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More Seeds
A light green, straight and smooth pepper with thick flesh. The medium pungency gives these peppers just the right kick for dipping in chickpea batter and making bhajia (pakoda). Plants are vigorous, producing 7-8 inch long peppers. Plants are early maturing and prolific producers.
We’re not joking when we say these plants produced so many peppers we’ve never seen anything like it. This variety starts producing earlier than all of our other pepper varieties and continues all the way until frost! Peppers are also great for making a quick achaar (indian pickle) or grilling!
Our seeds are originally from the Gujarat region of India.
25 seeds per packet.
A prolific producer of the tender, light green bean known as Gawar. This plant can grow up to 4 feet tall and may require staking. Harvesting often will encourage the production of more beans. Gawar is typically cooked with onions and spices in South Asia. The dried bean is crushed and used as the primary ingredient in Guar Gum.
Gawar thrives in warm temperatures. The plant can be slow growing at first. It’s best to plant when the temperatures are steadily warm (night time temps steadily above 50 degrees). They are sensitive to transplant shock so take extra care if starting indoors and planting outside. It's possible to direct sow the seeds but wait until the nighttime temperatures are above 50 degrees before seeding outside.
Provide consistant irrigation when the plants are first planted to allow the roots to develop. Once plants are larger, they can handle less frequent waterings. Avoid watering leaves and provide a stake if plants begin falling over.
Our seeds were originally gifted to us from one of our customers who brought them back from the Sindh province of Pakistan. This is our first year stewarding this variety on our farm.
20 seeds per packet.
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.
A vining perennial in Zones 10+, this legume grows throughout Asia and has various uses. The flowers are known as "Aparajita" (अपरजिता) in Hindi.
The plant produces deep blue flowers that are typically used as dye. The flowers can also be added to tea, rice or other foods to impart a deep blue color. It has been used for centuries in Ayurveda as a memory enhancer, nootropic, antistress, anxiolytic, antidepressant, anticonvulsant, tranquilizing and sedative agent. The flowers are also used in pujas.
The vine sends out multiple branches that could either be trellised or left to sprawl on the ground. The vine can grow to 4-5 feet tall if trellised. The leaves and flowers both resemble those of other pea plants but the pea pod is only edible when very young and tender. As a legume, the plant fixes nitrogen back into the soil. Prefers full sun.
To make tea:
Use one-quarter of a cup of dried butterfly pea flowers per one to two cups of water. Bring the water to a boil, then remove from heat and add your flowers. Allow them to steep until the water has turned a deep purple or indigo, up to eight minutes. It can be served hot or over ice. Then, add lemon juice and sweetener to taste. As you add the lemon juice, watch the color change from purple to violet!
10 seeds per packet.
Clitoria ternatea