2017 Seed List

2017 LTPL SEED SHARING LIBRARY SEED LIST

Supplies are limited to stock on hand. Some seeds are in very small quantities and will go fast. Others might be donated after this list is assembled, so check back often.
All Seed Library seeds are open-pollinated. No hybrids or genetically modified varieties.
While we strive for everyone to follow the correct seed saving procedure for each plant, it is the nature of seed libraries that no guarantees can be made that seed will come true to type.
Please save some seed to donate back to sustain the seed library! Please follow seed saving directions carefully for each plant. Detailed seed-saving and sharing directions are available on the LTPL website.

BEANS, BUSH – direct sow when ground warms, after all chance of frost has passed
‘Strike’ green snap beans, 54 days
‘Gold Rush’ yellow beans, 54 days
‘Roma II’ wide green beans, 60 days
‘Provider’ green snap beans, 55 days
‘Royalty Purple Pod’ snap beans purple leaves, flowers, and beans 55 days
‘Fin de Bagnol’ green snap bean
‘Burpee’s Stringless’ green snap bean 46-50 days
‘Painted Pony’ green snap bean 60 days, dry bean 80+ days

BEANS, POLE – direct sow when ground warms, after chance of frost has passed
‘Stringless Blue Lake‘ green beans, grow on 6’ pole or trellis, 60 days
‘Christmas Lima’ heirloom large lima, pretty markings 75 days shelling stage, 100 days dry
‘Hyacinth Bean’ ornamental flowers, pods, and foliage

BEET – direct sow in April/May, can take light frosts, greens are edible
‘Detroit Dark Red’ 55 days, edible leaves
‘Bull’s Blood’ 50 days, edible, purple leaves
‘Cylindra’ heirloom, carrot shape, good for slicing, 60 days
‘Albina Veredura’ white root, 50 days

BROCCOLI – start indoors in mid-late March, plant out in April/May
‘Waltham 29’ – start indoors in mid-late March, plant out in April/May, 75 days from transplant
‘Di Cicco’ Italian heirloom, 3-4” heads plus many sideshoots, 75 days from transplant

BRUSSELS SPROUTS – start indoors in mid-late March, plant out in April/May, best taste after frost
‘Long Island Improved’ 100 days from transplant

 

CABBAGE – start indoors in mid-late March, plant out in April/May
‘Danish Ballhead’  5-7 lb round heads, storage or kraut, 120 days from transplant
‘Golden Acre’ 2-4 lb round heads, 62 days from transplant
‘Late Flat Dutch’ 12+ lb flattened heads, good keeper, 100 days from transplant
‘Early Jersey Wakefield’ 3.5 lb conical heads, 63 days from transplant
‘Glory of Enkhuizen’ 6-10 lb round head, good for kraut and storage, 90 days from transplant
‘Red Express’ 2-4 lb purple round head,  slaw & salad cabbage, 63 days from transplant
‘Red Acre’ 3 lb purple round head,  slaw & salad cabbage, 75 days from transplant

 

CARROT – direct sow in April/May in well prepared soil, barely cover seed, can take light frosts
‘Scarlet Nantes’ 6-7” roots 65-74 days
‘Danvers’ 8” roots 65-87 days
‘St. Valery’ 12” 80-90 days
‘Oxheart’ vary large, heart shaped roots, 90 days
‘Jaune du Doubs’ 8-10”, yellow, 60-70 days
‘Early Coreless’ 6-8”, 68 days
‘Bambino’ best picked at under 4” for baby carrots, 61 days

CAULIFLOWER  – start indoors in mid-late March, plant out in late April/May, tie leaves white heads
‘Early Snowball’ 6-7” heads, 60-85 days from transplant
‘Lecerf’ large white heads, 75 days from transplant
‘Violetta Italia’ light purple heads turn green when cooked, 85 days from transplant

CUCUMBER – direct sow when ground warms, after chance of frost has passed, great on trellis
‘Muncher’ slicing/salad cucumber, spineless, burpless, pick when under 4”, 60 days
‘Boston Pickling’ green, blocky fruits, 55 days
‘National Pickling’ pickling type, 55 days
‘A&C Pickling’ pickling 50 days, slicer 55 days
‘Beit Alpha’ slicing/salad cucumber, spineless, burpless, 55 days
‘Lemon’ shape, size, and color of lemon, mild cucumber flavor, 60 days
‘Boothby’s Blonde’ light yellow, harvest at 4”, 55-60 days
‘Japanese Climbing’ long vines, pick at 4” for pickling or grow longer for slicing, 60 days

