Fruit & Vegetable Seeds

Scallop squash are highly prized when the fruit are small, particularly in expensive restaurants. Sunburst can be harvested as a baby squash or full size if you like. You will have tons of fun growing this yellow fruited marvel that sports a dark green blossom end. Buttery and nutty in flavor, squash lovers grow very fond of this delicious treat. Sunburst is an All America winner which ensures wide adaptability and superior performance. Plants continue to produce over a long period on vigorous compact plants. 55 days

A buttercup type with a bush growing habit, producing 4 to 5 pound fruit with dark green skin, and thick yellow flesh which is sweet and mild. Perfect for a smaller garden due to the more compact plant. All America Winner. 85 days.

Compact plants produce loads of zucchini fruit that are dark green and finely speckled. With intermediate resistance to powdery mildew, zucchini yellow mosaic virus, papaya ringspot virus, and watermelon mosaic virus, Dunja becomes your garden Ninja, fighting against disease pressure that quickly kills other squash. Don't go without your garden Ninja. Plant Dunja! 47 days.

Vigorous spreading vines produce rounded cylindrical fruit that weigh 2 to 3 pounds, and are ready to harvest when they change color from cream to buff. They can keep many months after harvest when properly stored. When cooked, the flesh break into spaghetti-shaped pieces that can be used as a low calorie substitute for spaghetti, with or without the sauce. 95 days.

Fruits are dark green and firm, with a blossom end button. Flesh is orange and sweet, with a very smooth and distinctive flavor. Vines can grow more than 10 feet, and produce up to 20 fruit per plant. Very popular in the New England states. 95 days.

This hubbard squash has bright reddish-orange teardrop shaped fruit weighing 4 to 10 pounds, The smooth textured flesh has an exceptional nutty flavor and can be used for cakes, cookies, pies, or just steamed, or sautéed in butter. 95 days.

A favored heirloom that is very popular in New England states produces blue-gray fruit that are slightly ridged, and can weigh more than 25 pounds. The interior flesh is firm and yellow-orange and very sweet. Storage is excellent. Can be used for pies, baking, boiling, or freezing. 100 days.

This popular heirloom squash produces dark green fruit that are four to six inches in length, and are acorn shaped. Fruit can weigh up to two pounds. The yellow-orange flesh is sweet and firm. The vines are very vigorous and prolific, producing an abundance of fruit that store well, and get sweeter over time. 85 days

This AAS winning butternut squash is one of the most popular of the winter squash varieties. The large fruit are tan in color with average weights of three to five pounds. The fruit have thick cylindrical necks, a small seed cavity, and thick yellow flesh with a sweet nutty flavor. The vigorous vines produce high yields of fruit that store well. 93 day maturity

This beautiful bright orange pumpkin has smooth skin with fruit weighing 5 to 8 pounds. Vines do not spread as much as other varieties, requiring less space in the garden. It is easy to grow from seed, and is good for carving, painting, and decorating. The meat is also good for homemade pumpkin pies. All America Winner. 90 days.

Fruit are bright orange, measuring 5 by 6 inches, and weighing 3 to 4 pounds. The fine grained flesh makes delicious pies, and the fruit keep for a long time after harvest. A strong stem attachment and small size, provides the perfect pumpkin for younger kids in the pumpkin patch. Early maturity allows you to plant later than other pumpkins. 85 days.

A favored variety among commercial growers because of it's striking dark red color, good flavor, and excellent holding ability. New Red Fire has almost no bitterness under stress, and also has moderate cold tolerance. It is your best choice in red leaf types. The loose heads are easy to harvest and provide delicious leaves for an exquisite salad. Harvest at baby leaf stage or full size. 48 days.

This mini-butterhead has a delicious and creamy yellow center, while sporting a light green exterior. Can be served whole as a salad or cut up in a salad mix. You can plant Tom Thumb in the garden but it will also do well in containers. Popular in the 1860's, this type of lettuce is a treat you won't find at the supermarket today. 57 days.

This plant is heat tolerant, and slow to bolt. The small rosette heads are compact and firm, with a yellow white heart that is very crisp and sweet. All America winner. 60 days.

A mixture of five different lettuce varieties selected for flavor and tenderness. This colorful blend looks attractive in the garden, and tastes great in a salad mix. Popular among chefs and market gardeners. 40 to 55 days.

Upright leaves are deeply curled, light green in color, with bronze color in the margins. It is fast growing with good bolting tolerance. Superior flavor and non-bitter taste makes this a favorite of farmers markets and your own garden. 50 days.

Leaves are long and oak leaf shaped, dark green and very flavorful. This heat resistant strain has thick midribs and maintains flavor and sweetness in heat better than others in this class. 45 days

This is one of the greatest improvements in Simpson lettuce in the last 30 years. It has the same tasty leaves, light green in color, and delicate sweet flavor as Black Seeded Simpson. But now it gives you an extra 30 to 40 days to harvest due to the bolting resistant nature of this selection. Going away on vacation for two weeks? Don't worry about it. Simpson Elite will be waiting for you when you return, and it won't be bitter that you took a little break. 42 days.

