{"title":"Southeast 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":"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":"white-garden-egg-eggplant","title":"White Garden Egg (Eggplant)","description":"\u003cp\u003e\u003cstrong\u003ePlease note: this listing is for \u003cspan style=\"text-decoration: underline;\"\u003eSEEDS\u003c\/span\u003e, not fresh eggplants!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis African variety has a delicious flavor. There are many varieties of Garden Egg, but this white variety is most popular among West African and Southeast Asian families. The fruit are versatile and can be eaten raw, boiled, sautéed, or in soups. They are slightly later to produce and taller than other eggplant but very productive once they get going. Many traditional African recipes can be found online but they also are excellent simply grilled or sautéed with other veggies. The rich flavor lends itself well to spicy dishes. Young leaves are cooked down into stews.\u003c\/p\u003e\n\u003cp\u003eThe seeds for this variety originate from Yao, an immigrant from Togo and Ethnic Crop Specialist in Maryland. The seeds were sourced from relatives in Africa and have been grown out from years on a research farm. This variety, also known as Scarlet Eggplant or Gilo, is very sought after in the West African communities, especially those from Ghana, Senegal-Gambia, Guinea, and Sierra Leone. In Ghana, they are one of the three most important vegetables along with tomatoes and peppers. They are valued for their rich and slightly bitter flavor, thin skin, and taste in numerous African stews. These are also popular with Burmese and Nepali refugee families. The white, unripe fruit can be eaten raw, boiled whole, and eaten with chili paste or most commonly cooked in stews. The leaves are also eaten and are rich in iron, vitamin c, calcium, and riboflavin. In one recipe, they are sautéed with onion, garlic, anise, mushrooms, hot pepper, parsley, and nutmeg. Then, served as a side dish over rice, couscous, boiled yucca, or yams.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 88\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 88% on 01\/23\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eThese are heat-loving and seeds should be started indoors about 1\/4\" deep, about 8 weeks before the last frost. Transplant into garden well after the danger of frost. The growing characteristics are similar to most eggplants. The plants reach about 4-5 feet tall and should be planted 12 inches apart. They need full sun and fertile soil. Staking helps as the plants become heavy. The eggplants begin green, but should be picked when they are about 3 inches long and white. They must be picked regularly to keep production and ensure they don’t over ripen. For seed saving the fruits ripen to orange.\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 orange. Cut the fruit, scrape out seeds (perhaps through a heavy-duty screen) into a vessel, 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. 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":"Greensgrow","offers":[{"title":"Default Title","offer_id":3454767267880,"sku":"EGG-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/WhiteGardenEgg_Eggplant_sm.jpg?v=1671134808"},{"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":"speckled-bambara-groundnuts","title":"Speckled Bambara Groundnuts","description":"\u003cp\u003e\u003cem\u003eVery limited quantities! Please limit two packets per customer so more can enjoy and preserve this legume!\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eBarbaras are grown by hundreds of thousands of subsistence farmers in semi-arid Africa (where they were first domesticated) as well as in Indonesia, Thailand, and Malaysia. They are the third most important legume on the continent, after their cousin the cowpea (black eyed pea) and the peanut, with whom their history is entwined. Peanuts, originally from Paraguay and Brazil, traveled to Africa via Spain during the transatlantic slave trade, and were readily adopted because the grow and are prepared in the same way. Both plants grow their edible seeds underground from pegs that dive down from fertilized yellow flowers. You can boil or roast the fresh seeds (like peanuts) or dry them to make four, dumplings, cakes, or porridge. According to the BamNetwork (where much of this info came from), many people prefer Bambara milk to soy or cowpea. Bambara is very nutritious, very drought tolerant, and it gives back by fixing atmospheric nitrogen in the soil. My Speckled Bambara seeds came from Roughwood Seed Collection, and theirs came from a market in Francistown, Botswana in 2001.\u003c\/p\u003e\n\u003cp\u003eAlso known as bambara beans, jugo beans, ditloo marapo, indlubu, hlanga, njugo, nduhu, phonda, and tindhluwa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 16\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds 1\" deep indoors 3-4 weeks before planting. Transplant one month after last frost - these babies love heat! Space plants by 8-10\". When the tiny yellow flowers are pollinated, they will form \"pegs\" that dig under the soil and create your bambara fruits. Harvest when soil is dry and evening temperatures dip below 40 degrees fahrenheit. Some bambara fruits may fall off the plants and remain in the soil during harvest. Do a second check with a fork or rake to find any you left behind. Let the plants dry in the sun for a few days before removing peanuts. Allow bambaras to cure for up to a week before storing.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow bambara fruits to dry in their shell in a well-ventilated place. Shell the seeds, and allow them to lay flat on a paper towel in a single layer away from direct sunlight, and with some air flow to help with drying.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3725978501160,"sku":"VIG-006","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/speckledbambaramainphoto.jpg?v=1571609434"},{"product_id":"rau-den-vietnamese-callaloo","title":"Rau Den (Vietnamese Callaloo)","description":"\u003cp\u003eRau Den or Vietnamese Callaloo is a beloved boiled green eaten every day. It grows wildly and is known to cool the body.\u003c\/p\u003e\n\u003cp\u003eAlso known as Vietnamese Amaranth.\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 200\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 58% (total viability: 86%) on 06\/02\/2025 \u003cem\u003e(\u003ca href=\"https:\/\/trueloveseeds.sbs\/pages\/faq\/#seedviability\" title=\"What is the difference between germination rate and total viability?