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2013 Summer Plant Sale Annuals
Here's a list of annuals we are proudly offering at our 2013 Summer Biodiversity Plant Sale (May 4-5 & 11-12).
To see the full list (organized alphabetically), scroll down.
To jump to certain sections of the list, you can use these links:
- B - Basils, Broccoli, Beans (Snap)
- C - Cabbage, Calendula, California Poppies, Celeriac, Celery, Cipollini Onions, Collards, Cucumbers
- D - Dried Flowers
- E - Edible Lupine, Eggplants, Exotic Marigolds, Edible Flowers
- G - Gourds, Grains
- H - Herbs
- I - Incan Crops
- K - Kale
- L - Leeks, Lettuce
- M - Melons
- N - Nasturtiums
- O - Onions
- P - Peppers, Potatoes, Pumpkins
- S - Salad Greens, Saute Greens, Soybeans, Squash, Sunflowers
- T - Tomatoes, Tomato Relatives, Tomatillos
Includes one each of these varieties: Dark Purple Opal, Purple Petra, Purple Ruffles, Lettuce Leaf, Sweet Genovese, and Mrs. Burn’s Lemon.
Huge wide leaves, twice as large as other Italian basils. A few leaves make a harvest. Leaves so large it is possible to stuff them like cabbage leaves.
A new fusarium wilt resistant basil! Large leaf type for standard use and making pesto- almost identical to the Italian large leaf. Leaves up to 4 inches long with sweet scent and flavor. Height 24-30 inches.
Another variety developed by Rutgers University for exceptional fusarium resistance, which can be a serious problem in our climate. Produces aromatic, bright green leaves with superb culinary properties. Robust, high-yielding 12-14 inches tall.
Brought to America by Italian immigrants in 1880s. This popular market variety has tight central heads that can reach 8 inches in diameter. After central head is harvested, many side shoots follow.
Compact 2 to 3-foot plant produces 8-inch central head. After central head is cut, many side shoots follow. Very early. 60 to 90 days from transplant. Heirloom variety.
Produces a very large central head and numerous side shoots after the first harvest in any weather – even hot! Matures over a three-week period.
Medium to large head of good quality. Heirloom variety.
Dragon Tongue - Bush
The tastiest bush bean you’ll ever eat! This Dutch heirloom produces massive quantities of juicy pale yellow beans with purple stripes which are yummy either raw or cooked.
An Italian filet bush bean, which is golden yellow and a slender 6-inches long. Firm texture and delicate buttery taste.
Royalty Purple Pod - Bush
Bred at the University of New Hampshire and introduced in 1957. Bush bean with distinctive purple foliage and purple flowers. Bright purple, stringless 5-inch bean with great rich taste.
Runner Beans – Mixed Varieties - Pole
This collection of perennial pole beans grows into vines 8 feet tall, and produces multitudes of scarlet, apricot, white or bi-colored flowers which mature into large bright green pods. You can eat the young pods as a delicious sweet snap bean or let them mature to produce large seeds, which can be eaten fresh or dried and have a fantastic rich flavor similar to fava beans. Its mature seeds are some of the most beautiful you will ever see—great for impressing children!
Cherokee Trail of Tears – Pole
A Cherokee heirloom pole bean carried over the infamous Trail of Tears in 1838-1839 from the Smoky Mountains to Oklahoma produces abundant sweet green-and-purple-streaked 6-inch pods. Its mature shiny black seeds can be used as a tasty dry bean.
Biodiversity Cabbage 6-pack includes Copenhagen Market, Early Jersey Wakefield, and Mammoth Red Rock.
Introduced in 1909. Solid heads reach 6 to 8 inches in diameter, weighing 3 to 4 lbs. Medium-sized plants are ideal for smaller gardens. 60 to 100 days from transplant.
Early Jersey Wakefield
Conical, solid, tightly folded heads are 10 to 15 inches tall by 5 to 7 inches in diameter, weighing 3 to 4 lbs. Very early. 60 to 75 days from transplant. First grown in New Jersey in 1840.
Mammoth Red Rock
Red cabbage introduced in 1889. Solid, round heads are 8 inches in diameter and weigh up to 7 lbs. Vigorous variety with a fine flavor. 98 days from transplant.
Tronchuda Portuguese Cabbage
An heirloom cabbage from Portugal that never heads up but continuously produces leaves like collards. It has the spicy sweetness and crunchy texture of cabbage.
Calendula is one of the finest edible flowers. Use orange or yellow petals in salads or as a garnish for any dish. Plants grow to 24 inches and are very frost-hardy. Calendula is one of the few annual flowers which bloom in the winter.
The most beautiful calendula ever with its peachy-cream petals, bronze-ruby undersides and dark red eye. Bountifully blooms from spring to fall. 18 inches tall and wide.
Double-petaled glowing orange flowers on dwarf, compact 12-inch well-branched plants. Will bloom on through the summer in cooler areas.
An “English Cottage Garden” variety that reaches 24 inches and blooms throughout the year. Large flowers in yellow, orange, cream, and apricot. Attracts beneficial insects to the garden.
Radio calendula was introduced to gardeners in the 1930’s and is now quite hard to find. Beautiful orange flowers have quill-like petals. Blooms all summer and winter long, is 18-24 inches tall, and is readily self-sowing.
Bright yellow flowers with a few orange ones, with light-colored centers. Unusually aromatic flowers have an especially high resin content – the best variety for making tinctures and oils.
Touch of Red
Orange flowers with touches of red and pink on the petal tips.
The state flower of California, the California poppy (Eschscholzia californica) is a well-loved, native perennial that is drought tolerant and thrives in full sun and sandy, well-drained poor soil. Plants grow 12-18 inches tall, require no summer watering, and are quite deer resistant. Horticulturalists have produced numerous cultivars with various striking colors other than the familiar forms. We offer these varieties:
1 foot tall plants produce flowers of carmine and pink with white centers.
Shades of dusty rose and lavender on 8-10 inch plants.
1-1.5 foot tall plants produce abundant 2-inch poppies in shades of orange, yellow, white, and red.
Unique dwarf, compact, feathery 6-inch plants produce single, lemon yellow, sweetly scented flowers.
Thai Silk Apricot
1-foot tall plants produce upright apricot yellow flowers.
Thai Silk Milkmaid
8 inch plants produce double-petaled, cream-colored flowers with splashes of lemon.
Root storage vegetable also known as celery root with intense celery flavor. Delicious in soups, salads and baked dishes. Needs a long season and good soil to size up.
Great celery flavor and free of internal browning.
Large Smooth Prague
Large root almost spherical, evenly shaped without rootlets and with smooth skin. Mild tasting flesh. Variety introduced prior to 1885.
A celery created by plant breeder Frank Morton of Wild Garden Seed with dark to brilliant red stalks with emerald green stalks. Its flavor is more powerful and distinct than watery commercial varieties, great in soups and stews.
Leaves are smaller and more flavorful than regular celery. Used for seasoning soups and stews. Plants are 2 feet tall with slender, yellowish-green stalks and leaves.
Like its name suggests, this heirloom variety is tender and crisp. The plant produces dark green stalks up to 36 inches tall. Crisp, sweet flavor—very productive.
Taller and greener than Golden Self-Blanching, the bottom portion of the stalk can run close to a foot in length. Fine flavor – can be harvested at various stages of maturity.
Bianca di Maggio
Small flat white cipollini onion used in Italy for pickling, grilling and in salads. Delicious and very beautiful.
A bright red flattened cipollini onion originally from Italy used for fresh eating, boiling, or braising. 3-4 inches across and 1-1½ inches in depth. Stores well and can be braided like garlic.
Italian heirloom traditionally pickled. If harvested when small, it is ideal for kabobs. Grows 3 to 4 inches in diameter and skin will turn yellowish-bronze in color. Firm, extremely sweet flesh. An OAEC favorite.
Biodiversity Collard mix includes two of each of these varieties:
Large, moderately crumpled, blue-green leaves. Grows back after being harvested. Mild cabbage-like flavor. Vigorous, upright spreading plant to a height of 4 feet or more. Popular traditional cultivar, introduced prior to 1885.
Heirloom collard is called “Cabbage Collards” by Southern Old-timers. Makes loose heads which are dark green and slow bolting. Tender leaves- very delicious!
Florida family heirloom since 1910. Green leaves become variegated with white when plants begin to flower. Plants may live 5 years or more. Incredibly beautiful and ornamental, but tasty and tender as well.
A & C Pickling
Introduced in 1928 by Abbott R Cobb of Philadelphia, Pennsylvania. Uniformly straight 10-inch fruits hold their dark green color for a long time. Very productive. Excellent for pickling.
Distinctive gray-green variety may reach up to two feet long. Needs trellis. Very sweet and burpless.
Old variety that originated in Southern Russia. Has compact bushy plants with 3 to 5 foot vines. Good production.
Introduced from Australia by Arthur Yates and Co. in the 1920s or ‘30s, it is said to have originated in China. Almost extinct in America. Very tasty, tender, and sweet. Small oval fruit are a bright creamy white, about the size of a small apple.
Introduced in 1910 by Jerome Rice Seed Co. of Cambridge, New York, who described it as the earliest and best white spined cucumber ever offered. Fruits are 7 to 8 inches long by 2 inches in diameter.
Vigorous disease-resistant plants produce pickle-shaped fruits with solid crisp interiors. Pick small for sweet pickles or at 5 to 6 inches for dills.
Long, slim fruit that are very crisp and mild. Easy to digest. Firm flesh with few seeds.
Heirloom introduced in 1894 in Pennsylvania. Similar in size and appearance to a lemon, averaging 2 inches by 3 inches. Once a well-established market variety in Australia.
Disease-tolerant variety with dependable set of even 8 to 9 inch dark green fruits.
