Seed Listing Catalog

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Table of ContentsAbout Native Seeds/SEARCH...About this Seedlisting, Growing & Seedsaving 2The Original Seedsavers 15Seed policy for Native Americans 19Becoming a member, Placing an order 20

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Amaranth 4

Bean 4-6

Black-eyed Pea 7

Chile 7-8

Corn/Maize 8-10

Cotton 10

Devil’s Claw 10

Gourd 11

Greens 11

Herbs 11

Indigo 11

Melon 12

Okra 12

Onion 12

Panic Grass 13

Pea 13

Sorghum 13

Squash 14-15

Sunflower 15

Tobacco 15

Tomato/Tomatillo 16

Watermelon 16

Wheat 17

Wildflowers 17

Foods 18-19

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Key to Visual SymbolsSuitable for High Desert (>3500 ft.)

Suitable for Low Desert (<3500 ft.)

Suitable for High & Low Desert

Eco-Friendly

Ancient Seeds for Modern Needs...

Native Seeds/SEARCH (Southwest Endangered AridlandsResource Clearing House) is a non-profit organization thatconserves, distributes and documents the adapted anddiverse varieties of agricultural seeds, their wild relativesand the role these seeds play in cultures of the AmericanSouthwest and northwest Mexico.

We promote the use of these ancient crops and their wildrelatives by gathering, safeguarding, and distributing their seedsto farming and gardening communities. We also work to preserve knowledge about their uses.

Join us in the important work of saving seeds and helping topreserve the crop heritage passed on to us by Native peoples,settlers, and explorers of the Greater Southwest. Become involvedin 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 ournewsletter, the Seedhead News. Each issue contains gardening tips, recipes, previews ofworkshops and other special events, book reviews and feature articles on our projects andcrops. Please use the form on the back of the catalog to join or give a gift membership.

About this SeedlistingAll seed packets are $3.00 each EXCEPT where noted.

How to use this seedlistingThis catalog represents our continuing effort to offer and

distribute seeds adapted to the desert environments withinour region. You will find planting instructions provided foreach crop. General guidelines have been developed for bothlow desert (<3,500 ft.) and high desert (>3,500 ft.)conditions, based on our experience in Tucson and at theConservation Farm (4,000 ft.).

In the low desert, summer rains come in July or earlyAugust, summer temperatures regularly exceed 100°F andremain high during the night, and planting for the coolseason can be anytime from September to November. In thehigh desert, summer rains can begin in June, summertemperatures often reach 100°F but cool off considerablyduring the night, and planting for the cool season usuallybegins in February. For warm weather crops, the low deserthas eight frost-free months, which include extremely hotand dry conditions. The Conservation Farm sits in a coldair drainage and has about six frost-free months. Gardenersin other climates will need to adjust their planting times. Itis helpful to know your average last frost dates; askexperienced gardeners or the agricultural extension agent inyour area. The visual keys (top right) are provided to guideyour selection of crops that have been grown successfully inthe low desert, high desert or both.

We are not sure how crops will do outside their area oforigin, but we regularly send seeds to gardeners across theU.S. Please write to us about your successes and failures.

Our Seed PolicyWhen placing an order for seeds, please remember that

Native Seeds/ SEARCH is a non-profit conservationorganization, not a commercial seed company. We have alimited quantity of some seeds. Because of high demand,we must limit orders to six packets of each variety. Anorder, for example, may include up to six packets of Cochiti

Popcorn, six packets of Hopi Red Watermelon and so on.On occasion it may be necessary to substitute seed due tolack of availability. We have a special seed policy for NativeAmerican farmers and gardeners (see page 19).

For groups or community projects, we offer smalldonations of our seeds to eligible organizations in theGreater Southwest. Community Seed Grants are designedto support the work of educators and those working toenhance the nutritional, social, economic, or environmentalhealth of underprivileged groups in the region, whilesimultaneously keeping locally-adapted crop varieties aliveand in active use in farms and gardens. Please see ourwebsite at www.nativeseeds.org/seed_grants for moreinformation and instructions on applying.

We encourage everyone to grow and keep pure seed linesand to contribute surplus seeds to fellow gardeners. Beaware that some plants cross-pollinate, which should be aconcern for gardeners who wish to save seed (see nextpage).

All Native Seeds/SEARCH seeds offered here have passedgermination tests. Most of them are hand cleaned andnaturally grown. They are stored in cool dry conditions.Freezing is the only method of insect control.

Safe Seed PledgeAlong 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 forinterested consumers. The Safe Seed Pledge is as follows:

“Agriculture and seeds provide the basis upon which ourlives depend. We must protect this foundation as a safe andgenetically stable source for future generations. For thebenefit of all farmers, gardeners and consumers who wantan alternative, we pledge that we do not knowingly buy orsell genetically engineered seeds or plants. The mechanicaltransfer of genetic material outside of natural reproductivemethods and between genera, families or kingdoms, posesgreat biological risks as well as economic, political, andcultural threats. We feel that genetically engineeredvarieties have been insufficiently tested prior to publicrelease. More research and testing are necessary to furtherassess the potential risks of genetically engineered seeds.Further, we wish to support agricultural progress that leadsto healthier soils, genetically diverse agricultural ecosystemsand ultimately people and communities.”

For more information, please contact The Safe SeedInitiative, c/o Council for Responsible Genetics, 5Upland Road, Suite 3, Cambridge, MA 02140; phone617.868.0870; www.gene-watch.org.

About the seeds we steward...Is our seed “hybrid”?

No and yes. No, our seeds are not “hybrid” in the sense ofbeing produced through controlled pollination — often withhighly inbred lines — by modern plant breeders, typically forlarge-scale high-input agricultural production systems.However, hybridization — the crossing of genetically distinctparents, both within and between populations, varieties, andspecies — has been important in the evolution of cropdiversity. It is a natural process, resulting from open-pollination, and one that farmers have often used to theiradvantage. Thus, hybridization is likely reflected in the geneticmake-up of much of our seed, making them “hybrids.”

The seeds we offer in our catalog and store were alloriginally collected from subsistence and small-scale farmersand gardeners. These are the food crops that have sustainedtraditional communities for centuries. They have been selectedand nourished by farmers over generations, becoming adaptedto local environmental conditions and cropping systems, andtheir individual flavors, odors, and textures have infused localculinary and ceremonial practices. They are the result of muchopen-pollination, hybridization, and subsequent selection(both natural and human-imposed). We celebrate thisdiversity!

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 utilizesproducts acceptable for use in organic production systems (aslisted on the Organic Materials Research List). If these do notprovide sufficient remedy, limited and targeted use of somechemicals is allowed under our Integrated Pest Managementstrategy, to ensure we can maintain these precious seedvarieties. Thus, we may occasionally use insecticides orherbicides not approved for organic systems.

We use no nitrogen-based commercial fertilizers relyinginstead on cover crops, green manures and crop rotations tomaintain or improve soil fertility. We are committed to theecologically-sound stewardship of the Conservation Farm, i.e.,managing its soil, water, insect and plant resources in amanner that is rooted in the understanding and application ofsound ecological principles. It would not be consistent withour long-term stewardship role to act in a manner thatpollutes the water we use to irrigate our crops, or destroyspollinators, beneficial insects or soil microorganisms thatprovide essential ecosystem services. We seek to leave a smalland unobtrusive footprint while stewarding these preciousresources.

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Retail Store Address:

3061 N. Campbell Ave., Tucson, AZ 85719

Fax orders 520.622.5591

Retail Hours (MST):Monday–Saturday 10am–5pm

Sunday 12pm–4pm except closed Sundays June–August

Or order online 24 hours a day!

Business Hours: Monday–Friday 9am–5:00pm

For more information or to order online, visit our secure website at www.nativeseeds.org

or email [email protected]

Board of DirectorsChair David TiersVice-chair Ronald Austin WellsSecretary Danielle IgnaceTreasurer Michael McDonald

Lydia Breunig, Barney T. Burns, Mahina Drees, Kim Fernández, Sage Goodwin, Donald Luria, Bill McDorman, Janos Wilder, Ofelia Zepeda

We’ve arrived!Native Seeds/SEARCH’s new

Agricultural Conservation Center at Brandi Fenton Memorial Park

3584 E. River Road(CORNER OF EAST RIVER ROAD AND NORTH ALVERNON WAY)

Growing & Seedsaving Information See our website for more information…

Growing healthy seedPlant healthy, non-diseased seed. Thin plants to a

recommended distance within and between rows — mostplants simply do better with a little breathing room and goodair-circulation can help prevent disease (see individual cropsfor recommended planting distances). Rogue (remove) plantsthat are diseased or otherwise unhealthy looking. If you’retrying to keep pure seed lines, also rogue out plants that don’tappear true-to-type (what you know the plant to look like).

Keeping lines pure Growing more than one variety of the same species at a

time may result in crossing. Planting the seeds from crossesmay produce something entirely different than you’reexpecting — which is how we got all this wonderful diversityto begin with! However, if you want to get the same crop youdid last year, then you may need to prevent cross-pollinationfrom occurring. There are several ways to do this:

Spacing. Plant different varieties at a suitable distance toensure insects or wind cannot effectively carry pollen fromone variety to another. See box to right for recommendedstandard distances for some crops.

Timing. Plant different varieties of the same species atdifferent times so that they are not flowering at the sametime. This may involve an early and late planting. Be surethere is enough time at the end of the season for the lateplanting to mature before the first frost.

Isolation cages. Physically prevent insects from visitingone variety or another by constructing screen cages andplacing them over one or more varieties. This is best used fornon-sprawling crops, such as tomatoes, beans (they can cross-pollinate if insects are abundant), okra, cotton, and chiles.

Hand-pollinating. Manually transfer pollen from oneflower to another. Hand pollination will differ depending onthe crop but essentially you want to be sure that neither theflower being pollinated nor the one used as the pollen sourcehave been previously pollinated.

Days to maturityIf you are accustomed to seed catalogs that provide the

number of days to maturity for their seeds, you may wonderwhy we do not provide this data for many of the seeds offeredhere. Although the number of days can be a guide forselecting varieties suitable to your area, seed companiespublish an average number of growing days, using data fromdifferent areas and conditions. For example, a 75-day beanmay mature in 65 days in California, 85 days in Maine, and 79days in Missouri.

We do not list days to maturity because we often don’t havereliable information. Some of our varieties are from isolatedregions with varied microclimates. Moreover, many of ourcrops reach maturity in different lengths of time, dependingon when they are planted —e.g., in the spring or with thesummer rains.

Harvesting Let seeds mature before harvesting. For most

crops, this means leaving them in the field todry — corn, beans, gourds, okra, devil’s claw,peas, chiles, etc. Some crops require after-ripening (e.g., squash) or fermentation(tomatoes). See our website for moreinformation: 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 plasticbags, paper envelopes, jars with good lids or any airtightcontainer to store seed from one year to the next. Spread wetseeds from squash, melons, tomatoes, etc., on clean dishtowels. We do not recommend paper towels (they stick) ornewspaper (toxic print). Store seeds in a cool, dry place, suchas your hall closet or freezer.

Recommended distances to preventcrossing between varieties of species

Appropriate distances to keep between varieties of the samespecies may vary, depending on the source. In general, windpollinated crops (e.g., corn) and crops visited by insectpollinators capable of traveling some distance (e.g., carpenterbees, honeybees) should be grown a mile or more apart fromeach other. Self-pollinated crops (e.g., beans) may require aslittle as 20 ft., depending on what’s grown in-between or theabundance of insect pollinators present (the more insects, themore likely pollen may find it’s way from one plant toanother). The following recommended distances areguidelines for producing pure seed when planting more thanone variety of the same species at the same time.

20-500 ft. 1/2 mile 1 or more milesBasil (150 ft.) Devil’s claw Amaranth (non-selfing)Beans (30 ft.) Garbanzo CornPeas (300 ft.) Melons FavaPeppers (500 ft.) Mustards Gourds

Scarlet runner beans Lima beansSquash OkraSunflower Tobacco

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 asespecially relevant, “People and places thrive whenwe honor what belongs to everyone.” In few words,this encapsulates what NS/S is about — honoring anagricultural legacy that we all share in, at one level oranother. Passed from one generation to another overvast periods of time and distance, crop seedsepitomize the connection between us all, what weall share. They are a common heritage even thoughindividual crops/seeds have been stewarded by andassociated with specific cultures and communitiesaround the globe. Today’s seeds are a physicalmanifestation of the entire history of humanagriculture — over 10,000 years worth of ‘hand-me-downs’. It is an awesome and humbling experienceto feel this connection and responsibility. But we do.

