Grown by the Aztecs and by Southwest Indians for millennia, the small grain is rich in lysine and the young leaves are high in calcium and iron. Approx. 100 seeds/packet.

Native to the New World, beans are a traditional protein complement to corn, rich in minerals, with a variety of tastes and colors. Members of the legume family, beans fix nitrogen from the air if certain bacteria are present in the soil to infect the roots. Beans also contain soluble fiber helpful in controlling cholesterol and diabetes.

An introduced legume from Africa that tolerates high heat and drought - a good producer in the low, hot desert. Peas can be eaten green (immature) or dry. Also known as Southern Peas, Cow Peas, or Crowders. Approx. 30 seeds/packet.

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

The wild relative of cultivated chiles, chiltepines are native to North America and can still be found growing in canyons in southern Arizona and northern Mexico. Chiltepines are attractive perennial landscape plants for shady to filtered light areas in the low desert. They will freeze back in the winter. The pea-sized fruits are very hot. Approx. 25 seeds/packet.

Domesticated along the Rio Balsas of Mexico about 2000 B.C. by Meso-Americans, 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.

Cultivated since ancient times, people have utilized the lint for spinning and weaving. In frost free areas, cotton can be a perennial shrub or small tree. Approx. 20 seeds/packet.

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

Cultivated by many Southwest tribes, the seed is rich in oil and protein. The black fiber of the fruit or "claw" is used in basketry. Dried seeds can be peeled and eaten, and are sometimes used to polish ollas. The young fruits, when still tender, can be cooked as an okra-like vegetable. Very heat tolerant, the flowers and summer foliage make these attractive landscape plants. Approx. 15 seeds/packet.

Introduced by the Spanish for cool season agriculture. The large seeds are eaten both green and dry. Favas are the most efficient nitrogen fixers of all the annual legumes, making them an excellent cover crop. Approx. 25 Seeds/packet.

This Old World legume was introduced by the Spanish. Native Americans and Hispanics eat the beans green and dried. Approx. 30 seeds/packet.

The earliest known domesticated plant. The dried fruit is used for ladles, rattles, canteens or containers, as well as musical instruments. Can be carved, wood burned, painted or pierced. Approx. 15 seeds/packet.

Greens are an excellent source of vitamins, calcium and iron. Originally gathered from the wild, they will readily self-seed and can give urban gardeners plenty of potherbs. Approx. 25 seeds/packet.

Some of these herbs are native, while others were introduced by the Spanish. The flavors are distinct additions to regional dishes, and their healing properties are known to local peoples. They can be grown in containers as well as gardens. Approx. 30 seeds/packet.

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 attractive ornamental. Mayo Indian weavers harvest fresh leaves and extract a permanent blue dye. Approx. 25 seeds/ packet.

A Spanish introduction, especially good in soups. Approx. 50 seeds/packet.

An early introduction by the Spanish into the Greater Southwest. The fruits are varied, with orange, green or white flesh and skins that are smooth, ribbed or netted skins. A summertime favorite. Approx. 15 seeds/packet.

An introduced African crop that does well in southern areas of the United States. Approx 15 seeds/packet.

These prolific multiplier onions have a shallot-like flavor. They are easy to grow.

A native domesticate of arid America, the grass is used as a forage and the tiny seed harvested for grain. Replace a quarter to half of the flour in recipes with finely ground seed.

Introduced by the Spanish. The seed is eaten green and dried peas are used in soups or cooked like beans. Approx. 50- seeds/packet

Originally from Africa. Introduced as a forage, grain and sugar source. The prolific plants are desert hardy. Stalks are chewed for their sweet juices--children love them. Approx. 50 seeds/packet.

Squash fruits vary in shape, color and flavor. Flowers, seeds and growing tips of vines are all edible. All fruits can be eaten when small and immature as summer squash, and mature as winter squash. Approx.15 seeds/packet.

A Native American domesticate, the seeds are eaten raw or roasted, pressed for oil, planted as an ornamental or for bird feed. The black-seeded variety is used for basketry dye material by the Hopi. Approx. 25 seeds/packet.

Teosinte is currently believed to be the wild progenitor of modern corn. Native to Mexico, wild Zea species are shortening-day plants: flowering is initiated as day length begins to shorten in the fall. Plants produce tassels and small spikelets of seeds. Approx. 2 grams per packet.

Tobacco, used as a sacred and medicinal herb, is an important part of Indian culture and folklore. This species, which came north from South America before 1500 AD, is now extremely rare. Can be used as an organic insecticide (with appropriate caution). Approx. 25 seeds/ packet.

Tomatillos, the small green " husk tomatoes" used to make traditional and savory green salsas and stews, are not tomatoes (Lycopersicon); they are members of the Physalis family that includes ground cherries and Cape gooseberries. Approx. 25 seeds/ packet.

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

A native of the Old World, wheat was introduced to the Southwestern U.S. by Father Kino as he moved north from Sonora establishing the "missionary trail". For the Gila River Pima, wheat filled an otherwise empty winter planting season and rounded out the annual crop cycle with a third growing period. It became such an important crop among the Akimel O'odham that it quickly replaced maize as the basic crop. Traditionally, wheat was roasted and ground to make pinole or stretched into thin wheat flour tortillas (chemait). Wheat berries are also cooked with teparies to make poshol. Baart, Sonora and Club are among the common wheat varieties historically grown by the O'odham.

Most desert wildflowers are planted in fall/winter in the desert, early spring in cooler climates. Planting instructions are included on the packets of these lovely native southwestern desert wildflowers.