CORN – direct sow when ground warms, after chance of frost has passed, plant in blocks for pollination
‘Top Hat’ open pollinated yellow sweet corn from OSSI, 80 days

CELERY– Start indoors in March, plant outside after danger of frost has passed, needs moisture
‘Utah’ 100 days from seed

EGGPLANT – Start indoors in March, plant outside after danger of frost has passed
‘Listada di Gandia’ white & purple stripes, 80 days from transplant
‘New York Improved’ dark purple-black fruit, 65 days from transplant
‘Apple Green’ green, 5’’ fruits, 65 days from transplant
‘Pingtung Long’ long, slender  purple fruit, 70 days from transplant
‘Thai Green’ slender green fruit, mild flavor, 80 days from transplant
‘Round Mauve’ pale purple, pick at tennis ball size, 85 days

GOURDS – direct sow when ground warms, after chance of frost has passed. Long vines so give lots of room or grow on trellis. Allow to dry for crafting
Gourd Mix – mix of small and large varieties
‘Birdhouse’  large size, dry for decorating
‘Apple’ apple shape, mottled green, 100-120 days
‘Autumn Wings’ mixed colors with ridges, knobs, and wings. 90-100 days

‘Patisson Panache’ creamy color streaked with green, eat when young or let mature for a gourd
‘Crown of Thorns’ mixed colors, crown shape with pointed edges, 95 days

GREENS – start early indoors or direct sow when ground can be worked, cool weather crops – grow in early spring or fall. Kale and Chard can grow all summer and be harvested into the winter months.
Cress ‘Upland’ mild peppery taste, grows in rosettes, harvest at any size, grow cool and moist
Cress ‘Belle Isle’ likes moist soil and cool weather, high in vitamin C, see above
Amaranth ‘Hopi Red’ – direct seed after last frost, use as salad greens or use seed heads for grain
Arugula – spicy flavor, 20 days to baby greens
Arugula ‘Pronto’ frilly foliage, medium green, spicy flavor, 20 days to baby greens
Kale ‘Lancinato’ AKA Dinosaur or Tuscan Kale, dark green, grows well into fall, forms a tall stalk
Kale ‘Red Russian’ wide frilly-edged leaves, cold hardy, AKA ‘Ragged Jack’
Kale ‘Dazzling Blue’ blue-green leaves, purple stems, very cold hardy
Kale ‘Rainbow Lacinato’ green with purple and red streaks, very cold hardy, OSSI variety
Mustard ’Green Wave’ very frilly, cold & heat tolerant, spicy flavor
Mustard ‘Mizuna’ bright green, deeply serrated leaves, thin stems, mild flavor
Mustard ‘Tendergreen’ smooth, wide leaves, mild flavor
Mustard ‘Black’ grown for baby greens and its spicy seeds – the “mustard seed” of the Bible.
Pac Choi ‘Ching Chiang’ harvest at 5” for tender stir fry or salad greens
Spinach ‘Giant Noble’ smooth, dark green, large leaves
Spinach ‘Beaujolais’ green with red/purple veins, harvest as tender baby greens for best flavor
Spinach ‘Bloomsdale Savoy’ heavily crinkled leaves, good flavor
Swiss Chard ‘Fordhook Giant’ use like spinach, raw or cooked, holds well into fall
Swiss Chard ‘Lucullus’ heirloom, tall plant, white midrib

GROUND CHERRY – cherry-sized yellow fruit with papery husk, sweet flavor, fun for kids, eat fresh or use in pies or preserves (find in drawer with Tomatillos)
‘Aunt Molly’s Ground Cherry’ 65 days from transplant
‘Cossack Pineapple’

