55 days.

The pods are 6-6.5 inches long, straight, and slender, with a rich yellow color. 

Growth:

Rocdor plants are upright and vigorous, making them easy to harvest. 

Flavor and Use:

Beans are stringless and have a good flavor, making them suitable for canning, freezing, and fresh eating. 

Growing Conditions:

They thrive in full sun and well-drained soil, with optimal temperatures between 50-85°F. 

Germination:

Beans germinate well in cool soils, making them a reliable choice for early season planting. 

Packet: 33 grams of seed

Soybean sprouts, also known as kongnamul in Korean, are a culinary vegetable grown by sprouting soybeans, offering a crisp, tender texture and a nutty flavor, and are a staple in many Asian cuisines. 

Soybean sprouts are the tender, crisp roots and stems that grow from sprouted soybeans. 

Appearance:

They are typically thin, yellow/white in color, with a satisfying crunch. 

Origin:

They are a staple in the culinary traditions of countries like China, Korea, and Japan. 

Cultivation:

Soybeans used for sprouting are smaller than usual soybeans and are soaked, then sprouted in a controlled environment. 

Nutritional Value:

Sprouting increases the nutritional value of soybeans, making them a good source of vitamins and minerals. 

Culinary Uses:

Soybean sprouts can be eaten raw or cooked and are used in various dishes, including stir-fries, soups, and salads. 

Korean Cuisine:

In Korea, soybean sprouts, called kongnamul, are a common side dish (banchan) and are used in dishes like kongnamul muchim (seasoned soybean sprouts) and bibimbap. 

Green Wave Mustard is a popular variety known for its upright growth, dark green, heavily curled leaves, and mildly spicy flavor. It's often used for baby greens in salads or as a cooked vegetable, where the flavor mellows. Green Wave is also slow to bolt, making it a reliable choice for summer harvests. 

Here's a more detailed look at Green Wave Mustard:

Appearance:

Leaves: Dark green, heavily curled, and frilly.

Plant Height: Up to 2 feet. 

Flavor:

Raw: Mildly spicy and peppery, similar to arugula.

Cooked: Mellows and becomes more palatable. 

Growth Habits:

Upright: Grows upright, making it easy to space out in a garden. 

Bolting: Slow to bolt, meaning it will produce leaves even in warmer weather. 

Maturity: Reaches full size in 45 days from seeding. 

Uses:

Salads: Young leaves are perfect for salads, adding a peppery kick. 

Cooked: Mature leaves can be steamed, stir-fried, or added to soups and stews. 

Microgreens: Also suitable for growing as microgreens. 

Widely used herb from northern india and China. 

Often used to dye ginger and plums (umeboshi). Perfect for providing color to food and drinks and adds a minty aroma.

Red shiso (Akajiso) is a vibrant, aromatic herb from the mint family with deep ruby-purple leaves, known for its unique flavor blending basil, mint, anise, and citrus notes, used widely in East Asian cooking to color and flavor pickles (like umeboshi), drinks, and sushi, offering a fresh, slightly spicy taste with a crisp texture. 

Leaves: Deep purple, often with frilled edges, resembling nettle leaves but safe to touch.

Scent: Strong, fragrant, with hints of mint, basil, and sometimes cinnamon or clove. 

A complex blend: minty, basil-like, spicy, and slightly citrusy.

Milder and more basil-forward than green shiso. 

Coloring: Infuses liquids and foods with a bright red hue, especially with umeboshi (pickled plums) and their brine (umezu).

Flavoring: Used in sweet red juices, fermented pickles (shibazuke), sushi wraps, salads, and furikake (rice seasoning).

Garnish: Tender leaves and flower spikes (hojiso) can be used fresh or tempura-fried. 

Red Perilla, Purple Shiso, Beefsteak Plant, Red Mint, Chinese Basil (Perilla frutescens var. crispa). 

One of the best old Russian black tomato heirlooms. It has a striking appearance and is very tasty with an extraordinary rich and complex flavor. It has a unique pear shape, with narrow green shoulders and a larger dark burgundy base. Japanese Black Trifele is a potato leaf plant that tolerates drought, hot temperatures, and produces delicious fruit all summer long. The flavor is best when not overwatered. Resists cracking.

Solanum lycopersicum (85 days) 

Organic Heirloom/Open-pollinated/Non-GMO 

Plant Habit: Indeterminate | Plant Size: 6’ 

Fruit Color: Mahogany with Green Shoulders |Shape: Pear |Size: 4-5 oz.

Packet contains 10 Seeds. 

Grow the pepper that’s long been prized by restaurants and is a favorite among chefs. Shishito is a Japanese sweet pepper that produces handfuls of finger-long fruits. Usually used when green (though also fine to eat when red), the peppers are thin-walled, making them ideal for tempura and stir fries. On this side of the Pacific, it’s wildly popular as an appetizer—tossed with oil, then char-grilled or pan-seared to a blackened, blistered state and salted. Plants are compact and perfect for containers. Use one plant per 18-inch pot.

Japanese carrots, are heirloom varieties known for their deep scarlet color, long, slender shape, and exceptional sweetness with caramel notes, often harvested in cool weather, offering rich nutrients and a tender, crisp texture ideal for raw, cooked, or juiced uses. They thrive in loose, well-draining soil and are highly valued as specialty vegetables (dento yasai) in Japanese cuisine. 

Color & Appearance: Deep, vibrant scarlet red skin and flesh.

Shape: Long, tapered, and cylindrical, sometimes growing quite large.

Flavor: Exceptionally sweet, often with a distinct caramel undertone and pleasant aftertaste.

Texture: Smooth, tender, and crisp.

Nutrients: Rich in lycopene, potassium, fiber, calcium, and Vitamins C & E. 

Popular Varieties:

A classic heirloom, known for intense sweetness and deep color when young. A popular, high-performing variety with a crisp, sweet taste, great for juicing and storage. A legendary, very long variety that can grow significantly large, drawing deep nutrients from the soil. 

Excellent for salads, stir-fries, steaming, boiling, and tempura.

High water content makes them great for juicing.

Used in traditional Japanese dishes and even carved for New Year celebrations. 

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

Green serated leaves.

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.