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Capsicum annuum Classic sweet bell peppers maturing green to red. Most popular, heavy producer with thick sweet flesh. -
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Capsicum annuum Yet another choice in the lovely bell peppers this one maturing green to gold and adds another lovely sweet fruit to the collection. -
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Capsicum annuum Long tapering fruit 20cm long goes from a pale translucent green to orange to red while still suspended from the vine. Gets sweeter the longer left. No hint of heat and lovely flavour. -
Daucus carota Coreless tender flesh. Slender and growing only to small to medium so ideal for eating raw or serving on platters. -
Daucus carota Good reliable carrot with great sweet flavour. Short and stocky. -
Daucus carota Suited to the warmer months but adaptable so plant all year round. Long strong roots that in the right environment will be ready in 12-18 weeks. -
Out of stock
Daucus carota Lovely violet red skin with yellow orange interior. Very sweet with slight spicy edge. Origins from America’s organic movement. Very popular eaten raw or slightly steamed. Over cooking looses flavour, colour and goodness of most carrots. -
Out of stock
Daucus carota Golden yellow colour with an even sweeter flavour than most orange carrots. Origins from the Middle East and first recorded around the 14th Century. Moist and crunchy best eaten raw or slightly steamed and will retain its colour.
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Daucus carota A colourful mix of Dragon, Solar and Lunar blended to germinate at the same time giving you a lovely favoured variety. As the leaves to have slightly different colours they look great as they grow. Kids love them. -
Daucus carota 15cm or longer with red-orange colour, crisp sweet flavour and stores well. Known as a great juicing carrot and suggested tolerant of warm summers. -
Daucus carota Short thick with good strong colour, golden orange, and flavour, crisp and sweet. Suitable with gardeners with shallow soil. Chantenay is easy to grow. -
Daucus carota A good low maintenance carrot for those with little time and shallow soil. Picked and eaten whole they make up in flavour what you miss out on in size. Create shallow furrow. Thinly spread seed, water and thin out sparingly. These little carrots will make their own room. -
Out of stock
Brassica oleracea A rare combination of cauliflower colours that will all taste delicious yet with subtle differences. -
Brassica oleracea Heirloom variety with reasonably large heads and early harvest 60-70 days. Good crisp texture and considered ‘self blanching’. As with most cauli’s cover forming head ‘enveloping’ with own leaves protecting from sun or frost till head fully formed. -
Brassica oleracea Most beautiful colour contrasting with the green of leaves making it quite ornamental as growing. And truly delicious too. This one does not need lots of cheese sauce just a little steaming or even raw as its so tender. -
Brassica oleracea Delicious Italian heirloom with bright apple green heads that are sweet enough to eat raw. Vigorous attractive plant.
