Nectarous refreshments to loyal crowds of grateful birds and butterflies.

Best variety for a spring crop. Harvest in only 35 days at just 2" across.

HEIRLOOM. Meaty fruits with small crookneck have bright yellow, bumpy skin.

Flavor is midway between garlic and onion.

Old variety great for jams and preserves.

An old standard with subtly fragrant, bright crimson, double flowers.

Early spring enchantment: prominent lavender petals with purple stripes.

HEIRLOOM. Zesty, peppery flavor. Certified Organic.

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

Fragrant Thai basil with stunning burgundy flower spikes.

Have Romaine lettuce all season long.

An extra-large standout for your early spring garden.

Harvest in only 47 days.

Highly ornamental plants.

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

Heat tolerant and very flavorful.

A favorite for Asian cuisine. Ready in just 30 days.

HEIRLOOM. Mild, white flesh is fine-grained.

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

Cut-flower kale is a delight in fall arrangements.

The most intense purple.

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

HEIRLOOM. Delicious raw, fried, stuffed or grilled.

Great spring meadow effect.