{"title":"Truelove Seeds Farm","description":"\u003cp\u003eAt our Truelove Seeds farm, we practice keeping seeds and building sovereignty. We each steward our ancestral varieties as a way to deepen our relationship to our traditional foodways and to the soil. We grow over 125 different varieties of plants, including around 100 different species, plus hundreds varieties of dahlias. We produce seeds from all of these crops for our catalog and sometimes (especially in the case of our Lenni Lenape varieties) for rematriation to their original keepers. We also sell wholesale cut flowers to local florists and dried herbs through our seed catalog. We often welcome volunteers, occasionally offer workshops, and most years we have an apprenticeship program geared toward growers with a deep passion for growing their traditional crops for seed keeping purposes.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/trueloveseeds.com\/\" target=\"_blank\"\u003etrueloveseeds.com\u003c\/a\u003e\u003cbr\u003e\u003ca href=\"https:\/\/seedkeeping.tumblr.com\/\" target=\"_blank\"\u003eseedkeeping.tumblr.com\u003c\/a\u003e\u003cbr\u003e\u003ca href=\"https:\/\/www.instagram.com\/seedkeeping\/\" target=\"_blank\"\u003einstagram.com\/seedkeeping\u003c\/a\u003e\u003cbr\u003e\u003ca href=\"https:\/\/twitter.com\/seedkeeping\" target=\"_blank\"\u003etwitter.com\/seedkeeping\u003c\/a\u003e\u003cbr\u003e\u003ca href=\"https:\/\/www.facebook.com\/trueloveseeds\" target=\"_blank\"\u003efacebook.com\/trueloveseeds\u003c\/a\u003e\u003c\/p\u003e","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":"anise-hyssop","title":"Anise Hyssop","description":"\u003cp\u003eThis attractive mint-family herb is popular both as a border plant and for its edible purple flowers. Its sweet, anise-like aromatic leaves make a delicious tea that helps with digestion, congestion, coughs, fevers, and diarrhea. Drought tolerant, perennial, pollinator-friendly, and native to the northern parts of North America. When flowering, the plants are 3-4' tall, and 2' wide. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAlso known as giant hyssop, blue giant hyssop, fennel giant hyssop, licorice mint, and fragrant giant hyssop.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 75-80\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 94% on 05\/27\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds on the surface of moist potting soil and keep it evenly moist, cool, and in the sunlight until germination. Start indoors, and later transplant in full to partial sun and rich, moist soil, spaced 12-24\" 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. Anise Hyssop will self-sow readily and vigorously!\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899361505293,"sku":"HERB-008","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Anise_Hyssop_and_Orang_Sulphur_Butterfly.jpg?v=1571609431"},{"product_id":"aunt-mollys-ground-cherry","title":"Aunt Molly's Ground Cherry","description":"\u003cp\u003eThis Slow Food Ark of Taste variety is a delightful combination of sweet and tart, with notes of vanilla and pineapple. Ground cherries are sweet cousins to tomatoes and tomatillos. Kids of all ages love finding tiny wrapped packages and eating the yellow fruits like candy right in the garden, or several weeks later in fruit salad or over ice cream, as they store well in their husks. Naturally high in pectin, they make great preserves and pies as well.\u003c\/p\u003e\n\u003cp\u003eAunt Molly's Ground Cherry has been designated by Slow Food as an outstandingly tasty, culturally important, and endangered heirloom from Pennsylvania, and is listed in their Ark of Taste as a way to invite everyone to take action to help protect it. This particular strain was named and further improved by Territorial Seed Company after they received this landrace originating in 1850's America.\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 100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 95% on 06\/12\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow indoors 1\/4\" deep around 6 weeks before the last frost date. Germination can take as long as 20 days, but can be sooner if set on a heat mat with a temperature between 75 and 80 degrees F. Transplant in the garden in rows about every 18\"-24\". Plants will form blousy bushes like tomatillos. Keep well weeded until they fill in the space in order to best find the fallen fruits later in the season; some growers put down weed barriers (plastic, cloth, or newspaper) under the plants to prevent those weeds and more easily see the fallen fruits. Harvest when the husks turn brown and the fruits are yellow. For winter use, store the fruits unhusked in a dry, airy place (like a basket). To eat, remove the husk and eat the yellow fruit raw or bake in pies or stew with sugar for jam.\u003c\/p\u003e\n\u003cp\u003eNote: Unripe, green ground cherries and their leaves and husks are bitter and toxic. Do not eat!\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eGround cherries are self-pollinating, but different varieties of the \u003cem\u003eP. pruinosa\u003c\/em\u003e should be isolated by several hundred feet to prevent unwanted cross-pollination. Seeds are ready for harvest when fruit is ripe. A single fruit can have 100 seeds! You can remove seeds by hand, rinse, and dry. We use a blender on the lowest setting with plenty of water. When the fruits have been broken open, pour the mixture into a large container and add water. Allow the fruits to float and the seeds to sink. Pour off everything except the seed (you may have to add more water and repeat this process a few times) and then strain and rinse the seeds, and dry. However, you may never need to replant ground cherries after your first year - they tend to reseed themselves!\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899361570829,"sku":"PHYS-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/auntmollysgroundcherriesarranged.JPG?v=1568676656"},{"product_id":"balsam-apple-bitter-melon","title":"Balsam Apple (Bitter Melon)","description":"\u003cp\u003eBalsam Apple is a Bitter Melon relative with tiny pointed fruit that are edible when young and green, but that cause vomiting when ripe and orange. The bright red seed coat is sweet and textured like tapioca. In Cameroon, Sudan, and southern Africa the young fruit and leaves are cooked as a vegetable. This plant (\u003cem\u003eMomordica balsamina\u003c\/em\u003e) has numerous medicinal uses, and in 19th century texts it is described alongside the more common bitter melon (\u003cem\u003eMomordica charantia\u003c\/em\u003e), and both listed as Cerasee, an important healing vegetable in Jamaica. This plant is from tropical Africa and was also introduced to Asia where it is used to treat wounds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 120\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 12\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 91% on 05\/12\/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 Farm","offers":[{"title":"Default Title","offer_id":899361603597,"sku":"MOM-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/balsamappleripefruit.JPG?v=1571609431"},{"product_id":"blue-sesame","title":"Blue Sesame","description":"\u003cp\u003eLarge blue-grey sesame seeds with the classic sesame taste will bring color and delight to your homemade desserts, breads, salads, or spice mixes. Blue is dominant, with some lighter and darker seeds mixed in. I have been planting the bluest seeds for a couple seasons and the mix seems to be getting bluer each year. Beautiful light yellow to light purple flowers attract pollinators and resemble foxgloves. Originally from the former Soviet Union, this seed was donated to the US National Plant Germplasm Database by the Biology Department of Toyama University, Japan in 1960.\u003c\/p\u003e\n\u003cp\u003eMost species of \u003cem\u003eSesamum \u003c\/em\u003eare native to Africa, though \u003cem\u003eSesamum indicum\u003c\/em\u003e, this cultivated species that we eat, is native to India. Known as \u003cem\u003ebenne\u003c\/em\u003e, it was brought to 17th-century colonial America by enslaved Africans who first popularized the food on this continent. \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 80\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 88% on 04\/15\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds indoors 3-4 weeks before the last frost date, 1\/4\" or less below the soil. Keep soil moist until germination. After the last frost, transplant outdoors 10-12\" apart. Will grow about 3-feet tall. Harvest stalks when the first seed pods start to turn yellow. Put in a paper bag or hang over a bucket to finish maturing and drying. Whack in a bucket to remove seeds.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eUse a sieve to remove larger plant parts. Use breath, wind, or fans to winnow off lighter chaff and lighter immature seeds.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899362357261,"sku":"SESA-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/bluesesamecloseup.jpeg?v=1571609431"},{"product_id":"greater-burdock","title":"Greater Burdock","description":"\u003cp\u003eGreat Burdock is a traditional medicinal plant with broad elephant ears and a deep, nutritious taproot. It is reported to be supportive of the liver, healing for skin blemishes, and cooling for inflammation. In Japanese cooking it is called gobo, and provides a crunchy, earthy, carrot-like quality to soups, stir-fries, shredded salads, sushi, and tempura. This biennial member of the aster family can grow taller than you in the second year, spouting a spray of thistle-like purple flowers that make clingy seed pods, which were the inspiration for zippers. Dig the roots for food and medicine in the fall of the first year. This will also keep it from reseeding itself in the second year.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 98% on 01\/23\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds 1\/4\" deep directly in the ground in early spring - germination can take some time. Sow every 6\" and thin to one plant every 24-36\". Keep moist until germination. Root harvest is difficult - prepare as if digging up a tree. Lift roots in the fall of the first year.