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

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

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

This quick-growing, deeply-notched leaf (also called Cultivated Rocket) is becoming a firm favourite either for salad use or cooked, when it makes a good spinach substitute. With a delicious nutty, peppery taste it is ideal for window-sill or garden growing. ... 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

Spice up your salads with wild rocket: its deep green, serrated foliage has a similar distinctive flavour as its standard namesake, but is more intense. Wild Rocket is perfect for 'cut and come again', growing right through the year with protection. Its peppery taste is sharper and cleaner than salad rocket. ... Learn More

A heavy-yielding Italian heirloom. Giant Winter has glossy, large, dark green, lance-shaped, semi-savoy leaves with a fine flavour and tender texture. This extremely cold hardy variety is ideal for early spring or autumn sowing. ... 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 60-90 centimetres in all directions. (Discovered by Captain Cook in the 18th century!) ... Learn More

An attractive British spinach variety with the dark green 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

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

Confound your friends at dinner parties with "fruit" in the salad bowl! You can eat the leaves of the same plant like spinach. And the roots like radishes too!! This very quick growing and amusing plant produces little red "strawberries" all the way along its stems. ... Learn More

This is an exceptionally easy-to-grow, yellow-fleshed variety, providing great winter crops of sweet and tasty purple-skinned roots. It is very winter hardy and has resistance to powdery mildew and club root, for healthy and reliable harvests. It is a delicious sweet veg that is a great addition to the winter dinner plate, either roasted, steamed, or mashed with butter & pepper, or even in large chunks in a stew. The tasty leaves can also be used & harvested a few at a time, and treated like a ‘cut & come’ again cabbage. It has a long harvest period from November to February and stores well in ... Learn More

Earlibird is an excellent, early-maturing, super-sweet hybrid, early variety producing 3 or more high-quality cobs, typically 20 centimetres in length. This is probably one of the best varieties to grow in most UK situations. ... Learn More

This incredible multi-coloured variety was developed from traditional Indian corn and produces long cobs with kernels of yellow, red, black, purple, pink, even marbled! The corn grows to of a height of between 1.5m and 2.0m. The cobs are often used for decorative purposes but the kernels are completely edible if you want a change from uniform cobs. In fact this makes great pop corn. Just brush the cob with butter and put the cob in a microwaveable dish with cling film on top into the microwave. ... 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