Greenhouse Plants – 2006
Hot Peppers – $2 each
1. Aji Amarillo – hot; ¾" wrinkled fruits with a unique, smoky flavor similar to the Yucatan Habanero; green pods ripen to yellow. C. baccatum. 120 days.
3. Ancho – 4-6” long mild Poblano-type. Poblanos are the best pepper for stuffing, but this is good for roasting, too (roasting adds a distinct chocolate flavor). 80 days.
hot; 3” x 1 ¼”; upright fruits mature
green to orange to red; from
6. Beaver Dam – Hungarian heirloom; medium. Lime green to red; very productive. 4-6” long; great stuffing pepper! 100 days.
7. Caribbean Red – very hot; 1 ½” x 1”; Habanero-type pods with fruity flavor, intense heat. C. chinense. 90 days.
11. Cherry Bomb – medium red Cherry pepper; 1.5-2” long by 1.5-2” wide, with very thick flesh. 18-24” tall. Mid-season producer, can be pickled or used as a small-stuffer.
medium; 6-8” x by 2”; pods have thick, crunchy
flesh; matures red; heavy producer from the
14. Habanero, Chocolate – very hot; 2-1/2” chocolate-brown fruits; also called "Congo Black". C. chinense. 90 days.
16. Hungarian Hot Wax – medium; Banana/ Long Wax-type; 4-6” long by 1-1.25” wide. Medium thick flesh; matures from pale yellow to red with pendant pods. 18-24” tall. Great for cooking or pickling.
17. Hungarian Rainbow Short – medium short, blocky type. Yellow turning red. 80 days.
18. Jalapeno (Standard) – medium; 2-3" with medium thick walls. Very prolific all-purpose chile pepper. 60 days
19. Jalapeno (Early) – medium. Like Jalapeno, but adapts to cool growing conditions found in spring gardens.
20. Kung Pao – thin-walled peppers which dry easily. 30” tall plants with 4 ½” x 3/8” fruit. Very productive. 90 days.
21. Mulato Isleno – mild; 6” long. Poblano- type. Matures green to chocolate. Great for stuffing or roasting. Good for chile rellenos. 90 days.
22. Paper Lantern – earlier producing, Habanero-type pepper. 3”-4” long, shades of orange to scarlet. 90 days. C. Chinense.
23. Paprika Red – mild; 4-6” long by 1-1.25” wide; medium thick flesh; matures from green to red with pendant pods. 18-24” tall. Good for drying and making powder.
24. Paprika Supreme – mild; 6-7” long by 1-1.25” wide. Medium-thin flesh; matures from green to red with pendant pods. 18-24” tall. Good for drying and making powder.
25. Pasilla Baijo – medium; 2’-3’ tall, with 6-8” x 1” fruit. Dried pods are used in Mole sauces. Good fresh, better dried; glossy deep green maturing to chocolate. Also called Chilaca or Chile Negro. 80 days.
26. Pepperoncini – mild; 3-4”long by ¾-1” wide. Medium thick flesh, maturing from green to orange to red with pendant pods. 18-24” tall. Early-season producer. Use in Italian cuisine and pickling green.
28. Pretty in Purple – medium hot; ¾” long. Purple flowers; purple and green leaves. Fruit turns purple to scarlet. 60 days.
30. Scotch Bonnet, Yellow (Caribbean) – very hot; 1” long, lantern-shaped. Habanero-type. Often used in Jerk. 120 days. C. Chinense.
31. Serrano – hot; 2” x ½”, conical fruit; pods mature from green to red; prolific; an all-purpose chile for heat lovers. Can be used green or red. C. pubescens. 80 days.
34. Thai – hot; 1.5” long. Prolific. Dries easily. Often used in Asian cooking. 75 days.
35. Tulip – very unusual, with 3 or 4 flat wings and a pointed, wrinkled center. Thin and crisp, green turning red. The seeds and veins are quite hot, but the wings are sweet and mild. 2’ tall plant, 1 ½” fruits. 90 days.
