Orchid Society of Middle Tennessee

4000 Komatsuna Seeds, Japanese Green, Spinach Mustard, NON-GMO, FREE SHIPPING

4000 Komatsuna Seeds, Japanese Green, Spinach Mustard, NON-GMO Komatsuna (コマツナ（小松菜）) or Japanese mustard spinach (Brassica rapa var. perviridis) is a leaf vegetable. It is a variety of Brassica rapa, the plant species that yields the turnip, mizuna, napa cabbage, and rapini. It is grown commercially in Japan and Taiwan. It is a versatile vegetable that is cooked and eaten in many ways. The leaves of komatsuna may be eaten at any stage of their growth. In a mature plant they are dark green with slender light green stalks, around (12″) long and (7″) wide. It is most often grown in the spring and autumn, as it cannot endure extreme heat or cold for more than a short time. Although nowadays it’s grown year-round in green houses. Komatsuna has a fresh, sweet taste and a crunchy texture. It is a very versatile vegetable and can be eaten raw, pickled, stir-fried, boiled, used fresh in salads, or added to soups. It is popular in soups as it can stay firm after being simmered. It is an excellent source of calcium, vitamin A, and vitamin C.

100 New Zealand Spinach Seeds Non-GMO Free Shipping

100 New Zealand Spinach Seeds Non-GMO Free Shipping Zealand Spinach is not really a proper spinach at all. It looks and tastes similar to its namesake, but technically its botanical classification is a little different. Nonetheless, this tasty and fascinating heirloom veggie has been grown since the 1770’s after being initially introduced by famed British botanist Sir Joseph Banks, who collected it on his journey to the South Seas with Captain James Cook. Heat tolerant and highly flavorful1700’s Heirloom; Grows Naturally As a Trailing Ground CoverHighly Flavorful; Heat Tolerant; Will Not Bolt in Hot Weather or Turn BitterExtremely High Vitamin Content; Adaptable to Full Sun or Partial Shade

100 New Zealand Spinach Seeds Non-GMO Free Shipping

100 New Zealand Spinach Seeds Non-GMO Free Shipping Zealand Spinach is not really a proper spinach at all. It looks and tastes similar to its namesake, but technically its botanical classification is a little different. Nonetheless, this tasty and fascinating heirloom veggie has been grown since the 1770’s after being initially introduced by famed British botanist Sir Joseph Banks, who collected it on his journey to the South Seas with Captain James Cook. Heat tolerant and highly flavorful1700’s Heirloom; Grows Naturally As a Trailing Ground CoverHighly Flavorful; Heat Tolerant; Will Not Bolt in Hot Weather or Turn BitterExtremely High Vitamin Content; Adaptable to Full Sun or Partial Shade

500+Green Amaranth Seeds Chinese Spinach Yin Cho Green Edible Vegetable USA

500+ Green Leaf Amaranth Seeds Chinese Spinach Yin Cho Callaloo Green Edible Vegetable USAThe green amaranth is ralative of Beets,swiss chard,spinach,quinoa.The leaves of amaranth are often used as a leafy vegetable. Treat them like spinach. Saute them in olive oil and a bit of bacon or steam them and serve them with butter, salt and pepper. Both the leaves and the seeds are nutritionally dense and are good sources of dietary fibre, calcium, and iron; the seeds are also high in protein.PlantingSow the seeds directly in the ground in mild climates, after temperatures are reliably above 60 degrees Fahrenheit, or start it inside four to six weeks before the last expected frost.When you’re ready to plant, choose a sunny location for it. This fast-growing plant needs at least six to eight hours of sunlight daily to perform well. Amend poor soils well with compost, manure or peat moss. Red amaranth needs moderately fertile, but consistently moist soil, and grows best with a soil pH between 6.5 and 7.5. Amend acidic soils with lime, or alkaline soils with sulfur, to adjust the soil pH. In dry conditions, water it two or three times weekly, or as needed to keep the soil moist 1 inch beneath the surface.Fertilizing Green amaranth after planting and every six weeks with 2 tablespoons of granular 10-10-10 fertilizer per plant. Spread the fertilizer on the soil 6 inches from the plant and till it in lightly.HarvestingThe leaves will begin to mature in about 40 days after planting. Individual leaves can be lightly harvested from each plant even if the goal is to harvest the grain, which will mature about 120 days after planting.

