What is the best month to plant sunflower seeds?

Growing sunflowers from seed is super easy, too. Plant seeds after the danger of spring frost has passed and the soil temperature is at least 60 degrees. This will be between March and May, depending on where you live. Plant the seeds no more than an inch deep and about 6 inches apart.

The massive bright yellow blooms have feathery petals and large chocolate brown centers full of seeds. Thin-shelled, striped seeds are plump and meaty with high oil content. Plants grow 6-12' tall and produce flowers that range from 10-12″ across.  

Sunflower seeds can be planted directly into the garden soil.

Sow seed directly into the garden in late spring to early summer or start seeds indoors in 4 weeks before spring frost danger has ended. 

Plant seeds 1” deep and 6” apart. They should come up in 8-10 days depending on the soil temperature and grow quickly in warm weather. After the seeds sprout thin plants to at least 12" apart. First blooms appear 60-90 days after emergence.

They grow well in poor soil and will tolerate heat and dry conditions.

A medium  to early variety. The hearts are round, medium-sized and compact. the sheaths are thick, fleshy and entirely  white with very little fibre. They are crunchy and tender white  with  a  sweet, aromatic flavour. SOWING: can be sown  in several stages from july until the beginning September for harvesting from November until February. 

Fennel is easy to grow. They prefer full sun and a well drained soil. They will do best in rich soils.Water them during dry periods, once or twice per week. Add a general purpose fertilizer once or twice a season. While classified as a herb, Fennel is a popular European vegetable too. Native to Mediterranean region, the bulbous base and stalk is popular eaten raw like celery, cooked, or boiled. Closely related to Parsley, Fennel is popular in Italian and other Mediterranean recipes. Also called Florence Fennel or Finuccio, it is easy to grow and very hardy, lasting well after the first frost. With bright green, fern-like leaves and aromatic yellow flowers, this plant will grow three to four feet tall. Plant it in the back of the herb garden or in your vegetable garden. Foliage and seeds have an anise-like flavor.

Traditional Italian herb with a wonderful anise taste. Romanesco Fennel is also called Roman or Florence Fennel. Very sweet and aromatic late maturing variety produces a large head with thick white tightly wrapped stalks.

Florence fennel or Finocchio

Perhaps the most indulgent vegetable to start off at this time of year is Florence fennel, otherwise known as finocchio or, more commonly, bulb fennel. The handsome feathery foliage of this crop is matched only by its exquisite aniseed flavour that makes a fine pairing with fish (try baking parcels of mackerel with slices of fennel and lemon for a sublime dinner). But fennel has more strings to its bow than this – pop chunks into a stew to freshen things up, or finely slice a bulb over a garden-gathered salad using a chef’s mandolin. The leaves can be used in place of herb fennel.

Bulb fennel is perhaps a slightly misleading name, as the ‘bulb’ is in fact the swollen stem base of the plant. But this is nitpicking as all you really need to know is that this is a vegetable to luxuriate in – a gourmet kitchen gardener’s treat!

Plant seeds in the garden two weeks before the last frost. Transplants grown indoors will need eight to 10 weeks of growing time before planting out. In areas with less than 120 growing days, the peppers can be started earlier and grown inside until transplant time.

Choose a location with full sunlight for at least six hours per day, as habaneros LOVE the sun. Dig your hole twice the width of your pot and as deep as you can so that the soil level will be as close to the leaves as possible.

CHOCOLATE BEAUTY HABANERO

WHITE PEPPER HABANERO

ORANGE PEPPER HABANERO

RED PEPPER HABANERO

YELLOW PEPPER HABANERO

GREEN PEPPER HABANERO

Late variety, very productive, also known as broccoli or top of turnip

It is a type of turnip whose inflorescences and the tender part of the stem with the leaves are used

The plants are cut 5-10 cm from the ground so that it can drive other numerous axillary jets from the base of the stem

Sowing: from September to the end of October in rows 30 cm apart

Harvest: about 120 days from sowing

Stems are green, erect, and square like mint.

