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Out of stock
Phaseolus vulgaris Deep purple pods are oval shape and grow to 15cm on dwarf plants. The purple pods against the luscious green growth make for a beautiful as well as prolific bean plant. Can be eaten raw and when cooked will turn green. -
Phaseolus vulgaris We’d been after this climber for a long time and are very grateful. Up to 2 metres needing staking or strong trellis the rich green leaf contrasts beautifully with the streaks of red/pink/cream that makes this bean productive, ornamental and delicious. Unlike other beans pick when swollen with seeds then dry or better still steam while green and tender, a very sort after delicacy. -
Phaseolus vulgaris Reliable round stringless tender dark green bean up to 15cm long. Tall climber 2 metres and more producing lots of white flowers then the lovely slender beans. Considered the best tasting bean Blue Lake is certainly one of the best producers over a long period of time. Copes well with heat and can be grown right through Spring to the early days of Autumn. Needs staking or a strong trellis. -
Ocimum basilicum Mostly used in Asian dishes and an essential ingredient used fresh or only very slightly braised as cooking destroys its unique taste. More anise than regular basils with deep aromatic flavour. -
Ocimum basilicum Origins possibly India now known throughout Europe and Indonesia with a unique slightly anise flavour. Used cooked or raw and well known for main ingredient of Pesto. All basils need heat to flourish so plant seed when soil is at least 24C for germination in trays or direct. -
Ocimum basilicum Compact plant forming almost perfect spherical bush with all the sweet basil flavour in its tiny soft leaves. Can be used much like sweet basil raw or cooked and handles cooler weather better. Perennial used for all things except for pesto. Great on pizza. -
Ocimum basilicum Small bush to 40cm with delicate leaves & all the aroma & flavour of sweet basil but can handle less heat so starts earlier in the season and lasts longer.