LETTUCE – start indoors in March to plant out in April/May, or direct sow outside in April/May
‘Mix’  – use thinnings for baby greens, space for larger heads, 30 days from seed to edible leaves
‘Bronze Arrowhead’ looseleaf, oakleaf, 40-50 days
‘Little Gem’ romaine, smaller head, 50 days
‘Red Velvet’ looseleaf, 55 days
‘Gulley’s Favorite’ butterhead, red tinged leaves, heirloom, 60 days
‘Iceberg’ classic head lettuce, crispy, requires cool temps, 70 days to head
‘Paris Island Cos’ romaine, dark green, 28-55 days
‘Rouge d’ Hiver’ red romaine, 60 days
‘Green Oakleaf’ looseleaf, 50 days
‘Butter King’ butterhead, pale green, 60 days
‘New Red Fire’ looseleaf, very red, good flavor, 55 days
‘Ella Kropf’  butterhead, 50-60 days
‘Rossa di Trento’ looseleaf, red-tipped leaves, 45-60 days
‘Pablo’ crisphead, red leaf, 60-80 days
‘Gold Rush’ looseleaf, lime green leaves, 50-60 days
‘Kagramer Sommer Lettuce’ butterhead, slow to bolt, 58 days
‘Outredgeous’ red romaine, 28-50 days
‘Marveille de Quatre Saisons’  red-tipped butterhead, excellent flavor, 60 days

MELONS – direct sow when ground warms, after chance of frost has passed, vining habit
‘Blacktail Mountain’ – red flesh, dark green rind, 80 days
‘Chelsea’ 15-20 lb round, pink flesh, white seeds, 80-90 days
‘Sweet Siberian’ 10 lb, apricot-colored flesh, very sweet, heirloom, 80-90 dyas
‘Chris Cross’ 15-20 lb round, green rind, red flesh, 85-90 days
‘Pride of Wisconsin’ muskmelon, orange flesh, 4-8 lbs, 90-100 days

OKRA – direct sow after all chance of frost has passed, large plants, space 2’ apart
‘Red Burgundy’ red pods, pick at 3-4 inches, 55-60 days
‘Silver Queen’ ivory-green pods, pick at 3-4 inches, 80 days

PEAS – direct sow in April/May, likes cool soil, needs support unless otherwise indicated
‘Green Arrow’ sweet shelling pea
‘Blue-podded Blauwshokkers’ Dutch heirloom, purple pods, pick young for snow peas or when mature as shelling/soup peas

PEAS, SNAP – edible podded pea, direct sow in April/May, likes cool soil
‘Sugar Ann’ – early, short vines, doesn’t need support
‘Super Sugar Snap’ – 5’ vines, needs support
PEPPERS, SWEET – Start indoors in March, plant outside after danger of frost has passed
‘Lipstick’ – sweet red with pointed end, early, 75 days to red from transplant
‘Orange Bell’ – blocky orange flesh when ripe, 85 days from transplant
‘Sweet Banana’ – yellow ripens to red, long, pointed fruit, 72 days from transplant
‘Golden Mini Bell’ green ripens to gold/yellow, tiny fruit
‘Red Mini Bell’ green ripens to red, tiny fruit
‘Chocolate Beauty’ green to brown, sweetest when ripe, prolific, 70-75 days
‘Napoleon Sweet’ very large bell, green to red, 80-90 days
‘Purple Beauty’ purple, ripens to dark purple-red, 70-75 days
‘Garden Sunshine’ large yellow bell, ripens to red but best picked yellow, 80-100 days
‘Jimmy Nardello’s’ 10” slender red, very sweet, productive, in Slow Food Ark of Taste, 80-90 days
‘Alma Paprika’ thick wall, cherry type, cream to red, dry and grind for sweet paprika, 70-80 days
‘Feher Ozon Paprika’ Hungarian, 5” ripen white to red, dry and grind for sweet paprika, 80-90 days

