OSC - Ontario Seed Company GMO Free

Sweet flavoured roots are an unusual golden yellow colour. Luscious green leaves with golden stems are tastier than most spinach varieties

The globular dark red roots are tender and delicious. Can be used fresh, canned or pickled. Leaves make great tasting greens. Sow seeds at 3-week intervals.

An Italian home garden variety grown since at least the 1840’s that has a light red, flattened globe-shaped root with striking interior rings of alternating pink/white. Green tops and red stems are eye catching colourful additions in salads and the 5 cm (2″) diameter roots have a delicious “old country” taste when cooked. Higher levels of geosmin (earthy flavour) account for its popularity with beet purists. How to Grow Beets thrive in sandy loam with a pH of 6.0 to 7.5. Remember to fertilize. For continual harvest, sow seeds 1.2 cm (1/2″) deep and 2.5 cm (1″) apart in two week intervals beginning when the soil has warmed to 7 C (45 F) and avoid sowing after mid July. As each beet ‘seed’ is actually a corky fruit with 2 to 5 seeds contained within, it is important to thin the young seedlings to 7–10 cm (3–4″) apart to provide enough room for proper root formation. Use plants that are thinned as a source of tender, edible greens. Over-watering or excessive rainfall may lead to excessive leaf growth and pale or small roots. One packet sows approximately 6 m (20’) of row.

This 1892 introduction is the standard bearer of the beet family! Dark red, globe shaped roots have a smooth crown and small taproot. The quick maturity, sweet slightly earthy taste, uniform shape and consistent interior colour make this variety the perfect candidate for canning or freezing. Very low in geosmin. Geosmin is the naturally occurring compound in beets responsible for their “earthy” flavour. How to Grow Beets thrive in sandy loam with a pH of 6.0 to 7.5. Remember to fertilize. For continual harvest, sow seeds 1.2 cm (1/2″) deep and 2.5 cm (1″) apart in two week intervals beginning when the soil has warmed to 7 C (45 F) and avoid sowing after mid July. As each beet ‘seed’ is actually a corky fruit with 2 to 5 seeds contained within, it is important to thin the young seedlings to 7–10 cm (3–4″) apart to provide enough room for proper root formation. Use plants that are thinned as a source of tender, edible greens. Over-watering or excessive rainfall may lead to excessive leaf growth and pale or small roots. One packet sows approximately 6 m (20’) of row.

This early 1890’s introduction produces smooth, dark red, 16 cm (6.5″) long, cylindrical beets. The sweet tasting roots are excellent keepers and are perfect for slicing due to their uniform diameter and length. Cylindra cooks well and is best used when young however a pleasant surprise awaits as the roots still keep much of their sweet, tender flavour when larger! How to Grow Beets thrive in sandy loam with a pH of 6.0 to 7.5. Remember to fertilize. For continual harvest, sow seeds 1.2 cm (1/2″) deep and 2.5 cm (1″) apart in two week intervals beginning when the soil has warmed to 7 C (45 F) and avoid sowing after mid July. As each beet ‘seed’ is actually a corky fruit with 2 to 5 seeds contained within, it is important to thin the young seedlings to 7–10 cm (3–4″) apart to provide enough room for proper root formation. Use plants that are thinned as a source of tender, edible greens. Over-watering or excessive rainfall may lead to excessive leaf growth and pale or small roots. One packet sows approximately 6 m (20’) of row.

The Brandywine tomato is an heirloom cultivar of tomato, with large potato-leaved foliage and large pink beefsteak-shaped fruit. It is popularly considered among the best tasting available.

The Caribbean red brings serious tropical thunder to the table. With a Scoville heat range from 300,000 to 445,000 Scoville heat units (SHU) it's most certainly a super-hot pepper. At its mildest, the Caribbean red is nearly as hot as the hottest possible common orange habanero (which is still extremely spicy.)

The Cubanelle, also known as "Cuban pepper" and "Italian frying pepper", is a variety of sweet pepper of the species Capsicum annuum. When unripe, it is light yellowish-green in color, but will turn bright red if allowed to ripen. Heat: Low

Summer red bell is a slightly blocky, 4 lobed bell pepper shaped. Thick wall pepper is very sweet. Green peppers mature to a nice red colour. Plants are very productive, and disease resistant. Packet contains 15 seeds

