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High Desert Seed BucketEach waterproof, sealed, recycled plastic cancontains 27 individual packages of open-pollinated vegetable and herb seedsselected for high desert gardens in theSouthwest. Suitable for long-term storageand seed saving. Includes a copy of BasicSeed Saving. These are the seeds we wouldwant in a survival situation. Seed packagesare sized for an average sized family garden.$64.95 TS602

Low Desert Seed BucketEach waterproof, sealed, recycled plastic cancontains 27 individual packages of open-pollinated vegetable and herb seedsselected for both winter and summer gar-dens in the lower desert regions of theSouthwest. Suitable for long-term storageand seed saving. Includes a copy of BasicSeed Saving. These are the seeds we wouldwant in a survival situation. Seed packagesare sized for an average sized family garden.$64.95 TS603

These collections are specially designed to giveyou a set of fabulous varieties at a reducedprice. Each variety is individually packaged.Substitutions may become necessary.

ChilesA selection of chiles and chiltepines represent-ing the diversity of shapes, colors and heatswithin our offerings. Includes Ordoño, Wenk’sYellow Hots, Del Arbol, Negro de Valle, Pico dePajaro, Isleta, Sinahuisa, Mirasol, Tabasco, KoriSitakame, and South Texas Chile Piquin. 11packets. $25.95 SC001

HopiA selection of varieties developed by the Hopi,renowned for the hardiness and diversity oftheir native crops. A great selection for highdesert locales. Includes red dye amaranth,pumpkin, casaba melon, yellow-meated water-melon, cotton, mixed sunflower, rattle gourd,both black and light yellow beans, yellow limas,and Greasy Head flour corn. 11 packets. $25.95SC002

Tohono O’odhamHighlights the remarkably heat- and drought-tolerant low desert crops developed by theTohono O’odham of southern Arizona. Includesha:l squash, ke:li ba:so melon, yellow-meatedwatermelon, dipper gourd, pink bean, bothwhite and brown teparies, devil’s claw, sorghum,u’us mu:n cowpea, and 60-day flour corn. 11packets. $25.95 SC003

Southwest Warm Season GardenHand-picked vegetable and herb varieties byGreg Peterson of the Urban Farm in Phoenix fordesert gardens maturing in the warm season.16 packets. $32.95 TS600

Southwest Cool Season GardenHand-picked herb and vegetable varieties byGreg Peterson of the Urban Farm in Phoenix fordesert gardens maturing in the cool season. 16packets. $32.95 TS601

Start Your Seed Collections Here!

ON THE COVER: Dragon carrot (TS062, page 53) used under creative commons license (creativecommons.org/licenses/by-sa/2.0/deed.en), Tarahumara Apachito (red kernels, ZT033, page 24), and Tarahumara Serape(chinmarked, ZT044, page 24).

Visit our Retail Store!

3061 N. Campbell Ave.(just south of Ft. Lowell)

Tucson, AZ 85719

Open Mon–Sat. 10–5Sunday 12–4

For more information or to order online,

visit our secure website:www.nativeseeds.org

or email info@nativeseeds.org

Orders can also be faxedto 520.622.5591

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Ancient Seeds for Modern Needs...

Native Seeds/SEARCH (Southwest Endangered AridlandsResource Clearing House) is a non-profit organization that con-serves, distributes and documents the adapted and diversevarieties of agricultural seeds, their wild relatives and the rolethese seeds play in cultures of the American Southwest andnorthwest Mexico.

We promote the use of these ancient crops and their wild relatives bygathering, safeguarding, and distributing their seeds to farming andgardening communities. We also work to preserve knowledge abouttheir uses.

Join us in the important work of saving seeds and helping topreserve the crop heritage passed on to us by Native peoples, settlers,and explorers of the Greater Southwest. Become involved in ourefforts by joining or donating to Native Seeds/SEARCH. Membersreceive a 10% discount on purchases in our retail store, catalog oronline. In addition, members receive our newsletter, the SeedheadNews. Each issue contains gardening tips, recipes, previews of work-shops and other special events, book reviews and feature articles onour projects and crops. Please use the form on page 66 to join or givea gift membership.

Board of DirectorsChair David TiersVice-chair Danielle IgnaceSecretary Kim FernándezTreasurer Michael McDonald

Martha Burgess Barney T. Burns

Jim CookMahina DreesSage Goodwin

Sally HarrisDonna House

Ron WellsJanos Wilder

clockwise from top right: Native Seeds/SEARCH Retail Store in Tucson, a peek inside the store,the Conservation Farm in Patagonia, shelves and shelves of seed in our Seed Bank, and theConservation Center

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Directors’ LetterNative Seeds/SEARCH is a breathtaking example of non-profit-based, self-organized, forward thinking problem solving. Together,we are building a more sustainable and abundant world. Become apart of this dynamic circle of people. Join us as we reach out to ournext bold objectives:

Financial responsibility for our collection. We want to leave ourchildren with the financial resources to care for our pricelesscollection. Every purchase helps. Every donation helps. Everyfriend you tell helps. Inquire about planned giving and workplacecontributions. In a thousand years, those looking back may wellsee this as the most important thing we did together in thistumultuous time.

A vibrant seed-saving community. The strength of our foodecosystem is dependent upon its diversity. The more we save seeds,the more diversity we will create. Education and inspiration to saveseeds is integral to our mission. As farmers and gardeners, weencourage you to take the next important step. Plant somethingspecial, and save your own seeds. Buy a copy of Basic Seed Saving(page 40). Attend Seed School. Join the scores of graduates of SeedSchool who have gone on to start bioregional seed companies,seed exchanges and seed libraries across the continent.

A new regional and sustainable agriculture. Evidence of a new,sustainable agriculture in the Southwest is emerging from SaboresSin Fronteras to Greg Peterson’s 10,000 Urban Farms in Phoenix.Native Seeds/SEARCH is dedicated to using its seed resources tohelp grow the movement. We will provide world-class trials,testing and seed production to support regional food initiatives,bringing diversity to gardens, kitchens, and tables across theSouthwest. Look for our new label —

Steve Peters, former head of seed production for Seeds of Change,steps in as our new Farm Supervisor. He brings 25 years of experi-ence to help us fulfill our region’s need for new seed.

Native Seeds/SEARCH offers an incredible opportunity for you tohelp create a new world. Every purchase from this catalog keepsthe lights on (in many ways). Enjoy the unprecedented diversityavailable in these pages. The future is now.

Bill McDorman Belle StarrExecutive Director Deputy Director

Chiltepin plant (see page 21).

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Our SeedlistingThis catalog represents our continuing effort to offer and distributeseeds adapted to arid environments within our region and aroundthe world. You will find planting instructions provided for eachcrop. General guidelines have been developed for both low desertand high desert conditions based on our experiences in Tucson,Arizona, the Conservation Farm at 4,000 ft. in Patagonia, Arizona,and the feedback of our many members, volunteers and customers.

Our Seed PolicyLimited AvailabilityWhen placing an order for seeds, please remember Native Seeds/SEARCH is a non-profit conservation organization. We have a lim-ited quantity of some seeds. We sometimes limit regular orders tosix packets each of certain varieties.

Member SeedsNew for 2012, single packets of seeds from our collection in shortsupply will be available to Native Seeds/SEARCH members andNative Americans via our website. Membership dues are a criticalsource of support for our conservation activities. Through this newprogram we will keep many additional rare varieties available fordistribution and further support our core conservation work. Lookfor “member seeds” on our website beginning sometime during thefirst quarter of 2012.

SubstitutionsOn occasion it may be necessary to substitute seed due to lack ofavailability.

Native American Free Seed ProgramWe have a special seed policy for Native American farmers andgardeners. (See page 63.)

Seed QualityWe are dedicated to selling the highest quality seed available. AllNative Seeds/SEARCH seeds offered here have passed germinationtests. Most of them are hand cleaned. They are stored in cool, dryconditions. Freezing is our only method of insect control.

Untreated SeedAll of our seeds are untreated and allowable for use in certifiedorganic programs.

Not seeing an old standby?Our website lists hundreds of additional varieties we couldn’t fit into this catalog, fromChilaca chiles and Hopi Striped sunflowers to Hernandez Dipper gourds, Sangre de Torosbeans and Tarahumara Serape corn. Find them by visiting www.nativeseeds.org.

Larger QuantitiesBulk quantities are available for many of the seed varieties we offer. Please visit our web-site to check on the current availability of bulk seed quantities and to place bulk orders.www.nativeseeds.org/index.php/store/bulk-seeds.

continued next page

Tepary bean plant (see page 16).

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Our GuaranteeEvery item in our catalog comes with our guarantee.Please contact us if there is any problem. We shallpromptly and happily try to correct it. If not satisfied,we promise to replace any item or refund the purchaseprice.

Safe Seed PledgeNS/S is a member of the Safe Seed Initiative. We do notbuy, sell or use genetically modified seeds. For more information, please contact The Safe SeedInitiative, c/o Council for Responsible Genetics, 5 Upland Road, Suite 3, Cambridge, MA 02140;phone 617.868.0870; www.councilforresponsiblegenetics.org.

About the seeds we steward...Is our seed “hybrid”?No and yes. No, our seeds are not “hybrid” in the sense of being produced through controlledpollination — often with highly inbred lines — by modern plant breeders. Hybrids are typicallydeveloped for large-scale high input agricultural production systems. In other words, we do notsell F1 hybrids.

However, natural hybridization — the crossing of genetically distinct parents, both within andbetween populations, varieties, and species — has been important in the evolution of cropdiversity. It is a natural process, resulting from open-pollination, and one that farmers haveoften used to their advantage. Thus, hybridization in this larger sense is likely reflected in thegenetic make-up of much of our seed.

The seeds we offer in our catalog, on the web and in our store were originally collected fromsubsistence and small-scale farmers and gardeners. These are the food crops that have sustainedtraditional communities for centuries. They have been selected and nourished by farmers overgenerations, becoming adapted to local environmental conditions and cropping systems, andtheir individual flavors, odors, and textures have infused local culinary and ceremonialpractices. They are the result of much open-pollination, natural hybridization, and subsequentselection (both natural and human-imposed). We celebrate this diversity!

What about organic?Our Conservation Farm has not yet been certified organic. According to the USDA’s NationalOrganic Program, none of our seeds can be officially labeled as “organic.” However, our growingpractices meet and often exceed the standards for organic certification. We use no nitrogen-basedcommercial fertilizers, relying instead on cover crops, green manures and crop rotations to maintainor improve soil fertility. We are committed to the ecologically sound stewardship of the ConservationFarm, i.e., managing its soil, water, insect and plant resources in a manner that is rooted in theunderstanding and application of sound ecological principles. It would not be consistent with ourlong-term stewardship role to act in a manner that pollutes the water we use to irrigate our crops, ordestroys pollinators, beneficial insects or soil microorganisms that provide essential ecosystem serv-ices. We seek to leave a small and unobtrusive footprint while stewarding these precious resources.

While we support the certified organic program, purchasing only organically labeled seeds may sacri-fice diversity. Over the last century, a large percentage of the world’s crop diversity has been lost.Much of the remaining diversity is not yet available as certified organic seeds. If you find seeds foryour farm or garden that are not organic, grow them organically, save the seeds, and in one seasonadd another treasure to the world’s growing collection of organic seeds!

Our Seedlisting continued The symbols H (high desert), L (lowdesert) and H/L (both high and lowdesert) are indicated after eachvariety description. These are merelyguidelines and based on ourexperience in Tucson and Patagonia.Often plants defy our attempt tocategorize their growing patterns.Plant what you like, experiment, trackyour successes and report back to us!(See page 25 for more information.)

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Seed Watch is a Seed Buyers Guide which will helpyou make the important decisions necessary tosource your seeds. It offers three categories forselecting seeds: Best, Good Alternatives, and Avoid.This gem of a pocket guide includes a helpful glos-sary and a primer on the pros and cons of GMO(genetically modified) and certified organic seeds.

A copy of Seed Watch is included with every mail oronline order. Free copies are available for schools,nonprofits, community gardens, churches and anyother group wishing to help spread the seedgospel. Thanks to the Southwestern Foundationfor the funding to make this possible!

Community Seed GrantsSupporting education, food security, and community development projects in the Greater Southwest through targeted donations of seeds.

Native Seeds/SEARCH is pleased to offersmall donations of our seeds to eligible or-ganizations in the Greater Southwest region.These Community Seed Grants are designedto support the work of educators and thoseworking to enhance the nutritional, social,economic, or environmental health ofunderprivileged groups in the region, whilesimultaneously keeping locally-adapted cropvarieties alive and in active use in farms andgardens. Donations are open to organiza-tions working on educational, food security,or community development projects. Strongpreference is given to organizations workingin the Greater Southwest region.

During 2011 we donated a total of nearly 700 seed packets to 35 organizations working toenhance food security, nutrition, education, or community development in the Southwestregion and beyond.

Applications are reviewed three times each year in January, May and September. Please visit our website for more information and to apply:

www.nativeseeds.org/index.php/resources/communityseedgrants.

Maize, squash, beans, and greens grow in thisgarden at Mountain Elementary School inFlagstaff, Arizona. The seeds were donated byNative Seeds/SEARCH via a Community SeedGrant in early 2011.

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Growing healthy seedPlant healthy, non-diseased seed. Thin plants to a recommended distance within and between rows —most plants simply do better with a little breathing room and good air-circulation can help prevent dis-ease (see individual crops for recommended planting distances). Rogue (remove) plants that are diseasedor otherwise unhealthy looking. If you’re trying to keep pure seed lines, also rogue out plants that don’tappear true-to-type (what you know the plant to look like).

Keeping lines pure Growing more than one variety ofthe same species at a time mayresult in crossing. Planting theseeds from crosses may producesomething entirely different thanyou’re expecting — which is howwe got all this wonderful diversityto begin with! However, if youwant to get the same crop you didlast year, then you may need toprevent cross-pollination fromoccurring. There are several waysto do this:

Spacing. Plant different varietiesat a suitable distance to ensureinsects or wind cannot effectivelycarry pollen from one variety toanother. See box to right for rec-ommended standard distances forsome crops.

Timing. Plant different varieties ofthe same species at different timesso that they are not flowering atthe same time. This may involvean early and late planting. Be surethere is enough time at the end of the season for the late planting to mature before the first frost.

Isolation cages. Physically prevent insects from visiting one variety or another by constructing screencages and placing them over one or more varieties. This is best used for non-sprawling crops, such astomatoes, beans (they can cross-pollinate if insects are abundant), okra, cotton, and chiles.

Hand-pollinating. Manually transfer pollen from one flower to another. Hand pollination will differdepending on the crop but essentially you want to be sure that neither the flower being pollinated northe one used as the pollen source have been previously pollinated.

Growing & SeedsavingInformation Visit www.nativeseeds.org for more information…

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Days to maturityIf you are accustomed to seed catalogs that provide the number of days to maturity for their seeds, youmay wonder why we do not provide this data for many of the seeds offered here. Although the numberof days can be a guide for selecting varieties suitable to your area, seed companies publish an averagenumber of growing days, using data from different areas and conditions. For example, a 75-day beanmay mature in 65 days in California, 85 days in Maine, and 79 days in Missouri.

We do not list days to maturity because we often don’t have reliable information. Some of our varietiesare from isolated regions with varied microclimates. Moreover, many of our crops reach maturity in dif-ferent lengths of time, depending on when they are planted — e.g., in the spring or with the summerrains.

Harvesting Let seeds mature before harvesting. For most crops, this means leaving them in the field to dry — corn,beans, gourds, okra, devil’s claw, peas, chiles, etc. Some crops require after-ripening (e.g., squash) or fer-mentation (tomatoes).

Cleaning & saving seeds Remove all plant material, including chaff, stems, or flesh from seeds and allow to dry thoroughly. Usesealable plastic bags, paper envelopes, jars with good lids or any airtight container to store seed from oneyear to the next. Spread wet seeds from squash, melons, tomatoes, etc., on clean dish towels. We do notrecommend paper towels (they stick) or newspaper (toxic print). Store seeds in a cool, dry place, such asyour hall closet or freezer.

Recommended distances to prevent crossing between varietiesAppropriate distances to keep between varieties of the same species may vary, depending on the source.In general, wind pollinated crops (e.g., corn) and crops visited by insect pollinators capable of travelingsome distance (e.g., carpenter bees, honeybees) should be grown a mile or more apart from each other.Self-pollinated crops (e.g., beans) may require as little as 20 ft., depending on what’s grown in-betweenor the abundance of insect pollinators present (the more insects, the more likely pollen may find it’s wayfrom one plant to another). See individual crop descriptions for recommended isolation distances.

We have new seed packets! Our improved packets now featurecolor photos and more plantingand seedsaving information.

Tucson SeedToo many times in the course of a day, we heard cus-tomers at our retail store ask if we carried commongarden variety seeds. Now the answer is a resoundingYES. Our vision of the greater Southwest has alwaysbeen a place where farms and gardens, kitchens andtables, stores and restaurants brim full with the diversityof aridlands-adapted heirloom crops. We are now usingour seed knowledge and resources to find, test andselect the best seeds of lettuce, carrots, broccoli and allof the other popular garden crops. Purchase TucsonSeed varieties from this seedlisting, our website or ourretail store.

See the yellow boxes in this catalog? They’re full of Tucson Seed!

Tucson Seed varieties are non-hybrid, non-GMO, non-treated and not patented, using the resources of NativeSeeds/SEARCH to help test and supply the best seeds for gardens and small farms.

ABOVE:: Supai children with the Supai sunflower.TOP FROM LEFT: Tribal symbols of Hopi, Havasu Baaja,New Mexico Pueblo peoples, Yuman-Hokan, Diné,Apache, O'odham, Yoeme and Yoreme, Guarijío,Tepehuan, and Tarahumara peoples.

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The Original Seedsavers

The following is a brief anthropologicalintroduction to the Native Americansliving in the Greater Southwest region;it may not reflect the origin stories forthese people.

The Hopi Indians of northern Arizona are known fortheir blue corn and katsinas. Both symbolize their reli-gion and culture, which they have protected byselectively borrowing from other cultures rather thanbeing inundated by them. Kokopelli, the humped-back flute player, is an ancient symbol representingfertility and demonstrating the linkages betweenNorth and South America in prehistoric times, as healso appears in Peruvian mythology. The routes thatKokopelli traveled are also the paths of dispersal of thecorn, beans, squash and native grains that we seek topreserve today.

Havasu Baaja, the Havasupais or "blue-green waterpeople,” have tended farms in the Grand Canyon ofthe Colorado River since "the beginning of time.”Although there once were farms at Indian Gardens,Phantom Ranch and elsewhere in what became theGrand Canyon National Park, Havasupai farming isnow confined to Havasu Canyon. The farmers grow awide diversity of field and tree crops, and their peachesare especially renowned. The crops are irrigated byHavasu Creek, which then flows on to form the beau-tiful, famous waterfalls. Havasupais and Hopis haveancient trade and cultural ties and their farmers havealways exchanged seeds.

Linguistically unrelated but similar in material culture,the Zuni, Acoma, Cochiti, Isleta, Jemez, Tesuque,Santo Domingo, Taos and other New Mexico Pueblopeoples shared crop varieties. Their pottery is worldrenowned, and their inspiring religious dances attractthousands of observers. Irrigation is sometimes avail-able and helps produce very long ears of blue corn, hotand mild chiles, squash, and melons. Spanish settlersadopted many farming traditions of the Pueblos.

Yuman-Hokan speakers, including the ancestors ofthe Maricopa, Mojave, Quechan and Cocopah, beganfarming the flood plains along the Gila and lower Col-orado Rivers about 800 A.D. Around 1100 the greatrivers flooded the basin now known as the Mexicali/Imperial/Coachella/Yuma Valleys, forming a greatlake, and a new habitat for the people. The lakedwellers went back to being river people when LakeCahuilla dried up around 1500, shortly after the arrivalof the first Spanish explorers. In 1540 Hernando deAlarcón sailed into the Colorado River delta and wasreceived by the river people with gifts, including corn.Later they shared their crops with the Oñate party,

beautiful plant dyes, such as the indigo found intheir wool blankets. The traditional agriculturein this region has been heavily eroded but thefar southern Mayos are our source forchapalote, an ancient popcorn.

In the thorn scrub vegetation of the SierraMadre foothills near Alamos, Sonora, live apeople little known but rich in traditionalcrops, the Guarijío. From them we haveobtained nearly extinct panic grass and ama-ranth, an ancient, high-lysine grain. Inaddition, we offer cowpeas and conivari fromthese secluded farmers, who are also fineweavers of palm leaf panama hats. The designabove is typical Guarijío rock art.

The Northern Tepehuan also live in the SierraMadre, south of the Tarahumara. In their fieldsnear Nabogame grow the northernmost cur-rently reported populations of teosinte, the goalof Native Seeds/SEARCH expeditions in 1985.This wild corn relative probably has been inter-breeding with Tepehuan corn varieties formillennia. The Tepehuan, linguistically relatedto the O'odham, grow many more varieties ofbeans, chiles and squash. Due to their closerproximity to the equator, Tepehuan crops aresometimes dependent on more nearly equal daylengths for fruiting and may not grow in U.S.gardens.

The Tarahumara Indians occupy remote slopesand deep canyons of the Sierra Madre of Chi-huahua and Durango, Mexico, where they haveretreated from the oppression of the modernworld. This isolation allows them to maintainone of the world's most intact traditional agri-cultural systems. Because of the variety ofelevations that they farm, their crop varietiesare amazingly diverse. In addition to at least tenraces of corn, runner beans and numerouscommon beans, they have given us chiltepines,gourds, greens, herbs, peas, squash, tomatillos,sunflowers, tobacco and wild onions. Both menand women of the Tarahumara are noted long-distance endurance runners. Tarahumarawomen also weave beautiful, utilitarian baskets.

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Father Kino and missionary Francisco Garcés,who wrote of the Cucapá, "Here I camped...andregaled myself with some very savory watermel-ons.”

