{"title":"Newly Restocked!","description":"","products":[{"product_id":"winterspinat-haldenstein-winter-spinach","title":"Winterspinat Haldenstein (Winter Spinach)","description":"\u003cp\u003eThis winter spinach has large, smooth, nutty, and mild leaves that can be seeded in the fall for an early spring harvest. You can also seed this variety in the spring or late summer. It is named for Haldenstein: the Swiss town where people have been growing this pointy-seeded heirloom since before WWI.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e overwinter\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 120\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 93% on 09\/18\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eBarely cover and tamp down the seeds directly in the ground. Seed in fall and overwinter in the garden for an early spring harvest. In zone 7 and colder, cover with low tunnels or cold frames during the coldest months. Alternatively, you can sow as soon as the ground can be worked in the spring or in the late summer when nights start to get cooler.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eSpinach is wind pollinated, biennial, and dioecious, meaning there are separate male and female plants. This means you should be sure to have both for successful pollination. Male plants eventually release visible pollen when shaken. Allow overwintered plants to flower and then turn brown. Seeds are ready when they are dried out. They will form pointy clusters. Harvest the stalks at this dry stage and allow the plants to further dry in a ventilated place if necessary.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":751842131981,"sku":"AMAR-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/29791733_10216606076847366_4673681715271565312_o.jpg?v=1571609431"},{"product_id":"purple-kingsessing-bean","title":"Purple Kingsessing Bean","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/strong\u003eAlso known as Lenape Blue Bread Beans, these dry beans have a delicious meaty flavor and are used for stews and baking into bread. Six foot vines yield an abundance of purple pods filled with dark purple seeds, with a fair amount of tannish brown off-types. If saving seed for replanting, consider sowing only the purple seeds.\u003c\/p\u003e\n\u003cp\u003eWilliam Woys Weaver was entrusted with these beans when the seed keeper who cared for them in Oklahoma passed away. Many Lenape people now reside in Northern Oklahoma because the U.S. government forced them there in the 1860s. The seed has been brought back to its original land. Kingsessing is derived from the Lenape word \"Chingsessing,\" meaning “a place where there is a meadow.” Originally, this was the name for the land between the Schuylkill River and Cobbs Creek, in what is now West and Southwest Philadelphia, Pennsylvania. These seeds were grown once again in Kingsessing for Truelove Seeds by staff at the historic Bartram's Garden. If you are Lenape, please reach out so we can rematriate these seeds to you free of charge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 70-95\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 96% on 11\/04\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePlant in warm soil at least a couple weeks after the last danger of frost has passed. Sow directly in the ground at a depth of one inch, spaced every few inches in rows 12 inches apart. Thin to one plant every four to six inches. Provide a sturdy trellis as the vines can grow six to eight feet tall.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBeans are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eP. vulgaris\u003c\/em\u003e by at least 25 feet (we do 75 feet to be sure) to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the beans when their shells have become dried and crispy on the plants. Lay out the pods in a dry, sunny place to dry down further. Shell the beans and lay out the seeds in a well ventilated place away from direct sunlight for at least another few days to a week before storing for next year.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":753978245133,"sku":"BN-003","price":6.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/tumblr_nxvjndSY1E1se7haqo1_1280.jpg?v=1571609431"},{"product_id":"potawatomi-pole-lima-bean","title":"Potawatomi Pole Lima Bean","description":"\u003cp\u003ePotawatomi Pole Lima is from the Potawatomi Nation in Wisconsin, and so it does very well in cooler climates. This gorgeous and highly-productive bean is great for shelling or dried. Try cooking with corn and onions in succotash (a traditional Wampanoag and Mohegan recipe from New England) or stewed as a Southern-style butter bean. The plants have tall 8-10' vines that are truly loaded with pods and resistant to pests and diseases. This seed comes from William Woys Weaver, who received them from Andrew Bucienski of the Potawatomi Nation.\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 40\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 97% on 12\/23\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePlant in warm soil at least a couple weeks after the last danger of frost has passed. Sow directly in the ground at a depth of one inch, spaced every few inches in rows 12 inches apart (or on either side of a trellis). Thin to one plant every four to six inches. Provide a sturdy trellis as the vines can grow eight to ten feet tall.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eLima beans are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eP. lunatus\u003c\/em\u003e by at least 150 feet to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the beans when their shells have become dried and crispy on the plants. Lay out the pods in a dry, sunny place to dry down further. Shell the beans and lay out the seeds in a well ventilated place away from direct sunlight for at least another few days to a week before storing for next year.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":754507546637,"sku":"BN-005","price":6.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/tumblr_oc4nrizJdQ1se7haqo1_1280.jpg?v=1650046347"},{"product_id":"gita-long-bean","title":"Gita Long Bean","description":"\u003cp\u003eTender, dark green pods averaging between 15-20 inches in length. We harvest them when they are pencil-thick, but some communities prefer them slimmer. These beans are sweet, flavorful, and lower in fiber, and are ideal for steaming or stir-frying. Our community of East New York is comprised of people from the Caribbean, South Asia, and African Americans from the American South. Caribbean cuisine has been influenced by centuries of cultural exchange with English, French, and Spanish colonizers, enslaved people from West Africa, and indentured servants from Asia and India. The long bean originated in Southeast Asia, became popular in Caribbean cuisine after the Asian cultural exchange, and is now cherished in our diverse community in Brooklyn, where it's affectionately known as \"bora\" or sometimes \"bodi\". Our youth interns at East New York Farms! enjoy harvesting this unique crop, and can sometimes be found playfully whipping each other with them. One popular Trinidadian way to prepare them is to saute them with garlic, pepper, and tomato (known as \"fry bodi\"). A popular Bengali method is to cook them as a stew with potato, shrimp, turmeric, hot pepper, and garlic. Also called asparagus bean.\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 94% 04\/15\/2026\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":"East New York Farms!","offers":[{"title":"Default Title","offer_id":899364159501,"sku":"VIG-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/gitalongbeans4.JPG?v=1571609431"},{"product_id":"green-nutmeg-melon","title":"Green Nutmeg Melon","description":"\u003cp\u003eThis aromatic, green cantaloupe with a nutmeg shape and netted skin is a delicious and tried-and-true heirloom variety. Yielding medium sweet fruit with subtle spicy nutmeg aftertaste, this is one of the oldest varieties of cantaloupe that has been grown and distributed in America. It was first mentioned in Bernard McMahon’s “The American Gardener’s Calendar” in 1806 and also by Thomas Jefferson in 1811. Seeds for this variety were sourced from the Thomas Jefferson Center for Historic Plants at Monticello. Check them out for more historic heirloom varieties.\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 24\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 99% on 12\/11\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds directly in the soil after the last danger of frost. Grow on hills spaced two feet apart, six seeds per hill, thinned to the best three plants. In cooler climates, start indoors 3-4 weeks before last frost and transplant. Keep soil moist until germination.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eIsolate by 1\/2 mile from other members of \u003cem\u003eC. melo\u003c\/em\u003e, including other muskmelons, cantaloupes, honeydews, and Armenian cucumbers. Harvest fruits when very ripe to ensure fully mature seeds. Rinse seeds and allow to dry in a ventilated place away from direct sunlight.\u003c\/p\u003e","brand":"Meadowhawk Farm","offers":[{"title":"Default Title","offer_id":899364683789,"sku":"CUC-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Green_Nutmeg_Melon.jpg?v=1571609431"},{"product_id":"syrian-pea","title":"Syrian Pea","description":"\u003cp\u003eA tasty and prolific shelling pea that climbs tall with cascading white flowers. It was collected in 1949 in Homs, Syria, which is now the center of resistance to the Bashar al-Assad regime.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 65\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 97% on 10\/02\/2024\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed directly in the ground as soon as the soil can be worked in the early Spring. Sow about an inch apart in rows on either side of a trellis, or in bands of 2-3 feet, with the trellis in the middle. Keep soil constantly moist until germination. No need to thin.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeas are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eP. sativum\u003c\/em\u003e by at least 25 feet (we do 75 feet to be sure) to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the peas when their shells have become dried and crispy. Lay out the pods in a dry, sunny place to dry down further. Shell the peas and lay out the seeds in a well ventilated place away from direct sunlight for at least another few days to a week before storing for next year.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899368747021,"sku":"PEA-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Syrian_Pea.jpg?v=1571609432"},{"product_id":"pois-geant-sans-parchemin-giant-snow-pea","title":"Pois Geant Sans Parchemin (Giant Snow Pea)","description":"\u003cp\u003eA deliciously sweet, gorgeous, and bountiful snow pea with gigantic, thin pods. Harvest when pods are thin and seeds are barely showing, and eat fresh or as a sauteed delicacy. The plants are about 4 feet tall with striking violet and maroon blooms.\u003c\/p\u003e\n\u003cp\u003eThis French heirloom was described by Charles Darwin in his book “The Variation of Animals and Plants under Domestication” in 1868 and by Vilmorin in \"The Vegetable Garden\" in 1885. This particular strain was given to the USDA in 1960 under the name Mangetout Carouby, and later given to William Woys Weaver by Will Bonsall. Both curate historically important seed collections and have inspired countless others to follow in their footsteps.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to Maturity:\u003c\/strong\u003e 65\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 88% on 11\/04\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed directly in the ground as soon as the soil can be worked in the early Spring. Sow about an inch apart in rows on either side of a trellis, or in bands of 2-3 feet, with the trellis in the middle. Keep soil constantly moist until germination. No need to thin.