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow seed pods to dry out and begin to open, releasing the first seeds. Wear protective clothing, as the hairs from the pods can irritate like hairs on your neck after a visit to the hairdressers, but worse. Cut the seedheads below the lowest ripe seed pods and whack in a bucket, releasing the seeds. Alternatively, you can use a rolling pin over the pods to release the seeds. Winnow using breath, wind, or fans to remove the fine, irritating dust. This plant will reseed itself, so if you are concerned about having it forever in your garden, do not allow it to go to seed.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899363176461,"sku":"HERB-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/burdockflowerscreativecommonswiki.jpg?v=1571609431"},{"product_id":"callaloo-amaranth","title":"Callaloo (Amaranth)","description":"\u003cp\u003eSmooth, bright, tender leaves and young stems are tender enough to steam. Mature stems have a light, fluffy pith that tastes and feels similar to summer squash when cooked. Callaloo, the dish, originates in West Africa. The plant, a type of amaranth grown for its greens, was domesticated in Africa and the Americas, and it is cherished in many parts of the Caribbean. Not only is it rich in flavor and nutrition, it is an extremely resilient, self-sufficient, and prolific crop, making it an ideal superfood.\u003c\/p\u003e\n\u003cp\u003eThere are a number of different variations of callaloo: there are \"wild\" type low growing ones with dark green, hairy leaves, there are plants with flushes of pink in the leaves, and there are upright, smooth, bright plants, which are what we offer here. Some people use other plants for this dish, such as taro leaves or water spinach. Many people season the leaves with onion, garlic, and hot pepper and serve it with saltfish, breadfruit, or boiled green plantain. It is extremely popular in our largely Caribbean neighborhood of East New York.\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 100\u003cbr\u003e\u003cstrong\u003eSeeds per bulk packet:\u003c\/strong\u003e approx. 1,000\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 99% on 04\/27\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eCallaloo 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\u003ch2\u003eSeed keeping notes\u003c\/h2\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":"Truelove Seeds Farm","offers":[{"title":"Regular packet: 100 seeds","offer_id":43967877513454,"sku":"AMAR-003","price":5.0,"currency_code":"USD","in_stock":true},{"title":"BULK PACKET: 1000 seeds","offer_id":43967877546222,"sku":"AMAR-003-BULK","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Callaloo_Farm_stand.jpg?v=1571609431"},{"product_id":"fish-pepper","title":"Fish Pepper","description":"\u003cp\u003eThe Fish Pepper is an extremely flavorful, productive, and decorative variety that makes an excellent hot sauce. The white unripe fruit were used to flavor seafood dishes in the Black catering community of Baltimore in the late 1800s and early 1900s. The foliage is variegated white and green, as is much of the unripe fruit, which is 2-3\" long and turns from white with green stripes, to orange with brown stripes, and then bright red. The heat is a 3 on a scale from 1-5.\u003c\/p\u003e\n\u003cp\u003eA note on the variegation: We've found that many plants in our Fish Pepper population are less variegated on their leaves and fruits, and we leave these in as they tend to be healthier, stronger, and more productive, improving the long-term health of this population.\u003c\/p\u003e\n\u003cp\u003eHorace Pippin, the now-famed painter, shared this variety (and many others) with H. Ralph Weaver in the early 1940s in exchange for bee-sting therapy. Weaver's grandson (William Woys Weaver) found the seeds in a baby food jar in his grandmother's deep freezer a couple decades later, many years after his grandfather's death, and was able to reintroduce via Seed Savers Exchange. For years, we have been making gallons of delicious fish pepper sauce from the ripe red fruits after deseeding. Soilful City in Washington DC also makes \u003ca href=\"https:\/\/soilfulcitydc.wordpress.com\/soilful-store\/\" title=\"Buy Pippin Sauce\"\u003ePippin Sauce\u003c\/a\u003e from fish peppers grown by black farmers and urban gardeners in the DC and Maryland areas, and now offers their seeds through Truelove Seeds. The fish pepper has been designated by Slow Food as an outstandingly tasty, culturally important, and endangered heirloom from Philadelphia and Baltimore, and is listed in their \u003ca href=\"https:\/\/trueloveseeds.com\/collections\/ark-of-taste\" rel=\"noopener noreferrer\" 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 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 93% on 11\/26\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds indoors 8-10 weeks before the last frost and transplant into garden well after the danger of frost. Keep seedlings moist but do not overwater. Transplants should be initially watered in well, and plants will be most productive with regular irrigation and full sun.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeppers are generally self-pollinating, though we isolate different varieties of the same species by at least 50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. There are several important species of peppers, so check your scientific names! Pepper seeds are ripe when the fruits have turned their final fiery color - in this case, 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":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899364061197,"sku":"CAP-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/fishpepperarranged.JPG?v=1571609431"},{"product_id":"hill-country-red-okra","title":"Hill Country Red Okra","description":"\u003cp\u003eThese plump, red and green pods have a rich, delicious okra flavor. In my field, they grew to above average heights of 8-feet tall on thick, deep-red stems, and produced for months! Hill Country Red Okra is said to have originated in the eastern portion of the mostly limestone Edwards Plateau in west-central Texas—also known as Texas Hill Country. This area has a large German population and influence, which meant they opposed secession from the Union during the Civil War, and also meant introducing the accordion to Tejano music. Okra is probably from West Africa, though some claim Ethiopia as the origin. Many believe enslaved Africans hid okra seeds in their hair on the forced journey across the Atlantic. Certainly, this crop is a taste of home for people of the African Diaspora. My partner Chris (another Truelove Seeds farmer based at the Sankofa Farm at Bartram's Garden) is from Mississippi and is an okra fanatic. This is his favorite variety hands-down, but cannot commit to growing only one type, so I isolated this crop to produce true seed.\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 40\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 93% on 10\/01\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds of this heat-loving plant indoors 2-3 weeks before transplanting, which should happen several weeks after the last frost, or when soil temperatures stay above 65 degrees Fahrenheit. Soak seeds overnight for quicker germination, and plant 3\/4\" deep. Space 18\" in rows 12-18\" apart. Beds should be at least 3' apart as plants tend to bush out widely. Okra likes fertile, well-drained soil with added compost.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe harvest and eat this okra when the pods are 2-3\" long and still tender. You can harvest it up to 5-6\", but may find them a bit woody. Can be eaten red or green! When growing new varieties of \u003c\/span\u003e\u003cspan class=\"il\"\u003eokra\u003c\/span\u003e\u003cspan\u003e, we encourage harvesting at all different stages until you get a sense of the best size for eating. We even eat them raw in the field as a test!\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eOkra is insect pollinated. Isolate different okra varieties by at least 1\/8th of a mile (or up to 1\/2 mile if you are truly concerned about seed purity) to avoid unwanted cross pollination. Allow pods to grow large and turn brown and woody (your neighbors may look at you funny). When you can hear the seeds rattle, harvest the pod and allow it to dry further on trays in the sun in a dry place. Remove seeds and use breath, wind, or fans to remove bits of chaff.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899365240845,"sku":"OKRA-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Photo_Sep_14_10_32_05_AM_levels.jpg?v=1571609431"},{"product_id":"landis-winter-lettuce","title":"Landis Winter Lettuce","description":"\u003cp\u003eThis is an extremely winter-hardy butterhead with pleasant, mild, velvety leaves. It is excellent for salads anytime, but especially exciting to have something green and crunchy while snow is still on the ground. Last year, starting on the first day of spring, we sold this variety to Johnny Brenda's kitchen in Philadelphia while they waited for their regular farmers' early lettuce crops to mature. It's a Pennsylvania Dutch selection of the now-extinct late 1700s variety known as White Tennisball. \u003ca href=\"https:\/\/trueloveseeds.com\/collections\/roughwood\" target=\"_blank\"\u003eRoughwood Seed Collection\u003c\/a\u003e acquired this seed in 1994 from renowned Lettuce seed collector Mary Schultz of Monroe, Washington.\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 200\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 90% on 12\/16\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 8\". Harvest when you can't wait anymore!