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Capsicum chinense
Habanero Red is an intensely hot Chilli producing distinctive lantern-shaped fruits that begin dark green before ripening to a rich, glossy red. Beneath its formidable heat is the characteristic Habanero flavour: fruity, aromatic and almost tropical, making it prized for flavour as much as sheer pungency.
The ripe fruits are excellent for hot sauces, salsas, marinades, relishes and Caribbean-style dishes, and can also be pickled, fermented or thoroughly dried for chilli flakes and powders. Habaneros are exceptionally hot, so only a small amount is needed to bring considerable heat and flavour to a dish.
Habanero chillies originated in the Americas and are particularly associated with Mexico, Central America and the Caribbean. Despite the name, which means “from Havana”, their deeper botanical and culinary history is strongly associated with the Yucatán Peninsula and surrounding regions.
As a Capsicum chinense, Habanero Red is slower growing than many common Capsicum annuum chillies and appreciates a long, hot growing season. Plants thrive in full sun with fertile, well-drained soil and consistent moisture and can continue growing as short-lived perennials in warm, frost-free climates.
Approximately 20 seeds per packet
Heat: 10 – Very hot
When to Plant (Australia)
Tropics: Most of the year
Subtropics: Late winter to spring
Mild climates: Late winter to spring, preferably started under protection
Cold climates: Start indoors in late winter to early spring and transplant after all danger of frost
Planting / Sowing
Sow approximately 5 mm deep into trays or pots and keep warm and consistently moist. A soil temperature of approximately 25–30°C will encourage germination. Capsicum chinense can be slow to germinate, so maintain steady warmth and allow several weeks for emergence.
Transplant seedlings once conditions have warmed, spacing approximately 45–60 cm apart in full sun and fertile, well-drained soil. Maintain consistent moisture during flowering and fruit development.
Harvest green if desired or allow fruits to ripen fully to deep red for their richest flavour and mature heat. Wear gloves when harvesting or preparing Habaneros and avoid contact with the eyes and other sensitive areas.
Maturity: approximately 95 days.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Capsicum annuum
Hungarian Yellow Wax Hot is an early and reliable Chilli producing long, tapered fruits approximately 12–20 cm long. The smooth, waxy fruits begin a pale yellow, developing through orange before ripening fully to red. Productive and relatively tolerant of cooler conditions, it is an excellent choice for regions where longer-season chillies can struggle.
The crisp, fleshy fruits have a medium heat with plenty of flavour, making them particularly versatile in the kitchen. Harvested yellow, they are excellent fresh, sliced into salads, fried, stuffed or pickled. Fully ripe red fruits develop greater sweetness and mature chilli flavour and are excellent for sauces, relishes and preserving.
Hungarian wax-type peppers have a long association with Central European cooking, where peppers became an important crop following their introduction from the Americas. Their combination of early maturity, productive plants and tolerance of cooler summers helped make them particularly well suited to the region.
Hungarian Yellow Wax Hot performs best in full sun with fertile, well-drained soil and consistent moisture. Its comparatively quick maturity and ability to crop in cooler conditions make it one of the better hot chilli choices for temperate Australian gardens.
Approximately 30 seeds per packet
Heat: 4 – Medium hot
When to Plant (Australia)
Tropics: Most of the year
Subtropics: Late winter to summer
Mild climates: Spring to early summer
Cold climates: Start under protection in late winter to spring and transplant after the last frost
Planting / Sowing
Sow approximately 5 mm deep into trays or pots and keep warm and consistently moist during germination. Chilli seed germinates best with steady warmth.
Transplant seedlings once the danger of frost has passed and the soil has warmed, spacing approximately 40–50 cm apart in full sun and fertile, well-drained soil. Maintain consistent moisture during flowering and fruit development.
Harvest while yellow for crisp, medium-hot fruits or leave on the plant to ripen through orange to red for greater sweetness and mature flavour. Regular picking will encourage continued fruit production.
Maturity: approximately 58–85 days.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Capsicum annuum
Jalapeno is one of the world’s best-known and most widely eaten chillies, producing prolific crops of smooth, thick-fleshed fruits up to approximately 7.5 cm long and 3 cm across. Fruits are usually harvested while glossy green but will ripen to a brilliant red when left on the plant, developing additional sweetness as they mature.