\" rel=\"noopener noreferrer\" data-mce-fragment=\"1\" 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\u003eCallaloo or Leaf Amaranth is an extremely self-sufficient crop. Expect germination between 10-20 days, and fast growth after that. To get a head start on the season, sow seeds 2-4 weeks before the last frost lightly covered in pots or trays in a greenhouse or sunny window. Transplant 1-2' apart into the garden a couple weeks after the last frost, when the soil has warmed a bit. At this point on our farm, callaloo has seeded itself 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\u003cp\u003e\u003cspan style=\"font-size: 1.4em;\"\u003eSeed keeping notes\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCallaloo 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":"Resilient Roots Farm","offers":[{"title":"Default Title","offer_id":21869901348944,"sku":"AMAR-005","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/image_ef2ecfbb-7288-4d5e-81e8-e477bc69fa71.jpg?v=1571609441"},{"product_id":"la-tia-to-vietnamese-perilla","title":"Lá Tía Tô (Vietnamese Perilla)","description":"\u003cp\u003eLá Tía Tô or Vietnamese Perilla is a common peppery herb eaten fresh and used to wrap fish and meat. Known to cleanse the blood.\u003c\/p\u003e\n\u003cp\u003eAlso known as Rau Tia To, Tia To, Dulketip, Kkaennip, Kkaennip Namul, Tulkkae, Jiso, Oba, Gee So, Zi Su, Shiso, Beefsteak Plant, Sesame Leaf.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003ePerilla readily reseeds itself, and can overtake disturbed areas. It is listed as a noxious weed in several US states, and is toxic to ruminant animals. Please take care when planting, and check your state's regulations before ordering these seeds!\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 60-100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 250\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e \u003cspan\u003e69% (total viability: 86%) on 06\/05\/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?\" 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\u003ePerilla seeds require sunlight to germinate well - do not cover them with soil! Direct sow after last frost, or sow indoors 4-6 weeks before last frost on the surface of moist potting soil. Pat down the seeds firmly, but do not cover. Keep lightly moist until germination. Transplant 12-24\" apart. Harvest leaves early in the morning for best quality, flavor, and ability to keep in storage.\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":"Resilient Roots Farm","offers":[{"title":"Default Title","offer_id":21870085374032,"sku":"HERB-026","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/vietnamese_perilla.jpg?v=1571609442"},{"product_id":"bambara-groundnuts-mix","title":"Bambara Groundnuts Mix","description":"\u003cp\u003e\u003cem\u003eThis is a \"botanical sample\" and has not been germination tested.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eBarbaras are grown by hundreds of thousands of subsistence farmers in semi-arid Africa (where they were first domesticated) as well as in Indonesia, Thailand, and Malaysia. They are the third most important legume on the continent, after their cousin the cowpea (black eyed pea) and the peanut, with whom their history is entwined.\u003c\/p\u003e\n\u003cp\u003ePeanuts, originally from Paraguay and Brazil, traveled to Africa via Spain during the transatlantic slave trade and were readily adopted because they are grown and prepared in the same way. Both plants grow their edible seeds underground from pegs that dive down from fertilized yellow flowers.\u003c\/p\u003e\n\u003cp\u003eYou can boil or roast the fresh seeds (like peanuts) or dry them to make flour, dumplings, cakes, or porridge. According to the BamNetwork (where much of this info came from), many people prefer Bambara milk to soy or cowpea.\u003c\/p\u003e\n\u003cp\u003eBambara is very nutritious, very drought tolerant, and it gives back by fixing atmospheric nitrogen in the soil. This is a mix from 5 or 6 different sources, including a large amount of Speckled Bambara seeds, which came from a market in Francistown, Botswana in 2001 via Roughwood Seed Collection in Devon, PA. Our hope is that by including a large amount of diversity, this population will begin to adapt to our unique climate, soils, and ecosystem.\u003c\/p\u003e\n\u003cp\u003eAlso known as bambara beans, jugo beans, ditloo marapo, indlubu, hlanga, njugo, nduhu, phonda, and tindhluwa.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 16\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate: \u003c\/strong\u003eBotanical Sample - this seed has not been germination tested this year. \u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds 1\" deep indoors 3-4 weeks before planting. Transplant one month after last frost - these babies love heat! Space plants by 8-10\". When the tiny yellow flowers are pollinated, they will form \"pegs\" that dig under the soil and create your bambara fruits. \u003c\/p\u003e\n\u003cp\u003eHarvest when soil is dry and evening temperatures dip below 40 degrees Fahrenheit. Some bambara fruits may fall off the plants and remain in the soil during harvest. Do a second check with a fork or rake to find any you left behind. Let the plants dry in the sun for a few days before removing peanuts. Allow bambaras to cure for up to a week before storing.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow bambara fruits to dry in their shell in a well-ventilated place. Shell the seeds, and allow them to lay flat on a paper towel in a single layer away from direct sunlight, and with some air flow to help with drying.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":31380299153543,"sku":"VIG-013","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/image_4a3c34dd-3a41-403d-9b05-97a3aec65676.jpg?v=1576270983"},{"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":"pea-eggplant-noong-ta-klong-pea","title":"Pea Eggplant (Noong Ta Klong Pea)","description":"\u003cp\u003e\u003cstrong\u003ePlease note: this listing is for \u003cspan style=\"text-decoration: underline;\"\u003eSEEDS\u003c\/span\u003e, not fresh eggplants!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePea Eggplants originate in Central America, and have naturalized and become important in tropical Africa, and many other tropical parts of the globe. This variety, for example, comes from our friends at Adaptive Seeds who found it growing semi-wild in Noong Ta Klong, Thailand. Refugees from the Karen state of Myanmar in South Philadelphia (who spent time living in camps in Thailand) asked Truelove Seeds if we could find this variety for them, and we were glad to see that Adaptive Seeds has made this important taste of home available on this continent. Our seeds were grown by Karen farmers in Philadelphia for their own community as well as for our catalog. They eat these small, round, and bitter eggplants when green and unripe in curries and sauces. This species is also known as Turkey Berry and is used in medicine. Known and loved as Su\u003cspan\u003esuma in Jamaica! \u003c\/span\u003e\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 40\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 95% on 02\/20\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eThese are heat-loving and seeds should be started indoors about 1\/8-1\/4\" deep, about 8 weeks before the last frost. Transplant into garden well after the danger of frost. The growing characteristics are similar to most eggplants. The plants reach about 4-5 feet tall and should be planted 12 inches apart. They need full sun and fertile soil. Staking helps as the plants become heavy. The eggplants begin green, but should be picked when they are about 1-2 inches wide and green. They must be picked regularly to keep production and ensure they don’t over ripen. For seed saving the fruits ripen to orange.