Outdoor Sown Heirloom Vegetable Seeds

HEIRLOOM. Burgundy-red, deeply cut and finely divided leaves, very attractive in tossed salad.

HEIRLOOM. Pumpkin from New Zealand with stunning blue-green skin.

HEIRLOOM. Slender, crunchy pods have a distinct, rich flavor.

HEIRLOOM. Solid white flesh is firm, crisp and mild.

HEIRLOOM. Delicious and decorative ruby-red popcorn.

HEIRLOOM. An Italian favorite: sweet, mild and tender.

HEIRLOOM. A cuke with thick flesh and few seeds.

HEIRLOOM. With beautiful, apple-green whorled heads, this variety has been a culinary delight since the 16th century.

HEIRLOOM. Delectable leaves turn purple in cold weather.

Great flavor. Plants bear heavy crops of 4.5" pods, with 9-12 medium-sized peas per pod.

HEIRLOOM. Beautiful deep-purple sprouts and plenty of vitamins.

HEIRLOOM. A favorite of Italian and French gardeners and chefs.

HEIRLOOM. The ultimate French melon—and one of the best-tasting anywhere.

HEIRLOOM. Favorite pumpkin of chefs.

Tiny gourmet great for salads.

HEIRLOOM. This tender, sweet kale is a superstar from garden to kitchen.

HEIRLOOM. One of the mildest mustards.

Large, bottle-shaped fruits make novel bird houses.

HEIRLOOM. Originally introduced by Burpee in 1885.

HEIRLOOM. Clusters of deep-purple pods filled with delectable green peas.

HEIRLOOM. Gorgeous, delicious and prolific.

HEIRLOOM. Sweet, nutty flesh is fine for baking!

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HEIRLOOM. Outstanding performer in the South.

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HEIRLOOM. Extravagantly lovely swan-necked ornamental gourd.