{"title":"East Asian Collection","description":"","products":[{"product_id":"greater-burdock","title":"Greater Burdock","description":"\u003cp\u003eGreat Burdock is a traditional medicinal plant with broad elephant ears and a deep, nutritious taproot. It is reported to be supportive of the liver, healing for skin blemishes, and cooling for inflammation. In Japanese cooking it is called gobo, and provides a crunchy, earthy, carrot-like quality to soups, stir-fries, shredded salads, sushi, and tempura. This biennial member of the aster family can grow taller than you in the second year, spouting a spray of thistle-like purple flowers that make clingy seed pods, which were the inspiration for zippers. Dig the roots for food and medicine in the fall of the first year. This will also keep it from reseeding itself in the second year.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 98% on 01\/23\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds 1\/4\" deep directly in the ground in early spring - germination can take some time. Sow every 6\" and thin to one plant every 24-36\". Keep moist until germination. Root harvest is difficult - prepare as if digging up a tree. Lift roots in the fall of the first year.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow seed pods to dry out and begin to open, releasing the first seeds. Wear protective clothing, as the hairs from the pods can irritate like hairs on your neck after a visit to the hairdressers, but worse. Cut the seedheads below the lowest ripe seed pods and whack in a bucket, releasing the seeds. Alternatively, you can use a rolling pin over the pods to release the seeds. Winnow using breath, wind, or fans to remove the fine, irritating dust. This plant will reseed itself, so if you are concerned about having it forever in your garden, do not allow it to go to seed.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899363176461,"sku":"HERB-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/burdockflowerscreativecommonswiki.jpg?v=1571609431"},{"product_id":"shishito-pepper","title":"Shishito Pepper","description":"\u003cp\u003eEarly and prolific classic Japanese pepper has 3-4\" thin-walled fruits with a very subtle heat. Usually eaten green and unripe, they are also delicious when red. Grill or stir-fry in oil until they just begin to blister and serve with sea salt, or batter and fry as tempura. Every 10 or 20 peppers will be a little hotter, though the vast majority have a Scoville heat rating of 50-200: only a bit spicier than a bell pepper.\u003c\/p\u003e\n\u003cp\u003eThe name \u003cem\u003eShishito\u003c\/em\u003e is a Japanese abbreviation for the combination of \u003cem\u003eshishi\u003c\/em\u003e or \u003cem\u003ejishi\u003c\/em\u003e (lion's head) and \u003cem\u003etōgarashi\u003c\/em\u003e (tip of the chili pepper), as the tips look like lion's heads. It is known as \u003cem\u003ekkwari-gochu\u003c\/em\u003e or ground cherry chili in Korean. One theory is that shishitos are a Japanese selection of the Padrón pepper from Spain. Chili peppers originate in what is now Mexico and have been adapted to various soils, cultures, and tastes throughout the world. We received seeds from this variety from \u003ca href=\"http:\/\/www.kitazawaseed.com\/\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eKitazawa Seed Company\u003c\/a\u003e, the oldest seed company in America specializing in Asian vegetable seeds, founded in 1917. We recommend checking them out for more Asian varieties!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 83% on 02\/24\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds indoors 8-10 weeks before the last frost and transplant into garden well after the danger of frost. Keep seedlings moist but do not overwater. Transplants should be initially watered in well, and plants will be most productive with regular irrigation and full sun. Traditionally harvested green, though red fruits are also tasty.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeppers are generally self-pollinating, though we isolate different varieties of the same species by at least 50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. There are several important species of peppers, so check your scientific names! Pepper seeds are ripe when the fruits have turned their final fiery color - in this case, sunset-orange. Cut the fruit, scrape out seeds, and lay them out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two. Drying the peppers before seed extraction can slightly lower your germination rates, but works fine for home seed saving as long as the peppers do not rot.\u003c\/p\u003e","brand":"Milkweed Farm","offers":[{"title":"Default Title","offer_id":3105613185064,"sku":"CAP-006","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Shishito_square_e99e1662-4bc0-4b66-b4e3-0546d303bb77.jpg?v=1639763243"},{"product_id":"mizuna-landrace","title":"Mizuna Landrace","description":"\u003cp\u003eThis is a sweet and spicy, wide-leafed, and winter-hardy mizuna landrace. Tobacco Road Farm initially crossed their mizuna with flowering maruba and tatsoi pollinator plants in order to increase the genetic diversity and vigor of the mizuna population. They then saved seeds from the mizuna mother plants and have been selecting for winter hardiness in this now-stable crop for the past 20 years. It plays a starring role (alongside Ice Bred Arugula) in their ever popular spicy salad mix. With these varieties, you can have delicious greens in fall, winter, and spring with little effort. In cooler climates, we plant in November and cover with hoops and plastic row covers until the warmth of spring. Roughwood Seed Collection offered this variety a couple years back under the name \"Mizunarubasoi.\"\u003c\/p\u003e\n\u003cp\u003ePhotos of the young mizuna landrace courtesy of Rise \u0026amp; Root Farm where farmer Jane Hodge says \"it's my favorite green of all time\".\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 21-40 (see below)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 200\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 93% on 11\/04\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 6-12\" for full heads, or treat as cut-and-come-again baby greens. Harvest baby greens after 21 days, or allow plant to mature in 40 days.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eIsolate by 1\/2 mile from other flowering members of \u003cem\u003eB. rapa\u003c\/em\u003e, including turnips, napa cabbage, and bok choy to avoid unwanted cross-pollination. Allow seed pods to turn brown and dry before seed harvest. Protect from birds.\u003c\/p\u003e","brand":"Tobacco Road Farm","offers":[{"title":"Default Title","offer_id":3441731567656,"sku":"BRA-003","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/image_21f243cc-e673-449f-9e8b-f841a77b750c.jpg?v=1571609433"},{"product_id":"sweet-annie","title":"Sweet Annie","description":"\u003cp\u003eTall plants with fern-like leaves and a powerful, sweet aroma. At Soul Fire Farm, we grew this plant as a more adaptable cousin in our climate to Artemisia afra (the African wormwood also featured in Farming While Black) and also because in recent years we have heard of its tremendous power in self-determination and healing throughout Africa. In East, West, and South Africa people (including young people in school gardens) are growing it in an effort to reclaim some agency from the pharmaceutical companies that produce anti-malaria drugs.\u003c\/p\u003e\n\u003cp\u003eHowever, after much more reading on this subject it seems the stories are far more complicated, as they always are. In some cases, home use of Artemisia annua is replacing needed medical care, and in other cases, it is being grown by large companies (under possibly problematic labor conditions) as a mono crop\/cash crop for Artemisinin Combination-Based therapy that many people cannot afford. For this and other medicine plants, we have heard \"the problems of the humans are not the problems of the plant\" and we grow and share this plant and seed as a way to talk about both its uses towards self-determination, as well as the inadequacies of the pharmaceutical industrial complex.\u003c\/p\u003e\n\u003cp\u003eWhile this species has naturalized in North America, it is originally from China where it is called qinghao and used medicinally to treat fever and malaria. Also known as sweet wormwood, sweet annie, sweet sagewort, annual mugwort, and annual wormwood.\u003c\/p\u003e\n\u003cp\u003ePhoto by Jessica Ferguson, who makes Sweet Annie wreaths for their aroma and as good omens and protection.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 190-240\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 325\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e\u003cspan\u003e 87% on 01\/20\/2026\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart indoors 6-8 weeks before frost and pot-up as needed. Whether starting indoors or outside (after frost), sow on surface of soil, barely cover, and keep moist until germination, which takes 1-2 weeks. While this plant is an annual, it self sows very easily and will return year after year.