The leathery leaves of this hardy, long-lived, easy-to-grow shrub, once used by the Romans to help digestion and ease sore throats, are an attractive silver green, and are fragrant, aromatic and flavourful, complementing pork, poultry and fish perfectly. ... Learn More

This common, attractive variety of mint has aromatic forest green, serrated leaves and violet-blue flowers. Easy to grow and surviving well in nearly all climates, spearmint can be used dried or fresh to complement potatoes and peas and add flavour to sauces. ... Learn More

Often known as the best variety of basil for home-made pesto, this variety produces oval aromatic leaves which are curved inwards and are perfect in salads or tomato dishes. Easy to grow, this basil is the perfect companion to home grown tomatoes. ... Learn More

The attractive leaves of this tender perennial, which survives well in both an indoor and outdoor environment, have a fabulous sweet, yet slightly spicy taste which is perfect for all meats, fish and poultry whilst the pale pink flowers can also be used in salads. ... Learn More

This hardy perennial can be picked and used all year round. With attractive, small green, clustered leaves and pastel pink flowers it is an attractive addition to any herb garden and is perfect for stuffings, poultry dishes and stews whether used fresh, dried, frozen or infused into oils. ... Learn More

A large and bushy vigorous variety of parsley with closely curled dark green leaves. It is fast growing and holds for a long time when mature, making harvesting easy. Excellent taste. ... Learn More

Tall arching branches with sizeable masses of countless fragrant yellow flowers ripen to blue-black pendulous seed pods which make an unusual addition to dried flower arrangements. This is the famous blue dye plant used by the ancient Britons to decorate themselves before going into battle. You are welcome to try this if you have a troublesome neighbour..... ... Learn More

Unlike wonderberries or blueberries, the easy-to-grow huckleberry will need cooking, as they are bitter when raw and unsweetened,although some people do eat them when they are ripe and soft. But a real culinary miracle occurs when you cook and sweeten this variety of garden huckleberries! In America they are traditionally used to make delicious pies and jams but for some reason, elsewhere in the world they have never really caught on. Please don't forget, do NOT eat when unripe, as with many fruits, they can give you severe tummy-ache even in small quantities. ... Learn More

Unbelievably sweet berries of delicious, strong, raspberry-like flavour ripen in impressively heavy bunches in July and August. The bright orange/red berries turn to crimson when fully ripe, and have an unusual fragrant-aromatic sweet taste. They are ideal for eating fresh from the bush, and also in jams, jellies and desserts and are perfect in pastries and pies. Originating in Japan, but also native to Korea and China, the self-fertile Japanese Wineberry is a very handsome plant that has something to offer throughout the year. It may also be used to good effect as an ornamental climber, whil ... Learn More

This superb rare hybrid combines the large sweet fruit of the gooseberry with the taste and vitamin benefits of the blackcurrant. In addition it is extremely resistant to mildew, and most other diseases of this group of plants, as well as being self fertile, producing heavy crops of blackcurrant-shaped fruits which are indeed almost the size of gooseberries! ... Learn More

This kale variety has a deep red textured leaf and a striking pink mid vein running through the leaf and can function as an attractive ornamental addition to the vegetable plot. A versatile variety that is suitable for multi-cut production. Best suited to baby leaf but will also work well as a mature plant. ... Learn More

This very resilient, easy to grow kale is resistant to heat and aphids and is high in fibre, iron and vitamins. The dark, deliciously flavoured, emerald-green loose leaves, which appear an eye-catching black at a distance, are perfect in many cooked dishes, or in salads. ... 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 vi ... Learn More

Velvety, fleshy, pulpy fruit, rather like a tomato or small apple, fills this rarely-seen member of, believe it or not, the willow family! An attractive tree at all times, it is widely grown in warm temperate to tropical gardens around the world. And as it is many-branching, and has a dense crown, It is also used as an inpenetrable hedging plant, on account of the masses of spines that adorn the inner branches. And finally, it has valuable uses in local and popular medicine, specifically for relieving pain and rheumatism. ... Learn More

This exotic vine has heart-shaped leaves and produces small yellow flowers followed by unusual looking spiky fruits which change colour from green to yellowy-orange when ripe. The seeded, lime-green jelly like interior of the fruit is rich in nutrients and has a mild flavour which is sometimes described as a cross between cucumber, courgette and kiwifruit (although as it ripens, it tastes more like a banana). It is thought to be the ancestor of all other cultivated melons, and should be grown like an ordinary cucumber but with less water and in a dryer atmosphere. ... Learn More