{"title":"Summer Sale - 25% Off!","description":"","products":[{"product_id":"bronze-syrian-lettuce","title":"Bronze Syrian Lettuce","description":"\u003cp\u003e\u003cem\u003e\u003c\/em\u003eOpen-headed green romaine lettuce with a pretty bronze tint and a silver cast. Plants grow 8\" high and 4-6\" in diameter with violet stems, and are very heat tolerant and slow to bolt. Tastes like lettuce! Tastes good! This seed is from Homs, Syria and was donated by the Near East Foundation to the US National Plant Germplasm System in 1949. In 2014, it was shared with \u003ca rel=\"noopener noreferrer\" href=\"https:\/\/trueloveseeds.sbs\/collections\/roughwood\" target=\"_blank\"\u003eRoughwood Seed Collection\u003c\/a\u003e by the Experimental Farm Network, who has a particular interest in preserving crops from parts of the world experiencing farmland loss due to war and natural disaster. Homs is now known as \"the capital of the revolution,\" and has experienced extreme violence against those resisting the Bashar al-Assad regime. We hope to rematriate Syrian seeds to those looking to grow a taste of home, whether in their homeland or from afar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 40-60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 81% on 11\/13\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 8\". Harvest when you can't wait anymore!\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eLettuce is very much self-pollinating, but give at least 10 feet between plants (we give at least 35 feet) to avoid unwanted cross-pollination from flying insects. Allow the plants to bolt and flower. Often, flowering lettuce benefits from simple staking (we tie several plants together) so that the flowers and seedheads do not fall to the ground. Seed is ripe when the flowers turn to 'feathers', which are fluff balls like dandelions. In the moist summers of Pennsylvania, we harvest the entire seedheads when at least 50% of the plant has gone to seed. If there are dry days in the forecast, feel free to wait longer for more ripe seed. Cut the seedheads a few feet down, and allow to dry about a week in a sunny dry place like a greenhouse, sunny window, or even a car seat. Later, wearing a handkerchief or mask to avoid breathing in the feathers and dust, bang the seedheads in a bucket allowing the seed to fall to the bottom. The ripest seeds fall, the least ripe stay in the plant, so do not over do it. Sift through strainers to remove the large chaff, and then use your breath, a fan, or the wind to carefully blow off the smaller dust.\u003c\/p\u003e","brand":"Bear Bottom Farm","offers":[{"title":"Default Title","offer_id":754150277133,"sku":"LET-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/bronzesyrianlettuce4.jpg?v=1571609431"},{"product_id":"anise-hyssop","title":"Anise Hyssop","description":"\u003cp\u003eThis attractive mint-family herb is popular both as a border plant and for its edible purple flowers. Its sweet, anise-like aromatic leaves make a delicious tea that helps with digestion, congestion, coughs, fevers, and diarrhea. Drought tolerant, perennial, pollinator-friendly, and native to the northern parts of North America. When flowering, the plants are 3-4' tall, and 2' wide. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAlso known as giant hyssop, blue giant hyssop, fennel giant hyssop, licorice mint, and fragrant giant hyssop.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 75-80\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 94% on 05\/27\/2025\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, cool, and in the sunlight until germination. Start indoors, and later transplant in full to partial sun and rich, moist soil, spaced 12-24\" apart.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow seedheads to dry on the plant. Cut the stalks below the lowest seed clusters. If necessary, dry the seedheads further in the sun on a sheet or table away from moisture and precipitation. When fully dry, whack the seedheads in a bucket, allowing the ripest seed to fall. Sift through strainers to remove the largest chaff, and then winnow off the lighter chaff with your breath, a fan, or the wind. Anise Hyssop will self-sow readily and vigorously!\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899361505293,"sku":"HERB-008","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Anise_Hyssop_and_Orang_Sulphur_Butterfly.jpg?v=1571609431"},{"product_id":"aunt-mollys-ground-cherry","title":"Aunt Molly's Ground Cherry","description":"\u003cp\u003eThis Slow Food Ark of Taste variety is a delightful combination of sweet and tart, with notes of vanilla and pineapple. Ground cherries are sweet cousins to tomatoes and tomatillos. Kids of all ages love finding tiny wrapped packages and eating the yellow fruits like candy right in the garden, or several weeks later in fruit salad or over ice cream, as they store well in their husks. Naturally high in pectin, they make great preserves and pies as well.\u003c\/p\u003e\n\u003cp\u003eAunt Molly's Ground Cherry has been designated by Slow Food as an outstandingly tasty, culturally important, and endangered heirloom from Pennsylvania, and is listed in their Ark of Taste as a way to invite everyone to take action to help protect it. This particular strain was named and further improved by Territorial Seed Company after they received this landrace originating in 1850's America.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to Maturity:\u003c\/strong\u003e 65\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 95% on 06\/12\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow indoors 1\/4\" deep around 6 weeks before the last frost date. Germination can take as long as 20 days, but can be sooner if set on a heat mat with a temperature between 75 and 80 degrees F. Transplant in the garden in rows about every 18\"-24\". Plants will form blousy bushes like tomatillos. Keep well weeded until they fill in the space in order to best find the fallen fruits later in the season; some growers put down weed barriers (plastic, cloth, or newspaper) under the plants to prevent those weeds and more easily see the fallen fruits. Harvest when the husks turn brown and the fruits are yellow. For winter use, store the fruits unhusked in a dry, airy place (like a basket). To eat, remove the husk and eat the yellow fruit raw or bake in pies or stew with sugar for jam.\u003c\/p\u003e\n\u003cp\u003eNote: Unripe, green ground cherries and their leaves and husks are bitter and toxic. Do not eat!\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eGround cherries are self-pollinating, but different varieties of the \u003cem\u003eP. pruinosa\u003c\/em\u003e should be isolated by several hundred feet to prevent unwanted cross-pollination. Seeds are ready for harvest when fruit is ripe. A single fruit can have 100 seeds! You can remove seeds by hand, rinse, and dry. We use a blender on the lowest setting with plenty of water. When the fruits have been broken open, pour the mixture into a large container and add water. Allow the fruits to float and the seeds to sink. Pour off everything except the seed (you may have to add more water and repeat this process a few times) and then strain and rinse the seeds, and dry. However, you may never need to replant ground cherries after your first year - they tend to reseed themselves!\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899361570829,"sku":"PHYS-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/auntmollysgroundcherriesarranged.JPG?v=1568676656"},{"product_id":"blue-sesame","title":"Blue Sesame","description":"\u003cp\u003eLarge blue-grey sesame seeds with the classic sesame taste will bring color and delight to your homemade desserts, breads, salads, or spice mixes. Blue is dominant, with some lighter and darker seeds mixed in. I have been planting the bluest seeds for a couple seasons and the mix seems to be getting bluer each year. Beautiful light yellow to light purple flowers attract pollinators and resemble foxgloves. Originally from the former Soviet Union, this seed was donated to the US National Plant Germplasm Database by the Biology Department of Toyama University, Japan in 1960.\u003c\/p\u003e\n\u003cp\u003eMost species of \u003cem\u003eSesamum \u003c\/em\u003eare native to Africa, though \u003cem\u003eSesamum indicum\u003c\/em\u003e, this cultivated species that we eat, is native to India. Known as \u003cem\u003ebenne\u003c\/em\u003e, it was brought to 17th-century colonial America by enslaved Africans who first popularized the food on this continent. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 90-110\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 80\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 88% on 04\/15\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds indoors 3-4 weeks before the last frost date, 1\/4\" or less below the soil. Keep soil moist until germination. After the last frost, transplant outdoors 10-12\" apart. Will grow about 3-feet tall. Harvest stalks when the first seed pods start to turn yellow. Put in a paper bag or hang over a bucket to finish maturing and drying. Whack in a bucket to remove seeds.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eUse a sieve to remove larger plant parts. Use breath, wind, or fans to winnow off lighter chaff and lighter immature seeds.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899362357261,"sku":"SESA-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/bluesesamecloseup.jpeg?v=1571609431"},{"product_id":"greater-burdock","title":"Greater Burdock","description":"\u003cp\u003eGreat Burdock is a traditional medicinal plant with broad elephant ears and a deep, nutritious taproot. It is reported to be supportive of the liver, healing for skin blemishes, and cooling for inflammation. In Japanese cooking it is called gobo, and provides a crunchy, earthy, carrot-like quality to soups, stir-fries, shredded salads, sushi, and tempura. This biennial member of the aster family can grow taller than you in the second year, spouting a spray of thistle-like purple flowers that make clingy seed pods, which were the inspiration for zippers. Dig the roots for food and medicine in the fall of the first year. This will also keep it from reseeding itself in the second year.\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 97% on 06\/25\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds 1\/4\" deep directly in the ground in early spring - germination can take some time. Sow every 6\" and thin to one plant every 24-36\". Keep moist until germination. Root harvest is difficult - prepare as if digging up a tree. Lift roots in the fall of the first year.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow seed pods to dry out and begin to open, releasing the first seeds. Wear protective clothing, as the hairs from the pods can irritate like hairs on your neck after a visit to the hairdressers, but worse. Cut the seedheads below the lowest ripe seed pods and whack in a bucket, releasing the seeds. Alternatively, you can use a rolling pin over the pods to release the seeds. Winnow using breath, wind, or fans to remove the fine, irritating dust. This plant will reseed itself, so if you are concerned about having it forever in your garden, do not allow it to go to seed.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899363176461,"sku":"HERB-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/burdockflowerscreativecommonswiki.jpg?v=1571609431"},{"product_id":"cherokee-purple-tomato","title":"Cherokee Purple Tomato","description":"\u003cp\u003eLarge, smooth, dusky-red fruits with a delicious blend of sweetness, acid, and a subtle smokiness. These heirloom plants provide plenty of 10-12 oz. tomatoes. This variety is reportedly from a family that had grown them for 100 years and that had received them from the Cherokee people. They were passed through a few hands to John Green of Sevierville, TN, who in turn shared them with tomato connoisseur Craig LeHoullier, a retired chemist from Raleigh, NC. In 1993, he shared them with Ira Wallace of Southern Exposure Seed Exchange, who introduced this dusky beauty to the world through their seed catalog. Cherokee Purple has been designated by Slow Food as an outstandingly tasty, culturally important, and endangered heirloom, and is listed in their Ark of Taste as a way to invite everyone to take action to help protect it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80-90\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 88% on 05\/07\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds 6-8 weeks before the last frost and transplant into garden well after the danger of frost. We recommend you prune the suckers that form in the crotches of the branches by the main stem. Water tomatoes at the soil level, keeping the leaves dry.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eTomatoes are generally self-pollinating, though we isolate different varieties by 35-50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. Tomato seeds are ripe when the fruits are ready to eat! Cut the fruit at the equator and squeeze or scrape out seeds from each of the cavities. In a cup or bucket, add a little water (1\/2\" is probably plenty) to your seeds and pulp to keep them from drying out, and allow them to ferment away from direct sunlight. Ideally, you will stir the concoction every day for 3-5 days. In the end, add more water to fill the vessel, stir one final time, and allow to settle. Pour off the floating material and then strain the seeds through a strainer. Sometimes, you will need to add more water and pour off the floating material several times until the water is clear and you can see the seeds sunken at the bottom. Squeeze dry the strained seeds in a towel, and then lay out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two.