\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 orange. Cut the fruit, scrape out seeds (perhaps through a heavy-duty screen) into a vessel, 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. Alternatively, if you have lots of ripe fruits, stomp them in a bucket! 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":"Novick Urban Farm","offers":[{"title":"Default Title","offer_id":32168230420615,"sku":"EGG-006","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/image_2e4f00f3-5a47-4705-a4e6-b28a4a8e45cb.jpg?v=1611080226"},{"product_id":"green-pumpkin-eggplant-ka","title":"Green Pumpkin Eggplant (Ka)","description":"\u003cp\u003e\u003cstrong\u003ePlease note: this listing is for \u003cspan style=\"text-decoration: underline;\"\u003eSEEDS\u003c\/span\u003e, not fresh eggplants!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a small, bitter, pumpkin-shaped eggplant that our Karen farmer friends from Myanmar call \u003cem\u003eKa\u003c\/em\u003e. It is eaten often and only when green; it turns orange when it ages to the point when the seeds have fully ripened. It’s also eaten as medicine for fevers or malaria. Of all the eggplants grown by our friends at Novick Family Farm in South Philadelphia, this one tastes most like their harvests back home in the mountainous villages of the Karen State of Myanmar. It is their favorite!\u003c\/p\u003e\n\u003cp\u003eKnown as: Green Pumpkin Eggplant, Ka, Garden Egg. \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 40\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 98% on 08\/28\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eThese are heat-loving and seeds should be started indoors about 1\/8-1\/4\" deep, about 8 weeks before the last frost. Transplant into garden well after the danger of frost. The growing characteristics are similar to most eggplants. The plants reach about 4-5 feet tall and should be planted 12 inches apart. They need full sun and fertile soil. Staking helps as the plants become heavy. The eggplants begin green, but should be picked when they are about 2 inches wide and green. They must be picked regularly to keep production and ensure they don’t over ripen. For seed saving the fruits ripen to orange.\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 \u003cspan data-mce-fragment=\"1\"\u003e300 \u003c\/span\u003efeet, 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 orange. Cut the fruit, scrape out seeds (perhaps through a heavy-duty screen) into a vessel, 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. Alternatively, if you have lots of ripe fruits, stomp them in a bucket! 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":"Novick Urban Farm","offers":[{"title":"Default Title","offer_id":37403591180446,"sku":"EGG-007","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/greenpumpkineggplanttray.jpg?v=1612543466"},{"product_id":"recao-culantro","title":"Recao (Culantro)","description":"\u003cp\u003eThis saw-toothed, low-growing, pungent, green herb is native to Mexico, the Caribbean, Central, and South America. We first learned about it from Puerto Rican and Dominican friends who call it Recao and for whom it is an essential part of their family Sofrito recipes. In Trinidad, it is known as Chado Beni, and it is also used extensively in Southeast Asia. For many years, because of the difficulty germinating this plant, we have bought seedlings from Vietnamese grocery stores where it is called Ngò Gai. In English, it is called Culantro (which sounds like the milder and similarly flavored Cilantro, but is different as you can see here). We have been experimenting for several years with seed production of this plant, which would really prefer to be growing in a more tropical climate. The last couple years we've grown it successfully in the shade of our Moringa trees and Upland Rice polycultures.\u003c\/p\u003e\n\u003cp\u003eOur recao informant and former Truelove Seeds apprentice Grimaldi Baez, who is admittedly NOT a mixologist, tinctures the leaves and makes a gin and tonic with them as if they were bitters.\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 100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 93% on 02\/04\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePrefers nutrient-rich, well-drained soil, and partial shade. This is a difficult seed to germinate and it is difficult to keep it from bolting early (sending up flower spikes). We start our seeds indoors patted down on the surface of our potting soil 8-12 weeks before the last frost - we do not cover the seeds. We keep ours moist (but not too wet) and warm (a heat mat helps), allowing up to 25 days for germination. To keep them moist, we sit our pots in a tray of 1\" water so they never dry out. You can try direct sowing when the soil of your garden warms up in spring and summer and keep moist to delay bolting. If transplanting seedlings, try not to disturb their roots. We grow ours successfully underneath and in the shadow of larger, bushy plants such as Pigeon Peas. Cut the rosette at the base before flowering, or harvest individual leaves.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eWhen the plant bolts, it will send up green flower clusters from its central stem. Seeds will turn brown\/black when mature. You can grab all the seeds at once and crumble them into a harvest container.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":37670690881694,"sku":"HERB-052","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Recao_Culantro.jpg?v=1613608482"},{"product_id":"chin-baung-burmese-roselle-leaf","title":"Chin Baung (Burmese Roselle Leaf)","description":"\u003cp\u003eThis is the special variety of roselle that is grown for its leaf and used in Burmese cooking for Chin Baung Kyaw, or fried sour leaf. Our friends at Novick Urban Farm in South Philadelphia are refugees and immigrants from the Karen state in the mountains of Burma\/Myanmar, and they grow this variety now each year for their special dishes. After first trying to substitute spinach, and then trying various types of roselle leaves, finally, they found just the right one, which originated in their homeland. They shared this seed with us, and we sent it to our friends at Frog Song Organics in Florida who were able to regenerate the seed in their extra long growing season.\u003c\/p\u003e\n\u003cp\u003ePrimary photo by Adam Forbes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 42-60\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 87% on 05\/5\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds indoors 4-6 weeks before last frost in order to get a head start on the season. Plant in loose soil and keep well watered. Harvest individual leaves as soon as the plant reaches 18” tall and leave at least a few inches of stem on the plant. Harvest every 4 weeks or so to allow the plant to regrow.