Which Is The Best Jacob’s Ladder Seeds

Polemonium caeruleum has the common name of Jacob’s Ladder. This perennial has a mounding habit with lovely ferny foliage producing spikes of clustered blooms. The flowers are bell-shaped and in shades of blue with yellow stamens. In addition to being used as an ornamental in the perennial garden, Jacob’s Ladder has also been considered to be a medicinal herb. The seed can be started indoors 6 – 8 weeks before the end of frost season or directly outdoors after frost danger has passed. Cover the seed with 1/8 inch of soil. Keep the seed moist until germination. At a temperature of 70F, germination usually occurs within 28 days. Space the plants 12 – 18 inches apart. Grow in full sun to partial shade and in well-drained soil. Jacob’s Ladder is usually resistant to deer.

Clouds of bells dance merrily on lovely soft bushes of green in early Spring….

Season: Perennial USDA Zones: 3 – 8 Height: 28 inches Bloom Season: Mid-summer Bloom Color: Blue Environment: Full sun to partial shade Soil Type: Well-drained, pH 5.8 – 7.2 Deer Resistant: Yes

Daikon” is “radish” in Japanese, so this variety is also referred to as “Japanese Minowase Daikon”. This unusual radish will add intrigue to any garden, and delicious taste to any table. Mild-flavored, Japanese Minowase Daikon Radish is used in many asian cuisines , in salad, shredded or pickled and served as garnish with sashimis. Great keeping qualities, the roots can be stored for weeks. An old-fashioned Japanese favorite with giant white roots grow to 24 inches (60 cm) long and 3 inches (7.5 cm) wide. Milder than typical globe-shaped Western radishes. Sweet and very crisp, this radish can be pickled, stir-fried, steamed or eaten raw. It is best grown in Fall and will bolt without producing a root if sowed in spring. Thank you!

Okra is a classic southern vegetable, often served stewed with tomatoes, simmered in a gumbo or simply fried. If you don’t like okra, it’s probably because you haven’t had it cooked correctly. Okra’s slime, or what botanists call mucilage, can turn any vegetable lover into an okra hater. But if you’ve given up on this vegetable, you may want to give it another try. It’s low in calories and a good source of fiber, potassium, vitamin C, folate and magnesium. Torpedo-shaped red okra are two to five inches long. Offering a unique flavor and texture, the fresh taste is somewhere between eggplant and asparagus. When cooked, however, the red color disappears and the pods turn green. Raw red okra adds a colorful touch. Okra is especially popular in Egypt, Morocco, India, Africa, the Caribbean, South America, the Middle East and in the southern United States. Okra has made a recent transition from being an “ethnic food” to becoming a chic vegetable. This has resulted from the American restaurant boom and an increased interest in regional foods – See more at: Enjoys a full sun position in your garden and remember to water often. Keep in mind when planting that Perkins Long Pod is thought of as tender, so it is imperative to wait until temperatures are mild before planting out of doors. Use USDA Hardiness Zone 5 – 11 as your guideline for the appropriate climate for this plant. Perkins Long Pod requires a soil ph of 6.0 – 6.5 meaning it does best in weakly acidic soil. Sowing Method: Direct Sow/Indoor Sow Days to Maturity: 60 days Height: 6-10 feet Thank you

