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A heat-tolerant and tender green perfect for those looking to infuse magenta color into their culinary color palette! The tender, bright pink stems and soft, glossy green leaves make this a gourmet spinach substitute. Among the heat-tolerant greens, this one is especially refined and tasty. It hails from southern India, where you can find these greens sliced into ribbons and stir fried with chilies, garlic, curry leaf, and grated fresh coconut. The greens are endlessly versatile, and we enjoy them raw and cooked. A powerhouse of nutrition and very heat tolerant for summer. A gorgeous addition to the garden -- an edible ornamental indeed!
Growing Tips: Surface sow seeds directly in the garden after danger of frost, barely covering. Requires full sun. Tolerates heat and drought but does best with average moisture and fertility.
(Ocimum gratisimum) Wonderful flavor, the best for pesto! A gigantic and sumptuous basil that is popular in African and Asian cuisines. This amazing plant has incredible flavor, a rich basil taste with oregano flavor. and a small kick of delicious spiciness! It is wonderful in salads, soups, pastas, vinegars, jellies, and killer pestos! We adore this wonderful variety also for its health properties! Popular in traditional medicine, it was clinically evaluated for its antibacterial properties. Our strain of this flavorsome plant comes from Ghana, an epicenter of basil genetics. We thank our grower Solomon Amuzu of Ghana.
Growing Tips: Thrives in heat. May be sown in place in long-summer areas, or started indoors and set out after last-frost date of spring. Remove flower buds promptly to prolong harvest.
Annual. A delicious, fragrant culinary basil that produces huge, rich purple flower heads! These are fantastic in flower arrangements. Try the spicy-sweet leaves in your favorite recipes. They are perfect for salads, soups, and curries, and leaves go well in many Mexican and Asian foods. A magnificent and grand variety for your garden and kitchen. Amazing flavor! Developed in Israel.
68 days. An absolutely legendary heirloom that no Italian chef can cook without. Genovese basil is the essential ingredient in basil pesto, but it’s also phenomenal in sauces, on pizzas, and in any other recipe calling for basil. Genovese basil was first bred in the Northwest coastal port of Genoa, the gateway to the Italian Riviera. Most of the Genovese basil in Italy is grown in the Liguria region. Basil is grown at very high density in greenhouses there, and the village of Pra is noted as growing the very best Genovese basil.
60 days. Beautiful, fragrant, and tasty purple foliage makes this basil both gourmet and ornamental. Plants reach just shy of 1 foot tall, with a tidy, round form and plum purple color. Excellent in raised beds, window boxes, and other creative containers as well as in beds and borders.
OUR FAVORITE! Annual. Popular sweet, spicy basil that is essential in Thai cuisine. Very flavorful, with a nice licorice taste. Amazing taste of Thailand! This plant is not only a culinary favorite, but also known for its medicinal value. It is also a source of calcium and vitamins. Don’t make a pot of curry without it!
Pole. An early maturing and supremely delicious winged bean from Japan. This highly adaptable winged bean variety is not day length sensitive, making it an excellent choice for a wide range of growing areas. Winged beans are native to equatorial Asia. Baker Creek’s founder, Jere Gettle, first encountered winged beans on a trip to Thailand. Being a tropical crop from the equator, the winged bean typically takes a long season to flower, only setting pods just before frost in our Missouri climate. For years Jere searched for a winged bean variety that would bear pods earlier in order to enjoy a longer harvest season. Urizun is just the variety he had been searching for; this variety will begin to produce pods in August, and heavy production continues until frost. This heat-loving vegetable is especially popular on the island of Okinawa, Japan, where it takes center stage during the warm summer months. Vines are lush and tropical looking, with large, lavender flowers and unique pods. The vines will readily climb a trellis or fence, making this an exotic edible ornamental. Traditionally blanched and stir fried with ume (pickled Japanese plum), we love to toss them into the wok with just about anything; they are also great in soups or steamed. Sliced beans resemble little stars and are a fun way to introduce kids to this nutritious vegetable.