The Diné (Navajo) arrived in the Four Cornersarea only a short time before the Spanish. Theyconverted from their hunter/gatherer raiderlifestyle to sheep raising and farming. They nowhave the largest acreage in native crops of any U.S.tribe. Navajo blankets are famous worldwide.Their crops and farming methods are largelyadapted from their Hopi and Pueblo neighbors,who are descended from the ancient occupants ofthe northern Southwest, the Anasazi.

The Apaches, like their Athabascan cousins, theDiné, have a more restricted farming tradition.They currently occupy mostly mountainousreservations in central Arizona and New Mex-ico. Apache baskets and bead work are verybeautiful.

The O'odham (Akimel and Tohono) andLower Pima gave us some of the world's mostdrought-hardy, heat-tolerant and alkali-adaptedcrops. Their desert homeland stretches fromPhoenix, Arizona, to east central Sonora, Mex-ico (where they are called Pima Bajo in thelowlands and Mountain Pima in the oak andpine highlands). It includes some of the hottest,driest areas of North America. In addition tothe O'odham selections of 60-day corn, teparybeans and striped cushaw squash grown withthe summer rains, they also developed an agri-culture using flood water or run-off intemperatures consistently exceeding 100degrees. The Mountain Pima grow corn, beansand squash similar to their Tarahumara neigh-bors, and also cultivate amaranth.

The Yoeme (Yaqui) and Yoreme (Mayo) Indi-ans live in southern Sonora and northernSinaloa, Mexico, along the Yaqui, Mayo and ElFuerte river valleys, as well as the frost-freedeserts in between. The deer and pascoladances, made famous by the Yoeme, are com-mon to both cultures. The goat is but one of themany mask designs utilized in the pascoladance. Yoreme women are acclaimed for their

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Alamos A. cruentus. A beautiful amaranth from the colonial town of Alamosin southern Sonora. The leaves are green with red-tinged veins and the “flow-ers” (bracts) are bright fuchsia-colored. Seeds are black. L C019

Guarijio Grain A. hypochondriacus x A. hybridus. “Guegui.” From the Rio Mayoin Sonora, a white-seeded grain used for tamales, pinole or popping. H/LC005

Hopi Red Dye A. cruentus. “Komo.” The attractive plant can grow 6’ tall with a1-2’ long inflorescence. The Hopi make a scarlet natural food dye from theflower bract to color piki bread. In Hopi land, this readily crosses with wild A.powellii. Black seeds are edible. H/L C002

Mano de Gato Celosia cristata. “Cat’s Paw.” Cockscomb-type ornamental withbright fuchsia-colored flowers and black seeds. Leaves are bright green withred-tinged edges. From Alamos, Sonora. L C013

Mayo Grain A. cruentus. A black-seeded variety from Sonora. The leaves areused as quelites (greens), and the seeds are used for esquite (parched), pinoleand atole. L C003

Mountain Pima Greens A. cruentus. From the Sonora-Chihuahua border inMexico. The leaves are used for greens and the light-colored seeds are groundfor pinole. H C004

New Mexico A. hypochondriacus. From a dooryard garden near Rinconada, itsbeautiful pink and white inflorescences yield edible golden seeds. H/L C006

Tarahumara Okite A. cruentus. Collected from a ranch above Batopilas, asilver mining town stretched along the Rio Batopilas at the bottom of Bar-ranca del Cobre. Black seeds with brilliant red flowers and stems. Seeds andyoung leaves used as food. 4-6’ tall. H C015

Amaranth Amaranthus spp. $2.95

Grown by the Aztecs and by Southwest Indians for millennia, thesmall grain is rich in lysine and the young leaves are high in cal-cium and iron. Approx. 0.3g/50 seeds per packet.

Culture: Plant in spring or with summer rains by broadcasting andraking in seeds, or plant 1/4 inch deep in basins or rows. Thin the edi-ble seedlings to 10-15 inches apart.

Seedsaving: As wind- or insect-pollinated annuals, amaranth specieswill readily cross. To prevent this, put paper or cloth bags over flowerheads. When ripe, cut off dried heads and lightly beat in a bag toremove seed. Screen or winnow off chaff.

Seeds

Alamos

Hopi Red Dye

Mano de Gato

Mayo Grain

Cooking with Amaranth:Grain: Cleaned seeds can becooked whole as a hot cereal orground finely in a mill orblender and added to yourfavorite recipe. Replace theamount of flour called for withone part amaranth flour tothree or four parts wheat flour.

Popped: Heat an ungreased steel wok orcast iron skillet over medium-high heat.Pour in 1 tablespoon amaranth seeds, andkeep them moving with a brush or spoonto prevent burning. As soon as the poppingstops, empty the pan. If seeds don’t popwell, sprinkle them lightly with water, andtry again later when they’ve had time toabsorb the moisture.

Leaves: All amaranth leaves canbe eaten as raw or cookedgreens when small, but someare more palatable than others.Try mixing the leaves with othergreens for a colorful salad.

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Common Bean Phaseolus vulgaris $2.95

Common beans are a diverse and important crop to NativeAmerican farmers throughout the Southwest. They are eatenyoung as green beans or dried and shelled. Plants can be bush,semi-pole, or pole. Approx. 15g/50 seeds per packet.

Culture: Beans need warm soil for best germination. Plant seeds inspring or summer about 1 inch deep and 6 inches apart or in basins.Semi-pole and pole varieties will benefit from a trellis — tryintercropping them with corn or sorghum. Overwatering will cause“chlorosis,” yellowing in young leaves due to nutrient deficiencies.

Seedsaving: An annual that is generally self-pollinating, but cancross with other common bean varieties. Dried pods can beharvested throughout the growing season, or harvest whole plantsas described for teparies. Separate varieties by 10 yards (9 meters).

Bean Phaseolus spp.

Native to the New World, beans are a traditional protein complement to corn, rich inminerals, with a variety of tastes and colors. Members of the legume family, beans fixnitrogen from the air if certain nitrogen-fixing bacteria are present in the soil. Beansalso contain soluble fiber helpful in controlling cholesterol and diabetes.

Frijol Chivita

Hopi Black Pinto

Amarillo del Norte Large golden pole bean from Vadito, New Mexico(8,000’). Early-maturing. Similar in appearance to Tarahumara Frijol Amarilloand Hopi Yellow. H PC012

Colorado Bolita Pinkish-beige Hispanic heirloom dry-farmed at 7,000’ in theFour Corners area. Early-maturing bean with good green beans and colorfulpods. High-yielding. H PC067

Four Corners Gold Rounded gold bean from the Four Corners region. Early-maturing, with excellent green beans and a non-vigorous climbing (pole)habit. H PC124

Frijol Chivita “Little goat.“ A yellow Jacob’s Cattle bean from the arid piñon,oak and juniper area of the eastern Tarahumara in Chihuahua. Also known as“Golondrina” or “Cinco Minutos.” Color may vary from white with gold mot-tling to gold with white mottling. Reputed to be faster cooking than manyother beans. H/L PC125

Frijol en Seco New Mexican brown and beige pinto collected in Bernalillo.Early-maturing, high-yielding bushy pole bean. H PC090

Hopi Black Small, rounded, black pole bean, dry- or runoff-farmed by Hopifarmers. Can be used for dye. Produces dark lilac flowers and purple maturepods. Early-maturing, prefers monsoon rains. H PC068

Hopi Black Pinto Striking black and white/beige pinto. Dry-farmed in Hopifields of northeastern Arizona. Early-maturing, bushy pole beans with colorfulmottled pods. High-yielding. H PC018

Hopi Light Yellow Large, light yellow-beige beans from Hotevilla collections.Also called “grease beans,” plants are somewhat early-maturing pole beans.High-yielding with good green beans. H PC105

Hopi Yellow

O’odham Pink

Rattlesnake

Royal Burgundy

Kentucky Blue Combines best qualities of the legendary Blue Lake andKentucky Wonder Pole. Comes early and produces over a long period,especially if picked daily. 7” pods. Resistant to bean mosaic viruses. Polebean. Approx. 30g/30 seeds per packet. TS304

Provider Proven over decades to be a consistent producer, even in unpre-dictable, adverse conditions. Compact plants dependably yield light-green,5“ pods. Resistant to bean mosaic viruses and powdery mildew. Bush bean.Approx. 30g/30 seeds per packet. TS302

Rattlesnake A legend in the Southwest because it survives on summermonsoon rain alone. 7-8” round pods are dark green with purple streaks.Harvest early for very sweet snap beans. Allow to mature for delicious drybeans. Pole bean. Approx. 30g/50 seeds per packet. TS305

Royal Burgundy Easy-to-see, bright burgundy, 5” pods. High yield, lowmaintenance upright plants that do not require staking. Pick on a dailybasis for 2-3 weeks. Expect up to 7 lbs. from a 15 ft. row. Resists beetles.Bush bean. Approx. 30g/50 seeds per packet. TS303

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Taos Red

Tarahumara Bakámina

Hopi Pink High-yielding, medium-large pink beans collected from dry-farmfields near Hotevilla. Early-maturing, good as a green bean. H PC020

Hopi Purple String Bean A purple bean with black crescent moon-shapedstripes. Dry farmed. H PC102

Hopi Yellow “Sikya mori.” Large bronze seeds, common in Hopi country, maybe dry-farmed or irrigated. High-yielding pole type, good as a green bean. HPC019

New Mexico Bolita Pinkish-beige rounded beans grown for centuries bytraditional Hispanics of northern New Mexico in irrigated plots. Faster cook-ing than pintos and early-maturing too. High-yielding pole. H PC024

O’odham Pink “S-wegi mu:n.” A pink bean from desert borderlands ofSonora and Arizona. Fast-growing, the plants will sprawl and produce in earlyspring or late fall in the low desert. H/L PC063

Taos Red Very large, red with darker maroon mottling/striping. Grown underirrigation in Taos Pueblo at 7,500’. Rare in the Pueblos, although very similar tothe Hopi Red. Low pole, almost bushy, with outstanding dark red maturepods. High-yielding. H PC100

Tarahumara Bakámina Rare. Semi-pole plants produce tiny, burgundy, kid-ney-shaped seeds with a black ring around the hilum. Pods are quite longand make excellent green beans. H PC034

Tarahumara Chókame Medium-sized shiny black bean from the SierraMadre of Chihuahua. Pole bean producing lilac flowers and colorful mottledpods. Beans have a distinct earthy flavor. H PC042

Seeds More Common Bean $2.95

Tarahumara Ojo deCabra

More Bean $2.95

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Hopi Gray “Maasi hatiko.” The light beige beans can be plain or mottled withblack. The seeds are sometimes sprouted and used in ceremonies. May havegood resistance to Mexican Bean Beetle. H/L PL080

Hopi Red “Pala hatiko.” Selected by the late Hopi artist Fred Kabotie, theselimas are prolific in the low desert. Tasty and meaty, the beans are solid red, ormay be streaked with black. H/L PL009

Hopi White “Hatiko.” Small, solid white beans. Sprouted and used duringspring ceremonies. H PL073

Hopi Yellow “Sikya hatiko.” Seeds vary from deep yellow to dark orange withblack mottling. During spring ceremonies, the seeds are sprouted, attached tokatsina dolls, rattles, and bows and given to children. Sprouts are thenchopped, boiled and cooked in soup for feasting. H/L PL072

Pima Beige Originally collected from the Gila River Indian Community inArizona. The light beige beans can be plain or mottled with black. H/LPL010

Pima Orange Wonderfully orange-colored beans with black mottling. A gemfrom the Gila River Indian Community in Arizona. H/L PL011

Tarahumara Ojo de Cabra “Goat’s eye.” High-yielding pole bean producinglarge seeds with dark stripes over a speckled light background. A diversely-colored bean with stripes ranging from brown and tan to blue-gray andblack. Occasional red, pinto, or gold beans mixed in. Plants produce white andlilac-white flowers and purple striped pods. A sweet, mild staple of the SierraMadre. Daylength-sensitive. H PC054

Tarahumara Purple Medium-high yielding pole bean with gorgeous, large,shiny, deep purple seeds. Sweet taste, smooth texture. From central (moun-tainous) and eastern (high mesa) Tarahumara country in Chihuahua. HPC130

Yoeme Purple String A prolific pole bean that can be eaten green or asshelled. Seeds are purple on beige. Plants are heat tolerant. H/L PC071

Lima Bean Phaseolus lunatus $2.95

Growing as perennial vines in their native tropical environment,lima beans are broad, flat beans eaten green or dried. Plants aretolerant of salt and alkaline soils. Approx. 20g/25 seeds perpacket.

Culture: Plant in spring or with summer rains, 1 inch deep and 6inches apart or in basins. These long-season plants will produce untilfrost, although production slows in the hot dry months. Trellis vines,or allow room to sprawl.

Seedsaving: This annual is mainly self-pollinating. Varieties shouldbe separated by 40 yards (36 meters). Dried pods can be harvestedthroughout the growing season, or harvest whole plants.

Hopi Red

Hopi Yellow

Pima Orange

More Common Bean $2.95

Tarahumara Purple

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Tepary Bean Phaseolus acutifolius $2.95

Cultivated in the Southwest since ancient times, teparies maturequickly and are tolerant of the low desert heat, aridity and alka-line soils. Tepary beans track the sun, allowing them to growfaster and beat the drought. They can produce a crop in just 60days. Soak the dried beans before cooking. Approx. 7g/50 seedsper packet.

Culture: Plant seeds 1/2 inch deep and 4 inches apart with the sum-mer rains. If rains are sparse, irrigate when the plants look stressed.Teparies do not tolerate overwatering.

Seedsaving: A self-pollinating annual. Harvest pods as they dry. Becareful: mature pods will pop open and drop seeds if left on the plant.An alternative is to harvest the whole plants when pods are turningbrown, allow them to dry on a sheet, then thresh and winnow seeds.

Seeds

Blue Speckled

Paiute Yellow

Big Fields White From the Tohono O’odham village of Big Fields where anO’odham farmer maintained this white variety for years. It is rarely foundunder cultivation anymore. H/L PT109

Black NS/S member Bruce Bailey originally selected these from whiteteparies purchased many years ago in a Tucson Mexican market. Similar to ahistoric Tohono O’odham and Yuma variety. L PT082

Blue Speckled Beautiful tan beans with navy blue speckles. From highlandareas of southern Mexico, this variety is a Mayan folkrace. Does not toleratelow desert heat. H PT079

Runner Bean Phaseolus coccineus $3.95

Large and showy flowers make this an attractive garden plant.The large pods can be eaten as green beans or you can use thebeans dried. The Tarahumara cook runner beans in masa to pro-duce gordos (“fat” tortillas). Not suitable for low desert. Approx.28g/20 seeds per packet.

Culture: Plant 1 inch deep and 6 inches apart in the spring after dan-ger of frost is past. Plants can be bush or produce long vines whichneed to be trellised. Flowers may drop with no pod set if daytimetemperatures are too high.

Seedsaving: An annual that is insect pollinated, so varieties willcross. Harvest dried pods throughout the growing season.

Aztec White White-flowered variety that produces large, white seeds. Fast-maturing. H PS003

Tarahumara Bordal Large white beans from the remote Tarahumara com-munity of Otachique in Chihuahua. H PS007

Aztec White

Tarahumara Bordal

Tohono O’odhamBrown

Brown Speckled Very round beans with beige speckles on light gray. Origi-nally separated out of Blue Speckled. High yielding. Does not tolerate lowdesert heat. H PT089

Cocopah Brown Early-maturing, medium-sized, flattened orange-tan andorange-speckled beans originating from along the lower Colorado River inSonora. H/L PT107

Colonia Morelos Speckled Colorful assortment of brown, black, beige, yel-low, and tan speckles on a tan background as well as gray-black speckles onmedium-sized flattened beans. Early-maturing with white and lilac flowers.Originally collected in Colonia Morelos, Sonora. H/L PT118

Paiute Mixed Beautiful mixture of colors including chocolate brown, speck-led tan and burnt orange. Originating from the Shivwits Paiute Reservation inUtah. Early-maturing, medium-sized bean. H/L PT099

Paiute White From the Kaibab Indian Reservation in southern Utah. Grownnear the Santa Clara River. H/L PT084

Paiute Yellow Ochre-colored traditional favorite from the Kaibab IndianReservation in southern Utah. H/L PT085

Pinacate These beans are tan and slightly mottled. Originallyobtained from the most arid runoff farm in Mexico, the Sierra ElPinacate Protected Zone. They have been known to produce acrop from a single storm runoff. L PT074

Sacaton Brown “S’oam bawi.” Medium-sized orange-tan seeds.Early-maturing. Once commercially cultivated by the Gila RiverPima near Sacaton, Arizona. H/L PT004

Sacaton White Early-maturing, white rounded beans. Originallycollected in 1976 from the Gila River Reservation and vicinity.H/L PT005

Santa Rosa White An old collection from the Tohono O’odhamvillage of Santa Rosa. White seeds. Drought-hardy. H/L PT111

Tohono O’odham Brown Medium-sized tan-brown beans fromthe Tohono O’odham Reservation. Early-maturing. H/L PT075

Tohono O’odham White Early-maturing white beans from theTohono O’odham Reservation. Early-maturing. H/L PT116

Tohono O’odhamWhite

More Tepary Bean $2.95

Bean Common Mosaic VirusBean Common Mosaic Virus (BCMV) is a plant disease that can affect all New World beans (Phaseolusspp.), including common beans, tepary beans, lima beans, and scarlet runner beans. It is not harmful tohumans or other animals, but can cause decreased yield or death in beans.

Tepary beans may be “carriers” of BCMV, as they tolerate the disease with only minor symptoms ifgrown in arid regions. Because teparies may carry BCMV, do not grow teparies near other species ofbeans that are more susceptible to the virus — especially those to be saved for seed. Signs of the virusinclude stunted plants, downward curling and puckering of leaves, and yellow-green mottling of leaves.

BCMV is a seed-borne disease, and seeds saved from infected plants can pass the virus on to futurecrops. Healthy plants can be infected by aphids spreading the virus from diseased to healthy plants, byinfected leaves touching healthy ones, or by gardeners handling healthy plants after working with dis-eased plants. Diseased plants should be carefully rogued (removed) and discarded.

Tepary Chili1 c dried tepary beans, rinsed and drained2 tsp vegetable oil1 small onion, chopped1 small red bell pepper, chopped2 cloves garlic, minced¼ tsp each of cumin, lemon, basil, and salt¼ tsp Mexican oregano2 tomatoes, chopped1 chipotle chile (smoked jalapeño) optional

In a large pan cover beans with 3 cups waterand bring to a boil. Turn off heat and stir.Cover and let sit 1 hour, stir, then simmer cov-ered 2-3 hours until cooked. Sauté onion, bellpepper, and garlic in oil until tender. Add tobeans along with remaining ingredients. Simmer covered 1 hour.

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SeedsChile Capsicum annuum $2.95

One of the great Native American contributions to the cuisines ofthe world. A widely used fruit high in Vitamin C, chiles vary inshape, size, color, pungency and flavor. Approx. 0.1g/25 seedsper packet.

Culture: Start seeds inside 8-10 weeks before last frost. Seeds areslow to germinate and need warmth. Sow 1/4 inch deep in sandysoil. Transplant seedlings 12-16 inches apart.

Seedsaving: The insect-visited flowers can self-pollinate or cross.Grow only one variety at a time, or isolate flowers by coveringbranches with cloth bags tied loosely at the bottom, or cover plantswith cages made from window screen over a frame. Allow pods toripen and mature on the plant. Chiles turn red or dark brown whenmature. For best seed results, pods should be shriveled and almostdry. Wear gloves, and take care not to touch your eyes when remov-ing seeds from hot chiles.

Letters at the end of descriptions refer to the key (left). All shapes in the key may not be currently available.

Alcalde A native chile from northern New Mexico at 6,300’. Relatively early-maturing. Mild-medium heat, with a complex, slightly sweet flavor when red.4” long. (i) H D054

Casados Native A local Spanish heirloom collected in El Guique, New Mexico(5,500’). Medium-hot. 3-5” long. (i) H D029

Chimayo From the farming town in northern New Mexico at 5,900’ famousfor its local chile. Relatively early-maturing. Mild. 3.5-5” long. (i) H D018

Cochiti Originally collected at Cochiti Pueblo (5,200’), where loss of farmlandhas threatened this and other Cochiti crop varieties. Sweet when green andflavorful when mature. Mild to medium. 3.5-4” long. (i) H D021

Del Arbol “Tree chile.” Long, thin and red, this hot, pungent salsa chile is fromChihuahua. 2.5-4” long. (d, c) H/L D001

Escondida From Escondida, New Mexico at 5,000’. This native chile is slow toheat in the mouth. Sweet and medium to hot. 3.5” long.(I, j) H/L D032

Isleta An exceptionally tasty native chile from Isleta Pueblo (4,900’). Broadershoulders and less fleshy than Isleta Long. Mild-medium heat. 4-5” long. (i) HD015

Jemez Grown in Jemez Pueblo in northern New Mexico along the Rio Jemez,a tributary of the Rio Grande. Relatively early-maturing. Medium heat. 3-4.5”long. (i) H D019

Kori Sitakame “Red chile.” Collected in Norogachi, a Tarahumara pueblonestled in the mountains of Chihuahua. Relatively thin-walled and smooth-skinned triangular fruit, which look almost translucent when dry. Will producein the low desert with shade and care, but does better the second year ifover-wintered. Sweet and medium to hot, increasing after a few seconds. 3.5”long. (j) H/L D033

Chimayo

Alcalde

Del Arbol

How We Rated ChilesWe grew 59 chile accessions at the NS/S Conservation Farm in 2001. As a result, we were able togather information such as chile size, maturity, and relative heat ratings for each accession. In usingour descriptions, please keep in mind that they are relative ratings, and were influenced by the spe-cific environmental conditions (water, temperature, nutrients, stress) characterizing the ConservationFarm (i.e., they might mature quicker or later, grow smaller or larger fruit, or be milder or spicier underyour care and conditions than ours).

