The Sangram Sri Lanka pepper is a slender, pointed chili known for its vibrant color transition from green to bright red when fully ripe. It typically grows 5–8 cm long with smooth, glossy skin and a slightly curved shape. This variety is popular in Sri Lankan cuisine, valued for its bold heat and slightly fruity, sharp flavor that enhances curries, sambals, and stir-fries.

Approximately 50,000 – 100,000 Scoville Heat Units

This places it in the medium-hot range—similar to a cayenne but often perceived as a bit sharper and more immediate in heat.

Ideal for fresh use, drying, or making hot sauces and chili pastes.

Best enjoyed on sandwiches, in mashed potatoes, salad dressing, Deviled Eggs, you name it. 

Green serated leaves.

"Super Chili" Hybrid Pepper

Prolific Yield: Produces over 200 peppers per plant.

Color-Changing Fruit: Ripens from green to orange to red.

Heat Level: Moderate to high, 40,000-50,000 Scoville Heat Units.

Flavor Profile: Slightly floral.

Versatile Uses: Can be used in cooking, dried for seasonings, or grown for its ornamental appeal.

A beautiful plant with many flowers that produce spicy hot 3” pointed fruits. The peppers begin green and as they mature will ripen into a deep red color. Both green and red peppers appear on the plant at the same time. which makes them a fantastic ornamental variety as well as edible.

Thai Dragon peppers can be harvested and used while still small and green or later at a mature red color. Great for your Asian-inspired recipes. A little bit goes a long way!

Produces a heavy crop on small 18” plants. Easy to grow.

Capsicum frutescens (90 days)  Heirloom, Open-pollinated

Heat Level: Very Hot Scoville: 60,000 - 100,000

 ~ Packet contains 10 seeds. 

In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light, and keep moist at all times. Seeds will germinate in 7 - 21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 36” apart or into large 5-gallon containers. Harvest peppers when they are green or red.

Fushimi Pepper Seeds – This traditional Japanese sweet pepper is delicious when eaten right off the plant! It has crispier skin and texture than its companion the Shishito pepper. The thin walls and bright green color make it very popular and widely used in Asian cooking, especially in tempura. These are generally picked and used when they are green, but you can also let them ripen more to a nice red color. 

Fushimi Peppers can be harvested earlier than most other peppers, and are very prolific the entire season, so you'll be harvesting them all summer. You can cook these up with a little sesame oil and salt in a hot frying pan, they are also great when grilled or pickled! 

Fushimi pepper plants produce a heavy crop of long 6" narrow pods. Plants are 24" tall and great for container gardens. Easy to grow in full sun and fertile soil. Capsicum annuum (80 days) Heirloom - Open-pollinated

Heat level: None

~ Packet contains 10 seeds. 

In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light and keep moist at all times. Seeds will germinate in 7 - 14 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 24” apart or into large containers. Harvest peppers when they are full size.

The fruit commonly known as "tamarillo" was originally called "tree tomato" but was renamed by the New Zealand Tree Tomato Promotions Council to avoid confusion with the common tomato and increase its appeal to export markets. 

Here's a more detailed explanation:

Original Name:

The fruit, native to the South American Andes, was initially known as "tree tomato" or "tomate de árbol" in Spanish. 

"Tamarillo" Origin:

The name "tamarillo" was chosen because it sounded both Spanish and Māori, and it was officially adopted on February 1, 1967. 

Other Names:

Besides "tree tomato" and "tamarillo," the fruit is also known as "tomate de árbol" (Spanish), "tomate de arvore" (Portuguese), and "sachatomate" (Peruvian). 

Culinary Uses:

Tamarillos are used in a variety of ways, including eaten fresh, used in chutneys, sauces, desserts, and juices. 

Excellent summer treat. Climbing strawberry plants add a hint of extra charm to your garden scape.

Beautiful and sweet red and white miniature strawberries. This is a very sweet mixture.

Grow well in pots or window boxes. Sow from Feb-Beginning of May and Harvest in August and September.

Okahijiki, or Land Seaweed, is a long, thin, grass-like green with rounded succulent leaves. The matchstick-shaped leaves measure around 6 centimeters long, and are bright green. They grow at the end of rounded, branched stems that can grow up to 30 centimeters in height. Baby leaves are harvested when they are between 10 and 15 centimeters long, when they are most tender. Older leaves can get tough. Okahijiki is juicy with a crisp texture and a tart, salty flavor.

Okahijiki is used in sushi, salads or as a side for fish or chicken dishes. Leaves are blanched in salty water and added to salads. Steam Okahijiki for a few minutes and serve tossed in mustard or vinegar. The succulent leaves can also be lightly sautéed in butter or oil, and will maintain their crisp texture. Use the smaller, thinner leaves as a garnish for appetizers or use the larger leaves as a bed for fish or meat. Okahijiki pairs well with soy sauce, sesame seed oil, vinegar, garlic and raw fish. Store unwashed Okahijiki in the refrigerator for up to a week.