{"title":"Italian Collection","description":"Truelove Seeds could have been called Vigilante Seeds. Keeping seeds requires \u003cem\u003evigilance\u003c\/em\u003e to ensure that we protect our food supply for future generations. The Vigilante, Lauriello, and DeMarco families came over from Southern Italian villages of Salento (in Campania) and San Marco in Lamis (in Apulia), holding on to their traditions of growing their own food. That tradition was lost as these immigrant families assimilated. In order to honor and stay connected to his grandparents and their homelands, Truelove Seeds founder Owen Taylor grows heirloom crops from their regions, and encourages everyone to grow, eat, and share their ancestral seeds.","products":[{"product_id":"borlotto-tongue-of-fire-bean","title":"Borlotto Lingua di Fuoco (Tongue of Fire Bean)","description":"\u003cp\u003eCreamy heirloom Italian bush bean with flaming red streaks on off-white seeds and pods. Great stewed and served over polenta or cooked with pasta in soups. Also eaten as a young, tender green bean. My friend Rachel Sayet sent me a Mohegan succotash recipe that calls for \"Dwarf Horticultural Beans,\" a type of cranberry bean that came to the U.S. in the 1800s from Italy. The recipe was written by Rachel’s great-granduncle, Harold Tantaquidgeon, and published in her mother (and Mohegan medicine woman) Melissa Tantaquidgeon's 1994 book, \"The Lasting of the Mohegans.\"\u003c\/p\u003e\n\u003cp\u003eAs a descendant of Italian immigrants who grew up on Mohegan land, I decided to grow these Borlotto beans to honor the resilience of the native people in Connecticut, and to hold onto Italian culture despite generations of assimilation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to Maturity:\u003c\/strong\u003e 75 for fresh shell\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 40\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 95% on 03\/22\/2024\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePlant in warm soil at least a couple weeks after the last danger of frost has passed. Sow directly in the ground at a depth of one inch, spaced every few inches in rows 12 inches apart. Thin to one plant every six inches.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBeans are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eP. vulgaris\u003c\/em\u003e by at least 25 feet (we do 75 feet to be sure) to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the beans when their shells have become dried and crispy on the plants. Lay out the pods in a dry, sunny place to dry down further. Shell the beans and lay out the seeds in a well ventilated place away from direct sunlight for at least another few days to a week before storing for next year.\u003c\/p\u003e","brand":"Andiario Farm","offers":[{"title":"Default Title","offer_id":753166712845,"sku":"BN-001","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/tumblr_ouol67cTiu1se7haqo1_1280.jpg?v=1571609431"},{"product_id":"fagiolo-del-purgatorio-purgatory-bean","title":"Fagiolo del Purgatorio (Purgatory Bean)","description":"\u003cp\u003eSmall, white, and round bush bean historically planted and harvested by hand in the Lazio region of Italy. With delicate flavor and a thin skin, it is tasty when simply boiled with garlic, sage, and bay, then dressed with olive oil, salt, and pepper or cooked in a farmer's soup. The Purgatory Bean has been designated by Slow Food as an outstandingly tasty, culturally important, and endangered variety in Italy, and is listed in their Ark of Taste as a way to invite everyone to take action to help protect them.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to Maturity:\u003c\/strong\u003e 95\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 40\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 72% on 06\/24\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePlant in warm soil at least a couple weeks after the last danger of frost has passed. Sow directly in the ground at a depth of one inch, spaced every few inches in rows 12 inches apart. Thin to one plant every six inches.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBeans are self-pollinating, though it is best to isolate different varieties of P. vulgaris by at least 25 feet (we do 75 feet to be sure) to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the beans when their shells have become dried and crispy on the plants. Lay out the pods in a dry, sunny place to dry down further. Shell the beans and lay out the seeds in a well ventilated place away from direct sunlight for at least another few days to a week before storing for next year.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Winnetuxet Farm","offers":[{"title":"Default Title","offer_id":753748312077,"sku":"BN-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/fagiolodelpurgatorioclose.JPG?v=1571609431"},{"product_id":"cima-di-rapa-sessantina-broccoli-rabe","title":"Cima di Rapa Sessantina (Broccoli Rabe)","description":"\u003cp\u003eRapini, Rabe, Cima di Rapa, Friarielli, or Broccoletti - whatever you call it, this flavorful spring, summer, and fall vegetable is delicious! It is widely eaten in southern Italy, as well as in parts of Spain and Portugal. Cima di Rapa Sessantina is named as a 60 day variety but you can eat it's smaller succulent thinnings sooner than that. Plants grow 12-18\" tall with thick stems and bitter-sweet foliage and florets. All plants are ready for harvest at about the same time, so plant in successions for continual harvest. This variety was made available by Seeds from Italy, the US distributor of Franchi Seeds, Italy's oldest family-owned seed company, founded in 1783. Check them out for more Italian varieties! \u003ca href=\"http:\/\/www.growitalian.com\" target=\"_blank\"\u003ewww.growitalian.com\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to Maturity:\u003c\/strong\u003e 60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 200\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 91% on 11\/04\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 6\".\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eIsolate by 1\/2 mile from other flowering members of \u003cem\u003eB. rapa\u003c\/em\u003e, including turnips, napa cabbage, and bok choy to avoid unwanted cross-pollination. Allow seed pods to turn brown and dry before seed harvest. Protect from birds.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3016559394856,"sku":"BRA-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/broccolirabefloweringwithbee.JPG?v=1571609432"},{"product_id":"fagiolina-del-trasimeno-bean","title":"Fagiolina del Trasimeno (Cream-Colored)","description":"\u003cp\u003eSmall Bean of Lake Trasimeno. Fagiolina del Trasimeno is a small, savory, black-eyed pea that has been grown by home gardeners in the hills and fields around the Lake Trasimeno area of Umbria, Italy for centuries. These creamy and delicious peas cook quickly without soaking because they are so small. You can add them to rice or risotto and both will be ready at the same time, with much added flavor, texture, and nutrition. It requires harvest almost everyday and so it has been threatened with extinction as the world moves towards mechanized agriculture. The Provincia di Perugia funded an exploration of the various cowpeas grown in this region, and the University of Perugia created a seed bank of the findings, helped multiply the available seed, and facilitated taste tests, field tests, and workshops to promote the varieties to the regional growers. Since then, other local organizations, governmental bodies, Slow Food, and even gourmet academies have taken on the efforts to preserve and promote this particularly delicious local heirloom through recipe and meal sharing, agri-tourism, and protective status. This variety is cream-colored with a black eye. We also offer the \u003ca href=\"https:\/\/trueloveseeds.sbs\/products\/fagiolina-del-trasimeno-multi-colored\"\u003emulti-colored selection of Fagiolina del Trasimeno\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eOf course, this species was domesticated in West Africa. It was first documented in Greece in 300 BC, and must have spread through Southern Europe from there, taking on new forms as it traveled over the centuries from village to village.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 85\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 40\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 95% on 12\/01\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow black-eyed peas safely after frost, any time between late May and mid-July. This is a climbing vine crop, so it needs to be planted next to a structure or trellis. Plant 1\" deep with 3-4\" spacing, either in 1 row on each side of the net trellis or in another arrangement if using a different kind of trellis, like a pole or garden sculpture. Being a legume, it does fairly well in and adds nitrogen to poor soil.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBlack-eyed peas are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eV. unguiculata\u003c\/em\u003e (including black-eyed peas, southern peas, cowpeas, and long beans) at least 20 feet, if not much farther to avoid unwanted cross-pollination. Allow beans to dry fully into a brown crispy state. This is when they are ready to harvest for seed. If necessary, lay them out to dry a little longer in their pods.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3345449812008,"sku":"VIG-004","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/fagiolinadeltrasimenoupclose_399ab4d4-7d33-4107-999f-44ebec81d428.JPG?v=1571609433"},{"product_id":"deitrich-s-wild-broccoli-raab","title":"Deitrich's Wild Broccoli Raab","description":"\u003cp\u003eDirectors of the Experimental Farm Network selected this exciting plant from the feral leaf turnips growing at the Deitrichs' farm in Salem County. They assume the plants escaped from an Italian farmer generations ago. Similar plants grow across the southern New Jersey region, but the plants at the Deitrichs' farm had already been informally selected by Chris \u0026amp; Sandy for years when EFN founders Nate Kleinman \u0026amp; Dusty Hinz took over selection. It's known locally as \"wild broccoli raab\", and some folks eat it every day it's in season -- and its season starts many weeks before anything else, often growing through snow. It's delicious raw or cooked (and especially good in scrambled eggs or just sauteed in some olive oil). Thanks to the Deitrichs' wise stewardship of their land -- eschewing herbicides, leaving lots of land unmowed -- and love for this plant in particular, a strong population thrives in their corner of southern New Jersey. These seeds come from the most productive, earliest plants, selected in an effort to re-domesticate it with all of its best wild properties intact. That process will continue, but for now we're happy to offer you this gem. This variety carries the Open Source Seed Initiative Pledge.