Part of that responsibility involves ensuring access tothe many diverse and adapted seeds that have madeup the fabric of this region since American Indiansfirst inhabited it. As such, the 2011 Seedlistingincludes many of your favorites and many more thatneed to be tried and tested in your gardens and onyour farms. This year’s seed listing again featuresthose items we have in slightly larger quantities whileour website (www.nativeseeds.org) has many moreofferings! We have eliminated the individual bulkpackets of seeds but are offering a very limitednumber of varieties online in considerably largerquantities than what was previously available in‘bulk’. Please see our website if you’re interested inpurchasing larger quantities of some seeds. Pleasealso see our Community Seed Grants program (page2) for group projects and the Free Seed Program(page 19) for requests from Native Americans.

We are now well established in our new AgriculturalConservation Center located at Brandi FentonMemorial Park, once a Mormon agriculturalsettlement. We thank all those who helped make thedream of our new facility come true! It has been ayear of dramatic change at NS/S and we look forwardto 2011 as one of getting back to business — sharingwith everyone the seeds that belong to us all andhonoring those that have made this possible.

Blessings for a bountiful harvest!

Suzanne NelsonDirector of Conservation

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C8. Alegria. A. cruentus. Produces blond seed typicallyused for a traditional confection, alegria, which is made withpopped seed and honey in central Mexico.

C5. Guarijio Grain. A. hypochondriacus x A.hybridus. “Guegui.” From the Rio Mayo in Sonora, Mexico, a white-seeded grain used for tamales, pinole or popping.

C17. Guatemalan. A. cruentus. Originally collectedin San Martin Jilotepeque, Guatemala. The leaves are green as arethe “flowers” (bract), though occasional red inflorescences are alsoproduced. Seeds are blond.

C2. Hopi Red Dye. A. cruentus. ”Komo.” Theattractive plant can grow 6ft. tall with a 1-2ft. long scarletinflorescence. The Hopi make a natural food dye from the flower

bract to color “piki” bread. InHopi land, this readilycrosses with wild A. powelli.Black seeds are edible.

Amaranth Amaranthus spp.

Grown by the Aztecs and by Southwest Indians for millennia, the small grain is rich in lysine and the youngleaves 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 orrows. Thin the edible seedlings to 10-15” apart.

Seedsaving: As wind- or insect-pollinated annuals, amaranth species will readily cross. To prevent this, put paper orcloth bags over flower heads. When ripe, cut off dried heads and lightly beat in a bag to remove seed. Screen orwinnow off chaff.

C16. Marbled. A. cruentus. Originally collected inthe state of Morelos, Mexico in 1979. The inflorescences arepredominantly red but marbled with green. The green leaveshave light red venation.

C11. Mexican Grain. A. cruentus. A blond seedproduced from green plants and flowers. Original seed donatedto Rodale Research by a gardener in Hobbs, New Mexico.

C4. Mt. Pima Greens. A. cruentus. From theSonora/Chihuahua border in Mexico. The leaves are used forgreens and the light colored seeds are ground for pinole.

C9. Paiute. A. cruentus. From a garden on theKaibab Southern Paiute Reservation in southern Utah. Edibleseeds and leaves.

C7. Rio San Lorenzo. A. hypochondriacus. FromDurango, Mexico. The blond seed is used as a grain.

C15. Tarahumara Okite. A. cruentus. Collected froma ranch above Batopilas, a silver mining town stretched along theRio Batopilas at the bottom of Barranca del Cobre. Black seedswith brilliant red flowers/stems. Seeds and young leaves used asfood. 4-6’ tall when grown at the Conservation Farm.

Seeds All seed packets are $3 each EXCEPT where noted. Visit www.nativeseeds.org for a complete listing of available seeds.

PC13. Alluvias*. Large white beans often soldin markets from southern Sonora and northern Sinaloa to theSierra Tarahumara and into Durango. Pole bean.

PC12. Amarillo del Norte. Large golden polebean from Vadito, New Mexico, 8000’. Early-maturing. Similarin appearance to Tarahumara Frijol Amarillo and Hopi Yellow.

PC83. Chihuahua Ojo de Cabra*. Brown andspeckled tan Ojo de Cabra pattern on large, kidney-shapedbeans. From a 1984-85 collection in north-central Chihuahua.High-yielding pole bean.

PC67. Colorado Bolita. Pinkish-beige Hispanicheirloom dry farmed at 7000’ in the Four Corners area. Early-maturing pole bean with good green beans and colorfulpods. High-yielding.

PC4. Frijol Chicharero*. Classic vayo bean withlight tan and dark brown veins, from Nievas, Durango. Polebean.

PC125. Frijol Chivita. “Little goat.” A yellow Jacob’sCattle Bean from the arid piñon, oak and juniper area of theeastern Tarahumara in Chihuahua. Also known as“Golondrina” or “Cinco Minutos.” Color may vary from whitewith gold mottling to gold with white mottling.

PC90. Frijol en Seco. New Mexican brown andbeige pinto collected in Bernalillo. Early-maturing, high-yielding bushy-pole bean when grown at the ConservationFarm.

PC84. Guadalupe y Calvo Negro*. Very late-maturing pole bean from the southern Sierra Madre inChihuahua. Seeds are rounded and shiny black. Dark lilacflowers, purple-colored stems. Lovely.

PC68. Hopi Black. Small, rounded, black, pole-bean, dry or runoff-farmed by Hopi farmers. Can be used fordye. Produces dark lilac flowers and purple mature pods.Early-maturing, prefers monsoon rains.

PC105. Hopi Light Yellow. Large, light yellow-beige beans from Hotevilla collections. Also called “greasebeans,” plants are somewhat early-maturing pole beans.High-yielding, with good green beans.

PC20. Hopi Pink. High-yielding, medium-largepink beans collected from dry-farm fields near Hotevilla.Early-maturing, good as a green bean.

PC19. Hopi Yellow. “Sikya mori.” Large bronzeseeds, common in Hopi country, may be dry farmed orirrigated. High-yielding pole type, good as a green bean.

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 6inches apart or in basins. Semi-pole and pole varieties will benefit from a trellis —try intercropping them with cornor 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. Driedpods can be harvested throughout the growing season, or harvest whole plants as described for teparies. Separatevarieties by 10 yards (9 meters).

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. Membersof the legume family, beans fix nitrogen from the air if certain bacteria are present in the soil to infect the roots. Beans also containsoluble fiber helpful in controlling cholesterol and diabetes.

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

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C2 Hopi Red Dye C8 Alegria

C11 Mexican Grain

C15 Tarahumara Okite

C16 Marbled C17 Guatemalan

C4 Mt. Pima Greens

C5 Guarijio Grain

C7 Rio San Lorenzo

PC4 Frijol Chicharero

PC12 Amarillo del Norte

PC13 Alluvias

PC42 Tara. Chókame

PC47 Tara. Frijol Amarillo

PC54 Tara. Ojo de Cabra

PC63 O’odham Pink

PC19 Hopi Yellow

PC34 Tara. Bakákima

PC37 Tara. Burro y Caba.

PC20 Hopi Pink

PC24 New Mexico Bolita

P28 S.L. Potosi Flor de M.

PC32 Vadito Bolita

PC73. Mayocoba*. Large beige vayo-typebean. Tasty as a green bean. Originally collected fromMayocoba, Sonora. Late-maturing in the Conservation Farmgrow-out.

PC24. New Mexico Bolita. Pinkish-beigerounded beans grown for centuries by traditional Hispanicsof northern New Mexico in irrigated plots. Faster cookingthan pintos and early-maturing too. High-yielding pole.

PC63. O’odham Pink. “S-wegi mu:n.” Apink bean from desert borderlands of Sonora and Arizona.Fast growing, the plants will sprawl and produce in earlyspring or late fall in the low desert.

PC28. San Luis Potosi Flor de Mayo. Fadedpurple specks on cream-beige background. Pole bean fromCentral Mexico.

PC100. Taos Red. Very large, red with darkermaroon mottling/striping. Grown under irrigation in TaosPueblo at 7,500’ elevation. Rare in the Pueblos, althoughvery similar to Hopi Red. Low pole, almost bushy, withoutstanding dark red mature pods. High-yielding. Approx.14g/40 seeds per packet.

PC34. Tarahumara Bakámina. Rare. Semi-pole plants produce tiny, burgundy, kidney-shaped seedswith a black ring around the hilum. Pods are quite long andmake excellent green beans.

PC37. Tarahumara Burro y Caballito.Beautiful gray/brown and white Jacob’s Cattle/ Ojo deCabra patterning. Collected in 1984 from Cerocahui,Chihuahua. High-yielding pole bean.

PC42. Tarahumara Chókame. Medium-sizedshiny black bean from the Sierra Madre of Chihuahua,Mexico. Pole bean producing lilac flowers and colorfulmottled pods. Beans have a distinct earthy flavor.

PC95. Tarahumara Ejotero Negro. Bushgreen beans producing black dry beans at maturity. Veryearly-maturing at the Conservation Farm. Dark lilac flowers.Original collections from the southern edge of Tarahumaracountry in Chihuahua.

PC47. Tarahumara Frijol Amarillo*. Large, gold,high-yielding staple. Vigorous pole bean producing flavorfulbeans with creamy texture.

PC54. Tarahumara Ojo de Cabra*. “Goat’s eye.”High-yielding pole bean producing large seeds with darkstripes over a speckled light background. A diversely-coloredbean with stripes ranging from brown and tan to blue-grayand black. Occasional red beans, pintos, and gold beans mixedin. Plants produce white and lilac-white flowers, and purplestriped pods. A sweet, mild staple of the Sierra Madre.

PC130. Tarahumara Purple. Medium-highyielding pole bean with gorgeous, large, shiny, deep-purpleseeds. Sweet taste, smooth texture. From central (mountain-ous) and eastern (high mesa) Tarahumara country, Chihuahua.

PC96. Tarahumara Purple Star*. Large purpleand white beans from central and southern Tarahumaracountry in Chihuahua. Purple pattern radiating outward fromthe seed “eye” across a white background. Very late-maturingpole 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-beigebackground. Originally collected in Nabogame, Chihuahua.This pole bean is late-maturing at the Conservation Farm.

PC131. Tohono O’odham Vayo Amarillo.Large gold beans grown-out from collections from the borderregion of Arizona and Sonora. A Mexican bean introduced tothe Tohono O’odham. Pole bean with sweet flavor and creamytexture.

PC32. Vadito Bolita. Pinkish-beige bean fromVadito, New Mexico. Good for high elevations and shortseason areas. High-yielding pole bean.

PC66. Yoeme Ojo de Cabra. Small beige beanwith golden brown lineation, hence “goat’s eye”. Can be eatengreen or as a dry bean. From Vicam, Sonora, a traditionalYoeme village, where it is planted in January and harvested inMay. Late-maturing, high-yielding summer pole bean grown atthe Conservation Farm.

PC97. Yoeme Vayo. Medium-sized beige seedswith veins collected in a Yoeme village outside of Ures, Sonora.Early-maturing, high-yielding pole bean.

More Common Bean Phaseolus vulgaris

Lima Bean Phaseolus lunatus

Growing as perennial vines in their native tropical environment, lima beans are broad, flat beans eatengreen 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 plantswill 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 canbe harvested throughout the growing season, or harvest whole plants.

PL12. Calico. These large, heirloom beans aremaroon with creamy white swirls. Originally collected in WildHorse, Colorado. Prolific producer at the Conservation Farm(4,000 ft.).

PL80. Hopi Gray. “Maasi hatiko”. The light beigebeans can be plain or mottled with black. The seeds aresometimes sprouted and used in ceremonies. May have goodresistance to Mexican Bean Beetle.

PL9. Hopi Red. “Pala hatiko”. Selected by the lateHopi artist Fred Kabotie, these limas are prolific in the lowdesert. Tasty and meaty, beans are solid red, or may bestreaked with black.

PL72. Hopi Yellow. “Sikya hatiko”. Seeds vary fromdeep yellow to dark orange with black mottling. During Springceremonies, seeds are sprouted, attached to katsina dolls,rattles, and bows and given to children. Sprouts are thenchopped, boiled and cooked in soup for feasting.