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eRoselle seeds are harvested when the flower has faded and dried, usually after at least 10 days from first blooming. You should find dried seeds inside the dried calyx. Snip the stem with scissors, remove the seed pod, loosen the seeds, and allow them to dry completely before storage.\u003c\/p\u003e","brand":"Frog Song Organics","offers":[{"title":"Default Title","offer_id":39317136146590,"sku":"MALV-005","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/image_3061f9db-f80f-49de-a3b0-aacf77c5e15f.jpg?v=1634776778"},{"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":"chinsaga-cleome-leaf","title":"Chinsaga (Cleome Leaf)","description":"\u003cp\u003eRelated to ornamental Cleome, chinsaga is shorter (around 3 ft. high), bushier, and grown for its edible leaves. It is a bitter green, sometimes compared to mustard, and is full of nutrients and vitamins, and high in protein. A few of its many common names are shona cabbage, African cabbage, spiderwhisp, cat's whiskers, and wild spider flower. Originating in Africa, it is a rapidly spreading plant that has become established throughout Asian and American tropics. It is used as an anti-inflammatory herb, and is often eaten by pregnant and breast-feeding women. In much of Sub-Saharan Africa, its leaves and shoots are eaten boiled or in stews, and in Uganda and Tanzania it is often prepared with groundnut paste. In Thailand and Northern Malaysia, chinsaga is fermented in rice water and served as a pickled condiment known as phak sian dong and jeruk maman, respectively.\u003c\/p\u003e\n\u003cp\u003eOur first chinsaga seeds came from a plant shared with us by Joseph Mbura who grows some of his traditional Kenyan vegetables in a garden across from the high school where he teaches in Roxborough, Philadelphia. Our seeds now come from Norah Makori in Minnesota. \u003c\/p\u003e\n\u003cdiv style=\"border: 5px solid #ffeea2; padding: 20px; margin-bottom: 20px; background-color: #ffeea230;\"\u003e\n\u003ch3\u003eKisii Traditional Vegetables (Chinsaga) Recipe\u003c\/h3\u003e\n\u003cp\u003e(Serves 4)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul style=\"columns: 2; -webkit-columns: 2; -moz-columns: 2;\"\u003e\n\u003cli\u003e5 bunches of Chinsaga (young leaves)\u003c\/li\u003e\n\u003cli\u003e2 large chopped tomatoes\u003c\/li\u003e\n\u003cli\u003e1 large chopped onion\u003c\/li\u003e\n\u003cli\u003eCooking oil\u003c\/li\u003e\n\u003cli\u003e1 tbsp salt (or to taste)\u003c\/li\u003e\n\u003cli\u003eWater\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin-left: 20px;\"\u003e\n\u003cli\u003eRemove the leaves from the stalk, wash, and put in the cooking pot. Use young leaves (older leaves take longer to cook and traditionally pumpkin is added to tenderize). Add water to cover the vegetables and simmer on low heat for 30 minutes.\u003c\/li\u003e\n\u003cli\u003eOnce chinsaga has cooked, drain excess water and set aside.\u003c\/li\u003e\n\u003cli\u003eIn another cooking pot add oil and heat, then add onions and saute until golden brown, then add tomatoes.\u003c\/li\u003e\n\u003cli\u003eAllow the tomatoes to cook until soft while stirring to mix then add the drained chinsaga and stir again to mix.\u003c\/li\u003e\n\u003cli\u003eAdd salt and stir again and let it cook for 10-15 mins. (Optional: cook with a half cup of heavy cream)\u003c\/li\u003e\n\u003cli\u003eRemove from heat and serve with hot Ugali (a favourite Kisii maize meal starch) or other starch of your choice.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eEnjoy!\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThanks to Nia Nyamweya and the entire Nyamweya family for sharing this recipe from Kisii, Kenya.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\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 ~900\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per bulk packet:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e~1800\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 85% on 02\/16\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eComing soon!\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eComing soon!\u003c\/p\u003e","brand":"Norah Makori","offers":[{"title":"Regular Packet: 900 seeds","offer_id":44606372282606,"sku":"CLEO-001","price":5.0,"currency_code":"USD","in_stock":true},{"title":"Bulk Packet: 1800 seeds","offer_id":44606372315374,"sku":"CLEO-001-BULK","price":8.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Chinsaga1.jpg?v=1618520101"},{"product_id":"muop-huong-smooth-luffa-gourd","title":"Mướp Hương (Smooth Luffa Gourd)","description":"\u003cp\u003eMướp Hương is a luffa gourd that is popularly eaten in many cultures including Vietnamese and Southeast Asian cuisine. It is harvested young (12-14 inches) while the skin is soft. Peel off the green skin and use the white flesh for delicious soups and stir fries that cool the body. Let it get old and dry on the vine and it can be used as a scrubbing luffa for dishes or your body. Vines grow best in warm climates and on a trellis to crawl and climb.\u003c\/p\u003e\n\u003cp\u003eAlso known as: dishcloth gourd, vegetable gourd, scented melon, melon pillow, smooth luffa, edible luffa, Egyptian cucumber, Vietnamese luffa, and loofah.\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 30\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 23% \u003cspan\u003e(total viability: 95%) on 02\/18\/2026 \u003c\/span\u003e\u003cem\u003e(\u003ca rel=\"noopener noreferrer\" title=\"What is the difference between germination rate and total viability?\" 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\u003ePre-soak seeds in warm water for 24 hours. Sow them indoors, four weeks before the last frost, 1\/2\" deep. Transplant after all danger of frost has passed. Loves full sun and warm soils. Long season crop.\u003c\/p\u003e\n\u003cp\u003eThis luffa is grown for food and for sponges. Harvest the young, tender fruit for cooking or for salad. You can also eat the flower buds, shoots, and young leaves. For sponges, harvest once the fruit has dried on the vine and peel away the skin after dying completely.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eHarvest when fully dried on the vine and remove the seeds.\u003c\/p\u003e","brand":"Resilient Roots Farm","offers":[{"title":"Default Title","offer_id":40745610608798,"sku":"CUC-013","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/M_pH_ngSmoothLuffaGourd_1.jpg?v=1632771283"},{"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":"dark-pea-eggplant-ta-kaw-ka-tha","title":"Dark Pea Eggplant (Ta Kaw Ka Tha)","description":"\u003cp\u003e\u003cstrong\u003ePlease note: this listing is for \u003cspan style=\"text-decoration: underline;\"\u003eSEEDS\u003c\/span\u003e, not fresh eggplants!