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  1. The Seven-Year Lima is believed to have originated in Central America. The name comes from its ability to remain productive for several years. ECHO seeds originally came from the Asveldt Ranch in Mwenezi, Zimababwe where the Seven-year Lima is planted around houses and grows atop roofs of homes...  
  2. The Hopi Red Lima is believed to have originated in Mexico and south-western areas of the United States. ECHO seeds originally came from dry-land regions of Kenya.  
  3. Bush forms of velvet bean grow rapidly, but have a more compact growth habit than vining types. The leaves are large and trifoliate with lateral leaflets 7–15 cm long, 5–12 cm wide. Flowers are light purple or white, resulting in pods 4-13 cm in length. Wild forms of velvet bean have pods with...  
  4. Garlic Chives have mild, flat, tender leaves that taste like onion and garlic. Garlic Chives are a perennial, cool season vegetable, which flowers in the hot summer. They can tolerate high temperature and grow in many soil types.  
  5. Native to tropical America, this plant can now be found throughout much of the tropics. Jewels of Opar is an erect, herbaceous, perennial ground cover or low shrub that can reach a height of 1 m. The leaves are alternate, simple, and succulent. The self-pollinated flowers are small with 5 pink or...  
  6. Garland chrysanthemum is a leafy, annual herb that reaches a height of 90-120 cm by flowering time. The leaves add flavor to stir-fries, soups and salads and have a pleasing spicy, sweet, aromatic taste.  
  7. Eggplant is a popular solanaceous garden vegetable grown for its edible fruit. There are many varieties of this strong upright plant. Some produce fruits that are long and thin, some produce round fruits and others large bell shaped fruit. The varieties range in color from white to purple to...  
  8. Ethiopian Kale originated in the East African plain, particularly Ethiopia. The young, tender leaves and stem tips may be eaten raw in salads. Older leaves and stouter stem portions are cooked and eaten as a dark green leafy vegetable. The flowering stalks may also be cooked and eaten. Ethiopian...  
  9. Cranberry hibiscus is a medium sized, semi-perennial bush that produces edible purple-red leaves. The tangy, deep maroon leaves can be eaten raw or cooked and the flowers blended in teas or lemonade.  
  10. Chaya is a fast-growing, drought-tolerant, perennial shrub, typically reaching 3 m in height. As one of its common names (spinach tree) implies, it is grown for its dark-green leaves, which it produces in abundance. Chaya's young leaves and thick succulent stems make a tasty, nutritious,...