Orange-gold fruits that size up to 25 lbs.

Ideal size for big jack-o'-lanterns and fall decorations.

The Tri-Leaf Luffa is a vigorous, heat-tolerant annual vine from the cucumber family, known for its lush, deeply lobed leaves (hence "tri-leaf") and prolific, smooth, deep-green cylindrical gourds that grow 10-16 inches long and dry into high-quality, fibrous sponges for exfoliating skin or household cleaning, offering an eco-friendly alternative to plastic scrubbers. These fast-growing plants produce attractive yellow flowers and are ideal for growing on trellises, yielding both edible young fruits and mature sponges. Foliage: Large, dark green, silvery-shaded, palm-shaped leaves, often with three distinct lobes. Flowers: Bright yellow, attracting pollinators. Growth Habit: Vigorous, twining vines that can reach 20-30 feet, needing support like fences or trellises. Appearance (Young): Resembles a cucumber, deep green, smooth-skinned. Size (Mature): Cylindrical, typically 10-16 inches long and 3-5 inches in diameter. Texture (Mature): Becomes fibrous and tough as it dries, but the inner skeleton is soft and silky when wet. Culinary (Young Fruit): Edible when young, used in stir-fries, soups, and salads. Sponges (Mature Fruit): Dried and processed into natural, biodegradable sponges for bathing or scrubbing dishes. Ornamental: Attractive foliage and flowers, can act as natural sunshades. Ridge Gourd: Hero is a high yielding photo insensitive hybrid variety of ridge gourd. Fruits are vigorous in growth and resistant to biotic and a biotic stresses. Fruit length is 40 – 45 cm and weight 250-300 g each. Plant harvesting starts around 40 – 45 days after sowing. Yield is 14 – 16 tons/acre.

55 Days.

Black skin variety with white flesh.

Spicy flavor for raw and cooked use. 

Can be thin sliced, shredded or chopped. 

Black radish is a versatile, pungent, and crunchy root vegetable that can be used both raw and cooked. It has a sharp, spicy flavor, similar to radishes and horseradish, which mellows into a mild, earthy sweetness when cooked. 

Plant is a second early variety with a deep large oblate shape. Fruit is a dark red colour. Fruits are suitable for tomato sauces and salads. From Italy, this is an improved strain of oxheart tomato. It is very flashy with deep lobes, but a relatively small blossom scar. It is an exceptionally heavy yielder in high tunnels. There is very little gel, so Riviera is good for stuffed tomatoes. Riviera is an improved strain of Italian oxheart that bears huge, meaty fluted fruit that is good for stuffing or sauce. The flavor is mild when raw but makes a flavorful sauce.

'Red Baron Has round red bulbs, with pretty red and white flesh and a stronger onion flavour than most red onions.

Ideal for using in raw in salads and in cooked dishes, and bulbs store well into winter.

Skin: Deep, vibrant crimson/red.

Flesh: Crisp white with attractive royal purple or red rings.

Shape: Globe-shaped or slightly flattened bulbs.

Flavor: Stronger, full, rich flavor, sweeter when raw, but still robust when cooked. 

Maturity: Mid to late-maturing variety.

Versatility: Can be harvested as scallions (bunching onions) in early fall or as mature bulbs.

Planting: Suitable for autumn planting (overwintering) or early spring planting.

Storage: Excellent for long-term storage, lasting months after harvest. 

Adds vibrant color and flavor to salads.

Excellent for cooking and culinary uses.

Ideal for gardeners wanting reliable storage onions. 

Packet: 9-10 grams of seed

Red Creole Onion is an heirloom, open-pollinated variety that produces bright red, flat onions. This is a short-day onion that performs well in southern climates. Red Creole has a great onion flavor and crisp texture that's perfect for cooking or eating raw in salads.

Red Creole has a great onion flavor and crisp texture that’s perfect for cooking or eating raw in salads. This onion has a spicy, Cajun type flavor and can be added to any dish for a bolder experience

The Creole onion is a variety of Allium cepa (common onion) known for its heat and drought tolerance, making it especially well-suited for southern U.S. climates, particularly Louisiana, where it was developed and widely cultivated. It’s considered a "short-day" onion, meaning it begins forming bulbs when the day length reaches about 10–12 hours — a trait ideal for planting in the southern U.S., Mexico, and other regions near the equator.

The term “Creole” in its name reflects its Louisiana roots, associated with the Creole cuisine known for bold, rich flavors. While the exact breeder or development timeline is not always clearly documented, it's a regional heirloom variety that's been preserved and favored by gardeners and farmers in warm climates.