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow seedheads to dry on the plant. Cut the stalks below the lowest seed clusters. If necessary, dry the seedheads further in the sun on a sheet or table away from moisture and precipitation. When fully dry, whack the seedheads in a bucket, allowing the ripest seed to fall. Sift through strainers to remove the largest chaff, and then winnow off the lighter chaff with your breath, a fan, or the wind.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21405596713040,"sku":"HERB-024","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Sweet_Annie_wreath_by_Jessica_Ferguson.jpg?v=1571609439"},{"product_id":"chinese-stem-lettuce","title":"Chinese Stem Lettuce","description":"\u003cp\u003eChinese Stem Lettuce is grown sometimes for its leaves, but it is best known for its tall tender stems, which are mild to slightly bitter, and used in stir fries and soups. Also known as Celtuce, it is endemic to China, and some say it was introduced to China from the Mediterranean sometime between the 5th and 7th centuries. Most sources claim that W. Atlee Burpee introduced \"Celtuce\" (etymology = celery + lettuce) to the US in 1942 from a strain brought back by a missionary. William Woys Weaver credits Mennonite plant collector Jacob B. Garber of Lancaster, Pennsylvania, who published an article called \"Hoo Sung\" in 1854 about the joys of growing and eating this very vegetable. It is known now in China as \"Wosun\". In English it is sometimes called Asparagus Lettuce as many peel off the tough, bitter skin and cook the inner core like asparagus.\u003c\/p\u003e\n\u003cp\u003eTry this: Peel and julienne the fresh stems. Fry garlic and ginger in vegetable oil, and add to a mixture of sesame oil, vinegar, and sugar. Add salt and serve at room temperature.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 55-70\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 200\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 96% on 03\/17\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 8\". Harvest for eating when the stems are at least 8-12\" tall and just before flowering.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eLettuce is very much self-pollinating, but give at least 10 feet between plants (we give at least 35 feet) to avoid unwanted cross-pollination from flying insects. Allow the plants to bolt and flower. Often, flowering lettuce benefits from simple staking (we tie several plants together) so that the flowers and seedheads do not fall to the ground. Seed is ripe when the flowers turn to 'feathers', which are fluff balls like dandelions. In the moist summers of Pennsylvania, we harvest the entire seedheads when at least 50% of the plant has gone to seed. If there are dry days in the forcast, feel free to wait longer for more ripe seed. Cut the seedheads a few feet down, and allow to dry about a week in a sunny dry place like a greenhouse, sunny window, or even a car seat. Later, wearing a handkerchief or mask to avoid breathing in the feathers and dust, bang the seedheads in a bucket allowing the seed to fall to the bottom. The ripest seeds fall, the least ripe stay in the plant, so do not over do it. Sift through strainers to remove the large chaff, and then use your breath, a fan, or the wind to carefully blow off the smaller dust.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21627786756176,"sku":"LET-004","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Chinese_Stem_Lettuce_square.JPG?v=1571609439"},{"product_id":"38n-kkaennip-korean-perilla","title":"38N Kkaennip (Korean Perilla)","description":"\u003cp\u003eNamu Farm's Korean perilla variety is the classic large leaf used for \u003cem\u003essam\u003c\/em\u003e (wrapping a filling), is flavorful and hardy enough for \u003cem\u003ejangajji\u003c\/em\u003e (pickled vegetables). Green on top, with golden lilac undersides, Namu Farm selected for plants that would branch from the base, and develop a bushy stature, resulting in continual leaf harvest. Harvest leaves early in the morning for best quality, flavor, and ability to keep in storage.\u003c\/p\u003e\n\u003cp\u003eAlso known as Dulketip, Kkaennip, Kkaennip Namul, Tulkkae, La Tia To, Rau Tia To, Tia To, Jiso, Oba, Gee So, Zi Su, Shiso, Beefsteak Plant, Sesame Leaf.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 70\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 150\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 93% on 04\/28\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePerilla seeds require sunlight to germinate well - do not cover them with soil! Direct sow after last frost, or sow indoors 4-6 weeks before last frost on the surface of moist potting soil. Pat down the seeds firmly, but do not cover. Keep lightly moist until germination. Transplant 12-24\" apart. Harvest leaves early in the morning for best quality, flavor, and ability to keep in storage.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow seedheads to dry on the plant. Cut the stalks below the lowest seed clusters. If necessary, dry the seedheads further in the sun on a sheet or table away from moisture and precipitation. When fully dry, whack the seedheads in a bucket, allowing the ripest seed to fall. Sift through strainers to remove the largest chaff, and then winnow off the lighter chaff with your breath, a fan, or the wind.\u003c\/p\u003e","brand":"Namu Farm","offers":[{"title":"Default Title","offer_id":21628264841296,"sku":"HERB-038","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/38_Kkaennip_perilla.JPG?v=1571609439"},{"product_id":"katies-mustard-lettuce","title":"Katie's Mustard Lettuce","description":"\u003cp\u003eSweet, slightly pungent, elegant, and rare heirloom mustard from Australia grows 10-12\" tall with crinkly, light green leaves. Add fresh to salads or saute with other greens.\u003c\/p\u003e\n\u003cp\u003eIn his book, \u003cem\u003e100 Vegetables and Where they Come From\u003c\/em\u003e, William Woys Weaver explains that this tender mustard's ancestors originated in China, and that it likely traveled to Australia during the Gold Rush, which began in the mid 1800s. He also explains that in the 1970s an elderly gardener gave this rare heirloom mustard seed to Katie Hiller of Mount Glorious, Queensland who grew it in her nursery. Rose-Marie Lacherez subsequently named this variety for Katie, and shared it via Seed Savers Exchange. We received our seed stock originally from William Woys Weaver's Roughwood Seed Collection.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 50-60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 90% on 11\/06\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow indoors 6-8 weeks before last frost, or seed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 8-12\" for fuller heads, or treat as cut-and-come-again baby greens. Harvest baby greens after 25 days, or allow plant to mature in 50-60 days.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eIsolate by 1\/2 mile from other flowering members of B. juncea, including turnips, napa cabbage, and bok choy to avoid unwanted cross-pollination. Allow seed pods to turn brown and dry before seed harvest. Protect from birds.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21629124247632,"sku":"BRA-007","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Katie_s_Mustard_ladybug.JPG?v=1571609439"},{"product_id":"winter-melon","title":"Winter Melon","description":"\u003cp\u003eThis fleshy melon is used in soups and stews in Southeast Asia where it was first cultivated, as well as in South and East Asia. Sometimes it is candied (Philippines, North India, Pakistan). The shoots, tendrils, and young leaves can be eaten as vegetables, but as Co Phung from Resilient Roots farm told us, this means less fruit production. The mature fruits get a chalky covering, which helps protect the ripe fruits for long storage, hence the name Winter Melon.\u003c\/p\u003e\n\u003cp\u003eThis seed was grown by Amanda Chin in a tunnel-like trellis at Garrett Williamson Foundation. Amanda's Toisanese grandfather grew this melon. Her uncle, Fung Chin, shared these seeds with her (passed on from his late father-in-law, Wai Szto).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 85-95\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 77% on 08\/21\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow in warm soil after the last frost, or seed indoors 3-4 weeks beforehand and transplant. Space 12-18\" apart in rows that are 4-6' apart. Alternatively, plant several seeds in mounds spaced 4-6' apart. Keep ground slightly moist until germination, but do not overwater. Winter Melons love heat, long seasons, and well drained soils.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eMelons are insect pollinated and require about 1\/2 a mile of isolation from other varieties of the same species, which in this case is \u003cem\u003eBenincasa hispida\u003c\/em\u003e. The seeds will be fully mature when the fruit gets large and the stem withers. Separate the seeds from the flesh, rinse them, and dry them on a screen or paper product away from direct sunlight in a ventilated place. The plumpest and hardest seeds will be most viable.