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeas are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eP. sativum\u003c\/em\u003e by at least 25 feet (we do 75 feet to be sure) to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the peas when their shells have become dried and crispy. Lay out the pods in a dry, sunny place to dry down further. Shell the peas and lay out the seeds in a well ventilated place away from direct sunlight for at least another few days to a week before storing for next year.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3016831631400,"sku":"PEA-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/poisgeantpeahand.jpg?v=1571609432"},{"product_id":"beaver-dam-pepper","title":"Beaver Dam Pepper","description":"\u003cp\u003eThis mild to medium hot pepper is crunchy, rich, and fruity with a sweet intro and a surprise spicy finish. 5-8\" goat horn-shaped fruits ripen from bright lime-green to red, and are good for slicing fresh onto a sandwich, stuffing, or pickling. Be prepared for a plentiful harvest! Beaver Dam’s Scoville Heat Unit ranking is a scant 500-1,000, giving it a flavor more akin to a slightly spicy ripe bell pepper than even a mild Poblano.\u003c\/p\u003e\n\u003cp\u003eThese seeds came to the US originally with the family of Joe Hussli, Hungarian Immigrants, who arrived in Beaver Dam, Wisconsin in 1912. Though generally eaten fried, stewed, pickled or roasted in the US, pimento type peppers are often dried and powdered in Hungary for zesty paprika. The Beaver Dam Pepper Festival turns up the heat in Beaver Dam, Wisconsin on the second Saturday of September! The Beaver Dam Pepper has been designated by Slow Food as an outstandingly tasty, culturally important, and endangered heirloom and is listed in their \u003ca href=\"https:\/\/trueloveseeds.com\/collections\/ark-of-taste\" target=\"_blank\"\u003eArk of Taste\u003c\/a\u003e as a way to invite everyone to take action to help protect it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 70-80\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 85% on 04\/15\/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. With a leafy growth habit and a heavy yield, Beaver Dam can benefit from staking.\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, red. Cut the fruit (consider wearing gloves), 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":"Cultivating The Commons","offers":[{"title":"Default Title","offer_id":3105084768296,"sku":"CAP-005","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/BeaverDamPepper_d2ed203a-d755-4b6e-a095-e68352516637.JPG?v=1571609432"},{"product_id":"sugar-drip-sweet-sorghum","title":"Sugar Drip (Sweet Sorghum)","description":"\u003cp\u003eThis sweet sorghum cane grows up to 12' tall with seed heads that turn amber red when mature. Thick, juicy stalks make for mighty fine sorghum syrup once squeezed and boiled down over a wood fire. Thrives in the heat. Drought tolerant. This is a relatively early-maturing variety that can often be helpful in beating the sugarcane aphid that tends to arrive later in the season.\u003c\/p\u003e\n\u003cp\u003eThis crop, originally from Africa, has a deep history in Southern Appalachia as a self-sufficient sweetener as well as a multipurpose, low maintenance, and high yielding plant that grew well with the animal-powered holler farming typical of the area. The cane is great for making wood-fired sorghum syrup, which has many delicious culinary applications including stack cakes and molasses cookies, but I most enjoy it atop a warm and buttered slice of cornbread. The seed heads can be used as a gluten-free grain for humans (I'm furthering my experiments with milling it this winter!) The leaves, stripped prior to juicing the cane, as well as the seed heads also make great fodder for animals.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 120-140\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per normal packet:\u003c\/strong\u003e 475-500\u003cbr\u003e\u003cstrong\u003eSeeds per bulk packet:\u003c\/strong\u003e approx. 3000 (2 oz)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 75% on 01\/15\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eNeeds full sun and thrives in warm climates. Direct seed 1\/4\" into well-drained soil once the danger of frost has passed. Chelsea Askew has seeded this several ways: by hand; using an Earthway seeder with a spinach plate; and using a tractor mounted Covington single-row planter with a sorghum plate. All methods require thinning. Thin to 8\"-12\" in row. Best to harvest cane for molasses when seed head has turned from the milk stage to soft dough and the external color from green to an amber red.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eWhile sorghum is generally self pollinating, people concerned with unwanted cross pollination should isolate various varieties of \u003cem\u003eS. bicolor\u003c\/em\u003e (including Johnson grass) by 990 feet. Alternatively, you can plant your different sorghums closer together and bag the plants' tassels when they emerge with weather resistant corn tassel bags, or with paper bags in drier climates. Allowing the seed heads to reach the hard dough stage is best when harvesting for seed.\u003c\/p\u003e","brand":"Chelsea Askew","offers":[{"title":"Regular packet: 475-500 seeds","offer_id":42479454257390,"sku":"SORG-001","price":5.0,"currency_code":"USD","in_stock":true},{"title":"BULK PACKET: 3000 seeds (2 oz)","offer_id":42479454290158,"sku":"SORG-001-BULK","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_2097.JPG?v=1571609432"},{"product_id":"smooth-bitter-melon-1","title":"Smooth Bitter Melon","description":"\u003cp\u003eMướp đắng, or Bittermelon, is one of our most important medicinal foods packed full of nutrition and ancestral magic. It is a staple in Southeast\/South Asian cuisine and has its roots in Africa. In our garden, we grow a long smooth variety and a smaller spiky kind. We do not isolate the different varieties far enough to prevent cross-pollination - we are OK with this as it creates our own Resilient Roots bittermelon. These were taken from our long, smooth ones.\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 13-15\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 100% on 03\/02\/2026\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 before planting. The plant will use as much trellising as you give it!\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. I have found that smooshing the seeds in a cloth bag will help remove the seed coat more efficiently.\u003c\/p\u003e","brand":"Truelove Seeds","offers":[{"title":"Default Title","offer_id":3357360848936,"sku":"MOM-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Photo_Dec_19_5_25_55_PM.jpg?v=1571609433"},{"product_id":"speckled-brown-butterbean","title":"Speckled Brown Butterbean","description":"\u003cp\u003eThe Speckled Brown Butterbean is a plump and creamy bean, with a mild earthy flavor that satisfies the soul on cold winter evenings or on any bright summer day. The beautiful tan bean, when mature, sports mocha colored streaks and freckles that melt into a smooth light brown bean when cooked. Speckled Brown Butterbeans are a traditional delicacy in much of the American South and nowhere more so than in Mississippi. In Mississippi these beans are generally cooked fresh shelled or fresh frozen usually with hamhock or other pork, butter, a chopped onion, garlic and salted when finished. For dried beans, pre-soak in cold water at least 4 hours. In our house, we substitute butter, olive or palm oil, and sweet smoked paprika for a delightful meal. Serve with cornbread or rice.\u003c\/p\u003e\n\u003cp\u003eOur Speckled Brown Butterbeans are semi-runner beans (may benefit from a low trellis or pen), hardy to zone 7 and mature in 65-70 days. Plants set pods when day temperatures are reliably 85 degrees or more. Pole varieties take longer, between 80 to 100 days, depending on consistent hot days. The pods, grass green and thick, are similar in appearance to most Lima beans though they are smaller containing between three to four seeds that ripen from pale green to speckled brown.\u003c\/p\u003e\n\u003cp\u003eThis species is originally from South America, hence the name “Lima.” In much of the South, these beans are referred to generally as Butterbeans. Each cultural region of the South boasts it’s own favorite though in Mississippi the Speckled Brown reigns over all legumes. This variety, of unknown origins, has been grown and eaten in Mississippi since before God remembers. We received the seed stock in 2017 from Duck and Earl of Shaw, MS. Duck is the sister of Sankofa Farm friend and community elder Ms. Pearl Trotter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to Maturity:\u003c\/strong\u003e 65-70\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 88% on 04\/16\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePlant in warm soil at least a couple weeks after the last danger of frost has passed. Sow directly in the ground at a depth of one inch, spaced every few inches in rows 12 inches apart. Thin to one plant every four to six inches.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eLima beans are self-pollinating, though it is best to isolate different varieties of P. lunatus by at least 150 feet to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the beans when their shells have become dried and crispy on the plants. Lay out the pods in a dry, sunny place to dry down further. Shell the beans and lay out the seeds in a well ventilated place away from direct sunlight for at least another few days to a week before storing for next year.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAdditional search terms: Brown Speckled Butter Beans, Brown Speckled Butterbeans.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sankofa Farm at Bartram's Garden","offers":[{"title":"Default Title","offer_id":3441777279016,"sku":"BN-006","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/brownspeckledbutterbeanhands_82aa2814-da5a-4355-a934-ba80ca707049.JPG?v=1571609433"},{"product_id":"landreth-stringless-bush","title":"Landreth Stringless Bush Bean","description":"\u003cp\u003eA historic variety that stands up to the test of time! Reliable, productive, fast-growing bush bean produces 5\" green beans without stringy parts. Delicious meaty flavor in a hearty bean that is great for canning and freezing. This old heirloom variety was first offered by David Landreth \u0026amp; Sons in 1885. David Landreth was an Englishman from near the Scottish boarder who moved his nascent seed company from Canada to Philadelphia, Pennsylvania in 1784. His first building was on the spot of what is now 1210 Market Street in Center City, and he and David Landreth Jr. were among the founders of the still-important Pennsylvania Horticultural Center. Other Landreth varieties that have become important heirlooms include Green Glaze Collards, Jackson Wonder Bush Limas, and Bloomsdale Spinach. This heirloom bean is part of the Roughwood Seed Collection of William Woys Weaver.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 55\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 93% on 01\/16\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePlant in warm soil at least a couple weeks after the last danger of frost has passed. Sow directly in the ground at a depth of one inch, spaced every few inches in rows twelve inches apart. Thin to one plant every eight to twelve inches.