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

This tasty Royal Horticultural Society award winning beetroot is extremely versatile, with its small tap root making it well-suited for growing in containers. The uniform, smooth-skinned roots will stand for a long period without becoming 'woody', whilst the young leaves can be eaten as an alternative to spinach. ... Learn More

One of the favourite fruits of the temperate world, blackcurrants produce numerous clumps of sweet, juicy, black fruits, heavily laden with vitamin C and countless other good vitamins, which are unbeatable for jams and juices. These ready-stratified seeds were harvested from some of the best cultivars in the world. Habits will vary a little but all plants will produce several kilograms of fruit when established. The dried leaves are sometimes used to make tea. These valuable plants are also amazingly hardy, surviving to below minus 40 F (which coincidentally is minus 40 C), with little problem. Their main competitor for vitamin C production, the lemon tree, is long dead at this temperature. Prune very old wood back occasionally and these plants will give fruit for very many years. ... Learn More

These seeds were collected from the very best forms of wild blackberry growing in our 3 kilometers of ancient Devon hedges we have surrounding Plant World. Habits of the wild form do vary, so special care was taken to select the heaviest cropping bushes which were heavily laden with sweet fruit from mid August until late September. They make the very sweetest and tastiest blackberry jam and preserves you will ever discover! ... Learn More

Incredibly long, fat juicy fruits are produced by this extraordinary plant in our fruit garden, trusses sometimes being so heavy that they hang towards the ground. Vigorous branches are best trained in rows rather as with grape vines. Seedling will invariably vary but you will inevitably get some amazing plants from these seeds. ... Learn More

If you hate being scratched whilst collecting blackberries, this is the one for you. This quite amazing variation bears smooth, shiny, thorn-free stems carrying countless bunches of sweet, juicy black berries. ... Learn More

The "Blueberry" is one of the healthiest fruits in the world. The sweet, juicy fruits, as well as being high in vitamin C are also packed with anti-oxidants, which can defeat common "waterworks" (bladder and urinary tract) infections, and many other health problems. Our seeds are produced from the berries of different cultivars of heavy-fruiting plants, and the ones you grow will include early and late fruiting varieties and display a diversity of different habits. Grow plants either in pots, or in ground enriched with plenty of peat or acidic compost for best results. ... Learn More

Producing a long succession of bluish-green heads averaging 3 to 5 inches across, these tall, erect plants with an excellent flavour and long cropping season are the original forms, which are still firm favourites in spite of the appearance of modern F1 hybrids ... Learn More

This intriguing member of the broccoli family produces attractive green heads made up of a mass of small conical florets. It has a superb flavour and a more tender texture than regular broccoli and grows exceptionally well in cool northern areas. ... Learn More

Rudolph is an extra early purple sprouting type broccoli producing good sized, tender spears on large robust plants for harvesting from late January, or in colder parts of the UK, from February. These vigorous plants provide good yields at a time when fresh vegetables from the garden are often in short supply. Broccoli grows best in a mostly sunny location during the cooler parts of the growing season. ... Learn More

A high quality Bedfordshire variety of mid-late main crop Brussels Sprouts which produces a heavy yield of large, fine-flavoured, deep green sprouts from late November and through the winter, even in the harshest weather. ... Learn More

Smaller than green Brussel sprouts, these neat, red vegetables have a sweet mild taste. Very hardy, the taste improves and the colour deepens the colder the weather. Both the sprouts and the leaves are sweet enough to be used raw in salads, but also taste lovely steamed or braised. Ready to harvest from November to January. ... Learn More

This new, softer, loose-leaf form of Chinese Cabbage has dense, narrow leaves with a deeper green outer colour, and lighter green to almost white interior leaves with wide, flat white celery-like ribs. It has a cylindrical, leafy head rather like a large romaine lettuce. The flavour of Chinese cabbages is more subtle and pleasant than our familiar European head cabbage, they are crisper and more refreshing and also less fibrous. Michihili was developed to have a stronger flavour than other cabbages. It can be sown in the spring for young salad leaves or in late summer for an autumn crop of full-sized cabbages. A dual purpose variety, the tender leaves are often used raw as a romaine lettuce would be, in salads or coleslaw. It can also be steamed whole, finely cut into slices for a salad, or cut coarsely for a stir-fry, the huge mature heads typically weighing up to 2 kg. ... Learn More

This attractive, easy-to-grow, hardy Asian variety produces a thick rosette of dark green nutritious oval leaves, with a creamy texture and a mild but distinctive flavour that makes them perfect for eating in salads, stir fries or soups! ... Learn More

A popular Chinese variety producing striking, clean white stalks holding fabulous, rich, dark green leaves which can be eaten raw when young in salads, or left to mature and then cooked. The compact plants are resistant to weather changes and are slow to bolt. ... Learn More