\u003c\/p\u003e","brand":"Garrett Williamson","offers":[{"title":"Default Title","offer_id":31726825209991,"sku":"CUC-012","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Winter_Melon_with_Amanda_Chin.jpg?v=1578277669"},{"product_id":"tokyo-bekana","title":"Tokyo Bekana","description":"\u003cp\u003eSmall Chinese cabbage for baby greens and for bunching. Great mild lettuce flavor with a slight hint of peppery taste. It is both cold-tolerant and heat-tolerant, so it can fill your greens gap in the summer when lettuce would start wilting. Chinese cabbages were first grown and improved in China. Japanese soldiers returned home with seeds after the Russo-Japanese war in the turn of the 20th Century. Tokyo Bekana is believed to be a selection from these early Chinese cabbages, and is still grown in rural Japan today (\u003ca href=\"https:\/\/www.specialtyproduce.com\/produce\/Tokyo_Bekana_Cabbage_6677.php\"\u003eread more from Specialty Produce here\u003c\/a\u003e). Popular with astronauts in space (\u003ca href=\"https:\/\/modernfarmer.com\/2017\/02\/astronauts-international-space-station-harvest-chinese-cabbage\/\"\u003eread more here\u003c\/a\u003e).\u003c\/p\u003e\n\u003cp\u003eThank you to \u003ca href=\"https:\/\/www.facebook.com\/patchfarm.me\"\u003ePatch Farm\u003c\/a\u003e of Denmark, Maine for the photo!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 21 baby, 45 bunching\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 175-190\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 93% on 10\/31\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 6-12\" for full heads, or treat as cut-and-come-again baby greens. Harvest baby greens after 21 days, or allow plant to mature in 45 days.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eIsolate by 1\/2 mile from other flowering members of B. rapa, including turnips, napa cabbage, mizuna, and bok choy to avoid unwanted cross-pollination. Allow seed pods to turn brown and dry before seed harvest. Protect from birds.\u003c\/p\u003e","brand":"Tobacco Road Farm","offers":[{"title":"Default Title","offer_id":32975386869895,"sku":"BRA-010","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Tokyo_Bekana_use_this.jpg?v=1583260561"},{"product_id":"blackberry-lily","title":"Blackberry Lily","description":"\u003cp\u003eBlackberry Lily is a beautiful leopard-spotted iris that makes fruits that resemble blackberries. It attracts a large variety of butterflies, bees, and other pollinators. Its sword-shaped leaves grow in a fan, and its tall flower and seed stalks are great for cut-flower arrangements. Native to eastern Russia, China, and Japan where its rhizomes are used medicinally for many ailments.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e Will likely flower in first year\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 40\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 0% (total viability: 86%) on 05\/28\/2025 \u003cem\u003e(\u003ca href=\"https:\/\/trueloveseeds.com\/pages\/faq\/#seedviability\" title=\"What is the difference between germination rate and total viability?\" target=\"_blank\"\u003eread more about viability\u003c\/a\u003e)\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eIris species can be difficult to germinate. You will likely achieve better results from a combination of breaking the seed coat (gently rub the seeds with sandpaper or a rock) and cold stratification (several weeks in the refrigerator). We keep our Blackberry Lily seeds in the refrigerator before filling them into packets, but you may want to refrigerate them longer if you can.\u003c\/p\u003e\n\u003cp\u003eStart seeds indoors 6-8 weeks before your last frost and keep above 70 degrees. Up-pot your seedlings to 3\" pots. For best results, harden off the seedlings before transplanting them into your garden after the last frost.\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eHarvest the seed clusters when the fleshy fruits have shriveled and the seeds inside have hardened. Cut the entire stem and allow the seedheads to dry further in a dry, ventilated place. Remove the flesh from the seeds and allow the seeds to dry further before storage.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":33322012704903,"sku":"FLO-021","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_7508.jpg?v=1584648815"},{"product_id":"skirret-1","title":"Skirret","description":"\u003cp\u003e\u003cstrong\u003ePlease note: this listing is for\u003cspan\u003e \u003c\/span\u003e\u003cspan style=\"text-decoration: underline;\"\u003eSEEDS\u003c\/span\u003e, not rootstock!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSkirret is a perennial root vegetable that is native to China. Romans brought it to the British Isles in medieval times, where in 1677, English horticulturalist John Worlidge raved that it was: “the sweetest, whitest and most pleasant of roots,” in his Systema Horticulturae. Long before the arrival of the Andean potato, Irish Catholic monks cultivated this sweet parsnip and carrot relative. The roots are sweet and lovely. After root harvest in late winter or early spring, you can divide each plant into 4-6 separate clumps and replant for the following year's harvest.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity: \u003c\/strong\u003e120-140 \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack: \u003c\/strong\u003e60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 77% on 02\/23\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed in late winter or early spring in a greenhouse, cold frame, sunny window, etc. Transplant 9-12\" apart when seedlings are a few inches tall and after it grows a few sets of leaves. Harvest after the first frost, or better yet in late winter or early spring for the sweetest roots. Lift plant, cut off the thicker white roots leaving the thin ones. Divide crown into several pieces and replant 9-12\" apart for next year. \u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow flowers to die back and form seeds. Harvest when seeds are plump and dry. Propagates easier through divisions.\u003cbr\u003e\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":33966876885127,"sku":"API-003","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Skirret2_edsq.jpg?v=1588020854"},{"product_id":"dolique-de-cuba-long-bean","title":"Dolique de Cuba (Long Bean)","description":"\u003cp\u003eLong, tender green bean, terrific for cooking.\u003c\/p\u003e\n\u003cp\u003eDolique de Cuba, or Cuban Asparagus Bean is an old heirloom variety of long bean, which is a type of cowpea (black eyed pea, field pea) - a species native to West Africa. This particular type made its way to East Asia where the pod was further developed for eating when immature (rather than eating its seeds). This variety of long bean is green podded with red seeds, and it has been grown in the United States since at least 1800, if not earlier, and was pictured and described in Vilmorin's \u003cem\u003eThe Vegetable Garden\u003c\/em\u003e in 1885 (see image).\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 78\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 32\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 81% on 01\/21\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eDirect sow long beans safely after frost, any time between late May and mid-July. This is a climbing vine crop, so it needs to be planted next to a structure or trellis. Plant up to 1\" deep with 3” spacing. Being a legume, it does fairly well and adds nitrogen to poor soil. Ready to harvest after about 80 days. We find the majority of beans near the bottom or tops of the plants, and harvest them completely for the first month to push the plants to continue producing.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eLong beans are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eV. unguiculata\u003c\/em\u003e (including black-eyed peas, southern peas, cowpeas) at least 20 feet, if not much farther to avoid unwanted cross-pollination. Allow beans to become yellow and rubbery, and then to dry fully into a brown crispy state. This is when they are ready to harvest for seed. If necessary, lay them out to dry a little longer in their pods.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":37288354578590,"sku":"VIG-015","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/4a8aee4d-7000-4607-b591-01d6d5da8f71.jpg?v=1609277815"},{"product_id":"zhong-shu-6-tomato","title":"Zhong Shu #6 Tomato","description":"\u003cp\u003eThis \"old-timey heirloom tomato\" tastes how a tomato should taste, according to Dorene Pasekoff, who has been growing it for 20 years now. In 2001, the Farmer Cooperative Genome Project sent her this tomato, which had been donated to the United States Department of Agriculture from China in 1988.\u003c\/p\u003e\n\u003cp\u003eThe round, red fruits are under a pound and they look like stereotypical slicing tomatoes, with reliable productivity and a taste that keeps people growing it. It does well here in Southeastern PA and seems to be disease-resistant (except to bacterial spot).\u003c\/p\u003e\n\u003cp\u003eOh, and the name? According to Dorene's gardener friend from China, the name translates to \"Chinese Vegetable Company #6.