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

Grow your own popcorn from start to finish. This very-best strain is as easy to grow as ordinary sweetcorn and will teach the kids where it comes from too. All it needs is a warm sunny patch in your garden and it will keep the kids amused all summer long! Simply harvest the cobs when ripe, strip the dry seeds and toss into a pan of hot oil. Don't forget the lid!! ... Learn More

This unusual deep purple form of the classic tomatillo verde makes a salsa with a difference. The fruits are still tart but with a little more sweetness than the standard green variety. The anthocyanins, which give the fruit its purple colouring, are a good source of antioxidants. The fruit turn purple in patches on the plant but become more uniformly purple if the fruit is exposed to sunlight on a windowsill after harvesting. The husks turn from green to buff as the fruit matures on the plant and make a fascinating garnish. ... Learn More

A 19th century Italian heirloom which is quick maturing and well suited for cooler climes. The medium-sized roots, with a sweet and mild flavour are very flat with a bright purple top and a white base below soil level. ... Learn More

This reliable radicchio forms a gorgeous, firm, round dark-red and white head, which appears like a jewel when you pull aside the tattered clump of outer leaves. With a unique and tangy taste, it adds flavour, colour, and crisp texture to salads. Palla Rossa Special Chicory Seeds can be planted for summer or autumn harvest. Simply cut the heads at the soil level and they often regrow. Matures in 85 days. (Open-pollinated seeds) ... 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

This superb multi-branching, compact, thornless raspberry grows to barely 1 metre tall producing more than a kilogram of fruit from each plant once established. Being dwarf and bushy it needs no support, and is ideal for the patio or border when it produces sizeable, delicious raspberries from early summer onwards. Seedlings may vary in habit so select the dwarfest! ... Learn More

A medium to large German variety of dark red onion with blood-red skin and white, spicy flesh with a flattened top that stores very well. It is best planted in spring, harvested in autumn and doesn't mind being planted closely together. ... Learn More

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 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