Acid Loving Plant Seeds For Sale In International

This is a nice compact Genovese basil well suited for pot production and for fresh cut use in the field. Has intermediate resistance to fusarium. Large, dark green glossy leaves on thick sturdy stems.

Flowering stems and leaves have pleasant bitter flavour when cooked, steamed or sauteed. Popular Italian appetizer served with garlic and olive oil. Sown in early spring for harvest before hot weather or in mid-to-late summer for fall harvest.

The “deer tongue” idea refers to the pointed shape of the leaves and not, we hope, to some special fondness deer may have for this unusual variety of leaf lettuce. Still you'll need to guard it from marauders, deer or human, because the rich, nutty...

Like the red deer tongue variety, this is a very nice leaf lettuce with tongue-shaped leaves. The flavour is pleasantly sharp and nutty and the texture is quite good for fresh salad use.

Deep-red “baby” pods make very attractive menu additions and older pods remain tender even at 20cm/8” length, and retain their red colour when cooked. The attractive red stems and branches, red-veined green leaves are ornamental as well as tasty!...

Similar to anise basil, but the flavour and fragrance is distinctively less licorice-like. This is the true strain used in Vietnamese and Thai cooking. Essential fresh cut accompaniment to many Vietnamese dishes, including pho, a famous beef or chicken...

Grows 25cm/10” in 45 days. (Bok choy) Popular standard ingredient in many Chinese dishes like chow mein and wonton soup. Leaves are thick and glossy with a hint of mustard flavour.

Open headed romaine with gorgeous pomegranate-red leaves. Highly resistant to common fungal diseases.

Former All-American award winner, famous for its pure dark purple foliage, but in recent years it has become about 25% green. Excellent for seasoning, and for basil vinegar which turns a beautiful red colour.

(Jing jie) Chinese herb used to treat the common cold and its symptoms, chills, sore throat, and headaches. Chinese herbalists say this herb expels ‘wind' and promotes ‘eruption.'

With a prominent display of bright crimson stalks and dark green crinkly leaves veined in red, this swiss chard is highly ornamental. Impressive in borders, cottage gardens, containers, and in vegetable gardens.

The deep magenta colour persists with cooking. The sweet and mild flavour is reminiscent of asparagus, mushrooms, and beans. The long beans are like young string beans without the annoying string.

With deep salmon coloured flesh that is thick, firm with a sweet, intense flavour Good for short season gardeners. Produces firm, round fruit weighing 1-2kg/3-4 lbs.

Regular onion chives. Besides using the leaves, try the pretty purple flowers, separated into florets, in salads for colour and flavour.

Some disease and drought tolerance. A rare family heirloom from Georgia with white seeds and yellow flesh of excellent flavour. Some think this is the melon that used to be shipped years ago from Bermuda to some Southern states around Christmas time.

Light green, smooth edible pods 10cm/4” long by 2cm/3/4”diameter with a mild flavour good for eating raw, in stir fries or steamed. Freezes well, retaining the full, sweet flavour and colour.

Attractive, bright golden-orange roots, are best eaten when small, but retain their sweet flavour and do not become fibrous when larger. Tops are used as cooked greens. Excellent pickled, in salads, gourmet borscht or grilled.

Sharp-flavoured curly leaves are excellent in salads and sandwiches or cooked. Harvest when young and tender. Repeat sowings for a continuous crop.

Standard variety. Ripens to a fiery golden-orange.

They are most tender when just 5-8cm (2-3") across. The flavour is pleasantly nutty. (Sunburst squash) Distinctive small disk-like squash with scalloped edges, like a toy top or a flying saucer.

(Strawberry popcorn) This little mahogany-red corn is so cute! Just 5-7cm/2-3" long, the ears actually look like strawberries. They are gorgeous for fall decorations, and of course they are great for popping.

Uniform, erect habit. Leaves are medium large to large with dark green colour. Fast growing Genovese type suited for year round pot production.

For flavour and for colour. The leaves can be used like any other sweet basil, but you can also pick the red flower bracts and sprinkle them over salads, egg dishes, soup, etc. And it may be resistant to downy mildew according to one report.

It makes delicious tortillas, sweet and nutty, as well as cornbread, corn chips and pancake mixes. The beautiful dark blue kernels are ground and made into a traditional paper-thin piki bread and a dense cake called qomi.

Standard curled variety. Bright green, deeply cut and finely divided leaves.