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e See planting and harvesting notes below\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 200\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eScatter seeds haphazardly 2-4 inches apart in a prepared block of soil to your liking. No thinning necessary. The soil does not have to be perfectly prepared: this is wild seed that competes in hay fields with wild grasses. Give them a good initial watering and that should be enough to get them going. A biennial, it is best planted in late Spring, but can be planted well into late Summer and still provide excellent \"raabs\" the following Spring. Use the leaves as a cooking green before winter. Raabs are the tender green flower spikes they start shooting up the following spring. In South Jersey, they start producing mid March. Colder climates could expect the raabs to begin 2-4 weeks later; warmer places 2-4 weeks earlier. Come back and cut more raabs every 3-7 days. If you want to \"re-wild\" your own patch, stop cutting the raabs after a few harvests and let the plant go to seed.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eIsolate by 1\/2 mile from other flowering members of B. rapa, including turnips, napa cabbage, and bok choy to avoid unwanted cross-pollination. Allow seed pods to turn brown and dry before seed harvest. Protect from birds.\u003c\/p\u003e","brand":"Experimental Farm Network","offers":[{"title":"Default Title","offer_id":3525206900776,"sku":"BRA-004","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/deitrich_s_wild_broccoli_raab_SQUARE.png?v=1571609433"},{"product_id":"lunga-di-napoli-winter-squash-1","title":"Lunga di Napoli Winter Squash","description":"\u003cp\u003eLunga di Napoli Winter Squash is HUGE and flavorful. Feed your whole village on one of these fruits, which will store many months into the winter. They are delicious in squash fritters, risotto, and stews. Throughout Puglia and Campania (places where my great grandparents were born), and also Sicily, Lunga di Napoli Winter Squash is eaten raw in salads, marinated, steamed, baked, and in sweets. It is also featured in a soup called cianfotta or giambota, which can include chili pepper, eggplant, tomato, pears and plums. As the same species as butternut squash, these plants have strong stems and are much more resistant than average to squash vine borers. The vines are quite long, and the largest fruit we grew this year was over 50lbs, though we hear they can even get larger!\u003c\/p\u003e\n\u003cp\u003eThis squash is also known as Zucca Lunga Napoletana and is listed by the Slow Food Foundation as an important and endangered variety from Campania, Italy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 15 min.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 89% on 04\/30\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow in warm soil after the last frost, or seed indoors 2-3 weeks beforehand and transplant. Plant 3 seeds per hill spaced several feet apart, or seed in rows, one plant every 2-3 feet. Vines grow at least 10' if not much longer, so allow them space to sprawl. If grown in corn, you may need to train them so they won't pull it down! Avoid downy mildew by watering only at the base of the plant (not on the leaves!). Harvest when the stem begins to turn brown and woody and the fruit becomes hard, leaving a couple\/few inches of stem. Cure in a dry or sunny place for a week, and then store in a cool (45-50 degrees) room for up to 5 months (however, keep an eye on it and use it at earliest sign of softening if not before).\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eSquash is insect pollinated and requires about 1\/2 a mile of isolation from other varieties of the same species, which in this case is \u003cem\u003eC. moschata\u003c\/em\u003e. The seeds will be fully mature on any squash when the stem of the fruit has turned brown and woody, so when you eat your squash, the seeds should also be ready for harvest. Separate the seeds from the flesh, rinse them, and dry them on a screen or paper product away from direct sunlight in a ventilated place. The plumpest and hardest seeds will be most viable.\u003c\/p\u003e","brand":"Izzy Pezzulo","offers":[{"title":"Default Title","offer_id":3713894023208,"sku":"CUC-005","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/lungadinapoli_10c9f056-eae9-40bb-a112-4cf147ccc3db.JPG?v=1571609434"},{"product_id":"jimmy-nardello-pepper","title":"Jimmy Nardello Pepper","description":"\u003cp\u003eSweet, flavorful, and extremely productive pepper great for frying, freezing, or drying. Fiery-red, 10\"-long fruits. Truelove Seeds founder Owen Taylor grows this variety to connect to his heritage, and it has become an instant favorite due to its taste, productivity, and story.\u003c\/p\u003e\n\u003cp\u003eHere is what he wrote about it: Jimmy Nardello’s parents Giuseppe and Angela Nardiello grew these peppers in the mountainous Basilicata region of Southern Italy, in a village called Ruoti - which is a couple hours through the mountains from my great great grandparents’ village of Salento, in the Campania region. In 1887, the Nardiellos moved to Naugatuck, Connecticut - just 15 minutes from Shelton where my family, the Lauriellos moved shortly after. The Nardiellos became Nardellos, and Vincenzo and Angelina Lauriello became James and Julia Laurella. Jimmy Nardello was born in Connecticut and was the only one of 11 siblings to keep up the gardening. My great greats and greats did grow lots of food in Connecticut, but their children and grandchildren did not. Jimmy passed this pepper - his favorite of hundreds that he grew in his terraced gardens - on to Seed Savers Exchange before he died in 1983. It is a delicious and prolific sweet frying pepper, and it is perhaps one of the seeds I feel most connected to now since I’ve had to reclaim my Southern Italian food heritage due to my family’s assimilation and disconnection from the land. Thank you to Kurt Michael Frieze’s article “Who is Jimmy Nardello?, The Story of the Jimmy Nardello Pepper”\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80-90 from transplant\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 82% on 09\/25\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds indoors 8-10 weeks before the last frost and transplant into garden well after the danger of frost. Keep seedlings moist but do not overwater. Transplants should be initially watered in well, and plants will be most productive with regular irrigation and full sun. These abundant plants may have to be staked.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeppers are generally self-pollinating, though we isolate different varieties of the same species by at least 50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. There are several important species of peppers, so check your scientific names! Pepper seeds are ripe when the fruits have turned their final fiery color - in this case, fiery-red. Cut the fruit, scrape out seeds, and lay them out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two. Drying the peppers before seed extraction can slightly lower your germination rates, but works fine for home seed saving as long as the peppers do not rot.\u003c\/p\u003e","brand":"Winnetuxet Farm","offers":[{"title":"Default Title","offer_id":21343154045008,"sku":"CAP-010","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Jimmy_Nardello_wide.JPG?v=1571609438"},{"product_id":"peperone-friariello-italian-frying-pepper","title":"Peperone Friariello (Italian Frying Pepper)","description":"\u003cp\u003eThese sweet and flavorful frying peppers make such a warming, comforting dish from southern Italy. Tall, bush plants make tons of green fruits that ripen to bright red.\u003c\/p\u003e\n\u003cp\u003eTruelove Seeds founder Owen Taylor grows this variety to connect to his southern Italian heritage. Here's what he says:\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\"I learned about this variety from visiting Napoli Pizza last year while driving home from the farm. My great grandparents immigrated to the US on a ship that left from Napoli (Naples), and so I stopped in to get some ancestral pizza (kind of joking, kind of not). The shop owner suggested I track down Friarielli - I wrote the name on my to-go plate. From comparing with photos online, I seem to have found Friariello di Nocera in a packet mislabeled Friariello di Napoli. This variety is tri-lobed and shorter than the longer, pointier Friariello di Napoli. Nocera happens to be a bit closer than Napoli to the mountainous village my grandmother was from anyways, and it is delicious! YouTube came through, and after watching several Neapolitan chefs make Friariello, I'm hooked. Fry these green sweet, flavorful peppers (whole or chopped) in olive oil with garlic and salt; add cut up tomatoes and then fresh basil and parmesan cheese. That's it! Enjoy! Mangia!\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80-90 from transplant\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 96% on 06\/16\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds indoors 8-10 weeks before the last frost and transplant into garden well after the danger of frost. Keep seedlings moist but do not overwater. Transplants should be initially watered in well, and plants will be most productive with regular irrigation and full sun. These abundant plants may have to be staked.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeppers are generally self-pollinating, though we isolate different varieties of the same species by at least 50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. There are several important species of peppers, so check your scientific names! Pepper seeds are ripe when the fruits have turned their final fiery color - in this case, fiery-red. Cut the fruit, scrape out seeds, and lay them out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two. Drying the peppers before seed extraction can slightly lower your germination rates, but works fine for home seed saving as long as the peppers do not rot.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21343195398224,"sku":"CAP-011","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/friarriello_di_napoli_mixed_bowl.JPG?v=1571609438"},{"product_id":"fagiolina-del-trasimeno-multi-colored","title":"Fagiolina del Trasimeno (Multi-Colored)","description":"\u003cp\u003eSmall Bean of Lake Trasimeno. This is a small, savory, black-eyed pea that has been grown by home gardeners in the hills and fields around the Lake Trasimeno area of Umbria, Italy for centuries. These creamy and delicious peas cook quickly without soaking because they are so small. You can add them to rice or risotto and both will be ready at the same time, with much added flavor, texture, and nutrition. It requires harvest almost everyday and so it has been threatened with extinction as the world moves towards mechanized agriculture and also as many people have left the countryside.\u003c\/p\u003e\n\u003cp\u003eThe Provincia di Perugia funded an exploration of the various cowpeas grown in this region, and the University of Perugia created a seed bank of the findings, helped multiply the available seed, and facilitated taste tests, field tests, and workshops to promote the varieties to the regional growers. Since then, local organizations, governmental bodies, Slow Food, and gourmet academies have taken on the efforts to preserve and promote this particularly delicious local heirloom through recipe and meal sharing, agri-tourism, and protective status.\u003c\/p\u003e\n\u003cp\u003eThis variety is multi-colored. We also offer the \u003ca href=\"https:\/\/trueloveseeds.sbs\/products\/fagiolina-del-trasimeno-bean\"\u003ecream-colored selection\u003c\/a\u003e of Fagiolina del Trasimeno.