Liscia verde Da Taglio/Smooth Green Leaf: Plant has a smooth stalk with bright dark leaves. Leaves are long and narrow and are slow bolting. The stems of this chard variety are thin and the leaves are very sweet. This is the perfect green to grow even in hot weather.

Flavor: Very sweet and mimics a mild spinach taste.

Preparation Ideas: Sautee or use in a stir fry.

Plant Type: Vegetable

Fill Weight (grams): 2

Grows Best In: Sun/Partial Shade

Days to Germination: 7-10 Days

Days to Maturity: 55 Days

Planting Depth: .25"

Seed Spacing: Sow Liscia Verde Da Taglio Swiss Chard seeds roughly 6" apart in rows, keeping rows of seeds roughly 20" apart.

Best Container Size: 12"+

Instructions: Sow Liscia Verde Da Taglio Swiss Chard seeds outdoors in rows as soon as the ground can be worked. Place one seed every 3" and cover firmly with soil. Prefers full sun. Thin to 6" apart when plants are 3" tall. Use thinnings as fresh greens. Keep plants heavily mulched and moist.

Suggestions: When plants are 7" tall, cut outer leaves at soil level with a sharp knife. Harvest will continue all season if inside leaves are permitted to grow.

Packet: 9-10 grams of seed

The Principe Borghese tomato is an Italian heirloom famous for sun drying.

They have a thin skin and a thick, very meaty flesh that houses few seeds and little juice, with a rich classic tomato flavor.

Small 1-to 2-oz, grape-shaped fruit is very dry and has few seeds. It has a rich tomato taste that is wonderful for sauces.

An old Italian variety, very suitable for drying and storing over winter. Very productive and healthy plants, that do not need support for growing. Produces intensely red tomatoes that weigh between 30 to 60 g each.

Cauliflower: Plant has a short stem with round compact head. Plant is well protected and is pure white in colour, approx 0,9 – 1,2 kg (2-3lb) in weight. Hardy variety well suited for open field growing.

Cultural heritage. From 1880. Dark green. Very tasty. Gives many side shoots and rich harvest throughout the country. Good for freezing.

Cultivation from seed:

Pre-cultivated indoors March-April. Cover the seed with clear plastic provided with air holes and place at about 20 degrees, bright and cooler after germination. Planted after softening when the risk of frost is over. Can also be sown directly in the open air when the soil has been heated to at least 15 degrees. Avoid dehydration. Cut off the flower heads early for more side shoots. Non-woven fabric or cabbage net protects against pests.

60 Day Rapini: Plant has small inflorescences with the most tender leaves that are used. They are sown all year round according to areas and are harvested according to the resp, negative cycle of 60 to 120 days after sowing.

Packet: 9 grams of seed

Choi-san: Very popular for Chinese cuisine. Harvest a whole plant when bolting. Oblong leaves are erect and thick with slender petioles

Cantonese pak choy, Chinese flowering cabbage, Chinese soup green, edible rape, flowering Chinese cabbage, flowering pak choy, mock pak choy, yellow flower choy sum.

Other names for this Asian vegetable...

China:  hon tsai tai, hong tsoi sum, hong cai tai, yu choy, zi cai tai, cai tai, cai tsai, cai xin, choy sum, pak tsoi sum, pei choy sum, tsai hsin, tsoi sum, yintsai sum, you cai, yu choy, yu choy sum, yui tsai

Japan:  beninabana, kosaitai, saishin

Korea:  yuchaeip

Malaysia:  sawi bunga, sawi manis

Thailand:  pakaukeo, pakauyai

Vietnam:  cai ngot, zaub ceg ntev

40 Day Rapini: Plant has small inflorescences with the most tender leaves that are used. They are sown all year round according to areas and are harvested according to the resp, negative cycle of 40 to 120 days after sowing.

Packet: 9 grams of seed

Gigante Di Napoli/ Italian Giant: Plant has an upright habit with medium cover. Plant will grow 22 – 24 cm (8-9in) long. Plant is uniformed and cylindrical with deep green and light green mottling 

Stronger taste than curly parsley. Superb flavour! A high yielding parsley producing flat, dark green leaves of excellent flavour.
Ideal for use in salads or cooking.

At first glimpse, Gigante resembles rangy, wild-looking celery! The deeply-indented leaves form an unexpectedly large, open plant growing to 3’ tall. Gigante is an obvious favorite of Italian cooks, since flat-leaved parsley is vital to their cuisine. These sweet, intensely-flavored leaves are most prized and central to almost every pasta sauce. Gigante is also perfect for gremolata, another savory Italian mixture used in Osso Buco, rice dishes or rubbed under the skin of fowl before roasting - try it! Combine the zest of three to four lemons, 1/3 to 1/2 cup chopped Gigante parsley, 1 minced garlic clove and 1 shallot. Using a sharp blade, chop everything together until finely minced and use immediately.

Cut leaves, just before use, in soups, carrots or garnish.

The Satan's Kiss pepper is a small, round, Italian heirloom pepper also known as Ciliegia Piccante or "spicy cherry". It is medium-hot with a Scoville rating of 40,000–50,000 SHU and has a sweet taste with a spicy kick. The pepper starts green and ripens to a purplish-red, is roughly 1-2 inches in diameter, and is traditionally stuffed with mozzarella and anchovies before being grilled. 

Key characteristics

Appearance: Small, round, golf ball-shaped pods that grow from green to purplish-red.

Origin: Southern Italy, where it is a popular heirloom variety.

Flavor: Sweet with a spicy kick; sometimes described as having a mild sweetness similar to a tomato.

Heat Level: Medium-hot, with a Scoville rating of 40,000–50,000 SHU.

Uses: Versatile for cooking, especially for stuffing with cheese and anchovies, grilling, pickling, or adding to sauces and salads. 

Cayenne Chili F1 Wildcat is a high-yielding, F1 hybrid cayenne pepper known for producing large, 8-inch long fruits with a mild heat (500-1500 Scoville units) and a smoky flavor. It is a versatile pepper that is easier to harvest and more uniform than traditional cayennes, making it good for a variety of culinary uses like fresh, dried, or ground. 

Characteristics

Fruit: Extra-large, 6-10 inches long, weighing 2-3 ounces. The fruits are straighter and have thicker walls than typical cayenne peppers.

Flavor: A mild heat rating of 500-1500 Scoville units, combined with a smoky and sweet flavor.

Plant: A vigorous, compact, and high-yielding plant with an even growth habit. It is suitable for containers.

Maturity: Matures in approximately 75 days after transplanting.

Diseases: Resistant to Potato Virus Y and Tomato Mosaic Virus. 

Uses

Fresh: Can be used fresh in dishes like pizzas and stir-fries.

Dried: Can be dried and ground for use as a spice or red pepper flakes.