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Vegetable Seeds
- ARTICHOKE
- ASPARAGUS
- BEANS BROAD
- BEANS BUSH
- BEANS DRY
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- BEANS RUNNER
- BEANS SOYBEANS
- BEETS
- BROCCOLI
- BRUSSELS SPROUTS
- CABBAGE
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- CELERY AND CELERIAC
- COLLARDS
- CORN
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- EGGPLANTS
- ENDIVE AND RADICCHIO
- FLORENCE FENNEL
- KALE
- KOHLRABI
- LEEKS
- LETTUCE
- MELONS
- MESCLUNS AND SALAD GREENS
- MUSTARDS
- ONIONS
- PAC CHOI AND CHOI SUM
- PARSNIPS
- PEAS
- PEPPERS
- POTATOES
- PUMPKINS
- QUINOA
- RADISHES
- RHUBARB
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- SPINACH
- SQUASH
- SWISS CHARD
- TOMATILLOS
- TOMATOES
- TURNIPS
- ZUCCHINI
Tomatillos
Tomatillos have a light green, paper husk (calyx) that covers the sticky fruit, typically 2-5cm (1-2") in diameter. The plants grow large and sprawl to 1.2m (4 feet) or more. They are used for making slasa verde and other sauces used in Mexican cooking.
Aunt Molly
Physallis peruviana
Ground cherries or cape gooseberries are big sprawling plants with slightly fuzzy dark-green leaves. The 1 cm (.5 inch) fruit ripen from green to yellow-gold and drop to the ground in their husks. They have a sweet fruity taste to eat fresh or use in desserts, sweet sauces, preserves, fruit toppings, pies and salads. Seeds take up to 3 weeks to germinate so be patient. They grow like bush tomatoes but are not susceptible to blight and will produce all summer. Aunt Molly Ground Cherries will store up to 3 months.
Matures in 65 to 70 days. (open pollinated)
Toma Verde
Physallis ixocarpa
Toma Verde tomatillos are harvested green, and the sweet sour flavour is perfect for making salsa verde. When ripe, the texture is good fresh or cooked.
Matures in 70 days. (open pollinated seeds)