Anise (Pimpinella anisum)
SKU:
$1.00
$1.00 - $5.60
$1.00
per item
One of the most ancient herbs, anise is native to Southern Europe and the Mediterranean. In ancient Palestine, anise was highly valued and used as a form of currency for payment of taxes. In the United States, anise has been grown since the fourteenth century. In England in 1305, anise was so popular as a spice or medicine that King Edward I put a tax on it to raise money to repair London Bridge. Anise seeds have a wide variety of medicinal uses and are rich in volatile oil, flavonoids and other important nutrients. The distinctive flavor of anise can be found in licorice as well as certain kinds of cookies, bread, sausage, and cheese; almost every culture has a special confection that contains this sweet herb.
Scientific Name: Pimpinella anisum
Also Known As: Aniseed
Species Origin: Mediterranean, Southeast Asia
Ease of Growing: Moderate
Grown as: Annual
Maturity: June–August
Hardiness: Tender-Anise is tender and will not tolerate any frost.
Crops: Spring Transplant, Spring
Growing Season: Long
Growing Conditions: Cool, Warm. Anise grows well in full sun and temperatures around 70˚ F.
Outdoor Growing Temp: 50°F - 90°F
Min Outdoor Soil Temp: 60°F. Germination is best at 70˚ F, but you can plant outside once the soil reaches 60˚ F.
Start Indoors: Yes
Start Outdoors: Yes
Light: Sun: min. 6 hours daily (Cool, Warm). Plant Anise in full sun.
Water: Moderate. Keep soil evenly moist (but not soggy) while germinating, watering once a day if necessary. Continue to keep the soil moist throughout the plant's life, especially during flowering and seed production - this is the most crucial time for the plant.
Feeder: Moderate. Anise has moderate nutrient requirements.
Small Gardens?: Yes
Attracts beneficial insects?: Yes
Containers?: Yes. Anise grows easily in containers. Containers should be at least 8" deep and wide.
Height: 24-36”
Plant Diameter: 6-8"
Spacing: 10-15"
Sow Depth: ¼”
Produces: feathery, fern-like foliage with numerous heads of clustered white flowers.
USDA Grow Zone: 4-9
Also Known As: Aniseed
Species Origin: Mediterranean, Southeast Asia
Ease of Growing: Moderate
Grown as: Annual
Maturity: June–August
Hardiness: Tender-Anise is tender and will not tolerate any frost.
Crops: Spring Transplant, Spring
Growing Season: Long
Growing Conditions: Cool, Warm. Anise grows well in full sun and temperatures around 70˚ F.
Outdoor Growing Temp: 50°F - 90°F
Min Outdoor Soil Temp: 60°F. Germination is best at 70˚ F, but you can plant outside once the soil reaches 60˚ F.
Start Indoors: Yes
Start Outdoors: Yes
Light: Sun: min. 6 hours daily (Cool, Warm). Plant Anise in full sun.
Water: Moderate. Keep soil evenly moist (but not soggy) while germinating, watering once a day if necessary. Continue to keep the soil moist throughout the plant's life, especially during flowering and seed production - this is the most crucial time for the plant.
Feeder: Moderate. Anise has moderate nutrient requirements.
Small Gardens?: Yes
Attracts beneficial insects?: Yes
Containers?: Yes. Anise grows easily in containers. Containers should be at least 8" deep and wide.
Height: 24-36”
Plant Diameter: 6-8"
Spacing: 10-15"
Sow Depth: ¼”
Produces: feathery, fern-like foliage with numerous heads of clustered white flowers.
USDA Grow Zone: 4-9
Soil Preference:
Soil pH: 6.0-7.3, Ideal 6.5-7.0. Anise 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.
Soil pH: 6.0-7.3, Ideal 6.5-7.0. Anise 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.
Since anise does not take well to transplanting, it should either be direct sown or grown as a container plant. Sow anise in the garden as early as 2 weeks after the last frost date in spring. When the soil reaches a temperature of 68 degrees F, plant the seeds in full sun and well drained soil, 1/4" deep and 12-15" apart in rows 2' apart. For companion planting benefits, plant anise with coriander; this improves the germination and growth of the anise.