In the following descriptions, “mild,” “medium,” and “hot” are relative heat ratings, while “sweet” refersto a sugary taste. These are all chiles, however, and even those listed as “mild” may burn the mouth ofa non-chile eater. Additionally, individual fruit may vary in heat, and our tasters sampled only a few ofeach. Thanks to the extended Valdés family for their help in preparing and tasting chiles, and forshowing restraint in order to test all 59 of them!

All varieties were tested mature, and blended whole with water to form a paste. Larger-fruited vari-eties, amenable to roasting and peeling, were tested as chile verde as well. Fruit are red when matureunless otherwise noted. Average length and a letter corresponding to their general shape follow eachdescription.

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Mirasol “Looking at the sun,” yet these chiles from southern Chihuahuahang down on the branches. This chile is called “guajillo” when dry. Used insoups, stews, and chicken dishes. Mild to medium. 1” wide and 5” long. (g)H/L D005

Nambe Supreme From Nambe Pueblo in New Mexico (6,000’). A farmer inthe Pueblo selected this cross between native and commercial varieties.Smooth-skinned and slightly triangular. Slightly sweet when red, withmedium heat. 5.5” long. (j) H D058

Negro A sweet and flavorful chile from Chihuahua. Usually black or richbrown, but may contain an occasional plant bearing red or differently-shapedfruit. Medium heat. 6” long. (j) H/L D002

Negro de Valle First collected in 2000 north of Buenaventura on the plainsof Chihuahua. Similar to Vallero, but contains only the darker “native, old type“chile. Some cooks select only these dark brown chiles to make the best chilecolorado. Medium heat. 6“ long. (j) H/L D052

Ordoño A stunning ornamental chile from Batopilas Canyon, Chihuahua. Theupright fruit mature from purple through yellow, orange, and finally red. Heatand drought tolerant and very prolific. Good for container gardening. Hotand edible. 2-3” long. (f ) H/L D009

Patagonia An Hispanic heirloom grown in Patagonia, Arizona. The cone-shaped chiles stand up on the plants, and are yellow with some purplemottling, ripening to orange then red. Used to make a thin hot sauce byblending with vinegar. Medium-hot. 1” long. (f ) H D059

Pico de Gallo “Rooster’s Beak.” A very prolific and slender narrow-leafedsalsa chile from Sonora. Very hot. 3” long. (d) H/L D003

More Chile $2.95

Negro de Valle

Pico de Gallo

Sinahuisa

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Pico de Pajaro “Bird’s beak.” From Yecora, Sonora. The knobby fruit are oftencurved. Mild heat. Almost 1 wide and 5-5.5” long. (a) H/L D051

San Felipe Planted in mid-May and grown with irrigation along the RioGrande in San Felipe Pueblo in northern New Mexico. Medium hot. 5” long. (i)H D007

San Juan “Tsilé” A native New Mexican chile still grown by elder farmers inSan Juan Pueblo north of Española. Flavorful and relatively early-maturing.Mild to medium-hot. 3.5-5” long. (i) H D024

Sandia Collected in Albuquerque, New Mexico, where it is used for rellenos,enchilada sauces and stews. Hot. 6-9” long. (j) H D004

Santo Domingo Originally from Santo Domingo Pueblo in northern NewMexico (5,200’), these chiles are traditionally strung into ristras for drying,then rehydrated or ground. Relatively early-maturing. Hot. 3.5-5” long. (i) HD017

Sinahuisa From a Mayo ejido (communal farm) in Sonora. The fruit are veryfleshy and similar to serranos. Good for container gardening. Hot. 1.5“ long.(e) H/L D006

Tabasco C. frutescens. Hot, prolific, and hardy, this is the famous ingredient inTabasco sauce. Narrow 1” fruits are yellow or orange maturing to red. Goodfor container gardening. (c) L DF001

Tarahumara Chile Colorado An elongated poblano-shaped chile fromsouthern Chihuahua. Very shiny when green. Mild heat. 1.5” wide at shoul-ders and 3.5-4” long. (k) H D053

Vallero Originally from the lovely, productive Buenaventura Valley in Chi-huahua. Used by the favorite chile colorado restaurant of NS/S co-foundersBarney and Mahina. Fleshy when green, rich brownish-black to reddish-brown when mature. Medium heat, but can vary. 6” long. (j) H/L D020

Wenk’s Yellow Hots Selected by one of the last large truck farmers in Albu-querque’s South Valley. Very fleshy and excellent en escabeche. Incrediblyprolific. Waxy yellow fruit have a pronounced (and very tasty) orange phasebefore turning red. Medium-hot to very hot. 1.5“ wide, 3“ long. (h) H/L D030

Seeds

Vallero

Wenk’s Yellow Hots

More Chile $2.95

California Wonder

California Wonder Bell An exceptional strain of this treasured heirloombell pepper from the 1920s. Vigorous, 24-48” plants produce thick-walled,blocky 4“ green fruits which turn red if allowed to mature fully. Approx.0.25g/70 seeds per packet. $2.45 TS325

Gypsy Bell Unusual for its early production and high yield in a wide rangeof conditions. Expect a rainbow of colors from yellow-green to orange-redin mature fruits. 60 Days $2.95 TS326

More Chile Pepper prices as listed

Mother ChiltepinFor at least 8,000 years, humans have spiced their food with chiles. The tiny wild chiles we call chiltepinesare the closest living relatives of the earliest form of domesticated Capsicum annuum chiles. When we holdthis round chile and feel its smooth skin, smell its rich chile fragrance, we join with ancient people who alsopicked and ate wild chiles.

To grow chiltepines successfully at home, it’s important to understand how it grows in the wild. Chiltepinseeds should not be sown directly in the ground under full sun like other domesticated chiles. Plant yourchiltepin seed or seedling under a nurse plant, or plant them in pots, which allows you to move the plantas needed. Keep the chiles moist, but don’t overwater as chiltepines have not evolved with regular irriga-tion. Whether you harvest in the wild or in your own yard, it’s best to pick the chiles in their green, unripestage or wait until the fruit is fully mature and bright red. If you harvest them during the “in between”period, they will spoil. Just like our friends in Mexico, you can dry the fruit on a screen or cloth out ofdirect sunlight.

When you harvest, do so with a sense of reverence and respect for the plant. Be present. Feel the chiles.Smell them. Taste them right off the plant. Savor the connection you have to all the wild chile plants andharvesters before you.

Adapted from an article by Linda McKittrick in Native Seeds/SEARCH’s Seedhead News, Issue 104 (Fall/Winter2009). Please visit www.nativeseeds.org/index.php/about-us/seedheadnews to read the full article.

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Chiltepin Capsicum annuum var. glabriusculum $4.95

The wild relative of most cultivated chiles, chiltepines are nativeto North America and can still be found growing in canyons insouthern Arizona and northern Mexico. Chiltepines are attractiveperennial landscape plants for shady to filtered light areas in thelow desert. They will freeze back in the winter. The pea-sized fruitsare very hot. Approx. 0.3g/25 seeds per packet.

Culture: Chiltepines can be grown in containers and protectedthrough the winter months. Start seeds inside 8-10 weeks before lastfrost. Seeds are slow to germinate and need warmth. Sow 1/4 inchdeep in sandy soil. Transplant seedlings 12-16 inches apart.

Seed Saving: Protect mature fruit from birds — mockingbirds lovechiltepines! The insect-visited flowers can self-pollinate or cross. Growonly one variety at a time, or isolate flowers by covering branches withcloth bags tied loosely at the bottom, or cover plants with cages madefrom window screen over a frame. Allow fruit to ripen and mature onthe plant. Most chiltepines turn red when mature. For best seedresults, fruit should be shriveled and almost dry. Wear gloves, and takecare not to touch your eyes when removing seeds from chiltepines.

Hermosillo Select A large-fruited variety selected by Alfredo Noriego in Her-mosillo, Sonora. The fruit are slightly elongated and 0.5“ long. Somewhat lessdrought-tolerant than many other chiltepines. H/L DC023

South Texas Chile Piquin Originally collected along the Lower Rio GrandeValley near McAllen, Texas. Plants have naturalized in the brush alongcultivated fields. Fruit are slightly elongated. H/L DC027

Texas From Wimberley, Texas, on the Edwards Plateau, west of Austin. Fruit aresomewhat elongated. H/L DC012

Hermosillo Select

South Texas ChilePiquin

Texas

22

SeedsDomesticated by Meso-Americans along the Rio Balsas of Mexicoby at least 6700 B.C., corn is a staple food and has many ritual uses.Various kernel colors are selected for ceremonies and feast foods,and pollen is collected for ceremonial and medicinal purposes.

Culture: In early spring just before last frost, or with summer rains inthe low desert, plant seeds 1 inch deep in rows, clumps, or basins. Ifsaving seeds, a minimum of 100 plants is desirable to maintain geneticdiversity. Corn needs rich soil and moisture to produce a crop. Droughtstress, high winds, heat and low humidity can all reduce pollination.

Seedsaving: An annual, corn is wind pollinated, and all varieties willcross easily. A distance of at least 1 mile or staggered planting times isnecessary to keep seeds pure. Hand pollinating can ensure full ears ofkernels. Allow ears to mature on the plant; check for ear worms to pre-vent damage. Ideally, ears should be field dried before harvesting.However, sweet corns allowed to dry on the stalk during high temper-atures can ferment, ruining the seed. Dry seeds thoroughly beforestoring. For long-term storage, we recommend storing whole ears.

Dent Corn $2.95Mature kernels are dented due to flour heart and flint sides. Usedfor elote (roasted), tamales, tortillas, corn beer & animal feed.Approx. 15g/50 seeds per packet.

Dia de San Juan

Mayo Batchi

Mayo TuxpeñoDia de San Juan An all-purpose white corn used by the Mayo foreverything. From north of Alamos, Sonora. Planted on the Dia de San Juan(June 24) when Southwestern folks traditionally celebrate the coming of thesummer rains. H/L ZD084

Mayo Batchi A desert staple of Sonora’s Mayo River heartland. The short fatears have clear white/yellow kernels with some red cobs. Dry-farmed. H/LZD081

Mayo Tuxpeño Originally collected in Saneal, Sonora. Large fat ears on 10-12’ tall plants with yellow, blue and yellow, or pink ears. H/L ZD083

Corn/Maize Zea mays

Homer Owens’ Enduring GiftSince Native Seeds/SEARCH began almost 30 years ago, some truly inspiring stories have come our way.These almost mythic tales of stalwart seed-savers and their priceless collections are perhaps just as impor-tant to preserve as the seeds themselves. One such tale that is central to Native Seeds/SEARCH’s history isof Arizona seed-saver Homer Owens. In 1986, Homer shipped our fledgling seed bank a box containing 30jars of rare and otherwise unknown corn and bean seeds collected over the last century from Indian com-munities throughout Arizona. It was an astonishing find!

The story of how he came by these seeds is classic seed-saver lore. As a child, he became friends with apart-Comanche prospector, much older than himself, who passed on a collection of Arizona-based NativeAmerican crop seeds to the nine-year-old Homer. The seeds had long been his own charge of responsibil-ity, entrusted to him by another seed-saver decades earlier.

Over the years, Homer preserved the seeds by growing out the corn and saving seed, even segregating thecrops to reduce cross-pollination. Through his travels, he occasionally came across other unique strains ofcorn and beans, adding them to the collection. The lifelong project eventually became a family affair as hiswife and children began helping to grow and save new seed.

When Homer Owens presented his collection to NS/S after 40 years of stewardship, the torch was passedonce again. Thanks to his extraordinary commitment, these heirloom seeds live on in the NativeSeeds/SEARCH collection and in the soil of native tribes and gardeners around the world.

We are fortunate to be able to offer one variety from Homer Owens’s collection here: Yuman Yellow sweetcorn (ZS112). We expect to be able to offer more sweet corn varieties from his collection on our websitesometime in 2012.

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Escondida Blue Dark to light blue kernels on medium-sized ears. From Escon-dida in south central New Mexico. H ZF139

Guarijio Maiz Azul A unique blue corn with kernels ranging from light blue todeep blue to lavender and purple on thick cobs. Prominent denting. Grown atlower elevations than most maiz azul races. H/L ZF039

Hopi Greasy Head “Wekte.” Often planted early by Hopi farmers so the har-vest can be used for the Home Dance ceremony in July. Plum-colored kernelson 10-12” ears. H/L ZF051

Mayo Tosabatchi Blando de Sonora landrace from Sinaloa. The white kernelsare ground to make a soft flour/meal for cookies. 70-75 days for elote; 90 daysfor dry. H/L ZF009

Navajo White Small kernels on slender ears of this dry-farmed corn. H ZF014

Santo Domingo Blue Large ears with deep blue kernels. From SantoDomingo Pueblo. H ZF054

Taos Blue Deep blue kernels on medium-sized ears. From Taos Pueblo, NewMexico. H ZF034

Tarahumara Blando de Sonora One of the mainstays of Tarahumara cornproduction, used for making tamales (in milk stage) or ground for flour. Largeears with large white kernels. H/L ZF018

Tarahumara Maiz Azul Large blue-black (and some white) kernels onmedium large ears. This corn is widely used in the barrancas of the SierraMadre. Used to make tortillas and tamales during first harvest ceremonies.H/L ZF021

Tohono O’odham 60-Day Extremely fast-maturing desert-adapted corn tra-ditionally grown by the Tohono O’odham with the summer rains in floodwaterfields. Short (6-10“) ears with white kernels on short plant stalks. H/L ZF016

Flour Corn $2.95Soft grinding corn used for cornmeal, elote (roasting corn or freshtamale corn) and hominy (masa or nixtamal). Approx. 14g/50seeds per packet.

Hopi Greasy Head

Mayo Tosabatchi

Taos Blue

Tohono O’odham 60-Day

24

Seeds Flour/Flint Corn $2.95These kernels may be of either a hard, flinty texture or soft andfloury. When dry, flints generally store better and have greaterresistance to insect damage. Approx. 18g/50 seeds per packet.

Gila Pima

Tarahumara MaizColorado

Tarahumara Serape

Reventador

Tarahumara

Gila Pima “A:al Hu:n“ Cream-colored and clear kernels on smallish cobs.Matures quickly and with minimal irrigation. From the Gila River Pima Reser-vation in central Arizona. H/L ZL060

Guarijio Maiz Amarillo Collected from a Guarijio farmer in Sonora. A dry-farmed, semi-flint corn with yellow and some white kernels. Used for tamales,atole, pinole and as elote. Plants grow over 8’ tall. H/L ZT045

Jicarilla Apache Concho Pearl white kernels on 6-8” ears; 3-5’ stalks tolerantof cool, high elevations. Approximately 75-80 days from planting to dry seed.H/L ZL134

Santo Domingo Posole Large white, flat kernels used for posole (hominy).Grown in the pueblo in northern New Mexico. Hefty ears. H ZL126

Tarahumara Apachito One of the most common types of corn grown by theTarahumara. Kernels are typically a pearly light pink to dark rose and occa-sionally pearly white or yellow. H ZT033

Tarahumara Maiz Colorado A beautiful corn with a mix of blue, white, pur-ple and red kernels on the same cob or as single-colored cobs. Mostly flourwith some flinty kernels. From a remote location in the Sierra Tarahumara. HZL081

Tarahumara Serape This Cristalino de Chihuahua land race has beautifullong slender ears with pearly white, red or striped kernels. H ZT044

Popcorn $2.95Used for pinole (toasted and ground) and as popped corn. Pop-corns are flint corns. Approx. 10g/50 seeds per packet.

Mayo Yellow “Chapalote” A flinty, yellow corn often ground and used tomake an especially flavorful pinole. From the remote Rancho Camacho, nearPiedras Verdes. H/L ZP094

Palomero de Chihuhua White pointy kernels on small cobs typical of manypopcorns. H ZP099

Reventador Old-fashioned pinole corn with translucent white kernels. Oncegrown in Arizona with irrigation. Obtained from central Sonora, Mexico. Agood, hardy, crunchy popcorn when popped. H/L ZP092

Tarahumara From the bottom of Copper Canyon in Chihuahua. The large,flinty, pale yellow kernels are produced on thin, slender cobs reminiscent of‘reventador,’ referring to the popping nature of the corn. Ground and used forpinole or popped. H/L ZP101

More Southwest indigenous seeds areavailable at www.nativeseeds.org

Elevation Guidelines for SeedsGeneral guidelines have been developed for both low desert (<3,500’, marked by an “L” in seeddescriptions) and high desert (>3,500’, marked by an “H”) conditions, based on our experience in Tucsonand at the Conservation Farm (4,000’). Please keep in mind that these are only guidelines. We encourageyou to try all different kinds of seeds at all different elevations, bioregions and microclimates.

In the low desert, summer rains come in July or early August, summer temperatures regularly exceed 100°Fand remain high during the night, and planting for the cool season can be anytime from September toNovember. In the high desert, summer rains can begin in June, summer temperatures often reach 100°F butcool off considerably during the night, and planting for the cool season usually begins in February. Forwarm weather crops, the low desert has eight frost-free months, which include extremely hot and dry con-ditions. The Conservation Farm sits in a cold air drainage and has about six frost-free months. Gardeners inother climates will need to adjust their planting times. It is helpful to know your average last frost dates; askexperienced gardeners or the agricultural extension agent in your area.

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Guarijio Sweet Produces cobs with yellow or burnt-orange kernels. Plantwith summer rains in the low desert. Plants are 6-8’ tall. H/L ZS142

Hopi Sweet “Tawaktchi.” Small white ears. Harvested in the mild stage, it isdry-roasted in a pit oven and then rehydrated when ready to use. Very shortplants. Rapidly maturing and very prolific. H/L ZS101

Yuman Yellow From an extensive collection made by an early prospector.Yellow kernels on small ears. Originally grown by the Yuman (Quechan) Indi-ans along the lower Colorado River. L ZS112

Sweet Corn $4.95Used for pinole, roasted and reconstituted, or fresh boiled. Kernelcolors develop when the corn is past milk stage. Approx. 10g/50seeds per packet. $4.95

Guarijio Sweet

Yuman Yellow

Teosinte Zea mays ssp. mexicana $4.95

Teosinte is the wild progenitor of modern corn. Native to Mexico,wild Zea species are shortening-day plants: flowering is initiatedas day length begins to shorten in the fall. Plants produce tasselsand small spikelets of seeds. Approx. 1.5g/25 seeds per packet.

Culture: Seeds have hard seed coats, which need to be scarified(soaked, filed or sanded) so water can be absorbed. Plant as corn.

Seedsaving: Plants will not flower until fall, making it difficult to har-vest mature seeds unless you have a late frost or frost-free environ-ment.

Northern Tepehuan Maizillo — Annual Found in Nabogame, southernChihuahua, where the plants begin to flower in September. Native farmerssay growing this near-cultivated corn makes their crops “stronger.” Nativewild stands are prolific producers of seed. Plants tend to tiller more in thenorthern U.S. Green stems are chewed for the sweet juices. H Z121

Northern TepehuanMaizillo — Annual

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Hopi Short Staple

Sacaton Aboriginal

Seeds Cotton Gossypium spp. $3.95

Cultivated since ancient times, people have utilized the lint forspinning and weaving. In frost free areas, cotton can be a peren-nial shrub or small tree. Approx. 2g/20 seeds per packet.

Culture: Plant in spring after last frost, 1/2 inch deep, 12 inches apart.Wild cotton seeds need to be presoaked or scarified. Plants need along season for bolls to mature.

Seedsaving: An annual, mainly self-pollinating but with large showyflowers that attract insects which will cross varieties. Harvest dried podsas they mature. Remove bad seeds and cotton fiber before storing.

Cotton seeds can only be shipped to AZ, NM, TX and OK addresses.

Hopi Short Staple G. hirsutum var. punctatum. Originating in Central Americaand traded north, this variety was prehistorically grown by the Hopi. It has ashort growing season (100 days). Our original seed came from a USDAresearch geneticist. H/L H001

Sacaton Aboriginal G. hirsutum var. punctatum. Grown by the Pimans forfood and fiber until 1900. Padre Kino noted its use for weaving into clothingand blankets. This variety, related to Hopi cotton, was maintained by the FieldStation in Sacaton, Arizona, for many years under the name “Sacaton Aborigi-nal.” Pimans planted cotton “when the mesquite began to leaf out.” H/LH002

Seed SchoolSeed School was developed to fill in themissing link in the creation of a sustainableagricultural system. This innovative six-dayeducational program held at the NativeSeeds/SEARCH Conservation Center in Tuc-son, Arizona, guides students through thehistory, science, business and craft of seeds.Participants walk away with enough inspi-ration and practical knowledge to buildnew models of regional seed productionand distribution. Seed School now focuseson other agricultural specialties such asheritage grains (Grain School) as well asinnovations in seed libraries (Seed LibrarySchool). Seed Keepers is a collaborativenew Seed School created with Native com-munities. Visit our website to register andlearn more about these groundbreakingeducational opportunities.www.nativeseeds.org

Seed School 2012

March 4–9

April 12–14Seed Library School

June 16, 23, 30, July 7 & 14(Saturdays)

Oct 28 – Nov 2(Phoenix)

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Cowpea Vigna unguiculata $2.95

An introduced legume from Africa that tolerates high heat anddrought — a good producer in the low, hot desert. Peas can beeaten green (immature) or dry. Also known as black-eyed peas,Southern peas, or crowders. Approx. 5g/25 seeds per packet.

Culture: Plant 1 inch deep and 6 inches apart, or in basins, in thespring or with summer rains. Plants sprawl.

Seedsaving: An annual that is mainly self-pollinating but will crosswith other cowpea varieties. Dried pods should be harvestedthroughout the growing season. Mature pods will split open if left onthe plant.

