Generic Herb Bench Card

Herbs have been around for centuries and have played an important role in medicinal, ornamental and culinary fields, but please note:  Our selection of herbs are NOT intended for any medicinal purposes.  Although we have taken great care to provide a wide selection of herbs, their main attractions are their decorative, aromatic and culinary additions to the garden and cooking.  New research is constantly updating which herbs are safe for human consumption and which are not.  When in doubt, always investigate before ingesting any questionable plant or plant product.

Herbs are a wonderful addition to the garden.  The many sizes, shapes, flowers and scents allow the gardener to fill in bare spots or dedicate an entire area to herbs.  Many are also readily adaptable to containers.  Let your imagination help plan your herb garden!

Generic Veggie Bench Card

Generic Veggie & Herb Bench Card

There are over 80 varieties of vegetables available in the Homegrown Gourmet line, including a wide selection of Heirloom varieties.  Heirloom vegetables are open-pollinated varieties that have been around a long time, some for several generations.  Although the shelf-life of freshly picked Heirlooms is shorter, and they are not as consistent a producer as the commercial varieties, the flavor is well worth it! 

Also available are several "All-America Selections" winners, which have been tested by a network of independent judges who determined their garden performance was superior.

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Stringless, continuously producing plant that is early maturing. They have an open habit for easy picking of dark green, slender 6-6.5" beans. Vigorous vines produce clusters of beans all season. Harvest when pods are firm, crisp, fully elongated and a little smaller than the diameter of a pencil. Requires no staking.

The more beans you pick, the more your plants will produce!  Green beans have been cultivated in Mexico for around 7000 years.  The Green Bean Casserole (a staple of many holiday dinners) was created in the Campbell Soup Test Kitchenunder the supervision of Dorcas Reilly in 1955.  Green beans don't necessarily have to be green.  The pod colors can be gold, yellow, purple or red, but the actual bean is always green.  Americans love canned green beans -- 50% of all beans grown are sold canned; 25% frozen and the remaining 25% are sold fresh.

Water Day/Week -- Beans need 1/4-1/2" of water daily for best production, starting when you set the plants in the garden.

Harvest -- Pick when beans are a little smaller than the diameter of a pencil.

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Cultivated for centuries in China, bok choy (also known as Pac Choi) is commonly found in many US markets today.  This non-heading cabbage will grow quickly and can be ready for harvest in as little as 45 to 50 days.  Also called Chinese cabbage, this cool weather vegetable can be planted in early spring after last frost, or in late summer/early fall in the garden.  It resembles a white stemmed chard, but is more closely related to broccoli, cabbage and cauliflower.  It has a light, sweet flavor and is excellent for stir-fry, soups, stews, or eaten raw in salads or vegetable trays.  The stalks will take a little longer to cook than the leaves, so add the leaves later for best flavor.  It's also a great tasting source of vitamins C and A, folic acid, beta carotene and some calcium.  Plants can easily bolt (go to seed) in extremely hot weather or from stress (not enough water).  Try some as an "edible landscape" in and around flower beds.

Soil Prep -- Rich and well-composted soil.  Do not plant where members of the cabbage family have grown in the past 2 years to avoid plant disease.

Water Day/Week -- Keep consistently moist to reduce stress that may cause bolting.  Use mulch to help retain moisture.  Never allow bok choy to dry out.

Storing -- Can be stored, unwashed, in the refridgerator in a plastic bag for up to 5 days.

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Broccoli Monaco is a hardy member of the cabbage family. It is a cool weather crop that can be planted early. This is an outstanding performer that produces less stem and side shoots than other standard varieties. A heavy bearer of dense, dark green, uniform heads that can be easily seen during harvest. It has excellent flavor and is full of vitamins. Ideal for spring, summer and fall production.

You can thwart cabbage loopers on your cabbage family crops by making a newspaper collar.  Wrap several wet layers of newspaper around the stems of your transplant, making sure to have the paper 2-3" above and 2" below the soil level.  This works for any plant that cutworms are attracted to in the garden.  Broccoli and cauliflower are the only vegetables that are also flowers!  California produces almost all of the broccoli in the United States.

Water Day/Week -- Water regularly at the roots at least 1" each week (more in especially hot, dry periods) in the morning.  Do not allow soil to dry out.  Avoid splashing the foliage.

Harvest -- Pick the large central head when full and buds are not swollen or flowering.  Cool in ice water immediately, then refridgerate.  Allow side shoots to develop for another harvest.

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This variety produces good yields of cabbage. It is a heirloom variety that offers uniform growth with solid, globe-shaped heads weighing 3-4 lbs each. It is best when used fresh. Compact and short-stemmed, this variety can stand for a long while in the garden without splitting. An excellent early season cabbage for the home gardener.

Ancient Chinese used to eat cabbage to cure baldness!  Chamomile is said to enhance the flavor of cabbage and onions.  It's said that Babe Ruth used to keep a cabbage leaf in his hat while he played baseball to keep cool.  He'd change to a new one every two innings.

Water Day/Week -- Water regularly at the roots at least 1" each week (more in especially hot, dry periods) in the morning.  Do not allow soil to dry out.  Avoid splashing the foliage.

Harvest -- Cut head from plant when round and firm.  If you want to leave mature heads in the ground, use a shovel to sever some of the feeder roots.  This will limit the water intake of the plant and reduce the chance of the head splitting.  Drive the shovel into the ground around the base of the plant.

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This variety of cauliflower produces large, heavy, uniform crowns. It is an F1 hybrid with excellent weight, density and color. The crowns can measure up to 6-8" across and up to 2 1/2 lbs.  They have a wonderful flavor for eating raw, cooked, or you can blanch and freeze for later use. This leading commercial variety is ideal for summer and fall harvest.

French marigolds planted in your garden not only look beautiful, but can help repel many garden pests that can ruin your harvest.  Plant them liberally throughout your garden, except around beans and cabbage plants.  Broccoli and cauliflower are the only vegetables that are also flowers.  Do not cook cauliflower in alumnium or iron pots.  They can react to the metals and change colors.  If boiling this vegetable, add a tablespoon of lemon juice to the water to keep the cauliflower white.

Water Day/Week -- Water regularly at the roots at least 1" each week (more in especially hot, dry periods) in the morning.  Do not allow soil to dry out.  Avoid splashing the foliage.

Harvest -- Pick when the flowerettes begin to slightly separate.  Cool in ice water immediately, then refridgerate.

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This dwarf cultivar will produce 9 inch stalks of tasty celery. Flavor and texture are excellent, great for raw vegetable platters and salads. Use in cooking for flavorful soups, stews, and stuffings. Celery needs a long growing season to mature and likes 1 inch of water per week.

Celery is a cool weather crop and will do best if planted in the garden early.  Provide some shade in the hottest parat of the day.  The famous Italian lover Casanova was said to include lots of celery in his diet.  He must have believed it would keep up his stamina.  One stalk of celery contains only 10 calories.  Hippocrates described celery as a "nerve soother".

Water Day/Week -- Water regularly at the roots at least 1" each week (more in especially hot, dry periods) in the morning.  Do not allow soil to dry out.  Avoid splashing the foliage.

Harvest -- When stalks are big enough, you can take and use the outer stalks.  The inner stalks will keep growing.  At the end of the season, just pull the entire plant, cutting the roots off.  If the plants bolt, save and dry the seeds and use as a spice.

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Collards vates are high in vitamins. They have a uniform compact growth habit and offer greens that have mild cabbage-like flavor. Popular non-heading, slow-bolting collard with large dark green crumpled leaves on 20-24" tall plants. Served steamed or raw as an interesting addition to salads.

Cabbage loopers can be pesky but are easy to deal with.  Examine your cabbage family plants daily for the loopers and drop them into a bucket of soapy water.  Don't forget the bottom of the leaves, one of the favorite hangouts!  Collards are also known as "tree cabbage" or "non-heading cabbage" and were cultivated by ancient Greeks and Romans.

Water Day/Week -- Water regularly at the roots at least 1" each week (more in especially hot, dry periods) in the morning.  Do not allow soil to dry out.  Avoid splashing the foliage.

Harvest -- You can start to harvest leaves as soon as the plant reaches 12" tall, picking the young, tender leaves from the bottom up.  Don't let the leaves get too old or they'll be tough and not as flavorful.  When preparing, remove the center vein.  Collards freeze well, whole or chopped, after blanching in boiling water for 5 minutes per pound.  Store in plastic bags or containers, removing as much air as possible.

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AAS Winner!  Premium bicolor corn, excellent flavor. Considered one of the premium supersweet bicolor varieties available on the market today. Produces 7-9 inch ears that mature early. Creamy gold and white kernels fill each ear. Avoid cross pollination in the garden for best flavor. Pick early in the day. Grows 4-6 feet tall.

Corn always has an even number of rows.  Each ear has about 800 kernels, all neatly arranged on 16 rows, each one having its own silk.  "The Three Sisters" is probably the best known companion plant application.  Native American tribes planted this trio (corn, pole beans and squash) with great success because the plants each helped the others in its own way.  The corn plant was tall and sturdy enough for the beans to climb upon and grow, the beans fixed nitrogen into the surrounding soil for the other plants, and the squash shaded the ground, keeping in vital moisture.  With their prickly stems, the squash plants helped discourage hungry pests, like raccoons, from eating the corn.

Water Day/Week --  Water regularly and deeply 1" per week.  Do not water overhead as it can disrupt the pollination process.

Harvest -- Corn is ready for harvest when you crush a kernel with your thumbnail and the juice is milky white and the silks are brown and dry.  Pick early in the day with a downward motion and a twist of the wrist.

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Burpless cucumbers are nearly seedless and make a great slicing cucumber. It produces a consistently straight, cylindrical fruit for easy slicing. Fruit is a medium to dark green, 8-10" in length. Tender fruit requires no peeling as the skin is soft and tender. Burpless cucumbers should be grown on stakes for a larger harvest. Disease resistant.

The inside temperature of a cucumber can be 20 degrees F cooler than the outside.  Cucumbers consist of 95% water and a half cup sliced contains only 8 calories!  Keeping the ripe fruits picked at least every other day will encourage new growth and more pickles!  Cucumbers are also very popular as a skin care product.

Water Day/Week -- Cucumbers like plenty of water, 1" plus per week, more during dry spells.  Water in the morning deeply at the roots.  Avoid getting the leaves wet to prevent disease.

Harvest -- Pick fruits that are 8" and under for the best flavor.  Check plants every other day and remove large fruits and discard.  Removing these over-mature cucumbers will encourage more production.

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Bush pickle cucumbers are great for containers and are high yielding. These 4-5" cucumbers are grown on 3-4' long, bushy vines. Consider growing on a trellis or fence to conserve garden space and reap higher yields. Excellent for pickling and perfect as a fresh slicer.

Cucumbers contain silica, a mineral that can boost collagen production to lessen those fine lines around the eyes.

Water Day/Week -- Likes plenty of water, 1" plus per week, more during dry spells. Water in the morning deeply at the roots. Avoid getting the leaves wet to prevent disease.

Harvest -- Pick fruits that are 8" and under for the best flavor.  Check plants every other day and remove large fruits and discard.  Removing these over-mature cucumbers will encourage more production.

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This is a popular, award winning variety of slicing cucumbers.  It is an early bearer of smooth, straight 8" long fruit. The dark green, uniform fruits measure 2 1/2" across with a small seed cavity and crisp flesh. Good fresh or pickled.

To refresh your eyes, grate some cucumber and apply to the area under the eyes.  Rest for 20 minutes, then rinse with cool water.

