Mordon Midget Eggplant

Aconcagua is an Argentinian mountain, 13 kilometers from the Chilean border. With a summit elevation of 9,962 m, it is the highest peak of the Andes. The Aconcagua pepper variety was named in honor of this natural monument. It produces massive fruits, that can reach 30 cm in length and weight 320 grams. Initially light green, they turn red once they are ripe. Flavourful, they are good in a salad as well as on the grill. High-yielding variety. Package: 30 seeds

Gives early yields of uniformly coloured green or red peppers, ideal for our nordic short seasons as they reach maturity quickly. The Vinedale variety was created in 1928 by the Horticultural Research Institute of Ontario. It became very popular in the 1950s, but by the 1990s it had almost disappeared. Rare, please share. Package: 30 seeds

Also called Gombo, this plant produces a fruit that can be eaten raw or cooked, with a taste somewhat similar to eggplant. Young leaves can replace spinach. In some countries, the mature seeds are roasted and used as coffee beans. A member of the hibiscus family (Okra latin name is Hibiscus esculentus), its flower is one of the most beautiful in the garden. Originally from Africa, Okra entered Spain in the 8th Century with the moorish invasion. Later introduced in the United States by African slaves, it was considered for some time as poor people food. It is an essential ingredient in gumbo and is commonly used in Louisiana and Southern States cuisine. To be rediscovered ! Package : 25 seeds.

Coy in the garden, salsify can be mistaken for grass when still young. But its hardiness and lack of pests makes it a wise choice for enthusiasts of curiosities. Not the highest-yielding plant but its taste, somewhere between hazelnut and parsnip, widely makes up for it. It's also a true sundial: as soon as the first lights of the sunrise appear, the flowers will open towards the sun, and will then follow it for the whole day, until it sets. It is from the same family as dandelions. The roots are tender and do not have a hint of bitterness, as long as harvested before the flowering stem starts to grow. The leaves are also edible. When the flower buds start appearing, on the second year, it is possible to eat them just like with viper's grass. Culinary uses: -raw roots chopped for salads, -cooked roots sliced (with white wine to avoid blackening), -young leaves in a salad, -cooked leaves as vegetables, -raw flower buds in a salad, or cooked as vegetables. Package: 25 seeds

Well-loved by gardeners who have been growing it since a long time, this variety comes from Naples, hence its full name Cocozella di Napoli. The plant is shrubby, and bears numerous tasty fruits. To increase productivity, make sure to harvest young zucchinis. This will extend the harvest season, and provide you with plenty of lil' zucchinis. Once mature, the fruit is 30 cm long. It however tastes best if it is harvested when it is still somewhere between 15 to 20 cm. The fruits are dark green, with lighter green stripes. The flesh is somewhere between white and green. Delicious cooked, fried, steamed, or frozen. Italian heirloom variety. Package: 15 seeds

Aromatic herb cultivated in the city of Genoa, Italy, where it is protected by a D.O.P. certification. This basil is used in the classic pesto recipe. Its fragrant green leaves are spicy and have a distinct aroma.

 

Basil can be grown indoors in pots all year long.

Package: 200 seeds