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Note: Most varieties of Asparagus start producing after third year. Sow seeds outside in Fall or Spring. Seeds should be soaked overnight in warm water before sowing. If started inside, transplants should be planted 16 inches apart, in rows 3 ft. apart. Work mulch and humus into Asparagus bed each year.
2421 Precoce D'Argenteuil Italian Asparagus An old traditional heirloom, this gourmet variety is highly esteemed in Europe for its delicious stems that can be blanched white with rose-colored buds. Package of 50-75 seeds to a pack, $2.95
Dry Field Beans Dry edible beans, or field beans, come in a wide variety of market classes, including kidney bean, navy bean, pinto bean, and black bean. These beans, although differing in the size and coloring of the seed, are all just different types of a single species, Phaseolus vulgaris L. Originally domesticated in Central and South America over 7000 years ago, dry beans moved their way northward through Mexico and spread across most of the continental U.S. These beans were commonly grown with corn, and sometimes squash. Now, instead of the Native American practice of dry beans and squash planted right among corn plants, a different bean, soybean from China, has found its place with corn. Dry beans are the same species as green beans (snap beans) commonly grown in gardens. If you've seen green beans growing, you have a good idea what dry beans look like, with the difference being that dry bean varieties have higher seed yields. Some dry bean varieties are viney like garden bean varieties, while others are more of an erect, bushy plant, like soybeans. Dry beans do not grow as vigorously as soybeans, usually reaching only about 18 to 24 inches in height. Pods, each containing 2 to 4 seeds, are borne upon the length of the stem. Dry beans average about 22% protein in the seed. The amino acid profile of dry beans complements that of corn and other cereal grains, which is why the corn-bean diet was so standard through the Americas. The various market classes of dry beans are sold in a variety of forms. Great Northerns, navy beans, or mixes of beans, are the most likely to be sold as whole seeds in unprocessed form. Navy beans and kidney beans are both found in canned form, with kidney beans also common in chill mixes. Pinto beans and black beans are both made into refried beans, among other uses. Red beans are used for baked beans. Dry beans which do not meet quality standards for food use are typically sold for livestock feed. Like soybeans, dry beans have a trypsin inhibitor which prevents protein digestion in non-ruminant animals, including humans. Heat, applied during processing or home cooking, is needed to break down the trypsin inhibitor and make the beans fully digestible.
Dry beans are the same species as green beans (snap beans) commonly grown in gardens. If you've seen green beans growing, you have a good idea what dry beans look like, with the difference being that dry bean varieties have higher seed yields. Some dry bean varieties are viney like garden bean varieties, while others are more of an erect, bushy plant, like soybeans. Dry beans do not grow as vigorously as soybeans, usually reaching only about 18 to 24 inches in height. Pods, each containing 2 to 4 seeds, are borne upon the length of the stem.
Dry beans average about 22% protein in the seed. The amino acid profile of dry beans complements that of corn and other cereal grains, which is why the corn-bean diet was so standard through the Americas. The various market classes of dry beans are sold in a variety of forms. Great Northerns, navy beans, or mixes of beans, are the most likely to be sold as whole seeds in unprocessed form. Navy beans and kidney beans are both found in canned form, with kidney beans also common in chill mixes. Pinto beans and black beans are both made into refried beans, among other uses. Red beans are used for baked beans. Dry beans which do not meet quality standards for food use are typically sold for livestock feed. Like soybeans, dry beans have a trypsin inhibitor which prevents protein digestion in non-ruminant animals, including humans. Heat, applied during processing or home cooking, is needed to break down the trypsin inhibitor and make the beans fully digestible.
Beets are popular in the home garden because they are relatively easy to grow and practically the whole plant can be eaten. Beets can be grown for their root qualities which include different shapes and sizes as well as red, yellow or white colors. The tops or greens, when young, are excellent in salads and when the plant is older, can be cooked. The greens are even more nutritious than the roots. Beets prefer a cooler climate although they are tolerant of heat. Temperatures of 60 to 65 F and bright sunny days are ideal for beet plant growth and development. They can withstand cold weather short of severe freezing, making them a good long-season crop. Beets prefer loose, well-drained soils but will tolerate a wide range. Remove stones and debris since this will hinder growth. In high clay soils, add organic matter to improve soil structure and to help avoid crusting after rainfall. Beets also make an excellent raised bed crop since soils are generally less compacted and there is less foot traffic. Beets are also sensitive to soil acidity. A low soil pH results in stunted growth. They prefer a pH of 6.2 to 6.8 and will tolerate 6.0 to 7.5.
