{"title":"Iranian Collection","description":"","products":[{"product_id":"tareh-persian-leek","title":"Tareh (Persian Leek)","description":"\u003cp\u003eOur seeds and description come from Sasha Moghadam of Saena Seed Project in San Juan Island WA.\u003c\/p\u003e\n\u003cp\u003e\"This is true Persian leek seed, known as ‘Tareh,’ in Iran. Tareh is in the onion family and is used in similar fashion as a green onion or chive (for the tops, rather than the shank or bulb.) Tareh has an oniony\/garlicy taste is harvested when young and tender. It is eaten as fresh sabzi (herbs) or as a a staple ingredient cooked in to many Persian dishes. My father brought this seed to America from Iran when he immigrated in the late 80’s. These seeds are at the heart of my farm. Heres a little insight into why:\u003c\/p\u003e\n\u003cp\u003e‘’I grew up pretty distant from my Iranian heritage and culture. I never really felt at home in myself, and I didn’t have a strong sense of who I was, partly because I didn’t know where I had come from. I only knew half of my story. Our father was in and out of my life, and I was just getting to know him a little more in the years leading up to his death in 2019. Right before he passed, he gave me one of the most beautiful and humble gifts I have ever received. He sent me a box of seed: Garlic, Persian Leek, and hollyhock from Iran that he’d been growing in his Colorado garden for 25 years. This seed was special. And they were a point of entry into our culture and heritage for me. Today, they’re a connection not only to my father, but to those who tended the seeds before him. They held the stories untold, and through them I had a point of connection – not only to resurrect the culture that I had been disconnected from, but to connect me to a community that I had never been a part of. And, they connect me to him.”\u003c\/p\u003e\n\u003cp\u003ePhotos from Sasha Moghadam. Third photo: \"My father Jamshid Moghadam 1998, watering his garden, Glenwood Springs CO.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80-90 days\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 100-115\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 77% on 05\/04\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect seed: In spring, sow 1\/4\" deep as soon as the soil warms up. Place 4-6 seeds every 6\" or 1-2 seeds per inch. Thin to 2-3 plants every 2-8\". Keep free of weeds.\u003c\/p\u003e\n\u003cp\u003eTransplant: Start seeds in flats or trays 6-8 weeks before the last frost. Sow several seeds per plug, thinning to 3-4 seedlings per plug. Transplant seedling clusters 4-8\" apart in rows 12-18” apart.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePersian leek is a biannual and will go to seed in its second year of growth. After flower, once seed heads have turned from pink to tan\/brown, and are firm, seed is ready to harvest. In my short Northwest growing season I cut the seed heads off a few inches below the neck of the stem and finish drying indoors for a few weeks. After a few weeks of inside drying, I thresh and clean the seed before storing them in a dark, cool, dry place.\u003c\/p\u003e","brand":"Sasha Moghadam","offers":[{"title":"Default Title","offer_id":44735714525422,"sku":"ALL-006","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/IMG_1991-60.jpg?v=1741634508"},{"product_id":"persian-purple-basil","title":"Persian Purple Basil","description":"\u003cp\u003e\u003cspan\u003ePurple Persian Basil, known as Reyhan throughout Southwest Asia, is a very unique and attractive basil. Aromatically, it has hints of both lemon and spice. The taste reminds me almost of anise. This basil goes beautifully in stews or eaten fresh as Sabzi. The bees love it, and when planted, the Reyhan field is by far my favorite field to walk through. The smell is stunning! We were gifted this variety from Iranian herbalist Babek Nahid, owner of Alembique Apothecary in Berkeley, California. This basil made its way to the US from Iran the way many of our seeds do - sewn into the pockets of the mothers and aunties and grandmothers brave enough to bring them here. Thank you Babek for sharing this variety with us! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDescription, photos, and seeds by our friend Sasha Moghadam.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e \u003cspan\u003e60-80 days direct seeded, 30-40 days from transplant. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 130\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 89% on 06\/05\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eDirect sow - full sun 1\/4” deep after last frost or start indoors 5-6 weeks prior to last frost.  Transplant -Space plants 8” apart in rows 12-18” apart. Water heavy at transplant. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eWhen growing for seed, let the seed fully dry-down on the plant before harvest. This variety takes a long time to finish, so in northern climates you may want to cut the plant low, and bring inside for the seed to finish drying on the plant. Saving seed by hand for this variety can be somewhat labor intensive. We recommend getting a proper sized screen and a good pair of gloves:). While saving seed from this variety may take a little more time than others, the smell cannot be beat ;). \u003c\/span\u003e\u003c\/p\u003e","brand":"Sasha Moghadam","offers":[{"title":"Default Title","offer_id":45642972004590,"sku":"HERB-084","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/PersianPurpleBasilstartsfromSashaM.jpg?v=1722887317"},{"product_id":"shevid-persian-dill","title":"Shevid (Persian Dill)","description":"\u003cp\u003e\u003cspan\u003eThis Persian dill, known as ‘Shevid’ in Iran, is another variety we inherited from Babek Nahid at Alembique Apothecary in Berkeley, California. This seed is incredibly dear to us, not only because it was brought from Iran by Babek's family, but because of its culinary qualities. The stems of this particular dill variety are as tender as any dill stem I have eaten. It truly shines eaten as a fresh herb or thrown in a kuku or sabzi polo. Mersi Babek for sharing this Shevid with us all!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePhotos by Reyhan Herb Farm. Seeds and description by Sasha Moghadam. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e \u003cspan\u003e40-50 to leaf harvest; 90-100 to seed\u003c\/span\u003e\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 85% on 06\/01\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eDirect seed - Sow seeds in spring as soon as the soil can be worked. Sow 1\/8- 1\/4\" deep, 1\/4- 1\/2\" apart, in rows at least 4\" apart. Thinning plants is not necessary. Successive sowings can be done every three weeks to harvest fresh greens continuously. Transplant - Dill can be started indoors in containers or cell trays. Sow 3-5 seeds per cell. Transplant out using 4-6“ spacing in rows at least 4\" apart. Harvest - Foliage may be harvested once the plants have become established right up to flowering. The flowers can also be harvested as a beautiful filler for bouquets or flower arrangements.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eHarvest seed heads just as the seeds begin to turn a golden brown. Foliage and seeds can both be dried and stored for future use. Dry foliage in the dark to preserve flavor and color. \u003c\/span\u003e\u003c\/p\u003e","brand":"Sasha Moghadam","offers":[{"title":"Default Title","offer_id":45643016831214,"sku":"HERB-085","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/PersianDillbyReyhanHerbFar.jpg?v=1722888379"},{"product_id":"reyhan-sabz-basil","title":"Reyhan Sabz Basil","description":"\u003cp\u003eThis special green basil from Iran has been long-missed and desired by those of us in the US! Milder than many of the basils available in the US, one of its main functions in Iranian cooking is that it is enjoyed as a fresh herb, thanks to its citrusy and pleasant flavor and texture.\u003c\/p\u003e\n\u003cp\u003eDescription and photos by Sama of Reyhan Herb Farm.\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 145\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 94% on 05\/23\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eBasil germinates best when the weather has warmed a bit as summer approaches. Sow these seeds indoors or direct sow them, spacing about 8 inches apart. For indoors, s\u003cspan\u003eow seeds on the surface of moist potting soil and keep it evenly moist and in the sunlight until germination. \u003c\/span\u003eThis variety is still tasty when it has started flowering, but by pinching the tips of the plant when you harvest, you can prevent it from flowering for longer.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cdiv class=\"product-description rte\"\u003e\n\u003cp\u003eWe wait until frost kills the plants before we harvest seed, to make sure the seeds are as mature as possible, and also because once the plants are brittle and dead, it’s easier to thresh them. Thresh by stepping on the flower spike the harvested plants to remove all of the calyxes (the calyx on a basil plant is the cup of leaves that the flowers had emerged from), or \u003cspan\u003eby whacking 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\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Reyhan Herb Farm","offers":[{"title":"Default Title","offer_id":45828389109998,"sku":"HERB-089","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/IMG_3965_3.jpg?v=1727458000"},{"product_id":"shambalileh-iranian-fenugreek","title":"Shambalileh Iranian Fenugreek","description":"\u003cp\u003eTasty fenugreek variety from Iran. Fenugreek is a delicious and important food and medicine herb in Iranian culture. It transforms the flavor of whatever dish it’s in, so it’s an important part of some iconic dishes such as Ghormeh Sabzi. The leaves can be found dried in many ethnic grocers in the US, but is harder to find fresh. These plants grow about a foot tall, and are easy to grow for leaf harvest or for seed. They can be grown in the winter in mild climates, which may give you a longer season before it goes to seed. The plants flower relatively quickly, but you can cut and eat the leaf despite that until the seed pods get too big and fibrous. When this plant is happy, you can harvest it by cutting quite deep into the plant, and it’ll grow back to give you several big harvests.