Water Day/Week --  Likes plenty of water, 1" plus per week, more during dry spells.  Water in the morning deeply at the roots.  Avoid getting the leaves wet to prevent disease.

Harvest -- Pick fruits that are 8" and under for best flavor.  Check plants every other day and remove large, over-mature fruits to encourage more production.

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This Heirloom variety is a dependable, large fruit variety. Nearly black, the elongated oval fruits weigh up to 3 lbs. Creamy, pale yellow flesh has a tender texture and mild flavor. Warm garden plant. Harvest with knife or shears to prevent plant damage. Try it baked, grilled, or in salads.

In the fifth century, Chinese women made a black dye from the skins of purple eggplant to stain and polish their teeth a pretty shade of black!  Eary Europeans belived eggplant caused insanity.

Water Day/Week -- Eggplant enjoy a heavy soaking weekly of at least 1" although they will use more when flowering and in periods of extreme heat or windy conditions.

Harvest -- When the smooth, glossy exterior flesh "gives" but comes right back when pressed with your thumb.  Use a knife or pruning shears so you don't damage the plant.

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AAS Winner! One of the earliest white varieties available today. An abundance of glossy, pure white fruits that grow in clusters on sturdy 36" tall plants. Sweet flavor with few seeds. Tender skins make this a great variety for grilling, sauteing and stir fry dishes. The optimum length is 3-4" but even if they grow larger they will still be tender and taste great.

Eggplant was named after a plant that produced an egg-sized white to yellowish fruit.  One cup of raw eggplant contains just 30 calories.

Water Day/Week -- Eggplant enjoy a heavy soaking weekly of at least 1" although they will use more when flowering and in periods of extreme heat or windy conditions.

Harvest -- When the smooth, glossy exterior flesh "gives" but comes right back when pressed with your thumb.  Use a knife or pruning shears so you don't damage the plant.

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Oriental-type of eggplant that produces long, slender, dark purple fruits. Best when harvested 8 to 10 inches long. Excellent for small gardens or containers. Each 36" plant can produce 8 or more fruits. Try it baked, grilled and in stir fry and salads. Harvest with a knife or shears to prevent plant damage.

Eggplant is actually a fruit, botanically classified as a berry.  Some medieval Europeans considered the eggplant an aphrodisiac.

Water Day/Week -- Eggplant enjoy a heavy soaking weekly of at least 1" although they will use more when flowering and in periods of extreme heat or windy conditions.

Harvest -- When the smooth, glossy exterior flesh "gives" but comes right back when pressed with your thumb.  Use a knife or pruning shears so you don't damage the plant.

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Great salad plant used as a substitute for spinach. High in vitamins A and C low in calories. Grows best in well drained sandy soil. Pinch flower buds as soon as they appear to prolong harvest of tasty peppery leaves. Provide shade if growing in the hottest part of the summer. The leaves are best if used fresh, but can be frozen.

Arugula seeds were used in aphrodisiac concoctions dating back to the 1st century AD. It is said to cure baldness, freckles, worms and to remove the "ill scent of armpits." Arugula was not widely cultivated on a large scale until the 1990's.

Pick off the tender young outside leaves anytime before the plant flowers.  Plant several plantings two weeks apart for a good harvest of these peppery leaves.

Companions to -- Bush beans, celery, carrots, nasturtium, mint, dill, lettuce, cucumbers, onions, rosemary and potato.

Avoid planting by -- Pole beans and strawberries

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Bushy and productive, the tight mounds of small leaves are a very flavorful pesto ingredient. This delicious, edible herb resembles the boxwood plant. It is compact, neat and tidy, and is well-suited for edging around the garden or patio areas. This is also a great cultivar for small space container gardening. The taste is a little zestier than Genovese basil and can be used in many dishes in place of other basil varieties. Leaves can be dried or frozen for later use.

You can pick leaves to use in recipes as needed.  Use in flavored vinegars or freeze leaves in ice cubes.  Harvest sprigs just before the flowers open for most intense flavor.  Strip leaves and either chop or leave whole.  Fill each cell of an ice cube tray 3/4 full, add hot water to cover and then freeze (hot water helps the leaves retain their color).  Remove cubes from trays and store in a freezer bag or container to add to your recipes later.

In Romania, if a boy accepts a sprig of basil from a girl, he is engaged to her!

Companions to -- Tomatoes, peppers, oregano and asparagus

Avoid planting by -- Rue and sage

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Basil Genovese is great for drying or fresh use. It is one of the most popular herbs for pesto. It's high yielding, with a uniform growth habit and has highly scented sweet leaves. It's great for container plantings. This delicious, edible herb's culinary uses also include flavoring for sauces, soups and dressings. Pinch plant to promote bushy growth.

Harvest sprigs just before the flowers open for the most intense flavor.  Strip leaves and either chop or leave whole.  You can pick leaves to use in recipes as needed or freeze for later use.  To freeze, fill each cell of an ice cube tray 3/4 full, add hot water to cover (to retain the leaves color), and freeze.  Remove cubes from trays and store in a freezer bag or container to add to recipes later.

In Italy, basil is a token of love. In ancient Roman times, young women would wear a sprig of basil in their hair to advertise their availability.

Companions to -- Tomatoes, peppers, oregano and asparagus

Avoid planting by -- Rue and sage

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Basil Lemon is great for drying and used fresh for cooking. It is an annual with a lemony scent and flavor. It grows 24" tall with pale green, fairly broad leaves and spikes of white flowers in the summer. It is an excellent container plant. Pinch to promote bushy growth.

You can pick leaves to use in cooking as needed. Basil lemon can be dried or frozen for later use.  It is best if stored in vinegar or oil.  Harvest sprigs just before the flowers open for the most intense flavor.  Strip the leaves and either chop or leave whole.  To freeze, fill each cell of an ice cube tray 3/4 full with the basil, then add hot water to cover (hot water helps the leaves retain their color).  Remove frozen cubes from trays and store in a freezer bag until ready to add to recipe later.

Basil in Greek means "Royal" or "Kingly." The Greeks believed that only the sovereign could harvest basil and only with a golden sickle.

Companions to -- Tomatoes, peppers, oregano and asparagus.

Avoid planting by -- Rue and sage

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Sweet Basil is great used fresh in cooking and is easy to dry for later use.  It is an annual, about 18" tall with light-green, fairly broad leaves.  Spikes of small white flowers usually appear from July to August. Pinch flower spikes to promote a bushier plant. Basil requires a well-drained soil.

Harvest sprigs just before the flowers open for the most intense flavor.  Strip leaves and either chop or leave whole to use in recipes.  Basil can also be frozen for later use by filling ice cube trays 3/4 of the way and then adding hot water to cover (hot water helps leaves retain their color).  Save frozen cubes in a freezer bag or container to use later.

The name is believed to be derived from "basilisk", a mythical Greek creature said to be half lizard and half dragon. Basilisk was said to have a fatal, piercing stare. The leaf of the basil plant was considered to be a magic cure against the look, breath and bite of the monster. Although the beast was moved into fable status, people still held to the belief that basil was a cure for venomous bites. Today, basil is used in culinary applications, shampoos, soaps, perfumes and as a medicinal herb.

Companions to -- Tomatoes, peppers, oregano and asparagus.

Avoid planting by -- Rue and sage

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Catnip is a hardy perennial plant that grows 3 to 4 feet tall. Use the small, heart-shaped leaves in fresh salads, and the purple flowers as a garnish. Keep plant sheared back to keep in check.  Dried leaves can be used for an herbal tea or for your cat.

Harvest leaves and flowers late summer.  Cut the stems a few inches from the soil after the plant begins to bloom.  Place the stems on a screen in a cool, well-ventilated area to dry.  This can take from a few days to several weeks depending on the moisture content of the herb.  Test for dryness by crushing a leaf between your thumb and finger.  It should have a crispy, crackly sound and feel.  If in doubt about how dry it is, preheat oven to the lowest setting, turn off and put the herbs in the oven on a cookie sheet for 5 minutes or so.  When dry, strip the flowers and leaves from the stems and crush.  Store in an airtight container (away from your feline friends!)

Catnip can be used as an addition to salads and seep leaves for teas. A cat's reaction is hereditary and up to 30% of cats are not affected by this herb. Kittens under 3 months of age are unaffected by catnip. Cats can be affected for 5 to 15 minutes by their exposure to the herb, then won't respond to it again for at least an hour or more.

Companions to -- Eggplant

Avoid planting by -- Neighborhood cats!

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Chamomile German is an upright plant that is container friendly. It grows 18-24 inches tall. It is an easy-to-harvest annual, with small daisy-like white flowers that have an apple scent. The fresh blooms can be used in salads. The dried blooms can be brewed into a tea and are said to be a gentle sleep aid.  Use a handful in the tub for a soothing herbal bath.

Pick the flowers in the early morning when the petals start to turn back on the center disc.  Rinse well under cool water, gently pat dry and place on a screen to dry completely.  Store in airtight containers in a dark place.  This may take several weeks, so be patient.

Used in the Middle Ages as a "stewing" herb to improve the atmosphere of festivals and gatherings. (There was very little bathing going on during this time, so imagine the air quality!) This herb will self-sow so remove flowers if you don't want volunteers next spring!

Companions to -- Cabbage family and onions (just plant a few).  Chamomile was known as "the plant's physician" by herbalists of old because it was said to improve the overall garden health.

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Chives are small, dainty, onion-like plants that grow in clumps reaching about 10" in height. It is a hardy perennial with decorative light purple flowers. Chives make an excellent container plant, or as a nice addition to a border. Their mild flavor makes them a good choice to use in soups, salads, meats, potato dishes, or as a garnish.

Harvest tender leaves anytime after the plant reaches 6" in height.  Cut low to the ground, leaving about 2" so the clump keeps producing.  Most attempts at storing chives yield poor results.  In the case of chives, fresh picked is the best!

Companions to -- Tomatoes, parsley, carrots, parsnips and fruit trees

Avoid planting by -- Beans and peas

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Coriander/cilantro has lots of culinary uses and is said to attract bees. It's an annual plant that grows about 2 feet tall. The finely divided leaves have a strong flavor and small white or purplish-tinged flowers. This herb does well in any garden soil. Most often it is used in Mexican and Asian dishes. The leaves can be used in soups, stews, salads, and dips, while the wel- dried seeds work best to flavor liquors and baked goods.

Coriander was named after bedbugs because it reminded one of the unpleasant smell so similar to the nasty pest. Thank goodness the smell changes to a pleasant citrus scent, getting more fragrant as they reach maturity. Cilantro and coriander come from the same plant. Coriander is the seed, cilantro is the leaves and they are very different in taste. The seed is also used in perfumes and potpourri for the lemony scent.

To harvest, pick outer leaves for fresh use in recipes any time after the plant reaches 6" in height.  Harvest the entire plant by cutting near ground level.  Cilantro does not dry well so if you want to store some for later use, rinse the leaves and freeze in ice cube trays.  Fill ice cube cells 3/4 full of leaves, then cover with hot water or oil, freeze them and store in airtight freezer container for later use.  The seed can be harvested after the plant bolts and the seed heads start to turn brown.  Cut from the plant and hang in a paper bag, upside down, in a well-ventilated dark area.  Shake the bag occasionally to loosen the seeds.  Make sure the seeds are completely dry before storing in an air-tight container.  If in doubt, taste a seed or two -- if it tastes bitter, it is not completely dry.  Seeds can be dried in the oven if necessary by spreading them on a cookie sheet and putting them in a preheated oven set at the lowest temperature for about 5-10 minutes.  Remove and store when cooled.

