{"title":"South Asian Collection","description":"","products":[{"product_id":"gita-long-bean","title":"Gita Long Bean","description":"\u003cp\u003eTender, dark green pods averaging between 15-20 inches in length. We harvest them when they are pencil-thick, but some communities prefer them slimmer. These beans are sweet, flavorful, and lower in fiber, and are ideal for steaming or stir-frying. Our community of East New York is comprised of people from the Caribbean, South Asia, and African Americans from the American South. Caribbean cuisine has been influenced by centuries of cultural exchange with English, French, and Spanish colonizers, enslaved people from West Africa, and indentured servants from Asia and India. The long bean originated in Southeast Asia, became popular in Caribbean cuisine after the Asian cultural exchange, and is now cherished in our diverse community in Brooklyn, where it's affectionately known as \"bora\" or sometimes \"bodi\". Our youth interns at East New York Farms! enjoy harvesting this unique crop, and can sometimes be found playfully whipping each other with them. One popular Trinidadian way to prepare them is to saute them with garlic, pepper, and tomato (known as \"fry bodi\"). A popular Bengali method is to cook them as a stew with potato, shrimp, turmeric, hot pepper, and garlic. Also called asparagus bean.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to Maturity:\u003c\/strong\u003e 78\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 32\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 94% 04\/15\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eDirect sow long beans safely after frost, any time between late May and mid-July. This is a climbing vine crop, so it needs to be planted next to a structure or trellis. Plant up to 1\" deep with 3” spacing. Being a legume, it does fairly well and adds nitrogen to poor soil. Ready to harvest after about 80 days. We find the majority of beans near the bottom or tops of the plants, and harvest them completely for the first month to push the plants to continue producing.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eLong beans are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eV. unguiculata\u003c\/em\u003e (including black-eyed peas, southern peas, cowpeas) at least 20 feet, if not much farther to avoid unwanted cross-pollination. Allow beans to become yellow and rubbery, and then to dry fully into a brown crispy state. This is when they are ready to harvest for seed. If necessary, lay them out to dry a little longer in their pods.\u003c\/p\u003e","brand":"East New York Farms!","offers":[{"title":"Default Title","offer_id":899364159501,"sku":"VIG-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/gitalongbeans4.JPG?v=1571609431"},{"product_id":"ashwagandha","title":"Ashwagandha","description":"\u003cp\u003eAshwagandha is a Solanum native to the drier regions of India, Northern Africa, and the Middle East. This plant has been used in Ayurvedic medicine for at least 3000 years. Its dried, powdered root is used as an adaptogen that helps you adapt to stress, build your immune system, and beat insomnia. Its berries are used as a substitute for rennet in cheesemaking!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 200\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 91% on 05\/22\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds indoors 8-12 weeks before the last frost and transplant into garden well after the danger of frost. 1\/4\" deep. Keep seedlings moist but do not overwater. Transplants should be initially watered in well, and plants will be most productive with regular irrigation and full sun.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAshwagandha seeds are ripe when the fruits have turned another red. We remove ashwagandha seeds like those of ground cherries, cape gooseberries, or tomatillos. You can remove seeds by hand, rinse, and dry. We pop the berries by hand in a bucket of water, so that the water will help extract the seeds, which will sink to the bottom. We have also used a blender on the lowest setting with plenty of water. When the fruits have been broken open, pour the mixture into a large container and add water. Allow the fruits to float and the seeds to sink. Pour off everything except the seed (you may have to add more water and repeat this process a few times) and then strain and rinse the seeds, and dry.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3345145331752,"sku":"HERB-005","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/ashwaghandafruit_a1e07189-ef18-40a5-9f07-a90d388e9ee6.JPG?v=1571609433"},{"product_id":"smooth-bitter-melon-1","title":"Smooth Bitter Melon","description":"\u003cp\u003eMướp đắng, or Bittermelon, is one of our most important medicinal foods packed full of nutrition and ancestral magic. It is a staple in Southeast\/South Asian cuisine and has its roots in Africa. In our garden, we grow a long smooth variety and a smaller spiky kind. We do not isolate the different varieties far enough to prevent cross-pollination - we are OK with this as it creates our own Resilient Roots bittermelon. These were taken from our long, smooth ones.\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 13-15\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 100% on 03\/02\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow outdoors after the last threat of frost has passed, or get a head start and sow indoors a couple weeks beforehand. For better germination, soak seeds overnight before planting. The plant will use as much trellising as you give it!\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eSeeds are ripe when the fruits turn a fiery orange-red. If you wait too long to harvest, they will pop open and drop their seeds, which are covered in a sweet, red gel. Remove the seed coat and dry the seeds in a well ventilated place away from direct sunlight. I have found that smooshing the seeds in a cloth bag will help remove the seed coat more efficiently.