{"title":"Sasha Moghadam","description":"\u003cp\u003eSasha aims to build healthier landscapes, healthier individuals,\u003cbr\u003eand healthier communities through seed and plant work and to rewrite the way we\u003cbr\u003econnect to our environments, ourselves, and each other. One way we aim to do this is\u003cbr\u003ethrough connection: connection to the land and connection to our loved ones;\u003cbr\u003econnection to our foods, our cultures, and the communities in which we come from. For\u003cbr\u003emany of us, our histories, our culture and our stories have been lost. I say this because I\u003cbr\u003eknow my story has been lost for a long time and I have been finding it again through the\u003cbr\u003eseeds and the plants.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eAs producers our primary focus is on growing Iranian heritage crops and seed for\u003cbr\u003ethe wholesale market. This is one aspect of our farm. The other core piece of our project\u003cbr\u003eis in helping to facilitate the healing and empowerment of individuals and communities\u003cbr\u003ethrough culturally relevant seed and plant work. Sasha is working to\u003cbr\u003ecreate an apprenticeship program that offers an immersive, farm based, healing and\u003cbr\u003eempowerment curriculum rooted in agriCULTURE.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"saenaseedproject.org\"\u003esaenaseedproject.org\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/IMG_5143_480x480.jpg?v=1709145183\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/IMG_5141_480x480.jpg?v=1709145183\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg data-mce-fragment=\"1\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/IMG_5142_480x480.jpg?v=1709145183\" alt=\"\"\u003e\u003c\/p\u003e","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":"brandywine-cherry-tomato","title":"Brandywine Cherry Tomato","description":"\u003cp\u003eBrandywine Cherry is a compact, determinate type, pink, plum\/cherry tomato.\u003c\/p\u003e\n\u003cp\u003eSeeds and description from Saena Seed Project:\u003c\/p\u003e\n\u003cp\u003eThis variety has 16 gram fruit, early maturity, high yield, and no blossom-end-rot. We received this variety from Steve Peters of Seed Revolution Now. Steve has been a commercial tomato breeder for over 40 years and specializes in adapting varieties to thrive in dry-farm or low water conditions. Brandywine Cherry has the flavor profile of a Brandywine Pink slicer but the compact size of a cherry\/plum type tomato. It is absolutely delicious and has a stunning pink color. It has been a favorite of ours for years and is our our go-to production, cherry type, tomato. The plants from this years seed lot were 100% dry-farmed and are very well adapted for growth with minimal water input. This is great not only for water conservation but for superior flavor! This variety is also well suited for container-type growing due to its compact plant size. Its a great one to grow on your farm or in a pot on your patio! We cannot recommend this variety more. A big thanks to Steve Peters and Seed Revolution now for this one!\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 98% on 04\/08\/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.\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":"Sasha Moghadam","offers":[{"title":"Default Title","offer_id":44845091848430,"sku":"TOM-037","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/BrandywineCherryTomato.jpg?v=1710878799"},{"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":"moghadam-rocambole-garlic-bulbs","title":"Moghadam Rocambole Garlic Bulbs","description":"\u003cp\u003eFarmer Sasha Moghadam offers, \"The origins of this Rocambole garlic variety are largely unknown. What we do know is that it was stewarded in the backyard of Iranian American gardener Jamshid Moghadam, in the Roaring Fork River Valley of Colorado, from the early 1990’s. In 2017, before his passing, Jamshid passed this variety on to his farmer son Sasha, who has been expanding on the collection for the better part of the last decade. While this rocambole variety shows traits very similar to Spanish Roja, Sasha felt it was important only to claim the lineage of that which was truly known. Thus, we have the Moghadam’s selection of an unknown Rocambole variety. We call it “Moghadam Rocambole.” Rocambole garlic is known for its robust, full-bodied and sweet, earthy flavor with buttery texture. Excellent raw or cooked. A hardneck variety with around 8-10 large cloves per bulb. Grown on Joon Farm, in the White Salmon River Valley, In Washington State.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e Overwinter, harvest following summer\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGarlic Bulbs per pack:\u003c\/strong\u003e Roughly 5 bulbs\/1 lb bag\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eWhen you receive your garlic, store it in a cool, dry, dark place. Do not store it in a plastic bag or anywhere that moisture would be likely to build on it. Wait to crack the bulbs into individual cloves until a day or two before planting. Plant your garlic 2-4 weeks before the ground freezes solid. Gently crack the individual cloves off of the bulbs, doing your best to leave the basil plate (roots) intact. It is not necessary or advised to peel wrapper off of the individual cloves.\u003c\/p\u003e\n\u003cp\u003ePlant each clove, root end down, two inches deep. Space your cloves 6-8 inches apart in rows 6-12 inches apart. Plant your garlic into a bed rich with nitrogen (be it compost, manure, fish fertilizer, or aged chicken manure,) and agricultural lime. Garlic prefers full-sun and  rich, well drained, soil. If you live in a wet area it is advised to plant your garlic on ridges or raised beds. Garlic, especially rocambole varieties, are susceptible to “wet feet” and will do a lot better if grown high and dry.\u003c\/p\u003e\n\u003cp\u003eOnce your garlic is planted you can mulch it with a few inches of straw, alfalfa, or compost. Make sure not to mulch too heavy or the garlic may have a hard time growing through the mulch. Provide additional nitrogen in the early spring and water as needed ( 2-4 times a week.) 2-3 weeks before harvest, cut off the water completely and let the bulbs dry out. You want to harvest the garlic with very little moisture in the soil.