Eggplant: Black Beauty (Heirloom) (Solanum melongena var. esculentum)
SKU:
$1.00
$1.00 - $5.60
$1.00
per item
Eggplants date back to medieval times where they were called mad apples. A staple of regions of Asia, known as the "king of vegetables". Eggplant comes in all shapes colors and sizes. Black Beauty is one of the earliest and dates back to the early 1900's.
Scientific Name: Solanum melongena var. esculentum
Also Known As: Melongene or Aubergine.
Native Range: Sri Lanka
Grown as: Annual
Maturity: 80 days
Growing Habit: Bush
Hardiness: Tender. Eggplant is a tropical plant and won't grow if it isn't warm and sunny.
Crops: Spring Transplant, Spring
Growing Season: Long
Growing Conditions: Warm, Hot. Eggplant needs a warm, sunny spot, sheltered from cold winds.
Outdoor Growing Temp: 65°F - 95°F
Min Outdoor Soil Temp: 60°F. Eggplants is a tropical plant and needs warm soil for germination, a minimum of 60 degrees F.
Start Indoors: Yes
Start Outdoors: Yes
Light: Sun: min. 6 hours daily (Warm, Hot). Full sun
Water: Moderate. The plants are fairly drought tolerant, but need moist soil for maximum fruit production.
Feeder: Moderate. They like nitrogen and moderate amounts of phosphorus and potassium.
Suitability: Drought tolerant, High heat, Needs lots of space
Small Gardens?: No
Containers?: Yes. The smaller varieties do quite well in containers (these should be least 12 inches deep). The ideal container for growing eggplant is 3 to 5 gallons in size. Fill the container with a mixture of potting soil and compost and make sure to give your eggplants lots of water and fertilizer. It can be helpful to use a tomato cage, as eggplants can get really large. Container growing works quite well for eggplant because you can move them inside if cold weather or frost threatens.
Attracts beneficial insects?: No
Forage: Rabbits. Purple fruit only; leaves toxic!
Maintenance: Medium
Height: 24-36"
Sowing Depth: 1/4"
Spacing: 20-24"
Produces: pear shaped, dark purple eggplant up to 8" long.
USDA Hardiness Zone: Annual: 5-8
Perennial: 9-12
Garden Uses: They can be spectacular centerpieces in large containers and very effective in flower garden settings.
Also Known As: Melongene or Aubergine.
Native Range: Sri Lanka
Grown as: Annual
Maturity: 80 days
Growing Habit: Bush
Hardiness: Tender. Eggplant is a tropical plant and won't grow if it isn't warm and sunny.
Crops: Spring Transplant, Spring
Growing Season: Long
Growing Conditions: Warm, Hot. Eggplant needs a warm, sunny spot, sheltered from cold winds.
Outdoor Growing Temp: 65°F - 95°F
Min Outdoor Soil Temp: 60°F. Eggplants is a tropical plant and needs warm soil for germination, a minimum of 60 degrees F.
Start Indoors: Yes
Start Outdoors: Yes
Light: Sun: min. 6 hours daily (Warm, Hot). Full sun
Water: Moderate. The plants are fairly drought tolerant, but need moist soil for maximum fruit production.
Feeder: Moderate. They like nitrogen and moderate amounts of phosphorus and potassium.
Suitability: Drought tolerant, High heat, Needs lots of space
Small Gardens?: No
Containers?: Yes. The smaller varieties do quite well in containers (these should be least 12 inches deep). The ideal container for growing eggplant is 3 to 5 gallons in size. Fill the container with a mixture of potting soil and compost and make sure to give your eggplants lots of water and fertilizer. It can be helpful to use a tomato cage, as eggplants can get really large. Container growing works quite well for eggplant because you can move them inside if cold weather or frost threatens.
Attracts beneficial insects?: No
Forage: Rabbits. Purple fruit only; leaves toxic!
Maintenance: Medium
Height: 24-36"
Sowing Depth: 1/4"
Spacing: 20-24"
Produces: pear shaped, dark purple eggplant up to 8" long.
USDA Hardiness Zone: Annual: 5-8
Perennial: 9-12
Garden Uses: They can be spectacular centerpieces in large containers and very effective in flower garden settings.
Soil Preparation
Soil Preference:
Soil pH: 5.5-6.8, Ideal 6.0-6.5. Eggplant likes the same kind of soil as Peppers: fertile, well-drained, deep and loose.
Soil Preparation:
Compost (N), 2", in top 6" of soil, 1 time: Incorporate 2˝ of compost or aged manure into the top 6˝ of soil. Alternatively, you can throw in a couple of handfuls of compost into the planting hole, rather than amending the whole bed.
Soil pH: 5.5-6.8, Ideal 6.0-6.5. Eggplant likes the same kind of soil as Peppers: fertile, well-drained, deep and loose.
Soil Preparation:
Compost (N), 2", in top 6" of soil, 1 time: Incorporate 2˝ of compost or aged manure into the top 6˝ of soil. Alternatively, you can throw in a couple of handfuls of compost into the planting hole, rather than amending the whole bed.
Start Indoors
Seed Sowing Depth: 0.25" to 0.5". Sow the seeds 1/4" deep in cool soil, 1/2" deep in warm soil.
Soil temp for germination: 60°F to 95°F, optimal 75°F to 90°F, optimal 85°F
Total weeks to grow transplant: 10 to 12 (Spring/Summer), (Fall/Winter)
Germinate: 4-6 weeks before last frost date. The seed must be started indoors quite early (8 to 10 weeks before setting out), so the plants have enough time to make good growth by transplanting time. They must have warm conditions if they are going to make much progress (80 to 90˚ F is ideal). Eggplant seed is one the most temperamental of all the common crops. Even at the optimal temperature of 86˚ F you should only expect about 60% of seeds to actually germinate. Soaking the seed overnight may hasten germination. Eggplants don’t like root disturbance, so are best started in cell packs or soil blocks. Plant two per cell and when they have both emerged, thin to the best one.
Soil temp for germination: 60°F to 95°F, optimal 75°F to 90°F, optimal 85°F
Total weeks to grow transplant: 10 to 12 (Spring/Summer), (Fall/Winter)
Germinate: 4-6 weeks before last frost date. The seed must be started indoors quite early (8 to 10 weeks before setting out), so the plants have enough time to make good growth by transplanting time. They must have warm conditions if they are going to make much progress (80 to 90˚ F is ideal). Eggplant seed is one the most temperamental of all the common crops. Even at the optimal temperature of 86˚ F you should only expect about 60% of seeds to actually germinate. Soaking the seed overnight may hasten germination. Eggplants don’t like root disturbance, so are best started in cell packs or soil blocks. Plant two per cell and when they have both emerged, thin to the best one.
Transplant Outdoors
4-6 weeks after last frost date: Eggplants can’t tolerate cold weather, so they are among the last plants to go outside in spring (usually a couple of weeks after Tomato). The soil temperature should be at least 60˚ F and the air temperature at least 70˚ F. Be careful when transplanting, as any damage will show up as poor growth and delayed fruiting.
1. Plant the seedlings up to their first true leaves.
Planting Early: It is possible to set them out earlier, if the soil is warmed by black plastic mulch or cloches and they are protected by cloches.
Warm, Hot: Eggplant needs a warm, sunny spot, sheltered from cold winds.
When outdoor temp: 65°F to 95°F, optimal temp 70°F to 85°F
When min soil temp: 60°F. Eggplants is a tropical plant and needs warm soil for germination, a minimum of 60 degrees F.
Spacing: 20-24", (1 per 2'x2') plants per sq ft
Beds: Put transplants 18˝ apart in the intensive beds.
Rows: Space them 18-24˝ apart in the rows, with 24-36˝ between the rows.
1. Plant the seedlings up to their first true leaves.
Planting Early: It is possible to set them out earlier, if the soil is warmed by black plastic mulch or cloches and they are protected by cloches.
Warm, Hot: Eggplant needs a warm, sunny spot, sheltered from cold winds.
When outdoor temp: 65°F to 95°F, optimal temp 70°F to 85°F
When min soil temp: 60°F. Eggplants is a tropical plant and needs warm soil for germination, a minimum of 60 degrees F.
Spacing: 20-24", (1 per 2'x2') plants per sq ft
Beds: Put transplants 18˝ apart in the intensive beds.
Rows: Space them 18-24˝ apart in the rows, with 24-36˝ between the rows.
Start Outdoors
When Warm, Hot: Eggplant needs a warm, sunny spot, sheltered from cold winds.
When outdoor temp: 65°F to 95°F, optimal temp 70°F to 85°F
When min soil temp: 60°F. Eggplants is a tropical plant and needs warm soil for germination, a minimum of 60 degrees F.
Seed Depth: 0.25"-0.5". Sow the seeds 1/4" deep in cool soil, 1/2" deep in warm soil.
Spacing: 20-24", (1 per 2'x2') plants per sq ft.
Beds: Put transplants 18˝ apart in the intensive beds.
Rows: Space them 18-24˝ apart in the rows, with 24-36˝ between the rows.
Spring Crop: 6-8 weeks after last frost date. If you have a very long growing season you can start the seed outdoors. Eggplant seed is one the most temperamental of all the common crops. Even at the optimal temperature of 86˚ F you should only expect about 60% of seeds to actually germinate. Soaking the seed overnight may hasten germination.
Support: True. Although it is not absolutely necessary, it is a good idea to provide some support for Eggplants, as they can grow quite leggy and become heavy with fruit late in the season. Many gardeners prefer to simply use a stake to bolster each plant. You can also use tomato cages.
When outdoor temp: 65°F to 95°F, optimal temp 70°F to 85°F
When min soil temp: 60°F. Eggplants is a tropical plant and needs warm soil for germination, a minimum of 60 degrees F.
Seed Depth: 0.25"-0.5". Sow the seeds 1/4" deep in cool soil, 1/2" deep in warm soil.
Spacing: 20-24", (1 per 2'x2') plants per sq ft.
Beds: Put transplants 18˝ apart in the intensive beds.
Rows: Space them 18-24˝ apart in the rows, with 24-36˝ between the rows.
Spring Crop: 6-8 weeks after last frost date. If you have a very long growing season you can start the seed outdoors. Eggplant seed is one the most temperamental of all the common crops. Even at the optimal temperature of 86˚ F you should only expect about 60% of seeds to actually germinate. Soaking the seed overnight may hasten germination.
