Rubus idaeus 'Golden Everest', commonly known as Golden Everest Raspberry, is a productive and ornamental raspberry variety that produces clusters of large, golden-yellow fruits. The berries are sweet and aromatic, offering a unique twist to traditional red raspberries. Perfect for fresh eating, desserts, or preserves, Golden Everest also adds a decorative element to edible landscapes with its attractive green foliage and thornless canes. This easy-to-grow raspberry thrives in full sun and performs best in moist, well-drained soils. It is a summer and autumn fruiting variety, providing mult ... Learn More

New! We are exclusively releasing seeds of this incredible exotic Japanese rarity, also known as the strawberry-raspberry, and related to both. It produces successive crops of absolutely enormous strawberry-sized berries, which resemble raspberries! The intensely bright red fruits, when ripe, combine the shape and taste of a strawberry with the taste of a raspberry. Although they are sweet and tasty eaten raw when completely ripe, they are additionally used for cooking in Japan, and the fruit develops an even richer taste when cooked. The prolific berries continue to ripen over a lengthy seaso ... Learn More

Sizeable, delicious, astonishingly purplish raspberries ripen from early summer onwards for a considerable length of cropping time. This superb multi-branching, compact, thornless raspberry produces fruits which really are an unusually deep shade of reddish-purple. Very heavy-cropping, and growing to barely 1 metre tall, it produces much more than a kilogram of fruit from each plant once established. Being dwarf and bushy it needs no support, and is ideal for the patio or border, or even in a large pot or container. ... Learn More

These gorgeous fruits are closely related to blackcurrants, but are generally grown more like gooseberries in individual groups. They thrive well in northern regions and tolerate part shade well, but the fruits will ripen more quickly and taste sweeter if given some full sun. Although they look very similar, they have a quite addictive and completely different taste from those of their black relatives, with only a few largish seeds being produced. They make superb jams and pie fillings too! ... Learn More

This variety has established the gold standard by which to judge good rhubarb! Large, fat stems, a bright red skin, lack of stringiness, and finally a tart, apple-gooseberry flavour with a hint of lemon or grapefruit. The creator of this famous heirloom rhubarb in the 1830s was Joseph Myatt of Manor Farm in Deptford, England. The two physical characteristics of ‘Victoria’ that really made it stand out from other varieties were its bright red colour and large stems. ... Learn More

Hotter than the spicy mix this combination of baby leaf varieties includes Red Giant Mustard, Green Giant mustard, Green Pak Choi, White Pak Choi, Mizuna and Tatsoi Tah Tsai. ... Learn More

An attractive perennial herb, the leaves of red veined sorrel have a velvet texture and are light green with a strong blood red colouration of the veins and stem. Small amounts added to salads add colour whilst also adding a touch of bitterness. The herb is also suited for cooking with eggs or as part of stuffings and soups. ... Learn More

This quick-growing, deeply-notched leaf (also called Cultivated Rocket) is becoming a firm favourite either for salad use or cooked, when it makes a good spinach substitute. With a delicious nutty, peppery taste it is ideal for window-sill or garden growing. ... Learn More

A special selection of baby leaves to give a tangy, yet not too hot, tasting salad. The mix includes Salad Rocket, Red Giant Mustard, Green Wave Mustard and Mizuna. ... Learn More

Spice up your salads with wild rocket: its deep green, serrated foliage has a similar distinctive flavour as its standard namesake, but is more intense. Wild Rocket is perfect for 'cut and come again', growing right through the year with protection. Its peppery taste is sharper and cleaner than salad rocket. ... Learn More

A heavy-yielding Italian heirloom. Giant Winter has glossy, large, dark green, lance-shaped, semi-savoy leaves with a fine flavour and tender texture. This extremely cold hardy variety is ideal for early spring or autumn sowing. ... 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 60-90 centimetres in all directions. (Discovered by Captain Cook in the 18th century!) ... Learn More

An attractive British spinach variety with the dark green of the leaves broken up by decorative red veining and stems which become more pronounced as the plant grows. This spinach looks as attractive in the vegetable patch as it does on the plate. The plants can be harvested early as baby leaves for use in salads as well as using the mature leaves. This variety has good mildew resistance and is packed full of vitamins and calcium and iron for health. ... Learn More

Confound your friends at dinner parties with "fruit" in the salad bowl! You can eat the leaves of the same plant like spinach. And the roots like radishes too!! This very quick growing and amusing plant produces little red "strawberries" all the way along its stems. ... Learn More

An excellent summer squash hybrid, pie-shaped, patty pan variety, with scallop edged fruits. Pale green to white skin, with pale green flesh and a good flavour and texture. Suited for both baby and standard sized fruit production. 45-50 days to maturity. ... Learn More