This incredible plant produces large quantities of astonishingly attractive 2-3" oval, creamy white fruit all season long. The fruit have a delicate flavour with little trace of bitterness and are absolutely perfect for use in stir frying. ... Learn More

A splendid French Butterhead lettuce having mild, buttery flavoured leaves and well-formed hearts and excellent resistance to heat and bolting. The attractive, soft, thick crumpled leaves make this lettuce a favourite in many gardens. ... Learn More

Kalettes® comes from crossing kale with Brussel sprouts – a natural process, since they are both members of the Brassica family which also includes cabbage, cauliflower and broccoli. Its fantastic flavour is the result of combining the complex taste of the sprout with the mild, sweet 'nutty' taste of the kale. Its taste is milder and sweeter than a Brussels sprout making it very appealing for children and adults alike. You can leave them raw and maintain their nutty flavour, or cook them steamed, microwaved, stir-fried, boiled or blanched. Finally it is an excellent source of vitamin C and vitamin K. In addition, they are a good source of vitamin B6. With twice as much vitamin C and B6 as traditional Brussels sprouts, indeed Kalettes® are a nutritional wonder! ... Learn More

This superb open-pollinated variety produces flattened globe-shaped red skinned onions. The flesh is white with a sweet taste, alternating with rings of deep crimson. It works equally well in salads or for cooking and gives heavy crops which store well over long periods. ... Learn More

A popular old favourite variety of second early/maincrop pea, Kelvedon Wonder, produces pods with up to 8 tasty wrinkled peas inside. It is resistant to Pea Wilt and tolerant to Downy Mildew and can be succession sown from March to July but is versatile enough to be sown in November, in well-drained soil, for an early harvest. ... Learn More

This superb fruit is relatively new on the scene, the golden variety being much sweeter, and the pulp softer, rather like a mushy fruit salad. The fruit has a smoother skin and a small nub or point on one end, whereas the green kiwi is slightly fuzzier, and symmetrically oval, and most people find the smooth skin more palatable. The plants do well to be pruned hard back at the end of each growing season. ... Learn More

This vigorous climbing vine with large exotic-looking leaves is easily grown to produce hundreds of sweet fruits, or even as a screen to cover a dead tree, the new shoots produced each summer growing 10 to 15 feet or more. For a start grow several plants together, because plants are either male or female and only the females produce the fruit! It makes obvious economic sense to remove all but one male (think of a cockerel!) plant once the sex is confirmed. Stems should be cut back during the winter months, and the rooting area mulched with manure ensuring a yearly abundance of fruit. ... Learn More

With a squat bulb and antennae-like shoots, this odd-looking plant is part of the cabbage family. The name translates from German as ‘turnip cabbage’ and the mild, sweet flavour is somewhere between a turnip and a water chestnut, with a crisp, crunchy texture. It can be found in two colours, pale green and this, the less-common purple is later and hardier than its green counterpart. ... Learn More

Superschmelz is a giant variety with white and light green flesh. Slow to bolt, it is capable of reaching a whopping 8kg in weight and 25cm in diameter. With the stem just above ground level, it swells to form the crisp, juicy vegetable with a texture very similar to the Water Chestnut. Its flavour is much like that of a turnip but milder. Requires a very rich soil and plenty of space to reach gigantic proportions. ... Learn More

These superb long, slim and fleshy runner beans tolerate heat well and are completely stringless. They give a heavy crop of tender delicious dark green pods over a very long season. ... Learn More

Giant Winter is an excellent late-season variety. It produces thick, solid stems and dark, blue-green tops beautiful enough for the kitchen or showroom. Dig them up young and tender in late November, or let stand in the ground through March and harvest as you need them. ... Learn More

Tadorna produces a leek of medium length with a white shank and contrasting, very dark blue-green foliage. It has a very upright habit and is extremely winter hardy, cropping from December to March. ... Learn More

This pretty mint relative is also called "Lemon Balm". Aromatic spikes of small white flowers, loved by bees, arise above lemon scented foliage. Plant it where you can brush against it and enjoy the perfume, or pick it to make lemon tea or add to soups, sauces or salad-dressings. The large, lemon scented green leaves are also excellent for flavouring salads, summer drinks, stuffings, poultry and fish. Well known for its medicinal value, the leaves can be infused with honey and water to energise, revive and calm the nerves. It really is quite a useful plant overall! ... Learn More

Unusual lemon shaped cucumbers. Often used to make interesting looking pickles. Taste is rather mild if eaten raw, but if the fruit are harvested early, when the skin is tender and pale yellow, are well-suited for salads. Good producer. ... Learn More

This famous, long-lived tree opens its clusters of extremely fragrant white flowers, followed by big ovoid fruits which are green when young and later ripen to bright yellow. As well as producing a large crop of fruit, it also makes the ultimate architectural courtyard plant in warmer countries, or is perfect in a container on a patio conservatory or cold greenhouse specimen as it can tolerate temperatures down to -5C. Modern forms of this fruit are selectively bred to produce few or no seeds, hence the difficulty in obtaining viable seeds. ... Learn More