The firm, juicy flesh has a moderate heat and distinctive fresh chilli flavour, making Jalapenos enormously versatile in the kitchen. Use fresh in salsas, guacamole and salads, slice over tacos and nachos, stuff and bake, pickle whole or sliced, or add to almost anything that could use a little extra heat. When ripe Jalapenos are smoked and dried, they become chipotle chillies, developing their characteristic deep, smoky flavour.
Native to Mexico, the Jalapeno takes its name from Xalapa (Jalapa) in Veracruz, where the chilli was traditionally cultivated and traded. Its history even extends beyond Earth: Jalapenos were among the first chillies grown in space, cultivated aboard the International Space Station in 2021.
Plants are vigorous and prolific, forming bushy plants up to approximately 1 m tall under favourable conditions. They perform best through warm weather in full sun with fertile, well-drained soil and consistent moisture.
Approximately 35 seeds per packet
Heat: 5 – Medium
When to Plant (Australia)
Tropics: Most of the year
Subtropics: Late winter to summer
Mild climates: Spring to early summer
Cold climates: Start under protection in late winter to spring and transplant after the last frost
Planting / Sowing
Sow approximately 5 mm deep into trays or pots and keep warm and consistently moist during germination. Chilli seed germinates best with steady warmth.
Transplant seedlings once the danger of frost has passed and the soil has warmed, spacing approximately 40–50 cm apart in full sun and fertile, well-drained soil. Maintain consistent moisture during flowering and fruit development.
Harvest green for the classic crisp Jalapeno flavour or leave fruits on the plant to ripen fully to red for increased sweetness and a more developed flavour. Regular harvesting encourages continued fruit production.
Maturity: approximately 65–80 days.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Capsicum annuum
Long Red Cayenne is a classic hot Chilli producing slender, tapered fruits approximately 5–10 cm long and around 12 mm wide. The fruits begin green before ripening to a brilliant red, with productive plants carrying an abundance of narrow pods through the warmer months.
Cayenne is particularly valued for its clean, penetrating heat and versatility in the kitchen. The fruits can be used fresh in sauces, soups, curries and marinades, but are especially well suited to drying. Once thoroughly dried they can be used whole, crushed into chilli flakes or ground into the familiar cayenne powder used to add heat to dishes around the world. Dried fruits are also attractive in decorative strings and arrangements.
Cayenne chillies originated in tropical America and take their name from Cayenne in French Guiana. They have a long history of both culinary and traditional medicinal use. Capsaicin, the compound responsible for chilli heat, has been used externally in traditional herbal preparations and is now widely used in topical preparations for its warming and analgesic effects.
In the garden, a traditional aphid spray can be made by steeping chilli in water and applying the strained liquid to affected plants. Avoid contact with eyes and skin when preparing or applying chilli sprays.
Long Red Cayenne performs best in full sun with fertile, well-drained soil and consistent moisture. Plants can also be grown successfully in pots and, in warm frost-free climates, may continue growing beyond a single season.
Approximately 35 seeds per packet
Heat: 8 – Hot
When to Plant (Australia)
Tropics: Most of the year
Subtropics: Late winter to summer
Mild climates: Spring to early summer
Cold climates: Start under protection in late winter to spring and transplant after the last frost
Planting / Sowing
Sow approximately 5 mm deep into trays or pots and keep warm and consistently moist during germination. Chilli seed germinates best with steady warmth.
Transplant seedlings once the danger of frost has passed and the soil has warmed, spacing approximately 40–50 cm apart in full sun and fertile, well-drained soil. Maintain consistent moisture during flowering and fruit development.
Harvest green if desired or allow fruits to ripen fully to red for maximum flavour and heat. For chilli powder or flakes, allow fruits to mature completely before harvesting and drying thoroughly.
Maturity: approximately 70–75 days.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Capsicum annuum
Paprika is a productive Chilli producing elongated, somewhat flattened fruits reaching approximately 15 cm long on upright, bushy plants to around 90 cm tall. Fruits mature to a rich red and are generally mild when fresh, developing their characteristic concentrated flavour when fully ripened, dried and ground.
