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Our top-quality mini Napa or “Chinese” cabbage has juicy, tangy-sweet flesh and a delicious cool and crispy texture. Extremely vigorous, with excellent disease resistance, Little Jade plants form dense, vase-shaped 8 to 10 inch heads. Enjoy the versatile and nutritious crunchy stalks as a snack, with dips or in coleslaw. Stirfry for everyday meals; sauté quickly with garlic and ginger and add a handful of toasted peanuts or cashews and a splash of hot sauce. Or consider making your own kimchi!

Approx: 54 Seeds.

Non GMO

TO START INDOORS

Start seeds 4 to 5 weeks before last spring frost. Sow 1 inch apart in seed starting mix, cover 1/4 inch deep and keep evenly moist. Provide a strong light source until seedlings are ready to plant out. When several inches tall, transplant seedlings 10 inches apart into rich soil in full sun, after gradually acclimating to outdoor conditions.

 

TO START DIRECTLY OUTDOORS

When all danger of frost is over, plant in well-worked, fertile soil in full sun. Sow clusters of 2 to 3 seeds 10 inches apart in rows spaced 1 foot apart. When seedlings are several inches tall, thin to 1 strong plant every 10 inches. In mild winter climates, sow seeds again at midsummer for a fall crop.

 

GROWING NOTES

Baby Napa cabbage needs full sun and rich, well-drained soil to produce firm, sweet heads. To avoid stunting growth, don’t let seedlings get crowded before thinning or transplanting. Keep weeded and evenly watered. Feed monthly with fish emulsion or an all-purpose fertilizer; strongly growing, healthy plants resist pests much more successfully. Use non-toxic B.T. (Bacillus thuringiensis) for caterpillar pests. Floating row covers provide a good barrier method to exclude pests. Remove covers when heads begin to form.

 

HARVEST AND USE

Cut the 8 to10 inch tall vase-shaped heads when they are very solid and well-formed and about 4 to 6 inches wide.

Imported from Italy, our Tuscan kale strain is the fastest growing and best tasting for baby leaf salads. Easily grown by the “cut and come again” method, seeds are sown thickly, then cut as needed when just 4 to 5 inches tall, leaving the crowns to regrow for multiple additional harvests. Baby leaf kale has a much more tender texture and milder sweet flavor than mature kale and makes a wonderful fresh salad.

Approx: 1120 Seeds.

Non GMO

BEST TO START DIRECTLY OUTDOORS

Beginning in early spring, sow seeds in finely worked soil in full sun. Shake seeds loosely from your hand, broadcasting about 1 inch apart over the entire seedbed or in wide rows, and cover lightly and evenly with 1/4 inch of fine soil. Firm soil gently and water in with a fine spray, then keep seedbed evenly moist. Make successive sowings every 3 weeks until summer weather turns really hot for a constant supply. Plant again in late summer for fall harvesting.

 

GROWING NOTES

For best flavor, kale needs consistent moisture and mild weather conditions. Birds love tender young kale seedlings, so protect them as necessary with netting or floating row covers. This attractive edible will also grow well in pots at least 18 to 20 inches across to snip as needed for salads or stir-fry.

 

HARVEST AND USE

To harvest by the “cut and come again” method: when plants are 4 to 5 inches tall, cut as much as you need, by using scissors to shear off leaves 1 to 2 inches above the soil level. Water well and fertilize lightly and plants will regrow for several more cuttings. These tasty and highly nutritious leaves are delicious used as fresh salads, especially with a handful of chopped nuts and fruit like apples or pears. Or stir-fry very quickly for healthy quick greens.

Our crispy, nutty-flavored Baby Leaf chard is the fastest growing and best tasting, whether you use it in salads or steam, stirfry or braise its handsome green leaves. Easily grown by the “cut and come again” method, seeds are sown thickly, then cut as needed at 4-5 inches tall, leaving crowns to regrow for multiple additional harvests. With its tender texture and milder flavor, baby leaf chard makes wonderful garden- fresh salads.

Approx: 738 Seeds.

