Packet: 9-10 grams of seed

Daikon Summer F1 (like Minowase Summer Cross F1) refers to heat-tolerant, fast-growing, Japanese hybrid daikon radishes ideal for summer planting, producing long, white, mild, sweet, juicy roots with firm flesh, good for salads, pickling, and stir-fries, often maturing quickly (around 50-60 days) with strong disease resistance. They need deep, light soil and consistent water to prevent bitterness, offering a crisp texture and a milder, less spicy flavor than smaller radishes, making them versatile for summer-to-fall harvests. 

Type: F1 Hybrid Daikon (Japanese radish).

Appearance: Long, conical, pure white roots, sometimes with a pale green shoulder.

Flavor/Texture: Mild, sweet, juicy, crisp, firm flesh, less pungent than red radishes.

Maturity: Fast-growing, around 50-65 days.

Uses: Excellent for salads, stir-fries, cooking, and pickling (especially kimchi).

Heat/Disease: Tolerant to heat and resistant to common diseases like Fusarium. 

Soil: Requires deep, loose, well-drained soil to allow roots to grow long.

Water: Consistent moisture is key for mild flavor; avoid drying out.

Planting: Best sown in summer for late summer/fall harvest. 

Minowase Summer Cross F1: A classic for summer crops, known for its mildness and vigor.

Japana F1: Another summer-sowing option with fine, dense flesh. 

Yellow celery, such as ‘Golden Self Blanching’ or Chinese yellow-stem types, is valued for its tender, pale yellow to golden stalks and its milder, sweeter flavor compared to traditional green celery. The stalks are crisp yet delicate, often with less fiber and occasional hollow centers, especially in Chinese varieties. Many yellow celery types are considered self-blanching, meaning they naturally develop their light color without soil mounding, though some benefit from light blanching for the best color and tenderness. Popular varieties include ‘Golden Self Blanching,’ ‘Golden Boy,’ ‘Golden Pascal,’ and ‘Yellow Stem.’ Thanks to its gentle celery flavor and succulent texture, yellow celery is excellent for fresh eating in salads, adds refined crunch to stir-fries and soups, and works well as a subtle flavoring ingredient in a wide range of dishes.

Packet: 9-10 grams of seed

The ultimate carrot for winter cultivation and storage. Wide shoulders, dense flesh, and solid carrot flavor make it a preferred variety for processing and great for bulk and/or wholesale as the poundage adds up quickly. Grows well in heavy soil, strong tops and wedge shape make for easy harvest.

Chantenay carrots are short carrots with light orange skin and orange-red colored cores. Chantenay carrots are grown for canned and processed carrots because of their high yield. The carrots can be eaten fresh, frozen, or canned. Chantenay carrots can be eaten raw or cooked, with their taste usually described as sweet and crisp. However, they may become coarse and tough when grown past maturity, specifically in the heat of summer. Like all carrots, Chantenay carrots are high in carotene and fiber.

There are two main types of Chantenay carrot seeds available to gardeners, Red-cored Chantenay or Royal Chantenay.

Red-cored Chantenay carrots have a redder core and blunt tip.

Royal Chantenay carrots have an orange-red core and a tapered tip.

Largely used in Indian and Mexican foods. It can be used to season chili, soups, sausage, and cheese.

Cuminum cyminum, commonly known as cumin, is a spice derived from the dried seeds of a small, slender annual herb in the parsley family (Apiaceae), native to the Mediterranean and parts of Asia. The seeds are small, oblong, and yellow-brown, measuring about 0.5 cm in length, while the plant itself bears delicate white to pale pink flowers. Cumin is prized for its earthy, warm, nutty flavor with subtle bitterness and occasional citrus notes, paired with a strong, slightly smoky aroma that becomes more intense when the seeds are lightly toasted. A cornerstone of Indian, Mexican, and Middle Eastern cuisines, cumin is essential in curry powders and spice blends and is widely used in chili, stews, marinades, soups, rice dishes, and grilled meats such as lamb and chicken. It is available whole or ground, with whole seeds often toasted to release their aromatic oils, including compounds like cuminaldehyde that give cumin its distinctive character and depth of flavor.