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Yarrow: Red (Achillea millefolium rubra)

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Native to Southern Europe, yarrow has been a traditional part of herb gardens for hundreds of years because of its fragrant foliage and cheerful, long lasting flowers. Yarrow can often be found in fields, along roads, or on rocky hillsides. Linnaeus named it for Greek general Achilles, who according to legend received yarrow as a gift from the gods; the general’s soldiers used yarrow to stanch the flow of their blood in the battlefields of the Trojan War. In the early days of the American prairies, Native American tribes such as the Pawnee, Cherokee, and Chippewa used common yarrow to relieve pain and headaches, reduce fever, and induce sleep. When taken internally as a tea, yarrow purifies the system and has anti-inflammatory benefits. Cosmetic preparations sometimes include yarrow because of its cleansing, refreshing effect. Medicinal use of yarrow is not recommended for expectant mothers.
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  • General Information
  • Soil Preparation
  • Germination
  • Seedlings
  • Crop Care
  • Harvesting & Storage
  • Seed Saving
  • Culinary & Medicinal
  • Companion Planting
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Scientific Name: Achillea millefolium rubra
​
Native Range: Europe, western Asia, North America

Ease of Growing: Moderate

Grown As: Perennial
 
Maturity (Bloom): 
June to September

Hardiness: Tender. Yarrow is tender and will not tolerate any frost.

Suitability: Yarrow
tolerates hot, humid summers and drought.

Light: Full Sun.

Water: 
Dry to medium.

Soil Moisture: Dry to medium. Well-drained. Yarrow will not tolerate wet soil.

Attracts Beneficial Insects?: Yes. Attracts bees, butterflies, ladybugs, as well as resisting deer.

Containers: Yes


Maintenance: Medium

Height: 12-24”
 
Spacing: 18-24"

Sow Depth: 1/8"
 
Produces: neat, bushy clumps of medium green fern-like foliage, and 4” clusters of red flowers.

USDA Grow Zone:
 2a-10b

Garden Uses: Cottage gardens, wild gardens, meadows, prairies and naturalized areas. Good fresh cut or dried flower.
​Soil Preference: 
Soil pH: 
6.0-7.3, Ideal 6.5-7.0. Yarrow prefers a light, sandy soil that drains well.

Soil Preparation:

Compost (Nitrogen), 2", in top 6" of soil, 1 time: Apply 2" of compost as a mulch to help suppress weeds and provide nutrients.
Direct sow the seed in fall or early spring; fall planted seed will remain dormant until spring. To start the seeds indoors, plant them just below the surface of the soil since they need light to germinate. Keep the soil temperature at 65-75 degrees F, but out of the hottest rays of sunlight. When the seedlings grow big enough to handle safely and there is no chance of frost, plant them 18-24” apart. Yarrow grows best in full sun and sandy or well drained soil, though it tolerates drought conditions.
While the young plants should be watered to help them establish a deep root system, too much watering of mature plants can cause stem and root rot or mildew. Since yarrow tends to flop over in fertile soil or shade, staking may be needed; this also protects the plant’s fragile stems in high winds. Deadhead the wilted blossoms often for continued blooming. After the plant has finished blooming, cut the plant down to its lower leaves for healthy spring growth. When the plant becomes 3-4 years old, it will benefit from being dug up and divided in the early spring or fall. Because yarrow can become invasive through the spread of roots and its reseeding habit, care should be taken to control the spread of the plant. This can be done by putting a barrier underground surrounding the plant’s roots, or by growing the plant in large container. This plant attracts butterflies and beneficial insects as well as repelling deer and rabbits, and grows well in borders or large containers. As a companion plant with herbs, it increases their fragrance, flavor, and essential oils.
​Remember to add a thin layer of compost, followed by a 2–inch layer of mulch around your plants each spring.

If you receive less than 1 inch of rain a week in the summer, remember to water your plants regularly.

Divide yarrow plants every 3 to 5 years. Lift the clumps of flowers in early spring or fall and remove any dead stems from the center of the clump. You can replant the divisions in well-prepared soil.

If you plant yarrow from tip cuttings, plant them in spring or early summer.