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis variety is preferred by our Karen friends from Burma at Novick Urban Farm: its fruits are darker, more bitter, more productive, easier to pick, and the plants are more compact.\u003c\/p\u003e\n\u003cp\u003ePea Eggplants originate in Central America, and have naturalized and become important in tropical Africa, and many other tropical parts of the globe. Our seeds were grown by Karen farmers in South Philly for their own community as well as for our catalog. They eat these small, round, and bitter eggplants when green and unripe in curries and sauces.\u003c\/p\u003e\n\u003cp\u003eThis species is also known as Turkey Berry and is used in medicine. Known and loved as Susuma in Jamaica!\u003c\/p\u003e\n\u003cp\u003ePhoto credit: Novick Urban Farm.\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 40\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 95% on 05\/11\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eThese are heat-loving and seeds should be started indoors about 1\/8-1\/4\" deep, about 8 weeks before the last frost. Transplant into garden well after the danger of frost. The growing characteristics are similar to most eggplants. The plants reach about 4-5 feet tall and should be planted 12 inches apart. They need full sun and fertile soil. Staking helps as the plants become heavy. The eggplants begin green, but should be picked when they are about 1-2 inches wide and green. They must be picked regularly to keep production and ensure they don’t over ripen. For seed saving the fruits ripen to orange.\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 \u003cspan data-mce-fragment=\"1\"\u003e300 \u003c\/span\u003efeet, 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 orange. Cut the fruit, scrape out seeds (perhaps through a heavy-duty screen) into a vessel, 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. Alternatively, if you have lots of ripe fruits, stomp them in a bucket! 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":"Novick Urban Farm","offers":[{"title":"Default Title","offer_id":42296899567854,"sku":"EGG-010","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/DarkPeaEggplant_TaKawKaTha.jpg?v=1641587694"},{"product_id":"ulam-raja-kings-salad","title":"Ulam Raja (Kings Salad)","description":"\u003cp\u003eUlam Raja (Malaysia) or Kenikir (Indonesia) is a cosmos species grown for its flavorful, pungent, and nutritious edible leaf in Malaysia, Indonesia, Singapore, and beyond. It is native to the Caribbean, Central America, and parts of North and South America.\u003c\/p\u003e\n\u003cp\u003eAccording to \"A Comprehensive Review on Cosmos caudatus (Ulam Raja): Pharmacology, Ethnopharmacology, and Phytochemistry,\" Spaniards took this plant to Asia via the Philippines as a vegetable during the long sea voyage. While it is mainly grown as an ornamental in Europe, it has become an important culinary and medicinal plant in parts of Asia.\u003c\/p\u003e\n\u003cp\u003eSome of its local names in its native range are as follows: chactsul, estrella del mar (Yucatán); combray, combray rojo, mozote-doradilla (Honduras and El Salvador); and flor de muerto (Costa Rica).\u003c\/p\u003e\n\u003cp\u003eAlso known as King's Salad.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 45-60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 50-75\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 98% on 01\/07\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds at the surface of the soil or only lightly covered as these seeds need some light to germinate. Either start indoors a few weeks before last frost, or sow directly in the garden and thin to 18\" apart. Plant in full or partial sun. Ulam Raja prefers fertile, moist, well-drained soil and will readily reseed year after year. The plants can reach as tall as 10' and 2-3' wide. Harvest the young leaves before flowering.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow seeds to completely dry out until their stem is brown. When the seed pod has opened fully and it is very easy to pull out the seeds, they are ready for harvest. Harvest the seeds and allow them to dry further in a well-ventilated place away from direct sunlight.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":42411593236718,"sku":"GRN-006","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/UlamRaja_1.jpg?v=1643826965"},{"product_id":"krapao-red-thai-holy-basil","title":"Krapao Red (Thai Holy Basil)","description":"\u003cp\u003eIntensely aromatic, slightly spicy holy basil used in Thai cooking, traditionally in dishes such as Pad Krapao. This branching, geometric and narrow-leaved holy basil makes a low bush, reaching about 20\" in height in our experience. Its distinct, clove-like aroma perfumed the air whenever we'd brush past it in the field. Sports handsome, deep fuschia to dark red stems and flower stalks, covered in tiny pink blooms and abundant green foliage. Thrives in heat and prefers full sun.\u003c\/p\u003e\n\u003cp\u003eThis seed came to us through our friend and previous apprentice Heidi Ratanavanich, who has this to share about their ancestral herb:\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\"When I eat Pad Krapao, minced pork stir fry with Krapao, topped with a fried egg and a side of Nam Prik Pla (fish sauce, lime juice, garlic), I feel Thailand. For a long time, I thought Krapao was the same as Thai Basil (Horappaa), which has a different flavor from a totally different plant. On a trip to my mom's hometown in Thailand, Sappaya, my aunt pointed out Krapao growing on a path. This was the moment where I first learned this Krapao, in hand in Thailand. She helped me harvest the 2 varieties, red and white. I am so lucky and happy to be tending to Krapao this season at Truelove.\"\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 100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 91% on 05\/05\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds on the surface of moist potting soil, do not cover. Keep it evenly moist and in the sunlight until germination. Start indoors, and later transplant in full sun 10-12\" apart.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow seedheads to dry and turn brown 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":42749552361710,"sku":"HERB-066","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/KrapaoRed_ThaiHolyBasil3b.jpg?v=1650298006"},{"product_id":"docs-north-florida-roselle","title":"Doc's North Florida Roselle","description":"\u003cp\u003eThis special roselle produces earlier than Jamaican Roselle and has heavier calyxes than Thai Roselle. This population originally came from an avid gardener and high school basketball coach named Doc, who had been growing it for a couple of decades after crossing these two varieties and then selecting desired traits for his community. Frog Song Organics has been growing it for another seven years and continues to select the best plants.