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Wayside Gardens

750 days to first harvest. Its a whole new, delightfully delicious, eating experience when you grow Pacific Purple Asparagus in th...e vegetable patch! This long-lived perennial sets crops for more than a decade, and you will thrill to the gourmet flavor and terrific plate appeal of these extra-thick, super-succulent spears. Pacific Purple is a British asparagus, bred for flavor and heavy yields. It succeeds wildly on both counts: it is by far the most prolific of the purples, and the flavor is legendary. Lightly steam this asparagus or simply eat it raw: there is none of the fibrous, stringy experience of green varieties. Its tender from tip to base! Purple asparagus has actually been around a long, long time; records exist of it being grown in France more than 150 years ago, and it was not new then. But it has only recently arrived on American tables, and we are proud to make the plant available to Park gardeners this season. Its benefits go well beyond its striking color and beauty! Pacific Purple spears are about 6 to 7 inches long, much thicker than traditional green. Boasting 20% more sugar than green asparagus, they are mild, nutty, and sweet. And concealed within each yummy bite is a good serving of anthocyanin, a powerful antioxidant that helps fight cancer. This asparagus is a superfood, absolutely central to a nutritious disease-prevention diet. Pacific Purple is a large plant with fern-like foliage reaching 4 to 5 feet high and 12 to 30 inches wide. The spears ripen in mid- to late season. After harvest, let the foliage die down naturally; it feeds the plant as it matures, so you dont want to cut it back until it falls over. Thats about all there is to maintaining this vigorous perennial! Before planting these bareroots, enrich the planting site with a balanced fertilizer, and make sure the drainage is good. Raised beds work well for this perennial, but traditional rows are also fine. Bear in mind that this is a tall plant that will shade neighboring plants during the growing season. During the first two years, as the plants reach maturity, make sure they never dry out completely. Cut back the dead foliage in late autumn and keep the bed weeded to prevent insects from sheltering near the plants. Once your purple asparagus bed is established, you will wonder how you ever got by without fresh, delicious, healthy stalks straight from the garden to your plate! Enjoy. Zones 3-9. read more

Wayside Gardens

Jersey Knight is 99.5% male seeds, so you can count of larger, more profuse spears than ever from this ultra-vigorous performer! T...he spears are top-size -- a full 5/8-inch in diameter -- and are bright green with deep purple tips and bracts. Stunning on the dinner plate, theyre one of the easiest varieties to grow, thanks to terrific vigor that makes these plants come back stronger every year! The yield you can expect from Jersey Knight is 2 to 4 times greater than older strains, such as the Washington series. Highly Rust-resistant and tolerant of Fusarium, Crown and Rust Rot, Jersey Knight is the one you want for years of reliable peformance! We sell very well-rooted bareroot plants, and its important that you plant them as quickly as you can upon arrival, because dry or withered roots are a problem for Asparagus. Prepare the soil well, adding plenty of organic matter and fertilizing with a well-balanced mixture such as 5-10-10. Asparagus has deep, spreading roots, so be sure the soil is well-worked. Space the plants about 1 1/2 feet apart and water well during growth. Fertilize twice annually (before new spring growth and right after harvest). Cut no spears the first year, and cut only sparingly the second in order to encourage a great crop for the third year. If you want white (blanched) Asparagus, simply block out the light as the spears are forming by applying mulch on the plants. read more

BloomingBulb

High yields of succulent spears with rich, distinctive flavor makes this variety a must for your garden. Noteworthy vigor and dise...ase resistance, along with amazing production, will provide a bounty of large, tender spears for fresh eating, as well as for canning and freezing. Plants grow up to 5 feet high, with graceful, feathery foliage that is an attractive addition to the perennial border when the spring harvest is finished. Since these plants will produce for up to 15 years, it?s important to locate them in a sunny spot that has good drainage. Dig a trench 18? deep, fill it in with a generous measure of compost, then set plants 12-18 inches apart. You?ll harvest more of this nutritious taste treat year after year. read more

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HEIRLOOM. Light cuttings in 2 years; regular cuttings thereafter. Asparaguses are perennial vegetables, so you just plant them onc...e and enjoy season after season of succulent spears. Start seeds indoors in early spring; transplant seedlings to garden in May. In 2 years, you'll have a light crop and a regular crop thereafter. Long after harvest, the graceful, feathery green foliage is still attractive. read more