A Middle Eastern variety which produces high yields of 5-7 inch long, sweet and crunchy cucumbers. Very thin-skinned and doesn’t need to be peeled. Very few seeds. Excellent flavor: never bitter. Vines bear extremely early.
Unusual, slight fuzzy S-shaped fruit are slightly ridged with alternating dark and light green stripes. Harvest 8 to 18 inches. Delicious!
Traditional long-fruited curvaceous variety from China. A sweet flavored, ribbed fruit growing up to 15 inches long. Widely adapted, sets early. Excellent burpless and bitter-free variety for pickles and slicing. Delicious, non-bitter, crisp, and tender.
Smooth, straight dark green fruit up to 18 inches long. Flesh is very crisp, tender and mild—superb flavor! Very few seeds. Vigorous, high yielding vines. Excellent English variety.
Helichrysum – Strawflower
Variously called Everlastings and Strawflowers, Helichrysums are an annual cut dried flower originally from Australia. They grow to 3 feet high and produce papery flowers in bronze, yellow, white, and pink.
Multi-Colored Broom Corn
This heirloom sorghum produces Dr. Seuss-like multi-colored tassels of red, gold, burgundy, bronze and black. Incredibly ornamental in gardens—grows to 12 feet tall. Can be fabulous in dried flower arrangements or used to make brooms.
Statice – Mixed Colors
Statice is one of the most widely used dried flowers. Our mix includes bright yellow, blues, and pinks and pastel shades of apricot, pink, and lavender. It grows to about 2 feet tall.
Xeranthemum – Immortal Mixture
Native to southern Europe, these annual flowers are great for drying. Their foliage is silvery, and plants produce multiple shiny, papery single or double flowers in shades of pink, white, rose and lavender. Plants grow to 2 feet tall.
Several lupines produce edible seeds which have a full range of essential amino acids and are increasingly recognized as important protein crops. Lupines contain bitter alkaloids and require soaking in salt solution before consumption. People with nut allergies should exercise extreme caution as lupine allergies are known to occur in Europe.
Lupini (Lupinus luteus)
Lupini, or yellow lupine, is a legume that is grown commonly in Mediterranean countries, such as Italy, Portugal, Egypt, Syria, Lebanon, Turkey, and Jordan, as well as Brazil, for its edible, large white, disc-shaped seeds. They are primarily eaten as a tasty pickled or brined snack-food, often served with beer. Lupini is an attractive annual that grows to four feet tall and produces pale blue flowers. It was widely cultivated in the Roman Empire.
Beautiful white eggplant with streaks of violet to soft lavender. Fruit grows to 8 inches long by 3 inches wide. Delicious tender and mild-tasting flesh.
Standard old type with large black fruit of excellent quality. Very tasty. Needs a long season.
Compact plants produce snow-white 6-inch by 2-inch diameter fruit with mild flesh. Peeling not necessary.
Excellent Ukrainian variety. Plants grow 20 to 25 inches tall and fruits are set in clusters of 3 or 4. Dark purple fruit are 6 to 9 inches long and 2 to 3 inches in diameter. Excellent flavor and texture. Never bitter.
Listada Di Gandia
Beautiful Italian variety. Reliable, heavy yields of excellent quality. 6 to 8 inch thick-skinned fruits.
Very early Oriental type used for baby eggplants. Can be picked 3 to 7 inches long. Long, slim, cylindrical fruit with attractive, glossy, dark-purple skin. High quality taste! Vigorous plant.
Gorgeous Italian heirloom with delicate, mild flavor and creamy consistency with no bitterness. One of the best!
Originally from the Ukraine, this great variety sets heavy yields of large, beautiful purple-black fruits on 3-4 foot tall bushy plants.
Violetta Di Firenze
Beautiful Italian heirloom. Oblong to round fruit are rich lavender, sometimes striped with white. Great for stuffing.
The wild species (pronounced zem-pul-so-chee-tul) originally from Oaxaca, Mexico, where the marigold is honored on the Day of the Dead. Hundreds of 1–2 inch single-petaled orange blossoms with an intense aroma occur on a large 4–5 foot plant. Hardy annual.
Huacatay (Tagetes minuta)
Sometimes called Peruvian Black Mint, this herb is central in much of Andean cooking in Peru, Ecuador, Bolivia, and Chile. It is a tall—up to 4 feet—upright marigold with a taste like a mixture of basil, tarragon, mint, and citrus. Huacatay paste is used to make the popular potato dish called ocopa. It has been used as a medicinal tea for colds, respiratory inflammations, and stomach problems.
This beautiful and tasty annual flower is popular in Indonesian cuisine, and is used as a garnish. It produces profuse brilliant orange and yellow flowers and blooms over a long season. Reaches about 4 feet in height.
Variously called Garland or Edible Chrysanthemum or Chop Suey herb. Shungiku leaves are a delicious, richly flavored ingredient in salads or can be added to sautés. Bright yellow flower petals are edible too!
A well loved spring flower, which few people know is one of the best edible flowers imaginable, as well as a great cut flower. Its flowers taste like sweet clove-scented radishes with a great crunchy texture. Flowers grow to 16 inches and come in copper, burgundy, white, lavender, pink, and yellow. Prefers cool weather.
The blue-flowered form of Borage (Borago officinalis) is a fabulous addition to any garden. This beautiful hardy annual is a vigorous plant which can produce hundreds of azure-blue flowers, especially useful for attracting honeybees and other beneficial insects. Once established and going to seed, it will become a welcome “volunteer” in your garden forever!
Borage flowers are one of the best-loved edible flowers, tasting remarkably like cucumber and used raw in salads, herb waters or vinegars, or as a garnish on any sort of dish. The leaves are commonly cooked in Italy- raviolis are stuffed with Borage leaves in Genoa, and elsewhere are served like spinach or dropped in batter and deep-fried as fritters.
The white-flowered form of Borage is much more rare than the blue. Very similar in appearance to Blue Borage, this hardy annual produces a great show of pure white star-shaped flowers which have all the same attributes and benefits as the blue.
Culinary use is similar to the blue, but has an even more delicate, sweet flavor- also like cucumbers. The two forms do not cross with each other, so you can always have the two beautiful colors growing together in your garden!
A wildly colorful ornamental gourd assortment, which has warts, wings, and curved necks with colors ranging from white to yellow to green with many bicolors. Very productive.
Huge round gourds up to 24 inches across. Can be used for all kinds of artwork and storage containers. Very long vines. Thick, hard shell.
This attractive and unique ornamental gourd produces yields of mixed colored gourds in shades of green, orange, yellow and white. Most of the fruit produce a unique daisy pattern on the stem end of the fruit.
This rare heirloom was collected in the late 1980’s on an oasis in Algeria, North Africa. Unique fruit are a thick bowling pin shape and are an attractive green with white spots. The fruit are picked young and eaten like zucchini or harvested at maturity and used for bottles or for craft projects.
Traditionally adorned with carvings and beadwork and attached to a colorful handle, these gourds have been used ceremonially for centuries. Pear-shaped: broad base with narrow neck.
Japanese Nest Egg
Small white skinned gourd, which looks very much like a chicken egg. Vines very productive. Very good for making rattles or ornaments.
Long Handled Dipper
Long necks make perfect handles for dippers or ladles. Grows up to 48 inches. Grown on a trellis for straighter, longer handles.
Also known as Dinosaur gourd. Bizarre and wonderful, it looks like some disturbing alien weapon. Originally from Zimbabwe, and used to make shekeres, a kind of musical instrument.
Vigorous vines produce beautiful 4 to 6 lb. gourds whose green skin is overlaid with creamy speckles. The large bases taper gracefully to slender swan-like necks.
Amaranth – Kilimanjaro Park
A variety Garden Manager Doug Gosling found growing wild in Kilimanjaro Park Township on the outskirts of Windhoek, the capital of Namibia. It can grow into an absolutely huge multi-brached spectacular plant up to 12 feet by 12 feet with mottled red and green leaves and a loose-arching burgundy-colored inflorescence.
Chia (Salvia hispanica)
Originating in the Southern United States and central Mexico, this annual sage grows to 3 feet and produces tiny blue flowers on multiple spikes. When soaked in water its seeds form a gelatinous mass that can be flavored with fruit spices and consumed as a cooling drink. The sprouted seeds are eaten in salads, sandwiches, soups, and stews, or ground into a high protein meal used in breads, biscuits, and cakes.
Hopi Red Dye (Amaranthus cruentus x A. powelli)
The flower bracts of this variety of amaranth were used by the Hopi nation as a source of deep red dye to color their renowned piki bread, a paper thin bread made with blue corn meal and the burnt ash of juniper berries. Plants reach 4-6 feet and are striking with their burgundy flower heads in a summer garden.
Teosinte (Zea Mays Mexicana)
Teosinte is a wild grass that is native to the subtropical areas of Central American regions of Mexico, Guatemala, and Nicaragua. It is considered the ancestor of modern corn. The exact origin of corn 10,000 years ago is surrounded by mystery and controversy, but most modern opinion recognizes this annual species as playing a major role with another subsubspecies in the evolution of corn, now the most common and widely planted grain on earth. This annual species is an elegant multi-branced grass that grows to 8 feet and produces ornamental male tassels and tiny ears. Its seeds are a beautiful silvery gray and resemble shark teeth.
Anise Hyssop–Blue and White Flowered
Anise Hyssop is a perennial mint, which comes back year after year if it does not receive a hard frost. Its leaves and flowers have a wonderful sweet anise flavor and can be used in a delicious herb tea, or in fresh infusions for making the best ice cream or whipped cream you’ll ever taste! The beautiful white or deep blue flowers are great for cutting and attract many beneficial insects.
Also known as Meridian fennel or Persian cumin, caraway is a biennial herb in the Carrot family to western Asia, Europe, and northern Africa. It grows to 2 feet and prefers warm, sunny locations and rich, well-drained soil. Its seeds are commonly used in baking.