\u003c\/p\u003e","brand":"Truelove Seeds","offers":[{"title":"Default Title","offer_id":3357360848936,"sku":"MOM-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Photo_Dec_19_5_25_55_PM.jpg?v=1571609433"},{"product_id":"tulsi-kapoor","title":"Tulsi, Temperate (Kapoor)","description":"\u003cp\u003eTulsi makes a delicious and fragrant tea. It is an adaptogenic herb, helping your body to maintain balance and manage stresses. Also known as Holy Basil, it is originally from North Central India and is very important to Hindu belief and worship, as well as Ayurvedic healing. It is used in Thai cooking (but much different from Thai Basil) and as mosquito repellant in Sri Lanka. Abundant purple tulsi blooms are a favorite host for many beneficial pollinators including honey bees, native bees, and butterflies.\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 100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate: \u003c\/strong\u003e99% on 05\/01\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds on the surface of moist potting soil and keep it evenly moist and in the sunlight until germination. Start indoors, and later transplant in full sun 10-12\" 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":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3715005939752,"sku":"HERB-016","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/tulsijar.jpg?v=1571609434"},{"product_id":"benne","title":"Benne (Sesame)","description":"\u003cp\u003eGrowing up to 6 feet tall with white flowers, this revived Low Country heirloom sesame is packed with flavor. Benne is the Bantu word for sesame, which was first domesticated in India, and is very important throughout Africa. West Africans brought these seeds to the West Indies and the southern US in the late 17th century and continued to grow patches for their use while enslaved. Later, benne oil became the salad dressing of choice in 19th century southern US. As cheaper oils became available, and as sesame was bred to shatter less (and unfortunately taste less too), the flavorful, aromatic benne was all but lost. This low-oil sesame landrace strain was preserved by David Shields and the Carolina Gold Rice Foundation, and listed as an endangered, culturally important landrace by the Slow Food Ark of Taste. Read their thorough history and description of this important heirloom \u003ca href=\"https:\/\/www.fondazioneslowfood.com\/en\/ark-of-taste-slow-food\/benne-oil\/\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eHERE\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 160\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 125\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 88% on 09\/25\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds indoors 3-4 weeks before the last frost date, 1\/4\" or less below the soil. Keep soil moist until germination. After the last frost, transplant outdoors 10-12\" apart. Will grow about 3-feet tall.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eHarvest stalks when the first seed pods start to turn yellow. Put in a paper bag or hang over a bucket to finish maturing and drying. Whack in a bucket to remove seeds. Use a sieve to remove larger plant parts. Use breath, wind, or fans to winnow off lighter chaff and lighter immature seeds.\u003c\/p\u003e","brand":"Chelsea Askew","offers":[{"title":"Default Title","offer_id":21378442461264,"sku":"SESA-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_0936.JPG?v=1571609438"},{"product_id":"tulsi-vana","title":"Tulsi, Vana","description":"\u003cp\u003e\u003cem\u003e\u003c\/em\u003e\u003cem\u003e\u003c\/em\u003eClove-flavored holy basil native to Africa, Madagascar, southern Asia, and the Bismarck Archipelago of New Guinea. Common as a culinary herb throughout West Africa and parts of the Caribbean, it is also used medicinally as this species is high in eugenol (a natural antiseptic) and is an adaptogen used in Ayurvedic medicine. The plants grow about 5' tall and can overwinter in large pots indoors, or outdoors in warmer climates (zones 10-12).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 90\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 150\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 96% on 07\/01\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eBasil seeds require sunlight to germinate well. Sow on the surface of moist potting soil and do not cover. Keep lightly moist until germination. Transplant 1-3' apart. Bushes get 5' tall and a couple feet wide. 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\n\u003cp\u003e \u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21571166044240,"sku":"HERB-027","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Vana_Tulsi.JPG?v=1571609439"},{"product_id":"winter-melon","title":"Winter Melon","description":"\u003cp\u003eThis fleshy melon is used in soups and stews in Southeast Asia where it was first cultivated, as well as in South and East Asia. Sometimes it is candied (Philippines, North India, Pakistan). The shoots, tendrils, and young leaves can be eaten as vegetables, but as Co Phung from Resilient Roots farm told us, this means less fruit production. The mature fruits get a chalky covering, which helps protect the ripe fruits for long storage, hence the name Winter Melon.\u003c\/p\u003e\n\u003cp\u003eThis seed was grown by Amanda Chin in a tunnel-like trellis at Garrett Williamson Foundation. Amanda's Toisanese grandfather grew this melon. Her uncle, Fung Chin, shared these seeds with her (passed on from his late father-in-law, Wai Szto).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 85-95\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 77% on 08\/21\/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 3-4 weeks beforehand and transplant. Space 12-18\" apart in rows that are 4-6' apart. Alternatively, plant several seeds in mounds spaced 4-6' apart. Keep ground slightly moist until germination, but do not overwater. Winter Melons love heat, long seasons, and well drained soils.