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Annual. Old-fashioned favorite in gentle pastel tones of lavender, blue and white. Ageratum flowers make a lot of nectar and support beneficial insect populations. They are also a choice plant for the front of the border, in rock gardens and more. So precious.



An extra-large light green heirloom from Japan. Fruit is large and uniform with a great flavor. The bitter melon is a dietary staple on the island of Okinawa, famous for its people’s longevity. The Okinawan people have been known for great health and record-breaking longevity for almost 1000 years, largely in part to their healthy diet. Bitter melon, called Goya in Japan, has been identified as a crucial staple of the famous Okinawan longevity diet, which is also part of the Blue Zone Diet. Goya champuru is a popular Okinawan stir fry bitter melon recipe, very commonly eaten by Okinawa’s centenarian residents.



A natural marvel, the purest white bitter melon variety we know of, reminds us of the elegant white pearls found off the coast of Okinawa. The most stunning edible ornamental, this extra large, mild Japanese bitter melon bears pearly white, mellow flavored fruit. Refined, less bitter flavor that is still quite nutritionally potent and health promoting. Okinawan bitter melon has been identified as one of the key dietary staples owing to the world famous longevity of the people of this beautiful Japanese island. The lightly bitter flesh has been shown to have medicinal value in regulating blood sugar and preventing diabetes! Interestingly, the bitter melon does develop a sweetness as it ripens. When fruit are mature, a bright red sac forms around the seeds which is sweet and bright red. The seed pulp of this variety is the best of any bitter melon we have tried, a sweet cherry candy flavor! The thick fruit averages 8-10 inches long. The fruit is typically cut thick and added to soups or shaved thin and eaten raw, we have found the flavor to be by far the most superior of all bitter melon. This may be the truest Okinawan treasure, a beautiful secret to longevity and good health!



Amazing pink blooms in profusion! Grown for incredible flowers, tasty buckwheat seeds, and for feeding beneficial insects! In 1987, the very rare pink buckwheat was taken to Japan from the Himalayan Mountains at an altitude of 12,400 feet by Professor Emeritus Akio Ujihara of Shinshu University. We are told that Takano Co. and Mr. Ujihara further developed this to suit the Japanese climate. Clouds of rose-pink flowers cover this low-maintenance perennial buckwheat. The drought-tolerant flowers are fantastic to attract beneficial pollinators in abundance and add an amazing pop to long-lasting bouquets. Planted en masse, it is as stunning as a field of lavender. Easy to grow, deer resistant, drought tolerant and hardy in much of the U.S.



(Physalis franchetii) Amaze your friends and neighbors! Great as a fresh-cut flower or dried for craft projects. The berries inside the husk are edible when fully ripe; cook similar to a regular ground cherry. Fun to grow.



This old-fashioned plant is perfect for any shady spot. The heart-shaped leaves come in many bright colors, great for containers and borders. This plant evokes the spirit of Victorian gardens. Start inside and don’t cover seeds. Leaves are cooked in some Asian cultures.



The cute, shiny blue ears are decorative, delicious and colored in uniform indigo or colonial blue, quite unlike the deep purple of some varieties. The ears are a petite 2 to 4 inches long, but the 6- to 7-foot plants often yield three and even four ears per stalk. Try growing these for a blue accent in arranging!



Hardy annual. Globe-shaped, tightly-packed clusters of sky-blue to violet flowers are sweetly scented. Held about 15” above the ground, the flowers come over a long season. Very attractive to butterflies and bees and makes great forage for these precious and beautiful insects. This West Coast native prefers hot and dry conditions. Perfect for roadside plantings, meadows and, of course, flower borders. Makes a fine cut flower; self-sows freely where the environment suits it.



A wondrous variegated riff on the perennial native wildflower of the Midwest, the intricately patterned green and white foliage of Sunburst heliopsis garners attention and excitement. Stunning foliage is offset by sunny golden yellow blooms that are wildly attractive to butterflies and other pollinators. Sturdy, floriferous plants stand 30 to 36 inches tall.



Rare Marvel from Japan! This historic melon is named for the Japanese Chrysanthemum flower, which it is said to resemble. One of the best melons we found in Japan, with an incredibly unique flavor. A very rare, early and beautifully productive, small, white, creamy melon that has mellow flesh. It tastes like Greek yogurt with a hint of lychee; the flavor has also been compared to pear. The origin of Kiku melon is the Makuwa Uri melon which came from China to Japan sometime in antiquity.



The legendary ghost pepper of Northern India in a peach sherbert tone. While the color may be inviting, don’t forget that the bhut jolokia took the record for world’s hottest pepper in 2007. This peachy princess in nothing short of scorching! Top notch for extreme hot sauce blends and powders or nuclear hot cooking recipes. The thin walled wrinkled fruit average 3 inches in length and pack an astounding 1 million scoville heat units.



Supremely crisp, sweet and mild, the white and red, fine-grained flesh makes this a top fresh-eating salad turnip. These beautiful, large, red-skinned turnips are cultivated mainly in Takayama City, Japan. Its origin was from a former part of Takayama called Hachigago, where a local turnip of reddish-purple hue was widely grown. In 1918, this red-colored mutant was discovered from these Hachiga turnips and named Hida Beni Red Turnip. It is excellent for making pickles and matures in just 45-50 days.