{"title":"Seeds of the Levant","description":"\u003cp\u003eWe began this collection as a focus on seeds from Syria. As our growers network has expanded their focus on Palestine, Lebanon, Iraq, Greece, and beyond, we've decided to rename the collection Seeds of the Levant.\u003c\/p\u003e\n\u003cp\u003eSome of these seeds were grown by our friend Mason at Bear Bottom Farm, whose grandfather Francois immigrated to the US from Syria. Some were grown by Experimental Farm Network, who have rescued many varieties from the USDA  that originated in Syria and other areas of the world experiencing war and natural disaster. Some were grown by several Palestinian friends of ours, and now we are very excited to be building a relationship with the \u003ca href=\"https:\/\/www.instagram.com\/iraqiseedcollective\/\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eIraqi Seed Collective\u003c\/a\u003e. Together, we help to maintain and share the agricultural biodiversity from these regions so that future generations may enjoy their food heritage.\u003c\/p\u003e","products":[{"product_id":"bronze-syrian-lettuce","title":"Bronze Syrian Lettuce","description":"\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOpen-headed green romaine lettuce with a pretty bronze tint and a silver cast. Plants grow 8\" high and 4-6\" in diameter with violet stems, and are very heat tolerant and slow to bolt. Tastes like lettuce! Tastes good! This seed is from Homs, Syria and was donated by the Near East Foundation to the US National Plant Germplasm System in 1949. In 2014, it was shared with \u003ca rel=\"noopener noreferrer\" href=\"https:\/\/trueloveseeds.sbs\/collections\/roughwood\" target=\"_blank\"\u003eRoughwood Seed Collection\u003c\/a\u003e by the Experimental Farm Network, who has a particular interest in preserving crops from parts of the world experiencing farmland loss due to war and natural disaster. Homs is now known as \"the capital of the revolution,\" and has experienced extreme violence against those resisting the Bashar al-Assad regime. We hope to rematriate Syrian seeds to those looking to grow a taste of home, whether in their homeland or from afar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 40-60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 81% on 11\/13\/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 8\". 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":"Bear Bottom Farm","offers":[{"title":"Default Title","offer_id":754150277133,"sku":"LET-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/bronzesyrianlettuce4.jpg?v=1571609431"},{"product_id":"syrian-pea","title":"Syrian Pea","description":"\u003cp\u003eA tasty and prolific shelling pea that climbs tall with cascading white flowers. It was collected in 1949 in Homs, Syria, which is now the center of resistance to the Bashar al-Assad regime.\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 40\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 92% on 06\/22\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed directly in the ground as soon as the soil can be worked in the early Spring. Sow about an inch apart in rows on either side of a trellis, or in bands of 2-3 feet, with the trellis in the middle. Keep soil constantly moist until germination. No need to thin.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeas are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eP. sativum\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 peas when their shells have become dried and crispy. Lay out the pods in a dry, sunny place to dry down further. Shell the peas 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":899368747021,"sku":"PEA-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Syrian_Pea.jpg?v=1571609432"},{"product_id":"francois-syrian-molokhia","title":"Francois Syrian Molokhia","description":"\u003cp\u003eMolokhia is a beloved green is rich in vitamins and minerals and eaten like spinach in the Middle East, North Africa, and East Africa. It is usually eaten chopped up in a soup or stew, adding thickness to the broth. It is mucilaginous like its mallow-family cousin, okra. It is also known as Egyptian Spinach, Jew’s Mallow, Jute, Saluyot, Lalo, Ewedu, Rau Day, and Okra Leaf, and used as a fiber for making twine, rope, and rugs.\u003c\/p\u003e\n\u003cp\u003eThis variety was grown by Mason and Wiley at Bear Bottom Farm from seed that came from Mason's Syrian grandfather, Francois Moussalli. Mr. Moussalli came to the US via Egypt, and grew this molokhia for the family for many decades. His grandchildren rescued his seeds from 15 years of storage in the freezer, and now a couple of them keep this family heirloom alive. Bear Bottom Farm says this variety does quite well in clay, with little irrigation and that it \"loves loves loves\" heat. Francois passed away on February 4, 2018, and lived a full, interesting life. \u003ca href=\"http:\/\/www.legacy.com\/obituaries\/name\/Fran%C3%A7ois-Moussalli-obituary?pid=188102222\u0026amp;view=guestbook\"\u003eRead his obituary here.\u003c\/a\u003e Carry on his legacy and grow his molokhia!\u003c\/p\u003e\n\u003cp\u003eFrancois's sister in-law, Linda prepares this vegetable by chopping it \"very fine, do you hear me? VERY FINE! OK.\" Then cooking it in chicken stock with rice and lemon juice. The acid from the lemon cuts the silky texture a bit. \u003c\/p\u003e\n\u003cp\u003eMony, a new friend to Truelove Seeds who also came to the US from Egypt, recently cooked us a soup of the Molokhia greens, “chopped for 10 hours” (really maybe 30 minutes - minced very fine). It also includes a paste of garlic, cumin, and coriander, as well as sautéed onions and a vegetable broth with added allspice, bay leaves, cardamom, and petrified lemon.\u003c\/p\u003e\n\u003cp\u003eAlternate spellings: mlukhiyie,  mloukhia, mloukhiya, mulukhiyah, mulukhiyyah, molohiya, mulukhiyya, malukhiyah, or moroheiya.\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 140\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e \u003cspan\u003e92% on 06\/02\/2026\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds indoors 6 weeks before the last frost. Plant outdoors in warm, fertile, well-drained soil 2-3 weeks after the last frost. This plant grows quickly and loves heat and will get much larger if irrigated, though it is not necessary. In cooler climates, molokhia grows faster and larger with the protection of high tunnels or greenhouses. This was true for Truelove Seeds in Pennsylvania (Zone 7). We can grow it outside just fine, but in the hoop house: BOOM! When the plant gets at least 2 feet tall, begin harvesting the branches (~6\" lengths) to encourage more growth for continual harvest.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow the seed pods to dry out naturally on the plant. Harvest the pods and remove the angular, blue-green seeds. Allow the seeds to dry on paper away from direct sunlight. Store in paper envelopes, within a container, in a cool, dry location.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAdditional search terms: Mulukhiyah, mloukhiya, molokhia, molokhiya, mulukhiyya, malukhiyah, moroheiya, \u003cspan\u003esaluyot\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Bear Bottom Farm","offers":[{"title":"Default Title","offer_id":3455758630952,"sku":"MALV-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_7470.JPG?v=1571609433"},{"product_id":"homs-11-tomato","title":"Homs 11 Tomato","description":"\u003cp\u003eThis gorgeous tomato was collected in Homs, Syria, by C.O. Eyer of the Near East Foundation in 1949 or earlier. Homs has been one of the cities most devastated by the ongoing war in Syria and is known for being a hotbed of resistance. It was also once a major agricultural center. The 'Homs 11' tomato produces flat, deeply fasciated (ribbed), bright red fruits on sprawling, indeterminate plants. These tomatoes are not long-keepers, so they may not be best suited for market farmers, but for the home gardener they are wonderful -- with a strong, heirloom tomato flavor, a striking beauty, and a powerful story. Being from Syria, the plants are extremely drought and heat tolerant.\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 99% on 11\/04\/2025\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":3720247771176,"sku":"TOM-013","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/homs_11_tomato_efnpic.jpg?v=1571609434"},{"product_id":"syrian-smooth-cucumber","title":"Syrian Smooth Cucumber","description":"\u003cp\u003eSyrian Smooth Cucumbers are smooth, green, waxy, and mild. They are perfect for salads when harvested at about 3\" long. In 1949, The Near East Foundation collected this variety in Homs, Syria and gave it to the USDA, who called it \"Homs 6\" and \"PI 181940\". Our friends at the Experimental Farm Network requested this variety (and shared it with us) as one of many from Homs and other regions around the world where farmers are being affected by war and natural disaster.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 57 from transplant\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 99% on 11\/17\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed indoors 2-3 weeks beforehand and transplant into warm soil (above 60 degrees at night). Space the plants at 12 inches apart. Vines grow 4-5 feet, so allow them space to sprawl. Practice pest control, including covering the plants with row cover as they size up to keep off cucumber beetles, which can spread disease. Harvest 3 inch fruits daily.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eCucumbers are insect pollinated and require about 1\/2 a mile of isolation from other varieties of the same species, which in this case is \u003cem\u003eCucumis sativus\u003c\/em\u003e. The seeds will be fully mature when the fruit turns yellowish orange, large, and bloated - harvest at this stage. 