Community Seeds
Seeds With Cultural Roots
At the Healing Garden, we have a variety of seeds that have a history of cultural importance to many different communities. These seeds develop into plants that contribute to one's cultural identity through cultivation, cooking, and sharing.
Requesting Seeds
See any that you recognize? Our vision is to cultivate a community that will continue the cultural life of these seeds for future generations. If you are interested, fill out the google reflection form below so we can personally connect you to these seeds with cultural roots.
Aji Amarillo
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Plant grows up to 3 ft tall
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Also known as Peruvian Yellow Chili Pepper
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Each plant will bear around 40 chilis
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Harvest ready in about 4 months when chilis are yellow/orange in color
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Plant seeds in spring/early summer once all frost has passed
Planting Instructions: Plant seeds 1/4-1/2 inch deep and 12 inches apart
Cultural Uses: Staple in Peruvian cuisine, used to make hot pepper paste, salsa, sauces, sandwiches, historically used by the Inca
Amaranth
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Plants grow 4-8 feet tall
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Leaves harvest ready 25-40 days after planting
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Grain is ready to harvest 3 months after planting
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Plant in late spring/early summer after frost is finished
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Grows best in full sun
Planting Instructions: Place seeds 4 inches apart and cover very lightly with soil, take extra care to weed around plants until they are around 4 inches tall since the seeds are so small
Cultural Uses: Used across cultures, grains are gluten free and can be cooked and used similarly to rice, leaves can be eaten raw or cooked like most greens, the grain is considered a superfood and is a great source of protein
Aztec Tobacco
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Plant grows up to 3 ft tall
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Has yellow flowers that attract pollinators
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Harvest ready in about 3 months
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Plant seeds in spring after last frost or inside 6 weeks before
Planting Instructions: Plant seeds 1/4 inch deep and 2 ft apart, can be grown in soil and pots
Cultural Uses: Used by Indigenous peoples of the Americas in cultural ceremonies and medicinally to dress wounds and heal toothaches
Ayocote
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Plant grows up to 6 ft tall or more and needs to be trellised
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Pods mature in about 12-16 weeks
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Harvest ready when pods are about 8 inches long
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Plant in May-July once soil is warm
Planting Instructions: Plant seeds 2 inches deep and 12 inches apart with bean netting or trellised
Cultural Uses: Commonly known as runner beans, ayocote was one of the first cultivated crops in the Americas. There are almost 800 types because of its genetic variability and it is largely cultivated by indigenous populations in Mesoamerica today. It is used in Mesoamerican cuisine as a side dish and in soups
Bird's Eye Chile
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Plant grows up to 6 1/2 ft tall
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Also known as Red Thai Chili
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Must wear gloves if handling it raw
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Harvest ready in about 3 months and when chili turns from green to red
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Plant seeds indoors 8 weeks before last frost or outside once soil has warmed
Planting Instructions: Plant seeds 1/4-1/2 inch deep and 6 inches apart
Cultural Uses: Very popular in both Latin American and Asian cuisine, eaten fresh or dried in soups, salads, stir fries, and most commonly hot sauce
Birdhouse Gourd
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One vine can reach a length of 16 feet
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One vine can produce 12 gourds
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Harvest gourds when they are finished growing, have tough skin, and the stem is brown
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Take 2-3 months to completely dry out
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Plant in late spring/early summer
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120-140 days to mature
Planting Instructions: Mound soil 4-6 inches high and 12 inches long, put 5 seeds on the mound and cover with 1/2 inch of soil. You can soak the seeds overnight in tepid water to help speed up germination
Cultural Uses: Used by Indigenous people throughout the Americas, cut a hole and clean out the inside to make a natural birdhouse that can be decorated, this was practiced by Native Americans in order to control local insect populations
Borage
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Plant grows up to 3 ft tall
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Also known as Starflower
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Flowers will bloom in about 8 weeks
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Plant seeds in early spring after frost has passed
Planting Instructions: Plant seeds 1/4-1/2 inch deep and 12 inches apart
Cultural Uses: Native to the Mediteranean, used by Greeks/Romans/Italians as a garnish, to flavor wine, in soups, and pasta
Cacao
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Trees grow 15-25 ft tall
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Takes 5 years for tree to begin producing cacao
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Harvest ready when you scrape the husk and the residue is yellow or white
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Plant in spring or fall when there is increased rain
Planting Instructions: Plant seeds 1/4 inches deep inside and then transplant outside with 10-20 ft of spacing between plants
Cultural Uses: This plant plays a significant part in Mesoamerican culture, it was turned into a drink by the Aztecs and Maya, considered sacred and connected one to the divine, used as plant medicine for ceremonies, also used as currency because the beans were consumed by the elite, today it is most commonly used to make chocolate
Calypso Bean
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Plant grows up to 18 inches tall and does not need support
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Pods mature in about 70-90 days
