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Apium graveolens var. dulce Soft pink base with slight hue up the stem. Lovely flavour with all the crispness and nutrition of all celery plants. Looks great in the garden especially grown with the pale golden ‘self blanching’. -
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Apium graveolens var. secalinum Side picking celery more like Italian Parsley in look but definitely celery in flavour. Great if you can’t be bothered with all the fuss of blanching celery plants. Plant all year round in trays and transplant when no frosts. -
Apium graveolens Also called turnip-rooted celery. Grown for its large bulbous root which has a delicious creamy celery flavour. Often found growing wild in parts of Europe and recognizable by its celery stalks. It is an excellent addition to soups, salads or German style dishes. -
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 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. -
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Brassica oleracea A rare combination of cauliflower colours that will all taste delicious yet with subtle differences. -
Brassica oleracea Delicious Italian heirloom with bright apple green heads that are sweet enough to eat raw. Vigorous attractive plant. -
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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 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. -
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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. -
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. -
Daucus carota One of few truly purple carrots right to core without being a hybrid. Open pollinated so please give seed saving a try. Long and slender sweet and high in antioxidants just that bit more than the usual orange. Like all carrots plant Spring to Summer in warm soils. -
Daucus carota Good reliable carrot with great sweet flavour. Short and stocky. -
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 Slender very sweet carrot purple then orange in the core. Grows to 15cms with a lovely texture and flavour. Plant spring to summer in warm soils. -
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 Coreless tender flesh. Slender and growing only to small to medium so ideal for eating raw or serving on platters. -
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. -
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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. -
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Capsicum annuum A combination of the colours and flavours available of the bell types, green, chocolate, gold and red. -
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Capsicum annuum Sweet chocolate brown heirloom capsicum. Red flesh inside adds to the contrast. Matures green to brown. -
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. -
Brassica oleracea convar. capitata var. sabauda Grow Autumn to early winter for good size hearts. Savoy is distinguished by its crinkly skin that looks tough but most definitely isn’t. Very tender and crisp with contrasting shades of green and a lovely mild flavour. -
Brassica oleracea Compact deep red cabbage bred for the cooler areas of America. Proving popular as sweet tender leaves good raw or steamed. One of the few open pollinated varieties so seed saving is recommended. Colours best if it is planted in Autumn or early Spring. -
Brassica oleracea Quick growing lovely sprouts and leaves. Picking encourages more growth and extends season. -
Brassica oleracea This broccoli has a complex and beautiful fractal pattern sequence with bright lime green colour and completely unique shape. The flavour is fantastic with depth and superior texture. Very ornamental, lovely to watch it grow. -
Brassica rapa This Italian variety ensures no waste with every part of the plant able to be eaten. With a slight mustard flavour and enjoying the cooler weather it can be enjoyed over a long period of time. -
Brassica oleracea Plant in Autumn for a Spring flowering and expect to be picking strong purple heads over a long period. Can also plant in Spring and carefully eat the rather tender leaves but the general rule is they need a Winter to encourage sprouting when the weather warms. -
Brassica oleracea Quick growing soft leaves and small heads to side pick and allow more to grow. -
Brassica oleracae This variety produces tightly packed blue green flowerheads. Old Italian heirloom dating back to 1890 this broccoli will continue to produce shoots after the main head has been picked for up to six months. -
Vicia faba
A short broad bean plant with pods up to 30cm. Tripoli is grown for its delicate beans which grow 6-7 per pod. Great yields for this small plant which if protected from strong winds doesn’t need staking quite so dramatically. Very rare at present and in need of saving.
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Vicia faba 60cm plants with short upright pods after beautiful crimson flowers. Grow as ornamental then eat the tender pods while still small or wait for the beans to develop and steam while tender. These need saving as they are rare as well as delightful. -
Vicia faba Under 1 metre & maturing in 70 days this Broadbean will give sweet green pods just under 14cm a little earlier than most. It is great for early spring and late summer-autumn planting with the added benefit of adding nitrogen to the soil. Although shorter, still protect from high winds. -
Vicia faba Gift from an Italian gentleman of these wonderful broad beans. Classic black white flowers on tall plant with huge amounts of pods. Seems to set very well. As usual stake and rope around plants early for wind protection later. Plant direct 15cm apart Autumn-Spring for Summer harvest. Consider a little lime and good compost in soil and mulch well. The secret of broad beans is don't overwater before germination or they'll drown. Once germinated not a problem. -
Vicia faba Long plants up to 120cm Aquadulce are the most common and most reliable to grow for those who are wanting a good tasty feed of broad beans. Pods are around 15cm with around 5 seeds per pod. Flowers are white with purple touches. Broad beans can be planted Autumn and Winter for a Spring crop although the flowers can be affected by frosts. -
Beta vulgaris A combination of Chioggia, Deep Burgundy, Golden and White that will look great growing in your garden and give you a chance to find your favourites - although the choice might be difficult as they are all delicious. -
Out of stock
Beta vulgaris Sweet deep red beet with fine edible leaves. Excellent for spring and autumn.
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Beta vulgaris This variety dates back to the 1880's or more. Beautiful gold to orange glow and lovely sweet flavour - in fact one of our favourites! It doesn't bleed like most beets so even more reason to like it. -
Beta vulgaris Deep burgundy beets with sweet good flavour. Often produced for the canning industry as the shape is perfect for slicing. -
Beta vulgaris Spirals of crimson and white with all the flavour of sweet beetroot this unusual beet grows true and is an old Italian heirloom that is loved by children who will be encouraged to eat this strange beauty. -
Beta vulgaris Deep burgundy 10cm roots with deep burgundy leaves, Bulls Blood is a favourite. Very sweet and when the leaves are picked when small make a lovely addition to salads, although pick in moderation as the picking of leaves will affect the size of the bulb. -
Phaseolus vulgaris Dwarf plant producing lots of white flowers and round stringless beans over a long period. A nice snap bean needing very little cooking if picked young. Reliable 14cm pods. -
Phaseolus coccineus Originally from the mountains of Central America, Scarlet Runners are often grown as an ornamental as the flowers with contrasting green leaves are dramatic & beautiful. Planted in spring the climber can produce flowers all summer till autumn when the beans begin to set in the cooler weather. Beans when picked young are long flat tender and very tasty. Or let beans dry on plant and are considered tasty.
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Phaseolus vulgaris Produces pink flowers, then deep purple tender oval stringless pods up to 18cm long. Very abundant over a long period. Needs staking or a strong trellis growing an impressive 2 metres or more. Always reliable and worth picking when pods are young. Can be eaten raw and when cooked they will turn green. -
Phaseolus vulgaris This lovely ‘politically incorrect’ bean derives its name for its ease of growing and one of the first stringless beans making preparation much easier…for the housewife nearly 200yrs ago! Tender, productive fleshy broad green climber up to 2 metres. Rare now and needing reviving as its flavour compares well with today's good green bean. -
Phaseolus vulgaris Once the most popular bean in the south of America this bean has been first mentioned in 1864 as Texas Pole. A green climber it can grow very tall producing pods up to 20cm long. Fleshy, curved and broad-oval pods with seeds filling to the tip and edge but not crowded. Very reliable, flavoursome, abundant and early maturing. Can be picked fresh or allow pods to dry and save beans.