Anise needs little attention once established. Keep the ground weed free, and water the plants if the soil dries out completely.
Anise is a fairly trouble free plant and doesn't need much care. You will want to be sure to keep flowering plants well watered.
Water Needs: Moderate. Keep soil evenly moist (but not soggy) while germinating, watering once a day if necessary. Continue to keep the soil moist throughout the plant's life, especially during flowering and seed production - this is the most crucial time for the plant.
Fertilizer Needs: Moderate. Anise has moderate nutrient requirements.
Watering, regularly: Water, 0.5 inch(es), regularly, 2 times a week. 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 but never soggy 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. Keep Anise well weeded, especially while young.
Thinning, when 4" tall: 8 inch(es) apart, when 4" tall, 1 time. When plants are 3 to 4" tall, thin them to their final spacing of 8 to 15" apart. You can thin to 8" apart and wait a couple weeks to see if you plants need more space.
Support: No
Water Needs: Moderate. Keep soil evenly moist (but not soggy) while germinating, watering once a day if necessary. Continue to keep the soil moist throughout the plant's life, especially during flowering and seed production - this is the most crucial time for the plant.
Fertilizer Needs: Moderate. Anise has moderate nutrient requirements.
Watering, regularly: Water, 0.5 inch(es), regularly, 2 times a week. 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 but never soggy 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. Keep Anise well weeded, especially while young.
Thinning, when 4" tall: 8 inch(es) apart, when 4" tall, 1 time. When plants are 3 to 4" tall, thin them to their final spacing of 8 to 15" apart. You can thin to 8" apart and wait a couple weeks to see if you plants need more space.
Support: No
Harvesting
Harvest fresh leaves and flowers as needed. For drying, cut the entire plant before it flowers and hang it upside down to dry.
Storage
After drying the seeds, store them in an airtight container in a dark, cool, dry place.
Storage Req: Cool, Dry
Storage Temp: 60-70°F
Storage Length: 180-360 days
Storage Req: Cool, Dry
Storage Temp: 60-70°F
Storage Length: 180-360 days
Harvest the seed heads individually as soon as they begin to turn brown, and spread them out to dry in a protected location out of direct sunlight. Thresh out the seeds by rubbing or shaking the heads, and remove as much chaff as possible. Store the seeds in a cool, dry place.
Seed Viability in Years: 2-3 years
Germination Percentage: 70%
Seed Viability in Years: 2-3 years
Germination Percentage: 70%
Culinary
Taste:
The seeds are famous for their licorice flavor. Their leaves have a similar flavor. Great in baked good.
Culinary Use:
Seeds are often used in applesauce, breads, soups, and teas for their licorice-like flavor. Leaves can be used in salads.
Young leaves: raw or cooked. The leaves have a sweet aniseed flavor, they are very refreshing to chew and are also nice as a flavoring in salads, puddings, soups, stews etc. When adding to cooked dishes, only add the leaves for the last few minutes of the cooking or the flavor will be lost.
Seeds: The aromatic seed is eaten raw or used as a flavoring in raw or cooked foods such as soups, pies, bread and cakes. A distinctive sweet licorice flavor, its use improves the body's ability to digest food. The seed is harvested by cutting the whole plant when the seed is ripe. The plants are then kept in a warm, dry position for a week and then threshed to remove the seeds. Store the seeds in the dark in an airtight jar. An essential oil from the seed is used as a food flavoring in sweets (especially aniseed balls) ice cream, chewing gum, pickles etc. It is also often used to flavor alcoholic drinks such as pernod, ouzo and anisette. The leaves and the seeds can be brewed into a sweet licorice-like tea.
The seeds are famous for their licorice flavor. Their leaves have a similar flavor. Great in baked good.
Culinary Use:
Seeds are often used in applesauce, breads, soups, and teas for their licorice-like flavor. Leaves can be used in salads.
