Indian Spice Curry Cumin
Non-GMOLargely used in Indian and Mexican foods. It can be used to season chili, soups, sausage, and cheese.
There are 96 products.
Largely used in Indian and Mexican foods. It can be used to season chili, soups, sausage, and cheese.
Type | Turnip |
Family | Cabbage Family |
Temperature Soil | 50-65F |
Temperature Daytime | 60-75F |
Temperature Evening | 40+F |
Lighting | Light, Full, 4-6 Hours / Day |
Water | Heady, 6 Gal / Week |
Maturity | Short, 35-55 Days |
PH Neutral | Ph Neutral, 5.5-6.8 |
Zones | 3A-9b |
Plant Placement | 12 Plants, 3 Per Row |
The sweet and delicious fruit can be eaten fresh, in jams, soups and pies. Like Chinese lanterns, it is encased in a papery husk. Amish heirloom.
The ground cherry, also called physalis or cape gooseberry) is a unique fruit. With its papery husk, it looks like a small, orange tomatillo, but its flavor is uniquely sweet: to our palate, a mixture of pineapple, strawberry and green grapes — sweet, tart and tropical.
Oriental Stir Fry Mix: Green & Red Mizuna, Kale, Red & Green Mustard
Type | Salad Greens |
Family | Cabbage Family |
Temperature Soil | 55-75F |
Temperature Daytime | 50-65F |
Temperature Evening | 40F+ |
Lighting | Partial / Full, 4-6 Hours/Day |
Water | Light,6 Gallons/Week |
Maturity | Short, 30-55 Days Harvest |
PH Neutral | 6.5-7.2 |
Zones | 1A-9B |
Plant Placement | 4 Plants, 4 Per Row |
Komatsuna or Japanese mustard spinach is a leaf vegetable. It is a variety of Brassica rapa, the plant species that yields the turnip, mizuna, napa cabbage, and rapini. It is grown commercially in Japan and Taiwan. It is a versatile vegetable that is cooked and eaten in many ways.
Type | Salad Greens |
Family | Cabbage Family |
Temperature Soil | 55-75F |
Temperature Daytime | 50-65F |
Temperature Evening | 40F+ |
Lighting | Partial / Full, 4-6 Hours/Day |
Water | Light,6 Gallons/Week |
Maturity | Short, 30-55 Days Harvest |
PH Neutral | 6.5-7.2 |
Zones | 1A-9B |
Plant Placement | 4 Plants, 4 Per Row |
Red mizuna is fragile and thin red colored stems with long leaves with feather thin textures. Notes of mustard and sourness of sorrel.
Type | Salad Greens |
Family | Cabbage Family |
Temperature Soil | 55-75F |
Temperature Daytime | 50-65F |
Temperature Evening | 40F+ |
Lighting | Partial / Full, 4-6 Hours/Day |
Water | Light,6 Gallons/Week |
Maturity | Short, 30-55 Days Harvest |
PH Neutral | 6.5-7.2 |
Zones | 1A-9B |
Plant Placement | 4 Plants, 4 Per Row |
(Chinese cuisine) A round heirloom variety of the daikon (long white radish) having a bright pink or fuchsia center.
Type | Radish |
Family | Cabbage Family |
Temperature Soil | 40-45F |
Temperature Daytime | 50-65F |
Temperature Evening | 40+F |
Lighting | Full, 6-8 Hous Per Day |
Water | Light, 3 Gallons / Week |
Maturity | Short, 20-60 Days |
PH Neutral | 5.8-6.8 |
Zones | 2A-10B |
Plant Placement | 20 Plants, 4 Per Row |
Mix of red, white, rose pink, purple, and bi-color (red top, white base) radishes
Easter Egg radishes are small in size, averaging 2 to 4 centimeters in diameter, and have a round to oval appearance tapering to a single taproot. The radish’s skin is semi-thin, smooth, and taut, showcasing various hues, depending on the variety, ranging in color from pink, purple, red, and white. Underneath the surface, the white, cream-colored, to ivory flesh is dense, firm, and exceptionally crisp. The flesh is also succulent, crunchy, and moist. Easter Egg radishes are known for their colorful nature and crisp, snap-like consistency and have a mild and peppery flavor with earthy and sweet undertones. The radishes also produce green leafy tops that are broad, flat, and serrated, attached to pale green, fibrous stems. The edible leaves can grow 15 to 20 centimeters in height and contribute a vegetal, green, and piquant taste.
Type | Radish |
Family | Cabbage Family |
Temperature Soil | 40-45F |
Temperature Daytime | 50-65F |
Temperature Evening | 40+F |
Lighting | Full, 6-8 Hous Per Day |
Water | Light, 3 Gallons / Week |
Maturity | Short, 20-60 Days |
PH Neutral | 5.8-6.8 |
Zones | 2A-10B |
Plant Placement | 20 Plants, 4 Per Row |
French Breakfast radishes are a small to medium-sized varietal, averaging 5 to 10 centimeters in length, and have an elongated, oblong to cylindrical appearance with a single taproot. The radish’s skin is thin, taut, and smooth, showcasing a two-toned nature of fuchsia-red hues with white tips. Underneath the surface, the flesh is white, dense, succulent, and crisp with a crunchy, snap-like consistency. French Breakfast radishes have a mild, earthy, and peppery flavor. When the roots are cooked, they develop a subtly sweet, nutty, and mellow taste. In addition to the roots, the leafy green tops are edible and have a crisp texture with a vegetal, green, and slightly peppery flavor.
