Aquadulce is highly prolific and easy to grow, and remains one of the most delicious in terms of flavour and texture. It can be sown anytime from autumn until spring and is universally recognised as being best hardy broad bean for an autumn sowing. It establishes quickly and will produce a very early crop.

“Bunyards Exhibition” broad beans are a favorite of Chefs worldwide and the most popular old variety with home gardeners because of their beautiful colour and unique flavour. This early English white longpod can be sown in autumn in mild areas and successionally sown throughout the spring.

Easy and fast growing, ready in just 60 days, it can be useful as it comes ready when ordinary broccoli isn't available and is great as a very early spring crop in a polytunnel. But this isn't just a replacement for broccoli, it is a great vegetable in its own right!

Italian Chicory, or Radicchio is a gourmet type of vegetable. “Palla Rosso” from Chioggia in Italy is a reliable radicchio that forms a gorgeous, firm, round, dark-red and white head which appears like a jewel when you pull aside the tattered clump of outside green leaves.

The classic tall Italian radicchio. Upright with red and white striped leaves with large pure white stems. Highly prized, this flavoursome late variety is grown in the Treviso area in winter and is eaten, root and all, simply pan fried or grilled.

'Dwarf Green Curled' is a compact, hardy and easy to grow kale. It produces an abundance of tender and delicate, densely curled green leaves which can be harvested throughout the winter months. Kale is one of the least problematic crops, it will tolerate conditions that would make most brassicas keel over!

Until recently Cavolo Nero, or 'Tuscan Kale', was one of Italy's best kept secrets. Simply adored, especially in the north of Italy, it has been an essential fare with, or as part of, traditional dishes for centuries. Cavolo Nero can now be found in garden markets, specialist greengrocers and trendy restaurants throughout Europe.

Mibuna is a delicate and unusual plant that has been grown for centuries in Japan. It is best enjoyed in baby leaf salads where its addictive flavour can shine, or in stir-fries for a milder taste. Perfect for “cut and come” scissor harvest.

A new red hybrid Mizuna, great for adding colour in a salad. The purple-red leaf blades contrast wonderfully against green undersides. It has a long petiole and thick bladed leaves with shallow serrations. Vigorous and high yielding.

Shoto is a new mizuna which is typically vigorous, but with a shorter, more textured leaf blade to allow a longer cropping period. The leaf size stays in spec whilst the petiole gets longer. Stems may also have an attractive red tinge.

The marvellous Mizuna is an oriental wonder! It grows as a large rosette of finely serrated, feathery leaves, which are dark, glossy green, similar to rocket leaves. A very hardy plant, being both heat and cold tolerant, it usually grows better in moist conditions.

A new mizuna with good tasting, broad green leaves and broad white stems. The attractive leaves are broader and less serrated, and have slightly more flavour than Kyona Mizuna. Vigorous and high yielding with good cold tolerance.

Pak Choi or Bok Choi is an Asian member of the cabbage family that has a light, sweet flavour and crisp texture. China's most popular vegetable is used raw or cooked from any stage from seedling to mature plant and can be used as a “cut and come again” vegetable.