Growing Tips: Sow 1-2 inches deep, in full sun, directly in garden well after last frost. Sow 6-12 inches apart in beds. Pre-soaking for 1-2 hours speeds germination. Requires warm temperatures to thrive.
Bush. 55 days. An employee favorite at Baker Creek, this French filet type produces slim, straight pods of the highest quality and superior flavor! Pods are held conveniently at the top of the stocky bushes; pick them when they are no thicker than a pencil. The 7- to 8-inch-long pods are fine for fresh use, canning, and freezing. With an easier harvest, high yield and really refined gourmet flavor, this is a winner for home gardeners and farmers alike.
Growing Tips: Bush habit requires no staking. Direct seed after last frost, soaking seeds overnight. Pick frequently to keep plants productive. Succession plant for prolonged harvest.
Bush. 60 days. Our Favorite! With its incomparable flavor and eye-catching beauty, Dragon Tongue bean is our very favorite green bean. This famous Dutch heirloom, which is also known as Merveille De Piemonte or Dragon Langerie, dates back to at least the 19th century. The tender and superbly delicious 7-inch pods are yellow with amazing purple streaks! It also makes a tasty shelled bean. The compact plants set high yields. With its quick growth, superior flavor, and eye appeal, these beans are a must to grow! They are especially beloved in kids’ gardens, and very popular with chefs and gourmets.
(Monarda citriodora) Annual. This striking native wildflower is a pollinator magnet and flavorful culinary and tea herb. The lightly lemony flavor of the leaves makes this an excellent choice as a tea plant or for use in sweet and savory culinary preparations.
Growing Tips: Start indoors, covering seeds very lightly and keeping moist until sprouts appear. Set outside after last frost or direct sow in the garden, two weeks before last frost. Cutting back after flowering encourages reblooming.
60 days. Chioggia beet is the most whimsical veggie in the patch! Slice the roots to reveal concentric rings of pink and white, and this fun variety adds pop to salads and pizazz to pickles. Chioggia beet originated in the historic fishing town of Chioggia, Italy, just across the lagoon from Venice. Dubbed “Little Venice” for its canals and ancient charm, local Venetians know that Chioggia is the town to visit for authentic family-style food. It also has a reputation among Italians for retaining food traditions and quality cuisine. Chioggia beet was first mentioned by legendary French seedhouse Vilmorin in 1840. When introduced in the U.S., Chioggia beet was considered a gourmet oddity, primarily sold at upscale markets. The unusual rings were a startling departure from the typical red beet, and so the variety was not immediately embraced by the public. Today the Chioggia beet remains a popular choice for market farmers; the roots are alluring and have the culinary stamp of approval from top chefs the world over. The candy-cane striped roots have a crisp crunch when eaten raw in salads. Those who are averse to that signature earthy beet flavor will appreciate this variety, as it tastes remarkably mellow. The greens are crisp and high quality. The flesh is very tender, mild, and sweet.
Growing Tips: Amend planting site with well-rotted compost, work soil deeply, and remove rocks. Sow 3-4 weeks before last frost. Thin early for best results. Requires neutral to slightly alkaline soil.
We love this blueberry for its beautiful, bright pink berries and flowers! Don't let the good looks fool you; these berries have an excellent flavor, as well. The magenta color makes a splash in the garden. Hardy from zones 5-9, this is a rabbit-eye variety, which explains the bushy, compact growth habit and ability to thrive in warmer climates with few cold winter days. Please consider these terms before ordering live plants: Most plants will be 3”-7” in height. Please make sure you are ready for your order in your zone as these young, tender plants generally have no resistance to cold.
Plant Care Instrutions:
Hardy from zones 5-9.Requires, well drained, high organic matter, moist,acidic (pH 4-5) soil. Test soil, add sulfur to lower pH if needed. Add manure/compost to increase organic matter and improve drainage. Plant in full sun, mulch with sawdust or wood chips, keep well watered (1-2 inches /week) consider irrigating with soaker hose. Cover with netting to protect berries from birds. WARNING: PLANTS ARE VERY YOUNG AND TENDER. DO NOT PUT THEM OUTSIDE UNTIL ALL DANGER OF FROST HAS PASSED.