\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eLettuce is very much self-pollinating, but give at least 10 feet between plants (we give at least 35 feet) to avoid unwanted cross-pollination from flying insects. Allow the plants to bolt and flower. Often, flowering lettuce benefits from simple staking (we tie several plants together) so that the flowers and seedheads do not fall to the ground. Seed is ripe when the flowers turn to 'feathers,' which are fluff balls like dandelions. In the moist summers of Pennsylvania, we harvest the entire seedheads when at least 50% of the plant has gone to seed. If there are dry days in the forecast, feel free to wait longer for more ripe seed. Cut the seedheads a few feet down, and allow to dry about a week in a sunny dry place like a greenhouse, sunny window, or even a car seat. Later, wearing a handkerchief or mask to avoid breathing in the feathers and dust, bang the seedheads in a bucket allowing the seed to fall to the bottom. The ripest seeds fall, the least ripe stay in the plant, so do not over do it. Sift through strainers to remove the large chaff, and then use your breath, a fan, or the wind to carefully blow off the smaller dust.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899365797901,"sku":"LET-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/landiswinterlettuceheads.jpg?v=1571609431"},{"product_id":"mikado-tomato","title":"Mikado Tomato","description":"\u003cp\u003eIf I could only grow one type of tomato, this would be it. Reason number one: its large, juicy, raspberry-crimson colored fruits are the most delicious. It is a productive indeterminant variety with beautiful, luscious \"potato\" leaves. This is the original Mikado and was first offered in 1886 under the names Mikado and Turner's Hybrid. According to an 1887 advertisement from Rice’s Box of Choice Vegetables, it was bred in Iowa - and was \"unequaled in fine flavor\" to the point where \"old favorites must take a back seat.\" I agree. Thanks to Dr. William Woys Weaver and his Roughwood Seed Collection for introducing me to my true tomato love. While there are several varieties of Mikado available now, this one predates the distinction between pink, red, yellow, and black, according to Dr. Weaver. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to Maturity:\u003c\/strong\u003e 85 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 95% on 05\/01\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds 6-8 weeks before the last frost and transplant into garden well after the danger of frost. We recommend you prune the suckers that form in the crotches of the branches by the main stem. Water tomatoes at the soil level, keeping the leaves dry.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eTomatoes are generally self-pollinating, though we isolate different varieties by 35-50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. Tomato seeds are ripe when the fruits are ready to eat! Cut the fruit at the equator and squeeze or scrape out seeds from each of the cavities. In a cup or bucket, add a little water (1\/2\" is probably plenty) to your seeds and pulp to keep them from drying out, and allow them to ferment away from direct sunlight. Ideally, you will stir the concoction every day for 3-5 days. In the end, add more water to fill the vessel, stir one final time, and allow to settle. Pour off the floating material and then strain the seeds through a strainer. Sometimes, you will need to add more water and pour off the floating material several times until the water is clear and you can see the seeds sunken at the bottom. Squeeze dry the strained seeds in a towel, and then lay out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899366748173,"sku":"TOM-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/mikadoarranged.JPG?v=1571609432"},{"product_id":"paul-robeson-tomato","title":"Paul Robeson Tomato","description":"\u003cp\u003e\u003cstrong\u003ePlease also check out the \u003ca title=\"AFRICAN DIASPORA COLLECTION SEED PACKETS AND POSTCARDS\" href=\"https:\/\/trueloveseeds.com\/collections\/print-shop\/products\/african-diaspora-collection-seed-packets-and-postcards-regular-size\" target=\"_blank\"\u003eAfrican Diaspora Collection Seed Packets and Postcards\u003c\/a\u003e bundle.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis dusky-red, juicy heirloom is sweet and earthy, dense and smoky, tangy and rich - full of flavor! 7-10oz fruits grow on an indeterminate vine. This Russian variety was introduced by Marina Danilenko, a seed seller from Moscow, and was named in honor of Paul Robeson (1898-1976). Robeson was an African American actor, athlete, singer, linguist and an outspoken crusader for racial equality and social justice for African Americans and all colonized peoples. He spent his final years in our very own West Philadelphia!\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 88% on 10\/03\/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\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003ePhoto by Lan Dinh.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899367043085,"sku":"TOM-005","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/PaulRobesonTomatoPhotobyLanDinh.jpg?v=1578691525"},{"product_id":"petit-marseillais-pepper","title":"Petit Marseillais Pepper","description":"\u003cp\u003ePetit Marseillais is an heirloom sweet pepper from the South of France. With delicate walls, the mildest hint of heat, and the perfect manageable size for adding to a sauté, it is sure to be a favorite. These sunset-orange fruits are about five inches long, two inches wide, and beautifully wrinkled or wavy. The plants are two feet tall and consistently loaded with peppers - you will be giving them away to friends long after you've found 10 ways to eat and preserve them. We freeze about 5 gallons of deseeded Petit Marseillais peppers per year, and use them throughout the winter. We also stuff the fresh peppers with rice, beans, vegetables, and cheese and bake them to perfection.\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 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 79% on 06\/17\/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.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeppers are generally self-pollinating, though we isolate different varieties of the same species by at least 50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. There are several important species of peppers, so check your scientific names! Pepper seeds are ripe when the fruits have turned their final fiery color - in this case, sunset-orange. Cut the fruit, scrape out seeds, and lay them out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two. Drying the peppers before seed extraction can slightly lower your germination rates, but works fine for home seed saving as long as the peppers do not rot.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899367075853,"sku":"CAP-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/petitmarseillaisharvest.JPG?v=1571609432"},{"product_id":"schimmeig-stoo-stuffing-tomato","title":"Schimmeig Stoo Stuffing Tomato","description":"\u003cp\u003eSchimmeig Stoo is a striped tomato shaped like a bell pepper with a hollow cavern that can be stuffed with salad or with some savory filling, topped with cheese, and baked. The walls hold up, and while somewhat bland, it absorbs flavors and keeps it all together structurally in a gorgeous edible container. Tom Wagner of Tater Mater Seeds named it Striped Cavern in Manx, the language of his mother's father and released it in 1983. Super productive!\u003c\/p\u003e\n\u003cp\u003eAlso known as Striped Cavern, and Get Stuffed Tomato. \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 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 100% on 09\/07\/2022\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds 6-8 weeks before the last frost and transplant into garden well after the danger of frost. We recommend you prune the suckers that form in the crotches of the branches by the main stem. Water tomatoes at the soil level, keeping the leaves dry.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eTomatoes are generally self-pollinating, though we isolate different varieties by 35-50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. Tomato seeds are ripe when the fruits are ready to eat! Cut the fruit at the equator and squeeze or scrape out seeds from each of the cavities. In a cup or bucket, add a little water (1\/2\" is probably plenty) to your seeds and pulp to keep them from drying out, and allow them to ferment away from direct sunlight. Ideally, you will stir the concoction every day for 3-5 days. In the end, add more water to fill the vessel, stir one final time, and allow to settle. Pour off the floating material and then strain the seeds through a strainer. Sometimes, you will need to add more water and pour off the floating material several times until the water is clear and you can see the seeds sunken at the bottom. Squeeze dry the strained seeds in a towel, and then lay out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899367403533,"sku":"TOM-003","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/schimmeigstooharvestbowl.jpg?v=1571609432"},{"product_id":"sehsapsing-blue-flint-corn","title":"Sehsapsing (Oklahoma Delaware Blue) Flint Corn","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/strong\u003eSehsapsing or Oklahoma Delaware Blue Flint Corn are breathtaking 7-inch cobs containing 8 rows of blue-black kernels that can be ground for flour, grits, and a traditional cornmeal mush called sapan.\u003c\/p\u003e\n\u003cp\u003eThis corn is also known as Sèhsapsink, Lenape Blue Corn, and Oklahoma Delaware Black Flint and is an important variety to the Lenape people, whose original homeland covers what is now New Jersey, Eastern Pennsylvania, Southern New York, and Northern Delaware.\u003c\/p\u003e\n\u003cp\u003eWilliam Woys Weaver received seeds of this variety in the 1970s from both Gladys Tantaquidgeon (Mohegan medicine woman and ethnographer) and Walton Galinat (a Connecticut Yankee who specialized in native corn). The USDA received seeds of this variety in 1985 from Charles Dean, the husband of Nora Thompson Dean, an Unami Delaware\/Lenape herbalist who dedicated her life to preserving the culture and traditions of her tribe. This variety was brought west to Oklahoma by her maternal line. Her mother was Sarah Wilson Thompson. Many Lenape people moved west over hundreds of years, continually pushed onward by white settlers.