Fruit & Vegetable Seeds

Tajin produces excellent yields of 4 inch by 1.5 inch jalapeno fruit that are dark green in color. Pungency is medium to hot – 4,000 to 6,000 scovilles. 68 days.

Early maturity is the hallmark of this jalapeno. The 3 inch fruit are 1 ½ inches wide, and have plenty of pungency. Great for fresh salsa, or in cooking. 67 days.

The bull’s horn golden yellow pepper is a classic Italian heirloom, great for grilling, stuffing, for salads or for eating raw. Peppery flavor is neither hot nor very sweet. Fruit reach 8 inches in length and 2 inches in width. 85 days.

Ranked as the hottest pepper in the world by Guinness, and registering at over 1,500,000 Scoville heat units, this is not a pepper for the timid. The fruit average 1.5 to 2 inches in length and have a nice fruity flavor if you are able to dilute the heat in your favorite dish to something you can eat. Fruit look like a bumpy little devil with a pointed tail. Reaper seeds are difficult to germinate and require a heating pad and thirty days just to sprout. 95 days. 

Fruit of this unusual habanero average 3 to 4 inches in length with a slender width. Fruit have a fruity habanero flavor with high pungency. Sturdy plants reach 36 inches, and offer good cover against sunburn. Produced commercially in the Yucatan Peninsula, this variety is very productive. It even performs well in cooler climates. 90 days.

Many people have difficulties growing large size ancho peppers in hot areas. Carranza was bred to produce large peppers even in hot conditions, and that will make many growers and gardeners happy. Fruit reach 6 to 7 inches in length, and 3 inches in width, with just a touch of heat – 500 scoville units. Harvest fresh for poblano, or dry them for ancho. Color changes from dark green to red. 68 days.

French explorers probably brought this okra to America in the early 1700s. Plants reach more than 7 feet in height and produce an abundance of large, light green, curled pods 8 to 10 inches in length. Harvest at 6 inches for best flavor and texture. Great for your favorite jambalaya dish. 55 to 60 days.

AAS Winner, and the most popular variety for the south. Plants grow 3 to 6 feet in height, and produce an abundance of light green pods that measure up to 8 inches. Harvest at 3 to 4 inches for best flavor and texture. 55 days.

Well liked in Germany, this heirloom radish can grow as large as a baseball and not become woody, staying crisp. You can begin harvest at the size of a marble and then experiment up to the larger sizes. If you want larger roots, thin to two inches or more to create your own Giant radish. 30 to 40 days.

AAS Winner. One of the most popular garden varieties, it is bright red, round and firm with crisp white flesh. Tops average 3 inches. Keeps well. Early maturity – 25 days.

It is nice to have a surprise now and then, and with 5 different colors of radish, you will have the best of 5 different radish types. They range from mild to zesty. A nice way to surprise your family and dress up a salad tray. 30 days.

Asian heirloom with a white exterior and pink to red interior. It is sweet and crisp, in contrast to most radish varieties. Great for garnish, salads, or even pickling. The large tops make picking easy. 59 days.

Also known as Cinderella, because it looks like the pumpkin that turned into a carriage in the folk classic written by Charles Perrault. The brilliant scarlet color of this pumpkin is sensational. Deep ribs and flattened shape make it a great ornamental fruit, but it is also edible. The flesh is used in France to make a base for soups. 10 to 20 lb fruit. 15 ft. vines. 100 days.

This medium size pumpkin (10 – 18 lbs) is great for carving and also good for making pie due to sweet, fine grained flesh. Skin is smooth with a medium orange color. 110 days.

Developed by John Howden in the 1970s, this pumpkin is one of the most popular varieties for gardeners. Weighing 20 to 25 lbs, and having a deep orange color, with uniform sizes, it is a classic size and perfect shape for carving. Strong handles. 110 days.

Compact 20 inch plants offer attractive and tasty blue-green medium size heads. This variety has good cold tolerance going into the fall and has been a longtime favorite in the eastern us. Good to eat fresh and frozen. 67 days.

This Italian herb is more pungent than typical arugula. You can call this one the arugula lovers arugula. Holds up well in heat and humidity. 30 days for baby leaf, 50 days for full maturity.

A mix of three easy to grow kale varieties, offering beautiful contrasting colors, and flavors. Experience the deliciousness of this blend from baby leaf, to bunching size. Blanched, braised, or fresh in salads, you can’t go wrong. 55 to 65 days.

