Red skinned variety which produces elongated pinky red bulbs with an outstanding sweet flavour. Continental type very popular in France and Southern Europe. Perfect as a raw slicer. ... 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

Very tasty with large dark green, savoyed leaves and a broad white rib. A good alternative to spinach with the advantage that the leaves retain their volume when cooked. Very easy to grow - leaving the row to its own devices will still yield a large crop. ... Learn More

Native to the Mediterranean, this is one of the easiest varieties to grow and is an excellent source of vitamins and iron. The beautiful, emerald green leaves have a strong agreeable flavour making it perfect for eating raw or cooked. ... Learn More

This attractive, easy-to-grow, hardy Asian variety produces a thick rosette of dark green nutritious oval leaves, with a creamy texture and a mild but distinctive flavour that makes them perfect for eating in salads, stir fries or soups! ... Learn More

This English heirloom variety survives particularly well in the greenhouse, producing long, dark-green fruits with a smooth skin and sweet refreshing taste. They are perfect sliced in a salad or a variety of other dishes as their flesh contains very few seeds and is crisp and juicy. ... Learn More

First introduced in 1897 this parsnip, with a good resistance to canker, has long, tapered, smooth-skinned roots from a broad 3" shoulder. The flesh is fine-grained and sweet-tasting with very little core. ... Learn More

The ten varieties in our vegetable gift pack give a range of unusual vegetables which make the perfect gift for a gardening friend or relative. You also save more than 25% compared to buying individually! The ten packets are: Detroit Red Globe (Beetroot), Tender and True (Parsnip), Tumbling Tom Red (Tomato), Sweet Chocolate (Pepper), Giant Winter(Spinach), Merveille des Quatres Saisons (Lettuce), White Lisbon Winter Hardy (Spring Onion), Chantenay Royal (Carrot), Golden Acre (Cabbage), Queensland Blue (Squash). The actual contents of the veg pack may differ slightly from the varieties listed due to stock shortages. If we are out of stock then we will provide you with the nearest similar item we have in stock. ... Learn More

An early maturing, globular turnip which was first bred in the 1860's in Devon. The roots are reddish-purple above ground and white below. The flesh is solid with a delicate flavour especially if the roots are harvested when young. ... Learn More

This variety has established the gold standard by which to judge good rhubarb! Large, fat stems, a bright red skin, lack of stringiness, and finally a tart, apple-gooseberry flavour with a hint of lemon or grapefruit. The creator of this famous heirloom rhubarb in the 1830s was Joseph Myatt of Manor Farm in Deptford, England. The two physical characteristics of ‘Victoria’ that really made it stand out from other varieties were its bright red colour and large stems. ... Learn More

The Welsh Onion (Allium fistulosum) is normally grown as a scallion onion as it does not form bulbs even when mature and has clumps of tube-like distinctive hollow leaves. It is an easy plant to look after in the vegetable garden and its yellow flowers also give the plant and extra use as an ornamental feature. It is widely used in Japanese cuisine. ... Learn More

Although a Victorian variety, this still remains one of the best varieties for autumn sowing to stand the winter. Forms compact plants which produce solid pointed hearts. Can also be sown in spring for autumn cropping. ... Learn More

This quick-growing, award-winning salad onion produces crisp succulent stems with a characteristic 'bite' to them. Seed can be sown in succession for a continuous crop all spring, summer and autumn. ... Learn More

A popular Chinese variety producing striking, clean white stalks holding fabulous, rich, dark green leaves which can be eaten raw when young in salads, or left to mature and then cooked. The compact plants are resistant to weather changes and are slow to bolt. ... Learn More