Packet: 9-10 grams of seed

Miscuglio di Lattuga/Lettuce Mix: Mix of lettuce with thick and compact red and reddish green leaves. Heads are large. Plant is an excellent yielder. This is a very popular second-early variety. Plant is well suited for summer growing's.

Spring mix is made up of 16 fresh greens and lettuces of varying tastes and textures, including red romaine, baby spinach, radicchio, green romaine, red oak leaf, mizuna, red leaf, lollo rosso, arugula, red mustard, green mustard, red chard, frisee, and tatsoi. About half of the greens and lettuces are sweet and mild while others provide a complementary slightly bitter edge.

Seasons/Availability

Spring Mix is available year-round with a peak season in spring and summer.

Nutritional Value

Greens contain vitamins A, C, and E, calcium, and potassium.

Applications

Use as a salad or bed for fresh or grilled fruits and vegetables.

Geography/History

Spring Mix, also known as “Mesclun,” is a name used for a salad mixture of leaves of various species. The name Mesclun comes from the Spanish word "mezclar," which translates to "to mix." Traditional mesclun usually consisted of chervil, arugula, lettuce, and endive.

Packet: 9-10 grams of seed

Packet: 9-10 grams of seed

Tendergreen Mustard is a flavorful cold-weather green that is wonderful featured in salads or cooked dishes. It makes a great spinach substitute. Enjoy fresh Tendergreen.

This versatile Japanese green is called mustard spinach, spinach mustard, or komatsuna, but it's neither mustard nor spinach! Whatever its name, this delicious, leafy green is milder than other mustards, very easy to grow, and quickly produces flat, smooth, dark, glossy green leaves that can be picked as baby greens or grown to full size. Hardy and productive plants are slow to bolt and tolerate cold, heat, and dry conditions; although best results in cool weather.

The Tri-Leaf Luffa is a vigorous, heat-tolerant annual vine from the cucumber family, known for its lush, deeply lobed leaves (hence "tri-leaf") and prolific, smooth, deep-green cylindrical gourds that grow 10-16 inches long and dry into high-quality, fibrous sponges for exfoliating skin or household cleaning, offering an eco-friendly alternative to plastic scrubbers. These fast-growing plants produce attractive yellow flowers and are ideal for growing on trellises, yielding both edible young fruits and mature sponges. Foliage: Large, dark green, silvery-shaded, palm-shaped leaves, often with three distinct lobes. Flowers: Bright yellow, attracting pollinators. Growth Habit: Vigorous, twining vines that can reach 20-30 feet, needing support like fences or trellises. Appearance (Young): Resembles a cucumber, deep green, smooth-skinned. Size (Mature): Cylindrical, typically 10-16 inches long and 3-5 inches in diameter. Texture (Mature): Becomes fibrous and tough as it dries, but the inner skeleton is soft and silky when wet. Culinary (Young Fruit): Edible when young, used in stir-fries, soups, and salads. Sponges (Mature Fruit): Dried and processed into natural, biodegradable sponges for bathing or scrubbing dishes. Ornamental: Attractive foliage and flowers, can act as natural sunshades. Ridge Gourd: Hero is a high yielding photo insensitive hybrid variety of ridge gourd. Fruits are vigorous in growth and resistant to biotic and a biotic stresses. Fruit length is 40 – 45 cm and weight 250-300 g each. Plant harvesting starts around 40 – 45 days after sowing. Yield is 14 – 16 tons/acre.

Friariello: Hot pepper grows (1 to 2 in ) long with a cylindrical shape. Fruit has a thick skin.

Medium vigorous pendent fruiting plant.

Suited to fresh market, it's perfect to be fried.italian peppers for frying are common features of Italian cuisine. They are both sweet and slightly spicy, about 6 inches (15 cm.) ... Raw, they are crisp and sweet/spicy, but frying them imparts a delicate smoky flavor.

These sweet and flavorful frying peppers make such a warming, comforting dish from southern Italy. Tall, bush plants make tons of green fruits that ripen to bright red.

Sweet flesh excellent for frying or roasting, an Italian delight. Also good pickled. Known for their sweet, distinctive flavor.

Peperone friariello, also known as peperoncini verdi, is the name of a small bright green pepper that grows in the Naples area in the spring and early summer.  (Don't confuse it with the similarly named, but not at all the same friarielli broccoli, a Neapolitan type of broccoli rabe, which is in season in the winter time and is eaten as a side dish or pizza topping.)  The peppers are long, cone shaped pods range from about 1 to 3-inches in length and typically are fried whole, seeds and all, until blistered and browned.  When fully ripe, they turn bright red and look like chili's, but they are mild and sweet.  You can eat the whole pepper in one or two bites.  I love their delicate flavor and find them much more appealing than green bell peppers.