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Harvest ready when pods dry on the plant
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Plant in spring after frost has passed
Planting Instructions: Plant seeds 1 inch deep and 4-6 inches apart
Cultural Uses: Calypso beans come from the Caribbean where Native growers grew it alongside squash and corn with the 3 plants benefitting each other, the bean is rich in fiber and provided essential protein for the tribes based here
Canary Melon
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Plant grows up to 10 ft long and 2 ft tall
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Ripe in 80-90 days
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Harvest ready when rind is bright yellow
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Plant in spring after frost has passed
Planting Instructions: Plant seeds 1/2-1 inches deep and 12 inches apart
Cultural Uses: Canary melon is an Asian fruit most commonly consumed in places such as South Korea and Japan, viewed as a cooling food that helps to cleanse the body, eaten as a dessert and incorporated into sweets
Cherimoya
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Plant grows up to 30 ft tall
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Fruit takes 5-7 months to mature, ripen from October-May
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Also known as the custard apple
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Harvest ready when the skin begins to brown and fruit is soft to the touch
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Tree takes 3-4 years to grow from seed
Planting Instructions: Plant seeds 1 inch deep and 1 ft apart, thinning to 2 ft once established
Cultural Uses: First cultivated in Central and South America dating all the way back to the Inca, today it is still an important part of the food culture there where it is eaten raw, in desserts, and much more
Chipilin
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Plant grows up to 2-6 ft tall
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Cultivated for its leaves
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Flowers will bloom in 90-120 days
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Plant seeds in early spring
Planting Instructions: Plant seeds 1/8 inch deep and 6-10 inches apart
Cultural Uses: It is a leafy green similar to spinach that is cultivated across Mesoamerica. It is cooked and eaten in soups or rolled into masa for tamales
Delaware Tobacco
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Plant grows 18 inches-3 ft tall
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Ripens from the ground up and will lose its color
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Harvest ready in 2-3 months
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Plant seeds in early spring after frost has passed
Planting Instructions: Plant seeds 1/2 inch deep and 2 ft apart
Cultural Uses: The Delaware tribe as well as many other Native groups used this plant, healers used it both medicinally and ceremonially
Epazote
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Plant grows up to 4 ft tall
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Leaves mature in about 45-65 days
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Plant seeds in spring after last frost
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Annual or perennial herb depending on climate
Planting Instructions: Plant seeds 1/4 inch deep and 4-6 inches apart, can be grown in soil and pots
Cultural Uses: Epazote is a Mesoamerican herb used for both its culinary and medicinal purposes. The herb is eaten fresh or dried and has a flavor that is a mix of pepper and mint. It is added to dishes such as quesadillas, beans, mole de olla, and more. It is known to soothe the digestive tract and help with flatulence
Fava Bean
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Grows up to 4 ft tall and needs to be trellised
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Mature in 80-100 days
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Harvest ready when pods feel full and do not bounce back when squeezed
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Plant in spring after last frost
Planting Instructions: Plant seeds 1-2 inches deep and 6 inches apart
Cultural Uses: Important ingredient in traditional Mediterranean and Middle Eastern food, used to make Egyptian ful medames (which is important during Ramadan as it is eaten to break fast) and falafel or ta'amia
Fenugreek
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Plant grows up to 2 ft tall
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Ripe when pods on the plant turn yellow
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Harvest ready in 30-40 days
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Harvest from top to encourage continued growth
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Plant seeds late spring to summer
Planting Instructions: Plant seeds 1/2 inch deep and 2 inches apart
Cultural Uses: Used in India, Iran, China, and the Mediterranean as herb, spice, vegetable, and medicine, leaves and seeds edible
Huauzontle
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Grows 4-6 ft tall
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Mature in 90-120 days
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Harvest ready when the leaves fall off and only dry seeds remain
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Plant in spring after last frost, between late April and early June
Planting Instructions: Plant seeds 1/4 inches deep and 1 foot apart
Cultural Uses: Herb native to Mexico, used by Aztecs, now commonly eaten during Lent in vegetarian dishes, raw in salads, or lightly cooked in stir fries, eggs, seeds can be dried to make tortillas
Kashmiri Chili
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Plant grows 1-3 ft tall
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Ripe when chilis turn deep red
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Harvest ready in 80-90 days
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Plant seeds in May after frost has passed
Planting Instructions: Plant seeds 1/4-1/2 inch deep and 5 inches apart
Cultural Uses: Very prevalent in Indian cuisine, it is dried or powdered and adds red color and smokey and spicy flavor to any dish
Kentucky Coffee Tree
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Plant grows up to 60-75 ft
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Pods harvestable in late fall/winter and easier to see once leaves have dropped
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Seeds poisonous if eaten raw
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Short life of 100-150 years
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Seeds must be soaked overnight before planting in the spring