\u003c\/p\u003e\n\u003cp\u003eAlso known as Florida Cranberry, Sorrel, and Lemon Bush, the sour calyxes of this plant (the red fleshy part that follows the flower) can be used to make a red sweet and spiced beverage called sorrel or a jelly like cranberry sauce.\u003c\/p\u003e\n\u003cp\u003eThese seeds are treated with Sanidate, an OMRI (organic) approved organic sanitizer and disinfectant to keep from spreading fungus.\u003c\/p\u003e\n\u003cp\u003ePhotos by Frog Song Organics.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 70-90\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 35-45\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 84% on 06\/06\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds indoors 4-6 weeks before last frost in order to get a head start on the season. Plant in loose soil and keep well watered. Harvest individual leaves as soon as the plant reaches 18\" tall and leave at least a few inches of stem on the plant. Harvest every 4 weeks or so to allow the plant to regrow.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eRoselle seeds are harvested when the flower has faded and dried, usually after at least 10 days from first blooming. You should find dried seeds inside the dried calyx. Snip the stem with scissors, remove the seed pod, loosen the seeds, and allow them to dry completely before storage.\u003c\/p\u003e","brand":"Frog Song Organics","offers":[{"title":"Default Title","offer_id":42847314149614,"sku":"MALV-009","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/DocsNorthFloridaRoselle_byFrogSongOrganics_harvest2.jpg?v=1651110859"},{"product_id":"krapao-white-thai-holy-basil","title":"Krapao White (Thai Holy Basil)","description":"\u003cp\u003eIntensely aromatic, slightly spicy holy basil used in Thai cooking, traditionally in dishes such as Pad Krapao. This branching, geometric and narrow-leaved holy basil makes a low bush, reaching about 20\" in height in our experience. Its distinct, clove-like aroma perfumed the air whenever we’d brush past it in the field. Sports handsome, light green stems and flower stalks, covered in tiny white blooms and abundant green foliage. Thrives in heat and prefers full sun.\u003c\/p\u003e\n\u003cp\u003eThis seed came to us through our friend and previous apprentice Heidi Ratanavanich, who has this to share about their ancestral herb:\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e\"When I eat Pad Krapao, minced pork stir fry with Krapao, topped with a fried egg and a side of Nam Prik Pla (fish sauce, lime juice, garlic), I feel Thailand. For a long time, I thought Krapao was the same as Thai Basil (Horappaa), which has a different flavor from a totally different plant. On a trip to my mom's hometown in Thailand, Sappaya, my aunt pointed out Krapao growing on a path. This was the moment where I first learned this Krapao, in hand in Thailand. She helped me harvest the 2 varieties, red and white. I am so lucky and happy to be tending to Krapao this season at Truelove.\"\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 100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 86% on 02\/03\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds on the surface of moist potting soil, do not cover. Keep it evenly moist and in the sunlight until germination. Start indoors, and later transplant in full sun 10-12\" apart.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow seedheads to dry and turn brown 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":43035393458414,"sku":"HERB-067","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/KrapaoWhite_ThaiHolyBasil4-500.jpg?v=1654035769"},{"product_id":"lavender-frog-egg-eggplant","title":"Lavender Frog Egg (Eggplant)","description":"\u003cp\u003e\u003cstrong\u003ePlease note: this listing is for \u003cspan style=\"text-decoration: underline;\"\u003eSEEDS\u003c\/span\u003e, not fresh eggplants!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePreferred for their small size, tenderness, and productivity, these gorgeous fruits are grown by the Karen refugee farming community of South Philadelphia to eat fresh and dip raw into Chin Baung (cooked roselle leaves with chiles and little fishes) and other sauces.\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 60-70\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 96% on 09\/14\/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 the 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. Harvest when fruits are small and tender, with fewer seeds. This variety is very seedy!\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 at least \u003cspan\u003e300 \u003c\/span\u003efeet, 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 golden yellow. The best indicator, however, is when the stem easily comes off the fruit. Cut the fruit, scrape out seeds (perhaps through a heavy-duty screen) into a vessel, 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. 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":"Novick Urban Farm","offers":[{"title":"Default Title","offer_id":43983820882158,"sku":"EGG-014","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/LavenderFrogEgg_1sq2.jpg?v=1674596451"},{"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":"tapilan-beans-philippines","title":"Tapilan Beans (Philippines)","description":"\u003cp\u003eTapilan is a Southeast Asian legume that is also called Rice Bean as it looks a bit like rice, and is eaten with or instead of rice in soups and stews.\u003c\/p\u003e\n\u003cp\u003eIt is a vining plant (3-6 feet high) with yellow flowers and clusters of long thin bean pods (3-5 inches long) with 6-10 oblong seeds.\u003c\/p\u003e\n\u003cp\u003eOur seeds come originally from our friend Beatrice Misa Crisostomo of Global Seed Savers in the Philippines where it was once more common than the imported mung bean, \u003ca href=\"https:\/\/www.marketmanila.com\/archives\/tapilan-rice-beans\" target=\"_blank\"\u003eaccording to a 2007 article in Market Manila\u003c\/a\u003e promoting the indigenous bean.\u003c\/p\u003e\n\u003cp\u003eThe dry beans are a good source of protein, essential amino acids, and minerals, and are often served as \u003cem\u003edal,\u003c\/em\u003e having been soaked overnight and boiled with spices. Can also be cooked or roasted as flour and ground to make deep fried dishes or snacks. Young pods and leaves are sometimes eaten as cooked vegetables.\u003c\/p\u003e\n\u003cp\u003eAlso known as: Chi xiao dou, Mi dou, Mi chi dou, Hong xiao dou, Xiao hong dou, Chi xiao dou, Kacang uci, Shima tsuru azuki, Tsuru azuki, Raisu biin, Sandaek angkat miéhs, Sandaek riech mieh, Thwax la:ng te:l, Thwax sade:t pax, Thwax phi, Kattuzhunnu, Kacang sepalit, Thua daeng, Thua pae, Ma pae, Dau gao, Dau nho nhe.