\u003c\/p\u003e\n\u003cp\u003eIf 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 90\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 97% on 04\/29\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eCorn requires warm soil to germinate. Wait a week or two after the last frost and sow seeds directly in the ground. Plant in rows 2-3' apart. For good pollination, it is better to plant at least 3-5 shorter rows next to each other rather than one or two long rows. Sow 1\" deep and thin to every 6-12\" within the row. Keep soil moist until germination. Consider planting successions every few weeks for continual harvest.\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 cobs and kernels to 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":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899367501837,"sku":"ZEA-001","price":6.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Sehsapsing_1.JPG?v=1571609432"},{"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":"cima-di-rapa-sessantina-broccoli-rabe","title":"Cima di Rapa Sessantina (Broccoli Rabe)","description":"\u003cp\u003eRapini, Rabe, Cima di Rapa, Friarielli, or Broccoletti - whatever you call it, this flavorful spring, summer, and fall vegetable is delicious! It is widely eaten in southern Italy, as well as in parts of Spain and Portugal. Cima di Rapa Sessantina is named as a 60 day variety but you can eat it's smaller succulent thinnings sooner than that. Plants grow 12-18\" tall with thick stems and bitter-sweet foliage and florets. All plants are ready for harvest at about the same time, so plant in successions for continual harvest. This variety was made available by Seeds from Italy, the US distributor of Franchi Seeds, Italy's oldest family-owned seed company, founded in 1783. Check them out for more Italian varieties! \u003ca href=\"http:\/\/www.growitalian.com\" target=\"_blank\"\u003ewww.growitalian.com\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to Maturity:\u003c\/strong\u003e 60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 200\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 91% on 11\/04\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 6\".\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eIsolate by 1\/2 mile from other flowering members of \u003cem\u003eB. rapa\u003c\/em\u003e, including turnips, napa cabbage, and bok choy to avoid unwanted cross-pollination. Allow seed pods to turn brown and dry before seed harvest. Protect from birds.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3016559394856,"sku":"BRA-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/broccolirabefloweringwithbee.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":"buena-mulata-pepper","title":"Buena Mulata Pepper","description":"\u003cp\u003e\u003cstrong\u003ePlease also check out the \u003ca title=\"AFRICAN DIASPORA COLLECTION SEED PACKETS AND POSTCARDS\" href=\"https:\/\/trueloveseeds.com\/collections\/print-shop\/products\/african-diaspora-collection-seed-packets-and-postcards-regular-size\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eAfrican Diaspora Collection Seed Packets and Postcards\u003c\/a\u003e bundle.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBeautiful, spicy, and flavorful cayenne pepper that starts purple and then passes through salmon and orange on the way to turning a gorgeous red. The tall striking plants are laden with 4-5 inch fruits, which are tasty at all stages, but we prefer the added sweetness of the fully red fruit.\u003c\/p\u003e\n\u003cp\u003eBuena Mulata Pepper was the name on the baby food jar next to the name \"Pippin\" in the bottom of the deep freezer in William Woys Weaver's grandmother's basement, a decade after his plant-loving grandfather's untimely death. If you've heard of the \u003ca href=\"https:\/\/trueloveseeds.com\/products\/fish-pepper\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eFish Pepper\u003c\/a\u003e, this story probably sounds familiar. There were many other seeds besides those of the beautiful, delicious, and now widely-available Fish Pepper in that frozen trove, and many that passed through Horace Pippin's hands, including this Buena Mulata. Horace Pippin is now a well-known artist who beautifully depicted everyday life, landscapes, religion, WWI, and themes of the injustices of slavery and segregation. In the 1940s, he traded seeds from his friends in the Black catering communities of Philly and Baltimore in exchange for bee sting therapy for WWI arm injury from William Woys Weaver's grandfather H. Ralph Weaver's hives. Seeds stay viable longer in the freezer; our heirlooms only survive if someone removes them from storage and places them in soil; and stories only live when they are told.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 75-80\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 81% on 12\/17\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds indoors 8-10 weeks before the last frost and transplant into garden well after the danger of frost. Keep seedlings moist but do not overwater. Transplants should be initially watered in well, and plants will be most productive with regular irrigation and full sun.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeppers are generally self-pollinating, though we isolate different varieties of the same species by at least 50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. There are several important species of peppers, so check your scientific names! Pepper seeds are ripe when the fruits have turned their final fiery color - in this case, fully red. Cut the fruit, scrape out seeds, and lay them out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two. Drying the peppers before seed extraction can slightly lower your germination rates, but works fine for home seed saving as long as the peppers do not rot.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3105978023976,"sku":"CAP-003","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/buenamulata2_17d694bf-4d30-43ef-a1f3-5b5b31bd6365.jpg?v=1614107837"},{"product_id":"ashwagandha","title":"Ashwagandha","description":"\u003cp\u003eAshwagandha is a Solanum native to the drier regions of India, Northern Africa, and the Middle East. This plant has been used in Ayurvedic medicine for at least 3000 years. Its dried, powdered root is used as an adaptogen that helps you adapt to stress, build your immune system, and beat insomnia. Its berries are used as a substitute for rennet in cheesemaking!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 200\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 91% on 05\/22\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds indoors 8-12 weeks before the last frost and transplant into garden well after the danger of frost. 1\/4\" deep. Keep seedlings moist but do not overwater. Transplants should be initially watered in well, and plants will be most productive with regular irrigation and full sun.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAshwagandha seeds are ripe when the fruits have turned another red. We remove ashwagandha seeds like those of ground cherries, cape gooseberries, or tomatillos. You can remove seeds by hand, rinse, and dry. We pop the berries by hand in a bucket of water, so that the water will help extract the seeds, which will sink to the bottom. We have also used a blender on the lowest setting with plenty of water. When the fruits have been broken open, pour the mixture into a large container and add water. Allow the fruits to float and the seeds to sink. Pour off everything except the seed (you may have to add more water and repeat this process a few times) and then strain and rinse the seeds, and dry.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3345145331752,"sku":"HERB-005","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/ashwaghandafruit_a1e07189-ef18-40a5-9f07-a90d388e9ee6.JPG?v=1571609433"},{"product_id":"fagiolina-del-trasimeno-bean","title":"Fagiolina del Trasimeno (Cream-Colored)","description":"\u003cp\u003eSmall Bean of Lake Trasimeno. Fagiolina del Trasimeno is a small, savory, black-eyed pea that has been grown by home gardeners in the hills and fields around the Lake Trasimeno area of Umbria, Italy for centuries. These creamy and delicious peas cook quickly without soaking because they are so small. You can add them to rice or risotto and both will be ready at the same time, with much added flavor, texture, and nutrition. It requires harvest almost everyday and so it has been threatened with extinction as the world moves towards mechanized agriculture. The Provincia di Perugia funded an exploration of the various cowpeas grown in this region, and the University of Perugia created a seed bank of the findings, helped multiply the available seed, and facilitated taste tests, field tests, and workshops to promote the varieties to the regional growers. Since then, other local organizations, governmental bodies, Slow Food, and even gourmet academies have taken on the efforts to preserve and promote this particularly delicious local heirloom through recipe and meal sharing, agri-tourism, and protective status. This variety is cream-colored with a black eye. We also offer the \u003ca href=\"https:\/\/trueloveseeds.com\/products\/fagiolina-del-trasimeno-multi-colored\"\u003emulti-colored selection of Fagiolina del Trasimeno\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eOf course, this species was domesticated in West Africa. It was first documented in Greece in 300 BC, and must have spread through Southern Europe from there, taking on new forms as it traveled over the centuries from village to village.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 85\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 95% on 12\/01\/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 3-4\" 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":3345449812008,"sku":"VIG-004","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/fagiolinadeltrasimenoupclose_399ab4d4-7d33-4107-999f-44ebec81d428.JPG?v=1571609433"},{"product_id":"frijol-rojo-de-seda-red-silk-bean","title":"Frijol Rojo de Seda (Red Silk Bean)","description":"\u003cp\u003eFrijol Rojo de Seda is a silky, smooth, sweet red bean just like the name says. It is super important in kitchens throughout Central America as it is sweet and considered one of the tastiest beans.