Sweet Peppers – $2 each
36. Albino – 7-10” long. Cubanelle/Italian frying type. Great for stuffing! Harvest light green to fry. 70 days.
37. Banana – 6-7” long by 1.5-2”wide. Medium thick flesh, maturing from greenish yellow to red with pendant pods. 18-24” tall. Early-season producer. Very prolific.
39. Chervena Chujski – Bulgarian heirloom. Ripens green to brown to bright red. Very sweet. 2” at shoulders to 6” long. 100 days.
6” wide x 4-5” long
42. Corno di Toro (Red) – “Horn of the Bull”, and it’s that big, too! One of the very best peppers I’ve ever tasted; sweet and juicy!
43. Cubanelle – Italian frying pepper, 5” x 2”, with thin flesh. Can be used yellow or red. 30” tall; bushy. 68 days.
44. Doux D’Espagne – Italian heirloom. Very long fruit with 3 lobes, maturing green to red. Disease-resistant. 90 days.
45. Garden Sunshine – very productive 12-16” plants. Creamy-yellow to orange to red. Best yellow or orange. 100 days.
46. Golden Sweet – 4” long; 3-lobed. Lime-yellow to rich, golden yellow. Very juicy with great flavor! 70 days.
47. Hungarian Spice – 1.5” x 6”, pendant with thin walls. Matures to red. Can be dried and ground to produce sweet paprika. 80 days.
48. Italian Longhorn – sweet Cubanelle/Italian Frying-type. 5-7” long by 1-1.25” wide. Medium-thick flesh, maturing from green to red with pendant pods. 18-24” tall. Use in Italian cuisine, fry and add to foods, or roast.
– sweet baby
Cheese pepper. Tomato-shaped,
¾-1” long by 1.5-2” wide. Thick flesh, maturing from
white to red with upright pods. 12-18”
producer. Great for
50. Marconi Red – Italian, 3-lobed pepper, up to 12” x 3”! Good green or let mature for salads and frying. Great taste! 70 days.
52. Nardello – 6-10” long. Cubanelle/Italian Frying-type. Turns green to brown to red. Very productive. 100 days.
54. Palladin – a large, blocky Bell pepper, with thick flesh. Phytophthora root rot and TMV resistant. A very showy, picture-perfect green pepper. 72 days.
55. Pimento Elite – sweet and heart-shaped. 3.5” x 2.5”. Thick flesh, maturing from green to red. 18-24” tall. Use as a small stuffer, or eat it like an apple! TMV resistant.
56. Pumpkin – ornamental, with pumpkin-shaped leaves. 2” fruit withstands fall frost. Cut them to dry w/ fruit attached. 100 days.
Knight – sweet
Eggplant – $2 each
60. Black Beauty – the old, industry- standard. An outstanding producer of large, nearly pear-shaped purple fruit, made popular by its excellent production abilities. 80 days.
61. Pink Bi-Color – Italian Eggplant, white and pink blush, with 8” rose-colored/cream mixed fruits. 75 days.
Horseradish – $2 each
– a member of the
mustard family, the root is harvested in the spring and fall. Grating the root releases
the volatile oils that distinguish horseradish from all other flavors. The ground horseradish is
then mixed with distilled vinegar to stabilize the "heat." This basic formula may
also contain spices or other ingredients – salt, sugar, cream
or vegetable oil. Horseradish
thrives on potash. Cold
winters provide the required root dormancy and long summers provide
excellent growing conditions. Horseradish
has been used medicinally, as a lower back rub, a cough expectorant,
and as a treatment for food poisoning, scurvy, rheumatism,
tuberculosis, and colic. It
also has been used as an aphrodisiac.
Delphic oracle speaking to Apollo: "The radish is
worth its weight in lead, the beet its weight in silver, the
horseradish its weight in gold."
