As part of our mission to help repair the world, we place a high priority on education and community outreach. Our intent is to encourage sustainable, organic growing practices through knowledge and support. We believe in the principles of eating locally produced food whenever possible, sharing gardening wisdom, and teaching people how to grow from seed.
Learn MoreWe are proud to provide the very highest quality selection of seeds, and to maintain that quality through rigorous testing. Our independent, government-certified seed laboratory conducts regular, intensive trials to ensure that our seeds meet or exceed the Canada Number One germination rate. West Coast Seeds only offers non-GMO, non-GEO seeds, that are never chemically treated.
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Each year West Coast Seeds supports groups and organizations worldwide, through seed donations. We are proud to partner with a number of honourable causes, allowing us to promote sustainable organic growing practices. By providing seeds and materials in support of growing and environmental education programs, we continue to build community relationships and encourage others to join us in our mission to help repair the world.
Learn MoreOur popular gardening guide & seed catalogue includes new untreated seeds for 2022, articles on organic gardening practices, and a wide range of garden tools, bee keeping, and birding supplies.
View the guide online today or download our other instructive gardening resources.
All our guides are printed with vegetable-based inks on FSC-certified recycled paper.
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Early this year I was so excited to get a hold of African Violet seeds, I wanted to start growing them right away! However, African Violets need warm temperatures (20°C or higher) for germination, so I needed to wait patiently...
Continue ReadingThis recipe is incredibly flexible, and can be adjusted for any other type of chilli pepper — or sweet pepper for that matter. The key phrase is "quick pickle." Use this basic brine for blanched baby carrots, beans, asparagus, and so on. I'm a fan of pickled jalapeños, and the recipe is so simple to make that spending money on store-bought ones seems wasteful.
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