Paprika is best known as the source of the brilliant red powdered spice used extensively in Hungarian, Spanish, Balkan and Central European cooking. The ripe fruits can also be eaten fresh, roasted or added to sauces and stews, but their real value comes when the red flesh is thoroughly dried and ground into a richly coloured seasoning. Depending on how it is prepared, homemade paprika can range from mild and sweet to considerably more pungent.
Although peppers originated in the Americas, paprika became deeply embedded in European food culture after their introduction in the 16th century. Hungary in particular developed an extraordinary tradition around paprika, selecting peppers specifically for colour, flavour and varying levels of heat.
Plants perform best through a long, warm growing season in full sun with fertile, well-drained soil. Allow fruits intended for drying to ripen completely to red on the plant wherever possible for the deepest colour and fullest flavour.
Approximately 25 seeds per packet
Heat: Mild, with greater pungency possible when dried and ground with the internal membranes and seeds
When to Plant (Australia)
Tropics: Most of the year
Subtropics: Late winter to summer
Mild climates: Spring to early summer
Cold climates: Start under protection in late winter to spring and transplant after the last frost
Planting / Sowing
Sow approximately 5 mm deep into trays or pots and keep warm and consistently moist during germination. Chilli seed germinates best with steady warmth.
Transplant seedlings once the danger of frost has passed and the soil has warmed, spacing approximately 40–50 cm apart in full sun and fertile, well-drained soil. Maintain consistent moisture during flowering and fruit development.
For fresh use, harvest once fruits have reached a useful size. For homemade paprika, allow fruits to ripen fully to a deep red before harvesting, then dry thoroughly before grinding into powder.
Maturity: approximately 80–120 days.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Capsicum annuum
Pequin is a fiery little Chilli producing masses of small, compact fruits approximately 2 cm long. The fruits begin green before ripening to a vivid red, creating a colourful display on bushy plants reaching around 60 cm tall. Despite their diminutive size, the fruits pack considerable heat.
Native to Mexico and parts of the southern United States, Pequin is closely associated with wild and semi-wild chillies and has a long history of use in Mexican cooking. The small fruits have an intense, sharp heat accompanied by a distinctive fruity, slightly smoky flavour that becomes particularly pronounced when dried.
Pequin can be used fresh in salsas, sauces and marinades, pickled whole, or dried and crushed into flakes or powder. Dried fruits are traditionally used to season beans, soups, stews, meats and other savoury dishes. Their small size makes them easy to dry whole for storage.
Plants perform best through warm weather in full sun with fertile, well-drained soil and consistent moisture. The compact habit also makes Pequin well suited to container growing. In warm, frost-free climates plants may continue growing and producing beyond a single season.
Approximately 25 seeds per packet
Heat: Very hot
When to Plant (Australia)
Tropics: Most of the year
Subtropics: Late winter to summer
Mild climates: Spring to early summer
Cold climates: Start under protection in late winter to spring and transplant after the last frost
Planting / Sowing
Sow approximately 5 mm deep into trays or pots and keep warm and consistently moist during germination. Pequin can be slower and more erratic to germinate than many domesticated chilli varieties, so steady warmth and patience are beneficial.
Transplant seedlings once the danger of frost has passed and conditions have warmed, spacing approximately 40–50 cm apart in full sun and fertile, well-drained soil. Maintain consistent moisture during flowering and fruit development.
Harvest fruits green if desired or allow them to ripen fully to red for their mature flavour and heat. For dried use, harvest fully ripe fruits and dry thoroughly before storing whole or grinding.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Capsicum annuum
Red Cherry Hot is a prolific heirloom-style Chilli producing an abundance of small, rounded fruits that resemble bright red cherries. The thick, fleshy fruits reach approximately 3 cm long and 4 cm across, ripening from green to a rich, glossy red.
The compact fruits have a lively chilli heat balanced by the sweetness of their thick flesh. Their shape and substantial walls make them particularly good for pickling whole, stuffing, roasting or preserving, while they can also be chopped fresh into salsas, sauces and other dishes. The combination of heat and sweetness makes Red Cherry Hot quite different in character from thin-fleshed Cayenne types.