Bisbee Black

Bisbee Red

Bisbee Black Original seeds came from a Native American in Bisbee, Arizona,who gave them to a truck driver, who passed them on to an NS/S member inMissouri. Solid black seeds, a good producer in the low desert. H/L V001

Bisbee Red Same story as Bisbee Black. Does well in the low desert, produc-ing long pods with dark red seeds. H/L V002

Cerocahui A typical-looking black-eyed pea, the seeds are cream with ablack eye. From Cerocahui in the Barranca del Cobre. H V018

Corrientes Collected in Nayarit, Mexico. Extrememly hardy and prolific, withdark red seeds. Excellent as green beans or shelled. H/L V013

Mayo Colima Pinto A dry-farmed staple in the traditional Mayo village ofLos Capomos, Sinaloa. Seeds are mottled cream, brown and gray. L V010

Mayo Speckled The pinto-bean of cowpeas! A colima variety with pintobean mottling over light chocolate-covered seeds. From Los Capomos,Sinaloa. H/L V015

Pima Bajo “Tukwupoikam” (“Black eyes it has “). Originally collected from thePima Bajo living near the Rio Yaqui in Onavas, Sonora. The small white beanshave black and brown eyes. H/L V009

Sonoran Yori Muni From the Rio Mayo watershed in Sonora, Mexico. A smallwhite bean with chocolate brown eyes. H/L V004

Texas The color of red sandstone, this cowpea is from the Eagle Pass area ofTexas. They were described as a heat-tolerant “pole bean” with superior fla-vor. H/L V020

Tohono O’odham “U’us mu:n.“ A gorgeous black and white bean with vari-able mottling, may be all black (occasionally brown) or splotched on white.Excellent for green beans in the low desert. H/L V006

Yori Cahui Collected from the village of Ahome, near Los Mochis in Sinaloa.Our demonstration garden growout produced lots of “yard long” beans thatthrived in our record-breaking heat. Great low desert green bean. H/L V014

Pima Bajo

Tohono O’odham

Yori CahuiMore Southwest indigenous seeds areavailable at www.nativeseeds.org

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Seeds Devil’s Claw Proboscidea spp. $4.95

Cultivated by many Southwest tribes, the seed is rich in oil andprotein. The black fiber of the fruit or “claw” is used in basketry.Dried seeds can be peeled and eaten, and are sometimes used topolish ollas. The young fruits, when still tender, can be cooked asan okra-like vegetable. Very heat tolerant, the flowers and sum-mer foliage make these attractive landscape plants. Approx.1.5g/25 seeds per packet.

Culture: Presoak seeds for better germination. Plant with summerrains, 1/2 inch deep, and allow 2-4 feet between plants. Plantsrespond to hot, humid conditions of the summer monsoons.

Seedsaving: Varieties of this insect-pollinated annual will cross.Allow pods to dry and mature on the plant. Harvest the claws whenthey begin to open. Seeds can be removed with long, blunt needles,ice picks or pliers; be careful not to get poked by the razor-sharpclaws.

Eagle Creek P. parviflora var. parviflora. Grown out from a single claw foundby hikers at the Eagle Creek/Gila River confluence. Medium-length claws,white seeds. H/L R009

Paiute P. parviflora var. hohokamiana. A white-seeded domesticated varietygrown on the Shivwits Paiute Reservation in southwest Utah. H/L R005

San Carlos Apache Domesticated P. parviflora var. hohokamiana. Moderate-sized claws and white seeds. Collected from plants growing in fields of bluecorn. The claws are typically used in basketry. H/L R016

Tohono O’odham Domesticated P. parviflora var. hohokamiana. “I:hug” (“eehook “). Selected by basketmakers for the extremely long claws (up to 15“).Claws saved for basketry are sometimes buried to keep the black color fromfading. White seeds. H/L R004

Eagle Creek

Paiute

Tohono O’odhamDomesticated

SalonsJoin Native Seeds/SEARCH every third Mon-day of the month at our Retail Store inTucson (3061 N. Campbell Road) from 5:30–7:30 pm for our NS/S Salons. Theseengaging community events have a little bitof something for anyone who has everwielded a fork or pitchfork. Bring your juici-est ideas and an appetite for mind-wateringconversations. Admission is free.

Pat Foreman, author of City Chicks at a NativeSeeds/SEARCH Salon

Not seeing an old standby? Try www.nativeseeds.org

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The earliest-known domesticated plant. The dried fruit is usedfor ladles, rattles, canteens or containers, as well as musicalinstruments. Can be carved, wood burned, painted or pierced.Approx. 2.5g/15 seeds per packet.

Culture: Sow seeds 1 inch deep in the warm spring (presoak for bet-ter germination). Plants make long climbing vines, so allow plenty ofroom. Plant next to a fence or trellis, or in basins under a tree.Requires plenty of water throughout the long growing season.

Seedsaving: Annual. All varieties will cross-pollinate, so if a certainshape is desired plant only those pure seeds. The night-bloomingwhite flowers are pollinated by moths and bees. Fruits should matureon the plant until the stems are brown and the fruit lightweight, oruntil frost. Dry until the gourds are beige and the seed can be loos-ened by shaking or lightly tapping. Drill holes or saw open the fruitto remove seeds. Pebbles added through drill holes may help loosenthe seeds. Winnow to remove chaff.

Letters at the end of descriptions refer to the key (above). All shapes in the key may not be currently available.

Hernandez Dipper From Hernandez, New Mexico, these gourds have longhandles and somewhat elongated bases. H M064

Hopi Rattle “Tawiya.” Flat-bulbed ceremonial dance rattle of the Hopi. Largeones may also be used to make women’s rasp instruments for Home Dance.(h) H/L M022

Mayo “Warty” Bule Grown in Piedras Verdes, Sonora. Unique gourds, usedfor canteens or water jugs, have “warts” or pebble-like knobby growthsaround the bulbs. (f ) L M028

Mayo Gooseneck Grown on the mountain slopes south of Alamos, Sonora.Fruits have small upper chamber, a narrow neck and a round bottom with alarge nipple on the flower end. (b) L M025

O’odham Dipper This was our first dipper gourd collection made in 1982 atTopawa on the Tohono O’odham Nation. Gourds vary from 8” to 18” long. (g)H/L M020

San Juan Dipper Originally collected in San Juan Pueblo in 1998. The gourdsare typical dippers with long necks and rounded to slightly oblong bases.HM052

San Juan Mix A mixture of dipper, teardrop, canteen and banana-shapedgourds. From San Juan Pueblo, New Mexico. H M056

Tarahumara Small Bule Small, rough-shaped gourds. Can be used for smallhand rattles and as tobacco containers. H/L M047

Tepehuan Canteen Teardrop-shaped fruits originally collected at Santa Ros-alia, Chihuahua, a Tepehuan village in a remote area of the Sierra Madre. (d)H/L M034

Hopi Rattle

Mayo “Warty” Bule

O’odham Dipper

San Juan Mix

Gourd Lagenaria siceraria $2.95

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Seeds

Herbs $2.95

Some of these herbs are native, while others were introduced bythe Spanish. The flavors are distinct additions to regional dishes,and their healing properties are known to local peoples. Theycan be grown in containers as well as gardens. See listing forpacket size.

Culture: Except where noted, plant seed with the summer rainsabout 1/4 inch deep.

Seedsaving: Herbs are insect pollinated so members of the samespecies will cross. Harvest dried seed stalks, and hang upside downfor complete drying. Crush to remove seeds, and winnow off chaff.

Corrales Azafrán

Desert Chia

Greens $2.95

Greens are an excellent source of vitamins, calcium and iron.Originally gathered from the wild, they will readily self-seed andcan give urban gardeners plenty of potherbs. See listing forpacket size.

Culture: The small seeds should be broadcast or raked in.

Seedsaving: These annuals are insect pollinated; do not grow differ-ent varieties of the same species if saving seed. Seed pods formalong the flower stalk. Allow to mature and dry before harvesting.Place dried seed heads in a paper or cloth sack, strip off seeds, andwinnow out chaff.

Mostaza Roja

Orach

Mostaza Roja Brassica sp. “Mequasare.“ A wild mustard with tender, mild-flavored leaves. Use in salads or as cooked greens. Plant in fall in the lowdesert. Approx. 0.2g/100 seeds per packet. H/L GR008

Orach Atriplex hortensis. Also known as mountain or wild spinach. Cultivatedin northern New Mexico and used as a summer green. Plants grow 2-5’ tall.Leaves are good raw or cooked. Originally collected growing wild at TaosPueblo. A good volunteer plant. Approx. 1g/100 seeds per packet. H GR006

Please see the Tucson Seed section later in this catalog for more options of edible greensincluding arugula, cabbage, kale, lettuce, radicchio, spinach, and Swiss chard.

Corrales Azafrán Carthamus tinctorius. This red/orange thistle-like flower isused in cooking as a saffron subsitute. A sunflower relative, azafrán can begrown as an annual flower and keeps well as a dry flower (though veryprickly). Collected in Corrales, New Mexico. Approx. 1g/25 seeds per packet.H HB014

Desert Chia Salvia columbariae. Seeds have high protein and oil content.When soaked in water, the seeds make a high fiber mucilage of medicinalvalue. Used as a refreshing drink by the Tohono O’odham. Can be used to“gel” fruit salad and to thicken salad dressings. Approx. 0.2g/100 seeds perpacket. H/L HB002

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A Short History of Mrs. Burns’ Lemon BasilMy Mom, Janet Ann Burns, and I moved into our first real home in 1951 on Tracy Place in Carlsbad, NewMexico. The backyard became the site of Mom’s new garden. She consulted with a Mrs. Clifton, one of thearea’s most successful gardeners, who gave us lemon basil seed she had saved from her last harvest andwhich she had grown since the 1920s. While this unique variety has possible origins in England, Thailand,or India, I never discovered how it came to New Mexico; it remains a mystery.

Over the years, we continued to grow and save seed from this special herb. Mom’s basil became an essen-tial element for the Burns’ cuisine. When I entered the University of Arizona in 1963, I planted some of thebasil seeds as my first solo gardening effort. Years later, Mom lost all her plants in a late frost. Luckily I hadsome seed reserved and quickly sent her some. A similar incident had occurred with Mrs. Clifton, and Momwas able to replenish her with saved seed. The loss of this unique basil variety by both Mrs. Clifton and myMom demonstrates how a rare plant variety is at great risk.

Without a backup source of seed, this unique type of basil would have been lost forever. When I co-founded Native Seeds/SEARCH in 1983, “Mrs. Burns’ Lemon Basil” was one of the first seeds added to thecollection. Today, this incredible variety is being grown widely in gardens around the world, keeping thetreasured plant alive and abundant.

Adapted from an article by Barney T. Burns in Native Seeds/SEARCH’s Seedhead News, Issue 103 (Winter Solstice2008). Please visit www.nativeseeds.org/index.php/about-us/ seedheadnews to read the full article.

Mayo/Yoeme Basil

Mrs. Burns’ FamousLemon Basil

Tarahumara Chia

Guarijio Conivari Hyptis suaveolens. A cooling drink is made from the gelled,chia-like seed which has high-fiber mucilage. Mayo Indians use it for an eyeremedy and to control diarrhea. For summer gardens. Approx. 0.3g/50 seedsper packet. H/L HB008

Mayo/Yoeme Basil Ocimum basilicum. A strong-smelling medicinal herbcommonly grown in Sonora. Good for cooking and flavoring vinegars andoils. The white and pink flowers make it an attractive garden plant. Plant inspring and summer. Approx. 0.2g/50 seeds per packet. H/L HB004

Mrs. Burns’ Famous Lemon Basil Ocimum basilicum. This variety has beengrown for 60 years in southeastern New Mexico. It is an Old World introduc-tion and readily self-seeds. Great lemon flavor. Plant in spring and summer.Heat and drought tolerant. Approx. 0.2g/50 seeds per packet. H/L HB003

Swain Heirloom Dill Anethum graveolens. This dill may have arrived in Para-dox Valley, Colorado, with immigrants from England who homesteaded thearea. Good for pickling. Freely seeding, once you plant it you’re likely toalways have it in your garden. Large aromatic heads. Approx.. 0.2g/200 seedsper packet. H HB016

Tarahumara Chia Salvia tiliafolia. A native plant from southeastern Arizonato South America. The cute flowers and foliage make it an attractivelandscape plant for summer gardens. Gathered and used medicinally by theTarahumara. Approx. 0.2g/50 seeds per packet. H/L HB007

Yoeme “Alvaaka“ Basil Ocimum basilicum. A small seed sample wascollected from a woman at New Pascua who uses the foliage to make a teawhich is “good for the stomach and as a general tonic.” The plants have astrong licorice aroma. Plant in spring and summer. Approx. 0.2g/50 seeds perpacket. H/L HB013

More Herbs $2.95

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Seeds

Indigo Indigofera suffruticosa $4.95

A shrub, native to the New World and valued for its blue pigment,indigo is perennial in frost-free areas of the Sonoran Desert.Beautiful clusters of small pink flowers make this an attractiveornamental. Mayo Indian weavers harvest fresh leaves andextract a permanent blue dye. Approx. 0.2g/150 seeds perpacket.

Culture: Soak seeds in warm water overnight to soften the seed coat.Plant swollen seeds 1/2 inch deep in warm garden soil (spring) or incontainers. Allow 12 inches between plants. Mature shrubs can be 3-6 feet tall. Plants thrive in hot weather and can be set back by coolweather. Can be grown indoors in containers.

Seedsaving: A self-pollinating legume, indigo is an annual unlessprotected from frost. Harvest the dried pods, crush and use a smallgauge screen to winnow off chaff.

Mayo Indigo

Mayo Indigo From a Mayo village near Navojoa, Sonora, where it growsalong the irrigation canals and on sand bars in the Rio Mayo. Frost-sensitiveat high elevations H/L ID001

Italian Parsley

True Greek Oregano

German Thyme Thymus vulgaris. One of the most popular culinary herbs.Aromatic leaves and small, pink flower spikes on a short, creeping plant. Along history of medicinal use: thyme oil is antiseptic, thyme tea is mineral-rich, anti-spasmodic. 6-12”. Approx. 0.1g/300 seeds per packet. TS522

Italian Parsley Petroselinum crispum. Flat celery leaves. The preferred pars-ley for cooking. Great dried. Provides a winter long supply of freshnutritious greens. 2-3’ tall. Approx. 0.5g/80 seeds per packet. TS160

Slo-Bolt Cilantro Coriandrum sativum. Whisper the words ”fresh cilantro.“Your mouth will water! Indispensible for Chinese, Thai and Southwestrecipes. Produces incredibly fragrant, glossy, bright green leaves. Thisdurable new strain resists bolting. 6-20” tall. Approx. 2g/200 seeds perpacket. TS509

True Greek Oregano Origanum vulgare hirtum. Taste the best strain of anyoregano we have found! Deep, genuine, oregano flavor! Pinkish-whiteflowers decorate this herb that doubles as a perfect ground cover with softgray-green leaves. 12-18“ tall. Approx. 0.1g/800 seeds per packet. TS516

More Herbs $2.45

More Southwest indigenous seeds areavailable at www.nativeseeds.org

Native Seeds/SEARCH Price ListVisit our retail store and www.nativeseeds.org for additional seed varieties and products!

SEED VARIETIESAmaranth

C019 Alamos 2.95C005 Guarijio Grain 2.95C002 Hopi Red Dye 2.95C013 Mano de Gato 2.95C003 Mayo Grain 2.95C004 Mountain Pima Greens 2.95C006 New Mexico 2.95C015 Tarahumara Okite 2.95

Common BeanPC012 Amarillo del Norte 2.95PC067 Colorado Bolita 2.95PC124 Four Corners Gold 2.95PC125 Frijol Chivita 2.95PC090 Frijol en Seco 2.95PC068 Hopi Black 2.95PC018 Hopi Black Pinto 2.95PC105 Hopi Light Yellow 2.95PC020 Hopi Pink 2.95PC102 Hopi Purple String Bean 2.95PC019 Hopi Yellow 2.95PC024 New Mexico Bolita 2.95PC063 O’odham Pink 2.95PC100 Taos Red 2.95PC034 Tarahumara Bakámina 2.95PC042 Tarahumara Chókame 2.95PC054 Tarahumara Ojo de Cabra 2.95PC130 Tarahumara Purple 2.95PC071 Yoeme Purple String 2.95

Lima BeanPL080 Hopi Gray 2.95PL009 Hopi Red 2.95PL073 Hopi White 2.95PL072 Hopi Yellow 2.95PL010 Pima Beige 2.95PL011 Pima Orange 2.95

Runner Bean PS003 Aztec White 3.95PS007 Tarahumara Bordal 3.95

Tepary BeanPT109 Big Fields White 2.95PT082 Black 2.95PT079 Blue Speckled 2.95PT089 Brown Speckled 2.95PT107 Cocopah Brown 2.95PT118 Colonia Morelos Speckled 2.95PT099 Paiute Mixed 2.95PT084 Paiute White 2.95PT085 Paiute Yellow 2.95PT074 Pinacate 2.95PT004 Sacaton Brown 2.95PT005 Sacaton White 2.95PT111 Santa Rosa White 2.95PT075 Tohono O’odham Brown 2.95PT116 Tohono O’odham White 2.95

ChileD054 Alcalde 2.95D029 Casados Native 2.95D018 Chimayo 2.95D021 Cochiti 2.95D001 Del Arbol 2.95D032 Escondida 2.95D015 Isleta 2.95D019 Jemez 2.95D033 Kori Sitakame 2.95D005 Mirasol 2.95D058 Nambe Supreme 2.95D002 Negro 2.95D052 Negro de Valle 2.95D009 Ordoño 2.95D059 Patagonia 2.95D003 Pico de Gallo 2.95D051 Pico de Pajaro 2.95D007 San Felipe 2.95D024 San Juan “Tsilé” 2.95D004 Sandia 2.95D017 Santo Domingo 2.95D006 Sinahuisa 2.95DF001 Tabasco 2.95D053 Tarahumara Chile Colorado 2.95D020 Vallero 2.95D030 Wenk’s Yellow Hots 2.95

ChiltepinDC023 Hermosillo Select 4.95DC027 South Texas Chile Piquin 4.95DC012 Texas 4.95

CowpeaV001 Bisbee Black 2.95V002 Bisbee Red 2.95V018 Cerocahui 2.95V013 Corrientes 2.95V010 Mayo Colima Pinto 2.95V015 Mayo Speckled 2.95V009 Pima Bajo 2.95V004 Sonoran Yori Muni 2.95V020 Texas 2.95V006 Tohono O’odham 2.95V014 Yori Cahui 2.95

Corn: DentZD084 Dia de San Juan 2.95ZD081 Mayo Batchi 2.95ZD083 Mayo Tuxpeño 2.95

Code # Name Price Code # Name Price

TS600 Southwest Warm Season Garden 32.95TS601 Southwest Cool Season Garden 32.95TS602 High Desert Seed Bucket 64.95TS603 Low Desert Seed Bucket 64.95

COLLECTIONSSC001 Chiles 25.95SC002 Hopi 25.95SC003 Tohono O’odham 25.95

Corn: FlourZF139 Escondida Blue 2.95ZF039 Guarijio Maiz Azul 2.95ZF051 Hopi Greasy Head 2.95ZF009 Mayo Tosabatchi 2.95ZF014 Navajo White 2.95ZF054 Santo Domingo Blue 2.95ZF034 Taos Blue 2.95ZF018 Tarahumara Blando de Sonora 2.95ZF021 Tarahumara Maiz Azul 2.95ZF016 Tohono O’odham 60-Day 2.95

Corn: Flour/FlintZL060 Gila Pima A’al Hu:ñ 2.95ZT045 Guarijio Maiz Amarillo 2.95ZL134 Jicarilla Apache Concho 2.95ZL126 Santo Domingo Posole 2.95ZT033 Tarahumara Apachito 2.95ZL081 Tarahumara Maiz Colorado 2.95ZT044 Tarahumara Serape 2.95

Corn: PoppingZP094 Mayo Yellow “Chapalote” 2.95ZP099 Palomero de Chihuahua 2.95ZP092 Reventador 2.95ZP101 Tarahumara 2.95

Corn: SweetZS142 Guarijio Sweet 4.95ZS101 Hopi Sweet 4.95ZS112 Yuman Yellow 4.95

Corn: TeosinteZ121 Northern Tepehuan Maizillo-Annual 4.95

CottonH001 Hopi Short Staple 3.95H002 Sacaton Aboriginal 3.95

Devil’s ClawR009 Eagle Creek 4.95R005 Paiute 4.95R016 San Carlos Apache Domesticated 4.95R004 Tohono O’odham Domesticated 4.95

GourdM064 Hernandez Dipper 2.95M022 Hopi Rattle 2.95M025 Mayo Gooseneck 2.95M028 Mayo “Warty” Bule 2.95M020 O’odham Dipper 2.95M052 San Juan Dipper 2.95M056 San Juan Mix 2.95M047 Tarahumara Small Bule 2.95M034 Tepehuan Canteen 2.95

GreensGR008 Mostaza Roja 2.95GR006 Orach 2.95

HerbsHB014 Corrales Azafrán 2.95HB002 Desert Chia 2.95HB008 Guarijio Conivari 2.95HB004 Mayo/Yoeme Basil 2.95HB003 Mrs. Burns’ Famous Lemon Basil 2.95HB016 Swain Heirloom Dill 2.95HB007 Tarahumara Chia 2.95HB013 Yoeme “Alvaaka” Basil 2.95

IndigoID001 Mayo 4.95

MelonF014 Acoma 2.95F003 Chimayo 2.95F020 Cochiti Mix 2.95F023 Corrales 2.95

F017 Esperanza de Oro 2.95F011 Hopi Casaba 2.95F004 Isleta Pueblo 2.95F021 Jemez 2.95F016 Melon de Castilla 2.95F009 Navajo Mix 2.95F010 Navajo Yellow 2.95F012 New Mexico 2.95F008 Ojo Caliente 2.95F005 O’odham Ke:li Ba:so 2.95F007 San Felipe 2.95F006 San Juan 2.95F019 Santo Domingo Casaba 2.95F018 Santo Domingo Native 2.95

OkraOK002 Beck’s Gardenville 2.95OK004 Eagle Pass 2.95OK001 Guarijio “Nescafe” 2.95OK003 Texas Hill Country Red 2.95

