Indeterminate

85 days. Heirloom. Open-Pollinated. 

Create a sweet meat sauce with this gem. Eat raw as a snack or roast and saute it in its sweetness.

Okahijiki, or Land Seaweed, is a long, thin, grass-like green with rounded succulent leaves. The matchstick-shaped leaves measure around 6 centimeters long, and are bright green. They grow at the end of rounded, branched stems that can grow up to 30 centimeters in height. Baby leaves are harvested when they are between 10 and 15 centimeters long, when they are most tender. Older leaves can get tough. Okahijiki is juicy with a crisp texture and a tart, salty flavor.

Okahijiki is used in sushi, salads or as a side for fish or chicken dishes. Leaves are blanched in salty water and added to salads. Steam Okahijiki for a few minutes and serve tossed in mustard or vinegar. The succulent leaves can also be lightly sautéed in butter or oil, and will maintain their crisp texture. Use the smaller, thinner leaves as a garnish for appetizers or use the larger leaves as a bed for fish or meat. Okahijiki pairs well with soy sauce, sesame seed oil, vinegar, garlic and raw fish. Store unwashed Okahijiki in the refrigerator for up to a week.

Award winning shrub. Excellent for freezing and eating fresh.

Zone 4-5

The Aleppo pepper is a moderately spicy variety of Capsicum annuum used as a spice, particularly in Turkish, Middle Eastern and Mediterranean cuisine. Also known as the Halaby pepper, its pods are ripened to a burgundy color, then semi-dried, de-seeded, and crushed or coarsely ground.

Aleppo pepper, also known as Halaby pepper or pul biber, is a popular Middle Eastern and Mediterranean spice made from dried, coarsely ground, deep red chili peppers. It is highly prized for its complex flavor profile that offers more depth than standard crushed red pepper flakes. 

The pepper has a bumpy skin that turns from green to yellow as it ripens. The pods are slightly wrinkled, which is common for super hot peppers. 

The pepper has a sweet and fruity flavor with a heat that builds and lingers. It's considered one of the healthiest peppers because of its high capsaicin level. 

The yellow Trinidad Moruga Scorpion pepper is extremely hot, with a Scoville heat unit (SHU) rating of 1.2–2 million. It's slightly milder than the red and chocolate varieties, but still very hot. 

The pepper is rarely eaten raw, but is commonly used in hot sauces, salsas, and marinades

Color is lemon yellow with a flavor that is slightly sweet, with a true lemon citrus flavor.  

Shaped like a UFO and has a color of a lemon. 

The taste is described as fruity, slightly sweet with a citrus flavor, and the heat is comparable to a Bahamain Goat.

Heat Level: Extra Hot
Scoville Heat Units: 150,000 - 325,000

Capsiucum chinense strains require a great deal of attention during the germination process. Moisture and a constant and consistent heat range must be maintained. 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 containers.