Come and cut again

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!

Variety of the coriander plant (Coriandrum sativum) known for its compact size, suitable for container growing.

The herb is a popular ingredient in many Asian and Latin American dishes, adding a distinct, fresh flavor.  

Uses: The leaves can be used fresh in salads or cooked in dishes like stir-fries. If the plant is allowed to bolt, its seeds can be harvested as a spice. 

Wansoy is the Filipino name for cilantro, also known as coriander leaves, a vibrant green herb recognized for its delicate, lacy leaves and slender stems. It has an intensely fresh, pungent aroma and a bright, citrusy flavor with subtle peppery notes, though some people perceive a soapy taste due to genetic sensitivity. A staple in many global cuisines—including Latin American, Thai, Vietnamese, and Indian cooking—wansoy is commonly used to add a zesty, refreshing finish to salsas, curries, soups, salads, and noodle dishes. Both the leaves and tender stems are used for their fresh flavor, while the plant’s seeds, known as coriander, provide a warm, mildly spicy taste. Often compared in appearance to flat-leaf parsley but with a softer texture, wansoy is also widely known as cilantro, coriander, or Chinese parsley.

'Santo' — Slow-to-bolt 'Santo' has a mild flavor and strong stems that grow 1 to 2 feet tall. Its seeds are ready to harvest in 95 days.

Low growing

Heat Tolerant

Used in India for chutneys, curries, salsas. 

Strong taste, sweet aroma

Coriandrum sativum. Low growing, more heat tolerant variety from India with a strong, sweet aroma and taste. 

Description of scarlet runner bean: Scarlet runner beans are quick-growing vines with typical, 3-leaflet bean leaves. They grow 6 or 8 feet tall. The bean flowers are borne in clusters like sweet peas. The edible pods that follow are long, slender, green beans.

The history of Scarlet runner beans starts in North America, since red runner bean plants are native in highlands of Mexico, Costa Rica, El Salvador, Guatemala, Honduras, and Nicaragua, where they have been cultivated for thousands of years. They were brought to this country in the early 1700s.

The beans are not great raw (like sugar snap peas), but are excellent when the entire bean is sautéed while they are young. These beans can range from about 3 inches up to 6 inches long, with the pods being quite hearty when at full length.

Sow 3 to 4 rattlesnake bean seeds at a depth of 1 inch and about 4 inches apart. If using If using a teepee or pole trellis system, sow seeds at the base of each stake. Water the bean patch after sowing seeds if no rainfall is expected and at least once a week throughout the growing season when no rainfall occurs.

Further historical info states that Rattlesnake beans hail from the Southwestern United States, in particular the Hopi Indians and sown with the aid of Kokopelli, a mythological being associated with fertility and germination. This variety of bean is drought resistant and perfect for sandy soils.

Packet: 33 grams of seed

The red biquinho pepper is a small, bright red, mildly spicy pepper with a tropical, fruity flavor and a pointed tip: 

Red biquinho pepper

Bright red, 1-inch pods that taper to a point

Tropical, fruity, with a hint of heat, and a smoky flavor

Pickled, in salsas, as a garnish, or eaten raw

This rare pepper is crunchy and juicy with a mix of tropical flavors that are described as citrus and fruity with slightly smoky tones. Biquinho can be eaten raw or cooked, but are generally pickled in vinegar and served with meals. Try these Biquinho peppers which are also called Sweety Drops, in our Pickled Sweety Drop Peppers Recipe. These peppers are quite popular in Brazil, where they originated.

The peppers start as a striking deep purple or black, eventually ripening to a deep red with some purple undertones. They have a teardrop or beak-like shape, typical of the Biquinho family. 

Black Biquinho peppers have a sweet, fruity flavor with a mild heat. They are often described as having a slightly smoky taste when eaten fresh and are popular for pickling due to their flavor and texture. 

The heat is generally low, ranging from 500 to 2,000 Scoville Heat Units (SHU). 

The plants can grow to be 2 to 2.5 feet tall and have medium spread. The foliage and stems can be dark, adding to the pepper's ornamental appeal. 

Black Biquinho peppers are versatile in the kitchen. They are excellent for pickling, adding to salsas, hot sauces, and marinades, or using as a garnish. They can also be used in soups, stews, and even jams and jellies. 

They are a Brazilian heirloom pepper, belonging to the Capsicum chinense species. 

Capsicum annuum (90 days) Heirloom - Open Pollinated