Harvesting

Gather leaves and flowers as soon as they mature. Harvest the whole stem as soon as it begins to bloom; bundle the stems and hang them upside down to dry away from direct sunlight. Yarrow blossoms make good cut flowers, and when dried they hold their color well. Keep in mind that if the flowers have been open for more than a day, they will go to seed as they dry. Individual blossoms or leaves can also be harvested and spread out to dry in a protected location.

Storage

To store yarrow properly, it must be dried carefully to avoid mildew. As with most herbs, the entire aerial plant (excluding the roots) can be cut and bundled, before hanging upside down to dry. This is an easy way to get a large quantity of plant material. You can also pick flowers and leaves directly off the stems, and lay them out to dry. My favorite method is still to harvest the flowers individually and have a newspaper in

The dried material is lightweight, so drafts should be avoided. Yarrow also seems to fade quickly if left in sunlight, so be certain to keep it in a dark container or in an out of the way place.
Plants spread aggressively by rhizomes and self-seeding, and can naturalize into substantial colonies if left unchecked.

Allow the flower heads to mature and begin to dry; the stem will start to turn brown. Remove the heads and spread them out to dry out of direct sunlight, then rub them lightly to release the seeds. Store the seed in a cool, dark place.

Culinary

Leaves: raw or cooked. A rather bitter flavor, they make an acceptable addition to mixed salads and are best used when young. The leaves are also used as a hop-substitute for flavoring and as a preservative for beer etc. Although in general yarrow is a very nutritious and beneficial plant to add to the diet, some caution should be exercised. An aromatic tea is made from the flowers and leaves. An essential oil from the flowering heads is used as a flavoring for soft drinks.

Medicinal

Yarrow has a high reputation and is widely employed in herbal medicine, administered both internally and externally. It is used in the treatment of a very wide range of disorders but is particularly valuable for treating wounds, stopping the flow of blood, treating colds, fevers, kidney diseases, menstrual pain etc. The whole plant is used, both fresh and dried, and is best harvested when in flower. Some caution should be exercised in the use of this herb since large or frequent doses taken over a long period may be potentially harmful, causing allergic rashes and making the skin more sensitive to sunlight. The herb combines well with Sambucus nigra flowers (Elder) and Mentha x piperita vulgaris (Peppermint) for treating colds and influenza. The herb is antiseptic, antispasmodic, mildly aromatic, astringent, carminative, cholagogue, diaphoretic, digestive, emmenagogue, odontalgic, stimulant, bitter tonic, vasodilator and vulnerary. It also contains the anti-inflammatory agent azulene, though the content of this varies even between plants in the same habitat. The herb is harvested in the summer when in flower and can be dried for later use. The fresh leaf can be applied direct to an aching tooth in order to relieve the pain.
Source
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.

Other Uses

The growing plant repels beetles, ants and flies. The plant has been burnt in order to ward off mosquitoes. A liquid plant feed can be made from the leaves. You fill a container with the leaves and then add some water. Leave it to soak for a week or two and then dilute the rather smelly dark liquid, perhaps 10 - 1 with water though this figure is not crucial. This plant is an essential ingredient of "Quick Return" herbal compost activator. This is a dried and powdered mixture of several herbs that can be added to a compost heap in order to speed up bacterial activity and thus shorten the time needed to make the compost. The fragrant seeds have been used to impart a pleasant smell indoors. An essential oil obtained from the leaves is used medicinally. The leaves contain from 0.6 to 0.85% essential oil. The leaves have been used as a cosmetic cleanser for greasy skin. Yellow and green dyes are obtained from the flowers. A good ground cover plant, spreading quickly by its roots.
Yarrow has insect repelling qualities and is an excellent natural fertilizer. Yarrow is a great companion plant for many vegetable and fruit plants because it attracts pollinating bees and beneficial aphid-eating insects into the garden. Plant close to brassicas, tomatoes, melons, aubergine, beans, spinach. Yarrow is also beneficial to aromatic herbs like lavender, basil, rosemary, thyme and oregano. A handful of yarrow leaves added to the compost pile really speeds things up. Try it! It also attracts predatory wasps and ladybugs to name just two. It may increase the essential oil content of herbs when planted among them.