Companions to -- Most garden plants, eggplant and tomatoes

Avoid planting by -- Fennel

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A popular annual, dill has bluish-green stems that contrast with finely divided yellow-green plume-like leaves and yellowish flowers in July through September. Dill grows about 2 to 3 feet high. Plant after danger of frost has passed. Used to flavor many dishes, and for home canned pickles.

Although dill is primarily a culinary herb today, in yesteryear it was said to induce sleep, relieve flatulence, stimulate appetite and was made into charms to ward off witches.

The leaves can be harvested after the plant is established in the garden.  Clip leaves close to the stems early in the morning or in the evening.  Dry by spreading freshly cut leaves onto a non-metallic screen in a warm, dark place to dry.  This can take a few days or several weeks, depending on the moisture content of the herb.  Test for dryness by crushing a leaf between your thumb and finger.  It should have a crispy, crackly sound and feel.  If in doubt about how dry it is, preheat oven to its lowest setting, turn off and put the herbs in the oven on a cookie sheet for 5 minutes or so.  Place leaves in an airtight container.  Fresh leaves can also be frozen for later use.  Seeds can be harvested 2-3 weeks after the flowers bloom.

Companions to -- Cabbage family, lettuce, onions

Avoid planting by -- Tomatoes and carrots

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AAS winner. Dwarf variety, extended cutting season. Annual, dark green plant is fern-like, with finely divided, feathery leaves, and compact growth habit. Grows 18-24" tall. Valued for its extended cutting season. Plant after danger of frost has passed. Grown mainly for its foliage, used in soups, salads, and home canning.

Although dill is primarily a culinary herb today, in yesteryear it was said to induce sleep, relieve flatulence, stimulate appetite and was made into charms to ward off witches.

The leaves can be harvested after the plant is established in the garden.  Clip leaves close to the stems early in the morning or in the evening.  Dry by spreading freshly cut leaves onto a non-metallic screen in a warm, dark place to dry.  This can take a few days or several weeks, depending on the moisture content of the herb.  Test for dryness by crushing a leaf between your thumb and finger.  It should have a crispy, crackly sound and feel.  If in doubt about how dry it is, preheat oven to its lowest setting, turn off and put the herbs in the oven on a cookie sheet for 5 minutes or so.  Place leaves in an airtight container.  Fresh leaves can also be frozen for later use.  Seeds can be harvested 2-3 weeks after the flowers bloom.

Companions to -- Cabbage family, lettuce, onions

Avoid planting by -- Tomatoes and carrots

Reddish-bronze foliage provides a gorgeous visual display all summer and a haven for butterflies.  The edible feathery leaves have the sweet aroma of anise (licorice).  Bronze does not produce a bulb, but seeds are produced in large, flat umbels of yellow flowers that can be used in many recipes.  Avoid planting by dill.  Prefers the cool weather of spring/early summer.  Grows up to 5' in height.  Plant after last frost.

Biennial.  The edible feathery foliage and stalks have the sweet aroma of anise.  The bulb can be eaten raw or cooked, with the seeds produced in large, flat umbels of yellow flowers and can be used in many recipes.  Avoid planting by dill.  Larval plant for swallowtail butterflies.  Prefers the cool weather of spring/early summer.  Grows up to 36" in height.

Water Day/Week -- Requires moderate, even watering.  Keep soil most.

Harvest -- Once bulb is about 4" across.

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Lavender munstead makes an excellent cut or dried flower. Dwarf variety grows 12-14" tall. Very fragrant, producing spikes of purple flowers in the summer. Plant in well-drained soil. Drought tolerant. Excellent in hedges, or for mass plantings. Use leaves in salads, vinegars, oils, sachets, flower arrangements, and wreaths.

Lavender has been used for centuries in sachets to repel moths in clothing drawers and also discourages fleas, flies and aphids. The oil is said to have a calming affect to reduce tension and encourage sleepiness. It is said to keep evil from your door. This herb has many medicinal, culinary and beauty uses. In the Middle Ages, people wore pouches of lavender around their necks to fend off various foul odors.

For use in bouquets or fresh arrangements, cut sprigs when the flower heads are 50% bloomed and if used for sachets or dried arrangments, harvest when 75% of flowers are in bloom.  The easiest way to dry lavender is to cut the spikes at least 6" below where the flower head ends.  Tie in bunches of 5-7 spikes by the stems with string and hang where it will not get direct sunlight and has little wind.  It may take 2 weeks or more to dry.  Then you can remove the flowers to use in sachets.

Companions to -- Most garden plants

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Culinary use, attractive to bees. Perennial with hairy, lemon-scented leaves. Spikes of white, pale yellow, or rose flowers from July to September. Grows 24-36" tall. Use dried or fresh. Excellent in salads, cool drinks, teas, wines, and potpourri. Try rubbing fresh leaves on skin to repel insects.

Branches were strewn on the floor to freshen rooms as is mentioned in the Shakespeare play, "The Merry Wives of Windsor." With its long history as a healing herb, lemon balm ensured longevity. As an insect repellent, try rubbing the leaves on the picnic or kitchen table to keep bugs away. Rub on your skin for the same effect, and when you're gathered around the summer night campfires, add some sprigs of this plant to keep the insects away.

Sprigs can be harvested frequently and should be to encourage new growth and a compact, bushy habit.  Although dried lemon balm has much less flavor and aroma than fresh, drying may be the only option.  Harvest in early morning after dew is off the plants and just as the plant is coming into bloom.  It will dry best if the weather will be hot and dry for the next few days.  Any nighttime moisture could turn your leaves brown.  Dry in partial or full shade on screens.   When drying is complete, store in airtight jars.

Companions to -- Most garden plants

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Great in baskets, culinary use. Annual plant with orange, yellow, or red blooms. Grows 15" tall. Leaves, stems, and flowers have a peppery taste, excellent for salads and cold soups, and are high in vitamin C. Harvesting blooms extends flowering throughout the summer. Plant in containers, baskets, and gardens.

Nasturtium means "nose-twister" or "nose-tweaker" in reference to its pungent smell. Use the younger leaves for your dishes because the older leaves can be bitter. The flowers are edible and have a less intense flavor.

Pick the younger leaves as soon as the plant is established in the garden.  Harvest in the coolness of the morning.  Remember, this plant can attract aphids so clean or wash carefully.  The buds, flowers and young leaves are all edible and you can wash and store in the refridgerator for several days.  Heat stress on the plants will make all parts more pungent.

Companions to -- Squash, brussels sprouts, broccoli, radishes, potatoes, zucchini, fruit trees

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Excellent groundcover, use fresh or dried. Hardy perennial that has sprawling stems and can grow to 24 inches tall. Flowers July through September with tiny purple to white blooms. Grows well in poor soil and can be used as a groundcover. Harvest tender sprigs to flavor sauces, meats, vegetables, and salads. Companion to beans.

Oregano's name means "joy of the mountain" from the Greek work oros, meaning mountain and ganos meaning joy. Ancient Greeks and Romans made poultices from oregano leaves to relieve sore, achy musclees, reduce swelling and for relief from spider and scorpion stings. Their use today is more culinary than medicinal.

The best taste for oregano leaves is right before the plant flowers.  Whe you see buds developing, start your harvesting.  If allowed to flower, the herb can taste bitter.  You can pick for fresh use anytime after the plant reaches 8" in height and continual picking will prevent rapid flowering, but most prefer to use oregano in a dried form.  Drying mellows and deepens the flavor and reduces the bitterness.  Dry on screens in a warm, dry place.  Test for dryness by crushing a leaf between your thumb and finger.  It should have a crispy, crackly sound and feel.  Remove the leaves from the stems and store in glass jars.  Crush the leaves before adding it to recipes.

Companions to -- Most garden plants; said to enhance most vegetables.

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Great for drying or fresh use. Bushy, woody based perennial has large light green leaves with a very spicy peppery flavor, the strongest of all oreganos. Use fresh or dried leaves in sauces, soups, tomato dishes, and as a seasoning for many Italian recipes. Combines well with thyme, garlic, and parsley.

Oregano's name means "joy of the mountain" from the Greek work oros, meaning mountain and ganos meaning joy. Ancient Greeks and Romans made poultices from oregano leaves to relieve sore, achy muscles, reduce swelling and for relief from spider and scorpion stings. Their use today is more culinary than medicinal.

The best taste for oregano leaves is right before the plant flowers.  When you see buds developing, start your harvesting.  If allowed to flower, the herb can taste bitter.  You can pick for fresh use anytime after the plant reaches 8" in height and continual picking will prevent rapid flowering, but most prefer to use oregano in a dried form.  Drying mellows and deepens the flavor and reduces the bitterness.  Dry on screens in a warm, dry place.  Test for dryness by crushing a leaf between your thumb and finger.  It should have a crispy, crackly sound and feel.  Remove the leaves from the stems and store in glass jars.  Crush the leaves before adding it to recipes.

Companions to -- Most garden plants; said to enhance most vegetables.

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Parsley makes a beautiful border. It is a hardy biennial that is usually treated as an annual. Popular because of its much-divided, sometimes curly leaves which have a characteristic flavor and smell. Use leaves fresh or dried and most popular as a garnish. Use as a natural breath sweetener. Store in freezer. High in vitamin C. Grows 18" tall.

In olden days, parsley was sprinkled on corpses to deordorize them. If someone looked ill, people often said that person was "in need of parsley." It is said that Romans used parsley to cover up the smell of alcohol and aid digestion of orgy participants. Parsley is a widely used culinary herb, combining well with most cuisines and foods except sweets.

The first sprigs may be harvested as soon as the leaves are formed.  Keep using the outside leaves, allowing the center of the plant to produce more leaves.  For use as a flavoring, the leaves should be dried on a screen in a dry, shady, well-ventilated area.  Leaves can then be curshed and stored in an airtight jar.  To freeze, pinch foliage from stems and arrange in single layer on a baking sheet.  Freeze and store in freezer bags, removing as much air as possible.

Companions to -- Asparagus, tomatoes, corn and chives

Avoid planting by -- Peppermint and spearmint

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Sweet flavor, high in vitamin C. Biennial, grown as an annual. Mild flavor combines well with most dishes and is a pretty garnish. Aromatic plant that is attractive to bees, butterflies and birds. Use leaves fresh or dried, but freezing is the preferred storage method. High in vitamin C. Grows 18" tall.

Parsley was sprinkled on corpses to deordorize them. If someone looked ill, people often said that person was "in need of parsley." It is said that Romans used parsley to cover up the smell of alcohol and aid digestion of orgy participants. Parsley is a widely used culinary herb, combining well with most cuisines and foods except sweets. Flat Italian is more flavorful than the curled variety.

The first sprigs may be harvested as soon as the leaves are formed.  Keep using the outside leaves, allowing the center of the plant to produce more leaves.  For use as a flavoring, the leaves should be dried on a screen in a dry, well-ventilated area.  Leaves can then be crushed and stored in an airtight jar.  To freeze, pinch foliage from stems and arrange in single layer on a baking sheet.  Freeze and store in freezer bags, removing as much air as possible.

Companions to -- Asparagus, tomatoes, corn and chives

Avoid planting by -- Peppermint and spearmint

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Peppermint is a perennial, and acts as an excellent groundcover, with dark green leaves and reddish-purple blooms. It will flower from July to August. Interplant peppermint with roses as a groundcover to repel pests. Use tender, young leaves for hot and cold teas and as a garnish on fruit and dinner plates. Use fresh, frozen, or dried. Grows to 24" tall.