Beets prefer a cooler climate although they are tolerant of heat. Temperatures of 60 to 65 F and bright sunny days are ideal for beet plant growth and development. They can withstand cold weather short of severe freezing, making them a good long-season crop.
Beets prefer loose, well-drained soils but will tolerate a wide range. Remove stones and debris since this will hinder growth. In high clay soils, add organic matter to improve soil structure and to help avoid crusting after rainfall. Beets also make an excellent raised bed crop since soils are generally less compacted and there is less foot traffic. Beets are also sensitive to soil acidity. A low soil pH results in stunted growth. They prefer a pH of 6.2 to 6.8 and will tolerate 6.0 to 7.5.
1A170 Formanova A wonderful Heirloom from Denmark, this one is famous for slicing with its long, cylindrical roots. Produces much more uniform slices than round beets.This tender and sweet variety is also known as "Butter Slicer" because of it's wonderful texture. 1 Tablespoon Package ( 100+ seeds ) $2.25
2022 Italian Chioggia 52 days. This Italian heirloom has beautiful pink skin and red and white rings on its interior. Try grating the roots raw into salad as well as cooking them. The greens are mild with a good flavor and can be added to salads or cooked. 5cc Package ( 100+ seeds ) $1.95
2417 Yellow Cylindrical Very large, oblong golden-yellow mangel beets are sweet and tasty if picked small, or let them mature for high-quality stock feed. A rare European heirloom that can grow huge, it also makes tasty greens. 5cc Package ( 100+ seeds ) $1.95
Brussels sprouts, is a hardy, slow-growing, long-season vegetable belonging to the cabbage family. In the proper season of the year, it can be grown with fair success in most areas of the country. In mild areas, or where there is deep snow cover, the sprouts may overwinter. The "sprouts" (small heads that resemble miniature cabbages) are produced in the leaf axils, starting at the base of the stem and working upward. Sprouts improve in quality and grow best during cool or even lightly frosty weather. Brussels sprouts require a long growing period, though newer hybrids have greatly reduced this requirement. In all but the most northern states, summers are usually too warm for completely satisfactory production from spring plantings. Plants set out in late spring to early summer grow satisfactorily and mature high-quality sprouts when the fall weather begins to cool.
The "sprouts" (small heads that resemble miniature cabbages) are produced in the leaf axils, starting at the base of the stem and working upward. Sprouts improve in quality and grow best during cool or even lightly frosty weather. Brussels sprouts require a long growing period, though newer hybrids have greatly reduced this requirement. In all but the most northern states, summers are usually too warm for completely satisfactory production from spring plantings. Plants set out in late spring to early summer grow satisfactorily and mature high-quality sprouts when the fall weather begins to cool.
W137 Evesham Special An old fashioned English variety, produces excellent yields of large sprouts that have a very fine favor. Package of 50 seeds $1.95
A mainstay of local oriental produce markets, especially during the warm summer months, bitter melon is a common vegetable consumed by millions around the world -- not only in the Far East, but also in many Central and South American and Caribbean countries. In the western hemisphere, it seems to be better known as an annual ornamental vine than as a food, with lovely, deeply cut leaves and bearing pretty fruits called balsam pears that ripen to a dramatic orangy red. Its bitterness comes from the high concentration of quinine it contains, which incidentally, is the reason why it is regarded by Asians, as well as Panamanians and Colombians, as a valuable drug for preventing and treating malaria. The vast majority of Americans who have tried bitter melon probably found the experience quite unpleasant, not something they would ever want to repeat. But really, bitter melon is a delicious vegetable -- when cooked right and when latent taste buds on the tongue are given the chance to become acquainted with the most misunderstood and maligned of the five primary flavors. Moreover, it is immensely nutritious. Rich in iron, bitter melon has twice the beta carotene of broccoli, twice the calcium of spinach, twice the potassium of bananas, and contains vitamins C and B 1 to 3, phosphorus and good dietary fiber. It is believed to be good for the liver and has been proven by western scientists to contain insulin, act as an anti-tumor agent, and inhibit HIV-1 infection.
Its bitterness comes from the high concentration of quinine it contains, which incidentally, is the reason why it is regarded by Asians, as well as Panamanians and Colombians, as a valuable drug for preventing and treating malaria.
