Community Seed Exchange's Early Spring Seed Share-2
Our Early Spring Seed Share has closed.
We donated an estimated 2,800 seed packages of seeds all grown in our seed garden!
We will be offering Warm Weather Crops seeds sometime in March!
Stay tuned!!
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Calendula officialis
Grow Calendula for use in healing salves, as edible flowers, and for sunny color in cutting and  herb gardens. A frost-tolerant annual, Calendula creates a long-lasting garden display. Make 2-3 successive sowings 2-3 weeks apart for continuous blooms from summer until heavy frost. Calendula blossoms are also rich in carotenoid and can be used as dye. Its flowers are used in traditional medicine for antiseptic tinctures and healing skin ointments. LIMITED QUANTITIES
Grow Calendula for use in healing salves, as edible flowers, and for sunny color in cutting and herb gardens. A frost-tolerant annual, Calendula creates a long-lasting garden display. Make 2-3 successive sowings 2-3 weeks apart for continuous blooms from summer until heavy frost. Calendula blossoms are also rich in carotenoid and can be used as dye. Its flowers are used in traditional medicine for antiseptic tinctures and healing skin ointments. LIMITED QUANTITIES
Simone Broadleaf Kale
From Adaptive Seed as part of a participatory breeding project inspired by the Culinary Breeding Network.  Some plants are dark green and glazed, others are light green and silvery, while still others are tinged with purple or shades of red.  This kale has very large leaves. Quantities limited
From Adaptive Seed as part of a participatory breeding project inspired by the Culinary Breeding Network. Some plants are dark green and glazed, others are light green and silvery, while still others are tinged with purple or shades of red. This kale has very large leaves. Quantities limited
Fordhook Giant Swiss Chard
First introduced by Atlee Burpee in 1924, mwe received our seed from the Occidental Arts and Ecology Center.  Very productive, large green leaves with large white stem.
First introduced by Atlee Burpee in 1924, mwe received our seed from the Occidental Arts and Ecology Center. Very productive, large green leaves with large white stem.
Red & White Chard Mix from Ceres Garden
A vigorous chard that is a mix o f green and red varieties, not a true variety. Some have red stems, others white.  Plant March through September for either large plants or can be used for baby saute mixes.  Grown at Ceres Community Project.
A vigorous chard that is a mix o f green and red varieties, not a true variety. Some have red stems, others white. Plant March through September for either large plants or can be used for baby saute mixes. Grown at Ceres Community Project.
Flashy Collards
Big, vigorous plants produce  sweet, tender mild, blue green leaves all summer and then over winter well to provide greens through the fall, winter and early spring.
Big, vigorous plants produce sweet, tender mild, blue green leaves all summer and then over winter well to provide greens through the fall, winter and early spring.
Yukina Savoy
A larger and savoyed version of Tatsoi. The thick, dark green, shiny, spoon-shaped leaves grow upright on pale green petioles. This vigorous and easy to grow plant is heat and cold resistant and can be grown year round. It has a mild flavor when harvested young. LIMITED QUANTITIES
A larger and savoyed version of Tatsoi. The thick, dark green, shiny, spoon-shaped leaves grow upright on pale green petioles. This vigorous and easy to grow plant is heat and cold resistant and can be grown year round. It has a mild flavor when harvested young. LIMITED QUANTITIES
Arugula
This fast-growing, cool-season green of Mediterranean origin is ideal for salads, sandwiches, frittatas, and pizzas, and can be grown in partial shade. Its sharp, distinctive, nutty flavor is best when picked young. Self-sowing and relatively cold-tolerant.
This fast-growing, cool-season green of Mediterranean origin is ideal for salads, sandwiches, frittatas, and pizzas, and can be grown in partial shade. Its sharp, distinctive, nutty flavor is best when picked young. Self-sowing and relatively cold-tolerant.
Calabrese Broccoli
This historic and delicious variety dates back to the 1880s, when it was brought to America by Italian immigrants. After the central head is harvested, many side shoots will form, and they can be harvested right up to frost.
This historic and delicious variety dates back to the 1880s, when it was brought to America by Italian immigrants. After the central head is harvested, many side shoots will form, and they can be harvested right up to frost.
