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Cucurbita maxima Rich, sweet thick flesh on a 7kg pumpkin with grey green ribbed skin and good orange flesh. Considered a very good flavour. -
Out of stock
Cucurbita maxima French heirloom with unusual ornamental ‘warty’ skin and deep orange flesh. Despite lighter texture has a lovely flavour and used mostly for soups and sauces. Allow lots of drying time to enhance sweetness and deepen texture. Plant in full sun spring. -
Cucurbita maxima Perfect for those with little space being a compact plant producing these lovely little ‘one meal’ delights. Recommended halving, stuffing and baking with your favourite filling. Strong orange skin with orange flesh. Good keepers. -
Cucurbita maxima ‘Just Another Pumpkin’! That’s the story of it’s name but the flavour is excellent and a very popular and reliable pumpkin used all over the world. -
Cucurbita maxima Resembles Queensland Blue with grey skin and less ribbing. Cuts quite easily with deep orange very sweet flesh. Weighs 3-5kg with small seed cavity. A very popular variety needing plenty of sun and room to roam. Good keeping qualities. -
Cucurbita moschata Thanks yet again to the French for developing this remarkable deeply loved fruit with pink brown skin and deep orange sweet flesh. An excellent cooking pumpkin and like all of the ‘moschata’ variety lovely flavour. Plant spring then transplant full sun allowing lots of room. -
Cucurbita pepo This is a remarkable pumpkin? squash? whatever you'd like to call it. Large vine producing round green golden stripey fruit that ripens like most pumpkins, leaving them to mature on vine. Finally once opened there's the gift of sweet golden squash like flesh (great for soups) and delicious fresh pepita's which are so good for you. Plant needs lots of room and sun to prosper. -
Cucurbita maxima A good reliable pumpkin light grey segmented skin with strong sweet orange flesh it’s a good keeper which is great because with success you’ll get plenty of them. -
Out of stock
Cucurbita pepo Remarkably sweet small fruit 400gms growing from moderately creeping vine needing good sun and soil. Highly recommended as it's taste is a surprise it's sweetness more so, and just the right size for a meal. -
Cucurbita moschata Pear shaped pumpkin with pale orange skin, deep orange flesh and small seed cavity. Up to 3kg it’s an ideal size for family's and cooks up any way perfectly. Really good flavour and known through out the world now by many names. Only a reasonable storer compared to others, meaning it will get through winter but no more. -
Raphanus sativus Round 5cm radish with remarkable black skin contrasting with white flesh yet remaining crisp, sweet and a little more pungent in flavour. Eat raw or cooked like all radishes. -
Raphanus sativus Classic good red radish with white flesh forming 3-5cm globes. Fast and easy to grow like all radishes they can be grown all year round but need protection from extreme heat. -
Raphanus sativus Literally meaning ‘big root’ is a mild-flavoured winter radish with origins in Asia. The long white flesh is crisp and is used extensively as a garnish, salad or steamed lightly remaining crisp. Growing habits are the same as most radish. -
Raphanus sativus Cylindrical root red and white skin with white flesh these are a favourite with my radish connoisseurs. They look great and the flavour is sweet without too much spice. Why the name ? yes the French loves their radishes but very few would eat them for breakfast! -
Raphanus sativus This is a fun pack of purples, reds, white daikon's, black Spanish, watermelons and others. They look beautiful as they develop and the kids and big kids think they’re great to eat. -
Raphanus sativus Bright purple skin with white flesh. 3-5cm globes with sweet crisp flesh and doesn’t get pithy. -
Out of stock
Raphanus sativus Originating from the Daikon family this lovely white radish with deep pink flesh looks beautiful sliced into all dishes. Growing habits same as all radish though not liking hot summers. -
Eruca sativa An annual plant commonly known as salad rocket, arugula, colewort. A unique flavour with a hint of heat if grown during the cool months and lots of heat in the hot months. Side picked for salads since the Roman times rocket is used for everything from salads to additions to pizzas. Grow direct all year round. -
Salvia officinalis Perennial shrub with woody stems, greyish leaves & bee attracting purple blue flowers grown for culinary & medicinal use. Flavour & aroma unique. Enhances meats & vegetable. -
Beta vulgaris Large green leaves up to 70cm on white stalks very thick & tasty. Cold hardy yet can stand up to summer as well. -
Beta vulgaris Really a chard, but so tender & with green stems as well these leaves are as mild as any spinach. Lasts 18 months before going to seed and as the name suggests excellent repeat picking over a long period. -
Beta vulgaris The mix of colours make this chard a delight to grow and the kids will be encouraged to eat it. Sweet tender flavours the young leaves can be eaten in salads. -
Beta vulgaris Green to red upright leaves with red stems. Medium height very tender and grows all year round. -
Out of stock
Pisum sativum This green devil dark green snowpea offers good pod shape at 11cm long and good disease resistance. -
Spinacia oleracea Old favourite amongst gardeners with excellent flavour and large quantities of leaves that can be picked at any stage making them perfect for micro leaves as well. -
Basella rubra Ceylon spinach is an edible perennial plant in tropical climates but enjoys our hot summers. Plant early in trays in warm spot and transplant when weather is warm in hot sheltered position. Eat luscious climbing leaves and tips in salads or use as spinach. -
Spinacia oleracea Considering it's heat tolerance this spinach is delicate and tender with triangular indented leaves on fine stems. Origins in the Middle East. Often used in hydroponics but great in the garden too. -
Basella rubra Malabar spinach is an edible perennial vine found in Asian and Africa and used as a leaf vegetable. Grow here in the heat of spring in trays or hot spot outside and watch this beautiful lush plant climb. Pick leaves and tips to eat raw in salads or use as spinach. -
Beta vulgaris Really a chard, but so tender & with green stems as well these leaves are as mild as any spinach. Lasts 18 months before going to seed and as the name suggests excellent repeat picking over a long period. -
Spinacia oleracea Good oval deep green leaves which love the cold and can be grown Autumn through to Spring remaining strong with all the spinach nutrition. Side pick as needed. -
Cucurbita pepo Delightful little fruits on compact plants these pale green squashes are best eaten young when they remain very tender, needing very little cooking. Great for small meals when they can be picked carefully as needed. -
Cucurbita pepo I am often approached by my older customers seeking what they like to call a true squash. And this is the closest I can give them. Lovely flavour especially when roasted. To get the ‘spaghetti’ affect it needs baking. We cut in half, scoop out seeds, fill with eggs, cream, cheese and seasoning and bake first 20mins covered, last 10mins uncovered to crisp the top. Seriously yum.