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBeans are self-pollinating, though it is best to isolate different varieties of P. vulgaris by at least 25 feet (we do 75 feet to be sure) to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the beans when their shells have become dried and crispy on the plants. Lay out the pods in a dry, sunny place to dry down further. Shell the beans and lay out the seeds in a well ventilated place away from direct sunlight for at least another few days to a week before storing for next year.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePhoto used with permission from Dickinson Farm, National City, California.\u003c\/em\u003e\u003c\/p\u003e","brand":"Winnetuxet Farm","offers":[{"title":"Default Title","offer_id":3449754812456,"sku":"BN-009","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/landrethstringlessbyDickinsonFarm.jpeg?v=1571609433"},{"product_id":"lemon-balm","title":"Lemon Balm","description":"\u003cp\u003eThis strongly lemon-scented perennial mint is a subtly calming and relaxing sedative packed with anti-viral compounds. When crushed, the leaves give a bright, floral aroma. Excellent both fresh and dried for brewing teas. Native to Europe and the Mediterranean, this plant has been cultivated for at least 2,000 years. It is also known as Melissa, which means honeybee. It has long been associated with honeybees, who drink from its nectar-filled blooms alongside butterflies and hummingbirds.\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 200\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 83% on 04\/02\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePrefers partial shade to full sun. Direct sow in spring or fall, tamping down seeds with back of rake, barely covered. Keep soil moist until germination. You can also start seeds indoors and transplant. Space plants 1-2' 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\n\u003cp\u003e\u003cem\u003ePhoto of Lemon Balm leaves used with permission from Kris Hubbard of Wild Wood Farms Heirloom Seed Company, Artemus, Kentucky.\u003c\/em\u003e\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3454876581928,"sku":"HERB-007","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/LemonBalmKrisHubbardPhotoCredSQUARE.jpeg?v=1571609433"},{"product_id":"resina-calendula-1","title":"Resina Calendula","description":"\u003cp\u003e\u003cem\u003e\u003c\/em\u003eRich, aromatic, and delightfully sticky. At Soul Fire Farm, we use the calendula to make salve, often with young people, as part of learning to care for ourselves outside of the food\/medical industrial complex. Resina is the most potent of calendulas with the highest concentration of plant resins, and is best for making herbal medicines. All healing, all revolution - is based on land.\u003c\/p\u003e\n\u003cp\u003eSoul Fire Farm remits 100% of their proceeds from the sales of their seeds to the Stockbridge Munsee Band of the Mohican Nation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 55-60\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 87% on 02\/02\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow after last frost when soil is warm. Sow every 2 inches, 1\/4 inch deep, and thin to 6-12 inches per plant.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eSaving seed from Calendula is easy! Wait until the flower dies and the seadhead fully matures, and collect the dry, brown seeds. Lay out on paper to dry further, and store in an envelope within a container in a cool, dry place.\u003c\/p\u003e","brand":"Soul Fire Farm","offers":[{"title":"Default Title","offer_id":3455365152808,"sku":"HERB-009","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/resina5SQUARE.jpg?v=1571609433"},{"product_id":"francois-syrian-molokhia","title":"Francois Syrian Molokhia","description":"\u003cp\u003eMolokhia is a beloved green is rich in vitamins and minerals and eaten like spinach in the Middle East, North Africa, and East Africa. It is usually eaten chopped up in a soup or stew, adding thickness to the broth. It is mucilaginous like its mallow-family cousin, okra. It is also known as Egyptian Spinach, Jew’s Mallow, Jute, Saluyot, Lalo, Ewedu, Rau Day, and Okra Leaf, and used as a fiber for making twine, rope, and rugs.\u003c\/p\u003e\n\u003cp\u003eThis variety was grown by Mason and Wiley at Bear Bottom Farm from seed that came from Mason's Syrian grandfather, Francois Moussalli. Mr. Moussalli came to the US via Egypt, and grew this molokhia for the family for many decades. His grandchildren rescued his seeds from 15 years of storage in the freezer, and now a couple of them keep this family heirloom alive. Bear Bottom Farm says this variety does quite well in clay, with little irrigation and that it \"loves loves loves\" heat. Francois passed away on February 4, 2018, and lived a full, interesting life. \u003ca href=\"http:\/\/www.legacy.com\/obituaries\/name\/Fran%C3%A7ois-Moussalli-obituary?pid=188102222\u0026amp;view=guestbook\"\u003eRead his obituary here.\u003c\/a\u003e Carry on his legacy and grow his molokhia!\u003c\/p\u003e\n\u003cp\u003eFrancois's sister in-law, Linda prepares this vegetable by chopping it \"very fine, do you hear me? VERY FINE! OK.\" Then cooking it in chicken stock with rice and lemon juice. The acid from the lemon cuts the silky texture a bit. \u003c\/p\u003e\n\u003cp\u003eMony, a new friend to Truelove Seeds who also came to the US from Egypt, recently cooked us a soup of the Molokhia greens, “chopped for 10 hours” (really maybe 30 minutes - minced very fine). It also includes a paste of garlic, cumin, and coriander, as well as sautéed onions and a vegetable broth with added allspice, bay leaves, cardamom, and petrified lemon.\u003c\/p\u003e\n\u003cp\u003eAlternate spellings: mlukhiyie,  mloukhia, mloukhiya, mulukhiyah, mulukhiyyah, molohiya, mulukhiyya, malukhiyah, or moroheiya.\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 140\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 88% on 03\/12\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds indoors 6 weeks before the last frost. Plant outdoors in warm, fertile, well-drained soil 2-3 weeks after the last frost. This plant grows quickly and loves heat and will get much larger if irrigated, though it is not necessary. In cooler climates, molokhia grows faster and larger with the protection of high tunnels or greenhouses. This was true for Truelove Seeds in Pennsylvania (Zone 7). We can grow it outside just fine, but in the hoop house: BOOM! When the plant gets at least 2 feet tall, begin harvesting the branches (~6\" lengths) to encourage more growth for continual harvest.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow the seed pods to dry out naturally on the plant. Harvest the pods and remove the angular, blue-green seeds. Allow the seeds to dry on paper away from direct sunlight. Store in paper envelopes, within a container, in a cool, dry location.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAdditional search terms: Mulukhiyah, mloukhiya, molokhia, molokhiya, mulukhiyya, malukhiyah, moroheiya, \u003cspan\u003esaluyot\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Bear Bottom Farm","offers":[{"title":"Default Title","offer_id":3455758630952,"sku":"MALV-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_7470.JPG?v=1571609433"},{"product_id":"sea-island-red-pea","title":"Sea Island Red Pea","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003cem\u003e\u003c\/em\u003eSea Island Red Peas are a Gullah Geechee variety used in coastal Carolina Hoppin' John and Reezy Peezy. It is an important companion to Carolina Gold Rice in the pot, and it is a great crop to add nitrogen back into the soil between rice rotations. It's an absolutely delicious southern pea that grows prolifically on short runners.\u003c\/p\u003e\n\u003cp\u003eThanks as always to Shakara Tyler for sharing these seeds with us many years ago, and to Matthew Raiford and Jovan Sage who shared them with Shakara from his century-old family farm on Gullah Geechee land in Georgia. Also, thank you to Miss Cornelia Walker Bailey from Sapelo who shared it originally with Matthew and Jovan. In 2020, Matthew sent us these seeds directly from his farm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 90\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 98% on 09\/28\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow southern peas safely after frost, any time between late May and mid-July. This is a climbing vine crop, so it benefits from being planted next to a structure or trellis. Plant 1\/2\" to 1\" deep with 3-4\" spacing, either in 1 row on each side of the net trellis. Being a legume, it does fairly well in poor soil and adds nitrogen.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eSouthern peas 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, and long beans) at least 20 feet, if not much farther to avoid unwanted cross-pollination. Allow beans 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":3561709469736,"sku":"VIG-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/seaislandredpeashands_square_65d05066-945b-441d-b9e4-75044a07282f.jpg?v=1571609433"},{"product_id":"cades-cove-stick-bean","title":"Cades Cove Stick Bean","description":"\u003cp\u003eGreasy cut-short type bean with 4\" pods containing 7 to 8 seeds per pod. Angular seeds are light tan with dark mottling. Vines grow to 6' tall, compliment corn stalks nicely, and are VERY productive. Nice shelly, dry, and leather britches bean. Grown in the Cades Cove area of the great Smokey Mountains since the 1800s. They are great for leather britches, an important preservation method in Southern Appalachia, where fresh whole pods are strung up and dried so as to preserve and concentrate their flavor for later. Also great as a shelly bean (when beans are picked fresh and full to be shelled and cooked right then), as well as a dry bean. Not only are these cut-short beans delicious, but they are also particularly high in protein and produce high yields without toppling corn stalks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 110\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\u003cspan\u003e 86% on 01\/28\/2026\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect seed about an inch deep in moist soil, well after danger of last frost. Most productive when spaced at least 18\" apart in-row. Trellis or plant alongside knee-high corn plants, usually in late May\/early June in Southern Appalachia. If planting with corn, use exterior corn rows for trellises as beans perform best in full sun with ample airflow.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBeans are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eP. vulgaris\u003c\/em\u003e by at least 25 feet (we do 75 feet to be sure) to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the beans when their shells have become dried and crispy on the plants. Lay out the pods in a dry, sunny place to dry down further. Shell the beans and lay out the seeds in a well ventilated place away from direct sunlight for at least another few days to a week before storing for next year.\u003c\/p\u003e","brand":"Chelsea Askew","offers":[{"title":"Default Title","offer_id":3562110681128,"sku":"BN-008","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Cades_Cove_Stick_Bean_SQUARE.JPG?v=1571609434"},{"product_id":"lunga-di-napoli-winter-squash-1","title":"Lunga di Napoli Winter Squash","description":"\u003cp\u003eLunga di Napoli Winter Squash is HUGE and flavorful. Feed your whole village on one of these fruits, which will store many months into the winter. They are delicious in squash fritters, risotto, and stews. Throughout Puglia and Campania (places where my great grandparents were born), and also Sicily, Lunga di Napoli Winter Squash is eaten raw in salads, marinated, steamed, baked, and in sweets. It is also featured in a soup called cianfotta or giambota, which can include chili pepper, eggplant, tomato, pears and plums. As the same species as butternut squash, these plants have strong stems and are much more resistant than average to squash vine borers. The vines are quite long, and the largest fruit we grew this year was over 50lbs, though we hear they can even get larger!