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Medium-hot heirloom peppers with a pedigree that goes right back to Thomas Jefferson. A tangy hot pepper that's rich in flavor and... history. Producing tiny, shiny, round-red peppers, this variety was introduced in 1813 by Bernard McMahon from seeds given to him by Thomas Jefferson who was, as you may know, an accomplished plantsman. Striking and decorative, the 12" plants are ideal candidates for indoor or outdoor containers. The medium-hot fruits can be strung like cranberries and dried. Plants can be overwintered indoors. Harvest about 90 days from transplant. read more

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An heirloom found in Ohio and yours to enjoy: delicious and super sweet. You can tell that Sheepnose has vintage rural origins, si...nce few of us see a sheep, or its nose, often enough to think of naming a lovely, delicious pimento after the ovine proboscis. An heirloom originally found in Ohio, these 3-4"- diameter tomato-shaped peppers are thick-walled and super sweet. This tasty variety is a popular choice for canning. When refrigerated, the harvested fruits stay fresh for a good while. Harvest in 70-80 days after transplant. read more

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An American favorite since the 1920s. Popular since the 1920s, this is the golden version of the red California Wonder. Smooth, bl...ocky and blunt-ended 5" x 4" fruits are thick-walled, very sweet and mild. Maturing from light-green to golden-yellow, the peppers grow on 22-26" sturdy, upright plants that set continuously. Harvest in 62-73 days from transplant. read more

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High-yielding, super hot pepper with a multitude of uses. The famously hot and pungent pepper takes its name from a river in Guyan...a. We like to think the name derives from locals fleeing to the river for relief, their mouths scorched by the incendiary pepper. Most often dried, Cayenne, powdered or flakes, serves as a multi-purpose spice. The South American pepper's 4-6" long, 1//2" thin fruits, slightly hotter than jalape¤os, have a multitude of uses, whether fresh, canned or pickled; excellent steeped in oil or vinegar for flavorful condiments. Yields are high, so extra peppers may be strung in "ristras" for easy drying. Fruits mature from green to red and are ready to harvest about 70 days from transplant. read more

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An African-American heirloom pepper that's one of the prettiest, tastiest peppers you'll ever meet. You may have encountered (and ...savored) this heirloom pepper in the oyster and crab houses around the Chesapeake Bay. One of the prettiest peppers ever to grace our test gardens, this African-American heirloom predates the 1870s. Boasting handsome, variegated foliage, the 18-24" plants produce 2-3" long pendant fruits. Starting out an unusual cream color striped with green, the fruits ripen to orange with brown stripes, before turning all red. An attractive, attention-getting choice for containers. Harvest about 80 days from transplant. read more

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A sweet pepper from Italy that is delicious green or red. In Italy, this regional favorite is eaten both in the tasty green stage ...and the super sweet, fully mature red stage. Multi-talented, the sweet pepper is delicious whether raw or fried, grilled or stuffed. All season long, the sturdy 30" plants produce a bounty of long 8-12" tapered peppers . Harvest about 70-90 days from transplant. read more

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Small, very hot peppers that lend the kick to the famous hot sauce. Originally from Mexico?and taking its name from a Mexican stat...e?this small, very hot pepper's a favorite in the South and East, where the plants can grow tall and are covered with the petite light yellow-green to red fruits. Best known as the pepper that lends the kick to the namesake hot sauce from Avery Island, Louisiana. Harvest about 80 days after transplant. read more

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Thai pepper variety is seriously hot and gorgeous in a container. Originally from Thailand, this seriously hot pepper makes a love...ly impression in a patio container. The ornamental 8-12" plants are bedecked with up to 200 small, conical 1/2-1" fruits that ripen to bright red. Extremely hot, the peppers can be used fresh or preserved in oil or vinegar. Harvest about 85 days from transplant. read more

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Mildly hot fruits on prolific plants. This heirloom variety from Greece is sweet, crunchy and only mildly hot?great for pickling, ...salads and salsas but tasty fresh too. The plants are prolific and productive, even in cooler, short-season areas, yielding fruits that grow to be about 4" long by 1" wide. Harvest the peppers when they are light yellow and 2-3" long. Certified Organic Seed. read more

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Large crops of tapered fruits that turn bright red when ripe. Generations of Italian families have savored this crispy sweet peppe...r. This family heirloom variety is used in salads or saut?ed, with the extras pickled or dried. Large 3' plants bear large crops of 3-4" long tapered fruits that turn bright red when ripe. Ready to harvest about 70 days from transplant. read more

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HEIRLOOM. The standard bell pepper. HEIRLOOM. The standard bell pepper for many decades, this 1928 introduction is still the large...st open-pollinated, heirloom bell you can grow, and it's a vast over the earlier bells. A perfect stuffing pepper?blocky 4" x 3½", thick-walled, tender and flavorful. Certified Organic Seed. read more