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":"David Vigil and Loreal Monroe","offers":[{"title":"Default Title","offer_id":21331359006800,"sku":"CUC-006","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/syrian_cucumber_slices.JPG?v=1571609437"},{"product_id":"palestinian-summer-squash-mix","title":"Palestinian Summer Squash Mix","description":"\u003cp\u003eSurprise yourself with this diverse population of summer squashes from Palestine! Varying from all green (light or dark), to yellow, to a half yellow and half green, this population surprised us as well! We grew 40 plants all from the seeds of one supposed Kusa squash from Palestine, and this is what we got. Originally, we thought we could not sell this lot since it is so variable and only from one grandmother plant, but many people expressed interest, so here you go! Most are bushy, with occasional vines. Vigorous, healthy, constantly producing plants.\u003c\/p\u003e\n\u003cp\u003eWe received the seeds from a squash shared with us by Kristyn Leach of Namu Farm, who had received it from visitors from the Palestinian Heirloom Seed Library.\u003c\/p\u003e\n\u003cdiv class=\"gs\"\u003e\n\u003cdiv class=\"\"\u003e\n\u003cdiv id=\":1ve\" class=\"ii gt adO\"\u003e\n\u003cdiv id=\":1vd\" class=\"a3s aiL\"\u003e\n\u003cdiv id=\"avWBGd-301\"\u003e\n\u003cdiv dir=\"ltr\"\u003eIn solidarity with the people of Palestine, Truelove Seeds is totally against Israel's occupation of Palestine and their genocide and ethnic cleansing of Palestinians in Gaza and the West Bank. \u003c\/div\u003e\n\u003cdiv dir=\"ltr\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"avWBGd-302\" data-hash=\"0\" class=\"WhmR8e\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 48 from transplant\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 32\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 76% on 12\/09\/2025\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. Space 18\" apart in the row. In our grow-out, most were bush, but some had short vines. 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 fruits when young and tender.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eSquash are insect pollinated and require about 1\/2 a mile of isolation from other varieties of the same species, which in this case is C. pepo. The seeds will be fully mature when the fruit gets large, the colors get darker, and the stem of the fruit has turned brown and woody. 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":"Meadowhawk Farm","offers":[{"title":"Default Title","offer_id":21332262420560,"sku":"CUC-007","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/palestinian_kusa_mix_ripe.JPG?v=1571609437"},{"product_id":"palestinian-kusa-squash","title":"Palestinian Kusa Squash","description":"\u003cp\u003eStuff or grill this tender summer squash with your favorite Middle Eastern and Mediterranean recipes. Also known as Grey Squash, this type is beloved in Palestine, Lebanon, Syria, Egypt and most Arab nations. The most common kusa dish is known as \u003cem\u003ekousa mahshi\u003c\/em\u003e (simply: \"stuffed zucchini\"), in which you remove the seeds and core of the kusa, and stuff it with rice and\/or lamb, plus herbs and spices, boil, and serve as a main or side dish. Think stuffed peppers, but with kusa.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eKusa\u003c\/em\u003e means \u003cem\u003ezucchini\u003c\/em\u003e in Arabic. \u003cem\u003eZucchini\u003c\/em\u003e is plural for \u003cem\u003ezucchino,\u003c\/em\u003e the Italian word for small squash. Squash is short for \u003cem\u003easkutasquash\u003c\/em\u003e, the Narragansett word for \"eaten green or raw.\" So what is the story of this cultivar? This species, \u003cem\u003eCucurbita pepo\u003c\/em\u003e, originates in Mexico and Central America and now includes many types such as the New England pumpkin, acorn, scallop, straight neck, crook neck, and vegetable marrow. It is said that Christopher Columbus introduced this species to Europe and the Mediterranean region. In the mid-19th century, Italians developed the zucchini, perhaps by selecting cultivars of the vegetable marrow type for cylindrical, green fruits that were tasty in their immature stage.\u003c\/p\u003e\n\u003cp\u003eIt is difficult to determine which came first, the zucchini or the modern kusa. In his fairly thorough 1794 book \"\u003ca href=\"https:\/\/books.google.com\/books?id=OZBdV58uLRgC\u0026amp;lpg=PA92\u0026amp;ots=paLcKVcNm3\u0026amp;dq=%22natural%20history%20of%20aleppo%22%20%22kurrah%22\u0026amp;pg=PR1#v=onepage\u0026amp;q=%22natural%20history%20of%20aleppo%22%20%22kurrah%22\u0026amp;f=false\"\u003eThe Natural History of Aleppo\u003c\/a\u003e,\" Alexander Russell describes an \"orange-shaped pumpion\" (\u003cem\u003eKusa Siffer - Cucurbita\u003c\/em\u003e) and \"several varieties of gourd\" (\u003cem\u003eKurrah - Cucurbita pepo\u003c\/em\u003e). In 1901, the \u003ca href=\"https:\/\/books.google.com\/books?id=d8cVAAAAYAAJ\u0026amp;lpg=PA1541\u0026amp;ots=Zq_UbqS_rr\u0026amp;dq=%22kusa%22%20marrow%20history%20squash%20palestine\u0026amp;pg=PA1531#v=onepage\u0026amp;q=%22kusa%22%20marrow%20history%20squash%20palestine\u0026amp;f=false\" target=\"_blank\"\u003eEncyclopædia Biblica\u003c\/a\u003e mentioned \"various gourds are included [in the] \u003cem\u003eMishna\u003c\/em\u003e, among them perhaps the favourite \u003cem\u003ekusa\u003c\/em\u003e or vegetable-marrow,\" however, the Mishna was written from oral tradition around 200AD, so his conjecture is almost definitely wrong, yet illuminating. From these two sources, we can see that the much adored kusa probably emerged in the 19th century Middle East around the same time the zucchini emerged in Italy.\u003c\/p\u003e\n\u003cp\u003ePalestinian chef and educator Anan Zahr shared these seeds and these food photos with us. Glimpse her Palestinian kitchen and culinary journey on Instagram at @ananzahr. This is a productive bush variety of summer squash.\u003c\/p\u003e\n\u003cdiv class=\"gs\"\u003e\n\u003cdiv class=\"\"\u003e\n\u003cdiv class=\"ii gt adO\" id=\":1ve\"\u003e\n\u003cdiv class=\"a3s aiL\" id=\":1vd\"\u003e\n\u003cdiv id=\"avWBGd-301\"\u003e\n\u003cdiv dir=\"ltr\"\u003eIn solidarity with the people of Palestine, Truelove Seeds is totally against Israel's occupation of Palestine and their genocide and ethnic cleansing of Palestinians in Gaza and the West Bank. \u003c\/div\u003e\n\u003cdiv dir=\"ltr\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"WhmR8e\" id=\"avWBGd-302\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 48 from transplant\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 10-14\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 99% 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. Space at least 18\" apart in the row as this variety grows in a bush habit. If concerned about vine borers, consider covering with row cover until plants are large. Avoid downy mildew by watering only at the base of the plant (not on the leaves!). Harvest fruits when 5-6\" long, young, and tender (like a zucchini). \u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eSquash are insect pollinated and require about 1\/2 a mile of isolation from other varieties of the same species, which in this case is C. pepo. The seeds will be fully mature when the fruit gets large, the colors get darker, and the stem of the fruit has turned brown and woody. 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\n\u003cp\u003eOther spellings: Kousa, Koussa, Coussa, Gray Squash, Mexican Grey Squash, Calabacita.\u003c\/p\u003e\n\u003cp\u003eSources:\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/books.google.com\/books?id=OZBdV58uLRgC\u0026amp;lpg=PA92\u0026amp;ots=paLcKVcNm3\u0026amp;dq=%22natural%20history%20of%20aleppo%22%20%22kurrah%22\u0026amp;pg=PR1#v=onepage\u0026amp;q=%22natural%20history%20of%20aleppo%22%20%22kurrah%22\u0026amp;f=false\" target=\"_blank\"\u003eNatural History of Aleppo\u003c\/a\u003e. Alexander Russell. 1794\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/books.google.com\/books?id=d8cVAAAAYAAJ\u0026amp;lpg=PA1541\u0026amp;ots=Zq_UbqS_rr\u0026amp;dq=%22kusa%22%20marrow%20history%20squash%20palestine\u0026amp;pg=PA1531#v=onepage\u0026amp;q=%22kusa%22%20marrow%20history%20squash%20palestine\u0026amp;f=false\" target=\"_blank\"\u003eEncyclopædia Biblica\u003c\/a\u003e: A Critical Dictionary of the Literary, Political and Religious History, the Archæology, Geography, and Natural History of the Bible, Volume 2, Thomas Kelly Cheyne, John Sutherland Black Macmillan, 1901\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.researchgate.net\/publication\/251359943_Historical_records_origins_and_development_of_the_edible_cultivar_groups_of_Cucurbita_pepo_Cucurbitaceae\"\u003eHistorical records, origins, and development of the edible cultivar groups of Cucurbita pepo (Cucurbitaceae)\u003c\/a\u003e. Article by Harry Paris. Economic Botany. October 1989\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21332281098320,"sku":"CUC-009","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Palestinian_Kusa_plant.JPG?v=1571609437"},{"product_id":"spotted-aleppo-lettuce-1","title":"Spotted Aleppo Lettuce","description":"\u003cp\u003eThis speckled heirloom romaine lettuce from Syria was introduced to England in the late 1600s, and to America by the late 1700s. It was offered by Philadelphia-based Bernard McMahon in the first known seed catalog in America in 1804 (his very first catalog came out 2 years earlier). This long-leafed variety is 8-10 inches tall and can be eaten young or mature.