Lettuce 'Lovelock'
One of the best heat-tolerant summer lettuces, Lovelock makes large, upright heads with beautiful, thick, crisp, bright green leaves edged with maroon. A Batavian type developed by Vitalis Organic Seeds.
One of the best heat-tolerant summer lettuces, Lovelock makes large, upright heads with beautiful, thick, crisp, bright green leaves edged with maroon. A Batavian type developed by Vitalis Organic Seeds.

Lettuce 'Merlot'
Hugely purple and slightly fuzzy to wavy on the edges.  A crisp and open headed leaf type with complete resistance to downy mildew.The very darkest of all reds for salad, and very highest in antioxidant anthocyanins.
Hugely purple and slightly fuzzy to wavy on the edges. A crisp and open headed leaf type with complete resistance to downy mildew.The very darkest of all reds for salad, and very highest in antioxidant anthocyanins.
Lettuce 'Jericho'
Bred for desert heat, Jericho thrives in hot summers.  The tall, heavy, light-green heads retain their sweetness even when other lettuces have gone bitter.  From Israel.
Bred for desert heat, Jericho thrives in hot summers. The tall, heavy, light-green heads retain their sweetness even when other lettuces have gone bitter. From Israel.

Italian Parsley
Flat-leaved variety used in salad dressings, poultry, soups and as an ingredient of pesto. Flavor is much more pronounced than that of the more familiar curled type.
Flat-leaved variety used in salad dressings, poultry, soups and as an ingredient of pesto. Flavor is much more pronounced than that of the more familiar curled type.
Dragon Tongue Mustard Green
Dragon Tongue is a sweet and jaw-dropping beauty. Frilly, crinkled leaves are vibrant green with purple veins and thick, brilliant white midribs. With a flavor to match its looks, it's full-flavored and succulent without being overly spicy.
Dragon Tongue is a sweet and jaw-dropping beauty. Frilly, crinkled leaves are vibrant green with purple veins and thick, brilliant white midribs. With a flavor to match its looks, it's full-flavored and succulent without being overly spicy.
Redventure Celery
A stunningly colored and robust, red celery variety that will become your favorite for its continual harvests of gorgeous, succulent stalks. A range of red shades from burgundy to brilliant red and even blanched to golden pink, all with green foliage. Let it go to flower as a great pollinator plant. From the breeding talents of Frank Morton
A stunningly colored and robust, red celery variety that will become your favorite for its continual harvests of gorgeous, succulent stalks. A range of red shades from burgundy to brilliant red and even blanched to golden pink, all with green foliage. Let it go to flower as a great pollinator plant. From the breeding talents of Frank Morton
Dragon Carrots
Vibrant purple skin with bright orange flesh and unusual yellow core.
Adored by carrot aficionados for its yellow core and spicy-yet-sweet flavor! Roots are full-sized at 7" long, thrive in heavy soils and are very hardy. Improved from a USDA specimen by Dr. John Navazio, with anthocyanin pigment giving the roots a beautiful, maroon skin.
Vibrant purple skin with bright orange flesh and unusual yellow core.
Adored by carrot aficionados for its yellow core and spicy-yet-sweet flavor! Roots are full-sized at 7" long, thrive in heavy soils and are very hardy. Improved from a USDA specimen by Dr. John Navazio, with anthocyanin pigment giving the roots a beautiful, maroon skin.
Detroit Dark Red Beets
Old time heirloom favorite dating back to 1892. Dark-red, succulent flesh infused with deep, sweet flavor.
Old time heirloom favorite dating back to 1892. Dark-red, succulent flesh infused with deep, sweet flavor.
Catalogna Dandelion Greens
For salad mix or bunching. Uniform strain. At baby-leaf stage, leaves are narrow and spoon-shaped with subtle spikes along the margins and a thin petiole. At full size, leaves are long, deep green, slender, and deeply cut with white midribs. Slow-bolting and upright.
For salad mix or bunching. Uniform strain. At baby-leaf stage, leaves are narrow and spoon-shaped with subtle spikes along the margins and a thin petiole. At full size, leaves are long, deep green, slender, and deeply cut with white midribs. Slow-bolting and upright.
Diva Endive
Usually planted in early spring or in fall. Broad-leafed Batavian type endive. Large, loose, green heads are a delicious addition to salad and also good braised or sautéed. Diva’s broad leaves are sugary sweet with a tiny hint of bitterness; imagine juicy, sweet walnuts. From Adaptive Seed.