\u003c\/p\u003e\n\u003cp\u003eThis species was domesticated in West Africa. It was first documented in Greece in 300 B.C., and must have spread through Southern Europe from there, taking on new forms as it traveled over the centuries from village to village.\u003c\/p\u003e\n\u003cp\u003eSearch terms: Cowpea, Southern Pea, Lake Trasimeno Bean, Presidium, \u003cspan\u003ePerugia Province\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 85\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 40\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 87% on 05\/28\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow black-eyed peas safely after frost, any time between late May and mid-July. This is a climbing vine crop, so it needs to be planted next to a structure or trellis. Plant 1\" deep with 3\" spacing, either in 1 row on each side of the net trellis or in another arrangement if using a different kind of trellis, like a pole or garden sculpture. Being a legume, it does fairly well in and adds nitrogen to poor soil.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBlack-eyed peas are self-pollinating, though it is best to isolate different varieties of V. unguiculata (including black-eyed peas, southern peas, cowpeas, and long beans) at least 20 feet, if not much farther to avoid unwanted cross-pollination. Allow beans to dry fully into a brown crispy state. This is when they are ready to harvest for seed. If necessary, lay them out to dry a little longer in their pods.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21395709853776,"sku":"VIG-007","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_7222.JPG?v=1571609438"},{"product_id":"san-marzano-tomato","title":"San Marzano Tomato","description":"\u003cp\u003eReflections from Truelove Seeds founder Owen Taylor: Dip a spoon into a pot of simmering San Marzano Tomatoes, and you'll realize you've found your forever sauce tomato. Well, that's what happened to me. These particular pointy-ended plum tomatoes are grown widely in the volcanic soil of the Salerno province near Naples, Italy - the same province and soil where my great grandmother Rosana \"Rose\" Lauriello was born. You can find these tomatoes canned in most grocery stores, often from tomatoes grown and canned in Salento. They are listed on the Slow Food Presidia for Italy, where they now have protected status. They became endangered as more and more canneries were using hybrid tomatoes that had higher productivity and more disease resistance. I'll say this: this year, ours pumped out fruits and were the healthiest tomato plants in our fields. And their sauce tastes amazingly rich, sweet, and perfectly acidic, with exactly the right texture. I'm no tomato expert - maybe someday I'll find a sauce tomato I like more - but for now, this tried and true heirloom from one of my motherlands has earned an all-star spot on my farm for years to come.\u003c\/p\u003e\n\u003cp\u003eFinally, tomatoes have a history much deeper than Italy: they are so named from the Nahuatl (Aztec language) word \"xitomatl\" or \"tomatl;\" they have been cultivated as food on the land that is now called Mexico since at least around 500 BC; and they originate in western South America.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 96% on 01\/20\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds 6-8 weeks before the last frost and transplant into garden well after the danger of frost. We recommend you prune the suckers that form in the crotches of the branches by the main stem. Water tomatoes at the soil level, keeping the leaves dry. Stake tomatoes so that their leaves and branches are kept off the ground, for good airflow between plants, and for easier harvest.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eTomatoes are generally self-pollinating, though we isolate different varieties by 35-50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. Tomato seeds are ripe when the fruits are ready to eat! Cut the fruit at the equator and squeeze or scrape out seeds from each of the cavities. In a cup or bucket, add a little water (1\/2\" is probably plenty) to your seeds and pulp to keep them from drying out, and allow them to ferment away from direct sunlight. Ideally, you will stir the concoction every day for 3-5 days. In the end, add more water to fill the vessel, stir one final time, and allow to settle. Pour off the floating material and then strain the seeds through a strainer. Sometimes, you will need to add more water and pour off the floating material several times until the water is clear and you can see the seeds sunken at the bottom. Squeeze dry the strained seeds in a towel, and then lay out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21396168081488,"sku":"TOM-016","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_6112.JPG?v=1571609438"},{"product_id":"gigante-di-rotonda-tomato","title":"Gigante di Rotonda Tomato","description":"\u003cp\u003eSweet, meaty, and gorgeous Italian heirloom! This particular variety is called Gigante di Rotonda - or \"Giant of Rotonda\" - named for a mountain village in the southern part of Basilicata, which is best known for growing Melanzana Rossa di Rotonda - an Ethiopian species of eggplant that ripens red and looks like a tomato. This \u003cem\u003eactual\u003c\/em\u003e tomato is believed to be a variant of beefsteak (Cuore di Bue), and many of the fruits look the part. They are much larger than your average sauce or paste tomato, and taste delicious fresh in salsa or on bruschetta with olive oil. This variety was one of the top five chosen from our 2017 tomato taste tests.\u003c\/p\u003e\n\u003cp\u003eWhile it is the flavor of this shapely tomato that landed it in a long row for seed production at our farm, it was its connection to Southern Italy that first brought it to my attention. In 2016, Evan Gregoire of Portland Seedhouse and I traded a bunch of seeds, and I asked him to send some southern favorites from his Italian tomato collection, since I like to connect to my ancestors and ancestral homes through seed keeping. For example, this tomato is from just a couple hours drive through the mountains from my great grandmother's village. Of course, tomatoes are originally from parts of South and Central America, and are believed to have been domesticated by the Aztecs, who named it Tomatl. The Spanish brought this fruit to Europe, and while it took a while to catch on as an edible food, its tendency to mutate\/shapeshift brought about many new types that eventually were adopted for sauces, drying, pizza, and long term storage.  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 97% on 05\/04\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds 6-8 weeks before the last frost and transplant into garden well after the danger of frost. We recommend you prune the suckers that form in the crotches of the branches by the main stem. Water tomatoes at the soil level, keeping the leaves dry. Stake tomatoes so that their leaves and branches are kept off the ground, for good airflow between plants, and for easier harvest.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eTomatoes are generally self-pollinating, though we isolate different varieties by 35-50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. Tomato seeds are ripe when the fruits are ready to eat! Cut the fruit at the equator and squeeze or scrape out seeds from each of the cavities. In a cup or bucket, add a little water (1\/2\" is probably plenty) to your seeds and pulp to keep them from drying out, and allow them to ferment away from direct sunlight. Ideally, you will stir the concoction every day for 3-5 days. In the end, add more water to fill the vessel, stir one final time, and allow to settle. Pour off the floating material and then strain the seeds through a strainer. Sometimes, you will need to add more water and pour off the floating material several times until the water is clear and you can see the seeds sunken at the bottom. Squeeze dry the strained seeds in a towel, and then lay out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two.TOM\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":31352913068167,"sku":"TOM-026","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/DHZZ8578_1.jpg?v=1576109018"},{"product_id":"cardoon","title":"Cardoon","description":"\u003cp\u003eThis species grows wild in the Mediterranean where it was bred both for its edible leaf stems (Cardoon) and also for its larger edible flower buds (Artichoke, not shown). For Christmas Eve dinner, some Sicilians boil bite-size chunks of Cardoon stem, batter them with flour and beer, and finally deep-fry to perfection. As you might expect, it tastes much like artichoke hearts, and its fleshy stalks can also be stewed or braised. In zones 7 and warmer, its roots will overwinter and will sprout again each spring into a tall grey-green bush with stunning purple flowers that bees adore.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 20\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 89% on 10\/16\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds indoors as early as January or 8-10 weeks before last frost. Select the strongest seedlings for transplanting in the garden about 1-2 weeks before last frost. Cardoons do not like to be moved, so choose your permanent cardoon plot wisely!\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eHarvest seed heads when flowers have dried out and puffed out like dandelions. Navigate around the pointy flower bits to root out the hard seeds at the base of the fluffy seed head.\u003c\/p\u003e","brand":"Bartram's Garden","offers":[{"title":"Default Title","offer_id":32372668498055,"sku":"HERB-047","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/cardoon_bloom.jpg?v=1580787770"},{"product_id":"selvatica-rucola-wild-arugula","title":"Selvatica Rucola (Wild Arugula)","description":"\u003cp\u003eStrong, pungent wild arugula from Italy gives your summer and fall salads a delicious punch. In our fields, this deeply-lobed, yellow-flowering cousin to the cultivated arugula gives us joy as we graze. Just west of Philadelphia, our plants came back for a second year, and came back in full force. Cold hardy and heat tolerant. Great for salads, pestos, pizzas, and dipped in olive oil and salted with fresh bread.\u003c\/p\u003e\n\u003cp\u003eNative to Europe and Western Asia, it has naturalized throughout much of the temperate world.\u003c\/p\u003e\n\u003cp\u003eAlso known as perennial wall rocket, wild rocket, sand rocket, Lincoln weed, white rocket, wild Italian arugula, sylvetta arugula, roquette, rauh, rukola, and rucola.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 50-55\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 225\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 89% 02\/09\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 4-6\" for full heads, or treat as cut-and-come-again baby greens.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow seed pods to turn brown and dry before seed harvest. Protect from birds.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":33021704274055,"sku":"BRA-008","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_5030.jpg?v=1583379106"},{"product_id":"cucuzza-gourd","title":"Cucuzza Gourd","description":"\u003cp\u003eDelicious, surprisingly long gourd from Sicily that is harvested 12” long or shorter and eaten like zucchini and used in delicious stews with tomatoes and potatoes. Vines grow up to 25’ (eat the leaves and tips!) and fruits can grow to 3’ or longer. Species originates in Africa.