Ramgo Seeds

Lettuce

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Lettuce Black Simson- This lettuce can be cut from the stem when young, for a fresh and delightful salad. It is also used in garnishing dishes. This looseleaf type lettuce is easier to grow than the head type lettuce, making it the favorite of gardeners. Looseleaf variety has the ability to resprout from a cut stem, allowing one to have a steady supply of greens in the garden.

Lettuce Lollo Bionda- This loose leaf lettuce has frilly tender, green leaves that are very popular in mixed salad greens. Their crisp leaves give a tasty flavor and also contain vitamin C. Loose leaf lettuce are one of the easiest to grow in a vegetable garden. To harvest, clip off the outer leaves at the base or just pull up the plant.

Lettuce Lollo Rosa-This type of loose leaf lettuce has a shiny, red leaf that is perfect for salads. The curly leaves are sweet and tender and hold salad dressing well. It is easy to grow and gives a beautiful vibrant red color to the garden.

Lettuce Iceberg Great Lakes- Iceberg Lettuce (Lactuca sativa)  is a temperate annual or biennial plant of the aster or sunflower family Asteraceae. It is most often grown as a leaf vegetable, but also sometimes for its stem and seeds.  Heading varieties of lettuces are commonly started in flats, then transplanted to individual spots, usually 8 to 14 nches (20 to 36 cm) apart, in the garden after developing several leaves. It is best transplanted. Plants thrive well with temperature ranges from 10 – 15oC. Plants mature at 70 – 90 days after sowing. 

Spinach

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Spinach Popeye- Spinach is Popeye’s favorite vegetable for good reason. This nutritious green leafy vegetable is rich in vitamins and minerals. The succulent, tender, and mild flavored leaves are delicious when stir fried with garlic or added to soup. Spinach can be grown successfully on a wide variety of soil and are truly rewarding as they taste far better when home grown. 

Pechay

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Chaism Flowering Pechay- A typical Chinese vegetable the Chaism’s Young flowering stems are often used for oriental cooking. These vegetables are especially delicious when boiled with a little salt and oil, drained and served with oyster sauce, or stir fried with noodles and other vegetables. It is easy to grow in all seasons.

Pechay Super Black Behi- Pechay is the most popular vegetable in the Filipino household. This vegetable can be planted all year round and is a very easy grower. It is rich in vitamins. Pechay leaves can be a supplement to soup or stir fried with any seafood, meat, or served alone with plain garlic. 

Melon Honey Dew Green Love

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Kinchay

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Kinchay Genghis Khan- Kinchay (Apium graveolens) is popular for its aromatic delights which are widely used as seasoning in making soup. It is also consumed by dieters because of its low calorie content and it is rich in Vitamin K and C. This Chinese celery is best grown in areas with rich, moist but well-drained soil and a temperature of 15 t0 21oC. The crop is ready for harvest 90 – 120 days after sowing when the leaves are abundant and it turns light green. 

Eggplant

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Eggplant Long Purple- Eggplant (Solanum melongena) can be grown any time of the year in areas with good irrigation and drainage. Eggplant grows best in clay loam soil. Plants thrive well with temperature ranges from 24 – 32oC. Plants mature at 60 – 75 days after sowing.

Eggplant Ilokano- Eggplant (Solanum melongena) can be grown any time of the year in areas with good irrigation and drainage. Eggplant grows best in clay loam soil. Plants thrive well with temperature ranges from 24 – 32oC. Plants mature at 60 – 75 days after sowing.   

Baguio Beans

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Baguio Beans Patig- Baguio beans (Phaseolus vulgaris) also known as snap beans are annual legumes grown for its tender green pods or seeds. The pods are excellent sources of fiber, beta-carotene, potassium, calcium and phosphorus. The crop grows best in medium to high elevation with temperature ranges from 16 to 29oC. It also thrives best in well-drained, clay loam soil, rich in organic matter with pH ranging from 6 to 6.8. It matures 70 to 80 days after sowing and the green pods are ready for harvest 12 – 16 days after flowering.  

Winged Bean Sigarilyas

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Winged Bean Sigarilyas- Winged Bean (Psophocarpus tetragonolobus) plant grows as a vine with climbing stems and leaves, 3–4 m in height. It is an herbaceous perennial, but can be grown as an annual. It is generally taller and notably larger than the common bean. Plants thrive well with temperature ranges from 23 – 29oC. Sowing seeds should absolutely be direct. Plants mature at 75 – 90 days after sowing and can continuously produce up to 5 months.  

Watermelon

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Watermelon Sugar Baby- Watermelon, or pakwan, is a creeper vine. Gardeners with plenty of space and with a hot summer ahead should take the opportunity to grow this big, jolly, blimp of a melon with its sweet, siren-pink flesh. It is a delightful treat for children and adults alike as this is a delicious thirst quencher. It can be served as a dessert fruit or fruit shake. 

Upo/bottle gourd

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Upo Tambuli Supreme- Upo (Lagenaria siceraria) is an herbaceous, annual climbing plant. Fruits are globular, bottle, or club-shape, with hard, durable rind. The most common types are light green and dark green with light green spots. Plants thrive well with temperature ranges from 23 – 28oC. Plants mature at 75-100 days after sowing. 

Sugar Peas/Citsaro

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Sugar Peas Citsaro Green Smile- Sugar peas are still the most popular vegetable grown in the garden. They are an excellent source of fibre, as well as of protein and of iron. Homegrown peas are unmatched even at a garden stand. Just the drive home makes a difference in the flavor and texture of fresh peas. The moment they are picked, they begin to lose their sweetness and increase the starchiness, to cook and eat them quickly. 