PLANTS WILL BE AVAILABLE AGAIN IN MARCH 2024
(Borago officinalis) 50-60 days. This culinary and medicinal herb produces a galaxy of sparkling star-shaped blooms that glitter in the most brilliant shade of azure. A dazzling edible flower, each little flower contains a drop of nectar that is sweet with the essence of honey and cucumber. Pollinators, especially honeybees, adore borage blooms, and you will never find the plants without the company of beneficial insects. Add the refreshing blooms to salads, use as garnish, or make a cooling tea. The leaves, which also taste like cucumber, are cooked or made into cooling drinks and teas. Borage is believed to be native to the Mediterranean and has been used medicinally for many centuries. In the first century, Dioscorides said borage could “comfort the heart and purge melancholy.” Indeed, this beautiful, care-free herb brightens our hearts, and much research has been done on the anti-depressant and anti-anxiety qualities of borage seed oil. Warning: This plant is toxic to dogs, cats, and horses.
Growing Tips: Direct sow as soon as soil can be worked. Succession plant for longer blooming season. Frequently reseeds itself year after year.
Edible blue flowered vine from Thailand. Gorgeous, huge, double blue blooms make a natural food dye and soothing tea to calm the nerves. This double-flowered type was found in Thailand, where the blooms are used to dye everything from teas to rice and desserts. A gorgeous ornamental edible flower, the vines are smothered in dazzling indigo petals. Our favorite kid-friendly drink; when you add a drop of lemon to the deep blue tea, the color instantly turns a bright pink, like magic! Natural Pink Lemonade, anyone? A fine variety.
Growing Tips: Perennial in zones 10-11, grows as an annual in cooler climates. Vines to 6 feet in full sun to partial shade. Scarify seeds and soak overnight. Sow in average garden soil.
This double-petaled, lavender- colored butterfly pea vine is stunning! This member of the bean family is native to Southeast Asia. The blooms are extra fancy and ornamental, and as a bonus, they’re edible! The lovely flowers make a natural food dye and soothing tea to calm the nerves. This incredibly heat- and humidity-tolerant flowering vine will look stunning growing up arbors, archways, and fences in your summer garden. A must have in southern landscapes, but also adapts well to northern gardens as long as the summer is warm. An extra select strain from Thailand.
Annual. Lovely flowers up to 4" in colors of orange, apricot, yellow, peach, and cream. An historic heirloom garden plant that was known as “Pot Marigold.” These make a colorful addition to any garden!
Growing Tips: Start indoors 4-6 weeks before last frost, or direct sow after spring frosts have passed. Require full sun, rich soil, warm temps and moderate moisture. Tubers may be overwintered in frost-free conditions and replanted following year.
Annual. This Polish chamomile is bigger and higher yielding than the standard and is easyto grow at home from seed. It has a wonderful aroma and is used to make teas. Chamomile is one of the herbs used in biodynamic compost preparations and has a high level of essential oils. The compounds in this herb have been extensively studied for their health benefits.
Growing Tips: Surface sow, gently pressing into soil; cover lightly. Keep moist until sprouts appear. Set out transplants after last frost of spring, or direct seed after frost. Self sows readily.
Average 55 days to maturity. A runaway winner of the Baker Creek tasting and growing trials, this stunning new super-food contains a high amount of vitamin A! It is also a great source of minerals and protein. A cross between two of the most delicious and hardy greens -- tatsoi and komatsuna -- the lightly savoyed leaves of Chijimisai have a velvety texture and lightly umami flavor that make it a remarkable spinach substitute. This innovative “new” heirloom Asian green is both heat and cold tolerant, making it suitable to grow year-round in most growing zones, save for the extreme seasons of some climates. This quick and easy-to-grow green is phenomenally tasty and more versatile than other greens. It is equally happy in stir fries and soups as it is in salads, lasagna, or atop pizzas. Sure to be the next culinary craze and must-have market gardeners’ green. No patch of greens should be without Chijimisai!
Growing Tips: Best planted in cool spring or fall conditions. Sow in place.
