Orange stocks and green leaves great for salads or steamed side plate.

Golden Swiss chard can be used similarly to other leafy greens and chard varieties and may be eaten raw when young, but larger leaves are best cooked. They can be sautéed, blanched, stewed, braised, baked, and even grilled. Use raw leaves to add an earthy saltiness and a bright color to salad mixes. Slow cook entire stalks similarly to collards, though some of their golden color may lessen and become dull, and compliment with smoked meats and white beans. Wilt the shredded leaves into pastas or atop pizzas and flatbreads. The golden stalks are as equally edible as the leaves, and may be used in dishes for added texture. Complimentary flavors include citrus, tomatoes, garlic, shallots, chickpeas, white beans, potatoes, aged and melting cheeses, cream, mushrooms, bacon, sausage, ham, chili flakes, fennel and herbs such as basil, tarragon and chervil

Stringless Green Beans are a bush bean variety that keep on producing even under hot, humid conditions. When other varieties fail to perform, these stringless beans have got you covered. Meaty, 5"-6" pods have a juicy, mild bean flavor. Ready for harvest in 54 day

Sinapsis hirta

Maturity: 90 days to seed

A very old French Heirloom named for the Dijon area of Burgundy that has been renown for mustard production since the 13th century. Also known as simply Yellow or White Mustard, Dijon has been bred to bolt (go to seed) quickly, as it is grown primarily for its mild flavored yellow seeds used worldwide as a spice and the main ingredient in the classic condiment. Very prolific, a small plot will yield enough to keep your cupboard full for the winter. Harvest plants before pods open to prevent self-seeding and planting a potential weed. Hang upside down to mature and ensure seeds are fully dried before use.

Habanero Orange

Orange Habanero is an aromatic chile pepper with a subtle apricot aroma and offers an intense and pungent heat. Their spicy heat and citrusy fresh flavor go well with so many foods, tropical fruits, lime, avocados, fish, and tequila, etc. All habanero seeds are known for their slow germination and must be grown in warm, moist conditions.

Ripens from green to bright orange color with thin skin and waxy exterior. The pods have a distinctive lantern-like shape and are small at 2” long and 1“-2” wide. Capsicum chinense (90 days) Heirloom - Open-pollinated

Heat Level: Extra Super Hot.  Scoville Heat Units 250,000

The habanero chili is one hot pepper! Unripe habaneros are green, and they color as they mature. Common colors are orange and red, but white, brown, and pink are also seen. The Scotch bonnet is often compared to the habanero, since they are two varieties of the same species, but have different pod types.

Both the Scotch bonnet and the habanero have thin, waxy flesh. They have a similar heat level and flavor. Although both varieties average around the same level of “heat”, the actual degree of piquancy varies greatly from one fruit to another with genetics, growing methods, climate, and plant stress.

The name means “someone or something from La Habana”, or as it is known in English, Havana (“b” and “v” being interchangeable phonetically in Spanish).

The habanero chili comes from the Amazonas region, and from there it was spread through Mexico. One domesticated habanero, which was dated at 8,500 years old, was found at an archaeological dig in Peru. The Yucatán Peninsula is the biggest producer of habaneros these days, but it’s grown in many South American and Central American countries.

Radicchio is a perennial cultivated form of leaf chicory sometimes known as Italian chicory because of its common use in Italian cuisine. It is grown as a leaf vegetable and usually has colorful white-veined red leaves that form a head. Radicchio has a bitter and spicy taste which mellows if it is grilled or roasted.

Tall and pointed, it looks like a large red endive, with a similarly mild flavor. The sturdy, narrow leaves are made for scooping up dips.

Packet: 9-10 grams of seed

Malabar spinach plants grow in India and throughout the tropics, primarily in the moist lowlands. While the dark green leaves resemble those of spinach, this is a vine type of plant that thrives in hot temps, even exceeding 90 F. (32 C.) Cool temperatures cause Malabar spinach to creep. It is grown as an annual, but grows like a perennial in regions that are frost free.

Malabar Spinach is a rapid growing Indian spinach. Leaves are broad, dark green and thick. The plants are very tender and attractive. Repeated harvest can start 25 days after planting. 

How to Grow Malabar Spinach

30000 SHU

Hot Portugal is a vigorous heirloom pepper variety known for producing long, slender pods that mature from bright green to deep red. Typically growing 6–8 inches (15–20 cm) long, these peppers have a smooth skin and slightly curved shape. The flavor is rich and mildly sweet with a noticeable kick of heat, making them excellent for frying, grilling, sauces, or drying. Plants are productive and perform well in warm climates or greenhouse gardens.Portugal, is a moderate to hot and very flavourful (sweet heat) chilli pepper. It is fast growing and very early-fruiting and gives abundant harvests of 15cm wrinkled dark green fruits ripening to a brilliant glossy red on vigorous, upright plants. red or in some cases orange.

It's got a standard red bell pepper base flavor with a mild sweetness and distant cayenne-like smokiness. For a lack of a better description, the flavor is fairly straightforward with a light fruitiness echoing late after each swallow. There's actually a decent bit of heat on this one.

Cutting Celery is a form of celery that's grown for its leaves and seeds instead of its stems. Plants are closely related to wild celery, are looser and leafier than stalk-celery, and often have a stronger flavor.

Pollinator. Grow in clusters of 6" flowers.

Yellow petals, brown center.

Grow 5-9 ft tall.