PEPPERS, HOT – Start indoors in March, plant outside after danger of frost has passed.
SHU = Scoville Heat Units
‘Ancho’  large, conical, mildly hot stuffing pepper, can be dried, ripens green to red
‘Bird’s Eye’ small red pepper for drying, fairly hot, ripens green to red
‘Jalapeno’ conical green medium hot pepper, heat intensifies when allowed to ripen to red
‘Joe’s Long Cayenne’ long (6”-12”) , slender, thin-walled hot pepper good for drying when red ripe
‘Piment d’ Esplette’ 500-4000 SHU, spicy/fruity, red, dry and grind, use like black pepper, 80-90 days
‘Santaka Hot Asian’ 40,000-50,000 SHU, 2 “, ripens to red, good for fresh or dry use, 70 days
‘Hot Portugal’ 50,000 SHU, slender red, 8” long, 70 days
‘Red Habanero’ small, sizzling hot red peppers, heavy yields, 90-100 days
‘Orange Habanero’ 200,000 – 350,000 SHU, 2” fruit ripens to orange, 80-100 days
‘Golden Cayenne’ 30,00-50,000 SHU, 6” yellow, hottest at maturity, 70 days
‘Georgia Flame’ 2000 SHU, from Georgia Republic, 7” long, red, heavy producer, 90 days
‘Joe’s Round’ ¾” very hot fruit grow in clusters, ripen to red, good for pickling or salsa, 85-90 days
‘Anaheim’ mild heat, 500-2500 SHU, 6-10” long, usually used green, 75-80 days
‘Fish’ African heirloom, ripens to red, ornamental variegated foliage, hot, 80 days
‘Beaver Dam’ 6” med-hot, red, horn-shaped fruit, Hungarian heirloom, 80 days
‘Black Hungarian’ 4” fruits ripen from black to red, foliage has purple markings, 80 days
‘Candlelight’ multicolored 1” fruits, 16” plant, spicy and ornamental, 85 days
‘Leutschauer Paprika’ 1000 SHU, red, good for grinding into spicy powder, prolific

PUMPKINS – direct sow when ground warms, after chance of frost has passed
‘Sugar Pie’ small (4-6 lbs) sweet-fleshed pumpkin good for cooking, storage, or carving
‘Casper’ white skin, 8-10 lbs, 110 days
‘New England Pie’ 4-5 lbs, orange skin, good for pies, 100 days
‘Howden’ 20 lbs, orange skin, good for carving, 95 days
‘Connecticut Field’ 20 lbs, orange skin, very old heirloom variety, carving and baking, 100 days

ROOT VEGETABLES – direct sow in April/May, can take light frosts
Radish ‘Early Scarlet Globe’Radish ‘Easter Egg’
Radish ‘French Breakfast’
Radish ‘White Icicle’
Rutabaga ‘Macomber’
Rutabaga‘ Purple Top’
Turnip ‘Purple Top White Globe’

SOLANUM FRUITS
‘Garden Huckleberry’ (Solanum melanocerasum) grow like peppers, harvest when dark purple (do not use unripe), sweeten and cook as pies or toppings, do not eat raw.
‘Sunberry’ (Solanum burbankii) see above

SUNFLOWER – direct sow when ground warms, after chance of frost has passed
‘Autumn Beauty’ fall color mix yellow to orange to red 6” flowers 5’-7’ plants
‘Titan’ grow to 12’ tall, 18” heads, 75 days
‘Ring of Fire’ 5-6’ tall, 5” heads, dark petals with yellow tips
‘Rostov’ 6’ tall, 12” heads, yellow petals, 70 days

TOMATILLO – Grows in husk, start indoors in late March/early April, plant outside after danger of frost has passed, large plants, used for salsa verde
‘Puebla Verde’ green tomatillo, 75 days
‘Purple’ purple tinted flesh when ripe, great flavor, 70 days