\u003c\/p\u003e\n\u003cp\u003eSimilar to Landis Winter Lettuce, we sow this variety in late fall and harvest in late winter and early spring. You can also plant in the early spring, and early fall for cool-season harvests.\u003c\/p\u003e\n\u003cp\u003eLettuce originates in the middle-east, and is often a central ingredient in Syria's famous Fattoush (bread salad), and sometimes in the Levantine Tabbouleh. Some say romaine lettuces are also called \"cos\" because lettuce is known as khus خس in Arabic. First cultivated as early as 2680 BC, lettuce was used by Egyptians to create oil from its seeds, and later was selected for its edible leaves, likely also by Egyptians.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 40-60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 84% on 09\/29\/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 8\". 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 forcast, 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":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21627507540048,"sku":"LET-003","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/D92857B5-411D-4631-B0A1-FEDE7145F18E.jpg?v=1571609439"},{"product_id":"white-silesian-lettuce","title":"White Silesian Lettuce","description":"\u003cp\u003eHandsome and bright large-headed heirloom lettuce! It is much like Iceberg Lettuce -wavy, fringed, compact, crunchy - with a great flavor, and a long history dating back to the 18th century. It was illustrated and described in Vilmorin's \u003cem\u003ethe Vegetable Garden\u003c\/em\u003e in 1885. White-seeded variety.\u003c\/p\u003e\n\u003cp\u003eFirst cultivated as early as 2680 BC, lettuce was used by Egyptians to create oil from its seeds, and later was selected for its edible leaves, likely also by Egyptians.\u003c\/p\u003e\n\u003cp\u003eAlso known as Laitue Batavia Blonde.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 50-60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 98% 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 14\" (and eat the thinnings!), and stagger the position of remaining heads between rows to give them extra space. 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 forcast, 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":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21628016689232,"sku":"LET-006","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/White_Silesian_Lettuce_3.JPG?v=1571609439"},{"product_id":"lebanese-zaatar","title":"Lebanese Za'atar","description":"\u003cp\u003eThere are many kinds of Za'atar in the Levant. This Lebanese variety is a spicy, hearty, thyme-like plant with thin leaves and purple flowers. Its strong flavor makes it great for drying, pickling, or curing in olive oil. Za'atar is also used in the spice mixture of the same name, also including sesame seeds, dried sumac, salt, and other spices.\u003c\/p\u003e\n\u003cp\u003eHannah Goldberg shared this variety with New Roots Community Farm in the Bronx, NY so that they could grow it for her \"Refugee Powered Food and Events\" at Tanabel, a food and events company. Tanabel employs refugee women with exceptional talent in the kitchen. We host gatherings that celebrate the rich and sophisticated cuisine of the Middle East and offer guests the opportunity to get to know the food and people of countries in conflict.\u003c\/p\u003e\n\u003cp\u003eNew Roots Community Farm involves local south Bronx residents and refugees and asylee clients of International Rescue Committee to work together to address health issues in the Bronx and for vulnerable populations. The individual and communal beds allow refugees and asylees the opportunity to integrate into their communities at the local level and join the local food movement.\u003c\/p\u003e\n\u003cp\u003eAlso known as: Zaatar, \u003cem\u003esarsar, \u003c\/em\u003eSummer Savory.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to Maturity:\u003c\/strong\u003e 120\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 1\/20\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds on the surface of moist potting soil and barely cover. Keep moist until germination, usually in 7-14 days. Start indoors, and later transplant in full sun 9-12\" apart.\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","offers":[{"title":"Default Title","offer_id":32525212319879,"sku":"HERB-050","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Lebanese_Za_atar_2.jpg?v=1671137972"},{"product_id":"palestinian-molokhia","title":"Palestinian Molokhia","description":"\u003cp\u003eMolokhia is a beloved green is rich in vitamins and minerals and eaten like spinach in the Middle East, North Africa, and East Africa. It is usually eaten chopped up in a soup or stew, adding thickness to the broth. It is mucilaginous like its mallow-family cousin, okra. It is also known as Egyptian Spinach, Jew's Mallow, Jute, Saluyot, Lalo, Ewedu, and Okra Leaf, and is used as a fiber for making twine, rope, and rugs.\u003c\/p\u003e\n\u003cp\u003eThis variety comes from our friend Anan Jardali Zahr. Anan has given me seeds from her homeland of Palestine, including this Molokhia (or Mlukhiyie, as she calls it). When she later came to harvest the greens at our farm with her husband George, she told me our plants are much taller than how they’d be in Palestine, perhaps because of our increased precipitation, and perhaps because we have not been steadily harvesting it for greens since we are growing it for seed.\u003c\/p\u003e\n\u003cp\u003eAnan and I met at an event in the Culinary Literacy Center at the Free Library of Philadelphia. We were co-presenting about Sumac and Za'atar, but really I played a minor supportive role as she led a terrific cooking workshop in the teaching kitchen. She had a Mediterranean restaurant for many years and is a passionate chef focused on Palestinian cuisine as well as a dedicated community activist on local and national issues.\u003c\/p\u003e\n\u003cp\u003eShe removes the Mlukhiyie leaves and freezes them for the winter, since the leaves do not dry down as well in Pennsylvania as they would in Palestine or the Central Valley of California where she grew up working as a young farm worker in the time of Cesar Chavez. Thank you Anan and George!\u003c\/p\u003e\n\u003cp\u003eAlternate spellings: mlukhiyie,  mloukhia, mloukhiya, mulukhiyah, mulukhiyyah, molohiya, mulukhiyya, malukhiyah, or moroheiya.\u003c\/p\u003e\n\u003cdiv class=\"gs\"\u003e\n\u003cdiv class=\"\"\u003e\n\u003cdiv class=\"ii gt adO\" id=\":1ve\"\u003e\n\u003cdiv class=\"a3s aiL\" id=\":1vd\"\u003e\n\u003cdiv id=\"avWBGd-301\"\u003e\n\u003cdiv dir=\"ltr\"\u003eIn solidarity with the people of Palestine, Truelove Seeds is totally against Israel's occupation of Palestine and their genocide and ethnic cleansing of Palestinians in Gaza and the West Bank. \u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"WhmR8e\" data-hash=\"0\" id=\"avWBGd-302\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\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 140\u003cbr\u003e\u003cstrong\u003eSeeds per bulk packet:\u003c\/strong\u003e approx. 1,400\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 97% on 12\/08\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds indoors 6 weeks before the last frost. Plant outdoors in warm, fertile, well-drained soil 2-3 weeks after the last frost. This plant grows quickly and loves heat and will get much larger if irrigated, though it is not necessary. In cooler climates, molokhia grows faster and larger with the protection of high tunnels or greenhouses. This was true for Truelove Seeds in Pennsylvania (Zone 7). We can grow it outside just fine, but in the hoop house: BOOM! When the plant gets at least 2 feet tall, begin harvesting the branches (~6\" lengths) to encourage more growth for continual harvest.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow the seed pods to dry out naturally on the plant. Harvest the pods and remove the angular, blue-green seeds. Allow the seeds to dry on paper away from direct sunlight. Store in paper envelopes, within a container, in a cool, dry location.\u003c\/p\u003e\n\u003cp\u003eAdditional search terms:\u003cem\u003e Mulukhiyah, mloukhiya, molokhia, molokhiya, mulukhiyya, malukhiyah, moroheiya, saluyot\u003c\/em\u003e\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Regular packet: 140 seeds","offer_id":43967870271726,"sku":"MALV-003","price":5.0,"currency_code":"USD","in_stock":true},{"title":"BULK PACKET: 1400 seeds","offer_id":43967870304494,"sku":"MALV-003-BULK","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/05AnanZahrmain-IMG_5898_DxO_sst3.jpg?v=1681757419"},{"product_id":"vita-cypriot-amaranth","title":"Vita Cypriot Amaranth","description":"\u003cp\u003ePurple-red leaves on 6-8' tall plants. Known in Cyprus and Greece as \"Horta\" or wild mountain greens. Steam the plentiful young leaves with lemon juice and olive oil. Our seed came from William Woys Weaver of Roughwood Seed Collection, who gathered the seed while researching food history in Cyprus. Can be used as callaloo.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 30\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 91% on 06\/25\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eAmaranth is an extremely self-sufficient crop. Expect germination between 10-20 days, and fast growth after that. At this point on our farm, amaranth greens have seeded themselves enough that we harvest many young, tender plants whole at 12\" as a way of thinning, but the plants we allow to mature are given about 2' space in each direction. Mature plants have deep pink taproots that allow them to go long periods of time without watering, and shoot up thick, bushy branches.