By Price: Lowest to Highest - NOW SHOWING ALL PRODUCTS (A-Z)

1. Garlic - Early Purple Italian (Organic)

• The bulb is large and white-skinned with purple stripes and numerous small cloves. Widely grown around Gilroy, California, the "garlic capital" of the world. • An excellent variety for hot climates. Mild Flavor. Purple stripes.
  
   
  

2. Garlic - California Early (Organic)

• California Early is very adaptable to any climate, and easy to grow. This variety has one of the longest storage life. Flavor is very mild.
  

3. Garlic - Silver Rose (Organic)

• This heirloom garlic has medium to large bulb. Rose-colored cloves in very smooth bright-white bulbs. Mild flavor.
  Beautiful garlic to braid!
  The longest-storing garlic we sell.
  Fast-growing garlic.
  Very popular in western and southern US and in France and Italy.

4. Garlic - Nootka (Organic)

• This heirloom garlic has medium to large bulb. Beautifully bright white skin with light rose-colored streaked cloves Very attractive for braiding. Excellent flavor. Strong flavor. In rich soil, cloves can lose their rosy hue. This variety of garlic has long shelf-life and will store well into next spring or even summer.

5. Garlic - Italian Late (Organic)

• Light colored wrappers covering cloves which are generally fat and round. The extra-tight skin makes it a better keeper. This variety matures later than Early Italian Purple and tends to be somewhat smaller then Early Italian Purple as well. Good braiding type.
  

1. Garlic - German Porcelain (Organic)

• Grows a very large bulb containing easy to peel cloves. The white wrappers have delicate purple stripes. This one is #1 on taste. Stores up to six months. Does well in any climate.

2. Garlic - Chesnok Red (Organic)

• A very large bulb that contains 9-10 nicely colored, easy-to-peel cloves. Especially good for baking because it holds its shape, and keeps its delightful aroma. Originated in the country of Georgia.

3. Garlic - Russian Red (Organic)

• Red Russian is a rocambole garlic that was brought to the Pacific Northwest by Russian immigrants in the 1900s. It can withhold very cold winter temperatures while being grown in the garden. Early-Mid Season and averages 6-7 cloves per bulb.
  

4. Garlic - Svea (Organic)

• This hard neck packs a punch! Strong, hot and full flavored, Svea is perfect for baking and is a favorite with chefs. Fat, purple streaked, easy to peel cloves per bulb. Thrives in colder climates, good storage. 

1. Sprouts - Onion (appx. 10,400 seeds!)

• Mustard is a member of the crucifer family.
  
  
• Mustard greens are a popular dish in the Southern U.S. and are an excellent source of vitamins A and C.
  
  
• Mustard sprouts have a strong spicy flavor and are usually blended with alfalfa or clover sprouts.

2. Sprouts - Alfalfa (appx. 30,400 seeds!)

• Alfalfa is one of the healthiest and easiest sprouts you can grow!

• Extremely high in protein, calcium, plus other minerals and vitamins in the B group, vitamin C, vitamin E, and vitamin K.

• Alfalfa is extremely easy to grow.

3. Sprouts - Daikon Radish (appx. 4,620 seeds!)

• They're easy to grow - and - taste great.
  
  
• Hint of pepper flavor.

4. Sprouts - Clover (appx. 11,000 seeds!)

• If you like alfalfa sprouts then you’ll love the sweet mild flavor of red clover sprouts from clover seed.

• Larger and more flavorful than alfalfa sprouts and make a great addition to sandwiches and salads.
  
  
• Thought to have powerful anti-cancer properties. 

5. Sprouts - Broccoli (appx. 9,600 seeds!)

• Days before you can eat them | 3-7 days
  
  
• Description | An easy to grow sprout that is extremely nutritious. Broccoli sprouts are 10x - 100x higher in some cancer fighting compounds than the mature vegetable.

