This must-have variety is a heavy and consistent producer all season long, perfect for any vegetable garden. Its plum-shaped, 5cm fruit are a uniquely beautiful, deep mahogany with subtle dusky-green shoulders. They offer a great sweet and tangy flavor, making them ideal for eating fresh or cooking in your favorite dishes.

Appearance: Plum-shaped, mahogany-red fruit with dusky-green shoulders 

Flavor: Sweet and tangy with a complex flavor, best when cooked or dried 

Growth: Indeterminate vines that are productive and can grow well even in cooler temperatures 

Uses: Ideal for making rich, dark-colored sauces, salads, and for snacking 

Scotch Bonnet Orange

Orange Scotch Bonnet - Heirloom

These attractive orange hot peppers have a surprising amount of heat and a wonderful aroma. Their unique taste is required for authentic jerk sauce. Jerk is a way of cooking that originated in Jamaica when meat is rubbed with a very sharp spice mixture called Jamaican Jerk spice. It is closely related to the habanero, but with a sweeter flavor and stouter shape. 

The pods are 1-1/2" wide and 1-1/2" long and have a citrus-like flavor with a lot of heat. They have smooth waxy skin and four globular ridges at the bottom that aren't quite bonnet-like. The peppers mature from green to bright orange on very productive 24" tall plants.  Capsiucum chinense (90 days)

~ Packet contains 10 seeds. 

Heat Level: Extra Super Hot

Scoville Heat Units: 300,000

The 'Petit Marseillais' is a sweet, heirloom pepper from Provence, France, known for its productivity, early ripening, and distinctive, crinkled orange fruit. It has thin, aromatic flesh and a sweet flavor that some describe as having a citrusy note with a mild warmth that doesn't become spicy. The plants are compact, grow well in containers, and are excellent for fresh eating, stuffing, drying, freezing, or making paprika.  

Aji White peppers, often variations of Aji Fantasy or Aji White Lightning, are mild-to-medium heat chilies with a sweet, fruity, and sometimes citrusy flavor. They are known for their distinctive creamy white or ivory color and unique, bell-like or lantern shape. These peppers are popular for their culinary versatility in dishes like salads, sauces, and salsas, and for their ornamental appeal.  

Flavor: Sweet, fruity, and tangy, often with bright citrus notes. 

Heat: Mild to moderate, ranging from approximately 1,000 to 30,000 Scoville Heat Units (SHU), depending on the specific variety. The heat is often considered mild enough for those who don't prefer extreme spiciness. 

Appearance

Color: Creamy white or ivory when ripe, sometimes with a slight yellow tint.

Shape: Distinctive, pendulous shape often described as bell-like or lantern-like.

Size: Typically small to medium-sized, around 1–2 inches long. 

Growing and usage

Growth: Plants are generally vigorous, productive, and suitable for containers. 

Culinary Uses: They are versatile and can be eaten raw in salads, used in salsas and hot sauces, pickled, or fried. 

Ornamental Value: Their beautiful color and unique shape make them a popular choice for ornamental gardens as well as for eating. 

Indeterminate. 

Pantano Romanesco is an Italian heirloom tomato variety known for its large, flattened, and ribbed red fruits with a unique green crown when ripe. It is an indeterminate, beefsteak-type tomato with a rich, complex flavor, making it excellent for slicing, sauces, and salads. The plants are productive, with a medium-season maturity of about 75 days, and require sturdy support.  

Flavor: Excellent, rich, and complex taste. 

Uses: Highly versatile, ideal for fresh slicing in salads, sandwiches, and canning or cooking into sauces. 

Jalapeno Traveler

he sturdy and vigorous 3’ tall plants produce a continuous crop all season. The fruits are conical 3-1/2- 4” long with thick bright green flesh and grow well at both high and low elevations.  A great, reliable variety that produces large peppers with consistent medium heat.

They taste best when allowed to fully ripen to red but are great green as well. Chop up and add to salsas or eat one alongside your sandwich. Capsicum annuum (80 days) 

Heat Level: Medium to Hot. Scoville 2,500 - 8,000 Organic, open-pollinated, heirloom.     

Sorrento tomatoes are a type of large, ribbed, pinkish-red tomato from the Sorrento region of Italy, prized for their sweet, delicate flavor and meaty, firm flesh. This heirloom variety is a "bull's heart" type, meaning it has very few seeds and little water, making it ideal for eating fresh in salads like a Caprese, or for other culinary uses where a high-quality tomato flavor is desired. 

Appearance: Large, round, and ribbed with a skin that is light red tending towards pink, often with green hues at harvest. The flesh is firm and meaty.

Flavor: Sweet and delicate.

Seed count: Very few seeds.

Origin: The Sorrentine Peninsula in the province of Naples, Italy. 

Culinary uses

Fresh consumption: Their sweet and delicate flavor makes them excellent for fresh salads, such as a classic Caprese salad.

Other uses: Their high quality and flavor make them versatile for various culinary uses. 

The Count Dracula pepper is a variety of Capsicum annuum, a type of ornamental pepper known for its dark foliage and fruit that ripens from black to blood-red. It is a medium-hot pepper with a Scoville rating ranging from about 5,000 to 30,000 units, depending on the source. 

Species: Capsicum annuum

Appearance: Features dark, almost black, foliage, stems, and purple flowers. The small, conical fruits are initially black and mature to a blood-red color.

Heat level: The heat can vary, but it is generally considered a medium-hot pepper, with ratings ranging from 5,000 to 30,000 Scoville Heat Units (SHU). This is hotter than a jalapeño, with some sources comparing it to a cayenne pepper.

Culinary use: It is edible and can be used in salsas and sauces, although its primary appeal is often its ornamental value.

Growing habits: It is a compact plant that grows well in containers and is suitable for home gardens. 

Aka Couve Tronchuda, Portuguese Kale or Sea Kale, it is a bright jade-green, loose-headed Cabbage with fleshy white mid-ribs and wide-spreading leaves. Sweeter and more tender than regular Cabbage, it may be harvested as a whole plant or leaf-harvested to promote center re-growth with paler, milder, frilly leaves.

Sow seeds in a container of seed starting mix 2 inches apart and cover 1/4 inch deep. Keep moist and provide a strong light source until seedlings are 3 to 4 inches tall, then plant outdoors. Space 12 to 18 inches apart.

Portuguese cabbage is a leafy green vegetable in the brassica family. Unlike most cabbages, this vegetable doesn't form heads and grows in leaves like kale. That resulted in the alternate common name of Portuguese kale plants. ... Kale ribs and stalks are often too woody to eat. Many compare this veggie to collards.

The meaty walls of the chili provide a lot of bell pepper “pepperiness”: grassy and fresh. But underneath of it all, there's a crisp fruitiness here that's enhanced by the juiciness of the chili itself. In terms of eating experience, as mentioned, think more tomato and less jalapeño.

Juicy and meaty​​ The Rocoto is thick-fleshed and juicy, making the chili an all-time favorite in Peruvian cuisine.Between 100,000 and 250,000

While bell peppers aren't hot at all, the Rocoto pepper is extremely hot. Between 100,000 and 250,000 on the Scoville Heat Index, this pepper is about the size of a bell pepper but is rounder and is typically only red or green. Some people use this pepper to make very spicy sauces.