\"\u003c\/p\u003e\n\u003cp\u003eThe stats: Mid-Season (80 days), regular leaf, indeterminate, fruits round, red, and between 8 ounces and a pound.\u003c\/p\u003e\n\u003cp\u003eLooking back further: the word for tomato comes from the Aztec word \"xitomatl\" or \"tomatl.\" Tomatoes have been cultivated as food in what is now Mexico since at least around 500 BC, and originate in western South America.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 97% on 11\/04\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds 6-8 weeks before the last frost and transplant into garden well after the danger of frost. We recommend you prune the suckers that form in the crotches of the branches by the main stem. Water tomatoes at the soil level, keeping the leaves dry.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eTomatoes are generally self-pollinating, though we isolate different varieties by 35-50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. Tomato seeds are ripe when the fruits are ready to eat! Cut the fruit at the equator and squeeze or scrape out seeds from each of the cavities. In a cup or bucket, add a little water (1\/2\" is probably plenty) to your seeds and pulp to keep them from drying out, and allow them to ferment away from direct sunlight. Ideally, you will stir the concoction every day for 3-5 days. In the end, add more water to fill the vessel, stir one final time, and allow to settle. Pour off the floating material and then strain the seeds through a strainer. Sometimes, you will need to add more water and pour off the floating material several times until the water is clear and you can see the seeds sunken at the bottom. Squeeze dry the strained seeds in a towel, and then lay out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two.\u003c\/p\u003e","brand":"Hill Creek Farm","offers":[{"title":"Default Title","offer_id":37474312978590,"sku":"TOM-029","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/ZhongShuNumber6.jpg?v=1611202075"},{"product_id":"korean-licorice-mint-bae-cho-hyang","title":"Korean Licorice Mint (Bae Cho Hyang)","description":"\u003cp\u003eKnown as 배초향 (Bae Cho Hyang), which translates to: \"a plant whose scent is so strong it banishes other scents.\" It's also known as \u003cem\u003ebanga ip\u003c\/em\u003e. In Gyeongsang-do Province, it's used similar to Kkaennip (Perilla), and in a lot of stews.\u003c\/p\u003e\n\u003cp\u003eIt is a hardy perennial aromatic herb from the meadows and streambeds of East Asia. Tall, upright stems with bluish purple flower spikes make this an excellent cut flower. The toothed leaves taste like spearmint and licorice and help with digestion when taken as a tea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 75\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e \u003cspan\u003e78%\u003c\/span\u003e\u003cspan\u003e (total viability: 81%) on 01\/22\/2025 \u003c\/span\u003e\u003cem\u003e(\u003ca rel=\"noopener noreferrer\" title=\"What is the difference between germination rate and total viability?\" href=\"https:\/\/trueloveseeds.com\/pages\/faq\/#seedviability\" target=\"_blank\"\u003eread more about viability\u003c\/a\u003e)\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds on the surface of moist potting soil and keep it evenly moist, cool, and in the sunlight until germination. Start indoors, and later transplant in full sun 12 inches apart.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow seedheads to dry on the plant. Cut the stalks below the lowest seed clusters. If necessary, dry the seedheads further in the sun on a sheet or table away from moisture and precipitation. When fully dry, whack the seedheads in a bucket, allowing the ripest seed to fall. Sift through strainers to remove the largest chaff, and then winnow off the lighter chaff with your breath, a fan, or the wind.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":37591791468702,"sku":"HERB-054","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/KoreanLiquorishMint1.jpg?v=1612470825"},{"product_id":"futo-spindle-bitter-melon","title":"Futo Spindle Bitter Melon","description":"\u003cp\u003eHeirloom bitter melon with long climbing vines, small yellow flowers, and 7-8\" bumpy fruits. While bitter melon is most often associated with subtropical and tropical Asian foodways, they are also well-loved in parts of Africa (where this species originates) and the Caribbean. While this type is often attributed to Japan, it was first introduced from China to now occupied Okinawa where it is more widely eaten and where it is known as Goya and \u003cspan\u003eNigauri\u003c\/span\u003e. These seeds were grown for our catalog by two awesome community farms in Brooklyn who grow these delicious and healthy vegetables for their Caribbean neighbors.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes from Jeremy Teperman of East New York Farms!:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eI would also add that customers use both the fruits as well as the leaves, which are made into a tea. Jamaicans call the vines\/leaves \"cerasee\" or \"cerasee bush\", although technically that is a different variety of bitter melon grown specifically for the leaves, and produces smaller fruits. Both the leaves and fruits are thought to aid in mitigating high blood pressure and diabetes.\u003c\/p\u003e\n\u003cp\u003eFruits should be harvested when full sized but still dark green and firm. As the fruit matures the bumps swell up more, the flesh softens and turns first a lighter green and finally a brilliant orange, and finally the fully ripe fruits will split open at the bottom and release the seeds which are covered in a sweet red pulp. For ease of harvesting seeds, harvest the fruits when they are very soft and orange but before they split open. For seed processing, open fruits and scoop the seeds with their pulp into a container, fill with water and let ferment for a couple of days. Then decant the seeds onto a screen or colander and agitate them with water to release all the red pulp, which should have loosened off the seeds.\u003c\/p\u003e\n\u003cp\u003eWe've found that the seeds germinate best after being soaked overnight and sown on trays on heat mats or in a warm environment. However, once sprouted they grow fine in an unheated greenhouse and will be stronger and less leggy than if allowed to grow indoors until transplant. Transplant after last frost 1-2ft apart under a VERY sturdy trellis- this plant is a vigorous grower and will produce many branching vines which get quite heavy with fruits and leaves. Vines grow slowly at first but eventually very vigorously, and should produce fruit by mid summer in the NYC area, with fruit production tapering off through the early fall. The plants will survive through later into the fall although some of the vines will start dying back. This variety seems to be pretty resistant to pests and diseases.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 60-70\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 10\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 80% on 01\/24\/2024\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow outdoors after the last threat of frost has passed, or get a head start and sow indoors a couple weeks beforehand. For better germination, soak seeds overnight in warm water before planting. The plant will use as much trellising as you give it! These vines grow up to 12’ and thrive in the heat and sun.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eSeeds are ripe when the fruits turn a fiery orange-red. If you wait too long to harvest, they will pop open and drop their seeds, which are covered in a sweet, red gel. Remove the seed coat and dry the seeds in a well ventilated place away from direct sunlight. We have found that smooshing the seeds in a cloth bag will help remove the seed coat more efficiently.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePhoto credit: \u003ca rel=\"noopener noreferrer\" href=\"https:\/\/www.instagram.com\/p\/CGalVQTsNx4\/\" target=\"_blank\"\u003eEast New York Farms!\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"East New York Farms!","offers":[{"title":"Default Title","offer_id":39772943384734,"sku":"MOM-003","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/FutoSpindleBitterMelon_884effd1-7331-4cee-a04a-5ba3f5616c39.jpg?v=1619714597"},{"product_id":"astragalus","title":"Astragalus","description":"\u003cp\u003eAstragalus is a healing perennial plant from China that is grown for its root. It is used in Ayurveda and Traditional Chinese Medicine as an immune system tonic, fortifying and strengthening the immune system over time. These nitrogen-fixing, leguminous plants benefit from mycorrhizal inoculation and prefer full sun and good drainage. Plants get from 3-6 feet tall with yellow pea-like flowers and small green pods. Lightly scarify seeds with sandpaper (or a rock!) for better germination. A cool treatment of 20 days (in refrigerator or outdoors in winter) can also help the seeds germinate better.