PL10. Pima Beige. Originally collected from the GilaRiver Indian Community in Arizona. The light beige beans canbe plain or mottled with black.

PL11. Pima Orange. Wonderfully coloredorange beans with black mottling. From the Gila River IndianCommunity in Arizona.

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PC68 Hopi Black

PC73 Mayocoba

PC83 Chih. Ojo de Cabra

PC84 Guad. y Calvo Neg.

PC90 Frijol en Seco

PC95 Tara. Ejotero Negro

PC96 Tara. Purple Star

PC97 Yoeme Vayo

PC100 Taos Red

PC105 Hopi Light Yellow

PC113 Tepehuan Star

PC125 Frijol Chivita

PC130 Tara. Purple

PC131 T.O. Vayo Amarillo

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 orproduce long vines which need to be trellised. Flowers may drop with no pod set if daytime temperatures are toohigh.

Seedsaving: An annual that is insect pollinated, so varieties will cross. Harvest dried pods throughout the growingseason.

PS3. Aztec White. White flowered variety that produces large, white seeds. The fastest maturing scarlet runner at theConservation Farm (4000 ft.).

PS7. Tarahumara Bordal. Large white beans from the remote Tarahumara community of Otachique, Chihuahua. PS3 Aztec White PS7 Tara. Bordal

PC66 Yoeme Ojo de Cabra

PC67 Colorado Bolita

Not seeing an old standby? Check out our website for your favorites… and more! www.nativeseeds.org


Tepary Bean Phaseolus acutifolius

First cultivated in the Southwest during the time of the Hohokam Indians, teparies mature quickly and aretolerant of the low desert heat, drought and alkaline soils. Soak the dried beans before cooking. Approx.7g/50 seeds per packet .

Culture: Plant seeds 1/2 inch deep and 4 inches apart with the summer rains. If rains are sparse, irrigate when theplants 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 dropseeds if left on the plant. An alternative is to harvest the whole plants when pods are turning brown, allow themto dry on a sheet, then thresh and winnow seeds.

PT112. Big Fields Brown. A typical browntepary grown by a traditional farmer using flood-waterfarming methods. Traditionally planted in August andharvested in November.

PT109. Big Fields White. From the TohonoO’odham village of Big Fields. An O’odham farmermaintained this white variety for years, but it is rarely foundunder cultivation anymore.

PT79. Blue Speckled. Tan beans with navyblue speckles. From highland areas of southern Mexico, thisvariety is a Mayan folkrace. These beans do not tolerate low-desert heat.

PT89. Brown Speckled. Very round beanswith beige speckles on light gray, originally separated out ofBlue Speckled. High yielding.

PT107. Cocopah Brown. Early-maturing medium-sized flattened orange-tan and orange speckled beansoriginating from along the lower Colorado River in Sonora.

PT118. Colonia Morelos Speckled.Colorful assortment of brown, black, beige, yellow and tanspeckles on a tan background as well as gray-black speckleson medium-sized flattened beans. Early-maturing withwhite and lilac flowers. Originally collected in 1988 fromColonia Morelos, Sonora.

PT110. Cumpas White. From Cumpas,Sonora, where Opata descendants still live. Common in themarkets of the region as it is a popular staple food.

PT115. Guarijio White. White bean withvariable shapes and sizes originating in the pine-coveredmountains of the Sonora/ Chihuahua border. Originallycollected around 1984-1985.

PT2. Kickapoo White. From Rio Bavispe inSonora, Mexico, where Kickapoo Indians (originally fromWisconsin,) adopted this desert staple.

PT119. Menager’s Dam Brown. “W’pegibawi.” A red-brown bean from the Menager’s Dam near theMexican Border.

PT99. Paiute Mixed. Beautiful mixture ofcolors including chocolate-brown, speckled-tan andburnt-orange. Originating from the Shivwits PaiuteReservation in Utah. Early-maturing, medium-sized bean.

PT85. Paiute Yellow. Ochre-coloredtraditional favorite from the Kaibab Indian Reservation insouthern Utah.

PT4. Sacaton Brown. “S’oam bawi.”Medium-sized orange-tan seeds. Early-maturing. Oncecommercially cultivated by the Gila River Pima near Sacaton,Arizona.

PT5. Sacaton White. Early-maturing whiterounded beans. The seed was first collected in 1976 from theGila River Reservation and vicinity.

PT113. San Ignacio. White tepary grown in aflood-plain field along with other late summer crops on theRio Magdalena in northern Sonora. Collected from a Sonoranfarmer who maintains a treasure trove of traditional crops insecluded orchard plots.

PT98. San Pablo Balleza. High-yielding blacktepary bean collected in an Hispanic colonial town on theeastern slopes of the Sierra Madre in Chihuahua, Mexico.

PT114. San Pablo Balleza White. Originallycollected in 1985 from the colonial town of San Pablo Balleza,Chihuahua. Similar to San Pable Balleza tepary (PT98) butwhite. Both are grown locally in the area.

PT111. Santa Rosa White. An old collection fromthe Tohono O’odham village of Santa Rosa. White seeds.Drought-hardy.

PT6. Sonoran White. Small to medium sizedwhite beans from Sonora, Mexico.

PT75. Tohono O’odham Brown. Medium-sized tan-brown beans from the Tohono O’odhamReservation. Early maturing.

PT116. Tohono O’odham White. Early-maturing white beans from the Tohono O’odhamReservation, Arizona.

PT78. Yoeme Brown (formerly “Yoeme”).Colorful mixture of medium-sized tan-brown and pink-brown beans. Early-maturing, with both white and lilacflowers. Originally from a traditional Yoeme village onsouthern Sonora’s coastal plain.

PT3. Yoreme White (formerly “Mayo White”).Medium-sized white beans originating from the westernflanks of the Sierra Madre along the Sonora-Sinaloa border.

About Bean Common Mosaic VirusBean 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 minorsymptoms if grown in arid regions. Because teparies may carry BCMV, do not grow tepariesnear other species of beans that are more susceptible to the virus — especially those to be savedfor 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 frominfected plants can pass the virus on to future crops. Healthy plants can be infected by aphidsspreading the virus from diseased to healthy plants, by infected leaves touching healthy ones, orby gardeners handling healthy plants after working with diseased plants. Diseased plants shouldbe carefully rogued (removed) and discarded.

PT3 Yoreme White

PT2 Kickapoo White PT107 Cocopah Brown

PT109 Big Fields White

PT110 Cumpas White

PT111 Santa Rosa White

PT112 Big Fields Brown

PT113 San Ignacio

PT114 S.P. Balleza White

PT115 Guarijio White

P116 T.O. White

PT118 C. Morelos Speckled

PT119 Men. Dam Brown

PT4 Sacaton Brown

PT5 Sacaton White

PT6 Sonoran White

PT75 T.O. Brown

PT78 Yoeme Brown

PT79 Blue Speckled

PT85 Paiute Yellow

PT89 Brown Speckled

PT98 San Pablo Balleza

PT99 Paiute Mixed


6

V1. Bisbee Black. Original seeds came froma Native American in Bisbee, AZ, who gave them to a truckdriver, 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 seedsare cream with a black eye. From Cerocahui in the Barrancadel Cobre.

V13. Corrientes. Collected in Nayarit, Mexico.Extremely hardy and prolific, with dark red seeds. Excellentas green beans or shelled.

V11. Ejotero. Grown by Mayo Indians in Sinaloa,Mexico, along the Rio Fuerte. The long pods are used asgreen beans. Dried beans are light beige.

V8. Guarijio Frijol Gamuza. A small tan/orangebean with a white eye used by the Guarijio and MayoIndians in subtropical/desert canyons of Sonora.

V3. Mayo Colima. From Sinaloa, Mexico, the seedsare shades of beige to orange.

V15. Mayo Speckled. The pinto-bean of cowpeas!A colima variety with pinto bean mottling over lightchocolate-colored seeds. From Los Capomos, Sinaloa.

V16. Mt. Pima Yori Muni. Small-seeded cowpea withcream-colored seeds and brown eyes. From a MountainPima rancheria near Maicoba.

V9. Pima Bajo. "Tukwupoikam" (black eyes it has).Originally collected from the Pima Bajo living near the RioYaqui in Onavas, Sonora, Mexico. The small white beanshave black and brown eyes.

Black-eyed Pea Vigna unguiculata

An introduced legume from Africa that tolerates high heat and drought — a good producer in the low, hotdesert. 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 shouldbe harvested throughout the growing season. Mature pods will split open if left on the plant.

V4. Sonoran Yori Muni. From the Rio Mayowatershed in Sonora, Mexico. A small white bean withchocolate brown eyes.

V19. Tarahumara. From a remote village inBatopilas Canyon in the Sierra Madre. The seeds arepredominantly cream to biege with occasional brick orblack-colored seeds.

V5. Tetapeche Gray Mottled. These speckledseeds look like wild beans. They are pea size. From a marketin Sonora, Mexico.

V20. Texas. The color of red sandstone, thiscowpea is from the Eagle Pass area of Texas. They weredescribed as a heat tolerant ‘pole bean’ with superior flavor.

V6. Tohono O’odham. “U’us mu:n.”A black and white bean with variable mottling, may be allblack or splotched on white. Excellent for green beans inthe low desert. Grown by the San Xavier Agricultural Coop.

V17. Wild Cowpea. Vigna luteola. Thedelicate leaves and yellow flowers make this cowpea idealas a vine to cover an exposed wall or fence line. Producesexplosive pods that shoot the small black seeds in alldirections.

V14. Yori Cahui. Collected from the village ofAhome, near Los Mochis in Sinaloa. Our demonstrationgarden growout produced lots of “yard long” beans thatthrived in our recordbreaking heat. Greatlow desert green bean.

D54. Alcalde. From northern NM at 6,300’. A New Mexico chilethat matured earlier than most chiles at the Conservation Farm. Mild-mediumheat, with a complex, slightly sweet flavor when red. 4” long. (i)

D55. Caribe. “Chile Caribe” from southern Chihuahua. This chilewas first collected for NS/S in 1985. Medium-hot, sometimes increasing after afew seconds to hot. 8” long. (g)

D21. Cochiti. From Cochiti Pueblo at 5200’, where loss of farm-land has threatened this and other Cochiti crop varieties. This NM native chileis 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 usedfor 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. Anexceptionally tasty native NM chile. It has broader shoulders and is less fleshythan Isleta Long. Mild-medium. 4-5” long. (i)

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 togerminate and need warmth. Sow 1/4 inch deep in sandy soil. Transplantseedlings 12-16 inches apart.

Seedsaving: The insect-visited flowers can self-pollinate or cross. Grow only onevariety at a time, or isolate flowers by covering branches with cloth bags tiedloosely at the bottom, or cover plants with cages made from window screen overa frame. Allow pods to ripen and mature on the plant. Chiles turn red or darkbrown when mature. For best seed results, pods should be shriveled and almostdry. Wear gloves, and take care not to touch your eyes when removing seedsfrom hot chiles.

Letters at the end of descriptions refer to the key. All shapes in the key may not be currently available.

How We Rated ChilesWe grew 59 chile accessions at the NS/S Conservation Farm

(CFarm) in 2001. As a result, we were able to gather lots ofinformation, such as chile size, maturity, and relative heat ratings foreach accession, which we thought might be of interest to you. In usingour descriptions, please keep in mind that they are relative ratings, andwere 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” arerelative heat ratings, while “sweet” refers to a sugary taste. These are allchiles, however, and even those listed as “mild” may burn the mouthof a non-chile eater. Additionally, individual fruit may vary in heat,and our tasters sampled only a few of each. Thanks to the extendedValdés family for their help in preparing and tasting chiles, and forshowing constraint in order to test all 59 of them!

All varieties were tested mature, and blended whole with water toform a paste. Larger-fruited varieties, amenable to roasting andpeeling, were tested as chile verde as well. Fruit are red when matureunless otherwise noted. Average length and a letter corresponding totheir general shape follow each description.

V1 Bisbee Black

V13 Corrientes

V14 Yori Cahui

V15 Mayo Speckled

V16 Mt. Pima Yori Muni

V18 Cerocahui

V19 Tarahumara

V20 Texas

V3 Mayo Colima

V4 Sonoran Yori Muni

V5 Tetapeche Gray Mot.