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Big blocky fruits with sweet, juicy taste. Bred by experts at the USDA, and introduced in 1963, this variety produces heavy yields... of large, blocky 4-5" x 3½-4" fruits. The thick-walled, dark-green to red peppers have a sweet, juicy taste and crisp texture. Vigorous and prolific, the 26-30" upright plants bear over a long season and an excellent choice for the South. Harvest in 72-80 days after transplant. read more

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A Mexican favorite that's four to five times hotter than jalapeno: distinctive pungent flavor. Heat-lovers, here's another Mexican... favorite used in a variety of dishes, from salsas to soups. Four to five times hotter than a jalapeno, it has a distinctive pungent flavor. Large 2-3' plants produce plentiful smooth, club-shaped, 1½" long fruits with medium-thick walls. Best used fresh, the fruits mature from green to red. Harvest about 75 days after transplant. read more

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Multi-talented Italian heirloom: delicious raw, fried, stuffed or grilled. The name of this Italian heirloom translates as "horn o...f the bull", a tribute to the peppers' full, tapered shape. Ripening to a bright red, the fruits?8-10" long and 2½-3' wide at the top?have a sweet, crisp, full-bodied flavor. A tasty favorite eaten raw, fried, stuffed or grilled. Ready to harvest about 75 days from transplant. read more

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HEIRLOOM. Burpee introduced. Sweet Chinese Giant was twice as big as the largest bell pepper of its day. Plants are a compact 24" ...tall. Fruits are usually 4 by 4", but Mr. Burpee pointed out that if you thin the fruits, they can grow 5" across and 6" long. Truly remarkable then and now. Certified Organic Seed. read more

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HEIRLOOM. Very vigorous, climbing vines that are easy to grow. Asparagus Yardlong bears loads of slender, very long pods that are ...best picked when less than 18 in. long. It has a delicious, nutty flavor steamed, stir-fried or saut?ed. It's easy to grow and has no serious pests or diseases. GARDEN HINTS: Do not work around plants when wet. Keep beans picked for continuous bearing; shell mature pods and use as dried beans. read more

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High yields of sweet, smokey-flavored red peppers. Long, slender, 8-10" fruits ripen from green to red on high-yielding plants. Sw...eet, smokey flavor is ideal for frying. Disease-resistant. Certified Organic Seed. read more

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Delicious peppers perfect for pickling. If you are a pickled pepper person, this Italian pepper is for you. Expect gratifyingly la...rge crops of 5-6" long thin, slightly wrinkled peppers. At first, the peppers are a pleasing light green, and as the season progresses, their color shifts into bright red. Take your pick: you can harvest the sweet, thin-walled fruits in either the green or red stage, and you can enjoy them raw, pickled or cooked. Harvest about 75 days after transplant. read more

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Simply spectacular: a delicious sweet pepper from Italy. We have one Giuseppe Nardello to thank for this spectacularly tasty sweet... frying pepper. From the small village of Ruoti in the Basilicata region of southern Italy, Giuseppe brought this heirloom to the states, where it was introduced in 1887. Grazie, Giuseppe! All season long the low-growing 20-24" plants produce loads and loads of long, thin peppers, up to 10" long. The peppers are altogether delicious, whether cooked in a little olive oil, grilled, chopped, saut?ed with other vegetables, or used raw in salsas and salads. These peppers are perfect for pickling or drying. Harvest in 80-90 days from transplant. read more

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The first ever habanero with mild heat! An exciting breakthrough sure to become the conversation piece of your summer garden. Haba...nero peppers have a distinctive taste, but are the very hottest Chile peppers in the world - up to 300,000 units on the 'Scoville' scale. This prevents many people from ever enjoying them - but not anymore. Zavory is the first ever Habanero with a mild heat registering only 100 Scoville's! You can bite into one just like an apple and survive to tell the tale. The beautiful shiny, cardinal red fruits appear in large numbers in late summer on vigorous branching 30" plants. read more

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A prized variety in Thomas Jefferson's garden at Monticello: sweet, mild, delicious. Thomas Jefferson grew this bull-nosed pepper ...in his garden after it arrived here from India in the 1700s. Bull Nosed peppers, popular in early America, are due for a renaissance. Still grown at Jefferson's Monticello, the variety has a delectably mild, sweet taste and thick walls. Can be enjoyed raw, cooked or pickled. Fruits ripen from dark green to red and can be harvested 60-80 days from transplant. read more