The vast majority of Americans who have tried bitter melon probably found the experience quite unpleasant, not something they would ever want to repeat. But really, bitter melon is a delicious vegetable -- when cooked right and when latent taste buds on the tongue are given the chance to become acquainted with the most misunderstood and maligned of the five primary flavors. Moreover, it is immensely nutritious.
Rich in iron, bitter melon has twice the beta carotene of broccoli, twice the calcium of spinach, twice the potassium of bananas, and contains vitamins C and B 1 to 3, phosphorus and good dietary fiber. It is believed to be good for the liver and has been proven by western scientists to contain insulin, act as an anti-tumor agent, and inhibit HIV-1 infection.
1A119 Common Foo Gwa (Momordica charantia) Tasty mild bitter fruit gives delicious flavor to stir-fries and Oriental dishes. 5”-8" white-green colored bumpy fruit turn a beautiful deep orange. When overripe they pop open. The seeds are covered in a good amount of bright red jell, that tastes like cherry candy. Ornamental vines give good yields. They thrive in hot weather and are not bothered by insects or wilt. Aka Balsam pear, it has been used medicinally for hundreds of years. Can be hard to germinate. 5 seeds $1.95
1A121 Delica Thorn This light green variety produces fruit that have large thornlike projections. Very ornamental looking. The fruit grows to 8” and is of high quality. An early and disease resistant variety from China. 5 seeds $2.15
Cabbage plants are adapted to cool weather and grow best when temperatures are between 60 and 80 degrees. Most cabbage varieties will tolerate temperatures into the low 20s. Planting dates should be planned so that harvest dates occur in cool weather. Cabbage plants prefer loose, moist, well drained soil. Mulch will help keep soil loose and cool. Cabbage plants can be easily started from seed in transplant containers or directly in garden soil. Most garden centers sell both seeds and seedlings. When purchasing seedlings, buy plants that have at least four complete leave. Plant seedlings almost up to the first real leaves. Cabbage family seeds should be planted in 1/2 inch of soil and should be sown about two weeks before you would plant transplants outdoors. Cabbage is a hardy vegetable that grows especially well in fertile soils. There are various shades of green available, as well as red or purple types. Head shape varies from the standard round to flattened or pointed. Most varieties have smooth leaves, but the Savoy types have crinkly textured leaves. Cabbage is easy to grow if you select suitable varieties and practice proper culture and insect management. Always regarded as a good source of vitamins, cabbage recently has been shown to have disease-preventive properties as well. Green cabbage is grown more often than the red or Savoy types, but red cabbage has become increasingly popular for color in salads and cooked dishes. The Savoy varieties are grown for slaw and salads. Varieties that mature later usually grow larger heads and are more suitable for making sauerkraut than the early varieties.
Cabbage family seeds should be planted in 1/2 inch of soil and should be sown about two weeks before you would plant transplants outdoors. Cabbage is a hardy vegetable that grows especially well in fertile soils. There are various shades of green available, as well as red or purple types. Head shape varies from the standard round to flattened or pointed. Most varieties have smooth leaves, but the Savoy types have crinkly textured leaves.
Cabbage is easy to grow if you select suitable varieties and practice proper culture and insect management. Always regarded as a good source of vitamins, cabbage recently has been shown to have disease-preventive properties as well. Green cabbage is grown more often than the red or Savoy types, but red cabbage has become increasingly popular for color in salads and cooked dishes. The Savoy varieties are grown for slaw and salads. Varieties that mature later usually grow larger heads and are more suitable for making sauerkraut than the early varieties.
W131 Chinese Cabbage: Wong Bok Large oval heads, excellent quality, very tender, productive Mandarin heirloom. Tasty cooked many ways. 1/2 Teaspoon Package ( 100+ seeds ) $1.95
2025 Chinese Cabbage: Michihhli Big tall heads, widely grown in the Orient, mild and tasty, very tender, great for stir-fry. 1/2 Teaspoon Package ( 100+ seeds ) $1.95
2424 Cour Di Bue Tender 3 to 4 lb., pointed oxheart-type heads, very good for home use or specialty markets. We offer quality Italian seed for this old European heirloom. This type of cabbage was very popular 150 years ago. Fairly early and of superb quality 1/4 Teaspoon Package ( 50-100 seeds ) $2.35
Carrots require soft, fertile soil to produce roots of the finest quality. It is important that the soil be finely broken up to the full depth of the carrot roots and remain in porous condition until the crop is harvested. May be sown in succession from early spring to mid-summer and again in the fall. Sow in rows 14-16” apart and cover lightly. Firm soil over the seed, especially in dry weather. Thin to 2” apart in the row.