\u003c\/p\u003e","brand":"Chelsea Askew","offers":[{"title":"Default Title","offer_id":899363799053,"sku":"TOM-006","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/cherokeepurple1_square.jpg?v=1571609431"},{"product_id":"fish-pepper","title":"Fish Pepper","description":"\u003cp\u003eThe Fish Pepper is an extremely flavorful, productive, and decorative variety that makes an excellent hot sauce. The white unripe fruit were used to flavor seafood dishes in the Black catering community of Baltimore in the late 1800s and early 1900s. The foliage is variegated white and green, as is much of the unripe fruit, which is 2-3\" long and turns from white with green stripes, to orange with brown stripes, and then bright red. The heat is a 3 on a scale from 1-5.\u003c\/p\u003e\n\u003cp\u003eA note on the variegation: We've found that many plants in our Fish Pepper population are less variegated on their leaves and fruits, and we leave these in as they tend to be healthier, stronger, and more productive, improving the long-term health of this population.\u003c\/p\u003e\n\u003cp\u003eHorace Pippin, the now-famed painter, shared this variety (and many others) with H. Ralph Weaver in the early 1940s in exchange for bee-sting therapy. Weaver's grandson (William Woys Weaver) found the seeds in a baby food jar in his grandmother's deep freezer a couple decades later, many years after his grandfather's death, and was able to reintroduce via Seed Savers Exchange. For years, we have been making gallons of delicious fish pepper sauce from the ripe red fruits after deseeding. Soilful City in Washington DC also makes \u003ca href=\"https:\/\/soilfulcitydc.wordpress.com\/soilful-store\/\" title=\"Buy Pippin Sauce\"\u003ePippin Sauce\u003c\/a\u003e from fish peppers grown by black farmers and urban gardeners in the DC and Maryland areas, and now offers their seeds through Truelove Seeds. The fish pepper has been designated by Slow Food as an outstandingly tasty, culturally important, and endangered heirloom from Philadelphia and Baltimore, and is listed in their \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/ark-of-taste\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eArk of Taste\u003c\/a\u003e as a way to invite everyone to take action to help protect it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to Maturity:\u003c\/strong\u003e 80\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 93% on 11\/26\/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 garden well after the danger of frost. Keep seedlings moist but do not overwater. Transplants should be initially watered in well, and plants will be most productive with regular irrigation and full sun.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeppers are generally self-pollinating, though we isolate different varieties of the same species by at least 50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. There are several important species of peppers, so check your scientific names! Pepper seeds are ripe when the fruits have turned their final fiery color - in this case, red. Cut the fruit (consider wearing gloves), scrape out seeds, and lay them out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two. Drying the peppers before seed extraction can slightly lower your germination rates, but works fine for home seed saving as long as the peppers do not rot.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899364061197,"sku":"CAP-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/fishpepperarranged.JPG?v=1571609431"},{"product_id":"landis-winter-lettuce","title":"Landis Winter Lettuce","description":"\u003cp\u003eThis is an extremely winter-hardy butterhead with pleasant, mild, velvety leaves. It is excellent for salads anytime, but especially exciting to have something green and crunchy while snow is still on the ground. Last year, starting on the first day of spring, we sold this variety to Johnny Brenda's kitchen in Philadelphia while they waited for their regular farmers' early lettuce crops to mature. It's a Pennsylvania Dutch selection of the now-extinct late 1700s variety known as White Tennisball. \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/roughwood\" target=\"_blank\"\u003eRoughwood Seed Collection\u003c\/a\u003e acquired this seed in 1994 from renowned Lettuce seed collector Mary Schultz of Monroe, Washington.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to Maturity:\u003c\/strong\u003e overwinter\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 90% on 12\/16\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 8\". Harvest when you can't wait anymore!\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eLettuce is very much self-pollinating, but give at least 10 feet between plants (we give at least 35 feet) to avoid unwanted cross-pollination from flying insects. Allow the plants to bolt and flower. Often, flowering lettuce benefits from simple staking (we tie several plants together) so that the flowers and seedheads do not fall to the ground. Seed is ripe when the flowers turn to 'feathers,' which are fluff balls like dandelions. In the moist summers of Pennsylvania, we harvest the entire seedheads when at least 50% of the plant has gone to seed. If there are dry days in the forecast, feel free to wait longer for more ripe seed. Cut the seedheads a few feet down, and allow to dry about a week in a sunny dry place like a greenhouse, sunny window, or even a car seat. Later, wearing a handkerchief or mask to avoid breathing in the feathers and dust, bang the seedheads in a bucket allowing the seed to fall to the bottom. The ripest seeds fall, the least ripe stay in the plant, so do not over do it. Sift through strainers to remove the large chaff, and then use your breath, a fan, or the wind to carefully blow off the smaller dust.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899365797901,"sku":"LET-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/landiswinterlettuceheads.jpg?v=1571609431"},{"product_id":"mary-reynolds-orange-tomato","title":"Mary Reynold's Orange Tomato","description":"\u003cp\u003eHuge and productive beefsteak tomato with a mango\/persimmon orange color, and a sweet rich flavor. Mary Reynolds lived in Natural Bridge, Virginia, where she saved this variety for so long that the original name is gone. She gave seeds to her neighbor John R. Lewis Jr., who in turn shared them with William Woys Weaver through Seed Savers Exchange in the late 1990s. Now we can all enjoy the juicy, delicious, 12-16oz fruits of her labor. For more information and beautiful descriptions of this variety and 99 others, see William Woys Weaver's \"\u003ca href=\"https:\/\/www.amazon.com\/100-Vegetables-Where-They-Came\/dp\/1565122380\" target=\"_blank\"\u003e100 Vegetables and Where They Come From\u003c\/a\u003e.\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to Maturity:\u003c\/strong\u003e 85\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 89% on 12\/16\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds 6-8 weeks before the last frost and transplant into garden well after the danger of frost. We recommend you prune the suckers that form in the crotches of the branches by the main stem. Water tomatoes at the soil level, keeping the leaves dry.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eTomatoes are generally self-pollinating, though we isolate different varieties by 35-50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. Tomato seeds are ripe when the fruits are ready to eat! Cut the fruit at the equator and squeeze or scrape out seeds from each of the cavities. In a cup or bucket, add a little water (1\/2\" is probably plenty) to your seeds and pulp to keep them from drying out, and allow them to ferment away from direct sunlight. Ideally, you will stir the concoction every day for 3-5 days. In the end, add more water to fill the vessel, stir one final time, and allow to settle. Pour off the floating material and then strain the seeds through a strainer. Sometimes, you will need to add more water and pour off the floating material several times until the water is clear and you can see the seeds sunken at the bottom. Squeeze dry the strained seeds in a towel, and then lay out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two.\u003c\/p\u003e","brand":"Bear Bottom Farm","offers":[{"title":"Default Title","offer_id":899366584333,"sku":"TOM-004","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/maryreynolds5.JPG?v=1571609431"},{"product_id":"mikado-tomato","title":"Mikado Tomato","description":"\u003cp\u003eIf I could only grow one type of tomato, this would be it. Reason number one: its large, juicy, raspberry-crimson colored fruits are the most delicious. It is a productive indeterminant variety with beautiful, luscious \"potato\" leaves. This is the original Mikado and was first offered in 1886 under the names Mikado and Turner's Hybrid. According to an 1887 advertisement from Rice’s Box of Choice Vegetables, it was bred in Iowa - and was \"unequaled in fine flavor\" to the point where \"old favorites must take a back seat.\" I agree. Thanks to Dr. William Woys Weaver and his Roughwood Seed Collection for introducing me to my true tomato love. While there are several varieties of Mikado available now, this one predates the distinction between pink, red, yellow, and black, according to Dr. Weaver. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to Maturity:\u003c\/strong\u003e 85 from transplant\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 95% on 05\/01\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds 6-8 weeks before the last frost and transplant into garden well after the danger of frost. We recommend you prune the suckers that form in the crotches of the branches by the main stem. Water tomatoes at the soil level, keeping the leaves dry.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eTomatoes are generally self-pollinating, though we isolate different varieties by 35-50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. Tomato seeds are ripe when the fruits are ready to eat! Cut the fruit at the equator and squeeze or scrape out seeds from each of the cavities. In a cup or bucket, add a little water (1\/2\" is probably plenty) to your seeds and pulp to keep them from drying out, and allow them to ferment away from direct sunlight. Ideally, you will stir the concoction every day for 3-5 days. In the end, add more water to fill the vessel, stir one final time, and allow to settle. Pour off the floating material and then strain the seeds through a strainer. Sometimes, you will need to add more water and pour off the floating material several times until the water is clear and you can see the seeds sunken at the bottom. Squeeze dry the strained seeds in a towel, and then lay out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899366748173,"sku":"TOM-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/mikadoarranged.JPG?v=1571609432"},{"product_id":"motherwort","title":"Motherwort","description":"\u003cp\u003eThis bitter mint is calming for anxiety, strengthening for the heart (its scientific name means \"lion hearted\"), soothing and tonifying for menstrual pains, and helps with premenstrual and menopausal nerves. Native to Europe, it has naturalized in North America and grows in disturbed areas, roadsides, and fields. The leaves and pink-lavender flowering tops are often used for their healing properties.\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 \u003cspan\u003e96% on 02\/11\/2026\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePrefers partial shade to full sun. Direct sow in spring or fall, tamping down seeds with back of rake, barely covered. Keep soil moist until germination. You can also start seeds indoors and transplant. Space plants 1-2' apart.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow seedheads to dry on the plant. Consider wearing gloves, as the seedheads can be irritatingly pointy. Cut the stalks below the lowest seed clusters, and place immediately in buckets as seed will drop. 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":"Mill Hollow Plant Music","offers":[{"title":"Default Title","offer_id":899366879245,"sku":"HERB-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/motherwortflowering.jpg?v=1571609432"},{"product_id":"petit-marseillais-pepper","title":"Petit Marseillais Pepper","description":"\u003cp\u003ePetit Marseillais is an heirloom sweet pepper from the South of France. With delicate walls, the mildest hint of heat, and the perfect manageable size for adding to a sauté, it is sure to be a favorite. These sunset-orange fruits are about five inches long, two inches wide, and beautifully wrinkled or wavy. The plants are two feet tall and consistently loaded with peppers - you will be giving them away to friends long after you've found 10 ways to eat and preserve them. We freeze about 5 gallons of deseeded Petit Marseillais peppers per year, and use them throughout the winter. We also stuff the fresh peppers with rice, beans, vegetables, and cheese and bake them to perfection.\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 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 89% on 07\/14\/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 garden well after the danger of frost. Keep seedlings moist but do not overwater. Transplants should be initially watered in well, and plants will be most productive with regular irrigation and full sun.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeppers are generally self-pollinating, though we isolate different varieties of the same species by at least 50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. There are several important species of peppers, so check your scientific names! Pepper seeds are ripe when the fruits have turned their final fiery color - in this case, sunset-orange. Cut the fruit, scrape out seeds, and lay them out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two. Drying the peppers before seed extraction can slightly lower your germination rates, but works fine for home seed saving as long as the peppers do not rot.