\u003c\/p\u003e\n\u003cp\u003eIt is also called Salvadoran Red Bean, y cuando yo preguntè a mi amiga Salvadoreña Nadia, she said it's her favorite, and one of the only foods she cooks. Here is her recipe:\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003eCook the dry beans overnight in a crock pot with 'consume de pollo,' half a red onion, and half a head of garlic. Serve with 'Crema Salvadoreña.'\u003c\/p\u003e\n\u003cp\u003eGrow this variety on tall trellises - it loves to climb. Many of the seeds available for this variety have been grown in El Salvador. This seed stock has been acclimated to Pennsylvania for the last couple decades, first by William Woys Weaver, and now by Owen for Truelove Seeds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 85\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 12\/03\/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. In my hoop house with drip irrigation and constant summer heat, they grew at least 12 feet tall on strings to the ceiling!\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":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3345634590760,"sku":"BN-010","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/frijolrojodesedaarranged_e41ee32a-54e5-4296-86ed-3b5e1d166fac.JPG?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":"mullein","title":"Great Mullein","description":"\u003cp\u003eKnown for its soft, fuzzy pale leaves and its tall yellow flower spikes, this is a striking wild plant with healing qualities. It is used topically as an emollient to smooth skin and as an astringent to constrict body tissues. Its leaves and flowers are also used internally for coughs and lung ailments. Great Mullein is native to Europe, Northern Africa, and Asia. It’s seeds live a long time (decades to hundreds of years) in the soil, waiting for a disturbance. After a fire, or in my case, after I till the perimeter outside my fence to keep the weeds down, it shows up in large numbers.The tall flower spikes can be dipped in wax and used as torches.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 85-120\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 300\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 93% on 12\/30\/2024\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePlant indoors before frost to get a head start by broadcasting over a potting mix and later dividing and potting up. Direct sow in the garden in early spring. Plants can grow 2-3\" wide if given the space. Consider growing this herb in disturbed soils outside your main garden space.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eWait until the flowerstalks dry out and become crispy brown. On a dry day, cut the entire stalk below the lowest seed pods and whack the stalk in a bucket. Sift out the larger plant parts.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3455265472552,"sku":"HERB-006","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/mulleinplant_4006fafd-8da9-45c0-bd39-4e70f22326bd.JPG?v=1571609433"},{"product_id":"huacatay-1","title":"Huacatay","description":"\u003cp\u003eHuacatay is a Marigold that stands taller than me or you with very very small pale yellow flowers. The leaves are called \"Black Mint.\" Peruvians use this herb to make a green sauce called Black Mint Paste, which is an essential ingredient in the potato, \u003ca href=\"https:\/\/trueloveseeds.com\/products\/aji-amarillo-peruvian-pepper\" target=\"_blank\"\u003eají amarillo\u003c\/a\u003e, peanut, cheese, and egg dish called \u003cem\u003eocopa\u003c\/em\u003e. Many Peruvians, Ecuadorians, Chileans, and Bolivians in North America often look for this fresh herb - for a limited time, you can buy the seed from Truelove Seeds and grow your own! Also called Quinchihue, Chinchilla, and C\u003cspan\u003ehincho\u003c\/span\u003e. \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 200\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate: \u003c\/strong\u003e36\u003cspan\u003e% (total viability: 55%) on 05\/05\/2026 \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\u003eDirect sow after last frost when soil is warm. Sow every 2-4\", 1\/8-1\/4\" deep, and thin to 12-24\" per plant. In one part of our garden this year, we grew 12 plants that filled in a 30-foot row like a solid hedge. Water regularly until germination. Our past experience shows that germination can be spotty in the soil. We oversow and then move thinnings to other parts of the garden. This plant is resistant to deer, groundhogs, and insect pests, so can be grown as a perimeter plant outside of your fences. It will grow much taller with irrigation, but does great without irrigation as well.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eWait until the flowers start to dry out and until you can hear the seeds shaking in their seedheads. At this point, cut branches and whack in a bucket allowing the seeds to fall. Sift through strainers and use wind, breath, or fans to clean off smaller chaff.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3455653314600,"sku":"HERB-012","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/huacatayleaves_3b7c48d7-47fc-4de9-8bd5-33dc75b7b481.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":"cape-gooseberry","title":"Uvilla (Aguaymanto)","description":"\u003cp\u003eUvillas taste incredible: tart, sweet, so bright and tropical like citrus. Unlike Ground Cherries, their fruit does not fall on the ground when ripe.\u003c\/p\u003e\n\u003cp\u003eOriginally from Brazil, they long ago naturalized in high-altitude, tropical Peru and Chile. Back home in the Andes, it is known by many names, including \"Aguaymanto,\" \"Uvilla,\" and \"Uchuva.\" In English-speaking places it is often called \"Cape Gooseberry\" (named for the Cape of Good Hope) or “Goldenberry.” In France, it is sometimes marketed as \"Amour en Cage\" meaning \"love in a cage.\"\u003c\/p\u003e\n\u003cp\u003eAt Truelove, while we love Ground Cherries we prefer eating Uvillas. However, while their plants are much more sprawling, they are a bit slower to ripen and less productive. A delicious late summer treat!\u003c\/p\u003e\n\u003cp\u003eAlso known as: Cape Gooseberry, Coztomate, Coztomatl, Pogapoga, Topotopo, Peruvian Ground Cherry, Wild Tomato, Goldenberry, Uchuva, Aguaymanto.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 90-120\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 90% on 05\/29\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow indoors 1\/4\" deep around 6 weeks before the last frost date. Germination can take as long as 20 days, but can be sooner if set on a heat mat with a temperature between 75 and 80 degrees F. Transplant in the garden in rows about every 18\"-24\". Plants will form blousy bushes like tomatillos. Keep well weeded until they fill in the space. Harvest when the husks turn brown and the fruits are yellow\/gold. For winter use, store the fruits unhusked in a dry, airy place (like a basket). To eat, remove the husk and eat the yellow fruit raw or bake in pies or stew with sugar for jam.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eSeeds are ready for harvest when fruit is ripe. You can remove seeds by hand, rinse, and dry. We use a blender on the lowest setting with plenty of water. When the fruits have been broken open, pour the mixture into a large container and add water. Allow the fruits to float and the seeds to sink. Pour off everything except the seed (you may have to add more water and repeat this process a few times) and then strain and rinse the seeds, and dry.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3562172874792,"sku":"PHYS-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/capegooseberryarrangedfruitSQUARE.jpg?v=1568680323"},{"product_id":"feathery-plume-celosia","title":"Feathery Plume Celosia","description":"\u003cp\u003eFeathery plumes of pink, magenta, red, yellow, and orange grow on 3-4' tall, branching plants. Also known as Prince Feathers, Prince of Wales Feathers, and Feather Cockscomb. In West Africa, it is called Laggos Spinach and its leaves are widely eaten as greens. In some of these photos, other flowers are mixed in. This variety is the featheriest one, as shown alone in the third photo.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 90-95\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 88% on 01\/28\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eExpect germination between 8-14 days, and fast growth after that. At this point on our farm, celosia reseeds itself. We thin plants to about 2' space in each direction. Harvest cut flowers as they mature, and allow side branches to bloom for continual harvest until frost.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eCelosia is wind pollinated. Isolate by a minimum of 500 feet or cover the flowers with corn tassel bags to prevent unwanted cross pollination with other celosia of the same species. 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":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3714443804712,"sku":"FLO-006","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_7782.JPG?v=1571609434"},{"product_id":"tulsi-kapoor","title":"Tulsi, Temperate (Kapoor)","description":"\u003cp\u003eTulsi makes a delicious and fragrant tea. It is an adaptogenic herb, helping your body to maintain balance and manage stresses. Also known as Holy Basil, it is originally from North Central India and is very important to Hindu belief and worship, as well as Ayurvedic healing. It is used in Thai cooking (but much different from Thai Basil) and as mosquito repellant in Sri Lanka. Abundant purple tulsi blooms are a favorite host for many beneficial pollinators including honey bees, native bees, and butterflies.\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\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate: \u003c\/strong\u003e99% on 05\/01\/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\" 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":3715005939752,"sku":"HERB-016","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/tulsijar.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":"speckled-bambara-groundnuts","title":"Speckled Bambara Groundnuts","description":"\u003cp\u003e\u003cem\u003eVery limited quantities! Please limit two packets per customer so more can enjoy and preserve this legume!