An early to mature variety, slightly larger than standard type, Gladiator F1 has long wedge-shaped roots with smooth white skin. It is canker resistant making it ideal for exhibiting. The high quality roots have a deliciously sweet, earthy flavour. Parsnips become sweeter after a cold frost as freezing turns some of the starch into more sugar. An essential part of your roast dinner! ... Learn More

This British variety has long, smooth roots with an enviable taste and texture. The crown is much smaller than is normal for this type of parsnip and makes the roots easier to wash. Its uniformity makes it an ideal candidate for displaying at exhibitions. ... 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

These excellent fertile seeds were harvested from locally grown Conference Pear fruit trees, which produce one of the very best eating and storing pears. Important, you may not grow absolutely identical pears from these seeds, as fruits produced may vary in size, sweetness and taste greatly, but you should certainly get a lovely new cultivar, as new varieties are produced by growing large numbers of seedlings and choosing the best. Most seeds in the original fruits are hollow, and thus infertile, with very few fat fertile seeds being produced, and these have to be selected individually. ... Learn More

This rarely obtainable deep purple form of the classic tomatillo verde makes a salsa with a difference. The fruits have a little more sweetness than the standard green variety, and 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

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