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":899367075853,"sku":"CAP-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/petitmarseillaisharvest.JPG?v=1571609432"},{"product_id":"plate-de-haiti-tomato","title":"Plate de Haiti Tomato","description":"\u003cp\u003e\u003cstrong\u003ePlease also check out the \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/print-shop\/products\/african-diaspora-collection-seed-packets-and-postcards-regular-size\" title=\"AFRICAN DIASPORA COLLECTION SEED PACKETS AND POSTCARDS\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eAfrican Diaspora Collection Seed Packets and Postcards\u003c\/a\u003e bundle.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eProlific, vermilion red, apple-shaped tomato that has been associated with Hispaniola since the 1550s. Right up until frost, this indeterminate tomato produces endless 2-inch fruits that are flavorful when eaten fresh, and even better in sauce. According to William Woys Weaver who shared the seeds with Pentridge Children's Garden, this variety was first documented in Conrad Gessner's Historia Plantarum in 1561. In 1793, the Creole refugees who fled the successful uprising of enslaved people in Haiti brought this tomato with them. Dr. Weaver was able to find this tomato depicted in paintings of that time period made by the Peale family of Philadelphia, well before it became a popular food in North America (see \u003cem\u003eStill Life: Balsam Apples and Vegetables, 1820\u003c\/em\u003e by James Peale). The kids at Pentridge Children's Garden in West Philadelphia explore the history of the Haitian Revolution while growing and eating this tomato. Our packets were illustrated by Jasmine Hamilton, and feature \u003cspan\u003eMarie-Jeanne Lamartiniére of of the revolutionary Haitian soldiers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eSoul Fire Farm remits 100% of their proceeds from the sales of their seeds to the Stockbridge Munsee Band of the Mohican Nation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 86% on 12\/16\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds 6-8 weeks before the last frost and transplant into garden well after the danger of frost. We recommend you prune the suckers that form in the crotches of the branches by the main stem. Water tomatoes at the soil level, keeping the leaves dry.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eTomatoes are generally self-pollinating, though we isolate different varieties by 35-50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. Tomato seeds are ripe when the fruits are ready to eat! Cut the fruit at the equator and squeeze or scrape out seeds from each of the cavities. In a cup or bucket, add a little water (1\/2\" is probably plenty) to your seeds and pulp to keep them from drying out, and allow them to ferment away from direct sunlight. Ideally, you will stir the concoction every day for 3-5 days. In the end, add more water to fill the vessel, stir one final time, and allow to settle. Pour off the floating material and then strain the seeds through a strainer. Sometimes, you will need to add more water and pour off the floating material several times until the water is clear and you can see the seeds sunken at the bottom. Squeeze dry the strained seeds in a towel, and then lay out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two.\u003c\/p\u003e","brand":"Soul Fire Farm","offers":[{"title":"Default Title","offer_id":899367206925,"sku":"TOM-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Plate_de_Haiti_15_maybe_fave_square.jpg?v=1571609432"},{"product_id":"cima-di-rapa-sessantina-broccoli-rabe","title":"Cima di Rapa Sessantina (Broccoli Rabe)","description":"\u003cp\u003eRapini, Rabe, Cima di Rapa, Friarielli, or Broccoletti - whatever you call it, this flavorful spring, summer, and fall vegetable is delicious! It is widely eaten in southern Italy, as well as in parts of Spain and Portugal. Cima di Rapa Sessantina is named as a 60 day variety but you can eat it's smaller succulent thinnings sooner than that. Plants grow 12-18\" tall with thick stems and bitter-sweet foliage and florets. All plants are ready for harvest at about the same time, so plant in successions for continual harvest. This variety was made available by Seeds from Italy, the US distributor of Franchi Seeds, Italy's oldest family-owned seed company, founded in 1783. Check them out for more Italian varieties! \u003ca href=\"http:\/\/www.growitalian.com\" target=\"_blank\"\u003ewww.growitalian.com\u003c\/a\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 200\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 91% on 11\/04\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 6\".\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eIsolate by 1\/2 mile from other flowering members of \u003cem\u003eB. rapa\u003c\/em\u003e, including turnips, napa cabbage, and bok choy to avoid unwanted cross-pollination. Allow seed pods to turn brown and dry before seed harvest. Protect from birds.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3016559394856,"sku":"BRA-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/broccolirabefloweringwithbee.JPG?v=1571609432"},{"product_id":"buena-mulata-pepper","title":"Buena Mulata Pepper","description":"\u003cp\u003e\u003cstrong\u003ePlease also check out the \u003ca title=\"AFRICAN DIASPORA COLLECTION SEED PACKETS AND POSTCARDS\" href=\"https:\/\/trueloveseeds.sbs\/collections\/print-shop\/products\/african-diaspora-collection-seed-packets-and-postcards-regular-size\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eAfrican Diaspora Collection Seed Packets and Postcards\u003c\/a\u003e bundle.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBeautiful, spicy, and flavorful cayenne pepper that starts purple and then passes through salmon and orange on the way to turning a gorgeous red. The tall striking plants are laden with 4-5 inch fruits, which are tasty at all stages, but we prefer the added sweetness of the fully red fruit.\u003c\/p\u003e\n\u003cp\u003eBuena Mulata Pepper was the name on the baby food jar next to the name \"Pippin\" in the bottom of the deep freezer in William Woys Weaver's grandmother's basement, a decade after his plant-loving grandfather's untimely death. If you've heard of the \u003ca href=\"https:\/\/trueloveseeds.sbs\/products\/fish-pepper\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eFish Pepper\u003c\/a\u003e, this story probably sounds familiar. There were many other seeds besides those of the beautiful, delicious, and now widely-available Fish Pepper in that frozen trove, and many that passed through Horace Pippin's hands, including this Buena Mulata. Horace Pippin is now a well-known artist who beautifully depicted everyday life, landscapes, religion, WWI, and themes of the injustices of slavery and segregation. In the 1940s, he traded seeds from his friends in the Black catering communities of Philly and Baltimore in exchange for bee sting therapy for WWI arm injury from William Woys Weaver's grandfather H. Ralph Weaver's hives. Seeds stay viable longer in the freezer; our heirlooms only survive if someone removes them from storage and places them in soil; and stories only live when they are told.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 75-80\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 81% on 12\/17\/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 garden well after the danger of frost. Keep seedlings moist but do not overwater. Transplants should be initially watered in well, and plants will be most productive with regular irrigation and full sun.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003ePeppers are generally self-pollinating, though we isolate different varieties of the same species by at least 50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. There are several important species of peppers, so check your scientific names! Pepper seeds are ripe when the fruits have turned their final fiery color - in this case, fully red. Cut the fruit, scrape out seeds, and lay them out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two. Drying the peppers before seed extraction can slightly lower your germination rates, but works fine for home seed saving as long as the peppers do not rot.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3105978023976,"sku":"CAP-003","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/buenamulata2_17d694bf-4d30-43ef-a1f3-5b5b31bd6365.jpg?v=1614107837"},{"product_id":"turkey-craw-bean","title":"Turkey Craw Bean","description":"\u003cp\u003eThis dual purpose pole bean produces 4-6\" pods that are delicious when young, green, and snappy. When used as a dry bean, they are sweet, rich, buttery, and meaty in taste and texture. The seeds are a beautiful frosted brown and tan. The vines are often grown in corn fields.\u003c\/p\u003e\n\u003cp\u003eThe story goes: in the 1800s, this seed was found in the craw of a turkey brought home in by a hunter that many report to have been an enslaved African American man. We would love to know more about his story.\u003c\/p\u003e\n\u003cp\u003eThe Turkey Craw Bean has been designated by Slow Food as an outstandingly tasty, culturally important, and endangered heirloom from Virginia, North Carolina, and Tennessee, and is listed in their \u003ca rel=\"noopener noreferrer\" href=\"https:\/\/www.fondazioneslowfood.com\/en\/ark-of-taste-slow-food\/turkey-craw-bean\/\" target=\"_blank\"\u003eArk of Taste\u003c\/a\u003e as a way to invite everyone to take action to help protect it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80-100\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 91% on 10\/31\/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 inch, spaced every few inches in rows 12 inches apart. Thin to one plant every 2-4 inches. Provide a sturdy trellis as the vines can grow six to eight feet tall. Needs ample sun and good airflow.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBeans are self-pollinating, though it is best to isolate different varieties of \u003cem\u003eP. vulgaris\u003c\/em\u003e by at least 25 feet (we do 75 feet to be sure) to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the 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":"Bear Bottom Farm","offers":[{"title":"Default Title","offer_id":3106006269992,"sku":"BN-004","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/TurkeyCrawBean_5c04db8f-51cc-410c-a93f-715b2c1b3a9e.JPG?v=1571609432"},{"product_id":"ashwagandha","title":"Ashwagandha","description":"\u003cp\u003eAshwagandha is a Solanum native to the drier regions of India, Northern Africa, and the Middle East. This plant has been used in Ayurvedic medicine for at least 3000 years. Its dried, powdered root is used as an adaptogen that helps you adapt to stress, build your immune system, and beat insomnia. Its berries are used as a substitute for rennet in cheesemaking!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 200\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 91% on 05\/22\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds indoors 8-12 weeks before the last frost and transplant into garden well after the danger of frost. 1\/4\" deep. Keep seedlings moist but do not overwater. Transplants should be initially watered in well, and plants will be most productive with regular irrigation and full sun.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAshwagandha seeds are ripe when the fruits have turned another red. We remove ashwagandha seeds like those of ground cherries, cape gooseberries, or tomatillos. You can remove seeds by hand, rinse, and dry. We pop the berries by hand in a bucket of water, so that the water will help extract the seeds, which will sink to the bottom. We have also used a blender on the lowest setting with plenty of water. When the fruits have been broken open, pour the mixture into a large container and add water. Allow the fruits to float and the seeds to sink. Pour off everything except the seed (you may have to add more water and repeat this process a few times) and then strain and rinse the seeds, and dry.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3345145331752,"sku":"HERB-005","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/ashwaghandafruit_a1e07189-ef18-40a5-9f07-a90d388e9ee6.JPG?v=1571609433"},{"product_id":"purple-calabash-tomato","title":"Purple Calabash Tomato","description":"\u003cp\u003eDeep ridges and ruffles carve this squat, dark burgundy to pink heirloom. The flavor is excellent and complex with hints of citrus tang. In a taste test of 25 varieties at Truelove Seeds this year, Purple Calabash was in the top three! This variety is similar to tomatoes grown before colonization in what is now Mexico. This variety comes from William Woys Weaver, who got his seed stock from Peace Seeds in the early 1990s.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 85\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 99% on 05\/01\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds 6-8 weeks before the last frost and transplant into garden well after the danger of frost. We recommend you prune the suckers that form in the crotches of the branches by the main stem. Water tomatoes at the soil level, keeping the leaves dry. Stake tomatoes so that their leaves and branches are kept off the ground, for good airflow between plants, and for easier harvest. Do not overwater this variety as it will crack.