Wonderful, mild onion flavor. These long, thin chives are excellent in many meals; great raw or cooked. Lavender flowers.
Growing Tips: Keep seeds consistently moist until germination. Set outside around last frost date of spring, or direct seed in the garden at about that time.
An easy-to-grow and more bolt-resistant version of one of the most popular herbs. Cilantro is considered essential to the cuisines of many cultures, from Mexican to Thai and no matter your cooking style, no garden is complete without cilantro. Try planting frequent successions, just a few weeks apart is the best method to ensure the most fresh and flavorful cilantro.
Growing Tips: Requires cool conditions, takes a little frost. direct seed where plants are to grow, starting 3-4 weeks before last frost of spring. Succession-sow for consistent supply.
90-120 days. Annual. Also known as Italian Clover. Nitrogen-fixing legume often grown for livestock feed or wildlife forage, yet pretty enough for the flower garden! Crimson flower heads are great bee forage. Planted thickly, also makes a superior cover or green manure crop, with its ability to smother out weeds and fix atmospheric nitrogen into the soil. This lovely, versatile plant should be much more widely grown!
Growing Tips: Sow spring in cold winter climates, spring or fall in warmer areas. Sow in place, barely covering. Inoculation is recommended. Mow when flowers appear.
Herbaceous perennial, hardy from zones 4a to 8b. With its stunning, marbled colors, one could justify growing this columbine just for the foliage alone, but the pendulous, deep purple flower heads are the cherry on top. The clover-shaped foliage grows 18 inches tall in mounds; the tall, slender flower stems reach to 24 inches tall and are topped with nodding blooms in midnight plum color. Try this dramatic, cold-hardy perennial in wooded areas, cottage gardens, beds, borders and even pots and containers.
Growing Tips: Perennial. Direct sow seeds in place in fall/winter or start indoors in late winter/early spring and set moistened trays in the fridge or outdoors for a chilling period of 3-4 weeks. Loose, well-drained soil is best. Part shade is ideal, but it can grow in full sun in early spring or mild climates and even full shade in warm climates.
105 days. Amazing color! Indescribably beautiful flint or popcorn comes in an endless range of colors. The translucent kernels really do shine brilliantly like glass—on the cob they resemble strands of glass beads! The 3- to 8-inch ears are not only decorative, but edible and delicious as well. Makes firm little morsels when popped, but can also be parched, ground into meal, and more. Sturdy plants reach to 9' tall and throw numerous sideshoots where the season is long enough. Bred from a number of Native varieties by our friend the late Carl Barnes, to whom we owe our gratitude for his life’s work of collecting, preserving, and sharing so many significant and historic varieties.
Growing Tips: Direct sow into the richest soil available 1-2 weeks before last spring frost. Succession planting prolongs harvest; planting in blocks improves pollination.
Annual 85 days. Darling blooms in a color like pink lemonade are the perfect touch for your garden and arrangements. The 3.5-foot-tall plants produce an abundance of these cheerful large blooms. Flowers reach just over 3 inches across and are ultra attractive to a range of pollinators. It is a rightful winner of the esteemed Fleuroselect Novelty Award, specifically praised for its unusual color and sturdy stems for cutting.
Growing Tips: Sow in place in mid-spring. Plants require full sun, fairly warm temps, moderate moisture. Removing spent blooms prolongs the blooming season.
55 Days. An old heirloom dating back to 1880. Vigorous vines give large yields of smooth green fruit. It is excellent for pickles--very crisp and good quality. A very popular variety at the turn of the 20th century.
Growing Tips: Needs abundant soil moisture and rich soil. Some afternoon shade is beneficial in hottest summer weather. Trellis growing saves space. Harvest frequently to maintain production.