V6 Tohono O’odham

V8 Guarijio Frijol Gamuza

V9 Pima Bajo

V11 Ejotero

D1 Del Arbol

D5 Mirasol

D7 San Felipe

D9 Ordoño

7


More Chile Capsicum annuum

D57. Isleta Long. Collected in 1988 from Isleta Puebloat 4,900’. This New Mexico long-type chile has smooth skin and isfleshy when green. Flavorful, sweet and fruity when red. Mild-medium to medium. 7” long. (j)

D19. Jemez. From Jemez Pueblo in northern NewMexico at 6,000’. Among the earliermaturing chiles grown at theConservation Farm in 2001. Mild tomedium-hot. 4-4.5” long. (i)

D33. Kori Sitákame.“Red chile.” From Norogachi, aTarahumara pueblo in highlandChihuahua. Relatively thin-walled andsmooth-skinned triangular fruit. Looksalmost translucent when dry. Mediumto hot, increasing after a few seconds.3.5” long. (j)

D5. Mirasol. “Lookingat the Sun”, yet these chiles hangdown on the branches. From southernChihuahua. Used in soups, stews, andchicken dishes. Mild to medium. 1”wide and 5” long. (g)

D52. Negro de Valle. Firstcollected in 2000 north ofBuenaventura, on the plains ofChihuahua. Similar to Vallero, butcontains only the darker, “native, oldtype” chile. Some cooks select onlythese dark brown chiles to make thebest chile colorado. Medium heat. 6”long. (j)

D9. Ordoño. An ornamental type of chile producinggreen, yellow, orange, purple and red fruits, which are an inch longand grow upright. Hot and edible. From Batopilas Canyon,Chihuahua, Mexico. Good for container gardening. 2-3” long. (f)

D59. Patagonia. An Hispanic heirloom grown inPatagonia, AZ. The cone-shaped chiles stand up on the plants, andare yellow with some purple mottling, ripening to orange then red.Used to make a thin hot sauce by blending with vinegar. Medium-hot. 1” long. (f)

D10. Pequin. Some plants fuzzy with long, hangingchiles, 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. “Bird’s 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 atSan Felipe Pueblo (5,200’) in New Mexico. Medium to medium-hot. 3-4” long. (i, j)

D24. San Juan. “Tsile.” A native New Mexico type chilestill grown by elder farmers in San Juan Pueblo north of Española,NM. Matured early at our growout at the CFarm in 2001. Mild tomedium-hot. 3.5-5” long. (i)

D17. Santo Domingo. Originally from Santo DomingoPueblo in northern NM (5,200’). This chile matured early at our CFarmin 2001. Mild to medium. 3.5-5” long. (i)

D53. Tarahumara Chile Colorado. An elongatedpoblano-shaped chile from southern Chihuahua. Very shiny whengreen. Mild heat. 1.5” wide at shoulders and 3.5-4” long. (k)

D20. Vallero. Originally from Buenaventura, Chihuahua, itwas first collected in 1990. Used by Barney and Mahina’s favoritechile colorado restaurant. Fleshy when green. Rich brownish-black toreddish-brown when mature. Medium heat, but can vary. 6” long. (j)

D50. Velarde. Anative New Mexico chile fromVelarde, New Mexico, 6,300’. Oneof the first to mature at theCFarm in 2001. Mild to mild-medium in heat. 3.5-4” long. (i)

D60. Zia PuebloMix. From the same farmer asour other Zia Pueblo chile, but across between the local chileand a larger, fleshier chile fromIgnacio, Colorado, which itresembles. Medium heat. 6.5-7”(j)

ZD84. Dia de San Juan. An all-purpose white corn usedfor everything by the Mayo. From north of Alamos, Sonora. Plantedon the Dia de San Juan (June 24) when Southwestern folkstraditionally celebrate the coming of the summer rains.

ZD81. Mayo Batchi. A desert staple of Sonora’s Mayo Riverheartland. The short fat ears have clear white/yellow kernels withsome red cobs. Dry farmed.

ZD83. Mayo Tuxpeño. A recent growout of a 1985collection 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 Chihuahuain 1985. Medium-large, thick ears that taper toward the tip. Kernelsare mostly dented and white or yellow with occasional purple.

ZD32. Tohono O’odham June. Traditionallyfloodwater farmed in midsummer with the desert rains. Ears up to 6inches. Clear/white kernels with a hint of pink and soft, flourycenters. Grows to 8 feet, with red on stalks, silks and tassels.Originally collected in 1981 on the Tohono O’odham nation southof Sells.

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 kernelcolors 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, aminimum of 100 plants is desirable to maintain genetic diversity. Corn needs rich soil and moisture to produce a crop. Drought stress, high winds, heat andlow humidity can all reduce pollination.

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 tokeep seeds pure. Hand pollinating can ensure full ears of kernels. Allow ears to mature on the plant; check for ear worms toprevent damage. Ideally, ears should be field dried before harvesting. However, sweet corns allowed to dry on the stalk duringhigh temperatures can ferment, ruining the seed. Dry seeds thoroughly before storing. For long-term storage, we recommendstoring 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.

D21 Cochiti

D52 Negro de Valle

D24 San Juan

D32 Escondida

D50 Velarde

D51 Pico de Pajaro

ZD32 T.O. June

ZD81 Mayo Batchi

ZD83 Mayo Tuxpeño

ZD84 Dia de San Juan

ZD86 Pepitillo

D10 Pequin

D15 Isleta

D17 Santo Domingo

D19 Jemez

D20 Vallero

D53 Tara. Chile Colo.

D57 Isleta Long

D55 Caribe

D54 Alcalde

D59 Patagonia

D60 Zia Pueblo MixLetters at the end of descriptions refer to the key.

All shapes in the key may not be currently available.

8


ZP101. Tarahumara. From the bottom ofCopper Canyon in Chihuahua. The flinty, pale yellowkernels are produced on thin, slender cobs reminiscentof ‘reventador’, referring to the popping nature of thecorn. Ground and used for pinole or popped. Approx.16g/50 seeds per packet.

ZP100. Tarahumara Palomitas. Yellow andwhite kernels on slender cobs. Collected in the SierraMadre near Panalachic.

ZF28. Cochiti Pueblo White. Whitekernels. Like Cochiti blue corn, it is endangeredbecause of a floodwater dam that submergedlocal agricultural fields.

ZF37. El Seis Maiz Azul. Deep bluekernels. A good basic flour corn used for tortillas.Collected from a Mt. Pima village on the easternside of the Sierra Madre.

ZF139. Escondida Blue. Dark tolight blue kernels on medium-sized ears. FromEscondida in south central New Mexico.

ZF39. Guarijio Maiz Azul. A unique bluecorn with kernels ranging from light blue to deepblue to lavender and purple on thick cobs.Prominent denting. Grown at lower elevationsthan most maiz azul races.

. ZF51. Hopi Greasy Head.“Wiekte.” Often planted early by Hopi farmers sothe harvest can be used for the Home Danceceremony in July. Plum-colored kernels on 10-12inch ears.

ZF36. Maiz Concho. Sent to NS/S from ElOro in northern Chihuahua, west of the Gavilánriver. Also known as maiz gordo, this is a tastycorn used for posole and tortillas, ground intoflour and used in breads or toasted and used inatole and pinole. A very productive corn.

ZF9. Mayo Tosabatchi. Blando deSonora landrace from Sinaloa, Mexico. The whitekernels are ground to make a soft flour/meal forcookies. 70-75 days for elote; 90 days for dry.

ZF38. Mt. Pima Maiz Azul. Among someof our earliest collections of maize in the SierraMadre. Deep to lighter blue kernels withoccasional white and yellow ones. Ground intoflour and used for tortillas.

ZF14. Navajo White. Small kernelson slender ears of this dry-farmed corn.

ZF52. San Felipe Pueblo Blue. Smallkernels on long slender ears. Grown with irrigation inNew Mexico’s Rio Grande valley.

ZF54. Santo Domingo Blue. Large earswith deep blue kernels from Santo Domingo Pueblo.Approx. 15g/50 seeds per packet.

ZF87. Southern Maiz Negro. Originally fromnorthern Durango, it has also been grown at lowelevation in Sinaloa. A “Maiz Azul” landrace, it producesdark blue kernels. Used for tortillas.

ZF34. Taos Blue. Deep blue kernels on medium-sized ears. From Taos Pueblo, NM.

ZF18. Tarahumara Blando de Sonora. Oneof the mainstays of Tarahumara corn production, usedfor making tamales (in milk stage) or ground into flour.Large ears with large white kernels.

ZF57. Tarahumara Harinoso de Ocho. Flourcorn with large ears and large flat kernels. Grown at lowelevations in the Barranca del Cobre, Chihuahua, Mexico.

ZF21. Tarahumara Maiz Azul. Blue (and somewhite) kernels on medium large ears. This corn is widelyused in the barrancas. During the first harvestceremonies, tortillas and tamales are made from it.

ZF11. Tarahumara Rósari. A more colorfulversion of the basic Tarahumara Gordo (ZF20). Thesebeautiful kernels are white with plum/lavender speckles,solid rose to blue and white. A good grinding flour fortortillas and flour.

ZF16.Tohono O’odham 60-Day. Extremely fast desert-adapted corn traditionallygrown by the TohonoO’odham with the summerrains in floodwater fields.Short (6-10") ears withwhite kernels on shortplant stalks.

Flour/Flint Corn These kernels may be of either a hard, flinty texture or soft and floury. When dry, flints generally store betterand 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 familyheirloom collected in Velarde, New Mexico.

ZL60. Gila Pima. “A:al Hu:ñ.” Cream-coloredand clear kernels on smallish cobs. Matures quickly and withminimal irrigation. From the Gila River Pima Reservation incentral Arizona.

ZT45. Guarijio Maiz Amarillo. Collected in 1986 from aGuarijio farmer in Sonora. A dry-farmed, semi-flint corn withyellow and some white kernels. Used for tamales, atole, pinoleand as elote. Plants were over 8’ tall when grown at theConservation Farm!

ZL134. Jicarilla Apache Concho. Pearl whitekernels on 6-8 inch ears; 3-5 foot stalks tolerant of cool, highelevations. Approx. 75-80 days from planting to dry seed.

ZL126. Santo Domingo Posole. Large white, flat kernels, used forposole (hominy). Grown in the pueblo in northern NM. Hefty ears.

ZT33. Tarahumara Apachito. One of the most common types ofcorn grown by the Tarahumara. Kernels are typically a pearly light pink todark rose and occasionally pearly white or yellow.

ZL81. Tarahumara Maiz Colorado. A beautiful corn with a mixof blue, white, purple and red colored kernels on the same cob or assingle-colored cobs. Mostly flour with some flinty kernels. From a remotelocation in the Sierra Tarahumara.

ZT110. Tarahumara Maiz Pinto. Grown at lower elevations inthe Barranca del Cobre, this lovely mix of blue, white and purple kernelsincludes both flour and flint types.

ZT44. Tarahumara Serape. This Cristalino de Chihuahua landrace has beautiful long slender ears, pearly white, red and stripedkernels.

9

Flour Corn Soft grinding corn used for cornmeal, elote (roasting corn or fresh tamale corn) andhominy (masa or nixtamal). Approx. 14g/50 seeds per packet except where noted.

ZF11 Tara. Rósari ZF52 San Felipe Blue

ZF16 T.O. 60-Day

ZF18 Tara. Blando

ZF36 Maiz Concho

ZF54 Sto.Dom. Blue

ZF139 Escond. Blue

ZF34 Taos BlueZF14 Navajo White

ZF39 Guarijio M Azul

ZF87 South. M. Neg.ZF38 Mt. Pima M Azul

ZF57 Tara. Harinoso

ZL60 Gila Pima ZL126 Sto. Dom. Pos.

ZL81 Tara. Maiz Colo. ZL138 Flor del Rio

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. Onaveño. Flinty, cream colored kernels. An ancientgrinding corn used for pinole. From the Rio Mayo in Sonora.

ZP99. Palomero de Chihuahua. White pointykernels on small cobs typical of many popcorns.

ZP92. Reventador. Old fashioned pinole cornwith translucent white kernels once grown in Arizona withirrigation. Obtained from central Sonora, Mexico. A good, hardy,crunchy popcorn when popped.

Popcorn Used for pinole (toasted and ground) and as popped corn. Popcorns are flint corns. Approx. 10g/50 seeds per packet except where noted.

