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

Minipop is delicious lightly steamed or stir-fried, and is also lovely raw in dips or salads as pre-dinner dips. It does not need to be sown in blocks and should be harvested when the silk tassels begin to show prior to pollination. ... 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 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

Vitamin-filled New Zealand spinach is milder tasting than its distant relation 'true spinach' and does not bolt in dry soils, making a triangular-leaved bush spreading 2-3 feet in all directions. (Discovered by Captain Cook in the 18th century!) ... 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

A traditional variety of open pollinated Savoy cabbage, Ormskirk has a medium-sized, compact head surrounded by the typical crinkled leaves and a fine, almost nutty flavour. The plants are quite hardy and can be harvested from Christmas onwards when many other vegetables are scarce. ... Learn More

This reliable and succulent F1 variety does not need insect pollination to set its crop of dark green, slightly speckled cylindrical fruit. This makes it ideal for growing in polytunnels as well as outside when the weather is so unpredictable. The first fruit set very early in the season and should be picked regularly to encourage further production. ... Learn More

A dual-purpose variety producing lots of nearly round green striped courgettes - great for kebabs! Can also be left to mature into small marrows, which are perfect stuffed. A neat spine-free bush habit. Perfect for containers. ... Learn More

These fertile seeds have been collected from one of the best eating plums in the world, the Victoria. However, trees grown from them will almost certainly vary from the parent and will give a variety of different colours and flavours of fruits. This very popular English plum, especially good for culinary use, produces heavy crops of attractive red fruit with a sweet yellow flesh. It cooks to a distinctive pink-orange, making superb jam and is a good-flavoured filling for pies and crumbles. For eating fresh, leave the plums on the tree until they are fully ripe and soft, in mid-to-late August and even into September, when the skins will start to become a darker red rather than the more usual orange flushed colour. The name "Victoria" comes from Queen Victoria (1819–1901) the variety being first discovered in a garden in Alderton, Sussex in 1844. ... Learn More