\u003c\/p\u003e\n\u003cp\u003eThis squash is also known as Zucca Lunga Napoletana and is listed by the Slow Food Foundation as an important and endangered variety from Campania, Italy.\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 15 min.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 89% on 04\/30\/2026\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 10' 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).\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eSquash is insect pollinated and requires about 1\/2 a mile of isolation from other varieties of the same species, which in this case is \u003cem\u003eC. moschata\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 squash, 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":"Izzy Pezzulo","offers":[{"title":"Default Title","offer_id":3713894023208,"sku":"CUC-005","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/lungadinapoli_10c9f056-eae9-40bb-a112-4cf147ccc3db.JPG?v=1571609434"},{"product_id":"homs-11-tomato","title":"Homs 11 Tomato","description":"\u003cp\u003eThis gorgeous tomato was collected in Homs, Syria, by C.O. Eyer of the Near East Foundation in 1949 or earlier. Homs has been one of the cities most devastated by the ongoing war in Syria and is known for being a hotbed of resistance. It was also once a major agricultural center. The 'Homs 11' tomato produces flat, deeply fasciated (ribbed), bright red fruits on sprawling, indeterminate plants. These tomatoes are not long-keepers, so they may not be best suited for market farmers, but for the home gardener they are wonderful -- with a strong, heirloom tomato flavor, a striking beauty, and a powerful story. Being from Syria, the plants are extremely drought and heat tolerant.\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 99% 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. Stake tomatoes so that their leaves and branches are kept off the ground, for good airflow between plants, and for easier harvest.\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":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3720247771176,"sku":"TOM-013","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/homs_11_tomato_efnpic.jpg?v=1571609434"},{"product_id":"cocoxochitl-chingonxs-a-dahlia-diva-mix","title":"Cocoxochitl Chingonxs: A Dahlia Diva Mix (Seeds)","description":"\u003cp\u003eTry your hand at growing cocoxochitl from seed!\u003c\/p\u003e\n\u003cp\u003eNative to Mexico, Aztecs bred dahlias (which they call cocoxochitl or acocotli) for their edible tubers. At Truelove Seeds, we grow them primarily as cut flowers for our florist friends, though we also conduct regular taste tests to find better tasting specimens. Most people start them from saved and divided tubers and crowns, which nearly guarantees you'll get the same variety again that you started with, as this is a form of cloning. \u003c\/p\u003e\n\u003cp\u003eDahlias are EXTREMELY variable when grown from seed! Often, it can take a couple years for you to get your first bloom when starting dahlia seedlings. We tend to get blooms in the first year by feeding them delicious compost and plenty of water. Try your hand at growing the seeds! You may find a beautiful new bloom and\/or a large delicious tuber. The main photo on this page shows nine of the seedling dahlias from this year. The other photos are another 18 of the countless parent lines providing seeds for these packages. On social media, please tag #cocoxochitlchingonxs to show us your new dahlia divas when they bloom! Enjoy! \u003cbr\u003e\u003cbr\u003eA note on the name, which was born from a lively naming contest on Instagram: cocoxochitl (pronounced \"coco-so-cheel\") is the original Aztec name for the dahlia, and chingonxs (\"chin-gōn-ex-es\") is a gender neutral plural term for someone that is very good at something, or freakin' bad-ass, if you will. This part of the name was suggested by Edgar Xochitl, a Chicanx farmer in California focused on queer ecology and decolonizing flowers. Edgar suggests the gender neutral chingonxs because \"anyone regardless of gender can be a diva\". The second part seems self explanatory. It was inspired by a suggestion by Antonio Amorcito, Mestizx Latinx flower-lover of Washington DC. Angela McGiles, farmer in the Hill Country of Texas shaped it to say \"A Dahlia Diva Mix\". She suggests that as you find new varieties from your packets, you name each one after a diva. That's up to you! We are going to take the suggestion to heart at Truelove Seeds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to mature tubers:\u003c\/strong\u003e 150\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 94% on 03\/20\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart the seeds in a moist potting soil mix, lightly cover them, and keep them moderately moist and warm. Germination should take 7-12 days. When the starts are about an inch tall, pot them up into 3\" pots. Transplant them in the garden when they have filled in their pots and after the last danger of frost. Space plants in garden by 18-24\". Trellis or stake as the plant grows tall. After the first frost in the fall, cut back the plant to 1-3\" above the base of the plant. Lift the tubers carefully and gently (they can spread up to 12\" in each direction under the soil). Gently shake off the soil and allow to cure in a cool, ventilated place for a week or so. Cut off broken-necked tubers and small root hairs. We simply store ours in a labeled paper bag, within a cardboard box in a cool, dry basement until spring!\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow the flowers to die back until brown and crispy. Cut the seed pod (spent flower) at the base and allow it to dry in a dry, ventilated place for another couple weeks. Separate the elongated, plump, black seeds from the papery spent flowers petals. Allow the seeds to dry on a paper towel, sheet, or paper bag in a dry, ventilated place for another week or two before storage.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3734934585384,"sku":"FLO-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/27655229_818373605027029_8096694382627632715_n.jpg?v=1571609434"},{"product_id":"syrian-smooth-cucumber","title":"Syrian Smooth Cucumber","description":"\u003cp\u003eSyrian Smooth Cucumbers are smooth, green, waxy, and mild. They are perfect for salads when harvested at about 3\" long. In 1949, The Near East Foundation collected this variety in Homs, Syria and gave it to the USDA, who called it \"Homs 6\" and \"PI 181940\". Our friends at the Experimental Farm Network requested this variety (and shared it with us) as one of many from Homs and other regions around the world where farmers are being affected by war and natural disaster.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 57 from transplant\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 99% on 11\/17\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed indoors 2-3 weeks beforehand and transplant into warm soil (above 60 degrees at night). Space the plants at 12 inches apart. Vines grow 4-5 feet, so allow them space to sprawl. Practice pest control, including covering the plants with row cover as they size up to keep off cucumber beetles, which can spread disease. Harvest 3 inch fruits daily.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eCucumbers 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\u003eCucumis sativus\u003c\/em\u003e. The seeds will be fully mature when the fruit turns yellowish orange, large, and bloated - harvest at this stage. 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":"David Vigil and Loreal Monroe","offers":[{"title":"Default Title","offer_id":21331359006800,"sku":"CUC-006","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/syrian_cucumber_slices.JPG?v=1571609437"},{"product_id":"blue-pod-capucijner-pea","title":"Blue Pod Capucijner Pea","description":"\u003cp\u003eAdd striking purple color to your fence line! Blue Pod Capucijner Pea tastes great as a fresh shelling pea, but traditionally they are considered a dried soup pea variety grown in Holland perhaps as early as the 1580s. William Woys Weaver argues that while the Capuchin monks may have had developed and grown a similar pea in their cloister gardens in the late Middle Ages, it is likely this variety was perfected much later by Dutch seedsmen.\u003c\/p\u003e\n\u003cp\u003ePeas (\u003cem\u003ePisum sativum\u003c\/em\u003e) have been cultivated by humans for at least 7000 years. Some of the earliest remains were found in Egypt (4800-4400 BC). They are native to the entire Mediterranean Basin, and parts of the Middle East over to India.\u003c\/p\u003e\n\u003cp\u003eOriginally, peas were mainly used as a dry-seeded pulse helping people survive the winters. Much later in modern Europe and China they were selected for their fresh shelled peas, then for their entire fresh pods (mange-tout), and later still for their de-skinned split peas for soup. Again, enjoy this blue-podded beauty for its fresh shelled peas or use the dried pea in soups and porridge. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 65\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 94% on 09\/19\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed directly in the ground as soon as the soil can be worked in the early Spring. Sow about an inch apart in rows on either side of a trellis, or in bands of 2-3 feet, with the trellis in the middle. Keep soil constantly moist until germination. No need to thin.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeas are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eP. sativum\u003c\/em\u003e by at least 25 feet (we do 75 feet to be sure) to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the peas when their shells have become dried and crispy. Lay out the pods in a dry, sunny place to dry down further. Shell the peas and lay out the seeds in a well ventilated place away from direct sunlight for at least another few days to a week before storing for next year.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21332350435408,"sku":"PEA-005","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Blue_Pod_hand.JPG?v=1571609438"},{"product_id":"risser-sickle-pea","title":"Risser Sickle Pea","description":"\u003cp\u003eBountiful sickle-shaped peas grow on tall vines covered in snowy-white flowers. Eat the snappy young pods, or shell them for tasty peas when more mature and plump. The Sickle Pea was one of 17 pea varieties mentioned in 1789 in England by John Abercrombie and ‎Thomas Mawe, though it was listed specifically as one of four that were \"cultivated chiefly for curiosity\". It must have been selected for flavor over the last 230 years, as it is now very tasty. In his recently republished book \u003cem\u003eHeirloom Vegetable Gardening\u003c\/em\u003e, William Woys Weaver says it was grown by English and German speaking communities in Pennsylvania in colonial times, and that it was most recently preserved by Pennsylvania Dutch gardener Ida Shriner Risser. In 1985, this variety was taken in by the Landis Valley Heirloom Seed Project in Pennsylvania. We received our seed from William Woys Weaver who preserves thousands of heirloom varieties at Roughwood Seed Collection.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 65\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 85% on 09\/19\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed directly in the ground as soon as the soil can be worked in the early Spring. Sow about an inch apart in rows on either side of a trellis, or in bands of 2-3 feet, with the trellis in the middle. Keep soil constantly moist until germination. No need to thin.