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

This extremely cold-hardy Siberian Kale, which originated in Russia, has flat, broad, deeply-cut and ruffled blue-green leaves which grow on long, succulent, sweet stalks. A heavy frost just improves the flavour of these large, hardy rosettes which reach about 60cm (24") in diameter at maturity. ... 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

Wonderfully fragrant flowers, yellowish-white with a light purple tinge on the margins, ripen into smooth skinned fruit are smaller than Persian limes and are characterized by their globular, uniform shape and fragrant floral aroma. Underneath the thin skin, the yellow-green flesh is juicy with a sweet, intense, but noticeably tart and acidic flavour. Key lime juice has many culinary uses but is most famous for its use in key lime pie. ... 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

NEW! Kiwi berries, also known as Hardy Kiwis, are a recently-introduced breed of kiwi fruits that ripen while still small, and because you can eat them with the skin on, they are the sweetest, tastiest kiwi you've ever had! As well as costing a small fortune in the shops, these new, deliciously sweet, grape-sized gems are a great way to impress guests or friends at the dinner table. These diminutive fruits are also full of vitamins and antioxidants, having all of the benefits of their larger cousins, but are much easier to eat and grow, especially in colder countries. ... 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

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

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

Sometimes called Chinese oranges, these are the smallest, weirdest, and certainly the rarest of the common citrus fruits. In a contrary turnaround from others in this group, the tasty skin and zest are extraordinarily sweet and tasty, whilst the juicy insides are just the same as many oranges. The size of very small plums, they are often used as an expensive winter treat and can be eaten whole, just as they are, (yes really, I have tried them), or cooked with sugar, spices or spirits to make sweet compôtes and aromatic chutneys, and are often sliced whole and used in curries. The small fruitin ... Learn More

A traditional French winter heirloom that is hardy and cold-resistant as well as being an attractive addition to the cottage garden. The flags are blue-green which turn violet after a cold spell whilst the shanks are thick/medium length. ... 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