Sesamum indicum

150 seeds/pack  |  110 days   |   Heirloom

Graceful plants produce multitudes of tan sesame seeds along tall stalks. The dried seeds taste nutty; they can be dry roasted and used whole in cooking or ground into a paste.  Beautiful white flowers are tubular. Loves heat! To harvest allow the stalks to dry then cut and shake into a bag or bin. We find the stalks dry at various time so it is necessary to do multiple harvests off your patch. Luckily, when the seed pods open they do so upwards so the seed doesn’t fall out. 

Triticum aestivum 

100 seeds, 3-7 months to maturity

High in protein, hard winter wheat is superior for bread making. This heirloom winter wheat was collected in 1900 from Ukraine. It does best sown in the fall and harvested the following summer. During the winter months it remains low growing. As the spring progresses the seed stems become very tall and sturdy. Easy to thresh and yields copious seeds.

Amaranthus hypocondriacus

200 seeds/pack   |   98-110 days   |   Heirloom

This grain amaranth produces golden seeds with a high protein profile. Known as an ancient grain of the Americas, it is still popular today (known as kiwicha) in Peru.  These plants will easily reach 7-8 feet and need good spacing. This is one of the easiest grains for home gardeners to grow and eat. To harvest, allow seeds to dry partially on plant and then cut seed heads into a paper bag or onto a sheet for further processing. Be watchful at this stage—little birds also love these seeds!

Sorghum bicolor

100 seeds/pack   |   100-120 days   |   Heirloom

Native to Africa, sorghum soon became an important food crop to cultures around the world. This particular variety has been grown for the past 200 years by the Tarahumara people who's homelands include the highlands of the Sierra Madre Occidental, Mexico. At 10-12 feet, this crop is an impressive visual in any garden. The white seeds can be popped or ground for flour and the stalks can be used for forage. 

Sorghum bicolor

100 seeds/pack   |   110 days   |  Heirloom

Originating in Africa and grown for years on the San Carlos reservation in Arizona, this sorghum cultivar is prized for its exceedingly sweet stalks that can be processed into syrup or simply sucked like sugarcane. Grows 10-12 ft. The seeds have nutritional qualities although ; though, it is prized more often as a forage crop for livestock. The seed heads can be stripped of seeds and bound together to make colorful brooms!