Spring Flower Fair Vegetables

Please know that while there is a large volume of plant material we can not guarantee that things will not sell out.



Soybean-Aoyu Edamame
Heirloom edamame type from Japan. Plump, pale green soybeans are produced on small to medium-sized plants. 85-90 days

Soybean --Envy
Upright 24" plants produce an abundance of all-green beans, excellent quality. Short-season variety. 75-85 days.

Broad Windsor' Fava Beans
This fava's glossy green pods contain 5-7 oblong, flat, beans. Fava’s can fix up to an incredible 200 pounds of nitrogen per acre. "Sixty pounds of nitrogen per acre is enough to feed a succeeding crop of beets, carrots, etc. One-hundred pounds will feed corn, lettuce, or squash. Fava's two-hundred pounds of nitrogen per acre is sufficient to grow the heaviest feeders--the Brassica’s.

Chinese Red Noodle
Fantastic, deep red, 18” pods are so delicious and full of nutrition, and they even keep most of their color when sauteed! Long vines produce all summer and do well under many conditions. 80 days

Christmas' Lima Bean Pole
The Christmas Lima has a full-bodied, nutty, chestnut taste and the texture of baked potatoes. It is used in both its mature green state as a shelled Lima for eating fresh, freezing or canning as well as used dried, cooked into stews and casseroles.

Concador Gold' Bush
This stringless, deep yellow wax bush bean has vigorous vines. Pods are round, straight, 4 to 6" long, tender and meaty. Good for Northern climates. Early, dependable bushes produce white seed with purple-brown eyes.

Golden Sunshine (runner bean)
Here is something really unusual: it’s a runner bean, but the scarlet flowers are displayed above brilliant chartreuse foliage! The striking 5-6 foot vines really crank out the 6-8 inch, hefty pods, so good for fresh use or preserving. Like all runner beans, prefers mild weather. 85 days.

Lima Bean, King of the Garden
Large 8’-10’ vines yield very LARGE white lima beans and give huge yields over a long season. An heirloom from 1883, introduced by Frank S. Platt. An old-fashioned favorite, excellent for home gardeners. 90 days.

Marvel of Venice
Heirloom Italian wax bean. This white-seeded variety is remarkably early.

Mascotte (AAS)
Compact plants bear long, slender, medium green pods held above the foliage for easy picking. AAS judges liked their taste, crunchy texture and long harvest season.

Provider Green Bush, Compact
Provider can be planted earlier than other beans because it germinates well in cool soils. Compact plants are easy to grow and adaptable to diverse soil and climate conditions. Produces 5 1/2" fleshy round pod green beans. Purple seeds.

Sunset Pole Bean
The gorgeous, uniquely colored, peach-pink blooms appear very early followed by plentiful crops of tasty beans for a long season harvest. The handsome vines reach up to 6 feet and create a fascinating garden centerpiece, especially when showered in blooms. Produces ample yields for freezing or canning. 75 days.

Burpee Golden
Yellow root. Delicious greens and tasty roots, very sweet.

Early Wonder
50 days. An old heirloom, pre-1811 variety. Early, smooth, round beet; makes lots of tall tender greens, too! Perfect pickled, fresh, cooked, or in borscht.

Detroit Dark Red
60 days. Those who don’t like beets have not tried home-grown; they are simply delicious! These 2 1/2" - 3" beautiful deep crimson beets do not get woody as do smaller varieties if left to grow large, so they are perfect for canning, pickling, and eating fresh. The greens rival chard and spinach for tenderness and flavor, and are very nutritious.

Early Wonder Tall Top
60 days. Early Wonder Tall Top is our most popular beet. Adaptable to all seasons, it forms 3-4 inch, deep red globes with tall, glossy leaves that make choice, tasty greens. A good all around beet that also pickles well. Perfect for early spring planting, exhibiting vigorous growth in cool soils. Its staggered maturity allows an extended harvest from a single sowing.

Golden Sweet
Yellow root. Delicious greens and tasty roots, very sweet.

Calabrese Green Sprouting
An Italian heirloom brought to America in the 1880s; 5”-8” heads and many side shoots.