Planting Instructions: Plant seeds 1-2 inches deep and 5 ft apart
Cultural Uses: Used by Native Americans both as food and medicine, root used to ease pain of labor and pulp used for fever, seeds roasted and used as a substitute for coffee
Lao Purple Long Beans
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Beans can reach up to 30 inches long
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Also known as yard long bean
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Harvest ready once 8-12 inches long
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Take 95 days to mature
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Plant seeds in spring after frost has passed
Planting Instructions: Plant seeds 1 inch deep and 3 inches apart
Cultural Uses: Prominent in Lao, Thai, Chinese, and Filipino culture, eaten raw or grilled, sauteed, in stir fries, pickled in Chinese cuisine
Loroco
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Vining plant that grows up to 40 ft in length
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Take 3-4 months to flower
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Flowers are edible and harvested as buds, partially opened, and opened
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Plant seeds in May after frost has passed, or begin indoors before
Planting Instructions: Plant seeds 1/4-1/2 inch deep and 12-24 inches apart
Cultural Uses: Buds and flowers very prevalent in cuisine in Guatemala, El Salvador, and Central America, tastes similar to an aromatic artichoke and is used in salads, soups, sauces, and rice dishes
Luffa Gourd
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Vining plant that grows up to 30 ft in length
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Harvest ready when skin dries and turns tan
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If harvesting to eat the fruit should be less than 6 inches long and 1-2 inches wide
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Also known as the Egyptian Cucumber
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Mature in 90-120 days
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Plant seeds in spring after frost has passed
Planting Instructions: Plant seeds 1/2 inch deep and 8-12 inches apart
Cultural Uses: Commonly known for its use as a skin scrubber and sponge, it is also used in culinary practices in India, China, Bangladesh, Vietnam where it is used as a side dish, to make salad, soup, etc
Lulo
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Herbaceous shrub that grows up to 8 ft tall
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Also known as Naranjilla
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Fruit is ripe when it has a brownish color to it and it falls off the tree
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Plant seeds end of January/early March in warm climate
Planting Instructions: Plant seeds 1/8-1/4 inch deep and 12 inches apart, thinning once the plants sprout
Cultural Uses: Native to Ecuador, Columbia, and Peru, tastes similar to pineapple and lemon, used in juices, smoothies, sorbet, has high vitamin A and C
Pápalo
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Plant grows 3-6 ft tall
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Also known as summer cilantro
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Germination takes 7-20 days
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Pick older leaves for a stronger flavor
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Plant seeds in early spring after frost has passed
Planting Instructions: Plant seeds 1/8-1/4 inch deep and 12-15 inches apart
Cultural Uses: Used in Mexico and Central America, used as a fresh herb in tacos, salsas, sauces and is stronger than cilantro
Purslane
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Plant grows up to 12 inches tall
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Harvest ready in 6-8 weeks
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Harvest stems when young
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Plant seeds in early spring after frost has passed and soil has warmed
Planting Instructions: Plant seeds 1/8-1/4 inch deep and 8 inches apart
Cultural Uses: Used traditionally by Romans and Greeks in cuisine, eaten raw, juiced, pickled, or cooked, used to thicken soups and stews, has a slight sour and salty taste
Quinoa
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Grows 4 ft tall
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Mature in 90-120 days
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Harvest ready when the leaves fall off and only dry seeds remain
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Plant in spring after last frost, between late April and early June
Planting Instructions: Plant seeds 1/4 inches deep and 1 foot apart
Cultural Uses: Staple crop in South America and was originally cultivated by the Inca, can be used a substitute for rice and is cooked similarly, can be added to salads, soups, and more
Roselle/Hibiscus/Jamaica
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Grows up 7 ft tall
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Will grow back annually
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Known as Florida Cranberry
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Plant seeds in April
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Takes 4-5 months to flower
Planting Instructions: Sow seeds 3 ft apart and 1/2 inches deep, thin to strongest seedlings once they reach 3 inches
Cultural Uses: Used in Africa and India, attracts beneficial pollinators to the garden, taste similar to cranberry and can be used to make jam, syrup, tea, and other drinks
White Sage
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Plant grows up to 60 inches tall
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Takes up to 3 years to mature
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Harvest when flowers on plant begin to dry
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Plant seeds in spring or fall
Planting Instructions: Plant seeds 1/4 inch deep and 18-24 inches apart
Cultural Uses: Used traditionally by Indigenous groups of the Americas for smudging/cleansing energy.
Tulsi
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Plant grows up to 4-5 ft tall
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Harvest ready in about 40 days
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Also known as Holy Basil
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Best if started indoors 6-12 weeks before last frost
Planting Instructions: Plant seeds 1/4 inch deep and 2 ft apart once outside
Cultural Uses: Native to India, it is a very important plant worshipped in Hinduism as a goddess, symbolism revolving around women, deities, and plant kingdoms, many health supporting properties so it is used in medicine, can be eaten raw, as tea, or as powder or supplement