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAmaranth is wind pollinated and can cross pollinate with many varieties of Amaranth. Isolate by a minimum of 500 feet or cover the flowers with corn tassel bags to prevent unwanted cross pollination. Seeds are ready when they start dropping from the seed head, which matures after the flower dies back. You can cut the whole seed head and hang it to dry and mature further in a dry, ventilated place, or you can shake it while still on the plant every day or two, as the seeds ripen at different times starting from the bottom to the tip. Either way, shake the plant in a bucket to release the seeds. Use a strainer to sift out the larger chaff. Use your breath, wind, or fans to winnow off lighter weight chaff.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":33966987116679,"sku":"AMAR-006","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/image_e9312d92-d4e2-490d-8ac8-b6b307324f68.jpg?v=1650046424"},{"product_id":"elinitsa-chili-greece","title":"Elinitsa Chili (Greece)","description":"\u003cp\u003eThese prolific hot peppers are named for the remote Village in Greece that they come from. They are a long-standing heirloom which has been grown in this village for more than 95 years.\u003c\/p\u003e\n\u003cp\u003eThe peppers grow on squat extremely productive plants, so they grow very well in fairly small pots and urban spaces. Starting off a yellow color, their fruits ripen to a deep red and they grow vertically up towards the sky, making them easy to pick. They mature before jalapenos, habaneros, and most other hot peppers. Moderately spicy and delicious at any phase of ripening, with an excellent rich flavor that goes much beyond the spice.\u003c\/p\u003e\n\u003cp\u003eIn Elinitsa they are often made into hot sauce, pickled to preserve for the winter, or strung and dried. If you like peppers with a moderate kick but delicious flavor then you will quickly fall in love with this variety.\u003c\/p\u003e\n\u003cp\u003eElinitsa is a small mountainous village in the Peloponnese section of Greece. Residents of this lush area fled during wars with Turkey as well as World War 2. Most resettled in the USA, Australia, or Athens. A small group of families remained in the village during the 1900's and continued to farm terraces and small fields scattered amongst the hills. Wildfires in the 1990s caused another major disturbance to Elinitsa. Villagers worked together to rebuild and preserve a small ancient town center and museum.\u003c\/p\u003e\n\u003cp\u003eAdam, who grew these, has ancestral roots in this village. Only about 15 people remain and 95-year-old Giorgios is one of the last farmers in Elinitsa. Giorgios is the seed keeper who has preserved this variety for his entire adult life and he was kind enough to pass on a few seeds to Adam. Giorgis was thrilled to share these seeds and he hopes their story and cultural diversity is preserved. He uses these peppers in \u003cem\u003ebriam\u003c\/em\u003e (a traditional Greek summer vegetable dish) as well as in soups, stews, and even in grilled meats for the summer festivals.\u003c\/p\u003e\n\u003cp\u003e50% of sales will go to support Together for Better Days - A project providing crucial life-saving assistance to refugees arriving to the Greek Islands.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 60-85 (depending on what stage you pick them)\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 93% on 02\/01\/2024\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.\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, fully 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\n\u003cdiv class=\"SGSpiceGallery\" id=\"SGSpiceGallery10147\"\u003e\u003c\/div\u003e","brand":"Adam Forbes","offers":[{"title":"Default Title","offer_id":37401701122206,"sku":"CAP-019","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/elinitsachili3.jpg?v=1610568749"},{"product_id":"elinitsa-okra-greece","title":"Elinitsa Okra (Greece)","description":"\u003cp\u003eThese spineless green okra grow on incredibly productive plants. They are named for the ancient remote Village in Greece that they come from. They are a long-standing heirloom which has been grown in this village for more than 100 years.\u003c\/p\u003e\n\u003cp\u003eThe plants grow large during the season but begin producing early on. These okra are best picked small as this is the traditional way they are used in Greek dishes. The plants are easier to pick than other commonly found okra varieties in the USA as they are more compact and have less itchy leaves and stems. The okra pods are very tender with a mild unique flavor that fits well in many dishes. They continue to produce heavily throughout the season and out produce other okra varieties around.\u003c\/p\u003e\n\u003cp\u003eElinitsa is a small mountainous village in the Peloponnese section of Greece. Residents of this lush area fled during wars with Turkey as well as extreme poverty and attacks during World War 2. Most resettled in the USA, Australia, or Athens. A small group of families remained in the village during the 1900's and continued to farm terraces and small field scattered amongst the hills. They have preserved local culture through food, annual festivals, \u003cem\u003epanagiri\u003c\/em\u003e, and collective work. Wildfires in the 1990s caused another major disturbance to Elinitsa. Villagers worked together to rebuild and preserve a small ancient town center and museum.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/adam-forbes\"\u003eAdam Forbes\u003c\/a\u003e, who is one of our growers for this variety, has ancestral roots in this village. Only about 15 people remain and 95-year-old Giorgios is one of the last farmers in Elinitsa. Giorgios is the seed keeper who has preserved this variety for his entire adult life and he was kind enough to pass on a few seeds to Adam. Giorgios was thrilled to share these seeds and he hopes their story and cultural diversity is preserved. He uses these okra in \u003cem\u003eBamia Laderes\u003c\/em\u003e (okra tomato stew), baked okra and tomatoes, \u003cem\u003ebriam\u003c\/em\u003e (a traditional Greek summer vegetable dish) as well as in other soups and stews. Giorgios remembers these okra first being given to his father by his grandfather and has been a favorite of the village for generations. They have produced will in zone 6\/7 in the USA as well.\u003c\/p\u003e\n\u003cp\u003eSecond photo by grower Katie Ruppel shows her Greek auntie, \u003cspan\u003eTheia Rina, who grows Elinitsa Okra in her Texas garden.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 55\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 35\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 88% on 01\/27\/2023\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds of this heat-loving plant indoors 2-3 weeks before transplanting, which should happen several weeks after the last frost, or when soil temperatures stay above 65 degrees Fahrenheit. Soak seeds overnight for quicker germination, and plant 3\/4\" deep. Space 18\" in rows 12-18\" apart. Beds should be at least 3' apart as plants tend to bush out widely. Okra likes fertile, well-drained soil with added compost.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eOkra is insect pollinated. Isolate different okra varieties by at least 1\/8th of a mile (or up to 1\/2 mile if you are truly concerned about seed purity) to avoid unwanted cross pollination. Allow pods to grow large and turn brown and woody (your neighbors may look at you funny). When you can hear the seeds rattle, harvest the pod and allow it to dry further on trays in the sun in a dry place. Remove seeds and use breath, wind, or fans to remove bits of chaff.\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"SGSpiceGallery\" id=\"SGSpiceGallery10147\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Katie Ruppel","offers":[{"title":"Default Title","offer_id":37402965475486,"sku":"OKRA-006","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/bamies.jpg?v=1610572647"},{"product_id":"purple-cloud-mallow","title":"Purple Cloud Mallow","description":"\u003cp\u003eSucculent greens with striking tall spikes loaded with deep purple flowers all season. While this is a short-lived perennial, they bloom in their first year, and we treat them as annuals or biennials.\u003c\/p\u003e\n\u003cp\u003eWe found these seeds at a seed swap with only the word \"Malva\" written on the packet. Our hope was that this would be the variety called Khobeizeh (meaning mallow in Arabic) in Palestine, Lebanon, Jordan and the Middle East in general. Khobeizeh is sautéed mallow greens with onions and a squeeze of lemon, and indeed this here mallow tastes great when cooked in this fashion. However, our Palestinian farmer and chef friends tell us our flowers are a bit too dark compared to theirs. That said, the leaves are edible (as are all leaves in the genus \u003cem\u003eMalva\u003c\/em\u003e) and they are nutritious.\u003c\/p\u003e\n\u003cp\u003eIt seems our mallow is certainly Malva sylvestris var. mauritania - particularly the varieties called \"Mystic Merlin,\" \"Bibor Felho\" (meaning Purple Cloud), and French Mallow.\u003c\/p\u003e\n\u003cp\u003ePlease let us know if you recognize this variety! We would love to know more about it, but we already love it as is, and will keep growing it at our farm for its beauty and deliciousness.\u003c\/p\u003e\n\u003cp\u003eThis species is native to Western Europe, North Africa, and Asia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 85\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 62%\u003cspan\u003e (total viability: 76%) on 01\/21\/2025 \u003c\/span\u003e\u003cem\u003e(\u003ca href=\"https:\/\/trueloveseeds.sbs\/pages\/faq\/#seedviability\" title=\"What is the difference between germination rate and total viability?