Support: True. Although it is not absolutely necessary, it is a good idea to provide some support for Eggplants, as they can grow quite leggy and become heavy with fruit late in the season. Many gardeners prefer to simply use a stake to bolster each plant. You can also use tomato cages.
To produce well, Eggplant needs good soil, abundant moisture and warmth.
Water Needs: Moderate. The plants are fairly drought tolerant, but need moist soil for maximum fruit production.
Fertilizer Needs: Moderate. They like nitrogen and moderate amounts of phosphorus and potassium.
Watering, regularly: Water, 0.5 inch(es), regularly, 2 times a week The plants are fairly drought tolerant, but need moist soil for maximum fruit production. Watering also depends on your local weather; don't water if it's raining, or water more frequently if it's dry. Just be sure to keep soil moist for the best crop. The best way to know how much moisture is in your soil is to feel 2" below the soil line. If it's dry, water.
Weeding, regularly: regularly, every 3 weeks. Eggplants are quite shallow rooted, so don’t use a hoe around them. Weed carefully by hand instead.
Side Dressing, after transplanting: Compost tea, 1 quart(s), after transplanting, every 3 weeks. Once the seedlings have started growing well, give them a dose of compost tea or liquid kelp (they especially need nitrogen and potassium). Repeat this every month for maximum production.
Water Needs: Moderate. The plants are fairly drought tolerant, but need moist soil for maximum fruit production.
Fertilizer Needs: Moderate. They like nitrogen and moderate amounts of phosphorus and potassium.
Watering, regularly: Water, 0.5 inch(es), regularly, 2 times a week The plants are fairly drought tolerant, but need moist soil for maximum fruit production. Watering also depends on your local weather; don't water if it's raining, or water more frequently if it's dry. Just be sure to keep soil moist for the best crop. The best way to know how much moisture is in your soil is to feel 2" below the soil line. If it's dry, water.
Weeding, regularly: regularly, every 3 weeks. Eggplants are quite shallow rooted, so don’t use a hoe around them. Weed carefully by hand instead.
Side Dressing, after transplanting: Compost tea, 1 quart(s), after transplanting, every 3 weeks. Once the seedlings have started growing well, give them a dose of compost tea or liquid kelp (they especially need nitrogen and potassium). Repeat this every month for maximum production.
Harvesting
Ripening: The fruits are harvested just as they reach full size, while their skin is still shiny. If the skin has turned dull and the seeds are brown it is too old.
When to pick eggplants: A member of the nightshade family and a relative of tomatoes, the appearance of the skin can direct you to picking an eggplant. Skin should be glossy and thin. Eggplant harvest may begin when the fruits are developed and small, but growing fruits to full size before harvesting eggplants results in more fruit for usage. Harvesting eggplants should occur when the inner flesh is cream colored, fruits are firm and before seeds are visible. Learning when to harvest eggplants may require cutting into the fruit to check the color of the flesh and the size of the seeds. Skin color and size of the fruit will also determine when the eggplant harvest should begin. When you’ve learned how to harvest an eggplant, less cutting into the fruit is necessary. You’ll be able to determine when to begin the eggplant harvest by just looking at the fruit.
Picking an eggplant: Once you’ve determined that it’s time to start the eggplant harvest, wear gloves and long sleeves, as the eggplant stem has prickles, which can irritate the skin. When harvesting eggplants, treat the fruit gently, as it bruises easily. Harvesting eggplants includes cutting a short piece of stem above the calyx (cap) attached to the top of the fruit. Use pruners or a sharp knife. Harvesting eggplants at their prime may take several days to a few weeks in succession, and frequent eggplant harvest promotes heavier yield of the fruit.
When to pick eggplants: A member of the nightshade family and a relative of tomatoes, the appearance of the skin can direct you to picking an eggplant. Skin should be glossy and thin. Eggplant harvest may begin when the fruits are developed and small, but growing fruits to full size before harvesting eggplants results in more fruit for usage. Harvesting eggplants should occur when the inner flesh is cream colored, fruits are firm and before seeds are visible. Learning when to harvest eggplants may require cutting into the fruit to check the color of the flesh and the size of the seeds. Skin color and size of the fruit will also determine when the eggplant harvest should begin. When you’ve learned how to harvest an eggplant, less cutting into the fruit is necessary. You’ll be able to determine when to begin the eggplant harvest by just looking at the fruit.
Picking an eggplant: Once you’ve determined that it’s time to start the eggplant harvest, wear gloves and long sleeves, as the eggplant stem has prickles, which can irritate the skin. When harvesting eggplants, treat the fruit gently, as it bruises easily. Harvesting eggplants includes cutting a short piece of stem above the calyx (cap) attached to the top of the fruit. Use pruners or a sharp knife. Harvesting eggplants at their prime may take several days to a few weeks in succession, and frequent eggplant harvest promotes heavier yield of the fruit.
Storage
Eggplant should be treated like a Tomato and stored at room temperature, rather than in the fridge. The fruit will keep for a couple of weeks in a cool place, but no longer.
Storage Req:
Storage Temp: °F
Storage Length: 1-14 days
Storage Req:
Storage Temp: °F
Storage Length: 1-14 days
The plants are generally self-pollinated, but some cross pollination by insects also occurs. To keep a variety pure only one variety should be grown at one time, or it should be isolated by at least 50 feet. To ensure genetic variability, you should save the seed from at least 6 plants.
To get ripe seed, you need to let a fruit ripen completely. Separate the seed from the fruit by grating the seed bearing flesh and then mashing it in water. The seeds is then dried for storage. Eggplant seed is quite long lived if stored properly and may last for ten years.
Seed Viability in Years: 6-10 years
Germination Percentage: 60%
To get ripe seed, you need to let a fruit ripen completely. Separate the seed from the fruit by grating the seed bearing flesh and then mashing it in water. The seeds is then dried for storage. Eggplant seed is quite long lived if stored properly and may last for ten years.
Seed Viability in Years: 6-10 years
Germination Percentage: 60%
Culinary
Taste: Fine creamy flesh that holds together well with a tender mild flavor.
Culinary Use: Eggplant can be sauteed, grilled, stuffed, baked and fried. Eggplant absorbs a lot of oil which makes grilling or baking the preferred method of cooking. Stuffing with vegetables and or meat can be a meal in itself. Simple grilled summer vegetables such as eggplant, zucchini, red peppers dressed with a little rosemary, olive oil and balsamic is a wonderful blend of Mediterranean flavors. Steamed and pureed eggplant is a great tomato paste substitute (really!).
Fruit: raw or cooked. The fruit should not be eaten raw. It can be baked, stewed or added to soups, curries etc. The fruit is said to be very nutritious. It is a good source of vitamin C and potassium. The fruit can be up to nearly 8" long in cultivated plants.
Leaves: mixed with rice bran and salt in which "Daikon" (a form of radish ) roots have been pickled.
Known hazards: All green parts of the plant are poisonous.
Culinary Use: Eggplant can be sauteed, grilled, stuffed, baked and fried. Eggplant absorbs a lot of oil which makes grilling or baking the preferred method of cooking. Stuffing with vegetables and or meat can be a meal in itself. Simple grilled summer vegetables such as eggplant, zucchini, red peppers dressed with a little rosemary, olive oil and balsamic is a wonderful blend of Mediterranean flavors. Steamed and pureed eggplant is a great tomato paste substitute (really!).
Fruit: raw or cooked. The fruit should not be eaten raw. It can be baked, stewed or added to soups, curries etc. The fruit is said to be very nutritious. It is a good source of vitamin C and potassium. The fruit can be up to nearly 8" long in cultivated plants.
Leaves: mixed with rice bran and salt in which "Daikon" (a form of radish ) roots have been pickled.
Known hazards: All green parts of the plant are poisonous.
Medicinal
The aubergine is used mainly as a food crop, but it does also have various medicinal uses that make it a valuable addition to the diet. In particular the fruit helps to lower blood cholesterol levels and is suitable as part of a diet to help regulate high blood pressure. The fruit is anti hemorrhoid and hypotensive. It is also used as an antidote to poisonous mushrooms. It is bruised with vinegar and used as a poultice for cracked nipples, abscesses and hemorrhoids. The leaves are narcotic. A decoction is applied to discharging sores and internal hemorrhages. A soothing and emollient poultice for the treatment of burns, abscesses, cold sores and similar conditions can be made from the leaves. Aubergine leaves are toxic and should only be used externally. The ashes of the peduncle are used in the treatment of intestinal hemorrhages, piles and toothache. A decoction of the root is astringent.
Project Purity Seeds can not take any responsibility for any adverse effects from the use of plants. Always seek advice from a professional before using a plant medicinally.
Companion Planting
Plant with amaranth, bush beans, pole beans, peas, spinach, tarragon, thyme and marigold. Growing eggplants among bush beans protects from attacks of the Colorado potato beetle. Eggplant is a member of the nightshade family and does well with peppers as they like the same growing conditions
Problems
Subject to problems similar to other Solanaceae crops (tomatoes, potatoes, peppers), including Verticillium wilt. Avoid these problems by planting resistant cultivars and rotating with non-Solanaceae crops. Flea beetles, tomato hornworms, Colorado potato beetles and cutworms can be problems.
Flea Beetles
Beneficial insects such as Braconid wasps, Tachinid flies, Lacewings larvae, Damsel bugs, and Big Eyed Bug all prey on Flea Beetles.
Braconid Wasps: Prey on Tobacco Hornworm, Tomato Hornworm, Caterpillars, Aphids, Flea Beetles, and Mexican Bean Beetles.
To attract Braconid Wasps to your garden you will need to grow: Fern-leaf Yarrow, Common Yarrow, Dill, Lemon Balm, and Parsley.
Tachinid Flies: Preys on Gypsy Moths, Flea Beetles, Japanese Beetles, Mexican Bean Beetles, Cutworms, and Squash Bugs.
To attract Tachinid Flies to your garden you will need to grow: Carrots, Dill, Coriander, and Buckwheat.
Green Lacewings: Preys on Aphids, Flea beetles, Whitefly, Leafhopper, Mealybugs, and Caterpillars of pest moths.
To attract Green Lacewings to your garden you will need to grow: Dill, Angelica, Golden Marguerite, Coriander, and Dandelion.
Damsel Bugs: Preys on Caterpillars, Mites, Aphids, Flea beetles, Potato beetles, and Cabbage worms.