Suggested Varieties

Basil: Clove Scented (Ocimum basilicum)

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Native to India and ancient Persia, basil has a long history as one of the most revered of herbs. Ancient legends give basil a strong religious connection, stating that it possesses healing powers. In many cultures basil is a symbol of love, and given as a token of affection or engagement; other meanings include protection and truth. In Greek and Roman cultures, however, basil represented hate and misfortune; because of this, gardeners would often shout abuses at their plants to help them grow. It seems that no one could agree on the properties of basil, with divided opinions on whether it had medical benefits or whether it contained poison. Since English royalty preferred basil and used it for both culinary and cosmetic purposes, chefs sometimes call it "the king of herbs." In addition to being popular with the ruling class, basil was commonly used throughout England and loved for its scent; many people included it in their gardens, added it to their bouquets, and used it to freshen the air in their houses. Medicinally, oil of basil is often used in treatments as diverse as depression and anxiety, the common cold, a cough or sore throat, or insect bites and stings. Medicinal doses of basil are unsafe for pregnant women, though culinary use is fine.
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Basil: Italian Large Leaf (Ocimum basilicum)

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Chefs in the Neapolitan region of Italy regard this variety of sweet, Genovese-type basil as the essential type of basil for their traditional cuisine. Native to India and ancient Persia, basil has a long history as one of the most revered of herbs. Ancient legends give basil a strong religious connection, stating that it possesses healing powers. In many cultures basil is a symbol of love, and given as a token of affection or engagement; other meanings include protection and truth. In Greek and Roman cultures, however, basil represented hate and misfortune; because of this, gardeners would often shout abuses at their plants to help them grow. It seems that no one could agree on the properties of basil, with divided opinions on whether it had medical benefits or whether it contained poison. Since English royalty preferred basil and used it for both culinary and cosmetic purposes, chefs sometimes call it "the king of herbs." In addition to being popular with the ruling class, basil was commonly used throughout England and loved for its scent; many people included it in their gardens, added it to their bouquets, and used it to freshen the air in their houses. Medicinally, oil of basil is often used in treatments as diverse as depression and anxiety, the common cold, a cough or sore throat, or insect bites and stings. Medicinal doses of basil are unsafe for pregnant women, though culinary use is fine.
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Basil: Lemon (Ocimum basilicum)

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Lemon basil comes from a cross between African basil and common basil, and is widely grown in northeastern Africa and southern Asia. Popular for its strong lemon scent, lemon basil is often found in Lao, Persian, Arabian, Indonesian and Thai cuisine. Native to India and ancient Persia, basil has a long history as one of the most revered of herbs. Ancient legends give basil a strong religious connection, stating that it possesses healing powers. In many cultures basil is a symbol of love, and given as a token of affection or engagement; other meanings include protection and truth. In Greek and Roman cultures, however, basil represented hate and misfortune; because of this, gardeners would often shout abuses at their plants to help them grow. It seems that no one could agree on the properties of basil, with divided opinions on whether it had medical benefits or whether it contained poison. Since English royalty preferred basil and used it for both culinary and cosmetic purposes, chefs sometimes call it "the king of herbs." In addition to being popular with the ruling class, basil was commonly used throughout England and loved for its scent; many people included it in their gardens, added it to their bouquets, and used it to freshen the air in their houses. Medicinally, oil of basil is often used in treatments as diverse as depression and anxiety, the common cold, a cough or sore throat, or insect bites and stings. Medicinal doses of basil are unsafe for pregnant women, though culinary use is fine.
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Basil: Purple Ruffles (Ocimum basilicum)

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Basil: Spicy Bush (Ocimum basilicum var. minimum)

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Basil: Sweet (Ocimum basilicum)

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Native to India and ancient Persia, basil has a long history as one of the most revered of herbs. Ancient legends give basil a strong religious connection, stating that it possesses healing powers. In many cultures basil is a symbol of love, and given as a token of affection or engagement; other meanings include protection and truth. In Greek and Roman cultures, however, basil represented hate and misfortune; because of this, gardeners would often shout abuses at their plants to help them grow. It seems that no one could agree on the properties of basil, with divided opinions on whether it had medical benefits or whether it contained poison. Since English royalty preferred basil and used it for both culinary and cosmetic purposes, chefs sometimes call it "the king of herbs." In addition to being popular with the ruling class, basil was commonly used throughout England and loved for its scent; many people included it in their gardens, added it to their bouquets, and used it to freshen the air in their houses. Medicinally, oil of basil is often used in treatments as diverse as depression and anxiety, the common cold, a cough or sore throat, or insect bites and stings. Medicinal doses of basil are unsafe for pregnant women, though culinary use is fine.
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Beans: Kentucky Wonder Pole (Heirloom) (Phaseolus vulgaris)

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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.
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Beans: Lazy Housewife Pole (Heirloom) (Phaseolus vulgaris)

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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.

