Seed Listing Catalog

Tableof Contents
About Native Seeds/SEARCH...

About this Seedlisting, Growing & Seedsaving The Original Seedsavers Seed policy for Native Americans Becoming a member, Placing an order
This years cover artwork was created by Alex Sando. Alexs artwork is available for purchase in our retail store or online.
2 15 19 20 12 13 13 13
Amaranth Bean Black-eyed Pea Chile Corn/Maize Cotton Devils Claw Gourd Greens Herbs Indigo Melon Okra
4 4-6 7 7-8 8-10 10 10 11 11 11 11 12 12
Onion Panic Grass Pea Sorghum Squash Sunflower Tobacco
14-15 15 15
Tomato/Tomatillo 16 Watermelon Wheat Wildflowers Foods
16 17 17 18-19
Non Profit Org US Postage PAID Tucson, AZ Permit #2157
Native Seeds/SEARCH 3061 N. Campbell Avenue Tucson, Arizona 85719
Are you a member? Members receive a 10% discount! See page 20 to join or renew today!
Save the Date!
Visit our website at www.nativeseeds.org for details!
FLAVORS OF THE DESERT
MARCH 20, 2011
Ancient Seeds for Modern Needs...

Native Seeds/SEARCH (Southwest Endangered Aridlands Resource Clearing House) is a non-profit organization that conserves, distributes and documents the adapted and diverse varieties of agricultural seeds, their wild relatives and the role these seeds play in cultures of the American Southwest and northwest Mexico. We promote the use of these ancient crops and their wild relatives by gathering, safeguarding, and distributing their seeds to farming and gardening communities. We also work to preserve knowledge about their uses.
Board of Directors
Chair Vice-chair Secretary Treasurer David Tiers Ronald Austin Wells Danielle Ignace Michael McDonald
Weve arrived!
Native Seeds/SEARCHs new Agricultural Conservation Center
at Brandi Fenton Memorial Park 3584 E. River Road
(CORNER OF EAST RIVER ROAD AND NORTH ALVERNON WAY)
Join us in the important work of saving seeds and helping to
preserve the crop heritage passed on to us by Native peoples, settlers, and explorers of the Greater Southwest. Become involved in our efforts by joining or donating to Native Seeds/SEARCH. Members receive a 10% discount on purchases in our gift shop, catalog or online. In addition, members receive our newsletter, the Seedhead News. Each issue contains gardening tips, recipes, previews of workshops and other special events, book reviews and feature articles on our projects and crops. Please use the form on the back of the catalog to join or give a gift membership.
Lydia Breunig, Barney T. Burns, Mahina Drees, Kim Fernndez, Sage Goodwin, Donald Luria, Bill McDorman, Janos Wilder, Ofelia Zepeda
Key to Visual Symbols

Suitable for High Desert (>3500 ft.) Suitable for Low Desert (<3500 ft.) Suitable for High & Low Desert Eco-Friendly
2 About this Seedlisting

All seed packets are $3.00 each EXCEPT where noted.
How to use this seedlisting

This catalog represents our continuing effort to offer and distribute seeds adapted to the desert environments within our region. You will find planting instructions provided for each crop. General guidelines have been developed for both low desert (<3,500 ft.) and high desert (>3,500 ft.) conditions, based on our experience in Tucson and at the Conservation Farm (4,000 ft.). In the low desert, summer rains come in July or early August, summer temperatures regularly exceed 100F and remain high during the night, and planting for the cool season can be anytime from September to November. In the high desert, summer rains can begin in June, summer temperatures often reach 100F but cool off considerably during the night, and planting for the cool season usually begins in February. For warm weather crops, the low desert has eight frost-free months, which include extremely hot and dry conditions. The Conservation Farm sits in a cold air drainage and has about six frost-free months. Gardeners in other climates will need to adjust their planting times. It is helpful to know your average last frost dates; ask experienced gardeners or the agricultural extension agent in your area. The visual keys (top right) are provided to guide your selection of crops that have been grown successfully in the low desert, high desert or both. We are not sure how crops will do outside their area of origin, but we regularly send seeds to gardeners across the U.S. Please write to us about your successes and failures.
Popcorn, six packets of Hopi Red Watermelon and so on. On occasion it may be necessary to substitute seed due to lack of availability. We have a special seed policy for Native American farmers and gardeners (see page 19). For groups or community projects, we offer small donations of our seeds to eligible organizations in the Greater Southwest. Community Seed Grants are designed to support the work of educators and those working to enhance the nutritional, social, economic, or environmental health of underprivileged groups in the region, while simultaneously keeping locally-adapted crop varieties alive and in active use in farms and gardens. Please see our website at www.nativeseeds.org/seed_grants for more information and instructions on applying. We encourage everyone to grow and keep pure seed lines and to contribute surplus seeds to fellow gardeners. Be aware that some plants cross-pollinate, which should be a concern for gardeners who wish to save seed (see next page). All Native Seeds/SEARCH seeds offered here have passed germination tests. Most of them are hand cleaned and naturally grown. They are stored in cool dry conditions. Freezing is the only method of insect control.
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 controlled pollination often with highly inbred lines by modern plant breeders, typically for large-scale high-input agricultural production systems. However, hybridization the crossing of genetically distinct parents, both within and between populations, varieties, and species has been important in the evolution of crop diversity. It is a natural process, resulting from openpollination, and one that farmers have often used to their advantage. Thus, hybridization is likely reflected in the genetic make-up of much of our seed, making them hybrids. The seeds we offer in our catalog and store were all originally collected from subsistence and small-scale farmers and gardeners. These are the food crops that have sustained traditional communities for centuries. They have been selected and nourished by farmers over generations, becoming adapted to local environmental conditions and cropping systems, and their individual flavors, odors, and textures have infused local culinary and ceremonial practices. They are the result of much open-pollination, hybridization, and subsequent selection (both natural and human-imposed). We celebrate this diversity!
Safe Seed Pledge

Along with more than 80 seed companies, both large and small, NS/S is a member of the Safe Seed Initiative, urging a cautious stance regarding genetically engineered (GE) seeds and promoting alternatives to GE seeds for interested consumers. The Safe Seed Pledge is as follows: Agriculture and seeds provide the basis upon which our lives depend. We must protect this foundation as a safe and genetically stable source for future generations. For the benefit of all farmers, gardeners and consumers who want an alternative, we pledge that we do not knowingly buy or sell genetically engineered seeds or plants. The mechanical transfer of genetic material outside of natural reproductive methods and between genera, families or kingdoms, poses great biological risks as well as economic, political, and cultural threats. We feel that genetically engineered varieties have been insufficiently tested prior to public release. More research and testing are necessary to further assess the potential risks of genetically engineered seeds. Further, we wish to support agricultural progress that leads to healthier soils, genetically diverse agricultural ecosystems and ultimately people and communities. For more information, please contact The Safe Seed Initiative, c/o Council for Responsible Genetics, 5 Upland Road, Suite 3, Cambridge, MA 02140; phone 617.868.0870; www.gene-watch.org.
Is our seed organic?

Our Conservation Farm is not certified organic, thus none of the seed we currently grow can be labeled as organic. However, our first method of insect/disease control utilizes products acceptable for use in organic production systems (as listed on the Organic Materials Research List). If these do not provide sufficient remedy, limited and targeted use of some chemicals is allowed under our Integrated Pest Management strategy, to ensure we can maintain these precious seed varieties. Thus, we may occasionally use insecticides or herbicides not approved for organic systems. We use no nitrogen-based commercial fertilizers relying instead on cover crops, green manures and crop rotations to maintain or improve soil fertility. We are committed to the ecologically-sound stewardship of the Conservation Farm, i.e., managing its soil, water, insect and plant resources in a manner that is rooted in the understanding and application of sound ecological principles. It would not be consistent with our long-term stewardship role to act in a manner that pollutes the water we use to irrigate our crops, or destroys pollinators, beneficial insects or soil microorganisms that provide essential ecosystem services. We seek to leave a small and unobtrusive footprint while stewarding these precious resources.
Our Seed Policy

When placing an order for seeds, please remember that Native Seeds/ SEARCH is a non-profit conservation organization, not a commercial seed company. We have a limited quantity of some seeds. Because of high demand, we must limit orders to six packets of each variety. An order, for example, may include up to six packets of Cochiti
Retail Store Address:

3061 N. Campbell Ave., Tucson, AZ 85719
Fax orders
520.622.5591
Retail Hours (MST):

MondaySaturday 10am5pm Sunday 12pm4pm except closed Sundays JuneAugust
Or order online 24 hours a day! Business Hours: MondayFriday 9am5:00pm For more information or to order online, visit our secure website at www.nativeseeds.org or email info@nativeseeds.org
Growing & Seedsaving Information See our website for more information
Growing healthy seed
Plant 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 disease (see individual crops for recommended planting distances). Rogue (remove) plants that are diseased or otherwise unhealthy looking. If youre trying to keep pure seed lines, also rogue out plants that dont appear true-to-type (what you know the plant to look like).
Days to maturity
If you are accustomed to seed catalogs that provide the number of days to maturity for their seeds, you may wonder why we do not provide this data for many of the seeds offered here. Although the number of days can be a guide for selecting varieties suitable to your area, seed companies publish an average number of growing days, using data from different areas and conditions. For example, a 75-day bean may 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 dont have reliable information. Some of our varieties are from isolated regions with varied microclimates. Moreover, many of our crops reach maturity in different lengths of time, depending on when they are planted e.g., in the spring or with the summer rains.
Recommended distances to prevent crossing between varieties of species

Appropriate 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 traveling some 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 whats grown in-between or the abundance of insect pollinators present (the more insects, the more likely pollen may find its way from one plant to another). The following recommended distances are guidelines for producing pure seed when planting more than one variety of the same species at the same time.
Keeping lines pure

Growing more than one variety of the same species at a time may result in crossing. Planting the seeds from crosses may produce something entirely different than youre expecting which is how we got all this wonderful diversity to begin with! However, if you want to get the same crop you did last year, then you may need to prevent cross-pollination from occurring. There are several ways to do this: Spacing. Plant different varieties at a suitable distance to ensure insects or wind cannot effectively carry pollen from one variety to another. See box to right for recommended standard distances for some crops. Timing. Plant different varieties of the same species at different times so that they are not flowering at the same time. This may involve an early and late planting. Be sure there 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 screen cages and placing them over one or more varieties. This is best used for non-sprawling crops, such as tomatoes, beans (they can crosspollinate if insects are abundant), okra, cotton, and chiles. Hand-pollinating. Manually transfer pollen from one flower to another. Hand pollination will differ depending on the crop but essentially you want to be sure that neither the flower being pollinated nor the one used as the pollen source have been previously pollinated.
20-500 ft.
Basil (150 ft.) Beans (30 ft.) Peas (300 ft.) Peppers (500 ft.)
1/2 mile
Devils claw Garbanzo Melons Mustards Scarlet runner beans Squash Sunflower
1 or more miles
Amaranth (non-selfing) Corn Fava Gourds Lima beans Okra Tobacco
Harvesting
Let seeds mature before harvesting. For most crops, this means leaving them in the field to dry corn, beans, gourds, okra, devils claw, peas, chiles, etc. Some crops require afterripening (e.g., squash) or fermentation (tomatoes). See our website for more information: www.nativeseeds.org/how_to/ seedsave.
Cleaning & saving seeds

Remove all plant material, including chaff, stems, or flesh from seeds and allow to dry thoroughly. Use sealable plastic bags, paper envelopes, jars with good lids or any airtight container to store seed from one year to the next. Spread wet seeds from squash, melons, tomatoes, etc., on clean dish towels. We do not recommend paper towels (they stick) or newspaper (toxic print). Store seeds in a cool, dry place, such as your hall closet or freezer.
3
Dear Seedsavers
A visitor to NS/S recently gifted a book to me about the commons or what we all share. In reading it, I came across the following quote that struck me as especially relevant, People and places thrive when we honor what belongs to everyone. In few words, this encapsulates what NS/S is about honoring an agricultural legacy that we all share in, at one level or another. Passed from one generation to another over vast periods of time and distance, crop seeds epitomize the connection between us all, what we all share. They are a common heritage even though individual crops/seeds have been stewarded by and associated with specific cultures and communities around the globe. Todays seeds are a physical manifestation of the entire history of human agriculture over 10,000 years worth of hand-medowns. It is an awesome and humbling experience to feel this connection and responsibility. But we do. Part of that responsibility involves ensuring access to the many diverse and adapted seeds that have made up the fabric of this region since American Indians first inhabited it. As such, the 2011 Seedlisting includes many of your favorites and many more that need to be tried and tested in your gardens and on your farms. This years seed listing again features those items we have in slightly larger quantities while our website (www.nativeseeds.org) has many more offerings! We have eliminated the individual bulk packets of seeds but are offering a very limited number of varieties online in considerably larger quantities than what was previously available in bulk. Please see our website if youre interested in purchasing larger quantities of some seeds. Please also see our Community Seed Grants program (page 2) for group projects and the Free Seed Program (page 19) for requests from Native Americans. We are now well established in our new Agricultural Conservation Center located at Brandi Fenton Memorial Park, once a Mormon agricultural settlement. We thank all those who helped make the dream of our new facility come true! It has been a year of dramatic change at NS/S and we look forward to 2011 as one of getting back to business sharing with everyone the seeds that belong to us all and honoring those that have made this possible. Blessings for a bountiful harvest! Suzanne Nelson Director of Conservation
Seeds
C2 Hopi Red Dye
All seed packets are $3 each EXCEPT where noted. Visit www.nativeseeds.org for a complete listing of available seeds.
Amaranth Amaranthus spp.