Young leaves: raw or cooked. The leaves have a sweet aniseed flavor, they are very refreshing to chew and are also nice as a flavoring in salads, puddings, soups, stews etc. When adding to cooked dishes, only add the leaves for the last few minutes of the cooking or the flavor will be lost.
Seeds: The aromatic seed is eaten raw or used as a flavoring in raw or cooked foods such as soups, pies, bread and cakes. A distinctive sweet licorice flavor, its use improves the body's ability to digest food. The seed is harvested by cutting the whole plant when the seed is ripe. The plants are then kept in a warm, dry position for a week and then threshed to remove the seeds. Store the seeds in the dark in an airtight jar. An essential oil from the seed is used as a food flavoring in sweets (especially aniseed balls) ice cream, chewing gum, pickles etc. It is also often used to flavor alcoholic drinks such as pernod, ouzo and anisette. The leaves and the seeds can be brewed into a sweet licorice-like tea.
Medicinal
Aniseed has a delicious sweet licorice-like flavor and is a commonly used and very safe herbal remedy that is well suited for all age groups from children to the elderly. However, its use has declined in recent years with the advent of cheaper substitutes such as Illicium verrum and synthetic substances. It is a particularly useful tonic to the whole digestive system and its antispasmodic and expectorant effects make it of value in the treatment of various respiratory problems. The seed is the part used, generally in the form of an extracted essential oil. The essential oil comprises 70 - 90% anethole, which has an observed oestrogenic effect whilst the seed is also mildly oestrogenic. This effect may substantiate the herb's use as a stimulant of sexual drive and of breast-milk production. The essential oil should not be used internally unless under professional supervision whilst the seeds are best not used medicinally by pregnant women, though normal culinary quantities are quite safe. The seed is antiseptic, antispasmodic, aromatic, carminative, digestive, expectorant, pectoral, stimulant, stomachic and tonic. It is of great value when taken internally in the treatment of asthma, whooping couch, coughs and pectoral affections as well as digestive disorders such as wind, bloating, colic, nausea and indigestion. Externally it is used to treat infestations of lice, scabies and as a chest rub in cases of bronchial disorders. A strong decoction of the seeds can be applied externally to swollen breasts or to stimulate the flow of milk.
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
An essential oil is obtained from the seed, used in perfumery, tooth pastes, medicinally and as a food flavoring. The powdered seed can be used as a dentifrice and mouthwash. The plant is an ingredient of potpourri. The plant can be used as an insect repellent but it is also said to attract mice. If aniseed oil is liberally smeared around live-traps it can attract mice and other rodents into them. The plants seem to be immune to the predations of slugs and snails and can help to protect neighboring plants. A spray made by boiling of one part coriander leaves and one part anise seeds in two parts of water is very effective against red spider mites and woolly aphids.
Licorice flavored herb, good host for predatory wasps which prey on aphids and it is also said to repel aphids. Mostly all vegetables are enticing to aphids which the exception of Asparagus, Celery, Radish, and Rhubarb.
Deters pests from brassicas by camouflaging their odor. Brassicas plant family includes: Broccoli
Cauliflower, Brussels sprouts, Cabbage, Collards, Kale, Kohlrabi, Mustard, and Turnips.
Improves the vigor of any plants growing near it. Used in ointments to protect against bug stings and bites.
Good to plant with coriander.
Deters pests from brassicas by camouflaging their odor. Brassicas plant family includes: Broccoli
Cauliflower, Brussels sprouts, Cabbage, Collards, Kale, Kohlrabi, Mustard, and Turnips.
Improves the vigor of any plants growing near it. Used in ointments to protect against bug stings and bites.
Good to plant with coriander.
Nutrition
Anise is high in many vitamins, minerals, essential oils and antioxidants.
The Health Benefits of Anise Essential Oils
The health benefits of Anise Essential Oil can be attributed to its properties as an anti-epileptic, anti-hysteric, anti-rheumatic, antiseptic, anti-spasmodic, aperient, carminative, cordial, decongestant, digestive, expectorant, insecticide, sedative, stimulant and vermifuge substance.