Carry a few mint leaves in your wallet to attract money and prosperity. The Greeks used mints to cure everything from hiccups to sea serpent stings. Although today you'll rarely need to cure a sea serpent sting, mint is an extremely useful herb. Used in gums, candies, upset stomach cures and culinary applications. Many home remedies use mint to relieve headaches, cramps, colds and bad breath.

Mints are at their peak of flavor just before they flower.  When ready to harvest your mint, do it early in the day.  Cut sprigs from the plant and swish in a sink full of cool water to remove dirt and debris.  Pat dry on paper towels.  Use a dehydrator on the lowest setting or air dry in a shaded, well-ventilated area.  Leaves will be brittle when dried completely.  Hold stem with thumb and forefinger and strip the leaves.  Store in an airtight container.  Sprigs can be picked to use in recipes as needed, or freeze leaves in ice cubes.  Harvest sprigs just before the flowers open for most intense flavor.

Companions to -- Cabbage family and tomatoes

Avoid planting by -- Cucumbers 

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A tender perennial shrub, rosemary is used to flavor many meat and vegetable dishes. The flavor is a little minty with a hint of pine and ginger. Thick, needle-like grayish-green leaves can be used crushed or chopped in your favorite recipes. Dried leaves and pale blue flowers can be used for making sachets. To store for later use, cut 4-5" pieces from the ends of the branches and store in the freezer. Frozen rosemary is stronger than fresh so adjust your recipes accordingly.

For centuries, people believed that a rosemary bush would never grow more than 6 feet in 33 years so it would not stand taller than Christ. In the Middle Ages, people often placed sprigs of rosemary under their pillows to ward off evil spirits and bad dreams. Rosemary is a symbol of remembrance, friendship and love. During the 14th and 15th centuries, rosemary branches were burned in homes to ward off the black death and even during World War II, rosemary and juniper berries were burned in hospitals in France to kill germs. Rosemary is used in sachets and as a culinary herb. It is said to clear the head, so carry a sprig in your pocket on days when mental clarity is especially important (interviews, exams, meetings). 

When harvesting rosemary, do not remove more than 20% of the growth at any one time.  Take the tip cuttings you need to flavor your recipes, but don't cut the woody branches.  Cutting these may irreversibly damage the plant.  When you are ready to dry your rosemary, you should cut the sprigs in the early morning.  Tie a few together and hang in a warm, dry place.  When completely dry, store in plastic bags or jars.  You can strip the leaves off the stems or keep them intact to add to a pan while cooking, then remove the stem before serving.  The stems, if tough enough, also make excellent skewers for meats and vegetables on the grill, so if you strip the leaves before storing, save the stems also.

Companions to -- Many of the cabbage family, sage, beans and carrots

Avoid planting by -- Strawberries

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Rue should NEVER be ingested because it is considered unsafe by some people. It is a hardy evergreen that grows well in containers. The blue-green leaves have small rounded lobes. It grows 24" tall, requiring a well-drained soil, and flowers June to August. It is used as an ornamental and conversational plant - rue is said to ward off witches spells and the plague.

Rue was an early inspiration for the suit of clubs in a deck of cards. It is a symbol of sorrow and repentance. In early Christian times, rue plants were used to sprinkle holy water before Roman Catholic high masses.

Rue can irritate skin so be carefule around it.  The leaves can be seeped in hot water, strained and then used in a sprayer to repel plant-eating insects.  Harvest several times a season before the flowers form on the plants.  Dry in a shady area.  Dried seed heads are used in floral arrangements.

Companions to -- Raspberry and rose bushes

Avoid planting by -- Cabbage family and basils

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Sage is a hardy perennial subshrub, with a strong culinary flavor and ornamental appeal.  It's pebble textured, silvery-green leaves have a strong odor and a lemony pepper taste. Sage is used to flavor many meat and vegetable dishes. It grows 12-30" tall and has whorls of mauve flowers in June. It can be use fresh or dried.

Burn some sage in a safe container to rid a room of negative energy. Sage is often associated with longevity, immortality and increased mental capacity, and was prized by ancient cultures.

Harvest the mature leaves in the early morning.  Snip the leaves from the branches and discard the stems.  Spread onto paper or a cloth in a shady, dry area.  When dry, store in an airtight container.  You can also dry sage by hanging bunches of branches (5-6) tied together.  It will take about a week to dry.  Once dry, strip the leaves and store in airtight containers.  Dried sage has a stronger flavor and tastes different than fresh picked.

Companions to -- Many of the cabbage family, rosemary and carrots.

Avoid planting by -- Cucumbers and onions

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Sage golden is a neat, shrubby plant. A tender perennial with gold and green variegated leaves, topped by spikes of blue flowers. The leaves have a sharp, peppery taste. Use fresh or dried in many meat and vegetable dishes. It grows 12-30" tall and makes an excellent border plant. Dried sage is stronger than fresh so adjust recipes accordingly.

Burn some sage in a safe container to rid a room of negative energy. Often associated with longevity, immortality and increased mental capacity, sage was prized by ancient cultures. Back in the old days, sage was considered a treatment for many maladies, including worms, seasickness and insomnia.

Harvest the mature leaves in the early morning.  Snip the leaves from the branches and discard the stems.  Spread onto paper or a cloth in a shady, dry area.  When dry, store in an airtight container.  You can also dry by hanging bunches of branches (5-6) tied together.  It will take about a week to dry.  Strip the leaves and store in an airtight container.

Companions to -- Many of the cabbage family, rosemary and carrots

Avoid planting by -- Cucumbers and onions

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Spearmint is an excellent groundcover, and can be used fresh or dried. It is a fragrant, hardy, vigorous growing perennial plant with pointed, slightly crinkled, light green leaves. A milder cousin of peppermint, it grows best in a moist soil. Use the tender, young leaves for hot or cold teas, or as a garnish. Spearmint grows to 24" tall.

The Greeks used mints to cure everything from hiccups to sea serpent stings. Although today you'll rarely need to cure a sea serpent sting, mint is an extremely useful herb. It is used in gums, candies, to cure upset stomachs and other culinary applications. Many home remedies use mint to relieve headaches, cramps, colds and bad breath.

Mints are at their peak of flavor just before they flower.  When ready to harvest your mint, do it early in the day.  Cut sprigs from the plant and swish in a sinkful of cool water to remove dirt and debris.  Pat dry on paper towels .  Use a dehydrator on the lowest setting or air dry in a shaded, well-ventilated area.  Leaves will be brittle when dried completely.  Hold stem with thumb and forefinger and strip the leaves.  Store in airtight jars.  You can pick sprigs to use in recipes as needed, or freeze leaves in ice cubes for later use.  Harvest sprigs just before the flowers open for most intense flavor.

Companions to -- Cabbage family and tomatoes

Avoid planting by -- Cucumbers

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Stevia is an ornamental, but controversial, plant.  It is a great indoor plant. The tender perennial is a native of Paraguay and has been used for centuries as a non-caloric flavor enhancer. From the aster family, this shrub contains natural compounds called steviosides and rebaudioside A that some claim is 50 to 400 times sweeter than sugar. Stevia plants require a well-drained, moist soil. Grows 12" tall.

As long as 1500 years ago the ancient Guarani tribe of Paraguay discovered stevia, a plant with unbelievable sweetening powers. They used it to sweeten their "mate" (a hot drink). As time went on the Guarani discovered more uses for the herb they called "kaa-he-he." Stevia was said to treat heartburn, high blood pressure, aid digestion and soften the skin, to name a few.

Harvest the leaves when the flowers start to form.  Allowing the flowers to bloom will make the leaves bitter or dirty tasting.  Cut the whole plant off at the base and hang the plant upside down in a dark, drafty, dry area for 2 to 4 days.  Drying in the oven or dehydrator is not recommended.

Companions to -- Other sun lovers

Avoid planting by -- plants that shade

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Sweet marjoram is a tender perennial but is grown as an annual. It has a milder, sweeter taste than oregano and can be used fresh or dried. Use the leaves and flowers in many meat and vegetable recipes and in salads for an interesting taste. Tiny pink or white flower clusters appear in August through September. It grows 12" tall.

Greeks made wreaths and garlands of marjoram for weddings and funerals and it was said to comfort the dead when planted on their graves. Greek couples were crowned with it at their weddings. Some said if you annointed yourself with marjoram before bedtime you would dream of your future spouse.

Harvest sprigs when the flowers start to bloom for best flavor.  You can pick for fresh use anytime after the plant reaches 8" in height.  Continual picking will prevent rapid flowering.  Drying mellows and deepens the flavor.  Dry on screens or cheesecloth in a warm, dry place.  Test for dryness by crushing a leaf between your thumb and finger.  It should have a crispy, crackly sound and feel.  Remove the leaves from the stems and store in glass jars.  Crush the leaves before adding to recipes.

Companions to -- Sage and chives

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Tarragon is a herbaceous perennial that grows to about 2 feet tall and rarely flowers. It has multi-branched growth with narrow, somewhat twisted, green leaves. It is commonly used in meat, fish, seafood, and vegetable recipes. Tarragon has a strong flavor, so use lightly.

Tarragon is a "banishing herb." You use the tarragon like incense, burning it as you write the thing you want banished on a piece of white paper, like "fear of spiders." Then you burn the paper and supposedly, "poof" it's gone!  Make sure you burn your paper in a fireproof container if you're indoors, allowing the smoke from the incense to mix with the smoke from the paper.  Tarragon is known as a protective and calming herb.

Tarragon is best preserved in vinegar or frozen for storage.  You can also dry the herb for later use.  Hang sprigs in a shady, warm, dry place until well-dried.  Store in airtight containers.  To freeze, swish branches in cool water to remove debris, pat dry and strip leaves from the stems.  Place in freezer bags and remove excess air.  You can also freeze portions by using ice cube trays. Fill each cell 3/4 full with the leaves and add hot water to cover.  Once frozen, remove the cubes and store in a freezer bag or container to add to your recipes later.

Companions to -- Almost all plants, especially tomatoes

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This small upright perennial shrub is an excellent groundcover with very fragrant foliage that becomes completely covered with small pink flowers in summer. Not just an important herb for the spice rack, its leaves can add wonderful aroma to sachets or potpourris. Use in French, Creole, and Cajun recipes.

Thyme can be burned as a purifier and inhaling the scent is thought to enhance your psychic powers. Burning in the home or a specific room is said to banish evil and purify the area.

You can take sprigs for immediate use as soon as the plant is established.  For starting quantities, cut entire plant 2-3" from the ground.  Swish in cool water to remove dirt and debris.  Pat dry and place in a single layer on a screen, or tie in bundles and hang until dry in a shady, dry area.  Store in airtight containers.  To freeze in ice cube trays, strip leaves and leave whole.  Fill each cell of the trays 3/4 full, add hot water to cover and freeze.  Remove cubes from trays and store in a freezer bag or container to add to your recipes later.

Companions to -- Most garden plants

Avoid planting by -- Cucumbers

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This herb is a great contrasting ornamental with yellow and green leaves that have a lemony scent with occasional white flowers in summer. It is ideal in baking, for teas, fish, poultry, steaks, or in fresh fruit salad. Pinch to promote bushy growth. Use in beds, as edging, or container specimens.

Thyme could be named from several Greek words, Thymus was Greek for "courage" but the name could also be from the term "to fumigate." It was said to inspire courage when carried on the person and was burned in the home to rid it of stinging insects. Sprigs of thyme placed in a pillow is said to promote sleep and prevent nightmares.