\" rel=\"noopener noreferrer\" 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\u003eSow indoors 6-8 weeks before the last frost and transplant after the frost. When the flowers fade, and they go to seed, consider cutting them back to their lower leaves and allow them to flower again in the fall.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow seeds to dry on the plant and remove them from their dried seed pods.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":39317589885086,"sku":"MALV-004","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Malva4.jpg?v=1614813962"},{"product_id":"greek-mullein","title":"Greek Mullein","description":"\u003cp\u003eAdd drama and height to your garden with these bountiful candelabra sprays of yellow blooms, which are great for pollinators and medicine making. Like other mulleins, this plant has a wide, low-growing blue-grey rosette of broad leaves, from which springs a tall flower spike in its second year. This is a short-lived perennial that sometimes acts like a biennial. Native to Greece and the Olympus mountains in Turkey.\u003c\/p\u003e\n\u003cp\u003ePhotos by Daniel MacPhee at Blackbird Rise.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e Flowers in second year\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 71% on 02\/02\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePlant indoors before frost to get a head start by broadcasting over a potting mix and later dividing and potting up. Direct sow in the garden in early spring. Plants can grow 2-3\" wide if given the space. Consider growing this herb in disturbed soils outside your main garden space.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eWait until the flower stalks dry out and become crispy brown. On a dry day, cut the entire stalk below the lowest seed pods and whack the stalk in a bucket. Sift out the larger plant parts.\u003c\/p\u003e","brand":"Blackbird Rise","offers":[{"title":"Default Title","offer_id":42188111872238,"sku":"HERB-064","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/GreekMullein_by_DanielMacPhee_BlackBirdRise3.jpg?v=1639764579"},{"product_id":"aleppo-pepper","title":"Aleppo Pepper","description":"\u003cp\u003eFruity and bright red pepper with medium heat. Used as an essential dried spice in many Turkish, Levantine, and Mediterranean cuisines. Its robust flavor has been described as reminiscent of sundried tomatoes and with a hint of cumin.\u003c\/p\u003e\n\u003cp\u003eOriginating in Aleppo, Syria, one of the largest and most long-standing continuously inhabited cities of the Levant and the world, cultivation of this pepper and life in general has been interrupted by ongoing civil war. It is listed as endangered on Slow Food Foundation's Ark of Taste.\u003c\/p\u003e\n\u003cp\u003eHere’s a review from our grower, Mason Harkrader from Bear Bottom Farm in Virginia. Mason is Syrian American and grows several Syrian crops for our catalog:\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\"This pepper is really amazing. I grew it in the high tunnel with no staking and only irrigated it about 10 times throughout the season. I used composted hog manure in the beds and no other fertility. The plants were loaded with fruit and there were very little off types, sun scald or funguses. Very impressed. Also very hot. I'm making 5 gallon crocks worth of fermented hot sauce.\"\u003c\/p\u003e\n\u003cp\u003eAlso called Halaby Pepper.\u003c\/p\u003e\n\u003cp\u003eFirst photo by Lana Mustafa. Other photos by \u003cspan data-mce-fragment=\"1\"\u003eMason Harkrader of Bear Bottom Farm.\u003c\/span\u003e\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 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 94% 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 the 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.\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, red. Cut the fruit (consider wearing gloves), 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":"Bear Bottom Farm","offers":[{"title":"Default Title","offer_id":43965517136110,"sku":"CAP-030","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/AleppoPepper_from_LanaMustafa.jpg?v=1674162532"},{"product_id":"iraqi-reehan-basil","title":"Iraqi Reehan Basil","description":"\u003cp\u003eThese gorgeous plants somewhat resemble Thai basil or tulsi with a strong basil flavor with notes of anise and an irresistible fragrance, even in the field.\u003c\/p\u003e\n\u003cp\u003eThe following description comes from Experimental Farm network:\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003eThis basil was originally collected in Baghdad's Sadr City at a local market called Al-Mustafa Market. It is traditionally included in a plate full of fresh herbs that are served as a side dish to an Iraqi meal. The Arabic word for basil is \"reehan\" or \"rehan,\" which comes from the root-word for \"smell,\" referring to its flavorful scent. (The prolific pop singer Rihanna’s name is actually derived from this Arabic word for basil!)\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003eWe know we still have a lot more to learn about this variety, such as where it was or is traditionally grown in Iraq, when basil became popular in Iraq, and how else it's traditionally used, but we and our colleagues in the \u003ca href=\"https:\/\/www.instagram.com\/iraqiseedcollective\/\" target=\"_blank\" title=\"Iraqi Seed Project on Instagram\" rel=\"noopener noreferrer\"\u003eIraqi Seed Collective\u003c\/a\u003e are hopeful that by making it available here we might get some more answers soon. We believe it's likely this basil was grown both for its leaves and its seeds (which it produces in profusion). Basil seeds can be prepared and eaten much like chia seeds, forming gelatinous balls after immersion in water. There's a history of them being used in the region in desserts.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 60-70\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 86% on 12\/01\/2022\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\" apart. Continually harvest - this plant is a vigorous grower in warmer months.\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":"Experimental Farm Network","offers":[{"title":"Default Title","offer_id":44061984096494,"sku":"HERB-076","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IraqiReehanBasil_2.jpg?v=1677518709"},{"product_id":"garbanzo-mix","title":"Garbanzo Mix","description":"\u003cp\u003eBlack, brown, and tan chickpeas\/garbanzos grow on 12-18\" tall plants, with beautiful, ferny, misty leaves. Gorgeous pale purple flowers yield to plump green pods that turn crispy dry with angular multi-colored seeds inside.\u003c\/p\u003e\n\u003cp\u003eChickpeas originally adapted to Mediterranean and Middle Eastern climates with wet winters and dry summers, and so we have combined several varieties over several years in hopes of adapting a garbanzo mix that will thrive in our hot, humid summers in Eastern Pennsylvania. Our seed sources include a black garbanzo from Miguel Santisteven in Taos, New Mexico; an \"Earth Tones Mix\" from Telsing Andrews in Ontario, Canada; a Kichererbse variety from Austria, and one from Minnesota.\u003c\/p\u003e\n\u003cp\u003eThis plant was likely first cultivated in the 3rd century BC, and harvested wild since around the 9th century BC in the Fertile Crescent - which is modern-day Iraq, Syria, Lebanon, Jordan, Palestine, Israel, and northern Egypt. The name \"pea\" comes from Old English \"pease\", which came from Ancient Greek \"pison\", then Latin \"pisum\", and was at that point a singular word for pea. \"Chickpea\" comes from French \"Pois Chiche\", the second half of which comes from Latin \"Cicer\". It has nothing to do with chickens or their babies, unfortunately - it just means chickpea. Garbanzo is the Spanish word, which stems from two Basque words that mean \"dry\" and \"pea\".\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 20\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 86% on 1\/08\/2024\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePlants can be direct sown around or shortly after last frost (end of May or early June in Philadelphia) or sown in the greenhouse 4-6 weeks earlier and transplanted after last frost. We prefer the second method so we can protect our seedlings and give them a head start. We use 12” spacing in the row, in rows that are 12-18” apart. Plants grow 12-18” tall. They do not require trellising or support. If you want to harvest for fresh eating, you can harvest the pods when they are green and plump, or you can harvest when full dry. Watch for caterpillars that eat through the seed pods, consuming the seeds.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eHarvest seeds when pods have dried and turned crispy brown. Watch for caterpillars that eat through the seed pods, consuming the seeds. When the pods are fully dried, shell the seeds and allow them to dry further in a ventilated, dry, dark room.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":44064176242926,"sku":"LEG-003","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/GarbanzoMix_1_sqsm.jpg?v=1677615524"},{"product_id":"aswad-eggplant-iraq","title":"Aswad Eggplant (Iraq)","description":"\u003cp\u003eAswad eggplant is an Iraqi heirloom variety native to the land of ancient Mesopotamia and modern-day Iraq. Aswad, the Arabic word for 'black', is a colloquial term for eggplant in Iraq. Aswad has a distinct teardrop shape and deep purple skin. Aswad produces high yields and is drought tolerant. Aswad's drier fruit makes it especially suited for frying and baking in Iraqi dishes, but can be used like any Italian eggplant varieties.