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. 0.3g/50 seeds per packet. Culture: Plant in spring or with summer rains by broadcasting and raking in seeds, or plant 1/4 inch deep in basins or rows. Thin the edible seedlings to 10-15 apart.
C8 Alegria
Seedsaving: As wind- or insect-pollinated annuals, amaranth species will readily cross. To prevent this, put paper or cloth bags over flower heads. When ripe, cut off dried heads and lightly beat in a bag to remove seed. Screen or winnow off chaff.
C8. Alegria. A. cruentus. Produces blond seed typically used for a traditional confection, alegria, which is made with popped seed and honey in central Mexico. C5. Guarijio Grain. A. hypochondriacus x A. hybridus. Guegui. From the Rio Mayo in Sonora, Mexico, a whiteseeded grain used for tamales, pinole or popping. C17. Guatemalan. A. cruentus. Originally collected in San Martin Jilotepeque, Guatemala. The leaves are green as are the flowers (bract), though occasional red inflorescences are also produced. Seeds are blond. C2. Hopi Red Dye. A. cruentus. Komo. The attractive plant can grow 6ft. tall with a 1-2ft. long scarlet inflorescence. The Hopi make a natural food dye from the flower bract to color piki bread. In Hopi land, this readily crosses with wild A. powelli. Black seeds are edible.
C16. Marbled. A. cruentus. Originally collected in the state of Morelos, Mexico in 1979. The inflorescences are predominantly red but marbled with green. The green leaves have light red venation. C11. Mexican Grain. A. cruentus. A blond seed produced from green plants and flowers. Original seed donated to Rodale Research by a gardener in Hobbs, New Mexico. C4. Mt. Pima Greens. A. cruentus. From the Sonora/Chihuahua border in Mexico. The leaves are used for greens and the light colored seeds are ground for pinole. C9. Paiute. A. cruentus. From a garden on the Kaibab Southern Paiute Reservation in southern Utah. Edible seeds and leaves. C7. Rio San Lorenzo. A. hypochondriacus. From Durango, Mexico. The blond seed is used as a grain. C15. Tarahumara Okite. A. cruentus. Collected from a ranch above Batopilas, a silver mining town stretched along the Rio Batopilas at the bottom of Barranca del Cobre. Black seeds with brilliant red flowers/stems. Seeds and young leaves used as food. 4-6 tall when grown at the Conservation Farm.
C4 Mt. Pima Greens
C11 Mexican Grain
C5 Guarijio Grain
C15 Tarahumara Okite
C7 Rio San Lorenzo
C16 Marbled
C17 Guatemalan
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PC4 Frijol Chicharero PC12 Amarillo del Norte
Bean Phaseolus spp.

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. especially our region (Sinaloa, Durango, Chihuahua, and * Indicates possible day-length sensitivity. Someis,beans,may requirefrom the southern edges of longer nights to initiate flowering. Because they southern Sonora) may have day-length requirements; that they decreasing day length and originate in areas closer to the equator and where climatic cycles are different (dry and rainy seasons with no freezing temperatures), they may not produce seed in the U.S., especially in northern areas or in zones with early frosts. Please let us know how they grow for you.
Common Bean Phaseolus vulgaris

Common beans are a diverse and important crop to Native American farmers throughout the Southwest. They are eaten young as green beans or dried and shelled. Plants can be bush, semi-pole, or pole. Approx. 15g/50 seeds per packet except where noted. Culture: Beans need warm soil for best germination. Plant seeds in spring or summer about 1 inch deep and 6 inches apart or in basins. Semi-pole and pole varieties will benefit from a trellis try intercropping 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 can cross with other common bean varieties. Dried pods can be harvested throughout the growing season, or harvest whole plants as described for teparies. Separate varieties by 10 yards (9 meters).
PC13 Alluvias
PC34 Tara. Bakkima
PC19 Hopi Yellow
PC37 Tara. Burro y Caba.
PC13. Alluvias*. Large white beans often sold in markets from southern Sonora and northern Sinaloa to the Sierra Tarahumara and into Durango. Pole bean. PC12. Amarillo del Norte. Large golden pole bean from Vadito, New Mexico, 8000. Early-maturing. Similar in appearance to Tarahumara Frijol Amarillo and Hopi Yellow. PC83. Chihuahua Ojo de Cabra*. Brown and speckled tan Ojo de Cabra pattern on large, kidney-shaped beans. From a 1984-85 collection in north-central Chihuahua. High-yielding pole bean.
PC90. Frijol en Seco. New Mexican brown and beige pinto collected in Bernalillo. Early-maturing, highyielding bushy-pole bean when grown at the Conservation Farm. PC84. Guadalupe y Calvo Negro*. Very latematuring pole bean from the southern Sierra Madre in Chihuahua. Seeds are rounded and shiny black. Dark lilac flowers, purple-colored stems. Lovely. PC68. Hopi Black. Small, rounded, black, polebean, dry or runoff-farmed by Hopi farmers. Can be used for dye. Produces dark lilac flowers and purple mature pods. Early-maturing, prefers monsoon rains. PC105. Hopi Light Yellow. Large, light yellowbeige beans from Hotevilla collections. Also called grease beans, plants are somewhat early-maturing pole beans. High-yielding, with good green beans. PC20. Hopi Pink. High-yielding, medium-large pink beans collected from dry-farm fields near Hotevilla. Early-maturing, good as a green bean. PC19. Hopi Yellow. Sikya mori. Large bronze seeds, common in Hopi country, may be dry farmed or irrigated. High-yielding pole type, good as a green bean.
PC20 Hopi Pink
PC42 Tara. Chkame
PC24 New Mexico Bolita
PC47 Tara. Frijol Amarillo
PC67. Colorado Bolita. Pinkish-beige Hispanic heirloom dry farmed at 7000 in the Four Corners area. Earlymaturing pole bean with good green beans and colorful pods. High-yielding. PC4. Frijol Chicharero*. Classic vayo bean with light tan and dark brown veins, from Nievas, Durango. Pole bean. PC125. Frijol Chivita. Little goat. A yellow Jacobs Cattle Bean from the arid pion, oak and juniper area of the eastern Tarahumara in Chihuahua. Also known as Golondrina or Cinco Minutos. Color may vary from white with gold mottling to gold with white mottling.
P28 S.L. Potosi Flor de M.
PC54 Tara. Ojo de Cabra
PC32 Vadito Bolita
PC63 Oodham Pink
More Common Bean Phaseolus vulgaris

PC73. Mayocoba*. Large beige vayo-type bean. Tasty as a green bean. Originally collected from Mayocoba, Sonora. Late-maturing in the Conservation Farm grow-out. PC24. New Mexico Bolita. Pinkish-beige rounded beans grown for centuries by traditional Hispanics of northern New Mexico in irrigated plots. Faster cooking than pintos and early-maturing too. High-yielding pole. PC63. Oodham Pink. S-wegi mu:n. A pink bean from desert borderlands of Sonora and Arizona. Fast growing, the plants will sprawl and produce in early spring or late fall in the low desert. PC28. San Luis Potosi Flor de Mayo. Faded purple specks on cream-beige background. Pole bean from Central Mexico. PC100. Taos Red. Very large, red with darker maroon mottling/striping. Grown under irrigation in Taos Pueblo at 7,500 elevation. Rare in the Pueblos, although very similar to Hopi Red. Low pole, almost bushy, with outstanding dark red mature pods. High-yielding. Approx. 14g/40 seeds per packet. PC34. Tarahumara Bakmina. Rare. Semipole plants produce tiny, burgundy, kidney-shaped seeds with a black ring around the hilum. Pods are quite long and make excellent green beans. PC37. Tarahumara Burro y Caballito. Beautiful gray/brown and white Jacobs Cattle/ Ojo de Cabra patterning. Collected in 1984 from Cerocahui, Chihuahua. High-yielding pole bean. PC42. Tarahumara Chkame. Medium-sized shiny black bean from the Sierra Madre of Chihuahua, Mexico. Pole bean producing lilac flowers and colorful mottled pods. Beans have a distinct earthy flavor. PC95. Tarahumara Ejotero Negro. Bush green beans producing black dry beans at maturity. Very early-maturing at the Conservation Farm. Dark lilac flowers. Original collections from the southern edge of Tarahumara country in Chihuahua. PC47. Tarahumara Frijol Amarillo*. Large, gold, high-yielding staple. Vigorous pole bean producing flavorful beans with creamy texture. PC54. Tarahumara Ojo de Cabra*. Goats eye. High-yielding pole bean producing large seeds with dark stripes over a speckled light background. A diversely-colored bean with stripes ranging from brown and tan to blue-gray and black. Occasional red beans, pintos, and gold beans mixed in. Plants produce white and lilac-white flowers, and purple striped pods. A sweet, mild staple of the Sierra Madre. PC130. Tarahumara Purple. Medium-high yielding pole bean with gorgeous, large, shiny, deep-purple seeds. Sweet taste, smooth texture. From central (mountainous) and eastern (high mesa) Tarahumara country, Chihuahua. PC96. Tarahumara Purple Star*. Large purple and white beans from central and southern Tarahumara country in Chihuahua. Purple pattern radiating outward from the seed eye across a white background. Very late-maturing pole beans when grown at the Conservation Farm. Approx. 20g/50 seeds per packet. PC113. Tepehuan Star*. Large bean with star pattern of black seeds radiating over cream-beige background. Originally collected in Nabogame, Chihuahua. This pole bean is late-maturing at the Conservation Farm.
PC66 Yoeme Ojo de Cabra PC96 Tara. Purple Star
PC67 Colorado Bolita
PC97 Yoeme Vayo
PC68 Hopi Black
PC100 Taos Red
PC73 Mayocoba
PC105 Hopi Light Yellow
PC83 Chih. Ojo de Cabra PC113 Tepehuan Star

PC131. Tohono Oodham Vayo Amarillo. Large gold beans grown-out from collections from the border region of Arizona and Sonora. A Mexican bean introduced to the Tohono Oodham. Pole bean with sweet flavor and creamy texture. PC32. Vadito Bolita. Pinkish-beige bean from Vadito, New Mexico. Good for high elevations and short season areas. High-yielding pole bean. PC66. Yoeme Ojo de Cabra. Small beige bean with golden brown lineation, hence goats eye Can be eaten . green or as a dry bean. From Vicam, Sonora, a traditional Yoeme village, where it is planted in January and harvested in May. Late-maturing, high-yielding summer pole bean grown at the Conservation Farm. PC97. Yoeme Vayo. Medium-sized beige seeds with veins collected in a Yoeme village outside of Ures, Sonora. Early-maturing, high-yielding pole bean.
PC84 Guad. y Calvo Neg. PC125 Frijol Chivita
PC90 Frijol en Seco
PC130 Tara. Purple
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PC95 Tara. Ejotero Negro PC131 T.O. Vayo Amarillo
Lima Bean
Phaseolus lunatus
Growing as perennial vines in their native tropical environment, lima beans are broad, flat beans eaten green or dried. Plants are tolerant of salt and alkaline soils. Approx. 20g/25 seeds per packet. Culture: Plant in spring or with summer rains, 1 inch deep and 6 inches apart or in basins. These long season plants will produce until frost, although production slows in the hot dry months. Trellis vines, or allow room to sprawl. Seedsaving: This annual is mainly self-pollinating. Varieties should be separated by 40 yds. (36 m.) Dried pods can be harvested throughout the growing season, or harvest whole plants.
PL12. Calico. These large, heirloom beans are maroon with creamy white swirls. Originally collected in Wild Horse, Colorado. Prolific producer at the Conservation Farm (4,000 ft.). PL80. Hopi Gray. Maasi hatiko The light beige . beans can be plain or mottled with black. The seeds are sometimes sprouted and used in ceremonies. May have good resistance to Mexican Bean Beetle. PL9. Hopi Red. Pala hatiko Selected by the late . Hopi artist Fred Kabotie, these limas are prolific in the low desert. Tasty and meaty, beans are solid red, or may be streaked with black. PL72. Hopi Yellow. Sikya hatiko Seeds vary from . deep yellow to dark orange with black mottling. During Spring ceremonies, seeds are sprouted, attached to katsina dolls, rattles, and bows and given to children. Sprouts are then chopped, boiled and cooked in soup for feasting. PL10. Pima Beige. Originally collected from the Gila River Indian Community in Arizona. The light beige beans can be plain or mottled with black. PL11. Pima Orange. Wonderfully colored orange beans with black mottling. From the Gila River Indian Community in Arizona.
PL9 Hopi Red
PL12 Calico
PL10 Pima Beige
PL72 Hopi Yellow
PL11 Pima Orange
PL80 Hopi Gray
Scarlet Runner Bean
Phaseolus coccineus
Large and showy flowers make this an attractive garden plant. The large pods can be eaten as green beans or you can use the beans dried. Not suitable for low desert. Approx. 28g/20 seeds per packet. $4/pkt. Culture: Plant 1 inch deep and 6 inches apart in the Spring after danger of frost is past. Plants can be bush or produce long vines which need to be trellised. Flowers may drop with no pod set if daytime temperatures are too high. Seedsaving: An annual that is insect pollinated, so varieties will cross. Harvest dried pods throughout the growing season.
PS3. Aztec White. White flowered variety that produces large, white seeds. The fastest maturing scarlet runner at the Conservation Farm (4000 ft.). PS7. Tarahumara Bordal. Large white beans from the remote Tarahumara community of Otachique, Chihuahua.
PS3 Aztec White
PS7 Tara. Bordal
Not seeing an old standby? Check out our website for your favorites and more! www.nativeseeds.org
Seeds
PT2 Kickapoo White
Tepary Bean
Phaseolus acutifolius
First cultivated in the Southwest during the time of the Hohokam Indians, teparies mature quickly and are tolerant of the low desert heat, drought and alkaline soils. Soak the dried beans before cooking. Approx. 7g/50 seeds per packet .
PT107 Cocopah Brown
Culture: Plant seeds 1/2 inch deep and 4 inches apart with the summer 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. Be careful; mature pods will pop open and drop seeds if left on the plant. An alternative is to harvest the whole plants when pods are turning brown, allow them to dry on a sheet, then thresh and winnow seeds.
PT3 Yoreme White
PT109 Big Fields White

