Aji Amarillo

• Plant grows up to 3 ft tall

• Also known as Peruvian Yellow Chili Pepper

• Each plant will bear around 40 chilis

• Harvest ready in about 4 months when chilis are yellow/orange in color

• 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

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Cultural Uses: Staple in Peruvian cuisine, used to make hot pepper paste, salsa, sauces, sandwiches, historically used by the Inca

Amaranth

• Plants grow 4-8 feet tall

• Leaves harvest ready 25-40 days after planting

• Grain is ready to harvest 3 months after planting

• Plant in late spring/early summer after frost is finished

• 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

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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

• Plant grows up to 3 ft tall

• Has yellow flowers that attract pollinators

• Harvest ready in about 3 months

• Plant seeds in spring after last frost or inside 6 weeks before

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Planting Instructions: Plant seeds 1/4 inch deep and 2 ft apart, can be grown in soil and pots

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Cultural Uses: Used by Indigenous peoples of the Americas in cultural ceremonies and medicinally to dress wounds and heal toothaches

Ayocote

• Plant grows up to 6 ft tall or more and needs to be trellised

• Pods mature in about 12-16 weeks

• Harvest ready when pods are about 8 inches long

• Plant in May-July once soil is warm

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Planting Instructions: Plant seeds 2 inches deep and 12 inches apart with bean netting or trellised

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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

• Plant grows up to 6 1/2 ft tall

• Also known as Red Thai Chili

• Must wear gloves if handling it raw

• Harvest ready in about 3 months and when chili turns from green to red

• Plant seeds indoors 8 weeks before last frost or outside once soil has warmed

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Planting Instructions: Plant seeds 1/4-1/2 inch deep and 6 inches apart

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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

• One vine can reach a length of 16 feet

• One vine can produce 12 gourds

• Harvest gourds when they are finished growing, have tough skin, and the stem is brown

• Take 2-3 months to completely dry out 

• Plant in late spring/early summer

• 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

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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

• Plant grows up to 3 ft tall

• Also known as Starflower

• Flowers will bloom in about 8 weeks

• Plant seeds in early spring after frost has passed

Planting Instructions: Plant seeds 1/4-1/2 inch deep and 12 inches apart

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Cultural Uses: Native to the Mediteranean, used by Greeks/Romans/Italians as a garnish, to flavor wine, in soups, and pasta

Cacao

• Trees grow 15-25 ft tall

• Takes 5 years for tree to begin producing cacao

• Harvest ready when you scrape the husk and the residue is yellow or white

• 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

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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

• Plant grows up to 18 inches tall and does not need support

• Pods mature in about 70-90 days

• Harvest ready when pods dry on the plant

• Plant in spring after frost has passed

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Planting Instructions: Plant seeds 1 inch deep and 4-6 inches apart 

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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

• Plant grows up to 10 ft long and 2 ft tall

• Ripe in 80-90 days

• Harvest ready when rind is bright yellow

• Plant in spring after frost has passed

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Planting Instructions: Plant seeds 1/2-1 inches deep and 12 inches apart 

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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

• Plant grows up to 30 ft tall

• Fruit takes 5-7 months to mature, ripen from October-May

• Also known as the custard apple

• Harvest ready when the skin begins to brown and fruit is soft to the touch

• 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

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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

• Plant grows up to 2-6 ft tall

• Cultivated for its leaves

• Flowers will bloom in 90-120 days

• Plant seeds in early spring

Planting Instructions: Plant seeds 1/8 inch deep and 6-10 inches apart

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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

• Plant grows 18 inches-3 ft tall

• Ripens from the ground up and will lose its color

• Harvest ready in 2-3 months

• Plant seeds in early spring after frost has passed

Planting Instructions: Plant seeds 1/2 inch deep and 2 ft apart

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Cultural Uses: The Delaware tribe as well as many other Native groups used this plant, healers used it both medicinally and ceremonially

Epazote

• Plant grows up to 4 ft tall

• Leaves mature in about 45-65 days

• Plant seeds in spring after last frost

• Annual or perennial herb depending on climate

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Planting Instructions: Plant seeds 1/4 inch deep and 4-6 inches apart, can be grown in soil and pots

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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