Since ancient times, anise has been in use as a spice and flavoring agent for food stuffs and beverages. It is also employed to flavor liquors. In India and certain other countries, anise is also used as a mouth freshener and digestive agent. The medicinal properties of this herb were known long ago in ancient Egypt, Greece and Rome. The essential oil of anise is extracted by steam distillation of dried fruits of anise, or Pimpinella Anisum, as it is known in botanical terminology, which yields a thin and clear oil of which Anethol is the prime constituent, consisting of about 90 percent of it and is also responsible for its characteristic aroma. The other constituents are alpha pinene, anisaldehyde, beta pinene, camphene, linalool, cis & trans-anethol, safrol, and acetoanisol.
Anti-epileptic & Anti-hysteric: Since anise essential oil has a narcotic and sedative effect, it can calm down epileptic and hysteric attacks by slowing down circulation, respiration and nervous response, if administered in higher dosages. This is contrary to its stimulating and cordial properties, which are shown when administered in lower dosages. It is found effective in sedating nervous afflictions, hyper reactions and convulsions as well. This property has been known and utilized for a very long time. However, this property should be used with caution, as heavy dosages can have adverse effects, particularly in children.
Anti-rheumatic: This oil can give relief from rheumatic and arthritic pains by stimulating blood circulation, and by reducing the sensation of pain in the affected areas.
Antiseptic: This essential oil also has antiseptic properties and give wounds an effective protective layer against infections and sepsis. This aids in the faster healing of wounds.
Antispasmodic: Situations or ailments caused by spasms are cramps, coughs, aches, diarrhea, nervous afflictions and convulsions. Spasms are an excessive contraction of the respiratory tracts, muscles, nerves, blood vessels and internal organs that result in severe coughs, cramps, convulsions, obstructed blood circulations, aches in the stomach and chest and other symptoms. The essential oil of anise, being a relaxant and an anti-spasmodic by nature, relax these contractions and give relief from the ailments mentioned above.
Aperient: This oil has mild purgative properties, but is safe to use. Unlike other synthetic or harsh purgatives, it is not hard on the stomach and liver and does not leave you exhausted and fatigued. When taken in low dosages, it helps clear motions and cures constipation, resultant flatulence, and indigestion.
Carminative: Only those who are suffering from gas know what a relief it is to get rid of it. Gas is not funny at all. It is a very serious ailment and must be treated in a timely manner. It gives rise to indigestion, flatulence, acute chest pain, stomach aches, muscular cramps and pains, rheumatism in the long run, heaviness, hypertension and even problems like hair loss and reduction of eyesight, if it becomes chronic. Anise essential oil promotes the removal of gases and as a digestive, it does not let it form, as indigestion is the cause of excess gas.
Cordial: The warming effect of this oil on the respiratory and the circulatory systems makes it a cordial. This property helps counter colds, the deposition of phlegm, and problems like rheumatism and arthritis.
Decongestant: This oil of anise is very effective in clearing congestion in the lungs and the respiratory tracts for conditions like asthma and bronchitis.
Digestive: This property of anise and anise essential oil is very commonly used to promote digestion. It has been an old practice to chew Anise seeds, to serve desserts containing Anise, or to have a glass of warm water with few drops of anise essential oil in it to aid digestion, especially after a heavy meal or a feast.
Expectorant: This oil is really remarkable as an expectorant and this property earned it an impressive reputation. It loosens mucus or phlegm deposited in the lungs and respiratory tracts and gives relief from cough, heaviness in the chest, breathing troubles, asthma, bronchitis, congestion and other respiratory disorders. Due to the presence of this essential oil in the seeds, the seeds are used for smoking to loosen catarrh or phlegm.
Insecticide: The essential oil of anise is toxic to insects and smaller animals, therefore its smell keeps insects away. For this reason, this oil can be employed to drive away insects by using it in fumigants, vaporizers, and sprays.