\u003c\/p\u003e\n\u003cp\u003eHard neck varieties will also shoot out a flower stalk called a scape, a few weeks before the bulbs are ready to harvest. Remove the scape after it makes its first curl. Do not pull the scape, but rather cut it,  2 inches about the top leaf. Removing the scape will put more energy into the growth of the bulb and you will get a generally larger bulb this way. The scapes are also delicious to eat!\u003c\/p\u003e\n\u003cp\u003eHarvest your garlic (generally in late June -late July) when you have 4-5 green leaves left on the top of the plant, and the lower 50% of the leaves are brown and completely dried down. Hang and dry the bulbs in bunches of 7-10 plants, for 3-4 weeks. Make sure they are hanging in a well ventilated area, out of the sunlight, and with no chance of rain getting on them. Once the bulbs have cured for 3-4 weeks you can trim off the roots and cut the necks to 1\/2 inch above the tope of the bulb. Store the bulbs in vented crates or baskets, ideally 55-65 degrees and 45%-60% humidity.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eOnce harvested and cured, select large, appealing, firm garlic bulbs to save for seed garlic. Avoid damaged bulbs, blemishes, mold or discoloring. Replant garlic cloves in late Autumn to overwinter for following year!\u003c\/p\u003e","brand":"Sasha Moghadam","offers":[{"title":"Default Title","offer_id":46805880930542,"sku":"BULB-001","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/image0.png?v=1753815652"},{"product_id":"moghadam-marbled-purple-stripe-garlic-bulbs","title":"Moghadam Marbled Purple Stripe Garlic Bulbs","description":"\u003cp\u003eFarmer Sasha Moghadam offers, \"\u003cspan\u003eThe origins of this Marbled Purple Stripe garlic variety are largely unknown. What we do know is that it was stewarded in the backyard of Iranian American gardener Jamshid Moghadam, in the Roaring Fork River Valley of Colorado, from the early 1990’s. In 2017, before his passing, Jamshid passed this variety on to his farmer son Sasha, who has been expanding on the collection for the better part of the last decade. While this Marbled Purple Stripe variety shows traits very similar to Siberian, Sasha felt it was important only to claim the lineage of that which was truly known. Thus, we have the Moghadam’s selection of an unknown Marbled Purple Stripe variety. We call it “Moghadam Marbled Purple Stripe .\" Moghadam MPS is a\u003c\/span\u003e\u003cspan\u003e hard neck garlic with 6-10 large, single cloves and long storage life. Robust full-bodied garlic flavor. Consistent flavor that is excellent for roasting among other uses. \u003c\/span\u003e\u003cspan\u003eGrown on Joon Farm, in the White Salmon River Valley, In Washington State\u003c\/span\u003e.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e Overwinter, harvest following summer\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGarlic Bulbs per pack:\u003c\/strong\u003e Roughly 5 bulbs\/1 lb bag\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eWhen you receive your garlic, store it in a cool, dry, dark place. Do not store it in a plastic bag or anywhere that moisture would be likely to build on it. Wait to crack the bulbs into individual cloves until a day or two before planting. Plant your garlic 2-4 weeks before the ground freezes solid. Gently crack the individual cloves off of the bulbs, doing your best to leave the basil plate (roots) intact. It is not necessary or advised to peel wrapper off of the individual cloves.\u003c\/p\u003e\n\u003cp\u003ePlant each clove, root end down, two inches deep. Space your cloves 6-8 inches apart in rows 6-12 inches apart. Plant your garlic into a bed rich with nitrogen (be it compost, manure, fish fertilizer, or aged chicken manure,) and agricultural lime. Garlic prefers full-sun and  rich, well drained, soil. If you live in a wet area it is advised to plant your garlic on ridges or raised beds. Garlic, especially rocambole varieties, are susceptible to “wet feet” and will do a lot better if grown high and dry.\u003c\/p\u003e\n\u003cp\u003eOnce your garlic is planted you can mulch it with a few inches of straw, alfalfa, or compost. Make sure not to mulch too heavy or the garlic may have a hard time growing through the mulch. Provide additional nitrogen in the early spring and water as needed ( 2-4 times a week.) 2-3 weeks before harvest, cut off the water completely and let the bulbs dry out. You want to harvest the garlic with very little moisture in the soil.\u003c\/p\u003e\n\u003cp\u003eHard neck varieties will also shoot out a flower stalk called a scape, a few weeks before the bulbs are ready to harvest. Remove the scape after it makes its first curl. Do not pull the scape, but rather cut it,  2 inches about the top leaf. Removing the scape will put more energy into the growth of the bulb and you will get a generally larger bulb this way. The scapes are also delicious to eat!\u003c\/p\u003e\n\u003cp\u003eHarvest your garlic (generally in late June -late July) when you have 4-5 green leaves left on the top of the plant, and the lower 50% of the leaves are brown and completely dried down. Hang and dry the bulbs in bunches of 7-10 plants, for 3-4 weeks. Make sure they are hanging in a well ventilated area, out of the sunlight, and with no chance of rain getting on them. Once the bulbs have cured for 3-4 weeks you can trim off the roots and cut the necks to 1\/2 inch above the tope of the bulb. Store the bulbs in vented crates or baskets, ideally 55-65 degrees and 45%-60% humidity.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eOnce harvested and cured, select large, appealing, firm garlic bulbs to save for seed garlic. Avoid damaged bulbs, blemishes, mold or discoloring. Replant garlic cloves in late Autumn to overwinter for following year!\u003c\/p\u003e","brand":"Sasha Moghadam","offers":[{"title":"Default Title","offer_id":49624764317934,"sku":"BULB-002","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/image2-7.jpg?v=1790131595"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/collections\/IMG_5140.jpg?v=1709145342","url":"https:\/\/trueloveseeds.sbs\/collections\/saena-seed-project.oembed","provider":"Truelove Seeds","version":"1.0","type":"link"}