62. Horseradish – a member of the mustard family, the root is harvested in the spring and fall. Grating the root releases the volatile oils that distinguish horseradish from all other flavors. The ground horseradish is then mixed with distilled vinegar to stabilize the "heat." This basic formula may also contain spices or other ingredients – salt, sugar, cream or vegetable oil. Horseradish thrives on potash. Cold winters provide the required root dormancy and long summers provide excellent growing conditions. Horseradish has been used medicinally, as a lower back rub, a cough expectorant, and as a treatment for food poisoning, scurvy, rheumatism, tuberculosis, and colic. It also has been used as an aphrodisiac. Delphic oracle speaking to Apollo: "The radish is worth its weight in lead, the beet its weight in silver, the horseradish its weight in gold."
Flowers – $4 each
63. Yarrow, Purple (Achillea Millefolium) – northern, temperate region perennial grown for its attractive flowers and aromatic foliage. Easy in any soil and full sun; hardy and easily grown. Good as fresh or dried flowers. Medicinal: used for coughs, colds, aches and pains, to stop bleeding, to help with childbirth, to heal bronchitis, and as a tonic. Native American plant.
Heirloom Tomatoes – $2 - $3 each
64. Amish Paste – oval, 8 oz. with thick flesh and outstanding sweet flavor. Heirloom. Produces well, even under harsh conditions.
66. Beefsteak – short, compact plants with 10-14 oz. fruit. Old-fashioned, rich flavor. Exceptional yield! 75 days.
67. Boxcar Willie – large globe; matures red, mid-season. Great slicing tomato.
68. Black Prince – Russian heirloom. Round 8-12 oz. fruit. Purple-red with green-black shoulders, turning almost full black in hot sun. Delicate skin and rich flavor.
71. Celebrity – medium globe; matures red, mid-season. Resistant to Verticillum and Fusarium Wilt, nematodes, TMV, and Alternaria. Determinate (fruit matures over a short-period, rather than all-season long. Determinate varieties are good for canning or making sauce!).
72. Cherokee Purple – medium pink-purple; given by Native Americans to early Appalachian settlers. Large (8-12 oz.), round fruits, generally crack free. Exceptionally sweet; tastes a bit smoky. 80 days.
73. Garden Peach – small globe; matures light yellow. Mid-season producer; looks like a small peach with fuzzy skin. Great in salsa. Very prolific!
Pennsylvania Dutch heirloom, grown as far south as the
75. Green Zebra – unique medium globe; matures green to golden green with darker stripes. Mid-season producer. Great for salsa or slicing. 80 days.
76. Jubilee – golden orange, slicing tomato with excellent flavor! 8 oz. fruit. 90 days.
77. Mortgage Lifter – said to have prevented bankruptcy, due to a successful heirloom cross! Huge (2 lb.), meaty, sweet, pink fruits.
78. Mr. Stripey – heirloom from the mid-Atlantic. Large, ridge-shouldered fruits, yellow with pinkish-red stripes. Mild with low-acid.
German – an
heirloom originally from the Mennonite community of
80. Pineapple – large, Beefsteak-type. Yellow-gold with red stripes and sweet, fruity flavor.
81. Plum Yellow – Russian variety from Seed Savers Exchange. Fruit size, shape and color is like a lemon, with a sweet citrus flavor. 75 days.
82. Roma – 2 oz. red, pear-shaped tomato. Paste type; easy to can! Determinate. 75 days.
Tomatillos - $2 - $3 each
2-3” green, round fruits, covered with
papery husk. Mild
flavor, slightly tart with apple undertones.
Essential for salsa verde.
2-3” green, round fruits, covered with
papery husk. Mild
flavor, slightly tart with apple undertones.
Essential for salsa verde.
Herbs - $2 each
– native to
– yields 7-8
cuttings; best for pesto, a
Italian Sweet – best for using fresh or dried.
great for salsa and Asian dishes.
Plant early, as it bolts in mid-July heat. Cilantro, also known as
Chinese parsley, is the dried leaves of the herb, Coriandrum
sativum, an annual herb of the parsley family, and from which
coriander seed is obtained. Cilantro
is believed to have been one of the earliest plantings in
87. Dill – eat fresh or save for seed. The taste of dill leaves resembles that of caraway, while the seeds are pungent and aromatic. Freshly cut, chopped leaves enhance the flavor of dips, herb butter, soups, salads, fish dishes, and salads. Both the flowering heads and seeds are used in flavored vinegars and oils. Medicinal uses: To brew a stomach-soothing tea, use two teaspoons of mashed seeds per cup of boiling water. Steep for ten minutes. Drink up to three cups a day. In a tincture, take 1/2 to 1 teaspoon up to three times a day. To treat colic or gas in children under two, give small amounts of a weak tea. Many herbalists recommend combining dill and fennel to ease colic in infants.