Sedative: Due to its somewhat narcotic or numbing effects, it is used as a sedative for anxiety, nervous afflictions, depression, anger, and stress as well as for symptoms such as insomnia due to its tranquilizing and relaxing effects. This effect is particularly visible when it is used in higher dosages, since in very small doses, it acts as a stimulant. However, the utmost care should be taken while administering it in heavy doses, keeping in view its narcotic effects.
Stimulant: The stimulating property of anise essential oil can benefit us in the following ways. It can stimulate circulation and give relief from rheumatism and arthritis, stimulate secretion of enzymes and hormones, thus boosting the whole metabolism and finally, it can stimulate the nervous system and the brain to make us more active and alert.
Vermifuge: This is yet another aspect of its insecticidal property. It can kill worms found in the intestines. This property can be particularly beneficial for children, as they are most commonly afflicted with intestinal worms.
Other Benefits: It can be used to treat colic, flatulence, and pectoral affections.
A Few Words of Caution: In heavy doses, it has narcotic effects and slows down respiration and circulation. It is poisonous to certain small animals and birds and therefore children should not be given high doses. Furthermore, it may cause irritation to certain skin types. It is best to avoid it during pregnancy. It may also aggravate certain types of cancers caused due to its effect on the estrogen hormone.
Since ancient times, anise has been in use as a spice and flavoring agent for food stuffs and beverages. It is also employed to flavor liquors. In India and certain other countries, anise is also used as a mouth freshener and digestive agent. The medicinal properties of this herb were known long ago in ancient Egypt, Greece and Rome. The essential oil of anise is extracted by steam distillation of dried fruits of anise, or Pimpinella Anisum, as it is known in botanical terminology, which yields a thin and clear oil of which Anethol is the prime constituent, consisting of about 90 percent of it and is also responsible for its characteristic aroma. The other constituents are alpha pinene, anisaldehyde, beta pinene, camphene, linalool, cis & trans-anethol, safrol, and acetoanisol.
Anti-epileptic & Anti-hysteric: Since anise essential oil has a narcotic and sedative effect, it can calm down epileptic and hysteric attacks by slowing down circulation, respiration and nervous response, if administered in higher dosages. This is contrary to its stimulating and cordial properties, which are shown when administered in lower dosages. It is found effective in sedating nervous afflictions, hyper reactions and convulsions as well. This property has been known and utilized for a very long time. However, this property should be used with caution, as heavy dosages can have adverse effects, particularly in children.
Anti-rheumatic: This oil can give relief from rheumatic and arthritic pains by stimulating blood circulation, and by reducing the sensation of pain in the affected areas.
Antiseptic: This essential oil also has antiseptic properties and give wounds an effective protective layer against infections and sepsis. This aids in the faster healing of wounds.
Antispasmodic: Situations or ailments caused by spasms are cramps, coughs, aches, diarrhea, nervous afflictions and convulsions. Spasms are an excessive contraction of the respiratory tracts, muscles, nerves, blood vessels and internal organs that result in severe coughs, cramps, convulsions, obstructed blood circulations, aches in the stomach and chest and other symptoms. The essential oil of anise, being a relaxant and an anti-spasmodic by nature, relax these contractions and give relief from the ailments mentioned above.
Aperient: This oil has mild purgative properties, but is safe to use. Unlike other synthetic or harsh purgatives, it is not hard on the stomach and liver and does not leave you exhausted and fatigued. When taken in low dosages, it helps clear motions and cures constipation, resultant flatulence, and indigestion.
Carminative: Only those who are suffering from gas know what a relief it is to get rid of it. Gas is not funny at all. It is a very serious ailment and must be treated in a timely manner. It gives rise to indigestion, flatulence, acute chest pain, stomach aches, muscular cramps and pains, rheumatism in the long run, heaviness, hypertension and even problems like hair loss and reduction of eyesight, if it becomes chronic. Anise essential oil promotes the removal of gases and as a digestive, it does not let it form, as indigestion is the cause of excess gas.