OnionB001 Tohono O’odham I’itoi 2.95

Panic GrassO001 Guarijio 2.95

PeaQ024 Cumpas Green 2.95Q020 O’odham Green 2.95Q009 Salt River Pima 2.95Q006 Taos 2.95Q002 Tarahumara “Chicharos” 2.95

SorghumS001 Apache Red “Sugar cane” 2.95S018 Mountain Pima 2.95S004 Onavas Red 2.95S011 San Felipe Pueblo 2.95S009 Santa Fe Red 2.95S005 Tarahumara Popping 2.95S017 Tasagui 2.95S006 Texas Black Amber Molasses 2.95S002 Tohono O’odham 2.95

SquashEP045 Acoma Pumpkin 2.95EA004 Calabaza de las Aguas 2.95EA013 Calabaza Mexicana 2.95EX003 Calabaza Temporal 2.95EM029 Carrizo 2.95EA016 Chimayo Calabaza 2.95EA003 Gila Pima Ha:I 2.95EM033 Guarijio Segualca 2.95EP044 Hopi Pumpkin 2.95EM031 Magdalena Big Cheese 2.95EX001 Mayo Blusher 2.95EM032 Mayo Kama 2.95EA009 Navajo Cushaw “Tail Squash” 2.95EX015 Navajo Gray Hubbard 2.95EX005 Navajo Hubbard 2.95EP046 Pacheco Pumpkin 2.95EA021 Papalote Ranch Cushaw 2.95EX006 Peñasco Cheese 2.95EA015 Silver Edged 2.95EM037 Sonoran 2.95EX011 Taos 2.95EP042 Tarahumara 2.95EA014 Tohono O’odham Ha:l 2.95EA025 Velarde 2.95EA020 Veracruz Pepita 2.95EM040 Yoeme Segualca 2.95

Code # Name Price Code # Name Price

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Code # Name Price Code # Name Price

SunflowerI008 Havasupai Mix 2.95I014 Havasupai Small-Seeded 2.95I002 Havasupai Striped 2.95I003 Hopi Black Dye 2.95I012 Hopi Branched 2.95I010 Hopi Mixed 2.95I005 Tarahumara White 2.95

TobaccoN006 Isleta Pueblo 4.95N010 Mountain Pima 4.95N008 Papante 4.95N001 Punche Mexicano 4.95N005 San Juan Pueblo 4.95N003 Santo Domingo Ceremonial 4.95N004 Tarahumara El Cuervo 4.95N007 Tarahumara Wild 4.95

TomatilloTM011 Mountain Pima 2.95TM001 Tarahumara 2.95TM002 Tepehuan 2.95TM003 Zuni 2.95

TomatoTM005 Ciudad Victoria 2.95TM014 Nichols Heirloom 2.95TM013 Prescott Heirloom 2.95TM007 Punta Banda 2.95TM012 Texas Wild Cherry 2.95

WatermelonG012 Acoma 2.95G001 Hopi Red 2.95G002 Hopi Yellow 2.95G005 Mayo 2.95G006 Mayo Sandia 2.95G009 Navajo Red Seeded 2.95G011 Navajo Winter 2.95G008 San Juan 2.95G003 Tohono O’odham Yellow-Meated 2.95

WheatWH003 Pima Club 2.95WH001 White Sonora 2.95

TUCSON SEED VARIETIESTS134 Arugula 2.45

BeanTS304 Kentucky Blue 2.95TS302 Provider 2.95TS305 Rattlesnake 2.95TS303 Royal Burgundy 2.95

BeetTS025 Detroit Red 2.45

Bell PepperTS325 California Wonder 2.45TS326 Gypsy 2.95

BroccoliTS033 Waltham 29 2.45

CabbageTS058 Golden Acre 2.45TS059 Red Acre 2.45

CarrotTS062 Dragon 2.95TS060 Kinko 6” 3.95TS061 Scarlet Nantes 2.45

CauliflowerTS073 Early Snowball 2.45

CucumberTS316 SMR 58 2.45TS315 Marketmore 76 2.45

HerbsTS522 German Thyme 2.45TS160 Italian Parsley 2.45TS509 Slo-Bolt Cilantro 2.45TS516 True Greek Oregano 2.45

KaleTS105 Red Russian 2.45

LeekTS110 King Richard 2.95

LettuceTS125 Buttercrunch Bibb Butterhead 2.45TS233 Summertime Crisphead 2.45TS120 Black-Seeded Simpson Looseleaf 2.45TS122 Oakleaf Looseleaf 2.45TS127 Red Saladbowl Looseleaf 2.45TS124 Cimarron 2.45

OnionTS507 Chives 2.45TS140 Evergreen Hardy Perennial 2.45TS142 Red Creole 2.45TS143 Texas Early Grano 2.45TS141 White Sweet Spanish 2.45

ParsnipTS170 Harris Model 2.45

PeaTS188 Maestro Shelling 3.45TS186 Oregon Sugar Pod II Snow 2.45TS182 Sugar Ann Snap 3.95TS180 Super Sugarsnap 4.95

RadicchioTS086 Palla Rossa Tardiva 2.45

RadishTS190 Champion 2.45TS191 Easter Egg 2/95

SpinachTS200 Bloomsdale Long Standing 2.45

SquashTS330 Big Max Pumpkin 2.45TS391 Dark Star Zucchini 4.95TS331 Waltham Butternut 2.45TS333 Yellow Crookneck 2.45

Swiss ChardTS211 Rainbox Mix 2.45

TomatoTS340 Flamenco 2.95

TurnipTS220 Purple Top White Globe 2.45TS223 White Egg 2.95

The cultivation of domesticated foods began in theArizona-Sonora borderlands more than 4,100 yearsago, making it one of the oldest continuously-farmed cultural landscapes in North America. Theoldest and most extensive irrigation systems andoldest crops in North America are found in thisregion. Compared to other parts of our continent,more of the same crop varieties that wereprehistorically cultivated here continue to be raisedtoday. Farms on southern Arizona reservationssuch as Ramona Farms and San Xavier Co-op needto be honored for producing native crops on thesame lands, in an unbroken chain that goes backmillennia.

Spanish introductions from the Old World furtherenriched our heritage crop repertoire threehundred years ago, and many were integrated intothe cropping cycle by Native American andHispanic farmers. In Southern Arizona, AvalonGardens, Tumacacori and Tubac Presidio may beamong the oldest sites where the Spanishintroduced Old World crops to lands now foundwithin the present-day U.S. Heritage fruit trees andgrain, bean and vegetable crops from the SpanishMission era still grow throughout the region.

But just what is a heritage crop variety or livestockbreed? It is one that has historically been linked tothe identity and livelihoods of families andcommunities in a particular landscape. Its seeds orblood line may have been kept within thecommunity for multiple generations. It is notmerely the genetic stock which confers heritagestatus; it is also the oral history about itsproduction, harvest and uses, and the persistence oftraditional methods of raising, processing andpreparing it for the table. Of course, wild foods mayalso be considered heritage foods.

Well then, what are some of the heritage foods ofthe borderlands? They include Mission figs andpomegranates, such as the ones still found atTumacacori National Monument. They may alsoinclude the Mission grapes once vining aroundMexican-American homesteads on the SonoitaPlains, and then reintroduced to the SonoitaVineyards. They include the Criollo Corrientecattle found in the headwaters of Sonoita Creek.The white Sonora tepary beans, chapalote corn andWhite Sonora wheat being grown at Amado Farms

certainly qualify. For wild foods, we might considerthe chiltepin, elderberry blossoms and fruit,mesquite pods, the wild greens known asverdolagas and quelites, and the Emory Oak acornsknown as bellotas. Saguaro and prickly pear cactusfruits are harvested in the borderlands watershedsto this day.

Why should we care about what people here haveeaten in the past? Many of these food plants andanimals are still adapted to the land and waterresources here, and grow well without pampering.Many are delicious, nutritious and esteemed by theregion’s finest chefs and home-style cooks. Finally,they remain part of our identity, for there arestories, songs, jokes and recipes for them that stillcirculate among our friends and neighbors.

We have been blessed by a rich diversity of seeds,roots, fruits and succulents from the labors of ourpredecessors and ancestors in this region. Unlikemany other regions of the U.S. where the culinarytreasures of the prehistoric and historic eras havebeen ethnically-cleansed from the landscape, theborderlands still carry the flavors and fragrancesenjoyed here centuries ago.

With the accelerating rate of climate change in ourarid region—where winter rainfall is expected todecrease, and winter as well as summertemperatures are likely to rise—water scarcity andheat spells will be the norm. The hardy, time-triedheritage crops need extra care during thistransition, but are likely to play adisproportionately important role in the future ofagriculture in our region, as many water-consumptive crops go by the wayside. We needyour support and participation as stewards of theseseeds and fruits, and as cooks and chefs of thedelicious foods derived from them. They will helpus make it through this era of uncertainty, if wemake the commitment to help them through it aswell. We can vote for their persistence with ourwallets, roasting pits, and gardens, or we can votefor a placeless and tasteless set of foods to land inour mouths and memories. Which will you choose?

Gary Nabhan is a “confounder” of NativeSeeds/SEARCH. His new book with Paul Mirocha,Desert Terroir, will be available from the NS/S retailstore and online as of early March, 2012.

What are the Heritage Foods of the Arizona–Sonora Borderlands and Why Do They Matter?by Gary Paul Nabhan

37

Introduced by the Spanish into the Greater Southwest in the1600s. The fruits are varied, with orange, green or white fleshand skins that are smooth, ribbed or netted. A summertimefavorite. Approx. 1g/25 seeds per packet.

Culture: A warm-season crop. Plant 3-5 seeds 1/2 inch deep directlyin basins, 24 inches apart with plenty of room for sprawling vines.Overwatering can dilute flavor of fruit and cause splitting.

Seedsaving: Annual plants are insect pollinated, and all Cucumisspecies cross. Male and female flowers form on each plant. Ripefruits often have a distinct aroma. Remove seeds from cut fruit,wash off fibers, and spread seeds on a cloth to dry. Dry thoroughlybefore storing.

Acoma

Hopi Casaba

Isleta Pueblo

Acoma Fruit are round or oval, with smooth yellow skin and ribs. Flesh iswhite to salmon-colored with a mild, sweet flavor. H F014

Chimayo Spanish heirloom from nothern New Mexico. Oval fruits have asweet orange flesh. H/L F003

Cochiti Mix A mix of native and honeydew types collected from CochitiPueblo. Fruit vary from round, smooth-skinned honeydews with light greenflesh to elongated oval fruit with ribs and orange flesh. H F020

Corrales Originally collected in Corrales, New Mexico. Typical oblong nativemelons with ribs and smooth skin. Dark green fruit turn yellow when ripe.Sweet and juicy. H F023

Esperanza de Oro A “native” melon, interbred for years with Crenshaw mel-ons and selected for size and sweetness in Corrales, New Mexico. H/L F017

Hopi Casaba Two distinct fruit types within this collection: (1) wrinkled,round, yellow-green fruits; and (2) smoothly elongated yellow-green fruits.Both have pale green to orange flesh. Juicy with a mild flavor. Tasty with chile,salt and lime. Good keeper if unbruised. H/L F011

Isleta Pueblo This orange- and green-fleshed, ribbed melon is from nearAlbuquerque, New Mexico. Tolerates heat. H/L F004

Jemez Oval, ribbed, mostly smooth-skinned typical native melon, fromJemez Pueblo in New Mexico. Orange flesh and sweet flavor. H F021

Melon de Castilla A deliciously sweet melon with pale yellow, smooth skin, astaff favorite. From the Sierra Madre Mountains in Mexico. H/L F016

Navajo Mix Our original seeds were obtained from a melon entered in theNavajo Nation Fair in Shiprock, New Mexico. From growouts, three fruit typeshave been produced: ribbed, smooth ovals, and elongated. Mild flavored fleshis pale green to light orange. H/L F009

Navajo Yellow Ribbed fruit are round or oval and have smooth, yellow skinand orange flesh. Originally purchased at the Navajo Nation Fair. Goodkeeper if unbruised. H F010

New Mexico Originally from Alameda, New Mexico (near Albuquerque).Fruits are ribbed green-yellow with sweet and juicy orange, white, green oryellow flesh. H/L F012

Melon Cucumis melo $2.95

Navajo Mix

38

Seeds

Okra Abelmoschus esculentus $2.95An introduced African crop that does well in southern areas ofthe United States. Approx. 2g/25 seeds per packet.

Culture: Soak seeds of this warm-season crop for quicker germina-tion. Plant 1/2 inch deep and allow 12 inches between plants. Plantscan be 4-5 feet tall and will produce until frost.

Seedsaving: The annual is insect pollinated, so varieties will cross.Allow the pods to dry and mature on the plant. Harvest before podssplit open. Remove seeds carefully.

Okra seeds can only be shipped to AZ, NM, TX and OK addresses.

Beck’s Gardenville A Texas heirloom from San Antonio. A vigorous, produc-tive and drought-tolerant plant. Okra is ready to pick when it snaps off thestalk. H/L OK002

Eagle Pass From the Carrizo Springs/Eagle Pass area in Texas. Good ingumbo or cut and fried. Not slimy or stringy when cooked. Plants bear largepods beginning near ground level, up to 5’. H/L OK004

Guarijio “Nescafe” From Sonora. The beautiful yellow flowers have redthroats. Young pods are fired, boiled or added to stews and gumbos. Seedscan be roasted, ground and mixed with coffee. Large mature pods are goodfor dried arrangements. H/L OK001

Texas Hill Country Red Attractive plant with colorful bronze-red fruit. Pro-duces well in summer heat. Plants are 5-6’ tall. Slender pods can be sliveredand eaten raw in salads or cooked. H/L OK003

Eagle Pass

Texas Hill Country Red

O’odham “Ke:li Ba:so” A favorite of Tohono O’odham and Pima low-desertfarmers. Fruits are casaba type with light green flesh. Very tasty — a stafffavorite. H/L F005

Ojo Caliente Originally obtained from a farmer in northern New Mexico. Theoval fruits are smooth-skinned and can weigh 5-7 pounds. Pale green fleshwith a tinge of orange is sweet and juicy. Harvest ripe fruits when bright yel-low and aromatic. H/L F008

San Felipe A mix of typical Puebloan melons with a variety of shapes fromlong, smooth skins to round casaba types. Some with netting, others withsmooth skin. H/L F007

San Juan A prolific honeydew-type with smooth, light green skin and lightto deep lime-colored flesh. Vines are somewhat compact and desert-hardy. HF006

Santo Domingo Casaba Originally collected in Santo Domingo Pueblo, thisis a casaba-type melon. The skin is slightly wrinkled and the flesh is white tolight green. Sweet and tasty. H F019

Santo Domingo Native Originally from Santo Domingo Pueblo, these aretypical of the “native” melons grown for centuries in the pueblos of New Mex-ico. The fruit are oblong, ribbed, and have predominantly smooth skin. Somenetting or “cracking” occurs. The flesh is orange and tasty. H F018

More Melon $2.95

O’odham

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Onion Allium cepa $2.95

These prolific multiplier onions have a shallot-like flavor. Theyare easy to grow. Approx. 10 bulbs/packet.

Culture: Separate bulbs, and plant in the fall 1 inch below surfaceand 12 inches apart. Bulbs will mutiply into clumps and can be har-vested throughout the cooler months. Tops will die back in the heatof summer and may return with monsoon rains; bulbs can remain inthe ground or be harvested and stored in a cool dry place for plant-ing in the fall.

Seedsaving: Plants rarely flower, propagate by division.

Tohono O’odham I’itoi An early introduction by the Spanish, these are awonderful addition to winter gardens in the low desert. In cooler regions,growth is in the summer. Mild flavor. H/L B001

Tohono O’odham I’itoi

Chives

Red Creole

Chives Allium schoenoprasum. Experience the delicious, fresh, delicate-onion flavor of chives on baked potatoes. Handsome, edible, pink flowerglobes provide another source of long-lasting cut flowers. 12” tall. Approx.0.5g/250 seeds per packet. TS507

Evergreen Hardy Perennial A delicious bunching onion. Leave some inthe garden. Evergreen is a true multiplier onion and will divide iteselfperennially. Resistance to thrips, smut, and pink root rot. Approx. 1g/65seeds per packet. TS140

Red Creole The best offering in red, short-day onions for Southern lati-tudes. Not as sweet as some. Spicy and great when cooked. A good keeperif dry and ventilated. Medium size. Pink root rot resistant. Approx. 1g/250seeds per packet. TS142

Texas Early Grano Developed in Texas in 1944 to be the perfect eatingsweet onion. The mother of all the modern super sweet onions like Vidalia.Large globe, white flesh, nice flavor. Resistant to pink root rot. Approx.1g/250 seeds per packet. TS143

White Sweet Spanish Large bulbs with glistening white skin and mildsweet flesh. Best when eaten fresh. Medium keeper. Performs well in theSouthwest. Intermediate day variety. Approx. 1g/115 seeds per packet.TS141

More Onions $2.45

“Unique, innovative and necessary! Seed School fills in a gaping hole in thesustainable, agricultural landscape.”

— Toby Hemenway, author of Gaia’s Garden

40

Seeds Panic Grass Panicum sonorum $2.95

A native domesticate of arid America, the grass is used as a for-age and the tiny seed harvested for grain. Replace a quarter tohalf of the flour in recipes with finely ground seed. Approx.0.5g/500 seeds per packet.

Culture: Plant with summer rains by broadcasting. Rake in. Protectgerminating seeds from birds.

Seedsaving: A wind-pollinated annual. Birds love the seed, which isborne in loose heads. Protect with paper or cloth bags. Harvest whendry, strip seeds and winnow off chaff.

Guarijio “Sagui.“ A rare grass. The small golden seed is rich in lysine. Attrac-tive plants are fast-growing and heat-tolerant. Birds love it! H/L O001

Guarijio

A Brief History of Panic GrassPanic grass, Panicum sonorum, was domesticated in either Arizona or Sonora sometime during the prehis-toric period. Panic grass plants produce large quantities of very small seeds that contain a large amount oflysine, a protein normally or usually found only in animal products. The lysine content in panic grass is arecent discovery and holds great promise for health applications in the future.

For years panic grass was assumed to be extinct. One of the last sightings of this rare cultivar was madeby Dr. Howard Scott Gentry in the 1930s at the Guarijio Indian village of Guaseremos in far easternSonora, Mexico. In 1980, the U.S. Department of Agriculture asked Gary Paul Nabhan (one of four NS/Sco-founders) to see if he could collect a viable seed sample of the grass. Gary invited me along, as I knewthe area.

Our adventurous trip to the remote village began in a canary yellow Chevy Blazer and ended up as a two-day trek on rented burros, guided by a 12-year-old Mexican cowboy. By a remarkable chain of events, wefinally reached the scattered farmsteads of Guasaremos and asked the astonished Guarijio Indian familiesif anyone had any panic grass seed. Amazingly, we were directed to a local farmer who had some extraseed we could purchase.

Panic grass was not extinct! It was one of the rarest of cultivars, but because of the traditions of the Guarijiofarmers it had persisted for forty years since Dr. Gentry last saw it. Our small sample was delivered to theUSDA Seed Bank in Fort Collins, Colorado, and eventually was included in Native Seeds/SEARCH’s SeedBank. What a discovery!

Adapted from an article by Barney T. Burns in Native Seeds/SEARCH’s Seedhead News, Issue 109 (Spring 2011).Please visit www.nativeseeds.org/index.php/about-us/ seedheadnews to read the full article.

Basic Seed SavingBill McDorman, Executive Director ofNative Seeds/SEARCH, describes usefulterms and concepts to seed saving andlists specific seed saving instructions for18 common vegetables and 29 wildflow-ers. $5.95 PB151

41

Pea Pisum sativum $2.95

Introduced by the Spanish. The seed is eaten green and driedpeas are used in soups or cooked like beans. Approx. 10g/50seeds per packet.

Culture: A cool season crop that should be planted in the fall or win-ter. Plant 1/2 inch deep and 6 inches apart. Plants will sprawl and canproduce until days get too hot.

Seedsaving: A self-pollinating annual. Dried pods can be harvestedas they mature or entire plants dried and threshed near the end ofthe season.

O’odham Green

Salt River Pima

Cumpas Green A smooth green pea from central Sonora, once home to theOpata. Used in soups. H/L Q024

O’odham Green Originally collected in 1981 from Santa Rosa Village on theTohono O’odham Nation. Good in soups and stews. Smooth, green seeds.H/L Q020

Salt River Pima The large seeds are tan and smooth. Good in soups andstews. Hardy in the desert. H/L Q009

Taos Grown in Taos Pueblo, New Mexico. The large seeds are tan to lightgreen and smooth. Good in soups. H/L Q006

Tarahumara “Chicharos“ From the Sierra Madre in northern Mexico. Grownalong the edges of bean and corn fields. Plant in early spring in coolerclimates. H/L Q002

Taos

Maestro Shelling

Sugar Ann Snap

Maestro Shelling (Edible peas). A favorite in the Southwest because of itsdouble pods and heat resistance! Large, sweet peas in 4“ pods on 27“vines. Resistant to virus, mildew, mosaic. Approx. 2g/61 seeds per packet.$3.45 TS188

Oregon Sugar Pod II Snow (Edible pods). Famous for its sweet, mild fla-vor. Delicious raw, in stir-fries or steamed al dente. Tall, 24-30” vines bearsmooth, 4” pods. Resistant to both pea enation virus and powdery mildew.Approx. 2g/68 seeds per packet. $2.45 TS186

Sugar Ann Snap (Edible pods, edible peas). The earliest snap pea. Short 2’vines need no support. Both pods and peas develop well and are excep-tionally sweet. Eat fresh in the garden! Approx. 2g/56 seeds per packet.$3.95 TS182

Super Sugarsnap (Edible pods, edible peas). A little earlier sugarsnap withincreased disease resistance. Use both as sugar pod or shelled. 5’ vinesshould be trellised. Resists powdery mildew. Approx. 2g/62 seeds perpacket. $4.95 TS180

More Pea prices as listed

42

Seeds Sorghum Sorghum bicolor $2.95

Originally from Africa. Introduced as a forage, grain and sugarsource. The prolific plants are desert hardy. Stalks are chewed fortheir sweet juices — children love them. Approx. 2g/75 seeds perpacket.

