Culantro cimarron, also known as Mexican coriander or long coriander, is a tropical herb (Eryngium foetidum) with a strong, pungent flavor and aroma similar to, but more intense than, cilantro, and is used in various Caribbean and Latin American cuisines. 

Appearance: Culantro cimarron has long, tough, green leaves with serrated or toothed edges, earning it the nickname "saw leaf herb". 

Taste and Aroma: It shares a similar flavor profile to cilantro but with a more potent, almost citrusy, and earthy taste. 

Culinary Uses: It's commonly used in soups, stews, rice and bean dishes, and as a flavoring in marinades and salsas, particularly in Puerto Rican and other Caribbean cuisines. 

Other Names: It has various names, including fitweed, ngò gai, recao, and shado beni. 

Medicinal Uses: Culantro cimarron has been used traditionally in folk medicine for various ailments, including chills, vomiting, burns, fevers, and more. 

Cultivation: It is a tropical perennial and annual herb, native to Mexico and South America, and cultivated worldwide. 

Botanical Family: It belongs to the same plant family as cilantro (Apiaceae). 

Solanum lycopersicum

They have a fine, rich flavour with a sweet, tangy and subtly nutty taste.

Beautiful to mix with other coloured cherry tomatoes. Disease resistant.

Organic. Open-Pollinated

The 'Black Cherry' tomato comes from the US, where it was first cultivated by Vince Sapp.

Stems: Thick, club-shaped, pale green to yellowish, firm, crisp, and succulent.

Leaves: Usually lighter green, pliable, with prominent midribs, but tougher than the stem.

Overall: Grows tall like a leafy plant but is harvested for its substantial stem. 

Stem: Mild, refreshing, slightly nutty, subtly sweet, with earthy and vegetal notes.

Leaves: Mild, green, vegetal. 

Preparation: Peel the outer layer to reveal the tender interior; it can be eaten raw or cooked.

Raw: Sliced thin for salads, dipped in hummus.

Cooked: Stir-fried, steamed, grilled, roasted, or pickled; it holds up well in hot dishes. 

Classed as a currant type, with small clusters of rusty orange fruit.

Produces for weeks right until frost. Delicious zesty sweet taste, a very good keeper and very endangered. Best to cage and support these vines.

Plant Habit: Indeterminate. Plant Size: 8 ft’.  Fruit Color: Red. Shape: Round. Size: 1/4 - 1/5”. 

Size:

These cucumbers are small, typically 2-4 inches long, making them perfect for pickling or snacking. 

Taste:

They have a crisp, sweet flavor, making them a delicious addition to salads or pickles. 

Plant:

The Parisian Gherkin plant is compact, making it suitable for smaller gardens or containers. 

Uses:

Pickling: The cucumbers are excellent for pickling, holding up well to the process and creating tasty, small pickles. 

Fresh: They can also be enjoyed fresh in salads, appetizers, or as a snack. 

Cucumber Homemade Pickles

Homemade Pickles Cucumber is a very vigorous vining plant that produces a large abundance of solid, crisp, and flavorful cucumbers. The firm crunchy cucumbers grow 6" long and the plant is resistant to common cucumber diseases.

Tokyo White Bunching Onion is a hardy, mild-flavored, fast-growing onion that does not form a bulb. They are often referred to as scallions and grow 12" long with white stalks and green tops. This variety is very dependable because it thrives in a wide range of soils, is heat and cold tolerant, and can be sown successively throughout the season. Young plants can be harvested at 60 days and mature ones at 110 days.

Scallion seeds can be planted directly into the garden soil.

Sow seed directly into the garden soil after the last frost. 

Plant seeds 1/4" deep and 1" apart. Firm the soil lightly and keep it evenly moist. Seeds will germinate in 7-14 days. Later thin to 3" apart when seedlings are 1- 2" high.

Gently apply a thick layer of mulch to keep weeds down and the soil moist.

Harvest bunching onions when plants reach 10-12" tall, while the stalks are still white at the bottom and fairly thin. 

Each packet contains 300 Organic Tokyo White Bunching Onion seeds. Allium cepa. Annual. Open-pollinated, heirloom, Non-GMO.

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.

Old Fashioned English Lavender Vera has proven itself to have superior winter cold hardiness and sweetly fragrant flowers suitable as cut flowers, for sachets and Lavender oil production. This heirloom variety from England is a compact plant that blooms in early summer with an abundant crop of thin, highly fragrant flower spikes with dark blue calyxes and lavender corollas. Lavender can be sown indoors in late winter or outdoors in early spring or late fall. Plant seeds 1/4" deep and 3" apart. Seeds should come up in 14-21 days. Thin seedlings to 18" apart. Good For Containers and evergreen. Each packet contains 300 Organic Lavender Vera seeds.

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.