De Cicco
A traditional variety producing small, 3-4", main heads projected well above the foliage followed by a large yield of side-shoot spears. Nonuniform in maturity, resulting in a long harvest period. Harvest main head when 3" in diameter or less to encourage heavier side-shoot production. For spring or fall production.

Purple Sprouting
An English heirloom variety, bred for overwintering. Produces lots of purple broccoli sprouts in the spring. Grows slowly through the winter; very frost hardy.

Spring Broccoli Raab
The most versatile broccoli raab variety for growing throughout the season. Especially for spring and summer harvest, and overwintering in mild climates. Big plant, relatively late maturity.

Dutch Early Flat
Does well in southern and coastal areas because of its heat resistance. Excellent variety for sauerkraut and the best variety for storage. Heads are large and flat, weighing 6 to 10 lbs., averaging 11 in. diameter with medium core and few outside leaves. 85 days.

Savoy Ace
Darker deep green color than the original. Holds better in the field and is cold tolerant. Nice globe shape for early fall harvests. 75 days.

Cardo Gigante di Romagna
A large-size variety of cardoon. The leaves have full, barely jagged edges and are whitish in colour. The ribs are 6-8 cm wide. Can be consumed raw in olive oil dip or cooked.

Self Blanching
This cauliflower has self-wrapping leaves which shield the snow-white curds from sun,so there is no need to tie leaves around the heads. Remember cauliflower likes cool weather plant seed early spring or fall for best crops.

Big, heavy, green heads mature early on large plants. Can be grown for traditional harvest in fall, but is also suitable for summer production in areas with moderate heat, and winter production in mild areas.

60 days. Dark green and large, the cabbage-like leaves retain their eating quality up to 2 weeks longer than other Vates types. Try Champion braised with a touch of olive oil and garlic. Especially good with ham or pork chops.

America slicing marketmore 76
Long, slender, dark green cucumbers. Since 1970 the slender, refined "Marketmore look" has been the standard for slicing cucumbers in the North. 8-9" fruits stay uniformly dark green even under weather stress. Begins bearing late, but picks for a relatively long time.

Armenian Slicing
Called snake melons in the Middle East, this cucumber relative develops slightly ribbed, spineless cucumber-shaped fruit that grow 2-3 feet long and 2 inches in diameter. Burpless and not bitter, these light green delicacies are best eaten when 12-15 inches long. Fruit set well at high temperatures and are straighter if trellised. 60 days.

County Fair Hybrid Cucumber
Primarily an all-female pickler, County Fair has the ability to set fruit without a pollinator and will be nearly seedless if kept isolated from other cucumbers. Its sweet, non-bitter flavor and crunchy, firm texture makes it a good slicer also. Very productive with multiple disease resistance and the only cucumber resistant to bacterial wilt.

Diva produces distinctly tender, crisp, sweet, bitter-free, and seedless cukes. Foliage is nonbitter, hence not as attractive to cucumber beetles as some varieties. .

Homemade Pickles
The vigorous 5 foot vines exhibit excellent disease resistance, and yield armloads of solid, crisp cucumbers. Pickle-shaped fruit are medium green with small white spines. They can be harvested at 1 1/2 inches long for baby sweets and 5-6 inches long for robust dills. 60 days.

Pick at 1 1/2-2 1/2" diameter. This versatile cucumber is sweet and flavorful, and doesn't have much of the chemical that makes other cucumbers bitter and hard to digest. Though it's often served raw, it's also a good pickling cucumber. Specialty market salad item. NOTE: Very late to begin bearing.

Mexican Sour Gherkin
An heirloom that packs a lot of flavor in an adorable, teaspoon-sized treat! These little charmers are like no other, packing a powerful, sweet, cucumber flavor with a tangy, citrus twist. Delicate foliage and fist-fulls of fruit that look like doll-sized watermelons make these plants pretty enough to grow trellised in a flower garden or cascading in a hanging basket. The 1 inch cukettes are terrific tossed in a salad, and the plants are productive enough to have plenty for pickling. 75 days.