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Bean: Royalty Purple Pod Green (Heirloom) (Phaseolus vulgaris)

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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. 
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Broccoli: Green Sprouting Calabrese (Organic) (Brassica oleracea var. italica)

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Broccoli: Purple Sprouting (Heirloom) (Brassica oleracea var. italica)

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Though this extremely cold hardy Purple Sprouting broccoli was bred in England, the plant from which modern broccoli is derived first grew in the wild in the Mediterranean region and in Asia Minor. The Italians appreciated it so much that it got the name "Italian asparagus." Broccoli gradually spread to the rest of Europe and to the New World, where Thomas Jefferson included this strange new vegetable in his experimental garden.
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Broccoli: Waltham 29 (Heirloom) (Brassica oleracea var. italica)

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Brussels Sprout: Long Island Improved (Heirloom) (Brassica oleracea var. gemmifera)

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Historians believe that the ancient Romans first cultivated Brussels sprouts, but Belgium has the greatest claim on this tiny vegetable. As the name indicates, Brussels sprouts grew in great abundance around the city of Brussels. Since the 1900's, growers in California has produced most of the United States' supply of this vegetable; Long Island Improved in particular is a favorite variety of commercial growers.
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Cabbage: Late Flat Dutch (Heirloom) (Brassica oleracea var. capitata)

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Late Flat Dutch cabbage can be traced back to 1840, when the earliest mention of this variety is found in the seed records of the Netherlands. German immigrants carried the seed with them to America, where it spread; by 1924, it could be found in local seed catalogs such as D. M. Ferry & Company.
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Cabbage: Early Jersey Wakefield (Heirloom) (Brassica oleracea var. capitata)

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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.
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Cabbage: Red Acre (Heirloom) (Brassica oleracea var. capitata)

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Cabbage is considered one of the oldest cultivated vegetables, since historians trace it back to 4,000 BC in China. The Romans also cultivated it and praised it for its healing qualities; philosophers Pythagoras and Cato both made the lowly cabbage the subject of a book. Jacques Cartier brought the first cabbage to America in 1536. Cabbages were quite popular in colonial America, being pickled and preserved in every possible way to provide food for the winter.

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Cabbage, Chinese: Pak Choi (Heirloom) (Brassica rapa var. chinensis)

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Chinese cabbage dates back to the 15th century in China, when a pharmacologist of the Ming Dynasty considered it nutritionally beneficial. Later it became the main ingredient in kim chi, the national dish of Korea; Japanese soldiers also discovered Chinese cabbage and took it home with them after the war. Americans became familiar with this vegetable in the late 19th century.
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Cauliflower: Snowball Y Improved (Heirloom) (Brassica oleracea var. botrytis)

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In spite of Mark Twain's opinion that cauliflower is nothing but cabbage with a college education, this vegetable enjoyed extreme popularity in the palaces of French royalty such as Louis XIV. Its origin is thought to be Cyprus, though records also show its presence in Arab, Mediterranean, and African countries and the Roman Empire. By the 17th century, cauliflower had reached England; Italian immigrants were the first to appreciate its culinary qualities and bring it to America, where it soon grew in nearly every family and commercial garden.
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Collards: Vates (Heirloom) (Brassica oleracea var. acephala)

$1.00 - $5.60
Collard, sometimes known as wild or non-heading cabbage, probably originated in Asia Minor and the Mediterranean region. Europe eventually became familiar with this vegetable, though historians disagree as to whether it was introduced there by the Romans or the Celts. Collard became a valuable part of the traditional cuisine of the American South through the slave trade, when the slaves began preparing this inexpensive vegetable with scraps of meat for flavoring. This unique vegetable has become a unique symbol of Southern culture and tradition. The Vates type of collard derives its name from an acronym for Virginia Truck Experiment Station, a research effort that was conducted from 1909-1960.
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Kale: Lacinato (Heirloom) (Brassica oleracea - Acephala Group)