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e Harvest roots in second year\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 50-55\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 77% (total viability: 89%) on 02\/05\/2024 \u003cem\u003e(\u003ca title=\"What is the difference between germination rate and total viability?\" href=\"https:\/\/trueloveseeds.com\/pages\/faq\/#seedviability\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/trueloveseeds.com\/pages\/faq\/#seedviability\" target=\"_blank\"\u003eread more about viability\u003c\/a\u003e)\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eLightly scarify seeds with sandpaper (or a rock!) for better germination. A cool treatment of 20 days (in refrigerator or outdoors in winter) can also help the seeds germinate better. Alternatively, you can direct sow seeds in later winter or early spring. We sow ours in March in the greenhouse, and transplant into the ground in May. Dig roots starting in second year.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eHarvest seeds when pods turn brown and crispy. Shell and allow to dry completely before storing.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":40951839522974,"sku":"HERB-049","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Astragalus2.jpg?v=1636659722"},{"product_id":"red-celtuce-stem-lettuce","title":"Red Celtuce (Stem Lettuce)","description":"\u003cp\u003eDeep purple leaves make this a particularly beautiful celtuce. Known also as AA Choy Sum, Chinese Stem Lettuce, and Asparagus Lettuce, celtuce is grown primarily for its edible stem, which is crunchy, crispy, and refreshing. Trim the leaves and peel off the skin of the stem. Slice thinly for salads, soups, garlicky stir fries, grilling, and roasting. We received this variety from our friend and grower Christina at Choy Division Farm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 75-85\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 200\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 99% on 09\/26\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 8\". Alternatively, start indoors and transplant into the garden every 8-12” in spring or early summer. Harvest for eating when the stems are thick and at least 8-12\" tall, just before flowering.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eLettuce is very much self-pollinating, but give at least 10 feet between plants to avoid unwanted cross-pollination from flying insects. Allow the plants to bolt and flower. Often, flowering lettuce benefits from simple staking (we tie several plants together) so that the flowers and seedheads do not fall to the ground. Seed is ripe when the flowers turn to 'feathers,' which are fluff balls like dandelions. In the moist summers of Pennsylvania, we harvest the entire seedheads when at least 50% of the plant has gone to seed. If there are dry days in the forecast, feel free to wait longer for more ripe seed. Cut the seedheads a few feet down, and allow to dry about a week in a sunny dry place like a greenhouse, sunny window, or even a car seat. Later, wearing a handkerchief or mask to avoid breathing in the feathers and dust, bang the seedheads in a bucket allowing the seed to fall to the bottom. The ripest seeds fall, the least ripe stay in the plant, so do not overdo it. Sift through strainers to remove the large chaff, and then use your breath, a fan, or the wind to carefully blow off the smaller dust.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":40978519818398,"sku":"LET-008","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/RedCeltuce_StemLettuce.jpg?v=1634141511"},{"product_id":"taiwanese-sword-lettuce-aa-choy","title":"Taiwanese Sword Lettuce (AA Choy)","description":"\u003cp\u003eCrisp and tender loose-leafed lettuce with a slight bitter and nutty flavor. Popular in Southern China and Taiwan in salads, stir fries, and grilled. Harvest at about 10\" tall.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 75-85\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 200\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 98% on 09\/29\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 8,\" Alternatively, start indoors and transplant into the garden every 8-12\" in spring or early summer. Harvest for eating when the stems are about 10\" tall.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eLettuce is very much self-pollinating, but give at least 10 feet between plants to avoid unwanted cross-pollination from flying insects. Allow the plants to bolt and flower. Often, flowering lettuce benefits from simple staking (we tie several plants together) so that the flowers and seedheads do not fall to the ground. Seed is ripe when the flowers turn to 'feathers', which are fluff balls like dandelions. In the moist summers of Pennsylvania, we harvest the entire seedheads when at least 50% of the plant has gone to seed. If there are dry days in the forecast, feel free to wait longer for more ripe seed. Cut the seedheads a few feet down, and allow to dry about a week in a sunny dry place like a greenhouse, sunny window, or even a car seat. Later, wearing a handkerchief or mask to avoid breathing in the feathers and dust, bang the seedheads in a bucket allowing the seed to fall to the bottom. The ripest seeds fall, the least ripe stay in the plant, so do not overdo it. Sift through strainers to remove the large chaff, and then use your breath, a fan, or the wind to carefully blow off the smaller dust.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":40978642731166,"sku":"LET-009","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/TaiwaneseSwordLettuce_AAChoy.jpg?v=1634142415"},{"product_id":"summer-38-celtuce","title":"Summer 38 Celtuce","description":"\u003cp\u003ePointed, light green leaves on a heat tolerant plant with thick stems for eating. Known also as AA Choy Sum, Chinese Stem Lettuce, and Asparagus Lettuce, celtuce is grown primarily for its edible stem, which is crunchy, crispy, and refreshing. Trim the leaves and peel off the skin of the stem. Slice thinly for salads, soups, garlicky stir fries, grilling, and roasting. Our coworker and seed keeping apprentice Heidi received this variety from Kitazawa Seed Company.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 75-85\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 200\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 98% on 09\/29\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 8.\" Alternatively, start indoors and transplant into the garden every 8-12\" in spring or early summer. Harvest for eating when the stems are thick and at least 8-12\" tall, just before flowering.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eLettuce is very much self-pollinating, but give at least 10 feet between plants to avoid unwanted cross-pollination from flying insects. Allow the plants to bolt and flower. Often, flowering lettuce benefits from simple staking (we tie several plants together) so that the flowers and seedheads do not fall to the ground. Seed is ripe when the flowers turn to 'feathers,' which are fluff balls like dandelions. In the moist summers of Pennsylvania, we harvest the entire seedheads when at least 50% of the plant has gone to seed. If there are dry days in the forecast, feel free to wait longer for more ripe seed. Cut the seedheads a few feet down, and allow to dry about a week in a sunny dry place like a greenhouse, sunny window, or even a car seat. Later, wearing a handkerchief or mask to avoid breathing in the feathers and dust, bang the seedheads in a bucket allowing the seed to fall to the bottom. The ripest seeds fall, the least ripe stay in the plant, so do not overdo it. Sift through strainers to remove the large chaff, and then use your breath, a fan, or the wind to carefully blow off the smaller dust.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":40978698895518,"sku":"LET-010","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Summer38Celtuce.jpg?v=1634142944"},{"product_id":"japanese-indigo","title":"Japanese Indigo","description":"\u003cp\u003eThese pink-flowering plants turn your fabrics a brilliant blue when their leaves oxidize. This buckwheat family species originates in Asia and Eastern Europe, and has been used in East Asia for millennia as a dye plant, especially in China, Japan, and Korea.\u003c\/p\u003e\n\u003cp\u003eRead more from our grower from 2020-2022, Mr. Bernard Singleton of Nebedaye Farms:\u003c\/p\u003e\n\u003cp\u003eGrown throughout the world in tropical and subtropical climates, indigo was grown in South Carolina in the 18th century to produce blue dye that was exported to Europe for use in the textile industry there. At one point, indigo dyestuff, behind rice, was South Carolina’s second most profitable commodity for export. While credited with having great success in indigo, Eliza Pinckney’s work has been greatly exaggerated. It is thought that African captives transported to South Carolina likely brought some of their knowledge and skill around indigo production directly from the African continent, or from experiencing working with it in the Caribbean prior to landing in the Southern colonies.