1. Arugula - Classic Roquette (Appx. 150 seeds)

• Arugula can usually be harvested as early as 30-40 days after planting.  The leaves of the Arugula plant add a tangy/peppery flavor to any meal. This Arugula variety is an easy-to-grow green. Plant in the spring and again in the fall. Arugula is one of the easiest leafy greens you can grow.

2. Collard - Traditional Georgia Southern (Appx. 50 seeds)

• This is the traditional Collard Green variety popularly grown in the south. Produces large yields of dark blue-green cabbage-like leaves Tolerates heat, humidity, and poor soil conditions.

3. Endive - Green Curled (Appx. 100 seeds)

• Endive is a healthy and delicious leafy green. The Green Curled Endive plant produces dark green curly leaves with large tender crisp ribs. Excellent salads and sandwiches. Also good boiled or steamed Extremely easy to grow Endive is rich in many vitamins and minerals, especially in folate and vitamins A and K, and is high in fiber.

4. Kale - Blue Curled Scotch (Appx. 50 seeds)

• The Blue Curled Scotch is an early Kale variety which will produce tasty greens!  Excellent in salads or steamed.  The blue-green leaves are finely curled and reach up to 12-15" tall! Can handle the cold extremely well. One of the best frost resistant kale varieties available.

5. Kale - Red Russian (Appx. 50 seeds)

• Stems are purple with deep gray-green leaves. The plants mature medium-tall and leaves are tender compared to other kale varieties. Ideal for salads and light cooking. This variety is excellent producer in cooler growing seasons.

6. Lettuce - All Year Round (Appx. 200 seeds)

• As its name suggests, this is a lettuce that can be gown throughout the year. In even some of the the coldest areas across the country, this variety can be grown with some protection with a cloche or cold frame in the cooler months.

7. Lettuce - Gourmet/Mesclun Mix (Appx. 200 seeds)

• A mixture of favorite lettuce seed varieties from across the spectrum of lettuce types.  Plant heavy and start harvest early for young for baby greens then allow some to grow on for plenty of variety for salads.  A great way to get a lot out of little space.  Perfect for container gardening.
  

8. Lettuce - Iceberg (Appx. 200 seeds)

• A classic lettuce variety. Iceberg lettuce is most often grown as a leaf vegetable. Mild in flavor, it has been described over the centuries as a cooling counterbalance to other ingredients in a salad. Perfect for burgers and other culinary creations.
  

9. Lettuce - Classic "Paris Island Cos" (Appx. 135 seeds)

• Large, upright, full-bodied heads with dark-green, slightly savoyed leaves that are mild and sweet. Plant reaches about 10 inches tall. Midribs are crunchy and juicy. Because of their higher chlorophyll content, romaine lettuces are among the most nutritious of all lettuces. Excellent performer in the inter-mountain region. Mosaic tolerant.

10. Lettuce - Salad Bowl, Green (Appx. 150 seeds)

• The Green Salad Bowl Mix is a really easy-to-grow lettuce variety. Extremely flavorful green leafs. Continues to grow as picked. As outer leaves are picked, inner leaves keep growing. Excellent addition for salads and garnishes
  

 11. Lettuce - Salad Bowl, Red (Appx. 150 seeds)

• The Red Salad Bowl Mix is a really easy-to-grow lettuce variety. Extremely flavorful red leafs. Continues to grow as picked. As outer leaves are picked, inner leaves keep growing. Excellent addition for salads and garnishes.
  

12. Lettuce - Tom Thumb (Appx. 180 seeds)

• The tom thumb lettuce produces a small, round head with delicate yet delicious leaves.  This variety can be planted close together. Ideal for small spaces.   Grows well in containers on a patio or windowsill. 
  

13. Mustard - Mizuna (Appx. 50 seeds)

• The Mizuna mustard is a vigorous grower, which produces numerous stalks bearing dark green, deeply cut and fringed leaves. They have a fresh, crisp taste and can be used on their own or cooked with meat. This mustard variety is highly resistant to cold and grows well during the winter months.