Does well in cool weather throughout the winter and early spring! Great made into a pesto. Flowers are beautiful and edible. The seeds of cilantro are called coriander. If you haven’t tried fresh green coriander in your cooking, you must!
Cumin is a flowering herb in the Carrot family, native from the eastern Mediterranean to India, which is grown for its seeds used both whole or in ground form. The second most popular spice in the world after black pepper, it has been cultivated since ancient times and is used in the cuisines of many cultures. Cumin needs a long hot summer and is drought tolerant. It grows to 2 feet.
Dill is a classic warm season herb often paired with cucumbers and commonly used in yoghurt and oil-based salad dressings, among many other uses. Its feathery leaves can be used for several months, and then its beautiful yellow flowers can be used as garnish or put in salads. Its seeds can be used fresh or dried in salad dressings or in making dill pickles. Its flowers attract many insects, including many types of beneficial wasps.
A classic Mexican herb commonly cooked with dried beans to discourage flatulence—it is one of the main ingredients in “Beano.” Its pungent, almost offensive fragrance when fresh mellows into subtle, wonderful accent which can make your refried beans extra-specially tasty.
A beautiful member of the legume family grown for its seeds which are traditionally used in Indian and Pakistani cuisine, particularly in curries. Its leaves are also delicious as an herb and in salads. Fenugreek grows about two feet tall, needs full sun and should be spaced about five inches apart.
Summer annual, grows to 3 feet. Flowers can be used fresh or dried for tea. Very ornamental.
Moldavian Balm (Dracocephalum Moldavicum)
Cultivated for centuries, this Eurasian native mint has been used for a refreshing minty lemon tea which “lightens a discouraged heart.” Also great in fish dishes. Grows to 20 inches and needs moist soil and partial to full sun.
Quillquina (Porophyllum ruderale)
Native to Bolivia where it is called Killi. It is commonly eaten by the people there and used as a medicinal herb for gastrointestinal problems and liver ailments. The leaves have a very pungent aroma similar to cilantro and can be used in salsa and other dishes where cilantro is used.
Shiso - Green
Shiso is a beautiful distinctive herb related to and looking much like basil. It is commonly used in Japanese cooking, particularly with sushi. It is also fabulous with seafood, particularly with scallops, and can be made into other sauces or pestos.
The ancestor of celery, sometimes called cutting celery, has been one of the favorite herbs we have offered in recent years. Plants have a parsley-like look and are very ornamental, but have an intense celery flavor. Great for use in seasoning soups and stews.
Another warm season herb with a taste similar to oregano and hyssop. Sometimes called “the bean herb” because it is commonly used with snap beans.
Vietnamese Mint or Balm
Called Kinh Gioi in Vietnam, this unique herb produces bright green lemony scented leaves traditionally used in chicken and fish dishes, salads, soups, and tea drinks. Grows well in sunny, warm areas and can reach 20 inches in height.
Forest Green Curled
Dark green leaves, extremely finely cut and deeply curled, resembling tufts of moss. Vigorous, compact plants, 7 to 10 inches tall. Very decorative and especially useful for garnishing and in salad mix. Very productive.
Very flavorful flat-leaf parsley which produces a very large, productive, and vigorous plant.
Italian Dark Green Flatleaf
Standard heirloom dark green flat-leaved variety. Extremely sweet and tasty – much more flavorful than curly varieties.
Achocha (Cyclanthera brachystachya)
Achocha, or Bolivian cucumber, is one of the Lost Crops of the Incas that is not well known outside of the Andes. A member of the squash family, Achocha is a vigorous annual climber—up to 20 feet—which can produce hundreds of edible fruits. Young fruits are eaten raw like cucumber, and more mature fruit are cooked in stir-frys and have a taste similar to cooked green pepper. The fruit has a large seed cavity that is easily stuffed and baked. The young shoots and leaves may also be eaten as greens.
Amaranth – Kiwicha (Amaranthus caudatus)
Kiwicha, as amaranth is known today in the Andes, was a stable foodstuff of the Incas and has been cultivated for 4,000 years. It is thought to have represented up to 80% of their calorie consumption before the Conquest. Kiwicha seeds are a great source of protein and are unusually rich in the essential amino acid lysine. This variety was collected from a village near Cusco by OAEC director Dave Henson fifteen years ago and has become an OAEC Mother Garden favorite. It grows up to 12 feet tall and produces a spectacular octopus-like pale-pinkish yellow inforescence (flower head). Kiwicha needs full sun, warmth, and good moisture in order to best flourish.
Quinoa (Chenopodium quinoa)
Quinoa, held sacred by the Incas and known as the “mother of all grains,” was domesticated in the Andean regions of Peru, Ecuador, Bolivia, and Columbia 3,000 to 4,000 years ago. An annual in the Goosefoot Family, it grows to 6 feet tall and flowers in a wide array of colors. Quinoa is grown primarily for its seeds which are considered a superfood; it is a complete protein which contains essential amino acids like lysine and has good quantities of calcium, phosphorus, and iron. Its leaves can be eaten as a fresh salad green or cooked as a delicious sauté green.
- BioBio – Quinoa: A rare, beautiful productive variety from Chile that grows to 5 feet producing large yields of white seeds from a beautiful red inforescence.
- Brilliant Brightest Hues – Quinoa: A diverse selection of quinoas from Frank Morton of Wild Garden Seed in Philomath, Oregon of his most striking color choices: hot pink to royal burgundy, red, orange, yellow, white, and green. Large branching plants can reach 7 feet tall.
- Campesino – Quinoa: A large seeded variety from Chile which is a strong, reliable grower, reaching up to 5 feet. It has pink, red, and green seedheads.
- Colorado – Quinoa: Originally brought to the U.S. from the Chilean Altiplano in 1984 by Dave Cusak and Stephen Gorad, this variety was preserved and grown in the Colorado Rockies by John McCamant (Ceres garden manager Sarah McCamant’s father) of the Quinoa Corporation. It is a beautiful bright orange-gold and is very high-yielding.
- Kaslala – Quinoa: From the Altiplano of Chile, this huge variety grows to 7 feet, is extremely productive, and has excellent eating quality. Flower clusters are various shades of red, orange, and green; and the grain is red, orange, black, brown, buff, and white.
See description in “Exotic Marigolds.”
Peruvian Zinnia – Red and Orange (Zinnia peruviana)
Although zinnias did not become popular garden flowers until late in the 19th century, Peruvian zinnia predates the 1700’s and was commonly grown in 18th century gardens. This South American annual grows to 3 or 4 feet and produces an abundance of flowers on a multi-branched plant. The subtle burnt orange and tarnished red of these two varieties are exceptional pastel colors for autumn bouquets – absolute favorites in the OAEC gardens.
Biodiversity Kale includes Wild Red and Russian Red.
Leaves with red-purple venation and wavy leaf margins resembling an oak leaf. An heirloom from 1885 that is also called Canadian Broccoli. Very tender and tasty, even in summer heat.
Wild Red Russo Siberian
A diverse selection of flat-leafed and mossy curled kales, selected by John Eveland of Wild Garden Seed Company in Philomath, Oregon. Very red, very cold hardy, very beautiful and high-yielding.
A long, thin leek of the best quality. Light green leaves. Popular variety in Europe.
Introduced in 1834. A popular Scottish leek. Enormous size, 9 to 15 inches long by 2 to 3 inches diameter. Tender white stalks. Nice mild flavor. Stands winter well. 80 to 115 days from transplant.
Prizetaker or Lyon
English heirloom, also known as The Lyon. Very tall, up to 36 inches with a thick, pure white stalk. Very tender, mild flavor. 110 to 135 days from transplant.
Good early Butterhead with small compact heads. Very beautiful! Grown in the OAEC gardens since 1992.
The Butterhead companion to Forellenschluss Romaine. “Bunte” in German means colorful. Sweet, apple-green leaves splashed with maroon. Forms 8- to 10-inch loose head.
A highly refined long-standing Bibb-type lettuce developed at Cornell University – an All American Selections winner in 1963. Medium-sized dark green 12-inch heads with smooth, soft tender leaves and creamy yellow heart. Slow bolting and heat-resistant. Very popular variety.
Beautiful medium-sized green Boston-type Butterhead lettuce. Tight heads with buttery central leaves. Very rare variety introduced to U.S. markets by pioneering seed company Le Marche in the early 1980’s and grown in OAEC’s gardens for thirty years.
Marvel of Four Seasons
French heirloom described in Vilmorin’s The Vegetable Garden (1885). Beautiful reddish Bibb-like rosette with lime-green buttery center. Crispy, excellent flavor. An OAEC favorite grown and seed-saved since the mid-1970’s.
French variety introduced in 1906 by C.C. Morse & Co. as Strawberry Cabbage Lettuce. Plants seldom exceed 7 to 9 inches in diameter. Marked with deep, reddish-brown mottling and a yellowish center. Tender texture.
Mennonite variety from 1799. Incredibly beautiful bright heads covered with red speckling. A favorite of OAEC’s garden, first given to Doug Gosling by David Cavagnaro, the Seed Savers Exchange’s first Garden Manager.
Red-tinged leaves form loose heads that can measure 12 inches across. Solid lime-green interior. Excellent mild buttery flavor. First given to Doug Gosling by the Seed Savers Exchange in 1992 and grown in our gardens ever since.
A loose-leaf type green lettuce with rosy-tinged margins on the leaves. A very rare lettuce that has been in OAEC’s seed collection since 1992. Given to us by the Seed Savers Exchange.
Dark red, wavy leaves with sprinkles of yellow-green. Beautiful! Good taste. Virtually unavailable through any seed company, this beauty has been seed saved in OAEC’s gardens since 1992.
Henderson’s Black Seeded Simpson
Introduced in the 1870’s by Peter Henderson and Co., this lettuce has sweet and tender leaves which are a light yellow-green. Very popular variety.