To attract Damsel Bugs to your garden you will need to grow: Caraway (Carum carvi), Cosmos “white sensation” (Cosmos bipinnatus), Fennel (Foeniculum vulgare), Alfalfa (Medicago sativa), Spearmint (Mentha spicata), Peter Pan Goldenrod (Solidago virgaurea), and Marigold “lemon gem” (Tagetes tenuifolia).
Big-eyed Bugs: Preys on Aphids, small Caterpillars and Caterpillar eggs, Flea beetles, Fleahoppers, Lygus bugs, Mites, Thrips, Whiteflies.
To attract Big-Eyed Bugs to your garden you will need to grow: Caraway (Carum carvi), Cosmos “white sensation” (Cosmos bipinnatus), Fennel (Foeniculum vulgare), Alfalfa (Medicago sativa), Spearmint (Mentha spicata), Peter Pan Goldenrod (Solidago virgaurea), and Marigold “lemon gem” (Tagetes tenuifolia).
To attract Braconid Wasps to your garden you will need to grow: Fern-leaf Yarrow, Common Yarrow, Dill, Lemon Balm, and Parsley.
Tachinid Flies: Preys on Gypsy Moths, Flea Beetles, Japanese Beetles, Mexican Bean Beetles, Cutworms, and Squash Bugs.
To attract Tachinid Flies to your garden you will need to grow: Carrots, Dill, Coriander, and Buckwheat.
Green Lacewings: Preys on Aphids, Flea beetles, Whitefly, Leafhopper, Mealybugs, and Caterpillars of pest moths.
To attract Green Lacewings to your garden you will need to grow: Dill, Angelica, Golden Marguerite, Coriander, and Dandelion.
Damsel Bugs: Preys on Caterpillars, Mites, Aphids, Flea beetles, Potato beetles, and Cabbage worms.
To attract Damsel Bugs to your garden you will need to grow: Caraway (Carum carvi), Cosmos “white sensation” (Cosmos bipinnatus), Fennel (Foeniculum vulgare), Alfalfa (Medicago sativa), Spearmint (Mentha spicata), Peter Pan Goldenrod (Solidago virgaurea), and Marigold “lemon gem” (Tagetes tenuifolia).
Big-eyed Bugs: Preys on Aphids, small Caterpillars and Caterpillar eggs, Flea beetles, Fleahoppers, Lygus bugs, Mites, Thrips, Whiteflies.
To attract Big-Eyed Bugs to your garden you will need to grow: Caraway (Carum carvi), Cosmos “white sensation” (Cosmos bipinnatus), Fennel (Foeniculum vulgare), Alfalfa (Medicago sativa), Spearmint (Mentha spicata), Peter Pan Goldenrod (Solidago virgaurea), and Marigold “lemon gem” (Tagetes tenuifolia).
Tomato Hornworms
Beneficial Insects such as ladybugs, green lacewings, and braconid wasps all prey on tomato hornworms.
Ladybeetles, Ladybugs, or Ladybird Beetles: Ladybeetles are probably the most well-known of beetles that eat aphids. There are many species, and both the adults and larvae eat aphids. Convergent lady beetles and the seven-spotted ladybeetles are abundant species in the environment. Eggs are found in clutches, yellow and football shaped. Larvae have an alligator-like appearance, and are black with orange markings. Pupae are sedentary. Ladybeetles are commercially available but purchasing is not generally recommended since the adult stage tends to fly away once released. Introductions may be more effective in greenhouses and high tunnels. Diverse plantings can help recruit resident ladybeetles to an area.
To attract Ladybugs to your garden you will need to grow: Angelica, Calendula, Caraway, Chives, Cilantro, Cosmos,
Dill, Fennel, Feverfew, Marigold, Statice, Sweet Alyssum, and Yarrow. You may also want to grow decoy crops to keep your ladybugs supplied with aphids to eat such as Early cabbage, Marigold, Nasturtium, and Radish. Without a food source, your ladybugs will be forced to leave which will leave your crops vulnerable.
Lacewings: Green lacewings are common generalist predators that feed on aphids. Brown lacewings are slightly smaller. Some species of adult lacewings are predaceous while the larvae are very active predators that feed on soft-bodied prey such as mites, aphids, leafhoppers, thrips, whiteflies, and pest eggs. Lacewings in nearly all life stages are commercially available.
To attract Lacewings to your garden you will need to grow: Fern-leaf yarrow (Achillea filipendulina), Dill (Anethum graveolens), Angelica (Angelica gigas), Golden marguerite (Anthemis tinctoria), Four-wing saltbush (Atriplex canescens), Purple poppy mallow (Callirhoe involucrata), Caraway (Carum carvi), Coriander (Coriandrum sativum),
Cosmos white sensation (Cosmos bipinnatus), Queen Anne’s lace (Daucus carota), Fennel (Foeniculum vulgare), Prairie sunflower (Helianthus maximilianii), Tansy (Tanacetum vulgare), Dandelion (Taraxacum officinale).
Braconid Wasps: Prey on Tobacco Hornworm, Tomato Hornworm, Caterpillars, Aphids, Flea Beetles, and Mexican Bean Beetles.
To attract Braconid Wasps to your garden you will need to grow: Fern-leaf Yarrow, Common Yarrow, Dill, Lemon Balm, and Parsley.
To attract Ladybugs to your garden you will need to grow: Angelica, Calendula, Caraway, Chives, Cilantro, Cosmos,
Dill, Fennel, Feverfew, Marigold, Statice, Sweet Alyssum, and Yarrow. You may also want to grow decoy crops to keep your ladybugs supplied with aphids to eat such as Early cabbage, Marigold, Nasturtium, and Radish. Without a food source, your ladybugs will be forced to leave which will leave your crops vulnerable.
Lacewings: Green lacewings are common generalist predators that feed on aphids. Brown lacewings are slightly smaller. Some species of adult lacewings are predaceous while the larvae are very active predators that feed on soft-bodied prey such as mites, aphids, leafhoppers, thrips, whiteflies, and pest eggs. Lacewings in nearly all life stages are commercially available.
To attract Lacewings to your garden you will need to grow: Fern-leaf yarrow (Achillea filipendulina), Dill (Anethum graveolens), Angelica (Angelica gigas), Golden marguerite (Anthemis tinctoria), Four-wing saltbush (Atriplex canescens), Purple poppy mallow (Callirhoe involucrata), Caraway (Carum carvi), Coriander (Coriandrum sativum),
Cosmos white sensation (Cosmos bipinnatus), Queen Anne’s lace (Daucus carota), Fennel (Foeniculum vulgare), Prairie sunflower (Helianthus maximilianii), Tansy (Tanacetum vulgare), Dandelion (Taraxacum officinale).
Braconid Wasps: Prey on Tobacco Hornworm, Tomato Hornworm, Caterpillars, Aphids, Flea Beetles, and Mexican Bean Beetles.
To attract Braconid Wasps to your garden you will need to grow: Fern-leaf Yarrow, Common Yarrow, Dill, Lemon Balm, and Parsley.
Colorado Potato Beetles
Beneficial insects such as ladybugs, spined soldier bugs, lacewing, and several species of tiny parasitic wasps all prey on Colorado Potato Beetles.
Ladybug: Preys on Aphids, Cabbage loopers, Leafhoppers, Whitefly, Spider mites, Fleas, Mealybug, and Colorado potato beetles.
To attract Ladybugs to your garden you will need to grow: Angelica, Calendula, Caraway, Chives, Cilantro, Cosmos, Dill, Fennel, Feverfew, Marigold, Statice, Sweet Alyssum, and Yarrow. You may also want to grow decoy crops to keep your ladybugs supplied with aphids to eat such as Early cabbage, Marigold, Nasturtium, and Radish. Without a food source, your ladybugs will be forced to leave which will leave your crops vulnerable.
Spined Soldier Bugs: Prey on larvae of Mexican bean beetle, European corn borer, diamondback moth, corn earworm, beet armyworm, fall armyworm, cabbage looper, imported cabbageworm, Colorado potato beetle, velvetbean caterpillar, and flea beetles
To attract Spined Soldier Bugs to your garden try growing: Alfalfa, Apples, Asparagus, Beans, Celery, Cotton, Crucifers, Cucurbits, Onions, Potatoes, Soybeans, Sweet Corn and Tomatoes.
Lacewings: Green lacewings are common generalist predators that feed on aphids. Brown lacewings are slightly smaller. Some species of adult lacewings are predaceous while the larvae are very active predators that feed on soft-bodied prey such as mites, aphids, leafhoppers, thrips, whiteflies, and pest eggs. Lacewings in nearly all life stages are commercially available.
To attract Lacewings to your garden you will need to grow: Fern-leaf yarrow (Achillea filipendulina), Dill (Anethum graveolens), Angelica (Angelica gigas), Golden marguerite (Anthemis tinctoria), Four-wing saltbush (Atriplex canescens), Purple poppy mallow (Callirhoe involucrata), Caraway (Carum carvi), Coriander (Coriandrum sativum),
Cosmos white sensation (Cosmos bipinnatus), Queen Anne’s lace (Daucus carota), Fennel (Foeniculum vulgare), Prairie sunflower (Helianthus maximilianii), Tansy (Tanacetum vulgare), Dandelion (Taraxacum officinale).
Parasitic Wasps: There are several species of parasitoid wasps that parasitize aphids specifically. Parasitic wasps that specialize on aphids are very small (~1/8 inch long) and female wasps have a modified stinger for depositing eggs. The egg is injected into an aphid where the larva develops inside. Parasitized aphids are a light tan to gold color and have a bulbous look. A circular cut out on the rearend of the aphid indicates adult wasp emergence. Parasitic wasps are commercially available but there are abundant populations in the environment.
Hornets, Paper Wasps, Yellow Jackets: Although hornets, paper wasps and yellow jackets are often considered a nuisance, they are predators of soft-bodied insects. They do not typically sting humans unless they are disturbed. If their nests are not in an area likely to be disturbed by people then it is not a bad idea to leave them alone.
To attract Ladybugs to your garden you will need to grow: Angelica, Calendula, Caraway, Chives, Cilantro, Cosmos, Dill, Fennel, Feverfew, Marigold, Statice, Sweet Alyssum, and Yarrow. You may also want to grow decoy crops to keep your ladybugs supplied with aphids to eat such as Early cabbage, Marigold, Nasturtium, and Radish. Without a food source, your ladybugs will be forced to leave which will leave your crops vulnerable.
