Organic Seeds Seeds Plants For Sale In San Diego

Many herbalists assert that the flowers taken as an infusion help prevent and even cure cancer. Red clover is also efficacious for bronchial troubles, whooping cough, gastric troubles and ulcers.

Standard variety. Ripens to a fiery golden-orange.

Excellent for eating fresh sliced on a sandwich, and not too wet to add to a salad. Large juicy fruit with tender skin. Grows a greenish-white but may blush if it stays on the plant long enough.

Sharp-flavoured curly leaves are excellent in salads and sandwiches or cooked. Repeat sowings for a continuous crop. Harvest when young and tender.

Ht 12-30in (30-80cm). Now researched for its analgesic, antipyretic, and antibacterial qualities. Laserwort is a close relative to parsley with aromatic leaves that are commonly eaten as a pot-herb in Northern China.

A long time favourite of gardeners with crisp, dark green, reddish-tinged leaves and a yellowish-white heart. Keeps its buttery sweetness well even in the heat of summer and is more bolt-resistant than other butterhead varieties.

Standard curled variety. Bright green, deeply cut and finely divided leaves.

Quick crop: matures in 40 days, but baby leaves can be harvested in as few as 20 days. (Japanese mustard) Traditional Japanese green dating back to the Edo period. Mibuna is regarded as a cold-season vegetable but is also heat-tolerant and doesn't bolt...

Long time standard honey dew variety for home gardens and farms. The sweet flesh is a luscious lime-green with high sugar content, and seed cavities are small so you get plenty of flesh per fruit.

As many don't know, they are quite delicious as a fresh pepper for stuffing and salads. Best known for making paprika, the quintessential flavouring for Hungarian goulash and paprikash.

Heat: 2,500-8,000 Scoville units. Best known hot chile, 5-7cm/2-3” long, 2-3cm/1-1.5” in diameter. Known as when dried by smoking. Used fresh either green or ripe red in salsa, stews, breads, sauces, dips, or just about anything that needs spicing...

Attractive, bright golden-orange roots, are best eaten when small, but retain their sweet flavour and do not become fibrous when larger. Excellent pickled, in salads, gourmet borscht or grilled.

Start seeds early. An old English cultivar from the 1700s that was once found only in the gardens of the wealthy. The stalks are thinner than modern celery and the flavour is more robust.

Plant grows fresh green, spatulate shaped, spinach-like leaves, out from small woody stems. Sow in full sun to partial shade. Avoid overwatering. In addition, ashwagandha berries provide an alternative source for rennet, which is essential to home cheese...

Fruits are 20-30cm/8-10" long, 10cm/4" across, and weigh 1.5kg/3lbs. Butternut type with smooth light-tan skin, orange flesh and nutty taste. Grows as a vine but can bear big crops in small spaces.

Has intermediate resistance to fusarium. This is a nice compact Genovese basil well suited for pot production and for fresh cut use in the field. High yields and slow to bolt. Large, dark green glossy leaves on thick sturdy stems.

High yielding, with tender, meaty flat pods, slow to develop fibre and seeds. Good for freezing and canning.

(Sweet annie; Qing-guo)

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

Attractive heavily-frilled, medium green leaves tipped with a strong, warm red make this mild flavoured, heat tolerant lettuce a great garnish or addition to salads. Used as cut and come greens or left to head up for a single serving.

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

An heirloom Italian cultivar with sweet flavour, bright red nicely rounded shape. Very mellow flavour when cooked with mild tasting bright green tops. The interior flesh, when sliced, is beautifully marked in alternating rings of cherry red and creamy...

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.

An heirloom seed that produces a pear-shaped rosy-red fruit, resistant to splitting and cracking.

A must in German potato soup. Leaves add strong, spicy flavour to soups, sauces, stuffings, stews. Adds special flavour to sausages and meatloaf. Use plant tops to dye wool in shades of yellow, orange, brown and grey.

Slower to bolt than roquette. Extremely cold hardy and a very quick and easy crop. Leaves can be used fresh or added to pasta dishes. (Wild arugula) Wild relative of the ever popular roquette or arugula salad green.