You can take sprigs for immediate use as soon as the plant is established.  For starting quantities, cut entire plant 2-3" from the ground.  Swish in cool water to remove dirt and debris.  Pat dry and place in a single layer on a screen, or tie in bundles and hang until dry in a shady, dry area.  Store in airtight containers.  To freeze in ice cube trays, strip leaves and leave whole.  Fill each cell of the trays 3/4 full, add hot water to cover and freeze.  Remove cubes from trays and store in a freezer bag or container to add to your recipes later.

Companions to -- Most garden plants

Avoid planting by -- Cucumbers

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Kohlrabi is a hardy member of the cabbage family. The 2" globe-shaped bulbs have a turnip-like appearance, with pale green to white skin and flesh. Harvest when small to avoid tough woody bulbs. It is a cool weather crop that can be planted early or late. Try it baked with your favorite seasonings, or use in stir fry. Keeps well frozen.

Water Day/Week -- Water regularly at the roots at least 1" each week (more in especially hot, dry periods) in the morning.  Do not allow soil to dry out.  Avoid splashing the foliage.

Harvest -- When the swollen stem reaches 2" in diameter, cut off at the ground level.  Waiting too long can make the kohlrabi tough and woody.

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Leeks are a good plant for home gardeners to grow. It is a cool season biennial that tastes like mild onions or scallions. Start these cold hardy plants in the garden early. Grow in a trench, mounding soil against the stems every 10-14 days to 'blanch' your crop. Harvest when stems reach 1 inch in diameter. Great in soups, casseroles, and stews.

Water Day/Week -- Water regularly, at least 1" per week, especially during dry spells.

Harvest -- Anytime the leeks reach 1" across.  They can be harvested right into the late fall.  Leeks will mature over a period of weeks, even months, so your crop will keep producing.

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The distinctive maroon-speckled leaves of this plant have excellent flavor.  Also known as Forellenschuss, the leaves of this handsome lettuce are flecked with unique red spots. Freckles (romaine) lettuce is an heirloom variety with tender, crunchy leaves that have a sweet, slightly nutty flavor. Heat tolerant and slow to bolt. Makes a beautiful salad.

Water Day/Week -- Frequent light waterings in the morning or midday will produce fast growing leaves and excellent taste.  Do not allow to wilt.

Harvest -- Harvest outer leaves early to encourage new growth.  If the weather gets too hot, take the entire plant before it bolts.

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Red salad bowl (leaf) lettuce has bold, flavorful, oak-like leaves. The crisp, tender bronze-red leaves can be picked a few at a time throughout the summer. Delicate flavor and texture is essential for any salad mix. Makes an attractive edging plant. Resists bolting and bitterness.

Water Day/Week -- Frequent light waterings in the morning or midday will produce fast growing leaves and excellent taste.  Do not allow to wilt.

Harvest -- Harvest outer leaves early to encourage new growth.  If the weather gets too hot, take the entire plant before it bolts.

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Summertime (head) lettuce is a compact, flavorful & heat tolerant plant. This lettuce was developed for growing in high temperature regions. Heads are compact and low growing, up to 6" wide and 5" tall. Leaves have a distinctive swirled fringe and a sweet, delicate flavor. A favorite for salads and sandwiches. Resists bitterness in difficult conditions.

Water Day/Week -- Frequent light waterings in the morning or midday will produce fast growing leaves and excellent taste.  Do not allow to wilt.

Harvest -- When heads are firm and tight.  Just pull the entire plant from the ground and cut off the roots.

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Also known as muskmelon, this variety is very popular due to its great flavor. Extra sweet and juicy, with a great aroma. The 6" melons average 5 pounds each. Vines are vigorous and disease resistant. Harvest when the stem easily breaks away from the melon. Plant on hills at the edge of the garden for best production.

Water Day/Week -- Water deeply at the base of the plants several times a week (1-2") and avoid getting water on the foliage.  Melons do not like drought and lack of water can stress your plants.  Water regularly after planting and while fruit is developing, then cut back when the melons are about 1-2 weeks from harvest to increase the sugar content for better tasting melons.

Harvest -- When the netting becomes rough and coarse and the stem also "slips" away easily from the melon.

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Super sweet, high yielding watermelon. Excellent home garden variety. Nearly round melons are light green with darker green striping, and weigh between 15-25 pounds each. Deep red, crispy, super sweet flesh and only a few seeds. Transplant two plants on slightly elevated hills, at the edge of garden to conserve space.

Water Day/Week -- Water deeply at the base of the plants several times a week (1-2") and avoid getting water on the foliage.  Melons do not like drought and lack of water can stress your plants.  Water regularly after planting and while fruit is developing, then cut back when the melons are about 1-2 weeks from harvest to increase the sugar content for better tasting melons.

Harvest -- Apply light pressure with your thumbnail to the rind.  If the rind is soft and the nail pierces the melon, it's not quite ripe yet.  Roll the melon and look at the bottom.  A white or green ground spot (bottom) means the melon is not ripe.  A yellow ground spot is what you're looking for!

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AAS Winner! Also known as a breakfast, Christmas or dessert melon, this oval fruit has a smooth yellow skin with green mottling. Sweet, white, aromatic flesh inside these 2 to 4 pound melon. Stores well in fridge. Plant 2 plants on slightly elevated hills. Melons will not continue to ripen once cut from the vine. A good indicator of when to pick a melon is by applying some pressure to the blossom end - there should be some "give".

Water Day/Week -- Water deeply at the base of the plants several times a week (1-2") and avoid getting water on the foliage.  Melons do not like drought and lack of water can stress your plants.  Water regularly after planting and while fruit is developing, then cut back when the melons are about 1-2 weeks from harvest to increase the sugar content for better tasting melons.

Harvest -- When you harvest this melon, look for a fruit that feels heavy for its size, has a pleasant aroma and when you apply a little pressure to the blossom end, it has some "give."

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This All-America Selections winner dates back to 1939 and is a prolific producer.  The most popular use for okra may be as a thickening agent for gumbo and soups, with its gooey insides.  It is also quite tasty when baked, broiled, roasted, fried, steamed, canned and pickled, quite the versatile veggie!  Before you even get to the fruits, the plant itself produces gorgeous flowers, similar to hibiscus blooms, making it an edible ornamental.  The leaves are spineless, making harvesting of the 3" pods easy work; however, wear long sleeves and gloves when working around okra plants.  They can cause irritation and even cause allergic reactions in some people. 

Dried okra pods can be used in dried floral arrangements for an interesting look.  Keeping the pods well-picked will force the plant to produce more, right into fall.  Large, old pods should be removed immediately as they will reduce the productivity of your plant.  Okra is low in calories and a good source of vitamin C, iron, calcium, potassium, fiber and manganese.  The plants can reach 48" in height and appreciate plenty of space for good air circulation.

Soil Prep -- Well-drained, rich and well-composted.  Do not plant where squash vines or sweet potatoes were planted the previous year.

Water Day/Week -- Low to average water needs, about 1" per week.  Keep moist but not wet, allowing the soil to dry between watering.  Okra is happier on the dry side and definitely does not like wet conditions.  Water deeply at the roots, avoiding the foliage.

Harvest -- AVOID HANDLING OKRA PLANTS WITH BARE HANDS AND ARMS!  The plants can cause skin irritations or even an allergic reaction in some people.  Once the plant starts to flower, you'll need to start harvesting in 4 days.  The 3" pods are tender and are the optimal harvesting size.  Handle with care as the pods can bruise easily.  Larger pods tend to be tough and fibrous.  Keep picking every day or two to keep your plant producing.  Remove any overgrown or damaged pods to keep the plant producing into fall.

Storing -- Okra may be stored in the refridgerator in a paper bag or wrapped in a paper towel in a perforated plastic bag for 2 to 3 days.  It can also be frozen for up to 12 months after blanching whole for 2 minutes.  Cooked okra can be stored (tightly covered) in the refridgerator for 3 to 4 days. 

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This day-neutral variety is a garden favorite.  The large yellow onions have light brown skins and are famous for their mild sweet flavor.  Each round onion is up to 4" across with crisp flesh.  This variety stores well so you can enjoy its great flavor months after harvest.  Low in fat and calories, onions are also a good source of Vitamin C and fiber.  Use raw or in cooking.

Water Day/Week -- Water regularly, but do not over water.

Harvest -- Onions can be used fresh anytime during the garden season. 

To Store Onions -- When 50% of the onion tops begin to fall over and turn yellow, step gently on the rest of the tops.  Leave in the ground for a few days, then use a garden fork to "lift" the onions from the soil.  Brush excess soil from the onions.  Move to an airy, warm, dry place to dry for 2-3 weeks.  Use an old pair of pantyhose and drop an onion in, tie a knot above the onion and then add another onion.  Tie a knot above the second onion, add another, and so on.  Hang the pantyhose in a cool, dry, well-ventilated place.  A closet or cellar with a temperature of 40 to 45 degrees Fahrenheit is ideal.  To release an onion from the pantyhose, simply cut the hose with scissors right under the bottom knot.

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The red burgundy is a short day type that produces large, flattened globes 3 to 4 inches in diameter.  Beautiful as a slicing variety, with dark red skin, white flesh and red rings.  Wonderful on hamburgers, kabobs and fresh salads.  This variety stores well so you can enjoy its great flavor months after harvest.  Low in fat and calories, onions are also a good source of Vitamin C and fiber.  Use raw or in cooking. 

Water Day/Week -- Water regularly, but do not over water.

Harvest -- Onions can be used fresh anytime during the garden season. 

To Store Onions -- When 50% of the onion tops begin to fall over and turn yellow, step gently on the rest of the tops.  Leave in the ground for a few days, then use a garden fork to "lift" the onions from the soil.  Brush excess soil from the onions.  Move to an airy, warm, dry place to dry for 2-3 weeks.  Use an old pair of pantyhose and drop an onion in, tie a knot above the onion and then add another onion.  Tie a knot above the second onion, add another, and so on.  Hang the pantyhose in a cool, dry, well-ventilated place.  A closet or cellar with a temperature of 40 to 45 degrees Fahrenheit is ideal.  To release an onion from the pantyhose, simply cut the hose with scissors right under the bottom knot.

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This long day variety has been a favorite for over 100 years, boasting extra large onions with light brown skins.  Famous for their mild flavor, each round onion can be up to 4" across with crisp, white flesh.  This variety has high moisture content and consequently, it doe not store well.  Low in fat and calories, onions are also a good source of Vitamin C and fiber.  Use raw or in cooking.

Water Day/Week -- Water regularly, but do not over water.

Harvest -- Onions can be used fresh anytime during the garden season. 

To Store Onions -- Walla Walla does not store well, so use fresh all season.

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This container friendly variety is an excellent producer, cold tolerant and has good disease resistance. Plant it early and let it grow as a trailing variety, or allow it to crawl on a trellis or stake, reaching a height of 22 to 24". Each pod averages 9 peas and will be the sweetest just before full maturity. Harvest when the pods feel plump on the day you want to serve them. You can also blanch and freeze for later use.

Water Day/Week -- Peas need 1/4-1/2" daily for best production, especially during the flowering periods.

Harvest -- Pick peas when the pods feel plump and the peas are starting to swell in the pod.  Pick every other day.  Hold the plant when pinching off the pods so you don't damage the plants.

Bench Card

This pepper is a dependable producer of 7 inch long by 3 inch wide hot peppers. The fruits turn from green to red when mature. Mildly hot, with a bite. May need staking because of the heavy yields. Used in Mexican cooking, excellent for making chili rellenos and for canning. Good disease resistance. As with all hot peppers, remember to wear gloves or wash your hands thoroughly after picking or preparing these fruits.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Pick green for stuffing but allow to ripen to red for drying.  HANDLE WITH CARE -- always wear gloves or wash your hands after handling hot peppers.