\u003c\/p\u003e\n\u003cp\u003eCucuzza is an elongated Sicilian bottle gourd that predates Zucchini in Italy. Bottle gourds are an African species that has been eaten in southern Italy since at least the first century, and Zucchini is an American species that is said to have arrived in southern Italy shortly after the beginning of European occupation of the so-called Americas in 1492. Zucchini is a plural, diminutive version of Zucca, which was first used to describe this here Cucuzza, a southern Italian interpretation of Cucurbita, the Roman Latin word for bottle gourds. (Courgette has a similar word lineage). This is a complete plant in that you can eat the young shoots, leaves, and tender fruits. Our Sicilian friend and Cucuzza advisor calls it both a delicacy and a poor people’s food, and adds that it makes a wonderful jam! \u003c\/p\u003e\n\u003cp\u003eOur friend tells us the seeds can stay viable for years if left inside the dried out fruits - his dad kept some for 20 years like that, and then planted them successfully. Other varieties of this gourd species are used for musical instruments, bird houses, storage containers, bowls, and hiding places. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 70-75\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 30\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate: \u003c\/strong\u003e96% on 10\/30\/2023\u003cspan mce-data-marked=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eComing soon.\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eComing soon.\u003cbr\u003e\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":37192805351582,"sku":"CUC-015","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/b13233df-07a3-4b1e-80ec-ddd137f45ede.jpg?v=1608146180"},{"product_id":"sicilian-rocket-arugula","title":"Sicilian Rocket (Arugula)","description":"\u003cp\u003eSpicy spicy spicy! This variety of arugula from Sicily is very peppery and very delicious, with flavors of black pepper and citrus. Natalie Costa of Winnetuxet Farm grew these seeds for us, and he said: \"It's kinda the most pungent green I've eaten. I just pull up a plant and eat the whole thing. Very refreshing and a good way to get your mouth going!\"\u003c\/p\u003e\n\u003cp\u003eHere's the story: Aurora, a seed keeper in town, brought seeds of this variety (and many others) to a Philadelphia Seed Exchange a few years back (see photos!). Her Uncle Steven is generally dissatisfied with American vegetables, saying, \"they don't taste right.\" He was particularly disappointed by the arugula he tasted here. He said: \"that's not Arugula, THIS is Arugula,\" and gave her these seeds which had originally come from back home in Sicily. We immediately gave them to our friend Natalie since his people also come from Sicily, and we are so glad he was able to share them back with us for the seed catalog!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 21-44\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 50\u003cbr\u003e\u003cstrong\u003eSeeds per bulk packet:\u003c\/strong\u003e\u003cspan\u003e approx. 500\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e \u003cspan\u003e98% on 08\/31\/2026\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 4-6\" for full heads, or treat as cut-and-come-again baby greens. Harvest baby greens after 21 days, or allow plant to mature in 44 days.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eIsolate by 1\/2 mile from other flowering Arugulas (Eruca sativa), to avoid unwanted cross-pollination. Allow seed pods to turn brown and dry before seed harvest. Protect from birds.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Regular packet: 50 seeds","offer_id":44037396725998,"sku":"BRA-014","price":5.0,"currency_code":"USD","in_stock":true},{"title":"BULK packet: 500 seeds","offer_id":44037396758766,"sku":"BRA-014-BULK","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/sicilianarugula3.jpg?v=1610501610"},{"product_id":"canestrino-di-lucca-tomato","title":"Canestrino di Lucca Tomato","description":"\u003cp\u003eFrom our friend and grower, Dorene Pasekoff, who insisted this tomato would be an important addition to our catalog: Canestrino di Lucca is an outstanding paste tomato from the Lucca province of Tuscany.  Canestrino means “little basket” in Italian and these puckered-top paste tomatoes can be stood up on their ends like baskets.  Flavor and color are deep and rich and since they are dry with few seeds, they turn into sauce (or tomato paste) quickly.  I had a waiting list for sauce-makers to buy this tomato at my farmers’ market – it’s that wonderful.  If you want the best possible Italian-style tomato sauce, you want to grow this tomato.\u003c\/p\u003e\n\u003cp\u003eLooking back further: the word for tomato comes from the Aztec word “xitomatl” or “tomatl.” Tomatoes have been cultivated as food in what is now Mexico since at least around 500 BC, and originate in western South America.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 85-90\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 81% on 05\/12\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds 6-8 weeks before the last frost and transplant into garden well after the danger of frost. We recommend you prune the suckers that form in the crotches of the branches by the main stem. Water tomatoes at the soil level, keeping the leaves dry. Stake tomatoes so that their leaves and branches are kept off the ground, for good airflow between plants, and for easier harvest.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cdiv class=\"product-description rte\"\u003e\n\u003cp\u003eTomatoes are generally self-pollinating, though we isolate different varieties by 35-50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. Tomato seeds are ripe when the fruits are ready to eat! Cut the fruit at the equator and squeeze or scrape out seeds from each of the cavities. In a cup or bucket, add a little water (1\/2\" is probably plenty) to your seeds and pulp to keep them from drying out, and allow them to ferment away from direct sunlight. Ideally, you will stir the concoction every day for 3-5 days. In the end, add more water to fill the vessel, stir one final time, and allow to settle. Pour off the floating material and then strain the seeds through a strainer. Sometimes, you will need to add more water and pour off the floating material several times until the water is clear and you can see the seeds sunken at the bottom. Squeeze dry the strained seeds in a towel, and then lay out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"social-sharing is-clean\" data-permalink=\"https:\/\/trueloveseeds.sbs\/products\/moyamensing-tomato\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Hill Creek Farm","offers":[{"title":"Default Title","offer_id":37474349088926,"sku":"TOM-028","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/20200814_133116.jpg?v=1611202627"},{"product_id":"ischia-eggplant","title":"Ischia Eggplant","description":"\u003cp\u003eIschia Eggplant is a long, dark purple heirloom eggplant from the volcanic island of Ischia, which you can see across the bay from Naples, Italy. Abundantly growing on 4' tall bushy plants with elephant-like leaves, these are superb fruits that are great for eggplant parmesan.\u003c\/p\u003e\n\u003cp\u003eThis variety was shared with us by Vinny Motta of Norwalk, Connecticut who got them from a friend whose parents still live in Ischia. Vinny was born in Battipaglia, Italy, which is a town an hour south of Naples that is fa\u003cspan data-mce-fragment=\"1\"\u003emed as a production place of buffalo mozzarella. He grew up in the Bronx, earned two degrees in mechanical engineering, and is a dedicated gardener and home cook who is helping Truelove Seeds cofounder Owen Taylor reconnect to his Southern Italian foodways through sharing seeds and recipes. \u003c\/span\u003eHe loves this variety and says he's \"never seen eggplants like this.\" He was inspired to share the seeds with us in order to show us \"that it pays to love your grandmother.\" Vinny had read our descriptions of other southern Italian varieties from our \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/italian-collection\"\u003eItalian Collection\u003c\/a\u003e in which Owen lovingly described his great grandmother who was also from south of Naples. Thank you Vinny!\u003c\/p\u003e\n\u003cp\u003eAs a side note, the town name Battipaglia likely comes from the words \u003cem\u003ebatti \u003c\/em\u003e(to thresh) and \u003cem\u003epaglia \u003c\/em\u003e(straw, like from wheat). It feels meaningful to have this wonderful source of ancestral seeds who was born in a town named after the threshing of seeds. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 70\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 40\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 96% on 02\/13\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds indoors 8-12 weeks before the last frost and transplant into the garden well after the danger of frost. 1\/4\" deep. Keep seedlings moist but do not overwater. Transplants should be initially watered in well, and plants will be most productive with regular irrigation and full sun.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eEggplants are generally self-pollinating, though we isolate different varieties of the same species by \u003cspan data-mce-fragment=\"1\"\u003e300 \u003c\/span\u003efeet, in hopes that flying insects will not cross pollinate them unexpectedly. Eggplant seeds are ripe when the fruits get far past their edible stage, and have turned another color, in this case a duller, lighter purple. Cut the fruit, scrape out seeds (perhaps through a heavy-duty screen) into a vessel, add a little water (1-2\" is probably plenty) to your seeds and pulp to keep them from drying out, and allow them to ferment away from direct sunlight. Fermentation is not necessary with eggplants, but it makes seed cleaning a bit easier. Ideally, you will stir the concoction every day for 3-5 days. In the end, add more water to fill the vessel, stir one final time, and allow to settle. Pour off the floating material and then strain the seeds through a strainer. Sometimes, you will need to add more water and pour off the floating material several times until the water is clear and you can see the seeds sunken at the bottom. Squeeze dry the strained seeds in a towel, and then lay out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":42287608856814,"sku":"EGG-009","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IschiaEggplant3.jpg?v=1641430545"},{"product_id":"butalina-di-castellamonte-tomato","title":"Butalina di Castellamonte Tomato","description":"\u003cp\u003eHeirloom sauce tomato from Cuneo, in the Piedmont region of Northern Italy from before 1900. Elongated fruit (about 4\") with slight lobes, tender skin, few seeds, and plenty of classic tomato flavor great for cooking, canning, or drying. According to Seed and Winnowing Italia, our source of this seed, this variety fell out of flavor over time as San Marzano became cheaper for processors to use for their products.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 78\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 92% on 05\/11\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds 6-8 weeks before the last frost and transplant into garden well after the danger of frost. We recommend you prune the suckers that form in the crotches of the branches by the main stem. Water tomatoes at the soil level, keeping the leaves dry. Stake tomatoes so that their leaves and branches are kept off the ground, for good airflow between plants, and for easier harvest. Do not overwater this variety as it will crack.