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George's Secret Tomato Sauce

Burpee's owner shares his secret tomato recipe.

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Spinach Souffle Recipe

Delicious souffle with only 5 ingredients.

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Lemon Balm and Cucumber Soup Recipe

Try this refreshing uncooked soup, which is ideal for hot summer days.

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Lemony Pea Risotto Recipe

This tasty risotto rewards the patient chef.

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Zucchini Timbale Recipe

Quick and creamy timbales.

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Chunky Corn Chowder Recipe

Corn and new potatoes make a hearty pairing in this soup.

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Carrots with Cumquat Recipe

Aromatic, healthy dish.

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Fresh Tomato Salsa Recipe
Fresh salsa can be made just before serving with chips or as a condiment for a main course. Read article

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Gardening Tip of the Day

  • There’s nothing like going into the garden in the middle of December to pull large, luscious parsnips for your holiday dinner. Wash and gently scrub the roots, then briefly steam them to make paring easier. With larger roots, remove the woody core and use only the tender outer flesh.

    To retain the parsnip's delightful, sweet flavor, don’t boil them as the sugar in the roots dissolves in water. Many people ruin the taste of parsnips by cooking them until they’re mushy and bland. The best way to prepare parsnips is to brown the slices in butter or sauté them in a little oil, keeping the heat low to lock in the flavors and avoid scorching the sugar in the flesh. Or simply bake them. If you want a simple side dish for Christmas dinner, steam parsnip slices with fresh peas until tender and serve drenched in melted butter. It’s so delicious, it’s almost decadent!