Origin: Japan. 

Other Names: Chilies Japones. 

Plant Characteristics: 2-3 feet tall, multi-branched, with peppers growing in upright clusters of 5-6. 

Flavor: Similar to Cayenne or Thai peppers, with a fruity and spicy taste. 

Heat Level: 40,000 – 75,000 Scoville Heat Units (SHU). 

Culinary Uses: Used fresh when a milder heat is desired, and dried and ground for shichimi togarashi. 

Growth: Highly productive, with new peppers appearing as older ones are harvested. 

Popularity: One of the most prolific Capsicum Annuum hot peppers. 

Greek slicing tomatoes are a key ingredient in Greek cooking and come in many varieties. They have a unique flavor and texture, and are often grown in the warm Greek climate.

Thessaloniki tomatoes are a variety of slicing tomato that are red, globe-shaped, and have a slightly sweet, berry-like flavor. They are resistant to sunburn, cracking, and spots, and keep well even after ripening. 

Characteristics: 

Color: Red

Shape: Globe to flattened-globe

Weight: 6–18 oz

Flavor: Slightly sweet, berry-like, with a tart aftertaste

Resistance: Sunburn, cracking, and spots

Plant type: Indeterminate, productive, and disease-resistant

Peppers are a type of sweet bell pepper that are grown in Turkey, Bulgaria, and other countries. They are often used for pickling, canning, and fresh consumption. 

Characteristics 

Taste: Sweet and mild, with no heat

Shape: Pointed horn or flattened with two longitudinal grooves

Color: Bright red when ripe

Size: 10–15 cm long, or up to 20 cm long

Texture: Tender and juicy

Uses Pickling, Canning, Fresh consumption, Stuffed with feta cheese, and Added to salads

Purple Marconi peppers are a sweet, Italian heirloom pepper variety that ripens from green to a vibrant purple, eventually turning red. They are known for their narrow, tapered shape, reaching about 5-6 inches in length, and are a heavy-yielding variety. 

Color: Ripens from green to deep purple, then red.

Shape: Narrow, tapered, and can grow to 6 inches long.

Flavor: Sweet, with a mild, smoky flavor.

Taste: Sweetness increases as they mature from purple to red.

Usage: Can be used fresh in salads, fried, or stuffed.

Plant Height: Grows to 3 feet tall.

Origin: Italian heirloom variety. 

The Aji Charapita is a small, bright yellow chili pepper with a citrusy flavor and moderate heat. It's native to the Amazon region of Peru and is also known as the Wild Peruvian Chili Pepper. 

Appearance: 

Pea-sized, bright yellow chili pepper

Tiny, round pods that grow on bushy plants

Flavor: 

Citrusy, slightly fruity note

Sweet, citrusy tones

Moderate heat, ranging from 30,000 to 50,000 SHU on the Scoville scale

Uses: 

Fresh in salsas and side dishes

Dried for use in hot sauce, chili, and grilled meat preparations

Blended into a fiery sauce and served alongside jungle dishes

Used to make ají de cocona, a zesty jungle specialty

Verde is an early variety with tart flavor when young, becoming sweeter as it ripens. Harvest in 85 days. Tomatillo Verde produces large juicy fruits that weigh 3-4 oz. Determinate plants grow 24" tall. Grow two plants to ensure fruit set because two or more tomatillo plants are required for the plants to blossom. 

Plant seeds 1/4" deep then thin to 24" apart. It is best to start seeds indoors.

Medium to large size fruits are ready to harvest when husks split and fruit color changes from a yellow green to medium green. Perfect for Salsa Verde or as a special addition to any Mexican dish.

Tomatillo seeds can be started indoors.

Tomatillos are an ingredient often present in Mexican dishes, and the fruit is grown similarly to a tomato.

Sow seeds 2-3 weeks before the last frost date and transplant when soil is warm.

Plant seeds 1/4" deep and 3" apart. Seeds should come up in 14-21 days. 

Thin plants to 24" apart after germination.

Each packet contains 50 Organic Tomatillo Verde seeds. Physalis philadelphica. Annual. Open-pollinated, heirloom, non-GMO. Harvest in 85 days.

Capsicum Chinense with 1,300,000 SHU scoville heats

This is a high production pepper with growth up to 5 ft tall. 

Citrusy flavor, with insane heat. Fruity. Earthly Pepper.

Whatever its history, the variety bears highly desirable fruits, with intense heat and an interesting citrus-like flavor.

Starts off as purple then turns into a matrix of colors and finishes as orange/red ripe. 

Vaccinium angustifolium

Stratification: Cold stratify 90 days or sow outdoors in late fall or winter. Mix with vermiculite or perlite or moss and place in plastic bag and fridge for 6 weeks. Sow seed at soil tops, do not let seed dry out.

Blueberries produce clusters of small urn-shaped flowers that range in colour from white to pale pink. The fruits are true berries with many small seeds and are a deep indigo to black colour when ripe.

Size: Lowbush blueberries can grow up to two feet tall and wide. 

Leaves: Lowbush blueberry leaves are short-stalked, elliptic, and have finely serrated edges. The upper surface is pale to dark green, while the lower surface is lighter green. 

Flowers: In the spring, lowbush blueberries produce small, white, or pink bell-shaped flowers. 

Berries: Lowbush blueberries produce small, juicy, blue berries in the summer. The berries are rich in vitamin C and sugars. 

Fall color: In the fall, lowbush blueberry leaves turn bronze, scarlet, and crimson. 

Winter color: In the winter, lowbush blueberry twigs turn yellow-green to reddish. 

Habitat 

Lowbush blueberries grow in open conifer woods, sandy or rocky balds, and old fields.

They prefer full sun to partial shade and acidic, moist to dry soils.

Uses 

Lowbush blueberries are often used in jams and jellies.

They are also eaten by wildlife, such as bears.

Lowbush blueberries are occasionally used to revegetate disturbed sites.

Small, globular peppers that are 4–5 cm in diameter and 5–7 cm long

Smooth, firm skin that is green when young and turns dark brown when ripe

Thick, red-brown flesh with a hollow cavity and many small seeds

Flavor Sweet and crunchy and Packed with vitamins A and C and antioxidants. 

Uses 

Great for stuffing, stir fry, kebabs, omelets, or as a salad topping

A healthy snack on their own

Growing 

Can grow in small spaces and are good for home gardeners

Can be grown in containers or in the garden

Require a long season to produce fruit

Can be pruned for more compact plants

A chocolate-colored bell pepper with a very sweet flavor. It ripens from green to dark brown on the outside and brick red flesh on the inside. This is our earliest pepper to harvest, with the first peppers ripening at around 57 days.

Heavy fruit set of 3-4” peppers and it tolerates cool nights. Heat Level: None

~ Packet contains 10 seeds. 

In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. 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 - 14 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 large 5-gallon containers. Harvest peppers when they are full size and brown.