Filfil Gazawi (Pepper) Seeds

~ 25 seeds

Capsicum annuum

Grown by: Hudson Valley Farm Hub, Hurley, NY

Farmer Abdelhakim Ismail could not have known that passing on a small satchel of Gazan hot pepper seeds would be one of his final acts. Nor could he have known that those seeds would soon cement his legacy around the world as a farmer and land steward, becoming touchstones for honoring the people of Gaza and their inspiring strength in the face of utter devastation.

The seeds finally came into our hands following a long voyage across the seas, over mountains and valleys, from the shoreline of our beloved Gaza to the fertile soil of upstate New York. We at the Palestine Heirloom Seed Library were honored to plant these seeds in collaboration with Hudson Valley Farm Hub in Hurley, New York, where they sprouted and flourished, offering an abundance of bright red hot peppers. Thanks to our dear friend, chef and author Laila el-Haddad, we invited a small group to help us remove the next generation of seeds and turn the fruit into Shatta, a Gazan fermented-pepper hot sauce which we then shared with our wider community — enabling people to not only learn about Abdelhakim's legacy, but to taste it.

Each seed is a living embodiment of our people's eternal survival. The stories they carry and the sustenance they provide offer connections to our deep past and guideposts toward a better future for us all. They have so much to teach us.

As our founder, Vivien Sansour, often says: “We are all seeds." 

The precious, tiny seeds in your hand today are survivors taking refuge in our seed library and in many gardens and farms around the world. And now with you too. We hope you can plant them, taste them, and make them part of your life as you pass on the stories and messages they hold.

May the memory of Abdelhakim Ismail be eternal and MAY PALESTINE BE FREE!

Growing Instructions:

Start seeds indoors 6-10 weeks before your last frost date and transplant into the garden well after the danger of frost has passed and soil has begun to warm up. Keep seedlings moist but do not overwater. Plants will be most productive with regular irrigation and full sun. Seeds are ready to save when fruits are ready to eat. To save seeds just leave them out to dry for a week or two (not in direct sun). When fully dried you can save for next year (or two or three) or share. We always appreciate your growing stories, so please do send us pictures or updates to our email: arts.and.seeds@gmail.com 

Whenever you plant, eat, and share these seeds you carry their story and make them part of your body forever.