• Heirloom, Non-GMO.
• Capsicum annuum.
• 100-110 days to maturity
• Warm season annual.

This Korean hybrid pepper is called a "cucumber pepper" because it is juicy, sweet, and crunchy like the texture of a cucumber. Although not the spiciest of peppers, it boasts a stronger kick than most green peppers. It is usually eaten by dipping into gochujang, doenjang, or ssamjang. The fruit is about 7-8" long and green in color.

.5g packet: ~70 seeds

• Start seeds inside 6 weeks before last frost date (or 8 weeks before expected transplanting date). Keep soil warm until emergence. Seeds will not germinate in cool soil and planting out too early may affect plant vigor. Harden off plants carefully before transplanting. Prepare fertile, well-drained soil. Transplant in late spring/summer (soil temperatures at least above 60°F) in a very warm and sunny location. Fertilize as needed. Too much nitrogen will produce lush foliage and few fruits. For fresh eating.

• Hybrid, Non-GMO
• Cool season annual.
• 60 to 65 days to maturity.

Cheong Du radishes are a common, popular variety in Korea. Their name means “green head”, which is quite literal: the roots have green shoulders! They are also quite flavorful and have crisp, well-textured flesh. It’s easy to see why they’re popular! They grow to be eight to ten inches long and weigh around two to three pounds. This is a great variety if you want to try growing Korean radishes.

2g packet: ~150 Seeds

• Find a sunny location with good soil, and use a shovel or hoe to loosen soil as deep as possible to help radishes grow straight. Plant seeds beginning in late summer until early fall. Water as needed and fertilize as recommended. 

• Non-GMO, Open Pollinated.
• 50 to 70 Days to maturity.

These mixed edible flower seeds are suitable for planting throughout North America. 

• Borage Borago officinalis - cucumber-like flavor;
• Cilantro Coriandrum sativum - tangy, fresh flavor and aroma
• Nasturium Tropaeolum majus - bright yellow, orange and red blooms have a spicy, pepper-like flavor
• Calendula Calendula officinalis - yellow orange flower and a mild, peppery flavor
• Cornflower Centaurea cyanus - bright blue flower and mild taste
• Dianthus Wee Willie Dianthus barbatus - tiny pink flower with a clove like flavor; onion-flavored Chives
• Lemon Mint Monarda citriodora - strong mint flavor
• Pansy, also called Johnny Jump-up Viola tricolor - brightly colored flowers and a mild, slightly sweet flavor;
• Lavender Hyssop Agastache foeniculum - nice licorice-flavored flower
• English Daisy Bellis perennis - a lovely flower with a sweet, mild flavor.

• Prepare fertile, well-drained soil. Sow seeds in summer, or in spring after the last frost in a sunny location. Keep the soil moist. Fertilize as needed. These varieties can grow in almost any area, the annuals will reseed, and the perennials will last for years.

• Hybrid.
• Non-GMO.
• Capsicum annuum.
• 125-140 days to maturity.
• Warm season annual.

This Korean hybrid pepper is renowned for its pungent heat, and is the perfect choice for making the beloved gochujang paste. These peppers are uniform in size, reaching 6" long when mature; ideal for open field growing. Spice up your garden with Gochujang King!.

500mg packet: ~50 seeds

• Start seeds inside 6 weeks before last frost date (or 8 weeks before expected transplanting date). Keep soil warm until emergence. Seeds will not germinate in cool soil and planting out too early may affect plant vigor. Harden off plants carefully before transplanting. Prepare fertile, well-drained soil. Transplant in late spring/summer (soil temperatures at least above 60°F) in a very warm and sunny location. Fertilize as needed. Too much nitrogen will produce lush foliage and few fruits.
• Mature red peppers are dried and made into chili flakes, gochugaru. The powder made from the dried chili is used to make gochujang.