Stunning deep red upright rosettes that look like flowers. Very wide wavy-edged flat leaves. Good crunchy texture. Excellent mild flavor.
Reine Des Glaces (Ice Queen)
Slow-bolting variety. Dark green deeply-cut pointed lacy leaves. Medium to dark-green crisp heart and crunchy texture. Very succulent and sweet taste. A favorite of Doug Gosling’s since 1982.
A pre-1500’s heirloom with beautiful starburst heads and pointed green leaves.
Deeply cut, bright green frilly leaves. Very beautiful and tasty, this uniform attractive plant forms tight erect rosettes that are about 12 inches across and 6 to 8 inches tall. Deeply cut, pointed leaves resemble endive in appearance. Tangy flavor.
Exceedingly rare, beautiful leaf lettuce from Hungary. Large heads of wide, crunchy leaves occasionally splotched with red. An OAEC favorite, this lettuce has been in our seed collection for almost 20 years and is unavailable anywhere else.
Our favorite oakleaf lettuce type. Grown at OAEC since the late 1970’s. Very colorful and flavorful with great crunchiness. Awarded the bronze metal at the 1947 All American Selections.
Also called Goldring’s Bath Cos. Rare heirloom from 1923. Bronze-tipped leaves with surprising brownish-pink tinge. No other lettuce comes in this color! Very sweet and crunchy. In the OAEC collection since 1992.
A very large Cos-type green romaine. Great taste and good heat tolerance.
A sweet little miniature Romaine. Sometimes called “Dwarf”. 6 inches across and 6 inches tall. Very succulent, crispy texture. Often featured in restaurants in “Gems Salad.”
Parris Island Cos
A tasty romaine type. Uniform heads are pale-green inside, and the outside is dark green. Developed around 1949, named after Parris Island, off the East Coast.
Rouge D’Hiver (Red Winter)
French heirloom described in Vilmorin’s The Vegetable Garden (1885). Produces 10- to 12-inch heads, green in the heart with brownish-red leaves. Does well all year round, even in summer heat. A favorite of ours, grown in our gardens since the late 70’s.
Deep burgundy 12- to 14-inch heads. Sweet and juicy savoyed leaves with an emerald-green base. A great cool weather variety.
The famous California heirloom, introduced in 1920 by Oliver Crane whose family has been farming near Santa Rosa for six generations. Delicious Crenshaw-type melons have pale orange flesh that is very sweet and fine flavored. Green skinned. Fruit 4 lbs.
Large melons with wonderful, sweet flavor. Grows well in our warm, dry climate. Fruits are oval-shaped and yellow-green with salmon-pink flesh. Good yields of delicious melons.
A famous superb heirloom French melon. Super sweet and very fragrant. Very small melon.
Medium sized green-fleshed melon that has netted skin. Rich sweet, delicious flesh with heavy aroma. Heirloom from the 19th century.
Beautiful ivory-green fruit with very sweet flesh and classic honeydew flavor! A superb variety.
Very sweet honeydew-type, popular with heirloom market growers. Healthy disease-resistant vines produce 5-lb. fruit. Cream-colored flesh is tasty and aromatic.
Cream of Saskatchewan
Round fruits up to 8 to 10 inches in diameter. 4 to 10 lbs. Pale green skin with dark stripes. Sweet white flesh, exceptional flavor. Does well in cool places. Brought to Saskatchewan by Russian immigrants.
Early Crimson Sweet
An early, small crimson sweet type. Icebox-sized melons are crisp, very flavorful, bright red. Rind has light and dark stripes.
A great heirloom watermelon variety for cooler climates. Produces small round, sweet yellow-fleshed 5-8 pound fruit on productive vines early in the summer.
Introduced in 1959. The product of a cross between New Hampshire Midget and Pumpkin Rind. Entire plant and fruits turn golden yellow when ripe. Salmon pink flesh is pleasantly sweet. Black seeded. Very early.
Orange Flesh Tendersweet
A large brightly orange-fleshed crispy and intensely sweet watermelon that can produce fruit of up to 35 pounds. Produces reliably in warm climates.
Moon and Stars
Legendary watermelon originally from Tennessee. Medium sized oval dark green fruit are covered with pea-sized bright yellow “stars” and usually one larger “moon.” Fruits have pink sweet flesh and brown seeds.
Moon and Stars- Yellow Fleshed
Foliage and fruits are spotted with yellow, but has yellow flesh and white seeds. Fruits are 18 to 24 inches long and weigh 20 to 25 lbs.
The #1 icebox sized melon! Early 6 to 10 lb. melons great for cooler areas and have sweet deep red flesh.
Variegated leaves are light green, dappled with white, and flowers cover the full range of nasturtiums colors. An incredible eye catcher and the leaves are striking in salads.
A selection of the Alaska variety with the same variegated leaves, but with exclusively bright gold flowers.
Jewel of Africa
Superb trailing variety features handsome hunter green leaves splashed with cream. Bright flowers in shades of red, yellow, peach and cream all summer and fall. Grows to 5 feet and can be trained on fences or is excellent in hanging baskets or as a ground cover.
A truly unique nasturtium. Compact mounding habit with primrose yellow flowers highlighted in bright red at the throat. Exquisite coloring.
Pale, creamy colors are held above a foliage of light green. Will create a luminous edging in a moon garden.
Brought to the U.S. from the British Isles, this heirloom is named after an island off the coast of Scotland. 110 days from transplant. Huge straw-yellow globe, one of the largest onions you will ever grow. Firm, sweet, mild flesh. Short term storage, sweet Spanish type.
Italian Heirloom bottle onion that forms a bronzy-red, 4 to 6 inch long, 2 to 3 inch diameter bulb. Mild pink flesh – very sweet!
A Seeds of Change original. Hot storage onion with 3-4” globe-shaped amber bulbs. Crisp white flesh, excellent keeper.
Developed in 1962 by the Desert Seed Company of California, this flattened red onion has a spicy flower, great for cooking and is known for its storage capacity. Short day variety.
Italian bottle-shaped heirloom onion that forms a bronzy-red, 4- to 6-inch long, 2- to 3-inch diameter bulb. Mild pink flesh – very sweet!
Large flattened globe, deep purple-red skin with pinky flesh. Fine, strong flavor. 100 days from transplant. Introduced in 1834 from Wethersfield, Connecticut.
Southport Red Globe
Large dark purple-red skin with pink flesh. Globe shaped. Dependable variety, stores well. Introduced in 1873. 100 to 120 days from transplant.
A Utah strain of Yellow Sweet Spanish with mild flavor and good storage life. Large globes up to one pound.
Walla Walla Sweet
The Walla Walla Sweet onion is named for Walla Walla County in Washington where it is widely grown. Its development began around 1900 when Peter Pieri, a French soldier who settled in the area, brought sweet onion seeds from the island of Corsica with him to the Walla Walla Valley. The variety was developed over time from this original seed into a popular, well-known onion characterized by sweetness, jumbo size and perfect round shape. A favorite white onion variety of OAEC Plant Sale goers.
Yellow Spanish Sweet
Bulbs will exceed 5 inches in diameter and can weigh up to 2 lbs. Pale yellow and firm sweet flesh. Cures very well in the fall and if stored properly can provide crispy spiciness to dishes all winter.
Anaheim Long Red
Mildly hot pepper is great for roasting, frying and stuffing. Prolific bearer of 6 to 8 inch slender red fruits. 85 to 95 days.
The most popular chili in Mexico. Large, conical fruit up to 5 ¼ inches long. Deep dark green turning red at full maturity. Mildly pungent to hot. Widely used in chili rellenos.
Heart-shaped, 3 inch by 4 inch, dark green/almost black fruit. Called Poblano when fresh and green, and Ancho when red and dried. The standard Mexican variety for sauces and stuffing, distinctive rich flavor without too much heat.
Also called the Ghost Pepper or Red Naga Chili, Bhut Jolokia is the second hottest pepper in the world. From the Indian states of Nagaland and Assam, the ripe red, yellow, or orange 3-inch long tapered fruit spices up a wide variety of traditional Indian dishes.
Early Jalapeno will set fruit under cooler conditions than other hot varieties. Most familiar in their green stage, they are hottest and fully ripe when they are red. 3-inch peppers are thick-walled and juicy. Use fresh, pickled, or in sauces. 65 days.
Pre-1870s African-American heirloom. Beautiful green and white variegated foliage on 18 to 24 inch plants. Pendant fruits 2 to 3 inches long ripen from cream with green stripes to orange with brown stripes to all red. Traditionally used in oyster and crab houses around Chesapeake Bay. Great for salsa. Medium hot.
Beautiful, clear lemon-yellow cayenne peppers on compact plants. Slightly curved peppers become about 4 inches long and ½ inch wide. Very prolific.
Japanese lantern-shaped fruits mature to golden-orange and are up to 50 times hotter than jalapenos. Great addition to salads and dips. Needs a long season to mature. Very prolific.
Hungarian Hot Wax
Short, stocky 16 to 20 inch plants bear 4 to 6 inch upright, hot yellow fruits that ripen to brilliant orange red. Dependable and productive variety. 75 to 80 days.
Jaloro Yellow Jalapeno
Like a regular jalapeno but fruits ripen to a golden yellow and more of a sweetness than jalapeno. 70 days.
Lemon Drop (Capsicum Chinense)
A seasoning pepper from Peru that ripens to a pale lemon yellow with a fruity, citrus-tinged flavor and medium heat.
Long Slim Red Cayenne
Fiery hot crimson cayenne peppers, 4 to 6 inches by 1 inch which are wrinkled and twisted. 20 to 30 inch, very productive bush. 70 to 75 days.
Red Manzano / Red Roccoto (Capsicum pubescens)
Blocky red fruits look similar to bell peppers when young. When green, quite hot, but mature to a sweet and crispy fruit. Seeds and attachments quite hot and spicy. Sprawling sub-shrub will bear for 15 years in mild climates.