PT112. Big Fields Brown. A typical brown tepary grown by a traditional farmer using flood-water farming methods. Traditionally planted in August and harvested in November. PT109. Big Fields White. From the Tohono Oodham village of Big Fields. An Oodham farmer maintained this white variety for years, but it is rarely found under cultivation anymore. PT79. Blue Speckled. Tan beans with navy blue speckles. From highland areas of southern Mexico, this variety is a Mayan folkrace. These beans do not tolerate lowdesert heat. PT89. Brown Speckled. Very round beans with beige speckles on light gray, originally separated out of Blue Speckled. High yielding. PT107. Cocopah Brown. Early-maturing mediumsized flattened orange-tan and orange speckled beans originating from along the lower Colorado River in Sonora. PT118. Colonia Morelos Speckled. Colorful assortment of brown, black, beige, yellow and tan speckles on a tan background as well as gray-black speckles on medium-sized flattened beans. Early-maturing with white and lilac flowers. Originally collected in 1988 from Colonia Morelos, Sonora. PT110. Cumpas White. From Cumpas, Sonora, where Opata descendants still live. Common in the markets of the region as it is a popular staple food. PT85. Paiute Yellow. Ochre-colored traditional favorite from the Kaibab Indian Reservation in southern Utah. PT4. Sacaton Brown. Soam bawi. Medium-sized orange-tan seeds. Early-maturing. Once commercially cultivated by the Gila River Pima near Sacaton, Arizona. PT5. Sacaton White. Early-maturing white rounded beans. The seed was first collected in 1976 from the Gila River Reservation and vicinity. PT113. San Ignacio. White tepary grown in a flood-plain field along with other late summer crops on the Rio Magdalena in northern Sonora. Collected from a Sonoran farmer who maintains a treasure trove of traditional crops in secluded orchard plots. PT98. San Pablo Balleza. High-yielding black tepary bean collected in an Hispanic colonial town on the eastern slopes of the Sierra Madre in Chihuahua, Mexico. PT114. San Pablo Balleza White. Originally collected in 1985 from the colonial town of San Pablo Balleza, Chihuahua. Similar to San Pable Balleza tepary (PT98) but white. Both are grown locally in the area. PT111. Santa Rosa White. An old collection from the Tohono Oodham village of Santa Rosa. White seeds. Drought-hardy. PT6. Sonoran White. Small to medium sized white beans from Sonora, Mexico. PT75. Tohono Oodham Brown. Mediumsized tan-brown beans from the Tohono Oodham Reservation. Early maturing. PT116. Tohono Oodham White. Earlymaturing white beans from the Tohono Oodham Reservation, Arizona. PT78. Yoeme Brown (formerly Yoeme). Colorful mixture of medium-sized tan-brown and pinkbrown beans. Early-maturing, with both white and lilac flowers. Originally from a traditional Yoeme village on southern Sonoras coastal plain. PT3. Yoreme White (formerly Mayo White). Medium-sized white beans originating from the western flanks of the Sierra Madre along the Sonora-Sinaloa border.
PT4 Sacaton Brown
PT110 Cumpas White
PT5 Sacaton White
PT111 Santa Rosa White
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PT6 Sonoran White PT112 Big Fields Brown PT75 T.O. Brown PT113 San Ignacio
PT78 Yoeme Brown
PT114 S.P. Balleza White
PT115. Guarijio White. White bean with variable shapes and sizes originating in the pine-covered mountains of the Sonora/ Chihuahua border. Originally collected around 1984-1985. PT2. Kickapoo White. From Rio Bavispe in Sonora, Mexico, where Kickapoo Indians (originally from Wisconsin,) adopted this desert staple. PT119. Menagers Dam Brown. Wpegi bawi. A red-brown bean from the Menagers Dam near the Mexican Border.
PT79 Blue Speckled
PT115 Guarijio White
PT85 Paiute Yellow
P116 T.O. White
PT99. Paiute Mixed. Beautiful mixture of colors including chocolate-brown, speckled-tan and burnt-orange. Originating from the Shivwits Paiute Reservation in Utah. Early-maturing, medium-sized bean.
PT89 Brown Speckled
PT118 C. Morelos Speckled
About Bean Common Mosaic Virus

Bean Common Mosaic Virus (BCMV) is a plant disease that can affect all New World beans (Phaseolus spp.), including common beans, tepary beans, lima beans, and scarlet runner beans. It is not harmful to humans 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 if grown in arid regions. Because teparies may carry BCMV, do not grow teparies near other species of beans that are more susceptible to the virus especially those to be saved for seed. Signs of the virus include 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 future crops. Healthy plants can be infected by aphids spreading the virus from diseased to healthy plants, by infected leaves touching healthy ones, or by gardeners handling healthy plants after working with diseased plants. Diseased plants should be carefully rogued (removed) and discarded.
PT98 San Pablo Balleza
PT119 Men. Dam Brown
PT99 Paiute Mixed
Black-eyed Pea Vigna unguiculata

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. 5g/25 seeds per packet. Culture: Plant 1 inch deep and 6 inches apart, or in basins, in the spring or with summer rains. Plants sprawl. Seedsaving: An annual that is mainly self-pollinating but will cross with other cowpea varieties. Dried pods should be harvested throughout the growing season. Mature pods will split open if left on the plant.
V3 Mayo Colima
V13 Corrientes
V1. Bisbee Black. Original seeds came from a Native American in Bisbee, AZ, who gave them to a truck driver, who passed them on to a NS/S member in Missouri. Solid black seeds, a good producer in the low desert. V18. Cerocahui. A typical-looking cowpea, the seeds are cream with a black eye. From Cerocahui in the Barranca del Cobre. V13. Corrientes. Collected in Nayarit, Mexico. Extremely hardy and prolific, with dark red seeds. Excellent as green beans or shelled. V11. Ejotero. Grown by Mayo Indians in Sinaloa, Mexico, along the Rio Fuerte. The long pods are used as green beans. Dried beans are light beige. V8. Guarijio Frijol Gamuza. A small tan/orange bean with a white eye used by the Guarijio and Mayo Indians in subtropical/desert canyons of Sonora. V3. Mayo Colima. From Sinaloa, Mexico, the seeds are shades of beige to orange. V15. Mayo Speckled. The pinto-bean of cowpeas! A colima variety with pinto bean mottling over light chocolate-colored seeds. From Los Capomos, Sinaloa. V16. Mt. Pima Yori Muni. Small-seeded cowpea with cream-colored seeds and brown eyes. From a Mountain Pima rancheria near Maicoba. V9. Pima Bajo. "Tukwupoikam" (black eyes it has). Originally collected from the Pima Bajo living near the Rio Yaqui in Onavas, Sonora, Mexico. The small white beans have black and brown eyes.
V4. Sonoran Yori Muni. From the Rio Mayo watershed in Sonora, Mexico. A small white bean with chocolate brown eyes. V19. Tarahumara. From a remote village in Batopilas Canyon in the Sierra Madre. The seeds are predominantly cream to biege with occasional brick or black-colored seeds. V5. Tetapeche Gray Mottled. These speckled seeds look like wild beans. They are pea size. From a market in Sonora, Mexico. V20. Texas. The color of red sandstone, this cowpea is from the Eagle Pass area of Texas. They were described as a heat tolerant pole bean with superior flavor. V6. Tohono Oodham. Uus mu:n. A black and white bean with variable mottling, may be all black or splotched on white. Excellent for green beans in the low desert. Grown by the San Xavier Agricultural Coop. V17. Wild Cowpea. Vigna luteola. The delicate leaves and yellow flowers make this cowpea ideal as a vine to cover an exposed wall or fence line. Produces explosive pods that shoot the small black seeds in all directions. V14. Yori Cahui. Collected from the village of Ahome, near Los Mochis in Sinaloa. Our demonstration garden growout produced lots of yard long beans that thrived in our record breaking heat. Great low desert green bean.
V4 Sonoran Yori Muni
V14 Yori Cahui
V5 Tetapeche Gray Mot.
V15 Mayo Speckled
V6 Tohono Oodham
V16 Mt. Pima Yori Muni
V8 Guarijio Frijol Gamuza V18 Cerocahui
V9 Pima Bajo
V19 Tarahumara
V1 Bisbee Black
V11 Ejotero
V20 Texas
Chile Capsicum annuum

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. 0.1g/25 seeds per packet. Culture: Start seeds inside 8-10 weeks before last frost. Seeds are slow to germinate and need warmth. Sow 1/4 inch deep in sandy soil. 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 covering branches with cloth bags tied loosely at the bottom, or cover plants with cages made from window screen over a frame. Allow pods to ripen and mature on the plant. Chiles turn red or dark brown when mature. For best seed results, pods should be shriveled and almost dry. Wear gloves, and take care not to touch your eyes when removing seeds from hot chiles.
D1 Del Arbol
Letters at the end of descriptions refer to the key. All shapes in the key may not be currently available.
How We Rated Chiles