Spined Soldier Bugs: Prey on larvae of Mexican bean beetle, European corn borer, diamondback moth, corn earworm, beet armyworm, fall armyworm, cabbage looper, imported cabbageworm, Colorado potato beetle, velvetbean caterpillar, and flea beetles
To attract Spined Soldier Bugs to your garden try growing: Alfalfa, Apples, Asparagus, Beans, Celery, Cotton, Crucifers, Cucurbits, Onions, Potatoes, Soybeans, Sweet Corn and Tomatoes.
Lacewings: Green lacewings are common generalist predators that feed on aphids. Brown lacewings are slightly smaller. Some species of adult lacewings are predaceous while the larvae are very active predators that feed on soft-bodied prey such as mites, aphids, leafhoppers, thrips, whiteflies, and pest eggs. Lacewings in nearly all life stages are commercially available.
To attract Lacewings to your garden you will need to grow: Fern-leaf yarrow (Achillea filipendulina), Dill (Anethum graveolens), Angelica (Angelica gigas), Golden marguerite (Anthemis tinctoria), Four-wing saltbush (Atriplex canescens), Purple poppy mallow (Callirhoe involucrata), Caraway (Carum carvi), Coriander (Coriandrum sativum),
Cosmos white sensation (Cosmos bipinnatus), Queen Anne’s lace (Daucus carota), Fennel (Foeniculum vulgare), Prairie sunflower (Helianthus maximilianii), Tansy (Tanacetum vulgare), Dandelion (Taraxacum officinale).
Parasitic Wasps: There are several species of parasitoid wasps that parasitize aphids specifically. Parasitic wasps that specialize on aphids are very small (~1/8 inch long) and female wasps have a modified stinger for depositing eggs. The egg is injected into an aphid where the larva develops inside. Parasitized aphids are a light tan to gold color and have a bulbous look. A circular cut out on the rearend of the aphid indicates adult wasp emergence. Parasitic wasps are commercially available but there are abundant populations in the environment.
Hornets, Paper Wasps, Yellow Jackets: Although hornets, paper wasps and yellow jackets are often considered a nuisance, they are predators of soft-bodied insects. They do not typically sting humans unless they are disturbed. If their nests are not in an area likely to be disturbed by people then it is not a bad idea to leave them alone.
Cutworms
Beneficial insects such as Ground Beetles, Tachinid Flies, Braconid Wasps, Spiders, Minute Pirate Bugs, Damsel Bugs, Lacewing Larvae, and Birds all prey on Cutworms.
Ground Beetles: Prey on Snails, Slugs, Ants, Maggots, Earthworms, Caterpillars, Armyworms, Grubs, Colorado potato beetles, and Cutworms.
To attract Ground Beetles to your garden you will need to grow: evening primrose, amaranthus, and clover.
Tachinid Flies: Preys on Gypsy Moths, Flea Beetles, Japanese Beetles, Mexican Bean Beetles, Cutworms, and Squash Bugs.
To attract Tachinid Flies to your garden you will need to grow: Carrots, Dill, Coriander, and Buckwheat.
Braconid Wasps: Prey on Tobacco Hornworm, Tomato Hornworm, Caterpillars, Aphids, Flea Beetles, and Mexican Bean Beetles.
To attract Braconid Wasps to your garden you will need to grow: Fern-leaf Yarrow, Common Yarrow, Dill, Lemon Balm, and Parsley.
Spiders: Prey on a wide range including bed bugs, aphids, roaches, grasshoppers, cabbage looper, and fruit flies.
To attract Spiders to your garden you will need to grow: tall plants for weaving spiders, mulch for predatory spiders.
Minute Pirate Bugs: Preys on spider mites, cabbage looper, insect eggs, caterpillars, aphids, thrips
To attract Minute Pirate Bugs to your garden you will need to grow: Caraway (Carum carvi), Cosmos “white sensation” (Cosmos bipinnatus), Fennel (Foeniculum vulgare), Alfalfa (Medicago sativa), Spearmint (Mentha spicata), Peter Pan Goldenrod (Solidago virgaurea), and Marigold “lemon gem” (Tagetes tenuifolia).
Damsel Bugs: Prey on Caterpillars, Mites, Aphids, Potato Beetles, and Cabbage Worms.
To attract Damsel Bugs to your garden you will need to grow: Caraway (Carum carvi), Cosmos “white sensation” (Cosmos bipinnatus), Fennel (Foeniculum vulgare), Alfalfa (Medicago sativa), Spearmint (Mentha spicata), Peter Pan Goldenrod (Solidago virgaurea), and Marigold “lemon gem” (Tagetes tenuifolia).
Green Lacewings: Preys on Aphids, Flea beetles, Whitefly, Leafhopper, Mealybugs, and Caterpillars of pest moths.
To attract Green Lacewings to your garden you will need to grow: Dill, Angelica, Golden Marguerite, Coriander, and Dandelion.
To attract Ground Beetles to your garden you will need to grow: evening primrose, amaranthus, and clover.
Tachinid Flies: Preys on Gypsy Moths, Flea Beetles, Japanese Beetles, Mexican Bean Beetles, Cutworms, and Squash Bugs.
To attract Tachinid Flies to your garden you will need to grow: Carrots, Dill, Coriander, and Buckwheat.
Braconid Wasps: Prey on Tobacco Hornworm, Tomato Hornworm, Caterpillars, Aphids, Flea Beetles, and Mexican Bean Beetles.
To attract Braconid Wasps to your garden you will need to grow: Fern-leaf Yarrow, Common Yarrow, Dill, Lemon Balm, and Parsley.
Spiders: Prey on a wide range including bed bugs, aphids, roaches, grasshoppers, cabbage looper, and fruit flies.
To attract Spiders to your garden you will need to grow: tall plants for weaving spiders, mulch for predatory spiders.
Minute Pirate Bugs: Preys on spider mites, cabbage looper, insect eggs, caterpillars, aphids, thrips
To attract Minute Pirate Bugs to your garden you will need to grow: Caraway (Carum carvi), Cosmos “white sensation” (Cosmos bipinnatus), Fennel (Foeniculum vulgare), Alfalfa (Medicago sativa), Spearmint (Mentha spicata), Peter Pan Goldenrod (Solidago virgaurea), and Marigold “lemon gem” (Tagetes tenuifolia).
Damsel Bugs: Prey on Caterpillars, Mites, Aphids, Potato Beetles, and Cabbage Worms.
To attract Damsel Bugs to your garden you will need to grow: Caraway (Carum carvi), Cosmos “white sensation” (Cosmos bipinnatus), Fennel (Foeniculum vulgare), Alfalfa (Medicago sativa), Spearmint (Mentha spicata), Peter Pan Goldenrod (Solidago virgaurea), and Marigold “lemon gem” (Tagetes tenuifolia).
Green Lacewings: Preys on Aphids, Flea beetles, Whitefly, Leafhopper, Mealybugs, and Caterpillars of pest moths.
To attract Green Lacewings to your garden you will need to grow: Dill, Angelica, Golden Marguerite, Coriander, and Dandelion.
Nutrition
Eggplant is a good source of vitamins B1, B6 and potassium and also contains copper, magnesium, manganese, phosphorus, niacin, and folic acid. The skin contains Nasunin, a powerful antioxidant and free-radical scavenger.
Health Benefits of Eggplant
Digestion: Eggplants, like many other vegetables, are great sources for dietary fiber, a necessary element in any balanced diet. Fiber is essential for gastrointestinal health, as well as for the regular movement of the bowels. Fiber bulks up your bowel movements so they pass more easily through the digestive tract, while also stimulating peristaltic motion, the contraction of the smooth muscles that move food through the body. Finally, fiber stimulates the secretion of gastric juices that facilitate absorption of nutrients and the processing of foods. Fiber has also been linked to a reduction in heart disease as well, since it eliminates some of the “bad” cholesterol that can clog arteries and veins, resulting in atherosclerosis, heart attacks, and strokes.
Weight loss: Since eggplants contain almost no fat or cholesterol, it is a very healthy food for people trying to lose weight, or battle obesity problems. The fiber content is also very filling, which inhibits the release of ghrelin, the hormone which tells our mind that we are hungry again. By filling us up and reducing our appetite, the chances of overeating are greatly reduced, so weight loss attempts are more successful.
Cancer prevention: Along with the beneficial effects of fiber, eggplants are also great sources of antioxidants, one of the body’s best lines of defense against a wide variety of diseases and conditions. Eggplants contain vitamin C, which is a key part of the immune system, since it stimulates the production and activity of white blood cells. Also, eggplants contain manganese, a natural antioxidant and essential mineral. Finally, your body can benefit from nasunin and chlorogenic acid, two organic antioxidants that are somewhat unusual, but have exhibited inhibitory activity against free radicals, as well as antiviral and antibacterial qualities. Free radicals are the by-products of cellular metabolism that can attack healthy cells and deconstruct the DNA into potentially carcinogenic cells. Having high levels of antioxidants in your body will make sure that organ systems throughout your body are protected from harmful infections and diseases, including cancer and heart disease. Nasunin, which is an anthocyanin, has specifically been linked to inhibiting detrimental behavior in the brain. Free radicals are partially responsible for neural degeneration and the appearance of Alzheimer’s disease and dementia. The studies have mainly focused on the effects of nasunin on animals, but it is very encouraging news for those that suffer from cognitive disorders.
Bone health: There are a number of benefits to bone health that come from eggplants, which is very good for those who are at high risk for bone degradation and osteoporosis. Phenolic compounds are what give eggplants and many other fruits their unique coloration. Phenolic compounds have also been linked to reduced signs of osteoporosis, stronger bones, and increased bone mineral density. Eggplants also have significant amounts of iron and calcium, which are integral to bone health and overall strength. Finally, the amount of potassium in eggplants helps in the uptake of calcium, making eggplants a comprehensive and highly useful booster for osteoporosis and bone health.
Anemia: A deficiency in iron can be very dangerous to overall health, and it can manifest in anemia. Anemia is characterized by headaches and migraines, fatigue, weakness, depression, and cognitive malfunction. Therefore, eating food that is high in iron can combat anemia, and eggplants have a decent amount of iron in their meaty, edible fruit. Eggplants are also very rich in copper, another essential component of red blood cells, just like iron. Without these two minerals, the red blood cell count in the body will continue to decrease, since they are perpetually being used up. With healthier, red blood cells coursing through your veins, you will see a noticeable boost in energy and strength, and eliminate feelings of fatigue or stress.
