Organic Seeds Plants For Sale In Illinois

Very showy blue flowers. (Huang-qin) Important Chinese medicinal herb: prescribed for fevers, colds, hypertension, insomnia, headaches, hepatitis, diphtheria, shingles, and other ailments.

A long time favourite of gardeners with crisp, dark green, reddish-tinged leaves and a yellowish-white heart. Keeps its buttery sweetness well even in the heat of summer and is more bolt-resistant than other butterhead varieties.

An heirloom variety with large 40-pound dark-green oval fruits speckled with bright-yellow star and moon-shaped splashes. The bright red flesh is very sweet. The leaves are also speckled.

Some call this pea the "Queen of the Orient" because it is so often added to stir fries. Vines need support. Harvest early before the peas form inside so pods are tender and sweet.

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...

Small, plum shaped bright red fruit that is thick walled with meaty interior and few seeds. Fine tomato flavour that is excellent for paste, sauce, canning or freezing whole.

Excellent for Asian stir-fries or fresh-chopped in salads, omelettes or anywhere regular chives are used. Award-winning variety with bigger, broader leaves than regular garlic chives.

Also as gargle for mouth and throat inflammations. (Wild oregano) Medicinal variety of oregano lacking true oregano's familar aroma and flavour. Used for upset stomach, headache, cough, and diarrhea.

This is the true oregano collected wild in the mountains of Greece. Excellent flavour. White flowers; very hardy.

Invaluable in first-aid skin lotions and ointments. (Pot marigold) Flower petals give delicate flavour and strong colour to salads, omelettes and cheese, and is used as a saffron substitute for rice.

(Chinese parsley) The piquant flavour of fresh coriander leaves, so essential in authentic Chinese and Latin American cuisines, has become very popular in recent years. Slowest to bolt, even in hot weather, very uniform, with good flavour and dark green...

Adds special flavour to sausages and meatloaf. Leaves add strong, spicy flavour to soups, sauces, stuffings, stews. Rubbing with fresh leaves before roasting improves all strong meats.

The fruits mature from cream-white to orange to red, becoming mildly spicy. Best known for making paprika, the quintessential flavouring for Hungarian goulash and paprikash. The stout 5cm/2" red peppers are dried and ground to make the spice.

Rich in vitamin A, this early maturing, brilliant orange colour, coreless crispy variety is of exceptional sweet flavour! Great for juicing, freezing or fresh use.

An heirloom variety from the 1850s with yellow skin and golden-yellow flesh. Turnip-haters often find that they actually like this variety. The flavour is mild and nutty and the texture is incredible.

High yielding, with tender, meaty flat pods, slow to develop fibre and seeds. Good for freezing and canning.

Leaves are fine to medium in thickness and dark blue-green in colour. It is uniform, upright, and very vigorous. Excellent for the fresh, processing, and potplant markets. Highly resistant to diseases and is tolerant of thrips and leaf tip burn.

First introduced in 1939 this variety is now the most popular on the market. Vigorous 1m/4ft high plants produce straight spineless pods that are excellent in soups, stews and relishes.

Great for sandwiches or on top of a salad! Alfalfa sprouts are one of the most popular sprouts due to their ability to be added to many dishes and their high health benefits. Of seed per ounce.

Long time popular variety.

Produces 10kg/25lb fruits with juicy flesh that is bright red with old fashioned sweet flavour and fine texture. Great for slicing, in fruit salads and juicing...the rind is quite thick and lends itself to being its own tureen or punch bowl for soups...

The most prolific producer of flowers. Annual (reseeds itself).

(Japanese mustard) The deeply frilled foliage has beautiful red streaks set against a green background. Imagine tossing these tasty peppery leaves into your next salad. The visual effect is like an abstract expressionist painting, mesmerizing if you let...

The aroma and flavour are maybe a bit too mild for purists, but for folks unafraid to try something different we think Corsican is worth a look. We cannot confirm any connection to the island of Corsica, but we like its look anyway.

Very productive pole bean with meaty pods of distinctive flavour, rich in vitamins A and C, iron and calcium with very good keeping qualities. Introduced prior to 1864.

It looks like a dandelion but it is actually a type of chicory popular in Italy for salads. Good tolerance to both warm and cool weather. The dark green leaves with attractive red midribs are picked young, when less than 25cm/10in high.