D54. Alcalde. From northern NM at 6,300. A New Mexico chile that matured earlier than most chiles at the Conservation Farm. Mild-medium heat, with a complex, slightly sweet flavor when red. 4 long. (i) D55. Caribe. Chile Caribe from southern Chihuahua. This chile was first collected for NS/S in 1985. Medium-hot, sometimes increasing after a few seconds to hot. 8 long. (g) D21. Cochiti. From Cochiti Pueblo at 5200, where loss of farmland has threatened this and other Cochiti crop varieties. This NM native chile is sweet when green, and flavorful when red. Mild to medium. 3.5-4 long. (i) D1. Del Arbol. Tree chile. A long, thin, red, pungent chile used for salsa. Usually hot. 2.5-4 long. (d, c) D56. Del Arbol de Baja California Sur. From an ejido (communal farm) south of Guerrero Negro. Bright red and thin. Medium heat. 4 long. (d) D32. Escondida. From the community in New Mexico at 5,000. This native chile is medium and slow to heat in the mouth. 3.5 long. (i, j) D15. Isleta. From Isleta Pueblo (4,900), first collected in 1993. An exceptionally tasty native NM chile. It has broader shoulders and is less fleshy than Isleta Long. Mild-medium. 4-5 long. (i)
We grew 59 chile accessions at the NS/S Conservation Farm (CFarm) in 2001. As a result, we were able to gather lots of information, such as chile size, maturity, and relative heat ratings for each accession, which we thought might be of interest to you. In using our descriptions, please keep in mind that they are relative ratings, and were influenced by the specific environmental conditions (water, temperature, nutrients, stress) characterizing the Conservation Farm (i.e., they might mature quicker or later, grow smaller or larger fruit, or be milder or spicier under your care and conditions than ours). In the following descriptions, mild, medium, and hot are relative heat ratings, while sweet refers to a sugary taste. These are all chiles, however, and even those listed as mild may burn the mouth of a non-chile eater. Additionally, individual fruit may vary in heat, and our tasters sampled only a few of each. Thanks to the extended Valds family for their help in preparing and tasting chiles, and for showing constraint in order to test all 59 of them! All varieties were tested mature, and blended whole with water to form a paste. Larger-fruited varieties, amenable to roasting and peeling, were tested as chile verde as well. Fruit are red when mature unless otherwise noted. Average length and a letter corresponding to their general shape follow each description.
D5 Mirasol
D7 San Felipe
D9 Ordoo
Seeds
D10 Pequin
All seed packets are $3 each EXCEPT where noted. Visit www.nativeseeds.org for a complete listing of available seeds. More Chile Capsicum annuum
D57. Isleta Long. Collected in 1988 from Isleta Pueblo at 4,900. This New Mexico long-type chile has smooth skin and is fleshy when green. Flavorful, sweet and fruity when red. Mildmedium to medium. 7 long. (j) D9. Ordoo. An ornamental type of chile producing green, yellow, orange, purple and red fruits, which are an inch long and grow upright. Hot and edible. From Batopilas Canyon, Chihuahua, Mexico. Good for container gardening. 2-3 long. (f) D59. Patagonia. An Hispanic heirloom grown in Patagonia, AZ. The cone-shaped chiles stand up on the plants, and are yellow with some purple mottling, ripening to orange then red. Used to make a thin hot sauce by blending with vinegar. Mediumhot. 1 long. (f) D10. Pequin. Some plants fuzzy with long, hanging chiles, other plants smooth with shorter chiles that stand up. Medium, increasing to hot after a few seconds. 3-3.5 (c,d) D51. Pico de Pajaro. Birds beak. From Yecora, Sonora. The knobby fruit are often curved. Mild in heat. 5-5.5 long. (a) D7. San Felipe. Planted in mid-May by many farmers at San Felipe Pueblo (5,200) in New Mexico. Medium to medium-hot. 34 long. (i, j) D24. San Juan. Tsile. A native New Mexico type chile still grown by elder farmers in San Juan Pueblo north of Espaola, NM. Matured early at our growout at the CFarm in 2001. Mild to medium-hot. 3.5-5 long. (i) D17. Santo Domingo. Originally from Santo Domingo Pueblo in northern NM (5,200). This chile matured early at our CFarm in 2001. Mild to medium. 3.5-5 long. (i) D53. Tarahumara Chile Colorado. An elongated poblano-shaped chile from southern Chihuahua. Very shiny when green. Mild heat. 1.5 wide at shoulders and 3.5-4 long. (k) D20. Vallero. Originally from Buenaventura, Chihuahua, it was first collected in 1990. Used by Barney and Mahinas favorite chile colorado restaurant. Fleshy when green. Rich brownish-black to reddish-brown when mature. Medium heat, but can vary. 6 long. (j) D50. Velarde. A native New Mexico chile from Velarde, New Mexico, 6,300. One of the first to mature at the CFarm in 2001. Mild to mildmedium in heat. 3.5-4 long. (i) D60. Zia Pueblo Mix. From the same farmer as our other Zia Pueblo chile, but a cross between the local chile and a larger, fleshier chile from Ignacio, Colorado, which it resembles. Medium heat. 6.57(j)
D24 San Juan
D19. Jemez. From Jemez Pueblo in northern New Mexico at 6,000. Among the earlier maturing chiles grown at the Conservation Farm in 2001. Mild to medium-hot. 4-4.5 long. (i) D33. Kori Sitkame. Red chile. From Norogachi, a Tarahumara pueblo in highland Chihuahua. Relatively thin-walled and smooth-skinned triangular fruit. Looks almost translucent when dry. Medium to hot, increasing after a few seconds. 3.5 long. (j) D5. Mirasol. Looking at the Sun yet these chiles hang , down on the branches. From southern Chihuahua. Used in soups, stews, and chicken dishes. Mild to medium. 1 wide and 5 long. (g) D52. Negro de Valle. First collected in 2000 north of Buenaventura, on the plains of 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 chile colorado. Medium heat. 6 long. (j)
D15 Isleta
D32 Escondida
D54 Alcalde
D17 Santo Domingo D50 Velarde
D55 Caribe
D19 Jemez
D51 Pico de Pajaro
D57 Isleta Long
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D20 Vallero D52 Negro de Valle D59 Patagonia
D21 Cochiti
D53 Tara. Chile Colo. D60 Zia Pueblo Mix
Corn/Maize
Zea mays
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. Culture: In early spring just before last frost, or with summer rains in the low desert, plant seeds 1 inch deep in rows, clumps, or basins. If saving seeds, a minimum of 100 plants is desirable to maintain genetic diversity. Corn needs rich soil and moisture to produce a crop. Drought stress, high winds, heat and low humidity can all reduce pollination.
ZD32 T.O. June
Seedsaving: An annual, corn is wind pollinated, and all varieties will cross easily. A distance of at least 1 mile or staggered planting times is necessary to keep seeds pure. Hand pollinating can ensure full ears of kernels. Allow ears to mature on the plant; check for ear worms to prevent damage. Ideally, ears should be field dried before harvesting. However, sweet corns allowed to dry on the stalk during high temperatures can ferment, ruining the seed. Dry seeds thoroughly before storing. For long-term storage, we recommend storing whole ears.
Dent Corn Mature kernels are dented due to flour heart and flint sides. Used for elote (roasted), tamales, tortillas,
corn beer & animal feed. Approx. 15g/50 seeds per packet.
ZD81 Mayo Batchi
ZD84 Dia de San Juan
ZD84. Dia de San Juan. An all-purpose white corn used for everything by the Mayo. From north of Alamos, Sonora. Planted on the Dia de San Juan (June 24) when Southwestern folks traditionally celebrate the coming of the summer rains. ZD81. Mayo Batchi. A desert staple of Sonoras Mayo River heartland. The short fat ears have clear white/yellow kernels with some red cobs. Dry farmed. ZD83. Mayo Tuxpeo. A recent growout of a 1985 collection from Saneal, Sonora, Mexico. Large fat ears on 10-12 ft. high plants, with yellow, blue and yellow, or pink kerneled ears.
ZD86. Pepitillo. Originally collected in southern Chihuahua in 1985. Medium-large, thick ears that taper toward the tip. Kernels are mostly dented and white or yellow with occasional purple. ZD32. Tohono Oodham June. Traditionally floodwater farmed in midsummer with the desert rains. Ears up to 6 inches. Clear/white kernels with a hint of pink and soft, floury centers. Grows to 8 feet, with red on stalks, silks and tassels. Originally collected in 1981 on the Tohono Oodham nation south of Sells.
ZD83 Mayo Tuxpeo ZD86 Pepitillo
Flour Corn Soft grinding corn used for cornmeal, elote (roasting corn or fresh tamale corn) and
hominy (masa or nixtamal). Approx. 14g/50 seeds per packet except where noted.
ZF28. Cochiti Pueblo White. White kernels. Like Cochiti blue corn, it is endangered because of a floodwater dam that submerged local agricultural fields. ZF37. El Seis Maiz Azul. Deep blue kernels. A good basic flour corn used for tortillas. Collected from a Mt. Pima village on the eastern side of the Sierra Madre. ZF139. Escondida Blue. Dark to light blue kernels on medium-sized ears. From Escondida in south central New Mexico. ZF39. Guarijio Maiz Azul. A unique blue corn with kernels ranging from light blue to deep blue to lavender and purple on thick cobs. Prominent denting. Grown at lower elevations than most maiz azul races. . ZF51. Hopi Greasy Head. Wiekte. Often planted early by Hopi farmers so the harvest can be used for the Home Dance ceremony in July. Plum-colored kernels on 10-12 inch ears. ZF36. Maiz Concho. Sent to NS/S from El Oro in northern Chihuahua, west of the Gaviln river. Also known as maiz gordo, this is a tasty corn used for posole and tortillas, ground into flour and used in breads or toasted and used in atole and pinole. A very productive corn. ZF9. Mayo Tosabatchi. Blando de Sonora landrace from Sinaloa, Mexico. The white kernels are ground to make a soft flour/meal for cookies. 70-75 days for elote; 90 days for dry. ZF38. Mt. Pima Maiz Azul. Among some of our earliest collections of maize in the Sierra Madre. Deep to lighter blue kernels with occasional white and yellow ones. Ground into flour and used for tortillas. ZF14. Navajo White. Small kernels on slender ears of this dry-farmed corn.
ZF52. San Felipe Pueblo Blue. Small kernels on long slender ears. Grown with irrigation in New Mexicos Rio Grande valley. ZF54. Santo Domingo Blue. Large ears with deep blue kernels from Santo Domingo Pueblo. Approx. 15g/50 seeds per packet. ZF87. Southern Maiz Negro. Originally from northern Durango, it has also been grown at low elevation in Sinaloa. A Maiz Azul landrace, it produces dark blue kernels. Used for tortillas. ZF34. Taos Blue. Deep blue kernels on mediumsized ears. From Taos Pueblo, NM. ZF18. Tarahumara Blando de Sonora. One of the mainstays of Tarahumara corn production, used for making tamales (in milk stage) or ground into flour. Large ears with large white kernels. ZF57. Tarahumara Harinoso de Ocho. Flour corn with large ears and large flat kernels. Grown at low elevations in the Barranca del Cobre, Chihuahua, Mexico. ZF21. Tarahumara Maiz Azul. Blue (and some white) kernels on medium large ears. This corn is widely used in the barrancas. During the first harvest ceremonies, tortillas and tamales are made from it. ZF11. Tarahumara Rsari. A more colorful version of the basic Tarahumara Gordo (ZF20). These beautiful kernels are white with plum/lavender speckles, solid rose to blue and white. A good grinding flour for tortillas and flour. ZF16. Tohono Oodham 60Day. Extremely fast desertadapted corn traditionally grown by the Tohono Oodham with the summer rains in floodwater fields. Short (6-10") ears with white kernels on short plant stalks.
ZF11 Tara. Rsari
ZF28 Cochiti Pueb. W ZF52 San Felipe Blue
ZF14 Navajo White
ZF34 Taos Blue
ZF54 Sto.Dom. Blue
ZF16 T.O. 60-Day
ZF36 Maiz Concho
ZF57 Tara. Harinoso
ZF18 Tara. Blando
ZF38 Mt. Pima M Azul ZF87 South. M. Neg.
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ZF9 Mayo Tosabatchi ZF21 Tara. Maiz Azul ZF39 Guarijio M Azul ZF139 Escond. Blue
Flour/Flint Corn
These kernels may be of either a hard, flinty texture or soft and floury. When dry, flints generally store better and have greater resistance to insect damage. Approx. 18g/50 seeds per packet.
ZL138. Flor del Rio. A rainbow corn with red, yellow, blue, chinmark and some white kernels. A Spanish family heirloom collected in Velarde, New Mexico. ZL60. Gila Pima. A:al Hu:. Cream-colored and clear kernels on smallish cobs. Matures quickly and with minimal irrigation. From the Gila River Pima Reservation in central Arizona. ZT45. Guarijio Maiz Amarillo. Collected in 1986 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 were over 8 tall when grown at the Conservation Farm! ZL134. Jicarilla Apache Concho. Pearl white kernels on 6-8 inch ears; 3-5 foot stalks tolerant of cool, high elevations. Approx. 75-80 days from planting to dry seed.
ZL126. Santo Domingo Posole. Large white, flat kernels, used for posole (hominy). Grown in the pueblo in northern NM. Hefty ears. ZT33. Tarahumara Apachito. One of the most common types of corn grown by the Tarahumara. Kernels are typically a pearly light pink to dark rose and occasionally pearly white or yellow. ZL81. Tarahumara Maiz Colorado. A beautiful corn with a mix of blue, white, purple and red colored kernels on the same cob or as single-colored cobs. Mostly flour with some flinty kernels. From a remote location in the Sierra Tarahumara. ZT110. Tarahumara Maiz Pinto. Grown at lower elevations in the Barranca del Cobre, this lovely mix of blue, white and purple kernels includes both flour and flint types. ZT44. Tarahumara Serape. This Cristalino de Chihuahua land race has beautiful long slender ears, pearly white, red and striped kernels.
ZL60 Gila Pima
ZL126 Sto. Dom. Pos.
ZL81 Tara. Maiz Colo. ZL138 Flor del Rio
Popcorn
Used for pinole (toasted and ground) and as popped corn. Popcorns are flint corns. Approx. 10g/50 seeds per packet except where noted.
ZP94. Mayo Yellow Chapalote. A flinty, yellow corn, often ground and used to make an especially flavorful pinole. From the remote Rancho Camacho, near Piedras Verdes. ZP97. Onaveo. Flinty, cream colored kernels. An ancient grinding corn used for pinole. From the Rio Mayo in Sonora. ZP99. Palomero de Chihuahua. White pointy kernels on small cobs typical of many popcorns. ZP92. Reventador. Old fashioned pinole corn with translucent white kernels once grown in Arizona with irrigation. Obtained from central Sonora, Mexico. A good, hardy, crunchy popcorn when popped.
ZP101. Tarahumara. From the bottom of Copper Canyon in Chihuahua. The flinty, pale yellow kernels are produced on thin, slender cobs reminiscent of reventador, referring to the popping nature of the corn. Ground and used for pinole or popped. Approx. 16g/50 seeds per packet. ZP100. Tarahumara Palomitas. Yellow and white kernels on slender cobs. Collected in the Sierra Madre near Panalachic.
ZP92 Reventador
ZP97 Onaveo
ZP100 Tara. Palo.
ZP94 Mayo Yellow ZP99 Palomero
ZP101 Tarahumara
Seeds
Sweet Corn
Used for pinole, roasted and reconstituted, or fresh boiled. Kernel colors develop when the corn is past milk stage. Approx. 10g/50 seeds per packet. $4/pkt.
ZS142. Guarijio Sweet. Produces cobs with yellow or burnt-orange kernels. Plant with summer rains in low desert. Plants are 6-8 tall. ZS101. Hopi. Tawaktchi. Small white ears acclimatized by the Hopi. Harvested in the milk stage, it is dry-roasted in a pit oven and then rehydrated when ready to use. Short plants. ZS127. Maricopa. Grown along the Gila River in the late 1800s and collected by early prospectors. Medium length ears in 75 days. Multi-colored yellow, chinmark, and blue.
ZS101 Hopi
ZS142 Guarijio Sweet ZS127 Maricopa
Wild Corn Relatives Zea spp.

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. 1.5g/25 seeds per packet. $5/pkt. 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 harvest mature seeds unless you have a late frost or frost-free environment.
Z121 Wild Corn
Z121. Northern Tepehuan Maizillo-Annual Teosinte. Zea mays ssp. mexicana. Found in Nabogame, southern Chihuahua, where the plants begin to flower in September. Native farmers say growing this near cultivated corn makes their crops "stronger." Native wild stands are prolific producers of seed. Plants tend to tiller more in the northern United States. Green stems are chewed for the sweet juices.
Cotton Gossypium spp.
Cotton seeds can only be shipped to AZ, NM, TX and OK addresses.
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H1 Hopi Short Staple
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. Pricing as marked. 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 a long season for bolls to mature. Seedsaving: An annual, mainly self-pollinating but with large showy flowers that attract insects which will cross varieties. Harvest dried pods as they mature. Remove bad seeds and cotton fiber before storing.
H1. Hopi Short Staple. G. hirsutum var. punctatum. Originating in Central America and traded north, this variety was prehistorically grown by the Hopi. It has a short growing season (100 days). Our original seed came from a USDA research geneticist. $4/pkt.
H2 Sacaton Aborig.
H2. Sacaton Aboriginal. G. hirsutum var. punctatum. Grown by the Pimans for food and fiber until 1900. Padre Kino noted the extensive cotton fields and use of the fiber for weaving into clothing and blankets. This variety, related to Hopi cotton, was maintained by the Field Station in Sacaton, AZ, for many years under the name "Sacaton Aboriginal." Pimans planted cotton "when the mesquite began to leaf out." $5/pkt.
Devils Claw
Proboscidea spp.
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. 1.5g/25 seeds per packet. $5/pkt
R2 Pima Bajo
Culture: Presoak seeds for better germination. Plant with summer rains, 1/2 inch deep, and allow 2-4 feet between plants. Plants respond 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 when they begin to open. Seeds can be removed with long, blunt needles, ice picks or pliers; be careful not to get poked by the razor-sharp claws.
R6. Domesticated Multiclawed. P. parviflora var. hohokamiana. White-seeded, each pod splits into 3-4 claws. Average claw length is 8 inches.
R2. Pima Bajo. P. parviflora var. sinaloensis. Originally collected in Onavas, Sonora. The small claws develop from beautiful lavender/pink flowers. Prolific! R16. San Carlos Apache Domesticated. P. parviflora var. hohokaminana. Moderate-sized claws and white seeds. Collected from plants growing in fields of blue corn in 1978. The claws are typically used in basketry. R4. Tohono Oodham Domesticated. P. parviflora var. hohokamiana I:hug, pronounced ee hook. Selected by basket makers for the extremely long claws (up to 15). Claws saved for basketry are sometimes buried to keep the black color from fading. White seeds.
R4 T.O. Domesticated
R9. Eagle Creek. P. parviflora var. parviflora. Grown out from a single claw found by hikers at the Eagle Creek/ Gila River confluence. Medium-length claws, white seeds. R18. Hopi. P. parviflora var. hohokamiana. White-seeded domesticated plants from the Hopi Reservation. Long claws and pale-pink flowers. Originally collected in 1979. R5. Paiute. P parviflora var. hohokamiana. A white-seeded domesticated variety grown on the Shivwits Paiute Reservation in southwest Utah.
R5 Paiute
R9 Eagle Creek
R6 Dom. Multiclawed R16 San Carlos
Gourd
Lagenaria siceraria
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. 2.5g/15 seeds per packet except where noted. Culture: Sow seeds 1 inch deep in the warm spring (presoak for better germination). Plants make long climbing vines, so allow plenty of room. 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 Lagenaria strains will cross-pollinate, so if a certain shape is desired plant only those pure seeds. The night-blooming white flowers are pollinated by moths and bees. Fruits should mature on the plant until the stems are brown and the fruit lightweight, or until frost. Dry until the gourds are beige and the seed can be loosened by shaking or lightly tapping. Drill holes or saw open the fruit to remove seeds. Pebbles added through drill holes may help loosen the seeds. Winnow to remove chaff.
M12 Wild Luffa
M1. Alamos. Originally collected in 1984 in Alamos, Sonora. The gourds are large and banana-shaped with occasional teardrops. (d, i)
M20 Oodham Dipper

