A high yielding variety with very upright leaves and dark green foliage suitable for both spring and autumn sowings. Can be harvested as they begin to bulb or leave them longer to form pure white almost spherical bulbs. Good cold tolerance. Suitable for salads or cooking, their delicious tang increases over time. ... Learn More

A high yielding, medium early variety, producing good quality, uniform, globe shaped bulbs. With firm flesh and deep golden brown skins that do not split easily, it is a fine, fast growing variety ideal for the Exhibition market. High yielding and resistant to bolting, it also has a good tolerance of Botrytis and Downy Mildew. ... Learn More

The Welsh Onion (Allium fistulosum) is normally grown as a scallion onion as it does not form bulbs even when mature and has clumps of tube-like distinctive hollow leaves. It is an easy plant to look after in the vegetable garden and its yellow flowers also give the plant and extra use as an ornamental feature. It is widely used in Japanese cuisine. ... Learn More

This quick-growing, award-winning salad onion produces crisp succulent stems with a characteristic 'bite' to them. Seed can be sown in succession for a continuous crop all spring, summer and autumn. ... Learn More

An early to mature variety, slightly larger than standard type, Gladiator F1 has long wedge-shaped roots with smooth white skin. It is canker resistant making it ideal for exhibiting. The high quality roots have a deliciously sweet, earthy flavour. Parsnips become sweeter after a cold frost as freezing turns some of the starch into more sugar. An essential part of your roast dinner! ... Learn More

This British variety has long, smooth roots with an enviable taste and texture. The crown is much smaller than is normal for this type of parsnip and makes the roots easier to wash. Its uniformity makes it an ideal candidate for displaying at exhibitions. ... Learn More

First introduced in 1897 this parsnip, with a good resistance to canker, has long, tapered, smooth-skinned roots from a broad 3" shoulder. The flesh is fine-grained and sweet-tasting with very little core. ... Learn More

A vigorous and delicious type of early main-crop pea with good resistance to powdery mildew and fusarium wilt, and which is reliable in all soil types, producing large crops of blunt, double pods averaging 8-9 peas per pod. ... Learn More

If you're going to sow only one pea, sow Pea 'Hurst Green Shaft'. A sweet-tasting, wrinkle-seeded, tall, super heavy-yielding variety, with long, 4-5 inch pods, with 9-11 peas in a pod, and double podded too, and it resists downy mildew and fusarium wilt. ... 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

An award-winning mangetout sugar pea which produces pods in clusters of two rather than the usual one. Consequently, a very heavy yielding variety with good disease resistance. The sweet, crunchy pods are ideal for use in stir-fries. ... Learn More

A purple podded snow pea variety producing attractive, flat, purple pods with good flavour. Very slow seed development and are often used in stir fries. Resistant to Powdery Mildew. Can be sown from March to June (or in November if overwintering). ... Learn More

These excellent fertile seeds were harvested from locally grown Conference Pear fruit trees, which produce one of the very best eating and storing pears. Important, you may not grow absolutely identical pears from these seeds, as fruits produced may vary in size, sweetness and taste greatly, but you should certainly get a lovely new cultivar, as new varieties are produced by growing large numbers of seedlings and choosing the best. Most seeds in the original fruits are hollow, and thus infertile, with very few fat fertile seeds being produced, and these have been selected individually. ... Learn More

Akabare Khursania is a very rare variety originating from Nepal and Sikkim in India, where it is also known as Dalle Khursani. Resembling cherries, (which can sometimes elongate), the fruits have a distinct aroma and distinctive high flavour, precisely why they are so famous. Indeed, the aroma itself should make you salivate, the name Akabare Khursani translating to 'King of chillies'! Belonging to the family of one of the hottest chilli peppers in the world, this special pepper, native to Sikkim, was rightfully awarded a GI tag. (This identifies prize-winning peppers produced in the Malabar ... Learn More

The most-attractive, gently-folded Bahamian Goat fruits start off green before ripening to a most attractive orange-peach colour. Having been originally bred from Capsicum chinense, this hot chili pepper produces an impressive crop of very hot chili fruits! 200,000 TO 450,000 SHU......so VERY hot! Treat with care! ... Learn More