Other products
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Suong Sam Long Yanang Jelly Plant Seeds
Leaves are used to make jelly refresh drink or soup due to thickening property. It is said to cool down body heat. To make Yanang jell, simply crush, crumple leaves in water until it becomes dark, filer leaves remains, add sugar or some of your signature- +
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Florence Fennel Seeds
Fennel tastes like anise with a bit of aromatic tart and sweetness at the same time. Fennel Florence seeds, stalks and white solid bulb are common in salads, fish and sauces. Requires rich soil to grow. 110 days, OP, annual.- +
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Silver Dollar Eucalyptus Seeds
Grown for its beautiful silvery blue coin-shaped foliage. Widely used in flower arrangement fry or fresh.- +
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Red Edible Amaranth Chinese Spinach Seeds
Edible amaranth, 100% red beauty. Heat loving and very easy to grow nutritious staple in Vietnam, India and China. Use in soup, stir fry,… Also a great ornamental plant.- +
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Prolific F1 Angled Luffa Seeds
Vigorous and fruitful variety. Good branching habit. Fruit weight 400 grams.- +
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Borage Seeds
annual herb, 110 days, heirloom, about 2 - 3’ tall. Known for its calming effect so also called as Herb of Gladness. Big green leaves and nice blue flower. Leaf, star flower are added to salad, garnish fruit juice drinks.- +
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Sakurajima Giant Radish Seeds
Giant root radishes normally around 14 lbs or can be as heavy as 100 Lbs +, renowned as World largest radish. Mild sweet flavor; use as pickling or stir fry. Heirloom, 80 - 120 days.- +
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Miss Jekyll Love In A Mist Nigella Seeds
Misty web of bracts/ foliage surrounding starlike flowers. Seed pods and flowers are long lasting in vases and could be dried for flower arrangement. How to dry nigell flower: hang the flower stem up side down in cool, windy area (fridge is a good choice)- +
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Standard Dill Seeds
Widely adaptable but it prefers moist, well drained soil. Native to Iran, India and Europe, Dill is a common annual herb with outstanding flavor to go with pea, salad, potato, cream, cucumber and in asian fish soup.- +
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