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More Seeds
A smooth skinned, open pollinated variety with fruits that remain extremely tender. Fruits are dark green, straight, slender pods around 5-6" long. This is the ideal variety for making bhindi masala (A South Asian spiced okra curry).
Okra is a heat loving crop, capable of thriving in dry conditions. Adaptable to most soil conditions, they can be negatively affected in heavy, waterlogged ground. Harvest window spans 6-8 weeks. Consistant harvesting (every 2-3 days) will ensure a prolific harvest through out the season.
Seeds can be started indoors 3-4 weeks before being transplanted outside or direct seeded when nighttime temperatures are steadily above 55 degrees. We recommend direct transplanting in May or June for optimal success.
Our seeds are originally from the awesome farmers at Xiong Farms. We were delighted to find this Indian Okra variety being sold at the Old Oakland Farmers Market and they were generous enough to share seeds with us over 3 years ago! They initially received these seeds from someone at an Indian store over 9 years ago and have been growing them and saving seeds for their own usage. Our seeds are highly adapted to cooler climates and this is especially due to Xiong Farms’ stewardship!
Each packet contains 20 seeds.
Tulsi Basil is one of the most culturally important herbs for medicinal and spiritual uses in South Asia. This red leaf variety ‘Krishna’ has high levels of rosmarinic acid and eugenol, which lends to its clove-like scent. Regular consumption of tulsi not only helps protect and detoxify the body's cells and organs, it can also help reduce toxic stress by relaxing and calming the mind and offering many other psychological benefits.
Plants grow to a height of 20” at maturity with small, reddish purple leaves. Leaves can be used fresh or dried for tea. This variety is the most medicinal and spiritual of any other variety.
Numerous studies also show that tulsi has anti-diabetic, anti-bacterial, anti-carcinogenic, anti-fertility, anti-ulcer and many other activities. The compounds present in this herb help the body and mind cope with a wide range of chemical, physical, infectious and emotional stresses and restore physiological and psychological function.
Seeds can be tricky to start since they are extremely tiny and require light to germinate. We use seed starting soil in a wide pot (or a takeout container with holes at the bottom), and sprinkle the seeds over the top. Lighly sprinkle a little seed starting soil over the seeds, taking care to not bury to seeds. Be careful while watering, as seeds can easily get buried from the force of the water. Cover the pot with saran wrap and place in a sunny window or greenhouse. Keep soil moist until first signs of germination. Once plants are 1/2” tall, you can seperate them into individual containers to continue growing.
At least 200 seeds per Packet.
Ocimum sanctum (sometimes referred to as Ocimum tenuiflorum)
Also, known as gongura, ambada bhaji, roselle and sour leaf, this leafy green is sour and adds a great tangy touch to meat or vegetable dishes. The leaves are also used in pickles or fresh in salads. A typical way to prepare the sour leaves, or Gongura, in Southern India is to make a chutney.
Produces stunning red flowers that can be harvsted and dried for tea or drinks such as jamaica. If harvesting for tea, harvest when flowers have fallen off and the red cone-like calyxes remains. Calyxes can also be used for dye.
Plants can grow up to 5 feet tall, although in our climate they only reach around 3 feet. Produces plenty of flowers by late-summer. Flowers are edible.
This is our second year growing and saving seeds for this variety. The seeds are originally from India but we’ve found that they have already adapted well to our more temperate (and much colder) climate.
20 seeds per packet.
Hibiscus sabdariffa
We have been yearning to grow this pepper for years and finally we received viable seeds to do so! These seeds are originally from Bangladesh, where these peppers are typically sun dried to preserve their heat and vibrant red skin. Don’t be mistaken by their size, these peppers are extremely spicy. Their small round shape is perfect for throwing into dal, curries or sauces. 1 pepper goes a long way in terms of heat and flavor.
Each plant produces dozens and dozens of peppers. Use some fresh dring the growing season and dry out the rest to use in the colder months. We laid our peppers out on a small cloth in the greenhouse and they dried up rather quickly. But the bag of peppers in our fridge also dried up just the same!
If you are looking for a spicy pepper, like really spicy, then we know you’ll love this one!
Minimum 25 seeds per packet.
Capsicum annuum