These tall celery stalks (18- 24 inch) are dark green, and have delicious stalks reaching 10- 12 inches in length. Selected for market growers, but perfect for home gardeners. 100 days.

This beautiful dwarf dill plant has frilly leaves and reaches 16 to 18 inches. Yellow flowers add color to your vegetable garden and attract swallowtail butterflies. The leaves, stem and seeds can be used for seasoning. 60 days.

This attractive cabbage has dark green color The 6 pound heads are great for fresh use. Known to maintain size under stressful conditions even in the south. Resistant to Clubroot, Fusarium Yellow and resists Tip Burn. 75 days.

Napa cabbage just got better – these mild tasting leaves are perfect as wraps, or in Napa cabbage soup, or even a salad. Early harvest, good keeping ability both in the field and after harvest put this variety in front of others.  Heads weigh up to 6 pounds. Disease resistance to clubroot, fusarium yellows, tip burn, and bolting. 60 days from transplant.

AAS WINNER - When choosing Pak Choi (Bopak) you are selecting one of the new super foods. Judged by nutrient density Pak Choi is a rich source of vitamin A, C, K, B6 and folate. Crisp shoots have great cabbage flavor with a hint of sweetness, it is perfect for stir fry, soups stews,and also for grilling. The compact plants allows for close spacing in the garden. You can even grow it in a pot. 40 to 45 days.

This huge flat headed cabbage has many admirable qualities including early main season maturity. It can grow to 1 foot in width, and 5-7 pounds in weight, or even larger. It is ideal for the at home chef who wants to make sweet mild cabbage wraps (blanch them) But don’t limit yourself to wraps, shred, mix for a salad, make kraut or kimchi. Interesting for roadside stands. Resistant to tip burn. 83 days.

Produces one ounce cherry size fruit with excellent flavor. Great for salads or snacks. Fruit grow in clusters on vigorous indeterminate vines. Stake for best results. 75 days.

Indeterminate growth habit and strong roots allow Cabo to keep producing over an extended period. The saladette shaped fruit weigh 4 ounces, and are flavorful and prolific. 70 days.

This yellow version of Tumbling Tom is superior for hanging baskets, containers and small space gardens. The graceful cascading vines reach up to 18 inches, and produce an abundance of 1 to 2 ounce yellow tomatoes, that are sweet and delicious. Plant are only 8 inches in width, so you can put them fairly close together. Resistant to fusarium, verticillium and nematodes. Determinate. 70 days.

Big and beautiful golden yellow fruit that are 8 to 12 ounces, and have cracking tolerance. Low in acid. Resistant to VFF and grey wall. Determinate plants benefit from staking. 73 days.

These 6 to 8 ounce pink tomatoes have that old fashioned flavor and juicy flesh that people crave. Yield potential is impressive on the vigorous indeterminate vine. Tmv, F. Indeterminate. 72 days.

Many of you have come to love the Chef’s Choice tomato series. The latest entry in the class is called Chef’s Choice Black, a beefsteak type tomato with a dark green, brown, and black hues. The flesh is juicy and sweet. The disease resistant plants can produce 30 or more 8-10 ounce fruit on each plant, under good growing conditions. Winner of the  All America Selections award, with a good disease package and with good crack tolerance. Requires staking.  Indeterminate. 75 days.

AAS WINNER. Judges were excited by the citrus-like flavor and sweet delicate flesh, with perfect texture, in addition to the beautiful beefsteak shape. Fruit are 6 to 7 inches wide, and reach up to 10 ounces. In some trials each plant produced 30 or more fruit. Indeterminate vines reach 5 feet and have resistance to F,V, TMV, Scab, and cracking. 80 to 85 days.

AAS WINNER. Judges raved about the productivity of this award winning beefsteak tomato. Firm fleshed fruit weigh 8 ounces and are 6 inches in width. Flavor is exceptional, with just the right balance of acids and sugars. Improved disease resistance and a strong 5-foot indeterminate vine offers impressive potential for yield and gardening success. Indeterminate. 80 to 85 days.

Delicious 9 to 10 ounce fruit are firm and smooth, having excellent flavor and purple color all the way through. If you love Cherokee Purple you will also like this tomato. Vigorous indeterminate plants mature in 80 days.