Northern Pickling
Medium green fruits bear early, and set heavily on short, space-saving vines. Fertilize well and pick frequently at a small size to maintain good color and fruit shape. Developed in Maine. Black spine.

Salad Bush Hybrid AAS
Bush types take one-third the space, so they're great for containers and raised beds. Salad Bush Hybrid is an All-America Selections winner and yields full-sized, full-flavored 8" slicers on tiny plants. High disease resistance.

Suyo' Long
14-inch long oriental, "burpless" cucumber. Fruit is 1 1/2 inches in diameter and deeply grooved. Growing up a trellis will produce a large number of straight cukes though some will curve and twist in the most amazing way. Nice, sweet flavor.

West India Gherkin
Not a true cucumber, but used much like it. Very beautiful long vines and hundreds of small tasty fruit. Yields better than any cucumber. They do great in hot, humid weather. 65 days.

Snow-white eggplant with a medium to thick skin and delicate sweet flavor. Snowy’s texture is firmer and meatier than most, holding up well in cooking. Fruits average 2.5 x 7” with a green calyx.

Thai Long Green
Very mild and sweet, the 10-12 inches long, very slender fruit, are a beautiful light-lime green 2-3 feet tall plants. 85 days.

Arugula Roquette
Eruca vesicaria subsp. sativa 35 days. This arugula can be sown from early spring through late fall. Frost-hardy and easy to grow. Long, dark green, broad arrow-shaped leaves form a loose, open bunch. Grows 12-18 inches tall before bolting. This salad green has a spicy, distinctive flavor. Not bitter,

Arugula, 'Wasabi'
Arugula’s tender leaves have a delightfully spicy flavor, and the new cultivar ‘Wasabi’ adds an even more peppery bite. Sow ‘Wasabi’ arugula in early spring in the garden or patio containers; seedlings will pop up in just a few days and grow rapidly in cool conditions. Harvest young leaves frequently and toss them in salads, on pizza, and in any other dish that needs a flavor boost.

Arugula-Dragon’s Tongue New-2014
Arugula with purple leaf veining.

Pak Choi--Ching Chiang
40 days. This early, dwarf pac choi is a real performer in the home garden. Only 14 inches tall, it is sturdier and stockier than most dwarf pac choi. The smooth, medium green leaves, and thick petioles, have a wonderfully mild flavor, are tender, and have very few strings. Ching-Chiang is tolerant to heat, rain, cold, and dampness, making it a great choice for late summer and fall planting. One of the best for frying and cooking.

Green Wave' Mustard Greens
Slowest-to-bolt mustard green. Heavily curled, frilly, bright green leaves are great for salad mix or full-size bunches. Mustardy hot taste mellows when cooked. AAS winner.

Pak Choi--Joi Choi F1
Joy Choi forms a 12-15" tall, broad, heavy plant with dark green leaves and thick, flattened white petioles. Tolerant to heat and cold. Space 10-12" apart.

Malabar' Spinach Rubra
Vigorous climbing vines grow through summer into fall. Glossy, thick, savoyed leaves resemble spinach. Dark green leaves and deep red/purple stems. Mild Swiss chard taste. Direct seed 1-2" apart, 1/4" deep, or start indoors and transplant outside after danger of frost. Thin to 6" between plants, rows 12" apart. Provide trellis.

Mustard - Red Giant
Large, purple-tinted leaves. Mild mustard flavor. Larger, later, slightly darker, more narrow-stemmed, and 3-4 days slower bolting than Osaka Purple.

Mustard - Southern Giant Curled
Large, upright plants with crumpled leaves that have a delicious mustard taste; slow to bolt and very easy to grow.

Radicchio Palla Rossa
Dark red leaves and uniform 5-7 inch heads.

Low, crawling plant produces tender stems and juicy leaves that are excellent added to salads.

Red Giant Mustard Greens
Large, purple-tinted leaves. Mild mustard flavor. Larger, later, slightly darker, more narrow-stemmed, and 3-4 days slower bolting than Osaka Purple.