14. Mustard - Tendergreen (Appx. 50 seeds)

• A traditional Southern favorite. Plant produces good yields of green mustard leaves. Excellent flavor. Makes a great garnish to any dish. Easy to grow.

15. Spinach - Bloomsdale (Appx. 70 seeds)

• Bloomsdale Spinach will produce heavy, glossy, dark green leaves. Excellent flavor. Extremely easy to grow. Large, curly dark green leaves. Nice sweet taste.

1. Anaheim Chili

• Appx. 10 seeds
• The Anaheim Chili Pepper is really quite mild. About one kick up from a bell pepper. This California native is called Hatch when grown in New Mexico and Seco del Norte when dried. Loads of long 6"-10" tapered peppers ripen from grassy green to forest to smoky red. Thick-skinned and fleshy, tangy and sweet, tasty when fresh or cooked into meat. Try chiles rellenos or corn chowder, or make it Seco and grind into powder.
  

2. Ancho Grande

• Appx. 10 seeds
• The Ancho Grande Pepper is named for its size—ancho is wide, grande is big. That’s when it’s dark red. While it’s still dark green, it’s called Poblano, which is named for a town in Mexico. And when it matures fully to dark brown, the name is Mulato. Vigorous, leafy plants produce grande amounts of tapered heart-shaped 4"-8" fruit with a mellow, smoky flavor and a little bit of heat. This fleshy, thick-skinned pepper is traditionally used for chiles rellenos and mole sauce, but you can probably think of a few more uses while you’re studying for the quiz about its name.

3. Pretty Purpl5

• Appx. 10 seeds
• The Big Jim Pepper is the world’s largest pepper variety, with a fruit that can grow to 14" or longer. Typically in the 6"-10" range, these wide, tapered summer icicles grow on compact plants and ripen from lime green to smoky crimson. Sweet and flavorful with a pleasurable crackle of heat. When roasted or grilled, the thick skin slips off easily, leaving tender, juicy, meaty flesh. If you do grow a Jim that needs a tape measure, fill one full of ham and havarti or crab and cream cheese, and feed your entire family plus a neighbor kid.
  

4. California Wonder Bell Pepper

• Appx. 10 seeds
• The California Wonder Pepper is so easy-going, it doesn’t mind if you call it Cal Wonder. Sturdy plants produce lots of smooth, blocky 3"-4" fruits with mostly four lobes and thick skin that ripen from peace, man green ✌️ to groovy orange to right-on red. Juicy and crunchy with sweet, mild flavor, and no heat. Eat fresh or stuff with chicken and avocado for a wonderful easy lunch.
  

5. Cayenne Long Thin Red

• Appx. 10 seeds
• The Red Cayenne Pepper will put a hop, a skip, and a kick in your step. Slender, glossy 5"-6" fruits grow abundantly on strong plants, bounding through all the primary colors as it matures from green to yellow to orange to red. Primarily used as a dried spice, but can be used fresh to rev up a salsa or to make pickling brine howl.
  

6. Caloro, Yellow Jalapeno

• Appx. 10 seeds
• The Caloro Pepper is a gilded name for the Yellow Jalapeño Pepper. If you grow these, it will help to have two things: lots of friends and lots of bags, because you are going to have lots of these hot peppers to share. This prolific plant produces 2"-3" tapered fruits continuously, all summer long, maturing from yellow to orange to red. Continuously. Yellow, orange, red. All summer long. Yellow, orange, red. Thick-skinned, sweet, and crunchy with a heat that’s milder than a Green Jalapeño, but still quite spicy. Yellow, orange, red. Continuously, all summer long.
  

7. Classic Green Jalapeno

• Appx. 10 seeds
• We’re not sure if the Jalapeño Pepper knows it, but this stocky little spark plug is one of the most famous and popular hot peppers in the world. At 7,500 SHUs, it sits at the lower end of the Scoville heat scale, which is hot enough to ignite your tongue, but not so hot you won’t take another bite. Prolific yields ensure a steady harvest of 3" glossy fruits that ripen from dark green to fiery red. In some countries, if it’s not illegal to make salsa with any other pepper, it’s at least frowned upon. Best not chance it.
  