\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eBarbaras are grown by hundreds of thousands of subsistence farmers in semi-arid Africa (where they were first domesticated) as well as in Indonesia, Thailand, and Malaysia. They are the third most important legume on the continent, after their cousin the cowpea (black eyed pea) and the peanut, with whom their history is entwined. Peanuts, originally from Paraguay and Brazil, traveled to Africa via Spain during the transatlantic slave trade, and were readily adopted because the grow and are prepared in the same way. Both plants grow their edible seeds underground from pegs that dive down from fertilized yellow flowers. You can boil or roast the fresh seeds (like peanuts) or dry them to make four, dumplings, cakes, or porridge. According to the BamNetwork (where much of this info came from), many people prefer Bambara milk to soy or cowpea. Bambara is very nutritious, very drought tolerant, and it gives back by fixing atmospheric nitrogen in the soil. My Speckled Bambara seeds came from Roughwood Seed Collection, and theirs came from a market in Francistown, Botswana in 2001.\u003c\/p\u003e\n\u003cp\u003eAlso known as bambara beans, jugo beans, ditloo marapo, indlubu, hlanga, njugo, nduhu, phonda, and tindhluwa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 16\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds 1\" deep indoors 3-4 weeks before planting. Transplant one month after last frost - these babies love heat! Space plants by 8-10\". When the tiny yellow flowers are pollinated, they will form \"pegs\" that dig under the soil and create your bambara fruits. Harvest when soil is dry and evening temperatures dip below 40 degrees fahrenheit. Some bambara fruits may fall off the plants and remain in the soil during harvest. Do a second check with a fork or rake to find any you left behind. Let the plants dry in the sun for a few days before removing peanuts. Allow bambaras to cure for up to a week before storing.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow bambara fruits to dry in their shell in a well-ventilated place. Shell the seeds, and allow them to lay flat on a paper towel in a single layer away from direct sunlight, and with some air flow to help with drying.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3725978501160,"sku":"VIG-006","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/speckledbambaramainphoto.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":"palestinian-kusa-squash","title":"Palestinian Kusa Squash","description":"\u003cp\u003eStuff or grill this tender summer squash with your favorite Middle Eastern and Mediterranean recipes. Also known as Grey Squash, this type is beloved in Palestine, Lebanon, Syria, Egypt and most Arabic nations. The most common kusa dish is known as \u003cem\u003ekousa mahshi\u003c\/em\u003e (simply: \"stuffed zucchini\"), in which you remove the seeds and core of the kusa, and stuff it with rice and\/or lamb, plus herbs and spices, boil, and serve as a main or side dish. Think stuffed peppers, but with kusa.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eKusa\u003c\/em\u003e means \u003cem\u003ezucchini\u003c\/em\u003e in Arabic. \u003cem\u003eZucchini\u003c\/em\u003e is plural for \u003cem\u003ezucchino,\u003c\/em\u003e the Italian word for small squash. Squash is short for \u003cem\u003easkutasquash\u003c\/em\u003e, the Narragansett word for \"eaten green or raw.\" So what is the story of this cultivar? This species, \u003cem\u003eCucurbita pepo\u003c\/em\u003e, originates in Mexico and Central America and now includes many types such as the New England pumpkin, acorn, scallop, straight neck, crook neck, and vegetable marrow. It is said that Christopher Columbus introduced this species to Europe and the Mediterranean region. In the mid-19th century, Italians developed the zucchini, perhaps by selecting cultivars of the vegetable marrow type for cylindrical, green fruits that were tasty in their immature stage.\u003c\/p\u003e\n\u003cp\u003eIt is difficult to determine which came first, the zucchini or the modern kusa. In his fairly thorough 1794 book \"\u003ca href=\"https:\/\/books.google.com\/books?id=OZBdV58uLRgC\u0026amp;lpg=PA92\u0026amp;ots=paLcKVcNm3\u0026amp;dq=%22natural%20history%20of%20aleppo%22%20%22kurrah%22\u0026amp;pg=PR1#v=onepage\u0026amp;q=%22natural%20history%20of%20aleppo%22%20%22kurrah%22\u0026amp;f=false\"\u003eThe Natural History of Aleppo\u003c\/a\u003e,\" Alexander Russell describes an \"orange-shaped pumpion\" (\u003cem\u003eKusa Siffer - Cucurbita\u003c\/em\u003e) and \"several varieties of gourd\" (\u003cem\u003eKurrah - Cucurbita pepo\u003c\/em\u003e). In 1901, the \u003ca href=\"https:\/\/books.google.com\/books?id=d8cVAAAAYAAJ\u0026amp;lpg=PA1541\u0026amp;ots=Zq_UbqS_rr\u0026amp;dq=%22kusa%22%20marrow%20history%20squash%20palestine\u0026amp;pg=PA1531#v=onepage\u0026amp;q=%22kusa%22%20marrow%20history%20squash%20palestine\u0026amp;f=false\" target=\"_blank\"\u003eEncyclopædia Biblica\u003c\/a\u003e mentioned \"various gourds are included [in the] \u003cem\u003eMishna\u003c\/em\u003e, among them perhaps the favourite \u003cem\u003ekusa\u003c\/em\u003e or vegetable-marrow,\" however, the Mishna was written from oral tradition around 200AD, so his conjecture is almost definitely wrong, yet illuminating. From these two sources, we can see that the much adored kusa probably emerged in the 19th century Middle East around the same time the zucchini emerged in Italy.\u003c\/p\u003e\n\u003cp\u003ePalestinian chef and educator Anan Zahr shared these seeds and these food photos with us. Glimpse her Palestinian kitchen and culinary journey on Instagram at @ananzahr. This is a productive bush variety of summer squash.\u003c\/p\u003e\n\u003cdiv class=\"gs\"\u003e\n\u003cdiv class=\"\"\u003e\n\u003cdiv class=\"ii gt adO\" id=\":1ve\"\u003e\n\u003cdiv class=\"a3s aiL\" id=\":1vd\"\u003e\n\u003cdiv id=\"avWBGd-301\"\u003e\n\u003cdiv dir=\"ltr\"\u003eIn solidarity with the people of Palestine, Truelove Seeds is totally against Israel's occupation of Palestine and their genocide and ethnic cleansing of Palestinians in Gaza and the West Bank. \u003c\/div\u003e\n\u003cdiv dir=\"ltr\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"WhmR8e\" data-hash=\"0\" id=\"avWBGd-302\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 48 from transplant\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 10-14\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 99% 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. Space at least 18\" apart in the row as this variety grows in a bush habit. If concerned about vine borers, consider covering with row cover until plants are large. Avoid downy mildew by watering only at the base of the plant (not on the leaves!). Harvest fruits when 5-6\" long, young, and tender (like a zucchini). \u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eSquash are insect pollinated and require about 1\/2 a mile of isolation from other varieties of the same species, which in this case is C. pepo. The seeds will be fully mature when the fruit gets large, the colors get darker, and the stem of the fruit has turned brown and woody. 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\n\u003cp\u003eOther spellings: Kousa, Koussa, Coussa, Gray Squash, Mexican Grey Squash, Calabacita.\u003c\/p\u003e\n\u003cp\u003eSources:\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/books.google.com\/books?id=OZBdV58uLRgC\u0026amp;lpg=PA92\u0026amp;ots=paLcKVcNm3\u0026amp;dq=%22natural%20history%20of%20aleppo%22%20%22kurrah%22\u0026amp;pg=PR1#v=onepage\u0026amp;q=%22natural%20history%20of%20aleppo%22%20%22kurrah%22\u0026amp;f=false\" target=\"_blank\"\u003eNatural History of Aleppo\u003c\/a\u003e. Alexander Russell. 1794\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/books.google.com\/books?id=d8cVAAAAYAAJ\u0026amp;lpg=PA1541\u0026amp;ots=Zq_UbqS_rr\u0026amp;dq=%22kusa%22%20marrow%20history%20squash%20palestine\u0026amp;pg=PA1531#v=onepage\u0026amp;q=%22kusa%22%20marrow%20history%20squash%20palestine\u0026amp;f=false\" target=\"_blank\"\u003eEncyclopædia Biblica\u003c\/a\u003e: A Critical Dictionary of the Literary, Political and Religious History, the Archæology, Geography, and Natural History of the Bible, Volume 2, Thomas Kelly Cheyne, John Sutherland Black Macmillan, 1901\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.researchgate.net\/publication\/251359943_Historical_records_origins_and_development_of_the_edible_cultivar_groups_of_Cucurbita_pepo_Cucurbitaceae\"\u003eHistorical records, origins, and development of the edible cultivar groups of Cucurbita pepo (Cucurbitaceae)\u003c\/a\u003e. Article by Harry Paris. Economic Botany. October 1989\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21332281098320,"sku":"CUC-009","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Palestinian_Kusa_plant.JPG?v=1571609437"},{"product_id":"tithonia-mexican-sunflower","title":"Tithonia (Mexican Sunflower)","description":"\u003cp\u003eAttract a world of butterflies, hummingbirds, bumble bees, and other pollinators to your garden with Tithonia. The deep red-orange hues of sunset-colored blooms draw in people too! Since he was a child, Truelove Seeds founder Owen Taylor grew these flowers along the perimeter of his garden to bring joy. Originating in Mexico and Central America, these tall, bushy plants are in the aster\/sunflower family. Consider planting them as a hedge of velvety-leafed fiery-flowered beauty: each plant grows 6' tall and 4' wide!\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 50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 92% on 05\/20\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds directly in full sun, and thin to 2-4' apart, depending on how thick you'd like your hedge if growing many plants. This can be a finicky cut-flower as it has hollow stems - harvest very carefully and do not bend. 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 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.