Violetta Italia produces small heads of purple color. The robust plants appreciate the rich and well drained grounds, at the time of the sowing or the transplantation, then also during their season of growth. 

Approx 50-100 Seeds/Packet

Cauliflower: Plant has a short stem with round compact head. Plant is well protected and is pure white in colour, approx 0,9 – 1,2 kg (2-3lb) in weight. Hardy variety well suited for open field growing.

Packet: 9-10 grams of seed

This premium vining long-melon cultivar features elegantly shaped fruits, reaching up to 50 cm in length. The melons are straight and well-proportioned, with fresh white-green skin naturally marked by distinct green streaks, giving them a unique appearance. The thick, plump flesh contains small ventricles, ensuring high edibility. Its crisp, tender texture delivers a sweet, refreshing flavor. The plants exhibit vigorous growth, with sturdy stems and vines, and show strong stress tolerance. 

Cucumis Melon var Makono

A big red bell pepper is a medium to large, rounded, or blocky fruit with a thick green stem and smooth, glossy, bright red skin. Here are some more details about red bell peppers: 

Size: They are typically 5–8 centimeters in diameter and 5–12 centimeters in length. 

Shape: They have 3–4 lobes and a thick green stem. 

Flesh: The flesh is thick, juicy, crisp, and succulent, with a pale red color. 

Seeds: There is a central, hollow cavity with very small, flat, and bitter cream-colored seeds. 

Taste: Red bell peppers are sweet with a fruity flavor. 

Appearance: Slender green leaves atop distinctive red stems that can grow up to 12 inches tall on plants reaching 24 inches, with cooler weather deepening the color.

Flavor: Mild, sweet, and less pungent than bulb onions, with a crisp texture.

Type: A bunching onion (Allium fistulosum), often grown like a spring onion or scallion.

Origin: An Asian heirloom, popular with home gardeners. 

Planting: Best planted in late summer/fall for rich red color, but can be grown most of the year.

Soil: Prefers fertile, well-drained soil.

Blanching: Mounding soil around the stems creates longer white parts; leaving it exposed deepens the red.

Harvest: Can be harvested young as tender scallions or allowed to mature, cutting and regrowing for multiple harvests. 

Adds color and mild onion flavor to dishes.

Ideal for Asian cuisine (stir-fries, sukiyaki), salads, soups, and as a garnish. 

Appearance: Large, plump, and rounded or teardrop-shaped with glossy, deep purple to almost black skin.

Flesh: Creamy white with a mild flavor and spongy texture that becomes tender when cooked.

Seeds: Has many edible seeds.

Availability: Widely available year-round in supermarkets. 

Versatility: This is one of the most versatile types of eggplant, suitable for most eggplant recipes.

Grilling: Its large surface area holds up well to grilling when sliced.

Roasting: Can be roasted whole or sliced.

Frying: Ideal for breading and frying, such as in eggplant parmesan.

Dips: Can be roasted and blended into creamy dips like baba ganoush. 

A "Devil's Brain" pepper is a super hot chili pepper variety known for its unique, wrinkled appearance that resembles a brain, typically ripening to a bright red color, and possessing extreme heat levels, often reaching over 1,000,000 Scoville Heat Units (SHU); it is considered a hybrid pepper with a fruity flavor and is often used in hot sauces or chili powders due to its intense heat. 

Appearance: Long, conical pods with a bumpy, wrinkled skin that looks like a brain.

Color: Green when unripe, turning to a vibrant red when fully mature.

Heat Level: Extremely hot, categorized as a superhot chili pepper.

Flavor Profile: Fruity with a strong, immediate heat.

Petch Siam eggplant is a small, round, Thai eggplant with green skin and distinct dark green stripes, often called the "Diamond of Thailand" (Petch Siam), harvested when about 2 inches for a mild, slightly bitter taste and firm texture that absorbs flavors well in curries and stir-fries, growing on compact, productive plants. 

Shape/Size: Small, round, about 1.5-2.5 inches in diameter.

Color: Pale green with darker green stripes, resembling a Kermit eggplant.

Texture: Firm flesh that holds up well in cooking.

Taste: Mildly sweet with subtle bitterness, taking on the flavors of spices like chili, basil, and soy sauce. 

Plant: Compact and productive, producing many fruits.

Maturity: Early to mature, around 50-55 days from transplant.

Harvest: Best picked small (ping pong ball size) for optimal flavor; overripe when seeds turn brown. 

A staple in Thai, Indian, and Vietnamese cuisine.

Excellent for curries (especially with coconut milk), stir-fries, and dips like baba ganoush. 

Nice sweet flavor. It can be eaten raw, but it is also popular for making tomato paste and sauces.

Rio Grande tomato produces high yields of large red pear-shaped tomatoes. They are thick and meaty, with a flavor that is mildly sweet with a little of that old-fashioned tart tomato flavor. One of the best paste tomatoes to grow in hot climates and will withstand extremes in temperature, both hot and cold. An excellent choice for beginner gardeners. Highly disease resistant. 

Rio Grande tomato plants are determinate and grow 4'-6' tall and tomatoes weigh 6 ounces.

Each packet contains 30 Rio Grande Tomato seeds.  Solanum lycopersicum. Annual. Open-pollinated, heirloom, Non-GMO. Harvest in 75 days.