This Great Plains heirloom produces clusters of sizeable globes with apricot-golden skin and thick flesh with a wonderful, strong, sweet, well-balanced, tangy taste. The fruits are quite late to mature, but these tough plants adapt well to harsh conditions. In the USA, Nebraskan brides were often given seeds of this valuable food item tomato as a wedding gift! (Cordon) ... 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 when small in salads. ... Learn More

This handsome beefsteak is an early outdoor variety which is resistant to a variety of diseases including Blossom End Rot, producing high yields of red, medium sized fruits with excellent sweet flavour and soft meaty flesh which are perfect for salads. (Bush) ... Learn More

Vitamin-filled New Zealand spinach is milder tasting than its distant relation 'true spinach' and does not bolt in dry soils, making a triangular-leaved bush spreading 2-3 feet in all directions. (Discovered by Captain Cook in the 18th century!) ... Learn More

Probably the darkest carrot we've ever seen with deep purple flesh, appearing almost black, and a small white core. This very vigorous Imperator hybrid carrot grows 6 to 10 inches long and reaches maturity in ten weeks. ... Learn More

Nosegay is our smallest pepper standing just 6 inches tall, but the Bay Leaf-like leaves and the cluster of tiny peppers produced makes it very suitable for use as an ornamental plant as well. The fruit are medium-hot to taste and often display a range of colours as they mature. ... Learn More

A rare old Russian variety with neat trusses of perfectly-formed, blemish-free, tennis-ball sized fruits. Possibly the prettiest of the 'black' tomatoes, the thick-fleshed fruits having a distinctive and delicious, salty-smoky flavour. (Cordon) ... Learn More

This robust plant, with a good tolerance to blight, produces fruit over a long and productive season. The fruits contain gourmet quality flesh and are an attractive scarlet/orange colour with a tart, unmistakable, 'tomatoey' flavour. (Cordon) ... Learn More

This old and most attractive and distinctive plum variety of tomato with thick, soft sweet flesh is most versatile in the kitchen. With its astonishing resemblance to a chicken's egg it is useful both for salads and for cooking. (Cordon) ... Learn More

This compact aubergine is ideal for growing in a large pot on a patio or where space is tight. The two foot tall dwarf plants produce lots of egg-sized, baby aubergines. The fruit have no bitter after taste and store well after picking. ... Learn More

This regular leaf plant yields a good sized crop of fruits that have a superlative flavour, and which are excellent for sauces as they are very meaty with few seeds. The tomatoes are attractive in salads too because of their heart-like shape. (Cordon) ... Learn More

A late variety producing high yields of bright orange, slightly flattened, uniform fruit. The tomatoes are juicy with very few seeds, a low level of acidity and are perfect for slicing. (Bush) ... Learn More

The 7cm long, finger-shaped fruits are show-stopping when they turn from green to orange and can be used for either ornamental or culinary use. These really are quite hot so take care when cooking with them unless you have an iron tummy! Heat level 3-4. ... Learn More

This sweetly-smelling, aromatic foliage is commonly used in Mediterranean cuisine and is perfect sprinkled on lamb or pork before cooking. Also known as Pot Marjoram, it makes a useful, addition to the herb garden, the flowers produced in summer and autumn being used for flavouring after they have been dried. The strong aromatic flavour is perfect for rich meat dishes, grilled fish and for flavouring oils. ... Learn More

An adaptable, high yielding, cold-tolerant plant that will do well in colder parts of the UK producing an early ripening tomato, with a classic deep red, thick, succulent, meaty, almost seedless flesh, and a juicy full flavour. (Cordon) ... Learn More