Vegetable Seeds

SPICY HOT! So named because of its resemblance to a Tam o’ Shanter Scottish cap, this little pepper packs a rather powerful kick. Scotch Bonnet pepper seeds produce the brightly coloured chile peppers that are widely used in Jamaican and other Caribbean cooking and have a flavour profile that is quite distinct from its close cousin the Habanero. If you want the traditional flavour of jerk paste, you have to use Scotch Bonnets. Give this variety a little extra time to mature and as much heat as possible. 150,000 – 325,000 SHUs. These late maturing peppers need protection to fully ripen. Can be planted in containers.

Matures in 120 days

Jalapeno M Pepper Seeds produce pungent, thick-walled and juicy dark green peppers that are 8cm (3″) long and about 2cm (1″) wide with a blunt end. Fruits set well on mid-sized plants 60-90cm (24-36″) tall. If there are still green peppers on the plant at the end of the season, pull up the whole plant and hang in a dry spot for it to finish ripening to red. Use green peppers for fresh eating, pickling, and sauces, and dry the red ones. 2,000 – 5,000 SHU’s. Jalapeno M works well in 3–5-gallon containers and is suitable for patio growing. Dried, smoked jalapenos are known as chipotle peppers.

Matures in 70 days.

Habanero pepper seeds are central to the cuisine of Yucatan, Mexico. The little lime-green peppers ripen first to sunset golden, and then to “You’ve been warned” red. Mature 5cm (2″) habaneros have a citrusy flavour and aroma. The seed is slower to germinate (up to 3 weeks) and should be kept at 21-24°C (70-75°F). Use bottom heat of a Seedling Warmer heat mat to accelerate germination. Plants need fertile soil and lots of heat to mature but are well worth the time – and the tears. For most regions in Canada, providing protection to increase heat and lengthen the growing season is necessary for success. At 100,000 – 350,000 SHU’s, these powerful chiles are for spice lovers, and not for the faint of heart. Can be grown in containers.

Matures in 100 days.

Chocolate Beauty produces medium large, mostly 4-lobed bell peppers that turn from shiny green to rich chocolate brown if left to mature. As green bell peppers, they have somewhat average flavour, but as they fully ripen to dark brown, the sweetness increases and they become positively delectable. Chocolate Beauty peppers are visually stunning when mixed with yellow bell peppers in a salad. The unusual colour brings eye catching visual allure to any pepper dish. Try these peppers in containers – one plant per 3–5-gallon pot.

Matures in 75 days.

Early maturity and large, attractive fruit make Arapaho an excellent Cayenne pepper. Compact, 45cm (18″) tall plants produce high yields of 20-22cm (8-9″) long fruit with moderately thick walls and mild heat. The peppers dry well for making homemade hot chile powder, and they’re the perfect size for creating decorative ristras. 2,000-4,000 SHUs. Pepper seeds can take their time germinating, so always use the bottom heat provided by a Seedling Warmer heat mat.

Matures in 70 days

Purple Beauty pepper seeds produce compact, bushy plants with thick protective foliage. The fruits begin to form mid-summer, starting as big, blocky, 3-4 lobed green bell peppers, before maturing to an astonishing bright purple colour. Purple Beauty was grown out from the original hybrid Purple Belle and now produces open pollinated seeds for seed saving and home seed production. The flavour of these remarkable fruits is mild, sweet, and succulent, with a fine, crispy texture. The cut fruits look absolutely spectacular mixed with yellow or orange peppers, so they belong in every foodie’s garden. Peppers will turn green when cooked.

Matures in 75 days.

Avalanche snow pea produces 13.5cm (5.25″) pods that are sweet and tender. Plants are a semi-leafless, afila type that produce tendrils that can be used for a garnish and loads of double pods for an abundant harvest. Plant two to three rows close together and plants will intertwine, providing support for each other. Expect a height of 90cm (36″).

Matures in 60 days.

Among the largest available snow peas, these 10-13 cm (4-5″) long pods are produced on 1.2m (4′) tall plants that require a trellis. The large white flowers of this heirloom variety are pretty enough to use as cut flowers. Mammoth Melting Sugar snow pea seeds produce pods that are sweet and tender. Plants are high yielding, early, uniform, and productive. This variety is more productive in cool weather, so it’s perfect for early spring planting.

Matures in 70 days.

Green Arrow shelling peas are excellent for fresh eating, freezing, canning, or cooking. Heavy yields of dark green pods up to 11cm (4.5″) long contain 9 -11 peas each, born in pairs at the top of the compact bush plants. A reliable, adaptable variety for gardeners and market growers.

Green Arrow shelling pea seeds were first bred in England as a main season pea crop and are listed in some UK sources as Green Shaft.

Matures in 70 days.

This early heirloom shelling pea forms stocky, semi-dwarf bushes from 30-45 cm (12-18″) tall and is well suited to growing in containers or the vegetable bed. Each of Little Marvel’s 8-10 cm (3-4″) pods contains 6-9 medium green, sugary peas. This is a winner of the RHS Award for Garden Merit. Can be grown in spring and cut back in time to plant a summer crop, leaving the soil enriched with nitrogen.

Little Marvel shelling pea seeds were first introduced as Sutton’s Little Marvel in 1900. It is an old, dependable variety with an extended season, fine quality, and heavy yields.

Matures in 62 days.