Stunning jade flesh and unmatched sweet flavor make this a superb snacking cucumber. A popular cucumber from northern China, these grow well both in the garden or in the greenhouse. The crop is believed to have been brought from western China to the east during the Han dynasty in 216. Cucumbers have long been selected and perfected in China for sweet, nutty gourmet flavor. This variety is an homage to those many years of natural breeding. The long, slender, thin-skinned fruit will develop without pollination, making a seedless and burpless cuke. In Chinese medicine the cucumber is used as a natural refrigerant in the intense heat of summer. The cooling effect is said to soothe heat-related ailments and even heat-induced bouts of anger! A favorite in our trials; we just love the flavor and gemstone-colored flesh! Try growing this variety in a greenhouse without pollinators! The result is a tender and delectable burpless fruit without seeds.
55 days. A super dependable garden cucumber, great for pickles and slicing. Fruit grows 7 to 8 inches long, 2 inches in diameter. Originally selected out of Davis Perfect (now believed extinct) by George Starr in Royal Oak, Michigan, in 1906. Upon its release it was described as “the earliest and best white spine cucumber ever offered.”
Annual. Silvery white flowers offset the steel-blue center “eyes.” This daisy is easy from seed and thrives in heat. Striking 24" plants makes a brave show all summer long!
Growing Tips: Thrives in poor soil that is well drained. Drought tolerant once established. Fall sow in mild climates, or in spring where winters are severe. Grow in full sun.
Early to flower with large seed heads. Excellent in pickles and used to flavor many other foods. Easy to grow.
Growing Tips: Prefers well drained, poor soil for best flavor. Harvest leaves as needed, or cut entire plant when seeds have formed at the tops of the 3-4 foot tall plants. Often reseeds itself.
A real spectacle in the herb garden, Echinacea Paradiso Mix is a blend of the wildest combination of gem-tones. This candy jar of color adds gorgeous accent to herb gardens, perennial beds, meadows and containers. A truly remarkable medicinal ornamental, plants stand 2-3 feet tall and can be harvested and made into an herbal tea that studies have shown may help boost the immune system, a must have for cold and flu season.
Growing Tips: Start plants in containers indoors, keeping moist until sprouts appear and set out after last frost or direct sow in the garden, about two weeks before last frost.
Perennial. A dazzling double-petaled echinacea in the most charming rosy tones. This enchanting traditional medicinal plant is a perennial that will bloom in its first year. Easy to grow, reliable and quite hardy; the 36-inch tall plants boast stunning double petaled heads. An enchanting choice for the herb garden, beds, borders and wildflower meadows, also excellent as a cut flower.
130 Days. Burpee’s 1888 catalogue said, “A natural dishcloth, and a most admirable one. Many people prefer this as a dishcloth. The fruit grows about 2 feet, and the vine is very ornamental, producing clusters of yellow blossoms, in pleasing contrast with the silvery-shaded, dark green foliage. In the North, this variety requires starting in a hotbed. The dried interiors of these gourds have already become an article of commerce; grown in Florida, they are sold by Philadelphia and NY druggists.” Tasty cooked like okra when young.
Growing Tips: Trellising is suitable. Provide full sun, ample moisture, rich soil and a lot of heat. Pick after first frost. Dry indoors, or outdoors under cover.
Very Popular! 30-70 days. Our improved formula blend is now better than ever! With more brightly colored and unique lettuces, it makes a flavorful and brilliant salad. A top-selling item for us; our customers just love it! Perfect for better markets or your home table. People love the rich, old-fashioned taste. Includes some non-listed rare varieties.
Growing Tips: Sow in wide rows for baby greens, or space farther apart for head lettuce. Succession-plant a small row every 2-3 weeks for continued harvest. Prefers cool weather--best as a spring or fall crop.
Customer Favorite! 80 days.This is the most stunning and unique bean we have grown yet. Fantastic deep red, 18-inch pods are so delicious and full of nutrition, and they even keep most of their color when sautéed! Long vines produce all summer and do well under many conditions. This incredible variety will draw lots of attention in your home garden or at market. We are so excited to offer this unique, Chinese ethnic variety that produces fairly early. Small red seeds.
Growing Tips: Tolerates extreme heat, humidity. Soak seeds overnight; direct seed after last spring frost. Trellis vining types; pick when pods reach 12-18 inches.
Annual. This giant African type is popular with gardeners coast to coast. Big double blooms come in shades of lemon yellow to deep orange, and the 30" plants are profuse.