Heirloom Vegetable. With 9,000 years of cultivation behind them, it is no wonder that there are a myriad of pepper varieties available to the home gardener – all have their origins in wild species native to Central and South America. Long Red Cayenne is moderately hot. Plants about 75 cm (2 1/2′ ) tall produce thin, tapered, hot peppers about 12.5 cm (6″) long and 1.25 cm (1/2″) thick. The fruit is often curled and twisted and ripens to a green/crimson red. Ideal for canning, pickling or drying! A very good all purpose hot chili. Suitable for use in eastern Asian cuisine. Scoville Heat Unit Rating – 4000. Scoville Heat Units – The Scoville heat unit (SHU) rating is your guide to the perceived hotness of peppers caused by the active component capsaisin. The scale runs from about 2500 SHU for the mildest Anaheim to several million SHU. Our hottest is the Carribean Red Hot at 400,000 SHU. How to Grow Start indoors mid February to late March. Use a soil-less growing mix. Sow seed 6 mm (1/4″) deep. Maintaining the growing medium at a temperature of 21 C (70 F) will enhance germination. Grow the seedlings under bright light and temperatures of 16-21 C (60-70 F) to produce strong, stocky plants. Transplant after hardening off, in late May to early June. Full sun and a well-drained soil is best. Space the plants 30 cm (12″) apart in rows spaced 60 cm (24″) apart. Control weeds and avoid high nitrogen fertilizers. Try harvesting the peppers at different maturities to experience a wider range of flavours and textures. Staking is recommended with most varieties. Note: Estimated days to maturity are based on counting the days after transplanting.

Pink Ponderosa AKA Henderson's Ponderosa. Heirloom introduced in 1891 by Peter Henderson. From (Grandma Anne) Ponderosa from Luxembourg around 1870 and (grandfather) Wallace Hoss-Tentinger, LeMars, Iowa. Indeterminate, Regular leaf plant produces moderate yields of 1-2 lb. smooth, pink, beefsteak fruit with very good flavor. Great slicing tomato with few seeds and an abundance of good, complex flavors.

The Roma tomato or Roma is a plum tomato popularly used both for canning and producing tomato paste because of its slender and firm nature. Commonly found in supermarkets in some countries, Roma tomatoes are also known as Italian tomatoes or Italian plum tomatoes. 75 days to harvest. Start indoors 6 to 8 weeks before last frost

Bonny Best is a strong indeterminate vine that grows to 122-183 cm (4-6') with a 50-61 cm (20-24”) spread. Bonny Best produces firm round tomatoes in clusters of medium sized 225 g (8 oz) deep red fruit that are uniform in size. It is an excellent old-fashioned tomato flavor to use for canning or slicing. 72 days to harvest. Start indoors 6 to 8 weeks before last frost

The celebrity tomato is an All American Selection (AAS) winner variety of the tomato plant. It has more disease resistance than just about any other cultivar and is considered the standard for hybrid tomatoes. It's highly adaptable and almost entirely maintenance-free. Plant Size: 3 to 4 feet tall Plant Spacing: 2 to 3 feet apart Plant Type: (Semi) Determinate Fruit Size: 7 to 10 ounces 70 days to harvest. Start indoors 6 to 8 weeks before last frost

Praised for their delicious meaty flavor, these deep red, smooth firm fruits grow on vigorous indeterminate plants and produce an abundance of large fruits up to 1lb 70 days to harvest. Start indoors 6 to 8 weeks before last frost

Beefsteak Tomatoes produce large, meaty, solid fruit that is slightly flattened and globe-shaped. With a mild and flavorful taste, it is great for salads and table use. 62 days to harvest. Start indoors 6 to 8 weeks before last frost

A cherry type tomato that produces 25 g (1 oz) fruit that are 2.5 to 4 cm (1 to 1 1/2") in diameter in clusters of 15 to 20 throughout the summer. The fruits are very sweet - perfect for eating fresh or in salads. 50 days to harvest. Start indoors 6 to 8 weeks before last frost

(Hot Chili Type) Jalapeño has moderately intense heat with some years producing peppers that are hotter than others. Irregular sized fruit averaging 9 cm (3.5″) long by 4 cm (1-1/2″) wide are produced in large amounts on plants growing 60 cm (2′) in height. Thick walled, very pungent dark green fruit turn red at maturity. An eye watering addition to salsa and dips and great for pickling. How about making some chile rellenos! Stuff with cheese, coat in batter and fry. Scoville Heat Unit Rating – 6000. Scoville Heat Units – The Scoville heat unit (SHU) rating is your guide to the perceived hotness of peppers caused by the active component capsaisin. The scale runs from about 2500 SHU for the mildest Anaheim to several million SHU. Our hottest is the Carribean Red Hot at 400,000 SHU. How to Grow Start indoors mid February to late March. Use a soil-less growing mix. Sow seed 6 mm (1/4″) deep. Maintaining the growing medium at a temperature of 21 C (70 F) will enhance germination. Grow the seedlings under bright light and temperatures of 16-21 C (60-70 F) to produce strong, stocky plants. Transplant after hardening off, in late May to early June. Full sun and a well-drained soil is best. Space the plants 30 cm (12″) apart in rows spaced 60 cm (24″) apart. Control weeds and avoid high nitrogen fertilizers. Try harvesting the peppers at different maturities to experience a wider range of flavours and textures. Staking is recommended with most varieties. Note: Estimated days to maturity are based on counting the days after transplanting.