Leaves have white stems with dark green leaves sporting ruffled edges. Leaves sweeten after frost, and can be harvested at the baby leaf stage or fully mature for bunching. Cold tolerant. 50 days.

Extremely hardy, rapid growing, with large blue green slightly curled feather shaped leaves. Non heading plants are vigorous and productive. You can sow in the spring or fall. Light frost improves tenderness and flavor. 60 days.

This frilly-leafed kale has sturdy leaves that are heavily curled and have a deep red-purple color which grows more vibrant as the weather cools down. A great choice for baby leaf or bunching. The attractive plants grow up to 3 feet tall. 50 days.

Leaves are flat and oak leaf in shape, with a dark green color. The stems are reddish-purple and intensify in color after the fall frost. Red Russian is more tender than most kale and can be used fresh or cooked. 55 days.

All America Winner  - If are interested in growing the superfood known as kale but you don't have room, there is a solution. You can now grow this All America winner in containers as well as in-ground beds. The attractive short plants have tight ruffle-edged leaves, and almost stemless stalks that are quick to re-leaf. Harvest early and often for a continual supply throughout the season. Sweet nutty flavored leaves are tender enough to enjoy in fresh salads but also hold up well when cooked. 40 days

Grown in Italy for centuries, it is used in many Italian dishes, including minestrone and ribollita. The 10 inch leaves are dark grey-green, with sweet and rich flavors. Harvest typically is taken from the bottom of the stem. Height 24 to 36 inches. 54 days

Tender and sweet, the finely curled leaves grow up to 20 inches in height, and have good flavor when cooked or eaten fresh. Light frost improves the flavor without yellowing. Plants are slow to bolt. 57 days.

A favorite of those trained in the culinary arts. The narrow dark green savoyed leaves are delicious when harvested small for baby leaves, and can be harvested up to 20 inches for a more robust flavor. Sometimes called Tuscan kale, this selection can grow as tall as 30 inches. 60 days

Fruit are about the size of lemons, and are perfect for salads or pickling. They offer a sweet citrusy flavor along with crispy flesh. This heirloom dates from the 1800s, has a sprawling plant habit and vigorous vines. Best to keep picking the prolific fruit to prolong the harvest period. 65 days.

Believed to have originated in India, spreading to North Africa and beyond, this All America winner is one of the best tasting of the Persian types. Now more and more people in North America are eating these burpless, bitter-free, thin skinned fruit. The fruit are parthenocarpic and don't need bees for pollination. That makes Diva seedless and oh-so-delicious. Fruit can be harvested when small or up to 8 inches in length. Vines are particularly productive, with impressive yields, plus plenty of disease resistance. Diva has intermediate resistance to downy and powdery mildew, cucumber vein yellow virus, and scab. 58 days from planting in warm soil.

For a compact plant, Big Tasty produces plenty of 8 to 10 inch long cucumbers that are dark green in color. They are crisp and delicious, and perfect for salads or a refreshing cucumber sandwich. Because the vine is smaller, you can plant closer together, maximizing your use of garden space. Excellent disease resistance package. 62 days.

According to historical records, the Romans were the first to grow cucumbers in greenhouses. The goal was to provide cucumbers for Emperor Tiberius throughout the year on the Isle of Capri. In time those long cucumbers were grown throughout Europe. The fruits reach up to 14 inches in length, and are sweet and crisp. They are also completely bitter free and burpless. As with any large cucumber, you will want to trellis them if you want them to be straight. 68 days.

A non-bitter, early-maturing, disease-resistant cucumber that is one of the best tasting cucumbers we have ever eaten. With thin skin (no need to peel), and large fruit size ~10 to 12 inches, this disease-resistant variety will provide fruit that you just can't buy in a store. 61 days.

Fast growing and highly resistant to fusarium, you can have an advantage over similar varieties. Newton is very mild in flavor and has no licorice aftertaste and many consumers prefer it. Performs well in the ground, hydroponics and in a container. The large, bright green, crinkled leaves are perfect for a mozzarella basil bruschetta, and in your favorite soup, or fresh chopped herb. 60 days.

This cucumber is popular in Europe where gardeners love the true "Cornichon" type pickle. The petite 3 to 5 inch fruit have very small white spines and are very crispy and flavorful. Short season areas will appreciate Crispy Crunchy's ability to set fruit without pollination (parthenocarpy). That means you don't need to have any honey bees working the flowers. Yields are impressive, and the vigorous vines keep growing. This kind of cucumber is hard to find in the United States, but we have taken the time to make sure our customers can have a taste of Europe without traveling to Paris. 44 days.

