This popular heirloom variety produces a round solid heart in stunning red with dense leafy heads in a variety of red/purple shades. This easy-to-grow cabbage is perfect for cooking, pickling, coleslaw and salads, and is adaptable to heat, whilst also producing crops between mid summer and winter. ... Learn More

An attractive perennial herb, the leaves of red veined sorrel have a velvet texture and are light green with a strong blood red colouration of the veins and stem. Small amounts added to salads add colour whilst also adding a touch of bitterness. The herb is also suited for cooking with eggs or as part of stuffings and soups. ... Learn More

An attractive British spinach variety with dark green colour of the leaves broken up by decorative red veining and stems which become more pronounced as the plant grows. This spinach looks as attractive in the vegetable patch as it does on the plate. The plants can be harvested early as baby leaves for use in salads as well as using the mature leaves. This variety has good mildew resistance and is packed full of vitamins and calcium and iron for health. ... 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

This excellent Dutch variety has uniform-sized, large, globe-shaped bulbs with thin necks, which have a firm straw coloured skin, pure white flesh and good flavour. They have excellent quality, high yields and very good storage life, and from an August harvest, they keep well throughout winter until March. ... Learn More

This incredible new development has a flavour that is surprisingly similar to wasabi or horse radish, but compared to standard Wild Rocket, this strain is more vigorous, has a different leaf shape and is considerably more spicy. The leaves are a deep green colour and have a strong texture and can actually be harvested for baby leaf at 30-35 days from sowing. Previously only available in select and expensive supermarket salad bags, You can be lucky and grow this wonderful new salad addition in the UK before the top TV chefs get their hands on it. It adds a kick to salads, sandwiches and sushi, or you can use it with any dish that requires horseradish or wasabi paste as tons of flavour is packed into each leaf. Grow on the windowsill through autumn and winter for a cheap year round supply. One of the world's largest seed companies made this new strain their vegetable of the year in 2017! ... Learn More

This celebrated Italian heirloom produces attractive lime 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

These baby courgettes were specially bred to produce huge crops of tender dark green fruit. The plant's compact size means they are ideal for growing in containers or patio tubs. They can be harvested with the flower either left on or taken off. ... Learn More

This newly developed, white-skinned pickling or salad cucumber has powdery mildew resistance and is similar in size to Boothby's Blonde, but has improved flavour and disease resistance. With a crisp texture and a good heirloom flavor, it was carefully bred to give the combination of disease resistance and a quality heirloom flavor. This variety is one of the first modern vegetables bred specifically for organic production. ... Learn More

This attractive hardy variety sports curly, dark-green/purple leaves streaked with red veins which intensify in colour after the first frost. The vitamin-rich leaves can be harvested young as salad leaves or harvested later as winter greens when there are few alternatives available. ... Learn More

Scorpius is a new dark and thick leaved variety of spinach with very uniform leaf size. It is suitable for succession sowing from April to the end of August to give a regular crop of spinach and is particularly tasty when harvested as baby leaves. This variety also shows a good resistance to bolting. ... Learn More

Shallots can be grown from seed almost as easily as from sets and are much cheaper. They are a great substitute for regular onions, and many professional chefs prefer shallots to their more famous cousins, the onions, and unlike onions their mild flavour does not overpower other ingredients. Historically, they are reputed to have originate in Central or south west Asia, travelling from there to India and the eastern Mediterranean. The name "shallot" comes from Ashkelon, an ancient Canaanite city, where people in classical Greek times believed shallots originated. ... Learn More

This extremely cold-hardy Siberian Kale, which originated in Russia, has flat, broad, deeply-cut and ruffled blue green leaves which grow on long, succulent, sweet stalks. A heavy frost just improves the flavour of these large, hardy rosettes which reach about 60cm (24") in diameter at maturity. ... 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

A special selection of baby leaves to give a tangy, yet not too hot, tasting salad. The mix includes Salad Rocket, Red Giant Mustard, Green Wave Mustard and Mizuna. ... Learn More