Plants have an upright, vigorous habit and can be remarkably productive, often bearing more than 50 fruits per plant under favourable conditions. Regular harvesting encourages further flowering and fruit development throughout the warm season.
Chillies originated in the Americas and have been cultivated for thousands of years, spreading around the world following European contact and becoming integral to cuisines throughout Asia, Africa and Europe. They are naturally rich in vitamin C and carotenoids, while their characteristic heat comes from capsaicinoids concentrated primarily in the internal membranes of the fruit.
Approximately 25 seeds per packet
Heat: Hot
When to Plant (Australia)
Tropics: Most of the year
Subtropics: Late winter to summer
Mild climates: Spring to early summer
Cold climates: Start under protection in late winter to spring and transplant after the last frost
Planting / Sowing
Sow approximately 5 mm deep into trays or pots and keep warm and consistently moist during germination. Chilli seed germinates best with steady warmth.
Transplant seedlings once the danger of frost has passed and the soil has warmed, spacing approximately 40–50 cm apart in full sun and fertile, well-drained soil. Maintain consistent moisture during flowering and fruit development.
Harvest green if desired or allow fruits to ripen fully to deep red for their mature sweetness and heat. Regular picking will encourage continued production.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety. Not available for delivery to Western Australia.
Capsicum pubescens
Rocoto Tree, also known as Hotlips, is a remarkable South American heirloom Chilli with a cultivation history stretching back thousands of years in the Andean regions of Peru and Bolivia. One of the most distinctive domesticated chilli species, Capsicum pubescens is easily recognised by its softly hairy foliage, beautiful dark purple flowers and unusual black seeds.
Plants develop into vigorous, branching shrubs and can become substantially larger and longer-lived than many annual chillies. The green fruits ripen to brilliant red and have thick, juicy, fleshy walls quite unlike the thinner fruits of many hot varieties. Their heat can vary with growing conditions but is substantial, generally falling around 100,000–300,000 Scoville Heat Units.
Rocoto is prized throughout Andean cooking for both its heat and its distinctive fruity flavour. The substantial fruits are excellent for sauces and salsas, pickling and preserving, and are traditionally stuffed for dishes such as the Peruvian rocoto relleno.
Unlike many chillies, Rocoto originates from cooler high-altitude environments and performs particularly well where nights are cooler. It dislikes extreme heat and is surprisingly hardy in suitable conditions, although plants remain sensitive to frost. Established plants can crop for much of the year in favourable climates and are also noted for showing good resistance to fruit fly compared with many other chillies.
Its vigorous perennial habit makes Rocoto an excellent container plant where sufficient space is provided, and mature plants can become highly productive.
Approximately 20 seeds per packet
Heat: Medium to very hot – approximately 100,000–300,000 SHU
When to Plant (Australia)
Tropics: Best in cooler highland locations
Subtropics: Late winter to spring, with protection from extreme summer heat
Mild climates: Spring to early summer
Cold climates: Start under protection in late winter to spring and transplant after frost
Planting / Sowing
Sow approximately 5–10 mm deep into trays or pots and keep consistently moist. Rocoto seed can be slower to germinate than many common chillies, so allow several weeks for emergence.
Transplant once seedlings are sturdy and frost risk has passed, spacing approximately 60–100 cm apart or growing individually in large containers. Choose a fertile, well-drained position with good moisture and protection from severe heat.
Allow fruits to ripen from green to bright red for their fullest flavour and mature heat. Plants can live and crop for several years where protected from frost and extreme conditions.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Capsicum annuum
Serrano is a classic Mexican Chilli producing abundant crops of smooth, glossy, candle-shaped fruits approximately 6 cm long. The thick-fleshed fruits are usually harvested while bright green but will ripen through orange to red when left on the plant, developing greater sweetness and a deeper flavour as they mature.
Serrano has a clean, bright heat considerably stronger than the Jalapeno, balanced by fresh, crisp flesh. It is a cornerstone of Mexican cooking and particularly well suited to fresh salsas, pico de gallo, guacamole and sauces. The fruits are also excellent pickled, roasted or preserved, while fully ripe fruits can be dried for later use.