\u003c\/p\u003e\n\u003cp\u003eAswad was first introduced in the U.S. in the 90s by Iraqi seed saver Aziz Nael. The seeds offered in this catalog were cultivated in Los Angeles, CA by Rivka-Suad of the \u003ca href=\"https:\/\/www.instagram.com\/iraqiseedcollective\/\"\u003eIraqi Seed Collective\u003c\/a\u003e, a group of diasporic people of Mesopotamian heritage who are saving seeds to uplift and preserve ancient culture from the fertile crescent. Plants tend to produce high yields and are heat tolerant. This variety pairs well with all forms of cooking methods and is especially suited for frying and baking in Iraqi dishes. \u003cspan\u003e10% of the sale of this seed goes to the Iraqi Seed Collective.\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 40-45\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 84% on 12\/23\/2025\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\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, 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 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","brand":"Iraqi Seed Collective","offers":[{"title":"Default Title","offer_id":44129451081966,"sku":"EGG-021","price":5.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/AswadEggplant.png?v=1705527733"},{"product_id":"chondrokatsari-tomato-greece","title":"Chondrokatsari Tomato (Greece)","description":"\u003cp\u003eChondrokatsari tomatoes are from the Peloponnese region in Greece. They are an indeterminate, fluted variety. They grow to be various sizes, between 3 oz and 10 oz. They live up to their name meaning \"fat and curly\"—they have beautiful curves when cut open. Flavor is rich and a little acidic. They are best for slicing, but the tomato pieces leftover from seed saving also made a lovely sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 70-80\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 35\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 88% on 01\/23\/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 inch 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":"Katie Ruppel","offers":[{"title":"Default Title","offer_id":44129536835822,"sku":"TOM-034","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/ChondrokatsariTomato_Greece__1.jpg?v=1681762991"},{"product_id":"bamyeh-falastinia-okra","title":"Bamyeh Falastinia Okra","description":"\u003cp\u003eA delicious and low maintenance heirloom variety that can be traced back to Palestine where it is known as Bamyeh. It is the main ingredient in a popular Palestinian stew that is usually cooked with onions, beef cubes, and tomatoes.\u003c\/p\u003e\n\u003cp\u003ePlants are drought tolerant, and adapt well to our climate. Mature plants vary in height ranging from 3 feet to 9 feet. We have been selecting for taller plants with an abundance of long, slender, light green pods. It requires full sun and produces an abundance of beautiful and showy yellow flowers, making it quite the ornamental plant.\u003c\/p\u003e\n\u003cp\u003eRegular harvest is encouraged for maximum production. Tastes best when harvested around 2-3 inches.\u003c\/p\u003e\n\u003cp\u003eWe received this variety from the \u003ca href=\"https:\/\/viviensansour.com\/Palestine-Heirloom\"\u003ePalestine Heirloom Seed Library\u003c\/a\u003e in order to increase the amount and availability of this important Palestinian seed. Our friend \u003ca href=\"https:\/\/thisbeelana.com\/\"\u003eLana Mustafa\u003c\/a\u003e also grows this ancestral plant with her friends at \u003ca href=\"https:\/\/www.citygreenonline.org\/\"\u003eCity Green\u003c\/a\u003e, an organic farm in Clifton, NJ and she first introduced it to our catalog.\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-root=\"1\"\u003eFrom the\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/viviensansour.com\/Palestine-Heirloom\"\u003ePalestine Heirloom Seed Project website\u003c\/a\u003e: \"Like most farmers around the world, Palestinian farmers are facing the dangers of agribusiness, corporate seed, land dominance along with political violence. But many of these farmers are the heroes who have been safeguarding these precious seeds and the knowledge these seeds carry. Palestinian heirloom seed varieties are under threat; many have gone extinct. These seeds that have been passed down to us over the centuries carry in their genes the stories and the spirits of the Palestinian indigenous ancestors. Aside from their cultural significance, these seeds carry options for our future survival as we face climate change and the erosion of agrobiodiversity worldwide. As such, it is urgent that we save and propagate them.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-root=\"1\"\u003e\u003cspan\u003e50% of the price of every packet sold will go to the Palestine Heirloom Seed Library to support their important work in preserving Palestinian farming and foodways.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"gs\"\u003e\n\u003cdiv class=\"\"\u003e\n\u003cdiv id=\":30s\" class=\"ii gt adO\"\u003e\n\u003cdiv id=\":30r\" class=\"a3s aiL\"\u003e\n\u003cdiv id=\"avWBGd-427\"\u003e\n\u003cdiv dir=\"ltr\"\u003eIn solidarity with the people of Palestine, Truelove Seeds is totally against Israel's occupation of Palestine and their genocide and ethnic cleansing of Palestinians in Gaza and the West Bank. \u003c\/div\u003e\n\u003cdiv dir=\"ltr\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"avWBGd-428\" data-hash=\"0\" class=\"WhmR8e\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 50-60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 55-60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 82% on 01\/23\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds of this heat-loving plant indoors 2-3 weeks before transplanting, which should happen several weeks after the last frost, or when soil temperatures stay above 65 degrees Fahrenheit. Soak seeds overnight for quicker germination, and plant 3\/4 inch deep. Space 18 inches in rows 12-18 inches apart. Beds should be at least 3 feet apart as plants tend to bush out widely. Okra likes fertile, well-drained soil with added compost. Regular harvest is encouraged for maximum production. Tastes best when harvested around 2-3 inches.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eOkra is insect pollinated. Isolate different okra varieties by at least 1\/8th of a mile (or up to 1\/2 mile if you are truly concerned about seed purity) to avoid unwanted cross pollination. Allow pods to grow large and turn brown and woody (your neighbors may look at you funny). When you can hear the seeds rattle, harvest the pod and allow it to dry further on trays in the sun in a dry place. Remove seeds and use breath, wind, or fans to remove bits of chaff.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":44138060447982,"sku":"OKRA-013","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/BamyehFalastiniaOkra_1edsqsm.jpg?v=1682341101"},{"product_id":"ali-baba-watermelon-iraq","title":"Ali Baba Watermelon (Iraq)","description":"\u003cp\u003e“Reggi” is the Iraqi slang for watermelon. This sweet fruit is beloved by all Iraqis on a hot summer’s day, eaten on its own or with salty white cheese. Vendors in Iraq will cut open the melon for customers to assess the fruit before buying. Ali Baba watermelon is an Iraqi heirloom variety known for its light green oblong shaped rind. The ultra sweet flesh ranges from bright pink to red, with a distinct fruity aroma and flavor. Fruits can grow up to 30 lbs in warmer climates, while still reliably growing smaller fruits in cooler climates. These melons are known for their resistance to sun damage and drought, their transportability, and high yields. Ali Baba was first introduced in the U.S. in the 90s by Iraqi seed saver Aziz Nael. This particular strain is a cross of seed domesticated in the U.S. along with seed brought more recently from Iraq in 2021.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThese seeds were cultivated by the \u003ca href=\"https:\/\/www.instagram.com\/iraqiseedcollective\/\"\u003eIraqi Seed Collective\u003c\/a\u003e, a group of diasporic people of Mesopotamian heritage who are saving seeds to uplift and preserve ancient culture from the fertile crescent. \u003cspan\u003e10% of the sale of this seed goes to the Iraqi Seed Collective.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eDue to years of war, colonialism, and the destruction of the Iraqi national seed bank during the 2003 US invasion, and present-day, ongoing waterway diversion by Turkey and Iran, traditional Iraqi plant varieties and seed saving practices have been disrupted and threatened. We have a responsibility to help keep these endangered varieties – stemming from the dawn of agriculture – in circulation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003ePhotos from the Iraqi Seed Collective.\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 25 min\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 98% on 12\/11\/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 3-4 weeks beforehand and transplant. Space 12-18\" apart in rows that are 6-8' apart. Keep ground slightly moist until germination, but do not overwater. Watermelons love heat and well drained soils.