ZP97 Onaveño

ZP101 TarahumaraZP94 Mayo Yellow

ZP100 Tara. Palo.ZP92 Reventador

ZP99 Palomero

ZF21 Tara. Maiz AzulZF9 Mayo Tosabatchi

ZF28 Cochiti Pueb. W


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 isinitiated 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.

ZS142. Guarijio Sweet. Produces cobs with yellow or burnt-orange kernels. Plant with summerrains in low desert. Plants are 6-8” tall.

ZS101. Hopi. “Tawaktchi.” Small white ears acclimatized by the Hopi. Harvested in the milkstage, 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 earlyprospectors. Medium length ears in 75 days. Multi-colored yellow, chinmark, and blue.

Sweet Corn Used for pinole, roasted and reconstituted, or fresh boiled. Kernel colors developwhen the corn is past milk stage. Approx. 10g/50 seeds per packet. $4/pkt.

H1. Hopi Short Staple. G. hirsutum var. punctatum. Originating inCentral America and traded north, this variety was prehistorically grown bythe Hopi. It has a short growing season (100 days). Our original seed camefrom a USDA research geneticist. $4/pkt.

H2. Sacaton Aboriginal. G. hirsutum var. punctatum. Grown by the Pimansfor food and fiber until 1900. Padre Kino noted the extensive cotton fields and use of thefiber for weaving into clothing and blankets. This variety, related to Hopi cotton, wasmaintained by the Field Station in Sacaton, AZ, for many years under the name "SacatonAboriginal." Pimans planted cotton "when the mesquite began to leaf out." $5/pkt.

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

Cultivated since ancient times, people have utilized the lint for spinning and weaving. In frost free areas, cotton can be a perennial shrub or smalltree. 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 forbolls to mature.

Seedsaving: An annual, mainly self-pollinating but with large showy flowers that attract insects which will cross varieties. Harvest dried pods as theymature. Remove bad seeds and cotton fiber before storing.

10

ZS101 Hopi ZS142 Guarijio Sweet ZS127 Maricopa

Z121 Wild Corn

H1 Hopi Short Staple

H2 Sacaton Aborig.

Devil’s 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 bepeeled and eaten, and are sometimes used to polish ollas. The young fruits, when still tender, can be cooked as an okra-like vegetable. Very heattolerant, the flowers and summer foliage make these attractive landscape plants. Approx. 1.5g/25 seeds per packet. $5/pkt

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, humidconditions 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.

R9. Eagle Creek. P. parviflora var. parviflora. Grown out from asingle claw found by hikers at the Eagle Creek/Gila River confluence. Medium-length claws,white seeds.

R18. Hopi. P. parviflora var.hohokamiana. White-seeded domesticatedplants from the Hopi Reservation. Long clawsand pale-pink flowers. Originally collected in1979.

R5. Paiute. P parviflora var.hohokamiana. A white-seeded domesticatedvariety grown on the Shivwits Paiute Reservationin southwest Utah.

R2. Pima Bajo. P. parviflora var. sinaloensis. Originally collected inOnavas, 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 plantsgrowing in fields of blue corn in 1978. The claws are typically used in basketry.

R4. Tohono O’odham Domesticated. P. parviflora var. hohokamiana“I:hug,” pronounced “ee hook.” Selected by basket makers for the extremely longclaws (up to 15”). Claws saved for basketry are sometimes buried to keep theblack color from fading. White seeds.

R2 Pima Bajo

R4 T.O. Domesticated

R16 San Carlos

R9 Eagle Creek

R6 Dom. Multiclawed

R5 Paiute

Z121. Northern Tepehuan Maizillo-Annual Teosinte. Zea mays ssp. mexicana. Found in Nabogame, southern Chihuahua, where the plantsbegin to flower in September. Native farmers say growing this near cultivated corn makes their crops "stronger." Native wild stands are prolific producers ofseed. Plants tend to tiller more in the northern United States. Green stems are chewed for the sweet juices.


GreensGreens are an excellent source of vitamins, calcium and iron.Originally gathered from the wild, they will readily self-seed and cangive urban gardeners plenty of potherbs. Approx. 0.2g/100 seeds perpacket except where noted.

Culture: The small seeds should be broadcast or raked in.

Seedsaving: These annuals are insect pollinated; do not grow differentvarieties of the same species if saving seed. Seed pods form along theflower stalk. Allow to mature and dry before harvesting. Place dried seedheads in a paper or cloth sack, strip off seeds, and winnow out chaff.

GR7. Chual. Chenopodium berlandieri. Grown by a Mayogardener near Piedras Verdes, Sonora, Mexico. Leaves are eaten raw or cooked.

GR8. Mostaza Roja. “Mequasare.” Brassica spp. A wildmustard with tender, mild-flavored leaves. Use in salads or as cookedgreens. Plant in fall in the low desert.

GR6. Orach. Atriplex hortensis. Also known as mountain or wildspinach. Cultivated in northern New Mexico and used as a summer green.Plants grow 2-5ft tall. Leaves are good raw or cooked. Originally collectedgrowing wild at Taos Pueblo. A good volunteer plant. Approx. 0.5g/500seeds per packet.

HerbsSome of these herbs are native, while others were introduced by the Spanish. The flavors are distinct additions toregional dishes, and their healing properties are known to local peoples. They can be grown in containers as well asgardens. 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 upsidedown for complete drying. Crush to remove seeds, and winnow off chaff.

HB14. Corrales Azafrán. Carthamus tinctorius. This red/orange thistle-likeflower was used in cooking as a saffron substitute. A sunflower relative, azafrán canbe 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. Guarijío Conivari. Hyptis suaveolens. A cooling drink is made fromthe jelled, chia-like seed which has high-fiber mucilage. Mayo Indians use it for aneye remedy and to control diarrhea. For summer gardens. Approx. 0.3g/50 seedsper packet.

HB4. Mayo/Yoeme Basil. Ocimum basilicum. A strong smellingmedicinal plant commonly grown in Sonora, Mexico. Good for cooking andflavoring vinegars and oils. The white and pink flowers make it an attractive gardenplant. 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.Ocimum basilicum. This variety has been grown for 60years 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 havearrived in Paradox Valley, CO, with immigrants from England that homesteaded thearea. Good for pickling. Freely seeding, once you plant it, you’re likely to alwayshave it in your garden. Large aromatic heads. Approx. 0.2g/200 seeds per packet.

HB13. Yoeme “Alvaaka” Basil. Ocimum basilicum. A small seed samplewas collected from a woman at New Pascua who uses the foliage to make a tea whichis “good for the stomach and as a general tonic.” The plants have a strong licoricearoma. Plant in spring and summer. Approx. 0.2g/50 seeds per packet.

GR6 Orach GR8 M Roja

HB4 Mayo/Yoeme B. HB14 Corr. Azafrán

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. Beautifulclusters of small pink flowers make this an attractive ornamental. Mayo Indian weavers harvest fresh leaves and extract a permanent bluedye. 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 incontainers. 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 begrown 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 screento 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

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 becarved, 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 nextto 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 whiteflowers 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 thegourds 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 drillholes may help loosen the seeds. Winnow to remove chaff.

M1. Alamos. Originally collected in 1984 in Alamos, Sonora. The gourds are large and banana-shaped withoccasional teardrops. (d, i)

M22. Hopi Rattle. “Tawiya.” Flat-bulbed ceremonial dance rattle of the Hopi.Large ones may also be used to make women’s rasp instruments for Home Dance. (h)

M7. Mayo Canteen. Slightly bilobal to short-necked bilobal gourds. From the Mayoregion of southern Sonora. (d, j)

M20. O’odham Dipper. This was our first dipper gourd collection made in1982 at Topawa on the Tohono O’odham 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 theRio Mayo in Onavas, Sonora, Mexico. Plants produce 2-3 inch egg-shaped fruit. Removing thethin, papery skin reveals the small “luffa sponge” which can be used as a kitchen or bathscrubber. In the low desert, plant with the summer rains. Approx. 1g/25 seeds per packet.$4/pkt.

Letters at the end of descriptions referto the key. All shapes in the key maynot be currently available.

M1 Alamos

M7 Mayo Canteen M34 Tep. Canteen

M22 Hopi Rattle

M20 O’odham Dipper

M12 Wild Luffa


11

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 betweenplants. 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.


Melon Cucumis melo

An early introduction by the Spanish into the Greater Southwest. The fruits are varied, with orange, green or white fleshand skins that are smooth, ribbed or netted. A summertime favorite. Approx. 1g/25 seeds per packet.

Culture: A warm-season crop. Plant 3-5 seeds 1/2 inch deep directly in basins, 24 inches apart with plenty of room for sprawlingvines. 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. Ripefruits often have a distinct aroma. Remove seeds from cut fruit, wash off fibers, and spread seeds on a cloth to dry. Dry thoroughlybefore storing.

F14. Acoma. Fruit are round or oval, with smooth yellow skinand ribs. Flesh is white to salmon-colored with a mild, sweet flavor.

F20. Cochiti Mix. A mix of native and honeydew typescollected from Cochiti Pueblo. Fruit vary from round, smooth-skinnedhoneydews with light green flesh to elongated oval fruit with ribs andorange flesh.

F23. Corrales. A growout of a 1993 collection from Corrales,NM. Typical oblong native melons with ribs and smooth skin. Dark greenfruit turn yellow when ripe. Sweet and juicy.

F17. Esperanza de Oro. A ‘native’ melon, interbred foryears with Crenshaw melons and selected for size and sweetness. FromCorrales, NM.

F11. Hopi Casaba. Two distinct fruit types within thiscollection: 1) wrinkled, round, yellow-green fruits and 2) smoothly

elongated yellow-green fruits. Both havepale green to orange flesh. Juicy with amild flavor. Tasty with chile, salt, and lime.Good keepers if unbruised.

F4. Isleta Pueblo. Thisorange and green fleshed, ribbed melon isfrom near Albuquerque, NM. Tolerates heat.

F21. Jemez. Oval, ribbed,mostly smooth-skinned typical nativemelon. Orange flesh and sweet flavor.Collected in Jemez Pueblo in 1990.

F16. Melon de Castilla. Adeliciously sweet melon with pale yellow,smooth skin, a staff favorite. From theSierra Madre Mountains in Mexico.

F9. Navajo Mix. Our originalseeds were obtained from a melon enteredin the Navajo Nation Fair in Shiprock, NewMexico. From grow-outs, three fruit types

have been produced: ribbed and smooth ovals, and elongated. Mildflavored flesh is pale green to light orange.

F10. Navajo Yellow. Ribbed fruit are round or oval andhave smooth, yellow skin and orange flesh. Originally purchased atthe Navajo Nation Fair. Good keeper if unbruised.

F5. O’odham. “Ke:li Ba:so.” A favorite of TohonoO’odham and Pima low-desert farmers. Fruits are casaba type withlight green flesh. Very tasty-a staff favorite.

F8. Ojo Caliente. Originally obtained from a farmerin northern New Mexico. The oval fruits are smooth-skinned and canweigh 5-7 pounds. Pale green flesh with a tinge of orange is sweetand juicy. Harvest ripe fruits when bright yellow and aromatic.

F7. San Felipe. A mix of typical Puebloan melons with avariety 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 aresomewhat compact and desert hardy.

F24. San Juan Native. Collected in 1993 from an elderin San Juan Pueblo. Fruit are oblong with ribs and the smooth skinof native melons. Skin turns yellow when ripe. Flesh is light green toorange.

F19. Santo Domingo Casaba. Originally collected inSanto Domingo Pueblo, this is a casaba-type melon. The skin isslightly wrinkled, the flesh is white to light green. Sweet and tasty.

F2. Santo Domingo Mixed. Round- to teardrop-shapedfruit with smooth skin. Some honeydew-types. Flesh varies fromwhite to light green to orange.

F18. Santo Domingo Native. Also collected from SantoDomingo Pueblo, these are typical of the “native” melons grown forhundreds of years in the pueblos of New Mexico. The fruit areoblong, ribbed, and have predominantly smooth skin. Some nettingor “cracking” occurs. The flesh is orange and tasty.

OK2. Beck’s Gardenville. A Texas heirloomfrom San Antonio. A vigorous, productive and drought-tolerant plant. Okra is ready to pick when it snaps off thestalk.

OK4. Eagle Pass. From the Carrizo Springs/EaglePass area in Texas. Good in gumbo or cut and fried. Notslimy or stringy when cooked. Plants bear large podsbeginning near ground level, up to 5 ft.