The Serrano originated in the mountainous regions of the Mexican states of Puebla and Hidalgo, with its name derived from sierra, meaning mountain range. Its thick flesh and fresh flavour have helped make it one of Mexico’s most widely used chillies.
Plants form vigorous, highly branched bushes reaching approximately 1 m tall and can be exceptionally productive, continuing to flower and set fruit over a long season. They perform best in full sun with fertile, well-drained soil and consistent moisture.
Approximately 40 seeds per packet
Heat: 7 – Hot
When to Plant (Australia)
Tropics: Most of the year
Subtropics: Late winter to summer
Mild climates: Spring to early summer
Cold climates: Start under protection in late winter to spring and transplant after the last frost
Planting / Sowing
Sow approximately 5 mm deep into trays or pots and keep warm and consistently moist during germination. Chilli seed germinates best with steady warmth.
Transplant seedlings once the danger of frost has passed and the soil has warmed, spacing approximately 40–50 cm apart in full sun and fertile, well-drained soil. Maintain consistent moisture during flowering and fruit development.
Harvest green for the classic fresh Serrano flavour or allow fruits to ripen through orange to red for increased sweetness and mature flavour. Regular harvesting encourages the vigorous plants to continue flowering and producing fruit.
Maturity: approximately 75–80 days.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety.
Not available for WA.
Capsicum annuum var. aviculare
Tepin, also known as Chiltepin, is an ancient wild-type Chilli producing tiny, round fruits approximately 12 mm across. The fruits ripen to brilliant red and contain thin flesh with an intense, fiery heat that arrives rapidly but characteristically dissipates relatively quickly.
Native to Mexico and the southwestern regions of North America, Chiltepin is considered one of the wild ancestors of domesticated Capsicum annuum. It has been gathered and used as a food and medicine for thousands of years and remains culturally important in northern Mexico, where wild plants and their fruits are still highly prized.
Despite their tiny size, the fruits are exceptionally pungent. They can be used fresh or dried and are excellent crushed into salsas, soups, stews and sauces or infused into vinegars. Dried fruits can be stored whole and crushed as required, providing an intense burst of chilli heat from only a small quantity.
In frost-free conditions Tepin can grow as a perennial shrub to approximately 1.5 m and may flower and crop throughout much of the year. In its native habitat it is often found growing with some protection from larger plants, and in very hot Australian climates it can appreciate afternoon shade rather than relentless full sun.
Approximately 25 seeds per packet
Heat: 10 – Extremely hot
When to Plant (Australia)
Tropics: Most of the year
Subtropics: Late winter to summer
Mild climates: Spring to early summer
Cold climates: Start under protection in late winter to spring and transplant after the last frost
Planting / Sowing
Sow approximately 5 mm deep into trays or pots and keep warm and consistently moist. Tepin seed can be slower and more erratic to germinate than highly domesticated chillies, so maintain steady warmth and allow several weeks for emergence.
Transplant seedlings once conditions have warmed, spacing approximately 50–75 cm apart in fertile, well-drained soil. In very hot climates, some protection from intense afternoon sun can be beneficial.
Harvest when fruits have ripened fully to bright red. Use fresh or allow the thin-fleshed fruits to dry thoroughly for storage. In frost-free areas plants can be maintained for several years and may produce crops almost year-round.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Capsicum annuum
Thai Hot Chilli is a compact, highly productive variety growing to around 1 metre tall and producing abundant crops of slender, tapered fruits approximately 40 mm long. The chillies mature from green to vibrant red and pack a fiery punch, making them a favourite in Southeast Asian cuisine.
With a heat rating of 7–8, Thai Hot delivers a strong, clean heat that is ideal for curries, stir-fries, sauces and spicy condiments. The fruits are particularly well suited to making traditional hot chilli vinegar and develop their fullest flavour when harvested fully red. Their thin flesh also makes them excellent for drying, allowing them to be stored and used year-round.
Easy to grow and highly ornamental, plants become covered in colourful upright fruits throughout the season, making them a productive and attractive addition to vegetable gardens, pots and patio containers.