Williams-Sonoma

Grow your own chilies for adding heat and flavor to Latin and Southeast Asian dishes and for pickling. This six-pack of sustainabl...y grown hot-pepper plants includes three varieties?cayenne, habanero, and jalapeño? offering a range of colors, shapes, flavors and heat levels. Cayenne Long Stem: Very hot, small, narrow, pointed pods, 4"?7" long, ranging in color from red to purple and yellow. Habanero: Extremely hot, short, plump, triangular pods (1 1/2"?2" high) ranging in color from green to yellow and red. Jalapeño: Mildly hot, smooth, tapered mild-flavored chile ranging in color from green to yellow and red. Pods grow 3"? 5" long. Zones 3-?9 for cayenne and habanero; zones 3?10 for jalapeño. Suitable for container or ground planting. 3" to 4" high plants ship in 4" diam. grower?s pots. Plant March?June. Require full sun and regular water. Six plants, two of each variety. Sustainably grown in USA. A Williams-Sonoma exclusive. read more

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This super producer yields impressive numbers of foot-long fruits. They start off a lovely lime green then ripen fully to bright c...rimson red. Exceptionally thin walls make the harvests excellent for stringing into large "ristras" for quick drying. Then snip one from the bunch when ready to use and crumble into a pot of chili or bowl of salsa. Chop or slice thinly and eat fresh too. Strong plants hold fruits high for easy picking. Cayenne peppers have 30,000-50,000 Scovilles of heat?six times hotter than a jalapeno but one-third to one-tenth the heat of a habanero. read more

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Five different, colorful bell peppers for the price of one. When you plant a packet, some will turn out gold or orange and others ...will be red, purple or ivory. Most start out green and are tasty as soon as they reach full size; a few weeks later, their full ripe color will show. These are all classic big bell hybrids: California Wonder, Diamond, Golden California Wonder, Orange Sun and Purple Beauty. Certified Organic Seed. read more

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Excellent hot and early variety. Dark green, pungent 3" hot peppers are excellent fresh or pickled. Zesty flavor is great in Mexic...an dishes. We searched the world to find the best organic seed?Burpee fully guarantees that not a drop of synthetic chemicals was used to make these excellent seeds. Certified Organic Seed. read more

Burpee
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The first ever habanero with mild heat! An exciting breakthrough sure to become the conversation piece of your summer garden. Haba...nero peppers have a distinctive taste but are the very hottest chili peppers in the world?up to 300,000 units on the Scoville scale. This prevents many people from ever enjoying them?but not anymore. Zavory is the first ever habanero with a mild heat registering only 100 Scoville units! You can bite into one just like an apple and survive to tell the tale. The beautiful shiny, cardinal red fruits appear in large numbers in late summer on vigorous branching 30" plants. read more

Burpee
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Pungent, long, tapered, medium-thick peppers. Green fruits turn deep red when ripe. Use these pungent peppers fresh or dried. Harv...est starts 77 days after plants are set out. CAUTION: Use rubber gloves or clean hot peppers under running water to avoid skin burn from the juice. read more

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Grow five different kinds of hot peppers from one packet. Buy one packet and grow five different kinds of hot peppers! Includes Hu...ngarian Wax, Anaheim Chili, Long Slim Red Cayenne, Ancho (Poblano) and Jalapeno M. Days to maturity are from time plants are set in garden. For transplants add 8-10 weeks. Space plants 18-24" apart. read more

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A giant of jalapeno peppers. The largest jalapeno peppers are only at Burpee! This one's the choice for stuffing poppers and makin...g a party-worthy salsa. Use green or red, either way they are delicious and hot! read more

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Large four lobed blocky fruits. Big Dipper produces large, standard, blocky fruits, 4½ in. x 4½ in., mostly four lobed. Fruits are... crisp, juicy and have an outstanding flavor. read more

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A classic Italian grilling pepper. It's gorgeous in the garden and delicious on the plate. Plants are loaded with huge, meaty pepp...ers. The best yield and the biggest fruit (7") you'll get from a frying pepper. Traditionally used green, they're even sweeter when red, about 2 weeks later. Try some fresh in salads too. Burpee exclusive. Days to maturity, 64, is from time plants are set in garden. For transplants add 8-10 weeks. Space plants 18-24" apart. read more

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Great for roasting. Cubanelle is a thin-walled, long, tapered pepper with more flavor and a lower water content than other bell pe...ppers. It's best picked when yellow-green for use in roasting or frying but can also be left to mature when it will turn orange-red. read more