Scoville Units -- 1,000 to 1,500

Bench Card

Giant yields and fruit, vigorous plants. Glossy green fruit with thick walls and firm shape reaching 7 inches long. Vigorous, 30 inch plants produce all season long. Great whether eaten fresh, cooked, or stuffed. Peppers mature from green to red. Plant after danger of frost has passed. Huge yields of extra large peppers.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Pick peppers when they are large and firm, or for a sweeter tasting fruit, allow to ripen to a deep red before harvest. 

Bench Card

A 2010 All-America Selections Winner!  This mini bell pepper has a unique taste, mildly hot, yet sweet.  The mostly 3-lobed fruits are 2 inches wide by 3 inches long and if left on the plants will mature from green to deep red with flavors intensifying.  The 24 inch square plants are disease tolerant, robust, prolific producers and are a perfect patio container size.  Use in Cajun cooking, grill, stuff or add some to a fresh salad for a little kick of heat.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt.  This can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Pick peppers when they are green, or leave to mature on the plants to a deep red and a more intense flavor.  HANDLE WITH CARE -- always wear gloves or wash your hands after handling hot peppers.

Bench Card

An old dependable heirloom favorite. Blocky, bell-shaped fruit has a smooth green skin. Medium in size with firm walls and 4 lobes. The 18-24" plants need little care once established in the garden. Fruits mature from green to red, with sweetness becoming more intense. Use fresh, cooked, or stuffed.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Pick when large and firm.  These will ripen from green to red and are much sweeter in the red stage.  Pick when firm and plump.

Bench Card

Very hot pepper, 5" long by 1-1/2" thick, good fresh or dried.  Use fresh, cooked in ethnic dishes, or these are easily dried for winter use. Wrinkled, curved fruits mature from green to red. As with all hot peppers, remember to wear gloves or wash your hands thoroughly after picking or preparing these fruits.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- These are considered ripe when green and full, but are usually harvested in the red stage.  HANDLE WITH CARE -- always wear gloves or wash your hands after handling hot peppers.

Scoville Units -- 40,000 to 50,000

This AAS Winner for 2012 is a great patio container pepper!  It's a mildly spicy pepper, and each pepper will grow to about 3 to 4 inches.   It has good cold tolerance and its dense foliage cover protects the fruits from sun scorch, plus it performs well in extreme heat.  Each plant has a heavy yield of these excellent peppers!

Water Day/Week -- Keep soil moist but well-drained

Harvest -- When fruits turn glossy red

Bench Card

Do you want the distinctive taste of the jalapeno without the burn?  Then this F-1 hybrid is the one for you!  The semi-compact plant will produce great yields of 1" wide by 3" long deep green peppers, maturing to red.  The thick-walled, mild fruits look almost identical to their hot cousin and have the distinctive taste of a jalapeno without the intense heat.  You'll want to use these in salsa, sauces, stir frys, relish trays and it makes an excellent pickled pepper if you'd like to put up a few pints for winter.  Try some stuffed and grilled, too.  The plant will grow 24-28" in height and may need some support to help with the abundant crop. 

Soil Prep -- Rich and well-composted soil

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt.  This can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- 65 days.  Fruits are edible in green or red stages.

Bench Card

Produces high yields of thick-walled, medium hot, 8-9" by 1" peppers. Fruits turn from green to red. Great for making homemade salsa and hot sauce. Can also be used in soups, stir-fry or roasted. Excellent for canning. High disease resistance makes them a great garden choice. As with all hot peppers, remember to wear gloves or wash your hands thoroughly after picking or preparing these fruits.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Fruits will ripen from green to red and can be harvested at any point.  HANDLE WITH CARE -- always wear gloves or wash your hands after handling hot peppers.

Scoville Units -- 3,000 to 4,000

Bench Card

AAS Winner! This plant produces large crops of large, tapered, elongated fruits that grow 8" long with a sweet smoky flavor. Matures from green to red quickly. Adapts well to all sorts of growing conditions. Robust plant grows up to 30" tall. Great for eating fresh, but is best when grilled. Good disease resistance.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt.  This can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Start to harvest in the green stage when the pepper is firm, or wait until color changes to red for best flavor.

Bench Card

AAS Winner!  A medium size plant with a continuous fruiting habit that will produce high yields of yellow, wedge-shaped 3-5" peppers tapering to a blunt nose. Great for frying, grilling, stuffing or fresh in salads. Good disease resistance with excellent foliage cover for the fruits.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- You can start to pick when the fruits are yellow, or leave on the plants until they change from orange to red.

Bench Card

The habanero pepper is one of the hottest peppers! This high yielding plant has blocky, wrinkled fruits that are 2" long by 1" wide. They start green, then mature to orange. Productive 24" plants should be fertilized when blooms appear. Use in Mexican dishes or as a garnish. As with all hot peppers, remember to wear gloves or wash your hands thoroughly after picking or preparing these fruits.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Wait to harvest these peppers until their color changes to orange.  HANDLE WITH CARE -- always wear gloves or wash your hands after handling hot peppers.

Scoville Units -- 100,000 to 200,000

Bench Card

High yielding pepper, ideal for canning. Abundant yields of mildly hot, 5" smooth, tapering peppers. This chili is ideal for pickling, roasting, stuffing, soups, stews and frying. Light yellow fruits, maturing to red and orange shades.  As with all hot peppers, remember to wear gloves or wash your hands thoroughly after picking or preparing these fruits.

Water Day/Week:  Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Scoville Units:  2,000 to 4,000

Bench Card

This plant is bushy, disease resistant and colorful. the distinctively colored, blocky, 3-4 lobed peppers hold their creamy white color for an extended period before turning orange to red at maturity. They have a mild, sweet flavor and firm texture. Vigorous, bushy plants with good disease resistance. Great for adding color to garnishes and cooking.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- You can pick these blocky fruits when they are creamy white and firm, or wait until they mature to orange or red.

Bench Card

The jalapeno is an early producing petite pepper. These peppers mature from green to red. High yields of 2-1/2" long fruits on 24-32" compact plants. Excellent when eaten fresh or cooked in Mexican and Western dishes. As with all hot peppers, remember to wear gloves or wash your hands thoroughly after picking or preparing these fruits.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Fruits ripen from green to red, and are useable and zesty hot in either color phase, but more commonly used green.  "Corking" refers to the striping or stress cracks on jalapeno peppers and is a good indicator that your peppers are ready to harvest.  HANDLE WITH CARE -- always wear gloves or wash your hands after handling hot peppers.

Scoville Units -- 2,500 to 8,000

Bench Card

A recent introduction with long, skinny red peppers similar in appearance to the cayenne. The thin-walled, mildly hot peppers are often used in Thai and other Asian cuisines. Green fruits average 6 to 9" long, maturing to dark red. Vigorous and fast growing. Patio container friendly. As with all hot peppers, remember to wear gloves or wash your hands thoroughly after picking or preparing these fruits.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Most commonly harvested in the mature red stage.  HANDLE WITH CARE -- always wear gloves or wash your hands after handling hot peppers.

Scoville Units -- 7,000 to 12,000

Bench Card

Very sweet peppers have thick walls, and turn from green to bright red when mature. It is one of the most dependable producers of sweet peppers on the market, even in cooler climates. Disease resistant. Excellent for salads and stuffing. Container friendly!

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Can be picked green, red or at any color stage in-between.

Bench Card

This pepper has a rich purple color on a compact plant, good for containers. It is a blocky, thick-walled pepper, about 4" square. Matures from green to a rich, dark purple, with a very sweet flavor. Excellent for fresh eating, cooking, vegetable and relish platters, or stuffed for an unusual look.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- These peppers start out green but are best to eat when they mature and turn purple with green undertones.

Bench Card

This pepper is easy to grow and is widely adapted. The sweet and crispy peppers mature to a deep red and produce 6" by 4" fruits. Great eye appeal for raw vegetable platters. Excellent for stuffed peppers. The 25-35" plants will produce abundant fruit and may need staking to support the plant and crop.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- You can pick these blocky fruits when they are bright red and firm.

Bench Card

This pepper has excellent flavor. The beautiful, 4" by 2" tapered fruits start out ivory-colored (60 days), turn orange, then mature to red (80 days). All three color stages can appear at once. The sweet, full flavored peppers are perfect for salads, grilling, or roasting. Heavy yielding, may need staking for support.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- These peppers are ready to harvest from the ivory stage (60 days) to the red stage (80 days).

Bench Card

Small hot peppers, good fresh or dried. These 1-2" finger-shaped hot peppers can be picked green, or wait until they mature to red. Use fresh, canned, or dried. Great for salsa, and hot relishes. Use in Mexican and Western dishes. As with all hot peppers, remember to wear gloves or wash your hands thoroughly after picking or preparing these fruits.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Fruits ripen from green to red and are useable and zesty hot in either color phase, but more commonly used green.  HANDLE WITH CARE -- always wear gloves or wash your hands after handling hot peppers.

Scoville Units -- up to 4,500

Bench Card

AAS Winner. Spicy peppers on semi-compact plants. Hybrid chili bred for increased yields and ornamental appeal. Container friendly. Small, 2-3" thin fleshed peppers on upright, 15" semi-compact plants, they mature from green to red. As with all hot peppers, remember to wear gloves or wash hands thoroughly after picking or preparing these fruits.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Fruits are ready to harvest when they start to change from green to brown.

Scoville Units -- 35,000 to 40,000

Bench Card

Excellent flavor, high yielding plant. Old time favorite, non-bell sweet pepper. Elongated 6" fruits start out a pale green, maturing to yellow, then a deep scarlet. Sweet and mild flavor, used in salads, relishes, frying and as a tasty sandwich topper. Excellent for canning, with high yields of fruit all season.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Pale green peppers will mature to yellows and reds with the best taste.  Harvest when firm and glossy.

Bench Card

Ornamental pepper that is hot and zesty. These 1" long peppers can be used in containers, border plantings, or baskets. They grow 8-10" tall and will mature from green to red. Use sparingly in oriental cooking, soups and stir fry. As with all hot peppers, remember to wear gloves or wash your hands thoroughly after picking or preparing these fruits.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- These peppers can be harvested once they turn green, but they'll ripen from green to red very quickly.  HANDLE WITH CARE -- always wear gloves or wash your hands after handling hot peppers.

Scoville Units -- 50,000 to 100,000

Bench Card

This pepper has a bold color and a pleasing, sweet flavor. Attractive American hybrid will produce big yields of 3-4 lobed, blocky green peppers that ripen to a deep tangerine-orange color at maturity. Excellent fresh, stuffed, or sliced. Vigorous and bushy growth habits and high disease resistance.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Peppers are ready when they turn a bright orange.

Bench Card

These plants produce a 4", thick-walled, deep golden fruit with 3-4 lobes.  It is an easy to grow variety, with sweet flavor and crispy texture. Starts green, turns yellow quickly, then matures to deep golden color. Excellent for cooking, eye catching on raw vegetable platters, or stuff for a different look.

Water Day/Week -- Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- These peppers mature from green to yello to orange to red.  Harvest from the yellow to red stage.

Bench Card

The distinctive taste of habanero without the heat! The bright and shiny red fruits are abundant on the 30" tall plants. The blocky little 1-1/2" long by 1" wide fruits will ripen from green to cardinal red in late summer. As with all hot peppers, remember to wear gloves or wash your hands thoroughly after picking or preparing these fruits.