Approximately 150 seeds per gram
Approximately 25 seeds per packet
When to Plant (Australia)
Tropics: Year round
Subtropics: August to March
Mild climates: September to December
Cold climates: Spring after frost
Planting / Sowing
Sow seed 5 mm deep in trays or punnets and keep warm during germination. Transplant seedlings once established, spacing plants 40–50 cm apart in a sunny, sheltered position.
Grow in full sun in fertile, well-drained soil enriched with compost. Water regularly and feed during flowering and fruit production for maximum yields. Harvest fruits green for a milder flavour or allow them to ripen fully red for greater heat and sweetness. Mature red fruits can be used fresh, preserved in vinegar or dried for later use.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Brassica oleracea var. acephala
Champion is a traditional Collard producing large, smooth, tender blue-green leaves with a mild cabbage-like flavour. Vigorous, dependable and notably cold hardy, it continues producing leafy greens over a long harvest period and tolerates poorer soils better than many other brassicas.
Collards are an ancient form of non-heading cabbage and have been cultivated in Europe for more than 2,000 years. They later became deeply embedded in the food traditions of the American South, where slow-cooked collard greens remain an important part of regional cuisine.
The broad leaves are highly nutritious, providing vitamins A, C and K along with folate, calcium and other minerals. Young leaves can be shredded finely for salads and slaws, while mature leaves are excellent steamed, sautéed, braised or slow-cooked. They can also be used as sturdy edible wraps in place of cabbage leaves.
Champion prefers full sun and fertile, well-drained soil with a near-neutral pH, although it is more forgiving of poorer ground than many heading brassicas. Keep plants consistently watered for the most tender leaves. Mature plants tolerate frost well, and cool weather can improve the sweetness and flavour of the foliage.
Seed count: approximately 300 seeds/g
Approximately 120 seeds per packet
When to Plant (Australia)
Tropics: Autumn to winter
Subtropics: Late summer to winter
Mild climates: Late summer to autumn and spring
Cold climates: Spring to summer, or late summer for an autumn crop
Planting / Sowing
Sow directly or raise in trays approximately 5–10 mm deep. Keep consistently moist until established.
Transplant or thin seedlings to approximately 40–50 cm apart. Harvest individual outer leaves once plants are established, leaving the central growing point intact so plants continue producing.
For the sweetest and most tender greens, harvest young leaves regularly. Established plants can withstand cold conditions and light frost.
If saving seed, remember that Collards will cross-pollinate readily with other compatible Brassica oleracea crops, including cabbage, kale, broccoli, cauliflower and Brussels sprouts, so adequate isolation is required to maintain the variety true to type.
Maturity: approximately 60–75 days.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Zea mays
Early Leaming is a traditional heirloom corn valued for its vigorous growth and dependable early harvest. Plants grow to around 3 m tall and typically produce two cobs up to 225 mm long with deep, narrow yellow kernels. Harvest the cobs young for sweet eating, or allow them to fully mature over approximately five months for drying and storage. A productive variety well suited to home gardens.
Approximately 70 seeds per packet
When to Plant (Australia)
Tropics: April to August
Subtropics: September to January
Mild climates: Spring to early summer
Cold climates: After the last frost
Planting / Sowing
Sow seed directly into well drained, fertile soil in full sun once the soil has warmed. Plant seeds 2–3 cm deep, spacing plants 20–30 cm apart in blocks rather than single rows to ensure good pollination. Keep plants well watered during flowering and cob development. Harvest young cobs for fresh eating or allow them to fully mature for drying.
Not available for WA.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety.
Zea mays
Oaxacan Green is a remarkable heirloom maize originating from southern Mexico, where it has been grown for centuries by the Zapotec people. The striking emerald green kernels are traditionally milled into a distinctive green flour for making tamales and tortillas. Plants grow to approximately 1.6–1.8 m tall and produce beautiful ornamental cobs while remaining drought tolerant and reliable under a range of conditions. Matures in around 75–105 days.
Approximately 25 seeds per packet
When to Plant (Australia)
Tropics: April to August
Subtropics: September to January
Mild climates: Spring to early summer
Cold climates: After the last frost
Planting / Sowing
Sow seed directly into well drained, fertile soil in full sun once the soil has warmed. Plant seeds 2–3 cm deep, spacing plants 20–30 cm apart in blocks rather than single rows to ensure good pollination. Keep plants well watered during flowering and cob development. Harvest young cobs fresh or allow them to mature and dry completely for milling into flour.