Culture: In the spring or with summer rains, broadcast seed and rakein, or plant 1/2 inch deep and 10 inches apart. Thin to allow space, asplants will tiller (sprout stalks from base).

Seedsaving: A wind-pollinated annual, so varieties will cross. Bagseedheads with paper or cloth bags to protect them from birds. Stripdry seeds from stem and winnow.

Apache Red “Sugar Cane“ The red seedheads attract birds, and the stalk ischewed like candy when the red seeds are ripe. From San Carlos Reservation,Arizona. L S001

Mountain Pima A red-seeded “sugar cane” grown by the Mountain Pima foreating. H/L S018

Onavas Red The stalks produce many tillers and are sweet and juicy, withburgundy red seeds. From the Pima Bajo village of Onavas. H/L S004

San Felipe Pueblo Raised as “sugar cane,” these stalks are chewed as asweet treat. Dark black seeds, plants are up to 5’ tall. H S011

Santa Fe Red Grown at the Santo Domingo Pueblo, the seeds are brick redand grow on slender heads. Cut stalks are chewed for a sweet treat. H S009

Tarahumara Popping White-seeded variety collected from BatopilasCanyon in Chihuahua. H/L S005

Tasagui Collected from a remote Guarijio rancho in the Sierra Madrefoothills. This is a tall, sweet, sugar-type sorghum. The stalks are eaten likesugar cane. Dark red seeds. H/L S017

Texas Black Amber Molasses An heirloom from Waco, Texas. Plum blackseeds. Used for molasses and silage. H/L S006

Tohono O’odham “Ka:na.“ Produces a mix of red and black seedheads.Crosses with S. halapense, Johnson grass. H/L S002

Apache Red “Sugar Cane”

San Felipe Pueblo

Texas Black AmberMolasses

Tohono O’odham

Discussion ForumOur website now features a forum for public discussions of gardening, farming and related topics inthe Greater Southwest. Are you wondering what kinds of beans are suitable for your area, orhow to deal with ground squirrels? How about the proper processing techniques forchapalote? This is the place to post such questions and tap the collective knowledge of the NativeSeeds/ SEARCH community. Are you eager to exchange seeds you’ve saved for seeds of othervarieties? This is a place to do that too!

www.nativeseeds.org/index.php/community/discussion-forums

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Navajo Cushaw

Calabaza Mexicana

Squash fruits vary in shape, color and flavor. Flowers, seeds andgrowing tips of vines are all edible. All fruits can be eaten whensmall and immature as summer squash, and mature as wintersquash. Approx. 4.5g/15 seeds per packet.

Culture: In the spring or with the summer rains, sow a few seeds oneinch deep in each basin, allowing room for abundant vine growth.

Seedsaving: An insect-pollinated annual, varieties of the samespecies will cross. Allow fruits to ripen and mature on the vine untilskin is hard and stem brown. After harvesting, fruit needs to after-ripen for 30 days in cool location. Remove seeds, wash and dry beforestorage.

Cultural Varieties: Some of our squash and melons exhibit a diver-sity of fruit types within a population. Although it may appear that agrower has allowed varieties to cross-pollinate, and did not maintainthe purity of the strain, we have found that this is a cultural mixing.Traditional gardeners and farmers intentionally grow a mix of fruittypes to add variety to their harvest and diet. When saving seedsfrom a diverse planting, gardeners can continue to select for desir-able fruit types. Save seeds from the best-tasting squash, thehealthiest plants, fruits that stored well, and other plants with thecharacteristics you want.

Cucurbita argyrosperma $2.95Striped cushaw-type fruit. The fast-growing vines have largesplotched leaves. Characteristic peduncles (stems) are large andcorky. The fruits of this species usually have a long storage life.

Calabaza de las Aguas Planted with the rains, or “aguas.” From the bottomof Copper Canyon in Mexico. Small to medium-sized fruits have light orange,very sweet flesh. Taos seed type. H/L EA004

Calabaza Mexicana Pear or flattened pumpkin-shaped fruits are white withgreen stripes turning yellow-orange, with pale colored flesh and Taos-typeseeds. Collected from the region around Espanola, New Mexico, at 5,500’. HEA013

Chimayo Calabaza Typical New Mexico cushaw-type squash withgreen/white striped skin turning orange when mature. From Chimayo, NewMexico. H EA016

Gila Pima “Ha:I” Originally collected in Bapchule, Arizona, this was one ofour first squash collections. The light-skinned fruit are pear-shaped. Tasty andstores well. H/L EA003

Mesilla Calabaza Somewhat early-maturing, elongated, pale green, stripedcushaw from Old Mesilla near Las Cruces in southern New Mexico. Very wartyalong neck and upper body. Fruit can weigh up to 15 lbs. H EA026

Navajo Cushaw “Tail Squash” Large green- and white-striped cushaw. Fruitare round with long curved neck (or “tail “). Flesh is cream to light orangecolored. A good keeper. H EA009

Calabaza de las Aguas

Squash Cucurbita spp.

Silver Edged

44

Seeds

Navajo Hubbard

Cucurbita maxima $2.95Hubbard or turban type fruit, large beige seed.

Calabaza Temporal Hubbard-type squash from the Manzano Mountains ofNew Mexico. Light green skin with yellow to orange flesh, up to 25 lbs withirrigation, 10 lbs when dry farmed. H EX003

Mayo Blusher The large, white to light green fruits are round to elongatedin shape and blush pink when finally ripe. The apricot-colored flesh is sweet.Good keepers. L EX001

Minnie’s Apache Hubbard A blue ribbon winner at the White MountainApache Tribal Fair. Fruits are variable sizes and shapes, with light to darkorange skin and white or tan seeds. The bright orange flesh is non-stringyand sweet. H EX002

Navajo Gray Hubbard Large, blue-gray fruit with thick orange flesh. Easy togrow, stores well and tastes great. Common across the Navajo Nation. HEX015

Navajo Hubbard Originally collected at Fort Defiance on the Navajo Nation.Large fruits with light green-blue to dark green to orange skin and tastyorange flesh. Large tan seeds. H/L EX005

Peñasco Cheese A flat, ribbed cheese-shaped squash with sweet orangeflesh. Fruits have gray or pale pink skin and can weigh 5-8 lbs. Collected inthe Spanish village of Peñasco, New Mexico (8,000’). H EX006

Taos Traditional “hubbard-type” squash from Taos Pueblo, New Mexico. HEX0011

Papalote Ranch Cushaw Small, dark-green cushaws with varied shapes.Tasty and versatile. Good keeper with very thick skin. Collected at PapaloteRanch in southern Arizona, but originally from Mexico. H/L EA021

Silver Edged Grown for the tasty seeds, which are large and white with asilver edge. Seeds are roasted for pepitas or used in pipian sauce. H/L EA015

Tohono O’odham “Ha:l” A very heat tolerant and rapidly maturing squashfrom the Tohono O’odham Nation. Prized for the immature fruits, “Ha:almamat“ (children). Mature fruits have light orange flesh and store well. LEA014

Velarde Typical cushaw with green and white stripes, large bulbous endtapering to small neck. From Velarde, New Mexico (6,300’). Taos seed type.Makes great-tasting soup. H EA025

Veracruz Pepita The beautiful round, flattened fruits are white with greenmottled stripes. Grown for the long, narrow seeds, which are toasted forsnacks or ground to prepare pipian sauce. Originally collected in Veracruz,southern Mexico. H EA020

More Squash: Cucurbita argyrosperma $2.95

Mayo Blusher

Minnie’s ApacheHubbard

Tohono O’odham

Veracruz Pepita

Not seeing an old standby? Try www.nativeseeds.org

45

Cucurbita pepo $2.95Mostly grown for immature fruit and seeds. Pumpkins, acorn squash, zucchini and ornamental gourds are also C. pepos. Donot grow these varieties together if saving seeds.

Acoma Pumpkin Round fruits have dark and light green stripes. Grown innorthern New Mexico and used as winter squash. H EP045

Hopi Pumpkin Fruits can be round or elongated, striped or solid green turn-ing yellow as they mature. Originally collected in Hotevilla, Arizona. H EP044

Pacheco Pumpkin An unusual collection from the northern plains of Chi-huahua. The seeds reportedly came originally from a ranch to the west inSonora. Typical round to elongated “native pepo” with bright yellow skin anddelicious cream-colored flesh. H EP046

Tarahumara Pumpkin-shaped medium-sized fruits are cream- and green-striped with beige ribs. Very sweet and great tasting. H/L EP042

Magdelena Big Cheese

Waltham Butternut

Pacheco Pumpkin

Cucurbita moschata $2.95Includes Butternut and Big Cheese fruit types. They can cross with C. argyrosperma, but usually flower later. They have a non-stringy texture and are good keepers.

Carrizo Common in southern Sonora, the orange fruit are butternut-shapedand tasty. Makes a great soup or puree. H/L EM029

Guarijio Segualca Originally colected in San Bernardo, Sonora. Fruit typesvary in shape and size. Good keepers. H/L EM033

Magdalena Big Cheese One of the oldest types of cultivated squash. Excel-lent producer of large, light orange, ribbed fruits with a flattened pumpkinshape and sweet, bright orange flesh. H/L EM031

Mayo Kama A butternut-shaped fruit with flavorful salmon-colored flesh.Productive until frost and good keepers. From Sonora, Mexico. H/L EM032

Sonoran Beautiful muted-orange and cream-striped fruit with bright orangeflesh. Purchased at a roadside stand in central Sonora, an area once inhabitedby the Opata. H/L EM037

Yoeme Segualca Collected from the Yoeme village of Vicam, Sonora. Fruitare large, muted orange-colored, and fluted with a flattened shape. Excellenttaste. Like other C. moschata varieties, may require a long growing season.H/L EM040

Carrizo

Waltham Butternut The most popular winter squash. Deep, buttery-smooth orange flesh inside hard, tan, 8-10” skins. Improved and selectedvariety with richer flavor and larger yields. One of the best storing wintersquashes. Approx 6g/90 seeds per packet. TS331

More Squash: Cucurbita moschata $2.45

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SeedsMore Squash: Cucurbita pepo prices as listed

Big Max Pumpkin Grow Big Max for big carved pumpkins or deliciouspumpkin pie. Not unusual to harvest 20“, 100 lb. giants. Feed the leftoversto the chickens for deep orange yolks. Approx 3g/120 seeds per packet.$2.45 TS330

Dark Star Zucchini This new favorite for market growers features darkgreen, glossy fruits that keep for long periods. Its light yellow interior flesh,with elevated levels of lutene, makes for superb eating. Open plant for easypicking. Approx 3g/55 seeds per packet. $4.95 TS391

Yellow Crookneck Tender, yellow squash with gracefully arched stems.Firm texture. Buttery flavor. Harvest early as baby squash or wait until 5-6”long for slicing. Approx 6g/58 seeds per packet. $2.45 TS333

Dark Star Zucchini

Yellow Crookneck

Squash PollinationIt is important to know the species of squash you plant, as crossing occurs readily between varieties of thesame species but is uncommon between species (Cucurbita argyrosperma and C. moschata are known tocross). Hand pollination may be necessary to ensure fruit set if adequate pollinators are not available oryou are growing more than one variety of the same species and want to save seeds.

Squash plants bear separate male and female flowersand depend on insect pollination for fruit production.Female flowers have a small “baby” squash at the base ofthe flower and are usually on shorter stems. Male squashflowers are produced on long stems (peduncle) andusually appear well before female flowers.

The flowers open in the early morning so it is necessaryto get to them before the bees and other insects areactive. If you are growing more than one variety of thesame species, then taping the flowers shut the eveningbefore they open will help prevent unintentional “pollen mixing.” Tape both male and female flowers shut.A ball of cotton gently placed on top of the pollinated stigma before being taped shut helps preventpollen-laden insects from burrowing into the flower and crossing it. Label pollinated flowers so that youcan save the seed only from those fruits.

The next morning, collect the male flowers and distribute them among the females, using 2-3 male flowersper female. Remove the tape and petals from the male flowers, exposing the anthers and pollen. Quicklyopen the female flowers without tearing the petals, brush the pollen onto the stigma of the female flowerand tape shut again.

Gourds (Lagenaria siceraria) may be hand-pollinated using the same techniques as for squash. Gourds tendto abort flowers more frequently than squash, so you will want to be sure to pollinate more female flowersthan you need fruit.

Male (left) and female (right) squash flowers tapedshut during the controlled pollination process.

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Sunflower Helianthus spp. $2.95

A Native American domesticate, the seeds are eaten raw orroasted, pressed for oil, planted as an ornamental or for birdfeed. The black-seeded variety is used for basketry dye materialby the Hopi. Approx. 2g/25 seeds per packet.

Culture: Plant seeds in the spring or with the summer rains, 1 inchdeep and 12 inches apart. Plants can grow 6-7 feet tall.

Seedsaving: Sunflowers are insect-pollinated annuals, and all vari-eties will cross. Protect maturing seed heads from the birds withpaper sacks or cloth bags (pillow cases work great). Allow seeds todry in the flower heads. Rub out seeds and winnow off chaff.

Havasupai Mix Originally collected at Havasupai Village. Yields a mix ofstriped and black seeds. H/L I008

Havasupai Small-Seeded Collected at Havasupai, this sunflower has blackseeds that are much smaller than any of our other sunflowers. It was origi-nally collected in the mid-80s and sent to the USDA. We obtained a sample in1993. H/L I014

Havasupai Striped From the bottom of the Grand Canyon. Long narrowseeds. Lodging is a problem in the low desert. H/L I002

Hopi Black Dye Called “Tceqa” by the Hopi, the blue/black hull is used forwool and basket dye and eye medicine, but the seeds are also edible. H/LI003

Hopi Branched Plants have many branches with small heads rather than asingle stalk. Contains white/black-striped, solid black and gray/black-stripedseeds. Originally collected in 1978 in lower Moenkopi. H/L I012

Hopi Mixed Tall, single-headed plants with massive flower heads. Seeds arewhite/black-striped, solid black or gray/black-striped. An early collection fromKykotsmovi. H/L I010

Tarahumara White This rare variety with solid gold flowers has all-whitehulls. Canadian Mennonite in origin but obtained by the Tarahumara morethan 40 years ago when some Mennonites relocated to Chihuahua. H/L I005

Havasupai Small-Seeded

Havasupai Striped

Hopi Black Dye

Tarahumara White

Share Your Experiences with UsWe are eager to obtain, summarize and share the experiences of gardeners growing seeds from ourcollection. Plants can respond remarkably differently under different environmental conditions andgrowing practices. The more we know collectively about the characteristics and performance of thesecrop varieties, the better we as a community can utilize, and therefore protect, the Southwest’s richcrop diversity. Please help us curate our collection by sharing your succeses and failures. Our newonline discussion forum (www.nativeseeds.org/index.php/community/discussion-forums) is anexcellent place to post your stories and ask questions. We are also developing an expansive new toolfor our website which will provide powerful new ways for you to learn about our collection, getguidance on what varieties might perform well in your area, and share your results so that we can allget to know these plants better. Look for this tool on our website sometime in 2012.

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Seeds Tobacco Nicotiana spp. $4.95

Tobacco, used as a sacred and medicinal herb, is an importantpart of Indian culture and folklore. Can be used as an organicinsecticide (with appropriate caution). Approx. 0.1g/125 seedsper packet.

Culture: Plant the tiny seeds in the spring, and cover with light sandysoil. Can be started indoors and transplanted. Plant 1 foot apart.

Seedsaving: An insect-pollinated annual, varieties will cross. Removemature seedheads and crush capsules in a bag or on a tray. Use a fanor light breeze to remove chaff.

Mountain Pima

Papante

Santa DomingoCeremonial

Isleta Pueblo N. rustica. From the pueblo south of Albuquerque, New Mexico.Plants grow to 4.5’, including flowers. H N006

Mountain Pima N. tabacum. Collected in the Mountain Pima region of west-ern Chihuahua. It is commonly grown in plots or gardens around the houseand used for smoking. Delicate pink-tinged flowers and huge leaves! H N010

Papante N. rustica. Tall plants (over 5’) with large, deer-eared shaped leavesand large seed capsules. From Piedras Verdes, Sonora. H/L N008

Punche Mexicano N. rustica. From northern New Mexico, this tobacco wasused by early Spanish settlers until the 1930s. H/L N001

San Juan Pueblo N. rustica. Traditionally grown by elders in small secludedpatches. Leaves are used ceremonially. Plants have large leaves, are 4-5’ tall,and have small, tubular yellow flowers. H N005

Santo Domingo Ceremonial N. rustica. A cultivated annual grown inirrigated gardens by various Puebloans. Used in rain ceremonies. H/L N003

Tarahumara El Cuervo N. rustica. From a very isolated area of BatopilasCanyon in Chihuahua. Smoked traditionally by older Tarahumarans. H/LN004

Tarahumara Wild N. rustica. Harvested from a stand of plants growing wildalong the east side of the church in Cusarare, Chihuahua. L N007

Seed LibrariesNative Seeds/SEARCH recently opened Arizona’s first seed library at our retail store. Seed librariesfunction similarly to book-lending libraries. People “check out” seeds for free, grow them in gardens,and keep a few plants in the ground to go to seed. Some of the saved seed is then “returned” to the

library, ideally twice as much as was borrowed. As this processcontinues year after year, the seeds in the library become moreproductive and hardy because of selection and adaptation tolocal growing conditions. The library grows and the communitybecomes the stewards of its own genetic resources. This is whattrue sustainability and seed sovereignty looks like! Pima CountyLibrary System is now taking the lead and seed libraries will soonbe available in libraries throughout the Tucson area. If you don’tlive near a seed library, start one! Visit www.richmondgrows.comto jump-start your community’s own seed library.

above Seed cabinet handmade by a member of the Westcliffe County Seed Library in Colorado. Seed School graduates spearheaded the effort!

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Tomatillo Physalis philadelphica $2.95

Tomatillos are the small green “husk tomatoes” used to make traditional and savorygreen salsas and stews. They are members of the Physalis genus, which includes groundcherries and Cape gooseberries. Approx. 0.1g/25 seeds per packet.

Culture: In the spring, plant seeds directly in the garden 1/4 inch deep, or start indoors andtransplant. Allow 15 inches between plants.

Seedsaving: Flowers are both insect and self-pollinated, and varieties can cross. Grow only onevariety at a time, or isolate plants. Tomatillos begin to ripen when they turn from green to lightyellow. When the husk is dry and begins to split open at the bottom, thefruit can be harvested for seed. To remove seeds, mash and puree ripefruit with water in blender. Allow the puree to stand 4-6 hours. Pulp willrise and seeds will sink. Ladle off pulp (add more water and flush outremaining pulp if needed). Spread seeds on a cloth and allow to dry.

Tepehuan

Zuni

Mountain Pima Husked fruit are small and plants are somewhat sprawling.Commonly used in salsa. H TM011

Tarahumara Small husked fruits grow wild in Tarahumara corn fields. Prolificplants can easily self-sow in the desert garden. Used to make salsa verde. H/LTM001

Tepehuan Small green fruits with husks on weedy plants. Collected inNabogame, Chihuahua, a remote mountainous region. Our collectors wereserved these tasty fruits with their beans for breakfast. H/L TM002

Zuni The small sweet fruit has been semi-cultivated by the Zuni of northernNew Mexico for more than a century. Can be roasted in an oven, then blendedwith garlic, onion, chile and cilantro as a hot sauce delicacy. H/L TM003

Tomato Solanum lycopersicum $2.95

Originally domesticated in the Andean region of South America, the modern cultural andnutritional importance of tomatoes worldwide is difficult to exaggerate. Approx. 0.1g/25seeds per packet.

Culture: In the spring, plant seeds directly in the garden 1/4inch deep, or start indoors andtransplant. Allow 15 inches between plants.

Seedsaving: Flowers are both insect and self-pollinated, and varietiescan cross. Grow only one variety at a time, or isolate plants. To removeseeds, mash and puree ripe fruit with water in blender. Allow the pureeto stand at least 4-6 hours, or up to a few days to allow fermentation tooccur. Pulp will rise and seeds will sink. Ladle off pulp (add more waterand flush out remaining pulp if needed). Spread seeds on a cloth andallow to dry.

Ciudad Victoria S. lycopersicum var cerasiforme. A weedy, semi-cultivatedtomato from dooryard gardens in Ciudad Victoria, Tamaulipas. Small round,sweet fruit are late-maturing. H/L TM005

Ciudad Victoria

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Seeds More Tomato $2.95

Nichols Heirloom These seeds were sent to us by the Nichols family in Tuc-son. Volunteer seeds that just kept coming up, they have been maintained bythe family patriarch for about 50 years. It is well-adapted to the desert: heat-tolerant and prefers full sunlight. These tasty “pink cherry” tomatoes areprolific producers. H/L TM014

Prescott Heirloom Given to us by a member of a family that had lived formany generations in Prescott, Arizona. The fruit are large, red, oval and quitefleshy. The thick flesh suggests that they may be good for canning. H TM013

Punta Banda Collected on the Punta Banda Peninsula in Baja California.Plants produce hundreds of red, meaty, thick-skinned fruits despite heat,water stress and poor soil. Great paste tomato. H/L TM007

Texas Wild Cherry All that we really know is that seed of this tomato wascollected from a patch of apparantly “wild” tomatoes in southern Texas.Sprawling plants produce tons of small, tasty, cherry-type tomatoes. H/LTM012

Nichols Heirloom

Punta Banda

Watermelon Citrullus lanatus $2.95

An African native introduced by the Spanish to Mexico, watermelon seed was rapidly tradednorthward, reaching the Colorado River delta area before the Spaniards. Fruits vary in sizeand color of flesh and rind. Seeds are eaten and used for their oil. 1.5g/15 seeds per packet.