Non GMO

BEST TO START DIRECTLY OUTDOORS

Beginning in early spring, sow seeds in finely worked soil in full sun. Shake seeds loosely from your hand, broadcasting about 1 inch apart over the entire seedbed or in wide rows, and cover lightly and evenly with 1/4 to 1/2 inch of fine soil. Firm soil gently and water in with a fine spray, then keep seedbed evenly moist. For a constant supply, makes successive sowings every three weeks until summer weather turns really hot. Plant again in late summer for fall harvesting.

GROWING NOTES

For best flavor, baby leaf chard needs consistent moisture and mild weather. Birds love tender young seedlings,so protect them as necessary with netting or floating row covers. This attractive edible will also grow well in pots at least 18 to 20 in. across to snip as needed for salads or stirfry.

HARVEST AND USE

To harvest by the “cut and come again” method: when plants are 4 to 5 in. tall, cut as much as you need, by using scissors to shear off leaves 1 to 2 in. above the soil level. Water well and fertilize lightly and plants will regrow for several more cuttings. These tender, crisp and juicy baby leaves are delicious in fresh salads. Or stirfry, braise or sauté very quickly for healthy, tasty greens.

This special mix of three premium French Batavian lettuces combines sweet taste with tender but crispy texture and great garden performance in both hot and cold weather. The colorful trio contains intensely red “Chrystal,” bright green, wavy-leaved “Soprane” and softly red-tinged “Rossia.” Bred especially for the fresh market, these heavy, beautiful rosettes of delicious leaves are perfect for luscious, satisfying salads, in sandwiches or wherever you want big crunchy leaves full of flavor.

Equal parts: Rossia, Chrystal & Soprane

Approx: 650 Seeds.

Non GMO

START SEEDS OUTDOORS

In cool, early spring weather, start seeds in finely worked soil in full sun. Sow seeds 1/4 inch deep and 1 inch apart in rows 6 to 8 inches apart or broadcast thinly in beds and cover lightly. Tend carefully and keep evenly moist. Gradually thin seedlings to stand 10 to 12 inches apart to allow heads room to mature. Make several sowings a few weeks apart until summer weather turns hot for a constantly maturing supply. Plant again in late summer for fall harvesting.

 

GROWING NOTES

Lettuce thrives best in cool conditions with consistent moisture. Weed, water and thin carefully for best quality heads. If birds are attracted to young seedlings, cover them with floating row covers or netting.

 

HARVEST AND USE

Savor earliest thinnings in spring salads. Then harvest by cutting entire mature heads or picking outside leaves after plants are well established. To extend planting into hotter weather, sow new seeds in containers in light shade. Transplant seedlings into the garden, shading for a few days and harvest heads while still young. Tasty French Batavian lettuces form heavy rosettes of big crunchy leaves that tolerate both hot and cold weather well. Enjoy them with any kind of dressing from a simple vinaigrette to a rich, creamy Gorgonzola. Their crispy texture is also perfect in sandwiches or tacos.

This centuries-old French heirloom bibb lettuce has big heads of radiant color with beautiful ruby-red leaves that surround tightly folded green hearts. Marveille is a visual treat that is wonderfully ornamental in the garden. This cherished favorite of many generations will please your palate with large heavy rosettes of crispy, fine-flavored leaves. We import our selected cultivar of Marveille from Europe, because it reliably produces an abundance of big, heavy heads with a particularly lovely color, form and flavor.

Approx: 1050 Seeds.

Non GMO

START SEEDS OUTDOORS

In cool early spring weather, start seeds in finely worked soil in full sun. Sow 1/4 inch deep and 1 inch apart in rows 6 to 8 inches apart and cover lightly. Tend carefully and keep evenly moist. Gradually thin seedlings out by cutting them with scissors, leaving remaining plants to stand 12 inches apart so heads have room to fully size up and mature. For a constant supply, make several sowings a few weeks apart until summer weather turns hot. Plant again in late summer for fall harvest.

 

GROWING NOTES

Lettuce thrives in cool conditions with consistent moisture. Weed, water and thin carefully for best quality heads. If birds are attracted to the young seedlings, cover them with floating row covers or netting.

 

HARVEST AND USE

Savor young thinnings in your first spring salads. Then harvest plants by cutting mature heads when they feel firm and well-filled out. Be sure to thin properly and keep evenly moist for sweet tasting, full heads. Pull and discard or compost over-mature plants if they begin to elongate (“bolt”) in hot weather as leaves turn bitter at this stage.