2443 Tonda Di Parigi The round, 19th-century Parisian heirloom carrots are harvested at 1”-2”, uniform and deep orange. The flavor is excellent and very sweet. These tender carrots are very popular for marketing. Plant thick for bunching. 1/4 Teaspoon Package ( 100+ seeds ) $1.95
2445 Shin Kuroda 3-5" roots with sweet, tender flavor. A rare Japanese variety, seeds are imported.. 1/4 Teaspoon Package ( 100+ seeds ) $1.95
All melon, cantaloupes, muskmelons, honeydews and watermelons require the same care. They grow best in loose, fertile soil that is rich in organic matter. The soil should be well drained. All melons require full sun. Cantaloupes, muskmelons and honeydews prefer a soil pH between 6.0 and 7.0. Watermelon prefer a pH between 5.5 and 6.5. Melons require a long, warm growing season. They can be direct-seeded in late spring when the soil temperature is above 70 degrees Fahrenheit and the weather is settled. Black plastic mulch put down in early spring can raise the soil temperature under the mulch to a safe level in about two weeks. Melons do not transplant easily, it can be done. Start the seeds indoors in peat pots two to four weeks before the the soil has warmed enough to set the plants into the garden.
2448 Prescott Fond Blanc Melon One of the most unique and beautiful French melons you will ever try. The fruit is 4-9 lbs., very flattened and ribbed, with warts and bumps. Melons have grey/green skin turning straw color; flesh is salmon-orange. Once one of the best known melons, it was mentioned in the 1860’s, but it likely is much older. The flavor is very rich if picked at perfection and the fragrance is heavenly. Package of 10 seeds $2.25
VS160 French Orange Gourmet MelonA super sweet gourmet cantaloupe of the French Charentais type. A very distinctive flavor that is dainty, delicate, and aromatically pleasing. Deep orange flesh. 4-5 round fruits with lightly netted exteriors that turn creamy yellow when ripe. Resists cracking and is Fusarium resistant. Package of 5 seeds $1.95
W126 Metki Dark Grenn Serpent Melon An ancient heirloom, introduced from Armenia into Italy as far back as the 1400's. It is a melon, but is used like a cucumber , picked small (18" or less) it is very mild and tasty, but the fruits can grow to over 3' long! Easy to grow, and good yields, It should be planted in more gardens. Package of 15 seeds $1.95
W127 Small Persian Melon 110 days. Rare old-time melon, with a sweet bright orange flesh & a dark green rind. Distinctive flavor! Package of 15 seeds $1.95
W123 Collective Farm Woman Melon This heirloom from the Ukraine was collected in 1993 by Seed Savers Exchange, very popular on Island of Krim in the Black Sea. Melons ripen to a yellowish-gold and the white flesh has a very high sugar content, a favorite among heirloom gardeners and growers alike. Ripens early, even in Russia. Package of 15 seeds $1.95
2196 German Heirloom ( Cavaillon Espagnol ) Large oblong heavily netted fruits, green flesh with salmon center, a very rare and old melon, it was listed in 1893 in Haage & Schmidt’s catalog in Erfurt, Germany, and also listed by the Vilmorin’s of France earlier in the 1800’s. A wonderful, rare heirloom melon. Package of 15 seeds $1.95
2198 Spanish Melon, Golden Beauty F1 Hybrid Melon Yellow Canary type. Large, distinctive oblong melons with a somewhat wrinkled, bright yellow rind. Avg. 4-5 lbs. Sweet, juicy, pale green flesh. Good shelf life. Powdery mildew tolerant. Harvest when small leaf at fruit attachment browns. Package of 10 seeds $3.95
2202 Savor French/Charentais F1 Hybrid Melon The sweetest French melon. Unsurpassed eating quality. The small, 2 lb. melons are of the classic Charentais type: faintly ribbed, with a smooth gray-green rind, and dark green sutures. Sweet and aromatic, deep orange flesh. Tolerant to fusarium races 0, 1, and 2 and powdery mildew. Package of 10 seeds $3.95
H844 Tigger The fruit are vibrant yellow with brilliant fire-red, zigzag stripes, (a few fruit may be solid yellow), simply beautiful! They are also the most fragrant melons we have tried, with a rich, sweet intoxicating aroma that will fill a room. The white flesh gets sweeter in dry climates. Small in size the fruits weigh up to 1 lb. - perfect for a single serving. The vigorous plants yield heavily, even in dry conditions. This heirloom came from an Armenian market located in a mountain valley. Package of 5 seeds $3.95
Celtuce is native to China. It is mostly grown in South China. It is a cool season crop. Seeds germinate poorly when temperature is high. Usually, optimum germination temperature is 15-20?. Except special summer cultivars, most celtuces are sensitive to bolting in hot summer. Shortage of water and fertilizer as well as big day-night temperature difference may contribute to premature bolting. Recommended planting density: 20-26cm between plants in a row. For commercial production, transplanting is recommended. The stem is used for vegetable in China. however, the leaves may be eaten in salads at a young tender stage.
