Wrinkled Crinkled Crumpled Cress

Annual. Try this garden cress with curly ruffled leaves for its tangy peppery crunch that gives a crisp zing to salads and sandwiches - a great way to jazz up meals. Wrinkled Crinkled Crumpled Cress has been an overwhelming hit with many cress connoisseurs and baby leaf lettuce producers since it was developed by Frank Morton's creative organic breeding. Similar to watercress, it is a cross between a broad leaf and a curly cress, but with more intense piquancy. Its crisp upright leaves make for easy cutting. Forget about using parsley as a garnish! Replaced it with these frilly beauties. Very unique! Baby leaves can be cut as early as 21 days after sowing. Very slow to bolt. May also be grown indoors on a sunny windowsill.

When to plant outside: After average last frost date.

When to start inside: Spring, 3-4 weeks before average last frost. Transplant outdoors after all danger of frost has passed. May also be grown indoors on a sunny windowsill.

Special Germination Instructions: Requires light to germinate. Do not cover seeds. Press lightly into soil.

Harvesting: Harvesting of baby leaves can begin as soon as the true leaves appear. Snip off with a pair of scissors. In mild winter climates, it’s best to harvest during the cooler parts of the year. Plants growing during warm temperatures or plants that have bolted (produced a flower stalk) may be too bitter to eat.

White Lisbon Bunching Onions

Growing bunching onions (also known as scallions, spring onions, or green onions) from seed is amazingly easy. The entire plant is edible, and onion lovers can’t resist their juicy sweet green tops, delicate stems, and small globe-shaped white bulbs. White Lisbon has been a popular variety for decades, because it produces vigorously and reliably in widely varying conditions. It thrives in a wide range of soils, is heat and cold tolerant, and can be planted in spring, later summer or fall. For the finest quality, pencil-thin onions, sow seed thickly and do not thin. This packet plants: One 40-foot row.

When to plant outside: RECOMMENDED. Early spring, (as soon as the soil can be worked) for summer harvest, summer for fall use and fall for spring use (in mild climates).

When to start inside: Not recommended.

Nancy's Saved Hot Pepper

These are an ancho type chile pepper; possibly ancho san luis.

Purple Top White Globe Turnip

These organic turnip seeds produce sweet, colorful, mild-tasting roots that add flavor to a variety of dishes. High in Vitamin C, fiber, and other nutrients, they can be cooked like mashed potatoes, added to soups, shredded or sliced fresh for salads, and can even be eaten raw like apples. The leafy green tops of turnips are even more nutritious than the roots and are considered to be one of the best-flavored greens you can eat. With so many uses, the turnip is unjustifiably a forgotten vegetable that should be in more gardens! For the most tender texture and best flavor, harvest the greens when they are young and tender and the roots when they are no more than 2” in diameter. Leave 4” of foliage remaining to allow the roots to continue to grow. This variety of turnip stores particularly well, adding even more length to your cool-season vegetable repertoire.

When to plant outside: RECOMMENDED. Early spring, 3 to 4 weeks before the average last frost or when soil temperatures reach 45 degrees. You can do successive plantings every 3 weeks until heat of summer in warm climates. In USDA zone 8 or warmer, plant in early fall through early spring for a winter supply.