Hello Seedfolks! The Seed Library has seed cleaning screens available for you to check-out with your library card.
One Seed, One Community Summer Nasturtium Salad
This blog post is by Seed Library team member Justine H. It has been published in English and Spanish. Hello, intrepid gardeners and One Seed, One Community participants! Thank you for joining us on this communal adventure of growing, savoring, and seed saving. We hope by now your Alaska Nasturtium plants have successfully sprouted and…
Want to share seeds with the Seed Library? Here’s how!
Did you know that one of the Seed Library's goals is to become self-sustaining? One day the seeds shared will come from seeds that you grew.
Sketching the Senses
Garnet-colored pomegranate bursting with seeds and juice, mesquite pods rattling and ready to become sweet and earthy drinks, the cool breeze of a desert evenin
It’s time for One Seed 2024!
Dig in and start growing!
It's time for a community-wide seed growing and seed saving adventure! Yes, One Seed Pima County is kicking off! This year's selecte
Celebrating National Honey Bee Day
Happy National Honey Bee Day! This special day has been set aside for the citizens of the United States to acknowledge and celebrate the vital role Honey Bees have on our food system and to bring greater awareness to the vulnerability that Honey Bees and other bee species face in our world today so that we can take action to protect them—and I am here for it!
Spotlight on the Seed Library
Last year, the Seed Library Team accomplished some amazing things!
The thing that’s most important about the Seed Library is how it creates a supportive networ
Now Sowing: Oregano (March–May, September)
Learn about planting and harvesting oregano and how to save seeds for your next planting. And for those who love it, we also have a recipe for baked eggplant with oregano and basil.
Now Sowing: Roselle Hibiscus (March–May)
Find out everything you need to know about planting and harvesting hibiscus to make delicious tea.
Now Sowing: Amaranth (March 15–May 15, July–August)
Delicately flavored sprouts can be used as a garnish for your salads, and young leaves can be cooked like spinach.
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