Sorrel, French
Rumex scutatus 60 days. Tangy lemon flavor for soups and salads. A member of the Buckwheat family and native to Europe, this variety perennial grows to 18 inches and has medium-green, thick, large spinach-like leaves that easily snap off their succulent stems. Our strain is a highly refined selection, bred for low oxalic acid and an intoxicatingly sharp flavor.

Strawberry Spinach
A dual purpose plant as both the greens and the bright red berries make a unique addition to a summer salad. The triangular-shaped leaves with toothed margins, add a nice texture and taste and are just as satisfying as the sweet 1/2 inch berries.

Sylvetta Wild Arugula
Also known as wild rocket. Compared to salad arugula, Sylvetta is slower growing, about half the height, and has yellow flowers. The leaves are also more deeply lobed with a more pungent flavor. Heavily sought after by chefs.

Grand Duke
Kohlrabi is also called cabbage-turnip and appropriately so, the turnip-like balls are held cleanly above the ground with a cruciferous, "cabbagey" flavor. The 4 inch globes are crisp and tender and Grand Duke holds well, meaning that you can leave it in the garden for a while without it becoming woody.

Black Seeded Simpson
Hugely popular for over 150 years, it's one of the most tender and delicately flavored leaf lettuces ever bred. The ruffled leaves are large with an appealing green color. Simpson is well adapted to a wide range of climates and is still the best for early spring sowing.

Iceberg is the staple for the popular wedge salad, being able to hold onto heavy creamy dressings much better than softer leaf varieties. Tim Hayward of the Word of Mouth blog describes it as “the lettuce of choice for a greedy fat knacker - it's the salad dodger's salad and thus, it's the one for me”. Boulder produces medium-sized heads with good weight. Icebergs ship and store exceptionally well and will hold in the fridge longer than most other types. Good resistance to Corky Root, Downy Mildew and is strong against Tip Burn. Widely adapted variety best slotted for mid to late spring harvests.

Dark red leaves and uniform 5-7 inch heads.

Red Sails
A perfect red leaf for full size, teenage or baby leaf. Fast growing leaves have burgundy edges and bright green centers. A former AAS winner due to its fine texture and sweet flavor (doesn't get bitter in summer heat. Doesn't hold up to washing and banding like New Red Fire. Good resistance to bolting.

Salad Bowl
Good for early spring sowings in a cold frame or even unprotected in the garden. Grows very rapidly and resists bolting when summer arrives. Frilly, deeply cut leaves frame large, lime-green rosettes. 50 days.

Dinosuar Kale
Organic Lacinato (Dinosaur) - HEIRLOOM Also known as Dinosaur Kale due to its bumpy leaf surface resembling dinosaur skin! This unique variety has the darkest blue-green color of any kale. Our strain has been improved by breeder Frank Morton and has superior vigor, yield and hardiness. (Brassica olceracea )
Days to maturity: 30 days baby, 60 full size

Red Russian
Organic Red Russian - HEIRLOOM -Bright purple stems with slate green, deeply lobed foliage. Leaves are tender and smooth compared with other kales and very sweet. Popular ingredient in baby leaf salad mixes, especially in late summer, or as full size bunches. Days to maturity: 21 days baby, 50 full size

Nero di Toscana
This eye-catching kale is also known as Black Palm, as it does resemble a palm tree. The very dark green leaves are 2-3 inches wide and 10 inches long, and have a blistered/crumply appearance. 50 days.

Dwarf Siberian New 2014
Frilly dark green leaves form a cold-tolerant rosette 24 inches in diameter at maturity. 50 days.

Bitter, 'Green Skin'
With it's smooth warts, this Chinese bitter melon grows 8-10 inches long and 3 inches wide. The leaves and shoots are also edible. Bitter melon is traditionally eaten in curries, soups or stir fried. If you soak the flesh in salt water, a lot of the bitter flavor is leached out, making for a much milder vegetable. 70 days.