TOMATO, STANDARD – Start indoors in late March or early April, plant outside after danger of frost has passed
‘Azoychka’5-8 oz yellow, citrusy flavor, indeterminate, 60 days
‘Berkeley Tie Dye Heart’ 8-12 oz, deep red with green stripes, great flavor, 75-90 days
‘Big Rainbow’ – heirloom, yellow with red stripes, sweet, large fruit. 85 days from transplant
‘Black From Tula’ 14 oz, brownish-red, rich flavor, indeterminate, 75-85 days
‘Black Krim’ heirloom from Russia, dark red/purple flesh, 80 days from transplant
‘Brad’s Black Heart’ 6-14 oz, purple-black, heart-shaped fruit, good flavor, wispy foliage, 75 days
‘Cherokee Purple’ heirloom, 80 days from transplant, pink/purple flesh, large vines, good flavor
‘Copper River’ copper fruit blushed with green and yellow, sweet flavor, mid-season
‘Cosmonaut Volkov’ 8-12 oz round red, fruit, tangy flavor, good for cool temps, 65-80 days
‘Crnkovic Yugoslavian’ pink beefsteak up to 1 lb, delicious, productive, 70-90 days
‘Dana’s Dusky Rose’ pink/black, bushy indeterminate plant, meaty, excellent flavor, 80 days
‘Daniel Burson’ meaty, dark maroon fruits, potato leaf, good flavor, holds well, early-midseason
‘George Detsika’s Italian Red’ 1 lb red fruit, soft texture, intense flavor, good for sauce, early-midseason
‘German Johnson Benton Strain’4-5” ribbed beefsteak, excellent taste, indeterminate, 80 days
‘Great White’ – heirloom, pale flesh, sweet, large fruit, 85 days from transplant
‘Green Zebra’ heirloom, 75 days from transplant, small/med fruit, green with green stripes, ripe when it has slight yellow blush
‘Kellogg’s Breakfast KBX Strain’ 1 lb orange beefsteak, potato leaf strain, developed in Redford MI, late
‘Kimberton Hills Yellow’ deep yellow, medium sized round slicer, indeterminate, 90 days
‘Lucky Cross’ yellow/red large bicolor beefsteak, potato leaf, outstanding flavor, late season
‘Maya & Sion’s Airdrie Classic’ early 6-14 oz red ribbed oblate fruit, 60 dyas, stable cross btw. ‘Stupice’ and ‘Pink Brandywine.’
‘Medford’ bred in Oregon, 80 days from transplant, med/lg solid fruit, good slicer and canning variety
‘Moscow’ heirloom from Russia, small/med red fruit, early, good flavor, 65 days from transplant
‘Orange Russian 117’ gold with red streaks, large oxheart type, indeterminate, 85 days
‘Plan 9 From Outer Space’ 10-16 oz beefsteak, yellow/red stripes, good flavor, early-midseason
‘Pruden’s Purple’ pink/purple beefsteak type, up to 1 lb., great flavor, 72 days
‘Rebel Yell’ 10-13 oz beefsteak type, pink with green shoulders, mid to late season
‘Red Delicious’ large, red, smooth-skinned slicer, productive, indeterminate, 77  days
‘Rutgers’ heirloom from New jersey, 80 days from transplant, red, medium fruit
‘Stone Ridge’ deeply-lobed, large-bottomed, red with green shoulders, 90 days
‘Sweet Ozark Orange’ 10-16 oz orange beefsteak, sweet flavor, developed by Sam Wammack in Ozark,     MO, 78 days

TOMATO, CHERRY/SALAD
– Start indoors in late March or early April, plant outside after danger of frost has passed
‘Black Cherry’ prolific bearer of 1½ “ fruits, excellent flavor, tall indeterminate plant, 64 days
‘Blue Berries’ – deep purple cherry type, red underside when ripe, 75 days from transplant
‘Blush’ – elongated shape, yellow blushed with pink, very sweet, 65 days from transplant
‘Chocolate Pear’ – pear-shaped cherry type, red with brown overlay, 70 days from transplant
‘Indigo Apple’ – small, dark red fruit with nearly black shoulders, 75 days from transplant
‘Ingleheart Yellow’ yellow cherry, award winning taste, 70-80 days
‘Large Red Cherry’ red, golf-ball size, 70 days from transplant
‘Purple Bumble Bee’ purple/red cherry tomatoes with metallic green stripes, 70 days

TOMATO, PASTE/PLUM –  thick flesh, average flavor when eaten fresh, good for sauce and paste, start indoors in late March or early April, plant outside after danger of frost has passed
‘Banana Legs’ – elongated 4” yellow fruit, prolific, 75 days from transplant
‘Bellstar’ –  4 oz. red fruit, early and prolific, 65 days from transplant
‘Black Plum’ 2” dark red fruits with green shoulders, good for sauce and paste, 70-80 days
‘Opalka’ Polish heirloom, med/large pointed fruit, long season, 90 days from transplant
‘Roma’ small, elongated red fruit, 75 days from transplant
‘Striped Roma’ AKA ‘Striped (or Speckled) Roman’ medium, pointed, red with orange stripes, 90 days from transplant