Cordial: The warming effect of this oil on the respiratory and the circulatory systems makes it a cordial. This property helps counter colds, the deposition of phlegm, and problems like rheumatism and arthritis.
Decongestant: This oil of anise is very effective in clearing congestion in the lungs and the respiratory tracts for conditions like asthma and bronchitis.
Digestive: This property of anise and anise essential oil is very commonly used to promote digestion. It has been an old practice to chew Anise seeds, to serve desserts containing Anise, or to have a glass of warm water with few drops of anise essential oil in it to aid digestion, especially after a heavy meal or a feast.
Expectorant: This oil is really remarkable as an expectorant and this property earned it an impressive reputation. It loosens mucus or phlegm deposited in the lungs and respiratory tracts and gives relief from cough, heaviness in the chest, breathing troubles, asthma, bronchitis, congestion and other respiratory disorders. Due to the presence of this essential oil in the seeds, the seeds are used for smoking to loosen catarrh or phlegm.
Insecticide: The essential oil of anise is toxic to insects and smaller animals, therefore its smell keeps insects away. For this reason, this oil can be employed to drive away insects by using it in fumigants, vaporizers, and sprays.
Sedative: Due to its somewhat narcotic or numbing effects, it is used as a sedative for anxiety, nervous afflictions, depression, anger, and stress as well as for symptoms such as insomnia due to its tranquilizing and relaxing effects. This effect is particularly visible when it is used in higher dosages, since in very small doses, it acts as a stimulant. However, the utmost care should be taken while administering it in heavy doses, keeping in view its narcotic effects.
Stimulant: The stimulating property of anise essential oil can benefit us in the following ways. It can stimulate circulation and give relief from rheumatism and arthritis, stimulate secretion of enzymes and hormones, thus boosting the whole metabolism and finally, it can stimulate the nervous system and the brain to make us more active and alert.
Vermifuge: This is yet another aspect of its insecticidal property. It can kill worms found in the intestines. This property can be particularly beneficial for children, as they are most commonly afflicted with intestinal worms.
Other Benefits: It can be used to treat colic, flatulence, and pectoral affections.
A Few Words of Caution: In heavy doses, it has narcotic effects and slows down respiration and circulation. It is poisonous to certain small animals and birds and therefore children should not be given high doses. Furthermore, it may cause irritation to certain skin types. It is best to avoid it during pregnancy. It may also aggravate certain types of cancers caused due to its effect on the estrogen hormone.
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: 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.
Artichoke: Green Globe (Heirloom) (Cynara scolymus)
$1.00 - $5.60
According to historians, this member of the thistle family originated in the Mediterranean region and was especially popular in Sicilian and North African cuisine. Eventually the artichoke migrated to Italy, and when the famous Italian Catherine de Medici moved to France in 1533 to be the queen of Henry II, she took her passion for artichokes with her. Her appetite for this vegetable scandalized the people of her day, as the artichoke was considered an aphrodisiac and only eaten by men. In time, artichokes became a culinary delight only afforded by the elite. The French brought this vegetable to Louisiana, while two Italian brothers introduced it to California. California still produces nearly all of the United States' supply of artichokes, with Castroville, CA being named as the Artichoke Capital of the World. Green Globe, first appearing in catalogs in 1863, is a favorite of commercial growers.
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.
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.
Beets: Detroit Dark Red (Heirloom) (Beta vulgaris)
$1.00 - $5.60
Detroit Dark Red heirloom beets hail from Ontario, Canada, where a Mr. Reeves developed them from blood turnips. This globular beet first made its appearance in 1892. However, beets seem to have originated in the Mediterranean region, where people grew them for thousands of years. Later, beets grew in Germany and Holland and were used as cattle fodder; they were later imported to England for this purpose, but the poor began to raise them for an affordable food source. American colonists later brought them to the New World, where they became a commonly enjoyed food both for their roots and their greens.