G057 Hanging Basket Cucumber The perfect cucumber for small areas. Will produce loads of fruit when grown in hanging baskets or patio containers. Tasty cukes are straight and 5-8" in length. Package of 20 seeds $1.95
G185 Fancy French Pickling Cucumber A different type of cuke that is longer and slimmer than the ones we normally grow. Although they can be pickled when mature, they are fantastic when pickled finger size as "baby cukes". Also very good for salads and snacks raw. Package of 20 seeds $1.95
VC222 West Indian Gherkin A favorite gherkin heirloom variety that produces 2" long, oval shaped fruits excellent for pickling. Fruits are prickly and leaves resemble watermelon plant. Package of 25 seeds $1.85
Tips: Eggplants grown from seed in the home should be seeded 4 to 6 weeks before the plants are to be set out in the garden. Commercial mixtures for starting seeds are available. Plant the seeds 1/2 inch deep and keep the medium moist and at a temperature of 75° to 85 °F. Be sure the soil does not dry out during the germination period. When the germinating seeds break through the soil surface, water the soil only as necessary to keep it moist to the touch. Damping-off disease can be a problem. Supplemental artificial light may be necessary if adequate natural light is not available. Transplant young seedlings into growing containers when the stems have straightened and the first true leaves have opened. This is usually 15 to 20 days after the seed was sown, but may be longer at lower temperatures. The young plants should be exposed to full sunlight if possible. The best temperatures for growing transplants are from 65° to 75°F during the day and 60° to 70°F at night. Growing the plants in a hotbed or cold frame works well. Transplanting to the Garden Eggplants require more care than many other types of plants when transplanting to the garden. Hardening off the plants enable them to withstand the planting shock. Start the hardening off process 10 days to 2 weeks before planting them in the garden. Begin by moving the plants in their containers outdoors to a shady spot (a cold frame works well for this purpose). Move the plants into sunlight for short periods each day, increasing the length of exposure gradually. Reduce the watering frequency to slow growth, but don't allow the plants to wilt. Don't put tender seedlings outdoors on windy days. Once the plants are hardened off and the danger of a frost is passed, they can be planted in the garden.