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21332332740688,"sku":"FLO-008","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_4593.JPG?v=1571609438"},{"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":"peperone-friariello-italian-frying-pepper","title":"Peperone Friariello (Italian Frying Pepper)","description":"\u003cp\u003eThese sweet and flavorful frying peppers make such a warming, comforting dish from southern Italy. Tall, bush plants make tons of green fruits that ripen to bright red.\u003c\/p\u003e\n\u003cp\u003eTruelove Seeds founder Owen Taylor grows this variety to connect to his southern Italian heritage. Here's what he says:\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\"I learned about this variety from visiting Napoli Pizza last year while driving home from the farm. My great grandparents immigrated to the US on a ship that left from Napoli (Naples), and so I stopped in to get some ancestral pizza (kind of joking, kind of not). The shop owner suggested I track down Friarielli - I wrote the name on my to-go plate. From comparing with photos online, I seem to have found Friariello di Nocera in a packet mislabeled Friariello di Napoli. This variety is tri-lobed and shorter than the longer, pointier Friariello di Napoli. Nocera happens to be a bit closer than Napoli to the mountainous village my grandmother was from anyways, and it is delicious! YouTube came through, and after watching several Neapolitan chefs make Friariello, I'm hooked. Fry these green sweet, flavorful peppers (whole or chopped) in olive oil with garlic and salt; add cut up tomatoes and then fresh basil and parmesan cheese. That's it! Enjoy! Mangia!\"\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 87% on 11\/26\/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":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21343195398224,"sku":"CAP-011","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/friarriello_di_napoli_mixed_bowl.JPG?v=1571609438"},{"product_id":"aji-amarillo-peruvian-pepper","title":"Ají Amarillo (Peruvian Chile)","description":"\u003cp\u003eThis pepper is native to the Andes (Bolivia or Peru) and has been called the most important ingredient in Peruvian cuisine as it is the cornerstone to many essential traditional dishes. While Peru has the largest diversity of peppers in the world, this species (\u003cem\u003eCapsicum baccatum\u003c\/em\u003e), and this variety in particular, is the most popular. It is hot, sweet, and fruity. When dried, it is called Ají Mirasol or Cusqueno. On the plants, the young fruits start out green, turn yellow, and ripen this fiery orange. When cooked, the fruit turns yellow, hence the name. Consider pairing with our Huacatay (Peruvian Marigold leaves) for a delicious flavor combination in sauces, ceviche, and dishes like \u003cem\u003ePapas al Huancaína\u003c\/em\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 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate: \u003c\/strong\u003e93% on 01\/20\/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. These abundant, lanky 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\n\u003cp\u003eOther names: Aji Amarillo, Aji Mirasol, Peruvian Yellow Pepper, Aji Escabeche, Cusqueno, Cusqueño, Huancaína.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21343226626128,"sku":"CAP-012","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/aji_amarillo_arrangement_square.JPG?v=1571609438"},{"product_id":"white-gem-parsnip","title":"White Gem Parsnip","description":"\u003cp\u003e\u003cem\u003eBelow Standard Germination. The Federal Standard Germination rate for parsnips is 60% and our lab results came back as 51%. We've compensated by filling extra large packets (around 400 seeds) after removing about 20% of the lightest weight seed.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWhite Gem Parsnip is a 1970s selection of Offenham Market Parsnip, which was a new, well-respected variety in the early 1900’s. This variety is sweet, productive, canker-resistant, and can grow even in clay and shallow soils. Owen Taylor of Truelove Seeds selected this variety as a nod to his Irish and British ancestors, who relied on this crop for sustenance and also likely as a sweetener (as well as for wine and beer) before the widespread availability of honey and sugar. Parsnips grow wild in temperate Europe and western Asia, and its seeds have been found at Neolithic excavation sites in the foothills of the Alps. They have been grown throughout Europe since the Roman Empire. Carrots and parsnips (and often parsley root and skirret) were called the same names in medieval literature (basically: “root”). Parsnips are in countless Irish peasant recipes, and are known to be one of the few very important vegetables before the arrival of the Andean potato. This particular variety came to us from Irish Seed Savers Association, who work to conserve Ireland’s very special and threatened plant genetic resources. See William Woys Weaver’s new edition of \u003cem\u003eHeirloom Vegetable Gardening\u003c\/em\u003e and Wolf D. Storl’s \u003cem\u003eA Curious History of Vegetables\u003c\/em\u003e for more history on parsnips.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 225-250: Harvest October-March as needed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e ~400\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow 1\/4-1\/2 inch deep and thin to 6 inches apart in the row, and in rows spaced 12-18 inches apart. Keep soil from drying out until leaves emerge. Harvest from October until March as needed. Tip: overwintered roots lifted in early spring (versus the fall) are sweeter! Caution: a small portion of the population can develop blisters and burns when parsnip juice touches their skin on sunny days. Consider working with this plant on cloudy days and washing your clothes and gloves well!\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eParsnips generally cross pollinate fairly easily within 1\/2 mile of other flowering parsnips - consider isolating, caging, or bagging to prevent unwanted cross pollination between different varieties. Allow the spent parsnip flowers to ripen into plump green seeds, and then dry on the plant until the seeds have turned papery. Harvest umbel by umbel, or take the entire flower stalk as all attached seeds are dry. Allow seed heads to dry out further in a protected place with good ventilation and low humidity. Thwack the seed heads inside a bucket, or pull them off. Remove chaff and allow seeds to dry further on a paper bag or towel. Store in a screw-top jar.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21374001315920,"sku":"API-001","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_0698.JPG?v=1571609438"},{"product_id":"white-queen-tomato","title":"White Queen Tomato","description":"\u003cp\u003eWhite Queen Tomato was one of the top five most delicious tasting tomatoes from the 25 we trialed last year. It is said to be the tastiest of the \"white\" tomatoes, is super vigorous, and very productive. Actually a creamy, off-white color, when truly ripe, many of the fruits have a gorgeous pink blush on their blossom end. These are great for making a tasty cream colored tomato sauce. Dr. Carolyn Male, tomato enthusiast, offered seeds for this variety in the Seed Savers Exchange Yearbook in 1995, and had gotten them from fellow enthusiast Craig Lehoullier. He had received them from the USDA's tomato collection. There is a simple note on the accession page for this tomato (PI 645048) in the USDA's GRIN database: \"Earl May Seed Co. 1941 Catalog\". This seed company was started by its namesake in Shenandoah, Iowa in 1919. Where they got the tomato, we are not sure! But we know it's fantastic.\u003c\/p\u003e\n\u003cp\u003eWe also know that tomatoes have a history much deeper than Iowa: they are so named from the Nahuatl (Aztec language) word \"xitomatl\" or \"tomatl\"; they have been cultivated as food on the land that is now called Mexico since at least around 500 BC; and they originate in western South America.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 85\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 92% on 02\/13\/2026\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":21394247549008,"sku":"TOM-015","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/White_Queen_best_39ed32cc-4406-4873-8a50-7df80b376120.JPG?v=1571609438"},{"product_id":"blue-shackamaxon-bean","title":"Blue Shackamaxon Bean","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/em\u003eStriking deep purple dry beans. According to William Woys Weaver in his recently re-released Heirloom Vegetable Gardening, Blue Shackamaxon Pole Bean is named for a Lenape meeting and fishing place along the Delaware river, which is now known as the Kensington, Fishtown, and Port Richmond neighborhoods of Philadelphia. It is said to be a pre-1800 Lenape pole bean that was preserved by Quaker farmers in the area - and is said to have been cooked in black mush - a polenta made with blue or black cornmeal.\u003c\/p\u003e\n\u003cp\u003eTo honor and support the work of generations of indigenous North American seed keepers and plant breeders, a portion of sales from this seed will be shared with indigenous seed sovereignty projects. More details soon.\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 35\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 93% on 12\/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 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","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21395525042256,"sku":"BN-013","price":6.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Blue_Shackamaxon_Bean.jpg?v=1571609438"},{"product_id":"fagiolina-del-trasimeno-multi-colored","title":"Fagiolina del Trasimeno (Multi-Colored)","description":"\u003cp\u003eSmall Bean of Lake Trasimeno. This is a small, savory, black-eyed pea that has been grown by home gardeners in the hills and fields around the Lake Trasimeno area of Umbria, Italy for centuries. These creamy and delicious peas cook quickly without soaking because they are so small. You can add them to rice or risotto and both will be ready at the same time, with much added flavor, texture, and nutrition. It requires harvest almost everyday and so it has been threatened with extinction as the world moves towards mechanized agriculture and also as many people have left the countryside.