\u003c\/p\u003e\n\u003cp\u003eDescription and photos by Sama of Reyhan Herb Farm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 50 days to harvest, 105 days to seed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 75\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 99% on 06\/01\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eThey can be thickly direct sown, but if you want to be more careful about spacing, space each seed 4 inches apart. These plants will tolerate some shade, but ideally want full sun. They germinate quickly (within a week usually) and squirm out of the soil a bit, so be sure to bury them about an inch under the surface of the soil.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cdiv class=\"product-description rte\" itemprop=\"description\"\u003e\n\u003cp\u003eTo grow for seed, allow the fenugreek plants to flower and grow mature seed pods. To make sure the seed is as mature and healthy as possible, wait until the plant dies at the end of its season to harvest seed. The seed pods require very hot and dry conditions to easily open. I have been threshing them by picking off all of the pods and then blasting them for 20-30 minutes with a dehydrator to get the pods to crumble away more easily, then stepping on the pods to crush them before winnowing.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Reyhan Herb Farm","offers":[{"title":"Default Title","offer_id":45828424827118,"sku":"LEG-009","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/IMG_98892.jpg?v=1727459577"},{"product_id":"shahi-iranian-cress","title":"Shahi (Iranian Cress)","description":"\u003cp\u003eShahi is a garden cress, cousin to Iraqi Rishad and Turkish Tere with long, tender, light green spoon-shaped leaves with serrated edges. Shahi is an essential part of sabzi khordan, the plate of fresh herbs that accompanies almost every Iranian meal. Our seed grower Leilah Rezvani reminisces: \"I ate Shahi for the first time in Iran - we bought the ingredients for sabzi khordan from a farmer who was selling them off of his cart on the corner near my grandma’s house. I fell in love with its super fresh, bright flavor, like watercress but more tender and with an even stronger peppery aftertaste that stays in your nose like horseradish. I tracked down seed when I returned to the US and have been growing it on our farm ever since.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 30 days to leaf, 60 days to seed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack: \u003c\/strong\u003e100-110\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 78% on 09\/04\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow in mid spring (before heat sets in) or start in trays. Germinates quickly and\u003cbr\u003eeasily, but be sure to use row cover to keep off flea beetles (if you’re in the northeast). You can direct seed about 1” apart for cut and come again baby greens, or thin\/transplant to about 6” apart for larger plants and leaves that you can pick off of the outside. Shahi bolts quickly in heat but if planted early enough you can get multiple harvests of leaves. Even after it bolts, the stem stays tender and edible (and is very spicy!) until it’s about 6” tall. Shahi also bolts into a beautiful spray of tiny, star-like white flowers which are beautiful in bouquets.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eHarvest after the shahi has bolted, flowered, set seed and most of the seed has\u003cbr\u003edried down on the plant (the main stem of the plant and the seed pods have started\u003cbr\u003eto turn brown). Cut whole plants at the base and lay them down in the field to\u003cbr\u003edry on the black landscape fabric laid down in the walking paths (but also any fabric\u003cbr\u003ewill work - sheet or pillowcase or whatever), or if any precipitation is predicted, lay them in a protected area to dry (high tunnel, basement, under an overhang). Leave them to dry another day (or three) like that, then roll up the fabric and take it somewhere for threshing. To thresh, take handfuls of the plant by the stem and whack it against the inside of a bucket (mature seeds fall off and out of their pods). Consider running your hand along the branches to pull off seeds, though the more you run your hands, the more unripe seeds will fall - the best fall first. Screen it and winnow using breath, wind, or a box fan and gently tip the threshed seeds and chaff out in front of the air current (with a bucket underneath).