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eTomatoes are generally self-pollinating, though we isolate different varieties by 35-50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. Tomato seeds are ripe when the fruits are ready to eat! Cut the fruit at the equator and squeeze or scrape out seeds from each of the cavities. In a cup or bucket, add a little water (1\/2\" is probably plenty) to your seeds and pulp to keep them from drying out, and allow them to ferment away from direct sunlight. Ideally, you will stir the concoction every day for 3-5 days. In the end, add more water to fill the vessel, stir one final time, and allow to settle. Pour off the floating material and then strain the seeds through a strainer. Sometimes, you will need to add more water and pour off the floating material several times until the water is clear and you can see the seeds sunken at the bottom. Squeeze dry the strained seeds in a towel, and then lay out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two.\u003c\/p\u003e","brand":"Meadowhawk Farm","offers":[{"title":"Default Title","offer_id":42509625426158,"sku":"TOM-032","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/ButalinadiCastellamonteTomato1ed.jpg?v=1645825537"},{"product_id":"floriani-red-flint-corn","title":"Floriani Red Flint Corn","description":"\u003cp\u003eSpina rossa della Valsugana (red-spined of Valsugana) is a beautiful landrace from the Sugana Valley of Italy, grown by subsistence farmers as a staple until the mid-20th century. It is estimated to have arrived in Italy during the 16th century on Spanish ships returning from the Americas, and it has adapted to the climate of the foothills of the Alps in Northern Italy. More recently, North American growers named it ‘Floriani Red Flint’ to recognize the generosity of the Floriani family in sharing their seed with William Rubel, who reintroduced this corn to its ancestral home of North America in 2008 after a trip to northern Italy.\u003c\/p\u003e\n\u003cp\u003eFloriani is a red flint, standing 7-10 feet tall, and reaching maturity in 100 days. It seems well adapted to North American growing conditions showcasing high genetic diversity. The kernels are typically bright red and pointed and when ground into cornmeal, they display deep yellow with hints of pink. You can expect to see ears ranging in color from red to yellow. Not only is this corn stunning, you can taste how it was carefully selected by Italian farmers and Indigenous farmers in the Americas each growing season for millennia. In Italy, it was traditionally used to make polenta flour. Expect one ear per plant and take into consideration its tendencies to lodge, especially with a heavy wind.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 115-130\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 94% on 11\/04\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eCorn requires warm soil to germinate. Wait a week or two after the last frost and sow seeds directly in the ground. Plant in rows 2-3' apart. For good pollination, it is better to plant at least 3-5 shorter rows next to each other rather than one or two long rows. Sow 1\" deep and thin to every 6-12\" within the row. Keep soil moist until germination. Consider planting successions every few weeks for continual harvest.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eCorn is wind pollinated and should be isolated by 2-3 miles from other varieties of corn to avoid unwanted cross-pollination. Another option is to separate your corn plantings by 3-4 weeks so they do not flower\/tassel at the same time. Allow the cobs and kernels to dry on the plants before harvesting for seed. If you are concerned about neighbor's corn plots hybridizing yours, consider only harvesting seed from the plants towards the middle of your plot, leaving the outer rows for eating. If necessary, lay out the cobs to do some final drying before removing the husks and seeds.\u003c\/p\u003e","brand":"The Growers Grange","offers":[{"title":"Default Title","offer_id":43961381093614,"sku":"ZEA-010","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/FlorianiRedFlintCorn_1.jpg?v=1674077003"},{"product_id":"sabatino-s-peppe-insalata-lettuce","title":"Sabatino’s \"Peppe Insalata\" Lettuce","description":"\u003cp\u003eThis light green Italian oakleaf lettuce was grown by Sabatino DiNardo who was born in Gamberale in Abruzzo, Italy and immigrated to the US at the age of 18 in 1956. Sabatino called it \"Peppe Insalata\" because the seed was given to him by his father-in-law Giuseppe (\"Peppe\"). It looks quite a bit like the Italian variety called \"Lingua di Canarino,\" or Canary's Tongue. 8-10\" rosettes.\u003c\/p\u003e\n\u003cp\u003eLearn more about Sabatino on the \u003ca href=\"https:\/\/www.theitaliangardenproject.com\/videos\" target=\"_blank\"\u003eItalian Garden Project website here\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eThis seed is part of the Italian Garden Project’s Italian American Collection. Read about our shared work \u003ca href=\"https:\/\/www.theitaliangardenproject.com\/italian-american-seed-collection\"\u003eHERE\u003c\/a\u003e. Shop for more varieties in this special collection \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/the-italian-garden-projects-italian-american-seed-collection\"\u003eHERE\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis collection represents seeds from the most cherished vegetables of Italian immigrants, those flavors that just couldn't be left behind. Only the best of the best would have been deemed worthy of the passage from the Old World to the New. These are seeds which have been passed down through families for generations, saved from the most vigorous specimens hand-selected each season. When they arrived in America, they were lovingly propagated in backyard gardens and traded as valuable commodities within Italian communities.\u003c\/p\u003e\n\u003cp\u003eHeirloom seeds such as these which have been nurtured over hundreds of years and traveled across continents are at risk of being lost and their histories forgotten. In order to safeguard these treasures, The Italian Garden Project has been seeking out these heirlooms from across the US and serving as their caretaker. And now our partnership with Truelove Seeds and their growers ensures that these unique varieties will continue to flourish and provide the authentic flavors of the past well into the future.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 50-55\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 200\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 96% on 05\/27\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed every 1 inch in rows 8-12 inches apart, 1\/4-1\/2 inches deep. Keep watered until germination. Thin to every 8 inches. Harvest when you can't wait anymore!\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eLettuce is very much self-pollinating, but give at least 10 feet between plants (we give at least 35 feet) to avoid unwanted cross-pollination from flying insects. Allow the plants to bolt and flower. Often, flowering lettuce benefits from simple staking (we tie several plants together) so that the flowers and seedheads do not fall to the ground. Seed is ripe when the flowers turn to 'feathers,' which are fluff balls like dandelions. In the moist summers of Pennsylvania, we harvest the entire seedheads when at least 50% of the plant has gone to seed. If there are dry days in the forecast, feel free to wait longer for more ripe seed. Cut the seedheads a few feet down, and allow to dry about a week in a sunny dry place like a greenhouse, sunny window, or even a car seat. Later, wearing a handkerchief or mask to avoid breathing in the feathers and dust, bang the seedheads in a bucket allowing the seed to fall to the bottom. The ripest seeds fall, the least ripe stay in the plant, so do not over do it. Sift through strainers to remove the large chaff, and then use your breath, a fan, or the wind to carefully blow off the smaller dust.\u003c\/p\u003e","brand":"The Growers Grange","offers":[{"title":"Default Title","offer_id":44075963252974,"sku":"LET-011","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/SabatinosPeppeInsalataLettuce_close2.jpg?v=1678306470"},{"product_id":"vinnys-neapolitan-friariello","title":"Vinny's Neapolitan Friariello (Italian Frying Pepper)","description":"\u003cp\u003eThese sweet and flavorful frying peppers make such a warming, comforting dish from southern Italy. Tall, bushy plants make tons of green fruits that ripen to bright red. The fruits grow towards the sky!\u003c\/p\u003e\n\u003cp\u003eTruelove Seeds founder Owen Taylor grows this variety to connect to his southern Italian heritage. Here's what he says:\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\"I learned about this type of frying pepper from southern Italy when visiting Napoli Pizza while driving home from the farm. My great grandparents immigrated to the US on a ship that left from Napoli (Naples), and so I stopped in to get some ancestral pizza (kind of joking, kind of not). The shop owner suggested I track down Friarielli - I wrote the name on my to-go plate. We have been growing one type for several years, and got a call from a customer named Vinny who said his were better! We gave them a shot, and here they are. They are awesome and we are glad to add them to our collection.\"\u003c\/p\u003e\n\u003cp\u003eVinny (Vincent C. Motta) got these from Naples in 1950. His parents grew them back home and he says it has the flavor of Napoli, pumping out 5 lbs of fruit a day. Vinny likes to simply fry them in olive oil with salt. He also likes to make Ciambotta, a hearty Italian summertime vegetable stew:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eFry these peppers when green and small and put them aside.\u003c\/li\u003e\n\u003cli\u003eSeparately fry eggplants.\u003c\/li\u003e\n\u003cli\u003eSeparately fry potatoes.\u003c\/li\u003e\n\u003cli\u003eAt the end, mix all together and add 4-6 cut-up, chunky tomatoes and a little salt.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eEnjoy!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80-90 from transplant\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 72% on 01\/21\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds indoors 8-10 weeks before the last frost and transplant into garden well after the danger of frost. Keep seedlings moist but do not overwater. Transplants should be initially watered in well, and plants will be most productive with regular irrigation and full sun. These abundant plants may have to be staked.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeppers are generally self-pollinating, though we isolate different varieties of the same species by at least 50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. There are several important species of peppers, so check your scientific names! Pepper seeds are ripe when the fruits have turned their final fiery color - in this case, fiery-red. Cut the fruit, scrape out seeds, and lay them out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two. Drying the peppers before seed extraction can slightly lower your germination rates, but works fine for home seed saving as long as the peppers do not rot.