Growing Tips: For transplanting, sow indoors 3-4 weeks before last frost. Direct sow after last spring frost in ordinary garden soil. Thrives in full sun and summer heat. Remove spent flowers to prolong blooming period.
85 days. A famous superb heirloom French melon--super sweet and very fragrant. Light grey-green skin, smooth round 2-to 3-lb fruit, bright orange flesh. These are top sellers at high-dollar markets. This is always a favorite here. We just love the sweet flesh that is so firm.
Growing Tips: Melons prefer slightly sandy, very rich, well-drained soil. Be careful not to over water vines, especially as fruit is approaching maturity.
70 days. Easy-to-grow, early and so productive. The flavor is world class. The perfect variety for most gardens, the best overall melon we carry! This amazing classic Indian melon was collected by Joseph Simcox. The fruit is a brilliant copper red and is striped in green and cream, making this an extremely unusual and beautiful melon. The pale green flesh is sweet, aromatic and slightly musky in taste. Joe believes that this melon originated in the Punjab, and he spent more than 8 years trying to find seeds of this extremely interesting variety. Vine produces lots of 2-lb fruit. Customer favorite!
Perennial. The hardy native milkweed is essential to the survival of Monarch butterflies. Mature butterflies feed on the nectar produced in the flowers, while the foliage provides food for their larvae. The brilliant orange and yellow flowers are showy in massed plantings, but fascinating up close, with their intricate detail. The three-foot plant is native throughout the eastern and southern regions of the country, usually preferring drier sites, and should be hardy except at very high elevations. Very durable and long-lived once established, and may gently increase on its own in favorable locations. CAUTION: The milky sap is poisonous if ingested in large quantities, and contact with the skin may cause dermatitis in sensitive individuals.
Growing Tips: Can be started indoors 6-8 weeks ahead of last frost, or direct sown outdoors. ATTENTION: The milky sap is poisonous if ingested in large quantities; contact with the skin may cause dermatitis in sensitive individuals.
Growing Tips: Plants reach 1-3 feet in height, good for container or landscaping. Prefers well-drained soil. Heat-and sun-loving plant, keep well watered.
Annual. Giant white flowers can measure 7" across on vigorous vines up to 20' long! Excellent for planting in night gardens. Impressive!
Growing Tips: Direct sow as soon as soil has warmed to 55 degrees. Soak seeds for 24 hours before planting. Provide support for the rambling vines, and expect flowers all summer.
40 days. Beautiful, large, Japanese type. Purple-red leaves with a delicious, strong, sharp, almost garlic-like, mustard flavor. Tasty stir-fried or boiled and makes a great pickling variety.
Growing Tips: Tolerant of heat and frost but best planted in cool spring or fall conditions. Sow in place. Prefers rich soil; harvest individual leaves or cut entire plant.
Amazing production! Okra lovers rejoice! This is the most productive okra we have ever seen, with plants producing as much as 250 pods per plant in a season and 44 young, tender pods in a single day. This unbelievable heirloom was selected and perfected over decades by one dedicated farmer in Oklahoma. Dry Creek Farm owner Ron Cook received seeds of Clemson Spineless okra in 1972 from a local gardening friend who had saved her own seeds for decades. Once in his hands, Ron began to select for heavy productivity. After many years of improvement and selection, the Heavy Hitter stands to be one of the most productive okras of all time and with no compromise to flavor and texture. For those who love to grow a mess of okra, this is your variety. You can expect heavy crops of uniform pods, perfect for pickling and then savoring all season long!
Growing Tips: Soak seeds for 24 hours. Direct seed after last spring frost. Pick pods while young and tender. Loves heat and humid or dry conditions.
Tender perennial. This seed offering is sourced from its native Israel, where it grows wild in Jordan and surrounding areas. Doubtless a common herb in Bible times, and still one of the tastiest! It has great flavor that blends hints of oregano, thyme, and marjoram. A favorite.
Growing Tips: Start seeds indoors, Surface Sow and gently press seeds into soil. Light required for germination. Prefers hot, dry site, somewhat alkaline soil. For drying, harvest when flowers just begin to bloom.