2419 Brazilian Oval Orange Eggplant Very tall erect plants with dark green foliage which provides good cover. Small oval fruits are shiny bright green, ripen through orange to bright red at full maturity. Delicious in antipastas, grilled or fried. Very ornamental. Package of 20 seeds $2.25
H826 Thai Green Pea The tiny fruit look just like green peas. I enjoyed these delicious eggplants in the wonderful restaurants of Thailand. They have a wonderful, strong, rich eggplant taste, perfect for stir-frying, soups and curries. The tall plants yield loads of fruit. Package of 25 seeds $2.25
H829 Ping Tung 65 days. A wonderful eggplant from Ping Tung, Taiwan. Fruits are purple and up to 18" long and 2" in diameter. This variety is so sweet and tender, superbly delicious! One of the best Chinese eggplants on the market. Package of 25 seeds $2.25
3239 Thai Long Green ( Green Elephant Tusk ) 85 days. Very mild and sweet, the 10"-12" long, very slender fruit, are a beautiful light-lime green. One of the best tasting eggplants, superb flavor and very tender, good yields on 2'-3' tall plants. This heirloom from Thailand is becoming popular with gourmet chefs. Package of 20 seeds $2.25
Florence Fennel (F. vulgare azoricum), also known as finocchio, is an annual. One source did called this variety F. vulgare dulce, but it appears that is not actually correct. If you look for the seed or plant at a garden center be sure to ask for Florence Fennel-versus the Common Fennel. This type of fennel is known mainly for the stem that swells to a "bulb" as it grows. It is similar to celery and can be used raw or cooked. Plant the fennel seeds directly into rich soil, and keep the bed moist for two weeks until the first leaves appear. At this point be careful not to over water, but treat as you would a garden vegetable. Fennel can be planted right up till August. The bulb does take months to grow to it's full size, but you can use it at any point. When the bulbs are about the size of an egg, pile the soil up around it so it will continue to grow away from the light. At this point the bulb should be ready to harvest in 2 to 3 weeks. You may cut off the seed heads when they form and give the bulb a few more days to grow, then harvest. In mild climates you can grow and harvest fennel all year long using this method
VJ285 European Finocchio A specialty European vegetable grown for its delicious bulbs. Foliage is about 2 ft. tall, feathery and dill like. Package of 50 seeds $1.95
2435 Komatsuma Tendergreen Oriental Greens Japanese mustard greens, tasty, slightly spicy flavor, great for stir-frying or salads, good for hot or cold weather. 5cc Package ( hundreds of seeds ) $2.15
2436 Wong Bok Mandarin Chinese Cabbage Large oval heads, excellent quality, very tender, productive Mandarin heirloom. Tasty cooked many ways 5cc Package ( hundreds of seeds ) $2.15
Kale can grow in northern climates where more delicate members of the cabbage family cannot. Until the end of the Middle Ages, kale was the common green vegetable in all of Europe. Kale actually tastes sweeter and tastier after being exposed to a frost. Tender kale greens can provide an intense addition to salads, particularly when combined with other such strongly-flavored ingredients such as dry-roasted peanuts, tamari-roasted almonds, or red pepper flakes. Kale cannot tolerate hot weather, but doesn't mind the cold. In fact, it tastes even better when nipped by a frost. Sow early in spring in rows two or three feet apart. The vegetable may also be sown in October for spring use if covered with straw. Kale is rich in Vitamins A and C, high in potassium, calcium and iron, and is a good source of fiber. It maintains flavor best when frozen.
2426 Small Leaf Kailann Kale This is a delicious small-leafed form of this Asian green. Seed from Thailand. 1.25cc Package of hundreds of seeds $2.95
VL281 Red Russian A great way to add color to your salads and mescaline mixes. Red veination, red frilly leaves and wavy margins make this a hit with salad lovers. Package of over a hundred seeds $1.95
1A019 Dwarf Siberian Large, 12-15 inch coarse blue-green leaves and delicious flavor on a compact plant make this one of the most popular kales grown today. Package of over a hundred seeds $1.95
Leeks (Allium porrum or A. ampeloprasum var. porrum), sometimes called "the gourmet's onion" are related to onions (A. cepa) and garlic (A. sativum), but have flat leaves instead of tubular and relatively little bulb development. They're easy to grow and delicious, with a taste all their own, very much like a mild onion. The thick leaf bases and slightly developed bulb look like a giant green onion, and are eaten as a cooked vegetable. Leeks are not as popular in the United States as they are in Europe, where they are known as "poor man's asparagus." The leek was developed from a wild type, which is native to Western Asia and the Mediterranean countries. Wild leeks were used as food during the early Bronze Age, around 4000 B.C., and were probably domesticated around 2000 B.C. They were part of the diet of those who built the Egyptian pyramids, and Hippocrates, the father of medicine, prescribed the leek as a cure for nosebleeds. Leeks have been cultivated in Western Europe since the Middle Ages, and are particularly associated with Wales – dating back to 640 AD when Welsh soldiers wore pieces of leek in their helmets to distinguish themselves from their Saxon foes in battle. The Welsh traditionally wear a leek on St. David's Day (March 1) to commemorate King Cadawallader's victory over the Saxons that year. Leeks were brought to North America with early settlers from Europe. Today leeks are grown as an excellent substitute for onions and for its own unique mild onion flavor in soups and other dishes.