This early heirloom shelling pea forms stocky, semi-dwarf bushes from 30-45 cm (12-18″) tall and is well suited to growing in containers or the vegetable bed. Each of Little Marvel’s 8-10 cm (3-4″) pods contains 6-9 medium green, sugary peas. This is a winner of the RHS Award for Garden Merit. Can be grown in spring and cut back in time to plant a summer crop, leaving the soil enriched with nitrogen.

Little Marvel shelling pea seeds were first introduced as Sutton’s Little Marvel in 1900. It is an old, dependable variety with an extended season, fine quality, and heavy yields.

Matures in 62 days.

Pairs of 8cm (3″) long pods containing seven to nine peas each are borne atop bushy plants that grow to 75cm (30″) tall. Bolero’s tender peas are sweet and perfect for fresh eating or freezing. Since Bolero is not enation resistant, it is best grown for early spring planting in coastal regions so that it matures before the pea enation virus generally shows up in mid- to late summer.

Matures in 68 days.

Curved like a sabre, the long pods of this bushy, mid-season shelling pea contain 8-10 peas each. The plants grow to only 60cm (24”) tall and are very heat tolerant. A good choice for home and market gardeners. The firm pods are suitable for machine shelling. Sabre is not enation-resistant, so it’s best to plant seeds in early spring. By late summer, the pea enation virus is common in coastal gardens, spread by aphids.

Matures in 68 days.

Ailsa Craig forms huge, straw-coloured globes up to 20cm (8″) in diameter. They are firm with mild, sweet flesh, for fresh use and short storage. This customer favourite is fine textured, and excellent for salads and sandwiches. It is tolerant of cold weather, so it can be ready for harvest before some other Spanish storage onions. Ailsa Craig is a stony island in the Firth of Clyde in Scotland.

Matures in 100 days.

This is the classic large overwintering onion of the Pacific Northwest. A very large, juicy onion with a mild sweet flavour. It can be planted in the spring if given a really early start indoors, or in August to overwinter. Spring planted Walla Walla sweet onion seeds result in bulbs that are not quite as mild as the overwintered ones and may not size up as well. Plants can also be harvested as a delicious, sweet bunching onion.This variety is hardy to -23°C (-10°F). It is most definitely a long day onion, suitable for planting between the 35th and 55th parallels. It might not have good storage ability, but it makes beautiful, caramelized onions!

Matures in 125 days, spring sown – 300 days fall sown.

The ultimate in a red-skinned storage onion. Sow Redwing storage onion seeds early to accommodate for its long days to maturity. The large, globe shaped bulbs are firm and uniform at 7-10cm (3-4″) across, with deep red, glossy skins and strong tops.

In late summer, when the onions have formed nice bulbs, harvest them as needed. At full maturity, the tops of the onions will fall over, signaling the end of growth and the time to harvest. If no rain or frost in forecast, knock each onion over the rest of the way. This will begin the drying process. Leave the onions like that for two or three days.

At the first sign of rain bring the whole onion plants indoors and lay them out in a dry area away from direct sunlight. Leave them to cure for two to four weeks until stems and necks have completely dried down. During this time, the papery skins covering each bulb will dry and contract. Use scissors to trim off the roots and cut at about 2cm (1″) up the stem for each bulb. Store them in a cool, dark place in mesh bags or trays with breathing holes. A well cured storage onion can retain its desirable flavour and aroma for as long as 12 months.

Eiffel produces an upright growing, white Lisbon type scallion with little or no bulbing at the root end, even in the heat of summer. This variety grows straight, with mild, appealing flavour and good uniformity. Its stiff upright leaves shed the rain, so it is less susceptible to the diseases that can occur in damp weather. Sow short rows of Eiffel scallion seeds every two weeks from April to the end of September, and you’ll have scallions all year long. Provide a cloche row cover over winter for the best results.

Matures in 65 days.

The mildest flavoured and easiest to grow of the radicchios, this sugarloaf type grows light green heads that are tall and slender like an extra tall romaine. Nettuno can be grown early spring through late fall, with good tolerance to hot temperatures and resistance to tipburn. Heads are well wrapped within large outer leaves and are dense when fully mature.

Known in Italy as Catalogna frastagliata, Italian Dandelion Chicory Seeds produce not a dandelion, but a chicory, a kind of endive. Fast growing, upright, dark-green notched leaves stand in thick bunches. Cut the plant at any height and it will re-grow again. Steamed like spinach, they have a pleasant “wild” flavour. Raw, they add bite to salad. May bolt mid-summer from spring planting. Italian dandelion chicory is quite winter-hardy, and suitable for winter gardening. If allowed to bloom, it sends up tall stalks of attractive, edible blue flowers that produce seeds that are easy to harvest and save for next season.
Matures in 65 days.

Nasturtium officinale. True Watercress seeds produce a perennial cress that is rich in vitamins and has a delicious, distinctive taste for salads and vegetarian dishes. Little, dark-green leaves grow on crisp stems that come from thick, long roots. Direct-seed watercress about 5mm (1/4″) deep and 1cm (1/2″) apart, ideally in full sun near clear running water. Thin plants to 10cm (4″) and keep very well watered. Watercress does not thrive in acidic soil, so spread enough lime in the growing area to bring the pH as close to 7.0 as possible. Well finished compost is the other trick that will keep watercress growing rapidly. If you fail with watercress in your summer garden, try planting it beneath a cloche row cover for winter harvesting. The low light levels and cool temperatures seem to be ideal.

Matures in 60 days.