A very hardy, early-cropping, long-pod broad bean suitable for sowing in Autumn and again in Spring producing compact plants with 7-8 excellent tasting pale beans per pod. This famous variety for autumn sowing, is also known as 'Leviathan'. ... Learn More

A dwarf (18"-24") self-supporting, bushy broad bean which can be spring-sown, or overwintered if protected using cloches. Perfect for the small or exposed garden this variety produces compact plants with multi-heads of beans with around 5 beans per pod. A heavy yielding plant, the beans are best harvested young for the best taste. RHS 'Award of Garden Merit' winner. ... Learn More

These heavy-cropping runner beans set better than any other at high temperatures, giving long,smooth, succulent, string-less, mid green pods hanging in clusters. The pure white flowers, (giving white beans) are rarely picked by birds. ... Learn More

A very reliable and fast-maturing spring-sown broad bean, Witkiem gives heavy crops and tolerates cold weather well. It can be sown from February to May and the sturdy 3 foot high plants produce top quality, strong-flavoured white beans (usually five in a pod) which are well-suited to freezing. ... Learn More

Sweet long cylindrical roots which are perfect for slicing, salads or pickling. With a deliciously tender texture, they have rich red, ring-less inner flesh and this variety will store well over a long period . ... Learn More

Produces pure white roots with a round uniform shape and a fantastic sweet flavour. This high yielding white beetroot, perfectly complements fish and poultry dishes whilst retaining its flavour through cooking and is perfect for dishes where you do not wish the normal purple beetroot stain. ... Learn More

Beetroot leaves have long been put to both ornamental (in a flower border) and culinary use. Perfect for the production of both baby leaves and slightly larger salad leaves, it is amazingly tasty. Scarletta is an improved selection with a spectacular, deep red leaf colour and uniform growth. ... Learn More

Boltardy can be sown earlier in the year than all others, then right through to mid summer and is slow to run to seed. Yielding perfect, globe-shaped beets of superb flavour and colour. Young leaves can be used for baby leaf production. RHS Award of Garden Merit winner. ... Learn More

A Victorian heirloom, which is often grown as an ornamental, on account of its dark crimson, almost black leaves which taste sweet if picked young. The globe-shaped roots have a good flavour and on being cut open reveal attractive pink rings. ... Learn More

The ball-shaped, mild and sweet roots of this Italian (1840's) heirloom are resistant to bolting and have light red skin. Cutting open reveals attractive alternating dark pink and white rings (another name is Candy Stripe Beet). ... Learn More

A cracking addition to the detroit beetroot range, a reliable cropper with deep crimson globe shaped roots as the name suggests.Sow mid March-July, or under glass in January-February to crop May onwards. ... Learn More

This 1885 heirloom, sweet flavoured beetroot has been refined and improved over the years, and now has smooth, muted red skin and rich red flesh which stays tender throughout its growth. Resistant to downy mildew and cold conditions, this beetroot is perfect for keeping over the winter. ... Learn More

Cylindra is an old Danish variety with deep tapered cylindrical red roots about 6-8 inches long. It is smooth-skinned with dark uniform purple-red flesh. The tops are small and reddish-green in colour. Cylindra has tender flesh, with a sweet flavour. The roots are ideal for cutting into uniform slices (it is sometimes called Butter Slicer). Gives high yields within small areas. ... Learn More

A 19th century US heirloom beetroot producing fantastic, smooth, uniform, ox-blood globular beet with luxuriant red-veined leaves. This variety is resistant to downy mildew and does well in all kinds of soils. ... Learn More

If you'd like a change from the usual red beet, this attractive globe shaped, orange-yellow root turns golden yellow when cooked and has a lovely sweet taste, fine texture and tender flesh even when large. Leaves are light green and can be steamed or used raw in mixed salads. ... Learn More