\u003c\/p\u003e","brand":"Keshtyar Seed","offers":[{"title":"Default Title","offer_id":46145647804654,"sku":"BRA-035","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/shahi2.jpg?v=1739465717"},{"product_id":"marzeh-iranian-summer-savory","title":"Marzeh (Iranian Summer Savory)","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMarzeh’s role in the world of Iranian herbs, also known as Sabzi, is to be Strong, Dry, and Stately. It pairs very well with meat, lending a sage-and-rosemary-like flavor profile, and with eggs. Yet in comparison to sage, rosemary, thyme, and the other dry, woody herbs found in the Mint family, it has a supple juiciness. It’s found in the same genus as several varieties of Za’atar, and can be a suitable substitution when dried. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e(Description, photos, and growing and seed saving notes below written by our grower friend Sama of Reyhan Herb Farm)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 60-90\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 130-145\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 97% on 06\/01\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMarzeh is a warmth-loving plant that cannot grow in the cold. Wait to plant it until the chance of frost has passed. On the farm, I transplanted it this year but look forward to direct-sowing it in the future.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis is the smallest seed of all the seed crops I have grown! Keep cutting and eating or drying it until its little purple flowers dominate the branches. At that point, the plant loses its suppleness and focuses on growing its seeds. Harvest whole branches or plants and let them dry in the sun, then thresh by stepping on them and winnow with a fan. \u003c\/span\u003e\u003c\/p\u003e","brand":"Reyhan Herb Farm","offers":[{"title":"Default Title","offer_id":46206592516334,"sku":"HERB-092","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/marzeh2.jpg?v=1741108339"},{"product_id":"pache-baghala-gilani-bush-bean","title":"Pache Baghala (Gilani Bush Bean)","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis bean was shared with me by my friend Saba (of \u003c\/span\u003e\u003ca href=\"http:\/\/sabajamsf.com\"\u003e\u003cspan\u003esabajamsf.com\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e!) who told me she loves ghormeh sabzi, but she did not grow up eating it at home. This has been one of the ways Saba feels like she stands apart from much of the Iranian diaspora; her family is from Rasht, a city in Northern Iran, and she has food memories that are distinct from many of her Iranian peers in the US. Northern Iran, also called Shomal, is home to a vast array of cultures, foods, crops, climates, and languages that are not found in other parts of Iran. One of those crops is pache baghala, which is a beautiful little bean! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePache baghala is most often used to cook a special dish called Baghali Ghatogh. I, along with many other Iranians, have never had Baghali Ghatogh. It’s made by soaking and then double peeling the beans, then boiling them with garlic, turmeric, and dill — just enough cooking so that it doesn’t get mushy. After that it’s served over rice, and if you’re fancy, with some eggs cooked into it. Here’s a proper \u003c\/span\u003e\u003ca href=\"https:\/\/www.hamisharafi.com\/free-recipes\/baghali-ghatogh\"\u003e\u003cspan\u003erecipe\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e, except that it substitutes lima beans. Makes sense, considering that pache baghala hasn’t been available in this country until literally this moment.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI look forward to making pache baghala myself one day, and I hope you make it with the fruits of your labor next Fall! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eDescription, photos, and growing and seed saving notes below written by our grower friend Sama of Reyhan Herb Farm.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e112 days\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 30-35\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 97% on 02\/18\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePlant in the spring after the last danger of frost and when the soil has warmed. As a bush bean, expect these plants to get a couple feet tall, and to be very well behaved and orderly. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe dry beans will be ready at the end of the summer (mid-September, for me). Harvest the pods when they are brown and dry, and thresh and winnow like normal to separate the seeds from the pods! \u003c\/span\u003e\u003c\/p\u003e","brand":"Reyhan Herb Farm","offers":[{"title":"Default Title","offer_id":46206632526062,"sku":"BN-031","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/pachebaghala4.jpg?v=1741110545"},{"product_id":"laboo-iranian-beet","title":"Laboo (Iranian Beet)","description":"\u003cp dir=\"ltr\"\u003eFrom our grower Sama: \"One of my favorite parts of showing people the farm in the last year has been bringing attention to these laboo, these beets from Iran, which were growing to the size of basketballs in the field! Beets are a delicious and important part of Iranian food, and I remember them best as a steamed street food in Tehran; they are peeled and boiled and then pierced onto pikes by street vendors, who douse them in their own juice and chop them up for your when you buy one.