growing this variety ever since our days as farm apprentices in 2004 and we hope to keep it around for the long haul. Originating from a mysterious single plant with a hand written tag from an unknown source. Possibly pulled out of a dwarf bright lights mix, but we will never know for sure. We love mystery and we love this flower.

  • Cress, Dutch Broadleaf
    Out of Stock

    Cress, Dutch Broadleaf

    Lepidium sativum. 30 days.

    Very large, broad leaves for a garden cress, with nice wavy edges. Fairly slow to bolt and good peppery flavor with not too much spice. Makes a substantial addition to a salad mix. Broadleaf cress is great on BLTs or other sandwiches. An old variety from the Netherlands, we sourced it originally from Shepherds Garden Seeds in 1999. Commercially unavailable for a decade, we are happy to have reintroduced it in 2009.

    As required by the Oregon Department of Agriculture and the Washington Crucifer Quarantine, all Brassica family seed lots have been tested & found negative for blackleg (Phoma lingam) by an approved, certified lab.

  • Greek Cress

    Cress, Greek (Organic)

    Lepidium sativum. 20 days.

    Garden cress is also known as pepper grass. A delightfully pungent addition to salads, Greek Cress is a type of garden cress that is easy to grow and thrives in cool weather. Best when young, its delicate, frilly leaves contribute a hot mustardy flavor and it’s a great green to use for cut-and-come-again salads. May also be used as a garnish, on sandwiches, or in stir-fry. Best when sown in spring and fall. Sow in successions for best results. Attractive to flea beetles in summer—may be good as a catch crop. A Seed Ambassadors Project variety found at a seed swap in Stroud, England.

    As required by the Oregon Department of Agriculture and the Washington Crucifer Quarantine, all Brassica family seed lots have been tested & found negative for blackleg (Phoma lingam) by an approved, certified lab.

  • 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

  • Mt Adams Dill

    Dill, Mt Adams (Organic)

    Anethum graveolens. 35 days.

    Dill is a must have in any garden. A great early to flower variety perfect for seed and flower production. It is also a good producer of dill leaf but not as prolific as mammoth types. Dill is a commercial crop in Washington state, where many acres are produced for distilling into essential oil, as a seed crop, and for fresh markets. We picked up this variety from a seed swap in Bingen, Washington, where a local homesteader had been saving seed from this variety for 20 years.

  • Eggplant, Noong Ta Klong Pea

    Eggplant, Noong Ta Klong Pea (Organic)

    Solanum torvum. Green. 90 days.

    We found this variety in February 2009 growing semi-wild in a village garden in Noong Ta Klong, Thailand. Used under-ripe, it is a crucial ingredient in many Thai dishes including green curry and some types of chili sauces. Bitter and seedy, these pea-sized eggplants pop when you bite them. With a mouthful of coconut curry, the right amount of chili and fish sauce, your taste buds go crazy. Fairly early to flower and mature. Very ornamental and unique foliage. Harvest for eating when fruit is bright green and for seeds when fruit turns orange with ripeness. We do not recommend eating fruit once it has turned orange.

  • Fava Bean, Aprovecho Select (Organic)
    Out of Stock

    Fava Bean, Aprovecho Select (Organic)

    5 out of 5
    Vicia faba.

    The legendary fava! The biggest fava bean seed we have ever seen and the taste is delicious. The giant plants yield heavily with pods containing four big green seeds each. The young leaves and shoots also make a delicious salad green. Nearly lost forever, or at least from commerce, this fava bean is one of the best and it was difficult tracking it down. We searched for years and found only two people that had any seed left. These last two sources were our friends Taylor Zeigler of Eugene, Oregon and Heike-Marie Eubanks of Myrtle Point, Oregon, two paragons of the Oregon seed saving scene. Selected for hardiness and flavor by Ianto Evans at Aprovecho Research Center in Cottage Grove, Oregon. Both Ianto and Aprovecho are pillars of the permaculture and appropriate technology movement. It is a delight to have this fava bean in our catalog.

  • Fava Bean, Ianto's Return (Organic)

    Fava Bean, Ianto’s Return (Organic)

    Vicia faba.

    Mostly large seeds of many colors ranging from tan, yellow, purple, lavender-tan to almost black. High culinary value and adaptive resilience—hangs tough in our winters when most fava varieties wither in the cold. Big plants with many tillers. Young leaves and shoots also make a tasty salad green. Strongly selected for over-wintering by Nick Routledge and Adaptive Seeds in the Willamette Valley since 2007. Interbreeding population of many strains from Ianto Evans’ original fava diversity.

    Seed produced by Taproot Growers in Springfield, Oregon.