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eTomatoes are generally self-pollinating, though we isolate different varieties by 35-50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. Tomato seeds are ripe when the fruits are ready to eat! Cut the fruit at the equator and squeeze or scrape out seeds from each of the cavities. In a cup or bucket, add a little water (1\/2\" is probably plenty) to your seeds and pulp to keep them from drying out, and allow them to ferment away from direct sunlight. Ideally, you will stir the concoction every day for 3-5 days. In the end, add more water to fill the vessel, stir one final time, and allow to settle. Pour off the floating material and then strain the seeds through a strainer. Sometimes, you will need to add more water and pour off the floating material several times until the water is clear and you can see the seeds sunken at the bottom. Squeeze dry the strained seeds in a towel, and then lay out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two.\u003c\/p\u003e","brand":"Meadowhawk Farm","offers":[{"title":"Default Title","offer_id":3346039177256,"sku":"TOM-008","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/PurpleCalabashTomatoJoRosen.jpg?v=1639763543"},{"product_id":"golden-red-amaranth","title":"Golden Red Amaranth","description":"\u003cp\u003eGolden Amaranth was gathered in 1978 in a door-yard garden near Rinconada, New Mexico by \u003ca href=\"https:\/\/www.nativeseeds.org\/\"\u003eNative Seeds\/SEARCH\u003c\/a\u003e and I received seed from Miguel Santisteven when I was visiting him and his family in Taos a few years back. We wanted to see how it would adapt to Philly. It is gorgeous, and has spinach-like young greens as well as protein-packed golden seeds, which are great as porridge and incorporated into tortillas. It turns out his variety had some crossing with Hopi Red and\/or Elephant Head amaranths giving the flowers maroon tips. Miguel says: \"I like promiscuity in plants, I believe that gives Nature a chance to express herself as she wants.\" Rowen White of the \u003ca href=\"https:\/\/nativefoodalliance.org\/indigenous-seedkeepers-network\/\"\u003eIndigenous Seed Keepers Network\u003c\/a\u003e adds that \"Landraces that are full of different expressions is where our resilience is at\". Grow this variable beauty in your garden and allow it to adapt to your soil and climate. In addition to great culinary uses, amaranth is a great distraction for cucumber beetles - they prefer it. I plant it throughout my squash and cucumber patches, and in turn, it also makes a beautiful backdrop to the seed garden.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 100-110\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 400\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 88% on 06\/25\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eAmaranth is an extremely self-sufficient crop. Expect germination between 10-20 days, and fast growth after that. At this point on our farm, amaranth 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\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAmaranth is wind pollinated. Isolate by a minimum of 500 feet or cover the flowers with corn tassel bags to prevent unwanted cross pollination with other amaranths. 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":"Fugitive Seed Project","offers":[{"title":"Default Title","offer_id":3441702928424,"sku":"AMAR-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/goldenredamaranthfloweringSQUARE_1c5ddd78-edd3-48fa-95a2-d552909db498.jpg?v=1571609433"},{"product_id":"mizuna-landrace","title":"Mizuna Landrace","description":"\u003cp\u003eThis is a sweet and spicy, wide-leafed, and winter-hardy mizuna landrace. Tobacco Road Farm initially crossed their mizuna with flowering maruba and tatsoi pollinator plants in order to increase the genetic diversity and vigor of the mizuna population. They then saved seeds from the mizuna mother plants and have been selecting for winter hardiness in this now-stable crop for the past 20 years. It plays a starring role (alongside Ice Bred Arugula) in their ever popular spicy salad mix. With these varieties, you can have delicious greens in fall, winter, and spring with little effort. In cooler climates, we plant in November and cover with hoops and plastic row covers until the warmth of spring. Roughwood Seed Collection offered this variety a couple years back under the name \"Mizunarubasoi.\"\u003c\/p\u003e\n\u003cp\u003ePhotos of the young mizuna landrace courtesy of Rise \u0026amp; Root Farm where farmer Jane Hodge says \"it's my favorite green of all time\".\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 21-40 (see below)\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 93% on 11\/04\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 6-12\" for full heads, or treat as cut-and-come-again baby greens. Harvest baby greens after 21 days, or allow plant to mature in 40 days.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eIsolate by 1\/2 mile from other flowering members of \u003cem\u003eB. rapa\u003c\/em\u003e, including turnips, napa cabbage, and bok choy to avoid unwanted cross-pollination. Allow seed pods to turn brown and dry before seed harvest. Protect from birds.\u003c\/p\u003e","brand":"Tobacco Road Farm","offers":[{"title":"Default Title","offer_id":3441731567656,"sku":"BRA-003","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/image_21f243cc-e673-449f-9e8b-f841a77b750c.jpg?v=1571609433"},{"product_id":"ice-bred-arugula","title":"Ice-bred Arugula","description":"\u003cp\u003eWith a strong, excellent flavor, this arugula is extra cold hardy, vigorous, and genetically diverse. Along with their Mizuna Landrace and many other tasty greens, Ice-bred Arugula is an essential part of Tobacco Road Farm's ever-popular Spicy Salad Mix. \u003c\/p\u003e\n\u003cp\u003eIn 1989, Brett Grohsgal of Even Star Organic Farm in Eastern Shore, Maryland bred this open pollinated landrace from two Dutch strains of arugula and selected for cold hardiness. Tobacco Road Farm in Lebanon, Connecticut has been growing these spicy greens every winter for nearly a decade, continuing to select for winter hardiness in even colder conditions. For winter growing, we plant in November and cover with hoops and plastic row covers until the warmth of spring. The photo above shows a late-spring planting of arugula at Tobacco Road Farm, and how their natural farming and soil building practices produced an early June crop with no flea beetle damage. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 21-44\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\u003e86% on 10\/31\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 4-6\" for full heads, or treat as cut-and-come-again baby greens. Harvest baby greens after 21 days, or allow plant to mature in 44 days.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eIsolate by 1\/2 mile from other flowering Arugulas (\u003cem\u003eEruca sativa\u003c\/em\u003e), to avoid unwanted cross-pollination. Allow seed pods to turn brown and dry before seed harvest. Protect from birds.\u003c\/p\u003e","brand":"Tobacco Road Farm","offers":[{"title":"Default Title","offer_id":3454672109608,"sku":"BRA-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IceBredArugulaTRFSQUARE.jpg?v=1571609433"},{"product_id":"mullein","title":"Great Mullein","description":"\u003cp\u003eKnown for its soft, fuzzy pale leaves and its tall yellow flower spikes, this is a striking wild plant with healing qualities. It is used topically as an emollient to smooth skin and as an astringent to constrict body tissues. Its leaves and flowers are also used internally for coughs and lung ailments. The tall flower spikes can be dipped in wax and used as torches.\u003c\/p\u003e\n\u003cp\u003eGreat Mullein is native to Europe, Northern Africa, and Asia. It’s seeds live a long time (decades to hundreds of years) in the soil, waiting for a disturbance. After a fire, or in my case, after I till the perimeter outside my fence to keep the weeds down, it shows up in large numbers. \u003cstrong\u003eGreat Mullein readily reseeds itself, and can overtake disturbed areas. It is listed as a noxious weed in several US states. Please take care when planting, and check your state's regulations before ordering these seeds!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 85-120\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 300\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate: \u003c\/strong\u003e95% on 07\/07\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePlant indoors before frost to get a head start by broadcasting over a potting mix and later dividing and potting up. Direct sow in the garden in early spring. Plants can grow 2-3\" wide if given the space. Consider growing this herb in disturbed soils outside your main garden space.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eWait until the flowerstalks dry out and become crispy brown. On a dry day, cut the entire stalk below the lowest seed pods and whack the stalk in a bucket. Sift out the larger plant parts.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3455265472552,"sku":"HERB-006","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/mulleinplant_4006fafd-8da9-45c0-bd39-4e70f22326bd.JPG?v=1571609433"},{"product_id":"feathery-plume-celosia","title":"Feathery Plume Celosia","description":"\u003cp\u003eFeathery plumes of pink, magenta, red, yellow, and orange grow on 3-4' tall, branching plants. Also known as Prince Feathers, Prince of Wales Feathers, and Feather Cockscomb. In West Africa, it is called Laggos Spinach and its leaves are widely eaten as greens. In some of these photos, other flowers are mixed in. This variety is the featheriest one, as shown alone in the third photo.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 90-95\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\u003e91% on 06\/24\/2026\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eExpect germination between 8-14 days, and fast growth after that. At this point on our farm, celosia reseeds itself. We thin plants to about 2' space in each direction. Harvest cut flowers as they mature, and allow side branches to bloom for continual harvest until frost.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eCelosia is wind pollinated. Isolate by a minimum of 500 feet or cover the flowers with corn tassel bags to prevent unwanted cross pollination with other celosia of the same species. Seeds are ready when they start dropping from the seed head, which matures after the flower dies back. You can cut the whole seed head and hang it to dry and mature further in a dry, ventilated place, or you can shake it while still on the plant every day or two, as the seeds ripen at different times starting from the bottom to the tip. Either way, shake the plant in a bucket to release the seeds. Use a strainer to sift out the larger chaff. Use your breath, wind, or fans to winnow off lighter weight chaff.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":3714443804712,"sku":"FLO-006","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_7782.JPG?v=1571609434"},{"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":"blue-coco-snap-bean","title":"Blue Coco Snap Bean","description":"\u003cp\u003eStriking purple-podded beans are eaten fresh off the plant or in salads when young and tender. You can also pick the plump and full pods and remove the still-green seeds to cook as shelly beans, or wait for full maturity and add the dry, meaty beans to soups. The young purple pods fade to green when cooked. This French heirloom bean has been around a long time! It dates back to 1775 and is so-named for its \"blue\" colored pods and \"coco\" colored seeds. Productive, purple vines with decorative fuschia flowers grow about 8-9 feet tall, requiring trellising.\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 99% on 11\/4\/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 inch, spaced every few inches, one row per bed. Thin to one plant every 2-4 inches. Provide a sturdy trellis as the vines can grow six to eight feet tall. Needs ample sun and good airflow.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eBeans are self-pollinating, though it is best to isolate different varieties of P. vulgaris by at least 25 feet (we do 75 feet to be sure) to avoid unwanted cross-pollination from flying insects. For seed saving, harvest the 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":"Meadowhawk Farm","offers":[{"title":"Default Title","offer_id":21331274104912,"sku":"BN-014","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/20200910_112123.jpg?v=1640022333"},{"product_id":"benne","title":"Benne (Sesame)","description":"\u003cp\u003eGrowing up to 6 feet tall with white flowers, this revived Low Country heirloom sesame is packed with flavor. Benne is the Bantu word for sesame, which was first domesticated in India, and is very important throughout Africa. West Africans brought these seeds to the West Indies and the southern US in the late 17th century and continued to grow patches for their use while enslaved. Later, benne oil became the salad dressing of choice in 19th century southern US. As cheaper oils became available, and as sesame was bred to shatter less (and unfortunately taste less too), the flavorful, aromatic benne was all but lost. This low-oil sesame landrace strain was preserved by David Shields and the Carolina Gold Rice Foundation, and listed as an endangered, culturally important landrace by the Slow Food Ark of Taste. Read their thorough history and description of this important heirloom \u003ca href=\"https:\/\/www.fondazioneslowfood.com\/en\/ark-of-taste-slow-food\/benne-oil\/\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eHERE\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 160\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 125\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 88% on 09\/25\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds indoors 3-4 weeks before the last frost date, 1\/4\" or less below the soil. Keep soil moist until germination. After the last frost, transplant outdoors 10-12\" apart. Will grow about 3-feet tall.