This aromatic, annual herb is used both fresh and dried, and as a spice in salad, beans, meat and fish dishes. The seeds can be added to salsas and to spice up other dishes.

Early variety plant to 24 inches, vigorous and very productive. Yellow, stringless, meaty pod about 4 to 5 inches long.

Early variety, 24 inches tall with dark red mottled beans, 4.5 to 5-inch yellow pods with purple markings. Slightly curved, meaty and stringless.

Mid-early vigorous, productive plant, round, medium-sized fruits with dark purple, shiny skin and very few seeds inside.

Mid-early vigorous, productive plant with round, medium-sized dark purple shiny fruits and very few seeds.

Mid/early vigorous, bushy plant producing very tasty, rounded, large white fruits with pink shading, and firm white flesh with few seeds.

Mid-early vigorous plant and very productive with long, deep purple fruit of medium size and few seeds.

Early vigorous plant with full heart, serrated leaves with white tips. Tie up 7 days before harvest to blanch.

Mid-early assortment of the best varieties of Endive/Escarole for growth and flavor for salads. Cut-and-come again. Stagger sowings for longest season.

Late wrinkled variety. Plant 5+ feet. Intense, straight green pods containing 8 to 10 peas each.

Not the same as the wild fennel that grows all over California! Mid-late, vigorous plant with intense leaves and full cane, the bulb is large, round and well-closed with crunchy, consistent sheaths.

If you've ever tried the tiny French Gherkins, you'll know what a treat these cucumbers are. Early, excellent cropper fo small, cylindrical light-green fruits with few spines. Intense flavor, ideal for pickling.

1.5 foot plants, compact, intense green peas, smooth grained.

Mid-early very aromatic, tall vigorous plant with large, serrated, dark-green leaves. Grows back stronger after cutting.

Early, elegant Kale producing a constant supply of new leaves from the top. Large, dark-green long leaves with white ribs. Used to make the Tuscan dish Ribolita.

Good-sized, open leaves, frilled green leaves with red edges, tender and crunchy.