\u003c\/p\u003e\n\u003cp\u003eThe Provincia di Perugia funded an exploration of the various cowpeas grown in this region, and the University of Perugia created a seed bank of the findings, helped multiply the available seed, and facilitated taste tests, field tests, and workshops to promote the varieties to the regional growers. Since then, local organizations, governmental bodies, Slow Food, and gourmet academies have taken on the efforts to preserve and promote this particularly delicious local heirloom through recipe and meal sharing, agri-tourism, and protective status.\u003c\/p\u003e\n\u003cp\u003eThis variety is multi-colored. We also offer the \u003ca href=\"https:\/\/trueloveseeds.com\/products\/fagiolina-del-trasimeno-bean\"\u003ecream-colored selection\u003c\/a\u003e of Fagiolina del Trasimeno.\u003c\/p\u003e\n\u003cp\u003eThis species was domesticated in West Africa. It was first documented in Greece in 300 B.C., and must have spread through Southern Europe from there, taking on new forms as it traveled over the centuries from village to village.\u003c\/p\u003e\n\u003cp\u003eSearch terms: Cowpea, Southern Pea, Lake Trasimeno Bean, Presidium, \u003cspan\u003ePerugia Province\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 85\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 05\/28\/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 V. unguiculata (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":21395709853776,"sku":"VIG-007","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_7222.JPG?v=1571609438"},{"product_id":"san-marzano-tomato","title":"San Marzano Tomato","description":"\u003cp\u003eReflections from Truelove Seeds founder Owen Taylor: Dip a spoon into a pot of simmering San Marzano Tomatoes, and you'll realize you've found your forever sauce tomato. Well, that's what happened to me. These particular pointy-ended plum tomatoes are grown widely in the volcanic soil of the Salerno province near Naples, Italy - the same province and soil where my great grandmother Rosana \"Rose\" Lauriello was born. You can find these tomatoes canned in most grocery stores, often from tomatoes grown and canned in Salento. They are listed on the Slow Food Presidia for Italy, where they now have protected status. They became endangered as more and more canneries were using hybrid tomatoes that had higher productivity and more disease resistance. I'll say this: this year, ours pumped out fruits and were the healthiest tomato plants in our fields. And their sauce tastes amazingly rich, sweet, and perfectly acidic, with exactly the right texture. I'm no tomato expert - maybe someday I'll find a sauce tomato I like more - but for now, this tried and true heirloom from one of my motherlands has earned an all-star spot on my farm for years to come.\u003c\/p\u003e\n\u003cp\u003eFinally, tomatoes have a history much deeper than Italy: they are so named from the Nahuatl (Aztec language) word \"xitomatl\" or \"tomatl;\" they have been cultivated as food on the land that is now called Mexico since at least around 500 BC; and they originate in western South America.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 96% on 01\/20\/2026\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":21396168081488,"sku":"TOM-016","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_6112.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":"skullcap","title":"Skullcap","description":"\u003cp\u003eLow spreading North American perennial grown for its calming and strengthening uses in herbal medicine. Happy growing in full to partial sun in moist meadow or wetland soils, this mint-family plant will get 1-2' tall with small, blue flowers on side branches from July to September. Hardy to zone 4, but native from Connecticut to Florida and west to Texas.\u003c\/p\u003e\n\u003cp\u003eAlso known as: Blue Skullcap, Mad Dog Skullcap, American Skullcap.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 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 38% (total viability: 61%) on 06\/03\/2025 \u003cem\u003e(\u003ca title=\"What is the difference between germination rate and total viability?\" href=\"https:\/\/trueloveseeds.com\/pages\/faq\/#seedviability\" target=\"_blank\"\u003eread more about viability\u003c\/a\u003e)\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow in cool soils in fall or early spring. Alternatively, sow seeds on the surface of moist potting soil and keep it evenly moist, cool (consider refrigerating for a month or two). Thin or transplant 6\" 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\u003ePhoto by \u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Scutellaria_lateriflora#\/media\/File:Scutellaria_lateriflora_01.JPG\"\u003eRolf Engstrand from Creative Commons\u003c\/a\u003e. Title: \"Plant species \u003cem\u003eScutellaria lateriflora\u003c\/em\u003e in botanical garden in Helsinki city.\" Cropped square by Truelove Seeds.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21405537665104,"sku":"HERB-015","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Skullcap_by_Rolf_Engstrand_creative_commons.JPG?v=1571609438"},{"product_id":"sweet-annie","title":"Sweet Annie","description":"\u003cp\u003eTall plants with fern-like leaves and a powerful, sweet aroma. At Soul Fire Farm, we grew this plant as a more adaptable cousin in our climate to Artemisia afra (the African wormwood also featured in Farming While Black) and also because in recent years we have heard of its tremendous power in self-determination and healing throughout Africa. In East, West, and South Africa people (including young people in school gardens) are growing it in an effort to reclaim some agency from the pharmaceutical companies that produce anti-malaria drugs.\u003c\/p\u003e\n\u003cp\u003eHowever, after much more reading on this subject it seems the stories are far more complicated, as they always are. In some cases, home use of Artemisia annua is replacing needed medical care, and in other cases, it is being grown by large companies (under possibly problematic labor conditions) as a mono crop\/cash crop for Artemisinin Combination-Based therapy that many people cannot afford. For this and other medicine plants, we have heard \"the problems of the humans are not the problems of the plant\" and we grow and share this plant and seed as a way to talk about both its uses towards self-determination, as well as the inadequacies of the pharmaceutical industrial complex.\u003c\/p\u003e\n\u003cp\u003eWhile this species has naturalized in North America, it is originally from China where it is called qinghao and used medicinally to treat fever and malaria. Also known as sweet wormwood, sweet annie, sweet sagewort, annual mugwort, and annual wormwood.\u003c\/p\u003e\n\u003cp\u003ePhoto by Jessica Ferguson, who makes Sweet Annie wreaths for their aroma and as good omens and protection.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 190-240\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 325\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e\u003cspan\u003e 87% on 01\/20\/2026\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart indoors 6-8 weeks before frost and pot-up as needed. Whether starting indoors or outside (after frost), sow on surface of soil, barely cover, and keep moist until germination, which takes 1-2 weeks. While this plant is an annual, it self sows very easily and will return year after year.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow seedheads to dry on the plant. Cut the stalks below the lowest seed clusters. If necessary, dry the seedheads further in the sun on a sheet or table away from moisture and precipitation. When fully dry, whack the seedheads in a bucket, allowing the ripest seed to fall. Sift through strainers to remove the largest chaff, and then winnow off the lighter chaff with your breath, a fan, or the wind.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21405596713040,"sku":"HERB-024","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Sweet_Annie_wreath_by_Jessica_Ferguson.jpg?v=1571609439"},{"product_id":"coral-sorghum","title":"Coral Sorghum","description":"\u003cp\u003eA tall, beautiful, versitile sorghum! Pop the seeds like popcorn, boil them as a grain, or press them into a sweet syrup and for making mollasses. Coral Sorghum stands 10 feet tall and is braced well by branching roots with twice the strength of corn.\u003c\/p\u003e\n\u003cp\u003eThis delicious, all-purpose variety was gathered in Malakal, South Sudan, where many battles between the Sudan’s People’s Liberation Army and the Nuer White Army have been fought in the last few years. As part of their work to preserve endangered varieties from areas experiencing turmoil due to war and climate change, the Experimental Farm Network requested the seed from the USDA and shared with their network of growers across the US. While it has grown well in New York and Washington states, it tends to take a long season to mature, and should be planted as early as possible after the last danger of frost.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 150+ (variable)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 90-100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 94% on 09\/09\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect seed 1\/4\" into well-drained soil once the danger of frost has passed. Thin to 8\"-12\" in row. Needs full sun and thrives in warm climates. 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 a purplish-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 S. bicolor (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":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21413790416976,"sku":"SORG-003","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/image_5c3105de-5d8f-4ed6-af31-799e21721845.jpg?v=1571609439"},{"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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/collections\/TrueloveSeedsFarm2.jpg?v=1628097283","url":"https:\/\/trueloveseeds.com\/collections\/truelove-seeds-farm.oembed?page=9","provider":"Truelove Seeds","version":"1.0","type":"link"}