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eHarvest stalks when the first seed pods start to turn yellow. Put in a paper bag or hang over a bucket to finish maturing and drying. Whack in a bucket to remove seeds. Use a sieve to remove larger plant parts. Use breath, wind, or fans to winnow off lighter chaff and lighter immature seeds.\u003c\/p\u003e","brand":"Chelsea Askew","offers":[{"title":"Default Title","offer_id":21378442461264,"sku":"SESA-002","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_0936.JPG?v=1571609438"},{"product_id":"white-queen-tomato","title":"White Queen Tomato","description":"\u003cp\u003eWhite Queen Tomato was one of the top five most delicious tasting tomatoes from the 25 we trialed last year. It is said to be the tastiest of the \"white\" tomatoes, is super vigorous, and very productive. Actually a creamy, off-white color, when truly ripe, many of the fruits have a gorgeous pink blush on their blossom end. These are great for making a tasty cream colored tomato sauce. Dr. Carolyn Male, tomato enthusiast, offered seeds for this variety in the Seed Savers Exchange Yearbook in 1995, and had gotten them from fellow enthusiast Craig Lehoullier. He had received them from the USDA's tomato collection. There is a simple note on the accession page for this tomato (PI 645048) in the USDA's GRIN database: \"Earl May Seed Co. 1941 Catalog\". This seed company was started by its namesake in Shenandoah, Iowa in 1919. Where they got the tomato, we are not sure! But we know it's fantastic.\u003c\/p\u003e\n\u003cp\u003eWe also know that tomatoes have a history much deeper than Iowa: they are so named from the Nahuatl (Aztec language) word \"xitomatl\" or \"tomatl\"; they have been cultivated as food on the land that is now called Mexico since at least around 500 BC; and they originate in western South America.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 85\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 92% on 02\/13\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds 6-8 weeks before the last frost and transplant into garden well after the danger of frost. We recommend you prune the suckers that form in the crotches of the branches by the main stem. Water tomatoes at the soil level, keeping the leaves dry. Stake tomatoes so that their leaves and branches are kept off the ground, for good airflow between plants, and for easier harvest.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eTomatoes are generally self-pollinating, though we isolate different varieties by 35-50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. Tomato seeds are ripe when the fruits are ready to eat! Cut the fruit at the equator and squeeze or scrape out seeds from each of the cavities. In a cup or bucket, add a little water (1\/2\" is probably plenty) to your seeds and pulp to keep them from drying out, and allow them to ferment away from direct sunlight. Ideally, you will stir the concoction every day for 3-5 days. In the end, add more water to fill the vessel, stir one final time, and allow to settle. Pour off the floating material and then strain the seeds through a strainer. Sometimes, you will need to add more water and pour off the floating material several times until the water is clear and you can see the seeds sunken at the bottom. Squeeze dry the strained seeds in a towel, and then lay out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21394247549008,"sku":"TOM-015","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/White_Queen_best_39ed32cc-4406-4873-8a50-7df80b376120.JPG?v=1571609438"},{"product_id":"ashe-county-pimento-pepper","title":"Ashe County Pimento Pepper","description":"\u003cp\u003eVery prolific sweet red pepper. Because this variety has been cultivated in the mountains of Western North Carolina, it is fairly cold hardy for a member of the Solanaceae family, producing early and steady until well after frost. About 3-4\" in diameter with a lovely thick flesh, these are great raw, roasted, and\/or canned. The best for pimento cheese! Truelove grower Chelsea Askew exclaimed: \"I had pimentos coming out my ears!\"\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 52\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 86% on 01\/20\/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 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 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":"Chelsea Askew","offers":[{"title":"Default Title","offer_id":21405290823760,"sku":"CAP-014","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Ashe_County_Pimento_Pepper.JPG?v=1571609438"},{"product_id":"carolina-cayenne-pepper","title":"Carolina Cayenne Pepper","description":"\u003cp\u003eThese are hotter than a regular cayenne! Prolific, cold hardy, and nematode resistant, producing 5-6\" long fruit. Truelove grower Chelsea Askew has made some of the tastiest hot sauces with this pepper in both the green and red stages of maturity. This thin-walled pepper also dries well for later use.\u003c\/p\u003e\n\u003cp\u003ePhoto shows Carolina Cayenne Peppers surrounding smaller Chiltepin Peppers on a tray.\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 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 88% on 04\/22\/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 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 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":"Chelsea Askew","offers":[{"title":"Default Title","offer_id":21405299408976,"sku":"CAP-015","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_2929.JPG?v=1571609438"},{"product_id":"sweet-annie","title":"Sweet Annie","description":"\u003cp\u003eTall plants with fern-like leaves and a powerful, sweet aroma. At Soul Fire Farm, we grew this plant as a more adaptable cousin in our climate to Artemisia afra (the African wormwood also featured in Farming While Black) and also because in recent years we have heard of its tremendous power in self-determination and healing throughout Africa. In East, West, and South Africa people (including young people in school gardens) are growing it in an effort to reclaim some agency from the pharmaceutical companies that produce anti-malaria drugs.\u003c\/p\u003e\n\u003cp\u003eHowever, after much more reading on this subject it seems the stories are far more complicated, as they always are. In some cases, home use of Artemisia annua is replacing needed medical care, and in other cases, it is being grown by large companies (under possibly problematic labor conditions) as a mono crop\/cash crop for Artemisinin Combination-Based therapy that many people cannot afford. For this and other medicine plants, we have heard \"the problems of the humans are not the problems of the plant\" and we grow and share this plant and seed as a way to talk about both its uses towards self-determination, as well as the inadequacies of the pharmaceutical industrial complex.\u003c\/p\u003e\n\u003cp\u003eWhile this species has naturalized in North America, it is originally from China where it is called qinghao and used medicinally to treat fever and malaria. Also known as sweet wormwood, sweet annie, sweet sagewort, annual mugwort, and annual wormwood.\u003c\/p\u003e\n\u003cp\u003ePhoto by Jessica Ferguson, who makes Sweet Annie wreaths for their aroma and as good omens and protection.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 190-240\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 325\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e\u003cspan\u003e 87% on 01\/20\/2026\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart indoors 6-8 weeks before frost and pot-up as needed. Whether starting indoors or outside (after frost), sow on surface of soil, barely cover, and keep moist until germination, which takes 1-2 weeks. While this plant is an annual, it self sows very easily and will return year after year.\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":21405596713040,"sku":"HERB-024","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Sweet_Annie_wreath_by_Jessica_Ferguson.jpg?v=1571609439"},{"product_id":"cossack-pineapple-ground-cherry","title":"Cossack Pineapple Ground Cherry","description":"\u003cp\u003eSweet, pineapple-flavored, lemon-colored ground cherries on short plants (12-18\"). Ground cherries are sweet cousins to tomatoes and tomatillos. Kids of all ages love finding tiny wrapped packages and eating the yellow fruits like candy right in the garden, or several weeks later in fruit salad or over ice cream, as they store well in their husks. Naturally high in pectin, they make great preserves and pies as well.\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 97% on 06\/25\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow indoors 1\/4\" deep around 6 weeks before the last frost date. Germination can take as long as 20 days, but can be sooner if set on a heat mat with a temperature between 75 and 80 degrees F. Transplant in the garden in rows about every 18\"-24\". Plants will form blousy bushes like tomatillos. Keep well weeded until they fill in the space in order to best find the fallen fruits later in the season; some growers put down weed barriers (plastic, cloth, or newspaper) under the plants to prevent those weeds and more easily see the fallen fruits. Harvest when the husks turn brown and the fruits are yellow. For winter use, store the fruits unhusked in a dry, airy place (like a basket). To eat, remove the husk and eat the yellow fruit raw or bake in pies or stew with sugar for jam.\u003c\/p\u003e\n\u003cp\u003eNote: Unripe, green ground cherries and their leaves and husks are bitter and toxic. Do not eat!\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eGround cherries are self-pollinating, but different varieties of the \u003cem\u003eP. pruinosa\u003c\/em\u003e should be isolated by several hundred feet to prevent unwanted cross-pollination. Seeds are ready for harvest when fruit is ripe. A single fruit can have 100 seeds! You can remove seeds by hand, rinse, and dry. We use a blender on the lowest setting with plenty of water. When the fruits have been broken open, pour the mixture into a large container and add water. Allow the fruits to float and the seeds to sink. Pour off everything except the seed (you may have to add more water and repeat this process a few times) and then strain and rinse the seeds, and dry. However, you may never need to replant ground cherries after your first year - they tend to reseed themselves!\u003c\/p\u003e","brand":"Philadelphia Orchard Project","offers":[{"title":"Default Title","offer_id":21413684510800,"sku":"PHYS-004","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/image_330f1404-4752-4472-823b-ebe80023051b.jpg?v=1568697315"},{"product_id":"clemson-spineless-okra","title":"Clemson Spineless Okra","description":"\u003cp\u003eVigorous 3-5' plants produce plentiful, green, spineless pods, which are best harvested when tender at 3\" long.\u003c\/p\u003e\n\u003cp\u003eThis variety was an All-American Selection in 1939 and has been the most popular okra in production since. David Shields, known as the \"Flavor Saver\", is the chair of Slow Food’s Ark of Taste Committee for the American South. He writes: \"In 1988 agronomists estimated that 99% of the commercial produce crop of okra in the United States was the smooth skinned, green variety that Clemson released in 1937. If okra is the southern-most vegetable, then Clemson’s Spineless Okra is the most important, most iconic regional vegetable of the twentieth century.\" It originates from a very diverse landrace okra population grown by Thomas Davis in Lancaster, South Carolina. One line was selected by Clemson University first for its spinelessness, and selected towards the traits of the previous most popular okra, Perkin’s long pod, until its traits stabilized.\u003c\/p\u003e\n\u003cp\u003eOriginally, okra is likely from West Africa, though some claim Ethiopia or South Asia as the origin. Many report that enslaved Africans hid okra seeds in their hair on the forced journey across the Atlantic. Certainly, this crop is a taste of home for people of the African Diaspora, and consequently, a taste of home for people of the Southern US in general.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 50-65\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 50-60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 79% on 09\/16\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds of this heat-loving plant indoors 2-3 weeks before transplanting, which should happen several weeks after the last frost, or when soil temperatures stay above 65 degrees Fahrenheit. Soak seeds overnight for quicker germination, and plant 3\/4\" deep. Space 18\" in rows 12-18\" apart. Beds should be at least 3' apart as plants tend to bush out widely. Okra likes fertile, well-drained soil with added compost.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eOkra is insect pollinated. Isolate different okra varieties by at least 1\/8th of a mile (or up to 1\/2 mile if you are truly concerned about seed purity) to avoid unwanted cross pollination. Allow pods to grow large and turn brown and woody (your neighbors may look at you funny). When you can hear the seeds rattle, harvest the pod and allow it to dry further on trays in the sun in a dry place. Remove seeds and use breath, wind, or fans to remove bits of chaff.