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1. Coriander/Cilantro (Appx. 80 seeds)
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This slow-bolting strain is grown primarily for its broad, deep green, celery-like, pungent foliage. - Used in Oriental and Mexican cuisine - Must have in any salsa or pico de gallo recipe.
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2. Onion, Southport Red, Long Day (Appx. 100 seeds)
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3. Onion, Tokyo Long White (Appx. 80 seeds)
- The Tokyo Long White Bunching Onion – or Scallion – is an extremely tasty Japanese variety that grows well throughout the United States.
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4. Onion, Evergreen (Appx. 100 seeds)
- This plant produces very long and slender bunching onions.If you like scallions, you'll love this variety. Extremely popular. A must have for any onion-lover!
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5. Onion, White Sweet Spanish (Appx. 100 seeds)
- The White Sweet Spanish variety will produces a globed shaped white onion. - Long day. - This is one of the most popular white onion varieties available.
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6. Pepper, 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.
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7. Pepper, Jalapeno (Appx. 15 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.
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8. Pepper, Fresno Chili (Appx. 20 seeds)
- The Fresno Chili Pepper is a fun one to follow as it grows. The immature green fruit starts out pointing upward, and has a green, grassy flavor with mild heat. As the color changes through orange to bright red, the fruit hangs down, and the flavor changes to smoky and fruity with a bit more heat than a Jalapeño. These 3" tapered peppers are large enough to stuff, and small enough to pickle. Traditionally used to liven up ceviche, but it’s okay to grill that fish instead and make tacos topped with Fresno chili sauce. Excellent for roasting on the BBQ - or even pickling.
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9. Pepper, Poblano (Appx. 15 seeds)
- Plant produces really good yields of green peppers that sometimes take on the shape of a heart. These Poblano peppers aren't to hot. Perfect for making rellanos and chili powder. Overall, it's a great pepper variety to have in your garden.
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10. Pepper, California Wonder Bell (Appx. 15 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.
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11. Tomato, Roma (Appx. 15 seeds)
- The Roma Tomato is the quintessential plum/paste tomato. Light on seeds and juice, it has thick fruit walls and dense flesh that holds onto seasonings and spices. Ever so good cooked into a thick sauce or paste, canned, or pureed. Compact plants produce meaty, egg-shaped fruits that are sweet and tangy. Skip the flavorless ones at the grocery store and grow your own Romas this summer.
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12. Tomato, San Marzano (Appx. 10 seeds)
- Can a tomato be a celebrity? Ask the San Marzano Tomato—if you can get past its bodyguards. One commercial grower proclaims it the “gold standard for taste.” Martha Stewart devoted an entire blog post to it. Certified tomatoes from Italy are regulated. It even has its own Wikipedia page. But at the end of the day, it’s still just a tomato. One that’s longer and thinner than other plum/paste tomatoes, with exceptional tomato flavor, meaty and thin skinned for slicing, few seeds and fleshy for saucing, and very high yields. We’ve joined the fan club. How about you?
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13. Tomato, Creole (Appx. 15 seeds)
- The Creole Tomato produces juicy fruit with a sunny sweet flavor. Performs well in hot, humid climates. Surprisingly firm and meaty flesh is great for fresh eating, and can hold up to grilling or a cheesy tomato pie.
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14. Tomatillo, Classic (Appx. 10 seeds)
- These tomatillo seeds will produce delicious 3-5 ounce fruits. Tomatillo is popularly used to make salsas.
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15. Tomatillo, Verde (Appx. 10 seeds)
- The Verde Tomatillo plant produces medium 3 ounce fruits. Tomatillo is popularly used to make salsas.
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