Juicy and crunchy with sweet bitter flavor. 

Young stems can be sweeter. Mature stems more bitter.

Serve with garlic sauce, soups, stir-fry, wok

Red stem type. 

Red Chinese Flowering Cabbage Bok Asian

Lightly steamed or boiled, chrysanthemum greens have a mildly grassy, herbaceous taste with stalks that are sweet and slightly crunchy. The greens are common additions to sukiyaki and shabu-shabu, and are also very good in soups.

Howden's Field Pumpkin grows up to 25 lbs. Its sweet solid flesh is great for pies and its size is good for making jack'o lanterns.

Pumpkin seeds can be planted directly into the garden soil.

Sow seed directly into a raised mound of warm garden soil in late spring. 

Plant seeds 2 seeds on top of each mound 1” deep. Mounds should be 6' apart. Thin to one plant per mound. They should come up in 7-10 days depending on the soil temperature and will grow quickly in warm weather. 

Cucurbita pepo. Annual. Open-pollinated, heirloom, Non-GMO. Harvest in 120 days.

The Cinderella pumpkin, also known as Rouge Vif d'Etampes, is a large, flat, and decorative winter squash with a bright red-orange color and a sweet, edible flesh.

The Cinderella pumpkin has a rich, moist, custard-like flesh that's sweet and flavorful. It's often used in pies, breads, cookies, cakes, soups, and casseroles. 

The Cayennetta F1 pepper is a compact, upright, and easy-to-grow cayenne pepper that is ideal for containers and patios: 

The Cayennetta F1 pepper has dark green, lance-shaped leaves, white flowers, and long, thin fruit that turns from green to red. The fruit is tapered and measures 3 to 4 inches in length. 

The Cayennetta F1 pepper is mildly spicy, with a Scoville heat rating of approximately 20,000 SHU. 

The Cayennetta F1 pepper is tolerant of both hot and cold weather, and its dense foliage protects the fruit from sun scorch. It can be grown in containers or patios, and is a good choice for home gardens.

Virginia Heirloom,

Appearance: Round, slightly flattened, and orange

Taste: Sweet and tangy

Size: 5–7 cm in diameter

Plant height: About 3 ft

Maturity: 60–70 days

Uses: Great for salads, stuffing, roasting, or on the barbecue

Growing: Sow seeds indoors 6–8 weeks before the last frost, 1/4 inch deep, and keep soil warm. Transplant into 1 inch cells or 2 inch pots at 1–2 leaf stage.

Companions: Carrots, cucumbers, eggplant

Red Marconis have a wonderful smoky-sweet flavor that becomes richer when grilled or roasted. They taste great fresh off the plant and look great in salads. Other tasty ways to enjoy this pepper include frying, stuffing, or grilling it. Our favorite way to use the big Red Marconi is in Fajitas!

Medium early variety that particularity suitable for cultivating outdoors. It is exceptionally uniform, heavy, has consistent, sweet flesh and is bright red when ripe. Very highly appreciated by consumers. SOWING: in a nursery in November and transplant in January or alternatively, directly in January – April. Transplant when the plants are approx, 15 cm tall and place them in rows at a distance of 40 cm along the row, leaving 50 cm between the rows.

This Italian sweet pepper is an heirloom and produces large 7-8" long fruits. The giant peppers have a sweet earthy flavor and thin skin. They mature from green to red on the 30" tall plant plants. Their flavor is best when peppers mature to bright red. 

Capsicum annuum (80 days) Open-Pollinated

Heat Level: Sweet Scoville: 0

In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light and keep moist at all times. Seeds will germinate in 7 - 21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 30” apart or into large 5 gallon containers. Harvest peppers when they are green. 

Native to the Mediterranean region, Roman Coriander is also known as Black Seed, Black Cumin, and Nutmeg Flower. Seeds have been used medicinally for millennia and were found in King Tut’s tomb. Ground seeds have a peppery flavor with a hint of oregano and are used as a spice throughout the Middle East and the Mediterranean. Most/full sun. 12-18 inches. 

Cryptotaenia japonica, also called East Asian wildparsley, Japanese cryptotaenia, Japanese honewort, white chervil mitsuba, Japanese wild parsley, stone parsley, honeywort, san ip, trefoil, and san ye qin is a plant species native to Japan, Korea, and China

Cryptotaenia japonica is raised as a seasoning (similar to angelica). Like parsley, the flavor is clean and refreshing with a slightly bitter taste which some describe as celery-like. The sprouts are used in salads and soup.[citation needed]

Cryptotaenia japonica is raised as a seasoning (similar to angelica). Like parsley, the flavor is clean and refreshing with a slightly bitter taste which some describe as celery-like. The sprouts are used in salads and soup. In Japan, it is commonly used as a garnish in soups or atop entrees or as a sushi ingredient.

Lemon tartness goes great with salad, soups, with spinach and in spanikoita.

Slow bolting.

Perrenial 

Acidic taste. 

8 cm long leaves. Hardy type. Grows in ALL conditions.