AAS WINNER. The beautiful yellow color of the skin hides the internal crimson stripes that make the sliced fruit so attractive. Sweet and savory is how one judge defined the taste. Strong indeterminate vines produce up to 30 fruit that weigh 8 ounces each. Excellent for fresh harvest, and also preserving, since you are likely to have a great abundance of fruit. 75 days.

This is the very first potato seed to win the All America Selections national award. Until now, potatoes have only been available as tubers. These new seeds are easy to store and plant. Start the potato seed just like you would a tomato seed, and plant them at the same time (after frost). In time you will have healthy dark green plants with attractive blue flowers. And beneath the soil you will find a beautiful mix of spuds ranging from red to rose with interiors that are creamy white to yellow. Tubers measure 4 to 5 inches, and 3 to 4 ounces. They are perfect for baked, mashed or boiled potatoes. 90-105 days from transplant.

These attractive fruit sport green stripes over a creamy white background, and weigh between 12 to 20 pounds, and measure 18 to 20 inches in length. The hard rinds and firm sweet flesh, and are good for baking, canning or boiling. 110 days.

A sibling of Green Stripe, Cushaw White is a true American squash, and was being cultivated by Native Americans thousands of year ago. Fruit reach up to 30 pounds and have sweet flesh. 110 days.

These miniature pumpkins have small yet vigorous vines that produce between 8 and 20 flattened, deeply ribbed fruits, averaging 2 inches tall and 3 to 6 inches in diameter, and weigh 3 to 8 ounces. The attractive orange rind is appealing and edible. Often used for decoration in holidays, the fruit will keep for up to 12 months if cured on the vine. 110 days.

This is the largest pumpkin we sell, with fruits weighing up to 100 pounds or more. Fruit diameters reach 16 to 18 inches, with rough orange-red skin. Flesh is bright yellowish-orange and averages 3-4 inches in thickness. Good for pies or canning, and for contests. 110 – 120 days.

Lieutenant produces high quality heads that are medium green, smooth and highly domed. Many people remember Packman broccoli, and this variety is about as close as you can get to Packman. It has great flavor, good heat tolerance, early maturity, and wide adaptability. Matures 55 to 60 days from transplant.

Stem broccoli has been around for some time, but until recently it has not been available to home gardeners. In the past it was found in gourmet markets and upscale restaurants. Artwork looks like a normal broccoli as it starts to grow, but as soon as you harvest the first crown, delicious and tender side shoots start to grow. And due to some heat tolerance, you can harvest multiple side shoots for an extended period. Side-shoot stems measure 6-8“ in length. Maturity 55 days from transplant.

Easy to grow and somewhat drought tolerant, thyme flavors sauces, soups, stews, rice dishes, vegetables and even fresh bread. Very popular in Italian, French and Mediterranean cuisine. In some climates it grows as a perennial between 6 and 12 inches in height. 90 days.

Italian oregano is very aromatic, and is used as a flavoring around the world, particularly for Mediterranean dishes from Italy and Greece. Can be used dried or fresh. 90 days.

Intense lemon fragrances come from the delicate leaves which can be used for making tea or can be dried in a pleasant potpourri. Attractive plants reach 24 inches in height. 60 days.

This Italian heirloom is very popular when cooking and for making pesto. The tender, dark green leaves are very fragrant and the plant is relatively slow to bolt, giving you additional harvest time. The plant grows 24 to 30 inches tall. 68 days.

Aromatic leaves are used to flavor many foods, such as soups, vegetable dishes, and dill pickles. Mixed with sour cream or butter it can top potato dishes and it is also often mixed in salads. Best if used fresh. Plants reach 36 inches. 70 days.

Cilantro is a popular addition to salsa, Mexican, Asian and Caribbean foods. This selection is slow to bolt even under some heat stress. Sow every two weeks for a continual harvest. 52 days.

This All American winner boasts rich green leaves that grow up to 16 inches in height, with somewhat flat leaf stems. The distinct garlic flavor is used in soups, garnishes, and stir-fry chives, creamy sauces, and omelettes. Harvest chives at the base of the stem. 80 to 90 days.

Sometimes called garden rocket, this variety can be harvested in just 35 days. It contains a peppery flavor and adds an appealing zest to salads. For a more nutty flavor, harvest when the leaves are small. Many people add it as a topping for pizza, or add it to sauces and pasta. Plant grows to be 8 to 10 inches tall. 35 days.

Good sweet flavor and bulbs up to 1 pound. Great for fresh use, or in soups, or any cooking needs. One of the most popular onions for gardening and commercial use. 115 days.