Faerie F1
Creamy rind striped in yellow and concealing crisp, juicy, supersweet pinkish-red flesh. This vine reaches just 11 feet long, yet bears quite profusely. The melons are about 7 to 8 inches long at maturity, and weigh between 4 and 6 pounds. Disease- and pest-resistant,

Harvest Moon F1
Hybrid, triploid seedless watermelon to win a coveted AAS Award! Similar to the popular heirloom variety, ‘Moon and Stars,’ 'Harvest Moon' is an improvement in that it features healthy, shorter vines that produce medium-sized fruits and sweet, crisp pinkish-red flesh. 'Harvest Moon' retains the familiar dark green rind with yellow dots, like that of ‘Moon and Stars’ but is seedless,

Piel de Sapo type. Similar to honeydew, but with a surprising and delicious tanginess combined with 14% brix sweetness that sets it apart. Crispy texture. 6 inch diameter oval melons average 4 lbs. Ready to pick when the green rind develops chartreuse mottling 70 to 80 days

Shiny Boy F1
Oblong-shaped fruit have a very attractive green rind with dark green stripes. The 15-17 lb. fruit with deep red colored flesh, crisp texture and wonderful flavor and sweetness. 75 days

Superstar New for 2014
A heavy yielder of 6-8 lb. round to slightly flattened melons with deep sutures and coarse net. The salmon-colored flesh is thick, smooth and of the finest flavor. 86 Days.

Clemson Spineless
Vigorous plants grow 3-5' tall. Exceptionally uniform, deep green ribbed and spineless pods are ideally harvested when 3" long. 50-64 days

King Richard' Leeks
Organic King Richard - Popular leek for summer harvests with long, slender shafts and light green flags, with no hilling necessary. Upright plants are very straight and easy to clean. Mild flavor. Plant for summer or early fall harvests. Tolerant to light frosts. (Allium porrum) Days to maturity: 75 days

Walla walla
Light brown skin with white flesh that is very mild and sweet. Large round bulbs average 6” in diameter. Holds out against disease far longer than other open-pollinated varieties.

Day-neutral onion. Early, jumbo-size bulbs are extra sweet; hold up in storage. 85 days

Hybrid whopper. Each fruit is 2" longer and an amazing 30% meatier than the peppers on Sweet Banana. The fruits are 8" long and more a truly giant pepper.

Bell Boy (AAS)
(F1) Plant produces good yields of sweet bell peppers. Peppers have thick walls and turn from dark green to red when mature. The plant has large leaves that provide the peppers protection from the sun. Disease Resistance: TMV. Plant Height: 24" tall. 70 days.

Better Bell (AAS)
Better Belles are ready to harvest earlier than other varieties, producing tasty, thick-walled fruit as big as 5 in. (13 cm) across. Compact and vigorous, these plants are high-yielding even when grown in patio pots. The fruit matures from green to deep orange, making an attractive addition to salads and veggie trays.

Big Bertha
Hybrid. Extra-large, mostly 4-lobed, superior fruits mature up to a full 7" long by 3-1/2" across, turning deep green to red, with full-season fruiting. Grows 20-30"

Big Chile
Early maturity, up to 9-in.fruit. Mildly pungent Anaheim type, perfect for roasting, fajitas or eating fresh in salads. Ripens to red. 68 days.

Hybrid. Cubanelle. Avg. 6" x 2 1/4", cylindrical, lobed-end fruits famous for frying.

Carmen (AAS)
Hybrid. Italian bull's horn type which refers to its elongated shape, about 6 inches long. Sweet italian frying pepper. 75 days

Chocolate Beauty
Shiny green bell peppers ripen to a gorgeous chocolate brown. Excellent sweet flavor when fully ripe, average flavor when green. 70-75 days

Corno di Toro
Heirloom. Ripening to a bright red, the fruits—8-10" long and 2½-3' wide at the top—have a sweet, crisp, full-bodied flavor

Golden Summer
(F1) Hybrid. Plant produces good yields of 4" long by 4" wide sweet bell peppers. Peppers start out lime-green, then mature to a beautiful sunny gold. Can be used when lime green or sunny gold. Excellent gourmet pepper for salads, stuffing, and cooking. 70 days.

Hungarian Wax
Plant produces good yields of 6" long by 1 ½" wide sweet peppers. Peppers turn from light yellow to red when mature. Excellent for sandwiches, salads, and frying. 66 days.