$1.00 - $5.60
Technically a form of leafy non-heading cabbage, kale has been traced to ancient Greek and Roman civilizations. Early forms of this plant probably came from in Asia Minor or the Mediterranean region, though it is such an ancient plant no one can be sure of its origin. The first recorded mention of kale in America comes from a 1669 publication; European influence probably brought kale to America. Though kale is still a relatively minor crop in the States, it thrives in European kitchen gardens. Lacinato in particular is a variety of Tuscan kale, which is an heirloom vegetable from eighteenth century Italy.
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Kale: Red Russian (Heirloom) (Brassica Oleracea - Acephala Group)

$1.00 - $5.60
Technically a form of leafy non-heading cabbage, kale has been traced to ancient Greek and Roman civilizations. Early forms of this plant probably came from in Asia Minor or the Mediterranean region, though it is such an ancient plant no one can be sure of its origin. The first recorded mention of kale in America comes from a 1669 publication; European influence probably brought kale to America. Though kale is still a relatively minor crop in the States, it thrives in European kitchen gardens. Red Russian kale in particular is an heirloom variety that comes from the late nineteenth century, when Russian traders introduced it to Canada.
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Lavender: Vera (Lavandula angustifolia​)

$1.00 - $5.60
Vera Lavender, the original species of English lavender, has fragrant flowers that dry well and neat, bushy growth. It is also one of the hardiest of all lavenders. Originally growing wild in the mountains of the Mediterranean region, lavender is one of the most versatile of herbs; in addition to its myriad medicinal uses, it is commonly used for cosmetic, aromatherapy, culinary, and decorative purposes. In ancient Egypt it was used as a perfume and as an essential ingredient in incense, while the Greeks and Romans scented their bath water with its fragrant petals. In medieval times, lavender protected sickrooms from insects and infection as well as being an ingredient in smelling salts. Rene Gattefosse, one of the first scientists to research aromatherapy, found that applying lavender essential oil greatly improved the healing of burns. Today there are about 20 main species of lavender with hundreds of variations; countries all over the world produce lavender commercially, mostly for use in essential oil for decorative purposes.
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Melon, Cantaloupe: Hale's Best Jumbo (Cucumis melo)

$1.00 - $5.60
Great tasting annual heirloom with firm, sweet, aromatic flesh. Oval fruits have a yellow-green rind, a heavy, coarse net, and a light rib, 3 to 4 pounds. Drought resistant.
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Melon, Cantaloupe: Hearts of Gold (Heirloom) (Cucumis melo)

$1.00 - $5.60
Hearts of Gold has an aromatic, sweet, deep-orange flesh. The fruit is thick and firm with a small cavity. It is heavily netted with medium ribbing. The fruit grows nearly round to 6.5" in diameter weighing 3.5 to 4.5 pounds. The plant is vigorous, extremely productive, and blight resistant.
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Melon, Cantaloupe: Honey Dew Green Flesh (Heirloom) (Cucumis melo var. inodorus)

$1.00 - $5.60
The first honeydew in America, a variety called White Antibes, came from France in 1900. Being a warm weather crop, it soon became well established especially in the gardens of the southwestern states. Honeydew are now widely grown for commercial markets, especially in the states of California, Texas, and Arizona.
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Melon, Cantaloupe: Honey Rock (Heirloom) (Cucumis melo)

$1.00 - $5.60
Honey Rock Cantaloupe produces 3-4 lb melons. It produces early and has good yields of quality fruit. Developed around 1920, this heirloom melon received the prestigious AAS Gold Medal award in 1933.
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Melon, Watermelon: Black Diamond (Heirloom) (Citrullus lanatus)

$1.00 - $5.60
Black Diamond heirloom melons are an old favorite and the quintessential watermelon; they perform excellently in southern climates. These watermelons are taken seriously in the town of Luling, Texas, at the annual "Watermelon Thump," an annual festival to celebrate local watermelon industry, in which Black Diamond watermelons are a favorite. This variety of watermelon, grown by Texans Allen and Shane Watts, reached a record of 81 pounds and won the contest at the 2005 Watermelon Thump.
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Melon, Watermelon: Crimson Sweet (Citrullus lanatus)

