Organic Seeds Plants For Sale In Indiana

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

Here's great tasting food that is really good for you! We have assembled 6 of the most popular seed varieties for sprouts and will deliver them to you as Certified Organic Seeds. The health benefits you will find in these 6 varieties are second to none.

For baby leaf use in 28 days or full-size use in 51-58 days. A loose type with a striking bronze burgundy oak-shaped leaves. Very popular for all season use. Stays bitter-free and is heat tolerant.

It is a low spreader, with grey-green leaves typical of zaatar but larger. The zesty flavour is spicy but not quite as hot as our standard variety. All-America Winner 2015. Easy to grow from seeds.

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.

Stringless, tender yellow pods with a light and delicate buttery flavour, good fresh, canned or frozen.

Perfect for relish trays, salads and snacking. Some staking required. Yellow currant-sized fruits grow in clusters, and have intense sweet flavour, and are less acidic than the red variety.

Romaine lettuce that forms long, deep green, upright leaves with that delicious juicy crunch, creamy white midriffs that are sweet and crisp. Great for use in sandwiches, salads, garnish or wraps.

Said to possess superior medicinal action. (Pot marigold) Commercial strain used for medicinal flower production in Europe.

Zaatar is one of the world's great seasonings. Our zaatar is from the mountains of northern Israel where it is popular among both Arabs and Jews. The attractive greyish-green foliage has a spicy aroma and flavour that is truly divine.

Flavour is reminiscent of celery, and of the famous yeast extract, Maggi. Can replace meat and bone stock in soups. Leaves possess excellent flavouring qualities for soups, stews and casseroles.

Rich tasting old Italian cultivar with small heads projected well above the foliage. Ideal for dips, stir fries, or steamed. Long harvesting period. For spring or fall crops.

Certified Organic Seed. Abundant dark blue-green foliage is produced on late bolting plants. Use leaves in various dishes for flavoring. Use seeds for pickling.

Texture is crisp and tender and flavour is pungent. (Chinese radish) A large radish with white carrot-shaped roots 30-40cm/6-8” long. Sow in fall for spring harvest or in spring for early summer harvest.

Thistlelike flowerheads colour silk, wool, rouge and are used as a saffron substitute in rice dishes. (False saffron) Important source of good quality cooking oil, and yellow or red dyes.

Tea is a popular nightcap, as it induces a good night's sleep. Favourite of cat lovers, for cats relish the intoxicating leaves. Remedy for colds and fevers.

Loaded with protein! Great for a snack, on sandwiches, or in salad, clover sprouts are loaded with calcium, potassium, protein, iron, and zinc. Clover sprouts contain the most significant dietary sources of isoflavons of any sprout variety.

Excellent for pot production or for field production. A commercial Italian variety bred for compactness and uniformity. Leaves are dark green, somewhat smaller than standard sweet varieties.

Good flavour and resistant to powdery mildew. Pickling cucumber developed at Cornell University with white skin and black spines, 8-12cm/3-5" long.

Very tender, delicious flavour and crunch. Real show stoppers in the garden and for flower arrangements. Beautiful technicolour ornamental edible Swiss chard with big bright green leaves and stems in shades of either red, orange, purple, yellow or white.

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

The flavour is pleasantly nutty. They are most tender when just 5-8cm (2-3") across. They also make a most decorative container at the dinner table for other foods when scooped out.

An heirloom seed that produces a pear-shaped rosy-red fruit, resistant to splitting and cracking.

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

Holds its crisp, mild flavour long after maturing, never becoming hollow at the heart. Delicious when steamed slightly and served drizzled with plain or herb and garlic seasoned butter.

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.

Heirloom kale from the 1860s. It survived weeks of 35C plus temperatures with no problems. Blue-green crinkled leaves are delicious in salads, steamed or sauteed. Even under a meter (3ft) of snow, it is still good to eat, sweeter than store-bought kale.