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eMelons 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\u003eBenincasa hispida\u003c\/em\u003e. The seeds will be fully mature when the fruit gets large and the stem withers. 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":"Garrett Williamson","offers":[{"title":"Default Title","offer_id":31726825209991,"sku":"CUC-012","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Winter_Melon_with_Amanda_Chin.jpg?v=1578277669"},{"product_id":"northern-adapted-pigeon-peas-gandules","title":"Northern Adapted Pigeon Peas (Gandules)","description":"\u003cp\u003eFrom our friends at \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/east-new-york-farms\"\u003eEast New York Farms!\u003c\/a\u003e:\u003c\/p\u003e\n\u003cp\u003ePigeon peas, called \"Gandules\" in Spanish and \"Gungo peas\" in Jamaica, are a staple food in the Caribbean community in East New York. In our neighborhood, gardeners and other community folks have shared with us that they normally harvest the peas at the shelling stage and cook them with rice and coconut milk, or add the peas to hearty soups and stews which may include some combination of pumpkin, cooked greens like callaloo or malabar spinach, dumplings, and fresh coconut among other ingredients. Some folks even use the leaves of the plant to make tea! In the tropics, they are typically harvested right around the holiday season, and multiple folks have told us some variation of, \"it wouldn't be Christmas without gungo peas!\".\u003c\/p\u003e\n\u003cp\u003eThey have a high nutritional value and are easy to grow, being drought resistant and not requiring pest control. They can be grown on marginal land. Pigeon peas are grown in tropical and sub-tropical areas throughout the world. Although India is the top producer (where it's called \"toor dal\" or \"arhar dal\"), they are also grown in Africa, Southeast Asia, and Central America. In the tropics, the plant is a short-lived perennial.\u003c\/p\u003e\n\u003cp\u003eBecause pigeon peas grown in the tropics require long nights to trigger flowering, they typically do not mature in our northern latitude\/climate until late in the season and cannot set seed before frost. Dr. Sharad Phatak, of the University of Georgia-Tifton, developed pigeon pea varieties that are not as day length sensitive and can begin flowering and setting seed earlier in the season. This variety is one of the two varieties Dr. Phatak gave to East New York Farms via Mohammad Faroze, a former staff at Cornell Cooperative Extension. We've grown these seeds out for several years at East New York Farms with good luck.\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 15\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate: \u003c\/strong\u003e93% on 04\/17\/2026\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 Brooklyn) or sown in the greenhouse 4-6 weeks earlier and transplanted after last frost. We use 1-2' spacing in row, in rows that are 2' apart. Plants grow slowly but eventually reach around 4' tall! They form a main stem that is woody and sturdy, not requiring trellising or support. In Brooklyn, our plants began flowering in late summer and we harvested pods incrementally as they turned brown and dry throughout September and October. If you want to harvest for fresh eating, you can harvest the pods when they are green and plump, though you may want to let some early pods mature for seeds to select for early maturity.\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":"East New York Farms!","offers":[{"title":"Default Title","offer_id":32274538463367,"sku":"LEG-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_1307.jpg?v=1580266005"},{"product_id":"rat-tail-radish-burma","title":"Rat-Tail Radish (Burma)","description":"\u003cp\u003eThis is the preferred variety of “rat-tail radish” grown by Karen farmers from Burma who grow at Novick Urban Farm in South Philadelphia - it has smaller and more tender pods than other varieties with a sweet and spicy flavor.\u003c\/p\u003e\n\u003cp\u003eNative to South Asia, this variety was collected from Karen farmers in the hills of Myanmar. It is called \u003cem\u003eThaba Paw Wah\u003c\/em\u003e or \u003cem\u003eTa Ba Par\u003c\/em\u003e (White Mustard Flower), though in the US we know it as Rat-Tail Radish. While botanically it is a type of radish, Karen people adore this plant for the leaves and edible flowers as well as the pods. The young white flower shoots are delicious blanched or cooked in simple soups and can be eaten as a side to any meal. The pods are eaten raw as a snack in the field, at home dipped in fish\/chili paste, on the side of pickled tea leaf salad, or used in a spicy chicken or fish soup with other garden vegetables. Karen refugees come often to our farm to buy this variety as they say the rich flavor reminds them of home, gives them energy throughout the day, and helps elders and kids who are feeling weak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 50\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate: \u003c\/strong\u003e95% on 09\/16\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect seed 3 inches apart in rows 12 inches apart in early spring through summer. Succession plantings every 3-4 weeks can provide continual harvest later in the season. It is heat tolerant, but does best in spring. This variety will thrive in most soil conditions, but loose fertile soil is best. Plants have very vigorous growth and prolific production reaching over 5’ tall and branching out in all directions, so give them plenty of room. Plants can be staked, trellised, or caged for easy picking. The pods don’t ripen uniformly, so pick over 2-4 weeks. The more you pick, the more they produce. The immature pods should be picked when they are a skinny bean size, and before the seeds form. For cooking, you can pick slightly larger pods as well.