Terreau Bonsais (Bag) – Masso Garden

Coriander. Also known as Chinese Parsley or Cilantro, you can use both the seeds and the leaves for flavoring. This variety is slow to bolt, very cold resistant, and easy to grow. To direct seed, scatter seeds in a well prepared bed (1-2 inches apart if possible) and cover with 1/2 inch soil. Also can grow in pots. They transplant well. Make succession plantings every three-four weeks for a continuous harvest. 5 gram packet. Approx. 400 seeds. Approximately 70-90 seeds per gram. Annual plant easy to grow, also ideal for growing indoors. This popular plant has many culinary uses. The seeds can be used in curries and soups or the leaf which has a strong flavour as a seasoning for meat and salad. A superb variety for growing indoors. Approximate seeds quantity:@270 Sow: from March - June 1g

Cavolo Bruxelles Mezzo Nano (Brussels Sprouts, half long). Open pollinated variety. A tall plant and a good producer of tasty sprouts. Taste improves once frosted. About 110 days. These were featured on the PBS cooking program, Ciao Italia. 6 gram packet, approximately 1,620 seeds. Approximately 270 seeds per gram. *Heritage Variety* V11 - Brussels Sprouts. Christmas dinner wouldn't be the same without them - even in Italy. Brussels sprout as we know them were grown as early as the 13th century in Belgium. The first written reference to the, dates to 1587. During the 16th century they enjoyed popularity in Holland and then spread to cooler parts of northern Europe. The bussels sprout is a member of the gemmifera group of cabbages grown for its edible buds. Althought the sprout is related to the cabbage, and even looks like a miniature versionm, they have a sweet, nutty flavour which some people can find bitter. They grow in multiple rows along a thick, central stalk. Approximate seeds quantity:@1800 Sow: from May - August and harvest Aug-Dec. 1g

Arugula has been grown since Roman times, reputedly as an aphrodisiac, and is used widely in Italian cuisine. It's great as a salad ingredient, or simply eaten alone with a sprinkle of salt and a drizzle of olive oil. In Italy, it is often wilted over hot pizza or in pasta just before serving. Ischia, an island in the Bay of Naples, has a traditional digestif liqueur made from arugula, called rucolino. Arugula pesto is made just like basil pesto, and is a good substitute when the weather is too cold for basil. Arugula survives low temperatures and is usually the first and last salad green in the garden. Under row cover, it will survive all but the coldest winters. Arugula coltivata means cultivated Arugula. It is the quickest variety, ready to eat in about 30-40 days from direct sowing. In cool weather, the flavor is mild but as the temperature rises, so does the "peppery" flavor. It is best when picked in the baby to adolescent stage, 4 to 6 inches tall. Sprinkle seeds about an inch apart. Replant frequently — every 2-3 weeks — for a long season of harvest. Our huge packets provide plenty of seed. Arugula seed is about 500 seeds per gram, so our 12 gram packet of Arugula Coltivata is about 6,000 seeds. 1g