Lady Bell
(F1) Hybrid. Plant produces good yields of sweet bell peppers. Peppers are very sweet, have thick walls, and turn from green to bright red when mature. Plant has green stems, green leaves, and white flowers. Excellent for salads and stuffing. It is one of the most dependable producers of sweet peppers on the market, even in cooler climates. Suitable for the Northeastern states. Disease Resistant: TMV 71 days.

Lilac Blue
(F1) Plant produces good yields of large 4 ½" long by 3 ½" wide lilac-lavender (not purple) sweet bell peppers. Turns from ivory, to lilac-lavender, to red. Excellent gourmet pepper for salads and garnishes. Very beautiful. Suitable for home garden and market growers. 70 days.

A sweet banana type producing multiple harvests of beautiful yellow 6 to 7" long fruits all season long. Vigorous plants support elongated fruits well above the soil. Thick walled peppers are great fresh, broiled, grilled and pickled.

The popular little, thin, pickling pepper. 3-5-inch fruit have a superb flavor and just a little heat. Small plants. This heirloom comes from southern Italy.

Purple Beauty
This open pollinated variety is more than a novelty, a nice thick walled pepper which yields kind of late here, but in the main season in most of the country. The purple color adds a lot to the appeal--a deep, midnight, eggplant purple. Plants are compact and set fruit in both the crown and on the limbs.

Red Bull
Red Bull is a blocky four lobed bell pepper with smooth skin and thick walls. The fruit are large and slightly elongated. Red Bull's plants are substanial with a strong canopy for excellent fruit protection.

Salsa Garden
Just the right amount of heat (3,000 Scovilles) for the Mexican sauces and fresh salsa you love! This chili pepper grows to 8 or 9 inches, with glossy green skin that will turn red if left on the plant (but is best picked green for salsa). The fruit is skinny and succulent. 73 days.

(F1) Plant produces good yields of 4 ½" sweet orange bell peppers. Excellent for salads, stuffing, or gourmet dishes. Disease Resistant: TMV. 90 days.

Ancho (Poblano)
The Poblano is a pepper of many wonderful uses including salsa, grilling, stir fried or stuffed for chile rellenos and substituted in any dish for bell pepper. It is sweet, but with enough spicy bite to be in the hot pepper category.

Bhut Jolokia Ghost
Plant produces good yields of 2 ½" long by 1" wide by hot peppers. Peppers are extremely hot and turn from green to red when mature. Plant has dark green leaves, green stems, and white flowers. Reported to be measured over 1,000,000 Scoville Units! Said to be the hottest pepper in the world.

Big Chile
9-in.fruit. Mildly pungent Anaheim type, perfect for roasting, fajitas or eating fresh in salads. Ripens to red. 68 DAYS.

Black Hungarian
Unique, black-colored fruit that are the shape of a Jalapeno. They are mildly hot and have a delicious flavor. The tall plants have beautiful purple flowers that make this variety very ornamental. 75 days.

Burning Bush
Habanero hot, with a touch of sweet. There's plenty of fire at the leading edge, but a pleasant aftertaste follows. Matures 2 to 3 weeks earlier than standard habaneros. Stocky plants yield abundant 1 1/2 by 3 inch long fruits that mature from green to orange.

Cajun Belle
Hybrid 2 by 3 inch, 3-4 lobed fruit. The flavor really sets this pepper apart from the pack with a sweet start that ends in a burst of spice that's not too hot. Good for both fresh eating and making salsa at either the green stage, or ripened to red. Good for containers. 61 days.

Carribean Red Hot
This pepper has the same distinctive taste as habanero and it's hotter. Productive 30" plants and 1½" x 1" fruits.

Cayenne Large Thick
Concentrated set of wrinkled, very pungent fruit, 6 inches long and 1-1/4 inches in diameter. Very pungent, even when small. Useful for sauce and drying. 76 days.

Cayennetta F1
Mildly spicy pepper that is very easy to grow. This 3 to 4-inch chili pepper yielded bigger fruits from a very well branched upright plant that required no staking which would make it perfect for a container or patio planter.

