A very high yielding variety, Nominator has lovely smooth, cylindrical roots with a good flavour and which are relatively strong compared with other very early types. The foliage is relatively short and has a good resistance to bolting making them suitable for under cloches which will be needed for the earliest sowings from Jan through the spring. Spring & summer sowings are best in the open. ... Learn More

A 19th century French heirloom, Paris Market Baron are deliciously tender, bite-sized, round carrots, with a very smooth skin. Early maturing and uniform, even in a window box, they are ideal for growing in shallow or stony soil. ... Learn More

A striking purple carrot with a superb, sweet flavour and intensely dark colour from skin right through to the core which means it is absolutely packed with vitamins and antioxidants! Excellent raw in salads adding a beautiful colour which will not lessen if cooked. ... Learn More

A slender tapering red-skinned Japanese carrot with lovely pink flesh which holds its colour even after steaming. This main-crop carrot can also be used raw to enliven a salad. ... Learn More

A strong-tasting carrot with excellent uniformity, good skin finish and bright colour. For the second time in a row, Romance was awarded the 'Best tasting carrot' at the yearly field day of the British Carrot Grower Association. ... Learn More

Crisp, delicious red carrots. Red on the outside and the same inside so very attractive added raw to salads. Best sown late spring - early summer and harvested for main crop carrots later in the year. ... Learn More

A popular, versatile variety, ideal for successional sowing, which produces large velvety-white, well protected heads with an exceptional flavour. These are great for shows, freezing or eating fresh from the garden as they retain their flavour when boiled or steamed. ... 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

A versatile early cauliflower which can be used all season. Introduced in 1888, the compact plants form 6" wide snow white heads with crisp, tender curds which are well-protected by the outer leaves. The variety is downy mildew resistant. ... Learn More

The roots of this fine heirloom variety are globular with a slightly flattened base. With medium green foliage this variety stores well and is packed full of good flavour. Harvest from late September onwards. The flavour improves after the first frost. Crop can be left in the soil throughout winter and into spring if the soil is well draining. Will store for 2 weeks after harvesting. Celeriac is delicious if boiled and mashed together with potatoes; fried or in soup. ... Learn More

Giant Red is a reliable trench variety which is a traditional performer and well worth growing. It is very hardy and has a purple tinge to the stalks which turn pink when cooked. It has an excellent, good old fashioned flavour that improves as the weather cools . A very reliable grower with a slightly open habit but will hold until well after Christmas. Popular as a salad vegetable with its crisp, sweet stalks and is equally delicious braised or added to soups and casseroles. ... Learn More

This favourite heirloom (1884) variety produces creamy white stalks which are tender, brittle, high quality and plentiful with a deliciously sweet mild taste. They are easy to grow and self blanching, making them a lot easier than other varieties which require constant attention. ... Learn More

Green Utah is a very popular American celery producing tall, delicious, string-less, well-rounded solid stalks which are easily blanched and have a distinctive nutty flavour. This compact variety has excellent disease resistance. ... Learn More

One of the most ornamental varieties, this RHS Award winner has pale green and bronze succulent-stemmed, mild tasting leaves, each stem coming in a different colour of the rainbow, ranging from pink and gold to purple and red. A winner whether used in cooking or as an ornamental border plant. ... Learn More

A colourful and tasty form of Swiss Chard with rich ruby-red leaf stalks and dark waxy green-purple leaves. The succulent mid-ribs can be cooked like asparagus and can also be harvested at the baby leaf stage for micro greens. Absolutely delicious! ... Learn More