\u003c\/p\u003e\n\u003cp\u003eThe cultivation and production of indigo involved the labor of many thousands of enslaved Black and indigenous workers, mostly women and including children. The cultural memory of indigo is embedded in members of the African-American community along what is now known as the Gullah-Geechee Corridor in South Carolina, Georgia, Florida, and beyond. In addition, the African presence in indigo is also visible in Mexico, Central and South America. At Nebedaye Farms African Botanical Gardens we continue to grow rice and indigo to maintain a proper relationship with our ancestors, to acknowledge their sacrifice, and to preserve their Botanical legacy in the Americas as we are a part of the Gullah-Geechee culture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 150\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 75-100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 92% on 08\/07\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow indoors and transplant the strongest seedlings into the garden after the last danger of frost, 1’ apart. These plants are very cold sensitive.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eHarvest the seed clusters when the flowers have wilted and turned brown, containing hard, black, shiny seeds.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":42042629095662,"sku":"DYE-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/JapaneseIndigo3.jpg?v=1636740031"},{"product_id":"korean-hong-gochu-pepper","title":"Korean Hong-Gochu Pepper","description":"\u003cp\u003eBright red fruits with thin skins are perfect for kimchi and drying down for gochugaru (chili flakes) and gochujang (fermented chili paste). This mild to medium pepper starts out green and turns red (\"hong\"), and then an even deeper red after drying.\u003c\/p\u003e\n\u003cp\u003eThis seed was grown for our catalog by Jungeun Kim (J.e.) who hails from Seoul, South Korea. As part of her studies with the \u003ca href=\"https:\/\/www.greensgrow.org\/seed-keeping-residency-2021\/\" target=\"_blank\"\u003eSeed Keeping Fellowship at Greensgrow Farms\u003c\/a\u003e in Philadelphia, she tended to some of her favorite Korean heritage crops from seed to seed. Here’s what she has to say about this pepper:\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\"Gochu is a Korean name for a hot pepper or chili pepper. When I think about Gochu, the first thing I think about is the image of numerous Gochu laying on a mat on a sunny day. It's very nostalgic and I feel like I can still smell them. I grew up seeing the drying Gochu in many residents' back\/front yard and rooftop including my own home. I don't recall seeing a Gochu plant in the garden growing up at my house but we did dry Gochu in the backyard. As a side note, rooftop gardens are very popular in Seoul since many residents don't have a yard or don't get enough sunlight. There are stores in South Korea where people can bring their dried Gochu and they will grind them for you which becomes Gochugaru (hot pepper powder\/flakes).\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\"When I harvested Gochu at Greensgrow last summer, I brought a bunch home and dried them so that I could grind them to make Gochugaru. I just laid them out in the front of our house (indoor) which faces South and I get a good amount of sunlight. So if you end up having too many Gochu and are unsure of what to do with them, try drying them and making your own Gochugaru. The finer you can get is better for sauce or broth and the coarse one is better for Kimchi. I have never done this but if you want to make Gochujang (hot pepper paste), it's recommended to use fine Gochugaru.\"\u003c\/p\u003e\n\u003cp\u003eJ.e. sourced these seeds originally from our friends at Adaptive Seeds, who sourced theirs from Sample Seed Shop, who received them directly from a lady in Korea. Adaptive Seeds has spent several years selecting this plant to thrive in Oregon, and now it is beginning its adaptation to Philadelphia with J.e.’s care.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 75 to green, 90 to red\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 20\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 92% on 06\/10\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds indoors 8-10 weeks before the last frost and transplant into garden well after the danger of frost. Keep seedlings moist but do not overwater. Transplants should be initially watered in well, and plants will be most productive with regular irrigation and full sun.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeppers are generally self-pollinating, though we isolate different varieties of the same species by at least 50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. There are several important species of peppers, so check your scientific names! Pepper seeds are ripe when the fruits have turned their final fiery color - in this case, fully red. Cut the fruit, scrape out seeds, and lay them out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two. Drying the peppers before seed extraction can slightly lower your germination rates, but works fine for home seed saving as long as the peppers do not rot.\u003c\/p\u003e","brand":"Ucandoit Farms","offers":[{"title":"Default Title","offer_id":42296733696238,"sku":"CAP-026","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/KoreanHong-GochuPepper6_UCANDOIT.jpg?v=1678823635"},{"product_id":"korean-green-luobo-radish","title":"Korean Green Luobo Radish","description":"\u003cp\u003eSweet and spicy long green radish for making kimchi or fresh, crisp, crunchy eating. Lush green foliage with no spines for an itchless harvest. Recommended for fall plantings as it does not do well with summer heat.\u003c\/p\u003e\n\u003cp\u003eThis seed was grown for our catalog by Jungeun Kim (J.e.) who hails from Seoul, South Korea. As part of her studies with the \u003ca href=\"https:\/\/www.greensgrow.org\/seed-keeping-residency-2021\/\" target=\"_blank\"\u003eSeed Keeping Fellowship at Greensgrow Farms\u003c\/a\u003e in Philadelphia, she tended to some of her favorite Korean heritage crops from seed to seed. Here’s what she has to say about Korean radishes:\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\"I think radish is an underestimated root vegetable in the U.S., well at least that's how I feel whenever I go to a grocery store. Radish Kimchi is as popular as cabbage Kimchi in South Korea. You may see sliced radish in cabbage Kimchi. There are so many main and side dishes (such as banchan) that highlight radishes and you can use them in various ways. It's pretty common to use them for different types of broth. You can slice them thin and dry them and make a side dish. You can use the green part of radish in various ways too. Some radishes are sweeter or more bitter than others. If you have garden space, try growing them! If you are a Kimchi lover, try making radish Kimchi.\"\u003c\/p\u003e\n\u003cp\u003eLast photo by \u003ca href=\"https:\/\/goodenoughfarmnh.com\/\" target=\"_blank\"\u003eGood Enough Farm\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 57\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 125\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 87% on 11\/4\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirectly sow radish seeds in loose soil after danger of frost in early spring, and again in late summer for fall crop (the latter is best for this variety). In frost free areas, sow in the fall. Space rows at least 6\" apart, and thin seedlings to 2-3\" apart within the row. Consider scattering seeds in bands 2-3” wide, 10 seeds per foot. Use row covers to keep out late season pests that munch brassicas.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eFor seed saving, leave them in for 65-80 days until the pods fully dry and become crunchy\/crispy. Harvest the seed head below the lowest ripe seed pods, and hang in a sunny, dry place if it needs to dry a little more. Thresh seed pods by pushing through screens, rubbing between your hands, or stomping in buckets. Sift out larger chaff and use wind, breath, or fans to winnow away the lighter weight chaff from the seed.\u003c\/p\u003e","brand":"Greensgrow","offers":[{"title":"Default Title","offer_id":42296801525998,"sku":"RAD-005","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/KoreanGreenLuoboRadish1.jpg?v=1641583422"},{"product_id":"chinese-forget-me-not","title":"Chinese Forget-Me-Not","description":"\u003cp\u003eThese tiny, true-blue flowers attract bees, butterflies, and hummingbirds, and they are great for cut-flowers. Our seed grower Bo Dennis of Dandy Ram Farm prefers this Forget-Me-Not look-alike in bouquets due to their long stems, growing 24\"-36\". After the first cut of long sturdy stems, many flowering branching stems follow.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80-85\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 92% on 05\/30\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eTo direct seed, sow as soon as the soil can be worked and cover the seeds lightly with soil. For transplanting, sow the seeds 3-4 weeks before last frost, lightly covered. Transplant in the field 9-12\" apart after last frost.