Rye’s Seed Library
It sounds like a project to protect the planet's biodiversity… not really but it will help you live off the land and put some tasty treats onto your dinner table:
Introducing the Rye Free Reading Room Seed Library.
In one of the historic library card catalogs, you’ll find drawers of seeds for heirloom and organic herbs, greens, and vegetables to borrow and plant. Sow your garden and enjoy the harvest. Once the growing season is done, attend one of the library's seed saving workshops, and bring back the collected seeds to the library to replenish stock for the following year.
Here’s the basics:
Select a few seed packets and take them home to sprout. Grow greens, herbs, and veggies all summer long. Harvest the seeds in the fall and bring them back to the library. Select new seeds next spring and start all over again:
Tomato
Blue Beech Tomato
Cosmonaut Volkov Tomato
Puebla Verde Tomatillo
Greens
Bok Choy
Dino Kale
Frisee Endive
Komatsuna
Mache
Miburna
Mizuna Red Streaks Mustard
Parris Island Cos Lettuce
Rainbow Lacinato Kale
Red Russian Kale
Tokyo Bekana
Herbs
Basil: Cinnamon
Basil : Genovese
Chives
Thyme
Parsley: Forest Green
Squash
Benning’s Green Tint Patty Pan Squash
Black Forest Kabocha Squash
Blue Hubbard Squash
Vegetables
Anaheim Hot Pepper
Apple Green Eggplant
Atomic Red Carrot
Blacktail Mountain Watermelon
Cape Cod Rutabaga
Chioggia Guardsmark Improved Beets
Cherry Belle Radish
Japonica Striped Corn
Peppermint Stick Celery
Purple Savoy Cabbage
Purple Peacock Broccoli
Tall Telephone Shelling Pea
Cucumber
Boothby’s Blonde Cucumber
Ukrainian Slicing Cucumber