\u003c\/p\u003e","brand":"Philadelphia Orchard Project","offers":[{"title":"Default Title","offer_id":21478262046800,"sku":"OKRA-004","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_7576.JPG?v=1639431407"},{"product_id":"banana-legs-tomato-1","title":"Banana Legs Tomato","description":"\u003cp\u003eWe are excited to introduce you to the prolific, delicious, striped, low-acid, and well-named Banana Legs. This meaty tomato covers these plants like bunches of small bananas. Like one of our other favorite tomatoes, the \u003ca href=\"https:\/\/trueloveseeds.sbs\/products\/schimmeig-stoo-stuffing-tomato\"\u003eSchimmeig Stoo Striped Stuffing Tomato\u003c\/a\u003e, this beautiful and tasty weirdo was initially bred by Tom Wagner. It was selected further by Mark Reusser in the 1980s. This is one of the parents to another of our favorite tomatoes: \u003ca href=\"https:\/\/trueloveseeds.sbs\/products\/speckled-roman-paste-tomato\"\u003eSpeckled Roman Paste Tomato\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 75\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 95% on 06\/17\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds 6-8 weeks before the last frost and transplant into garden well after the danger of frost. We recommend you prune the suckers that form in the crotches of the branches by the main stem. Water tomatoes at the soil level, keeping the leaves dry. Stake tomatoes so that their leaves and branches are kept off the ground, for good airflow between plants, and for easier harvest.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eTomatoes are generally self-pollinating, though we isolate different varieties by 35-50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. Tomato seeds are ripe when the fruits are ready to eat! Cut the fruit at the equator and squeeze or scrape out seeds from each of the cavities. In a cup or bucket, add a little water (1\/2\" is probably plenty) to your seeds and pulp to keep them from drying out, and allow them to ferment away from direct sunlight. Ideally, you will stir the concoction every day for 3-5 days. In the end, add more water to fill the vessel, stir one final time, and allow to settle. Pour off the floating material and then strain the seeds through a strainer. Sometimes, you will need to add more water and pour off the floating material several times until the water is clear and you can see the seeds sunken at the bottom. Squeeze dry the strained seeds in a towel, and then lay out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two.\u003c\/p\u003e","brand":"Garrett Williamson","offers":[{"title":"Default Title","offer_id":21525558198352,"sku":"TOM-011","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Banana_Legs.jpg?v=1639761692"},{"product_id":"dr-lyle-tomato","title":"Dr. Lyle Tomato","description":"\u003cp\u003eLarge pink slicer with amazing flavor from West Virginia. These plants are very hardy and prolific, producing lots of voluptuous 1-pound fruits with very little seed - perfect for summertime sandwiches. First offered in the Seed Savers Exchange in 1996 by tomato connoisseur Carolyn Male, who had received seeds from George Korbel of West Virginia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 80-90\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 25\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 90% on 05\/11\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eStart seeds 6-8 weeks before the last frost and transplant into garden well after the danger of frost. We recommend you prune the suckers that form in the crotches of the branches by the main stem. Water tomatoes at the soil level, keeping the leaves dry. Stake tomatoes so that their leaves and branches are kept off the ground, for good airflow between plants, and for easier harvest. This tomato plant is huge and definitely benefits from strong support.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eTomatoes are generally self-pollinating, though we isolate different varieties by 35-50 feet, in hopes that flying insects will not cross pollinate them unexpectedly. Tomato seeds are ripe when the fruits are ready to eat! Cut the fruit at the equator and squeeze or scrape out seeds from each of the cavities. In a cup or bucket, add a little water (1\/2\" is probably plenty) to your seeds and pulp to keep them from drying out, and allow them to ferment away from direct sunlight. Ideally, you will stir the concoction every day for 3-5 days. In the end, add more water to fill the vessel, stir one final time, and allow to settle. Pour off the floating material and then strain the seeds through a strainer. Sometimes, you will need to add more water and pour off the floating material several times until the water is clear and you can see the seeds sunken at the bottom. Squeeze dry the strained seeds in a towel, and then lay out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two.\u003c\/p\u003e","brand":"Chelsea Askew","offers":[{"title":"Default Title","offer_id":21525824143440,"sku":"TOM-021","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_6304.JPG?v=1571609439"},{"product_id":"willings-barbados-pepper","title":"Willing's Barbados Pepper","description":"\u003cp\u003eLikely native to Yucatan and Central America, this pepper is said to have traveled to  Barbados in the seventeenth century. This attractive, prolific small hot pepper grows wild there and is a classic ingredient in the local cuisine. In the late summer through fall it is covered with tiny, upward facing peppers which are dark green, turning bright orange and red as they ripen. \u003c\/p\u003e\n\u003cp\u003eThe plant was given to John Bartram in the 1760s by Charles Willing, twice mayor of Philadelphia, for plant collector Sir John St. Clair’s special collection of tropical plants in Trenton, New Jersey. At this time, it was introduced into cultivation in Philadelphia as an ornamental houseplant.\u003c\/p\u003e\n\u003cp\u003eAccording to Dr. William Woys Weaver in \u003cem\u003eHeirloom Vegetable Gardening: \u003c\/em\u003e\"The peppers were also harvested, either green or ripe, and infused in Madeira to make pepper wine, or as some called it, \"pepper sherry.\" This was a popular Caribbean condiment in old Philadelphia and Charleston cookery, particularly as a seasoning for soups, sauces, and fricassees.\"\u003c\/p\u003e\n\u003cp\u003eAlso known as Barberry or Pipperidge pepper in historic Philadelphia.\u003c\/p\u003e\n\u003cp\u003ePhotos courtesy of \u003ca href=\"http:\/\/www.oldsalem.org\/\"\u003eOld Salem Museums \u0026amp; Gardens.\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 95% on 01\/23\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow indoors two months early and transplant into garden soil when its 70-80\u003cbr\u003edegrees, in Philadelphia, that’s mid-May. Grow in full sun in regular garden soil. Will self sow.\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! This pepper is \u003cem\u003eCapsicum annuum.\u003c\/em\u003e 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":"Bartram's Garden","offers":[{"title":"Default Title","offer_id":21526450864208,"sku":"CAP-016","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_1548.JPG?v=1571609439"},{"product_id":"spilanthes-lemon-drop","title":"Spilanthes, Lemon Drop","description":"\u003cp\u003eAlso known as Toothache Plant, these cheerful yellow flowers and broad green leaves numb your tongue and gums easing pain and discomfort. Often included in herbal mouthwash blends, these mouth-watering flowers are also lots of fun for kids seeking an intense flavor experience in the garden.\u003c\/p\u003e\n\u003cp\u003eThis species is likely from Pará, a northeastern state in Brazil, where it is known as Jambú. In Brazil, Myanmar, and India the leaves are eaten fresh in salads and cooked as greens.\u003c\/p\u003e\n\u003cp\u003eKnown as: Toothache Plant, Jambú, Jambu, Paracress, Sichuan Buttons, Buzz Buttons, Tingflowers, Sansho Buttons, and Electric Daisy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 90-100\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 99% on 09\/25\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds 1\/4\" deep indoors about 6 weeks before the last frost and transplant into garden well after the danger of frost. Keep seedlings moist but do not overwater. Transplants should be spaced 6-12\" in full sun, watered in well. Alternatively, direct sow after the last frost, 1\/4\" deep. This species readily reseeds itself.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow seedheads to dry on the plant. Harvest the seedheads and dry them further in the sun on a sheet or table away from moisture and precipitation. When fully dry, crumble the seeds in your hands or through a sieve. 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":21571473408080,"sku":"HERB-011","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Spilanthes_2_2_b94626b4-5513-4188-83ff-a98ffc6c68cc.JPG?v=1571609439"},{"product_id":"spotted-aleppo-lettuce-1","title":"Spotted Aleppo Lettuce","description":"\u003cp\u003eThis speckled heirloom romaine lettuce from Syria was introduced to England in the late 1600s, and to America by the late 1700s. It was offered by Philadelphia-based Bernard McMahon in the first known seed catalog in America in 1804 (his very first catalog came out 2 years earlier). This long-leafed variety is 8-10 inches tall and can be eaten young or mature.\u003c\/p\u003e\n\u003cp\u003eSimilar to Landis Winter Lettuce, we sow this variety in late fall and harvest in late winter and early spring. You can also plant in the early spring, and early fall for cool-season harvests.\u003c\/p\u003e\n\u003cp\u003eLettuce originates in the middle-east, and is often a central ingredient in Syria's famous Fattoush (bread salad), and sometimes in the Levantine Tabbouleh. Some say romaine lettuces are also called \"cos\" because lettuce is known as khus خس in Arabic. First cultivated as early as 2680 BC, lettuce was used by Egyptians to create oil from its seeds, and later was selected for its edible leaves, likely also by Egyptians.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 40-60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 84% on 09\/29\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 8\". Harvest when you can't wait anymore!\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eLettuce is very much self-pollinating, but give at least 10 feet between plants (we give at least 35 feet) to avoid unwanted cross-pollination from flying insects. Allow the plants to bolt and flower. Often, flowering lettuce benefits from simple staking (we tie several plants together) so that the flowers and seedheads do not fall to the ground. Seed is ripe when the flowers turn to 'feathers', which are fluff balls like dandelions. In the moist summers of Pennsylvania, we harvest the entire seedheads when at least 50% of the plant has gone to seed. If there are dry days in the forcast, feel free to wait longer for more ripe seed. Cut the seedheads a few feet down, and allow to dry about a week in a sunny dry place like a greenhouse, sunny window, or even a car seat. Later, wearing a handkerchief or mask to avoid breathing in the feathers and dust, bang the seedheads in a bucket allowing the seed to fall to the bottom. The ripest seeds fall, the least ripe stay in the plant, so do not over do it. Sift through strainers to remove the large chaff, and then use your breath, a fan, or the wind to carefully blow off the smaller dust.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21627507540048,"sku":"LET-003","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/D92857B5-411D-4631-B0A1-FEDE7145F18E.jpg?v=1571609439"},{"product_id":"chinese-stem-lettuce","title":"Chinese Stem Lettuce","description":"\u003cp\u003eChinese Stem Lettuce is grown sometimes for its leaves, but it is best known for its tall tender stems, which are mild to slightly bitter, and used in stir fries and soups. Also known as Celtuce, it is endemic to China, and some say it was introduced to China from the Mediterranean sometime between the 5th and 7th centuries. Most sources claim that W. Atlee Burpee introduced \"Celtuce\" (etymology = celery + lettuce) to the US in 1942 from a strain brought back by a missionary. William Woys Weaver credits Mennonite plant collector Jacob B. Garber of Lancaster, Pennsylvania, who published an article called \"Hoo Sung\" in 1854 about the joys of growing and eating this very vegetable. It is known now in China as \"Wosun\". In English it is sometimes called Asparagus Lettuce as many peel off the tough, bitter skin and cook the inner core like asparagus.\u003c\/p\u003e\n\u003cp\u003eTry this: Peel and julienne the fresh stems. Fry garlic and ginger in vegetable oil, and add to a mixture of sesame oil, vinegar, and sugar. Add salt and serve at room temperature.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 55-70\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 93% on 06\/22\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 8\". Harvest for eating when the stems are at least 8-12\" tall and just before flowering.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eLettuce is very much self-pollinating, but give at least 10 feet between plants (we give at least 35 feet) to avoid unwanted cross-pollination from flying insects. Allow the plants to bolt and flower. Often, flowering lettuce benefits from simple staking (we tie several plants together) so that the flowers and seedheads do not fall to the ground. Seed is ripe when the flowers turn to 'feathers', which are fluff balls like dandelions. In the moist summers of Pennsylvania, we harvest the entire seedheads when at least 50% of the plant has gone to seed. If there are dry days in the forcast, feel free to wait longer for more ripe seed. Cut the seedheads a few feet down, and allow to dry about a week in a sunny dry place like a greenhouse, sunny window, or even a car seat. Later, wearing a handkerchief or mask to avoid breathing in the feathers and dust, bang the seedheads in a bucket allowing the seed to fall to the bottom. The ripest seeds fall, the least ripe stay in the plant, so do not over do it. Sift through strainers to remove the large chaff, and then use your breath, a fan, or the wind to carefully blow off the smaller dust.