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eCut the plant above the soil when seedheads are dry. Allow the plant to dry further in a ventilated place protected from precipitation. One threshing method is to stomp on the dried plants on a tarp. Another is to whack the entire plants in a bucket, allowing seeds to drop. Thresh further with hands, allowing seeds to separate from plant material. Screen and winnow carefully. This can be difficult, because the seeds act like velcro!\u003c\/p\u003e","brand":"Dandy Ram Farm","offers":[{"title":"Default Title","offer_id":44016828547310,"sku":"FLO-035","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Chinese_Forget-Me-Not_blossom_sm.jpg?v=1675288671"},{"product_id":"panther-edamame-soybean","title":"Panther Edamame Soybean","description":"\u003cp\u003e\"This variety produces a gorgeously nutty flavored edamame, with a depth of flavor to rival the more standard types out there. I love growing edamame because it's a relatively low maintenance crop that can be direct seeded and left to grow until it's harvest time. It has few to no insect pests, though deer and groundhogs love to graze on the foliage when it is young, so you may need to add some physical barriers. Plants are ready to harvest when the leaves start to yellow and pods feel plump. They need to be harvested all at once, preferably within a week of the leaves yellowing. Otherwise the edamame will no longer be tender and will continue to harden and mature quite rapidly. Though I love getting two crops in one - the final soybean is black, lending this edamame its name of Panther. The soybeans can be used to make soy milk and tofu. The black color is not imparted into the final product, but products made from black soybeans tend to have a slight gray tinge to them compared to yellow soybeans.\"  - Christina Chan, Choy Division Farm\u003c\/p\u003e\n\u003cp\u003eRob Johnson of Johnny's Seeds imported this variety from Japan. In the early 1970s he shared it with Arlo Atkins who began selecting and saving this seed in the Sierra Foothills for a few decades before passing it along to Jack Algiere of Stone Barns Center for Food and Agriculture, who then shared it with Hudson Valley Seed Company.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 35-40\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 96% on 12\/01\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow ½\"-1\" deep a couple weeks after the last frost, when the soil has warmed. Space seeds 12\" apart in rows 12\" apart. Plants grow 30-36\" in height. Harvest the entire crop at once at the earliest hint of yellow in the pods. Boil, steam, or pan sear the pods and freeze any extra, either shelled or left in the pod to shell after defrosted.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eTo harvest seeds, wait an extra month for the plants to dry and drop their leaves. Harvest the whole dry plant and hang it to dry further. The pods should fall off when the plant is shaken. Shell the seeds and store in a dry place until planting.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":44074358604014,"sku":"LEG-004","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/PantherEdamameSoybean_sqedsm.jpg?v=1678220748"},{"product_id":"oasis-shungiku-chrysanthemum-greens","title":"Oasis Shungiku (Chrysanthemum Greens)","description":"\u003cp\u003eShungiku is a Japanese variety of edible chrysanthemum greens that grows tall and branching, with small white and yellow flowers. The delicate serrated leaves can be harvested as baby greens or bunching greens and are traditionally used in salad, soup, stir fry, and tempura. The flower petals can be used fresh as a garnish and in kikumi pickles or dried and added to dishes for their bright chrysanthemum flavor.\u003c\/p\u003e\n\u003cp\u003eDuring the leafy phase harvest as early as 4-6 inches tall and up to 12 inches tall. The plants can grow up to 3 feet tall during flowering.\u003c\/p\u003e\n\u003cp\u003eAlso known as cai cui, chong ho, chop suey greens, chrysanthemum greens, crown daisy, edible chrysanthemum, garland chrysanthemum, guladaudi, gul chi ni, hao zi gan, kek wah, khee khwaai, kikuna, kor tongho, shi yong ju, shungiku, ssukgat, tang ho, tan o, thung ho, tong hao cai, tong ho, tong ho choy, tunghao, tung ho.\u003c\/p\u003e\n\u003cp\u003eCool season annual. Previously \u003cem\u003eChrysanthemum coronarium\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 40-50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 125-150\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 50% on 06\/05\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow on the surface of the soil in late spring after last frost or in late summer for fall harvest. Tamp the seeds down for good soil contact. Thin plants to 3-6 inches apart for baby leaf harvest. Prefers partial to full sun. Flowering occurs in warm temperatures and leaves will become bitter. Begin harvesting leaves when plants are 4-6 inches tall.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eWhen petals have dropped and the flower centers are dark brown and dry, pinch the seed heads so they shatter and the seeds drop into your hand.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":44076158648558,"sku":"GRN-010","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/FullSizeRender.jpg?v=1698883655"},{"product_id":"garlic-chives","title":"Garlic Chives","description":"\u003cp\u003eWith a delicate garlic flavor and beautiful white flowers, this perennial onion family plant is native to the Chinese province of Shanxi and popular throughout Asia.\u003c\/p\u003e\n\u003cp\u003eAlso known as Chinese leeks, \u003cem\u003egow choy\u003c\/em\u003e, \u003cem\u003ejiuhuang\u003c\/em\u003e, Chinese chives, \u003cem\u003enira\u003c\/em\u003e, and \u003cem\u003ebuchu\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 30 from transplant, 90 from seeding\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 50-55\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 92% on 05\/23\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow ¼ inch deep in the spring as the soil warms up. Sow seeds 1-2 seeds per inch, thinning to one plant every 2-8 inches. Alternatively, sow in flats indoors 6-8 weeks before the last frost. Harvest individual leaves 3-4 times per year before flowering.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eHarvest entire seed heads after the flowers have faded and the black seeds are rattling in their pods. Allow to dry down further in a protected place.\u003c\/p\u003e","brand":"Choy Division Farm","offers":[{"title":"Default Title","offer_id":44129394753774,"sku":"ALL-004","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/GarlicChives_1_sqedsm.jpg?v=1681747918"},{"product_id":"midori-giant-edamame","title":"Midori Giant Edamame","description":"\u003cp\u003eProductive, bushy soybean variety that stands on its own with no support and matures evenly and early for fresh green edamame. As the seed matures, it turns yellow. Fuzzy pods make 2-3 seeds per pod. Very popular variety in the US and Canada.  \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 75-100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 30-35\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 96% on 12\/09\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow ½\"-1\" deep a couple weeks after the last frost, when the soil has warmed. Space seeds 12\" apart in rows 12\" apart. Plants grow 30-36\" in height. Harvest the entire crop at once at the earliest hint of yellow in the pods. Boil, steam, or pan sear the pods and freeze any extra, either shelled or left in the pod to shell after defrosted.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eTo harvest soy or edamame seeds, wait an extra month for the plants to dry and drop their leaves. Harvest the whole dry plant and hang it to dry further. The pods should fall off when the plant is shaken. Shell the seeds and store in a dry place until planting.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":44613096997102,"sku":"LEG-005","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/FE966AF7-046C-47C0-83EA-116C33C5A4DE.jpg?v=1705604917"},{"product_id":"yanagawa-takana-mustard","title":"Yanagawa Takana Mustard","description":"\u003cp\u003eYanagawa Takana is an heirloom Japanese mustard with large, green, loosely-bunching leaves, tender, medium-sized midribs, and a mild flavor. Not as spicy as many other mustard greens! It has become an instant favorite on our farm. Best sown in early spring or in fall, as a cool-weather crop.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 40-50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 140\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 84% on 01\/21\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 6-12\" for full heads, or treat as cut-and-come-again baby greens. Harvest baby greens after 21 days, or allow plant to mature in 40 days.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eIsolate by 1\/2 mile from other flowering members of B. juncea, including turnips, napa cabbage, and bok choy to avoid unwanted cross-pollination. Allow seed pods to turn brown and dry before seed harvest. Protect from birds.