Brain function: Eggplants are wonderful sources of phytonutrients, which have long been known as boosters for cognitive activity and general mental health. They not only defend against free radical activity and keep your body and brain safe from toxins and diseases, but they also increase blood flow to the brain. By delivering more oxygen-rich blood to the brain, it stimulates neural pathways to develop, boosting the powers of memory and analytic thought. The potassium in eggplants also acts as a vasodilator and brain booster, so overall, the vegetable should definitely be called “brain food”.
Cardiovascular health: There are a few different ways that eggplants benefit your heart health, including fiber, which was mentioned earlier. Secondly, they have been known to reduce the presence of “bad” cholesterol in the body, and stimulating the uptake of “good” cholesterol. The balance of cholesterol in the body is always fluctuating based on the food we eat, but the more HDL cholesterol we have, the better. Reducing LDL cholesterol can prevent heart attacks, strokes, and atherosclerosis. Finally, the bioflavonoids in eggplants are great for reducing blood pressure, which reduces the strain and stress on the cardiovascular system, greatly improving the health and durability of your heart.
Diabetes management: Due to its high fiber content and low amounts of soluble carbohydrates, eggplants are an ideal food for managing diabetes. The qualities of eggplants make it useful as a regulator of glucose and insulin activity within the body. When insulin levels are stable, and the body isn’t experiencing drastic plunges and spikes in blood sugar, the potentially dangerous side effects of diabetes can be avoided.
Birth defect prevention: Folates are essential parts of any diet, and folic acid is particularly beneficial for pregnant women. Folic acid directly protects infants from neural tube defects, which can manifest in a number of ways. Therefore, it is always recommended that expecting mothers increases their folic acid intake to account for their other dependent mouth inside! Eggplants are rich sources of folic acid, which makes a delicious and useful snack or dietary addition when pregnant.
A few words of warning: The nightshade family of vegetables, of which eggplants are a part, are known to cause somewhat severe allergic reactions. However, eggplants aren’t as common in terms of being an allergen as tomatoes or bell peppers, which are also considered nightshade vegetables. As with any new food in your diet, speak to your doctor before eating it in large quantities, and pay attention to your body’s reactions.
Secondly, when cooking eggplants, many people make the mistake of frying them. Although this is a delicious way to cook vegetables like eggplants, it also counteracts a number of the health benefits, and can cause weight gain and negatively impact heart conditions. When you fry eggplants, they absorb a large number of fat, whereas baking an eggplant will hold many of the nutrients in without adding any negative factors like excess fat. Other than that, this powerful and potent vegetable is one of the best ways to guarantee your long-lasting health!
Weight loss: Since eggplants contain almost no fat or cholesterol, it is a very healthy food for people trying to lose weight, or battle obesity problems. The fiber content is also very filling, which inhibits the release of ghrelin, the hormone which tells our mind that we are hungry again. By filling us up and reducing our appetite, the chances of overeating are greatly reduced, so weight loss attempts are more successful.
Cancer prevention: Along with the beneficial effects of fiber, eggplants are also great sources of antioxidants, one of the body’s best lines of defense against a wide variety of diseases and conditions. Eggplants contain vitamin C, which is a key part of the immune system, since it stimulates the production and activity of white blood cells. Also, eggplants contain manganese, a natural antioxidant and essential mineral. Finally, your body can benefit from nasunin and chlorogenic acid, two organic antioxidants that are somewhat unusual, but have exhibited inhibitory activity against free radicals, as well as antiviral and antibacterial qualities. Free radicals are the by-products of cellular metabolism that can attack healthy cells and deconstruct the DNA into potentially carcinogenic cells. Having high levels of antioxidants in your body will make sure that organ systems throughout your body are protected from harmful infections and diseases, including cancer and heart disease. Nasunin, which is an anthocyanin, has specifically been linked to inhibiting detrimental behavior in the brain. Free radicals are partially responsible for neural degeneration and the appearance of Alzheimer’s disease and dementia. The studies have mainly focused on the effects of nasunin on animals, but it is very encouraging news for those that suffer from cognitive disorders.
Bone health: There are a number of benefits to bone health that come from eggplants, which is very good for those who are at high risk for bone degradation and osteoporosis. Phenolic compounds are what give eggplants and many other fruits their unique coloration. Phenolic compounds have also been linked to reduced signs of osteoporosis, stronger bones, and increased bone mineral density. Eggplants also have significant amounts of iron and calcium, which are integral to bone health and overall strength. Finally, the amount of potassium in eggplants helps in the uptake of calcium, making eggplants a comprehensive and highly useful booster for osteoporosis and bone health.
Anemia: A deficiency in iron can be very dangerous to overall health, and it can manifest in anemia. Anemia is characterized by headaches and migraines, fatigue, weakness, depression, and cognitive malfunction. Therefore, eating food that is high in iron can combat anemia, and eggplants have a decent amount of iron in their meaty, edible fruit. Eggplants are also very rich in copper, another essential component of red blood cells, just like iron. Without these two minerals, the red blood cell count in the body will continue to decrease, since they are perpetually being used up. With healthier, red blood cells coursing through your veins, you will see a noticeable boost in energy and strength, and eliminate feelings of fatigue or stress.
Brain function: Eggplants are wonderful sources of phytonutrients, which have long been known as boosters for cognitive activity and general mental health. They not only defend against free radical activity and keep your body and brain safe from toxins and diseases, but they also increase blood flow to the brain. By delivering more oxygen-rich blood to the brain, it stimulates neural pathways to develop, boosting the powers of memory and analytic thought. The potassium in eggplants also acts as a vasodilator and brain booster, so overall, the vegetable should definitely be called “brain food”.
Cardiovascular health: There are a few different ways that eggplants benefit your heart health, including fiber, which was mentioned earlier. Secondly, they have been known to reduce the presence of “bad” cholesterol in the body, and stimulating the uptake of “good” cholesterol. The balance of cholesterol in the body is always fluctuating based on the food we eat, but the more HDL cholesterol we have, the better. Reducing LDL cholesterol can prevent heart attacks, strokes, and atherosclerosis. Finally, the bioflavonoids in eggplants are great for reducing blood pressure, which reduces the strain and stress on the cardiovascular system, greatly improving the health and durability of your heart.
Diabetes management: Due to its high fiber content and low amounts of soluble carbohydrates, eggplants are an ideal food for managing diabetes. The qualities of eggplants make it useful as a regulator of glucose and insulin activity within the body. When insulin levels are stable, and the body isn’t experiencing drastic plunges and spikes in blood sugar, the potentially dangerous side effects of diabetes can be avoided.
Birth defect prevention: Folates are essential parts of any diet, and folic acid is particularly beneficial for pregnant women. Folic acid directly protects infants from neural tube defects, which can manifest in a number of ways. Therefore, it is always recommended that expecting mothers increases their folic acid intake to account for their other dependent mouth inside! Eggplants are rich sources of folic acid, which makes a delicious and useful snack or dietary addition when pregnant.
A few words of warning: The nightshade family of vegetables, of which eggplants are a part, are known to cause somewhat severe allergic reactions. However, eggplants aren’t as common in terms of being an allergen as tomatoes or bell peppers, which are also considered nightshade vegetables. As with any new food in your diet, speak to your doctor before eating it in large quantities, and pay attention to your body’s reactions.
Secondly, when cooking eggplants, many people make the mistake of frying them. Although this is a delicious way to cook vegetables like eggplants, it also counteracts a number of the health benefits, and can cause weight gain and negatively impact heart conditions. When you fry eggplants, they absorb a large number of fat, whereas baking an eggplant will hold many of the nutrients in without adding any negative factors like excess fat. Other than that, this powerful and potent vegetable is one of the best ways to guarantee your long-lasting health!
Suggested Varieties
Amaranth: Love Lies Bleeding (Heirloom) (Amaranthus caudatus)
$1.00 - $5.60
As a decorative flower, Love-Lies-Bleeding grew in many Victorian English gardens; in the language of flowers, it represents hopeless love. In addition to producing lovely flowers, Love-Lies-Bleeding is a form of the grain-producing plant known as amaranth. A staple grain for the Aztecs and Incas, amaranth was referred to as the "golden grain of the gods" and used in religious rituals. The plant nearly died out when the Spanish Conquistadors declared their religious practices barbaric, and made growing amaranth a capital offense. Today, both the leaves and the seeds of amaranth are an important food source in many parts of the world. This unique grain provides an impressive amount of vitamins and minerals, as well as being very rich in protein.
Amaranth: Perfecta (Heirloom) (Amaranthus Tricolor 'Perfecta')
$1.00 - $5.60
This fast-growing, heat-loving plant originated in tropical Asia, where it is widely cultivated as a leaf vegetable. It bears large, elliptic or oval leaves on erect stems. The brightly hued new leaves fade gradually to medium green with deep maroon markings. This cultivar is spectacular from summer to frost. Insignificant clusters of green or reddish flowers appear at the stem tips and in the leaf axils in summer. Small capsules containing a single brown or black seed follow the flowers.
Amaranth: Red Garnet (Heirloom) (Amaranthus tricolor)
$1.00 - $5.60
Amaranth had a sacred status in the ancient civilizations of the Aztecs and Incas, since the grain was used in various religious rituals. It remains a staple food in modern Mexico and some parts of Asia, being prepared in numerous dishes from sweet to savory. One traditional Mexican treat known as "alegria" is made with amaranth grain and honey or molasses. A super grain, amaranth can be used for gluten free flour; it also makes a complete protein when mixed with another grain. In addition, amaranth greens have a higher iron content than any other green vegetable except parsley, as well as containing many valuable vitamins and minerals.
Asparagus: Mary Washington (Heirloom) (Asparagus officinalis)
$1.00 - $5.60
This member of the lily family originated in the Mediterranean countries; the ancient Greeks and Romans greatly favored it. According to legend, Julius Caesar required his asparagus to be served with melted butter. By the 16th century, the kings of England and France had claimed it as their special delicacy, causing the vegetable to be nicknamed the "food of kings." Louis XIV of France had his own supply growing year round in greenhouses, since he greatly enjoyed it. In the Renaissance, asparagus was considered an elegant vegetable and often found at the tables of the wealthy. Asparagus came to America with the colonists, and has since grown wild all over the United States.
