Organic Seeds Plants For Sale In Oakland

Proven effective against herpes. Fresh leaves burst of lemon when squeezed. We urge everyone to try it. Fresh chopped leaves are also interesting in salads, soups and stews. A truly delightful tea made from the dried leaves is our favourite anytime tea...

Seeds germinate in as few as 2 weeks, but commonly take longer. Said to be hardy to zone 6. In Chinese herbal medicine it removes "damp heat." It thrives along water edges or in shallow water up to 25cm/10" deep, in full or partial sun.

Ht. 75-90cm/30-36". We cannot confirm any connection to the island of Corsica, but we like its look anyway. The aroma and flavour are maybe a bit too mild for purists, but for folks unafraid to try something different we think Corsican is worth a look.

Flowering stems and leaves have pleasant bitter flavour when cooked, steamed or sauteed. Sown in early spring for harvest before hot weather or in mid-to-late summer for fall harvest.

They are a good source of protein, fiber and vitamins. Low calorie and high in fiber, Mung Beans have a crisp nutty flavor that can be stir-fried or eaten raw in salads. Approximately 2 TBS.

With a prominent display of bright crimson stalks and dark green crinkly leaves veined in red, this swiss chard is highly ornamental. Leaves are delicious when young in salads, and larger leaves can be steamed, stir fried, or sauted.

Turnip-haters often find that they actually like this variety. An heirloom variety from the 1850s with yellow skin and golden-yellow flesh. Good keeper for winter storage. The flavour is mild and nutty and the texture is incredible.

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...

(Japanese mustard) Attractive, finely-cut curled leaf mustard with pleasant, mild flavour. Also great in salads and as a garnish. Unlike other mustards, will regrow after cutting. Japanese favourite for sukiyaki-like dishes.

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.

Matures in 50 days and keeps producing for an extended time. A zucchini squash with greenish-black skin and tender creamy-white flesh. Fruits are ready to eat when 15-20cm/6-8" long.

A tall Mexican heirloom vegetable with impressive large deep red flower spikes and bronze-green foliage. The young leaves are tender and can be steamed or cooked in soups and the seeds can be ground into flour.

Heirloom variety from the 1800s. Moderately thick flesh is yellow-orange, fine-grained, sweet and well flavoured. This is the standard pie pumpkin, also used for soups, grilling and mini- jack o lanterns.

Leaves can be used fresh or added to pasta dishes. (Wild arugula) Wild relative of the ever popular roquette or arugula salad green. Grows to 30-38cm/12-15in in any good well-drained soil in full sun.

(Hibiscus) Lovely flowers known throughout the tropics for their flavouring qualities. Refreshing hot or iced. Requires a long hot growing season. Tea made with the fleshy calyces has a lemony flavour and beautiful ruby colour.

Regular onion chives. Besides using the leaves, try the pretty purple flowers, separated into florets, in salads for colour and flavour.

(Onion green; Bunching onion) Attractive green stalks look like they have been dipped in wine! Bulbs are stained a deep purple. Royal Horticultural Society Award Winner in 2010. A salad onion that adds an unmistakeable splash of colour and flavour to...

They can be steamed whole, or hollowed out, stuffed and baked, or they can be sliced, sauteed in butter until golden brown. They are most tender when just 5-8cm (2-3") across. Like the yellow variety, this is a distinctive small disk-like squash with...

(Pot marigold) Flower petals give delicate flavour and strong colour to salads, omelettes and cheese, and is used as a saffron substitute for rice. Invaluable in first-aid skin lotions and ointments.

Mild flavour and early maturing round bright red with pure white, crisp interior is a garden favourite. Somewhat heat tolerant.

A beautiful spinach with succulent oval dark green leaves that stand upright, ready for easy harvest. Reliable heavy yielder and highly resistant to downy mildew. Adapts well to different growing situations and does well in spring or autumn.

One bite of this outstanding tomato will demolish the idea that tomatoes must be red when ripe! Indeterminate vines must be staked or caged. The green-yellow flesh, with occasional pink streaks, is very meaty and even buttery in texture.

Dark purplish-bronze foliage. Former All-American award winner, famous for its pure dark purple foliage, but in recent years it has become about 25% green. Excellent for seasoning, and for basil vinegar which turns a beautiful red colour.

Familiar large yellow sunflowers are a favourite of children. Source of an excellent quality cooking oil. Large seeded variety well filled with meat. Valued for its highly nutritious seeds eaten roasted or raw.

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.

A reliable leek with attractive dark green-blue leaves and firm white shaft. Heavy-yielding, resistant to yellow stripe virus. 120 days to maturity. Indispensable in soups, casserole and salads, Bandit is an excellent selection for the garden.

Chinese medicinal herb that looks and grows like a tall grass but isn't. Used in China for 2000 years. The rhizomes are noted for their antidiabetic and antibacterial properties, and are used for pneumonia, bronchitis, high fever, irritability and insomnia.