Leafy Greens, Cauliflower and Cabbage

(Hibiscus sabdariffa) In Hindi it is known as ambada bhaji or meshta. This tangy vegetable grows up to 1 foot tall and has edible lobed leaves. The stems are reddish.

This vegetable is often prepared as a pickle or with chicken or mutton. Popular in the Indian states of Andhra Pradesh and Orissa (called Nalite saga in Oriya, Belchanda' among Nepalese, Tengamora among Assamese). In Tamil it is known as Pulicha keerai, Thai it is know as KraJiabDaeng, som phor dee in Lao, Chaye-Torosh in Farsi, karkade in Arabic, Rosela in Indonesia, asam belanda in Malaysia.

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 ice teas, jelly and juice.

In Chhattisgarh the flower is known as amari phool and the sepal is used to make cooling sharbats. 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. 

We recommend soaking seeds for 24 hours in warm water before sowing.

Available in bulk quantities. 

OP Variety, non treated seeds 

Green stemmed or white stemmed variation of gongoora.

(Hibiscus sabdariffa) This tangy vegetable grows up to 1 foot tall and has edible lobed leaves. The stems are light green This vegetable is often prepared as a pickle or with chicken or mutton. Popular in the Indian states of Andhra Pradesh (Tella Gongura) and Orissa (called Nalite saga in Oriya, Belchanda' among Nepalese, Tengamora among Assamese). In Thai it is know as KraJiabDaeng , som phor dee in Lao, Chaye-Torosh in Farsi, karkade in Arabic, Rosela in Indonesia, asam belanda in Malaysia. 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.

We recommend soaking seeds for 24 hours in warm water before sowing.

Available in bulk quantities. 

We recently introduced this variety into the Dallas produce market, and it quickly became a favorite of local Desi grocers. This variety has all the qualities you know and love about Red Stem Gongura, except it touts a broader leaf, which means more fulfilling bites of Gongura goodness! 

Try this variety now through out intro sale! You will not be disappointed! 

Drumstick pods and leaves are used in Indian dishes such as sambar and avial. In most of the U.S., it can be raised as a container plant, and will start producing pods by the eleventh month. In Florida, it can be grown outdoors south of Fort Myers as well as in Arizona and Southern California.. Nutritionally, the leaves are rich in Vitamin C , Vitamin A, calcium, protein and potassium. The bark of the tree has been used to treat abdominal discomfort, boils, cold, rheumatism and scorpion bites, while the leaves have been found effective for the treatment of hypertension and conjunctivitis.

We currently offer 4 varieties of Moringa seeds

• Dwarf Variety PKM1
• Dwarf Variety PKM2
• Dwarf Variety ODC3-fastest growing hybrid
• Full sized Moringa tree var Shah Jahan

We recommend soaking the seed in warm water overnight before sowing 1/2 in deep.

(Rumex vesicarius)

Chukkakura looks similar to spinach, with broad dark green leaves and thick stems. Chukka leaves are sour and a bit meatier than spinach and they are triangular in shape. The pungent leaves have a tart, lemony flavor.

This variety of sorrel is known as Khatta palak, Ambat chukka, Indian Sorrel and Chukka Kura in various parts of India.

Bathua--also known as lamb's quarters or cheel bhaji, is an ancient plant, related to both beets, spinach, and quinoa. The Bathua leaves are boiled and eaten as other leafy vegetables in India. Some of the recipes that are prepared in India are Raita, paratha of bathua leaves, and yogurt bathua. Does well in cooler climates so it is best grown in spring or fall. Once grown, the leaves can be harvested and used like spinach. Rich in Fiber and Vitamin A.

Here are some of the other names that Bathua goes by:

English: White Goosefoot, Goosefoot, Allgood,  melde, 
Pigweed, Lambsquarters, Lamb’s-quarters, Wild Spinach and fat-hen
Hindi: Bathua, Bathuwa , Cheel Bhaji, Chill Bhaji, Bettusag 
Telugu: Pappukura 
Marathi: Hakvaath, Chandan bathua
Malayalam: Katu ayamoddakam, Vastuccira 
Bengali: Chandan betu, Chandanbethu, Beto Sag
Tamil: Parupukkirai
Kannada: Kaduoma, Sakothina soppu 

Gujarati: Tanjaliyo, Tandaliyo, Chilni bhaji

(Beta vulgaris var. bengalensis)...

Indian Palak is closer related to beets and swiss chard, and therefore it is also known as spinach beet. The leaves are a rich source of iron, vitamin A, calcium, protein, vitamin K, vitamin E, vitamin D, vitamin C, folic acid, thiamine, riboflavin, nicotinic acid, pyridoxine, antioxidants as carotene, flavones, indoles and Isothiocyanates, essential amino acids, along with iron, potassium, manganese, magnesium, copper and zinc which are important components of cell and body fluids 

Best grown in soil rich in compost, and earthworm manure. . 

‘Palak‘ in Hindi and Punjabi,  ‘Pachchali Koora‘ or ‘Palakura‘ in Telugu, ‘Vasala Cheera‘ in Malayalam, ‘Pasalai Keerai‘ in Tamil, and ‘Palang Sag‘ in Bengali.

Matures in 45 days

(Spinacia oleracea)

Very cold-hardy heirloom variety with dark green leaves and heavily savoyed texture. Exceptionally rich in carotenoids, including beta-carotene and lutein, and also contains quercetin, a phytochemical with antioxidant properties.   It is also rich in vitamins A, E, K, and C, calcium, iron,, and potassium. and minerals, particularly folate (folic acid),  magnesium, and manganese and iron. 