We’ve blended seeds for an emerald-green baby butterhead with softly folded leaf rosettes together with a lovely, deep-red, ruffled and crispy mini leaf lettuce. This glowing duet makes a beautiful tapestry of contrasting colors, textures and shapes. Both heat tolerant varieties make compact 5 to 6 inch heads at maturity. A feast for the eye and scrumptious to eat over a long harvest period, this duet is pretty as a picture in the garden or in big pots on a patio or deck.

Approx: 640 Seeds.

Non GMO

START SEEDS OUTDOORS

In cool spring weather, start seeds in full sun. Sow seeds 1/4 inch deep and 1 inch apart in fertile, well-drained soil mix. After the seedlings germinate and begin to grow, it’s important to thin the young plants so they have room to mature into heads. Thin seedlings when a few inches tall to a final spacing of 5 inches apart so they have room to mature to full heads (extra seedlings will transplant easily to grow elsewhere). Plan on 9-11 full heads in a 16-18 inch pot or a 9 x 12 inch windowbox. Plan on 3 full heads in an 8 inch pot.

 

GROWING NOTES

Lettuce thrives in cool conditions. Be sure to thin properly and keep evenly moist for sweet tasting, full heads. For a constant supply, make several sowings a few weeks apart until summer weather turns hot.

Plant again in late summer for fall harvest. In hot weather, give lettuce some afternoon shade and check water daily. Feed with liquid fertilizer every 2 weeks. Try setting seedlings around the edges of a big pot holding a young tomato or pepper plant. Harvest the lettuce as the bigger plant grows to need the space.

 

HARVEST AND USE

Savor young lettuce thinnings in your first spring salads. Then harvest plants by cutting mature heads when they feel firm and well-filled. Pull over-mature plants if they begin to elongate (“bolt”) in hot weather, as leaves turn bitter at this stage.

This delicious and beautiful Asian green grows quickly and easily in both spring and fall. Rosette Tatsoi speedily forms round flat rosettes of rich green, teardrop shaped leaves. At maturity, the big heads measure a foot in diameter. Tatsoi’s tender, succulent leaves have a wonderful mild flavor, sweeter than most other Asian greens. Tatsoi adds both color and flavor to fresh green salads or enjoy it in stir-fries. This vitamin and anti-oxidant rich powerhouse is a great ornamental edible.

Approx: 1250 Seeds.

Non GMO

TO START OUTDOORS

In very early spring, plant in well-drained, fertile soil in full sun. Sow seeds 2 to 3 inches apart in rows spaced 8 to 12 inches apart. Cover 1⁄4 inch deep and keep evenly moist to ensure good germination. When well established, thin seedlings 6 to 8 inches apart, so they have room to mature into large rosettes.

 

TO START INDOORS

Several weeks before last frost, sow seeds in a container of seed starting mix 2 inches apart and cover 1⁄4 inch deep. Keep moist and provide a strong light source until seedlings are about 3 inches tall. Transplant outdoors 6 to 8 inches apart, as plants mature into large rosettes.

 

GROWING NOTES

Tatsoi thrives in rich soil and cool growing conditions. Space seedlings properly and keep well weeded and watered for best tasting, full heads. Feed several times during the quick growing season with fish emulsion or another high nitrogen fertilizer for best growth. Sow again in late summer for a fast growing fall crop.

 

HARVEST AND USE

Use early thinnings for salads. Cut whole mature rosettes of leaves when plump and well filled out – they reach a foot or more across! Use the pretty, dark green, teardrop shaped leaves for fresh, tasty salads, quick stir-fries, or braised until tender-crisp. Tatsoi is both mild and sweet tasting and absolutely chock full of vitamins and antioxidants.

These fragrant, fiery, flavorful 4 inch chiles are the most widely grown variety in Tibet, where they are made into a spicy sauce or a tongue-tingling paste used in many dishes or served as a condiment that adds heat and savor to everyday meals. Plants bear heavy sets of multiple straight pods that quickly mature from green to rich deep red early in the season, and keep producing for long extended harvesting. We are pleased to introduce this unique variety to U.S. gardeners.

Approx: 21 Seeds.

