Organic Seeds Seeds Plants For Sale In South Dakota

With deep salmon coloured flesh that is thick, firm with a sweet, intense flavour Good for short season gardeners. Produces firm, round fruit weighing 1-2kg/3-4 lbs.

Dense dark green doubly curled leaves. Suitable for home gardens and commercial production. Excellent for flavouring and garnishes.

Pickling cucumber developed at Cornell University with white skin and black spines, 8-12cm/3-5" long. Good flavour and resistant to powdery mildew.

Versatile hot banana pepper that can be served stuffed, fried, pickled, or just added fresh to salads. Mildly hot at 6,000 Scoville units. A good dependable choice for cooler areas where other hot peppers do not do well.

Purple pods turn green when cooked. Performs better in areas of cooler daytime temperature. A reliable, heavy producing bush bean with excellent flavour and keeping qualities.

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

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.

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

They are most tender when just 5-8cm (2-3") across. They also make a most decorative container at the dinner table for other foods when scooped out. Like the yellow variety, this is a distinctive small disk-like squash with scalloped edges, like a toy...

No heirloom tomato garden is complete without the addition of one green tomato, and this is the one. Delicious eaten fresh by itself or added to salads. 70-80 days to maturity. Unmistakable green tomato flavour in a striking jewel-green fruit.

(Bok choy) Popular standard ingredient in many Chinese dishes like chow mein and wonton soup. Stalks are pure white, crisp and very tender. Try bite-sized slices stir fried with tofu, meat and seasonings.

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

Heirloom variety from the 1800s. Early summer variety. Curved, club shaped fruit grows to 22cm/9” long with golden-yellow skin and creamy texture with a nutty sweet flavour, that can be eaten raw with dips, steamed, grilled, or poached in broth and...

(White Bell) Sweet bell pepper with 3 or 4 lobes and crisp, medium-thick flesh. They are great used in mixed colours in stirfries, salads and fresh veggie trays. Fruits mature from a beautiful translucent white to pale yellow to scarlet red, and are delicious...

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

Heirloom Italian variety producing small, deep blue-green central heads with numerous side shoots throughout the season. Seeds are used as sprouts, similar to alfalfa, for a nutritious addition to sandwiches or salads.

An attractive Indian heirloom corn with kernels that come in a medley of red, brown, gold and cream colours. Can be used for popcorn. But what's really striking about this corn are the unique red and white stalks and husks that make great displays in...

Like the red deer tongue variety, this is a very nice leaf lettuce with tongue-shaped leaves. The variety is described as rugged and a heavy producer perhaps befitting of its Amish heritage.

(Onion green; Bunching onion) A bulbless perennial onion green like chives, but has larger leaves and a stronger, zesty flavour. Try them in homemade potato soup for a real treat. Easy to grow; can be picked anytime ground is not frozen.

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.

For flavour and for colour. It tolerates heavy cutting well so multiple cuttings are possible. A stunning basil with large burgundy flower bracts. With its colour, strong fragrance, and long deep purple stems, this also makes an excellent cutflower.

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.

We do not know what the connection to Japan is, but the beautiful dark plump pear-shaped fruits do vaguely resemble chocolate truffles. Excellent for fresh use in salads, for salsa, and for canning.

Heirloom variety of rose-coloured with white radish with crisp, tender mildly pungent flavour that is wonderful in salads, sliced thin on buttered bread, as a garnish or appetizer.

Roots are globular, 6-8cm/2.5-3" across with smooth skin. Low in geosmin, the substance that gives other beetroot varieties an unpleasant earthy taste. Resistant to downy mildew. Prolific variety with blood red roots and red-tinged green tops.

It is good on the cob too when young, and can be fried or roasted. A dent corn, it is mainly dried and ground into cornmeal for making cornbread and the southern specialty, cornpone, a type of cornbread made in a skillet.