∗ Spicy | The Garden of Eat'n

African Nunum Basil (Ocimum gratisimum)

by chris | Mar 26, 2021

African Nunum Basil (Ocimum gratisimum) is an important ingredient in African and Asian cuisines. The flavor is said to be an intense basil taste with oregano overtones, and a touch of spice. It is used in everything from salads to soups, is used to flavor vinegar and...

Red Ruben Basil

by chris | Mar 26, 2021

Red Rubin Basil (Ocimum basilicum purpurascens) also known as Red Basil is a reddish-purple leafed sweet basil with lots of fragrance. It is an improved version of the dark opal basil. The flavor is spicy and stronger than most sweet basils and it serves great as...

Extravagante Rouffiange

by chris | Feb 11, 2021

Determinate mid season variety, takes 70-80 days from transplant for ripe fruit. Developed by Pascal Moreau and named after Jean Michel Rouffiange, the founder of the Tomato Festival in Sambreville. The Extravagante Rouffiange tomato produces perfect 3-5 ounce round...

Red Peperoncino Pepper

by Reto Zgraggen | Apr 20, 2020

While “Peperoncino” is the all encompassing Italian name for chili peppers, referring to the species Capsicum annuum and C. frutescens. The sweet pepper is “peperoni (plural) not to be confused with what we Americans eat on pizza, so if you are...

Yellow Peperoncino Pepper

by Reto Zgraggen | Apr 20, 2020

While “Peperoncino” is the all encompassing Italian name for chili peppers, referring to the species Capsicum annuum and C. frutescens. The sweet pepper is “peperoni (plural) not to be confused with what we Americans eat on pizza, so if you are...