Water Day/Week --  Water frequently for 2 weeks after setting plants in the garden to establish a good root system.  Do not allow pepper plants to wilt; this can stress your plants, reducing yields.  A slow, deep watering at the roots about once a week is fine (including Mother Nature's contributions) unless your plants are wilting.

Harvest -- Ripens from green to cardinal red.  HANDLE WITH CARE -- although only 100 Scoville units, still considered a hot pepper and you should always wear gloves or wash your hands after handling hot peppers.

Scoville Units -- 100

Bench Card

Popular, heavy yielding pumpkin with good handles and deep ribs. Vigorous vines produce deep orange fruits, with a uniform, deep rounded shape. Each pumpkin weighs an average of 20-25 pounds. Excellent for carving and fall displays. Use the flesh for delicious pie, cookie, and bread recipes.

Water Day/Week -- Water deeply at the roots (early in the day) when the soil is dry -- 1 to 2" is plenty for the week, divided into two waterings if conditions are really hot and dry.  Keep water off of the foliage to reduce the changes of disease.  You can reduce watering as harvest time draws near.

Harvest -- When the vines die off or a frost is predicted.  If your crop is ready before the vines wither or frost gets them, you can wait until the pumpkins are a deep orange color as they will not change color once you cut them from the vine.  To encourage ripening, cut away some of the larger leaves near the pumpkin.  Using a knife or clippers, cut the stem, leaving at least 4" for the handle (for carving).  Allow the pumpkin to just hang out in the garden to cure for 1 week, then you can remove it from the garden for carving or cooking.

Bench Card

This variety of squash produces a large, unique fruit that can be served with spaghetti sauce. Fruits are 8-9" long, about 3-4 pounds each. Rind is hard, smooth, and medium yellow and the inside looks like spaghetti. A nutritious, low calorie alternative to pasta. Store for several months in a cool, dry location for an early winter treat. Excellent flavor.

Water Day/Week -- Squash set down long taproots to access moisture deep within the garden but still enjoy at least 1" of water weekly, sometimes more depending on the weather.  Water deeply at the roots early in the day and avoid moisture fluctuations when plants are setting fruit to avoid blossom end rot.  Avoid water getting on the leaves to help reduce the chance of disease.

Harvest -- Fruits are ready to harvest when the skin has hardened (your thumbnail can't easily pierce the skin) and the "ground spot" changes from white to a cream or gold color.

Bench Card

Compact and bushy, these high yielding plants produce an abundance of straight fruits. Excellent summer squash for flavor and color, with firm, meaty flesh. Best flavor when harvested between 6-8" in length. Can be eaten raw, but more commonly baked, boiled, or used in stir fry.

Water Day/Week -- Squash set down long taproots to access moisture deep within the garden but still enjoy at least 1" of water weekly, sometimes more depending on the weather.  Water deeply at the roots early in the day and avoid moisture fluctuations when plants are setting fruit to avoid blossom end rot.  Avoid water getting on the leaves to help reduce the chance of disease.

Harvest -- Fruits are ready to harvest when the skin is still tender and the "ground spot" changes from white to cream or gold color.

Bench Card

Easy to grow, prolific producer in the warm summer garden. This plant performs well under stressful conditions, yielding abundant fruits that are nearly spineless. For optimum flavor, harvest fruits when they are 4-6". Pick often to encourage new growth. Use raw for salads, cook in soups, or use in baked goods.

Water Day/Week -- Squash set down long taproots to access moisture deep within the garden but still enjoy at least 1" of water weekly, sometimes more depending on the weather.  Water deeply at the roots early in the day and avoid moisture fluctuations when plants are setting fruit to avoid blossom end rot.  Avoid water getting on the leaves to help reduce the chance of disease.

Harvest -- Optimal size for harvesting is between 4 and 6" in lenght.  Cut from the vines with a knife or nippers.  Remove over-mature fruits to encourage new growth.

Bench Card

Popular everbearing variety, great for patio growing. Very prolific with dozens of large, sweet berries from early summer through fall. Disease resistant and self-fruitful. Plant in borders, patio containers, or strawberry pots. Will grow 6-8" tall and have good runner production. Heat and cold tolerant.

Water Day/Week -- Water 1-2" per week, making sure the moisture reaches 6-8" below the surface.  Provide adequate water from flower blooming until harvest for juicy berries.

Harvest -- June and Fall harvest.  Just pick when the fruits are red and enjoy!

Bench Card

AAS Winner! Brilliant colors, easy to grow. Stems are yellow, gold, pink, and crimson, with large leaves. The stalks are delicious eating, best harvested young. Easy to grow, either in full sun or light shade. Cut within 2 inches of crown for a second harvest. Edible ornamental plant. Heat tolerant.

Water Day/Week -- Provide 1-2" of water per week with even, regular waterings and reap the benefits of this wonderful leafy vegetable!

Harvest -- Pick the outer leaves over time or pick the entire plant at once.

Bench Card

The tomatillo is frequently used in cooking. Early, large fruited variety. Yellow-green fruit is enclosed in a papery husk that splits when the fruits are ready to harvest. Unique flavor is a favorite in Mexican cuisine, for salsa and green sauces. Grown similar to tomatoes, but handles heat and drought better. Freezes well.

Water Day/Week -- Water well in the first 2 weeks after setting plants in the garden.  They do not like drought conditions, but do well without a lot of water.  If you do need to water, do it deeply at the roots.

Harvest -- When the fruits are firm and the husk is papery feeling.  The husk will usually split, but when in doubt give the fruit a squeeze to test for firmness.

Bench Card

Many consider this Heirloom tomato to be the ultimate in sauce-type tomatoes.  History dates it back to Wisconsin, but it was discovered in Lancaster, Pennsylvania, the heart of Amish country.  It is one of the largest paste tomatoes, with a rich, deep flavor and excellent texture.  Oxheart-shaped and up to 8 ounces each, these versatile fruits can be used in sauces, pastes, canning, drying and are excellent as a fresh slicer.  The indeterminate plants are wispy, but bear a good crop and will benefit from staking. 

Soil Prep -- Rich and well-composted soil

Water Day/Week -- Water regularly for 1 week after setting plants in the garden.  Tomatoes need at least 1" of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- When the fruits turn a bright red color, around 85 days after transplanting.

Storing -- Never refridgerate tomatoes.  It will dull the flavor.

Bench Card

This Heirloom tomato was bred in Arkansas to withstand hot, humid conditions and has good disease resistance.  The 6 to 8 ounce pink fruits resist cracking and have an excellent sweet/tart flavor.  The plant will produce an excellent harvest even under adverse growing conditions.  At over 100 years old, this tomato has produced year after year and has quite a following of dedicated gardeners.  Used as a canning variety, but is also an excellent fresh slicing tomato.  The indeterminate plants can grow 5 to 6 feet in height and will benefit from staking. 

Soil Prep -- Rich and well-composted soil

Water Day/Week -- Water regularly for 1 week after setting plants in the garden.  Tomatoes need at least 1" of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- When the fruits turn a lovely rose pink color, around 85 days after transplanting

Storing -- Never refridgerate tomatoes.  It will dull the flavor.

Bench Card

High yielding variety of large, meaty tomatoes with few seeds, weighing up to 2 pounds each. Excellent slicing variety, or use as a garnish for your summer dishes. Indeterminate habit. Stake or cage for best production. Disease resistant: VFN

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- for canning, harvest when fruits are fully colored and still firm.  For fresh use, fruits improve with a few more days on the vine. Check every other day for more tomatoes.

Bench Card

Very popular variety for the home garden. Fruits can reach 1 pound or more each! Usually eaten raw because of their excellent texture and flavor. Also used in salads, sandwiches, salsa, chili, stews, casseroles, stuffed, or broiled. Good disease resistance and will benefit from staking. Indeterminate habit.

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- For canning, harvest when fruits are fully colored and still firm.  For fresh use, the fruits improve with a few more days on the vine.  Check every other day for more tomatoes.

Bench Card

This F-1 variety will produce many bright red 9 ounce fruits on compact plants.  This one is nearly perfect for large containers on the patio, or works great for small garden spaces. It has excellent disease resistance and will benefit from staking because of the heavy yields. Determinate habit.

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Bench Card

High yielding tomato, a consistant garden performer. Widely adapted, thrives and produces well in nearly any climate. Large, 1 pound meaty, flavorful fruits are excellent for slicing or garnishing summer dishes. Indeterminate habit. Stake or cage for best production. Disease resistant: VFN

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- For fresh use, the fruits improve with each day on the vine.  Check every other day for more tomatoes.

Bench Card

AAS Winner! Beefsteak-type tomato with earlier development and superior disease resistance. Good producer of extra large, meaty fruits with exceptional flavor. Each globe-shaped fruit averages 10 to 12 ounces. Will produce right up until frost. Good for eating fresh, sandwiches, salads, or cooking. Indeterminate habit.

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- For fresh use, the fruits improve with each day on the vine.  Check every other day for more tomatoes.

Bench Card

Highly productive plant with large scarlet-red tomatoes. Great aroma and rich flavor, with fruits that average 10 ounces each. Excellent for slicing, garnishes for summer platters, or canning. Harvest all summer long. Indeterminate habit. Stake or cage for best production. Disease resistant: VFN

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- For fresh use, the fruits improve with each day on the vine.  Check every other day for more tomatoes.

Bench Card

Distinctively rich flavor & color. A Russian heirloom variety, considered by many to be the most reliable of the black tomatoes. Large, dark brownish-red, beefsteak type fruits average 10 to 12 ounces. A distinct, rich flavor with just a touch of saltiness. Indeterminate habit. Stake or cage for best production.

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- For canning, harvest when fruits are fully colored and still firm.  For fresh use, the fruits improve with a few more days on the vine.  Check every other day for more tomatoes.

Bench Card

Award winning flavor. The most popular heirloom variety, grown for its distinctively flavored, dark reddish-pink fruit. A thin-skinned, beefsteak tomato averaging 3/4 to 1 pound. Low acid flavor, mild and juicy. Indeterminate habit. Stake or cage for best production.

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- Prone to green and ribbed shoulders and some cracking.  You can reduce this damage by picking early and ripening indoors.  Take a ripe apple and place it in a paper bag with your tomatoes.  The apple give off ethylene gas which will help ripen the fruit.

Bench Card

Heirloom tomato known for it's exotic, sweet flavor. Compact plant, potato leaf habit. Large fruit, inconsistantly shaped, with pinkish-red flesh. Fruit ripens gradually over the season. To reduce cracking, pick early and allow to ripen indoors. Stake or cage for best production. Indeterminate habit.

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- Prone to green and ribbed shoulders and some cracking.  You can reduce this damage by picking early and ripening indoors.  Take a ripe apple and place it in a paper bag with your tomatoes.  The apple give off ethylene gas which will help ripen the fruit.

Bench Card

AAS Winner! Disease resistant, great for patio growing. Consistently high yields of deep red 6-8 ounce fruits. Early variety that resists cracking and green shoulders. Excellent for slicing, canning, and drying. The plant will grow 30-48 inches tall and might need staking. Determinate habit. Disease resistant: VFFNT

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- Very early, with a determinate habit which means plant will produce all of its fruit within a 3-4 week period.  Harvest when firm and red, checking every few days for more tomatoes.

Bench Card

Sweetly flavored, colorful fruit. Very productive heirloom variety with dusky rose-purple fruit and deep red flesh. The soft flesh has a rich, pleasingly sweet flavor, excellent for slicing. A thin-skinned, beefsteak-type tomato averaging 10 to 12 ounces. Stake or cage for best production. Expect some shoulder cracking. Indeterminate habit.