Not available for WA.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety.
Zea mays
Blue Mini is a compact and highly decorative Popcorn producing several small, beautifully coloured blue cobs on plants reaching only around 1 m tall. Despite its modest size, each plant can produce approximately 4–6 cobs, making it a productive choice for smaller vegetable gardens and spaces where full-sized corn varieties can be cumbersome.
The kernels mature to shades of slate-blue to deep blue and can be dried for popping. The small cobs are also particularly attractive when dried and used in seasonal displays and decorative arrangements.
Corn has been cultivated in the Americas for thousands of years, with popcorn representing some of the oldest known forms of maize. Popcorn varieties contain a hard outer hull surrounding a starchy centre; when heated, moisture trapped within the kernel turns to steam until the pressure causes the kernel to burst and expand.
Blue Mini is a warm-season crop that performs best in full sun with fertile, well-drained soil and regular moisture. Corn is wind pollinated, so grow plants together in a block rather than a single long row to encourage good pollination and well-filled cobs.
Approximately 40 seeds per packet
When to Plant (Australia)
Tropics: Spring to autumn
Subtropics: Spring to summer
Mild climates: Spring to early summer
Cold climates: Spring after the last frost to early summer
Planting / Sowing
Sow directly into warm soil approximately 2–3 cm deep. Space plants approximately 20–30 cm apart, with rows 50–75 cm apart. For reliable pollination, plant in a block of several short rows.
Keep consistently watered during establishment, flowering and cob development. Corn is a relatively hungry crop and benefits from fertile soil and additional feeding during active growth.
For popcorn, leave the cobs on the plants until the husks and kernels have matured and begun to dry. Harvest and continue drying the cobs thoroughly before removing and popping the kernels.
If saving seed, isolate Blue Mini from other corn varieties flowering at the same time, as corn cross-pollinates readily and crossing can affect both seed purity and kernel characteristics.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety.
Not available for delivery to Western Australia.
Not available for WA.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety.
Zea mays var. everta
Saturn is a traditional Popcorn variety producing attractive cobs filled with golden-yellow kernels that burst into crisp white popcorn when heated. Grown specifically for popping rather than eating fresh from the cob, the kernels develop the hard outer hull needed to trap steam and create their characteristic pop.
Popcorn is one of the oldest forms of cultivated maize. Archaeological evidence from the Americas shows that people were popping corn thousands of years ago, long before modern sweet corn varieties were developed. Zea mays var. everta is the specialised flint-type corn traditionally associated with popcorn, its dense kernels expanding dramatically when heated.
Once properly dried, Saturn can be popped and eaten simply or seasoned with salt, herbs, spices, butter or sweet coatings. The golden mature cobs are also attractive dried and stored whole until the kernels are required.
Like other corn, Saturn is a warm-season crop and performs best in full sun with fertile, well-drained soil and regular moisture. Corn is wind pollinated, so plants should be grown together in blocks rather than a single long row to encourage good pollination and well-filled cobs.
Approximately 200 seeds per packet
When to Plant (Australia)
Tropics: Spring to autumn
Subtropics: Spring to summer
Mild climates: Spring to early summer
Cold climates: Spring after the last frost to early summer
Planting / Sowing
Sow directly into warm soil approximately 2–3 cm deep. Space plants approximately 20–30 cm apart, with rows 50–75 cm apart. For reliable pollination, plant in a block of several short rows.
Keep consistently watered during establishment, flowering and cob development. Corn is a relatively hungry crop and benefits from fertile soil and additional feeding during active growth.
For popcorn, leave cobs on the plants until the husks have browned and the kernels are hard and mature. Harvest and continue drying the cobs thoroughly in a well-ventilated position before removing the kernels. Properly dried kernels are essential for good popping.
If saving seed, isolate Saturn from other corn varieties flowering at the same time, as corn cross-pollinates readily and crossing can affect both seed purity and kernel characteristics.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
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