Its leaves are dark green, 1 inch (2.5 cms) long,

Clusters of small two-lipped tubular blue, pinkish-purple flowers appear on tall spikes around stems from July to September.

Cuor Di Albenga is an heirloom oxheart tomato from Albenga, Italy, known for its large, meaty, pleated, teardrop-shaped fruits that are typically red or orangey-red. It has a sweet and savory flavor that makes it excellent for both fresh use, such as in salads, and for cooking, especially roasting, sauces, and canning. These plants are indeterminate, vigorous, and productive. 

Origin: From the Ligurian coast town of Albenga in Northern Italy.

Shape: Large, pleated, teardrop or ox-heart shaped.

Size: Fruits are large, often weighing 10–16 ounces (about 200–300g).

Color: Ranges from pinkish to red or orangey-red.

Flesh: Meaty with few seeds and little juice, with a firm and sweet pulp.

Growth: Indeterminate, vigorous, and productive plants that require staking or caging. 

Fresh: Excellent sliced and eaten raw in salads, or used in Caprese salads.

Sauces: Ideal for homemade sauces, pasta dishes, and stews due to its rich, meaty flesh.

Roasting: Roasting brings out its savory richness.

Other: Also suitable for canning and making fresh juice. 

Variety of the coriander plant (Coriandrum sativum) known for its compact size, suitable for container growing.

The herb is a popular ingredient in many Asian and Latin American dishes, adding a distinct, fresh flavor.  

Uses: The leaves can be used fresh in salads or cooked in dishes like stir-fries. If the plant is allowed to bolt, its seeds can be harvested as a spice. 

Wansoy is the Filipino name for cilantro, also known as coriander leaves, a vibrant green herb recognized for its delicate, lacy leaves and slender stems. It has an intensely fresh, pungent aroma and a bright, citrusy flavor with subtle peppery notes, though some people perceive a soapy taste due to genetic sensitivity. A staple in many global cuisines—including Latin American, Thai, Vietnamese, and Indian cooking—wansoy is commonly used to add a zesty, refreshing finish to salsas, curries, soups, salads, and noodle dishes. Both the leaves and tender stems are used for their fresh flavor, while the plant’s seeds, known as coriander, provide a warm, mildly spicy taste. Often compared in appearance to flat-leaf parsley but with a softer texture, wansoy is also widely known as cilantro, coriander, or Chinese parsley.

The "Grightmire's Pride" tomato is a large, pink, heart-shaped, heirloom paste tomato that is known for its meaty, low-acid, low-seed fruit with a sweet, flavorful taste. It is a prolific and early-maturing, indeterminate variety, originating from Yugoslavia, and is excellent for sandwiches, salads, and sauces. 

Appearance: Large, heart-shaped, pinkish-red fruit.

Flesh: Very meaty, dense, and juicy with few seeds.

Taste: Delicious, sweet, and fragrant.

Acidity: Low-acid, making it a good choice for those with sensitive stomachs.

Plant Type: Indeterminate, prolific grower that is early-maturing.

Uses: Ideal for slicing, salads, sandwiches, and making sauces.

Origin: A variety from Yugoslavia that came to North America via Yugoslavia. 

Danish heirloom variety. Small heads 6-8". Harvest in summer.

Copenhagen Market Cabbage is a classic early-maturing variety known for its compact, round heads and dense, tightly packed leaves. The heads are medium-sized, typically 1.5–2.5 kg, with smooth, light green outer leaves and a crisp, pale interior. It’s prized for its reliability, uniform growth, and sweet, mild flavor.

Excellent raw in coleslaw and fresh salads due to its crisp texture

Great for steaming or boiling as a simple side dish

Ideal for stir-fries and sautéing with garlic or butter

Can be used for light fermentation (though better suited for fresh use than storage types)

Works well in soups, cabbage rolls, and braised dishes

Its tender leaves and mild taste make it especially versatile for everyday cooking.