Broccoli: Green Sprouting Calabrese (Organic) (Brassica oleracea var. italica)
$1.00 - $5.60
Calabrese Green Sprouting Broccoli is an Italian Heirloom that was named after Calabria (a region in southern Italy). It is known as the most favorable broccoli due to its ability to produce a larger number of heads on lots of thin stalks.
Broccoli: Purple Sprouting (Heirloom) (Brassica oleracea var. italica)
$1.00 - $5.60
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.
Broccoli: Waltham 29 (Heirloom) (Brassica oleracea var. italica)
$1.00 - $5.60
The heirloom broccoli variety Waltham 29 is named for Waltham, MA, where researchers at the University of Massachusetts developed it in 1950. However, the plant from which modern broccoli is derived first grew in the wild in the Mediterranean region and in Asia Minor. 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. The Italians appreciated it so much that it got the name "Italian asparagus." After World War I, Italian brothers Stefano and Andrea D'Arrigo brought their Sicilian variety of broccoli and began growing it in San Jose, Calfornia; they later shipped it to Boston's North End, where it established a quickly expanding market.
Brussels Sprout: Long Island Improved (Heirloom) (Brassica oleracea var. gemmifera)
$1.00 - $5.60
Sold out
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.
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.
Cabbage: Late Flat Dutch (Heirloom) (Brassica oleracea var. capitata)
$1.00 - $5.60
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.
Cabbage: Red Acre (Heirloom) (Brassica oleracea var. capitata)
$1.00 - $5.60
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.
Cabbage, Chinese: Pak Choi (Heirloom) (Brassica rapa var. chinensis)
$1.00 - $5.60
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.
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.
Cauliflower: Snowball Y Improved (Heirloom) (Brassica oleracea var. botrytis)
$1.00 - $5.60
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.
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.
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.
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: 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.
Eggplant: Black Beauty (Heirloom) (Solanum melongena var. esculentum)
$1.00 - $5.60
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.
Eggplant: Long Purple (Heirloom) (Solanum melongena)
$1.00 - $5.60
This Italian heirloom eggplant, Long Purple, produces dark purple cucumber-shaped fruit with firm, mild flesh. Good yields, especially in northern climates! Plants will typically produce 4 or more 8-10" fruits with harvest beginning in 70 to 80 days. Average water needs. Some parts of plant are poisonous if ingested.
Gourd: Luffa (Heirloom) (Luffa cylindrica)
$1.00 - $5.60
The origin of gourds has been a subject of debate for decades. Archaelogical findings seem to show that Asia first domesticated the gourd for use as a container, though Africa and several island nations such as Polynesia and New Zealand also have an early history of using gourds as fishing floats, bottles, or musical instruments. Recent research shows that North America's gourds are nearly as old as those of Asia, which seems to suggest that early peoples who settled in the New World brought gourds with them.
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.
Kale: Ornamental Mix (Hybrid) (Brassica oleracea - Acephala Group)
$1.00 - $5.60
Ornamental Kale provides amazing color from early fall well into winter with frilly green outer leaves and pink, white or purple centers. As the rest of the flowers in the garden are dying down, Ornamental Kale is just getting started!
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.
Kohlrabi: Purple Vienna (Heirloom) (Brassica oleracea var. gongylodes)
$1.00 - $5.60
Named for a German word meaning "cabbage turnip," kohlrabi was developed first around the 16th century in northern Europe. By the end of that century, it had spread throughout the rest of the continent as well as to the Mediterranean region. The first recorded mention of kohlrabi in the States is found in the early 16th century. More recently, the countries of China, Israel, and Africa have discovered this vegetable; it has become quite a staple of northern Indian cuisine. Purple Vienna heirloom kohlrabi in particular dates back to 1863.
Leeks: Giant Musselburg (Heirloom) (Allium porrum)
$1.00 - $5.60
Sold out
Leeks most likely originated in the Mediterranean region, where they have been cultivated for over 3,000 years. Jewish tradition has included this member of the onion family since their nation's historic sojourn in Egypt. Greek and Roman cultures also record medicinal uses for the leek, and Nero himself ate vast quantities of it with the belief that it would benefit his voice quality. Leeks were later brought to the British Isles by Phonecian traders, where they came to be the national symbol of Wales. This vegetable is not as well known as its close relative, the onion, but chefs and gardeners alike appreciate the leek for its sweeter, more subtle flavor.