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21627786756176,"sku":"LET-004","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Chinese_Stem_Lettuce_square.JPG?v=1571609439"},{"product_id":"38n-kkaennip-korean-perilla","title":"38N Kkaennip (Korean Perilla)","description":"\u003cp\u003eNamu Farm's Korean perilla variety is the classic large leaf used for \u003cem\u003essam\u003c\/em\u003e (wrapping a filling), is flavorful and hardy enough for \u003cem\u003ejangajji\u003c\/em\u003e (pickled vegetables). Green on top, with golden lilac undersides, Namu Farm selected for plants that would branch from the base, and develop a bushy stature, resulting in continual leaf harvest. Harvest leaves early in the morning for best quality, flavor, and ability to keep in storage.\u003c\/p\u003e\n\u003cp\u003eAlso known as Dulketip, Kkaennip, Kkaennip Namul, Tulkkae, La Tia To, Rau Tia To, Tia To, 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 70\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 150\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 93% on 04\/28\/2026\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":"Namu Farm","offers":[{"title":"Default Title","offer_id":21628264841296,"sku":"HERB-038","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/38_Kkaennip_perilla.JPG?v=1571609439"},{"product_id":"katies-mustard-lettuce","title":"Katie's Mustard Lettuce","description":"\u003cp\u003eSweet, slightly pungent, elegant, and rare heirloom mustard from Australia grows 10-12\" tall with crinkly, light green leaves. Add fresh to salads or saute with other greens.\u003c\/p\u003e\n\u003cp\u003eIn his book, \u003cem\u003e100 Vegetables and Where they Come From\u003c\/em\u003e, William Woys Weaver explains that this tender mustard's ancestors originated in China, and that it likely traveled to Australia during the Gold Rush, which began in the mid 1800s. He also explains that in the 1970s an elderly gardener gave this rare heirloom mustard seed to Katie Hiller of Mount Glorious, Queensland who grew it in her nursery. Rose-Marie Lacherez subsequently named this variety for Katie, and shared it via Seed Savers Exchange. We received our seed stock originally from William Woys Weaver's Roughwood Seed Collection.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 50-60\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 100\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 90% on 11\/06\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow indoors 6-8 weeks before last frost, or seed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 8-12\" for fuller heads, or treat as cut-and-come-again baby greens. Harvest baby greens after 25 days, or allow plant to mature in 50-60 days.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eIsolate by 1\/2 mile from other flowering members of B. juncea, including turnips, napa cabbage, and bok choy to avoid unwanted cross-pollination. Allow seed pods to turn brown and dry before seed harvest. Protect from birds.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":21629124247632,"sku":"BRA-007","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Katie_s_Mustard_ladybug.JPG?v=1571609439"},{"product_id":"elecampane-1","title":"Elecampane","description":"\u003cp\u003eElecampane (\u003cem\u003eInula helenium\u003c\/em\u003e) was named for Helen of Troy as it sprung up from the earth on which her tears fell. Actually, there are several different stories including Helen that could be the origin for this species name. It is native from Spain to Western China, and grows wild now in North America. Its second-year roots are used for healing ailments, and its tall, showy, yellow flowers bring cheerful drama to the garden.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e Harvest roots in second year\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 150\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 92% on 02\/02\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow indoors on the surface of moist potting soil in early spring - requires light for germination. If sown indoors, transplant into the garden near the last frost, 18-24\" apart. Alternatively, sow directly outdoors a few weeks before last frost.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow flowers to completely dry out until they fluff like dandelions. Check the seed maturity under the fluff - if you can remove the fluff easily and you see many small hard seeds attached underneath, it is ready. Harvest the seeds and allow them to dry further in a well-ventilated place away from direct sunlight.\u003c\/p\u003e","brand":"Mill Hollow Plant Music","offers":[{"title":"Default Title","offer_id":21663636226128,"sku":"HERB-004","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/elecampane_flower_2.jpg?v=1571609440"},{"product_id":"gboma-eggplant-leaf","title":"Gboma (Eggplant Leaf)","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\u003eGboma greens are the bitter and nutritious leaves of a West African cousin of the eggplant. They are eaten in West, Central, and East Africa, as well as Southeast Asia. Gboma is named for a village in Liberia.\u003c\/p\u003e\n\u003cp\u003eOur original seeds came to us from William Woys Weaver, with the Togolese name Gbognome (often spelled Gbogname). He received his seeds from a collector in Australia. Weaver featured this hard-to-find vegetable book \u003ca href=\"https:\/\/www.goodreads.com\/book\/show\/659157.100_Vegetables_and_Where_They_Came_From\"\u003e\u003cem\u003e100 Vegetables and Where They Came From\u003c\/em\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eThis plant grows much like a short eggplant: 2-4' tall and bushy, with round green fruits that turn yellow when the seeds are ripe for saving. Harvest leaves as soon as they are large enough to cook with! You can also eat the stems and flowers, as well as occasional fruits.\u003c\/p\u003e\n\u003cp\u003eWe found one delicious sounding sauce recipe in an article called \u003ca href=\"http:\/\/naturamoun.com\/feuille-gboma-injustement-appelee-epinard\/\"\u003e\"La Feuille De Gboma, Injustement Appelée « Épinard »\"\u003c\/a\u003e or \"The Gboma Leaf, Unjustly Called « Spinach »\". Another sauce recipe we found (also in French) features mutton, tomatoes, and egusi. See YouTube video \"\u003ca href=\"https:\/\/www.youtube.com\/watch?v=CAHkrCD-koM\"\u003eSauce Gboman (sauce épinards)\u003c\/a\u003e\".\u003c\/p\u003e\n\u003cp\u003eRose Nzapa-Ayeke from \u003ca href=\"https:\/\/www.rescue.org\/announcement\/new-roots-community-farm-display\"\u003eNew Roots Community Farm\u003c\/a\u003e in the Bronx, New York is from Central African Republic, and she calls this vegetable simply \"Feuille d'Aubergine\" or Eggplant Leaf.\u003c\/p\u003e\n\u003cdiv style=\"border: 5px solid #ffeea2; padding: 20px; margin-bottom: 20px; background-color: #ffeea230;\"\u003e\n\u003ch3\u003eHere is Rose's recipe:\u003c\/h3\u003e\n\u003col style=\"margin-left: 20px;\"\u003e\n\u003cli\u003eCut up leaves (like you would callaloo) and wash in a solution of cold water and baking soda; then rinse.\u003c\/li\u003e\n\u003cli\u003eBoil leaves in water and salt (to taste) until soft\/cooked.\u003c\/li\u003e\n\u003cli\u003eDrain and press out excess water.\u003c\/li\u003e\n\u003cli\u003eSauté with tomatoes etc. or cook with a peanut sauce; or you can add meat or fish. Rose likes to add pistachios from her home country to her recipe.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eDays to Maturity: \u003c\/strong\u003e70-90\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 65\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 85% on 02\/20\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\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 2-4 feet tall and should be planted 12-18 inches apart. They need full sun and fertile soil. Harvest leaves (and even stems and flowers!) when they look spinach-sized, or wait until they approach the size of a small collard green\u003c\/span\u003e\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\u003e300 \u003c\/span\u003efeet, in hopes that flying insects will not cross pollinate them unexpectedly. That said, this eggplant species is different from those that produce edible fruits, and so hopefully it will not cross-pollinate easily. Eggplant seeds are ripe when the fruits have turned another color, in this case bright yellow. 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":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":32039725236359,"sku":"EGG-005","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/05_Gboma_closer.jpg?v=1579188946"},{"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":"northern-adapted-pigeon-peas-gandules","title":"Northern Adapted Pigeon Peas (Gandules)","description":"\u003cp\u003eFrom our friends at \u003ca href=\"https:\/\/trueloveseeds.sbs\/collections\/east-new-york-farms\"\u003eEast New York Farms!\u003c\/a\u003e:\u003c\/p\u003e\n\u003cp\u003ePigeon peas, called \"Gandules\" in Spanish and \"Gungo peas\" in Jamaica, are a staple food in the Caribbean community in East New York. In our neighborhood, gardeners and other community folks have shared with us that they normally harvest the peas at the shelling stage and cook them with rice and coconut milk, or add the peas to hearty soups and stews which may include some combination of pumpkin, cooked greens like callaloo or malabar spinach, dumplings, and fresh coconut among other ingredients. Some folks even use the leaves of the plant to make tea! In the tropics, they are typically harvested right around the holiday season, and multiple folks have told us some variation of, \"it wouldn't be Christmas without gungo peas!\".\u003c\/p\u003e\n\u003cp\u003eThey have a high nutritional value and are easy to grow, being drought resistant and not requiring pest control. They can be grown on marginal land. Pigeon peas are grown in tropical and sub-tropical areas throughout the world. Although India is the top producer (where it's called \"toor dal\" or \"arhar dal\"), they are also grown in Africa, Southeast Asia, and Central America. In the tropics, the plant is a short-lived perennial.\u003c\/p\u003e\n\u003cp\u003eBecause pigeon peas grown in the tropics require long nights to trigger flowering, they typically do not mature in our northern latitude\/climate until late in the season and cannot set seed before frost. Dr. Sharad Phatak, of the University of Georgia-Tifton, developed pigeon pea varieties that are not as day length sensitive and can begin flowering and setting seed earlier in the season. This variety is one of the two varieties Dr. Phatak gave to East New York Farms via Mohammad Faroze, a former staff at Cornell Cooperative Extension. We've grown these seeds out for several years at East New York Farms with good luck.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 120\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 15\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate: \u003c\/strong\u003e93% on 04\/17\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003ePlants can be direct sown around or shortly after last frost (end of May or early June in Brooklyn) or sown in the greenhouse 4-6 weeks earlier and transplanted after last frost. We use 1-2' spacing in row, in rows that are 2' apart. Plants grow slowly but eventually reach around 4' tall! They form a main stem that is woody and sturdy, not requiring trellising or support. In Brooklyn, our plants began flowering in late summer and we harvested pods incrementally as they turned brown and dry throughout September and October. If you want to harvest for fresh eating, you can harvest the pods when they are green and plump, though you may want to let some early pods mature for seeds to select for early maturity.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eHarvest seeds when pods have dried and turned crispy brown. Watch for caterpillars that eat through the seed pods, consuming the seeds. When the pods are fully dried, shell the seeds and allow them to dry further in a ventilated, dry, dark room.\u003c\/p\u003e","brand":"East New York Farms!","offers":[{"title":"Default Title","offer_id":32274538463367,"sku":"LEG-001","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_1307.jpg?v=1580266005"},{"product_id":"georgia-rattlesnake-watermelon","title":"Georgia Rattlesnake Watermelon","description":"\u003cp\u003eThese great-tasting, snake-striped heirloom watermelons from the 19th century grow to about 35 lbs or even larger! Their solid rinds help them travel and store well. Our friend Chelsea Askew grew these melons in her corn patch and saved their seeds on the first snow. She made watermelon wine from all the extra sweet, red flesh that she couldn't eat fresh. For an extensive history of this important watermelon, scroll to the bottom of this page!\u003c\/p\u003e\n\u003cp\u003eWatermelons originate in West Africa, where they have been cultivated for at least four thousand years.\u003c\/p\u003e\n\u003cp\u003eThank you to Chelsea Askew for these seeds and photos, and to David Shields for his historical research and for sharing the newsprint and drawing of this melon.\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 28-30\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 96% on 04\/17\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eDirect sow in warm soil after the last frost, or seed indoors 3-4 weeks beforehand and transplant. Space 12-18\" apart in rows that are 6-8' apart. Keep ground slightly moist until germination, but do not overwater. Watermelons love heat and well drained soils.