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

An autumn-only Napa cabbage with big, flavorful heads.

HEIRLOOM. Dense, firm drum-shaped heads packed with flavor.

Regarded as one of the best ever for cooking.

‘Green Gems’ prolific 34–36" plants are loaded with easy-picking, gourmet-ready 1½" sprouts.

Medium green foliage with leaves up to a foot long

HEIRLOOM. Zesty, peppery flavor. Certified Organic.

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

HEIRLOOM. Best when grown in cool weather.

A version of the old favorite, with a smooth, crisp texture and a mild, sweet flavor.

Five different, colorful bell peppers for the price of one.

Japanese burpless variety with high resistance to Downy and Powdery mildew.

HEIRLOOM. A cucumber superstar, this classic has excellent flavor and is widely adapted.

HEIRLOOM. Plump, tender pods with white seeds.

HEIRLOOM. All-America Selections winner for vigorous bush-like plants.

HEIRLOOM. Grow your own bath sponges.

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

Enjoy thin, less-bitter skin that needs no peeling.

Just 6-8" long and 4-5" across, a single squash is perfect for a family meal.

Stays crisp longer than any cucumber we've tried.

Elegant new turnip is a radiant beauty, with silky skin and delectable sweet flavor.

A better-tasting cuke that tolerates summer's hottest days.