Balm: Lemon (Melissa officinalis)
$1.00 - $5.60
Lemon balm was most likely introduced to Spain by the Moors in the 7th century; by the Middle Ages, it was common throughout Europe. Its Latin name, Melissa, means “bee” in Greek and refers to the plant's tendency to attract bees; first century Roman naturalist Pliny the Elder recommended that lemon balm be cultivated near bee hives to prevent the bees from straying. A member of the mint family, lemon balm dates back over 2,000 years for use as a medicinal herb primarily to treat stress and anxiety, insomnia, and indigestion. Eleventh century Persian physician and philosopher Avicenna wrote of the benefits of lemon balm in treating low spirits or melancholy. According to an old Arabian proverb, “Balm makes the heart merry and joyful.” According to historical record, both King Charles V of France and Emperor Charles V drank lemon balm beverages to improve their health; lemon balm was also one of the plants grown in Thomas Jefferson’s famous experimental garden. Today, herbal treatments containing lemon balm often include other calming herbs such as valerian, chamomile, and hops to encourage relaxation.
Beans: Black Turtle (Heirloom) (Phaseolus vulgaris)
$1.00 - $5.60
In colonial America, black beans were not appreciated because of their unappealing color. As a result, the Black Turtle bean was advertised as an affordable substitute for turtle in the making of turtle soup, a delicacy during that time in history. Black beans originate in South America; some historians fix the date as far back as 8,000 BC to the Pre-Incan civilization in Peru. People from this time valued dry beans because of their long lasting freshness in storage. Black beans are a favorite in Latin American cooking for use in soups, sauces, and main dishes.
Beans: Blue Lake Bush #274 (Heirloom) (Phaseolus vulgaris)
$1.00 - $5.60
Named for the Blue Lake District near Ukiah, CA, where they first developed in 1961, these world famous beans set the standard for bush beans. The canning industry first widely used Blue Lake beans because of their excellence when canned, but they soon became known and loved all over the United States. Blue Lake beans stand on the top of the list of gourmet cooks and gardeners alike because of their unsurpassed flavor and high yield.
Beans: Contender Bush (Heirloom) (Phaseolus vulgaris)
$1.00 - $5.60
First offered to gardeners in 1949, Contender comes from a high yielding, disease resistant strain. Originally, the common bean comes from South America; some historians fix the date as far back as 8,000 BC to the Pre-Incan civilization in Peru. When Columbus arrived in the New World, he found green beans growing with the maize of the Indians. Columbus and other European explorers introduced this new vegetable to their countries, where it eventually spread to the rest of Europe and all over the world.
Beans: Gold Rush Yellow Wax (Heirloom) (Phaseolus vulgaris)
$1.00 - $5.60
The vegetable we now recognize as the common bean has its roots in South America; some historians fix the date as far back as 8,000 BC to the Pre-Incan civilization in Peru. When Columbus arrived in the New World, he found green beans growing with the maize of the Indians. Columbus and other European explorers introduced this new vegetable to their countries, where it eventually spread to the rest of Europe and all over the world.
Beans: Kentucky Wonder Pole (Heirloom) (Phaseolus vulgaris)
$1.00 - $5.60
Sold out
First appearing in the late 1800's, Kentucky Wonder Pole beans are descended from an old variety of pole bean called Texas Pole. When first introduced, Kentucky Wonder had the name of Old Homestead. In 1877, James J. H. Gregory & Sons made it available in their catalog. It immediately became widely popular for its flat, stringless pods that could be eaten fresh or dried for soup beans.
Beans: Lazy Housewife Pole (Heirloom) (Phaseolus vulgaris)
$1.00 - $5.60
2015 Bean of the Year. Brought to America by German immigrants and first listed in W. Atlee Burpee’s 1888 catalog. These beans were so-named because they were the first beans to not require destringing! Originally cultivated in Central America, from Mexico to Peru, Bolivia and Argentina. The smaller beans are thought to have been cultivated in Mexico as long as 7,000 years ago, while the larger beans were cultivated in Peru starting 8,000 years ago. High in protein, easy to grow, dry and cook, they have sustained mankind for millennia.
Beans: Pinto (Heirloom) (Phaseolus vulgaris)
$1.00 - $5.60
The pinto bean has its roots in South America; some historians fix the date as far back as 8,000 BC to the Pre-Incan civilization in Peru. People from this time valued dry beans because of their long lasting freshness in storage. Pinto beans contain the highest amount of fiber of any bean, and are the top choice for Mexican dishes such as refried beans and chile con carne.
Beans: Red Yard Long (Heirloom ) (Vigna unguiculata sesquipedalis)
$1.00 - $5.60
The yard long bean, often known as the Chinese long bean, originates in southern Asia; Carl Linnaeus first noted its presence in the New World in 1763. Actually a member of the cowpea family, they closely resemble green beans with a slightly more intense flavor and denser texture. Yard long beans have been a popular ingredient in Asian stir fries and other vegetable dishes for centuries. These beans also have a loyal following in the Mediterranean region, being known in Napes as "faiolo e maccarone," or "beans and macaroni," because of their noodle-like appearance.
Bean: Royalty Purple Pod Green (Heirloom) (Phaseolus vulgaris)
$1.00 - $5.60
Royalty Purple Pod Green bean will add beautiful color to your garden with it's purple foliage and purple flowers. The bright purple pods are 5" long, stringless and turn green when cooked. This beautiful bush bean was introduced by Billy Hepler Seed Company in 1957.
Cabbage: Early Jersey Wakefield (Heirloom) (Brassica oleracea var. capitata)
$1.00 - $5.60
The first Early Jersey Wakefield cabbages were raised in 1840 by a man named Francis Brill of Jersey City, New Jersey. Thirty years later, seed companies all over the region offered this seed for sale; growers appreciated its early harvest and small, tender heads.
Caraway (Carum carvi)
$1.00 - $5.60
Possibly one of the oldest herbs, evidence of caraway has been found in the Neolithic ruins of Europe as well as in ancient Egypt. Medieval medicine recommended the use of caraway for the improvement of digestion as well as for infant colic; William Shakespeare himself made reference to the culinary use of this herb in his play Henry IV, when Falstaff is invited to "take a pippin and a dish of caraways." The flavor of caraway became extremely popular in Tudor England, especially cooked with fruit or for cakes and bread. Caraway has a well known role in the cuisine of Germany, Scandanavia, northern Africa, and various eastern European countries.
Carrots: Chantenay Red Cored (Heirloom) (Daucus carota)
$1.00 - $5.60
Introduced from France in the late 1800s. Blocky, broad-shouldered variety with blunt tip, about 5-1/2" long and 2-1/2" at the shoulder. Deep orange interior. Adaptable to clay and a wide range of soils. A versatile, good winter keeper that is quite tasty, raw or cooked. Stores well in the ground. Becomes sweeter in storage.
Carrots: Cosmic Purple (Heirloom) (Daucus carota)
$1.00 - $5.60
The first mention of red, white, and purple carrots can be found in the records of both Afghanistan and Egypt. Yellow carrots, on the other hand, date back to Turkish records from the 900's. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California.
Carrots: Danvers (Heirloom) (Daucus carota)
$1.00 - $5.60
The origin of carrots is somewhat obscure, but early records from many civilizations refer to this colorful root. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California. Danvers carrots in particular come from Danvers, Massachusetts, where the Eastern States Farmers Exchange introduced them in 1947.
Carrots: Rainbow Blend (Heirloom) (Daucus carota)
$1.00 - $5.60
Only a few left!
Festive Color and Flavor Mix of Purple, Yellow, Red and White Carrots is sure to delight—each with their own unique qualities. Purple has smooth skin, coreless orange flesh and is sweet and tasty. Solar Yellow holds its sunny hue inside and out, is crunchy, sweet and juicy. Lunar White is mild and delicious, and Atomic Red has high lycopene levels as well as a crispy texture that is great cooked.
Carrots: Scarlet Nantes (Heirloom) (Daucus carota)
$1.00 - $5.60
The origin of carrots is somewhat obscure, but early records from many civilizations refer to this colorful root. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. The 19th century seed specialist Louis de Vilmorin introduced the French varieties of carrot such as Nantes and Chantenay, which both derive their names from their places of origin. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California.
Carrots: Tendersweet (Heirloom) (Daucus carota)
$1.00 - $5.60
The origin of carrots is somewhat obscure, but early records from many civilizations refer to this colorful root. Carrots fulfilled medicinal purposes for thousands of years, being used for maladies as diverse as indigestion and cancer. The Dutch were the among the first to cultivate the orange carrot; legend has it that their intent was to honor William of Orange. After World War I, carrots became extremely popular in the United States, and are now produced commercially mostly in Texas, Michigan, and California.
Celery: Tendercrisp (Heirloom) (Apium graveolens var. dulce)
$1.00 - $5.60
No one really knows where celery originated, though claims come from such diverse locations as Sweden, New Zealand, and Algeria. Experts believe it probably was first cultivated in the Mediterranean basin. In ancient times, celery was valued primarily for its medicinal benefits; French and Italian cooks first started making use of it for an herb or flavoring in the seventeenth century. A Scotsman named George Taylor is credited with bringing celery to United States, when he grew it in his garden and offered it to the guests at a local ball.
Celery: Utah Tall 52/70 (Heirloom) (Apium graveolens var. dulce)
$1.00 - $5.60
No one really knows where celery originated, though claims come from such diverse locations as Sweden, New Zealand, and Algeria. Experts believe it probably was first cultivated in the Mediterranean basin. In ancient times, celery was valued primarily for its medicinal benefits; French and Italian cooks first started making use of it for an herb or flavoring in the seventeenth century. A Scotsman named George Taylor is credited with bringing celery to United States, when he grew it in his garden and offered it to the guests at a local ball.
Chives: Garlic (Allium tuberosum)
$1.00 - $5.60
Originating in western China, garlic chives have been used in Asian cuisine for thousands of years. Unlike the traditional tubular leaves of regular chives, garlic chives have flat, narrow blades; some gardeners blanch their garlic chives, causing them to develop a pale yellow color. Traditional pad Thai, Chinese jiaozi, and various Korean dishes such as buchukimchi often contain garlic chives; they also make a popular addition to stir fries, soups, and dishes with eggs or fish. These delicately garlic scented leaves are often used more as a vegetable than an herb, and may also substitute for standard chives. Garlic chives provide abundant vitamins and minerals, including vitamin C, calcium, and iron.