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- Eat fresh from the garden or can be used for canning.  Will ripen to a dusky rose to pink color.  Prone to some green shoulders and cracking.  You can reduce this damage by picking early and ripening inside.  Take a ripe apple and place it in a paper bag with the tomatoes.  The apple gives off ethylene gas which will help ripen the fruit.

Bench Card

This variety has the flavorful tangy bite of an heirloom, but with more modern resistance. High yields of beefsteak fruits weigh 10-14 ounces each and are perfect for slicing and salads. The heavily ribbed, beautifully colored fruits appear in clusters on vining plants over a long season, ripening to pure red. Indeterminate habit.

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- These heavily ribbed fruits will ripen from orange to a pure red and will be ready for slicing, salads and sandwiches.  Wonderful, tangy sweet flavor.

Bench Card

One of the earliest tomatoes available, the plant will produce great tasting fruit all summer. Firm textured tomatoes are very aromatic, up to 6 ounces each. Resists blemishes and are excellent for slicing or canning. Indeterminate habit. Stake or cage for best production. Disease resistant: VFF

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- One of the earliest tomatoes available in today's market.  Harvest fruits when they become full, firm and bright red.  Used as a slicing and canning tomato.

Bench Card

Popular heirloom, potato leaf variety, great for slicing or canning. Deep pink to red fruits range from 3/4 to 1-1/2 pounds each. Very few seeds with a sweet flavor. Low acidity. Very productive plant, with good disease resistance. Indeterminate habit. Stake or cage for best production.

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Bench Card

Heirloom variety. Deep orange, medium sized tomato. Low acidity, few seeds and very sweet. Easy to grow and ripens early with extra meaty, juicy fruits. Great for slicing, garnishes, or making soups. Indeterminate habit. Stake or cage for best production. Disease resistant: A

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- These tomatoes are ready to harvest when they turn a bright golden yellow color.  Great sliced with their sunny color.

Bench Card

Disease and crack resistant. Produces long clusters of 20 or more bright red bite-sized tomatoes. Juicy sweet with exceptional flavor. Great for salads or just to snack on, these little fruits are hard to beat. Tomatoes need at least 6 hours of direct sunlight a day. Indeterminate habit.

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- You'll have tons of these little gems to use in salads or for snacks for the kids.  Pick as needed as they turn red.

Bench Card

Colorful fruit, sweet spicy flavor. Heirloom variety with slightly elongated 3 ounce fruits that ripen to yellow-gold with dark green, zebra-like stripes. Flavorful emerald-green flesh. Adds interest to sliced vegetable platters and in salads. Indeterminate habit. Stake or cage for best production.

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- This unusual colored slicer is a pretty addition to your summer table and should be harvested when the areas between the dark green stripes turn to an orange color.

Bench Card

Saladette Tomato. Said to contain 50% more lycopene (a beneficial antioxident) than other tomato varieties. The prolific producer bears 4 ounce, sweet and slightly tangy red fruits on very vigorous plants. The smooth plum-shaped fruits are excellent fresh, or in sauces, soups, and in salads.  Determinate habit.

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- These plum-shaped fruits are ready to harvest as they ripen to a bright red.  Its tangy flavor works well in many cookinig applications, but is also an excellent tomato for slicing or eating right out of the garden.

Bench Card

Sunny lemon yellow fruits are sweet, mild and just a little tangy. Excellent yields for a golden tomato. Wonderful for slicing and summer garnishes. Produces 6 ounce meaty tomatoes that are nearly blemish free. Indeterminate habit. Stake or cage for best production. Disease resistant: VFN

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- The fruits of this variety are best described as sunny yellow beauties!  Harvest when bright yellow and use for slicing.  Try adding some of the other unusual colors of tomatoes for a gorgeous display on the summer dinner table.

Bench Card

A 2011 All-America Selections Winner!  This vigorous, semi-determinate variety is a compact bush with a trailing habit that is perfect for hanging baskets, containers, or plant in the garden with some staking.  They will spread about 20 inches and grow to a height of 16 to 20 inches.  You'll have tons of 1 inch cherry red tomatoes early on, then all season long because Lizzano will keep producing right into fall with good disease resistance that include Late Blight.

Water Day/Week -- Water regulary for 1 week after setting plants in the garden.  Tomatoes need at least 1" of water per week, maybe more, depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on foliage overnight could trigger disease on your tomatoes.  Do not over water.

Harvest -- Tons of sweet cherry tomatoes will grow on this compact plant all season long.  Great for salads, dipping or just as a snack.

Bench Card

A legendary heirloom variety with large, slightly flattened, deep pink to red fruits, many over 1 pound each. At maturity, these beefsteak-type fruits may weigh up to 2-1/2 pounds! Fruits are meaty and flavorful with few seeds. Indeterminate habit. Stake or cage for best production.

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- These huge (and we're talking BIG!) tomatoes are ready to pick when the slightly flattened beefsteak-type fruits turn deep pink/red.  Excellent as a slicing tomato, meaty and flavorful.

Bench Card

Low acid, interesting color combinations. Heirloom variety, with vertical stripes of reds, pinks, oranges, and yellows. Large fruits up to 1 pound each are very sweet, with a mild flavor and are very low acid. Excellent for slicing, canning, and summer garnishes. Indeterminate habit. Stake or cage for best production.

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- These large fruits should be picked when the yello base color and vertical stripes of pinkish red are bright and the tomato feels firm.  Beautiful sliced tomato is very sweet and can also be used as a canning variety.

Bench Card

As the name suggests this dwarf tomato is a wonderful container variety, producing bunches of firm, round 4 ounce fruits on 24" tall plants. Very attractive deep green, heavily wrinkled foliage provides good cover. Compact and early, stake this variety for best production.

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- This little plant will produce tons of fruit for its size.  Round, deep red tomatoes are delicious and for those gardeners who are space-challenged, this is one you can count on to produce in a container.

Bench Card

Beefsteak-type will produce good yields of golden orange fruits that will sometimes have stripes and swirls of color on the inside. Meaty tomatoes with a strong aroma. Sweet and juicy with a fruity aftertaste. Up to 1-1/2 pounds each. Use in salads, for slicing, or canning. Indeterminate habit.

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- You'll use this variety for everything from slicing to canning.  This pretty tomato is large, meaty and has unusual coloring.

Bench Card

Large, 6-8 ounce pink fruits have a sweet, mild flavor and are crack resistant. Expect harvest of smooth, high quality tomatoes to continue through summer. Low acid, excellent for slicing and salads. Indeterminate habit. Stake or cage for best production. Disease resistant: VFT

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- Pick fruits when the pink color is even and glossy and feels firm.  Average size is around 3-1/2" and 7 to 9 ounces.

Bench Card

An excellent paste-type tomato. Popular for canning and Italian cooking, or used as a fresh slicer for the table. Bush-type plant will bear dozens of plum-shaped fruit which ripen to a bright red with meaty interiors and few seeds. Determinate habit. Disease resistant: VF

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- Plum to pear-shaped fruits are ready to pick when red and firm and can be used in many ways -- a really versatile tomato!

Bench Card

These 2-4 ounce, lemon-yellow fruits are meaty, have few seeds and a sweet, smooth taste. Large container-friendly, excellent for sauces or sliced into salads and salsas. A great paste variety, also used for canning or freezing. Can also be dried for later use. Determinate habit.

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- The fruits can be harvested when they turn a bright lemon-yellow color and are fully ripe when they turn a golden shade.

Bench Card

Heirloom variety, highly productive, with large 7-8 oz. fruits. Smooth and firm, with solid flesh and a small seed cavity. Will resist cracking. Excellent flavor in this all purpose tomato. Use sliced, cooked, or for canning. Indeterminate habit. Stake or cage for best production. Disease resistant: VF

Water Day/Week:  Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Bench Card

This heirloom tomato is quite possibly the best sauce tomato available!  A favorite among gourmet chefs, this paste tomato has firm meaty flesh and very few seeds.  Sweeter and less acidic than Roma, the medium-sized 3 inch long pear-shaped fruits are 4 to 8 ounces each.  In the garden, they are a heavy producer and resistant to cracking.  Use for exceptional sauces, pastes, purees and soups.  You'll want to can some to have over the winter months, too.  The indeterminate plants will need staking for best production. 

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least 1" of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on foliage overnight could trigger disease on your tomatoes.  Do not over water.

Harvest -- Mid-season variety will produce 3-1/2" tapered fruits in clusters of 5 or 6.

Bench Card

A 2005 All-American Selections Winner!  You can expect heavy yields of 1/2 ounce pinkish red fruits all season.  Growing in clusters like grapes, the shape is interesting, too, oval with a pointed blossom end.  With a whopping 9.5% sugar content (higher than most tomatoes), you'll find them great as a snack, for salads and for gourmet dishes.  You will be sad to see the season end because you'll need to wait until next year to enjoy your next batch of these Sugary treats!  Pick the green ones left on the vines before the frost and ripen in a warm place.  This variety will benefit from staking.

Water Day/Week -- Water regularly for 1 week after setting plants in the garden.  Tomatoes need at least 1" of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on foliage overnight could trigger disease on your tomatoes.  Do not over water.

Harvest -- High yields of glossy pinkish red grape-shaped tomatoes, growing in clusters all season.  Heavy yields should be expected.

Bench Card

This early variety of cherry tomato will produce golden orange fruits in large clusters, up to 15 each!  Each little gem weighs one ounce and they are packed with sweet, almost fruity flavor, few seeds and little cracking.  They mature quickly, but wait until the tomatoes are a deep orange before harvesting for an intense taste treat.  This indeterminate plant can grow from 4-6' in height and can be a heavy producer, even in less than ideal conditions and will definitely benefit from staking or a trellis.  If you can get them out of the garden (you'll be popping a bunch as you pick!) they're great in salads or just fill a bowl and stand back!  FVNT disease resistance. 

Soil Prep -- Rich and well-composted soil

Water Day/Week -- Water regularly for 1 week after setting plants in the garden.  Tomatoes need at least 1" of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- When the fruits turn a bright golden orange color, around 65 days after transplanting.

Storing -- Never refridgerate tomatoes.  It will dull the flavor.

Bench Card

Hardy vines, overflowing with thick clusters of round, plump, 1" red fruits that will produce very early in the season. Bursting with terrific sweetness and plenty of juice. Superb for salads or snacks. Indeterminate habit. Stake, cage, or trellis for best production. Disease resistant: VF

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- You'll know when these little fruits are ready!  They'll ripen to a bright red and you'll need to check your plants at least every other day to keep up with this excellent producer.

Bench Card

The clusters of 1 to 1-1/2" fruits are sugary sweet and mild tasting. The bite-sized tomatoes can range in color from ivory to pale yellow shades and are excellent for snacking, in salads, or as an edible garnish. Indeterminate habit.

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- These bite-sized fruits can be harvested at any time - try a few from each color range to find your favorite taste stage.

Bench Card

Big, juicy, crack resistant tomato. Will produce high yields of 12 ounce fruits early in the summer, with a long season. Meaty red flesh, perfect for slicing. Produces uniformly all season until frost. Indeterminate habit. Stake or cage for best production. Disease resistant: VFFNT

Water Day/Week -- Water regularly for one week after setting plants in the garden.  Tomatoes need at least one inch of water per week, maybe more depending on the weather.  Water early in the day, deeply at the roots.  Avoid splashing on leaves as moisture retained on the foliage overnight could trigger disease on your tomatoes.  Do not overwater.

Harvest -- When the big 4" fruits ripen to a glossy, bright red.