Onion – plants seeds – Dutch
1.00 JOD
High flavored onion for cooking. Hardy bulbs easy to grow. Plant 6″ apart, 2″ below surface Harvest when tops die off. The crop can be stored in a cool dry place, or diced and frozen. Perennial zones 3-9.
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Watermelon – plants seeds – Dutch
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Corn plants seeds – Dutch
Dutch corn is a large leaf variety with more heat resistance than most. It can be planted in late summer and early spring. Harvest at the 3-4 leaf rosette stage or cut individual leaves when the rosettes are 8” across. 45 days.
Red pepper plants seeds – Dutch
SWEET BELL PEPPER: Bell peppers have a rounded, square shape with four lobes. They are hollow, with flat seeds inside. Bell peppers are the most commonly grown type of pepper in North America. Most bell peppers are harvested when they are still green, but when left to mature on the plant for a longer length of time, some peppers will turn shades of red, yellow or even purple. Ariene Orange Dutch Pepper: Matures in 68 days. The Ariene Orange Dutch pepper was developed to honor the House of Orange, the Royal family of Holland. It is a big, blocky pepper 4 to 5 long and almost as wide, changing from medium green to vivid orange. In the summer, each sturdy plant yields a plentiful harvest of uniform, three- to four-lobed, persimmon-orange peppers. The thick flesh is crunchy and spicy-sweet, making 'Ariane' a natural for the grill or perfect for stir-fry. In a hot wok, flash-fry slivers of 'Ariane' with garlic, ginger root, and thinly sliced firm-fleshed fish, chicken or tofu. Drizzle with sesame oil, sprinkle with fresh cilantro. Plants are resistant to the tobacco mosaic virus. Plants have plenty of foliage to protect developing fruit. A superior variety that should be included in any sweet pepper garden.
Green pepper plants seeds – Dutch
Padron chily peppers are small, curved to straight pods, averaging 2 to 7 centimeters in length, and have a conical shape that tapers to a dimpled, multi-lobed, non-stem end. The skin is shiny, waxy, smooth, and covered in deep furrows and folds, ripening from green to bright red when mature. Underneath the surface, the flesh is semi-thick, pale green, and crisp, encasing a central cavity filled with round and flat, cream-colored seeds. Padron chily peppers have a vegetal and grassy flavor mixed with a mild to hot level of spice. If they are left to ripen to full maturity, a sweeter flavor will develop, and the spice with build in intensity.
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