The leek was developed from a wild type, which is native to Western Asia and the Mediterranean countries. Wild leeks were used as food during the early Bronze Age, around 4000 B.C., and were probably domesticated around 2000 B.C. They were part of the diet of those who built the Egyptian pyramids, and Hippocrates, the father of medicine, prescribed the leek as a cure for nosebleeds. Leeks have been cultivated in Western Europe since the Middle Ages, and are particularly associated with Wales – dating back to 640 AD when Welsh soldiers wore pieces of leek in their helmets to distinguish themselves from their Saxon foes in battle. The Welsh traditionally wear a leek on St. David's Day (March 1) to commemorate King Cadawallader's victory over the Saxons that year. Leeks were brought to North America with early settlers from Europe. Today leeks are grown as an excellent substitute for onions and for its own unique mild onion flavor in soups and other dishes.
W117 Bulgarian Giant A long thin leek of the best quality, light green leaves. Fine autumn variety that is popular in Europe. 1/2 Teaspoon Pack ( 100+ seeds ) $1.95
2438 Carentan Long, thick (2" across) vigorous and fast growing, delicate, deliciously mild flavor, great fresh or cooked. The Carentan leek was mentioned by Vilmorin in 1885. An old European favorite that is becoming rare. Very adaptable and yields are good. 1/2 Teaspoon Pack ( 100+ seeds ) $2.15
Soil P H 6.0 to 7.0 - Sow seed in early Spring, as soon as soil can be worked. This occurs about four weeks before last expected Spring frost. Plant 1/8 inch deep in a wide row, 6 inches apart in all directions. Make sure soil contains a good supply of nitrogen for good leaf production. Lettuce may be started inside and transplanted into the garden for an earlier crop. Lettuce needs cool weather to do well. In warm weather, lettuce turns bitter and quickly goes to seed. Plant every two weeks for a continuous harvest all summer long. Make early plantings in full sun. As soon as the weather warms up, start planting in partial shade. During the summer, a good spot to grow lettuce is against the house on the side that receives the morning sun, or in the shade of taller vegetables in the garden. Weed frequently, as lettuce has shallow roots and can't compete with deep rooted weeds. Make sure to plant lettuce in the fall, as it is extremely productive at this time of the year. Lettuce can be grown in containers, and does well in one with a soil depth of 9 to 12 inches.
VS290 European Monet An unusual variety with crisp, sweet flavored frilly leaves that stand out in appearance and taste. Medium sized plants 7-8" tall. $1.95
Okra (also known as gumbo), is a tall-growing, warm-season, annual vegetable from the same family as hollyhock, rose of Sharon and hibiscus. The immature pods are used for soups, canning and stews or as a fried or boiled vegetable. The hibiscus like flowers and upright plant (3 to 6 feet or more in height) have ornamental value for backyard gardens.
Onion is a cool-season vegetable that can be grown successfully throughout most of temperate North America. Onions may be grown from sets, transplants or seeds. Onions start bulb formation when the day length is of the proper duration and different varieties of onions require different day lengths to initiate bulbing. In general, most common varieties fall into one of two classes, long-day (for northern latitudes) and short-day (for southern latitudes). For this reason, onion varieties that are grown in the South are not adaptable to the North and vice versa. Late plantings of the suggested varieties also result in small bulbs or lack of bulbing altogether in any location. High temperatures and low humidity are advantageous during bulbing and curing. Onions have shallow roots and compete poorly with weeds and grasses. Timely shallow hoeing and cultivation are important, especially when the onions are small. Onions may be eaten raw, broiled, boiled, baked, creamed, steamed, fried, french fried and pickled. They are used in soups and stews and combination with vegetables and meats.