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":44076228378862,"sku":"CAP-033","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/VinnysNeapolitanFriariello_1sqsm.jpg?v=1678315342"},{"product_id":"italian-sweet-basil","title":"Italian Sweet Basil","description":"\u003cp\u003eClassic Italian Basil for all your favorite recipes. This variety actually emerged from an Italian Lettuce Leaf Basil. We grew them separately because the leaves were not savoyed\/curly, and these plants turned out to be beautiful, robust, healthy, disease-resistant additions to our backyard garden. We've saved the seeds, increased them, and are now offering them to you. Personally, I harvest and use them in my favorite eggplant parmesan recipe (alongside mint!) from Cooking with Nona. - Owen\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 125-150\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 76% on 07\/07\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds on the surface of moist potting soil and keep it evenly moist and in the sunlight until germination. Start indoors, and later transplant in full sun 10-12 inches apart. Cut and come again harvest - this plant is a vigorous grower in warmer months. Once established, keep evenly watered, this plant is not drought tolerant and can suffer heat damage.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow seedheads to dry on the plant. Cut the stalks below the lowest seed clusters. If necessary, dry the seedheads further in the sun on a sheet or table away from moisture and precipitation. When fully dry, whack the seedheads in a bucket, allowing the ripest seed to fall. Sift through strainers to remove the largest chaff, and then winnow off the lighter chaff with your breath, a fan, or the wind.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":44129591165166,"sku":"HERB-073","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/ItalianSweetBasil_1edsqsm.jpg?v=1681769017"},{"product_id":"nepetella","title":"Nepetella","description":"\u003cp\u003eFragrant, low-growing mint-family herb from the Mediterranean and Iran, with a savory flavor like oregano, mint, and licorice. It is used throughout Italy, including in Tuscany and Rome for flavoring artichoke dishes, and in Sicily with the name \u003cem\u003eneputedda\u003c\/em\u003e to season pasta. It is also used to flavor meat, fish, and mushrooms. It was used in Medieval times to aid digestion and treat depression, insomnia, and menstrual cramps.\u003c\/p\u003e\n\u003cp\u003eThe plant grows in mounds like oregano, and is a short-lived perennial, though it can reseed moderately. With beautiful white-to-pink flowers and a lovely aroma, nepetella is a terrific garnish on the side of an omlet (which is where we first encountered it at a bed and breakfast) and on ice cream (where we last encountered it at Longwood Gardens). It is a favorite with a wide range of pollinators.\u003c\/p\u003e\n\u003cp\u003eNamed for the Central Italian town of Nepete, now called Nepi, not too far from Rome.\u003c\/p\u003e\n\u003cp\u003eAlso known as \u003cem\u003eCalamintha nepeta\u003c\/em\u003e, lesser calamint, nepitella, neputedda, and mentuccia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e Perennial\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 150\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 91% on 02\/18\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow on the surface of the soil and tamp it down. Start as early as 8-10 weeks before the last frost indoors and transplant when the soil warms up.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eHarvest seeds long after the flowers fade and when the seed heads dry. You will see black seeds when they are ready.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":44129640677614,"sku":"HERB-077","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Nepetella_1sqsm.jpg?v=1681772799"},{"product_id":"poverella-bean","title":"Poverella Bean","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eTender purple and purple-striped Roma type pole beans that traveled with Concetta Liberto and family from Calabria, Italy to Pittsburgh, PA. An \u003ca href=\"https:\/\/www.theitaliangardenproject.com\/\"\u003eItalian Garden Project\u003c\/a\u003e variety! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThese tender, but meaty beans are most productive when allowed to climb poles of at least seven feet and harvested regularly. Pods mature to a lovely purple, green with purple striations, or light purple with dark purple striations, but turn bright green when cooked. The Liberto family would plant 6-8 seeds in holes dug where poles are to be situated. When beans sprout to 3-4” tall, place the poles. At Truelove Seeds, we plant the seeds every 3-4” along a seven foot tall vertical trellis.\u003c\/p\u003e\n\u003cp\u003eThese beans were shared with The Italian Garden Project by Concetta Liberto of Glenshaw, Pennsylvania. Concetta was born in the town of Maierato in the province of Vibo Valentia in Calabria where she grew up working alongside her family on their small, self-sufficient farm. Of the many vegetables they grew, these pole beans were among their favorites. Her mother referred to them as Poverella beans, meaning “Poor thing” in Italian. Concetta came to the US in 1954 with her sister to meet several other family members who had recently arrived. Eventually, the whole family settled in the Larimer neighborhood of Pittsburgh, Pennsylvania where many others from Maierato also settled. During a return visit to her hometown in 1958, Concetta met her husband, Giuseppe Liberto. They married in 1959 and returned to the US. Concetta and Giuseppe always maintained a large garden where they grew many of the fruits and vegetables of their homeland. Concetta continues to garden and prepare her traditional foods for her children, grandchildren, and great-grandchildren.\u003c\/p\u003e\n\u003cdiv class=\"gmail_default\"\u003e\n\u003cp\u003eLearn more about Concetta Liberto on the\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.theitaliangardenproject.com\/c-liberto\"\u003eItalian Garden Project website here\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eThis seed is part of the Italian Garden Project’s Italian American Collection. Read about our shared work \u003ca href=\"https:\/\/www.theitaliangardenproject.com\/italian-american-seed-collection\"\u003eHERE\u003c\/a\u003e. Shop for more varieties in this special collection \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/the-italian-garden-projects-italian-american-seed-collection\"\u003eHERE\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis collection represents seeds from the most cherished vegetables of Italian immigrants, those flavors that just couldn't be left behind. Only the best of the best would have been deemed worthy of the passage from the Old World to the New. These are seeds which have been passed down through families for generations, saved from the most vigorous specimens hand-selected each season. When they arrived in America, they were lovingly propagated in backyard gardens and traded as valuable commodities within Italian communities.\u003c\/p\u003e\n\u003cp\u003eHeirloom seeds such as these which have been nurtured over hundreds of years and traveled across continents are at risk of being lost and their histories forgotten. In order to safeguard these treasures, The Italian Garden Project has been seeking out these heirlooms from across the US and serving as their caretaker. And now our partnership with Truelove Seeds and their growers ensures that these unique varieties will continue to flourish and provide the authentic flavors of the past well into the future.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"gmail_default\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 45\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 96% on 12\/04\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePlant in warm soil at least a couple weeks after the last danger of frost has passed. The Liberto family would plant 6-8 seeds in holes dug where poles are to be situated. When beans sprout to 3-4” tall, place the poles. At Truelove Seeds, we sow the seeds ½ to 1 inch deep every 3-4” along a seven foot tall vertical trellis. Provide a sturdy trellis as the vines can grow six to eight feet tall. Needs ample sun and good airflow.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBeans are self-pollinating, though it is best to isolate different varieties of P. vulgaris by at least 25 feet (we do 75 feet to be sure) to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the beans when their shells have become dried and crispy on the plants. Lay out the pods in a dry, sunny place to dry down further. Shell the beans and lay out the seeds in a well ventilated place away from direct sunlight for at least another few days to a week before storing for next year.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":44545182466286,"sku":"BN-025","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/IMG_7755.jpg?v=1703005109"},{"product_id":"erba-stella-plantain","title":"Erba Stella Plantain","description":"\u003cp\u003eRobust, frost-hardy plant with tender, elongated leaves in a star-like rosette, hence the name “Star Grass” in Italian. The leaves are shaped like antlers (buck’s horns) at the ends. Sweet, salty, nutty, and great for salads, tea, or blanched as a side dish. This seaside plant is native to Eurasia and North Africa, and can grow as a biennial in many parts of North America in partial to full sun and moist, well-draining soils.\u003c\/p\u003e\n\u003cp\u003eAlso known as Buckshorn Plantain, Herba Stella, and Minutina.\u003c\/p\u003e\n\u003cp\u003ePhoto by Magnus Hagdorn via \u003ca href=\"https:\/\/www.flickr.com\/people\/43405950@N07\"\u003eFlickr\u003c\/a\u003e and \u003ca href=\"https:\/\/creativecommons.org\/licenses\/by-sa\/2.0\/\"\u003eCreative Commons\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to Maturity:\u003c\/strong\u003e 50-100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 175\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 67% on 07\/06\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePrefers partial shade to full sun and well draining soil. Direct sow in spring or fall, tamping down seeds with back of rake, barely covered. Keep soil moist until germination. You can also start seeds indoors and transplant. Space plants 1' apart.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eHarvest seedheads after they dry on the plant. If necessary, dry the seedheads further away from moisture and precipitation. When fully dry, whack the seedheads in a bucket, allowing the ripest seed to fall. Sift through strainers to remove the largest chaff, and then winnow off the lighter chaff with your breath, a fan, or the wind.\u003c\/p\u003e","brand":"Truelove Seeds","offers":[{"title":"Default Title","offer_id":44563118653678,"sku":"HERB-075","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/Plantago_coronopus_with_lichens__8354400169_byMagnusHagdorn.jpg?v=1704232176"},{"product_id":"baciccia-beans","title":"Baciccia Beans","description":"\u003cp\u003eThe Baciccia bean is remarkable because it resembles and tastes like a Roma bean but unlike its pole loving relatives, Baciccia grows on a bush. This 1-1.5 foot plant has white flowers. Baciccia beans were brought to the U.S. by immigrants from Genoa in the Ligurian region of Italy. These beans were a favorite among the Genoese who settled in Northern California, many of whom became vegetable farmers. Saint John the Baptist (San Giovanni Battista in Italian, but in Genoese dialect, San Giovanni Baciccia) is the patron saint of Genoa and the Genoese in the U.S. affectionately referred to each other as Baciccia.