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeas are self-pollinating, though it is best to isolate different varieties of P. sativum by at least 25 feet (we do 75 feet to be sure) to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the peas when their shells have become dried and crispy. Lay out the pods in a dry, sunny place to dry down further. Shell the peas and lay out the seeds in a well ventilated place away from direct sunlight for at least another few days to a week before storing for next year.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21336600936528,"sku":"PEA-004","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Risser_Sickle_Pea_full_pod.JPG?v=1571609438"},{"product_id":"jimmy-nardello-pepper","title":"Jimmy Nardello Pepper","description":"\u003cp\u003eSweet, flavorful, and extremely productive pepper great for frying, freezing, or drying. Fiery-red, 10\"-long fruits. Truelove Seeds founder Owen Taylor grows this variety to connect to his heritage, and it has become an instant favorite due to its taste, productivity, and story.\u003c\/p\u003e\n\u003cp\u003eHere is what he wrote about it: Jimmy Nardello’s parents Giuseppe and Angela Nardiello grew these peppers in the mountainous Basilicata region of Southern Italy, in a village called Ruoti - which is a couple hours through the mountains from my great great grandparents’ village of Salento, in the Campania region. In 1887, the Nardiellos moved to Naugatuck, Connecticut - just 15 minutes from Shelton where my family, the Lauriellos moved shortly after. The Nardiellos became Nardellos, and Vincenzo and Angelina Lauriello became James and Julia Laurella. Jimmy Nardello was born in Connecticut and was the only one of 11 siblings to keep up the gardening. My great greats and greats did grow lots of food in Connecticut, but their children and grandchildren did not. Jimmy passed this pepper - his favorite of hundreds that he grew in his terraced gardens - on to Seed Savers Exchange before he died in 1983. It is a delicious and prolific sweet frying pepper, and it is perhaps one of the seeds I feel most connected to now since I’ve had to reclaim my Southern Italian food heritage due to my family’s assimilation and disconnection from the land. Thank you to Kurt Michael Frieze’s article “Who is Jimmy Nardello?, The Story of the Jimmy Nardello Pepper”\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80-90 from transplant\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 82% on 09\/25\/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. These abundant plants may have to be staked.\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, fiery-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":"Winnetuxet Farm","offers":[{"title":"Default Title","offer_id":21343154045008,"sku":"CAP-010","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Jimmy_Nardello_wide.JPG?v=1571609438"},{"product_id":"hopi-dye-sunflower","title":"Hopi Dye Sunflower","description":"\u003cp\u003eKnown to the Hopi as \u003cem\u003eTceqa' Qu' Si\u003c\/em\u003e. This beautiful plant attracts lots of pollinators. The dark purple\/black seed hulls are traditionally used to dye wool and baskets, and the seeds are easily hulled for food and medicine. Native Seeds\/SEARCH collected this variety in 1978 in the traditional village of Shungopavi on the Hopi reservation in Arizona. Medium to large heads with purple centers and yellow rays grow on 6-10' tall stalks. Smaller heads grow on side branches. Sunflowers are native to the Americas and their seeds have been found at the San Andres dig site in Tabasco, Mexico (dating to 2600 BC) and in dig sites in Tennessee (as early as 2300 BC). Sunflowers bred for oil seed in Europe, Russia, and the United States are grown in monocultures, threatening the older native and heirloom sunflower varieties.\u003c\/p\u003e\n\u003cp\u003eRead Native Seed\/SEARCH's well documented history and uses of this variety \u003ca href=\"https:\/\/www.nativeseeds.org\/learn\/seed-diaries\/379-hopi-black-dye-sunflower\"\u003eHERE\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 90-100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 30\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 78% on 01\/20\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds directly in full sun, keep soil from drying out, and thin seedlings to 12-18\" apart. This species is an annual in most of North America, but may self-sow in subsequent years.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eTo harvest the seeds, cut the dried, browned flowers flower heads into a paper bag. Dislodge the seeds by breaking apart the seedheads\/flowers. Use a strainer to sift out the larger chaff. Use your breath, wind, or fans to winnow off lighter weight chaff. Birds will likely start eating the seeds as they develop, so consider how much you'd like to leave for them, and how much you would like to save for yourself. Best harvested for seed during a dry spell.\u003c\/p\u003e","brand":"Chelsea Askew","offers":[{"title":"Default Title","offer_id":21378365915216,"sku":"FLO-005","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_4883.JPG?v=1571609438"},{"product_id":"haricot-rouge-du-burkina-faso-southern-pea","title":"Haricot Rouge du Burkina Faso (Southern Pea)","description":"\u003cp\u003eThis beautiful African heirloom from Burkina Faso, West Africa laughs at the heat and poor soils, and produces plentifully in drought or wet conditions. Red seeds, a bit larger than our Sea Island Red Peas, taste great as dry beans. Alternatively, you can eat the young pods as green beans, and cook up the leaves like spinach. On top of all this, as a vigorous legume, these plants will give nitrogen back to your soils.\u003c\/p\u003e\n\u003cp\u003eWest Africa is where this species is most widely grown, and is likely where this species was first domesticated. From there, it has traveled the world nourishing the African diaspora and beyond.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 110\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 88% on 06\/11\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow black-eyed peas 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 1\" deep with 3\" spacing, either in 1 row on each side of the net trellis or in another arrangement if using a different kind of trellis, like a pole or garden sculpture. Being a legume, it does fairly well in and adds nitrogen to poor soil.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBlack-eyed peas 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, and long beans) at least 20 feet, if not much farther to avoid unwanted cross-pollination. Allow beans 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":"Sistah Seeds","offers":[{"title":"Default Title","offer_id":21390609186896,"sku":"VIG-003","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_0987.JPG?v=1571609438"},{"product_id":"aji-dulce-seasoning-pepper","title":"Ají Dulce (Seasoning Pepper)","description":"\u003cp\u003eSweet, smoky seasoning pepper especially popular in Puerto Rico, Venezuela, and throughout Latin America and the Caribbean. This is a mild habanero without the heat. Ají is an important ingredient in Puerto Rican sofrito (sauce), but is also eaten in salsas, salads, and roasted. For a sharper flavor, use the green fruits, and for softer flavors, use them when ripened red. \u003c\/p\u003e\n\u003cp\u003eSearch terms: Aji Dulce, Ajicito, Aji Gustoso, Cachucha, Sweet Pepper, Seasoning Pepper\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 90-110\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 91% on 6\/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. These abundant plants may have to be staked.\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, fiery-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. Consider wearing gloves for your protection! 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":"Bright Spot Farm","offers":[{"title":"Default Title","offer_id":21393902862416,"sku":"CAP-013","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Aji_Dulce.jpg?v=1671140490"},{"product_id":"daymon-morgans-kentucky-butcher-dent-corn","title":"Daymon Morgan's Kentucky Butcher Dent Corn","description":"\u003cp\u003eGorgeous multicolored ears make delicious cornmeal and grits with a pink hue. One or two large ears grow on sturdy 10-12 ft stalks. This seed was grown for Truelove Seeds by our dear friends Mason and Wiley at Bear Bottom Farm in Virginia. Mason tried nixtamalizing this variety a couple years ago, and fell in love. He got his seed stock from a friend in his mule club named PeeWee, who had been growing it in Maryland, and who had gotten his seed from a grower in Kentucky. Daymon Morgan, who first developed this corn variety, also foraged for wild medicinals and foods in the mountainous forests of Kentucky, and was a strong advocate for environmental justice and against strip mining for coal and mountaintop removal. Southern Exposure Seed Exchange first offered this variety in 2009.\u003c\/p\u003e\n\u003cp\u003eScreenshots from ilovemountains.org YouTube video on Daymon Morgan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 110\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 95% on 04\/29\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect seed about an inch deep in moist soil a couple weeks after the last danger of frost. 12\"-24\" spacing in row, especially if intercropping with beans and\/or squash. Needs full sun and ample nitrogen in well-drained soil. Leave ears on the stalks as long as possible to dry before harvesting for popcorn or seed saving. If weather and\/or pests prevent a full cure on the stalk, wait until the ear has flopped over, silks toward the ground, making sure the husks are brown and papery.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eCorn is wind pollinated and should be isolated by 2-3 miles from other varieties of corn to avoid unwanted cross-pollination. Another option is to separate your corn plantings by 3-4 weeks so they do not flower\/tassel at the same time. Allow the husks and cobs to fully dry on the plants before harvesting for seed. If you are concerned about neighbor's corn plots hybridizing yours, consider only harvesting seed from the plants towards the middle of your plot, leaving the outer rows for eating. If necessary, lay out the cobs to do some final drying before removing the husks and seeds.\u003c\/p\u003e","brand":"Bear Bottom Farm","offers":[{"title":"Default Title","offer_id":21396102348880,"sku":"ZEA-007","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/P1090394.JPG?v=1571609438"},{"product_id":"amish-paste-tomato","title":"Amish Paste Tomato","description":"\u003cp\u003eAmish Paste Tomato is listed by Slow Food USA in their Ark of Taste, which identifies and promotes culturally important, delicious, and endangered foods. This variety was first offered in 1987 by Thane Earl of Whitewater, Wisconsin in the Seed Savers Exchange yearbook, where seed savers share and swap rare seeds. Some say this variety dates back to the late 1800s in Wisconsin and\/or Lancaster, PA, though the history seems to be vague and hearsay. While it is one of the most popular heirloom paste tomatoes for its productivity, size, and sweet flavor, some consider it more of a plum tomato better suited for fresh eating. Looking 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 80-90\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 96% on 05\/22\/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. Stake tomatoes so that their leaves and branches are kept off the ground, for good airflow between plants, and for easier harvest.\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":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21396217921616,"sku":"TOM-014","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_4341.JPG?v=1571609438"},{"product_id":"rose-milkweed","title":"Rose Milkweed","description":"\u003cp\u003eHelp protect monarch butterflies with this native plant!