Lettuce: Bibb (Heirloom) (Lactuca sativa)
$1.00 - $5.60
This unusual lettuce with a resemblance to both leaf lettuce and iceberg lettuce was first grown by Lt. Jack B. Bibb of Frankfurt, Kentucky in 1935. Lt. Bibb experimented with horticulture in his greenhouse and ended up with this famous variety, which provides the traditional salad lettuce of the Kentucky Derby. Bibb lettuce also has been called "limestone lettuce" because of the high lime content in the Kentucky soil.
Lettuce: Freckles Romaine (Heirloom) (Lactuca sativa)
$1.00 - $5.60
Freckles heirloom lettuce, originally known by the German name of "Forellenschluss," which means "speckled like a trout's back," comes from Austria and Southern Germany in the late 18th century. Wild lettuce, however, from which modern lettuce is derived, originated in Asia Minor. The ancient historian Herodotus records its presence on the tables of 6th century Persian kings, and throughout the following centuries it became a popular crop all over Europe. Columbus brought it with him to the New World, starting its spread over the North American continent. Without a doubt, lettuce now holds a place in nearly every garden on the globe.
Lettuce: Oakleaf (Heirloom) (Lactuca sativa)
$1.00 - $5.60
Oakleaf lettuce dates back to 1771, when it was introduced by the French seed company Vilmorin. Wild lettuce, however, from which modern lettuce is derived, originated in Asia Minor. The ancient historian Herodotus records its presence on the tables of 6th century Persian kings, and throughout the following centuries it became a popular crop all over Europe. Columbus brought it with him to the New World, starting its spread over the North American continent. Without a doubt, lettuce now holds a place in nearly every garden on the globe.
Lettuce: Red Romaine (Heirloom) (Lactuca sativa)
$1.00 - $5.60
Romaine lettuce, though named for its presence in the papal gardens, dates back to the third millennium BC, where ancient Egyptians depicted this type of lettuce in their bas-reliefs. Another name for Romaine, "Cos," shows another part of its history on the Greek island of Kos. Later, Syrian gardeners began selectively breeding this type of lettuce to have a thick rib and spoon-like shape, since they used lettuce as a spoon for their traditional cuisine.
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.
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.
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.
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.
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.
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!
Melon, Watermelon: Moon and Stars (Heirloom) (Citrullus lanatus)
$1.00 - $5.60
Sold out
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.
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!
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.
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.
Okra: Clemson Spineless (Heirloom) (Abelmoschus esculentus)
$1.00 - $5.60
As the name suggests, Clemson Spineless okra was developed by the horticultural research department of Clemson University in South Carolina. Introduced in 1939, it immediately won an AAS award in that same year. Originally, okra comes from northern Africa, where it still grows wild. This unusual member of the hibiscus family still has an important part in African and Mediterranean cuisine, as well as being a culinary tradition in the American South.
Okra: Red Burgundy (Heirloom) (Abelmoschus esculentus)
$1.00 - $5.60
Red Burgundy Okra has deep crimson pods on tall stems. Gorgeous yellow flowers accented with red are a favorite of the bees. Even if you don't eat okra, this plant is worth growing! The plants are very productive and produce 6" long tender pods that lose their red color when cooked. The pods are delicious in soup, stew or gumbo.
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.
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: 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: 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.
Pumpkin: Connecticut Field (Organic) (Cucurbita pepo)
$1.00 - $5.60
Connecticut Field Pumpkin, which dates back to the early 1700's, was developed for edible seeds and not sweet flesh. A great choice for Halloween carving and decorating, they have a flat base and uniform shape. A popular and well known variety to use for your next carved pumpkin contest! Don't forget to roast the delicious seeds for snacking!