Manzano Yellow (Capsicum pubescens)
Manzano Yellow is a rocoto tree pepper from the Peruvian Andes which is noted for its cold hardiness. Plants can grow 2-6 feet and can live many years. It produces many extremely hot thick-walled yellow-orange fruit, which are generally used in salsas.
Numex Joe Parker
Southwest favorite for stuffing (chile rellenos!), grilling, and roasting for stews and sauces. Flesh is thick and crisp with a delicious mild heat and rich chile flavor. Uniform 6 to 8 inch by 2-inch fruit ripen from bright green to mahogany to red. Medium tall plant. Very productive. 70 to 95 days.
Mild sweet-hot fruit is dark green, turning brown as it ripens. This pepper is used in Mexican “mole” sauces. Tasty!
Pimiento di Padrone
Completely delicious pepper from Spain, named after the town where they originate. Peppers are harvested when they are 1 – 1 ½ inches long. One out of twenty peppers will be hot and the rest are mild. Padrones are served sautéed in olive oil and sea salt, and are eaten as tapas in Spain.
Exceptionally ornamental. Two-foot plants covered with many purple blossoms which turn into dark purple, thin peppers about 3 inches long. Very hot!!
The fruit of this jalapeno turns dark purple and stays that way for a long time before finally ripening to red. Peppers larger than regular jalapeno, but have the same thick walls and fiery heat. Attractive in salsas and as part of a pickled pepper mix.
Bright red flame-shaped fruits perfect for hot sauces and pickling. Distinctive flavor. Large plant (24 to 36 inches) has short fuzzy leaves and bears erect clusters of finger-sized chiles with medium-thin walls. 80 to 90 days.
A favorite old Japanese variety which produces 3 inch long, slightly wrinkled fruit that are wonderful for making tempura and other traditional recipes. Fruit is emerald green color, mildly flavored with just a bit of spice.
Small, slender fruit, about 1 inch long. Yellow green turning scarlet when ripe. Extremely hot. Used to make the famous Louisiana hot sauce. Originally from Tabasco, Mexico.
A very tasty mild Jalapeno type with the same delicious flavor, but a lot less heat. Great yields.
Large, sweet blocky thick-walled, stuffing bell pepper. About 4 inches long and 4 inches wide. Glossy deep green to red. Upright, prolific everbearing 24 to 30 inch tall plants.
A popular red pepper from Carmagnola in the Piedmont region of Italy. This is an unusually large thick-walled sweet bell type great for roasting, stuffing, frying, and grilling. Grows on 24-36” plants.
Corno Di Toro Giallo
The traditional favorite in Italy. Long, tapered, 8-inch bullhorn-shaped golden yellow peppers are sweet and spicy. Great fresh or roasted. High yields.
Corno Di Toro Rosso
Long 8-inch tapered bullhorn-shaped deep red fruit. Sweet and spicey. Great fresh or roasted. A traditional Italian variety. Among the best peppers ever!
Developed in 1963, this large, blocky bell pepper has thick, sweet flesh that turns red when ripe. Vigorous plants give heavy yields.
An extra-early large wax Hungarian sweet pepper with compact growth and concentrated fruit set. Thick-walled, pointed, bell-shaped fruit. Mature from creamy white to orange to red.
Very large, long frying peppers, up to 11 inches by 2 ½ inches wide. Tall plants give good yields over a long season. Fruit is very sweet and delicious. Pepper named after Mt. Aconcagua in Argentina.
Golden California Wonder
Colorful golden bells that are very sweet and tasty. Superb for fresh eating.
Little thin pickling pepper heirloom from southern Italy. 3 to 5 inch red fruits have a superb flavor and just a little heat. Small plants.
Italian Sweet Relleno
Earlier and sweeter than Anaheim chiles, these 5-6 inch long peppers are great for mild chile rellenos and are excellent for roasting, frying, or sautéing. Highly productive plants reward the gardener with an early harvest.
Jimmy Nardello’s Sweet Italian
One of the very best for frying. Productive 24-inch plants are loaded with 10 to 12 inch long peppers. From Jimmy Nardello of Naugatuck, Connecticut, whose parents originally brought the seeds with them when they immigrated to the U.S. in 1887 from the Basilicata region of southern Italy.
Blocky 4 by 3 ½ inch fruits are 3 to 4 lobed, extremely thick-fleshed with excellent sweet flavor and very good yields. 60 days from transplant for green peppers and 90 days for orange.
A late Italian pepper that yields big, 7 inch long tapering fruits. Very sweet. Great for frying or fresh.
Fruit matures from green to a very attractive deep chocolate hue. Fruit incredibly sweet and are large, thick-walled and four-lobed. About 75 days.
Very ornamental peppers on sturdy plants, 12 to 16 inches tall by 12 inches wide. Carrot-shaped fruits, 4 to 5 inches long and 1 inch at the shoulder. Fruits ripen from deep green to golden-orange. Firm crunchy flesh with sweet flavor. Great for adding color and texture to salsas. 60 to 80 days from transplant.
A first-class salad pepper that produces thick fleshed four lobed 3 inch fruit which ripen from yellow to crimson red on compact heavy foliaged plants.
English Rose Fir
Originally a German variety, the English Rose Fir Apple or Rose Finn Apple potato was brought to Northern California by the English Master Gardener and visionary, Alan Chadwick. Grown and popularized for years by the farm at Green Gulch Zen Center in Marin and a favorite of OAEC’s garden, this variety is a productive fingerling with an incredibly smooth buttery texture and rich sweet taste.
A local legendary potato once grown widely in Northern California, it prospered around Bodega Bay to Petaluma and along Tomales Bay into Marin County. It almost completely disappeared by the 1970’s but Slow Food Sonoma County led a conservation effort to save it and re-introduce it back into the farming world, successfully working to list it on Slow Food International’s Ark of Taste as a variety worth preserving. The Bodega Red is an oblong pink/red potato with a rich nutty flavor and creamy texture. Yummy!
Slightly pale orange flesh up to 5 inches thick. Can weigh up to 60 to 80 lbs. Moist flesh, great for making pies and for freezing.
Huge pumpkins can grow well over 100 lbs. Nearly round, bright orange fruit are stunning! Good for pies and canning. Thick orange flesh.
Traditional field pumpkin from New England, mainly used for carving. History goes back to 200 years. 10–18 inches by 10–14 inches diameter. Mild, sweet flavor.
Originally from Australia over 150 years ago, this variety came to the U.S. in the early 1930’s. Stunning, turban shaped fruit are light blue in color and weigh about 12 pounds. The flesh is bright orange, sweet and good quality, and is fabulous for pies, baking, and soups.
Dill’s Atlantic Giant
The only variety to grow for giant pumpkin contests - it can weigh up to 400 lbs. Fruit is flattened, round, ribbed, and a beautiful bright orange. Flesh is thick, meaty and great for pies.
Slate blue-gray 6 to 10 lb. pumpkins of superb quality. Shape is flat, ribbed and very decorative. Good keeper. Australian heirloom.
Ivory, white-skinned smallish pumpkin with sweet orange flesh - very beautiful! Great for baking and carving.
Moranga Patanca Gigante
Attractive, flattened and ribbed pumpkins have blue-grey shells. Make lovely decorations and are great to eat. Weigh around 25 lbs. and have an orange pulp that is used in Brazil for making candy and for canning.
Musque de Provence
Very rare variety from the south of France. Flattened 5 to 10 lb. fruit has a smooth, orange terracotta finish, deep ridges and sweet flesh. Great pie pumpkin. Extraordinarily beautiful!
New England Sugar Pie
Heirloom from the late 19th century. Orange fruit weighing 4 to 5 lbs. Fine, sweet flesh that is superb for pies.
Rouge Vif D’Etampes
Incredibly beautiful flattened and ribbed large fruit with a gorgeous deep red-orange color. Flesh is tasty in pies or baked. A very old French heirloom, the most common pumpkin in the central market in Paris back in the 1880s.
Also called the Naked-Seeded or Hull-less Pumpkin, this variety is grown for its seeds, which are characterized by having a thin membranous seed coat rather than the liquefied seed coat of other pumpkins. The entire seed is edible and can be roasted or pressed to extract a prized vegetable oil, which has a robust nut-like flavor. It has been grown at scale in Austria, Slovenia, Hungary, and Yugoslavia for this purpose for at least 100 years. Grow as you would any other pumpkin or winter squash.
The whitest pumpkin. Medium-sized, flattened 11 to 15 inch diameter. Slightly ribbed with smooth white skin. Larger than Lumina. Thick orange flesh great for pies.
Winter Luxury Pie Pumpkin
Makes the most velvety pumpkin pie you’ll ever eat! This extremely rare heirloom is enormously productive and produces medium sized globe shaped fruit about 10 inches in diameter. The skin is finely netted with a beautiful golden russet color, and the flesh is very thick, sweet, and sugary and a deep golden color. Ripens early and is an excellent keeper for winter use.
Curly Mallow (Malva crispa)
Sometimes called Vegetable Mallow, this is one of the first domesticated crops in Asia over 2,500 years ago. Large, mild-flavored uniquely frilly leaves are a beautiful salad ingredient, and also a nice sauté green. Leaves are good added to soups like gumbo as a cool weather okra substitute. It is in the same family as okra and marshmallow, and adds a similar thickening element to a dish. Very productive.
Miner’s Lettuce (Claytonia perfoliata)
Miner’s Lettuce is a fleshy annual plant native to the western coastal and mountain regions of North America. Its common name refers to its use by California Gold Rush miners who ate it to get their vitamin C to prevent scurvy. It is a tasty, succulent spring salad ingredient—both leaves and flowers, but can also be cooked like spinach. It prefers cool, moist, shady conditions. It readily self-sows, so planting one OAEC 6-pack and letting it go to seed will ensure that it naturalizes in your garden.