\u003c\/p\u003e\n\u003cp\u003eWith beautiful pink, mauve, and white flowers, this perennial milkweed is native to wet soils of North America. This milkweed has specialized roots for living in damp soils with little oxygen, though our plants thrived in our well-drained soils as well, growing 3-5' tall, and 1-2' wide.\u003c\/p\u003e\n\u003cp\u003eMonarch butterflies from northeastern North America fly thousands of miles south to overwinter in sacred firs on mountains 62 miles northwest of Mexico City, in sanctuaries protected by the Mexican government. In the spring, they will then fly to Texas to a milkweed patch to lay eggs, and four or five generations later, they will make it to the northeast again, to another milkweed patch. The caterpillars only eat milkweed. It serves them well! They use the toxic steroids (called cardenolides) of milkweed plants to taste horrible to predators. Suburban development has diminished this once ever-present plant. Please plant milkweed if you don’t already - you’ll help this endangered indigenous American butterfly continue to make its annual trip by creating a landing place - a sanctuary.\u003c\/p\u003e\n\u003cp\u003eAlso called: swamp milkweed, rose milkweed, rose milkflower, swamp silkweed, or white Indian hemp.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 68\u003cspan data-mce-fragment=\"1\"\u003e% on 06\/06\/2025\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eWhen you receive your milkweed seeds, they'll need at least a month of cold treatment (known as cold stratification). Consider direct sowing in the fall or winter onto prepared ground. Alternatively, sow them about 1\/8th inch deep into moist potting soil and keep them in a cold, dark place for 4-6 weeks. Another option is to place the seeds in a moist paper towel in a plastic bag in your refrigerator for 4-6 weeks. After one of these cold treatments, seeds should be placed in warm soil (70 degrees), and they should germinate in a week or two. Without stratification, germination will be very low. The seeds of plant have adapted to require winterization for proper germination.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eWait for the seed pods (follicles) to fully dry out and start to burst open before gathering seeds. If you wait too long, the seeds will take flight on their silks on the wind! Continue drying seeds completely in a dark, ventilated place so that they do not rot in storage. Consider storing your fully dry milkweed seeds in labeled paper bags in the refrigerator, or immediately replanting in your garden or field for growth the following year.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21524497563728,"sku":"FLO-007","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Swamp_Milkweed.JPG?v=1571609439"},{"product_id":"glass-gem-corn","title":"Glass Gem Popcorn","description":"\u003cp\u003eGlass Gem Popcorn was selected by the late Carl Barnes, a Cherokee corn grower from Oklahoma. He crossed many traditional varieties, saving seeds from the most vivid to create this highly diverse, breath-taking variety. Glass Gem can be ground for cornmeal or popped.\u003c\/p\u003e\n\u003cp\u003eOur Glass Gem patch happened to tassel next to some tasseling Teosinte - the ancestor of corn. This means there is a small chance that some traits of the ancestral corn will appear in the Glass Gem patch. When we posted online about this dilemma, the general consensus was that this would be fascinating and desirable, so we offer these seeds despite the possibility of unexpected cross-pollination. Most of the Teosinte had finished tasselling before Glass Gem started, but a few continued on.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 110-120\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 94% on 04\/07\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect seed about an inch deep in moist soil a couple weeks after the last danger of frost. 12\"-24\" spacing in row, especially if intercropping with beans and\/or squash. Needs full sun and ample nitrogen in well-drained soil. Leave ears on the stalks as long as possible to dry before harvesting for popcorn or seed saving. If weather and\/or pests prevent a full cure on the stalk, wait until the ear has flopped over, silks toward the ground, making sure the husks are brown and papery.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eCorn is wind pollinated and should be isolated by 2-3 miles from other varieties of corn to avoid unwanted cross-pollination. Another option is to separate your corn plantings by 3-4 weeks so they do not flower\/tassel at the same time. Allow the husks and cobs to fully dry on the plants before harvesting for seed. If you are concerned about neighbor's corn plots hybridizing yours, consider only harvesting seed from the plants towards the middle of your plot, leaving the outer rows for eating. If necessary, lay out the cobs to do some final drying before removing the husks and seeds.\u003c\/p\u003e","brand":"Pinewood Springs Farm","offers":[{"title":"Default Title","offer_id":21524958347344,"sku":"ZEA-008","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/glass_gem_corn_3.jpg?v=1571609439"},{"product_id":"aunt-rubys-german-green-tomato","title":"Aunt Ruby's German Green Tomato","description":"\u003cp\u003eIndeterminate green beefsteak tomato. Former grower, \u003ca href=\"https:\/\/trueloveseeds.com\/collections\/bear-bottom-farm\" target=\"_blank\"\u003eBear Bottom Farm\u003c\/a\u003e, really liked watching this tomato grow! They did very well as a second tomato crop and set a good amount of fruit even in their wet summer.\u003c\/p\u003e\n\u003cp\u003eLarge green fruits have a slight pinkish yellow hue on the shoulders when ripe.\u003c\/p\u003e\n\u003cp\u003eBear Bottom Farm processed most of the fruits into a delicious green salsa and enchilada sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80-95\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 95% on 01\/17\/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. Stake tomatoes so that their leaves and branches are kept off the ground, for good airflow between plants, and for easier harvest.\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":"Cultivating The Commons","offers":[{"title":"Default Title","offer_id":21525250310224,"sku":"TOM-023","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Aunt_Ruby_German_Green_1.JPG?v=1571609439"},{"product_id":"rau-den-vietnamese-callaloo","title":"Rau Den (Vietnamese Callaloo)","description":"\u003cp\u003eRau Den or Vietnamese Callaloo is a beloved boiled green eaten every day. It grows wildly and is known to cool the body.\u003c\/p\u003e\n\u003cp\u003eAlso known as Vietnamese Amaranth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 30\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 58% (total viability: 86%) on 06\/02\/2025 \u003cem\u003e(\u003ca href=\"https:\/\/trueloveseeds.com\/pages\/faq\/#seedviability\" title=\"What is the difference between germination rate and total viability?\" rel=\"noopener noreferrer\" data-mce-fragment=\"1\" 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\u003eCallaloo or Leaf Amaranth is an extremely self-sufficient crop. Expect germination between 10-20 days, and fast growth after that. To get a head start on the season, sow seeds 2-4 weeks before the last frost lightly covered in pots or trays in a greenhouse or sunny window. Transplant 1-2' apart into the garden a couple weeks after the last frost, when the soil has warmed a bit. At this point on our farm, callaloo has seeded itself enough that we harvest many young, tender plants whole at 12\" as a way of thinning, but the plants we allow to mature are given about 2' space in each direction. Mature plants have deep pink taproots that allow them to go long periods of time without watering, and shoot up thick, bushy branches.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 1.4em;\"\u003eSeed keeping notes\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCallaloo is wind pollinated and can cross pollinate with many varieties of Amaranth. Isolate by a minimum of 500 feet or cover the flowers with corn tassel bags to prevent unwanted cross pollination. Seeds are ready when they start dropping from the seed head, which matures after the flower dies back. You can cut the whole seed head and hang it to dry and mature further in a dry, ventilated place, or you can shake it while still on the plant every day or two, as the seeds ripen at different times starting from the bottom to the tip. Either way, shake the plant in a bucket to release the seeds. Use a strainer to sift out the larger chaff. Use your breath, wind, or fans to winnow off lighter weight chaff.\u003c\/p\u003e","brand":"Resilient Roots Farm","offers":[{"title":"Default Title","offer_id":21869901348944,"sku":"AMAR-005","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/image_ef2ecfbb-7288-4d5e-81e8-e477bc69fa71.jpg?v=1571609441"},{"product_id":"la-tia-to-vietnamese-perilla","title":"Lá Tía Tô (Vietnamese Perilla)","description":"\u003cp\u003eLá Tía Tô or Vietnamese Perilla is a common peppery herb eaten fresh and used to wrap fish and meat. Known to cleanse the blood.\u003c\/p\u003e\n\u003cp\u003eAlso known as Rau Tia To, Tia To, Dulketip, Kkaennip, Kkaennip Namul, Tulkkae, Jiso, Oba, Gee So, Zi Su, Shiso, Beefsteak Plant, Sesame Leaf.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 60-100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 250\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e \u003cspan\u003e69% (total viability: 86%) on 06\/05\/2025 \u003c\/span\u003e\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\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":21870085374032,"sku":"HERB-026","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/vietnamese_perilla.jpg?v=1571609442"},{"product_id":"stinging-nettle","title":"Stinging Nettle","description":"\u003cp\u003eStinging Nettles are used as food, medicine, tea, and textiles throughout the world. This perennial originates in Europe, Western Asia, and North Africa. Though covered in stinging \"hairs\" that act as needles injecting passersby with formic acid, it loses its sting when dried or cooked.\u003c\/p\u003e\n\u003cp\u003eAlso known as nettles, common nettles, nettle leaf, and seven minute itch.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to Maturity:\u003c\/strong\u003e Perennial\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 400\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 91% on 05\/29\/2025\u003c\/p\u003e","brand":"Blackbird Rise","offers":[{"title":"Default Title","offer_id":21871195816016,"sku":"HERB-036","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Stinging_Nettle.jpg?v=1571609442"},{"product_id":"bee-balm-purple","title":"Bee Balm (Purple)","description":"\u003cp\u003eThis attractive, aromatic, mint-family herb draws in pollinators and is used as herbal medicine. Native to much of North America, its leaves are brewed by many native peoples (including Menomonee, Ojibwe, and Ho-Chunk) as a tea for treating colds and flu. It is also used as an external treatment for skin irritations.\u003c\/p\u003e\n\u003cp\u003eAlso known as wild bergamot, monarda, and beebalm.\u003c\/p\u003e\n\u003cp\u003eSee also: \u003ca href=\"https:\/\/trueloveseeds.com\/products\/bee-balm-magenta\"\u003eBee Balm (Magenta)\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e Flowers in second year\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 95% on 06\/02\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eIn early spring, start the seeds indoors (6-8 weeks before transplant) or direct sow, covering the seeds only lightly and tamping down. Space seedlings 1 foot apart, full or partial shade.