These radishes all feature white tips and red tops, distinguishing them from all-red varieties like the popular 'Cherry Belle' radish. Most grow small, almost cylindrical roots that are no more than 2 inches long, although some types of 'French Breakfast' may feature a more rounded shape.
Type | Radish |
Family | Cabbage Family |
Temperature Soil | 40-45F |
Temperature Daytime | 50-65F |
Temperature Evening | 40+F |
Lighting | Full, 6-8 Hous Per Day |
Water | Light, 3 Gallons / Week |
Maturity | Short, 20-60 Days |
PH Neutral | 5.8-6.8 |
Zones | 2A-10B |
Plant Placement | 20 Plants, 4 Per Row |
Fine/corner end, Kurzlaubige Type, bountiful harvest, fast growing.Types of culture: Film, outdoors fruit – Size: 10 – 12 cm, Volume is enough for 5 meters.
Location: Sun
Maintenance: Low
Water Requirements: Little to medium
Service life: Annual
Sow: March – September
Harvest: June – October
Famously, white icicle radishes really are snow white inside and out. Their shape is more like a carrot than a typical radish: slim and tapered, pointed at the root tip, and about the size atmaturity of a person’s finger (4-6 inches).
Also like a carrot, the long white radish has crisp flesh, so crisp that you can snap it in half. That characteristic makes the icicle radish good for grating into piquant salads. Although often mild in flavor icicle radishes can have a peppery twang which some people enjoy with a generous accompaniment of salt, to bring out the juices.
Type | Radish |
Family | Cabbage Family |
Temperature Soil | 40-45F |
Temperature Daytime | 50-65F |
Temperature Evening | 40+F |
Lighting | Full, 6-8 Hous Per Day |
Water | Light, 3 Gallons / Week |
Maturity | Short, 20-60 Days |
PH Neutral | 5.8-6.8 |
Zones | 2A-10B |
Plant Placement | 20 Plants, 4 Per Row |
This cultivar has a Lemon aroma to it's leaves and seed. Annual herb that is often used in curries, chutneys and even soups. It can be used as insect repellent too, but the seeds are the mainly used as a spice - often with meat in the making of biltong.
Amazing, subtle citrus flavor adds a welcome twist to this ancient herb. There is no limit to the culinary potential! Compact plants and seeds are all super flavorsome!
Type |
Herbs |
Family | Family Varies |
Temperature Soil | 50-60F |
Temperature Daytime | 50-85F |
Temperature Evening | 45F |
Lighting | Partial, 2-4 Hours/Day |
Water | Light, 6 Gallons/Week |
Maturity | 65-100 Days Harvest |
PH Neutral | 5.5-8.0 |
Zones | 2A-10B |
Plant Placement | 3 Plants, 3 Rows |
Great for people with anemia, fights off cancers, and improves eyesight.
Tamil word for greens is "keerai" and can be used to describe various greens from spinach to mustard greens. "Mulai Keerai" is used to describe amaranth at its early stages with the youngest and most tender leaves.
Characteristics: Callaloo is a leafy, spinach-like vegetable. The variety of callaloo Amaranthus viridis, better known as Chinese spinach or Indian kale, should not be confused with the callaloo found in the eastern Caribbean, which refers to the leaves of the dasheen plant.
Type | Spinach |
Family | Amaranth Family |
Temperature Soil | 45-65F |
Temperature Daytime | 60-65F |
Temperature Evening | 40F+ |
Lighting | Full, 6-8 Hous Per Day |
Water | Steady, 6 Gallons / Week |
Maturity | Short, 35-55 Days Harvest |
Zones | 3A-9B |
Plant Placement | 4 Plants, 4 Per Row |
Asian mustard (Brassica rapa rosularis) having a rosette of edible dark green spoon-shaped glossy leaves also : the leaves.
Sow tatsoi in spring and again in late summer for harvest in fall. Sow in double rows, with rows spaced 10 inches (25 cm) apart. Plant seeds 2 inches (5 cm) apart and barely cover them with soil. Gradually thin to 8 inches (20 cm) apart.
Tatsoi is a very versatile green, equally suited to being served raw or lightly cooked. To make it easy, just use tatsoi anywhere you'd use spinach. Lightly steam or sauté it, wilt the leaves with a warm dressing, or add them to a soup at the end of cooking.
Round roots, bright red skin, and firm white skin.
One of the most popular garden varieties for 100 years! Produces high early yields of uniform 1-2" diameter, bright red globes with crisp, tender, juicy, delicious, soft white flesh. Well suited to container growing. Does well in frames and greenhouses for forcing. Excellent for fresh markets, home gardens.
Type | Radish |
Family | Cabbage Family |
Temperature Soil | 40-45F |
Temperature Daytime | 50-65F |
Temperature Evening | 40+F |
Lighting | Full, 6-8 Hous Per Day |
Water | Light, 3 Gallons / Week |
Maturity | Short, 20-60 Days |
PH Neutral | 5.8-6.8 |
Zones | 2A-10B |
Plant Placement | 20 Plants, 4 Per Row |