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cdiv itemprop=\"description\" class=\"product-description rte\"\u003e\n\u003cp\u003eWatermelons are insect pollinated and need 1\/2 mile between different varieties of\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eC. lanatus\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eto prevent unwanted cross-pollination. It is difficult to know when a watermelon is truly ripe. In\u003cspan\u003e \u003c\/span\u003e\u003ca rel=\"noopener noreferrer\" href=\"https:\/\/www.chelseagreen.com\/seed-to-seed\" target=\"_blank\"\u003e\u003cem\u003eSeed to Seed\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eby Suzanne Ashworth\u003c\/a\u003e, she recommends waiting until the small tendril opposite the melon's \"peduncle\" (stem attachment) changes from green to brown and dries out. You can also look for color changes in the skin, and listen for a thud when the fruit is tapped. Seeds are ready for harvest when the melon is ready to eat. Dry them out in a ventilated place away from direct sunlight.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":44609571324142,"sku":"CUC-026","price":5.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/IMG-5691.jpg?v=1710953659"},{"product_id":"al-kuffa-tomato-iraq","title":"Al Kuffa Tomato (Iraq)","description":"\u003cp\u003eAn Iraqi heirloom first introduced in the U.S. in the 90s by Iraqi seed saver Aziz Nael. Sturdy compact determinate plants which provide a steady stream of small (2-4 oz) cocktail-sized fruit. The fruit has a mild flavor, and is distinctly on the drier side, like plum tomatoes, making it well suited for the classic regional salad of chopped tomatoes, cucumber, parsley, onion, and radish. For an heirloom crop these plants are fairly disease resistant and reliably productive. Can be grown in 5-gallon containers.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThese seeds were cultivated by the \u003ca href=\"https:\/\/www.instagram.com\/iraqiseedcollective\/\"\u003eIraqi Seed Collective\u003c\/a\u003e, a group of diasporic people of Mesopotamian heritage who are saving seeds to uplift and preserve ancient culture from the fertile crescent. \u003cspan\u003e10% of the sale of this seed goes to the Iraqi Seed Collective.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eDue to years of war, colonialism, and the destruction of the Iraqi national seed bank during the 2003 US invasion, and present-day, ongoing waterway diversion by Turkey and Iran, traditional Iraqi plant varieties and seed saving practices have been disrupted and threatened. We have a responsibility to help keep these endangered varieties – stemming from the dawn of agriculture – in circulation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 75\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 94% on 11\/25\/2025\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. This determinate variety can be grown in large (5-gallon+) pots. \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":44609576042734,"sku":"TOM-035","price":5.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/AlKuffa.png?v=1705529702"},{"product_id":"rashad-iraqi-cress","title":"Rashad - Iraqi Cress","description":"\u003cp\u003eSpicy sweet mustard flavored green. Technically a cress, but functions as a flat leaf herb, used alongside parsley, green onion, cilantro, and the like. This “khudthra” plate of herbs is served as a fresh accompaniment to the main meal, for snacking and adding to fresh bread wraps called \"laffa\". Endemic to Iraq, rashad is possibly the most popular seed to have made its way with fellow Iraqis to the diaspora, often planted in backyard gardens to be harvested fresh for a meal. This plant grows and goes to seed very quickly and is a great green to have several successions of for a continuous harvest, like cilantro. Grows best in the cooler shoulder seasons.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThese seeds were cultivated by the \u003ca href=\"https:\/\/www.instagram.com\/iraqiseedcollective\/\"\u003eIraqi Seed Collective\u003c\/a\u003e, a group of diasporic people of Mesopotamian heritage who are saving seeds to uplift and preserve ancient culture from the fertile crescent. 10% of the sale of this seed goes to the Iraqi Seed Collective.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eDue to years of war, colonialism, and the destruction of the Iraqi national seed bank during the 2003 US invasion, and present-day, ongoing waterway diversion by Turkey and Iran, traditional Iraqi plant varieties and seed saving practices have been disrupted and threatened. We have a responsibility to help keep these endangered varieties – stemming from the dawn of agriculture – in circulation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 45\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 300-325\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e \u003cspan\u003e94% on 08\/31\/2026\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eShallowly sow seeds directly in the ground as soon as the soil can be worked in the spring, and then every 8 to 10 days. For larger plants, thin to 4-8\" apart, in rows 1' apart. \u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow plants to bolt, and allow the flowers to fade and dry out. Harvest the entire flower stalk when it has dried fully, and lay it out somewhere away from rain and humidity so it can dry further. Whack the seed heads in a bucket to loosen the ripe seeds. Sift them out with a strainer, and winnow away the lightweight chaff with wind, breath, or a fan.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":44609592230126,"sku":"BRA-025","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/IMG_2596.jpg?v=1705529607"},{"product_id":"white-radish-fijil-abiyad","title":"White Radish (Fijil Abiyad)","description":"\u003cp\u003eA prolific turnip-like radish plant with large white roots that are robust and spicy. Their large leafy mustard flavor greens can be eaten fresh or cooked. The radish is traditionally served with a “khudthra” plate of herbs that is a fresh accompaniment to the main meal, for snacking and adding to fresh bread wraps called laffa. Radishes can also be roasted or added to sour “hamudth” Iraqi stews. This plant is vigorous, growing thick green seed pods, which are delicious in their own rite, and will easily self seed the following season. To avoid bolting, plant radishes in the cooler shoulder seasons.\u003c\/p\u003e\n\u003cp\u003eThe round of “fijil” seed that Truelove grew out is originally from al-Mastafa market in Sadr City. Below is a photo of Wafa’, an Iraqi farmer in Baghdad who is a part of “Guez wa Nahl”, the Iraqi Food Sovereignty Network, holding freshly harvested beets and white radish from her farm in Dora, a neighborhood in southern Baghdad.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThese seeds were cultivated by the \u003ca href=\"https:\/\/www.instagram.com\/iraqiseedcollective\/\"\u003eIraqi Seed Collective\u003c\/a\u003e, a group of diasporic people of Mesopotamian heritage who are saving seeds to uplift and preserve ancient culture from the fertile crescent. \u003cspan style=\"font-weight: 400;\"\u003e10% of the sale of this seed goes to the Iraqi Seed Collective.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eDue to years of war, colonialism, and the destruction of the Iraqi national seed bank during the 2003 US invasion, and present-day, ongoing waterway diversion by Turkey and Iran, traditional Iraqi plant varieties and seed saving practices have been disrupted and threatened. We have a responsibility to help keep these endangered varieties – stemming from the dawn of agriculture – in circulation.\u003c\/span\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 80-100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 87% on 09\/17\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirectly sow radish seeds in loose soil after danger of frost in early spring, and again in late summer for fall crop. In frost free areas, sow in the fall. Space rows at least 6\" apart, and thin seedlings to 2-3\" apart within the row.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cdiv class=\"product-description rte\"\u003e\n\u003cp\u003eFor seed saving, leave them in for 65-80 days until the pods fully dry and become crunchy\/crispy. Harvest the seedhead below the lowest ripe seed pods, and hang in a sunny, dry place if it needs to dry a little more. Thresh seed pods by pushing through screens, rubbing between your hands, or stomping in buckets. Sift out larger chaff and use wind, breath, or fans to winnow away the lighter weight chaff from the seed.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":44609601667310,"sku":"RAD-007","price":5.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/WhiteRadish.jpg?v=1705529797"},{"product_id":"kalonji-black-seed-nigella","title":"Kalonji (Black Seed\/Nigella)","description":"\u003cp\u003eKalonji, also known as Black Cumin, Black Seed, and Nigella is a highly medicinal spice used in South Asian and Middle Eastern cuisine. In the Tibb-e-Nabwi, the Muslim medicinal guide, 7 Nigella seeds a day is said to be the cure for all diseases except death. The seeds are also delicious when used on naan, curries, roasted vegetables or pickles. The plant resembles the common garden flower, Love-in-a-mist, with delicate fennel like foliage and stands 10-12\" tall. During peak bloom the plant sends out dozens of five or six petaled white flowers that are highly attractive to bees. Over the course of a week, the seed pod slowly begins to balloon up and develop as it is pollinated. It is a lovely sight and a wonderful activity to sit in the garden and watch as the bees are hard at work!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 60 days to peak bloom. 80 days to dry seed pod.