Although the leaves and dried seeds are most commonly used in cooking, the entire cilantro plant is edible. The stems of the plant also have a strong flavor and are commonly used in dishes like Thai curry pastes and soups.

Cilantro has delicate, lacy green leaves, resembling flat leaf parsley. It has a pungent, complex, citrusy flavor. Cilantro leaves are often added to a dish just before serving because their flavor diminishes with cooking. Coriander seeds are small and round with a yellowish brown color and longitudinal ridges.

Cilantro is a green, leafy herb that resembles parsley. It's the leafy part of the coriander plant (Coriandrum sativum), which produces seeds that are used as a spice. For those who appreciate it, cilantro tastes like a stronger version of parsley, with a tangy citrus flavor.

In Puerto Rico, Dominican Republic, and Cuba, both cilantro and culantro are commonly used in sofrito, a sauce that is used as a mirepoix in these countries. There are multiple names for cilantro in Latin America.

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. 

Blue Curled Scotch Organic Kale Seeds are hardy and grow in most regions. Blue Curled Scotch Kale is one of the most frost-resistant varieties, which means you can plant them earlier and keep plants in the ground longer. Toss washed kale in smoothies with berries and other sweets for a blast of fiber, antioxidants, and minerals.

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

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

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.