Rat-Tailed Radish (Raphanus sativus var. caudatus)
A Chinese heirloom radish grown in the U.S. since the 1860’s produces abundant slender seedpods that can be used fresh as a crisp and spicy ingredient in salads or are delicious in stir-fries or pickled.
A very hardy salad green which can tolerate both extreme heat and cold. Upland cress makes a small 6 inch rosette of roundly lobed leaves which are very flavorful and quite reminiscent of watercress.
Dandelion Greens (Taraxicum officinale)
A true dandelion, with long, deeply-cut, bright green frilly leaves. Pleasantly bitter leaves can be used in warm salads, soups, and stews.
Huazontle (Chenopodium nuttalliae)
Sometimes called Aztec spinach, Huazontle is a Mexican vegetable related to the common American weed Goosefoot. It is grown for its leaves for sauté, or for its immature seed heads which are used in several traditional recipes; one of which batter fries them. It has been grown by indigenous people in Central America, including the Aztecs.
Magenta Lamb’s Quarters (Chenopodium album)
Also called Mangentaspreen, this summer garden annual is a Lamb’s Quarters originally from Europe and a welcome “volunteer” in OAEC’s garden since 1982. Covered with brilliant incandescently magenta hairs, this plant is highly ornamental and fabulous as a warm season salad green, and deeply rich-flavored, iron-rich sauté green which tastes like spinach – only better! Magenta Lamb’s Quarter grows to 6 feet tall, tolerates heat, drought and poor soils. A must-have to introduce into any garden.
New Zealand Spinach
Not a true spinach, this succulent plant tolerates heat and keeps producing all summer. One of our favorite sauté greens and summer salad ingredients. Tastes similar to spinach. Has a sprawling growth habit.
Also known as Mountain Spinach, this member of the Goosefoot Family, or Chenopodiaceae, is considered one of the oldest cultivated plants. Originally from Europe, it is used like spinach as either a fresh summer salad ingredient or as a sauté green. Its side shoots can be harvested continuously for consumption while it continues to grow to 5-6 feet tall. Orach is a favorite summer salad and sauté green, because of its stunning fuchsia color and rich, salty, spinach-like taste, both raw and cooked. Orach tolerates heat, is quite drought tolerant, and can grow in poor soils. We offer a biodiversity mix of red varieties: Purple Passion, Double Purple, and Aurora.
Variously called Garland or Edible Chrysanthemum or Chop Suey herb. Shungiku leaves are a delicious, richly-flavored ingredient in salads or can be added to sautés. Bright yellow flower petals are edible too!
Soybeans (Glycine Max) have been a staple of the Japanese diet since the 11th century BC, but now are grown all over the globe. They can be eaten fresh, dried or boiled in salt water as a snack called edamame. They are rich in protein and fiber.
This early midseason edamame does well in cool climates. Very nutty flavor. Beautiful black seeds.
An early producing 1 foot tall edamame. Delicious light green seeds.
A mid-season edamame soybean producing large green seeds on a 1-2 foot plants. Excellent!
Chilacayote (Cucurbita ficifolia)
Native to the Americas, Chilacayote is an annual squash grown for its edible seeds, fruits, and greens. It is a climbing vine with tendrils growing up to 45 feet and producing up to 50 light-green netted fruit, each weighing up to 15 pounds! Chilacayote has many, many culinary uses. Its fat- and protein-rich seeds are used in Mexico to make palanquetas, a sweet similar to peanut brittle. Its immature fruit is eaten cooked, and its sweet mature fruit is used in making confections, marmalades, and beverages, sometimes alcoholic.
Benning’s Green Tint
Colorful, light green scalloped fruit. Tender and good quality. Excellent yields and easy to grow.
Cocozelle di Napoli
Similar to Costata Romanesco Zucchini, this Italian heirloom produces long, slender ribbed fruit, which are pale greenish-yellow and striped with dark green. Flesh is firm and very flavorful. An OAEC favorite!
Also variously called Serpent of Sicily, Zucca, Italian edible gourd, cucuzzi is actually a true gourd (Lagenaria Siceraria) with white flowers and vines that can run to 25 feet. Fruits can grow up to 3 feet long but are harvested at the tender stage of 6” long or less. Much favored by people from southern Italy, it is eaten like summer squash. Both the young fruit and growth tips are commonly sautéed in olive oil and garlic and finished off with a dusting of Parmesan cheese –Yum!
Slender bright golden yellow zucchini. As delicious as they are attractive. Bush plants.
Lebanese White Bush Marrow
Rare Lebanese variety. Cream colored oblong fruit – harvest when 7 inches long. Tasty and mild, good fried or baked.
The size, shape, and color of a lemon. Huge yields and very insect-resistant. Very tasty—great fried.
Ronde de Nice
Delicious Italian heirloom. Round pale green zucchini. Fruits are tender and fine flavored – the ideal squash for stuffing. Vigorous quick growing plant.
Tondo Scuro Di Piancenza
Rich dark green, round-shaped, and very flavorful. Vigorous plants produce well. Italian heirloom.
Fruits grow long, thin and curved to a bell at the flower end. Pale green. Vigorous vining plants best grown on a trellis. Harvest fruit 8 to 18 inches long. Very sweet taste and smooth texture—the best summer squash of all!
Yellow Crookneck / Early Golden
Bush plants produce extended crops of smooth light-yellow fruits with curved necks. Best eaten 5 to 6 inch long. Creamy-white sweet mild flesh has excellent flavor.
Yellow Scallop (Golden Custard)
Beautiful bright yellow fruit with a rich mellow flavor. Likely predates Columbian times. A rare Native American squash. Bush plants with good yields.
Zapallo Del Tronco
Huge bushy plants give you both summer and winter squash. 2 to 4 inch dark green young fruit are bountiful and taste delicious—another fabulous summer squash! Let mature to a winter squash. It keeps well and has good, dry winter flesh.
Zucchini Black Beauty
Classic dark green summer squash. Delicious fried or baked, best picked young. Introduced in U.S. markets in the 1920s, and seed companies started listing it in the 1930s.
Black Forest Kabocha
Kabocha-type dark green flat-round buttercup type fruits. Very dry and sweet orange flesh. Used in Asian cuisine.
Gregory Seed Company introduced this fine New England variety in 1909. Huge, teardrop-shaped fruit weigh 15 to 40 lbs. and have sweet, fine-grained golden flesh. Great for baking, pies, and soup. Great for long-term storage.
Heirloom introduced in 1894 and prized for its wonderfully sweet orange yellow flesh and striped edible skin. Many people’s favorite squash, and kids love it!
Sweet, orange moist flesh great for baking and soups. Pink salmon colored fruit covered with peanut-like warts—great for decoration in the fall. Fruits weigh between 10 to 20 lbs.
Jumbo Pink Banana
Variety is about 100 years old. Large, pink, banana-shaped fruit can weigh 10 to 40 lbs. Fine-flavored, dry, sweet orange flesh. Great yields.
Kindred Orange Buttercup
An early buttercup with turbaned 3-5 pound fruit which ripen to a red-gold and have very fine sweet golden-yellow flesh. Succesfully prunes up to 15 fruit on semi-vining plants in cooler summers. A 1969 All American selection.
Queensland Blue (Australian)
Pale, slate blue 8-lb. fruit with thick orange flesh - great flavor.
Very beautiful red-orange teardrop shaped Japanese squash. Very sweet - great for pies and baking. Also known as Orange Hokkaido.
Pale yellow oval fruit with stringy sweet yellow flesh which can be used as a substitute for pasta.
Introduced by the Iowa Seed Company in 1913. The Arikara tribe grew a similar heart-shaped squash, and this variety is believed to have been developed from the Arikara strain. Typical dark green acorn. Deep orange flesh is sweet, dry, thick, and great for baking. Vines grow 6 to 8 feet long. Good keeper.
Elongated butternut-like fruit up to 12 lbs. Fine flavor - very sweet.
Also known as Triangle, Tristar or Shamrock. Extremely rare and unique heirloom from Australia. Unusual three-lobed slate gray fruit with very thick flesh. An excellent quality vegetable or pie squash.
Multi-headed flowers range from bright yellow to gold to dark burgundy. Plants grow 5 to 8 feet tall.
Hopi Black Dye
Yellow flowers. Also called TCEQUA from the Hopi tribe. Delicious, edible seeds with blue-black hulls used for wool and basket dying. Plant grows up to 12 feet tall.
Standard giant headed flower up to 12 inches wide on an 8 to 10 foot plant.
Also known by its genus name, Tithonia, this Mexican native is a must-have! It grows to 6 feet and produces dozens of brilliant 2 inch orange flowers which are guaranteed to attract Monarch butterflies.
Unique variety which produces abundant deep orange highly ruffled petals around a dark brown center on multi-branched plants.
Absolutely beautiful, very large double golden yellow chrysanthemum-like flowers on sturdy 5 feet plants. A superb cut flower.
This heirloom sunflower at 12 feet is one of the tallest available. Its 24 inch diameter flowers produce large delicious and nutritious seeds.
Beautiful double 3 to 6 inch golden-yellow blooms. Great for cut flowers. A favorite with children. Plants grow only 18 to 24 inches tall.
Striking sunflower has velvety, dark mahogany-red petals with an almost black center. Well-branched, free-flowering plants make this an ideal sunflower for borders or cut flowers. Plants from 5 to 7 feet tall.
A large—up to one pound—very dark, deep red/black beefsteak tomato. One of the best black tomatoes ever with outstanding rich and complex flavor. Gorgeous when sliced. Moderate production. Potato-leaved variety.
Indeterminate. Dark mahogany color, 2- to 3-inches in diameter. Weighs 4 oz. Heirloom.
An early black variety from France with a deep purple-pink color. Fruits are medium to large with a fine, well-balanced flavor. A great choice for gardeners who have a cool growing season.