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 90-95\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate: \u003c\/strong\u003e96% on 02\/13\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eWe have found that these seeds do not transplant well. To plant, simply sprinkle seeds on top of soil surface and scratch seeds in or gently use a rake to bury seeds slightly. Plants do not need to be accurately spaced but aim for 2-4\" between plants. No thinning is required. For best results, it's best to wait until the weather has warmed and the last chance of frost is long gone. Keep soil moist until first signs of germination. If hand watering, be careful not to drown seeds while watering. It can be helpful to cover seeds with floating row cover or cardboard for the first week to help keep the soil surface moist. Seeds should germinate in 7-10 days.\u003cbr\u003e\u003cbr\u003eFlowers can be harvested for fresh flower bouquets. At full maturity, the seeds pods will turn brown and become papery. The plants can be used at this stage in dried flower bouquets.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cdiv class=\"product-description rte\"\u003e\n\u003cp\u003eSeeds are fully mature once the seed pod has turned brown and papery. If growing for the spice or seed saving, the seeds can be extracted by opening up the papery seed pod. Dozens of seeds will be in each seed pod. Collect all the seed pods and crush them by either stepping on them on top of a tarp or by crushing them with your hands. Seeds can be separated from the chaff with a fan. \u003cbr\u003e\u003cbr\u003eIf you live in an area with a short growing season and the pods have not had enough time to fully develop, you can harvest each plant by cutting the stems at soil level and placing them in a large paper bag. Avoid getting any water or soil in the paper bag. Pods will continue to develop over the course of a month. Make sure to keep the bag in a dry and warm location. Check on the bag every week to make sure they are drying properly. Seeds will be fully mature once the pod has dried fully.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv data-permalink=\"https:\/\/trueloveseeds.sbs\/products\/albion-black-pod-nigella\" class=\"social-sharing is-clean\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Kula Nursery","offers":[{"title":"Default Title","offer_id":44757741797614,"sku":"HERB-086","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/IMG_3634.jpg?v=1709142463"},{"product_id":"gandana-afghan-leek","title":"Gandana (Afghan Leek)","description":"\u003cp\u003ePerennial leek from Afghanistan that grows up to three years. Used as the main flavoring in Bolani (a stuffed flat bread) and O\u003cspan\u003eshaak (a dumpling stuffed with gandana and covered with sauce). Leeks or chives can substitute, but they do not have the same special flavor. Many customers have asked us for this variety, and now two years after planting seeds from a hand-sewn pouch from Mastuurah on Etsy, we have a limited amount available. \u003c\/span\u003e\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 55\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 85% on 12\/11\/2024\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow seeds 1\/4\" deep and cover lightly with soil. Using a sharp tool, harvest at 8-10 inches tall and leave 2 centimeters of stem to regrow. \u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eLike many other Alliums, Gandana is biennial, and goes to flower and seed in its second year only. Separate leeks of different varieties by 800 feet to 1\/2 a mile. Allow the flower heads to dry on the plant and the seeds to develop. Harvest the seed head when the seeds just start to fall on their own and place them upside-down in a paper bag. Many seeds will fall in the process of collecting the seed heads this way. Rough up the seed heads to remove the seeds and sift out the seeds from the chaff with a strainer or screen. Winnow gently with your breath, the wind, or a fan, and store seeds in a well-labeled, air-tight, screw top jar in a cool, dark place such as a basement or closet.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":46024300462318,"sku":"ALL-007","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/IMG_4722.jpg?v=1734554932"},{"product_id":"jarjir-palestinian-arugula","title":"Jarjir (Palestinian Arugula)","description":"\u003cp\u003eJarjir (\u003cspan\u003eجرجير) is the Arabic word for arugula, which grows wild throughout the countryside in Palestine, and is used fresh in salads or in bread rolls with cheese. This peppery leaf is one of the most common greens in Palestine, and particularly in Gaza and neighboring Egypt. This is a particularly spicy variety of arugula that is accustomed to little rainfall, but also thrives in our wetter climate. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTruelove Seeds received this particular variety from the \u003ca href=\"https:\/\/viviensansour.com\/Palestine-Heirloom\"\u003ePalestine Heirloom Seed Library\u003c\/a\u003e in order to increase the amount and availability of this important Palestinian seed. This Jarjir\u003c\/span\u003e comes from deep in the hills of the UNESCO World Heritage village of Battir at a place called Ein Abu-El-Harth (\"the spring of the plowman\") in the occupied West Bank.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHassan Muamer of the PHSL says this Jarjir is best when you don't give it much water because it becomes more spicy. Sometimes when the Jarjir is very thirsty, it can be like a hot chili. \"In the old days, our grandparents and the elders in the village used to take some bread with them to the field to eat it only with Jarjir. They took a pinch of Jarjir and wrapped it in the piece of bread and eat with anything else, just to enjoy the taste of Jarjir.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFrom the \u003ca href=\"https:\/\/viviensansour.com\/Palestine-Heirloom\"\u003ePalestine Heirloom Seed Project website\u003c\/a\u003e: \"Like most farmers around the world, Palestinian farmers are facing the dangers of agribusiness, corporate seed, land dominance along with political violence. But many of these farmers are the heroes who have been safeguarding these precious seeds and the knowledge these seeds carry. Palestinian heirloom seed varieties are under threat; many have gone extinct. These seeds that have been passed down to us over the centuries carry in their genes the stories and the spirits of the Palestinian indigenous ancestors. Aside from their cultural significance, these seeds carry options for our future survival as we face climate change and the erosion of agrobiodiversity worldwide. As such, it is urgent that we save and propagate them.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e50% of the price of every packet sold will go to the Palestine Heirloom Seed Library to support their important work in preserving Palestinian farming and foodways.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"gs\"\u003e\n\u003cdiv class=\"\"\u003e\n\u003cdiv class=\"ii gt adO\" id=\":1ve\"\u003e\n\u003cdiv class=\"a3s aiL\" id=\":1vd\"\u003e\n\u003cdiv id=\"avWBGd-301\"\u003e\n\u003cdiv dir=\"ltr\"\u003eIn solidarity with the people of Palestine, Truelove Seeds is totally against Israel's occupation of Palestine and their genocide and ethnic cleansing of Palestinians in Gaza and the West Bank. \u003c\/div\u003e\n\u003cdiv dir=\"ltr\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"WhmR8e\" id=\"avWBGd-302\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 40-45\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 350\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 94% on 08\/31\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eUsually planted in the late summer or fall for production through Palestine's relatively mild winter, it can be succession sowed here during the spring and early summer as well. Seed every 1\" in rows 8-12\" apart, 1\/4\" 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 (\u003cem\u003eEruca sativa\u003c\/em\u003e), 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":46108752347374,"sku":"BRA-033","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/jarjirwithtag.jpg?v=1738263879"},{"product_id":"persian-cucumber","title":"Persian Cucumber","description":"\u003cp\u003eSmall, tender cucumber with smooth, thin skin and few seeds. 5-6\" long at harvest. Great for snacking and in Shirazi Salad which features cucumbers, tomatoes, red onions, mint or other herbs, salt, pepper, olive oil, and sour grape juice or lime.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 60-65\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 95% on 12\/01\/2024\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed indoors 2-3 weeks beforehand and transplant into warm soil (above 60 degrees at night). Space the plants at 12 inches apart. Vines grow 4-5 feet, so allow them space to sprawl. Practice pest control, including covering the plants with row cover as they size up to keep off cucumber beetles, which can spread disease. Harvest 3 inch fruits daily.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eCucumbers are insect pollinated and require about 1\/2 a mile of isolation from other varieties of the same species, which in this case is\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eCucumis sativus\u003c\/em\u003e. The seeds will be fully mature when the fruit turns yellowish orange, large, and bloated - harvest at this stage. 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":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":46163972260078,"sku":"CUC-029","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/IMG_5585.jpg?v=1740004710"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/collections\/Levant__orthographic_projection.png?v=1681757258","url":"https:\/\/trueloveseeds.sbs\/collections\/seeds-of-the-levant.oembed","provider":"Truelove Seeds","version":"1.0","type":"link"}