Daikon Summer F1 (like Minowase Summer Cross F1) refers to heat-tolerant, fast-growing, Japanese hybrid daikon radishes ideal for summer planting, producing long, white, mild, sweet, juicy roots with firm flesh, good for salads, pickling, and stir-fries, often maturing quickly (around 50-60 days) with strong disease resistance. They need deep, light soil and consistent water to prevent bitterness, offering a crisp texture and a milder, less spicy flavor than smaller radishes, making them versatile for summer-to-fall harvests. 

Type: F1 Hybrid Daikon (Japanese radish).

Appearance: Long, conical, pure white roots, sometimes with a pale green shoulder.

Flavor/Texture: Mild, sweet, juicy, crisp, firm flesh, less pungent than red radishes.

Maturity: Fast-growing, around 50-65 days.

Uses: Excellent for salads, stir-fries, cooking, and pickling (especially kimchi).

Heat/Disease: Tolerant to heat and resistant to common diseases like Fusarium. 

Soil: Requires deep, loose, well-drained soil to allow roots to grow long.

Water: Consistent moisture is key for mild flavor; avoid drying out.

Planting: Best sown in summer for late summer/fall harvest. 

Minowase Summer Cross F1: A classic for summer crops, known for its mildness and vigor.

Japana F1: Another summer-sowing option with fine, dense flesh. 

It's a hardy perennial down to zone 7, but can be grown as an annual just about everywhere else. The leaves from this plant have a sweet anise like flavour, and they make an excellent tea or tonic.

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.

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.

Yard long bean, also called Chinese long bean, is a vigorous climbing annual and the plant begins to produce long pods, ranging from 14 to 30 inches, 60 days after sowing. The pods hang in pairs that should be picked for vegetable uses before matured. Yardlong bean is a subtropical/tropical plant and is widely grown in southeastern Asia, Thailand and southern China.

Pole bean variety. Plant is a very good yielder. Pods are very thin in shape and are long and bright green in colour.

Lavender, pink, and mint colors blend together on these gorgeous long pods. They have a more dense texture and intense bean flavor than green beans An excellent choice to use in an edible ornamental garden on a trellis, where you can watch the beautiful flowers grow before your eyes into pods. Begin harvesting at 10-12”, before pods plump up; if you do miss some the mature beans can be shelled then cooked like peas. 

Germination: 4-10 days

Germination Temperature: Optimum soil temperatures are 75-85ºF

Seed Sowing Depth:1” deep 

Outside Sowing: After the last frost with soil temperatures above 70ºF.  Sow 3- 4” apart for trellis/pole growth. Planting in soil under 60ºF results in poor germination. 

How much does a packet plant:10-12 foot single row 

Harvest: Before the seeds bulge and beans snap easily. Pick continually every 2-3 days to prolong production.

Tips: Grow in light, well-drained soil, provide adequate, even moisture, especially at flowering time. Dry soil can result in low yields and fibrous pods. Do not over-fertilize with nitrogen which results in a surplus of foliage and low, delayed pod growth. 

Packet: 33 grams of seed

One of the best old Russian black tomato heirlooms. It has a striking appearance and is very tasty with an extraordinary rich and complex flavor. It has a unique pear shape, with narrow green shoulders and a larger dark burgundy base. Japanese Black Trifele is a potato leaf plant that tolerates drought, hot temperatures, and produces delicious fruit all summer long. The flavor is best when not overwatered. Resists cracking.

Solanum lycopersicum (85 days) 

Organic Heirloom/Open-pollinated/Non-GMO 

Plant Habit: Indeterminate | Plant Size: 6’ 

Fruit Color: Mahogany with Green Shoulders |Shape: Pear |Size: 4-5 oz.

Packet contains 10 Seeds. 

Hon tsai tai is an Asian leafy plant that has dark green leaves with purple veins. Interesting to this plant are the stems, which are a rich deep purple color with tiny yellow flowers. Hon tsai tai has a flavor very similar to broccoli raab, but not as strong: it's sweeter in flavor with a more delicate textured leaf

Hon Tsai Tai is a type of leafy green vegetable, also known as purple choy sum, known for its purple stems, dark green leaves, and yellow flowers. It is a descendant of Chinese flowering cabbage, closely related to yu choy, and has a mild, sweet mustard flavor similar to broccoli rabe but with a more delicate texture. It can be eaten raw or cooked, is used in stir-fries, soups, and salads, and is entirely edible from stems to flowers. 

Appearance: Dark green leaves with purple veins and deep purple stems. It produces small, yellow flowers.

Flavor: Sweet and mild with a hint of mustard, similar to broccoli rabe but less strong.

Texture: Delicate leaves and crunchy stems.

Uses: All parts of the plant are edible and can be eaten raw or cooked. It is common in stir-fries, soups, and salads.

Growth: It is a fast-growing, cold-hardy, and disease-resistant plant.