The large tender leaves have an anise flavor when fresh and a cinnamon scent after cooking. The pungent aroma is perfect for soup, stir-fry and green and red curries. This flavor is popular in many Asian chicken, pork, and seafood dishes. 64 days.

Enormous jalapenos that are bigger than any we have trialed in the past. The fruit are nearly 5 inches long and produce great yields of outstanding fruit that turn from green to red. The heat does not linger on your tongue. Flavors and aroma are more complex that most jalapenos, so Paquime is really great for making salsa. It is also great for grilling or stuffing. 70 days to mature green fruit.

This pepper has been discontinued from production. We recommend the Orange Blaze hybrid pepper in its place.

After trialing successfully in multiple locations across the U.S. this pepper has what it takes to be a top performer in your farm or garden. Yield potential is very high, and you also have protection from bacterial leaf spot races 1-3, 7 and 8, plus Tobacco Mosaic Virus. The blocky bell shaped fruit ripen from green to orange very quickly, and measure 3.5 by 4”. Ripe green fruit are available in just 55 to 60 days from transplant, and mature orange fruit in 70 to 75 days. And did we mention, it is really a sweet treat?

This blocky bell pepper offers more than just good taste and large size fruit. It resists 5 races of bacterial leaf spot, phytopthora blight, tobamo virus, and has great yield potential. The 4 to 4 ½ inch fruit ripen from green to red with thick walls. 73 days.

A 2018 All-America Selections winning habanero that has no heat. It offers all the flavors of a traditional habanero, but it will not trouble those who can’t eat a hot pepper. In addition, the variety is early-maturing and produces up to 100 peppers per plant. Fruit matures to a brilliant red. 85 days.

Super Khi offers a beautiful ornamental plant with a semi-compact growth habit, sporting an abundance of hot chili peppers that are borne upright. The vigorous plants and pungent fruit provide a lasting source of delicious flavorings for Chinese or Thai dishes. Fruit mature from green to red, and are best harvested when red at 1.5 inches in length. 70 - 75 days

These creamy white peppers are smaller than the typical habanero, only about 1½ inches long and ½ inch across, but with the same habanero heat and distinctive fruity flavor. Expect abundant harvests of these very hot peppers. 90 days.

Very large, 4-lobed blocky bell pepper is hard to beat for its earliness and large size. Fruit becomes 4½ inches long and wide, and seems to set well even in heat. Plants provide good foliage cover and are resistant to two types of bacterial spot and three pepper viruses. 60 days green; 75 days red.

This extra-large habanero is not only special for its size and productivity, it also ranks as one of the world’s hottest peppers. Expect an impressive harvest of these 2½ inch long chocolate-brown peppers, but handle with care as these fruit are searingly hot. This is a beautiful and very tasty habanero. 85 days.

Beautiful, clear lemon-yellow cayenne peppers really load up on compact plants. Slightly curved peppers become about 4 inches long and ½ inch wide. This is an unusual color in a hot pepper, making it a real standout in the garden. 72 days.

Dark-green peppers mature to almost brown and are 5 inches long and 2½ inches wide with a slight taper and blunt end. These are a little longer and milder than Ancho 101, with Scoville units from 600 to 1,800. 75 to 80 days.

Very compact, densely foliaged plants bear an abundance of bright yellow or red, thin-skinned hot peppers that are shaped like a tam o' shanter. Actually a type of squash pepper. Interesting shape and spicy taste make this pepper good to eat fresh, pickle, or use as a garnish. 95 days.

Also known as the common bird pepper, this is the tiny ovoid form that is about the size of a pea. Extremely hot, the sensation reportedly disappears rapidly. Plants are prolific, growing wild in parts of the southern U.S. 90 days.

This wonderful seasoning pepper from Trinidad may look like a typical habanero, but it has no heat. What it does have is delectable pepper flavor that adds so much to make Caribbean dishes really special. Pendant peppers are 1 to 1½ inches long and mature to golden orange-yellow. Plants are tall and prolific. 80 to 85 days.

Very unusual and ornamental pepper plant is variegated both on the foliage and the peppers themselves. Both leaves and fruit are striped with creamy white and green, with the peppers eventually turning orange-red. Very hot fruit, 1 to 2 inches long, was used to season fish and shellfish in Baltimore and Philadelphia back in the 1930’s and 1940’s. 75 days.

Developed by the Chile Pepper Institute, this pepper has all the wonderful flavor of a habanero but with very little heat, only about 800 Scoville units. The distinctive habanero citrus-like aroma and flavor remains and many people can enjoy it better without the searing heat of a regular habanero. The word “suave” means smooth or mild in Spanish, and that is descriptive of the mellow flavor this variety delivers. 95 days.

This is a beautiful purple-fruited version of Serrano. Peppers turn deep purple and are a little longer than those of regular Serrano, but with the same candle-flame shape. Plants are tall and branching with the fuzzy foliage typical of Serranos. Very hot and wonderful for salsas as well as many other dishes. 85 days.