Drunken Woman Looseleaf lettuce seeds produce some of the nicest tasting, easiest to grow lettuces that we know about for spring, summer, and fall harvests.

Italian Leek Carentan Organic. A popular, reliable and refined Italian variety producing large thick and tender stems of excellent flavour with blue-green foliage. Vigorous and fast growing its is a consistent performer cropping from Oct to late January withstanding winter conditions well. (110 days)

Cultivation Advice Italian Leek Carentan 2 Organic

• Leek is extremely hardy, forgiving and can be planted as soon as the soil can be worked.
• Sow sparingly directly in drills in early-mid spring,
• the aim to produce pencil thick plants of around 8” tall for transplant to their final position.
• Can be planted in trays under cover and transplanted for an earlier crop.
• When pencil size (around Jun/Jul) lift carefully and remove the top third of the foliage and 1/3 of the roots.
• Transplant in pre-made holes of 4-6 inches deep,
• 8 inches between plants in a sunny position with rotted organic matter incorporated.
• If space is limited this can be reduced,
• provided you pull alternative plants when young to make space for the remainder to grow.
• When transplanting carefully poor water into the hole to wash soil around the roots,
• then leave and earth up as they grow to blanche the stems.
• (Do not get soil between the leaves).
• Harvest alternate plants when large enough for use.

Friariello: Hot pepper grows (1 to 2 in ) long with a cylindrical shape. Fruit has a thick skin.

Medium vigorous pendent fruiting plant.

Suited to fresh market, it's perfect to be fried.italian peppers for frying are common features of Italian cuisine. They are both sweet and slightly spicy, about 6 inches (15 cm.) ... Raw, they are crisp and sweet/spicy, but frying them imparts a delicate smoky flavor.

These sweet and flavorful frying peppers make such a warming, comforting dish from southern Italy. Tall, bush plants make tons of green fruits that ripen to bright red.

Sweet flesh excellent for frying or roasting, an Italian delight. Also good pickled. Known for their sweet, distinctive flavor.

Peperone friariello, also known as peperoncini verdi, is the name of a small bright green pepper that grows in the Naples area in the spring and early summer.  (Don't confuse it with the similarly named, but not at all the same friarielli broccoli, a Neapolitan type of broccoli rabe, which is in season in the winter time and is eaten as a side dish or pizza topping.)  The peppers are long, cone shaped pods range from about 1 to 3-inches in length and typically are fried whole, seeds and all, until blistered and browned.  When fully ripe, they turn bright red and look like chili's, but they are mild and sweet.  You can eat the whole pepper in one or two bites.  I love their delicate flavor and find them much more appealing than green bell peppers.  

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. 

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. 

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

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.

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

Verde a costa Larga/ Green White Ribbed: Plant has smooth with bright dark leaves. The mid rib is the broadest and the thickest of the chards and is snow white in colour. Plant is very slow in bolting. 

(2’ tall) Verde a Costa Larga Argentata 2 Italian Swiss Chard was bred to have very low oxalic acid. It has very wide silvery white stalks at maturity for those who just use the cooked stalks. It can also be used whole and raw at baby leaf size. Holds quality well when frozen too. Slow bolting. 55 days.

Packet: 9-10 grams of seed

The typical Nai-Pe-Tsai type pak choy, semiupright plant produces thick, white stems and deep green leaves. Good for warm areas as it is heat tolerant. This Chinese non-heading leaf type has clusters of 8 to 12" wide white celery-like stalks with large, nearly round, smooth, glossy leaves. The mild, mustard-y flavor is not bitter. The young leaves make a wonderful addition to soups, noodle dishes, and stir-fry.

Packet: 9-10 grams of seed