M22. Hopi Rattle. Tawiya. Flat-bulbed ceremonial dance rattle of the Hopi. Large ones may also be used to make womens rasp instruments for Home Dance. (h) M7. Mayo Canteen. Slightly bilobal to short-necked bilobal gourds. From the Mayo region of southern Sonora. (d, j) M20. Oodham Dipper. This was our first dipper gourd collection made in 1982 at Topawa on the Tohono Oodham Nation. Gourds vary from 8 to 18 long. (g) M34. Tepehuan Canteen. Teardrop-shaped fruits originally collected at Santa Rosalia, Chihuahua, a Tepehuan village in a remote area of the Sierra Madre of Mexico. (d) M12. Wild Luffa. Luffa operculata. From dooryard gardens in terraces along the Rio Mayo in Onavas, Sonora, Mexico. Plants produce 2-3 inch egg-shaped fruit. Removing the thin, papery skin reveals the small luffa sponge which can be used as a kitchen or bath scrubber. In the low desert, plant with the summer rains. Approx. 1g/25 seeds per packet. $4/pkt.
M1 Alamos
M22 Hopi Rattle
M7 Mayo Canteen
M34 Tep. Canteen
Greens
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. 0.2g/100 seeds per packet except where noted. Culture: The small seeds should be broadcast or raked in. Seedsaving: These annuals are insect pollinated; do not grow different varieties of the same species if saving seed. Seed pods form along the flower stalk. Allow to mature and dry before harvesting. Place dried seed heads in a paper or cloth sack, strip off seeds, and winnow out chaff.
GR7. Chual. Chenopodium berlandieri. Grown by a Mayo gardener near Piedras Verdes, Sonora, Mexico. Leaves are eaten raw or cooked. GR8. Mostaza Roja. Mequasare. Brassica spp. A wild mustard with tender, mild-flavored leaves. Use in salads or as cooked greens. Plant in fall in the low desert. GR6. Orach. Atriplex hortensis. Also known as mountain or wild spinach. Cultivated in northern New Mexico and used as a summer green. Plants grow 2-5ft tall. Leaves are good raw or cooked. Originally collected growing wild at Taos Pueblo. A good volunteer plant. Approx. 0.5g/500 seeds per packet.
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GR6 Orach GR8 M Roja
Herbs
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. See listing for packet size. Culture: Except where noted, plant seed with the summer rains about 1/4 inch deep. Seedsaving: Herbs are insect pollinated so members of the same species will cross. Harvest dried seed stalks, and hang upside down for complete drying. Crush to remove seeds, and winnow off chaff.
HB14. Corrales Azafrn. Carthamus tinctorius. This red/orange thistle-like flower was used in cooking as a saffron substitute. A sunflower relative, azafrn can be grown as an annual flower and keeps well as a dry flower (though very prickly). Collected in Corrales, NM. Approx. 1g/25 seeds per packet. HB8. Guarijo Conivari. Hyptis suaveolens. A cooling drink is made from the jelled, chia-like seed which has high-fiber mucilage. Mayo Indians use it for an eye remedy and to control diarrhea. For summer gardens. Approx. 0.3g/50 seeds per packet. HB4. Mayo/Yoeme Basil. Ocimum basilicum. A strong smelling medicinal plant commonly grown in Sonora, Mexico. Good for cooking and flavoring vinegars and oils. The white and pink flowers make it an attractive garden plant. Do not grow with other basils if saving seed. Plant in spring and summer. Approx. 0.2g/50 seeds per packet.
HB3. Mrs. Burns Famous Lemon Basil. HB4 Mayo/Yoeme B. Ocimum basilicum. This variety has been grown for 60 years in southeastern New Mexico. It is an Old World introduction and readily self-seeds. Great lemon flavor. Plant in spring and summer. Approx. 0.2g/50 seeds per packet. HB16. Swain Heirloom Dill. Anethum graveolens. This dill may have arrived in Paradox Valley, CO, with immigrants from England that homesteaded the area. Good for pickling. Freely seeding, once you plant it, youre likely to always have it in your garden. Large aromatic heads. Approx. 0.2g/200 seeds per packet. HB13. Yoeme Alvaaka Basil. Ocimum basilicum. A small seed sample was collected from a woman at New Pascua who uses the foliage to make a tea which is good for the stomach and as a general tonic. The plants have a strong licorice aroma. Plant in spring and summer. Approx. 0.2g/50 seeds per packet.
HB14 Corr. Azafrn
HB16 Swain H. Dill
Indigo
Indigogera suffruticosa
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. 0.2g/150 seeds per packet. $5/pkt. 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 in containers. Allow 12 inches between plants. Mature shrubs can be 3-6 ft. tall. Plants thrive in hot weather and can be set back by cool weather. Can be grown indoors in containers. Seedsaving: A self-pollinating legume, indigo is an annual unless protected from frost. Harvest the dried pods, crush and use a small gauge screen to winnow off chaff.
ID1. Mayo Indigo. From a Mayo village near Navjoa, Sonora, Mexico, where it grows along the irrigations canals and on sand bars in the Rio Mayo. Frost sensitive at high elevations.
ID1 Mayo Indigo
Seeds
Seeds
F2 Sto. Dom. Mixed
Melon
Cucumis melo
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. A summertime favorite. Approx. 1g/25 seeds per packet.
F11 Hopi Casaba
Culture: A warm-season crop. Plant 3-5 seeds 1/2 inch deep directly in 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 Cucumis species cross. Male and female flowers form on each plant. Ripe fruits often have a distinct aroma. Remove seeds from cut fruit, wash off fibers, and spread seeds on a cloth to dry. Dry thoroughly before storing.
F14. Acoma. Fruit are round or oval, with smooth yellow skin and ribs. Flesh is white to salmon-colored with a mild, sweet flavor. F20. Cochiti Mix. A mix of native and honeydew types collected from Cochiti Pueblo. Fruit vary from round, smooth-skinned honeydews with light green flesh to elongated oval fruit with ribs and orange flesh. F23. Corrales. A growout of a 1993 collection from Corrales, NM. Typical oblong native melons with ribs and smooth skin. Dark green fruit turn yellow when ripe. Sweet and juicy. F17. Esperanza de Oro. A native melon, interbred for years with Crenshaw melons and selected for size and sweetness. From Corrales, NM. F11. 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 keepers if unbruised. F4. Isleta Pueblo. This orange and green fleshed, ribbed melon is from near Albuquerque, NM. Tolerates heat. F21. Jemez. Oval, ribbed, mostly smooth-skinned typical native melon. Orange flesh and sweet flavor. Collected in Jemez Pueblo in 1990. F16. Melon de Castilla. A deliciously sweet melon with pale yellow, smooth skin, a staff favorite. From the Sierra Madre Mountains in Mexico. F9. Navajo Mix. Our original seeds were obtained from a melon entered in the Navajo Nation Fair in Shiprock, New Mexico. From grow-outs, three fruit types have been produced: ribbed and smooth ovals, and elongated. Mild flavored flesh is pale green to light orange. F10. Navajo Yellow. Ribbed fruit are round or oval and have smooth, yellow skin and orange flesh. Originally purchased at the Navajo Nation Fair. Good keeper if unbruised. F5. Oodham. Ke:li Ba:so. A favorite of Tohono Oodham and Pima low-desert farmers. Fruits are casaba type with light green flesh. Very tasty-a staff favorite. F8. Ojo Caliente. Originally obtained from a farmer in northern New Mexico. The oval fruits are smooth-skinned and can weigh 5-7 pounds. Pale green flesh with a tinge of orange is sweet and juicy. Harvest ripe fruits when bright yellow and aromatic. F7. San Felipe. A mix of typical Puebloan melons with a variety of shapes from long, smooth skins to round casaba types. Some with netting, others with smooth skin. F6. San Juan. A prolific honeydew-type with smooth, light green skin and light to deep lime-colored flesh. Vines are somewhat compact and desert hardy. F24. San Juan Native. Collected in 1993 from an elder in San Juan Pueblo. Fruit are oblong with ribs and the smooth skin of native melons. Skin turns yellow when ripe. Flesh is light green to orange. F19. Santo Domingo Casaba. Originally collected in Santo Domingo Pueblo, this is a casaba-type melon. The skin is slightly wrinkled, the flesh is white to light green. Sweet and tasty. F2. Santo Domingo Mixed. Round- to teardrop-shaped fruit with smooth skin. Some honeydew-types. Flesh varies from white to light green to orange. F18. Santo Domingo Native. Also collected from Santo Domingo Pueblo, these are typical of the native melons grown for hundreds of years in the pueblos of New Mexico. The fruit are oblong, ribbed, and have predominantly smooth skin. Some netting or cracking occurs. The flesh is orange and tasty.
F4 Isleta Pueblo
F14 Acoma
F5 Oodham
F16 Melon de Cast.
F6 San Juan
F17 Esperanza de O.
F7 San Felipe
F18 Sto.Dom.Native F21 Jemez
F8 Ojo Caliente
F19 Sto.Dom.Casaba F23 Corrales
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F10 Navajo Yellow F20 Cochiti Mix F24 San Juan Native
Okra Abelmoschus esculentus
Okra seeds can only be shipped to AZ, NM, TX and OK addresses.
An introduced African crop that does well in southern areas of the United States. Approx. 2g/25 seeds per packet. Culture: Soak seeds of this warm-season crop for quicker germination. Plant 1/2 inch deep and allow 12 inches between plants. Plants can be 4-5 ft. 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 pods split open. Remove seeds carefully.
OK2. Becks Gardenville. A Texas heirloom from San Antonio. A vigorous, productive and droughttolerant plant. Okra is ready to pick when it snaps off the stalk. OK4. Eagle Pass. From the Carrizo Springs/Eagle Pass area in Texas. Good in gumbo or cut and fried. Not slimy or stringy when cooked. Plants bear large pods beginning near ground level, up to 5 ft.
OK1. Guarijio Nescafe. From Sonora, Mexico. The beautiful yellow flowers have red throats. Young pods are fried, boiled or added to stews and gumbos. Seeds can be roasted, ground and mixed with coffee. Large mature pods are good for dried arrangements. OK3. Texas Hill Country Red. Attractive plant with colorful bronze-red fruit. Produces well in summer heat. Plants are 5-6 ft. Slender pods can be slivered and eaten raw in salads or cooked.
OK1 Guarijio
OK2 Becks
OK3 Texas
OK4 Eagle Pass
Onion Allium cepa

These prolific multiplier onions have a shallot-like flavor. They are easy to grow. Approx. 10 bulbs/packet. Culture: Separate bulbs, and plant in the fall 1 inch below surface and 12 inches apart. Bulbs will mutiply into clumps and can be harvested throughout the cooler months. Tops will die back in the heat of summer and may return with monsoon rains; bulbs can remain in the ground or be harvested and stored in a cool dry place for planting in the fall. Seedsaving: Plants rarely flower, propagate by division.
B1. Tohono Oodham Iitoi. An early introduction by the Spanish, these are a wonderful addition to winter gardens in the low desert. In cooler regions, growth is in the summer. Mild flavor.
B1 Tohono Oodham Iitoi
Panic Grass Panicum sonorum

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. Approx. 0.5g/500 seeds per packet. Culture: Plant with summer rains by broadcasting. Rake in. Protect germinating seeds from birds. Seedsaving: A wind-pollinated annual. Birds love the seed, which is borne in loose heads. Protect with paper or cloth bags. Harvest when dry, strip seeds and winnow off chaff.
O1. Panic Grass. Sagui A rare grass. The small golden seed is rich in lysine. Attractive plants are fast growing and heat tolerant. Birds love it! .
O1 Panic Grass
Pea Pisum sativum

Introduced by the Spanish. The seed is eaten green and dried peas are used in soups or cooked like beans. Approx. 10g/50 seeds per packet. Culture: A cool season crop that should be planted in the fall or winter. Plant 1/2 inch deep and 6 inches apart. Plants will sprawl and can produce until days get too hot. Seedsaving: A self-pollinating annual. Dried pods can be harvested as they mature or entire plants dried and threshed near the end of the season.
Q24. Cumpas Green. A smooth green pea from central Sonora, once home to the Opata. Used in soups. Q23. New Mexico. A typical smooth-skinned, beige Spanish soup pea. Grown throughout New Mexico. Q1. Oodham. Grown for more than 300 years as a desert winter crop by Oodham farmers. Has been planted in commercial fields in rotation with cotton to reduce Texas root rot. Alkali tolerant and very hardy. Q20. Oodham Green. Originally collected in 1981 from Santa Rosa Village on the Tohono Oodham Nation. Good in soups and stews. Smooth, green seeds. Does well at the Conservation Farm (4,000 ft.). Q9. Salt River Pima. The large seeds are tan and smooth. Good in soups and stews. Hardy in the desert, but also did very well at the Conservation Farm (4,000 ft.). Q8. San Luis. Our only collection from southern Colorado. Seeds are tan to light yellow with smooth skin. Good for soups. Grown at 8,500 ft. Q22. Southern Tarahumara. From the far southern part of the Sierra Tarahumara in a very remote and difficult to access area. Q6. Taos. Grown in Taos Pueblo, New Mexico. The large seeds are tan to light green and smooth. Good in soups. Q2. Tarahumara Chicharos. From the Sierra Madre in northern Mexico. Grown along the edges of bean and corn fields. Plant in early spring in cooler climates. Q11. Tepehuan. Originally collected from the Sierra Madre in southern Chihuahua. Produced well in Tucson. Tan-colored seeds. Q12. Truchas Alverjon. Tan and green smooth soup pea introduced by the Spanish. Grown in Truchas, NM at 8,000 ft.
Q2 Tara.Chicharos
Q12 Truchas Alverjon
Q6 Taos
Q20 Oodham Green
Q8 San Luis
Q22 Southern Tara.
Q9 Salt River Pima
Q23 New Mexico
Q1 Oodham
Q11 Tepehuan
Q24 Cumpas Green
Sorghum Sorghum spp.

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. 2g/75 seeds per packet. Culture: In the spring or with summer rains, broadcast seed and rake in, or plant 1/2 in. deep and 10 in. apart. Thin to allow space, as plants will tiller (sprout stalks from base). Seedsaving: A wind-pollinated annual, so varieties will cross. Bag seedheads with paper or cloth bags to protect them from birds. Strip dry seeds from stem and winnow.
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S4 Onavas Red S9 Santa Fe Red
S7. Caa Ganchado. S. bicolor. Grown by the Guarijio in Sonora, Mexico. Seeds are dark maroon and the sweet canes can be 6 feet tall. S3. Mayo Broomcorn. Sorghum sp. Caa de Escoba. Tassel spikes are used to make brooms. Collected near Alamos, Sonora. S18. Mt. Pima. S. bicolor. A red-seeded sugar cane grown by the Mt. Pima for eating. S4. Onavas Red. S. bicolor. The stalks produce many tillers and are sweet and juicy, with burgundy red seeds. From the Pima Bajo village of Onavas. S11. San Felipe Pueblo. S. bicolor. Raised as sugar cane, these stalks are chewed as a sweet treat. Dark black seeds, plants are up to five feet tall. S9. Santa Fe Red. S. bicolor. Raised at the Santo Domingo Pueblo, the seeds are brick red from slender heads. Cut stalks chewed for sweet treat.
S5. Tarahumara Popping. Sorghum sp. White seed collected from Batopilas Canyon. S6. Texas Black Amber Molasses. S. bicolor. An heirloom from Waco, TX. Plump black seeds. Used for molasses and silage. S2. Tohono Oodham. S. bicolor. Ka:a. Crosses with S. halapense, Johnson grass. S10. White Mountain Apache. S. bicolor. Red-seeded sorghum from Cibeque, Arizona.
S5 Tara. Popping
S10 White Mt. Apache
S2 Tohono Oodham
S6 Texas Black Amber S11 San Felipe Pueblo
S3 Mayo Broomcorn
S7 Caa Ganchado
S18 Mt. Pima
Seeds
Seeds
Squash Cucurbita spp.