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e For beets: 70-100, For seed: Biennial, ~480\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 100 minimum\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 63% on 05\/22\/2026 \u003cem\u003e(\u003ca title=\"About Truelove Seeds Germination Testing\" href=\"https:\/\/trueloveseeds.sbs\/pages\/faq\/#germinationtesting\" target=\"_blank\"\u003ebelow standard\u003c\/a\u003e)\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003eA lot of the seeds are actually seed clusters, which will produce 2-5 seedlings. No matter! If there are too many growing in one clump, you can thin them later down the line. Direct sow them (sprinkle them directly onto the soil where you intend to grow them) and water them a bit every day to keep the soil moist until they germinate. They will grow beautiful edible leaves, and after 4-5 weeks you’ll see the beet start to size up right under the soil surface.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\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\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003eBeets are biennials, so don’t expect them to flower in the same year that you plant them. In their second spring, they’ll start the long crescendo towards setting seed by sending out a huge stem from the top of the plant. Ours got to about five feet tall. The seeds are ready to harvest when they are brown and the stem is drying out.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eBeets are wind pollinated. 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\/p\u003e","brand":"Reyhan Herb Farm","offers":[{"title":"Default Title","offer_id":46499917398254,"sku":"AMAR-018","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/laboo1.jpg?v=1747427550"},{"product_id":"gishniz-iranian-cilantro","title":"Gishniz (Iranian Cilantro)","description":"\u003cp\u003eFrom our grower Sama:\u003c\/p\u003e\n\u003cp\u003e\"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eGishniz means cilantro in Persian, and while cilantro is a food that is easily found in the US, this variety from Iran has its own particular flavor notes — and it’s delicious. I have tried to describe the flavor many times and come short. There’s something lemony and something nutty, and over and over I keep thinking: “This just smells like music.” \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI hope you enjoy the beautiful flowers of this delicious plant and try eating the green seeds before they dry. They are packed with flavor! And I hope you also save seeds to eat and plant :)\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e\u003cspan\u003e 70\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e\u003cspan\u003e 130\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 96% on 05\/04\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eI’m still undecided on if I prefer to start this plant in the greenhouse or in the field. I also recommend winter growing for this variety (if your climate allows), as it bolted very quickly. The fern-like foliage from the bolting plant was so delicate, fun to eat, and tasty, however, that I think it’s absolutely worth it to grow this plant. I’m hoping to test winter growing for this plant to see if it produces for longer.\u003c\/p\u003e\n\u003cp\u003eSow indoors or direct sow in the garden. Indoors, sow seeds 1\/4\" deep in moist potting soil 6-8 weeks before last frost. Direct sow 1\/4\" deep in the garden after last frost. Seedlings emerge in 14-21 days.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eSaving cilantro seed (aka coriander) is very satisfying and easy. Wait for the seed to develop on the plant, and once the seeds have lost all of their green and completely dry, crush the seed heads and catch the seeds in a bucket. If you can’t have them dry in the field (rain incoming or other factors), harvest the stems and dry them off the plant.\u003c\/p\u003e\n\u003cp\u003eDifferent varieties of cilantro generally cross pollinate fairly easily within 1\/2 mile of other flowering cilantro - consider isolating, caging, or bagging to prevent unwanted cross pollination between different varieties. Allow the spent cilantro flowers to ripen into plump green seeds, and then dry on the plant until the seeds have dried and turned brown.\u003c\/p\u003e\n\u003cp\u003e Harvest umbel by umbel, or take the entire flower stalk as all attached seeds are dry. Allow seed heads to dry out further in a protected place with good ventilation and low humidi\u003c\/p\u003e","brand":"Reyhan Herb Farm","offers":[{"title":"Default Title","offer_id":46500336533742,"sku":"HERB-093","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/gishniz2.jpg?v=1747428946"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/collections\/IMG_1740-54_1024x1024_2x_d8d1cbd7-c517-4423-a734-1bfc5d609e9a.webp?v=1741798482","url":"https:\/\/trueloveseeds.sbs\/collections\/persian-collection.oembed","provider":"Truelove Seeds","version":"1.0","type":"link"}