This kale variety has a deep red textured leaf and a striking pink mid vein running through the leaf and can function as an attractive ornamental addition to the vegetable plot. A versatile variety that is suitable for multi-cut production. Best suited to baby leaf but will also work well as a mature plant. ... 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

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

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

With a squat bulb and antennae-like shoots, this odd-looking plant is part of the cabbage family. The name translates from German as ‘turnip cabbage’ and the mild, sweet flavour is somewhere between a turnip and a water chestnut, with a crisp, crunchy texture. It can be found in two colours, pale green and this, the less-common purple is later and hardier than its green counterpart. ... Learn More

Superschmelz is a giant variety with white and light green flesh. Slow to bolt, it is capable of reaching a whopping 8kg in weight and 25cm in diameter. With the stem just above ground level, it swells to form the crisp, juicy vegetable with a texture very similar to the Water Chestnut. Its flavour is much like that of a turnip but milder. Requires a very rich soil and plenty of space to reach gigantic proportions. ... Learn More

A traditional French winter heirloom that is hardy and cold-resistant as well as being an attractive addition to the cottage garden. The flags are blue-green which turn violet after a cold spell whilst the shanks are thick/medium length. ... Learn More

Giant Winter is an excellent late-season variety. It produces thick, solid stems and dark, blue-green tops beautiful enough for the kitchen or showroom. Dig them up young and tender in late November, or let stand in the ground through March and harvest as you need them. ... 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

Tadorna produces a leek of medium length with a white shank and contrasting, very dark blue-green foliage. It has a very upright habit and is extremely winter hardy, cropping from December to March. ... Learn More

This famous, long-lived tree opens its clusters of extremely fragrant white flowers, followed by big ovoid fruits which are green when young and later ripen to bright yellow. As well as producing a large crop of fruit, it also makes the ultimate architectural courtyard plant in warmer countries, or is perfect in a container on a patio conservatory or cold greenhouse specimen as it can tolerate temperatures down to -5C. Modern forms of this fruit are selectively bred to produce few or no seeds, hence the difficulty in obtaining viable seeds. ... Learn More

An attractive baby marrow which only grows to three quarters the size of a normal marrow. The bush habit and relatively small size, but high yield, make it an ideal choice for growing in tubs or containers. ... 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 extremely large fertile seeds are ever produced. ... Learn More

This traditional favourite, named after a small island off the Scottish coast, has a distinctive globe shape with straw coloured skin and white flesh. The bulbs can grow very large and be used for exhibition, while their tolerance to cool weather while growing makes them very reliable. ... Learn More

A traditional Italian variety (known as Cipollini in Italy) with paper-thin, golden skin and firm flesh. The flat shaped bulbs with have a lovely, sweet flavour and are traditionally pickled with sweet balsamic vinegar and sold in Italian delicatessens. They are delicious braised, roasted whole in the oven or cooked in a little butter on the stove top. ... Learn More