{"title":"Reyhan Herb Farm","description":"\u003cp\u003eReyhan Herb Farm is a small farm near Petaluma, CA that focuses on crops from Iran and other parts of the SSWANA region. The heart of the project is sabzi, which is the name for the herbs that are a cornerstone of Iranian cooking. This farm is part of a collective of small growers leasing land together and growing heritage foods from central and west Asia.\u003c\/p\u003e\n\u003cp\u003eIG: \u003ca href=\"https:\/\/www.instagram.com\/reyhanherbfarm\/\"\u003e@reyhanherbfarm\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eWebsite: \u003ca href=\"https:\/\/www.reyhanherbfarm.com\/\"\u003ereyhanherbfarm.com\u003c\/a\u003e\u003c\/p\u003e","products":[{"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":"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":"medzmama-arevatsaghik-armenian-sunflower","title":"\"Medzmama\" Arevatsaghik (Armenian Sunflower)","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\"Every time I walked out into the field last year, I stopped to greet the Grandmother sunflower who was waiting at the beginning of the sunflower row. She was often nodding hello to whomever came by: me, the other farmers, the birds, the visitors, the cars on the road. The sunflowers were gracious hosts. They were dripping with bugs last year, especially cucumber beetles who loved to feast on their pollen and their delicate outer petals, and then later yellowjackets that harvested their golden sap. They towered over us humans, and then bent over with age as their heads swelled with seeds, soon looking down at us affectionately, caringly, considerately. I even sometimes felt like there was a hint of judgement in their stare, which I wrote off as the same concern any thoughtful and loving grandparent would have (if their grandchild decided to take up farming, in this economy). Unsurprisingly, the story that accompanied these seeds from an Armenian friend was also a story about elders.: \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSunflower seeds have long been a staple in Armenian culture, serving as both a snack and a social facilitator. In Yerevan, before and after the collapse of the Soviet Union –  particularly during the “Dark and Cold Years” between 1991 and 1995 – it was common to see \u003c\/span\u003e\u003cspan\u003eMedz Mamas or Tatiks\u003c\/span\u003e\u003cspan\u003e (Մեծ մամա\/Տատիկ) – grandmothers –  dressed in dark attire, usually black and grey, with thick stockings and a colorful headscarf tied around their braided hair,  sitting on small chairs at neighborhood corners and selling the sunflowers they grew. Their clothing often symbolized widowhood or mourning, reflecting the deep losses they had endured, but their vibrant headscarves added a touch of resilience and expression. These \u003c\/span\u003e\u003cspan\u003eMedz Mamas \u003c\/span\u003e\u003cspan\u003eoffered lightly salted and roasted sunflower seeds, typically stored in cotton bags. They crafted paper cups from newspapers, with an extra empty paper cup that made it easier for us to discard empty shells, although many still fell to the ground. They knew our names and offered a quiet, watchful presence, looking out for us in their own gentle way. Each paper cup they handed us carried a sense of comfort and care, a reminder that we were seen and looked after.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAs a child and teenager, I remember purchasing these seeds from \u003c\/span\u003e\u003cspan\u003eMedz Mamas \u003c\/span\u003e\u003cspan\u003eand enjoying them while strolling through the neighborhood with my family, friends, and classmates, or relaxing at the local gazebo – colloquially known as a “bisetka” – where elders often gathered to play նարդի (nardi\/backgammon).\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis communal sunflower seed activity brings to mind the lyrics from System of a Down’s song \u003c\/span\u003e\u003cspan\u003eToxicity\u003c\/span\u003e\u003cspan\u003e: “Eating seeds as a pastime activity.” Indeed, sunflower seeds were ubiquitous – in homes, on the streets, and especially at farmers' markets (շուկա \/\u003c\/span\u003e\u003cspan\u003eshuka\u003c\/span\u003e\u003cspan\u003e), where large sunflower heads brimming with seeds were sold. Families would bring these home to roast, but there was something uniquely special about obtaining them from the \u003c\/span\u003e\u003cspan\u003eMedz Mamas \u003c\/span\u003e\u003cspan\u003ewho grew them. Sharing sunflower seeds was a way we connected with each other, embodying the Armenian saying, “sit crooked, talk straight,” – \u003c\/span\u003e\u003cspan\u003eԾուռ նստինք, շիտակ խոսինք (tsur nsting, shitak khosinq) – \u003c\/span\u003e\u003cspan\u003ewhich emphasizes the importance of honest and direct communication, regardless of the setting, or simply put, spilling the tea. \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn an era before plastic dominated our lives, these grandmothers embodied an ecological way of life. In the late Soviet era, plastic bags were nearly nonexistent in Armenia. It wasn’t until after the Soviet Union’s collapse that plastic bags were introduced. Despite this shift, these grandmothers continued using paper cups made from newspapers, even as they started to face competition from emerging supermarkets and convenience stores that began selling pre-packaged sunflower seeds in shiny plastic boxes. The encroachment of capitalist imports gradually led to the disappearance of their traditional means of livelihood.  \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhen I visit Armenia, I long to see these\u003c\/span\u003e\u003cspan\u003e Medz Mamas\u003c\/span\u003e\u003cspan\u003e in the corners of neighborhoods selling their seeds, but their fading presence has left me with a profound sense of loss and nostalgia.  \u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe sunflower seeds my friend Sama at Reyhan Herb Farm now grows on their farm are a tribute to these resilient grandmothers. I am so grateful to Sama for introducing these seeds to our beloved community. May these seeds bring warmth, connection, and a sense of belonging to those who receive them. May they honor the legacy of the \u003c\/span\u003e\u003cspan\u003eMedz Mamas\u003c\/span\u003e\u003cspan\u003e who once lined our streets, cultivating community through simple acts of sharing the sunflowers they grew.\" \u003c\/span\u003e\u003cspan\u003e- hasmik geghamyan \/ հասմիկ ղեղամյան \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 154\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 84% on 05\/06\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eThese seeds are super easy to grow. Plant them directly in the ground when the weather has warmed up a bit in the spring, and water them every few days until they sprout. At this point, you can experiment with less watering. I grew some of these plants with minimal water, just at the beginning of their lives, and they did produce seed, although they were much smaller in stature than those who were watered more regularly.\u003c\/p\u003e\n\u003cp\u003eSow seeds directly in full sun, keep soil from drying out, and thin seedlings to 12-18\" apart. This species is an annual in most of North America, but may self-sow in subsequent years.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eHarvest the seed by allowing the seed head to dry down, either on or off the plant (if the bird\/pest pressure is too high, you can cut off the seed heads to dry them indoors). Once the head is mature, you can either pluck out the seeds, or you can whack the head with a stick or broom, and the force will loosen and expel the most mature seeds. You’ll find that some seeds stay embedded in the head, and most often those are the immature or unfertilized seeds towards the middle of the head.\u003c\/p\u003e\n\u003cp\u003eUse a strainer to sift out the larger chaff. Use your breath, wind, or fans to winnow off lighter weight chaff. Birds will likely start eating the seeds as they develop, so consider how much you'd like to leave for them, and how much you would like to save for yourself. Best harvested for seed during a dry spell.\u003c\/p\u003e","brand":"Reyhan Herb Farm","offers":[{"title":"Default Title","offer_id":46500327457006,"sku":"FLO-053","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/Medzmama1.jpg?v=1747428448"},{"product_id":"bademjan-iranian-eggplant","title":"Bademjan (Iranian Eggplant)","description":"\u003cp\u003eBademjan (eggplants) are used in Iran in a variety of ways, from Dolmeh (stuffed eggplant) to stews like Gheymeh Bademjoon to dishes like Kashke Bademjoon and Mirza Ghasemi.\u003c\/p\u003e\n\u003cp\u003eVariable sizes and shapes of this eggplant are used in different ways: stout and chubby eggplants for stuffing, long and tender eggplants for charring and scraping out for Mirza Ghasemi, and more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e70\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e45-50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e\u003cspan\u003e 84% on 05\/11\/2026\u003c\/span\u003e\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 inch 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\u003cp\u003eFrom Farmer Sama: Eggplants generally prefer hotter growing seasons, and also require warm temperatures to germinate. I sowed seeds in May and I grew them out in 3in pots before transplanting them. There, I spaced them out 16in apart in two rows spaced 10in. The first eggplants were ready to eat at the end of July.\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 300 feet, 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, often lighter or brown-er than when ripe. Cut the fruit, scrape out seeds (perhaps through a heavy-duty screen) into a vessel, add a little water (1-2 inches 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\n\u003cp\u003eFrom Farmer Sama: We harvested these fruit in November. We cut up the eggplant into chunks and blended them in a food processor with water. Next, we let the pulp sit in a water bath, which allowed seeds to sink to the bottom of the bowl. The pulp and water were decanted off and the seeds remaining at the bottom were rinsed. We dried the seeds on towels.\u003c\/p\u003e","brand":"Reyhan Herb Farm","offers":[{"title":"Default Title","offer_id":46629578473710,"sku":"EGG-025","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/bademjan2.jpg?v=1749830095"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/collections\/24-03.png?v=1727457169","url":"https:\/\/trueloveseeds.sbs\/collections\/reyhan-herb-farm.oembed","provider":"Truelove Seeds","version":"1.0","type":"link"}