2’ plant, with small, lobed leaves used extensively in
white flowers; cut back after flowering.
Perennial; plant in well-drained areas. Great bee and companion
plant. Drought-tolerant: the little hairs on the
plant's leaves and stems are an indicator of what the climate is like
89. Marjoram – a tender perennial, with sweet pine and citrus flavors. Marjoram is cultivated for its aromatic leaves, either green or dry, for culinary purposes. The tops are cut as the plants begin to flower and are dried slowly in the shade. It is often used in herb combinations such as Herbes de Provence and Za’atar (a Middle-Eastern spice mix traditionally containing toasted sesame seeds, savory, hyssop, thyme, cumin, fennel, and sumac). Marjoram may be used in sausages, lamb, beef, pork, chicken, fish, tomato dishes, stuffings, breads, salad dressings, and chowders. Marjoram has a very ancient medical reputation. The Greeks used it extensively, both internally and externally for fomentations. It was a remedy for narcotic poisons, convulsions and dropsy. Among the Greeks, if Marjoram grew on a grave, it augured the happiness of the departed, and among both the Greeks and Romans, it was the custom to crown young couples with Marjoram. Oil of Marjoram is a stimulant, a carminative, an emmenagogue, a diaphoretic, and a mild tonic. It relieves spasms and colic, and gives relief from pain in dyspepsia. A few drops, put on cotton-wool and placed in the hollow of an aching tooth frequently relieves the pain. Externally, the dried leaves and tops may be applied in bags as a hot fomentation to reduce painful swellings, and to treat rheumatism and colic. An infusion made from the fresh plant will relieve nervous headache.
90. Sage (Extracta) – a culinary herb with pungent leaves and purple flowers. Full sun to filtered shade. Don’t overwater. Perennial. This selection of regular garden sage is higher in essential oil content making it more desirable for medicinal use. But its most important property may be in its use in Shamanic Smudging, a practice used first by Native peoples to create harmony and peace, including cleansing, purification, protection of physical and spiritual bodies, banishment of negative energy, and creation of sacred space. Sage has been used as both a mouthwash and a gargle to treat mouth and throat infections. It is a strong astringent, anti-bacterial and anti-fungal. Modern research now reflects the ancient world's association of sage with women's health and fertility. It has been used to treat digestive problems and diarrhea and is a great help in drying up milk during weaning. Chinese women use sage hair rinse to avoid having their hair turn gray and it is a great seasoning for poultry and soups in the kitchen. The anti-microbial properties as well as the tannin-based astringent activities of sage (active ingredient of dental-care herbal medicinal preparations) benefit the reduction in plaque growth and the inhibition of gingival inflammation. Furthermore, due to the anti-viral activity of its water and alcohol extracts, sage is included as an active ingredient in combined plant preparations for the treatment of acute and chronic bronchitis.
91. Thyme –
Mother of Thyme (Pulegioides) – tiny, mauve flowers on a hardy dwarf shrublet, 4-14” tall. Makes a nice ground cover.
Winter Thyme – standard garden thyme. Much valued for edging. Good honey plant.
Purple Creeping Thyme – yup; it’s purple, and it creeps! Good ground cover, and good in rock gardens.
Orange Thyme – orange-scented thyme (well – what else did you expect?!?)
ancient thymes (he, he! were
you paying attention???) as a powerful medicine, it is mentioned by
Pliny and Virgil and others. Thymol, from the oil, is antiseptic and a
powerful miticide. Crushed
thyme sprinkled in beehives kills varroa mites, and soaked in olive oil
is the best remedy for ear mites in pets – much better than
commercial remedies. Thyme is a perennial native to the