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Fruits blush to shades of citrus, berry and cherry red. Like its namesake, this attractive sweet bell pepper shows a tremendously ...broad range of impressions. Light green when young, the large blocky fruits blush to shades of citrus, berry and cherry red, displayed simultaneously for a beautiful bouquet. Firm, thick walled fruits are crisp and very sweet, with a clean refreshing aftertaste, produced on highly adaptable plants that set in cool weather as well as in hot, humid conditions. read more

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Glorious bell pepper with flavorful, sweet, mild flesh. Early-maturing, large 5" fruits are deep red and sugary sweet in just 71 d...ays. A flavor-rich pepper that excels in salads, as snacks, and when roasted, baked or saut¿ed. read more

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No other early sweet pepper gives you fruit of such large size and high quality! It has the thick walls and sweet, full flavor ord...inarily found only in midseason types. The first green fruits are ready in 2 months. Three weeks later, they turn deep red. read more

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A Mexican favorite that's four to five times hotter than jalapeno: distinctive, pungent flavor. Heat-lovers, here's another Mexica...n favorite used in a variety of dishes, from salsas to soups, with a distinctive, pungent flavor. Large 2-3' plants produce fruits about 5" long that start out bright yellow and turn red as they mature. They make great pickled peppers. read more

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Compact plants are perfect for containers. This new sweet pepper is a super producer and small space champion. The 36? plants are ...loaded with thick-walled blocky 4? long fruits. The tangy sweet peppers are sublime in salads, ravishing when roasted and great grilled. Harvest in about 60 days green or 80 days red. read more

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Improved version of habanero that ripens to a beautiful deep red and is even hotter. This pepper has the same distinctive taste as... habanero and it's hotter. Productive 30" plants and 1½" x 1" fruits. Days to maturity are from time plants are set in garden. For transplants, add 8-10 weeks. Space plants 18-24" apart. read more

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Very prolific frying pepper. This All-America Selections winner is a very prolific frying pepper that is also recommended fresh in... salads. Tapered fruits grow 4 ½" long by 2 ½" wide and matures from yellow to orange to red. read more

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The famous 10-alarm pepper from the Caribbean. Our hottest of all peppers, but much more palatable than the dangerously hot ?bout ...jolokia? ghost chili pepper. Habanero means ?from Havana?. Habanero and its kin long ago migrated from the Caribbean Islands to Central America where they remain extremely popular today. A close relative of the Jamaican Scotch Bonnet. To complement its searing heat, Habanero has a delicious, pungent, smoky quality unlike any other pepper; many people find its flavor and aroma irresistible in sauces and salsas. Days to maturity are from time plants are set in garden. For transplants add 8-10 weeks. Space plants 18-24" apart. read more

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Five different, colorful bell peppers for the price of one. When you plant a packet, some will turn out gold or orange and others ...will be red, purple or ivory. Most start out green and are tasty as soon as they reach full size; a few weeks later, their full ripe color will show. These are all classic big bell hybrids: California Wonder, Diamond, Golden California Wonder, Orange Sun and Purple Beauty. read more

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Unique fruity sweetness, more flavor than any bell pepper. A sure winner from our breeding in Central America, where peppers are p...lentiful and varied, Costa Rican sweet is a gem. A truly tasty pepper, it's a large Marconi type but shorter in length and wider through the shoulder. Pick when the skin turns deep ruby red to experience its unique fruity sweetness. We like it in salads and sliced in strips for dip because it provides more flavor than a sweet bell. Also tasty when roasted or grilled. read more

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All-America Selections winner with great flavor and remarkable disease resistance. We're sweet on this sweet orange bell pepper, t...he AAS 2011 winner. Orange Blaze is a winner for great flavor, early maturity, easy-growing personality and remarkable disease resistance. Beauteous 2-3 lobed fruits are 4'' long and 1.5'' wide?optimally sized for peak sweet flavor and texture at harvest. 65-70 days to maturity. read more

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Cayenne-type peppers balance sweetness and heatness. Sugar and spice! Compact, 2'-tall plants variety produce oodles of fruit that... ripens green to red, excellent fresh or cooked. Early-ripening hybrid great for containers and in the garden. read more

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Chocolate colored bell peppers are considered sweeter than all others. Chocolate colored, sweet flavored fruits are blocky with 2-...4 lobes. Resistant to Tobacco mosaic virus. Harvest starts 70 days after plants are set out. GARDEN HINTS: Water as needed by soaking ground around plants. Fertilize lightly when first fruits form. read more

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Very hot fruits 5" long and 1/2" thick. Use them fresh or they can easily be dried for winter use. Harvest starts about 75 days af...ter plants are set out. CAUTION: Use rubber gloves, or clean hot peppers under running water, to avoid skin burn from the pepper juice. read more

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