\u003c\/p\u003e\n\u003cp\u003eThe seed was given to The Italian Garden Project by one of the last of its growers, a descendent of a Genoese farming family in Richmond, CA. The Baciccia bean highlights the importance of seeking out and preserving Italian American heirloom seeds. In 2021, it was discovered that Baciccia beans could no longer be found in Liguria and had to be reintroduced to the region from seed still grown in Stockton, CA.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eThis seed is part of the Italian Garden Project’s Italian American Collection. Read about our shared work \u003ca href=\"https:\/\/www.theitaliangardenproject.com\/italian-american-seed-collection\"\u003eHERE\u003c\/a\u003e. Shop for more varieties in this special collection \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/the-italian-garden-projects-italian-american-seed-collection\"\u003eHERE\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis collection represents seeds from the most cherished vegetables of Italian immigrants, those flavors that just couldn't be left behind. Only the best of the best would have been deemed worthy of the passage from the Old World to the New. These are seeds which have been passed down through families for generations, saved from the most vigorous specimens hand-selected each season. When they arrived in America, they were lovingly propagated in backyard gardens and traded as valuable commodities within Italian communities.\u003c\/p\u003e\n\u003cp\u003eHeirloom seeds such as these which have been nurtured over hundreds of years and traveled across continents are at risk of being lost and their histories forgotten. In order to safeguard these treasures, The Italian Garden Project has been seeking out these heirlooms from across the US and serving as their caretaker. And now our partnership with Truelove Seeds and their growers ensures that these unique varieties will continue to flourish and provide the authentic flavors of the past well into the future.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 90\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 30\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 99% on 12\/21\/2023\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePlant in a fully sunny location at least a couple weeks after the last danger of frost has passed. Sow directly in the ground at a depth of one inch, spaced every few inches in rows 12 inches apart. Thin to one plant every six inches.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBeans are self-pollinating, though it is best to isolate different varieties of P. vulgaris by at least 25 feet (we do 75 feet to be sure) to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the beans when their shells have become dried and crispy on the plants. Lay out the pods in a dry, sunny place to dry down further. Shell the beans and lay out the seeds in a well ventilated place away from direct sunlight for at least another few days to a week before storing for next year.\u003c\/p\u003e","brand":"The Growers Grange","offers":[{"title":"Default Title","offer_id":44570400850158,"sku":"BN-028","price":4.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/IMG_3598.heic?v=1704136203"},{"product_id":"chioggia-beet","title":"Guardsmark Chioggia Beet","description":"\u003cp\u003eSlice into this Italian heirloom for a stunning surprise: concentric circles of brilliant pink and white. Sweeter and less earthy than red beets, it also bleeds less when cooked, and is particularly sweet when harvested in cold months. This strain has gone through rigorous selection and improvement to retain its classic bullseye pattern. Chioggia will retain this color pattern if baked whole and then sliced just before serving. The tender greens are also edible. Originating in Chioggia, Italy, a seaside town just south of Venice, this heirloom beet has been grown in the US since the 1860s.\u003c\/p\u003e\n\u003cp\u003ePhotos from Green Things Farm Collective.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 65\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 115\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 89% on 05\/22\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\" style=\"font-weight: 400;\"\u003eDirect seed 1\/2-3\/4 inch deep after danger of last frost. Plants should end up 3-5 inches from each other. Row spacing could be 12-18 inches. It's more time and energy, but beets also transplant relatively well, so for example, if you have a situation with really bad weeds or you are notoriously bad at staying up on weeding, you could start seeds in flats and transplant to freshly prepared ground to get ahead.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eBeets are wind pollinated and biennial. Allow overwintered plants to flower and then turn brown. Seeds are ready when they are dried out, which begins towards the base of the plant and moves up the seed head. Harvest the stalks at the dry stage when about 2\/3 of the seeds are dried. Allow the plants to further dry in a ventilated place for 7-14 days. Thresh by running a gloved hand down the stalk, removing the seeds.\u003c\/span\u003e\u003c\/p\u003e","brand":"Green Things Farm Collective","offers":[{"title":"Default Title","offer_id":44572526903534,"sku":"AMAR-016","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/20180914_091229.jpg?v=1704290977"},{"product_id":"precoce-mora-fava","title":"Precoce Mora Fava","description":"\u003cp\u003eThis early purple-seeded fava bean comes to us from the Italian Garden Project who gathered them from Nicola Ranieri of Commack, Long Island. Born in Mola di Bari, Puglia, Nicola immigrated to the US in 1965. These are Nicola’s favorite fava because they flower before the weather warms enough in late spring to wilt the blooms. Produces many stalks from one seed and many large fava pods on each plant. Seed originally from Salerno, Italy.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eThis seed is part of the Italian Garden Project’s Italian American Collection. Read about our shared work \u003ca href=\"https:\/\/www.theitaliangardenproject.com\/italian-american-seed-collection\"\u003eHERE\u003c\/a\u003e. Shop for more varieties in this special collection \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/the-italian-garden-projects-italian-american-seed-collection\"\u003eHERE\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis collection represents seeds from the most cherished vegetables of Italian immigrants, those flavors that just couldn't be left behind. Only the best of the best would have been deemed worthy of the passage from the Old World to the New. These are seeds which have been passed down through families for generations, saved from the most vigorous specimens hand-selected each season. When they arrived in America, they were lovingly propagated in backyard gardens and traded as valuable commodities within Italian communities.\u003c\/p\u003e\n\u003cp\u003eHeirloom seeds such as these which have been nurtured over hundreds of years and traveled across continents are at risk of being lost and their histories forgotten. In order to safeguard these treasures, The Italian Garden Project has been seeking out these heirlooms from across the US and serving as their caretaker. And now our partnership with Truelove Seeds and their growers ensures that these unique varieties will continue to flourish and provide the authentic flavors of the past well into the future.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80-90\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 18-24 minimum\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate: \u003c\/strong\u003e75% on 07\/08\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow in late winter or early spring when the soil is able to be worked. Favas prefer cool weather. Here in Philadelphia, we plant ours around St Joseph's day. Grow plants 8-10\" apart. These short bushy plants may benefit from a trellis or pen to keep them from toppling as they develop their heavy pods. Do not handle the plants when wet from dew or rain, as this can spread disease. Pinch the new top growth when the plant is blooming to control aphids, which prefer the tender new leaves.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eHarvest the seeds when the pods have dried and turned black. \u003c\/p\u003e","brand":"Good Way Farm","offers":[{"title":"Default Title","offer_id":45980676096238,"sku":"LEG-010","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/IMG_5203.jpg?v=1732567880"},{"product_id":"rabi-broccoli-rabe","title":"Rabi (Broccoli Rabe)","description":"\u003cp\u003eRabi, a green with many variations and known by many names, is loved by Italians. It is usually the first taste of the garden in the spring. With seeds sown in the fall, it is ready for spring harvest before most other vegetables are planted. This variety has hearty greens and thick white roots that can be eaten as turnips with the tops. \u003c\/p\u003e\n\u003cp\u003eGrown by Erminia Ianni in Warwick, RI. Erminia was born in Frosinone in the province of Lazio. She immigrated to the US in 1950. This seed was given to her by her Calabrian husband’s uncle who obtained it from a friend in Italy, although she’s not certain from which region. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eThis seed is part of the Italian Garden Project’s Italian American Collection. Read about our shared work \u003ca href=\"https:\/\/www.theitaliangardenproject.com\/italian-american-seed-collection\"\u003eHERE\u003c\/a\u003e. Shop for more varieties in this special collection \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/the-italian-garden-projects-italian-american-seed-collection\"\u003eHERE\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis collection represents seeds from the most cherished vegetables of Italian immigrants, those flavors that just couldn't be left behind. Only the best of the best would have been deemed worthy of the passage from the Old World to the New. These are seeds which have been passed down through families for generations, saved from the most vigorous specimens hand-selected each season. When they arrived in America, they were lovingly propagated in backyard gardens and traded as valuable commodities within Italian communities.\u003c\/p\u003e\n\u003cp\u003eHeirloom seeds such as these which have been nurtured over hundreds of years and traveled across continents are at risk of being lost and their histories forgotten. In order to safeguard these treasures, The Italian Garden Project has been seeking out these heirlooms from across the US and serving as their caretaker. And now our partnership with Truelove Seeds and their growers ensures that these unique varieties will continue to flourish and provide the authentic flavors of the past well into the future.