Usually planted in early spring or in fall. Broad-leafed Batavian type endive. Large, loose, green heads are a delicious addition to salad and also good braised or sautéed. Diva’s broad leaves are sugary sweet with a tiny hint of bitterness; imagine juicy, sweet walnuts. From Adaptive Seed.
Santo Cilantro
Cilantro is one of the easiest-to-grow, most recognizable fresh herbs with a season that is extendable through succession planting. Cilantro is sold bunched at full size and as a microgreen. While the foliage is commonly called cilantro, the edible seed is known as coriander. Both are widely used in Asian, Caribbean, and Latin American cuisines, with a distinctive flavor that lends itself well to highly spiced foods. The flowers strongly attract beneficial insects, and are also edible.
Cilantro is one of the easiest-to-grow, most recognizable fresh herbs with a season that is extendable through succession planting. Cilantro is sold bunched at full size and as a microgreen. While the foliage is commonly called cilantro, the edible seed is known as coriander. Both are widely used in Asian, Caribbean, and Latin American cuisines, with a distinctive flavor that lends itself well to highly spiced foods. The flowers strongly attract beneficial insects, and are also edible.
Newberg Onion
Simply the best open pollinated yellow storage onion. Originally selected from a European commercial hybrid storage onion, it was reselected under and for organic production. The tightly wrapped, copper-skinned, spherical bulbs are known for their excellent storage life, crisp texture, and medium hot rich flavor. Seed originally from Adaptive Seed
Simply the best open pollinated yellow storage onion. Originally selected from a European commercial hybrid storage onion, it was reselected under and for organic production. The tightly wrapped, copper-skinned, spherical bulbs are known for their excellent storage life, crisp texture, and medium hot rich flavor. Seed originally from Adaptive Seed
Cuor di Bue Albenga Tomato
Oxheart  type. Excellent sliced and eaten raw, but the variety really shines with roasting.  They are nore rack and blossom end rot resistance than the other oxhearts we've grown, with a good fruit set and a fairly concentrated mid-late season harvest period. Indeterminate. Start inside in Feb-March.
Oxheart type. Excellent sliced and eaten raw, but the variety really shines with roasting. They are nore rack and blossom end rot resistance than the other oxhearts we've grown, with a good fruit set and a fairly concentrated mid-late season harvest period. Indeterminate. Start inside in Feb-March.
Japanese Black Trifele Tomato
Pear-shaped fruit has green-streaked shoulders, deepening to a burnished mahogany and finally to a darkened, nearly black base. The meaty interior has similar, opulent shades and an incomparable, complex and rich flavor to match. The fruit reach 2 ½–3 inches long and wide and are very crack-resistant. Indeterminate, potato-leafed plants. Start inside in Feb-March.
Pear-shaped fruit has green-streaked shoulders, deepening to a burnished mahogany and finally to a darkened, nearly black base. The meaty interior has similar, opulent shades and an incomparable, complex and rich flavor to match. The fruit reach 2 ½–3 inches long and wide and are very crack-resistant. Indeterminate, potato-leafed plants. Start inside in Feb-March.
Stocky Red Roaster Sweet Pepper
Attractive, smooth-skinned fruits with thick walls. Tall plants with upright habit are covered in fruit. Italian peppers are delicious traditionally fried in olive oil and sprinkled with shredded parmesan cheese. Open Source variety bred by Frank Morton. Start inside in Feb-March.
Attractive, smooth-skinned fruits with thick walls. Tall plants with upright habit are covered in fruit. Italian peppers are delicious traditionally fried in olive oil and sprinkled with shredded parmesan cheese. Open Source variety bred by Frank Morton. Start inside in Feb-March.
Ashe County Pimento Sweet Pepper
An incredibly sweet, bright red, thick-fleshed pimento pepper, 4 x 1½ in. Great raw, as well as for cooking, roasting, and canning. Small (24-30 in.) plants may be closely spaced (18 in. apart). Start inside in Feb- March.
An incredibly sweet, bright red, thick-fleshed pimento pepper, 4 x 1½ in. Great raw, as well as for cooking, roasting, and canning. Small (24-30 in.) plants may be closely spaced (18 in. apart). Start inside in Feb- March.
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