A heavy-yielding Italian heirloom. Giant Winter has glossy, large, dark green, lance-shaped, semi-savoy leaves with a fine flavour and tender texture. This extremely cold hardy variety is ideal for early spring or autumn sowing. ... Learn More

An excellent summer ball head cabbage with solid heads which are more uniformly round than other summer varieties with fewer outer leaves. This variety is easy to grow and does very well indeed in cool weather. ... Learn More

Very hardy, dwarf, compact plants produce round roots with tender, yellow, mild-flavoured flesh and with outstanding keeping and exhibition qualities. Golden Ball is the best of the main crops, according to some experts and is recommended by the National Institute of Agricultural Botany. ... 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 of attention. ... Learn More

Delicious sweet fruits, the size of damsons, ripen in mid summer on these easy-to-grow plants. They are best left on the bush until they turn yellow when they lose their sharpness turning very sweet. These delicious fruits can be grown in a wide variety of climates , and are especially valuable because of their extreme hardiness. Gooseberries can be preserved in the form of jams, or stored in sugar syrup. In the UK they were particularly popular before fruit was imported in quantity from elsewhere, as they constituted the first available fresh fruit of the year. Some of the popular uses are for desserts, pies, fools and crumbles. ... Learn More

This is an exceptionally easy-to-grow, yellow-fleshed variety, providing great winter crops of sweet and tasty purple-skinned roots. It is very winter hardy and has resistance to powdery mildew and club root, for healthy and reliable harvests. It is a delicious sweet veg that is a great addition to the winter dinner plate, either roasted, steamed, or mashed with butter & pepper, or even in large chunks in a stew. The tasty leaves can also be used & harvested a few at a time, and treated like a ‘cut & come’ again cabbage. It has a long harvest period from November to February and stores well in dry conditions. ... 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

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

This British variety has long, smooth roots with an enviable taste and texture. The crown is much smaller than is normal for this type of parsnip and makes the roots easier to wash. Its uniformity makes it an ideal candidate for displaying at exhibitions. ... Learn More

19th century US variety of cucumber which gives good yields of novel, sweet white fruit. They can grow up to 8" long but are best harvested when only 3-4" long. Suitable for salads or pickles. (AKA White Wonder) ... Learn More

This superb, all-female "cocktail cucumber" has fresh green, seedless, shiny finger-like fruits that are small (around 4 inches) and perfectly formed. With an exceptional, intense, old fashioned nutty flavour, they mature very early on productive plants, with up to 5 fruits per leaf axil, anytime from spring through to autumn. They are also perfect for containers, and have a high resistance to powdery mildew and scab. Pinch out the growing point to encourage side shoots. ... Learn More

The Japanese White Egg produces large quantities of very attractive 2-3" oval creamy white fruit all season long. The fruit have a delicate flavour with little trace of bitterness. Perfect for use in stir frying. ... Learn More

Kalettes® comes from crossing kale with Brussels 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

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