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e overwinter for sweetest earliest spring results or 60 days to maturity\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 200\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 9\u003cspan\u003e4% on 08\/31\/2026\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 6\". You can sow them in the fall for early spring harvests!\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eIsolate by 1\/2 mile from other flowering members of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eB. rapa\u003c\/em\u003e, including turnips, napa cabbage, and bok choy to avoid unwanted cross-pollination. Allow seed pods to turn brown and dry before seed harvest. Protect from birds.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":45980754903278,"sku":"BRA-032","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/IMG_6012.jpg?v=1732634730"},{"product_id":"broccoletti","title":"Broccoletti","description":"\u003cp\u003eThis flowering-headed broccoli, also known as Friarielli, is an annual, sending up long,  delicious, tender flower stalks within 50 days of planting. Trim any tough stems, and prepare the florets sautéed, steamed, grilled, broiled or roasted. Sauté boiled broccoletti with olive oil, salt, garlic, Italian chilis, and add a squeeze of lemon. As broccoletti seems to be something between a broccoli and Gai Lan, the leaves are also edible, like kale or collards. Similar to broccoli rabe, rapini, and napini. \u003c\/p\u003e\n\u003cp\u003eThis seed comes to us from the Italian Garden Project who gathered them from Domenico Carpico in Jefferson Hills, PA. Domenico was born in the town of Sora in Lazio, Italy. Seed was shared with him by a Calabrian coworker at a steel mill where they worked laying bricks. \u003cspan style=\"font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eThis seed is part of the Italian Garden Project’s Italian American Collection. Read about our shared work \u003ca href=\"https:\/\/www.theitaliangardenproject.com\/italian-american-seed-collection\"\u003eHERE\u003c\/a\u003e. Shop for more varieties in this special collection \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/the-italian-garden-projects-italian-american-seed-collection\"\u003eHERE\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis collection represents seeds from the most cherished vegetables of Italian immigrants, those flavors that just couldn't be left behind. Only the best of the best would have been deemed worthy of the passage from the Old World to the New. These are seeds which have been passed down through families for generations, saved from the most vigorous specimens hand-selected each season. When they arrived in America, they were lovingly propagated in backyard gardens and traded as valuable commodities within Italian communities.\u003c\/p\u003e\n\u003cp\u003eHeirloom seeds such as these which have been nurtured over hundreds of years and traveled across continents are at risk of being lost and their histories forgotten. In order to safeguard these treasures, The Italian Garden Project has been seeking out these heirlooms from across the US and serving as their caretaker. And now our partnership with Truelove Seeds and their growers ensures that these unique varieties will continue to flourish and provide the authentic flavors of the past well into the future.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 125\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 80% on 11\/12\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eEither start indoors or direct sow. Sow seeds 1\/4\" deep in potting soil 4-8 weeks before the last frost, and transplant 6\" apart just before the last frost. Alternatively, mix seeds with sand and direct sow in early spring, thinning to 6\" apart. Eat the thinnings! \u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eIsolate by 1\/2 mile from other flowering members of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eB. oleracea\u003c\/em\u003e, including Collards, Kale, Broccoli, Cauliflower, and Brussels Sprouts to avoid unwanted cross-pollination. Allow seed pods to turn brown and dry before seed harvest. Protect from birds.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":46024181514478,"sku":"BRA-034","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/IMG_7879.jpg?v=1734551089"},{"product_id":"finocchio-italian-fennel","title":"Finocchio (Italian Fennel)","description":"\u003cp\u003e\u003cspan\u003eFinocchio (Italian Fennel) from the Macchione family of Pittsburgh, PA, originally from Falerna, Calabria, Italy\u003c\/span\u003e. The wildly abundant seeds are harvested green and then dried for adding to s\u003cspan\u003eoppressata (salami)\u003c\/span\u003e, soup, stew, spaghetti sauce, meatloaf - \"you can use it anywhere you wish - it's good for anything\" \u003cspan\u003eaccording to fellow \u003c\/span\u003e\u003ci\u003epaesana\u003c\/i\u003e\u003cspan\u003e (villager\u003c\/span\u003e\u003ci\u003e)\u003c\/i\u003e\u003cspan\u003e Fenice Mercurio\u003c\/span\u003e. The seeds are also great for making a stomach calming tea. \u003c\/p\u003e\n\u003cp\u003eFor eating, harvest the seeds when they are plump and green but before they turn dark and dry on the plant. Clip seed clusters about an inch below the umbel, and allow them to finish drying indoors. When fully dry, rub the clusters between your hand to remove the seeds. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eThis is a bushy, leafy perennial that can grow 7 feet tall when flowering. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eThis seed is part of the \u003ca href=\"https:\/\/www.theitaliangardenproject.com\/\"\u003eItalian Garden Project\u003c\/a\u003e’s Italian American Collection. \u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eRead about our shared work \u003ca href=\"https:\/\/www.theitaliangardenproject.com\/italian-american-seed-collection\"\u003eHERE\u003c\/a\u003e. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eShop for more varieties in this special collection \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/the-italian-garden-projects-italian-american-seed-collection\"\u003eHERE\u003c\/a\u003e. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan style=\"font-size: 0.875rem;\"\u003eY\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eou can see photos and read about the garden of Giovanni and Maria Macchione, which was documented for the Smithsonian Institute’s Archives of American Gardens \u003ca href=\"https:\/\/www.theitaliangardenproject.com\/archives-of-american-gardens\"\u003eHERE\u003c\/a\u003e.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis collection represents seeds from the most cherished vegetables of Italian immigrants, those flavors that just couldn't be left behind. Only the best of the best would have been deemed worthy of the passage from the Old World to the New. These are seeds which have been passed down through families for generations, saved from the most vigorous specimens hand-selected each season. When they arrived in America, they were lovingly propagated in backyard gardens and traded as valuable commodities within Italian communities.\u003c\/p\u003e\n\u003cp\u003eHeirloom seeds such as these which have been nurtured over hundreds of years and traveled across continents are at risk of being lost and their histories forgotten. In order to safeguard these treasures, The Italian Garden Project has been seeking out these heirlooms from across the US and serving as their caretaker. And now our partnership with Truelove Seeds and their growers ensures that these unique varieties will continue to flourish and provide the authentic flavors of the past well into the future.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 90-120 days\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 175-200 \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 70\u003cspan\u003e%\u003c\/span\u003e\u003cspan\u003e (total viability: 72%) on 02\/19\/2026 \u003c\/span\u003e\u003cem\u003e(\u003ca rel=\"noopener noreferrer\" title=\"What is the difference between germination rate and total viability?\" href=\"https:\/\/trueloveseeds.sbs\/pages\/faq\/#seedviability\" target=\"_blank\"\u003eread more about viability\u003c\/a\u003e)\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eYou can sow fennel indoors 4-6 weeks before your last frost and then transplant into the garden, though it prefers to be direct sown. When soils have warmed to at least 50 degrees Fahrenheit, direct sow seeds 4-5 inches apart in rows spaced 12-18\" apart. Thin to 8-12\" apart. \u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eIsolate different fennel varieties from each other by 1\/2 a mile to prevent unwanted hybridization. For seed harvest, clip seed clusters when they have started darkening towards dry (after the plump green phase). They can continue drying indoors if you are in a wet climate. (like us). \u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":46106988314862,"sku":"HERB-090","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/fennel2.jpg?v=1738177381"},{"product_id":"sengara-swiss-chard","title":"Sengara Swiss Chard","description":"\u003cp dir=\"ltr\"\u003eFrom Mary Menniti, of The Italian Garden Project:\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eSengara is an Italian variety of Swiss Chard that also has characteristics of spinach. It does not form the wide stems of traditional Swiss chard, and the leaf is not as large. It was shared with The Italian Garden Project by Mariano Floro of Pittsburgh, Pennsylvania. Mariano obtained it from his hometown of Falerna, in Calabria, Italy where it is occasionally cultivated but now more often grows on the edges of farm fields, reseeding itself each season. It can be blanched, drained well, and then sauteed with olive oil and garlic. Often boiled potatoes or beans are added. See Mariano harvesting Sengara and teaching how to grow it as well as how to save its seeds.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=Q2Lp66atAeE\"\u003eHow Mariano Cooks Sengara\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=Pnswt8AtdE8\"\u003eMariano’s Sengara\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=AK5QeR5dgMM\"\u003eHow Mariano Plants Sengara\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=190TnU4Pwiw\"\u003eHow Mariano Harvests Sengara\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=LG2z5SlSnRQ\"\u003eMariano Harvests Sengara\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 25 days for baby greens, 50 for full leaf\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 200\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 69% on 01\/24\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow chard seeds 1\/2\" to 3\/4\" deep, and thin to 12-16\" apart.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003eBeets and chard are the same species, so you'll want to isolate different varieties by 1\/4-1\/2 a mile to prevent unwanted hybridization. Harvest seed head when 2\/3 of the seed clusters are brown. Dry further in a well-ventilated, dry place before pulling the seeds off the stem.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":46748357558510,"sku":"AMAR-013","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/IMG-8585.jpg?v=1753819865"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/collections\/lungadinapoli_sq.jpg?v=1552678615","url":"https:\/\/trueloveseeds.sbs\/collections\/italian-collection.oembed?page=2","provider":"Truelove Seeds","version":"1.0","type":"link"}