Habanero Orange

Orange Habanero is an aromatic chile pepper with a subtle apricot aroma and offers an intense and pungent heat. Their spicy heat and citrusy fresh flavor go well with so many foods, tropical fruits, lime, avocados, fish, and tequila, etc. All habanero seeds are known for their slow germination and must be grown in warm, moist conditions.

Ripens from green to bright orange color with thin skin and waxy exterior. The pods have a distinctive lantern-like shape and are small at 2” long and 1“-2” wide. Capsicum chinense (90 days) Heirloom - Open-pollinated

Heat Level: Extra Super Hot.  Scoville Heat Units 250,000

The habanero chili is one hot pepper! Unripe habaneros are green, and they color as they mature. Common colors are orange and red, but white, brown, and pink are also seen. The Scotch bonnet is often compared to the habanero, since they are two varieties of the same species, but have different pod types.

Both the Scotch bonnet and the habanero have thin, waxy flesh. They have a similar heat level and flavor. Although both varieties average around the same level of “heat”, the actual degree of piquancy varies greatly from one fruit to another with genetics, growing methods, climate, and plant stress.

The name means “someone or something from La Habana”, or as it is known in English, Havana (“b” and “v” being interchangeable phonetically in Spanish).

The habanero chili comes from the Amazonas region, and from there it was spread through Mexico. One domesticated habanero, which was dated at 8,500 years old, was found at an archaeological dig in Peru. The Yucatán Peninsula is the biggest producer of habaneros these days, but it’s grown in many South American and Central American countries.

1. Violets/Violas

Violets/Violas are sweet with a floral taste. The edible violet/viola plant can be used to make syrups, brew teas, be added in baked desserts and as garnishes on cakes. Flowers can also be added to salads and soups as garnish.

2. Lavender

Lavender’s initial sensory impact is a strong floral flavour and aroma, with subtle notes of herbaceousness, earthiness, and mint. Different varieties have undertones of fruit, smoke and woodiness. Use the complex culinary herb in moderation. Try it in hearty stews and wine-reduced sauces. It also adds a delightful scent to custards, flans or sorbets, and makes a beautiful garnish for salads, desserts and cocktails.

3. Marigolds

Marigolds have a refreshing lemony flavour with subtle spice. They add vibrant colour to dishes, and can be eaten raw or cooked and used in everything from savoury dishes to desserts, teas and cocktails.

4. Rose

Rose’s flavour depends on type, colour and soil conditions. While petals are intensely perfumed, their flavour is subtler and a bit fruity (think strawberries and green apples), with complex undertones ranging from fruit to mint to spice. The darker the petals the more pronounced the flavour. The miniature varieties are a beautiful garnish to ice cream and desserts. Larger petals can be sprinkled on desserts or salads. Petals can be used in syrups, jellies and sweet spreads. Be sure to remove the bitter white portion of the petals before using.

5. Pansies

Pansies are one of the most popular edible flowers, both because you can eat their sepals and because they come in such a wide array of vibrant colours. They have a fresh, slightly spicy, grassy and wintergreen undertone, which makes them a wonderful addition to salads, and they add a great splash of colour. They are also excellent dessert flowers. They can be pressed fresh into the icing of a cake or placed in a bowl of cut fruit.

6. Carnations

Carnations are crinkly, cheerful and have a sweet and spicy flavour. Culinary uses include being steeped in wine, candied, pickled, or used as a syrup base for cocktails and ice cream sundaes. They are great with rice dishes and bright additions to salads or as fresh toppings on savoury dishes.

Chamomile is a plant that has been used since ancient Egypt in a variety of healing applications. Chamomile is a native of the Old World; it is related to the daisy family, having strongly scented foliage and flowers with white petals and yellow centers. 

Chamomile blooms best in a location with full sun, but it will grow in partial shade, too. In fact, in hot Southern climates, chamomile benefits from a bit of afternoon shade, which will help keep the blooms from drooping.

With chamomile, you can flavor jams, candies and ice cream, or you could add it to liqueurs like vermouth. Then there are tasty recipes like risotto, fish salad, soft breakfast cakes, sweet creams or biscuits you could make – all flavored with chamomile… The possibilities are simply endless!

Radicchio is a perennial cultivated form of leaf chicory sometimes known as Italian chicory because of its common use in Italian cuisine. It is grown as a leaf vegetable and usually has colorful white-veined red leaves that form a head. Radicchio has a bitter and spicy taste which mellows if it is grilled or roasted.

Tall and pointed, it looks like a large red endive, with a similarly mild flavor. The sturdy, narrow leaves are made for scooping up dips.

Packet: 9-10 grams of seed

Marigolds germinate quickly, sprouting within a few days and blooming in about 8 weeks, making them easy to grow from seed. Sow seeds directly outside after all danger of frost, 1 inch apart and water thoroughly after planting.

Marigolds only need enough water to dampen the soil, and they only require watering about once every ten days. The soil should be allowed to dry out on the surface before watering. The base of the plant should receive the water, and the plant should not be watered from overhead.

Marigolds thrive in cool season, it is best to plant during spring. Marigolds can even handle the reflected heat and light of paved surfaces as long as they get regular moisture. Another fun fact, marigolds bloom better and more often in poorer soil!

Oriental Stir Fry Mix: Green & Red Mizuna, Kale, Red & Green Mustard

Red mizuna is fragile and thin red colored stems with long leaves with feather thin textures. Notes of mustard and sourness of sorrel.

These showy, colorful blossoms will have the neighbors talking. This easy-to-grow annual is shorter than most Cosmos varieties, so it fits well in smaller spaces. Cosmos is great for butterfly gardens and cut flower gardens alike.

Because of their Mexican heritage, these bright annuals meet high heat and drought conditions with native beauty and vigor. Spanish conquistadors searching for gold discovered these flowers on their journeys through Mexico. Mission gardens often included these flowers, which priests gave the name "cosmos," the Greek word for a harmonious whole, because of their neatly spaced petals. Cosmos flowers made their way to England with Spanish ambassadors in the late 18th century, and to the United States in the following century.

These can grow up to 48" tall.