\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":"Blackbird Rise","offers":[{"title":"Default Title","offer_id":28165351309392,"sku":"HERB-042","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/BBR_Monarda-fistulosa_2.jpg?v=1636681925"},{"product_id":"hannah-freeman-bean","title":"Hannah Freeman Bean","description":"\u003cp\u003eThis pole bean has long pods that can be eaten young and tender as a snap bean and beautiful patterned seeds that can be cooked in the shelly or dry stages. It thrives growing next to \u003ca href=\"https:\/\/trueloveseeds.com\/products\/puhwem-corn?_pos=1\u0026amp;_sid=bdc1925eb\u0026amp;_ss=r\"\u003ePuwhem Corn\u003c\/a\u003e and climbs it as if enthusiastically greeting an old friend.\u003c\/p\u003e\n\u003cp\u003eHannah Freeman (1730-1802) was a Lenni-Lenape woman who made baskets, worked seasonally in agriculture, traditional healing, and childcare, and travelled the Brandywine River Valley by foot where she lived primarily among European settlers. She was known as Indian Hannah and then after her death as the \"last Delaware Indian of Chester County, Pennsylvania.\" While most of her tribe fled westward, her family stayed behind, and into her old age she was a daily reminder to the Quakers who occupied her ancestral lands that the land was not truly theirs. William Penn promised that as long as Lenape people lived by the Brandywine River, he would not claim their land. Despite this, colonists divided the land and \"pitied\" Hannah, providing for her until her death.\u003c\/p\u003e\n\u003cp\u003eThis seed, known more widely as Indian Hannah Bean, was grown and preserved by H. Ralph Weaver (1896-1956), who received them from the Webb family of Northbrook in Chester County. Weaver's grandson, William Woys Weaver, has preserved this variety (along with thousands of culturally important heirlooms) and he explains that the Webbs 'owned' the land on which Freeman spent the final days of her life.\u003c\/p\u003e\n\u003cp\u003eIf you are Lenape and would like to grow these and other Lenape varieties, please send us a message. We would be grateful to send some back to you.\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 40\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 94% on 05\/27\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePlant in warm soil at least a couple weeks after the last danger of frost has passed. Sow directly in the ground at a depth of one inch, spaced every few inches in rows 12 inches apart. Thin to one plant every six inches.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBeans are self-pollinating, though it is best to isolate different varieties of P. vulgaris by at least 25 feet (we do 75 feet to be sure) to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the beans when their shells have become dried and crispy on the plants. Lay out the pods in a dry, sunny place to dry down further. Shell the beans and lay out the seeds in a well ventilated place away from direct sunlight for at least another few days to a week before storing for next year.\u003c\/p\u003e\n\u003cp\u003eSources: \u003c\/p\u003e\n\u003cp\u003eBecker, Marshall J. \"Legends about Hannah Freeman ('Indian Hannah'): Squaring the Written Accounts with the Oral Traditions.\" Keystone Folklore 4, no. 2 (1992): 1–14. \u003ca href=\"https:\/\/books.google.com\/books?id=t7TYAAAAMAAJ\u0026amp;pg=PA12\u0026amp;lpg=PA12\u0026amp;dq=webbs+northbrook+chester+county\u0026amp;source=bl\u0026amp;ots=JY5Rzle1Bt\u0026amp;sig=ACfU3U38Wdw5cHrHnYdNS0DjunJ9opOsqA\u0026amp;hl=en\u0026amp;sa=X\u0026amp;ved=2ahUKEwiYsYms673mAhVFm-AKHcMfBz04ChDoATABegQICxAB#v=onepage\u0026amp;q=bean\u0026amp;f=false\"\u003eWebsite.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eMarsh, Dawn G. \u003cem\u003eA Lenape among the Quakers: The Life of Hannah Freeman.\u003c\/em\u003e Lincoln: University of Nebraska Press, 2014. \u003ca href=\"https:\/\/digitalcommons.unl.edu\/cgi\/viewcontent.cgi?article=1259\u0026amp;context=unpresssamples\"\u003eWebsite.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eWeaver, William Woys. \u003cem\u003eHeirloom Vegetable Gardening: A Master Gardener's Guide to Planting, Seed Saving, and Cultural History\u003c\/em\u003e. New Edition. Minneapolis, MN: Voyageur Press, 2018. \u003ca href=\"http:\/\/williamwoysweaver.com\/books\/\"\u003eAuthor website.\u003c\/a\u003e\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":31442002542727,"sku":"BN-015","price":6.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/indian_hannah_bean.jpg?v=1576630233"},{"product_id":"sadies-baby-lima-bean","title":"Sadie's Baby Lima","description":"\u003cp\u003eThis beautiful lima bean was preserved by the late Sadie Kriebel (1906 - 1998) of Palm, Pennsylvania. A member of the Schwenkfelder Sect, she was a well-known farmer in the Dutch Country, especially noted for her colorful food demonstrations and traditional costumes at the Kutztown Folk Festival. Ms. Kriebel would make chow chow from these beans in the shelly stage when the seed is red and white. Plants climb up to five feet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 65-90\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 99% on 01\/23\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePlant in warm soil at least a couple weeks after the last danger of frost has passed. Sow directly in the ground at a depth of one inch, spaced every few inches in rows 12 inches apart. Thin to one plant every four to six inches.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eLima beans are self-pollinating, though it is best to isolate different varieties of P. lunatus by at least 150 feet to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the beans when their shells have become dried and crispy on the plants. Lay out the pods in a dry, sunny place to dry down further. Shell the beans and lay out the seeds in a well ventilated place away from direct sunlight for at least another few days to a week before storing for next year.\u003c\/p\u003e","brand":"Meadowhawk Farm","offers":[{"title":"Default Title","offer_id":31725415825543,"sku":"BN-017","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Sadie.jpg?v=1578067668"},{"product_id":"sieva-carolina-lima-bean","title":"Sieva Carolina Lima Bean","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/em\u003eSieva Carolina Lima Bean was grown at Thomas Jefferson's Monticello before 1750. Small white seeds with great flavor, grow 3-4 per pod on tall vigorous vines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 65-80\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\u003e88% on 12\/18\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePlant in warm soil at least a couple weeks after the last danger of frost has passed. Sow directly in the ground at a depth of one inch, spaced every few inches in rows 12 inches apart. Thin to one plant every four to six inches.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eLima beans are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eP. lunatus\u003c\/em\u003e by at least 150 feet to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the beans when their shells have become dried and crispy on the plants. Lay out the pods in a dry, sunny place to dry down further. Shell the beans and lay out the seeds in a well ventilated place away from direct sunlight for at least another few days to a week before storing for next year.\u003c\/p\u003e","brand":"Bartram's Garden","offers":[{"title":"Default Title","offer_id":31725857013895,"sku":"BN-016","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Sieva_2.jpg?v=1578069717"},{"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":"holstein-southern-pea","title":"Holstein Southern Pea","description":"\u003cp\u003eThis attractive southern pea was called Polecat in an 1860s survey of southern 'cowpeas', and more recently: Holstein. This tall bush yields 6 to 8 inch pods that produce 10 to 12 peas per pod, good for green shelling peas or dry.\u003c\/p\u003e\n\u003cp\u003eThis species was domesticated in West Africa.\u003c\/p\u003e\n\u003cp\u003eSearch terms: Cowpea, Southern Pea, Field Pea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80 days to dry seed harvest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 80\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 87% on 04\/16\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow black-eyed peas 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 1\" deep with 3\" spacing, either in 1 row on each side of the net trellis or in another arrangement if using a different kind of trellis, like a pole or garden sculpture. Being a legume, it does fairly well in and adds nitrogen to poor soil.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBlack-eyed peas 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, and long beans) at least 20 feet, if not much farther to avoid unwanted cross-pollination. Allow beans 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":"David Vigil and Loreal Monroe","offers":[{"title":"Default Title","offer_id":32273141956743,"sku":"VIG-012","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/12365933_10208863215480671_4428098962355843948_o.jpg?v=1580248825"},{"product_id":"coeur-de-boeuf-orange","title":"Coeur de Boeuf Orange Tomato","description":"\u003cp\u003eThis large Orange Oxheart has a sweet, fruity taste and turns the color of mangoes when ripe. Great flavor and very few seeds.\u003c\/p\u003e\n\u003cp\u003eThis variety comes to us from Roughwood Seed Collection and from France before that. Tomatoes originate in South America and Central America and were spread and adopted throughout the world during and after the European colonization.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 85-90\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 01\/17\/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. Stake tomatoes so that their leaves and branches are kept off the ground, for good airflow between plants, and for easier harvest.\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":"Meadowhawk Farm","offers":[{"title":"Default Title","offer_id":32372373225607,"sku":"TOM-027","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_1817.jpg?v=1580786281"},{"product_id":"besobela-ethiopian-basil","title":"Besobela (Ethiopian Basil)","description":"\u003cp\u003eBesobela is a unique herb\u003cspan data-mce-fragment=\"1\"\u003e associated with the injera\/wat cuisine, which evolved in the highlands and mid-highlands of hinterland Ethiopia.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIts main purpose is to add flavor in the preparation of berbere, shiro, and clarified butter (clarified\/infused cooking butter for wat\/alicha is different from the Gurage\/kitfo version - an important detail that's often overlooked). It's also added to white shiro and alicha during the last minute of cooking as a finishing herb.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis fragrant, purple-flowered basil grows wild and cultivated in Ethiopia where it is harvested by hand, sun-dried, and pulverized for cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThank you to Menkir Tamrat for providing some of this description.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eOur seed came from seed keeper Blair Williams who was given the seed by an Ethiopian woman who visited his garden when he lived in Los Angeles. In these photos you can see Besobela arranged on a taro leaf, as well as our dear friend Bilen Berhanu holding a bouquet of Besobela (purple flower) and Vana Tulsi (light green flower), which she took home to her mother to grind in to her spice mixes.\u003c\/p\u003e\n\u003cp\u003eAlso known as: Besobela, Bassobela, Ethiopian Basil, Ethiopian Sacred Basil, Basobila. \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 100-120\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 59% on 05\/11\/2026\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 and in the sunlight until germination. Start indoors, and later transplant in full sun 10-12 inches apart. Continually harvest - this plant is a vigorous grower in warmer months.