HEIRLOOM. Colorful and tasty mix of classics.

HEIRLOOM. Plump, tender pods with white seeds.

HEIRLOOM. Perfect for paste, slicing or sauces!

HEIRLOOM. Aromatic Italian paste variety beloved by chefs around the globe.

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

HEIRLOOM. The standard bell pepper.

HEIRLOOM. Unbeatable beets: dark red, extremely sweet flesh.

HEIRLOOM. One of the most attractive of all vegetables in the fall garden.

HEIRLOOM. Long, slender, tasty stalks in clusters with spring green ends.

HEIRLOOM. First-class carrot from 1886.

HEIRLOOM. Plentiful clusters of juicy-sweet deep-red tomatoes with a blackish hue.

HEIRLOOM. A timeless heirloom variety, ancient yet still tops with turnip lovers!

HEIRLOOM. Thrives in the cool weather.

Early robust yields, easy to prepare, and delicious flavor.

HEIRLOOM. Sweet, tart, flavorful tomatoes originating in the Ozark Mountains.

HEIRLOOM. Healthy spaghetti alternative.

The garlic of choice in fine restaurants because of its easy-to-peel cloves and outstanding rich garlic flavor.

HEIRLOOM. Extra-early, retains fine eating quality all season.

HEIRLOOM. Colorful, edible nasturtiums tolerate poor soils and heat or cold.

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

HEIRLOOM. Brilliant red seed heads dangle like rubies.

HEIRLOOM. Eastern European variety with bright red fruits for paste, sauces, canning or freezing.