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Nonstop harvest of delicious, gemlike 4½ oz. neon-golden peppers sparked with rich flavor with a delicate sweetness.

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Unique eggplants’ shimmery, precious white fruits resemble Fabergé’s opulent creations.

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Abundant yield of pink beefsteaks loaded with savory and smoky-flavor.

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Big, good-looking, disease-resistant tomatoes, delivering the sweetness of life straight from garden to table.

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One of the greatest tomatoes of all time and still a best seller.

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Extra-large, extra-early tomatoes that grow on a true bush.

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Enormous size and flavor.

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A huge pink beefsteak tomato with incredible heirloom flavor and very high yields.

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A joyful festival of color all on the same plant!

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The world’s first “heat-less” habanero. Instead of heat, it delivers a blast of sweet tropical flavors.

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‘Real Deal’ delivers its classic piney, resin-like tastes at a tolerable, tobasco-like warmth.

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HEIRLOOM. Big blocky fruits with sweet, juicy taste.

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Loads of mildly pungent, 4" heart-shaped fruits that ripen from dark green to deep red.

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Breakthrough ‘PeppiGrande Red’ is the first and largest seedless sweet pepper ever.

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Beautiful columnar habit ideal for any garden- patio pots, in raised beds, small space and hydroponics.

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‘Mandarina’ has a modern twist: its tang is more orangey than lemon.

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Highly-aromatic new parsley, with elegant feathery leaves and tender very-edible stems.

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This multitasking annual herb is ready to flavor drinks, tea, salads and seafood. An excellent tarragon substitute.

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The world's largest sauce tomato!

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We are sweet on this glorious bell pepper and its sweet, mild flesh.

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Perfect for the patio. Big bumper crops of delicious cherry tomatoes.

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The tastiest and most succulent sandwich slicer tomato ever.

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Fragrant leaves flavor meats, poultry and potatoes.

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HEIRLOOM. Its flavor is rich and full—often compared with Brandywine.

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The most disease-resistant tomato we've ever seen.

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Compact plants produce loads of stuffable, grillable peppers.

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The sweetest sugar substitute ever.

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HEIRLOOM. Medium-sized, very dark maroon beefsteak, with wonderfully rich flavor.

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A key ingredient in Asian cuisine.

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Cut leaves for salads, potatoes, soups.

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HEIRLOOM. What an astonishing feast for the eyes!

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Italian heirloom favorite.

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Lemon-scented leaves are used in teas and to flavor cold drink, fish, poultry, salads, and salad dressings

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Green when ripe, these sweet 1" long cherries fruit in abundance on indeterminate plants.

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Great for drying and cooking

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Green leaves with a lemony fragrance are used to flavor fish, chicken, and vegetables

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A champion ‘Roma’ tomato with unbeatable vigor, flavor, aroma and yield.

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Bears heavy crops extremely early, continues longer than most tomatoes.

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Tolerant to Late Blight, an outstanding variety for containers and pots.

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Enchanting small, plum, cocktail-type tomato bursting with succulent flavor.

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Rapidly becoming the most popular cherry tomato of all time.

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HEIRLOOM. Enormous number of yellow bite-sized fruits.

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A gourmet garden breakthrough.

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The first tomato to ripen by Independence Day!

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Beats all other tomatoes in our taste tests.

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HEIRLOOM. Almost no seed cavities; all meat.

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Plump slicer with sunny sweet flavor.

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2017 All-America Selections Edible-Vegetable Winner.

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HEIRLOOM. An All-America Selections Bronze Medal winner for 1941 and still extremely popular.

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Favored in Japanese cuisine for mild heat and smokey, sweet flavor.

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Sweet cayenne peppers without the heat. Rich, smoky flavor.

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A colossal stuffer at 7" long and 5" wide, ripens from green to dark red.

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Sweet and delicious adorable little pepper whose small size and high yield make it perfect for the patio.

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The biggest and best golden-yellow pepper ever.

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HEIRLOOM. From 1902, it remains a standard worldwide for large-fruited black eggplant.

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Early-yielding All-America Selection, perfect for patios.

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Mexican tarragon stands up to the heat of summer.

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Our favorite Italian basil for making pesto. Aromatic and packed with flavor.

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Cats really, really like eating this plant.

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The basis for the famous little ole southern drink.

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Known as Golden Marjoram this an ornamental, but edible herb.

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Young leaves have fresh celery flavor.

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An evergreen perennial with unique, pungent flavor and aroma.

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High in Vitamin C, with a sweet, non-bitter, cranberrylike aroma and flavor!

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Meet the biggest tomato ever bred.

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Earlier than Early Girl with larger fruit and improved yields.

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The biggest jalapeño we've ever seen!

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Italian frying pepper loaded with sweet flavor.

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Now grow beefsteak tomatoes in a container. As featured in "The Best of Fine Gardening" magazine, Summer 2005 .

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A taste test winner in Fordhook trials, the uniform 4-ounce fruit grow prolifically on the vine.

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Plain, flat, deeply cut dark green leaves with more pronounced flavor than Extra Curled Dwarf.

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Aromatic leaves season meats, poultry, stews, sauces, soups and dressings.

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The slowest cilantro to bolt available.

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Huge Marconi sweet peppers are a marvel for flavor and texture

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The look is hot but the flavor is not!

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HEIRLOOM. Pretty, sweet-tasting 1 lb. fruits with a high sugar content.

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An excellent choice for containers, the garden or both.

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Used in sausages, poultry, meat, bread, dressings, vegetables, omelets and stuffing.

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Green leaves tinged with red are used in teas, salads and iced drinks

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Use pungent leaves (Cilantro) in Asian and Mexican dishes.

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Purple-tinged leaves are used in teas and iced drinks

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Mildly hot fruits on prolific plants.

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Green foliage is spicier than Italian Oregano. Used in salsa and chili dishes

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Compact plants with classic fennel taste.

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Multi-talented Italian heirloom: delicious raw, fried, stuffed or grilled.

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Use fresh or dried leaves in salads, dressings, meat, sausage, lamb dishes, beans and soups.

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A chive flavored with the perfect taste of garlic.

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HEIRLOOM. Legendary, huge beefsteak consistently wins taste-tests.

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One of the most fragrant of all. Very easy to grow.

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Pineapple-scented leaves to infuse cold drinks, fruit salads and more

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Five times hotter than jalapeño, fire-breathing ‘Dragon’ adds flame and flavor to Mexican and Asian dishes.

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Trailing form works well as a ground cover or in hanging baskets.

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Grey foliage and lavender-blue flowers.

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This cilantro relative, sometimes called 'Saw Tooth Mint' is a staple in many Caribbean and Latin dishes.

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Fragrant, green foliage is used to flavor beans, meats, and marinades.

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A Cook's favorite for use in salad dressings, egg dishes, sauces, and flavoring meat dishes.

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Dark green leaves with cream variegation. delicious and tasty.

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Small, finger-shaped, hot peppers picked green or red. Easy to dry.

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Unique fruity sweetness, more flavor than any bell pepper.

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Tight mounds of small basil leaves that resemble boxwood plants.

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Spicy flavor and unique serrated basil leaves.

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Delightfully scented plant can be harvested whole or one branch at a time.

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Leaves impart flavor to iced drinks, sauces, vegetables and lamb.