Squash/Kalabasa

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Squash Golden Delicious- Squash (Cucurbita maxima) also known as kalabasa, is a very rewarding vegetable crop that can produce a bountiful harvest with such little effort. It is ready for harvest as early as 80 days from the date of sowing, when the fruit surface becomes hard and shows powdery/whitish substance.  The fruit is rich in Vitamin A, B and C, Iron, Potassium and Calcium. It can be fried, added to soups, salads, or stir fried with other vegetables. 

Sitao

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Bush Sitao Brutus- Bush Sitao (Vigna unguiculata subsp. sesquipedalis) is grown throughout the year. Unlike its counterpart (pole sitao), this plant does not need trellises. It is an easy grower and the pod picking is endless. It is absolutely direct seeded. Plants thrive well with temperature ranges from 25 – 35oC. Plants mature at 45 – 50 days after sowing. 

Pole Sitao Sandigan Premium(Vigna unguiculata)-  is one of the most widely grown vegetable in the country, as it can be grown all year round. It is well adapted to the lowland tropics with a temperature range of 25-35oC. It grows best under full sunlight although it can also tolerate partial shading. Plants mature at 75-85 days after sowing.

Radish

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Radish White Icicle- Radish (Raphanus sativus) grows best in full sun and light, sandy loams with pH 6.5–7.0. As with other root crops, tilling the soil helps the roots grow. Most soil types will work, though sandy loams are particularly good. The depth at which seeds are planted affects the size of the root, from 1 cm (0.4 in) deep recommended for small radishes to 4 cm (1.6 in) for large radishes. Plants thrive well with temperature ranges from 20 – 30oC. Plants mature at 45 – 60 days after sowing.  

Onion

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Onion Red Creole- Onion (Allium cepa) is a popular vegetable grown for its pungent bulbs and flavorful leaves which are favorite seasonings ideal for spicing meat, salads and vegetable dishes. Onion grows well in friable and well-drained loamy soil with good water holding capacity. Temperature ranges from 13 to 240C with an optimum pH of 6-6.8. Onion can be direct-seeded or transplanted depending on the planting season. It is ready for harvest when half of the tops have fallen.  

Okra

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Okra Smooth Green- Okra thrives in heat and tolerates almost any soil condition, making this plant a very easy grower. Gardeners love to grow this vegetable because of its beautiful flowers that mature into edible pods. The young pods add body and flavor and contain a mucilaginous substance that thickens soups and stews. Pods can also be eaten boiled, fried or preserved  in brine. 

Mustard

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Mustard Namhong- Mustard (Brassica juncea) Mustard can be grown on most soil types but is best adapted to well-drained loamy soils with pH of 5.5 – 7. It is best transplanted. Plants thrive well with temperature ranges from 20 – 25oC. Plants mature at 30 – 45 days after sowing. 

Kangkong

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Kangkong Chinese Upland- Kangkong (Ipomea reptans) is a fast-growing herb with succulent hollow stems. The leaves and stalk may either be green or purplish. It grows well in both wet and dry places. It can be grown from low to mid elevations throughout the year. Production is best in sandy to clay loam soil with a pH of 5.5-6.5. Plants mature at 30-40 days after sowing. 

Hot pepper

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Hot Pepper Cindy Gang- Hot pepper (Capsicum frutescens) is best known for its culinary uses for making sauces, pickling, dried seasoning and making spicy dishes (like sinigang or bicol express). The fruits are excellent source of Potassium, Calcium, Vitamin A and C. It is grown in low to mid elevation throughout the year with temperature of 13 to 300C.  It is grown best under full sunlight but it can also tolerate partial shade. The fruits are ready for harvest 3 to 6 weeks after flowering; it may be harvested green or red depending on their utilization. 

Cucumber

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Cucumber Poinsett- Cucumber (Cucumis sativus) is a creeper plant which adapts in well-drained, light soil that has good water holding capacity. Cucumber matures very quickly so harvest them often to keep the plants productive. It is ready for harvest when small and the seeds are still soft, and when fruit length is 3 to 4 inches for pickling types and 6 to 8 inches for slicing type. The fruit is a very low calorie vegetable which contains unique anti-oxidants such as ß-carotene and α-carotene, zea-xanthin and lutein. It is also a good source of Potassium, vitamin A, C and K, and fiber from its peel.   

Coriander

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Wansoy Coriander Mulan- Wansoy, also known as cilantro, has a sharp, peppery taste. This two foot high annual herb is used extensively in Mexican and Chinese cooking. For their seeds, they are called coriander which is used to flavor salads and breads. Wansoy gives beautiful ambience to any garden as it releases its fragrance constantly.

Cauliflower

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Cauliflower White Crown 45 days-Cauliflower is broccoli’s creamy cousin. It has a tightly packed flower head, called curd, rich in iron and vitamins A,B, and C. To grow creamy white cauliflower (rather than slightly yellow heads), use this gardening tip: when curds start to form, tie up the inner leaves or break them over the curd and keep leaves in place until ready to harvest.

Carrots

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Carrots Shin Kuroda- Carrot (Daucus carota) is preferably grown in elevated areas where temperature is low for roots to develop. Soil type must be sandy loam which is friable and has good drainage. It is harvested by uprooting the plants and cutting the leaves up to 2 centimeters from root base. The orange pigment of the roots is due to phytonutrients carotene. Carrot is excellent source of vitamin A and C, calcium, potassium and phosphorus.  

Cabbage

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Cabbage Marion Market- It is the staple vegetable of gardeners. Cabbages are delectable to eat as fresh salads, stir fried with shrimps, stewed with meat or added in soups. This vegetable is rich in vitamin C, potassium and a good source of fiber. To harvest, cut the heads off just above the root crown with a sharp knife.