8. Habenero - Red Caribbean

• The sweet, citrusy flavor, tropical fragrance, and lush green foliage of the Red Caribbean Habanero will remind you of a beach vacation. And so will the searing heat! Produces loads of small 1"-2" wrinkled fruits that twinkle in colors ranging from key lime green to sunrise yellow to sunset orange to sunburn red. Use it to make some haba-haba salsa, broiled halibut with charred pepper cream sauce, or spicy pineapple ice cream.
  

9. Banana

• Appx. 10 seeds
• Yellow, yellow, bo bellow, banana fana fo fellow…. The Yellow Banana Pepper is one of the mildest and most popular sweet peppers in America. When young, it is pale yellow, crunchy, sweet, and me my mo mellow enough for a youngster to eat. As it ripens from orange to red, it becomes softer and sweeter. Flavorful at any stage of growth, so pick one when you want one. Especially good pickled, but save a few to stuff or stir fry. Yell-ow!
  

10. Red Hot Cherry

• Appx. 15 seeds
• A Red Cherry type variety that grows into a bushy plant up to 3 feet tall. Higher heat levels than other Hot Cherry peppers. Has a nice robust flavor. Very easy to grow. Pods ripen to a Cherry Red color and get up to over 1 inch in diameter.

11. Santa Fe Grande

• Appx. 10 seeds
• The Santa Fe Grande Pepper is heat-tolerant, prolific, and cheerful. Produces a fiesta of 2"-4" waxy, tapered peppers that ripen through the rich, vibrant colors of the Southwest, from pale green to yellow to orange to red, with sweet, mild flavor and mild heat. So mild, it’s also called Chile Guero, which translates to “blonde chili,” but you might bite into a spicier one here and there. Grill them with onions for a festive topping for chicken or beef, or use as the colorful main ingredient in salsa or a pickle jar.
  

12. Serrano Tampiqueno

• Appx. 35 seeds
• The Serrano Tampiqueño Pepper “from the mountains” of Mexico opens up new vistas of heat and flavor. The prolific plant tolerates heat and drought, pushing out loads of 2"-3" cylindrical fruits with colors that range from from grassy green to fizzy orange to berry red, and are spicy at every mesa. Use to add flavor, heat, and syllables to pizza tampiqueño, salsa tampiqueño, steak tampiqueño, or pickles tampiqueño, or dry them and tampi into a queño.
  

13. Hungarian Wax

• Appx. 10 seeds
• Zippy and snappy, the Hungarian Hot Wax Pepper offers a little sweet and a little heat, producing loads of peppers earlier than other varieties. Long 6" tapered fruit ripens from green to creamy yellow, which is when it’s just getting zippy. If you leave it be, it will keep going to orange and then red, increasing the heat with each color change. Thin-skinned, meaty, and crunchy. Try pickling in apple cider vinegar, frying up with onions to top an omelet, or stuffing with prosciutto and provolone.
  

14. Chocolate Bell Pepper 

• Appx. 10 seeds
• The Chocolate Bell Pepper is a fun one to grow. While the skin is maturing from green to brown, the inside is ripening from green to red, so you’re in for a surprise color combo with each one you snip off the vine. Crunchy and sweet with no heat. Ripens early, too.
  