Chocolate Habanero
The chocolate-brown, lantern shaped fruit are about 2 inches long, and so ornamental! But don't let the color fool you; these are not candy, but rather flaming-hot fruit that carry a massive 300,000 Scoville units of heat! Hot pepper enthusiasts love the heat and flavor that these chocolate fruit are packed with, but be careful and use in moderation.

Early Jalapeno hot pepper
By far, America's most popular chili. Dark green, turning red at maturity. The dried and smoked Jalapeno is called "Chipotle," which has also become popular. About 5,000 Scovilles (10,000 when made into Chipotle). Open-pollinated, organically grown seed.

Ghost Bhut Jolokia
Plant produces good yields of 2 ½" long by 1" wide by hot peppers. Peppers are extremely hot and turn from green to red when mature. Plant has dark green leaves, green stems, and white flowers. Reported to be measured over 1,000,000 Scoville Units! Said to be the hottest pepper in the world.

Hottest pepper in the world. May have originated in Cuba because Habanero means from Havana. Slow to germinate. 1/2 in. fruits ripen from green to orange red to crimson.

Jalafuego Jalapeno
Very high yields of 3 1/2 to 4" fruits that are resistant to cracking. Similar to El Jefe, but a few days later with a higher yield potential

By far, America's most popular chili. Dark green, turning red at maturity. The dried and smoked Jalapeno is called "Chipotle," which has also become popular. About 5,000 Scovilles (10,000 when made into Chipotle). Open-pollinated, organically grown seed.

Mariachi (AAS)
Delicious, mild, fleshy fruits are low in pungency, with Scovillle readings of just 500 to 600 when grown under non-stressed conditions. Large fruits mature red but are usually harvested yellow. Ready a full 10 days earlier than most other chile types. Delicate gourmet flavor with fruity overtones lends itself well to cooking, grilling, pickling and salads. Widely adaptable, 24" plants set 4" by 2" fruits continually throughout season.

Mucho Nacho Jalapeno
A mucho impressive jalapeno from Mexico, with a big and powerful taste! Jumbo, 4" fruits are fatter, thicker, heavier, a bit hotter, and up to a full inch longer than regular jalapenos and are usually green (they mature red). Plants are vigorous and high yielding, setting heavy loads about a week earlier than is typical of jalapenos.

The Poblano is a pepper of many wonderful uses including salsa, grilling, stir fried or stuffed for chile rellenos and substituted in any dish for bell pepper. It is sweet, but with enough spicy bite to be in the hot pepper category.

Salsa Garden
73 days. Just the right amount of heat (3,000 Scovilles) for the Mexican sauces and fresh salsa you love! This chili pepper grows to 8 or 9 inches, with glossy green skin that will turn red if left on the plant (but is best picked green for salsa). The fruit is skinny and succulent on plants that demonstrate excellent resistance to

Whether used green or red, this is one very hot pepper! Flavorful peppers are perfect for chili sauce, salsa, hot pepper vinegar and pickles. Vigorous 30" plants are covered with 2" thin-walled fruits.

Serrano Tampiqueno
This very hot pepper is shaped like a large candle flame, 2-3 inches long and less than 1 inch wide. The subtle citrus flavor blends well with cilantro, garlic, lime and mint. Pepper is red at maturity.

Super Chili
Intense heat with intense flavor. Beautiful 2- to 3" Thai dragon type peppers bear up to 300 fruits per plant. Matures to a vibrant fiery red. 75 days.

Thai Dragon
F1 Hybrid 3 inch long fiery red pointed very hot Thai chillies. Fruits are early and thin fleshed, heavy cropping up to 200 chillies per plant, widely used in Thai cooking. Hang the whole plant or trusses upside down for air drying to use throughout the year.

Also known as poblanos when the peppers are still green, anchos are a mainstay in many popular Southwestern recipes. They are large enough for stuffing and become "anchos" when they turn brick-red and are fully dry. Excellent for making powders and sauces, the most famous being the classic "mole" sauce.