苗pic | Assawaga Farm

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HERBS

Downy mildew resistant! Dense, slow-bolting and high yielding plants. Traditional Genovese aroma

Very slow bolting, incredibly productive plant with vibrant Thai flavor. Much later to flower than regular Thai basil with profuse leaf production.

You can harvest these productive perennial plants up to 4 times during the season!

Full, bulky plants are slowest to bolt than most commercial varieties.

Productive, slow-bolting dill with full, densely packed leaves. Compact spirals of thick leaflets surround each stem, providing a lush appearance.

Pine-scented, savory, culinary favorite. Native to the Mediterranean region, rosemary has silvery needle-like foliage and delicate flowers.

A zesty, versatile herb. Use to flavor salad mix, main dishes, ice cream, and drinks.

Huge, dark green leaves with great flavor.

Mitsuba

Widely used culinary herb in Japan. Versatile flavor goes well with most everything. Use in place of basil for beginners! Flowers in September are also edible.

Milder than green shiso. Traditionally used to dye pickles (like umeboshi). Popular in red shiso juice.

Standard winter-hardy thyme. Perennial.

Perennial. Dusty, green leaves are used in dressing, sauces, salted herbs, sausage, and tea.

Leafy herb with bold celery flavor. Easier to grow than standard celery. A versatile ingredient for salads, soups, stews, and vegetable medleys.

Leaves and stalks may be harvested once the plants have become established and before flowering occurs. Cut the plants 3/4 way down the stems, so that they can continue growing.

SUMMER VEGGIES

sungold.jpExceptionally sweet, bright tangerine-orange cherry tomatoes leave everyone begging for more. Vigorous plants start yielding early and bear right through the season.

The classic, sweet, red cherry tomato. Supersweet 100 is a reliable cherry tomato with prolific yields of great tasting fruits produced in large clusters.

Beautiful, bright yellow snacking tomato with sweet, fruity flavor. Red stripes appear as blossom-end red marbling develops. Strong plants tolerate tough conditions.

One of the best-loved beefsteaks. They have full flavor - among the best - and ripen early for their size. Broad disease resistance package.

Momotaro is one of the most popular tomato varieties in Japanese markets and for good reason. Its flavor is an intricate and harmonious combination of sweet and tangy that has won Momotaro several tomato tasting contests. Momotaro is durable, heat tolerant, and crack resistant with good storability.

Famously rich flavor and texture make this a colorful favorite among heirloom enthusiasts.

One of the best tasting tomatoes. Brandywine's luscious, heirloom flavor is described as "very rich, loud, and distinctively spicy."

Sunny orange fruits with full tomato flavor. This midseason tomato is among the best for flavor and texture.

High-quality strain of this classic heirloom paste tomato. San Marzano is considered one of the best paste tomatoes of all time, with old-world look and taste. Whole tomatoes peel easily and cook down quickly.

This outstanding, easy to grow, burpless type is a bestseller in Japan. The skin is glossy deep green and is smooth with few spines. Best when harvested before 9 inches long.

Powdery mildew resistant. High yielder of dark-green, straight zucchinis. Open plants and short spines make for an easy harvest. Sets fruit well even with minimal pollinator activity.

Excellent early, steady yields of beautiful, tender yellow squash perched on a long central stem. The wide-open plant habit and medium spines make for easier harvests.

One of the most popular eggplant varieties in Japan. The semi-upright plant produces many glossy, black, oval shaped fruit with purple calyces. Fruit are very tender and grow up to 5" long and weigh 3-4 ounces. The plant is very productive, has early fruit set and has high heat tolerance.

High-yielding plants produce armloads of attractive, slender, and glossy fruits. Sets fruit even in cool weather and under heat stress. Tender, delicately flavored, and quick cooking.

Traditional black Italian type. Tall, sturdy plants can set fruit under cool conditions.

Standard Japanese green pepper. Prolific plants produce ample amounts of glossy, thin-walled peppers that are excellent braised or stir-fried.

Exceptionally sweet and very popular class of peppers. Productive plants are perfect for grilling and roasting.

Extra-early, highly productive standard. Huge yields of medium-size, 3-4 lobed fruits. Has apparent tolerance to blossom drop as nearly every flower produces a pepper.

Popular in Japan as a snack, prepared commonly by frying in a pan with a little oil and salt until charred. Prolific plants can be harvested through the season til the first frost.

Standard Japanese hot pepper that produces numerous peppers in clusters. Dries very easily for storage. Heat is somewhere between a jalapeno and a serrano.

GREENS & OTHERS

Most common greens in Japan used for soups, stir-fries, and braising.

Purple version of the traditionally green mizuna is more heat tolerant. Most commonly chopped (deliciously succulent stems and all) and tossed in a salad.

One each of curly and lacinato (dinosaur) kale is included in one pot. Separate and plant at least 12" apart. Enjoy all season long by snapping individual leaves off (make sure to leave about 4-5 leaves on).

Enjoy this versatile relative of spinach all season long by harvesting individual leaves (make sure to leave 2-3 leaves on).

4 different lettuce plants in one pot. Separate and plant at least 8" apart. Can be harvested as whole heads or by removing individual leaves or cutting right above the core.

Traditional open-pollinated variety. Cream-colored flowers are also edible.

Heavy yielder with longer harvest window than other varieties. Very tall, upright plants are sturdy and vigorous, producing large, plump pods averaging three seeds each.

FLOWERS & DYE PLANTS