  

1. Beet - Boltardy (Appx. 20 seeds)

• The Boltardy Beet is a Detroit-type beet originating from Holland which has a beautiful deep-red, ringless flesh and very smooth skin. Boltardy Beets are extremely hardy. Can withstand cool weather. Highly resistant to bolting. 60 days Days to Maturity
  

2. Beet - Bulls Blood (Appx. 20 seeds)

• This heirloom beet is grown for its tender, sweet, deep red-burgundy foliage, but the beets are tasty when harvested when they are 2 - 3". The leaves reach 18" tall. Its dark leaves contrast nicely with many garden plants. Easy to grow. 60 Days to Maturity

3. Beet - Chioggia (Appx. 20 seeds)

• A rare heirloom beet variety introduced to the United States in the 1840's from Italy. The Chioggia beet produces excellent yields of some of the sweetest pink skinned beets. Chioggia beets have red & white rings. Perfect for juicing, boiling, pickling, baking, and/or freezing. Leaves can also be used as greens. 60 Days to Maturity

4. Beet - Detroit Dark Red (Appx. 20 seeds)

• This is an all-time favorite beet variety. Recommended by USU. The most popular beet on the market. The 2 ½ to 3 inch globe shaped roots are tender and sweet. The roots and leaves of the beet have been used in folk medicine to treat a wide variety of ailments.  60 Days to Maturity

5. Beet - Early Wonder (Appx. 20 seeds)

• Early, round, smooth-skinned beets are exceptionally tender. Ready to harvest in as little as 50 days! Easy to grow. 50 Days to Maturity
  

6. Carrot - Amarillo Yellow (Appx. 120 seeds)

• Amarillo Yellow heirloom carrot has an 8" long yellow root with bright yellow flesh. Sweet flavor and extremely tender. Easy to grow. Grows well in containers and raised beds. Very popular heirloom variety. 75 Days to Maturity

7. Carrot - Autumn King (10" long) (Appx. 100 seeds)

• The Autumn King carrot is one of the more popular varieties to grow. It's split-resistant skin turns to a deep dark orange/red color as it matures. One of the largest of carrots! Grows 10" - 12" long. Easy to grow in sandy soil. A favorite to many home growers. 70 Days to Maturity

8. Carrot - Danvers (7" long) (Appx. 150 seeds)

• The Danvers carrot outperforms all other carrots in heavier soils. 7" long and 2" thick with thickly tapered ends. Tender and very sweet. Carrots are a sun-loving plants that also like the cold. Just keep them consistently watered and they'll be happy. 70 Days to Maturity

9. Carrot - Little Fingers (4" long) (Appx. 200 seeds)

• The Little Finger carrots are one of the quickest to grow.  4" cylindrical roots Very tender and sweet variety. Many can be grown in a small space. Carrots are a sun-loving plants that also like the cold. 50 Days to Maturity

10. Radish - Easter Egg (Appx. 120 seeds) 

• The Easter Egg Radish is just as the name suggests ... a mix of flavorful multi-colored radishes! Radishes are red, pink, purple, violet, and white. Excellent in salads. Extremely easy to grow. Grows well in small spaces. 40 Days to Maturity

11. Radish - Pink Beauty (Appx. 160 seeds)

• Produces beautiful pink radishes with a white flesh. Looks amazing! Great for culinary dishes. The white flesh is crisp and mild in flavor. Great for selling at farmers markets. Unique and rare heirloom radish. Grows well in containers and small spaces. 30 Days to Maturity

12. Rutabaga - American Purple Top (Appx. 100 seeds)

• Recommended by USU. Large 5 to 6 inch roots are purple and yellow colored, nearly round. Flesh is yellow, mild and fine grained. 90 Days to Maturity

13. Turnip - Purple Top / White Globe (Appx. 100 seeds)

• Smooth round roots, 4 to 6 inches across are purple on top and white below. Flesh is white, mild, and crisp. Stores well Extremely healthy and nutritious. Very easy to grow. 55 Days to Maturity

14. Turnip - Golden Globe (Appx. 140 seeds)

• A beautiful and delicious turnip with golden color and amazing flavor.  The quality and tenderness is best when harvested at 3”.  Plant in early spring and/or fall. 55 Days to Maturity

15. Parsnip - Harris Model (Appx. 50 seeds) 

• Harris Model Parsnips are 3½" in diameter by up to 12" long. The flesh is white and extremely tender. One of the most popular parsnip varieties around! Very easy to grow - similar to carrots.