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\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","brand":"Novick Urban Farm","offers":[{"title":"Default Title","offer_id":39380086325406,"sku":"RAD-004","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/WhiteMustardRatTailRadish2.jpg?v=1615566509"},{"product_id":"futo-spindle-bitter-melon","title":"Futo Spindle Bitter Melon","description":"\u003cp\u003eHeirloom bitter melon with long climbing vines, small yellow flowers, and 7-8\" bumpy fruits. While bitter melon is most often associated with subtropical and tropical Asian foodways, they are also well-loved in parts of Africa (where this species originates) and the Caribbean. While this type is often attributed to Japan, it was first introduced from China to now occupied Okinawa where it is more widely eaten and where it is known as Goya and \u003cspan\u003eNigauri\u003c\/span\u003e. These seeds were grown for our catalog by two awesome community farms in Brooklyn who grow these delicious and healthy vegetables for their Caribbean neighbors.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes from Jeremy Teperman of East New York Farms!:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eI would also add that customers use both the fruits as well as the leaves, which are made into a tea. Jamaicans call the vines\/leaves \"cerasee\" or \"cerasee bush\", although technically that is a different variety of bitter melon grown specifically for the leaves, and produces smaller fruits. Both the leaves and fruits are thought to aid in mitigating high blood pressure and diabetes.\u003c\/p\u003e\n\u003cp\u003eFruits should be harvested when full sized but still dark green and firm. As the fruit matures the bumps swell up more, the flesh softens and turns first a lighter green and finally a brilliant orange, and finally the fully ripe fruits will split open at the bottom and release the seeds which are covered in a sweet red pulp. For ease of harvesting seeds, harvest the fruits when they are very soft and orange but before they split open. For seed processing, open fruits and scoop the seeds with their pulp into a container, fill with water and let ferment for a couple of days. Then decant the seeds onto a screen or colander and agitate them with water to release all the red pulp, which should have loosened off the seeds.\u003c\/p\u003e\n\u003cp\u003eWe've found that the seeds germinate best after being soaked overnight and sown on trays on heat mats or in a warm environment. However, once sprouted they grow fine in an unheated greenhouse and will be stronger and less leggy than if allowed to grow indoors until transplant. Transplant after last frost 1-2ft apart under a VERY sturdy trellis- this plant is a vigorous grower and will produce many branching vines which get quite heavy with fruits and leaves. Vines grow slowly at first but eventually very vigorously, and should produce fruit by mid summer in the NYC area, with fruit production tapering off through the early fall. The plants will survive through later into the fall although some of the vines will start dying back. This variety seems to be pretty resistant to pests and diseases.\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 10\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 80% on 01\/24\/2024\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow outdoors after the last threat of frost has passed, or get a head start and sow indoors a couple weeks beforehand. For better germination, soak seeds overnight in warm water before planting. The plant will use as much trellising as you give it! These vines grow up to 12’ and thrive in the heat and sun.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eSeeds are ripe when the fruits turn a fiery orange-red. If you wait too long to harvest, they will pop open and drop their seeds, which are covered in a sweet, red gel. Remove the seed coat and dry the seeds in a well ventilated place away from direct sunlight. We have found that smooshing the seeds in a cloth bag will help remove the seed coat more efficiently.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePhoto credit: \u003ca rel=\"noopener noreferrer\" href=\"https:\/\/www.instagram.com\/p\/CGalVQTsNx4\/\" target=\"_blank\"\u003eEast New York Farms!\u003c\/a\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"East New York Farms!","offers":[{"title":"Default Title","offer_id":39772943384734,"sku":"MOM-003","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/FutoSpindleBitterMelon_884effd1-7331-4cee-a04a-5ba3f5616c39.jpg?v=1619714597"},{"product_id":"chamsur-garden-cress","title":"Chamsur (Garden Cress)","description":"\u003cp\u003eThis year we grew Chamsur seeds that we received from the \u003ca href=\"https:\/\/www.cssalaska.org\/our-programs\/refugee-assistance-immigration-services\/\" target=\"_blank\"\u003eRefugee Assistance and Immigration Services program at Catholic Social Services Alaska\u003c\/a\u003e and the Nepali growers they work with. Known as Chamsur in Nepali, Rashad in Arabic, and Asaliya, Aleev, or Haloon (and probably other names!) across India - this garden cress is harvested for the seed, which is ground into a powder and added to water, or used whole on top of cooked greens or rice.\u003c\/p\u003e\n\u003cp\u003eThese garden cress seeds are sought out for their traditional medicinal benefits, especially for respiratory ailments, in addition to their pleasant peppery taste.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.cssalaska.org\/our-programs\/refugee-assistance-immigration-services\/\" title=\"The Refugee Assistance and Immigration Services program at CSSAK\" target=\"_blank\"\u003eThe Refugee Assistance and Immigration Services program at CSSAK\u003c\/a\u003e plans to grow these seeds for our catalog next year, and they happily report that this Chamsur grows well even in cooler climates, such as their farm plots in Anchorage, Alaska!