Culture: In the spring, plant seeds 1/2 to 1 inch deep, 3 seeds per basin,allowing ample room for vines. Plants need a long growing season.

Seedsaving: An insect-pollinated annual. Varieties will cross. Male andfemale flowers develop on each plant, and pollen must be transferredfrom a male to female for fruit set. Ripe fruits have a hollow soundwhen tapped and a yellowing patch on the bottom. Also look for driedtendrils next to the stem. Scoop out seeds of fully ripe fruit, wash thor-oughly and dry.

Acoma Collected at Acoma Pueblo in New Mexico. Has rounded to slightly elongatedfruit with pale to dark green skin. Red-meated. H G012

Hopi Red “Kawayvatnga.” This was NS/S’s first watermelon collection made at NewOraibi on Third Mesa. Fruit are round to oblong, have light to dark green skins andpink to red flesh. A few yellow-fleshed ones show up now and again. H/L G001

Mayo

Flamenco

Flamenco Exciting new open-pollinated tomato for the Southwest. Fla-menco is a cross between Silvery Fir Tree for earliness and feathery foliage,and Floridade for heat and disease resistance. The result is a semi-determi-nate 4’ bush loaded with highly flavored 2” red, round fruits. Continues toproduce in hot weather when others stop. Thank you Larry Sallee, Albu-querque. Approx. 0.1g/25 seeds per packet. TS340

More Tomato $2.95

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Navajo Red-Seeded

More Watermelon $2.95

Hopi Yellow “Sikyatko.” The green-striped fruit have pale yellow/orange flesh.Large fruit with crisp, sweet taste. H/L G002

Mayo Originally collected from Mayo farmers in Los Capomos, Sinaloa. Prolificvines produce small melons of various colors in the hot summer. H/L G005

Mayo Sandia Small red-fleshed melons from Piedras Verdes in Sonora. H/LG006

Navajo Red Seeded A sweet, good-tasting watermelon with red fruit, light redflesh and red seeds. H/L G009

Navajo Winter Round, pale green fruits with slight striping. Pale pink to redflesh. From Shiprock area. H G011

San Juan Fruit are sweet and vary from light to dark green with solid orstriped skin, yellow to red flesh and white to black seeds. Collected from anelder in San Juan Pueblo. Very productive. H G008

Tohono O’odham Yellow-Meated A high yielder of green oval fruit withsweet and crisp yellow to orange flesh. Fruit can be up to 35 lb. Originally col-lected at Queenswell, Arizona. Stunningly delicious — a staff favorite. L G003

Tohono O’odhamYellow-Meated

Wheat Triticum aestivum $2.95

A native of the Old World, wheat was introduced to the southwest-ern U.S. by Father Kino as he moved north from Sonoraestablishing the “missionary trail.” For the Gila River Pima, wheatfilled an otherwise empty winter planting season and rounded outthe annual crop cycle with a third growing period. It became suchan important crop among the Akimel O’odham that it quicklyreplaced maize as the basic crop. Traditionally, wheat was roastedand ground to make pinole or stretched into thin wheat flour tor-tillas (chemait). Wheat berries are also cooked with teparies tomake poshol. Approx. 28g/700 seeds per packet.

Culture: Plant in December through January. Broadcast and rake inseed, then lightly pat soil. If birds are a problem, cover very thinly withstraw and sticks. Keep moist until sprouted.

Seedsaving: A self-pollinating annual. Birds love to eat the ripe seeds,so protection may be necessary. Harvest when dry, strip stems or walkon seedheads to remove seeds and winnow off chaff.

Pima Club

White Sonora

Pima Club At one time grown by the Pima on the Gila River Reservation.Seed heads are short, beardless and club-shaped (flattened). White kernelsare soft and produce flour used for cookies and pastry. H/L WH003

White Sonora A beardless spring wheat. The compact head is medium long,with a soft kernel. Originally brought into the U.S. from Magdalena Mission innorthern Sonora, where it has been grown since around 1770. Commonamong the Pima and Yuma after 1820. Responsible for the development ofthe flour tortilla. H/L WH001

Arugula Eruca sativa $2.45

Culture: Provide nitrogen-rich soil. (Add extra compost or chickenmanure, if needed.) Water consistently in hot weather. Does excep-tionally well under mesquite.

Seed Saving: Flowers are perfect, most of which cannot be self-pollinated. The stigma becomes receptive before the floweropens, and pollen is shed hours after the flower opens. Necessarycross-pollination is performed by bees. Separate varieties by atleast 1⁄4 mile.

Beet Beta vulgaris $2.45

Culture: Transplanting not recommended. Beets prefer deep, rich,well-composted soil with trace minerals and plenty of sun. Forlarger, more uniform roots, thin to 1 plant every 4 inches. Compan-ion plants include onions. Plants 65 ft. row or 16 sq. ft. bed.

Seed Saving: Flowers contain both male and female parts, but donot self-pollinate before flowers open. As pollen is carried longdistances by wind, grow seeds for only one variety at a time. Note:beets will cross with Swiss chard.

Broccoli Brassica oleracea $2.45

Culture: Demands soil high in nitrogen and phosphorus. Compan-ion plants include dill, chamomile, sage, peppermint, beets andonions. Dislikes tomatoes. Plants 150 ft. row or 125 sq. ft. bed.

Seed Saving: Although broccoli flowers contain both female andmale parts, individual plants do not self-fertilize. Provide at leasttwo or more flowering plants to assure seed formation. Since beescan cross-pollinate with other brassicas (cabbage, cauliflower, kaleand brussels sprouts), isolation distances should be 1,000 yards ormore.

Arugula

Detroit Red

Waltham 29

Arugula Favored by gourmets. Treasured by nutritionists. Bushy, 1-2’ plant.Wonderful, peppery, distinct flavor. Grow year-round fresh greens in thedesert. Cold and heat tolerant. Easy to grow. Approx. 1g/55 seeds perpacket. TS134

Detroit Red A true heirloom dating back to 1892. The standard in cannedbeets for more than 100 years. Does surprisingly well in the desert. Deep-red 3” globes store well. Delicious, 12-15“ dark-green tops. Approx. 4 g/58seeds per packet. TS025

Waltham 29 Delicious, dependable broccoli bred to withstand the espe-cially cold weather now more common in winter desert gardens. Short 20”plants produce medium-large heads and lots of side shoots. Approx.0.5g/69 seeds per packet. TS03352

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Golden Acre

Red Acre

Cabbage Brassica oleracea $2.45

Culture: Demands soil high in nitrogen and phosphorus. Compan-ion plants include dill, chamomile, sage, peppermint, beets, onions.Dislikes tomatoes. Plants 150 ft. row or 125 sq. ft. bed.

Seed Saving: Although cabbage flowers contain both female andmale parts, individual plants do not self-fertilize. Provide at leasttwo or more flowering plants to assure seed formation. Since beescan cross-pollinate broccoli with other brassicas (broccoli, cauli-flower, kale and brussels sprouts), isolation distances should be1,000 yards or more.

Carrot Daucus carota prices as listed

Culture: Carrots do best in rich (high in phosphorus andpotassium with only moderate levels of nitrogen), uncompactedsoil. Plants 180 ft. row or 25 sq. ft. bed.

Seed Saving: Carrots are biennial with perfect flowers (eachflower has both male and female parts). As insects are a major pol-linating agent, separate different varieties at least 100 yards ifsome crossing is tolerable.

Dragon

Kinko 6

Golden Acre One of our favorite cabbages for winter desert gardens.Solid, round, 3-4 lb. grey-green heads on short-stemmed, erect plants.White interior with tightly folded leaves. High yields. Approx. 0.5g/76 seedsper packet. TS058

Red Acre Beautiful, red version of the famous golden acre with larger, 2-3lb. heads. Red Acre takes 2 weeks more to mature, but stores better andlonger in root cellars or refrigerators. Approx. 0.5g/76 seeds per packet.TS059

Dragon A striking carrot variety that produces 7” long, broad-shoulderedcarrots with bright purple skin and orange interior. The best flavor of allpurple varieties and the most refined. An excellent keeper. Bred by JohnNavazio, Organic Seed Alliance. 70-80 days. Available after March 1.Approx. 1g/500 seeds per packet. $2.95 TS062

Kinko 6” We have yet to find a better open-pollinated carrot than the orig-inal Kinko. First to mature; best performance in tough soil! Short, taperedroots are crisp and flavorful. Deep, red-orange. Approx. 2g/55 seeds perpacket. $3.95 TS060

Scarlet Nantes A timeless heirloom favorite. Bright-orange, very sweet,slightly tapered, 6-7” roots with characteristic nantes rounded tip. A goodkeeper. Excellent for juice. Approx. 2g/65 seeds per packet. $2.45 TS061

Find more seeds from our new Tucson Seedline at www.nativeseeds.org

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Cauliflower Brassica oleracea $2.45

Culture: Demands soil high in nitrogen and phosphorus. Compan-ion plants include dill, chamomile, sage, peppermint, beets, onions.Dislikes tomatoes. Plants 150 ft. row or 125 sq. ft. bed.

Seed Saving: Although cabbage flowers contain both female andmale parts, individual plants do not self-fertilize. Provide at leasttwo or more flowering plants to assure seed formation. Since beescan cross-pollinate cauliflower with other brassicas (broccoli, cab-bage, kale and brussels sprouts), isolation distances should be1,000 yards or more.

Kale Brassica oleracea $2.45

Culture: Kale is one of the most dependable sources for vitaminsand minerals, summer or winter. Approx. 1/2 g/150 seeds perpacket. Plants 150 ft. row or 125 sq. ft. bed.

Seed Saving: Although cabbage flowers contain both female andmale parts, individual plants do not self-fertilize. Provide at leasttwo or more flowering plants to assure seed formation. Since beescan cross-pollinate kale with other brassicas (broccoli, cauliflower,cabbage and brussels sprouts), isolation distances should be 1,000yards or more.

Cucumber Cucumis sativus $2.45

Culture: Cucumbers prefer direct sun and warm growing condi-tions. Plant in rich, warm, not necessarily deep, soil. Companionplants include sunflowers, corn, peas, beans, radishes. Dislikes aro-matic herbs and potatoes. Plants 40 ft. row or 35 sq. ft. bed.

Seed Saving: Cucumbers produce separate male and female flow-ers. Females can be recognized by their ovaries which look likesmall cucumbers inside the blossoms. Unless hand-pollinatingtechniques are used, bees are primary pollinating agents. Provideat least 1/4 mile between different varieties.

Early Snowball

SMR 58

Red Russian

Early Snowball The best available open-pollinated variety for home gar-dens! Good leaves to tie for protection. Short stems, deep white heads andfine texture. Approx. 0.5g/65 seeds per packet. TS073

SMR 58 The best open-pollinated pickling cucumber. 6”. Resistant to scabspot rot and cucumber mosaic. Approx. 1g/58 seeds per packet. TS316

Marketmore 76 Consistently produces 8-9” slicing cucumbers through hotand cool weather! Disease resistant. Approx. 1g/76 seeds per packet. TS315

Red Russian Dark green oak leaf cut leaves, may be richer in vitamins andminerals than other greens. Red and purple hues intensify after fall frosts,giving way to tender and sweet rich dark green kale when cooked. Alsogood raw. Very disease resistant. Approx. 0.5g/55 seeds per packet. TS105

Leek Allium ampeloprasum var. porrum $2.95

Culture: Prefers well-drained, rich soil, high in organic matter. Waterfrequently, especially during dry spells. Companion plants includebeets, lettuce, tomatoes, strawberries, chamomile. Dislikes peas,beans. Plants 65 ft. row or 40 sq. ft. bed.

Seed Saving: Leeks produce perfect flowers, yet require cross polli-nation. Stigmas in each flower become receptive only after its ownpollen is shed. Crosses can and does occur between flowers on thesame plant, mostly by bees. Separate from other flowering Alliumof the same species at least 1,000 feet for satisfactory results.

Lettuce Lactuca sativa $2.45

Culture: Water lettuce at base to avoid rot. Stagger plantings every10 days, planting smaller amounts more often as weather becomeshot. For full heads, thin to 8 inches. Companion plants include car-rots, radishes. Plants 600 ft. row or 200 sq. ft. bed.

Seed Saving: Lettuce produces perfect yellow flowers on tall,bushy seed stalks. Since flowers self-pollinate, there is less chanceof cross-pollination between varieties. For purity, separate at least25 yards with other crops.

Oakleaf Looseleaf

King Richard

Red SaladbowlLooseleaf

Cimarron Romaine

King Richard This remarkable, regal, frost-hardy leek comes from Holland.King Richard produces 12” long stems, topped with upright, green-blue leaves.Mild enough for use in salads. Approx. 0.5g/75 seeds per packet. TS110

Buttercrunch Bibb Butterhead Dark-green leaves form small, compactrosettes around yellow, blanched hearts. Sweet and crisp leaves have a richbuttery flavor and texture. Approx. 1g/50 seeds per packet. TS125

Summertime Crisphead A reliable offering for crisp heads even aftersummer temperatures begin to rise. No bitterness. Approx. 1g/70 seedsper packet. TS233

Black-Seeded Simpson Looseleaf Sets the standard by which to meas-ure all looseleafs. Large, light-green, broad, frilled leaves with exceptionallycrisp, fresh flavor. Approx. 1g/42 seeds per packet. TS120

Oakleaf Loosefleaf Originally, all lettuce produced oak-shaped leaves.This timeless heirloom has been listed in seed catalogs for generationsbecause of its tender, thin, delicious leaves. Bolt resistant strain. Approx.1g/46 seeds per packet. TS122

Red Saladbowl Looseleaf The beauty, flavor and tenderness of Saladbowlwith solid red color, fuller head and slightly more compact shape.Delicious. Withstands hot weather as well as the green saladbowl. Excel-lent flavor! Approx. 1g/50 seeds per packet. TS127

Cimarron Romaine Our best selling romaine! Add to salads color alongwith the unmistakable texture of a delicious romaine. Broad, flat, crispleaves range from dark red to bronze. Approx. 1g/60 seeds per packet.TS124 55

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Parsnip Pastinata sativa $2.45

Culture: Overwinters without protection in most areas. Providemoderately rich soil. Keep moist until germination takes place in 3weeks. Plants 50 ft. row or 30 sq. ft. bed.

Seed Saving: Parsnips are hardy biennials that produce perfectflowers cross-pollinated by a number of insects. Separate differentvarieties at least 1/2 mile to ensure purity.

Radicchio Cichorium intybus $2.45

Culture: Water frequently and plentifully. After heads begin toform, avoid top watering during hot part of the day. Mulching withstraw or leaves during cold spells will prolong endive's productiveseason. Companion plants include carrots, radishes.

Seed Saving: Although chicory flowers are perfect, they do notself-pollinate. Insects perform cross-pollination. Isolate differentvarieties by 1/2 mile to ensure purity. Pollen from escarole andfrisee, C. endivia, will contaminate C. intybus and must also be iso-lated. Wild chicory will cross and should be eliminated.Palla Rossa Tardiva

Harris Model

Radish Raphanus sativus prices as listed

Culture: Radishes love cool weather. Plant early and often. Provideshade in summer. Companion plants include cucumbers, peas, cab-bage, lettuce, nasturtiums. Dislikes hyssop. Plants 12 ft. row or 8 sq. ft.

Seed Saving: Radishes produce annual flowers which require polli-nation by insects, primarily bees. Satisfactory results for homegardeners require no more that 250 feet of separation. Separatedifferent varieties by at least 1/2 mile to ensure purity.

Champion

Harris Model The best strain of this timeless favorite. Sweet, nutty flavor.Produces smooth, tapered, 10-12” roots. Mulch and leave in the groundthrough the winter for early spring harvest. They taste even sweeter after afrost. Approx. 2g/120 seeds per packet. TS170

Palla Rossa Tardiva (Non-forcing) Beautiful, bright red and whitegourmet salad vegetable, similar to head lettuce. Softball to bowling ball-sized heads. Sweetens in the cool weather of spring and fall. Harvest allwinter in southern latitudes. Approx. 0.5g/350 seeds per packet. TS086

Champion Exceptionally sweet flavor! Perfectly round red radishes. Purewhite interior stays crisp and doesn’t get hot even when large. Ideal forextra early harvest. Plant every 2 weeks for continuous supply. Approx.4g/250 seeds per packet. $2.45 TS190

Easter Egg Delicious champion class radish bred to produce a full rangeof red, pink, purple and white radishes. Wonderful for children’s gardens. 25Days. Approx. 4g/250 seeds per packet. $2.95 TS191

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Spinach Spinacia oleracae $2.45

Culture: Provide moist, fertile soil. Water frequently, especially dur-ing dry spells. To assure a season-long supply, plant every 2 weeks.Plants 120 ft. row or 40 sq. ft.

Seed Saving: Spinach is “dioecious” — with male and female flow-ers on separate plants. Flowers are wind-pollinated by spinach’sdust-like, powdery pollen which can be carried for miles.

Swiss Chard Beta vulgaris ssp. cicla $2.45

Culture: Transplanting not recommended. Prefers deep, rich, well-composted soil, but tolerate average soil, if provided enough traceminerals and sun. Companion plants include onions. Dislikes polebeans. Plants 40 ft. row or 60 sq. ft.

Seed Saving: Flowers contain both male and female parts, but donot self-pollinate before flowers open. As pollen is carried longdistances by wind, grow seeds for only one variety at a time. Note:Swiss chard will cross with beets.

Turnip Brassica campestris prices as listed

Culture: Turnips grow in wide variety of soils but produce best inrich, loam. Water sufficiently, not allowing soil to dry out. Compan-ion plants include peas. Plants 80 ft. row or 30 sq. ft.

Seed Saving: Produces perfect flowers, most of which cannot beself-pollinated. Cross-pollination is performed mostly by bees.

Bloomsdale Long-Standing

Rainbox Mix

Purple Top WhiteGlobe

Bloomsdale Long Standing Heirloom treasure introduced in 1826. Sweet,rich flavor and good texture have assured its popularity. Tender, large, thick,crinkled, deep-green leaves on upright stems. Slow to bolt.Approx. 4g/42seeds per packet. TS200

Rainbow Mix Beautiful mix of colors. Dark-green, savoyed leaves.Enlarged stems with crisp and delicate flavor. Plant early and often.Approx. 4g/50 seeds per packet. TS211

Purple Top White Globe Large, sweet turnip. White below soil line andpurple above! Selected for cold northern climates! Delicious greens. Thestandard turnip for cold climates. Approx. 1g/50 seeds per packet. $2.45TS220

White Egg Egg-shaped, round white roots. Ideal for early market bunch-ing. Very sweet and mild fresh from the garden! 45 Days. Approx. 1g/400seeds per packet. $2.95 TS223

Blue Flax Linum lewisii. Perennial herb blooms skyblue with 5 petals from April to September. Used forfiber. Plant fall to spring. $2/pkt DW030WS

Brittlebush Encelia farinosa. Perennial shrub,blooms with yellow composite flowers in earlyspring. Sap from stems was used to make a burnableincense. $2/pkt DW031NS

Colored Globemallow Sphaeralcea ambigua. Thismulti-stemmed mallow is a good source of pollenand nectar for honey bees. Plants are usually 2-4’ tallwith blooms in shades of pink and lavender. Plantfall to early spring. $2/pkt or $12/oz DW052

Desert Blue Bells Phacelia campanularia. Lowgrowing, blue-violet flowers with yellow stamenslook like little bells. Plant fall to early spring. $2/pktDW010WS

Desert Marigold Baileya multiradiata. Lemon yel-low flowers on long stems with gray green foliage.Blooms mainly in the spring and after summer rains.Plant fall to early spring. $2/pkt or $12/oz DW012

Firecracker Penstemon Penstemon eatoni. Brightred flowers that attract hummingbirds. Will bloomMarch through July depending on water. Plant earlyfall to winter. $2/pkt DW024WS

Firewheel Gaillardia pulchella. Firewheel has 2”diameter daisy-like flowers that are deep red withyellow tips. Blooms March through September. Plantin fall. $2/pkt DW020WS

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Most desert wildflowers are planted in fall/winter inthe desert, early spring in cooler climates. Plantinginstructions are included on the packets of theselovely native southwestern desert wildflowers.

Small packets cover approx. 30 sq. feet; large pack-ets, 100-200 sq. feet, depending on seed variety.

Visit www.nativeseeds.org for more seed varieties!

Desert Wildflower Seeds

Lupine Lupinus succulentus. Beautiful spikes of vio-let-blue, pea-like blooms. Plant fall to early spring.$2/pkt or $12/0.5oz DW004

Mexican Evening Primrose Oenothera speciosa.Low growing perennial with bright pink, cup-shapedflowers. Plant anytime. $2/pkt DW009WS

Mexican Gold Poppy Eschscholtzia mexicana. Themost popular, most photographed golden desertwildflower. Plant fall to early spring. $2/pkt or$12/oz DW003

Mexican Hats Ratibida columnaris. The colorful 1.5”sombrero-shaped flowers generally appear April toNovember. Easily grown from seed. Plant fall to earlyspring. $2/pkt DW022WS

Owl’s Clover Orthocarpus purpurascens. Showy 6”tall spikes of red-purple flowers from March to May.Difficult to germinate, but once established it easilyreseeds. Best sown with grasses or other wildflowers.Plant fall to winter. $2/pkt DW023WS

Palmer’s Penstemon Penstemon palmeri. Beautifulwhite flowers tinged with pink or lilac. Has a delicate,inviting fragrance. Grows in washes and along road-sides at 3,500-6,000’. Plant fall to early spring. $2/pktDW006WS

Parry’s Penstemon Penstemon parryi. A favorite ofhummingbirds, this tall perennial has rose colored,bell shaped flowers. Plant fall to early spring. $2/pktor $12/0.5oz DW005

Members, volunteers andsupporters stomp beans at theNS/S Conservation Farm.