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. 3g/10 seeds per packet. Culture: In the spring or with the summer rains, sow a few seeds one inch deep in each basin, allowing room for abundant vine growth. Seedsaving: An insect-pollinated annual, varieties of the same species will cross. Allow fruits to ripen and mature on the vine until skin is hard and stem brown. After harvesting, fruit needs to after-ripen for 30 days in cool location. Remove seeds, wash and dry before storage. Cultural Varieties: Some of our squash and melons exhibit a diversity of fruit types within a population. Although it may appear that a grower has allowed varieties to cross-pollinate, and did not maintain the purity of the strain, we have found that this is a cultural mixing. Traditional gardeners and farmers intentionally grow a mix of fruit types to add variety to their harvest and diet. When saving seeds from a diverse planting, gardeners can continue to select for desirable fruit types. Save seeds from the best-tasting squash, the healthiest plants, fruits that stored well, and other plants with the characteristics you want.
C. argyrosperma
Striped cushaw-type fruit. The fast-growing vines have large splotched leaves. Characteristic peduncles (stems) are large and corky. The fruits of this species usually have a long storage life.
EA31. Batopilas. Large, bilobal to necked fruit are mostly green and white striped with somewhat thickened stems and occasional corky ribs. From the bottom of Batopilas Canyon in the Sierra Tarahumara. Not yet tested in the low desert of Tucson, but grows at low elevation in the hot, deciduous forest zone. EA4. Calabasa de las Aguas. Planted with the rains, or aguas. From the bottom of Copper Canyon in Mexico. Small to medium-sized fruits have light orange, very sweet flesh. Taos seed type. EA28. Calabaza Corriente. This seed was originally donated to us from a squash taxonomist who had collected it in the Mt. Pima town of Yecora in the Sierra Madre. The green and white striped fruit are mostly rounded with a slightly tapered stem end, giving it a teardrop shape. EA34. Calabaza Huichona. Collected near the isolated village of Polanco, Chihuahua. Fruit are bilobal, round or long-necked, with pale to dark green to orange skin. EA35. Cuares Mera. Collected in 1989 in Redford, Texas, a predominantly Mexican-American town with close links to Mulatos, Mexico, just across the Rio Grande River. Typical cushaw-type squash with green and white stripes or solid green skin, mostly rounded or teardrop shape. EA38. Douglas Heirloom. This squash was collected in 1982 from Douglas, AZ in the southeastern corner of the state, on the border with Mexico. It has solid pale yellow with occasional green fruit and heavy ribbing or warting on the stem end, giving it a somewhat unattractive appearance. Tasty, thick orange flesh. EA33. Middle Rio Conchos. A 1984 collection from the Sierra Madre. Fruit are mostly dark green, some with stripes: mostly rounded teardrop (no necks) shaped with large, corky stems and occasional corky ribs. Seeds are either typical cushaw or Taos types. EA21. Papalote Ranch Cushaw. Small, dark-green cushaws, with varied shapes. Tasty and versatile. Good keeper with very thick skin. Originally from Mexico. EA15. Silver Edged. Grown for the tasty seeds, which are large and white with a silver edge. Seeds are roasted for pepitas or used in pipian sauce. $4/pkt. EA20. Veracruz Pepita. The round, flattened fruits are white with green mottled stripes. Grown for the long, narrow seeds, which are toasted for snacks or ground to prepare pipian sauces. Originally collected in Veracruz, southern Mexico.
EA15 Silver Edged
EA31 Batopilas
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EA33 Middle Rio
EA35 Cuares Mera
EA28 Cala. Corriente EA34 Cala. Huichona EA38 Douglas Heirl.
C. maxima
Hubbard or turban type fruit, large beige seed.
EX15. Navajo Gray Hubbard. Large, blue-gray fruit with thick orange flesh. Easy to grow, stores well and tastes great. Common across the Navajo Nation. EX5. Navajo Hubbard. Originally collected at Fort Defiance on the Navajo Nation and grown out at the NS/S Conservation Farm. Large fruits with light green-blue to dark green to orange skin and tasty orange flesh. Large tan seeds. EX6. Peasco Cheese. A flat, ribbed cheese-shaped squash with sweet orange flesh. Fruits have gray or pale pink skin and can weigh 5-8 lbs. Collected in the Spanish village of Peasco (8,000 ft.), NM.
EX5 Navajo Hubbard
EX15 Nav. Gray Hubbard
C. moschata
Includes 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.
EM29. Carrizo. Formerly listed as "Sonora/Sinaloa Border. The orange fruit are butternut-shaped and tasty. Makes a great soup or puree. Common in southern Sonora. EM33. Guarijio Segualca. Originally collected in San Bernardo, Sonora. Fruit types vary in shape and size. Good keepers. EM31. Magdalena Big Cheese. One of the oldest types of cultivated squash. Excellent producer of large, light orange, ribbed fruits with a flattened pumpkin shape and sweet, bright orange flesh. $4/pkt. EM32. Mayo Kama. A butternut shaped fruit with flavorful salmon colored flesh. Productive until frost and good keepers. From Sonora, Mexico. EM30. Pima Bajo. Small fruits are striped green and white with narrow necks. Collected near Onavas, Sonora. EM27. Rio Fuerte Mayo Segualca. A popular squash planted in the fall in Sinaloa, Mexico. EM28. Rio Mayo Segualca. Round, fluted big cheese type fruits with flavorful orange flesh. EM37. Sonoran. Beautiful muted orange and cream-striped fruit with bright orange flesh. Purchased at a roadside stand in central Sonora, an area once inhabited by the Opata. EM40. Yoeme Segualca. Collected from the Yoeme village of Vicam, Sonora. Fruit are large, muted-orange colored, and fluted with a flattened shape. Excellent taste. Like other C. moschata varieties, may require a long growing season.
EM 28 Rio. Mayo Seg.
EM 31 Mayo Big Chs.
EM 37 Sonoran
EM 32 Mayo Kama
EM 40 Yoeme Seg.
C. pepo
Mostly grown for immature fruit and seeds. Pumpkins, acorn squash, zucchini and ornamental gourds are also C. pepos. Do not grow these varieties together if saving seeds.
EP45. Acoma Pumpkin. Round fruits have dark and light green stripes. Grown in northern New Mexico and used as winter squash. EP44. Hopi Pumpkin. Fruits can be round or elongated, striped or solid green turning yellow as they mature. Originally collected from Hotevilla, Arizona. EP40. Mt. Pima Calabaza. Vavuli. From the Sierra Madre Mountains of western Chihuahua, Mexico. Pale green to yellow skins with cream-colored flesh. EP46. Pacheco Pumpkin. An unusual collection from the northern plains of Chihuahua the seed reportedly came from a ranch to the west in Sonora. Typical round to elongated native pepo with bright yellow skin and delicious cream-colored flesh. EP42. Tarahumara. Pumpkinshaped medium sized fruits are cream and green striped with beige ribs. Very sweet, great tasting. EP43. Tepehuan. I:ma. Fruits come in a variety of shapes and colors, from dark green to stripes. Long-season crop, may not produce seed in northern climates.
EP42 Tarahumara
EP45 Acoma Pumpkin
EP40 Mt.Pima Cal.
EP43 Tepehuan
EP46 Pacheco Pump.
Sunflower Helianthus spp.

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. 2g/25 seeds per packet. Culture: Plant seeds in the spring or with the summer rains, 1 inch deep and 12 inches apart. Plants can grow 6-7 feet tall. Seedsaving: Sunflowers are insect-pollinated annuals, and all varieties will cross. Protect maturing seed heads from the birds with paper sacks or cloth bags (pillow cases work great). Allow seeds to dry in the flower heads. Rub out seeds and winnow off chaff.
I1 Apache Br. Striped I8 Havasupai Mix
I1. Apache Brown Striped. White with brownish stripes on medium-sized heads. From the San Carlos Reservation, AZ. I8. Havasupai Mix. A recent growout that yielded a mix of striped and black sunflower seeds. Originally collected at Havasupai Village. I14. Havasupai Small-seeded. Collected at Havasupai, this sunflower has black seeds that are much smaller than any of our other sunflowers. It was originally collected in the mid-80s and sent to the USDA. We obtained a sample in 1993. I2. Havasupai Striped. From the bottom of the Grand Canyon. Long narrow seeds. Lodging is a problem in the low desert.
I3. Hopi Black Dye. Called Tceqa by the Hopi, the blue/black hull is used for wool and basket dye, and eye medicine, but seed is also edible. I12. Hopi Branched. Plants have many branches with small heads rather than a single stalk. Contains white/black striped, solid black and gray/black striped seeds. Originally collected in 1978 in lower Moenkopi. I10. Hopi Mixed. Tall, single-headed plants with massive flower heads. Seeds are white/black striped, solid black and gray/black striped. An early collection from Kykotsmovi. I9. Hopi Striped. Originally collected in 1978 in Hotevilla. Tall plants with large, single heads. Seeds are white with gray/black stripes.
I2 Havasupai Striped I10 Hopi Mixed
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I3 Hopi Black Dye I14 Hava. Sm-seeded
Tobacco Nicotiana rustica

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. 0.1g/125 seeds per packet. $5/pkt. Culture: Plant the tiny seeds in the spring, and cover with light sandy soil. Can be started indoors and transplanted. Plant 1 ft. apart. Seedsaving: An insect-pollinated annual, varieties will cross. Remove mature seedheads and crush capsules in a bag or on a tray. Use a fan or light breeze to remove chaff.
N6. Isleta Pueblo. From the pueblo south of Albuquerque, NM. Plants grow to 4-1/2 ft., including flowers. N10. Mt. Pima. Collected in the Mt. Pima region of western Chihuahua. It is commonly grown in plots or gardens around the house and used for smoking. Delicate pink-tinged flowers and huge leaves! N8. Papante. Tall plants (>5ft.) with large, deer-eared shaped leaves and large seed capsules. From Piedras Verdes, Sonora. N1. Punche Mexicano. From northern New Mexico, this tobacco was used by early Spanish settlers until the 1930s. N5. San Juan Pueblo. Traditionally grown by elders in small secluded patches. Leaves are used ceremonially. Plants have small, tubular yellow flowers. N3. Santo Domingo Ceremonial. A cultivated annual grown in irrigated gardens by various Puebloans. Used in rain ceremonials. N4. Tarahumara El Cuervo. From a very isolated area of Batopilas Canyon, Chihuahua, Mexico. Smoked traditionally by older Tarahumarans.
N3 Sto. Dom. Cer. N8 Papante
N5 San Juan
N10 Mt. Pima
The Original Seedsavers
The Sonoran Desert has been home to the Oodham people for centuries. Following in the footsteps of their ancestors, they perfected a system of agriculture including a palette of crops suited to the high temperatures and minimal rainfall characteristic of the region. As late as 1925 the Tohono Oodham were cultivating 10,000 acres of their aridlandadapted crops with traditional floodwater methods. In the early 1980s, only a few scattered plots remained. Recognition of this dramatic loss in availability of crops adapted to the harsh environmental conditions of the region resulted in the establishment of Native Seeds/SEARCH (Southwestern Endangered Aridlands Resource Clearing House) as a regionally-based seed conservation organization. Early efforts focused primarily on visiting indigenous farming communities in the southwestern US and northwestern Mexico, particularly the Sierra Madre, locating seeds of heirloom crops and making them available to
indigenous and other gardeners and farmers. Today, NS/S is a major regional seed bank, dedicated to conserving the seeds of domesticated crops and crop wild relatives utilized by the cultures whose homelands include the arid deserts, coastal deltas, lowland plains, bajadas (lower slopes) and high mountain plateaus comprising the southwestern U.S. and northern Mexico. Our seed bank maintains more than 1800 different collections representative of traditional crops grown by Apache, Akimel Oodham, Chemehuevi, Cocopah, Guarijio, Havasupai, Hopi, Maricopa, Mayo, Mestizo, Mexican, Mexican-American, Mojave, Mormon, Mountain Pima, Navajo, Paiute, Puebloan, Spanish missionaries and explorers, Tarahumara, Tohono Oodham, Yoeme, and other early inhabitants within the region. We are grateful for and indebted to these original seedsavers for their contributions in developing and passing on the agricultural biodiversity of our region.
Seeds
Seeds
Tomato and Tomatillo
Lycopersicon spp. & Physalis spp.
Tomatillos, the small green "husk tomatoes" used to make traditional and savory green salsas and stews, are not tomatoes (Lycopersicon) but members of the Physalis family that includes ground cherries 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 and transplant. Allow 15 inches between plants. Seedsaving: Flowers are both insect and self-pollinated, and varieties can cross. Grow only one variety at a time, or isolate plants. Tomatillos begin to ripen when they turn from green to light yellow. When the husk is dry and begins to split open at the bottom, the fruit can be harvested for seed. To remove seeds, mash and puree ripe fruit with water in blender. Allow the puree to stand 4-6 hours. Pulp will rise and seeds will sink. Ladle off pulp (add more water and flush out remaining pulp if needed), spread seeds on a cloth and allow to dry.
TM5. Ciudad Victoria. Lycopersicon esculentum var cerasiforme. A weedy, semi-cultivated tomato from dooryard gardens in Ciudad Victoria, Tamaulipas, Mexico. Small, round, sweet fruit are late maturing. TM11. Mt. Pima Tomatillo. Physalis philadelphica var. philadelphica. Grow-out of a 1988 original collection. Husked fruit are small and plants are somewhat sprawling. Commonly used in salsa. TM1. Tarahumara Tomatillo. Physalis philadelphica var. philadelphica. Small husked fruits grow wild in Tarahumara corn fields. Prolific plants can easily self-sow in the desert garden. Used to make salsa verde. TM2. Tepehuan Tomatillo. Physalis philadelphica var. philadelphica. Small green fruits with husks on weedy plants collected in Nabogame, Chihuahua, Mexico, a remote mountainous region. Our collectors were served these tasty fruits with their beans for breakfast. TM12. Texas Wild Cherry. Lycopersicon esculentum. All we really know is that seed of this tomato was collected from a patch of apparantly wild tomatoes in southern Texas. Sprawling plants produce tons of small, tasty, cherry-type tomatoes. TM3. Zuni Tomatillo. Physalis philadelphica var. philadelphica. The small sweet fruit have been semi-cultivated by the Zuni of northern New Mexico for more than a century. Can be roasted in an oven, blended with garlic, onion, chile and cilantro as a hot sauce.
TM1 Tara. Tomati.
TM3 Zuni Tomati.
TM2 Tep. Tomati.
TM11 M.P. Tomati. TM13 Pres. Heir.
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TM12 Texas Wild TM14 Nich. Heir.
TM14. Nichols Heirloom. Lycopersicon esculentum. These seeds were sent to us by the Nichols family in Tucson. Volunteer seeds that just kept coming up, they have been maintained by the family patriarch for about 50 years. It is well adapted to the desert; heat-tolerant and prefers full sunlight. The tasty, pink cherry tomatoes are prolific producers. TM13. Prescott Heirloom. Lycopersicon esculentum. Given to us by a member of a family that had lived for many generations in Prescott, AZ. The fruit are large, red, oval and quite fleshy. The thick flesh suggests they may be good for canning, but we havent tried yet.
Watermelon Citrullus lanatus