$1.00 - $5.60
If you are looking for a watermelon that is famous for both great flavor and high sugar content, then Crimson Sweet Watermelon is the perfect choice! This melon was first released in 1963 by Kansas State University and has been a gardener’s favorite ever since! This beautiful melon is light green with dark striped melons with an average weight of 24 lbs. Crimson Sweet Watermelon vine are also resistant to anthracnose and fusarium wilt!
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Melon, Watermelon: Moon and Stars (Heirloom) (Citrullus lanatus)

$1.00 - $5.60
A stunning heirloom, Moon & Stars watermelon was first offered in 1926 by Peter Henderson & Company as "Sun, Moon, and Stars." It disappeared from the public eye until being rediscovered in 1987 at Merle Van Doren's farm in Macon, Missouri. These melons get their name from the small yellow "stars" and large yellow "moons" on the dark green rind.
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Melon, Watermelon: Sugar Baby (Heirloom) (Citrullus lanatus)

$1.00 - $5.60
Sugar Baby Watermelon is an early standard icebox watermelon and has fruit that average 7-8" in diameter with a weight of 7-10 lbs. A favorite in many households, it is very popular all over the world. It grows well in the north as it is one of the earliest melons available. This 1959 heirloom packs a lot of flavor. A must have in your garden this year!
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Mustard: Red Giant (Heirloom) (Brassica juncea)

$1.00 - $5.60

Mustard greens originated near the Himalayan region of northern India, where they have been growing for thousands of years. Chinese, Japanese, and African cuisine also make use of this peppery vegetable. Though not particularly well known in most parts of the United States, mustard greens are a traditional part of culture in the southern region.

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Mustard: Tendergreen (Heirloom) (Brassica rapa var. perviridis)

$1.00 - $5.60

Mustard greens originated near the Himalayan region of northern India, where they have been growing for thousands of years. Chinese, Japanese, and African cuisine also make use of this peppery vegetable. Though not particularly well known in most parts of the United States, mustard greens are a traditional part of culture in the southern region.

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Oregano: Greek (Origanum vulgare hirtum)

$1.00 - $5.60
Greek Oregano grows wild on the sunny hillsides of the Mediterranean, and is often featured in the cuisine of that region. The Latin word for this herb comes from the Greek phrase, "joy of the mountains". According to ancient mythology, the Greek goddess of love gave oregano to man to bring him joy; tradition continues to associate oregano with joy and banishment of sorrow, bringing about the practice of crowning a bride with a wreath of oregano. For centuries, this plant has been used both for culinary and medicinal purposes; the fresh leaves were chewed for the relief of toothache, indigestion, or a lingering cough, and even the flowers were turned into a soft purple dye. In spite of its popularity in Europe, Americans did not fully discover oregano until after World War II, when returning soldiers and immigrants brought with them an enthusiasm for its flavor. Recent scientific research has found that the oil of oregano has significant antibacterial, antioxidant, and antiviral effects, whether used externally or internally.
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Oregano: Italian (Origanum vulgare)

$1.00 - $5.60

Italian Oregano is a very popular "pizza herb" widely used in Italian, Greek and Mexican cooking. Leaves can be used fresh or dried and add warm spicy flavor to your favorite recipes! Bright blue-green plants grow 6" tall and up to 24" in diameter. Leaves can be harvested in 85 to 95 days (before flowers appear). Perennial. Drought tolerant.


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Rosemary (Rosmarinus officinalis)

$1.00 - $5.60
Rosemary, whose Latin name means "dew of the sea," is native to the rocky slopes of the Mediterranean coast. Because it traditionally symbolizes happiness, protection, and love, medieval brides often wore rosemary or carried it in their bouquets. Legend has it that the flowers of rosemary, originally white, obtained their heavenly blue color from the cloak of the virgin Mary in her flight to Egypt. Rosemary is often grown for topiaries and hedges, in addition to being used for making fragrant garlands and wreaths. When used medicinally or for aromatherapy, rosemary gives relief from headaches, tension, depression, or fatigue; externally, oil of rosemary makes an excellent addition to massage oil for rheumatism or aching joints. This herb gained an early medicinal reputation for improving memory and uplifting spirits. Medicinal doses are not safe for pregnant women, but normal culinary use is fine.
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Spinach: Bloomsdale Longstanding (Heirloom) (Spinacia oleracea)