Medium-sized, 3-4 lb. oblong fruits. The fruit’s interior is ready for serving like spaghetti 100 days after seed is sown. Can be stored several months in a cool, dry place. GARDEN HINTS: Cultivate or mulch to control weeds. Fertilize when fruits form to increase yield. CULINARY HINTS: Boil or Bake entire fruit about 20 minutes, open, remove seeds and fluff flesh out of shell with a fork for spaghetti-like appearance. Serve with spaghetti sauce or season to taste. CULTURE:Fertile, well-drained soil is best. For best quality and yield, the optimum soil pH of 6–6.5 is ideal. FROM TRANSPLANTS:Sow 2–3 seeds in 1 ½–2″ containers or plug trays 3 weeks before transplanting outdoors. Thin to 1–2 plants per cell with scissors. Harden plants for 4–7 days prior to transplanting by reducing fertilizer, water, and temperature, or moving flats outside if there is no frost danger.Transplant after frost danger when weather is warm and settled, about 18″ apart for bush and small-fruited varieties, and 24-36″ apart for large-fruited varieties. Take care not to disturb roots! Plastic mulch and fabric row covers will help plant establishment and exclude insect pests. DIRECT SEEDING: Sow in late spring after frost danger when soil is warm, minimum 70°F (21°C) — seeds will rot in cool soil, especially cool, wet soil. Sow 2 seeds every 18–36″ (depending on variety), ½-1″ deep and thin to 1 plant per spot. Rows 6′ apart, 12′ apart for larger fruit.

Jest Star’s tasty and mild-flavored red fruit matures early with tremendous yields. Home gardeners will enjoy large, attractive, globe-shaped tomatoes with very few scars or cracks. This popular and versatile slicer is delicious on sandwiches and in salads…great for canning, too. Tomatoes can be grown easily in patio containers. Be sure to offer a large enough pot, and place it in a full-sun location. Support plants with stakes or cages to ensure proper fruiting. Be sure to monitor water, as containers dry out more quickly than plants in the ground. Plant tomatoes in the ground 24 to 36 in. (60 to 90 cm) apart in rows. Each row should be spaced 48 inches apart. It’s very tempting to put them closer at planting time, but if you get them too close you’ll only increase the chance of disease. Use slow-release fertilizer at planting time. Choose a sunny location (6+ hours of sun) and dig a hole about two times as wide as your pot. Remove your plant from the pot by loosening the soil and tipping it out into your hand. Plant tomatoes deep in the soil – up to the top two leaf nodes. The tiny hairs on the stalk have the potential to become additional roots, which will stabilize your plant well in the soil. Refill the space around your plant with soil and press lightly to compact the dirt, keeping your plant firmly in the ground. Water immediately to settle the soil, and add more soil as needed, bringing it level to the rest of your garden. You’ll need stakes or wire tomato cages to support the plants and keep the fruit off the ground where it might rot.

Jest Star’s tasty and mild-flavored red fruit matures early with tremendous yields. Home gardeners will enjoy large, attractive, globe-shaped tomatoes with very few scars or cracks. This popular and versatile slicer is delicious on sandwiches and in salads…great for canning, too. Tomatoes can be grown easily in patio containers. Be sure to offer a large enough pot, and place it in a full-sun location. Support plants with stakes or cages to ensure proper fruiting. Be sure to monitor water, as containers dry out more quickly than plants in the ground. Plant tomatoes in the ground 24 to 36 in. (60 to 90 cm) apart in rows. Each row should be spaced 48 inches apart. It’s very tempting to put them closer at planting time, but if you get them too close you’ll only increase the chance of disease. Use slow-release fertilizer at planting time. •Choose a sunny location (6+ hours of sun) and dig a hole about two times as wide as your pot. •Remove your plant from the pot by loosening the soil and tipping it out into your hand. Plant tomatoes deep in the soil – up to the top two leaf nodes. The tiny hairs on the stalk have the potential to become additional roots, which will stabilize your plant well in the soil. •Refill the space around your plant with soil and press lightly to compact the dirt, keeping your plant firmly in the ground. •Water immediately to settle the soil, and add more soil as needed, bringing it level to the rest of your garden. You’ll need stakes or wire tomato cages to support the plants and keep the fruit off the ground where it might rot.

Grow “Boston Pickling” Cucumber from fresh vegetable seeds. Boston Pickling is an heirloom variety that produces 3 to 7 inch cukes. Dark Green in coloring and thin skinned, as well as delicious. Flesh is crisp and very receptive to pickling spices. Harvest in roughly 55 days.

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