OK1. Guarijio “Nescafe.” From Sonora, Mexico. Thebeautiful yellow flowers have red throats. Young pods are fried,boiled or added to stews and gumbos. Seeds can be roasted, groundand mixed with coffee. Large mature pods are good for driedarrangements.

OK3. Texas Hill Country Red. Attractive plant with colorfulbronze-red fruit. Produces well in summer heat. Plants are 5-6 ft.Slender pods can be slivered and eaten raw in salads or cooked.

F2 Sto. Dom. Mixed

F14 Acoma

F16 Melon de Cast.

F4 Isleta Pueblo

F17 Esperanza de O.

F5 O’odham

F18 Sto.Dom.Native

F6 San Juan

F19 Sto.Dom.Casaba

F7 San Felipe

F20 Cochiti Mix

F8 Ojo Caliente

F10 Navajo Yellow

F11 Hopi Casaba

OK1Guarijio

OK2Beck’s

OK3Texas

OK4Eagle 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 beharvested throughout the cooler months. Tops will die back in the heat of summer and may return with monsoon rains; bulbs canremain 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 O’odham I’itoi. An early introduction by the Spanish, these are a wonderful addition to winter gardens in the low desert. In coolerregions, growth is in the summer. Mild flavor.B1 Tohono O’odham I’itoi

F23 Corrales

F24 San Juan Native


12

F21 Jemez

Q12 Truchas Alverjon

Q24 Cumpas Green

Q23 New Mexico

Q22 Southern Tara.

Q20 O’odham Green

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 ofthe 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 whendry, 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!

Q24. Cumpas Green. A smooth green pea fromcentral Sonora, once home to the Opata. Used in soups.

Q23. New Mexico. A typical smooth-skinned, beigeSpanish soup pea. Grown throughout New Mexico.

Q1. O’odham. Grown for more than 300 years as adesert winter crop by O’odham farmers. Has been planted incommercial fields in rotation with cotton to reduce Texas root rot.Alkali tolerant and very hardy.

Q20. O’odham Green. Originally collected in 1981from Santa Rosa Village on the Tohono O’odham Nation. Good insoups and stews. Smooth, green seeds. Does well at theConservation Farm (4,000 ft.).

Q9. Salt River Pima. The large seeds are tan andsmooth. Good in soups and stews. Hardy in the desert, but also didvery well at the Conservation Farm (4,000 ft.).

Q8. San Luis. Our only collection from southernColorado. Seeds are tan to light yellow with smooth skin. Good forsoups. Grown at 8,500 ft.

Q22. Southern Tarahumara. From the far southern part ofthe Sierra Tarahumara in a very remote and difficult to access area.

Q6. Taos. Grown in Taos Pueblo, New Mexico. The largeseeds are tan to light green and smooth. Good in soups.

Q2. Tarahumara “Chicharos.” From the Sierra Madrein northern Mexico. Grown along the edges of bean and corn fields.Plant in early spring in cooler climates.

Q11. Tepehuan. Originally collected from the SierraMadre in southern Chihuahua. Produced well in Tucson. Tan-coloredseeds.

Q12. Truchas Alverjon. Tan and green smooth soup peaintroduced by the Spanish. Grown inTruchas, NM at 8,000 ft.

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 sprawland 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 theend of the season.

S7. Caña Ganchado. S. bicolor. Grown by theGuarijio in Sonora, Mexico. Seeds are dark maroon and the sweetcanes can be 6 feet tall.

S3. Mayo Broomcorn. Sorghum sp. “Caña de Escoba.”Tassel spikes are used to make brooms. Collected near Alamos,Sonora.

S18. Mt. Pima. S. bicolor. A red-seeded sugar cane grownby the Mt. Pima for eating.

S4. Onavas Red. S. bicolor. The stalks produce manytillers and are sweet and juicy, with burgundy red seeds. From thePima 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 areup to five feet tall.

S9. Santa Fe Red. S. bicolor. Raised at the Santo DomingoPueblo, the seeds are brick red from slender heads. Cut stalkschewed for sweet treat.

S5. Tarahumara Popping. Sorghum sp. White seedcollected from Batopilas Canyon.

S6. Texas Black Amber Molasses. S. bicolor. An heirloomfrom Waco, TX. Plump black seeds. Used for molasses and silage.

S2. Tohono O’odham. S. bicolor. “Ka:ña.” Crosses with S.halapense, Johnson grass.

S10. White MountainApache. S. bicolor. Red-seededsorghum from Cibeque, Arizona.

Sorghum Sorghum spp.

Originally from Africa. Introduced as a forage, grain and sugar source. The prolific plants are desert hardy. Stalks arechewed 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 allowspace, 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 frombirds. Strip dry seeds from stem and winnow.

13


O1 Panic Grass

Q1 O’odham

Q9 Salt River Pima

Q8 San Luis

Q6 Taos

Q2 Tara. “Chicharos”

S6 Texas Black Amber S11 San Felipe Pueblo

S7 Caña Ganchado S18 Mt. Pima

S4 Onavas Red S9 Santa Fe Red

S5 Tara. Popping S10 White Mt. Apache

S2 Tohono O’odham

S3 Mayo Broomcorn

Q11 Tepehuan

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 eatenwhen 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 vinegrowth.

Seedsaving: An insect-pollinated annual, varieties of the same species will cross. Allow fruits to ripen and mature on the vine untilskin is hard and stem brown. After harvesting, fruit needs to after-ripen for 30 days in cool location. Remove seeds, wash and drybefore storage.

Cultural Varieties: Some of our squash and melons exhibit a diversity of fruit types within a population. Although it may appearthat a grower has allowed varieties to cross-pollinate, and did not maintain the purity of the strain, we have found that this is acultural mixing. Traditional gardeners and farmers intentionally grow a mix of fruit types to add variety to their harvest and diet. Whensaving seeds from a diverse planting, gardeners can continue to select for desirable fruit types. Save seeds from the best-tastingsquash, 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 fruitsof this species usually have a long storage life.

EA31. Batopilas. Large, bilobal to necked fruit aremostly green and white striped with somewhat thickened stemsand occasional corky ribs. From the bottom of Batopilas Canyon inthe 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 lightorange, very sweet flesh. Taos seedtype.

EA28. Calabaza Corriente.This seed was originally donated tous from a squash taxonomist whohad collected it in the Mt. Pimatown of Yecora in the Sierra Madre.The green and white striped fruitare mostly rounded with a slightlytapered stem end, giving it ateardrop shape.

EA34. Calabaza Huichona.Collected near the isolated villageof Polanco, Chihuahua. Fruit arebilobal, round or long-necked, withpale to dark green to orange skin.

EA35. Cuares Mera. Collected in 1989 in Redford, Texas, apredominantly Mexican-American town with close links to Mulatos,Mexico, just across the Rio Grande River. Typical cushaw-type squashwith green and white stripes or solid green skin, mostly rounded orteardrop shape.

EA38. Douglas Heirloom. This squash was collected in 1982 fromDouglas, AZ in the southeastern corner of the state, on the border withMexico. It has solid pale yellow with occasional green fruit and heavyribbing or “warting” on the stem end, giving it a somewhat unattractiveappearance. Tasty, thick orange flesh.

EA33. Middle Rio Conchos. A 1984 collection from the SierraMadre. Fruit are mostly dark green, some with stripes: mostlyrounded teardrop (no necks) shaped with large, corky stems andoccasional corky ribs. Seeds are either typical cushaw or Taos types.

EA21. Papalote Ranch Cushaw. Small, dark-greencushaws, with varied shapes. Tasty and versatile. Good keeper with verythick skin. Originally from Mexico.

EA15. Silver Edged. Grown for the tasty seeds, which arelarge and white with a silver edge. Seeds are roasted for pepitas or usedin pipian sauce. $4/pkt.

EA20. Veracruz Pepita. The round, flattened fruits are whitewith green mottled stripes. Grown for the long, narrow seeds, which aretoasted for snacks or ground to prepare pipian sauces. Originallycollected in Veracruz, southern Mexico.

EX15. Navajo Gray Hubbard. Large, blue-gray fruit with thick orange flesh. Easy to grow, stores well and tastesgreat. Common across the Navajo Nation.

EX5. Navajo Hubbard. Originally collected at Fort Defiance on the Navajo Nation and grown out at the NS/SConservation Farm. Large fruits with light green-blue to dark green to orange skin and tasty orange flesh. Large tan seeds.

EX6. Peñasco Cheese. A flat, ribbed cheese-shaped squash with sweet orange flesh. Fruits have gray or pale pink skinand can weigh 5-8 lbs. Collected in the Spanish village of Peñasco (8,000 ft.), NM.

C. maxima Hubbard or turban type fruit, large beige seed.

C. moschataIncludes 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.” Theorange fruit are butternut-shaped and tasty. Makes a great soup or puree. Commonin southern Sonora.

EM33. Guarijio Segualca.Originally collected in San Bernardo, Sonora. Fruittypes 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, ribbedfruits with a flattened pumpkin shape and sweet,bright orange flesh. $4/pkt.

EM32. Mayo Kama. A butternutshaped fruit with flavorful salmon colored flesh.Productive until frost and good keepers. FromSonora, Mexico.

EM30. Pima Bajo. Small fruits are striped green and white withnarrow necks. Collected near Onavas, Sonora.

EM27. Rio Fuerte Mayo Segualca. A popular squash planted in the fall inSinaloa, Mexico.

EM28. Rio Mayo Segualca. Round, fluted big cheese type fruits withflavorful orange flesh.

EM37. Sonoran. Beautiful muted orange and cream-striped fruitwith bright orange flesh. Purchased at a roadside stand in central Sonora, an areaonce 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.


14

EA15 Silver Edged

EA28 Cala. Corriente

EA35 Cuares Mera

EA38 Douglas Heirl.

EA31 Batopilas

EA33 Middle Rio

EA34 Cala. Huichona

EX5 Navajo Hubbard EX15 Nav. Gray Hubbard

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 andlight green stripes. Grown in northern New Mexico andused as winter squash.

EP44. Hopi Pumpkin. Fruits can be round orelongated, striped or solid green turning yellow as theymature. Originally collected from Hotevilla, Arizona.

EP40. Mt. Pima Calabaza. “Vavuli.” Fromthe Sierra Madre Mountains of western Chihuahua,Mexico. Pale green to yellow skins with cream-coloredflesh.

EP46. Pacheco Pumpkin. An unusual collection from the northernplains of Chihuahua — the seed reportedly came from a ranch to the west inSonora. Typical round to elongated “native pepo” with bright yellow skin anddelicious cream-colored flesh.

EP42. Tarahumara. Pumpkin-shaped medium sized fruits are cream and greenstriped with beige ribs. Very sweet, great tasting.

EP43. Tepehuan. “I:ma.” Fruitscome in a variety of shapes and colors, from darkgreen to stripes. Long-season crop, may notproduce seed in northern climates.

Sunflower Helianthus spp.

A Native American domesticate, the seeds are eaten raw or roasted, pressed for oil, planted as an ornamental or for birdfeed. 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 birdswith paper sacks or cloth bags (pillow cases work great). Allow seeds to dry in the flower heads. Rub out seeds and winnow offchaff.

I1. Apache Brown Striped. White with brownishstripes on medium-sized heads. From the San Carlos Reservation,AZ.

I8. Havasupai Mix. A recent growout that yielded amix of striped and black sunflower seeds. Originally collected atHavasupai Village.

I14. Havasupai Small-seeded. Collected at Havasupai,this sunflower has black seeds that are much smaller than any ofour other sunflowers. It was originally collected in the mid-80’s andsent to the USDA. We obtained a sample in 1993.

I2. Havasupai Striped. From the bottom of theGrand Canyon. Long narrow seeds. Lodging is a problem in the lowdesert.

I3. Hopi Black Dye. Called “Tceqa” by the Hopi, theblue/black hull is used for wool and basket dye, and eye medicine,but seed is also edible.

I12. Hopi Branched. Plants have many branches withsmall heads rather than a single stalk. Contains white/black striped,solid black and gray/black striped seeds. Originally collected in 1978in lower Moenkopi.

I10. Hopi Mixed. Tall, single-headed plants withmassive flower heads. Seeds are white/black striped, solid black andgray/black striped. An early collection from Kykotsmovi.

I9. Hopi Striped. Originally collected in 1978 inHotevilla. Tall plants with large, single heads. Seeds are white withgray/black stripes.