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 90 days to seed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 325-350\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 96% on 09\/15\/2025\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. This variety is grown for its seeds. Please see the seed keeping notes below for our suggestions on seed harvest and processing.\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":40464957243550,"sku":"BRA-017","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Chamsur_Garden-Cress1.jpg?v=1628188084"},{"product_id":"astragalus","title":"Astragalus","description":"\u003cp\u003eAstragalus is a healing perennial plant from China that is grown for its root. It is used in Ayurveda and Traditional Chinese Medicine as an immune system tonic, fortifying and strengthening the immune system over time. These nitrogen-fixing, leguminous plants benefit from mycorrhizal inoculation and prefer full sun and good drainage. Plants get from 3-6 feet tall with yellow pea-like flowers and small green pods. Lightly scarify seeds with sandpaper (or a rock!) for better germination. A cool treatment of 20 days (in refrigerator or outdoors in winter) can also help the seeds germinate better.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e Harvest roots in second year\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 50-55\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 77% (total viability: 89%) on 02\/05\/2024 \u003cem\u003e(\u003ca title=\"What is the difference between germination rate and total viability?\" href=\"https:\/\/trueloveseeds.sbs\/pages\/faq\/#seedviability\" data-mce-fragment=\"1\" data-mce-href=\"https:\/\/trueloveseeds.sbs\/pages\/faq\/#seedviability\" target=\"_blank\"\u003eread more about viability\u003c\/a\u003e)\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eLightly scarify seeds with sandpaper (or a rock!) for better germination. A cool treatment of 20 days (in refrigerator or outdoors in winter) can also help the seeds germinate better. Alternatively, you can direct sow seeds in later winter or early spring. We sow ours in March in the greenhouse, and transplant into the ground in May. Dig roots starting in second year.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eHarvest seeds when pods turn brown and crispy. Shell and allow to dry completely before storing.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":40951839522974,"sku":"HERB-049","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Astragalus2.jpg?v=1636659722"},{"product_id":"purple-hyacinth-bean","title":"Purple Hyacinth Bean","description":"\u003cp\u003eTall, twining, purple vines cover any trellis or fence with beautiful dark foliage and abundant bright purple pods.\u003c\/p\u003e\n\u003cp\u003eLablab, or Hyacinth Bean, is widely eaten in parts of South and Southeast Asia, Africa, and the Caribbean. The young pods are boiled and added to curries, sometimes the immature fresh seeds are boiled or roasted, the dried beans can be processed like tofu or sprouted like mung beans, and the leaves and flowers eaten like spinach. The flowers are a beautiful edible addition to salads and desserts and florists love their pink flower clusters and pods on long slender stems. The fresh or dried seeds eaten in large quantities can be toxic if not prepared correctly (double-cooked with two changes of water).\u003c\/p\u003e\n\u003cp\u003eThis versatile, drought-tolerant, soil-building species has a center of diversity in much of tropical Africa. Our coworker Amirah Mitchell of \u003ca href=\"https:\/\/www.instagram.com\/sistahseeds\/\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eSistah Seeds\u003c\/a\u003e found it listed in the Lost Crops of Africa (to whom we owe thanks for much of this information), and so she began stewarding this beauty at our farm as part of her work to keep the seeds of the African Diaspora.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 65 to flower, 115 to young pods\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 30\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 70% on 06\/02\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePlant in warm soil at least a couple weeks after the last danger of frost has passed. Sow directly in the ground at a depth of 1\/2 inch, spaced every few inches in rows 12 inches apart. Thin to one plant every 6-12 inches. Provide a sturdy trellis as the vines can grow ten to twenty feet tall! Needs ample sun and good airflow.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eHyacinth Beans are self-pollinating, though it is best to isolate different varieties of Lablab purpureus by 10 to 20 feet to avoid unwanted cross-pollination from flying insects. One source recommends 75-150 feet of isolation, though most recommend the shorter distance. For seed saving, harvest the beans when their shells have become dried and crispy on the plants. Lay out the pods in a dry, sunny place to dry down further. Shell the beans and lay out the seeds in a well ventilated place away from direct sunlight for at least another few days to a week before storing for next year.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":42291851329774,"sku":"LEG-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/PurpleHyacinthBean2.jpg?v=1641504748"},{"product_id":"dalle-khorsani-pepper","title":"Dalle Khorsani Pepper","description":"\u003cp\u003eDalle Khorsani (“round chili”) Peppers are a special type of hot chilies grown in the hilly areas of Darjeeling and Sikkim. The peppers are small and round and turn red like cherries when ripe. The word Dallai means round in Nepali, and is often the name given to a short round kid! The plant grows into a shrub up to 5 feet in height and can last 5-6 years at the right climatic conditions. (I have mine for 6 years as I trim them and bring them in for the winter).