Organic Seeds Plants For Sale In Fargo

Very prolific, delicate flavour with slight lemony fragrance in late stages of development. Heirloom variety producing 3”/8cm oval fruits on vigorous vines. Slice, blend with fernleaf dill and sour cream or yogurt for a quick, tasty appetizer! 65 days.

A first-class German variety with light-coloured bulbs and creamy-white flesh. Unlike other varieties, the flesh stays firm and white even when the bulbs get large.

Heat: 2,500 Scoville units. Pods start off green, turn jet black, and slowly ripen to red. Chile fans say this variety is better than the traditional jalapeno variety for smoked chipotles.

Loaded with protein! Great for a snack, on sandwiches, or in salad, clover sprouts are loaded with calcium, potassium, protein, iron, and zinc. Approximately 2.25 TBS. Clover sprouts contain the most significant dietary sources of isoflavons of any sprout...

Height 60cm/24-30”. Freezes well, retaining the full, sweet flavour and colour. Light green, smooth edible pods 10cm/4” long by 2cm/3/4”diameter with a mild flavour good for eating raw, in stir fries or steamed.

Fresh wheatgrass juice is believed to replenish the body starved of nutrients by years of poor diet and helps to restore the body's ability to fight diseases, especially cancer. Many health enthusiasts believe that the humble wheatgrass, in its live freshly...

(Chinese parsley) The piquant flavour of fresh coriander leaves, so essential in authentic Chinese and Latin American cuisines, has become very popular in recent years. ‘Longstanding' is the strain commonly grown in North America for fresh leaves.

Sow direct in the garden in spring. Still you'll need to guard it from marauders, deer or human, because the rich, nutty taste of the red hued leaves is irresistible. The “deer tongue” idea refers to the pointed shape of the leaves and not, we hope,...

Fruits are 20-30cm/8-10" long, 10cm/4" across, and weigh 1.5kg/3lbs. Can be pureed or mashed for soups, casseroles, breads, and muffins. Grows as a vine but can bear big crops in small spaces.

Big Italian type green bean with a flat pod, a cross between the Romano and Kentucky Wonder. Noticeably bigger than other beans, and very flavourful.

Taller and more tolerant of heat than other varieties. A tender, sweet celery, not as fibrous as other varieties, but with a nice crisp snap that makes it perfect for eating fresh.

Also in homemade sausage, omelettes, cheese and bean dishes. (Dalmatian sage) The main culinary varieties popular with onions for poultry stuffing and for flavouring rich meats like pork or duck.

Long standing variety with thick, textured, dark green leaves very rich in iron and perfect for salads, soup or lightly steamed. Rich flavour without the strong metallic overtone as some heat tolerant varieties have.

Grows 25cm/10” in 45 days. Try bite-sized slices stir fried with tofu, meat and seasonings. Leaves are thick and glossy with a hint of mustard flavour. (Bok choy) Popular standard ingredient in many Chinese dishes like chow mein and wonton soup.

Mosaic resistant. Seeds are white. Vines reach a vigorous 5-6ft. Pole bean with terrific flavour and high yields. Excellent canned, frozen, or eaten fresh.

(Ye kui) Edible plant with traditional use as a medicinal herb. Compared to lettuce, a plant like this with abundant leaves for the taking makes a lot more sense for gardens. The flavour is mild and very pleasant.

Popular in salads, or cooked and served like spinach. (Roquette) Strong tasting spinach-like green common in Mediterranean markets.

Highly productive bush bean producing deep green, stringless, fleshy tender pods of excellent quality, terrific for eating raw with dips or lightly steamed and served whole.

The young shoots are tasty, milder and, many say, better than spinach. High in vitamins A and C and rich in calcium and iron. Native to India, cultivated in China, and introduced to America by heirloom guru Alan Kapuler.

Leaves are dark green, somewhat smaller than standard sweet varieties. A commercial Italian variety bred for compactness and uniformity. Excellent for pot production or for field production.

Low calorie and high in fiber, Mung Beans have a crisp nutty flavor that can be stir-fried or eaten raw in salads. They are a good source of protein, fiber and vitamins. Today, bean sprouts are synonymous with mung bean sprouts, and the popularity of...

Fusarium resistant. Sugar Snap is an exceptional variety that produces sweet, succulent pods that can be allowed to mature to produce peas. Sugar snap peas are also known as “mangetout” peas, meaning that both the pod and the peas can be eaten.

A good dependable choice for cooler areas where other hot peppers do not do well. Pods, about 12cm/5" long, turn yellow, then orange, and then bright red. Versatile hot banana pepper that can be served stuffed, fried, pickled, or just added fresh to salads.

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.

Wrinkled lantern-shaped pods are used fresh or dried in salsas, chutneys, marinades. Piping hot white habanero chile. Heat: 100,000-350,000 Scoville units. Thrives in hot sunny spots, a little on the dry side.

True is camphor basil, a completely different plant. Recently it has been sold incorrectly in America under the name . Possibly a natural hybrid between and . Interesting form of basil with strong spicy fragrance and flavour.