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. 1.5/15 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.
G1 Hopi Red
G7 Rio San Miguel
Seedsaving: An insect-pollinated annual. Varieties will cross. Male and female flowers develop on each plant, and pollen must be transferred from a male to female for fruit set. Ripe fruits have a hollow sound when tapped and a yellowing patch on the bottom. Also look for dried tendrils next to the stem. Scoop out seeds of fully ripe fruit, wash thoroughly and dry.
G12. Acoma. This watermelon is believed to have been grown by the ancient ancestors of Acoma Pueblo. Rounded to slightly elongated fruit with pale to dark green skin. Red-meated.
G6. Mayo Sanda. Small, red-fleshed melons from Piedras Verdes, Sonora, Mexico. G9. Navajo Red Seeded. A sweet, good-tasting watermelon with red fruits, light red flesh and red seeds. G11. Navajo Winter. Round, pale green fruits with slight striping. Pale pink to red flesh. From Shiprock area. G7. Rio San Miguel. Solid green fruits are small and round with pale flavorless flesh. Grown by the Tarahumaras for the plentiful edible seeds which are black, red and mottled. Originally from an isolated area near Polanco, Chihuahua, Mexico. G16. San Felipe Mix. A mix of watermelon shapes and sizes from round to oblong with pale pink, red and yellow flesh. Seeds also vary in size and color. Thick rind. Pale to dark green skin color. From San Felipe Pueblo, New Mexico. G15. Santo Domingo Winter. Round pale green (almost white) fruit with some pale striping. Flesh is muted red, not as bright as in many commercial varieties. Considered to keep well through the winter months.
G2 Hopi Yellow
G9 Navajo Red Seeded
G1. Hopi Red. Kawayvatnga. This was NS/Ss first watermelon collection made at New Oraibi on Third Mesa. Fruits are round to oblong, have light to dark green skins and pink to red flesh. A few yellow-fleshed ones show up now and again. G2. Hopi Yellow. Sikyatko. A favorite at the Conservation Farm. The green striped fruits have pale yellow/orange flesh. Large fruit with crisp, sweet taste.
G5 Mayo
G11 Navajo Winter
G13. Jumanos. A rare watermelon collection from Redford, Texas. Round, smallish, native-type fruit with pale to darker green skin. Just over the border in Chihuahua it is known as sandia tuliza . G5. Mayo. Originally collected from Mayo farmers in Los Capomos, Sinaloa, Mexico. Prolific vines produce small melons of various colors in the hot summer.
G6 Mayo Sandia
G15 Sto. Dom. Winter
We envision the Greater Southwest as a place where farms and gardens, kitchens and tables, stores and restaurants are brimming with the full diversity of aridlands-adapted heirloom crops; people are keeping the unique seeds and agricultural heritage alive; and the crops, in turn, are nourishing humankind.
VISION STATEMENT, ADOPTED APRIL 2008
Wheat Triticum aestivum

Widespread use in the southwest after introduction by Spanish. Approx. 28g/700 seeds per packet. Culture: Plant in December through January. Broadcast and rake in seed, then lightly pat soil. If birds are a problem, cover very thinly with straw 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 walk on seedheads to remove seeds and winnow off chaff.
WH3. Pima Club. At one time grown by the Pima on the Gila River Reservation. Seed heads are short, beardless and club shaped (flattened). White kernels are soft and produce flour used for cookies and pastry.
WH1. 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 in Northern Sonora, where it has been grown since around 1770. Common among the Pima and Yuma after 1820.
WH1 White Sonora
WH3 Pima Club
wildflower blends
DW2WS. Catalina Foothills. These 17 varieties are native to the beautiful desert near Tucson and include many in the Sonoran Desert Mix plus Dyssodia, Blue Flax, Goldeneye, Paperflower and Blue Trumpets. Plant fall to early spring. $2/pkt DW16WS. Cut Flower Wildflower Mix. Fifteen wildflowers perfect for cutting but also beautiful in your yard. Includes Scarlet Sage, Firewheel, Larkspur, Purple Coneflower and more. Plant fall to early spring. $2/pkt DW17WS. For the Birds & Bees Wildflower Mix. Especially chosen to attract birds, butterflies, bees & Sphinx Moths. Includes Blackfoot Daisy, Desert Sunflower, Butterfly Weed, Rocky Mt. Bee Plant, Penstemon and more. Plant fall to early spring. $2/pkt DW25WS. Great Basin Wildflower Mix. Especially mixed for Prescott, Payson, southern Utah, Santa Fe, and similar habitat. Contains 13 different wildflowers including Buttonroot Snakeweed, Purple Coneflower, and Mexican Hats. $2/pkt DW26WS. Mogollon Rim Wildflower Mix. For Flagstaff and locations above Arizonas Mogollon Rim. Best at elevations of 6500-9000. The different wildflowers include Goldpea, Locoweed and Tall Verbena. (Locoweed not recommended in livestock areas.) $2/pkt DW51. Old Town Tucson Wildflowers. Thirteen beautiful wildflowers commonly found growing in central Tucson. Cultivation instructions included. One ounce covers approx. 200 sq. feet. $2/1.5gm or $12/oz DW1WS. Sonoran Desert Mix. A spectacular mix of 14 species of annuals and perennials native to the Sonoran Desert. Includes Mexican Poppy, Owls Clover, Desert & Arroyo Lupine, and Penstemon. Plant fall to early spring. $2/pkt DW18WS. Sonoran Summer Blend. Eighteen wildflowers including Trailing Windmills, Sacred Datura, Dyssodia, Firewheel, Summer Poppy, Lemon Mint, Desert Four OClock, and more. Plant January to July. $2/pkt
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. Small packets cover approx. 30 sq. feet; large packets, 100-200 sq. feet, depending on seed variety.
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wildflowers
Check our website for more wildflower seed availability!

DW24WS. Firecracker Penstemon. Penstemon eatoni. Bright red flowers that attract hummingbirds. Will bloom March through July depending on water. Plant early fall to winter. $2/pkt DW20WS. Firewheel. Gaillardia pulchella. Firewheel has 2 diameter daisy-like flowers that are deep red with yellow tips. Blooms March through September. Plant in fall. $2/pkt DW4. Lupine. Lupinus succulentus. Beautiful spikes of violet-blue, pea-like blooms. Plant fall to early spring. $2/pkt or $12/.5oz DW9WS. Mexican Evening Primrose. Oenothera speciosa. Low growing perennial with bright pink, cup-shaped flowers. Plant anytime. $2/pkt DW3. Mexican Gold Poppy. Eschscholtzia mexicana. The most popular, most photographed golden desert wildflower. Plant fall to early spring. $2/pkt or $12/oz DW22WS. Mexican Hats. Ratibida columnaris. The colorful 1.5 sombreroshaped flowers generally appear April to November. Easily grown from seed. Plant fall to early spring. $2/pkt DW23WS. Owls Clover. Orthocarpus purpurascens. Showy 6 tall spikes of redpurple flowers from March to May. Difficult to germinate, but once established it easily reseeds. Best sown with grasses or other wildflowers. Plant fall to winter. $2/pkt DW6WS. Palmers Penstemon Penstemon palmeri. Beautiful white flowers tinged with pink or lilac. Has a delicate, inviting fragrance. Grows in washes and along roadsides at 3,500-6,000. Plant fall to early spring. $2/pkt DW5. Parrys Penstemon. Penstemon parryi. A favorite of hummingbirds, this tall perennial has rose colored, bell shaped flowers. Plant fall to early spring. $2/pkt or $12/.5oz
DW30WS. Blue Flax. Linum lewisii. Perennial herb blooms sky blue with 5 petals from April to September. Used for fiber. Plant fall to spring. $2/pkt DW31NS. Brittlebush. Encelia farinosa. Perennial shrub, blooms with yellow composite flowers in early spring. Sap from stems was used to make a burnable incense. $2/pkt DW52. Colored Globemallow. Sphaeralcea ambigua. This multi-stemmed mallow is a good source of pollen and nectar for honey bees. Plants are usually 2-4 tall with blooms in shades of pink and lavender. Plant fall to early spring. $2/pkt or $12/oz DW10WS. Desert Blue Bells. Phacelia campanularia. Low growing, blue-violet flowers with yellow stamens look like little bells. Plant fall to early spring. $2/pkt DW12. Desert Marigold. Baileya multiradiata. Lemon yellow 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
From left: Suzanne Nelson, Bryn Jones, Chris Schmidt, Dawna Gravely, Elaine Terrell, JP Wilhite, Laura Jones, Vivian MacKinnon, Betsy Armstrong. Not pictured: Suzanne Jameson, Tracey Martineau, Maureen Moynihan, Benito Gutierrez
Foods
Chiles
Whole
Availability of many of our food products fluctuate with the seasons. For the most up-to date information please check our website: www.nativeseeds.org
Our chiles are packed in either glass bottles or sealed plastic bags. Please specify size or heat where necessary!!
Powders & Flakes

Ancho. A mild, sweet earthy taste, this powder is used mostly in sauces. particularly moles. Very versatile. SPB100. 2oz bottle $5 BSP110. 4oz pkg $6 Del Arbol. For a truly spicy red chile use the fiery powder from this pungent little chile. SPB150. 2oz bottle $5 BSP140. 4oz pkg $6 Guajillo (wha-hee-oh). Called mirasol, looking at the sun, in the green stage. Flavor is distinct, slightly fruity with a strong piney berry under taste. Used to both flavor and color dishes. Deep brick red color. Preferred by many chefs. Mildly hot. SPB170. 2oz bottle $5 BSP160. 4oz pkg $6 Habanero. This powder is the hottest of the hot. Behind the heat is a fruity flavor that makes these chiles a wonderful way to spark up a dish but can be used sparingly. You might want to open a window before opening the packet. SPB180. 2oz bottle $7 BSP170. 4oz pkg $10 Hatch. From the chile capitol of the world, Hatch, New Mexico. Made from the finest red varieties. Choose Mild or Hot (if not specified, we will send mild). Mild SPB200. 2oz bottle $5 BSP190. 4oz pkg $6 Hot SPB190. 2oz bottle $5 BSP180. 4oz pkg $6 Jalapeo. For the chile head and the brave, this fiery green powder comes from the intense Jalapeo pepper. SPB210. 2oz bottle $5 BSP200. 4oz pkg $6 Negro Pasilla. This pasilla has a rich, complex, deep, smoky, herbal, raisin flavor. Used in a variety of dishes, including moles. SPB240. 2oz bottle $5 BSP230. 4oz pkg $6
FD090b. Aji Amarillo. Yellow chiles are from South America, predominantly Peru. This beautiful chile is quite hot with a slightly fruity flavor. Great for use in salsa, ceviche, sauces or pickled. 1.5oz pkg $2.50 FD092. Ancho. Ancho means wide and this chile can be 3 across at the shoulders. Called poblano in the fresh stage, this is a mild chile used in sauces, particularly moles. 1.5oz pkg $2.50 FD066. Chipotle Meca. Dried smoked jalapeo chiles. Soak and blend for delicious salsa. Add to beans for vegetarian barbecue flavor. 1.5oz pkg $2.50 FD065. Chipotle Morita. These dark purple-red smoked jalapeos come from the state of Chihuahua in Mexico and are said to be smoked longer than the brown chipotles. Mild to medium hot. 1.5oz pkg $2.50 FD106. Del Arbol. This "tree chile" is a long, thin, red, pungent chile used for salsa, usually very hot. 1.5oz pkg $2.50 FD081. Guajillo. Called mirasol looking at the sun in the green stage, this chile has a smooth, earthy flavor. A favorite for enchilada sauce. Medium Hot. 1.5oz pkg $2.50
Santa Cruz. Grown in Tumacacori, Arizona within sight of our Wild Chile Botanical Reserve from chile varieties unique to Santa Cruz. Choose Mild or Hot (if not specified, we will send mild). Mild SPB260. 2oz bottle $5 BSP250. 4oz pkg $6 Hot SPB250. 2oz bottle $5 BSP240. 4oz pkg $6 SPB140. Chiltepines. These wild chiles are small, round and very fiery. Crumble 45 in hot stir-fry, chili, or anything you want to spice up. A tasty surprise in ice cream! Picked by community members of a small village in the Sierra Madre Mountains of Sonora, Mexico. 1oz bottle $7 Chipotle Chile Flakes. Great sprinkled on vegetables or pizza or simmered with a pot of your favorite beans. Produced by grinding whole chipotles. Try adding them to favorite cookie or muffin mix for a fiery twist. SPB120. 2oz bottle $5 BSP130. 4oz pkg $6 Chipotle Chile Powder. Smoked jalapeos ground into a powder. Heavenly aroma and flavor. Medium hot. SPB130. 2oz bottle $5 BSP120. 4oz pkg $6 BSP150. Hot Green Flakes. These chiles are from hot green chiles from New Mexico that are roasted, dried and crushed to produce a very spicy flake. Sprinkle onto a hot or cold dish for a little flare!! 2oz pkg only! $4
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FD099. Mulato. This long (45 inch) dark brown Chile is a type of dried Poblano. It has a light fruity nuance and a much more pronounced smoky character than its relative, the Ancho. The quintessential mole chile. 1.5oz pkg $2.50
FD110. Negro Pasilla. Chile pasilla in western Mexico is sometimes called chile negro. Adds an interesting taste and color to standard red chile enchilada sauce. 1.5oz pkg $2.50 FD088. Pasilla de Oaxaca. Only found in the Oaxaca region, this smoky, dark red chile has a pungent fruit flavor. Excellent with beans and posole. 1.5oz pkg $6
Mole Powders
These incredible blends of flavor are just what your kitchen needs to easily bring the unique flavors of the Southwest to your cooking. Mole usually refers to a sublime blend of chiles, spices and fruits to make a sauce served over chicken, fish or perhaps, iguana. Please specify size and price: A. 2oz refillable tin $9 or B. 4oz bag $13
FD137. Dulce. Mexican chocolate (sugar, cacao nibs, soy lecithin, cinnamon flavor),raisins, chile, almonds, corn tortilla meal, banana, graham crackers, spices, mexican brown sugar, salt, garlic and onion. FD140. Adobo. Chiles, sesame seed, spices, garlic, corn tortilla meal, mexican brown sugar, onion, salt and mexican oregano. FD139. Pipian rojo. This blend contains: chile, pumpkin seed, almonds, corn tortilla meal, spices, mexican brown sugar, salt, garlic, sesame seed and onion.
FD138. Verde. This one contains: pumpkin seed (green), sesame seed, green chiles, cilantro, salt, garlic, spices, onion, parsley, and epazote.
Herbs
SPB220. Mexican Oregano. Gathered in Sonora,Mexico, these oregano flakes come from a different family than their European counterpart, and they lend dishes a subtle, sweeter flavor. Unlike Mediterranean oregano, Mexican oregano is best if used dry. 1/4oz jar $5 SPB230. Mrs Burns Lemon Basil. This incredibly drought-adapted variety of Basil is derived from strains originally brought from Asia. These dried and crushed leaves will impart a deliciously lemony flavor to all your favorite dishes. 1/4oz jar $5
Teas
FD311. Desert Mint White Sage Tea. A refreshing blend of peppermint and white sage make for a calming, aromatic tea to soothe away the cares of the day. 8 bags $4 FD313. HoHoysi or Hopi Tea. (Thelesperma sp.) Grown on the Colorado plateau and long used by the Hopi to make a tea reputed to have blood-cleansing properties. Also used as a dye to produce vibrant orange-yellow. 1.5oz pkg $4 FD135. Jamaica. Hibiscus spp. This delicious fruity herb makes a deliciously refreshing drink hot or cold. Wonderful with a squeeze of lime and a dash of sweetening. 2oz pkg $4
FD312. Pomegranate Cranberry. A refreshing blend of rose hips, rose leaves, cranberries, lemon peel, pomegranate. aromatic tea to soothe away the cares of the day. 8 bags $4 FD320. Prickly Pear Cactus Tea. Rosehips, rose leaves, rose petals and prickly pear meld into another desert treat. 8 bags $4 FD310. Saguaro Blossom Cactus Tea. Rosehips, rose leaves, strawberries and Saguaro cactus fruit blended in a caffeine-free treat. A unique taste of the southwest. 8 bags $4
Baking Mixes
Native Seeds/SEARCHs delicious and versatile baking mixes will satisfy cravings for the spicy or sweet. All you need are a few common kitchen ingredients to serve up delightful breakfast or dessert treats. Quantities are limited! See our website for an up-to-date list of offerings!
JM018. Blue Corn Amaranth Baking Mix (Pancakes, Crepes or Cornbread). A delicious blend of organic blue cornmeal, organic amaranth and organic evaporated cane juice. No Wheat Flour! This deep blue mix has excellent blue cornmeal flavor laced with a nutty amaranth taste. Includes recipes for coffee cake, savory dinner pancakes and peach citrus crepe filling. Makes one dozen pieces or uses a 9 square pan. 10oz $9 JM004. Chile Chocolate Brownie Mix. Made with premium ground chocolate and cocoa with flavorful chile powder and spices, these easy to make chocolaty brownies laced with chile practically melt in your mouth. Uses a 9 square pan. 12oz $9 JM011. Spicy Chile Hot Chocolate Mix. A delicious blend of ground chocolate, cocoa, sugar, chile powder and spices for that cold winter night. Also good chilled for a refreshing warm weather drink. Makes 10 cups. 10oz $9
Grains, Meals, Corn &More