• Grows up to 4 ft tall and needs to be trellised

• Mature in 80-100 days

• Harvest ready when pods feel full and do not bounce back when squeezed

• Plant in spring after last frost

Planting Instructions: Plant seeds 1-2 inches deep and 6 inches apart 

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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

• Plant grows up to 2 ft tall

• Ripe when pods on the plant turn yellow

• Harvest ready in 30-40 days

• Harvest from top to encourage continued growth

• Plant seeds late spring to summer

Planting Instructions: Plant seeds 1/2 inch deep and 2 inches apart

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Cultural Uses: Used in India, Iran, China, and the Mediterranean as herb, spice, vegetable, and medicine, leaves and seeds edible

Huauzontle

• Grows 4-6 ft tall

• Mature in 90-120 days

• Harvest ready when the leaves fall off and only dry seeds remain

• Plant in spring after last frost, between late April and early June

Planting Instructions: Plant seeds 1/4 inches deep and 1 foot apart 

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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

• Plant grows 1-3 ft tall

• Ripe when chilis turn deep red

• Harvest ready in 80-90 days

• Plant seeds in May after frost has passed

Planting Instructions: Plant seeds 1/4-1/2 inch deep and 5 inches apart

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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

• Plant grows up to 60-75 ft

• Pods harvestable in late fall/winter and easier to see once leaves have dropped

• Seeds poisonous if eaten raw

• Short life of 100-150 years

• Seeds must be soaked overnight before planting in the spring

Planting Instructions: Plant seeds 1-2 inches deep and 5 ft apart

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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

• Beans can reach up to 30 inches long

• Also known as yard long bean

• Harvest ready once 8-12 inches long

• Take 95 days to mature

• Plant seeds in spring after frost has passed

Planting Instructions: Plant seeds 1 inch deep and 3 inches apart

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Cultural Uses: Prominent in Lao, Thai, Chinese, and Filipino culture, eaten raw or grilled, sauteed, in stir fries, pickled in Chinese cuisine

Loroco

• Vining plant that grows up to 40 ft in length

• Take 3-4 months to flower

• Flowers are edible and harvested as buds, partially opened, and opened 

• 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

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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

• Vining plant that grows up to 30 ft in length

• Harvest ready when skin dries and turns tan

• If harvesting to eat the fruit should be less than 6 inches long and 1-2 inches wide

• Also known as the Egyptian Cucumber

• Mature in 90-120 days

• Plant seeds in spring after frost has passed

Planting Instructions: Plant seeds 1/2 inch deep and 8-12 inches apart

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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

• Herbaceous shrub that grows up to 8 ft tall

• Also known as Naranjilla 

• Fruit is ripe when it has a brownish color to it and it falls off the tree

• 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

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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

• Plant grows 3-6 ft tall

• Also known as summer cilantro

• Germination takes 7-20 days

• Pick older leaves for a stronger flavor

• Plant seeds in early spring after frost has passed

Planting Instructions: Plant seeds 1/8-1/4 inch deep and 12-15 inches apart 

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Cultural Uses: Used in Mexico and Central America, used as a fresh herb in tacos, salsas, sauces and is stronger than cilantro 

Purslane

• Plant grows up to 12 inches tall

• Harvest ready in 6-8 weeks

• Harvest stems when young

• 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 

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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

• Grows 4 ft tall

• Mature in 90-120 days

• Harvest ready when the leaves fall off and only dry seeds remain

• Plant in spring after last frost, between late April and early June

Planting Instructions: Plant seeds 1/4 inches deep and 1 foot apart 

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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

• Grows up 7 ft tall

• Will grow back annually

• Known as Florida Cranberry

• Plant seeds in April 

• 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

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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

• Plant grows up to 60 inches tall

• Takes up to 3 years to mature

• Harvest when flowers on plant begin to dry

• Plant seeds in spring or fall

Planting Instructions: Plant seeds 1/4 inch deep and 18-24 inches apart 

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Cultural Uses: Used traditionally by Indigenous groups of the Americas for smudging/cleansing energy.

Tulsi

• Plant grows up to 4-5 ft tall

• Harvest ready in about 40 days

• Also known as Holy Basil

• Best if started indoors 6-12 weeks before last frost

Planting Instructions: Plant seeds 1/4 inch deep and 2 ft apart once outside​

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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