Non GMO

STARTING SEEDLINGS

In early spring, start indoors about 2 months before night temperatures stay reliably 10-13°C. Sow seeds 1/4 inch deep and 1 inch apart in a container of seed starting mix. Keep moist but not soggy, and very warm 27-30°C. Provide a strong light source until seedlings are ready to plant outside. When seedlings are 2 inches tall, transplant into deeper individual containers. Maintain at 21-24°C. Feed with half strength fertilizer every week until weather is warm enough to gradually acclimate seedlings to outdoor conditions. Transplant 2 feet apart into rich soil in full sun.

 

GROWING NOTES

Chiles need warm conditions; don’t transplant outdoors until night temperatures stay securely above 13°C. Prepare soil well with aged manure or compost. Plant only robust seedlings with well-developed roots. Mulch plants to maintain even soil moisture. Keep well weeded, watered and fertilized.

 

HARVEST AND USE

Harvest when chiles have a high gloss and are ripened to rich deep red. Use these great tasting, fiery hot chiles fresh for chile sauce or paste, making fresh salsas, in stirfries, marinades or dry and chop for spicy chile flakes. To dry for year-round use, either use a dehydrator, or harvest individually and string from the stem end to hang in a warm, airy location.

These heavy, thick-walled, cone-shaped little peppers have a crunchy texture and sweet flavor with an occasional bit of mild spice to savor. Try the crisp, juicy, 3 1/2 inch peppers sliced up to top pizza, added to fresh salads, grilled to succulence on the BBQ or just eat them out of hand like an apple — they are that good! Pizza My Heart pepper plants are compact and produce early, prolific harvests — perfect for containers or in garden beds.

Approx: 20 Seeds.

STARTING SEEDLINGS

Start indoors 8 weeks before outdoor night temperatures reach 13°C. Sow seeds 1/4 inch deep and 1 inch apart in a container of seed starting mix. Keep moist but not soggy, and very warm 27°C. Provide a strong light source until seedlings are ready to plant outside. When seedlings are 2-3 inches tall, transplant into 4 inch pots. Keep at 18-21°C. Feed with half-strength liquid fertilizer every 2 weeks.

When night temperatures reach 13°C, acclimate seedlings to outdoor conditions. If planting in garden beds, space 2 to 2 1/2 feet apart in rich soil in full sun.

 

CONTAINER GROWING

Transplant each plant into a pot at least 15 inches tall and deep. Using fresh potting mix prevents soil borne diseases. Fertilize twice per month for best plants and yields.

 

GROWING NOTES

Peppers need full sun at least 6 hours per day. Mulch well to maintain even moisture. Provide short stakes or cages to support heavy sets of ripening fruit. Check containers often and water regularly; when plants begin setting fruit they may require daily watering.

 

HARVEST AND USE

Harvest when peppers have ripened to red. Cut rather than pull peppers from plants. Enjoy them sliced up raw, sautéed, stir-fried, grilled or piled on pizza. Discard all pith and seeds to avoid even a hint of heat.

We import these brilliantly colored, authentic Thai chiles direct from the source! Vigorous Full Moon ripens bright orange with delicious medium hot/sweet pungency, perfect minced in sauces and salads. Red Vesuvius’ fiery little fruits point up like flames, with that nutty, incendiary pungency just right for stir-fries. Use fresh or air dry for tantalizing Asians style dishes.

Seeds are color-coded with food grade stain to distinguish varieties; be sure to plant some of each.

Red seed = Red Vesuvius
Undyed seed = Orange Full Moon

Approx: 40 Seeds.

Non GMO

STARTING SEEDLINGS

In early spring, start indoors about 2 months before night temperatures stay reliably 10- 13°C. Sow seeds 1/4 inch deep and 1inch apart in a container of seed starting mix. Keep moist but not soggy, and very warm 27-30°C. Provide a strong light source until seedlings are ready to plant outside. When seedlings are 2 inches tall, transplant into deeper individual containers. Maintain at 21-24°C. Feed with half strength fertilizer every week until weather is warm enough to gradually acclimate seedlings to outdoor conditions. Transplant 2 feet apart into rich soil in full sun.

GROWING NOTES

Chiles need warm conditions. Don’t transplant outdoors until night temperatures stay securely above 13°C. Prepare soil well with aged manure or compost. Plant only robust seedlings with well-developed roots. Mulch plants to maintain even soil moisture. Keep well weeded, watered and fertilized.

