A compact variety that produces small, oval shaped, creamy white fruits. Ideal for pots and containers. Spine free under normal growing conditions. ... Learn More

This incredible plant produces large quantities of astonishingly attractive 2-3" oval, creamy white fruit all season long. The fruit have a delicate flavour with little trace of bitterness and are absolutely perfect for use in stir frying. ... Learn More

Kalettes® comes from crossing kale with Brussel sprouts – a natural process, since they are both members of the Brassica family which also includes cabbage, cauliflower and broccoli. Its fantastic flavour is the result of combining the complex taste of the sprout with the mild, sweet 'nutty' taste of the kale. Its taste is milder and sweeter than a Brussels sprout making it very appealing for children and adults alike. You can leave them raw and maintain their nutty flavour, or cook them steamed, microwaved, stir-fried, boiled or blanched. Finally it is an excellent source of vitamin C and vitamin K. In addition, they are a good source of vitamin B6. With twice as much vitamin C and B6 as traditional Brussels sprouts, indeed Kalettes® are a nutritional wonder! ... Learn More

This superb open-pollinated variety produces flattened globe-shaped red skinned onions. The flesh is white with a sweet taste, alternating with rings of deep crimson. It works equally well in salads or for cooking and gives heavy crops which store well over long periods. ... Learn More

Unusual lemon shaped cucumbers. Often used to make interesting looking pickles. Taste is rather mild if eaten raw, but if the fruit are harvested early, when the skin is tender and pale yellow, are well-suited for salads. Good producer. ... Learn More

This Tuscany heirloom has long red bottle-shaped bulbs with an excellent mild-sweet flavour, so is particularly suited for use raw in salads. Can either be pulled young as spring onions or allowed to mature for August cropping. ... Learn More

Also known as Green Top Stone, this high yielding, hardy variety produces a heavy crop of large cream-white rounded turnips with a delicate flavour. They are easy to grow, store well in winter and can be planted late and then eaten throughout winter and spring. ... Learn More

A very reliable English heirloom outdoor ridge variety of cucumber with good resistance to cucumber Mosaic Virus and mildew, which also tolerate dry conditions, making them easy to grow. They produce rich, prickly, emerald green cylindrical fruits with a high, continuous yield. ... Learn More

An early outdoor British ridge cucumber. This reliable cultivar produces heavy yields of 8 inch long, plump, dark green-skinned cucumbers. The flesh is crisp and white - perfect when sliced up in summer salads. ... Learn More

This ancient hardy fruit looks like a cross between a small apple and a huge rosehip and when ripe is surprisingly hard and green. They must be picked at this stage, but are not edible until they have become half rotten or ‘bletted’, (what an ancient word!) when they turn brown and soft. In olden times they were stored in sawdust or bran in a cool dark place until they had developed an aromatic flavour. Very few of the large fertile seeds are ever produced. ... Learn More

This famous and delicious Scottish 19th century heirloom variety of winter leek has large, very thick stems which have a fantastic sweet yet mild flavour. This variety is winter hardy and is slow to bolt. ... Learn More

With a mild yet tangy flavour and crunchy texture, this superb leaf is perfect for salads, producing deeply serrated leaves in profusion. Very easy and fast to grow, it is ready to eat in just a couple of weeks from sowing! It is a very early productive salad for unheated greenhouses and also outdoor use in spring and autumn, making a rosette of lobed leaves with a tangy spinach flavour. ... Learn More

This very resilient, easy to grow kale is resistant to heat and aphids and is high in fibre, iron and vitamins. The dark, deliciously flavoured, emerald-green loose leaves, which appear an eye-catching black at a distance, are perfect in many cooked dishes, or in salads. ... Learn More

These trees make attractive pot plants in colder climates and will actually set fruit if kept warm. In hotter countries they can be planted outside where they will grow to normal maximum size. Mandarin is the blanket term for this group of fruiting trees, but is mainly used outside the USA and the name Tangerine is the English word for the Mandarin. There are several groups of mandarins, and the most desirable one is the satsuma which is also the easiest to peel due to its loose leathery skin. In addition, they are also the most tender and most prone to shipping damage, and are similar in taste to Clementines but sweeter. They are generally seedless, hence the high price for rare viable seeds. ... 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