\u003c\/p\u003e\n\u003cp\u003eDalle Khorsani is an important condiment for the Nepalis of the hilly region. It is often served as a hot sauce with their famous Momos (dumplings), and also pickled and preserved in Mustard oil, or made into chutney with mint or coriander and tomatoes.\u003c\/p\u003e\n\u003cp\u003eWe received seeds from Dr. Khem Fatimi, our friend Meena’s mom, a Nepali from Kalimpong, Darjeeling district in West Bengal, India. She grew up in a village where they did not have electricity and running tap water, and attended school with bare feet. More than half a century later, while working in Long Island, she has built a digital library in Kalimpong in her parents’ name to benefit the needy and also to educate local teachers in computer skills.\u003c\/p\u003e\n\u003cdiv id=\"SGSpiceGallery10487\" class=\"SGSpiceGallery\"\u003e\u003c\/div\u003e\n\u003cp\u003eDr. Fatimi shared these seeds with our mutual friends at \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/rise-root-farm\"\u003eRise \u0026amp; Root Farm\u003c\/a\u003e in Chester, NY. We sent the seeds to Johanna Rosen at \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/meadowhawk-farm\"\u003eMeadowhawk Farm\u003c\/a\u003e in western Massachusetts since Jo works with farmers from Nepal.\u003c\/p\u003e\n\u003cp\u003eDr. Fatimi also shared a pepper sauce she made with roasted Dalle Khorsani. She adds canned mango or peach pulp to dilute the sauce.\u003c\/p\u003e\n\u003cp\u003eOther names and spellings: Akabare, Akabare Khursani; Dalle, Dallay, Dallai, and Dallae Khursani.\u003c\/p\u003e\n\u003cp\u003ePhotos 1-8: by Meadowhawk Farm. Photos 9-11: by \u003cspan data-mce-fragment=\"1\"\u003eDr. Khem Fatimi.\u003c\/span\u003e\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 10-15\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate: \u003c\/strong\u003e89% on 02\/09\/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. Consider growing in large pots and taking them in for the winter - these plants can live for many years if properly cared for!\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, sunset-orange. Cut the fruit, scrape out seeds, and lay them out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two. Drying the peppers before seed extraction can slightly lower your germination rates, but works fine for home seed saving as long as the peppers do not rot.\u003c\/p\u003e","brand":"Meadowhawk Farm","offers":[{"title":"Default Title","offer_id":42426833699054,"sku":"CAP-027","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/DalleKhorsaniPepper_byMeadowhawkFarm.jpg?v=1644260892"},{"product_id":"indian-bhindi","title":"Indian Bhindi","description":"\u003cp\u003eIndian Okra, or Bhindi, is often a darker green pod that stays tender longer, is shiny and smooth, and easy to pick. This variety was initially grown for our catalog by \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/nital-vadalia-kakadia\"\u003eNital Vadalia-Kakadia\u003c\/a\u003e who says:\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\"My mother-in-law has been growing them for many many years and she saves the seeds each year. She gave me some and I grow them in my backyard each year as well. Bhindi is one of my family's favorite vegetables. It is cooked in many different ways: stuffed, fried, and sauteed, and they all taste fabulous! It is also special to me because it reminds me of my mother's and aunt's kitchen growing up, and the aroma of the Bhindi cooking in spices is just unbeatable!!\"\u003c\/p\u003e\n\u003cp\u003eAlso known as Lady Fingers.\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 20-25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate: \u003c\/strong\u003e91% on 05\/20\/2025\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.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":42748997173486,"sku":"OKRA-008","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IndianBhindi4.jpg?v=1649986386"},{"product_id":"lauki-bottle-gourd","title":"Lauki (Bottle Gourd)","description":"\u003cp\u003eBottle gourd, also known as Doodhi, Lauki, and Opo, is a versatile vegetable used similarly to zucchini, with a slightly sweeter flavor and firmer texture. This variety produces light green fruit, 1 to 1.5 feet long, and uniformly oval. Bottle gourd is a vigorous trailing or climbing plant with white flowers that open at night. Beneficial insects, especially bumblebees, are extremely attracted to the flowers. Just one thriving plant can grow over 12 ft, so it is essential to plant with a solid support and space to grow!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 55-75\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 12\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 78% on 04\/15\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eTo start seeds, it is recommended to clip both ends of the outer seed coating with a nail clipper to quicken germination. Sow seeds placing the narrow end facing downwards into the soil. Keep soil temperature as warm as possible (ideally between 80-90 degrees F), and seeds should germinate within a week. Overnight temperatures should be steadily above 55 degrees F before planting outside.\u003c\/p\u003e\n\u003cp\u003eProviding ample water through the growing season, a sturdy trellis or fence, and full sun is enough to ensure a successful crop. Just one thriving plant can grow over 12 ft so it is essential to place it in a spot with a solid support and space to grow. If using a trellis, space plants 3 feet apart. If allowed to sprawl on the ground, space plants at least 9 feet apart. Harvest often to send energy to new fruit.\u003c\/p\u003e\n\u003cp\u003eAs fruit thickens, the flavor becomes more diluted. It is best to harvest when the fruit is still young. If left on the vine, the outer skin will harden and fruit can be made into birdhouses, cooking utensils, or as is often done in South Asia, musical instruments.