·       # 620 - Meghana

Very early (70 days maturity from planting) with excellent white curd quality. High yielding. Best for early summer or dry tropical season, strong tolerance to heat and cold. Head weight about 900 gram. Very popular variety, easy to grow.  $.99

 GREENS

Amaranth-spinach Amaranthus spp.

·        # 650 - Pallavi

 This green leaved amaranth grows vigorously up to 2-3 feet high in warm climates. Upon harvesting young leaves and branches for vegetable use, the plant will grow new side branches and leaves for subsequent harvests.

 Maturity: 25-30 days.  $2.49

 

·        # 651 - Calaloo

This variety of amaranthus originally from India, is grown extensively in the West Indies, and is popularly used in soups and stews. High in  iron, calcium, magnesium, vitamins A and C, as well as protein.  $2.49

·       # 652 - Totakoora (Amaranthus viridis)

Green  variety of Amaranthus popular in Andhra Pradesh.  It is often cooked with dals.  Totakoora (or totakura) provides excellent roughage in your diet and is rich in calcium, iron and vitamin A and C.   $2.49

·       # 655- Amar

This variety  is Reddish-Green leaved variety. It is a vigorously growing vegetable in warm weather. Some people grow this variety as decorative plants as well as a  leafy vegetable. Young leaves and stems can be harvested periodically for a long time during the growth.
Sharp and somewhat narrow leaves. Maturity: 25-30 days.  $2.49

·        # 660- Lalit

This red variety is very popular. Broad dented leaves.

It will release red color into soups and dishes when cooked.
 

 Maturity: 25-30 days.  $2.49

Gongoora (Hibiscus sabdariffa)

This tangy vegetable grows up to 8" tall and has edible lobed  leaves. The stems can be reddish. Another important edible part is the fleshy sepal (calyx), which is intense red and tastes acidic. Sometimes used as a cranberry substitute it is used to make jelly and  juice. The leaves and young stems are eaten raw  in salads or cooked as a vegetable. It is also known to be a mild laxative and mild diuretic.
·   # 641 - Dark-green Gongoora    $2.49

Spinach Spinacia oleracea

# 675- Sagar

exceptionally rich in carotenoids, including beta-carotene and lutein, and also contains quercetin, a phytochemical with antioxidant properties.  It is also rich in vitamins and minerals, particularly folate (folic acid), vitamin K, magnesium, and manganese.  Our variety has broad leaves without fibers and becomes very soft on cooking. Very tolerant to mildew . Spinach is best grown in cooler climates (spring or fall). Matures in 45 days.   .99

# 680- Dharma

 Malabar Spinach is not really a spinach at all, but the fleshy leaves tastes similar, and grows better in the heat of the summer than real spinach.  A vine, it should be planted where it can climb. Seeds can be sown in March or April indoors, and they will germinate within 10 - 21 days.  Pre-soaking the seed for 24 hours in warm water shortens the germination time.  The plant can be put outside after the last expected frosts.  Does best when amply watered.  $2.49

#685 - Karma

A red stemmed cultivar of malabar spinach, it can be grown just like it's green stemmed counterpart.  The succulent leaves and stem tips are rich in vitamins A and C and are a good source of iron and calcium. They may be eaten raw in salads, boiled, steamed, stir-fried, or added to soups, stews, tofu dishes, and curries. Or you can use them as a filling for quiche, omelets, savory turnovers, and potpies. Since red-stemmed Malabar spinach can lose a lot of its red color when cooked, perhaps it is best utilized (visually speaking) in raw dishes. $2.49

#690-Emerald Nile

Known as koshta in India, the edible leaves are also used extensively in the Middle East and the Mediterranean, to provide a much prized viscous texture to soups and stews, similar to okra.  In Egypt it is prepared with chicken and other meats.  In Italy it is called Mazzocchi. $2.49