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":44735749161198,"sku":"BRA-027","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/IMG_0469.jpg?v=1708714156"},{"product_id":"green-ohba-ao-shiso","title":"Green Ohba Ao Shiso","description":"\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eShiso is an aromatic herb in the mint family that is used in Japanese cooking. This variety has broad flat green leaves on the upper and undersides and grows about 3' tall and bushy. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAlso known as perilla, beefsteak leaf, and sesame leaf.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-size: 0.875rem;\"\u003eDays to maturity:\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e 60-70\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 195\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 88% on 02\/17\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePerilla seeds require sunlight to germinate well - do not cover them with soil! Direct sow after last frost, or sow indoors 4-6 weeks before last frost on the surface of moist potting soil. Pat down the seeds firmly, but do not cover. Keep lightly moist until germination. Transplant 12-24\" apart. Harvest leaves early in the morning for best quality, flavor, and ability to keep in storage.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow seedheads to dry on the plant. Cut the stalks below the lowest seed clusters. If necessary, dry the seedheads further in the sun on a sheet or table away from moisture and precipitation. When fully dry, whack the seedheads in a bucket, allowing the ripest seed to fall. Sift through strainers to remove the largest chaff, and then winnow off the lighter chaff with your breath, a fan, or the wind.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":44999811170542,"sku":"HERB-081","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/IMG_7747.jpg?v=1712620962"},{"product_id":"hojiso-shiso","title":"Hojiso Shiso","description":"\u003cp\u003eShiso is an aromatic herb in the mint family that is used especially in Japanese, Korean, and Vietnamese cooking. This variety has broad flat leaves that are green on top with a striking burgundy\/purple color stem and underside.  Grows 2-3' tall and bushy. \u003c\/p\u003e\n\u003cp\u003eAlso known as perilla, beefsteak leaf, and sesame leaf.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 60-70\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 210\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 91% on 01\/16\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePerilla seeds require sunlight to germinate well - do not cover them with soil! Direct sow after last frost, or sow indoors 4-6 weeks before last frost on the surface of moist potting soil. Pat down the seeds firmly, but do not cover. Keep lightly moist until germination. Transplant 12-24\" apart. Harvest leaves early in the morning for best quality, flavor, and ability to keep in storage.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow seedheads to dry on the plant. Cut the stalks below the lowest seed clusters. If necessary, dry the seedheads further in the sun on a sheet or table away from moisture and precipitation. When fully dry, whack the seedheads in a bucket, allowing the ripest seed to fall. Sift through strainers to remove the largest chaff, and then winnow off the lighter chaff with your breath, a fan, or the wind.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":45010071978222,"sku":"HERB-082","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/0D8B6991-A8DA-4502-96E3-5180F2E37AE8.jpg?v=1712713240"},{"product_id":"marine-grey-kabocha","title":"Marine Grey Kabocha","description":"\u003cp\u003eKabocha is the best tasting winter squash in our opinion: it has flaky, dense, nutty, and sweet flesh like something between pumpkin and sweet potato. This Japanese pumpkin is great in tempura, soup, porridge, croquettes, deserts, and even simply steamed or roasted.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cspan color=\"#585858\" face=\"Montserrat, HelveticaNeue, Helvetica Neue, sans-serif\" data-removefontsize=\"true\" data-originalcomputedfontsize=\"16\" style=\"color: #585858; font-family: Montserrat, HelveticaNeue, 'Helvetica Neue', sans-serif;\"\u003eWhile most Kabocha varieties are hybrids at this point,  our friends at Uprising Seeds in Bellingham Washington have been breeding this open-pollinated Marine Grey type for many years and shared a special selection of seeds from their project with us. \u003c\/span\u003eThey have been selecting for productivity and flavor, and the best ones they've found have a lighter grey\/green skin, hence the name. Our coworker Miki Palchick, the biggest Kabocha fan we know, has been continuing this breeding work, selecting for deliciousness with chefs and other kabocha lovers like herself. We are excited to share them with you as well! Expect t\u003cspan\u003ehree 2.5-3.5 pound fruits per plant.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 90 days\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 20\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 77% on 12\/09\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow in warm soil after the last frost, or seed indoors 2-3 weeks beforehand and transplant. Plant 3 seeds per hill spaced several feet apart, or seed in rows, one plant every 2-3 feet. Vines grow at least 6' if not much longer, so allow them space to sprawl. If grown in corn, you may need to train them so they won't pull it down! Avoid downy mildew by watering only at the base of the plant (not on the leaves!). Harvest when the stem begins to turn brown and woody and the fruit becomes hard, leaving a couple\/few inches of stem. Cure in a dry or sunny place for a week, and then store in a cool (45-50 degrees) room for up to 5 months (however, keep an eye on it and use it at earliest sign of softening if not before). Consider protecting from Squash Vine Borer by covering with hoops and floating row covers at least up until flowering. \u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eSquashes are insect pollinated and require about 1\/2 a mile of isolation from other varieties of the same species, which in this case is\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eC. maxima\u003c\/em\u003e. The seeds will be fully mature on any squash when the stem of the fruit has turned brown and woody, so when you eat your pumpkin, the seeds should also be ready for harvest. Separate the seeds from the flesh, rinse them, and dry them on a screen or paper product away from direct sunlight in a ventilated place. The plumpest and hardest seeds will be most viable.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":45582576648430,"sku":"CUC-027","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/IMG_8042.jpg?v=1721082706"},{"product_id":"adzuki-bean","title":"Adzuki Bean","description":"\u003cp\u003eAdzuki are small red beans that grow in long thin pods on short bushy plants that can be trellised for extra support or left to stand on their own. This is a Japanese heirloom variety that is often used to make sweet red bean paste for soup eaten with mochi at New Years or as a stuffing in treats such as steamed buns, dumplings, pancakes and mochi. The dried beans are also traditionally cooked whole and mixed into rice for a simple and nutritious side dish.\u003c\/p\u003e\n\u003cp\u003eArcheological and genetic evidence suggest that the wild ancestors of adzuki originated near the Himalayas and spread throughout Asia, but that the cultivated traits in modern varieties were first selected for in Japan by the ancestors of Ainu people.\u003c\/p\u003e\n\u003cp\u003eAlso known as Azuki bean, Aduki bean, Red bean, Red mung bean, Xiǎodòu, Hóngdòu, Chìdòu, đậu đỏ, Red chori, Red cowpea, Lal chavali, Lūbyā ḥamrāˈ\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e(Sources: https:\/\/www.science.org\/doi\/10.1126\/science.ads2871)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 60-80\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 35-40\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate: \u003c\/strong\u003e96% on 12\/11\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow 1 inch deep in well-drained soil when the ground is consistently above 60 degrees. Space plants 4-6 inches apart in rows 18-24 inches apart. Keep soil consistently moist especially during flower and pod formation. Harvest when the pods have fully matured, dried and turned a light tan color. Remove the dried beans from the pods and winnow or screen off the chaff.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eSelf-pollinating with occasional cross-pollination. Harvest when pods are dry and brittle. Shell and lay out to dry further before storing.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":47530252665070,"sku":"VIG-026","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/WhatsAppImage2026-01-09at12.04.26PM_1_891d1d4b-505e-4fc5-beac-b7b61a674107.jpg?v=1768325070"}],"url":"https:\/\/trueloveseeds.com\/collections\/east-asian-collection\/a-z-type_southern-pea.oembed","provider":"Truelove Seeds","version":"1.0","type":"link"}