FD080. Chia Seeds. A nutritious seed that contains fiber, helpful in blood sugar regulation. A fabulous source of omega-3s, youll notice how much more energy you have with regular use. Traditionally used in the southwest mixed with water to extend endurance. Can be used to gel fruit salad or to thicken salad dressings. Please specify: 4oz $4 8oz $8 1lb $12 FD011A. Hopi Cornmeal. Grown, roasted, dried and ground by Millie & Jeff Polewytewa from Hopi white corn used by her family for generations. Use as any other corn meal. The white may be flecked with red and yellow and has a mildly sweet flavor. 12oz pkg $4.50 FD017. Mesquite Meal. This mesquite meal is finely ground with a fruity, caramel-like flavor. Its a good source of calcium, manganese, potassium, iron, and zinc. A great food for diabetics because of its ability to assist in stabilizing blood sugar. Recipe sheet included. Please specify: 4oz $4 8oz $7 16oz $13 FD005. Organic Amaranth, Popped. Organic grain Amaranth is heated in a little oil until popped. Great as a snack or as a topping for salads. May also be added to pancakes, muffins, breads or other baked goods. 4oz pkg $5 FD001A. Organic Amaranth, Whole Grain. Ancient grain of the Aztecs and greater southwestern peoples. Delicious nutty taste. Contains significant amounts of protein, iron, calcium, and phosphorus while being low in fat. Can be ground to produce a gluten-free meal. Recipes included. $4.50/lb FD069. Parched Corn. Made from yellow, blue and red corns grown by the people of Santa Ana Pueblo in Bernalillo, New Mexico. Parched in a cast-iron kettle without oil for a healthy, crunchy and uniquely southwestern snack. 4oz pkg $2.50 FD047. Posole, Blue Corn. Treated with lime to remove the hulls, this posole comes from a small farm in New Mexico. Delicious with beans or alone and you wont believe the color of the broth! $6/lb FD043. Posole, White Corn. Treated with lime to remove the hulls, this posole is actually more yellow in color and is delicious in stews, soups or on its own. $6/lb FD009. Tamaya Blue Cornmeal. Finely ground cornmeal flour produced and packaged by Santa Ana Pueblo in New Mexico; they also grew the corn! 12oz pkg $3.75 FD025. Tamaya Blue Corn Atole Flour. Called atole, this cornmeal is toasted and finely ground for cooking like creamed wheat. It can also be used in any cornmeal recipe for a toasted flavor. 12oz pkg $3.75
Southwestern Heirloom
FD105. Southwest Heirloom Bean Soup Mix. Five varieties of our beans, organic red and green lentils, organic pearl barley, Mexican oregano, a bay leaf and a red chile are packed with an included recipe so anyone outside of Tucson can enjoy NS/Ss own specialty mix. Enjoy on a cool fall or winter day. $7/lb
Bean Soup Mix
Seed Policy for Native American Peoples

Native Seeds/SEARCH offers free membership and limited quantities of free seeds from our collection (from Amaranth to Wheat, not including wildflowers) to Native peoples living in the Greater Southwest region (see map). A Native American living in the Greater Southwest does not have to be an NS/S member to receive free seeds. When ordering seeds Please check the information on pages 23 and in the Culture and Seedsaving sections under each crop heading in the Seedlisting to help with your seed selection. Fill out the order form on the back and make certain to identify your tribal affiliation. Please, only one order form per household. Call us if you need assistance: 520.622.5561. Shipping charges must be paid on all orders. For Native Americans living in the Greater Southwest region or belonging to tribes within the Southwest Region Free seed on a total of 30 regular-priced packets with a limit of 3 packets per variety (e.g., 3 packets of ZS142 Guarijio Sweet Corn, 3 packets of PC100 Taos Red Bean up to a total of 30); additional seed packets can be purchased at half price $1.50 per packet. Group exceptions may be considered. Please contact us and we will do our best to meet your needs. For Native Americans living outside of the Greater Southwest region Half-price seed on up to 30 regular-priced packets with a limit of 3 packets per variety (e.g., 3 packets of ZS142 Guarijio Sweet Corn, 3 packets of PC100 Taos Red Bean up to a total of 30); additional packets can be purchased at regular price.
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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.
Shipping & Handling Charges

Shipping for seed-only orders
1-4 packets 5-15 packets 16+ packets $3.50 $0.35 per additional packet Refer to regular shipping charges below
Regular Shipping and Handling Charges (Subject to change.)

All shipping is done by UPS Ground, unless otherwise requested.
Up to $15 $15.01-$30.00 $30.01-$45.00 $45.01-$60.00 $60.01-$100.00 $100.01-$135.00 $135.01 & over $9.00 $11.60 $14.50 $17.25 $21.95 $23.25 15% of Bill
Our website now accepts international orders!
An amazing array of baskets, wooden bowls & utensils, and one-of-a-kind crafts can be found on our website!
We accept checks or money orders drawn on U.S. banks. For your own safety, please do not send cash. We accept credit card orders (Visa, MasterCard, Discover/Novus) by mail, fax, our secure website, and in our store. Our fax number, 520.622.5591, is available 24 hours a day.
2nd Day Air Add $30.00 per order to regular shipping charge. 3 Day Select Add $20.00 per order to regular shipping charge.
Alaska & Hawaii One and a half times regular shipping charge.
Mexico, Canada & International Triple regular shipping charges.
2011 Seedlisting Catalog Order Form

Sow the Seeds of Conservation
Join Native Seeds/SEARCH, renew your membership, or, give a gift membership and contribute to our work conserving, distributing, and documenting the adapted and diverse varieties of agricultural seeds, their wild relatives and the role these seeds play in cultures of the American Southwest and northwest Mexico.
send orders to: Native Seeds/SEARCH, 3061 N. Campbell Avenue, Tucson AZ 85719 fax: 520.622.5591 online at our secure website: www.nativeseeds.org
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_______________________________________
Join, renew, or give online at www.nativeseeds.org, or, fill out the form and mail
with payment to Native Seeds/SEARCH, 3584 E. River Road, Tucson, AZ 85718.
__________________________________________________________________________________________________________
NAME(S)
Daytime Phone _____________________________________________
City
_______________________________________
Email _____________________________________________
State/Zip
_______________________________________
J Is this a gift? Let us know what to put on the card! (in 20 words or less)
Unit Price
ADDRESS
Quantity
Item Name/No.
Size/Letter
Amount
__________________________________________________________________________________________________________
__________________________________________________________________________________________________________
CITY
/ STATE / ZIP CODE
__________________________________________________________________________________________________________
EMAIL PHONE
J Please do not exchange my name with like-minded organizations.
Membership Levels (check one) Outside the U.S., please add $20 to all levels.
J Squash $30 J Gourd $50 J Bean $100 J Chile $250 J Corn $500 J Sunflower Guild $1,000 J Native American* within Greater Southwest (free) J Native American* outside Greater Southwest ($20) *Please list tribe affiliation_______________________________ J Additional donation: _________
Gift Membership Check one: Please send an J Acknowledgement card or J Acknowledgement email to:
__________________________________________________________________________________________________________
NAME(S)
__________________________________________________________________________________________________________
ADDRESS
__________________________________________________________________________________________________________
CITY
/ STATE / ZIP CODE
__________________________________________________________________________________________________________
EMAIL ACKNOWLEDGEMENT MESSAGE: PHONE
________________________________________________________________________________ __________________________________________________________________________________________________________ __________________________________________________________________________________________________________
Please read IMPORTANT ORDERING INFORMATION on page 19 for details about shipping your order.
SUBTOTAL 2 ___________
SUBTOTAL 1 ___________
Are you a NS/S member? Dont forget your 10% discount! ___________
Shipping/Handling (based on Subtotal 1) ___________
Your donations help our conservation efforts how bout rounding up? ___________ TOTAL enclosed: ___________
Payment method
H Check H Money order H Visa H MasterCard H Discover/Novus Card no.: _ _ _ _ - _ _ _ _ - _ _ _ _ - _ _ _ _ Exp.: _ _ / _ _
Payment method
Exp.: _ _ / _ _
H Check
H Money order
H Visa
H MasterCard
H Discover/Novus
Card no.: _ _ _ _ - _ _ _ _ - _ _ _ _ - _ _ _ _
Cardholder signature: ________________________________________________
Cardholder signature: __________________________________________________________________

Seed Listing Catalog

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Tableof Contents

About Native Seeds/SEARCH...

4 4-6 7 7-8 8-10 10 10 11 11 11 11 12 12

Onion Panic Grass Pea Sorghum Squash Sunflower Tobacco

Tomato/Tomatillo 16 Watermelon Wheat Wildflowers Foods

Non Profit Org US Postage PAID Tucson, AZ Permit #2157

Native Seeds/SEARCH 3061 N. Campbell Avenue Tucson, Arizona 85719

Save the Date!

Visit our website at www.nativeseeds.org for details!

FLAVORS OF THE DESERT

MARCH 20, 2011

Ancient Seeds for Modern Needs...

Join us in the important work of saving seeds and helping to

Key to Visual Symbols

2 About this Seedlisting

How to use this seedlisting

About the seeds we steward...

Safe Seed Pledge

Is our seed organic?

Our Seed Policy

Retail Store Address:

Retail Hours (MST):

Recommended distances to prevent crossing between varieties of species

Keeping lines pure

Cleaning & saving seeds

Amaranth Amaranthus spp.

C4 Mt. Pima Greens

C11 Mexican Grain

C15 Tarahumara Okite

C7 Rio San Lorenzo

Bean Phaseolus spp.

Common Bean Phaseolus vulgaris

PC34 Tara. Bakkima

PC19 Hopi Yellow

PC37 Tara. Burro y Caba.

PC20 Hopi Pink

PC42 Tara. Chkame

PC24 New Mexico Bolita

PC47 Tara. Frijol Amarillo

P28 S.L. Potosi Flor de M.

PC54 Tara. Ojo de Cabra

PC32 Vadito Bolita

PC63 Oodham Pink

More Common Bean Phaseolus vulgaris

PC66 Yoeme Ojo de Cabra PC96 Tara. Purple Star

PC67 Colorado Bolita

PC97 Yoeme Vayo

PC68 Hopi Black

PC100 Taos Red

PC105 Hopi Light Yellow

PC83 Chih. Ojo de Cabra PC113 Tepehuan Star

PC84 Guad. y Calvo Neg. PC125 Frijol Chivita

PC90 Frijol en Seco

PC130 Tara. Purple

PL9 Hopi Red

PL10 Pima Beige

PL72 Hopi Yellow

PL11 Pima Orange

PL80 Hopi Gray

Scarlet Runner Bean