All Vegetable Seeds

Displaying seeds 76 - 90 of 526 in total
  1. BULL'S BLOOD

    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

    $2.34

  2. BURGESS BUTTERCUP

    The standard green buttercup squash from New England. These distinctive 3-5 lb dark green, blocky, fruit have a grey "button" on the blossom end. The flesh is deep orange and fibre- free with a rich, sweet flavour. Each plant produces 3-4 fruit. ... Learn More

    $2.54

  3. BUSH BABY F1

    An attractive baby marrow which only grows to three quarters the size of a normal marrow. The bush habit and relatively small size, but high yield, make it an ideal choice for growing in tubs or containers. ... Learn More

    $2.21

  4. CARAWAY

    Also known as meridian fennel, or Persian cumin, this ancient plant is native to western Asia, Europe and Northern Africa. Very similar in appearance to other members of the carrot family, it has finely divided, feathery leaves with thread-like divisions, whilst the main flower stem bears umbels of white or pink flowers. The seeds (or more correctly, fruits), usually used whole, have a pungent, aniseed-like flavour and aroma that comes from essential oils, mostly carvone and limonene and they are often used as a spice in breads, especially rye bread. It is also used in desserts, liquors, casseroles and curries. It is commonly used in British caraway seed cake and is also added to sauerkraut and Akvavit and several liqueurs are also made with it. The roots may be cooked like parsnips or carrots and the leaves are sometimes eaten raw or cooked. Caraway also has a long tradition of medical uses, primarily for stomach complaints, as most babies who have been given 'gripe water' will know. ... Learn More

    $2.66

  5. CARBON

    These large unusually shaped fruits have a strong complex tangy flavour. Winner of the 2005 'USA Heirloom Best Tasting Tomato' award. Not actually black but as dark as these 'black' tomatoes get, and producing attractive dappled patterns when sliced! (Cordon) ... Learn More

    $2.66

  6. CARICA PAPAYA

    Carica Papaya, the Papaya, Pawpaw or Fruta Bomba, is a fruit tree that comes from sub-humid tropical regions of South America and Central America, especially Mexico, where, in the open ground it often reaches up to 8 meters high and 4 meters wide. These trees can make extremely attractive specimens with palmed leaves when grown in a large pot indoors. The succulent yellow and green fruits, with yellow-orange pulp and weighing up to 1kg, grow attached to the trunk. Although there are now hybrids that can have both sexes, the male trees have cream flowers whilst the female trees have white-yellowish flowers. ... Learn More

    $3.25

  7. CAVENDISH

    An old and reliable English cordon heirloom variety producing a good yield of unusually sweet fruits tomatoes late in the season. If you particularly want uniform, spherical, blemish-free, red tomatoes then you can't go far wrong with this variety. (Cordon) ... Learn More

    $2.47

  8. CHADWICK'S CHERRY

    This disease resistant, heavy-yielding plant produces a constant supply of small but outstandingly delicious, tasty, tangy sweet fruits, perfect for salads. (Cordon) ... Learn More

    $2.54

  9. CHAMOMILE

    This attractive herb produces pretty white flowers with yellow cone-shaped centres and light green feathery foliage. The flowers give off an apple-like fragrance when crushed and this gives the herb its name - chamomile comes from the Greek for "earth-apple". It is widely used in herbal medicine, often as an aid to sleep and a remedy for digestive problems. ... Learn More

    $2.80

  10. CHANTENAY ROYAL

    A short, stump-shaped carrot which gives heavy yields. The roots have a golden-orange flesh and a sweet taste which retains flavour even when large. These carrots, which rarely split are the ones to choose if your soil is heavy. ... Learn More

    $2.41

  11. CHELTENHAM GREEN TOP

    This very heavy cropping old 'show bench' variety has been around since at least the 1880s in England. It has long red parsnip-like roots and an excellent, delicate flavour, and is a paler red in colour when cooked, compared to most modern globe beets. ... Learn More

    $2.21

  12. CHEROKEE CHOCOLATE

    This rare and lovely variation from Cherokee Purple (which was grown by the Cherokee Indians in the 19th century) has a unique striped-mahogany colour whilst the firm flesh has a strong, sweet, rich and juicy taste. (Cordon) ... Learn More

    $2.66

  13. CHERVIL CURLED

    Chervil is a hardy annual herb which can be used almost all year round. Its rich savoury flavour makes it a good accompaniment to fish and meat dishes and it is also part of the classic French herb mixture "fines herbes" (along with tarragon, chives and parsley). The leaves can be used as parsley substitute when adding a garnish to dishes. It is also used in folk medicine as an aid to digestion. ... Learn More

    $2.66

  14. CHINESE BLACK PEARL

    Long, symmetrical trusses of attractive, almost identical, chocolate-brown, thin-skinned, tasty fruits, ripen at the same time. This vigorous new plant will give a long succession of ripening trusses into late autumn. (Cordon) ... Learn More

    $2.99

  15. CHINESE CABBAGE MICHIHILI

    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

    $3.19

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