$1.00 - $5.60
In 1784, Englishman David Landreth moved to downtown Philadelphia to open the first commercial seed business in the United States. He and his brother Cuthbert developed this variety of spinach, which they named Bloomsdale Longstanding and introduced to their customers in 1826. Bloomsdale became known for withstanding temperature changes without bolting, and continues to be well loved by gardeners.
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Thyme: Common (Thymus vulgaris)

$1.00 - $5.60
Native to southern Europe and the Mediterranean, thyme has a well established reputation for providing healing and protection; it also symbolizes courage, bravery, and strength. For centuries, soldiers would wear or carry sprigs of thyme with them to battle with the belief that the herb would protect them from danger. For culinary use, it is most often paired with lamb, poultry, or lemon; thyme makes one of the finest flavors of honey, and the plant attracts many bees. Medieval herbalists treated poisonous stings or bites with this herb, or burned it to purify the air. During the time of the Black Death, thyme became a major ingredient in many treatments for the disease. Whether or not it actually performed a cure, recent research confirms that thyme contains a very powerful antiseptic that may have medical benefits; records show several instances of thyme syrup completely curing whooping cough within a week. Though culinary use is fine, pregnant women should not take medicinal doses of thyme.
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Thyme: Creeping (Thymus serpyllum)

$1.00 - $5.60

This plant is widely known as an herb. Thyme is the source of the oil Serpolet, which is used in herbal medicine. The plant is also often used as a food seasoning and the dried leaves may be used to make tea! This low growing plant with creeping, woody foliage bears small, lavender colored flower during the months of June and July. The hardy plant tolerates some pedestrian traffic and produces odors ranging from heavily herbal to lightly lemon, depending on the plant!

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Tomato: Amana Orange (Heirloom) (Lycopersicon lycopersicum)

$1.00 - $5.60
The Amana Orange tomato is an Iowa heirloom obtained from Gary Staley of Brandon, Florida, who named it for the Amana Colonies of Amana, Iowa. The Amana Colonies, a National Historic Landmark since 1965, were completely self sufficient German Pietist communities. The Colonies imported with them their traditions and handcrafts from Germany, including heirloom vegetables such as Amana Orange.
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Tomato: Beefsteak (Heirloom) (Lycopersicon lycopersicum)

$1.00 - $5.60
Seed expert Peter Henderson introduced this tomato in 1894, naming it "Henderson's Crimson Cushion." Later renamed Beefsteak, it became a favorite of gardeners in the Northeast. It was developed for resistance to fusarium wilt and nematodes, as well as meaty flesh for eating fresh or cooking.
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Tomato: Green Zebra (Heirloom) (Lycopersicon lycopersicum)

$1.00 - $5.60
Seed expert Tom Wagner of Everett, Washington bred Green Zebra from several green tomato varieties, including Evergreen. Since he was young, Tom had been fascinated with green tomatoes, but was disappointed with their tendency to crack. He set out to create a new green tomato, and Green Zebra was the result; he first offered it for sale in his seed catalog in 1983.
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Tomato: Sweetie Cherry (Heirloom) (Lycopersicon lycopersicum)

$1.00 - $5.60
The Heirloom Sweetie Cherry Tomato has a firm texture and was produced for commercial sale in 1980. These succulent fruits can grow up to 1" in diameter, and even though they aren't very big, they still have incredibly high sugar content.
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Tomato: Yellow Pear (Heirloom) (Lycopersicon lycopersicum)

$1.00 - $5.60
History well documents the Yellow Pear tomato, indicating the presence of this variety in Europe as early as the 17th century. The earliest known reference to this heirloom in North America comes from the sale records of the Hudson Bay Company in Vancouver, Canada. Numerous heirloom seed companies in the United States still offer Yellow Pear as an unusual, delicious little tomato.
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Turnips: Purple Top White Globe (Heirloom) (Brassica rapa)

$1.00 - $5.60
Purple Top White Globe Turnip , which has been grown in American gardens since the early 19th century, is one of the most popular for home gardens.  The 1881 D. M. Ferry seed catalog says that turnip is "of beautiful appearance, of most excellent quality, and equally desirable for table or stock".
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