Organic Seeds Organic Vegetable Herb Seeds For Sale In New York

(German thyme; Winter thyme) Most popular variety. Broad dark green leaves. Robust growth habit.

This pepper has been grown by the African-American community around Philadelphia and Baltimore for years, where its heat and full-bodied flavour are treasured for fish and shellfish.

Introduced in 1934, this unique squash has spaghetti-like strands of flesh that are delicious baked or boiled and served with butter or pasta sauce or even topped with pesto. Cut lengthwise, bake or steam, and separate the 'spaghetti' strands with a fork.

(Japanese mustard) The deeply frilled foliage has beautiful red streaks set against a green background. The visual effect is like an abstract expressionist painting, mesmerizing if you let yourself get drawn into the detail.

Tomatillo is the main ingredient of salsa verde. This traditional variety is a mixture of two distinct forms: an upright branching form and a lower, more compact form. For salsas, tomatillos are often used to tone down the hotness of chillies.

Prolific yellow squash with excellent firm, fine-grained flesh. Delicious sliced and sauteed with zucchini, onion, garlic and herbs in olive oil and and butter. Bushy plants are heavy yielders, starting in 45-60 days.

This collection includes four easy to grow varieties perfect for starting a small garden. Varieties include Burpee's Stringless Green Pod Garden Bean, Garden Sweet Burpless cucumber, Burpee Bibb Lettuce and Burpee's Fordhook Zucchini Summer Squash.

We love it in Elizabeth Hodges´ recipe . It is similar to our purple and green 'Emerald Wine' variety introduced in 2013 with the added advantage that it can be raised from seed. Ht. 75-90cm/30-36".

Many health enthusiasts believe that the humble wheatgrass, in its live freshly sprouted form, pressed into juice, is a powerhouse of nutrients, enzymes and biotic factors that jumpstart the body and bring it up to top running condition.

Ht. 60-90cm/2-3ft. It is not grown for the dry soybeans but rather for the tender green pods that are eaten like snap beans. (Edamame; Vegetable soybean) This is an heirloom soybean used to make the Japanese side dish, edamame.

Meaty, bright red and juicy, this classic, flat-round beefsteak tomato has traditional tomato flavor and is great for slicing. Plant, 10-20 oz. This indeterminate variety produces heavy yields on vigorous vines that need staking.

Will regrow some after cutting. Remains crisp and mild even during hot weather. Broad spinach-like leaves can be eaten as cooked greens or in salads and sandwiches. For continuous supply sow every month or so.

Fruits are large, up to 5cm/2" across. Considered by many to be the best flavoured tomatillo. A traditional variety that produces deep, wine-stained fruit, sweeter than other varieties.

This is the standard pie pumpkin, also used for soups, grilling and mini- jack o lanterns. Fruit is small-22cm/9” diameter and weighing 2-3kg/5-6 lbs with deep orange, thick hard skin.

Excellent for chicos. Large 20cm/8" ears with golden-yellow kernels and long-lasting sweetness. An heirloom favourite with a truly delicious, buttery, rich flavour. Productive plants resist lodging.

Our favourite type because flavour is extra rich. Standard variety for flavouring, slightly earlier maturing than above. Deeply cut, bright green leaves with excellent flavour. Adds true European character to soups and stews.

These upright heads of romaine lettuce are dark grey-green and dense with nice crunch and full bodied flavor. This variety does well in all parts of the country in spring and fall.

Tender annual 14-20 in. This uniform, slow to bolt, classic basil variety has a concentrated flavor and fine, sweet fragrance and is fantastic for seasonings, salads, garnishes and pesto.

(Coneflower) Highly regarded blood purifier used in the treatment of diseases caused by impurities. Said to increase bodily resistance to infection by strengthening the immune system.

(Ye kui) Edible plant with traditional use as a medicinal herb. The seeds too are edible; when green and immature they have a nice nutty taste and can be cooked or eaten raw though they are a bit of a chore to harvest.

This is a "radish green" grown for its spicy leafy greens and not for bulbous stems typical of other radish varieties. Also excellent as a microgreen. Very easy to grow. The fresh greens, with their pink stems and smooth lobed leaves, are gorgeous when...

Compact rosettes of delicately thin, tender, light green oakleaf-shaped leaves that stand heat well and does not become bitter. Old variety now popular once again.

Rich tasting old Italian cultivar with small heads projected well above the foliage. Ideal for dips, stir fries, or steamed. For spring or fall crops. Long harvesting period.

White skinned pumpkin with dark orange flesh, suitable for jack-o-lanterns and pies! Great halloween novelty, as outer skin can be painted on mature fruits of 30cm/8-10”, weighing about 10-16lbs/5kg.

It has 20% more protein than white or yellow corn and has a lower glycemic index. The beautiful dark blue kernels are ground and made into a traditional paper-thin piki bread and a dense cake called qomi.

(Dalmatian sage) The main culinary varieties popular with onions for poultry stuffing and for flavouring rich meats like pork or duck. Sage tea gargle is valuable for sore throat. Grey-green pebbly leaves, pale blue flowers The most commonly grown culinary...