Chives: Onion (Allium schoenoprasum var. album)
$1.00 - $5.60
Chives, the oldest species of edible onion known, has been used in China since about 3000 B.C. The botanical name actually comes from the Greek meaning, "reed-like leek". Chives are now grown all over the world; historical legend states that Marco Polo discovered this herb in China and brought it back to his native land. Medieval gardeners often planted chives around the borders for both decoration and to ward off harmful insects. Traditional medicinal uses, though not as common, included treatment for high cholesterol and poor digestion. Along with parsley, tarragon, and chervil, chives is included in the famous blend of herbs known as "Fines herbes." The onion-like flavor of chives makes them a traditional addition to dishes with cheese, eggs, fish, or potatoes; the flowers make a delicate herbal vinegar, in addition to being a colorful addition to salads.
Clover: Crimson (Trifolium incarnatum)
$1.00 - $5.60
Most commonly known as crimson clover, this wildflower is also called Italian or French clover in reference to it's nativity to Europe. This annual species blooms in a strawberry red, and it's delightful fragrance attracts bees by the score! A non-invasive, annual species of clover, it is often used as a cover-crop. In southern climates, plant it during your off-season, and watch the amazing results of this rich, nitrogen producing plant! The earthworms love it! Also a protein-rich forage crop for cattle and livestock, this gem of a wildflower is indispensable!
Coriander: Leisure (Coriandrum sativum)
$1.00 - $5.60
The coriander plant, whose leaves are known as cilantro, is native to the Mediterranean and Middle Easter countries; it is believed to be one of the earliest spices used by man. Early physicians such as Hippocrates used coriander primarily as an aromatic stimulant or to disguise the taste of unsavory medicines. Nearly every part of this herb has a culinary use; in Thai cuisine, the roots flavor spicy sauces, while the cilantro leaves season and garnish Chinese, Vietnamese, and Mexican dishes. The coriander seed is used in candy, specialty breads, sauces, desserts, and even perfumes. In Tudor England, coriander seeds coated with sugar were known as "comfits" and became a popular treat.
Corn: Country Gentleman-Open Pollinated (Heirloom) (Zea mays)
$1.00 - $5.60
Country Gentleman corn, a heirloom variety, is the most well known variety of shoepeg corn. Named for the similarity of its kernels to wooden pegs used in shoe making, shoepeg corn is characterized by small, irregular white kernels of unsurpassed tenderness and sweetness. The American South has made this type of corn its own, and it is virtually unrecognized in other areas of the United States. Country Gentleman was first offered for sale in 1890 by S. D. Woodruff & Sons.
Corn: Golden Bantam-Open Pollinated (Heirloom) (Zea mays)
$1.00 - $5.60
A Greenfield, Massachusetts native named J. G. Pickett is credited with developing this marvelous variety of corn. Later, seed expert E. L. Coy sent it to Burpee with the note, "you now own the very richest and sweetest corn ever known."
Corn, Popcorn: Shaman's Blue (Hybrid) Open Pollinated (Zea mays)
$1.00 - $5.60
Blue corn originated in the Andes Mountains of Peru, where the native peoples usually ground it into flour for cooking. Indians of Mexico and the southwestern United States also widely used this corn, since its dryness made it an excellent flour corn and gave it good resistance to disease. This exciting blue popcorn receives high marks for both visual and taste appeal. The unique blue/purple kernel pops into mounds of snow white popcorn that will satisfy any popcorn lover with its slightly sweet flavor.
Corn, Popcorn: South American Yellow (Zea mays)
$1.00 - $5.60
According to evidence found by archaeologists on the northern coast of Peru, popcorn was a staple in the ancient civilizations of South America. Popcorn also grew above the border, and it once occupied a space in nearly every American garden. At the beginning of the twentieth century, 52 varieties of popcorn were offered by the seed catalogs of the time. A wise choice for popcorn lovers! This prolific variety bears 2-3, 6-9 inch ears per plant. When popped, the large yellow kernels produce a buttery tasting popcorn.
Corn, Popcorn: Strawberry Red (Zea Mays)
$1.00 - $5.60
Although it's exact origin is unknown, it is believed that Strawberry Red Popcorn was domesticated by the Olmec and the Mayans. Not only is this amazing variety edible, but it is just as decorative. Each plant grows to 5-6' and bares two or so 2-3" strawberry shaped ears that are covered with brilliant burgundy kernels! Your mind will be blown as you watch the red kernels pop into white popcorn with in the blink of eye!
Cosmos: Bright Lights (Cosmos sulphureus)
$1.00 - $5.60
Because of their Mexican heritage, these bright annuals meet high heat and drought conditions with native beauty and vigor. Spanish conquistadors searching for gold discovered these flowers on their journeys through Mexico. Mission gardens often included these flowers, which priests gave the name “cosmos,” the Greek word for a harmonious whole, because of their neatly spaced petals. Cosmos flowers made their way to England with Spanish ambassadors in the late 18th century, and to the United States in the following century.
Cosmos: Candy Stripe (Cosmos bipinnatus)
$1.00 - $5.60
Because of their Mexican heritage, these bright annuals meet high heat and drought conditions with native beauty and vigor. Spanish conquistadors searching for gold discovered these flowers on their journeys through Mexico. Mission gardens often included these flowers, which priests gave the name “cosmos,” the Greek word for a harmonious whole, because of their neatly spaced petals. Cosmos flowers made their way to England with Spanish ambassadors in the late 18th century, and to the United States in the following century.
Cosmos: Radiance (Cosmos bipinnatus)
$1.00 - $5.60
Because of their Mexican heritage, these bright annuals meet high heat and drought conditions with native beauty and vigor. Spanish conquistadors searching for gold discovered these flowers on their journeys through Mexico. Mission gardens often included these flowers, which priests gave the name “cosmos,” the Greek word for a harmonious whole, because of their neatly spaced petals. Cosmos flowers made their way to England with Spanish ambassadors in the late 18th century, and to the United States in the following century.
Cucumber: Lemon (Heirloom) (Cucumis sativus)
$1.00 - $5.60
Historians generally agree that the first cucumbers grew in India's Himalayan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. Lemon cucumbers in particular can be traced back to the gardens of the 1890s.
Cucumber: Marketmore 76' (Heirloom) (Cucumis sativus)
$1.00 - $5.60
Historians generally agree that the first cucumbers grew in India's Himalayan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. Marketmore cucumbers in particular were developed at Cornell University of New York, but Dr. Henry Munger.
Cucumber: Mexican Sour Gherkin (Heirloom) (Melothria scabra)
$1.00 - $5.60
Melothria scabra is a vine grown for its edible fruit. Fruit are about the size of grapes and taste like cucumbers with a tinge of sourness. Vernacular names include mouse melon, Mexican sour gherkin, cucamelon, Mexican miniature watermelon, Mexican sour cucumber and pepquinos. This plant is native to Mexico and Central America, where it is called sandiita (little watermelon). It is believed to have been a domesticated crop before western contact began.
Cucumber: National Pickling (Heirloom) (Cucumis sativus)
$1.00 - $5.60
National Pickling cucumbers in particular come from the research of George Starr of Michigan State University, who was commissioned by the National Pickle Packers Association to produce a pickle that would perform equally well for small and large pickles. The resulting cucumber excelled all expectations when it was offered to the public in 1924.
Cucumber: Straight Eight (Heirloom) (Cucumis sativus)
$1.00 - $5.60
Historians generally agree that the first cucumbers grew in India's Himalyan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. Straight Eight cucumbers in particular were developed because of the demand for straight cucumbers; they exceeded all expectations, and won the AAS Gold Medal Award in 1935.
Cucumber: Sumter (Heirloom) (Cucumis sativus)
$1.00 - $5.60
Perfect for pickling, this disease resistant cucumber variety produces blocky, slightly tapered, medium green fruit with white spines. Widely adapted for growing in all regions, for home or market. Tender annual 4' vines, 5" fruit. Disease Resistant to Powdery Mildew, Downy Mildew, Alternaria Leaf Spot and tolerant to Cucumber Mosaic Virus.
Cucumber: White Wonder (Heirloom) (Cucumis sativus)
$1.00 - $5.60
This high yielding ivory white cucumber variety was introduced into the U.S. and first offered by Burpee Seed Company in 1893. White Wonder Cucumbers are delicious raw, in salads, or pickled.
Cucumber: Wisconsin SMR 58 (Heirloom) (Cucumis sativus)
$1.00 - $5.60
Historians generally agree that the first cucumbers grew in India's Himalayan Mountains over 3,000 years ago. From this region they expanded into Greece and Rome; the Romans most likely spread this vegetable to the rest of Europe. The cucumber was widely grown by native Americans through the influence of the Spanish and other explorers. Cucumbers continue to be a vital part of traditional cuisine in Russia and many parts of Asia; the greatest variety of colors and shapes of this vegetable can still be found in its Asian birthplace. As the name suggests, the Wisconsin SMR 58 cucumber comes from the University of Wisconsin; it soon achieved the title of the best non-hybrid pickling cucumber.
Dill: Dukat (Anethum graveolens)
$1.00 - $5.60
Historical records suggest that dill has been used for medicinal purposes for over 5,000 years; its primary use was to calm the digestion and treat stomach ailments, hence its name from an old Saxon word meaning "to lull." Ancient Greek tradition suggested covering the head with dill leaves to induce sleep, while many herbal remedies from ages past recommend dill to soothe colicky babies. Traditionally, dill was thought to bring good fortune, protection, and wealth. Though the origin of dill's famous association with the pickle is not known, an 1640 recipe from the cook of England's King Charles I requires dill in its pickled cucumbers. Today, German, Greek, and Scandinavian cuisine most often include dill.
English Marigold (Calendula officinalis)
$1.00 - $5.60
This old-fashioned flower has a long history as both an ornamental garden plant and as an herb. When dried, the petals of Calendula flowers provide a culinary substitute for saffron; in times past, they were used to give a rich color to cheese or butter. Medicinal uses included treatments for measles and smallpox, as well as for dressing wounds on the battlefield. As well as being the traditional flower for October birthdays, calendula symbolizes sorrow and sympathy.
Fennel: Florence (Foeniculum vulgare var. azoricum)
$1.00 - $5.60
Fennel has a rich history in ancient Greece, where it was called "marathon." The Battle of Marathon in 490 BC and the Italian town of the same name both received their names from this plant, which the Grecians regarded as a symbol of victory. Its medicinal properties, which are many, include an ability to suppress the appetite. In 13th century England, people ate fennel seeds during fast days or long sermons to partially satisfy their hunger; this led to the nickname "meeting seeds." A tea made of fennel became a well known treatment for infant colic or digestive disturbances. The seed of the fennel plant is most commonly found in Middle Eastern cuisine, while the bulb-like portion of the plant is popular in Italian and German cuisine. While culinary use is perfectly safe, large doses of fennel should be avoided by expectant mothers.