Tobacco Nicotiana rustica

Tobacco, used as a sacred and medicinal herb, is an important part of Indian culture and folklore. This species, which came northfrom 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 afan 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 westernChihuahua. It is commonly grown in plots or gardens around the houseand used for smoking. Delicate pink-tinged flowers and huge leaves!

N8. Papante. Tall plants (>5ft.) with large, deer-eared shapedleaves and large seed capsules. From Piedras Verdes, Sonora.

N1. Punche Mexicano. From northern New Mexico, thistobacco was used by early Spanish settlers until the 1930s.

N5. San Juan Pueblo. Traditionally grown by elders in smallsecluded patches. Leaves are used ceremonially. Plants have small, tubularyellow flowers.

N3. Santo Domingo Ceremonial. A cultivated annual grown inirrigated gardens by various Puebloans. Used in rain ceremonials.

N4. Tarahumara El Cuervo. From a very isolated area ofBatopilas Canyon, Chihuahua, Mexico. Smoked traditionally by olderTarahumarans.

The Original Seedsavers

The Sonoran Desert has been home to the O’odham people for centuries.Following in the footsteps of their ancestors, they perfected a system ofagriculture — including a palette of crops — suited to the hightemperatures and minimal rainfall characteristic of the region. As late as1925 the Tohono O’odham were cultivating 10,000 acres of their aridland-adapted crops with traditional floodwater methods. In the early 1980s, only afew scattered plots remained. Recognition of this dramatic loss in availabilityof crops adapted to the harsh environmental conditions of the regionresulted in the establishment of Native Seeds/SEARCH (SouthwesternEndangered Aridlands Resource Clearing House) as a regionally-based seedconservation organization.

Early efforts focused primarily on visiting indigenous farming communitiesin the southwestern US and northwestern Mexico, particularly the SierraMadre, locating seeds of heirloom crops and making them available to

indigenous and other gardeners and farmers. Today, NS/S is a majorregional seed bank, dedicated to conserving the seeds of domesticated cropsand crop wild relatives utilized by the cultures whose homelands include thearid deserts, coastal deltas, lowland plains, bajadas (lower slopes) and highmountain plateaus comprising the southwestern U.S. and northern Mexico.Our seed bank maintains more than 1800 different collections representativeof traditional crops grown by Apache, Akimel O’odham, Chemehuevi,Cocopah, Guarijio, Havasupai, Hopi, Maricopa, Mayo, Mestizo, Mexican,Mexican-American, Mojave, Mormon, Mountain Pima, Navajo, Paiute,Puebloan, Spanish missionaries and explorers, Tarahumara, TohonoO’odham, Yoeme, and other early inhabitants within the region.

We are grateful for and indebted to these original seedsavers for theircontributions in developing and passing on the agricultural biodiversity ofour region.

EP40 Mt.Pima Cal.

EP42 Tarahumara EP45 Acoma Pumpkin

EP46 Pacheco Pump.EP43 Tepehuan

I1 Apache Br. Striped I8 Havasupai Mix

I2 Havasupai Striped I10 Hopi Mixed

I3 Hopi Black Dye I14 Hava. Sm-seeded

N3 Sto. Dom. Cer. N8 Papante

N5 San Juan N10 Mt. Pima


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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 fruitcan 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 willrise 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. Lycopersiconesculentum var cerasiforme. A weedy, semi-cultivated tomatofrom 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. Huskedfruit are small and plants are somewhat sprawling.Commonly used in salsa.

TM14. Nichols Heirloom. Lycopersiconesculentum. These seeds were sent to us by the Nicholsfamily in Tucson. Volunteer seeds that just kept coming up,they have been maintained by the family patriarch for about50 years. It is well adapted to the desert; heat-tolerant andprefers full sunlight. The tasty, “pink cherry” tomatoes areprolific producers.

TM13. Prescott Heirloom. Lycopersiconesculentum. Given to us by a member of a family that hadlived for many generations in Prescott, AZ. The fruit are large,red, oval and quite fleshy. The thick flesh suggests they maybe good for canning, but we haven’t tried yet.

TM1. Tarahumara Tomatillo. Physalisphiladelphica var. philadelphica. Small husked fruits growwild in Tarahumara corn fields. Prolific plants can easilyself-sow in the desert garden. Used to make salsa verde.

TM2. Tepehuan Tomatillo. Physalis philadelphica var.philadelphica. Small green fruits with husks on weedy plantscollected in Nabogame, Chihuahua, Mexico, a remotemountainous region. Our collectors were served these tastyfruits with their beans for breakfast.

TM12. Texas Wild Cherry. Lycopersiconesculentum. All we really know is that seed of this tomato wascollected from a patch of apparantly “wild” tomatoes insouthern 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-cultivatedby the Zuni of northern New Mexico for more than a century.Can be roasted in an oven, blended with garlic, onion, chileand cilantro as a hot sauce.

Watermelon Citrullus lanatus

An African native introduced by the Spanish to Mexico, watermelon seed was rapidly traded northward, reaching theColorado River delta area before the Spaniards. Fruits vary in size and color of flesh and rind. Seeds are eaten and usedfor 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 longgrowing season.

Seedsaving: An insect-pollinated annual. Varieties will cross. Male and female flowers develop on each plant, and pollen mustbe transferred from a male to female for fruit set. Ripe fruits have a hollow sound when tapped and a yellowing patch on thebottom. 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 beengrown by the ancient ancestors of Acoma Pueblo. Rounded toslightly elongated fruit with pale to dark green skin. Red-meated.

G1. Hopi Red. “Kawayvatnga.” This was NS/S’s firstwatermelon collection made at New Oraibi on Third Mesa. Fruits areround 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 theConservation Farm. The green striped fruits have pale yellow/orangeflesh. Large fruit with crisp, sweet taste.

G13. Jumanos. A rare watermelon collection fromRedford, Texas. Round, smallish, “native-type” fruit with pale to darkergreen skin. Just over the border in Chihuahua it is known as “sandiatuliza”.

G5. Mayo. Originally collected from Mayo farmers inLos Capomos, Sinaloa, Mexico. Prolific vines produce small melons ofvarious colors in the hot summer.

G6. Mayo Sandía. Small, red-fleshed melons from PiedrasVerdes, Sonora, Mexico.

G9. Navajo Red Seeded. A sweet, good-tastingwatermelon with red fruits, light red flesh and red seeds.

G11. Navajo Winter. Round, pale green fruits withslight striping. Pale pink to red flesh. From Shiprock area.

G7. Rio San Miguel. Solid green fruits are small andround with pale flavorless flesh. Grown by the Tarahumaras for theplentiful edible seeds which are black, red and mottled. Originallyfrom an isolated area near Polanco, Chihuahua, Mexico.

G16. San Felipe Mix. A mix of watermelon shapes andsizes from round to oblong with pale pink, red and yellow flesh.Seeds also vary in size and color. Thick rind. Pale to dark green skincolor. 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 asbright as in many commercial varieties. Considered to keep wellthrough the winter months.


TM1 Tara. Tomati. TM3 Zuni Tomati.

TM11 M.P. Tomati.TM2 Tep. Tomati. TM13 Pres. Heir.

TM12 Texas Wild TM14 Nich. Heir.

G1 Hopi Red

G2 Hopi Yellow

G5 Mayo

G6 Mayo Sandia

G7 Rio San Miguel

G15 Sto. Dom. Winter

G11 Navajo Winter

G9 Navajo Red Seeded

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

DW22WS. Mexican Hats. Ratibidacolumnaris. The colorful 1.5” sombrero-shaped flowers generally appear April toNovember. Easily grown from seed. Plant fallto early spring. $2/pkt

DW23WS. Owl’s Clover. Orthocarpuspurpurascens. Showy 6” tall spikes of red-purple flowers from March to May. Difficultto germinate, but once established it easilyreseeds. Best sown with grasses or otherwildflowers. Plant fall to winter. $2/pkt

DW6WS. Palmer’s Penstemon Penstemonpalmeri. Beautiful white flowers tinged withpink or lilac. Has a delicate, invitingfragrance. Grows in washes and alongroadsides at 3,500-6,000’. Plant fall to earlyspring. $2/pkt

DW5. Parry’s Penstemon. Penstemon parryi.A favorite of hummingbirds, this tallperennial has rose colored, bell shapedflowers. Plant fall to early spring.

$2/pkt or $12/.5oz

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, coververy 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 thePima on the Gila River Reservation. Seed heads are short,beardless and club shaped (flattened). White kernels are softand produce flour used for cookies and pastry.

WH1. White Sonora. A beardless springwheat. The compact head is medium long, with a soft kernel.Originally brought into the U.S. from Magdalena Mission inNorthern Sonora, where it has been grown since around 1770.Common among the Pima and Yuma after 1820.

wildflower blendsDW2WS. Catalina Foothills. These 17 varieties arenative to the beautiful desert near Tucson and includemany in the Sonoran Desert Mix plus Dyssodia, BlueFlax, Goldeneye, Paperflower and Blue Trumpets. Plantfall to early spring. $2/pkt

DW16WS. Cut Flower Wildflower Mix. Fifteenwildflowers perfect for cutting but also beautiful inyour 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, DesertSunflower, Butterfly Weed, Rocky Mt. Bee Plant,Penstemon and more. Plant fall to early spring. $2/pkt

DW25WS. Great Basin Wildflower Mix. Especiallymixed for Prescott, Payson, southern Utah, Santa Fe,and similar habitat. Contains 13 different wildflowersincluding Buttonroot Snakeweed, Purple Coneflower,and Mexican Hats. $2/pkt

DW26WS. Mogollon Rim Wildflower Mix. ForFlagstaff and locations above Arizona’s Mogollon Rim.Best at elevations of 6500-9000’. The differentwildflowers include Goldpea, Locoweed and TallVerbena. (Locoweed not recommended in livestockareas.) $2/pkt

DW51. Old Town Tucson Wildflowers. Thirteenbeautiful wildflowers commonly found growing incentral Tucson. Cultivation instructions included. Oneounce covers approx. 200 sq. feet. $2/1.5gm or $12/oz

DW1WS. Sonoran Desert Mix. A spectacular mix of14 species of annuals and perennials native to theSonoran Desert. Includes Mexican Poppy, Owl’s Clover,Desert & Arroyo Lupine, and Penstemon. Plant fall toearly spring. $2/pkt

DW18WS. Sonoran Summer Blend. Eighteenwildflowers including Trailing Windmills, Sacred Datura,Dyssodia, Firewheel, Summer Poppy, Lemon Mint,Desert Four O’Clock, and more. Plant January to July.

$2/pkt

Most desert wildflowers are planted in fall/winter in the desert, early spring in cooler climates. Plantinginstructions are included on the packets of these lovely native southwestern desert wildflowers. Smallpackets cover approx. 30 sq. feet; large packets, 100-200 sq. feet, depending on seed variety.

wildflowers Check our website for more wildflower seed availability!

DW30WS. Blue Flax. Linum lewisii. Perennialherb blooms sky blue with 5 petals fromApril to September. Used for fiber. Plant fallto spring. $2/pkt

DW31NS. Brittlebush. Encelia farinosa.Perennial shrub, blooms with yellowcomposite flowers in early spring. Sap fromstems was used to make a burnable incense.

$2/pkt

DW52. Colored Globemallow. Sphaeralceaambigua. This multi-stemmed mallow is agood source of pollen and nectar for honeybees. Plants are usually 2-4’ tall with bloomsin shades of pink and lavender. Plant fall toearly spring. $2/pkt or $12/oz

DW10WS. Desert Blue Bells. Phaceliacampanularia. Low growing, blue-violetflowers with yellow stamens look like littlebells. Plant fall to early spring. $2/pkt

DW12. Desert Marigold. Baileyamultiradiata. Lemon yellow flowers on longstems with gray green foliage. Bloomsmainly in the spring and after summer rains.Plant fall to early spring. $2/pkt or $12/oz

DW24WS. Firecracker Penstemon.Penstemon eatoni. Bright red flowers thatattract hummingbirds. Will bloom Marchthrough July depending on water. Plant earlyfall to winter. $2/pkt

DW20WS. Firewheel. Gaillardia pulchella.Firewheel has 2” diameter daisy-like flowersthat are deep red with yellow tips. BloomsMarch through September. Plant in fall.