Catalina Foothills These 17 varieties are native tothe beautiful desert near Tucson and include manyin the Sonoran Desert Mix plus Dyssodia, Blue Flax,Goldeneye, Paperflower and Blue Trumpets. Plant fallto early spring. $2/pkt DW002WS

Cut Flower Wildflower Mix Fifteen wildflowersperfect for cutting but also beautiful in your yard.Includes Scarlet Sage, Fire®wheel, Larkspur, PurpleConeflower and more. Plant fall to early spring.$2/pkt DW016WS

For the Birds & Bees Wildflower Mix Especiallychosen to attract birds, butterflies, bees & SphinxMoths. Includes Blackfoot Daisy, Desert Sunflower,Butterfly Weed, Rocky Mt. Bee Plant, Penstemon andmore. Plant fall to early spring. $2/pkt DW017WS

Great Basin Wildflower Mix Especially mixed forPrescott, Payson, southern Utah, Santa Fe, and similarhabitat. Contains 13 different wildflowers includingButtonroot Snakeweed, Purple Coneflower, and Mex-ican Hats. $2/pkt DW025WS

Mogollon Rim Wildflower Mix For Flagstaff andlocations above Arizona’s Mogollon Rim. Best at ele-vations of 6500-9000’. The different wildflowersinclude Goldpea, Locoweed and Tall Verbena.(Locoweed not recommended in livestock areas.)$2/pkt DW026WS

Old Town Tucson Wildflowers Thirteen beautifulwildflowers commonly found growing in centralTucson. Cultivation instructions included. One ouncecovers approx. 200 sq. feet. $2/1.5gm or $12/ozDW051

Sonoran Desert Mix A spectacular mix of 14species of annuals and perennials native to theSonoran Desert. Includes Mexican Poppy, Owl’sClover, Desert & Arroyo Lupine, and Penstemon.Plant fall to early spring. $2/pkt DW001WS

Sonoran Summer Blend Eighteen wildflowersincluding Trailing Windmills, Sacred Datura, Dysso-dia, Firewheel, Summer Poppy, Lemon Mint, DesertFour O’Clock, and more. Plant January to July. $2/pktDW018WS

Desert Wildflower Blends

Members & VolunteersThe members and volunteers who support NativeSeeds/SEARCH are the lifeblood of our organiza-tion. For 29 years, they have graciouslycontributed their energy, ideas, time and, ofcourse, money to help us in our mission tochange the face of regional agriculture. Withouttheir vital assistance, our work would not be pos-sible. This partnership is based on a commonvision of a more biologically diverse, ecologicallysustainable, and culturally rich world. The convic-tions and connections we share are essential towho we are—as an organization, and as a humanfamily. We need each other. We need the preciousseeds, cultivated by indigenous farmers overthousands of years, that Native Seeds/SEARCHstewards. And we need to share this life-givingbounty with the world. Together, we can achievethis shared vision to create a more abundant andbeautiful future for generations to come.

Join Native Seeds/SEARCH at any level from$30 to $1,000 (or beyond) and receive:

� 10% off all your purchases at our Store or online

� 10% off all Seed Schools

� Special offers (early access to plant sales)

� Our newsletter and elerts

Become a volunteer at Native Seeds/SEARCH and receive:

� The feeling you are doing something important(you are)!

� 50% Discount on Seed Schools (Become aDocent and the remaining tuition is refunded!)

� Opportunities to mingle with amazing humanbeings.

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Foods Availability of many of our food products fluctuate with the seasons. For the most up-to date information please visit www.nativeseeds.org

Ancho A mild, sweet earthy taste, this powder is usedmostly in sauces. particularly moles. Very versatile.

2oz bottle $5 SPB100 4oz pkg $6 BSP110

Chiltepines These wild chiles are small, round and veryfiery. Crumble 4 to 5 in hot stir-fry, chili, or anything youwant to spice up. A tasty surprise in ice cream! Picked bycommunity members of a small village in the Sierra MadreMountains of Sonora, Mexico.

1oz bottle $7 SPB140

Chipotle Chile Flakes Great sprinkled on vegetables orpizza or simmered with a pot of your favorite beans. Pro-duced by grinding whole chipotles. Try adding them tofavorite cookie or muffin mix for a fiery twist.

2oz bottle $5 SPB120 4oz pkg $6 BSP130

Chipotle Chile Powder. Smoked jalapeños ground into apowder. Heavenly aroma and flavor. Medium hot.

2oz bottle $5 SPB130 4oz pkg $6 BSP120

Del Arbol For a truly spicy red chile use the fiery powderfrom this pungent little chile.

2oz bottle $5 SPB150 4oz pkg $6 BSP140

Guajillo (wha-hee-oh) Called mirasol, “looking at the sun,”in the green stage. Flavor is distinct, slightly fruity with astrong piney berry under taste. Used to both flavor andcolor dishes. Deep brick red color. Preferred by manychefs. Mildly hot.

2oz bottle $5 SPB170 4oz pkg $6 BSP160

Habanero This powder is the hottest of the hot. Behindthe heat is a fruity flavor that makes these chiles a won-derful way to spark up a dish — but can be used sparingly.You might want to open a window before opening thepacket.

2oz bottle $7 SPB180 4oz pkg $10 BSP170

Hatch From the chile capitol of the world, Hatch, NewMexico. Made from the finest red varieties. Choose Mildor Hot (if not specified, we will send mild).

Mild 2oz bottle $5 SPB200 4oz pkg $6 BSP190Hot 2oz bottle $5 SPB190 4oz pkg $6 BSP180

Hot Green Flakes. These chiles are from hot green chilesfrom New Mexico that are roasted, dried and crushed toproduce a very spicy flake. Sprinkle onto a hot or cold dishfor a little flare!!

2oz pkg only! $4 BSP150

Jalapeño For the chile head and the brave, this fierygreen powder comes from the intense Jalapeño pepper.

2oz bottle $5 SPB210 4oz pkg $6 BSP200

Negro Pasilla This pasilla has a rich, complex, deep,smoky, herbal, raisin flavor. Used in a variety of dishes,including moles.

2oz bottle $5 SPB240 4oz pkg $6 BSP230

Santa Cruz Grown in Tumacacori, Arizona within sight ofour Wild Chile Botanical Reserve from chile varietiesunique to Santa Cruz. Choose Mild or Hot (if not speci-fied, we will send mild).

Mild 2oz bottle $5 SPB260 4oz pkg $6 BSP250Hot 2oz bottle $5 SPB250 4oz pkg $6 BSP240

Chile Powders & FlakesOur chiles are packed in either glass bottles orsealed plastic bags. Please specify size or heatwhere necessary!!

Mole PowdersThese incredible blends of flavor are just whatyour kitchen needs to easily bring the uniqueflavors of the Southwest to your cooking. Moleusually refers to a sublime blend of chiles,spices and fruits to make a sauce served overchicken, fish or perhaps iguana.Please specify size and price: A 2oz tin $9 or B 4oz bag $13

Adobo. Chiles, sesame seed, spices, garlic, corn tortillameal, mexican brown sugar, onion, salt and mexicanoregano. FD140

Dulce. Mexican chocolate (sugar, cacao nibs, soylecithin, cinnamon flavor),raisins, chile, almonds, corntortilla meal, banana, graham crackers, spices, mexicanbrown sugar, salt, garlic and onion. FD137

Pipian rojo. This blend contains: chile, pumpkin seed,almonds, corn tortilla meal, spices, mexican brownsugar, salt, garlic, sesame seed and onion. FD139

Verde. This one contains: pumpkin seed (green),sesame seed, green chiles, cilantro, salt, garlic, spices,onion, parsley, and epazote. FD138

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BeansBean supplies remain inconsistent. Substitutions may be necessary.

Anasazi™ Beautiful maroon and white mottledJacob’s cattle bean. Cooks quickly with a creamy tex-ture and rich flavor. Great in soups and stews, maycook a bit more quickly than other beans.

$4/lb FD060

Bolita Delicious round beans in shades of beige andtan, grown for centuries by the traditional Hispaniccommunities of northern New Mexico. Make wonder-ful refried beans. $4/lb FD067

Brown Tepary A delicious nutty flavor and firm tex-ture recommend this drought-adapted desertdomesticate. Use to make a wonderful salad or paté.

$4/lb FD261B

Christmas Lima This heirloom bean was popular inthe early 1900s. They retain their burgundy and whitecolor when cooked. A nutty, chestnut flavor consistentwith a lima. Make wonderful casseroles or salads.

$5/lb FD220

Grains, Meals, Corn & More

Amaranth, Organic Popped Organic grainAmaranth is heated in a little oil until popped. Greatas a snack or as a topping for salads. May also beadded to pancakes, muffins, breads or other bakedgoods. 4oz pkg $5 NWA002

Amaranth, Organic Whole Grain Ancient grain ofthe Aztecs and greater southwestern peoples. Deli-cious nutty taste. Contains significant amounts ofprotein, iron, calcium, and phosphorus while beinglow in fat. Can be ground to produce a gluten-freemeal. Recipes included. $5/lb NWA001

Chia Seeds A nutritious seed that contains fiber,helpful in blood sugar regulation. A fabulous sourceof omega-3s, you’ll notice how much more energyyou have with regular use. Traditionally used in thesouthwest mixed with water to extend endurance.Can be used to “gel” fruit salad or to thicken saladdressings.

Please specify: 4oz $4 8oz $8 1lb $12 FD080

Mesquite Meal This mesquite meal is finely groundwith a fruity, caramel-like flavor. It’s a good source ofcalcium, manganese, potassium, iron, and zinc. A greatfood for diabetics because of its ability to assist instabilizing blood sugar. Recipe sheet included.

Please specify: 4oz $4 8oz $7 16oz $13 FD017

Parched Corn Made from yellow, blue and red cornsgrown by the people of Santa Ana Pueblo inBernalillo, New Mexico. Parched in a cast-iron kettlewithout oil for a healthy, crunchy and uniquely south-western snack. 4oz pkg $2.50 FD069

Posole, Blue Corn Treated with lime to remove thehulls, this posole comes from a small farm in NewMexico. Delicious with beans or alone and you won’tbelieve the color of the broth! $6/lb FD047

Posole, White Corn Treated with lime to remove thehulls, this posole is actually more yellow in color and isdelicious in stews, soups or on its own. $6/lb FD043

Cornmeal, Tamaya Blue Finely ground cornmealflour produced and packaged by Santa Ana Pueblo inNew Mexico; they also grew the corn!

12oz pkg $5 FD009

Corn Atole Flour, Tamaya Blue Called atole, thiscornmeal is toasted and finely ground for cooking likecreamed wheat. It can also be used in any cornmealrecipe for a toasted flavor. 12oz pkg $5 FD025

Four Corners Gold A rich gold colored bean mottledwith a little white, originate in the Four Corners area.Cooks quickly. $4/lb FD062

Moon Nice fruity flavor that keep their markingswhen cooked. Very popular in Europe. $4/lb FD214

Scarlet Runner These large beans with black flecksare eaglery awaited by all who have tried them. Theirunusual size along with a creamy texuture andslightly chestnut flavor make them one of our favoritebeans. $4/lb FD039

White Tepary These preferred beans of the TohonoO’odham people, who reside in the Tucson region,have a slightly sweet flavor. A firm texture makesthem wonderful in salads or stews. $4/lb FD261W

Yellow Indian Woman Originally brought to Mon-tana by a Swedish family, the Yellow Indian WomanBean is a rare heirloom bean that is now found inNative American communities in Montana. Whencooked, it is creamy and resembles the flavor of Pintoand Black beans. It is ideal for slow-cooked dishes.

$4/lb FD117

YUM! Scarlet runner beans!

62

The Sonoran Desert has been home to theO’odham people for centuries. Following inthe footsteps of their ancestors, they perfecteda system of agriculture — including a paletteof crops — suited to the high temperaturesand minimal rainfall characteristic of theregion. As late as 1925 the Tohono O’odhamwere cultivating 10,000 acres of their aridland-adapted crops with traditional floodwatermethods. In the early 1980s, only a few scat-tered plots remained. Recognition of thisdramatic loss in availability of crops adaptedto the harsh environmental conditions of theregion resulted in the establishment of NativeSeeds/SEARCH (Southwestern EndangeredAridlands Resource Clearing House) as aregionally-based seed conservation organiza-tion.

Early efforts focused primarily on visitingindigenous farming communities in thesouthwestern US and northwestern Mexico,particularly the Sierra Madre, locating seeds ofheirloom crops and making them available toindigenous and other gardeners and farmers.Today, NS/S is a major regional seed bank,dedicated to conserving the seeds of domesti-cated crops and crop wild relatives utilized bythe cultures whose homelands include the ariddeserts, coastal deltas, lowland plains, bajadas

(lower slopes) and high mountain plateauscomprising the southwestern U.S. and north-ern Mexico.

Our Seed Bank maintains more than 1,800different accessions representative oftraditional crops grown by Apache, AkimelO’odham, Chemehuevi, Cocopah, Guarijio,Havasupai, Hopi, Maricopa, Mayo, Mestizo,Mexican, Mexican-American, Mojave, Mor-mon, Mountain Pima, Navajo, Paiute,Puebloan, Spanish missionaries and explorers,Tarahumara, Tohono O’odham, Yoeme, andother early inhabitants within the region.

We are grateful for and indebted to these origi-nal seedsavers for their contributions indeveloping and passing on the agriculturalbiodiversity of our region. Please see pages10–11 for more information about the nativepeoples of the Greater Southwest.

A Tradition of Seedsaving Continues

63

Native Seeds/SEARCH offers free membership and lim-ited quantities of free seeds from our collection (notincluding Tucson Seed varieties or wildflowers) toNative peoples living in the Greater Southwest region(see map on page 62).

When ordering seedsA Native American does not have to be a NativeSeeds/SEARCH member to receive free seeds. Pleasecheck the information on pages 5–9 and in the “Cul-ture” and “Seedsaving” sections under each cropheading in the Seedlisting to help with your seed selec-tion. Fill out the order form on the back and makecertain to identify your tribal affiliation. Please, onlyone order form per household. Call us if you need assis-tance: 520.622.0830 x113. Shipping charges must bepaid on all orders.

For Native Americans living in theGreater Southwest region or belongingto tribes within the Southwest RegionFree seed on a total of 30 regular-priced packets in acalendar year (January through December) with a limitof 3 packets per variety (e.g., 3 packets of ZS142 Guari-

jio sweet corn, 3 packets of PC100 Taos Red bean up to a total of 30); additional seed packets can bepurchased at half price. Group exceptions may be considered. Please contact us and we will do ourbest to meet your needs.

For Native Americans living outside ofthe Greater Southwest regionHalf-price seed on up to 30 regular-priced packets in acalendar year (January through December) with alimit of 3 packets per variety (e.g., 3 packets of ZS142Guarijio sweet corn, 3 packets of PC100 Taos Redbean up to a total of 30); additional packets can bepurchased at regular price.

Community Seed GrantNative American communities or organizationsmay also request seed donations through ourCommunity Seed Grant program (see page 7).

Seed Policy for Native American Peoples

Greg Peterson from the Urban Farm & Jonah Hill from Hopi at Seed School.

Nicole Pino from Navajo Technical Collegein New Mexico.

64

Important Ordering Information Please put quantity ordered, item number and item name on order form. Keep a copy of your order. If you have any missing items or problems, it helps

if you can identify your order. Please retain your catalog for reference.

Our website now accepts international orders!International customers are responsible for determining the import regulations

for his/her own country. We are unable to offer phytosanitary certificates.

We accept checks or money orders drawn on U.S. banks. For your own safety, pleasedo not send cash. Our website accepts PayPal. We accept credit card orders (Visa, MasterCard, American Express, Discover/Novus) by mail, fax, our secure website,

and in our store. Our fax number, 520.622.5591, is available 24 hours a day.

Shipping & Handling ChargesHandling ChargeU.S. Orders — $5.95

Canada/Mexico — $8.95

Shipping for seed packetsNo additional charge

Additional shipping for food products (subject to change)All shipping is done by UPS Ground unless otherwise requested.

1 lb. ………..…… $3.00

2 lbs. …………… $3.88

3 lbs. …………… $4.30

4 lbs. …………… $4.78

5 lbs. …………… $5.09

6 lbs. …………… $5.28

7 lbs. …………… $5.49

8 lbs. …………… $5.65

9 lbs. …………… $5.83

10 lbs. ……………$6.08

2nd Day Air: Add $20.00 to regular shipping charge.

3-Day Select: Add $10.00 to regular shipping charge.

Alaska & Hawaii: Triple regular shipping charges.

International Orders: Ask.

2012 SeedlistingCatalog Order Form

send orders to: Native Seeds/SEARCH, 3584 E. River Road, Tucson AZ 85718fax: 520.622.5591 online at our secure website: www.nativeseeds.org

Full Name _____________________________________________ Shipping Address (if different):

Street Address _____________________________________________ Full Name _______________________________________

City/State/Zip _____________________________________________ Street Address _______________________________________

Daytime Phone _____________________________________________ City _______________________________________

Email _____________________________________________ State/Zip _______________________________________

� Is this a gift? Let us know what to put on the card! (in 20 words or less)

Item Name/No. Quantity Unit Price Amount

SUBTOTAL 1 ___________

Are you a NS/S member? Don’t forget your 10% discount! ___________

Handling (All orders) $5.95 ____

Shipping for food products (see page 64) ___________

Your donations help our conservation efforts — how ‘bout rounding up? ___________

TOTAL enclosed: ___________

Please read IMPORTANT ORDERING INFORMATION onpage 64 for details about shipping your order.

� Check � Money order � Visa � MasterCard � American Express � Discover/Novus

Card no.: _ _ _ _ - _ _ _ _ - _ _ _ _ - _ _ _ _ Exp.: _ _ / _ _

Cardholder signature: __________________________________________________________________

Payment method

� Check � Money order � Visa � MasterCard � American Express � Discover/Novus

Card no.: _ _ _ _ - _ _ _ _ - _ _ _ _ - _ _ _ _ Exp.: _ _ / _ _

Cardholder signature: __________________________________________________

Sow the Seeds of ConservationJoin Native Seeds/SEARCH, renew your membership, or, give a giftmembership and contribute to our work conserving, distributing,

and documenting the adapted and diverse varieties of agriculturalseeds, their wild relatives and the role these seeds play in cultures of the

American Southwest and northwest Mexico.

Join, Renew, or Donate online at www.nativeseeds.org, or, fill out this form and mail with payment to Native Seeds/SEARCH, 3584 E. River Road, Tucson, AZ 85718.

_____________________________________________________________________________________________NAME(S)

_____________________________________________________________________________________________ADDRESS

_____________________________________________________________________________________________CITY / STATE / ZIP CODE

_____________________________________________________________________________________________EMAIL PHONE

� Please do not exchange my name with like-minded organizations.

Membership Levels (check one)

� Squash $30 � Gourd $50 � Bean $100 � Chile $250 � Corn $500 � Sunflower Guild $1,000

� Native American* within Greater Southwest (free) � Native American* outside Greater Southwest ($20)*Please list tribe affiliation_______________________________

� Additional donation: _________

Gift Membership Name for gift membership or donation

____________________________________________________________________________________________NAME(S)

_____________________________________________________________________________________________ADDRESS

_____________________________________________________________________________________________CITY / STATE / ZIP CODE

_____________________________________________________________________________________________EMAIL PHONE

GIFT MESSAGE:

____________________________________________________________________________________________

_____________________________________________________________________________________________

Payment method

In 1981, one hundred folks gathered in Tucson totalk about industrial agriculture and the need toincrease crop diversity region by region. CalledSeed Banks Serving People, this landmark eventfeatured those who would become the luminariesof the seed world: Cary Fowler, ExecutiveDirector of the Global Crop Diversity Trust; RobJohnston, the founder of Johnny’s Selected Seeds;Forest Shomer, founder of Abundant Life Seeds,Gary Nabhan cofounder of NativeSeeds/SEARCH and many others.

Native Seeds/SEARCH will recognize the 30thanniversary of this historic event at Flavors of theDesert on April 28. Flavors celebrates theamazing, sumptuous bounty of the SonoranDesert and our treasured collection of Southwestindigenous seeds at NS/S.

That day at the University of Arizona, thevisionaries who helped launch the bioregionalseed movement will converge with thosebreaking new ground to bring our communityup-to-date on agricultural trends and set newintentions for the path ahead.Then in the evening...

Under the stars andmesquites andamidst thespectacular nativevegetation of TohonoChul Park, we will enjoya feast of place-based,mouth-watering food as we celebratea legacy of diversity.

13TH ANNUAL

Flavors of the DesertSave – Grow – Inspire

Save the Date: Saturday, April 28, 2012 6–9pmUnder the stars at Tohono Chul Park, Tucson, Arizona

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Amaranth 12

Bean 13-17

Chile 18-20

Chiltepin 21

Corn/Maize 22-25

Cotton 26

Cowpea 27

Devil’s Claw 28

Gourd 29

Greens 30

Herbs 30-32

Indigo 32

Melon 37-38

Okra 38

Onion 39

Panic Grass 40

Pea 41

Sorghum 42

Squash 43-46

Sunflower 47

Tobacco 48

Tomatillo 49

Tomato 49-50Watermelon 50-51

Wheat 51

Arugula 52

Bean 14Beet 52

Bell Pepper 20

Broccoli 52

Cabbage 53

Carrot 53

Cauliflower 54

Cucumber 54

Herbs 32

Kale 54

Leek 55

Lettuce 55

Onion 39

Parsnip 56

Pea 41

Radicchio 56

Radish 56

Spinach 57

Squash 45-46

Swiss Chard 57

Tomato 50

Turnip 57

Table of ContentsAbout Native Seeds/SEARCH...

About this Seedlisting 5-6

Growing & Seedsaving 8-9

Price List 33-35

Seed Policy for Native Americans 63

Placing an Order 64-65

Becoming a Member 66

The Seed Collections Special Collections 2

NS/S Seeds Tucson Seed

Wildflower Seeds and Blends 58-59

Foods 60-61