• Slow to bolt and tolerant of frost and heat. 
• Spinach is best grown in cooler climates (spring or fall)

(Amaranthus spp.) 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.

Seed color: Black

(Amaranthus spp.) In Hindi it is referred to as lal bhaji. This red variety is also very popular in Kerala(cheera) and the Konkan region (lal maat) where they are prepared with grated coconut.

Broad dented leaves high in iron and antioxidants. It will release red color into soups and dishes when cooked. Maturity: 25-30 days.

Seed color: Black

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. Available in larger quantities.

Seed color: Buff

Amaranthus dubious

Araikeerai or spleen amaranthus is a variety of amaranthus popular in Tamil Nadu. A delicious substitute for spinach and an essential ingredient in preparation of Masiyal, it has medicinal qualities especially for post partum and lactating women.

Keerai leaves are high in vitamin C, vitamin A, calcium, potassium, and folate. They also contain iron, magnesium, and phosphorus.

Keerai leaves can be used both raw or cooked, such as stir-frying, steaming, sauteing, and boiling. They can be added to salads and are commonly used in soups, stir-fries, rice dishes, dals, and curries.

Easy to grow, simply sprinkle seeds on the surface of soil.

Seed color: Black 

Amaranthus Polygonoides 

 Siru keerai, is another spinach substitute popular in Tamil Nadu. The leaves are smaller and pointier than Arai keerai and consuming it has cooling properties.

It goes well combined with dal or as a poriyal.  Easy to grow, simply sprinkle tiny seeds on the surface of the soil.

Seed color: Black 

This is a variety of Amaranthus grown for its stems. It is popular in West Bengal, Bhutan and Bangladesh. The stems can be cooked with peppers, onions, garlic and spices and has a texture similar to asparagus.

Referred to as Thandu keerai in Tamil Nadu. 

Local Bengali names: Data, Denga, Dugi.

Amaranthus blitum

Amarantus variety that is grown for the leaves when young for poriyal, stir fry or masiyal. Later the stems can also be used (Thandu keerai) in dishes.

Mulai keerai is a rich source of dietary fiber, calcium, protein, iron, vitamin A, B2, B6, C and some other essential nutrients. The leaves of mulai keerai have many medicinal qualities.

Solanum nigrum -  edible strain

The ripe berries and cooked leaves of this edible strain of black nightshade are used as food in Tamil Nadu.

The thoroughly boiled leaves  are used like spinach. The ripe black berries are described as sweet and salty, with hints of liquorice and melon.

It is nutritious containing high levels of Vitamin C, as well as niacin, riboflavin, calcium, phosphorus, and iron. It is also used in herbal medicine, the leaves and berries can be eaten as a treatment for ulcers. 

The leaves are also eaten in Greece, and Turkey and Indonesia, and the berries are turned into jam in South Africa.

Related to Peppers,Tomatoes and Eggplant, in Kannada it is known as kakki soppu, in Telugu Kamanchi chettu and in Hindi it is called Makoi.

The US Food and Drug Administration (FDA) has noted the potential of a compound (Uttroside-B) isolated from the plant to treat liver cancer, thanks to the findings of a team of scientists at Rajiv Gandhi Centre for Biotechnology (RGCB).  The compound is also found to be effective in treating fatty liver.

(Amaranthus spp.) 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.

In some parts of the Caribbean the leaves of this plant, and a popular stew are referred to as Calalloo, while in other parts of the Caribbean, it is the leaf of the Taro plant that bears this name.

Seed color: Black

Swiss Chard is another great spinach substitute that grows well in the heat of summer.

Northern Lights Mix contains some of the intense colors of chard that we have ever seen. The 21 to 26" plants produce eye-appealing stalk colors of deep gold, snow white, deep red and magenta, all with shiny, medium green colored leaves. Mature leaves are lightly savoyed to heavily savoyed. The stalks are broad, tender, and fleshy, even at full maturity. Grows best in full sun, but will tolerate partial shade .

Add some color to your garden and kitchen.

Sesbania grandiflora is a small erect, fast-growing, and sparsely branched tree that reaches 32 feet in height. The flowers, young leaves and tender pods of the white flowered hummingbird tree are edible. All parts of the tree are also utilized for medicine in Southeastern Asia and India including preparations derived from the roots, bark, gum, leaves, flowers, and fruit. The leaves are rich in Vitamin, A, Iron and Calcium.

The tree thrives under full exposure to sunshine and is extremely frost sensitive.

In Tamil the tree is called Kathurumurunga or akatthi,(Agathi Keerai). In Hindi gaach-munga, in Telugu avisi, in Bengali Bokful, and Hadga Flower in Marathi.

 We currently have two colors available: Pink & White

Please note that Hummingbird tree seeds need to be scarified (scrape seed on sand paper till you can barely seed the inside layer) and soak for 24 hours before sowing.

Packet of approximately 10 seeds

Mulukhiyah or Molikia (Corchorus olitorius), also known as Jute mallow is a nutrient packed green with origins in the Middle East. This spinach is highly regarded in Egypt and has been a staple dish for thousands of years. Germination can take about 10-25 days and greens are typically ready for harvest in about 60 days.  Molokia can be planted directly in the ground after last frost, or can be started indoors. These plants do best in full sun with plenty of water in well draining soil. 

To harvest, wait for plants to reach about 2ft in height. You can harvest about 6in off the plant to get the tastiest and most tender leaves. The leaves will replenish themselves and this practices can be repeated throughout the summer for a continual harvest.