$2/pkt

DW4. Lupine. Lupinus succulentus. Beautifulspikes of violet-blue, pea-like blooms. Plantfall to early spring. $2/pkt or $12/.5oz

DW9WS. Mexican Evening Primrose.Oenothera speciosa. Low growing perennialwith bright pink, cup-shaped flowers. Plantanytime. $2/pkt

DW3. Mexican Gold Poppy. Eschscholtziamexicana. The most popular, mostphotographed golden desert wildflower.Plant fall to early spring. $2/pkt or $12/oz

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WH3 Pima ClubWH1 White Sonora

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

WholeFD090b. Aji Amarillo. Yellow chiles are from South America,predominantly Peru. This beautiful chile is quite hot with a slightlyfruity 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 atthe shoulders. Called poblano in the fresh stage, this is a mild chileused in sauces, particularly moles. 1.5oz pkg $2.50

FD066. Chipotle Meca. Dried smoked jalapeño chiles. Soak andblend for delicious salsa. Add to beans for vegetarian barbecue flavor.

1.5oz pkg $2.50

FD065. Chipotle Morita. These dark purple-red smoked jalapeñoscome from the state of Chihuahua in Mexico and are said to besmoked 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 chileused for salsa, usually very hot. 1.5oz pkg $2.50

FD081. Guajillo. Called mirasol “looking at the sun” in the greenstage, this chile has a smooth, earthy flavor. A favorite for enchiladasauce. Medium Hot. 1.5oz pkg $2.50

FD099. Mulato. This long (4–5 inch) dark brownChile is a type of dried Poblano. It has a light fruitynuance and a much more pronounced smokycharacter than its relative, the Ancho. Thequintessential mole chile. 1.5oz pkg $2.50

FD110. Negro Pasilla. Chile pasilla in western Mexico is sometimescalled chile negro. Adds an interesting taste and color to standardred chile enchilada sauce. 1.5oz pkg $2.50

FD088. Pasilla de Oaxaca. Only found in the Oaxaca region, thissmoky, dark red chile has a pungent fruit flavor. Excellent with beansand posole. 1.5oz pkg $6

Powders & FlakesAncho. A mild, sweet earthy taste, this powder is used mostly insauces. particularly moles. Very versatile.

SPB100. 2oz bottle $5 BSP110. 4oz pkg $6

Del Arbol. For a truly spicy red chile use the fiery powder fromthis pungent little chile.


Guajillo (wha-hee-oh). Called mirasol, “looking at the sun,” in thegreen stage. Flavor is distinct, slightly fruity with a strong pineyberry under taste. Used to both flavor and color dishes. Deepbrick red color. Preferred by many chefs. Mildly hot.


Habanero. This powder is the hottest of the hot. Behind the heat is afruity flavor that makes these chiles a wonderful way to spark up adish — but can be used sparingly. You might want to open awindow before opening the packet.


Hatch. From the chile capitol of the world, Hatch, New Mexico. Madefrom the finest red varieties. Choose Mild or Hot (if not specified, wewill send mild).

Mild SPB200. 2oz bottle $5 BSP190. 4oz pkg $6Hot SPB190. 2oz bottle $5 BSP180. 4oz pkg $6

Jalapeño. For the chile head and the brave, this fiery green powdercomes from the intense Jalapeño pepper.


Negro Pasilla. This pasilla has a rich, complex, deep, smoky, herbal,raisin flavor. Used in a variety of dishes, including moles.


Santa Cruz. Grown in Tumacacori, Arizona within sight of our WildChile 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 $6Hot SPB250. 2oz bottle $5 BSP240. 4oz pkg $6

SPB140. Chiltepines. These wild chiles are small, round and very fiery.Crumble 4–5 in hot stir-fry, chili, or anything you want to spice up. Atasty surprise in ice cream! Picked by community members of a smallvillage in the Sierra Madre Mountains of Sonora, Mexico. 1oz bottle $7

Chipotle Chile Flakes. Great sprinkled on vegetables or pizza orsimmered with a pot of your favorite beans. Produced by grindingwhole chipotles. Try adding them to favorite cookie or muffin mix for afiery twist. SPB120. 2oz bottle $5 BSP130. 4oz pkg $6

Chipotle Chile Powder. Smoked jalapeños ground into a powder.Heavenly aroma and flavor. Medium hot.


BSP150. Hot Green Flakes. These chiles are from hot green chiles fromNew Mexico that are roasted, dried and crushed to produce a veryspicy flake. Sprinkle onto a hot or cold dish for a little flare!!

2oz pkg only! $4

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

Chiles Our chiles are packed in either glass bottles or sealed plastic bags. Please specify size or heat where necessary!!

Mole Powders

FD138. Verde. This one contains:pumpkin seed (green), sesame seed,green chiles, cilantro, salt, garlic, spices,onion, parsley, and epazote.

FD137. Dulce. Mexican chocolate(sugar, cacao nibs, soy lecithin,cinnamon flavor),raisins, chile, almonds,corn tortilla meal, banana, grahamcrackers, spices, mexican brown sugar,salt, garlic and onion.

FD140. Adobo. Chiles, sesame seed,spices, garlic, corn tortilla meal,mexican brown sugar, onion, salt andmexican oregano.

FD139. Pipian rojo. This blendcontains: chile, pumpkin seed, almonds,corn tortilla meal, spices, mexicanbrown sugar, salt, garlic, sesame seedand onion.

HerbsSPB220. Mexican Oregano. Gathered inSonora,Mexico, these oregano flakes comefrom a different family than their Europeancounterpart, and they lend dishes a subtle,sweeter flavor. Unlike Mediterraneanoregano, Mexican oregano is best if useddry. 1/4oz jar $5

SPB230. Mrs Burns’ Lemon Basil. Thisincredibly drought-adapted variety of Basilis derived from strains originally broughtfrom Asia. These dried and crushed leaveswill impart a deliciously lemony flavor to allyour favorite dishes. 1/4oz jar $5

FD311. Desert Mint White Sage Tea. Arefreshing blend of peppermint and white sagemake for a calming, aromatic tea to sootheaway the cares of the day. 8 bags $4

FD313. Ho’Hoysi or Hopi Tea. (Thelespermasp.) Grown on the Colorado plateau and longused by the Hopi to make a tea reputed to have“blood-cleansing” properties. Also used as a dyeto produce vibrant orange-yellow.

1.5oz pkg $4

FD135. Jamaica. Hibiscus spp. This deliciousfruity herb makes a deliciously refreshing drinkhot or cold. Wonderful with a squeeze of limeand a dash of sweetening. 2oz pkg $4

FD312. Pomegranate Cranberry. Arefreshing blend of rose hips, rose leaves,cranberries, lemon peel, pomegranate.aromatic tea to soothe away the cares of theday. 8 bags $4

FD320. Prickly Pear Cactus Tea. Rosehips,rose leaves, rose petals and prickly pear meldinto another desert treat. 8 bags $4

FD310. Saguaro Blossom Cactus Tea.Rosehips, rose leaves, strawberries andSaguaro cactus fruit blended in a caffeine-freetreat. A unique taste of the southwest.

8 bags $4

Teas

These incredible blends of flavor are just what your kitchen needs to easily bring the unique flavors of the Southwest to yourcooking. Mole usually refers to a sublime blend of chiles, spices and fruits to make a sauce served over chicken, fish orperhaps, iguana. Please specify size and price: A. 2oz refillable tin $9 or B. 4oz bag $13


JM018. Blue Corn Amaranth Baking Mix (Pancakes, Crepes or Cornbread). A delicious blend of organicblue cornmeal, organic amaranth and organic evaporated cane juice. No Wheat Flour! This deep blue mixhas 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 flavorfulchile powder and spices, these easy to make chocolaty brownies laced with chile practically melt in yourmouth. Uses a 9” square pan. 12oz $9

JM011. Spicy Chile Hot Chocolate Mix. A delicious blend of ground chocolate, cocoa, sugar, chilepowder and spices for that cold winter night. Also good chilled for a refreshing warm weather drink.Makes 10 cups. 10oz $9

Native Seeds/SEARCH’s 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!

Baking Mixes

Foods

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Grains, Meals, Corn &MoreFD080. Chia Seeds. A nutritious seed that contains fiber,helpful in blood sugar regulation. A fabulous source ofomega-3s, you’ll notice how much more energy you have withregular use. Traditionally used in the southwest mixed withwater to extend endurance. Can be used to “gel” fruit salad orto thicken salad dressings. Please specify: 4oz $4 8oz $8 1lb $12

FD011A. Hopi Cornmeal. Grown, roasted, dried and groundby Millie & Jeff Polewytewa from Hopi white corn used by herfamily for generations. Use as any other corn meal. The whitemay be flecked with red and yellow and has a mildly sweetflavor. 12oz pkg $4.50

FD017. Mesquite Meal. This mesquite meal is finely groundwith a fruity, caramel-like flavor. It’s a good source of calcium,manganese, potassium, iron, and zinc. A great food fordiabetics because of its ability to assist in stabilizing bloodsugar. Recipe sheet included. Please specify: 4oz $4 8oz $7 16oz $13

FD005. Organic Amaranth, Popped. Organic grain Amaranthis heated in a little oil until popped. Great as a snack or as atopping 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 greatersouthwestern peoples. Delicious nutty taste.Contains significant amounts of protein, iron,calcium, and phosphorus while being low infat. Can be ground to produce a gluten-freemeal. Recipes included. $4.50/lb

FD069. Parched Corn. Made from yellow,blue and red corns grown by the people ofSanta Ana Pueblo in Bernalillo, New Mexico.Parched in a cast-iron kettle without oil for ahealthy, crunchy and uniquely southwestern snack. 4oz pkg$2.50

FD047. Posole, Blue Corn. Treated with lime to remove thehulls, this posole comes from a small farm in New Mexico.Delicious with beans or alone and you won’t believe the colorof the broth! $6/lb

FD043. Posole, White Corn. Treated with lime to remove thehulls, this posole is actually more yellow in color and isdelicious in stews, soups or on its own. $6/lb

FD009. Tamaya Blue Cornmeal. Finely ground cornmeal flourproduced 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, thiscornmeal is toasted and finely ground for cooking likecreamed wheat. It can also be used in any cornmeal recipe fora toasted flavor. 12oz pkg $3.75

An amazing array of baskets, woodenbowls & utensils,and one-of-a-kindcrafts can be foundon our website!

Native Seeds/SEARCH offers free membership and limited quantities of free seeds from our collection (fromAmaranth to Wheat, not including wildflowers) to Native peoples living in the Greater Southwest region (seemap). A Native American living in the Greater Southwest does not have to be an NS/S member to receivefree seeds.

When ordering seeds… Please check the information on pages 2–3 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 onthe back and make certain to identify your tribal affiliation. Please, only one order form per household. Call usif 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 theSouthwest 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 beconsidered. 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 30regular-priced packets with a limit of 3 packets per variety (e.g., 3 packets of ZS142 Guarijio Sweet Corn, 3packets of PC100 Taos Red Bean up to a total of 30); additional packets can be purchased at regular price.

Seed Policy for Native American Peoples

Important Ordering Information Please put quantity ordered, itemnumber and item name on orderform. Keep a copy of your order. If youhave any missing items or problems, ithelps if you can identify your order.Please retain your catalog for reference.

Our website now accepts international orders!

We accept checks or money ordersdrawn on U.S. banks. For your ownsafety, please do not send cash. Weaccept credit card orders (Visa,MasterCard, Discover/Novus) by mail,fax, our secure website, and in our store.Our fax number, 520.622.5591, isavailable 24 hours a day.

Shipping & Handling ChargesShipping for seed-only orders

1-4 packets $3.505-15 packets $0.35 per additional packet16+ packets 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 …………… $9.00$15.01-$30.00 …………… $11.60 $30.01-$45.00 …………… $14.50$45.01-$60.00 …………… $17.25$60.01-$100.00 …………… $21.95$100.01-$135.00 …………… $23.25$135.01 & over …………… 15% of Bill

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.

19

FD105. Southwest Heirloom Bean Soup Mix.Five varieties of our beans, organic red andgreen lentils, organic pearl barley, Mexicanoregano, a bay leaf and a red chile are packedwith an included recipe so anyone outside ofTucson can enjoy NS/S’s own specialty mix.Enjoy on a cool fall or winter day. $7/lb

Southwestern Heirloom

Bean Soup Mix

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Seed Listing Catalog