Black from Tula
Russian heirloom. 3- to 4-oz. slightly flattened fruit. One of the most delicious.
Superb, mahogany-colored fruit from the Crimea. One of the best - many people’s favorite!
This fine Russian variety is a beautiful, deep chocolate brown grape tomato with a sweet, rich, dark tomato taste. Very productive even in hot conditions.
The only oxheart-type tomato that is “black”. Delicious, heart-shaped fruit are a deep purplish-brown and rich in flavor. Developed by Brad Gates of Napa, California. Very beautiful!
Indeterminate. Originally from Irkutsk, Siberia. Brown with green shoulders. Very sweet and productive. Smallish fruit.
Black Sea Man
Medium-sized deep brown fruit. Small potato-leafed plants. Wonderful rich flavor.
Small, dark red-brown fruit with subtle striping. Great flavor. Indeterminate.
Mahogany 12- to 16-oz. fruit. Rich color and flavor with vigorous potato leaves.
An absolute OAEC favorite. Gorgeous small mahogany fruit with sublime flavor. Extremely productive.
Great black tomato with earthy, rich and complex flavor, sugary sweet. Produces medium-sized deep, dusky, purple-brown globes. Abundant production. Russian variety.
Winner of the 2005 “Heirloom Garden Show” Best-Tasting Tomato award. Fruit are smooth, dark, and beautiful. Very complex, fabulous flavor.
Rogue heirloom originating from Cherokee Purple, a popular old heirloom from Tennessee. Four-inch beefsteak-type variety with exceptionally rich flavor and wonderful chocolate mahogany color.
A big beautiful dark chocolate-maroon fruit with deep green stripes. Great earthy, sweet flavor. A truly unique and fantastic tomato. 69-80 days.
A tomato from the former Soviet Union, this variety produces beautiful globe-shaped, medium-sized fruit of a stunning deep caramel color. The flavor is rich, sweet, and full bodied.
Heirloom from the Black Sea of Russia. One of the best blacks. Plum-shaped 6-oz. fruits.
Heirloom from East Germany. 3- to 4-inch exotic, flattened fruit. Purple-brown (chocolate) color with green shoulders. Great flavor with plentiful yield. Indeterminate.
Japanese Black Trifele
Originally from Russia. Attractive tomato the size and shape of a Bartlett pear. Beautiful purplish-brick color. Flavor absolutely sublime, having the richness of fine chocolate. Heavy producer.
Black flesh, sublime earthy taste. Many people report that this is their favorite black tomato.
Tim’s Black Ruffles
A fantastic cross between Black Krim and Zapotec Pink Pleated tomatoes. Large indeterminate plants yield gorgeous 8 – 10 ounce brilliant garnet purple pleated fruit. Sweet, meaty, well-balanced flavor – one of the best tasting of the black varieties. Makes a great purple tomato sauce.
A stunning purple-black tomato from Bulgaria which is one of the best tasting tomatoes of all! Rich dark flesh is full of a rich, smoky taste.
Aunt Ruby’s German Green
Light green with pink interior. Large 1-lb. fruit. Outrageous, slightly spicy flavor! Vigorous grower.
Lime green flesh and skin when ripe. 10- to 12-oz. fruits. Great mild flavor. One of the best tasting and most beautiful.
Small yellowish-green fruit with dark green vertical stripes, emerald flesh. Mild melon-like flavor.
Carrot orange color. Medium fruit, great flavor. The highest carotene content of any tomato.
Earle of Edgecombe
Heirloom from New Zealand which produces attractive, orange, 2-3-inch globes, which are smooth-textured, sweet and tangy. Fruits are resistant to cracking, blossom end rot, and fruit diseases.
Unique orange beefsteak, great flavor. Collected from a compost pile here in 1983.
Golden globe-shaped fruit. Good flavor. A gorgeous tomato! Doug Gosling’s favorite orange tomato.
3- to 4-inch fruit in beautiful bright orange clusters. Productive. Determinate. From the Great Plains.
Bright orange, beautiful, 3-inch strawberry-shaped fruit. Sweet, rich taste.
Compact, stocky plants produce heavy yields and are great for growing in pots. Perfectly shaped bright orange 2- to 4-oz. salad tomato. Delicious, flavorful with smooth texture.
Persimmon orange color. Sweet taste, medium-sized. Beautiful tomato!
Heart-shaped. Great flavor, meaty and sweet. Great production.
Potato-leafed, flattened orange version of the Red Brandywine. Very good rich taste and large fruit. Indeterminate.
Andy’s Polish Pink
Huge pointed pink fruit. FANTASTIC flavor, creamy texture. Our favorite variety!
Large 1- to 1 ½-lb. fruit. Luscious mild flavor. Potato leaves. 1890s Amish heirloom.
Named for the Gypsies who live in Russia, this soviet heirloom is one of the deepest purple, maroon tomatoes ever! It has a gorgeous color and great taste. Perfect, medium sized globe-shaped fruit.
Maybe the most purple of all purple tomatoes. 3-inch fruit are very flat, ribbed and ruffled. Flavor is intense, sweet and tart with a citrus aftertaste. Unique! Very productive.
Introduced in 1923 by the W.H. Buckbee Seed Company of Rockford, Illinois, which named the tomato in honor of the state’s favorite son. Of the “Big Reds,” Abraham Lincoln ranks as one of the best, producing huge crops of extra large one pound meaty fruit with summery tomato flavor. Very resistant to foliage diseases.
Medium-sized, good in cool areas. Potato-leafed variety. Alan Chadwick’s favorite red tomato variety.
A popular, old, standard variety. Deep red and very large. Fine, rich, old-time tomato taste.
Large fruit, very tasty, great canner. A very popular tomato – many people’s favorite!
3- to 4-inch fruit. Stocky plants. Good old-fashioned flavor. Developed by Luther Burbank. Hardy, productive, disease-resistant. Determinate.
This variety was introduced by the W. Atlee Burpee Company in 1979 and has remained popular ever since. It has the distinction of having an amazing storage capacity of up to five months! A great source of fresh tomatoes when they are out of season. Good flavor.
This excellent red slicing tomato was bred especially for French markets where flavor standards are exceptionally high. This beautiful, slightly-flattened tomato has a great sweet/acid balance that few modern tomatoes can match. The plants produce 6 oz juicy fruits that are meaty and deep red in hue. Good disease resistance.
Supposedly a descendent from seeds found in a 4000-year old tomb. Large (3 inch by 3 inch), meaty, round to tapered fruit. Delicious!
German Red Strawberry
Very large, oxheart shape. Superb taste. A favorite of many.
Similar to Italian Tree Tomato. Vigorous 10-18 foot tall vines with strong stems and heavy thick leaves. Produces abundant large 2 pound globe-shaped pink fruit, which are juicy, smooth-textured, and have few seeds.
Very rare variety. Produces small, round, tasty red fruit. Does well in marginal tomato growing areas. Quite productive.
Vine can grow up to 15 feet tall! Needs to be trellised. Produces enormous yields – up to 3 bushels per plant. Tomatoes are rich red, meaty, and large.
The tall, indeterminate, potato-leaf plant produces lots of 4-inch, deep pink, lightly fluted, beefsteak fruits that have a robust tomato flavor and firm, juicy flesh.
Legend shows a strong tolerance to late blight fungus and is one of the earliest maturing slicing tomatoes. The big, 4-5 inch fruit are glossy red, with a uniform round shape and lots of flavor. Bred at Oregon State University.
Popular old French variety developed by Vilmorin Seed Company. Scarlet, lightly ribbed, medium to large fruit with rich, full flavor. Productive, even in cool weather.
Large tomato, very productive. Does well in cool climates.
Dependable red slicer with real tomato flavor. Very old heirloom.
Small tomato from the Punta Banda Peninsula in Baja, California. Very productive. Great variety for dry farming. Great for making paste and for drying. Very productive!
Radiator Charlie’s Mortgage Lifter
West Virginian M.C. Byle created this legendary tomato in the 1930s by cross-breeding four of the largest tomatoes he could find. He paid off his mortgage in six years by selling seedlings of this plant. Very productive. Meaty and flavorful. Disease-resistant.
Iraqi tomato endangered even in its own country, where saving seeds was made illegal under the “colonial powers” of the United States. Under a new law, Iraqi farmers must only plant seeds of “protected varieties” purchased from international corporations. This is a direct threat of loss of ancient regional varieties. How is that for “making way for democracy?”
Huge, delicious ox-heart-shaped tomato. Truly one of the best!
San Francisco Fog
Large plant bearing abundant clusters of delicious, red, round fruit the size of golf balls. Bred for cool, overcast West Coast.
One of the best early tomatoes ever! Dwarf determinate plants produce unbelievable yields of perfectly shaped 8-oz. fruit that are loaded with old-time sweet tomato flavor. Great for container growing or backyard gardening.
Early, tasty, potato-leafed, from Czechoslovakia. Good in cool weather.
Sub Arctic Plenty
Sometimes called “World’s Earliest,” this is one of the very earliest of slicers. Compact plants produce lots of 2-oz. red fruits. One of the best for cool conditions – it has even been grown in the southern Yukon!
Large, early tomato. Thick-skinned, fleshy 6- to 8-oz. fruit.
Greek heirloom with wonderful mild flavor – will take you back to those fabulous fresh tomato salads you so adored in sunny Greece. Nicely uniform baseball-sized fruit.
A recent introduction from Europe that is all the rage in farmer’s markets and in the specialty produce trade. 1 ½ pound fruits are pastel pink with golden stripes. Sweet, tasty mild flavor.
Very rare variety from the Zapotecs of Southern Mexico. Deeply pleated dark-red to pink fruits with rich, earthy flavor. Delicious and excellend stuffed, baked, or sliced. Indeterminate.