Marigolds: Naughty Marietta (Tagetes patula)
$1.00 - $5.60
For non-stop bloom until frost, there's nothing better than French marigolds. The single flowers are golden yellow with mahogany streaks, and are very attractive to bees and butterflies. Ideal for planting along borders, or among vegetables to deter pests. Also makes a perfect container plant for pots or window boxes. The deeply divided foliage forms a bushy mound up to 12 inches high.
Marigolds: Sparky Mix French (Tagetes patula)
$1.00 - $5.60
This easy-to-grow French marigold will bloom all season long. Compact mounds up to 12 inches tall will produce vivid bi-color orange and yellow flowers with an unusual form. This unique flower has wider, wavy petals that make these blossoms spectacular when planted en masse. A beautiful choice for containers as well as gardens.
Marigold: White (Tagetes Erecta 'Kilimanjaro')
$1.00 - $5.60
Commonly called African marigold, Aztec marigold, American marigold or big marigold, is native to Mexico and Central America. Big marigold may be the best descriptive name because plants are noted for their large flowerheads. They typically grow from 1-4’ tall and feature huge, mostly double-globular flowers (2-4” diameter) in various shades of yellow, orange, and whitish. This variety is unaffected by high summer heat and generally blooms throughout the summer.
Nasturtiums: Empress of India (Tropaeolum minus)
$1.00 - $5.60
These brilliant crimson flowers are set off by the deep blue-green leaves. This heirloom variety has a dwarf, bushy habit, and will self-sow. Edible blooms and leaves make a lovely garnish and bright addition to salads.
Nasturtiums: Jewel Mix (Tropaeolum minus)
$1.00 - $5.60
Cheery three-inch blooms in a lovely mix of peach, pink, yellow, orange and red bloom all summer on this dwarf nasturtium. Compact growth and bright blooms make this an ideal choice for garden beds or containers. Thrives in poor soil, and does well in cool weather. The flowers and leaves are edible, and will attract hummingbirds and butterflies as well as beneficial insects.
Onions: Evergreen White Bunching (Heirlooms) (Allium fistulosum)
$1.00 - $5.60
Most likely coming from Asia, this unusual onion has a different name in nearly every country that cultivates it; spring onions, Japanese onions, Welsh onions, scallions, green onions to name only a few. The countries of eastern Asia remain on the top of the list for bunching onion production.
Onions: Ruby Red (Heirloom) (Allium cepa)
$1.00 - $5.60
Red onions originated in central Asia, and are still a favorite choice for the cuisine of east India in particular because of their bright color and pungency. Those who love red onions know that three cities on particular are known for producing them: Tropea, Italy; Wethersfield, Connecticut; and Turda, Romania.
Onions: Sweet Spanish White (Heirloom) (Allium cepa)
$1.00 - $5.60
Spain, the leading onion producer of western Europe, consumes more onions than any other European country; their cuisine cannot be Spanish without onions. The most well known sweet onions of America such as the Vidalia and Grano types have their roots in the sweet onions of Spain, such as this Sweet Spanish variety.
Onion: Sweet Spanish Yellow (Heirloom) (Allium cepa)
$1.00 - $5.60
Spain, the leading onion producer of western Europe, consumes more onions than any other European country; their cuisine cannot be Spanish without onions. The most well known sweet onions of America such as the Vidalia and Grano types have their roots in the sweet onions of Spain, such as this Sweet Spanish variety.
Parsley: Italian Giant (Heirloom) (Petroselinum crispum var. neapolitanum)
$1.00 - $5.60
Parsley has a long and colorful history, being well known in many cultures. Myths and legends abound concerning this herb, making it the symbol of such widely varying things as death, victory, and life. One colonial superstition connecting parsley with death held such power that many farmers refused to grow this herb at all. Curly leaved parsley is the most well known and commonly available herb; it contains vitamins A and C as well as other valuable antioxidants, vitamins, and minerals.
Pea: Alaska (Heirloom) (Pisum sativum)
$1.00 - $5.60
Alaska peas, first known as Earliest of All Pea, (Pisum sativum) are a type of English garden pea from Bedford, England that was introduced in 1881 by Thomas Laxton. They are a result of the crossing of Ringleader and Little Gem peas. They contain less sugar and matures earlier than other pea plant cultivars. They were introduced in the United States in 1882 by James J.H. Gregory and have been one of the most popular pea varieties ever since. These peas are sturdy, grow well in cooler weather and are adapted for a shorter growing season. With optimal growing conditions, these flavorful legumes will develop rapidly and be ready for harvest in under two months.
Pea: Early Frosty (Heirloom) (Pisum sativum)
$1.00 - $5.60
Though no one really knows when peas were first cultivated, historians can be certain that people grew them for food by the Bronze Age. Legend has it that fresh peas first became popular when a French gardener introduced them to the court of Louis XIV. Because they could be dried and stored for long periods of time, people in colonial times also valued this vegetable. Horticulturalists and gardeners alike have continued cultivating peas of all varieties and sizes.
Pepper, Hot: Anaheim Chili (Heirloom) (Capsicum annuum)
$1.00 - $5.60
An extremely popular hot pepper in Southern California and New Mexico, the Anaheim has been cultivated in New Mexico for centuries. In 1896, a entrepreneur named Emilio Ortega came to Anaheim, California to start a cannery; with him came his prize pepper variety, which soon became known and loved as the Anaheim pepper.
Pepper, Hot: Habanero (Heirloom) (Capsicum chinense)
$1.00 - $5.60
Though this greatest quantities of Habanero peppers are now grown in the Yucatan in Mexico, they once played an important part in the industry of "La Habana," or Havana, from which they receive their name. Habanero peppers spread so far so quickly that they also became called Chinese peppers, since some believed that was their place of origin. Habanero peppers are the hottest open pollinated pepper available.
Pepper, Hot: Hungarian Yellow Hot Wax (Heirloom) (Capsicum annuum)
$1.00 - $5.60
Hungarian Yellow Hot Wax pepper is an heirloom that is very popular for canning and pickling. Excellent for short season areas. It sets fruit over a long season. The light yellow fruit are medium to very hot.
Pepper, Hot: Jalapeno (Organic) (Capsicum annuum)
$1.00 - $5.60
Jalapenos are the most well-known chili pepper in Mexico and the United States. Use them in everything from nachos and pizza to Mexican cuisine. Green conical fruits get hotter as they mature to a deep red on upright plants. They are also known as 'chipotle' chilies when dried and mesquite-smoked.
Pepper, Hot: Long Red Cayenne (Organic) (Capsicum annuum)
$1.00 - $5.60
Cayenne peppers were found growing on a bush near the town of Cayenne in French Guiana, South America. Records show that this pepper is among those discovered by Christopher Columbus in his travels and taken back to Europe, where they immediately established themselves in European cuisine.
Pepper, Hot: Serrano (Heirloom) (Capsicum annuum)
$1.00 - $5.60
Heirloom Serrano Peppers are known for their unusual combination of intense heat and flavor. Named for the Spanish word meaning "from the mountains", these chiles are originally native to the mountains in the Mexican states of Puebla and Hidalgo. Growing in popularity in the United States, they are a cultural tradition in Mexico.
Pepper, Hot: Tabasco (Heirloom) (Capsicum annuum)
$1.00 - $5.60
This fiery pepper was first known near Tabasco, Mexico in the 1840s and imported in 1848 to Louisiana. Edmund McIlhenny, a native of Avery Island, Louisiana, began brewing his famous Tabasco pepper sauce in 1868 using these peppers. Since then, Tabasco pepper sauce has become the most loved and well known hot sauce available.
Pepper, Sweet: Banana (Heirloom) (Capsicum annuum)
$1.00 - $5.60
The pepper is native to Central and South America, where Christopher Columbus and other explorers discovered it and took it with them back to Europe at the end of the 16th century. They became called "pepper" in Spanish, or pimiento, because their spicy flavor brought the spice black pepper to mind. For their excellent qualities, Sweet Banana peppers won the prestigious AAS Award in 1941.
Pepper, Sweet: California Wonder 300 TMR Bell (Heirloom) (Capsicum annuum)
$1.00 - $5.60
California Wonder peppers, introduced in 1928, became the standard for sweet peppers. Many horticultural experts and gardeners used this pepper in breeding new and superior types of garden pepper, because of its excellent size and production. California Wonder peppers can be found in nearly every grocery store and restaurant in America because of its extensive use in the commercial food market.
Pepper, Sweet: Chocolate Bell (Heirloom) (Capsicum annuum)
$1.00 - $5.60
Chocolate Beauty bell pepper (Capsicum annuum ‘Chocolate Beauty’) is a relative of the sweet peppers that have been grown for over 7,000 years in South and Central America. One note on the history of Chocolate Beauty bell is that it was first mentioned in 1681 in Panama. Market name for the fruit is Brown Holland bell, but Chocolate Beauty is far more descriptive. It is one of the sweetest bell peppers when allowed to mature fully, and is most productive in areas with long season summers. That being said, Chocolate Beauty bells can be used as a standard green bell pepper when harvested early, especially if you find it difficult to wait for this tasty brown morsel of sweetness.
Pepper, Sweet: Jimmy Nardello Italian (Heirloom)
$1.00 - $5.60
Jimmy Nardello peppers are known best as frying peppers though they are just as flavorful when raw. This variety of pepper was originally from Basilicata, a southern region of Italy. It takes its name from Jimmy Nardello, who inherited it from his parents Guiseppe and Angela Nardello, who brought the seeds from Italy while immigrating to Connecticut in 1887.
Pepper, Sweet: Purple Beauty Bell (Heirloom) (Capsicum annuum)
$1.00 - $5.60
These Peppers are native to Central and South America. They were discovered by Christopher Columbus, and other explorers, who took them back to Europe at the end of the 16th century. Purple beauty is an excellent choice if you are looking for both a colorful pepper and high yields. A bell shaped pepper that ripens from green to purple to purplish red.
Radish: Early Scarlet Globe (Heirloom) (Raphanus sativus)
$1.00 - $5.60
Early Scarlet Globe is an early variety of radish and an favorite of many home gardeners because it matures in just 23 days! Though their exact origin is unknown, certainly have been growing in America since the late 19th century. After reviewing an assortment of the early radishes then available, the June 1913 issue of "Garden Magazine" said of Scarlet Globe, "it remains in good table condition longer than any of the early sorts mentioned above."