Veggie Plants, Herbs & edible Flowers

 80 days. The darkest tomato we know! A dark, meaty, very rich-fleshed tomato with extreme anthocyanin expression (same antioxidant in blueberries and blackberries). Deep red flesh is among the best tasting of all tomatoes. Rich, smooth and savory with earthy tones. 

 60 days. Fantastic, sugar-sweet tomato flavor, that is fruity, with a hint of grape and plum flavors. If you relish the experience of digging into a bowl of high-quality cocktail tomatoes, then the Black Strawberry is your tomato. This 1-ounce fruit is marbled in blue, scarlet and yellow. 

75 days. Elongated, large cherries in clusters. The color is a full-blown assault on the senses—lavender and purple stripes, turning to technicolor olive-green, red, and brown/blue stripes when fully ripe. Crack-resistant fruit is extraordinarily sweet! Wispy foliage looks delicate but belies these plants’ rugged constitution and high productivity. These range in size from a large grape to plum-sized. 

 75 days. Beautiful chartreuse with deep lime-green stripes, very attractive. Flesh is bright green and very rich tasting, sweet with a sharp bite to it. A favorite tomato of many high-class chefs, specialty markets, and home gardeners. 

 65 Days. With full, rich flavor, the lovely 2- to 3-inch white fruit is perfect for stir frying, soups and curries. The plants give heavy yields all season. 

 This impressively ‘eggplant black’ colored bell pepper is crisp with thin flesh. It has an amazing piquant aftertaste of spicy zip minus the nip of a hot pepper, and this sweet pepper is sure to please even the toughest critic! Zulu pepper would be a great addition to salsa and salads. 

 The jalapeño is pretty much the perfect amount of heat for those that like a little kick, but don’t want to challenge their taste buds to a duel. It ranges from 2,500 to 8,000 Scoville heat units (or SHU for short.) Most people can enjoy this chili. It’s one of the great culinary peppers in the world, finding its way into Tex-Mex dishes, Thai recipes, Spanish foods, and much more. This is truly a pepper that has fans all over the world.

 Cayenne peppers are considered a medium-hot chili registering between 30,000 to 50,000 Scoville heat units, which is about 12 times hotter than a jalapeno. Chili powder isn’t as hot as cayenne, since it’s made with a blend of red peppers (which can include cayenne, as well less spicy peppers) and its heat is tempered by the addition of savory spices. 

 At one point, the habanero (100,000 to 350,000 Scoville heat units) held the crown as the world’s hottest chili pepper, but don’t let the fact that certain chilies have passed it by fool you into underestimating it. This is a seriously hot pepper. And unlike many of the hotter chilies, there’s quite a bit of flavor to go along with the extra-hot kick. it has a unique, citrus-like taste with a subtle hint of smoke that makes it very popular in hot sauces, powders, and rubs. If you can handle the heat, this is a fun culinary chili to play with in the