Sometimes called “Black Pineapple,” this tomato is from Belgium. Multi-colored (green, yellow, purple mix) smooth fruit weigh about 1 ½ lbs. Superb flavor – sweet and smoky with a hint of citrus. Heavy yielder.
Introduced by Bradley Gates of Wild Boar Farms, “Changing the World One Tomato at a Time,” this spectacular tomato has green fruit with yellow and red stripes and creamy green flesh infused with red and yellow. A spicy, sweet tart tomato with great acid balance all in one.
New variety developed by friend Jeff Dawson and named in honor of Copia, the American Center for Food, Wine and the Arts in Napa. Very tasty, beautiful, large-striped fruit with swirling, glowing gold and neon red both outside and inside. A “must have!”
The finest bicolored tomato. Large, yellow streaked with red – very attractive. Firm and smooth. The sweetest tomato you’ll ever taste.
Great White-Pink Stripe
Large beefsteak. Ivory with pink stripes. Divine flavor and creamy texture. Very beautiful!
Strikingly beautiful bicolored fruit is golden yellow with ruby-colored streaking. Fruit size is 6 ounces up to 1 pound. Rich, fruity taste is refreshing, almost melon-like but also accentuated with acid.
Huge, streaked inside yellow, red-orange. Delicious tropical fruit taste. Many people’s favorite.
One of our all-time favorites. Grown here since 1983. A small red slicer with orange stripes. Originally from Czechoslovakia. Tart flavor. Always one of the earliest to ripen.
Ivory/yellow flesh. Large beefsteak-like. Incredible melon-like flavor. Likes heat.
Ivory color. Fruit is fluted or ribbed. Beautiful cut in cross sections.
Heirloom introduced in 1882 by A.W. Livingston. A favorite white variety of many collectors, these 6 to 8 oz. creamy white fruits have the best flavors of all tomatoes, being fragrant, fruity and intensely sweet. Very productive.
An extremely rare white oxheart with subtle tangy flavor with low acid. Excellent yields and extremely beautiful!
A curious tomato, which produces 2 – 3 inch cream-colored fruit with light yellowish-green stripes. Nice, sweet tomato flavor. 75 – 80 days.
Djena Lee’s Golden Girl
Golden heirloom with 3-inch diameter fruit. Delicious flavor, much like a persimmon – sweet and tart.
Golden King of Siberia
Big, up to one pound, lemon-yellow fruit are a delightful heart shape. The flesh is smooth and creamy and has a nicely balanced sweet taste. Very productive.
Bright yellow color, medium-sized fruit. Productive. Great flavor.
Topaz or Huan U
Named for the beautiful yellow Topaz stone, this Chinese introduction is a sparkling yellow 1 to 3 ounce fruit with golden speckles. Mild tasting and firm, it is great for shucking and salads.
Yellow Mortgage Lifter
Impressive cousin of Red Mortgage Lifter. Heavy yields of 1-lb., 4-inch yellow beefsteak fruit with red/pink streaks in the center. Mild, fruity flavor.
Stunning lemon-yellow lobed fruit which are particularly beautiful sliced in cross-section. Lemony, subtle taste.
An extra long, glowing-orange paste variety from the Ukraine. Sweet, rich and flavorful, with strong citrus overtones. Great as both a slicer and paste tomato.
Very large orange-red teardrop shaped fruit with excellent flavor. For fresh eating, canning or cooking. Very productive.
From Peace Seedlings Seed Company, this productive Peruvian heirloom produces ample, tasty 3-5 inch pointed fruits.
Great rich-fleched processing tomato. Matures 4- to 6-oz. oval-shaped fruit on determinate vines.
Tiny, dense flesh, great for drying. Very productive. Indeterminate. In Italy this tomato is strung like red pearls for drying. Beautiful!
Popular standard paste. Elongated, blunt-ended red fruit up to 3 ½ inches long. Interior meaty. Mild-flavored, free of juicy pulp – great for canning. Vigorous grower.
Super Italian Paste
Large scarlet-orange paste tomato that produces firm, meaty, tasty fruit. Great for making paste—very few seeds—or drying. Our favorite paste tomato. Very productive!
Very productive, beautiful yellow-orange 6 oz. paste tomato. Late season. Indeterminate.
A pale white-yellow paste tomato with great fruity flavor. Very juicy 3- to 5-oz. fruit.
Yellow Bell Paste
Meaty, dry, very productive, a large “plum” tomato. Indeterminate. Sweet enough to be used as a salad or slicing tomato.
Dark brown tomatoes are shaped like miniature pears and flavored with an excellent, rich taste. Potato-leafed plants produce an abundance of these beautiful 4- to 6-oz. fruit. Heirloom. Great as a fresh salad tomato.
Stunning and unique, these long, pointed, red fruit have wavy orange stripes. Meaty flesh and excellent flavor.
Best-tasting among 60 varieties - like candy!! Hybrid. Indeterminate. Brilliant orange. Very productive.
Red cherry, very sweet, large size. Indeterminate. Named after the famous English gardener.
A very flavorful, productive cherry which grew out of a compost pile on this site in 1982. We’ve saved its seeds ever since.
Very prolific bushes of small red tomatoes with occasional orange-fruited plants. High nutrition in tests and unique flavor. Developed by Dr. Alan Kapular of Seeds of Change in the 1980s.
Tiny red species tomato with intense beefsteak flavor. Often harvested in whole clusters as beautiful garnish.
Heirloom variety introduced prior to 1865. Small, bright red pear-shaped fruit. 2 inches long, 1 inch diameter. Mild, pleasant flavor. Very productive.
Red Pygmy Bush
A great choice for container gardening. The red fruit is tiny, and so is the plant – the plant is only a foot tall and is loaded with flavorful red fruit the size of marbles.
Like nothing you’ve ever seen before! Ruffled 6-lobed fruits produce a star shape when sliced. Sturdy plant yields bright red, thin-skinned, tasty 1-inch fruit.
German heirloom grown by Pennsylvania Dutch as early as 1856. Name translates as “giant bunch of grapes.” Produces tasty fruits in clusters of 20 to 40, each distinctly pointed. Very productive. In the past, this variety was used to make tomato wine!
Large cherry, grown by a woman in Sebastopol for over 70 years. Indeterminate. Very flavorful and productive. Very popular. Quite productive.
Super Sweet 100
Hybrid. Plants produce long strands of 100 or more, 1-oz. super sweet-flavored cherries. Plants bear throughout the season.
Incredibly productive, flavorful perfectly round large red cherry. Does extremely well in cool areas.
CHERRY TOMATOES (YELLOW)
Fruity taste, golden yellow. Slightly flattened – very cute. Indeterminate.
Golden Pygmy Bush
Tiny fruit and tiny plant. Originally from Le Marché Seeds 20 years ago. Bush tomato only a foot high and is loaded with tiny yellow tomatoes the size of marbles. Excellent flavor. Great for container gardening.
Orange, golf ball-sized. Indeterminate.
Very tiny yellow tomato, very cute, flavorful. Indeterminate.
Very flavorful and productive old variety, pear-shaped. Indeterminate.
A brilliant yellow version of the Red Reisentraube. A fantastic grape tomato which grows in profuse clusters. Even sweeter and more delicious than the red one.
Ben’s Ivory Pear
Unique pear-shaped ivory/yellow tomato. Very pretty! Flavorful as well!
Beautiful black cherries look like dusky purple grapes. Rich, delicious flavor. Large vines yield very well.
Dark red, plum-shaped. Indeterminate. Delicious!
The first truly brown cherry. Excellent, sweet, juicy flavor. Indeterminate.
Extremely flavorful uniform round fruit in clusters of 8, measuring 1-inch in diameter. Beautiful deep mahogany-red color.
Incredible, sweet musty taste, pale ivory color. FANTASTIC, from Mexico. Indeterminate.
Yellow green when ripe. Fantastic rich flavor, a favorite. Determinate.
Isis Candy Cherry
Gorgeous fruit marbled with red. Each fruit has a spectacular cat’s eye starburst on the blossom end. Complex blend of sweet and fruity flavor.
Pale yellow/ivory-colored small cherry. Delicious taste and very productive. One of the few white cherry varieties.
Aunt Molly’s Ground Cherry (Prunus pruinosa)
Ground cherries were recorded as early as 1837 in Pennsylvania. This Polish variety has an excellent citrus flavor, and can be used for preserves, pies, over ice cream or in fresh fruit salad. Fruits are ½ to ¾ inches in diameter and encased in a papery husk. Very productive plants are 18 inches tall and 24 inches wide.
Litchi Tomato (Solanum sisymbriifolium)
Also known as the Li Tomato or Morelle de Ballois, this South American native is a highly ornamental 5–ft. plant covered with thorns. Its white flowers mature to husked cherry-sized fruit, which have a distinctive flavor of sour cherries and a hint of tomato. Can be used in tarts, preserves, sauces, and sorbets.
Sunberry (Solanum Burbankii)
Historic variety bred in the early 1960s by Luther Burbank. Sometimes called Wonderberry. Fruits are blue, slightly sweet and about pea-sized. Can rival blueberries in taste and sweetness.
Wild Andean Tomato (Solanum habrochaites v. glabratum)
This fuzzy-leaved bright yellow flowered indeterminate vine species is likely one of the original wild species to give rise to cultivated tomatoes. The flavor of this curiosity is an intensely tomato essence.
Wild Peruvian Species Tomato (Solanum peruvianum)
Another wild curiosity, this strong indeterminate vine has bright yellow flowers and can produce up to 80 fruits in one cluster! Fruit are green with marble shading and are edible, but not choice.
Dr. Wych’s Yellow
Obtained from the seed saver’s exchange. Unique, large yellow tomatillo with contrasting purple blush. Delicious, surprisingly sweet flavor. Very prolific and easy to grow.
Large sprawling plant up to 7 feet across! Light green-yellow fruit up to 2 oz. each. Early. Great for salsa.