\u003c\/p\u003e\n\u003cp\u003eSources:\u003cbr\u003e\u003ca href=\"https:\/\/www.marketmanila.com\/archives\/tapilan-rice-beans\"\u003ehttps:\/\/www.marketmanila.com\/archives\/tapilan-rice-beans\u003c\/a\u003e\u003cbr\u003e\u003ca href=\"http:\/\/www.stuartxchange.org\/Tapilan\" target=\"_blank\"\u003ehttp:\/\/www.stuartxchange.org\/Tapilan\u003c\/a\u003e\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 80-90\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 96% on 09\/19\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow safely after frost, any time between late May and mid-June. Full sun, plenty of room and airflow. Thin to 2-4 inches in row, but give at least 12 inches between rows. Can be eaten picked fresh but most often used as a dried bean (harvest when pod turns crispy and brown).\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow pods 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":44209215045870,"sku":"VIG-023","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/TapilanBeansPhilippines_edsqsm.jpg?v=1687363647"},{"product_id":"wilsons-vietnamese-devil-pepper","title":"Wilson's Vietnamese Devil Pepper","description":"\u003cp\u003eThis incredibly hot family heirloom pepper was shared with Epiphany School by the Wilson Family! Mr. Johnny Wilson is an Epiphany graduate, Dean of Students at the middle school, and parent of two children at the early learning center. His mom, Mrs. Liz Wilson, is an amazing gardener who brought these rare seeds over from Vietnam in the early 2000s. She has been saving their seeds every year, selecting for heat each time, which has resulted in a pepper with a Scoville level we estimate to be 300,000 - 500,000 SHU. This pepper has an outstanding lifespan: Mrs. Wilson brings her favorite plants inside each year to overwinter and says that the first pepper plant (which she calls the grandparent plant) has lived for over 20 years!\u003c\/p\u003e\n\u003cp\u003eOver the past three seasons of growing Wilson’s Vietnamese Devil Pepper in our garden, our students have become obsessed with the pepper. Everyone knows the story of how the Wilsons introduced the pepper to us -- and most everyone also has their own story of taking too big of a bite of the pepper in the garden on a dare and spending the rest of the afternoon with their mouth attached to the garden faucet. Our students have been part of each step of growing the pepper to sell the seeds, starting with the math we needed to do to estimate how many plants to grow in the garden and culminating with extracting and drying the seeds for sale.\u003c\/p\u003e\n\u003cp\u003eThese small but mighty peppers grow on dark green plants with fuzzy stems and leaves. The peppers themselves point upward as they grow, facing towards the sun. They start off black and over the course of a month slowly turn red, which is when they are at their hottest and sweetest, the best time to harvest. The Wilsons taught us to harvest the red peppers by grasping them at the base of the stem and pulling sideways. The Wilsons eat them alongside their meals -- a plate full of fresh peppers in the middle of the table, and everyone takes bites of the pepper between bites of food. Mr. Wilson also dries the peppers, makes them into flakes, and boils them in oil to make chili oil. Our students have been making hot sauce with the flesh of the peppers from our seed keeping!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e \u003cspan style=\"font-weight: 400;\" data-mce-fragment=\"1\"\u003e100-120 \u003c\/span\u003e\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 11\/26\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWe seed the peppers in the greenhouse about 8 weeks before planting in the garden, starting them on heat mats to aid with germination. We plant them in our garden beds with 12-14 inch spacing; it’s helpful to provide support for plants (stakes or trellis). 100-120 days to maturity (or maybe longer, depending on how you calculate it - seeded in mid March, fully ripe at end of August). \u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eMrs. Wilson swears by drying the peppers first and then extracting the seeds, but we were in a rush, so we processed the peppers while wet. Since the pepper is pretty small, it’s much faster to mashing peppers together in water than to cut each pepper open individually to scoop out the seeds. We wear goggles and gloves when processing these pepper seeds and make sure we are outside; any contact of pepper juice\/seeds with eyes or face is very painful. \u003c\/span\u003e\u003c\/p\u003e","brand":"Epiphany School","offers":[{"title":"Default Title","offer_id":44585230729454,"sku":"CAP-037","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/IMG_7310.jpg?v=1704743864"},{"product_id":"karenni-purple-bean","title":"Karenni Purple Bean","description":"\u003cp\u003eKarenni Purple Bean\u003cspan style=\"font-weight: 400;\"\u003e is a purple bush shelling field pea. Karenni farmers from Burma shell this field pea for a fresh bean, often cooked in soup with squash leaves and fresh long beans. This freshly shelled bean can made into fritters by blending the beans with flour then formed into balls and deep fried. The beans can also be steamed then smashed and fried with meat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis variety is stewarded by Rosa Meh, a leader of Karenni Hope Farm, a community farm at Providence Farm Collective outside of Buffalo, NY. \u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eRosa grows Karenni chilies and specialty beans for local grocers in Buffalo and is beginning to sell seeds in 2024.\u003c\/span\u003e\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 35-40\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 92% on 04\/21\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow southern peas safely after frost, any time between late May and mid-July. Full sun, plenty of room and airflow. Thin to 2-4\" in row, but give at least 12\" between rows. Harvest leaves for cooking when still young and tender! More leaves will follow.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eSouthern peas are self-pollinating, though it is best to isolate different varieties of \u003cem data-mce-fragment=\"1\"\u003eV. unguiculata\u003c\/em\u003e (including black-eyed peas, southern peas, field peas, cowpeas, and long beans) at least 20 feet, if not much farther to avoid unwanted cross-pollination. At our farm, we give them a hundred feet of isolation between different varieties. Allow pods 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":"Providence Farm Collective","offers":[{"title":"Default Title","offer_id":44683503141102,"sku":"VIG-025","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/IMG-7353.jpg?v=1707152290"},{"product_id":"green-pigeon-pea-northern-adapted","title":"Green Pigeon Pea (Northern Adapted)","description":"\u003cdiv class=\"xdj266r x11i5rnm xat24cr x1mh8g0r x1vvkbs x126k92a\"\u003e\n\u003cdiv dir=\"auto\"\u003eLarge, abundant, green-fruited pigeon peas adapted to growing in northern latitudes. \u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003eWe first found this particular pigeon pea (gandules) variety for sale as plants at the Fine Fare Supermarket. \u003cspan style=\"font-size: 0.875rem;\"\u003eWe grew a few plants and to our pleasant surprise, they produced beautifully and abundantly here in Philadelphia, and are distinct from our other \u003ca href=\"https:\/\/trueloveseeds.sbs\/products\/northern-adapted-pigeon-peas-gandules?