W118 Red of Florence Long, bottle-shaped bright red onions, great for planting spring or fall, seems to do well in many areas. They are very mild and sweet, great for salads and pickling! A delicious Italian heirloom, Very rare. 1.25cc Pack ( 100+ seeds ) $1.95
2427 Yellow of Parma Large, golden onions are oblong-globe shaped. This late onion makes an excellent keeper; a rare and hard-to-find Italian variety. 1.25cc Pack ( 100+ seeds ) $2.95
W119 Australian Brown Introduced 1897 by W. Atlee Burpee, medium sized flattened bulbs, flavorful & pungent, yellow brown. 1.25cc Pack ( 100+ seeds ) $1.95
W120 Flat of Italy Beautiful, red "cipollini" type, flat gourmet onions from Italy, They are bright red in color and very flat, perfect for fresh eating or cooking. This is a very old Italian variety, that was mentioned by Vilmorin in 1885. A good choice for fresh markets, early. 1.25cc Pack ( 100+ seeds ) $1.95
NW50 Red Long of Tropea A specialty gourmet type with tall, elongated red bulbs. Traditionally grown in Mediterranean Italy and France for harvest just at maturity in mid-to-late summer, and marketing fresh from the field, topped or bunched. Not for storage. Nice specialty variety. Adaptation: 35°-48° latitude. 1/4 teapspoon pack, about 100 seeds. Pack $2.75
Radish is a cool-season, fast-maturing, easy-to-grow vegetable. Garden radishes can be grown wherever there is sun and moist, fertile soil, even on the smallest city lot. Early varieties usually grow best in the cool days of early spring, but some later-maturing varieties can be planted for summer use. The variety French Breakfast holds up and grows better than most early types in summer heat if water is supplied regularly. Additional sowings of spring types can begin in late summer, to mature in the cooler, more moist days of fall. Winter radishes are sown in midsummer to late summer, much as fall turnips. They are slower to develop than spring radishes; and they grow considerably larger, remain crisp longer, are usually more pungent and hold in the ground or store longer than spring varieties.
2433 Chinese Green Luobo A famous radicchio from Treviso, Italy. We offer an improved selection. Makes a long slender bunch of leaves, turns deep brilliant red in cool weather. A must for all colorful and tasty salads! 1.25cc Package $2.15
2434 Castelfranco An improved selection of this beautiful old Italian heirloom, the round heads are cream colored and splashed with wine red. This colorful variety is becoming a rage in salads. 1.25cc Package $2.15
2409 Cana Ganchado Sorghum Sorghum bicolor. Grown by the Guarijio in Sonora, Mexico. Seeds are dark maroon and the sweet canes can be 6 feet tall.Cannot ship to IA, IN, OH 25 seeds $2.10
2410 Onavas Red Sorghum Sorghum bicolor. The stalks produce many tillers and are sweet and juicy, with burgundy red seeds. From the Pima Bajo village Cannot ship to IA, IN, OH 25 seeds $2.10
Use light soil with a high organic content for most successful culture. The summer varieties, nearly all of which are bush growth, should be planted in hills 4’ apart each way, while the winter or other runner varieties require 8-10’. When thinning, save only 3-4 plants per hill. You can start plants early in peat pots indoors. As soon as seedlings in the garden emerge from the soil, begin regular dusting with recommended insecticides and fungicides to help control Cucumber Beetle, Vine Borer and the spread of diseases that affect squash.
2206 Marina di Chioggia Squash The heirloom sea pumpkin of Chioggia, on the coast of Italy, The large turban shaped fruit are deep blue-green. It is one of the most beautiful and unique of all squash. A perfect variety for market gardeners. The rich, sweet flesh is a deep yellow-orange and of good quality, delicious baked or in pies. The fruit weigh about 10 lbs. each and are produced on vigorous vines. Stunning! Package of 5 seeds $1.95
Planting Tips:Seeds are scattered in the row 1/2 to 1 inch deep. In home gardens or market gardens, chard seedlings should be thinned to a 3-inch spacing between plants. Thinnings can be eaten cooked, or raw in salads. Rows should be spaced 2 to 3 feet apart. One standard packet of seed will plant 25 feet of row; one ounce will plant 100 feet. The closer spacing allows the foliage to shade the soil better and helps prevent germination of warm season grassy weeds.
1A171 Vulcan Chard An improved rhubarb chard developed in Switzerland. Very attactive and uniform red chard, this variety has great flavor and is perfect for marketing. 1/2 Tablespoon Package ( 100+ seeds ) $2.55
For spring harvest direct seed as soon as the soil can be worked. Fall crops are planted in mid-late summer. They should mature around the date of the first fall frost. Plant with 12” between the rows and 4” between the plants.
2412 Bianca Piatta Italian Turnip Pure white, medium-sized white roots are very flat in shape with crisp, sweet flesh. This heirloom Italian variety is of good quality and is very early to yield. 1 Teaspoon Package ( 100's of seeds ) $2.95
2416 Navet des Vertus Marteau Turnip The very tender white roots are cylindrical, 5"-6" long and 2" wide with a mild and sweet flavor. This old French heirloom was one of the most popular varieties grown by French market growers in the late 1800’s. Imported European seed. 1 Teaspoon Package ( 100's of seeds ) $2.95
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