500+Green Amaranth Seeds Chinese Spinach Yin Cho Green Edible Vegetable USA

500+ Green Leaf Amaranth Seeds Chinese Spinach Yin Cho Callaloo Green Edible Vegetable USAThe green amaranth is ralative of Beets,swiss chard,spinach,quinoa.The leaves of amaranth are often used as a leafy vegetable. Treat them like spinach. Saute them in olive oil and a bit of bacon or steam them and serve them with butter, salt and pepper. Both the leaves and the seeds are nutritionally dense and are good sources of dietary fibre, calcium, and iron; the seeds are also high in protein.PlantingSow the seeds directly in the ground in mild climates, after temperatures are reliably above 60 degrees Fahrenheit, or start it inside four to six weeks before the last expected frost.When you’re ready to plant, choose a sunny location for it. This fast-growing plant needs at least six to eight hours of sunlight daily to perform well. Amend poor soils well with compost, manure or peat moss. Red amaranth needs moderately fertile, but consistently moist soil, and grows best with a soil pH between 6.5 and 7.5. Amend acidic soils with lime, or alkaline soils with sulfur, to adjust the soil pH. In dry conditions, water it two or three times weekly, or as needed to keep the soil moist 1 inch beneath the surface.Fertilizing Green amaranth after planting and every six weeks with 2 tablespoons of granular 10-10-10 fertilizer per plant. Spread the fertilizer on the soil 6 inches from the plant and till it in lightly.HarvestingThe leaves will begin to mature in about 40 days after planting. Individual leaves can be lightly harvested from each plant even if the goal is to harvest the grain, which will mature about 120 days after planting.

50+Green Malabar Spinach seeds MongToi Mu er cai Ceylon spinach Vine Spinach USA

50+ Organic Green Malabar Spinach seeds(Basella alba) Mong Toi Mu er cai Ceylon spinach Vine Spinach USA Malabar spinach, it is known as Ceylon spinach, Indian spinach, vine spinach and climbing spinach. It is called spinach even though it is not related to spinach because the flavor is similar, slightly peppery with a hint of citrus. Malabar spinach is usually eaten raw in salads. When cooked, it can become slimy like Okra.Nevertheless, it is often used in stir fries, soups and as pot herb for stews. The stems are mucilaginous and are used as a thickening agent. Sowing: Soak the Malabar spinach seeds overnight to soften hard seed coat. Gardeners in zone 7 and warmer can direct sow their Malabar seeds in their gardens 2 – 3 weeks after their last frost date when the soil has warmed. Tropical seeds will not germinate in cold soil. The seeds germinate best when the soil is between 65°F and 75°f. Plant your seeds ½ inch deep. You can look for germination in about 3 weeks. Thin your seedlings to 12 inches apart. Growing: Malabar spinach needs full sun and rich, well-drained soil. It also likes hot weather, 80s and 90s. Below 80°F growth of your vines will slow. Keep the soil constantly moist. If it starts to dry out, the vines will develop their flowers. If the plants flower, the leaves become bitter. Some gardeners grow Malabar spinach as an ornamental plant, so flowering wouldn’t be a concern and might actually add to the attractiveness of the plant. A balanced slow release fertilizer is best for this plant. Sprinkle some on the soil when you plant your seedlings. Or if you direct sowed your seed, after the seedlings have developed their first set of true leaves. Because this is a vine, you will need to provide support for it. It will grow equally well on a trellis, a fence, an arbor or a hanging basket. Count on your vine growing to least 6 feet when grown as an annual and 30 feet when grown as a perennial in tropical climates. Harvesting: Wait until summer when your vine has enough foliage to maintain growth to begin harvesting. This is conveniently when your regular spinach will be petering out. Once summer has arrived, you can harvest leaves from your vine. Don’t completely denude it. Leave at least 1/3 of the leaves on the plant.

