Sorrel is a leafy green vegetable grown for its pleasantly tart, lemony flavor. It sometimes gets classified as an herb and sometimes as a vegetable. Either way, gardeners in the U.S. don't grow enough of it. Sorrel plants prefer the cool seasons of spring and fall, quickly bolting to seed as the weather heats up. The two most commonly grown species are garden sorrel (Rumex acestosa) and French sorrel (Rumex scutatus).

Sorrel plants have smooth, arrow-shaped leaves that grow from a center rosette. The plant will send up a tall flower stalk as the temperature warms, but it's best to remove this to promote leaf growth for a better harvest. The red flowers are rather insignificant whorled spikes, like rhubarb.

Sorrel only gets about 12 to 18 inches tall, although the flower stalks (if left on the plant) will get taller. It does spread out though, easily taking up 2 feet in width. Sorrel is typically planted in spring and has a moderate growth rate; young leaves are ready to harvest in a little over a month.

Nocera Rosso sel. Giapponese is a delicious Italian pepper variety that is long and narrow with three lobes. It has thick sweet flesh and ripens from green to red. The plants are disease resistant. 85 days.

Medium–early variety, prism-shaped fruits with 3-4 lobes, very long, average weight of 300 gr. Thick, sweet flesh, dark green and bright red when ripe. Vigorous plant with excellent coverage of leaves, good cropper. Suitable variety for outdoors cultivation. SOWING:  Under glass in winter and in open seedbed in March-April. Transplant when young plants are about 15-20 cm high, at intervals of 40 cm along rows and 50 cm between rows

21-26 days, 72°F.

Start early indoors and transplant well after last frost. Grow seedlings at 62°F night temperature and 70°F day temperature. Lower temperatures permanently reduce plant productivity.

Scovilles are a measure of heat.

NOCERA ROSSO sel GIAPPONESE - sweet; Bell Elongated; 4.5 to 5 inches long by 2 to 3 inches wide; thick flesh; matures from green to red; pendant pods; green leaves; 18 to 24 inches tall; Late Season (80-90 days); Uses: Large Stuffing; from Italy; C.annuum.

One of the oldest Italian peppers, belongs to the `giant` due to the average weight of the fruit of 400 g. Used fresh, processed or for pickles. Resistant to most diseases.

Tall Utah celery produces long, thick, dark green stalks that are crisp, sweet, and flavorful, reaching heights of up to 50-75 cm (20-30 inches). This reliable, disease-resistant, and slow-to-bolt heirloom variety is known for its strong flavor, tight, well-formed hearts, and ability to hold its color and form for late-season harvest. No blanching is needed, making it a popular choice for both home gardens.

Utah Celery, specifically the "Tall Utah" variety, originated in Utah in the 1940s, developed by Chinese and Japanese gardeners who crossbred existing varieties to tolerate the region's alkali soils. This sturdy, tall, and sweet celery became a popular cash crop, featured on the White House Thanksgiving table from the 1920s to the 1940s due to its excellent quality and tolerance for Utah's conditions.

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A favorite in Italy, these flat and wide snap beans aren't available in most grocery stores. Once you taste their delicious nutty flavor you'll wish you could grow them year round. The 4"–5" long pods are slow to develop fiber and seeds so they're nice and tender. 'Roma II' is delicious eaten fresh, and is an excellent variety for freezing or canning. Disease resistant.

Roma 2 nano nano mangiatutto: Bush bean variety and a very good yielder. Pods are long and bright green in colour. 

Edamame (枝豆, /ˌɛdəˈmɑːmeɪ/) is a preparation of immature soybeans in the pod, found in cuisines with origins in East Asia. The pods are boiled or steamed and may be served with salt or other condiments. In Japan, they are usually blanched in 4% salt water for 5 minutes. When the beans are outside the pod, the term mukimame is also sometimes used in Japanese.[1] Edamame are a common side dish in washoku and as an appetizer to alcoholic beverages such as beer or shōchū. As an ingredient Edamame are found in both sweet and savory dishes such as takikomi gohan, tempura, and zunda-mochi.

Productive, excellent flavor, AAS Winner

Fast growth, early maturity, and a long, productive season are the hallmarks of this remarkable pole bean.

7-9' all

Stringless beans are perfect at 13-15cm (5-6") long

Good resistance to Mosaic Virus.

Sugar Ann Pea is an early-maturing snap pea known for its sweet, tender pods and compact growth. Plants produce crisp, bright-green pods about 3 inches long that are perfect for fresh eating, salads, and light cooking. Cool-season hardy and high yielding, it’s ideal for small gardens and containers.

Snap peas, or sugar snap peas, are basically a cross between garden peas and snow peas. The whole pod is edible and they have a crunchy flavor and sweet taste.

One of the best features of Sugar Ann is its earliness, up to 2 weeks earlier than comparisons. Its plump, edible pods are very sweet. The short, compact growth habit of Sugar Ann makes it ideal for urban gardeners with limited space who were previously unable to grow snap peas. The peas grow on a compact, 18-inch-high bush and can be grown with or without support. Remove string from pods before cooking.