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow fruit to thicken on the vine, and the outer skin to become hard. It is ready to harvest for seed when the gourd becomes a very light green color and is light and easy to lift. Due to the hard outer skin, it may be necessary to use a large knife or machete equivalent to cut open the gourd.\u003c\/p\u003e\n\u003cp\u003eSeeds are mature when they are a light brown or tan color. Simply remove the seeds from the inner pulp and place in a big bowl of water. The seeds that float should be discarded. Lay out seeds to dry for a few days and then place them in a paper bag out of direct sun. They are now ready to be planted. Each gourd produces at least 40-50 seeds!\u003c\/p\u003e","brand":"Kula Nursery","offers":[{"title":"Default Title","offer_id":43961424675054,"sku":"CUC-023","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Lauki_BottleGourd_1.jpg?v=1674079168"},{"product_id":"chinese-forget-me-not","title":"Chinese Forget-Me-Not","description":"\u003cp\u003eThese tiny, true-blue flowers attract bees, butterflies, and hummingbirds, and they are great for cut-flowers. Our seed grower Bo Dennis of Dandy Ram Farm prefers this Forget-Me-Not look-alike in bouquets due to their long stems, growing 24\"-36\". After the first cut of long sturdy stems, many flowering branching stems follow.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80-85\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 92% on 05\/30\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eTo direct seed, sow as soon as the soil can be worked and cover the seeds lightly with soil. For transplanting, sow the seeds 3-4 weeks before last frost, lightly covered. Transplant in the field 9-12\" apart after last frost.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eCut the plant above the soil when seedheads are dry. Allow the plant to dry further in a ventilated place protected from precipitation. One threshing method is to stomp on the dried plants on a tarp. Another is to whack the entire plants in a bucket, allowing seeds to drop. Thresh further with hands, allowing seeds to separate from plant material. Screen and winnow carefully. This can be difficult, because the seeds act like velcro!\u003c\/p\u003e","brand":"Dandy Ram Farm","offers":[{"title":"Default Title","offer_id":44016828547310,"sku":"FLO-035","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Chinese_Forget-Me-Not_blossom_sm.jpg?v=1675288671"},{"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":"green-malabar-spinach","title":"Green Malabar Spinach","description":"\u003cp\u003eMalabar Spinach is a fast-growing vine (up to ten feet) with green, heart-shaped, semi-succulent edible leaves. It is a perennial, but is grown as an annual in most of the US.\u003c\/p\u003e\n\u003cp\u003eAlso known as Rau mồng tơi, Ceylon Spinach, Red Stem Malabar, Vietnamese Spinach, Red Vine Spinach, Phooi Leaf, Indian Spinach, and Alugbati.\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 50-55\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 77% on 02\/02\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow ¼ inch deep in a greenhouse 5-6 weeks before transplant, 1-3 seeds per cell. Alternatively, sow directly in the soil 1-2 inches apart and later thin the row. Ideal spacing is 6 inches apart within a row, with sturdy, tall trellising.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eHarvest the fruits and mash them to remove the round hard seeds inside. Dry the seeds and story in a cool, dark place.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":44074404741358,"sku":"GRN-005","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/GreenMalabarSpinach_1.jpg?v=1678222439"},{"product_id":"purple-long-bean-indonesia","title":"Purple Long Bean (Indonesia)","description":"\u003cp\u003eLong, tender and purple pods are hearty, crunchy, and sweet, and are featured in many delicious Indonesian dishes including stir-fries, curries, and salads. Its purpleness is very important! First, kids love to harvest them, chop them up, and watch them turn green when cooked. Second, the purple color indicates the presence of anthocyanins, which may have many important health benefits. These beans are high in protein and contain many vitamins and minerals.\u003c\/p\u003e\n\u003cp\u003eThis variety was shared with us in 2021 by Hani White and Syarif Syaifulloh of Haiqal’s Garden, who call it “Kacang Panjang Ungu”, or Long Purple Peanut. Hear our podcast with Hani and Syarif here: \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/trueloveseeds.sbs\/blogs\/satpradio\/ep-21-haiqal-s-garden-indonesian-vegetables-in-south-philly%20\"\u003e\u003cstrong\u003eEP. 21: Haiqal’s Garden - Indonesian vegetables in South Philly\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eGive these beans a tall trellis so that their pods grow straight and long and stay off the ground.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 78\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 35\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 93% on 11\/04\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003eDirect sow long beans safely after frost, any time between late May and mid-July. This is a climbing vine crop, so it needs to be planted next to a structure or trellis. Plant up to 1\" deep with 3” spacing. Being a legume, it does fairly well and adds nitrogen to poor soil. Ready to harvest after about 80 days. We find the majority of beans near the bottom or tops of the plants, and harvest them completely for the first month to push the plants to continue producing.