50+Green Malabar Spinach seeds MongToi Mu er cai Ceylon spinach Vine Spinach USA

50+ Organic Green Malabar Spinach seeds(Basella alba) Mong Toi Mu er cai Ceylon spinach Vine Spinach USA Malabar spinach, it is known as Ceylon spinach, Indian spinach, vine spinach and climbing spinach. It is called spinach even though it is not related to spinach because the flavor is similar, slightly peppery with a hint of citrus. Malabar spinach is usually eaten raw in salads. When cooked, it can become slimy like Okra.Nevertheless, it is often used in stir fries, soups and as pot herb for stews. The stems are mucilaginous and are used as a thickening agent. Sowing: Soak the Malabar spinach seeds overnight to soften hard seed coat. Gardeners in zone 7 and warmer can direct sow their Malabar seeds in their gardens 2 – 3 weeks after their last frost date when the soil has warmed. Tropical seeds will not germinate in cold soil. The seeds germinate best when the soil is between 65°F and 75°f. Plant your seeds ½ inch deep. You can look for germination in about 3 weeks. Thin your seedlings to 12 inches apart. Growing: Malabar spinach needs full sun and rich, well-drained soil. It also likes hot weather, 80s and 90s. Below 80°F growth of your vines will slow. Keep the soil constantly moist. If it starts to dry out, the vines will develop their flowers. If the plants flower, the leaves become bitter. Some gardeners grow Malabar spinach as an ornamental plant, so flowering wouldn’t be a concern and might actually add to the attractiveness of the plant. A balanced slow release fertilizer is best for this plant. Sprinkle some on the soil when you plant your seedlings. Or if you direct sowed your seed, after the seedlings have developed their first set of true leaves. Because this is a vine, you will need to provide support for it. It will grow equally well on a trellis, a fence, an arbor or a hanging basket. Count on your vine growing to least 6 feet when grown as an annual and 30 feet when grown as a perennial in tropical climates. Harvesting: Wait until summer when your vine has enough foliage to maintain growth to begin harvesting. This is conveniently when your regular spinach will be petering out. Once summer has arrived, you can harvest leaves from your vine. Don’t completely denude it. Leave at least 1/3 of the leaves on the plant.

50+ SEED White Stem Water Spinach | Ong Choy | Kong Xin Cai | Rau Muống Trắng

Water Spinach, also known as Kangkong or Morning glory, is a leafy green vegetable that is widely used in Asian cuisine. It is a fast-growing plant that thrives in water. Water spinach has long, hollow stems that are about 8” to 15” in length. The leaves are long and arrow shaped, with a glossy green color and a slightly crunchy texture. Water spinach is a rich source of vitamins A and C, iron, calcium, and fiber. Water Spinach needs plenty of sunlight to grow. Place it in a sunny spot or under grow lights if growing indoors. Water spinach needs to be kept consistently moist, whether grown in soil or water. In water, change the water regularly to prevent the growth of algae and bacteria. Water spinach can benefit from regular fertilization with a balanced fertilizer. If growing in soil, add fertilizer every few weeks. If growing in water, add liquid fertilizer to the water every 1 to 2 weeks. Water spinach can be harvested when the stems and leaves are about 7” to 10” long. Cut the stems and leaves at the base using sharp scissors or a knife. Water spinach can be harvested multiple times. Shipping:We ship within 3 business days of receiving payment. We also offer combined shipping on multiple purchases to save you money. Thank you for considering our seeds. If you have any questions or concerns, please don’t hesitate to contact us!

50+ SEED White Stem Water Spinach | Ong Choy | Kong Xin Cai | Rau Muống Trắng

Water Spinach, also known as Kangkong or Morning glory, is a leafy green vegetable that is widely used in Asian cuisine. It is a fast-growing plant that thrives in water. Water spinach has long, hollow stems that are about 8” to 15” in length. The leaves are long and arrow shaped, with a glossy green color and a slightly crunchy texture. Water spinach is a rich source of vitamins A and C, iron, calcium, and fiber. Water Spinach needs plenty of sunlight to grow. Place it in a sunny spot or under grow lights if growing indoors. Water spinach needs to be kept consistently moist, whether grown in soil or water. In water, change the water regularly to prevent the growth of algae and bacteria. Water spinach can benefit from regular fertilization with a balanced fertilizer. If growing in soil, add fertilizer every few weeks. If growing in water, add liquid fertilizer to the water every 1 to 2 weeks. Water spinach can be harvested when the stems and leaves are about 7” to 10” long. Cut the stems and leaves at the base using sharp scissors or a knife. Water spinach can be harvested multiple times. Shipping:We ship within 3 business days of receiving payment. We also offer combined shipping on multiple purchases to save you money. Thank you for considering our seeds. If you have any questions or concerns, please don’t hesitate to contact us!