\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":32573039575175,"sku":"HERB-028","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/image_bd844337-cb74-4b84-a389-8c79e12f2efc.jpg?v=1581645007"},{"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":"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":"common-boneset","title":"Boneset","description":"\u003cp\u003eNative to North America, the textured leaves and white flowers of this Aster family medicinal herb are dried for teas and tinctures to support colds, fevers, and arthritis.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity: \u003c\/strong\u003ePerennial in zones 4-8\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack: \u003c\/strong\u003e200\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 81% (total viability: 90%) on 02\/25\/2026 \u003cem\u003e(\u003ca href=\"https:\/\/trueloveseeds.com\/pages\/faq\/#seedviability\" title=\"What is the difference between germination rate and total viability?\" rel=\"noopener noreferrer\" 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\u003eSome say Boneset seeds benefit greatly from two weeks of cold stratification before planting. Others suggest simply sowing the seeds on the surface of the soil, tamp them in, keep them moist and give them 1-3 weeks to germinate. Prefers full sun to partial shade and moist soils. \u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eComing soon!\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":34158843527303,"sku":"HERB-039","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/boneset_1_sq.jpg?v=1589306600"},{"product_id":"alabama-blue-collards","title":"Alabama Blue Collards","description":"\u003cp\u003eSweet and tender heirloom collard from Alabama, with smaller leaves ranging from green to blue, with quite the variety of colors in the stems as well. Bear Bottom Farm has been selecting and growing those with the the most purple stems, and coincidentally finds those to be slower to go to flower as well! They are both cold and heat tolerant as far as collards go, and can be grown with closer spacing due to their smaller size. Even as the temperatures rise, and also when the leaves get large, they maintain their sweetness and tenderness and cook up real nice. This variety was introduced in 2015 by our collard-loving friends at Southern Exposure Seed Exchange in Virginia from seedstock shared by Jean Mills.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 75\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 88% on 09\/25\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eEither start indoors or direct sow. Sow seeds 1\/4\" deep in potting soil 4-8 weeks before the last frost, and transplant when plants have three true leaves spaced at 1-2' apart, as early as just before the last frost. If we are growing them in the Fall, we either transplant as mentioned above or we directly sow our seeds 1\/4\" deep every few inches, and cover with hoops and plastic row covers. Regularly harvest these delicious leaves when young and tender!\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eIsolate by 1\/2 mile from other flowering members of B. oleracea, including Collards, Kale, Broccoli, Cauliflower, and Brussels Sprouts to avoid unwanted cross-pollination. Allow seed pods to turn brown and dry before seed harvest. Protect from birds.\u003c\/p\u003e","brand":"SeedEd Farm","offers":[{"title":"Default Title","offer_id":36657147478174,"sku":"BRA-013","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/a4ebbf2c-80f3-4db4-9110-ac9fc6b868e5.png?v=1603223207"},{"product_id":"osh-kirgizia-watermelon","title":"Osh Kirgizia Watermelon","description":"\u003cp\u003eIntroduced to the US by Seed Savers Exchange in 1992, this Russian heirloom has become a hit, and has won taste competitions for its not overly sweet, but intensely floral, deliciously refreshing, juicy pink flesh. Yellow-lime colored rind with darker green streaks. Average size: 10-15 lbs. This melon is named for the region of Osh in the country of Kyrgyzstan (known in Russian as Kirgizia), which gained independence after the breakup of the Soviet Union in 1991. Watermelons and muskmelons are an important agricultural crop in this part of the world.\u003c\/p\u003e\n\u003cp\u003eWatermelons originate in West Africa, where they have been cultivated for at least four thousand years.\u003c\/p\u003e\n\u003cp\u003eSometimes it's name is spelled \"Osh Khirgizia Watermelon\".\u003c\/p\u003e\n\u003cp\u003ePhotos by our friend and seed grower Johanna Rosen of \u003ca href=\"https:\/\/trueloveseeds.com\/collections\/meadowhawk-farm\" target=\"_blank\"\u003eMeadowhawk Farm\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 95\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 30\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 89% on 01\/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 6-8' apart. Keep soil slightly moist until germination, but do not overwater. Watermelons love heat and well drained soils.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eWatermelons are insect pollinated and need 1\/2 mile between different varieties of \u003cem\u003eC. lanatus\u003c\/em\u003e to prevent unwanted cross-pollination. It is difficult to know when a watermelon is truly ripe. In \u003ca href=\"https:\/\/www.chelseagreen.com\/product\/seed-to-seed\/\" target=\"_blank\"\u003e\u003cem\u003eSeed to Seed\u003c\/em\u003e by Suzanne Ashworth\u003c\/a\u003e, she recommends waiting until the small tendril opposite the melon's \"peduncle\" (stem attachment) changes from green to brown and dries out. You can also look for color changes in the skin, and listen for a thud when the fruit is tapped. Seeds are ready for harvest when the melon is ready to eat. Dry them out in a ventilated place away from direct sunlight.\u003c\/p\u003e","brand":"Meadowhawk Farm","offers":[{"title":"Default Title","offer_id":37591311483038,"sku":"CUC-016","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/20200914_OshKirghizia_Meadowhawk.jpg?v=1612467373"},{"product_id":"ezelle-family-fish-eye-blackeyed-pea","title":"Ezelle Family 'Fish Eye' Blackeyed Pea","description":"\u003cp\u003ePlump cream-colored peas with big, beautiful black eyes grow 10-15 to a pod on lovely, productive, and vigorous 6-foot-tall vines with white flowers. The tender young pods are a tasty treat in the garden, though these are primarily grown for shelling when fresh or dried.\u003c\/p\u003e\n\u003cp\u003eWe received these seeds from seed keeper extraordinaire Kris Hubbard, of Artemus, Kentucky, who has travelled the Appalachian hollows as a healer, ethnobotanist, and educator for decades, collecting seeds and stories along the way.\u003c\/p\u003e\n\u003cp\u003eThe Ezelle family is originally descended from Mali, West Africa. They were first enslaved on a plantation in Hahnville Parish, Louisiana from 1820-1860s. They were later split up and some were relocated to Chickasaw County, Mississippi. Kris received these seeds in the early\/mid 1990s from an old-timer in his 80s named Ezelle who had married a Choctaw woman Kris knew. Mr. Ezelle said his grandmother had carried the pea from Louisiana by placing a few into a wilted leaf tucked under her hair. His mother who called the pea \"Fish Eye\" cared for them until he had his own garden.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 65-80\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 90% on 01\/23\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow black-eyed peas 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 1\" deep with 3-4\" spacing, either in 1 row on each side of the net trellis or in another arrangement if using a different kind of trellis, like a pole or garden sculpture. Being a legume, it does fairly well in and adds nitrogen to poor soil.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBlack-eyed peas 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, and long beans) at least 20 feet, if not much farther to avoid unwanted cross-pollination. Allow beans 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":37624365809822,"sku":"VIG-016","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/EzelleFamilyFishEyePea2.jpg?v=1612890096"},{"product_id":"long-island-cheese-pumpkin","title":"Long Island Cheese Pumpkin","description":"\u003cp\u003eShaped like a wheel of cheese, this ribbed, tan-skinned, long-storing winter squash has delicious deep-orange or \"burnt sienna\" flesh that is \"dense, sweet, earthy, and savory.\" Two fruits per vine, 6-10 pound fruits.\u003c\/p\u003e\n\u003cp\u003eAccording to our seed grower, Dorene Pasekoff, the Long Island Cheese Pumpkin is the best winter squash for the Mid-Atlantic region. She adds: \"excellent flavor (traditional pumpkin pie), keeps for over a year, solid stems (no vine borer!), and no matter what the weather throws at it (heat, drought, torrential rains), there is always a crop.\" Harvest when color is well developed and rind is hard. Cure for a week in a dry place in the sun. For long storage, keep cured fruits in a cool, airy, but relatively dark place. They should keep at least a year and often longer. It's good enough that you'll want to have a pie at Thanksgiving and keep eating them through Easter!\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.fondazioneslowfood.com\/en\/ark-of-taste-slow-food\/long-island-cheese-pumpkin\/\" target=\"_blank\"\u003eSlow Food USA\u003c\/a\u003e lists this variety as a historically important variety in their Ark of Taste. They describe how in the 1800s, cookbooks and farmers' almanacs from towns on the Long Island Sound mentioned the Long Island Cheese Pumpkin as a local favorite. Introduced commercially by Bernard McMahon in 1807, it was promoted as the best pie pumpkin. By the 1960, seed companies and local farmers mostly stopped saving and sharing this heirloom. Ken Ettlinger grew up on Long Island in the 1950s, and by the 1970s he realized this regional variety was quickly disappearing and so he began saving their seeds. In 2012, thanks to Ken Ettlingers seed stewardship, Steph Gaylor of Invincible Summer Farms on Long Island, other local seed stewards, and Ken Green of \u003ca href=\"https:\/\/hudsonvalleyseed.com\/blogs\/blog\/long-island-cheese-pumpkin\" target=\"_blank\"\u003eHudson Valley Seed Company\u003c\/a\u003e were able to start the \u003ca href=\"https:\/\/www.lirsc.org\/about-the-project\/\" target=\"_blank\"\u003eLong Island Regional Seed Consortium\u003c\/a\u003e to help preserve this important variety.\u003c\/p\u003e\n\u003cp\u003eSlow Food adds that \"it is very versatile and most parts of the plant are edible – shell, flesh, seeds, and flowers. Ripe flesh can be boiled, baked, steamed, pickled, or roasted, and enjoyed in soups, purees, desserts, preserves, pasta, and stews.\"\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 30\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 98% on 12\/16\/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 10' 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).\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eSquash is insect pollinated and requires about 1\/2 a mile of isolation from other varieties of the same species, which in this case is C. moschata. 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 squash, 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":"Hill Creek Farm","offers":[{"title":"Default Title","offer_id":37671070990494,"sku":"CUC-018","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/LongIslandCheesePumpkin.jpg?v=1613611132"}],"url":"https:\/\/trueloveseeds.com\/collections\/newly-restocked\/family_valerian.oembed","provider":"Truelove Seeds","version":"1.0","type":"link"}