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eLong beans are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eV. unguiculata\u003c\/em\u003e (including black-eyed peas, southern peas, cowpeas) at least 20 feet, if not much farther to avoid unwanted cross-pollination. Allow beans to become yellow and rubbery, and then to dry fully into a brown crispy state. This is when they are ready to harvest for seed. If necessary, lay them out to dry a little longer in their pods.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":44563605127406,"sku":"VIG-022","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/IMG_7074.jpg?v=1703805544"},{"product_id":"guvar-indian-cluster-bean","title":"Guar (Indian Cluster Bean)","description":"\u003cdiv class=\"xdj266r x11i5rnm xat24cr x1mh8g0r x1vvkbs x126k92a\"\u003e\n\u003cdiv dir=\"auto\"\u003eAlso known as Cluster Beans, Guvar, Gawar, Guwar, and Indian String Bean. Important \u003cspan\u003e\u003ca tabindex=\"-1\"\u003e\u003c\/a\u003e\u003c\/span\u003evegetable crop for many people from India and Pakistan, and very hard to find here in the US. Cook very tender, young pods into a dry curry or vegetable dish (s\u003cspan data-mce-fragment=\"1\"\u003eubji)\u003c\/span\u003e. Heat up oil with Indian anise seeds and add garlic, turmeric, chili powder, coriander, powder, and cumin powder. Add the guar and cook in the pressure cooker! (Recipe curtesy of our friend Nital - see below).\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eIt is not known where this plant originated since it seems to be nowhere in the wild, but people suspect it was cultivated from another species in Africa, and further selected in South Asia. Yes, this nitrogen-fixing legume is the same Guar Gum used for its gel in many processed foods. It’s an important part of crop rotations, especially in northwestern India and Pakistan.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv dir=\"auto\"\u003eWe first learned of this crop from our friend Nital Vidalia-K\u003cspan data-mce-fragment=\"1\"\u003eakadia who told us we should try growing it for the South Asian diaspora. Later our apprentice (now grower) Tika Jagad tended to it at our farm and remembered eating it growing up. Hear them both (and Tika's father) talking about this plant in our Seeds and Their People podcast: \u003ca href=\"https:\/\/trueloveseeds.sbs\/blogs\/satpradio\/ep-22-gujarati-seeds-and-flavors-with-nital-vadalia-kakadia\"\u003eEP. 22: Gujarati Seeds and Flavors with Nital Vadalia-Kakadia\u003c\/a\u003e\u003c\/span\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv dir=\"auto\"\u003eCOOKING NOTE: Young pods should be cooked (not eaten fresh) to remove a slight toxicity. \u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 60-90\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 88% on 05\/20\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eThis plant prefers high temperatures and drier weather, and usually grows in subtropical and tropical environments. Too much humidity or rain can cause damage in pod development. We have had better luck growing this crop in the protection of our high tunnel. Provide full sun and loose or sandy soil. We have also found that it doesn't seem to like to be transplanted, but we start ours indoors 4-6 weeks before frost and transplant 1' apart in the field after the last frost. \u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eHarvest dry, brittle pods and shell them like other legumes. Allow seeds to dry further before storing (we give all seeds two weeks in a well ventilated place away from direct sunlight to continue drying). \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":44639127634158,"sku":"LEG-007","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/294628246_2005618149635896_3741391603952855712_n.jpg?v=1706133799"},{"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":"adzuki-bean","title":"Adzuki Bean","description":"\u003cp\u003eAdzuki are small red beans that grow in long thin pods on short bushy plants that can be trellised for extra support or left to stand on their own. This is a Japanese heirloom variety that is often used to make sweet red bean paste for soup eaten with mochi at New Years or as a stuffing in treats such as steamed buns, dumplings, pancakes and mochi. The dried beans are also traditionally cooked whole and mixed into rice for a simple and nutritious side dish.\u003c\/p\u003e\n\u003cp\u003eArcheological and genetic evidence suggest that the wild ancestors of adzuki originated near the Himalayas and spread throughout Asia, but that the cultivated traits in modern varieties were first selected for in Japan by the ancestors of Ainu people.\u003c\/p\u003e\n\u003cp\u003eAlso known as Azuki bean, Aduki bean, Red bean, Red mung bean, Xiǎodòu, Hóngdòu, Chìdòu, đậu đỏ, Red chori, Red cowpea, Lal chavali, Lūbyā ḥamrāˈ\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e(Sources: https:\/\/www.science.org\/doi\/10.1126\/science.ads2871)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 60-80\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 35-40\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate: \u003c\/strong\u003e96% on 12\/11\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow 1 inch deep in well-drained soil when the ground is consistently above 60 degrees. Space plants 4-6 inches apart in rows 18-24 inches apart. Keep soil consistently moist especially during flower and pod formation. Harvest when the pods have fully matured, dried and turned a light tan color. Remove the dried beans from the pods and winnow or screen off the chaff.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eSelf-pollinating with occasional cross-pollination. Harvest when pods are dry and brittle. Shell and lay out to dry further before storing.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":47530252665070,"sku":"VIG-026","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/WhatsAppImage2026-01-09at12.04.26PM_1_891d1d4b-505e-4fc5-beac-b7b61a674107.jpg?v=1768325070"}],"url":"https:\/\/trueloveseeds.sbs\/collections\/south-asian-collection.oembed","provider":"Truelove Seeds","version":"1.0","type":"link"}