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eWatermelons are insect pollinated and need 1\/2 mile between different varieties of \u003cem\u003eC. lanatus\u003c\/em\u003e to prevent unwanted cross-pollination. It is difficult to know when a watermelon is truly ripe. In \u003ca rel=\"noopener noreferrer\" href=\"https:\/\/www.chelseagreen.com\/seed-to-seed\" target=\"_blank\"\u003e\u003cem\u003eSeed to Seed\u003c\/em\u003e by Suzanne Ashworth\u003c\/a\u003e, she recommends waiting until the small tendril opposite the melon's \"peduncle\" (stem attachment) changes from green to brown and dries out. You can also look for color changes in the skin, and listen for a thud when the fruit is tapped. Seeds are ready for harvest when the melon is ready to eat. Dry them out in a ventilated place away from direct sunlight.\u003c\/p\u003e\n\u003ch2\u003eHistorical records\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003eThe following historical records of this watermelon were researched and compiled by \u003ca href=\"https:\/\/slowfoodnations.org\/participant\/david-shields\/\"\u003eDavid Shields\u003c\/a\u003e, who is known throughout the American South as the \"Flavor Saver.\" He is Chairman of the Board of the Carolina Gold Rice Foundation, holds the Carolina Distinguished Professorship at the University of South Carolina, and chairs Slow Food's Ark of Taste Committee for the American South.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eRattlesnake Watermelon [Gypsy, Wild] A variety developed in Richmond County, Georgia, commercially introduced during the Civil War, out of the Lawson Watermelon, probably pollinated by the Carolina Long. The first to offer seed for sale were Plumb \u0026amp; Leitner, Augusta, GA. The first published characteristic description by pomologist P. J. Berckmans in 1866, and its reputation as a market melon made by the inaugural shipment northward of truck farmed melons in 1867 from Augusta.\u003c\/p\u003e\n\u003cp\u003e\"The well-known striped and speckled melon of Augusta is known as the 'Rattlesnake,' and has been found to be the most productive of all the varieties grown. This particular seed is cultivated almost entirely to the exclusion of all other varieties, although in a day's travel some five or six other kinds are to be met with. But the \"Rattlesnake\" is the universal favorite.\" \"Watermelons. Where Thousands upon Thousands of Georgia Watermelons Grow,\" Providence Evening Press 35, 121, August 3, 1876, 4. Reprint from the Augusta Chronicle.\u003c\/p\u003e\n\u003cp\u003e\"There are a great many varieties of melons raised in Georgia. I hear a great deal in particular of two new species or varieties. One which is known as the 'Price' melon I have never seen, but it is highly spoken of by those who are familiar with it. The old 'rattlesnake' melon is grown with us quite extensively. I will say that it is a very fine melon. It is tolerably prolific, fairly so, an early ripener, a good eating melon and one of the best melons to pack in a car to ship.\" Col. Rueben Jones \"On Watermelons,\" Southern Cultivator 48, 1 (January 1890), 19.\u003c\/p\u003e\n\u003cp\u003e\"Augusta's district has given to the United States some very fine melons—I might say the best in the lot. There is the Rattlesnake (whose shipment north in '67 so whetted the appetites of our northern brothers that a great industry in melons has been built up; and I must add that rattlesnake seed ought to come from our sister, Columbia county.) Blue Gem, Sugar Loaf, Bradford and the improved Augusta Round White. The last is the best of all, early Home 'Market Melons.\" N. L W., \"The Augusta Territory for Watermelon Growing,\" Augusta Chronicle, January 3, 1898.\u003c\/p\u003e\n\u003cp\u003e\"Rattle Snake.—Large to very large, long, with alternate green and white stripes of equal width, and dark green spots; flesh red, sweet, crisp and much water, very good; rind thick; seeds white, with black edge, and who very small black specks at the base. This variety grows to a very large size, but bears sparingly.\" P. J. Berckmans, \"Notes on Melons, Fruitland, April 3d, 1866,\" Southern Cultivator 24, 5, May 1866, 124.\u003c\/p\u003e","brand":"Chelsea Askew","offers":[{"title":"Default Title","offer_id":32605028876423,"sku":"CUC-014","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/GeorgiaRattlesnakeWatermelon_sq.jpg?v=1677601490"},{"product_id":"judys-siberian-kale","title":"Judy's Siberian Kale","description":"\u003cp\u003eJudy Vonhandorf and her fellow farmers at The Community Supported Garden at Genesis Farm have developed this incredible variety of kale over several decades of selecting for flavor and cold hardiness. This is a great variety for winter greens. It has the sweetest, most complex flavor, tender enough for salads, and hearty enough to be cooked. Market photo by Roots to River Farm.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 55 (45 for baby greens)\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 96% on 06\/02\/2025\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eEither start indoors or direct sow. Sow seeds 1\/4\" deep in potting soil 4-8 weeks before the last frost, and transplant 1-2' apart just before the last frost. In Fall, We direct sow our seeds 1\/4\" deep every few inches, and cover with hoops and plastic row covers. In the Spring, we thin the plants to one every 12-18\" (24\" for seed production), eating the thinnings. Regularly harvest these delicious leaves when young and tender!\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eIsolate by 1\/2 mile from other flowering members of \u003cem\u003eB. napus\u003c\/em\u003e, including Rapeseed, Swedes, Rutabagas, Siberian Kale, and Canola to avoid unwanted cross-pollination. Allow seed pods to turn brown and dry before seed harvest. Protect from birds.\u003c\/p\u003e","brand":"The Community Supported Garden at Genesis Farm","offers":[{"title":"Default Title","offer_id":32632269865095,"sku":"BRA-011","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/Judy_s_Kale_1.jpg?v=1581944850"},{"product_id":"selvatica-rucola-wild-arugula","title":"Selvatica Rucola (Wild Arugula)","description":"\u003cp\u003eStrong, pungent wild arugula from Italy gives your summer and fall salads a delicious punch. In our fields, this deeply-lobed, yellow-flowering cousin to the cultivated arugula gives us joy as we graze. Just west of Philadelphia, our plants came back for a second year, and came back in full force. Cold hardy and heat tolerant. Great for salads, pestos, pizzas, and dipped in olive oil and salted with fresh bread.\u003c\/p\u003e\n\u003cp\u003eNative to Europe and Western Asia, it has naturalized throughout much of the temperate world.\u003c\/p\u003e\n\u003cp\u003eAlso known as perennial wall rocket, wild rocket, sand rocket, Lincoln weed, white rocket, wild Italian arugula, sylvetta arugula, roquette, rauh, rukola, and rucola.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 50-55\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 225\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 89% 02\/09\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSeed every 1\" in rows 8-12\" apart, 1\/4-1\/2\" deep. Keep watered until germination. Thin to every 4-6\" for full heads, or treat as cut-and-come-again baby greens.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow seed pods to turn brown and dry before seed harvest. Protect from birds.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":33021704274055,"sku":"BRA-008","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_5030.jpg?v=1583379106"},{"product_id":"presto-cress","title":"Presto Cress","description":"\u003cp\u003eFast-sprouting peppery greens for windowsill sprouting or planting directly in the garden. This variety has been selected and saved on-farm by Tobacco Road Farm for over a decade since it is no longer commercially available (until now!) and it so important to their salad mixes. Over these years, they have adapted this variety to their Northeastern Connecticut year-round farm ecosystem.\u003c\/p\u003e\n\u003cp\u003eInitial photo by Amanda Kopplin of \u003ca href=\"https:\/\/www.instagram.com\/family4futuremn\/\"\u003e@family4futuremn\u003c\/a\u003e, showing Presto Cress grown from their saved seed! Used with permission. Following photo used with permission from \u003ca href=\"http:\/\/www.jasminepahl.com\/\"\u003eJasmine Pahl\u003c\/a\u003e and her blog post about \u003ca href=\"https:\/\/grizeldadotorg.wordpress.com\/tag\/how-to-grow-cress-presto\/\"\u003ePresto Cress\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 36\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 93% on 08\/31\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eSow seeds every two weeks from early spring until fall. Sow shallowly 10-20 seeds per inch and begin harvest as soon as 1-2 weeks when plants are 2\" tall! Alternatively, sow all year indoors.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAllow seed pods to develop fully until dried on the plant. Harvest the aboveground portion of the plant when mostly or entirely dry and allow it to dry further in a well ventilated, dry place. Turn the plants upside down and wack them in a bucket to allow the seeds to drop. Sift out the large plant pieces and use the wind or a fan to carefully winnow off the lightweight chaff.\u003c\/p\u003e","brand":"Tobacco Road Farm","offers":[{"title":"Default Title","offer_id":33320869298311,"sku":"BRA-009","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/files\/image0_1_f5948b19-12de-482a-ab55-0c5d1e1563c0.jpg?v=1724441428"},{"product_id":"blackberry-lily","title":"Blackberry Lily","description":"\u003cp\u003eBlackberry Lily is a beautiful leopard-spotted iris that makes fruits that resemble blackberries. It attracts a large variety of butterflies, bees, and other pollinators. Its sword-shaped leaves grow in a fan, and its tall flower and seed stalks are great for cut-flower arrangements. Native to eastern Russia, China, and Japan where its rhizomes are used medicinally for many ailments.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e Will likely flower in first year\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 0% (total viability: 86%) on 05\/28\/2025 \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\u003eIris species can be difficult to germinate. You will likely achieve better results from a combination of breaking the seed coat (gently rub the seeds with sandpaper or a rock) and cold stratification (several weeks in the refrigerator). We keep our Blackberry Lily seeds in the refrigerator before filling them into packets, but you may want to refrigerate them longer if you can.\u003c\/p\u003e\n\u003cp\u003eStart seeds indoors 6-8 weeks before your last frost and keep above 70 degrees. Up-pot your seedlings to 3\" pots. For best results, harden off the seedlings before transplanting them into your garden after the last frost.\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eHarvest the seed clusters when the fleshy fruits have shriveled and the seeds inside have hardened. Cut the entire stem and allow the seedheads to dry further in a dry, ventilated place. Remove the flesh from the seeds and allow the seeds to dry further before storage.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":33322012704903,"sku":"FLO-021","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/IMG_7508.jpg?v=1584648815"},{"product_id":"vita-cypriot-amaranth","title":"Vita Cypriot Amaranth","description":"\u003cp\u003ePurple-red leaves on 6-8' tall plants. Known in Cyprus and Greece as \"Horta\" or wild mountain greens. Steam the plentiful young leaves with lemon juice and olive oil. Our seed came from William Woys Weaver of Roughwood Seed Collection, who gathered the seed while researching food history in Cyprus. Can be used as callaloo.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDays to maturity:\u003c\/strong\u003e 30\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeeds per pack:\u003c\/strong\u003e 225\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGermination rate:\u003c\/strong\u003e 91% on 06\/25\/2026\u003c\/p\u003e\n\u003ch2\u003ePlanting \/ harvesting notes\u003c\/h2\u003e\n\u003cp\u003eAmaranth is an extremely self-sufficient crop. Expect germination between 10-20 days, and fast growth after that. At this point on our farm, amaranth greens have seeded themselves enough that we harvest many young, tender plants whole at 12\" as a way of thinning, but the plants we allow to mature are given about 2' space in each direction. Mature plants have deep pink taproots that allow them to go long periods of time without watering, and shoot up thick, bushy branches.\u003c\/p\u003e\n\u003ch2\u003eSeed keeping notes\u003c\/h2\u003e\n\u003cp\u003eAmaranth is wind pollinated and can cross pollinate with many varieties of Amaranth. Isolate by a minimum of 500 feet or cover the flowers with corn tassel bags to prevent unwanted cross pollination. Seeds are ready when they start dropping from the seed head, which matures after the flower dies back. You can cut the whole seed head and hang it to dry and mature further in a dry, ventilated place, or you can shake it while still on the plant every day or two, as the seeds ripen at different times starting from the bottom to the tip. Either way, shake the plant in a bucket to release the seeds. Use a strainer to sift out the larger chaff. Use your breath, wind, or fans to winnow off lighter weight chaff.\u003c\/p\u003e","brand":"Truelove Seeds Farm","offers":[{"title":"Default Title","offer_id":33966987116679,"sku":"AMAR-006","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2406\/3467\/products\/image_e9312d92-d4e2-490d-8ac8-b6b307324f68.jpg?v=1650046424"}],"url":"https:\/\/trueloveseeds.sbs\/collections\/summer-2023-sale-25-off.oembed?page=3","provider":"Truelove Seeds","version":"1.0","type":"link"}