Annual. A very large Italian strain of parsley with great flavor. Perfect for sauces. High in essential oil content, with a stronger flavor than curly leafed parsley, this variety is a good source for vitamins A, C, and K.
Growing Tips: Direct seed outdoors in fall or very early spring; otherwise place the seeds in the fridge for several weeks, then remove from fridge and germinate at 65-70 F.
(Passiflora edulis) Self-fertile passion fruit that can be grown in containers, in the greenhouse, or outdoors in warmest climate zones. Prefers full sun, ample water. The delicious purple fruit is fine for eating out of hand, or processing into jellies, juices, or desserts. The classic white, purple and cream-colored Passion flowers are stunning, especially when grown where they can be seen and appreciated close-up. Bees and butterflies love them as well. Climbing plants will require staking. Please consider these terms before ordering live plants: Most plants will be 3”-7” in height. Please make sure you are ready for your order in your zone as these young, tender plants generally have no resistance to cold.
Plant Care Instructions:
Plants cannot tolerate a hard freeze; however, northern growers can grow them in hanging baskets and bring them indoors in the winter or grow them outdoors simply for their gorgeous flowers (but no fruit). Plant outdoors after chance of frost has passed. Choose a sunny site with well-drained soil. Trellis or stake plants to keep them from taking over the garden, as they will otherwise grow into a tangled mess! Prune vines to create airflow and to promote fruiting. WARNING: PLANTS ARE VERY YOUNG AND TENDER. DO NOT PUT THEM OUTSIDE UNTIL ALL DANGER OF FROST HAS PASSED.
90 days. An old-fashioned plant that is poised for a comeback! Native to moist mountain valleys of North America, but also popular in Europe dating back to the 1600s. Plants are fascinating; the arrow shaped leaves remind us that it is a relative of spinach and the flavor and nutritional profile are reminiscent of spinach as well. Perhaps most intriguing quality is its small bright red berries! Young under ripe berries will be mild in flavor and appropriate for salads and savory applications, allow the berries to fully ripen to a deep crimson for juicy sweet flavor. We find the ripe berries to have a watermelon-berry flavor, addictive for snacking and irresistible for deserts. Like its spinach cousin, the leaves are high in oxalates so those with sensitivities to oxalates should take note. The delicious edible berries contain small seeds that in very large quantity may haves some toxic effects, but are considered perfectly safe when consumed in relative moderation. The very easy to grow and adaptable plants grow in a similar fashion to their wild cousin, lambsquarter. The original seeds for this particular variety were found in a monastery garden in Europe. The leaves are a good source of vitamins C and A!
Growing Tips: Direct sow several weeks before last frost of spring; succession-plant until midsummer. Harvest red berries in summer to early fall. Remove spent blooms to prevent seed formation, control spreading.
50 days. Bush. The classic dark-green summer squash that has made modern zucchini of this type popular. Introduced into the U.S. markets in the 1920s, and seed companies started listing it in the 1930s. Delicious fried or baked; best picked young.
Growing Tips: Direct seed, or set out indoor-started transplants after last frost date. Don’t let transplants become rootbound; don't disturb roots while transplanting. Needs heavily amended soil. Harvest frequently.
70 days. The famous Italian heirloom vining zucchini and pumpkin; long slender 15-inch fruit has a flat bulb at the bottom. It is one of the best eating summer squash: very tender, mild and sweet tasting. The flavor is superb! This squash is also great as winter squash. The Italians use it for stuffing in gnocchi and ravioli; the flesh is rich and flavorful, great for baking and pies! The vines produce good yields of this great all-purpose squash. The mature fruit grow very long. This one is in very high demand at specialty markets.
This is a cold-hardy, old variety from Denmark; it was found growing in an ancient viking village site. Plants are low-growing, which makes them harder to spot by birds and also protects the delicate fruit from frost. These berries are a medium-sized June bearer with a great flavor; fruit sets early. Very rare and hard to find. Please make sure you are ready for your order in your zone as these young, tender plants generally have no resistance to cold.