SUMMER SQUASH – direct sow when ground warms, after chance of frost has passed
‘Black Beauty Zucchini’ dark green, bushy plants, 50 days
‘Benning’s Green Tint’ pale green scallop type, bushy habit, 52 days
‘Early Prolific Straightneck’
‘Golden Zucchini’ bushy plant, prolific, 50-55 days
‘Rond de Nice’
‘Saffon’

WINTER SQUASH – direct sow when ground warms, after all chance of frost has passed
‘Australian Butter’
‘Burgess Buttercup’ dark green, turban-shaped, vigorous vines, 100 days, allow to mature for storage
‘Blue Hubbard’ very large, blue color, vigorous vines, 110 days, allow to mature for storage
‘Fordhook Acorn’
‘Long Island Cheese’
‘Musquee de Provance’
‘Strawberry Crown’
‘Table Queen Acorn’
‘Vegetable Spaghetti’ oval yellow squash, vigorous vines, 100 days, allow to mature for storage
‘Waltham Butternut’ long tan squash, vigorous vines, 100 days, allow to mature for storage

HERBS, ANNUAL – Start indoors 6 weeks before last frost or direct sow after last frost has passed
Basil ‘Large Leaf’ extra-large, aromatic leaves 24” plant
Basil ‘Rosie’ compact (18”) purple, good for containers
Basil ‘Mrs. Burn’s Lemon’ refined and compact (12”-18”) citrus-flavored variety
Basil ‘Thai Basil’ strong, clove scent, green leaves with purple stems and flowers, very beautiful
Cilantro ‘Long Standing’ – grow when cool, spring or fall. Start indoors or direct sow, 45 days.
Parsley ‘Italian Dark Green’ – direct sow when ground warms, or start indoors in March
Perilla ‘Red & Green Shisho’
Stevia – Dried leaves can be used as sweetener. 30”

HERBS, PERENNIAL – Start indoors 6 weeks before last frost or direct sow in spring
Chives – direct sow April/May, leaves have oniony taste, use fresh or dried, cut off seed heads to prevent spreading
Garlic Chives – culinary herb, leaves have garlic taste, also makes small bulbs that can be eaten, pretty white flowers, cut off seed heads to prevent spreading
Catnip – aromatic plant, cut off seed heads to prevent spreading
St. John’s Wort – yellow flowers, clip off seed heads to prevent spreading

NATIVE WILDFLOWERS – food for native pollinators -bees and butterflies
Asclepsias incarnata – Swamp Milkweed ‘Cinderella’
Asclepsias syriaca – Common Milkweed
Eutrochium purpureum  ‘Joe Pye Weed’
Rudbeckia lancinata ‘Cut-leaf Coneflower’
Silphium perfoliatum ‘Cup Plant’
Veronica fasticulata  ‘Smooth Ironweed’

FLOWERS, ANNUAL – direct sow when ground warms, after chance of frost has passed
Bells of Ireland
Celosia ‘Amish Cockscomb’
Cosmos ‘Sensation Mix’ – direct sow when ground warms, after chance of frost has passed
Cypress Vine ‘Funny Valentine’
Golden Marguerite ‘Kelways’
Linaria ‘Northern Lights’
Marigold ‘Cracker Jack’
Marigold 10” Mix
Nasturtium, ‘Jewel Mix’
Nigella ‘Love in a Mist’
Night Pollinator Mix
Strawflowers ‘Everlasting Mix’
Tithonia ‘Torch’
Zinnia ‘Dahlia Flowered Mix’
Morning Glory ‘Heavenly Blue’
Bachelor Buttons
Snapdragons tall mix
Aster ‘Tiger Paw’

Flowers, Perennial
Purple Coneflower
Bapisia australus
Platycodon “Balloon Flower” (blue/white) – start indoors in February/March to plant out in May
Gaillardia “Blanket Flower” (yellow/gold) – start indoors in February/March to plant out in May
Shasta Daisy (white) – start indoors in February/March to plant out in May
Monarda “Bee Balm” (red or purple) start indoors in February/March to plant out in May

FLOWERS, BIENNIAL
Hollyhock “Black’
Sweet William – plant in spring or summer for blooms the following year