HARVEST AND USE

Harvest when chiles have a high gloss and are fully ripened to orange for the medium-hot Full Moon and red for Vesuvius. To dry for year-round use, cut whole branches of chiles or harvest individually and string from the stem end. Hang in a warm, airy location. Use in all Thai and Asian stir-fries, sauces, salsas and marinades or dry and chop for spicy chile flakes to sprinkle on pizza.

Black Bellota is a large acorn producing high yields of 1kg deeply ribbed fruit on semi-bush plants. Uniform, dark green, almost black squash have high quality, orange flesh with a mildly sweet, nutty flavour. Intermediate resistance to powdery mildew.

82 Days.

Approx: 10 Seeds.

Non GMO

How To Grow, Timing:  Direct sow or transplant in late spring once the soil is warm. For transplants, start seeds indoors during the first two weeks of May. Optimal soil temperature: 25-35°C. Seeds should germinate in 7-14 days.

How To Grow, Starting:  Sow seeds 2cm deep. Sow 3 seeds in each spot where you want a plant to grow, and thin to the strongest plant. Space summer squash 45-60cm apart in rows 90-120cm apart. Give winter squash and pumpkins even more room with a minimum of 90-120cm apart in rows 120-180cm apart.

How To Grow, Growing:  Ideal pH: 6.0-6.8. These big plants need lots of food. Use 1 cup of complete organic fertilizer worked into the soil beneath each plant. All squash grow male flowers first, at later female flowers. The female flowers have tiny fruits at the base of their petals and require pollination by bees mostly. Incomplete pollination often happens at the beginning of the season, and results in misshapen fruits that are withered at the blossom end. Just discard these damaged fruits before they begin to rot. Encourage bees to visit the garden by growing Phacelia, sunflowers, or buckwheat for improved pollination.

How To Grow, Harvest:  Summer Squash: Pick when small, if fruit gets big the plant stops producing. Check the plants regularly.  Winter Squash:  Fruit is ripe if your thumbnail doesn’t mark the skin and the stem is dry and brown. Cut the stem about 4cm from the fruit. Squash survive a light frost, but store better if harvested before frost.

How To Grow, Pests and Diseases:  Bacterial wilt (Erwinia tracheiphila) – Remove and destroy infested plants. If striped or spotted cucumber beetles appear, control as early as possible. Powdery mildew – avoid wetting foliage if possible. Water early in the day so that above ground parts of the plants dry as quickly as possible. Avoid crowding plants and eliminate weeds around plants and garden area to improve air circulation. Viral disease – remove and destroy entire infested plant along with immediately surrounding soil and soil clinging to roots.

How To Grow, Companion Planting:  Companions: corn, lettuce, melons, peas, and radish. Avoid planting squash near Brassicas or potatoes. Borage is said to improve the growth and flavour of squash. Marigolds and nasturtium repel numerous squash pest insects.

Match is an all-season corn salad that can be grown throughout the year if soil temperature is below 22°C. It’s upright habit means an easy harvest of the whole, petite plants for fresh salads. Slower growing than Frost during the winter.

40 Days.

Approx: 460 Seeds.

Non GMO

How To Grow, Timing:  Sow corn salad in early spring and again in September for fall and winter harvests. Ideal temperature: 5-18°C. Seeds sprout best in cool, moist soil. Seeds germinate in 7-21 days.

How To Grow, Starting:  Sow 3 seeds per inch 1cm deep in rows 30cm apart. Thin to 5cm apart.

How To Grow, Growing:  Grow in light, fertile soil with a pH range of 6.5-7.0. Corn salad grows best on fertilizer remaining in the bed after summer crops have been harvested, so it’s perfect for following any crop that ends in September, like bush beans or lettuce. Try filling a raised bed with corn salad for fall & winter harvests: Fifty feet of planted row will provide a big bowl of tender leaves harvested once a week.

How To Grow, Harvest:  Delicately bunch small groups of leaves together and cut with a sharp knife 2-5cm above the soil, so the plants can grow back. Or sow very densely, and gradually thin the plants throughout winter, cutting them at the soil line. Corn salad leaves frequently come in contact with soil, so rinse them thoroughly.