_pos=1\u0026amp;_sid=ef196849c\u0026amp;_ss=r\"\u003eNorthern Adapted Pigeon Pea (Gandules)\u003c\/a\u003e variety that we've been carrying in the catalog for many years. To learn the story behind this variety, we called the wholesaler’s phone number that was on the supermarket plant cart, which came from the Philadelphia Produce Market. They told us they get all their plants from \u003ca href=\"https:\/\/www.yelp.com\/biz\/levari-farm-market-buena?osq=Nurseries+%26+Gardening\"\u003eLevari Farm Market\u003c\/a\u003e in New Jersey. Here’s what Jim Levari told us:\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\n\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a\"\u003e\n\u003cdiv dir=\"auto\"\u003eThe seeds were brought north by Puerto Rican farm workers and shared with Jim, who hired them on his South Jersey vegetable farm in his mid-20s. He’s 70 now, and grows them for his nursery, alongside other Puerto Rican specialties like Aji Dulce, Recao (Culantro), Rue, and lots of other veggies and flowers. He’s kept them because of their unique short season! H\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a\"\u003e\n\u003cdiv dir=\"auto\"\u003eThanks to Jim for keeping these seeds all these years, to the Puerto Rican farmers who brought them north, and to all that came before them who shaped and nurtured this variety.\u003c\/div\u003e\n\u003cdiv dir=\"auto\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\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\u003e80% on 01\/21\/2025\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":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":44770899165422,"sku":"LEG-008","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/IMG_9129.jpg?v=1709573024"},{"product_id":"karenni-chili","title":"Karenni Chili","description":"\u003cp\u003eKarenni Chili \u003cspan style=\"font-weight: 400;\"\u003eis a very spicy and high yielding chili.  Plants are covered with gorgeous 1.5-2 inch long chilis in a variety of colors, ripening to red.  These chilies are excellent fresh or dried and crushed into a very spicy crushed red pepper to use year-round!  \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"font-weight: 400;\"\u003eThis variety is stewarded by Rosa Meh, a leader of Karenni Hope Farm, a community farm at Providence Farm Collective outside of Buffalo, NY. \u003c\/span\u003eRosa grows Karenni chilies and specialty beans for local grocers in Buffalo and is beginning to sell seeds in 2024.\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 40\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e \u003cspan\u003e92% on 04\/22\/2026\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eKarenni chili should be started indoors 4-6 weeks before planting.  Plant outside after the risk of frost, 1.5-2 ft spacing between plants, 2 ft between rows.  Harvest starts about 60 days after transplanting.  \u003c\/span\u003e\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","brand":"Providence Farm Collective","offers":[{"title":"Default Title","offer_id":44781426245870,"sku":"CAP-038","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/KarenniChili_2.jpg?v=1709575913"},{"product_id":"ot-heim-red-california-chili","title":"Ot Hiem (Red California Chili)","description":"\u003cp\u003eSmall bushy plants with brightly fragrant and spicy flavor that matches their brilliant red fruits. Delicious in chili pastes, jams, or eaten fresh chopped into citrusy fish sauce! \u003c\/p\u003e\n\u003cp\u003eGrown for Truelove Seeds by Co Phuong, an elder Vietnamese grower at Resilient Roots Community Farm in Camden, NJ. She received these seeds from her brother in California, where Vietnamese and other refugee and immigrant communities have cherished these chilis. \u003c\/p\u003e\n\u003cp\u003eAt Resilient Roots Farm, these are affectionately known as California Chilis. Ot Hiem literally means Danger Chili, and it describes many types of bird chilis. In one of the photos, you can see Co Phuong holding yellow and red Ot Hiem, which we sell separately \u003ca href=\"https:\/\/trueloveseeds.sbs\/search?type=product\u0026amp;q=hiem\"\u003ehere\u003c\/a\u003e. Co Phuong has an active YouTube channel with a focus on Vietnamese food and gardening \u003ca href=\"https:\/\/www.youtube.com\/@phuongle-bo3rd\"\u003ehere\u003c\/a\u003e.\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 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 87% on 06\/03\/2025\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. These abundant, lanky plants may have to be staked.\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, fiery-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. Consider wearing gloves for your protection! 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":"Resilient Roots Farm","offers":[{"title":"Default Title","offer_id":44811777605870,"sku":"CAP-040","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/image000001.jpg?v=1710190343"},{"product_id":"ot-heim-yellow-california-chili","title":"Ot Hiem (Yellow California Chili)","description":"\u003cp\u003eSmall bushy plants with brightly fragrant and spicy flavor that matches their brilliant yellow fruits. Delicious in chili pastes, jams, or eaten fresh chopped into citrusy fish sauce! \u003c\/p\u003e\n\u003cp\u003eGrown for Truelove Seeds by Co Phuong, an elder Vietnamese grower at Resilient Roots Community Farm in Camden, NJ. She received these seeds from her brother in California, where Vietnamese and other refugee and immigrant communities have cherished these chilis. \u003c\/p\u003e\n\u003cp\u003eAt Resilient Roots Farm, these are affectionately known as California Chilis. Ot Hiem literally means Danger Chili, and it describes many types of bird chilis. In one of the photos, you can see Co Phuong holding yellow and red Ot Hiem, which we sell separately \u003ca href=\"https:\/\/trueloveseeds.sbs\/search?type=product\u0026amp;q=hiem\"\u003ehere\u003c\/a\u003e. Co Phuong has an active YouTube channel with a focus on Vietnamese food and gardening \u003ca data-mce-fragment=\"1\" href=\"https:\/\/www.youtube.com\/@phuongle-bo3rd\"\u003ehere\u003c\/a\u003e.\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 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 93% on 04\/15\/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. These abundant, lanky plants may have to be staked.\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, fiery-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. Consider wearing gloves for your protection! 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":"Resilient Roots Farm","offers":[{"title":"Default Title","offer_id":44811795333358,"sku":"CAP-039","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/IMG_1258.jpg?v=1710191098"}],"url":"https:\/\/trueloveseeds.sbs\/collections\/southeast-asian-collection.oembed","provider":"Truelove Seeds","version":"1.0","type":"link"}