This incredibly succulent, melt-in-your-mouth raw salad green has recently gained popularity in the gourmet greens world, attracting both world class growers and chefs. Best used fresh and tiny, these elegant leaves bring a rich, tart-creaminess to delicate, micro-green salads.

Mugwort has been known since ancient times, with a multitude of medicinal uses. This amazing shrub is closely allied to the Artemisia absinthe and botanically related to tarragon. It has a mellow sage-like aroma. it repels insects and is employed as a natural dye and an aromatic culinary herb.

Orange Scented Thyme is a useful and versatile plant. The grey-green leaves are extremely fragrant with a with a delicious scent of balsam and oranges. An excellent herb and ideal added to a bouquet garni, they blend their essence with both savory and sweet dishes to create some memorable flavours.

Famous for the forced, blanched heads or ‘chichons’ that are loved by gourmets Chicory 'Brussels Witloof' is the traditional finely-textured variety used for forcing. With a delicious, tangy, unique flavour, it is very easy to grow and produces one of the finest tasting winter vegetables.

Crimson Pacific produces high yields of even, purple spears that are sweeter and tender with very low fibre content. Thick, tasty, purple spears are produced in May and early June. This is a high yielding variety that is super sweet when cooked, they are so delicious they are good enough to eat raw.

Until a few years ago you would never have seen wild garlic on a menu, but these days is definitely a chefs' favourite. The whole plant is edible. The flavour is softer, more pleasant than cloves from garlic bulbs. The leaves have a vibrant colour that brings food to life.

Crambe maritima is a lovely dual purpose plant. This delicacy from the olden days has a unique delicate flavour, forced Seakale is a real delicacy. In the garden, it can be grown as an eye-catching and fragrant border plant. It has perhaps the most beautiful of all large glaucous leaves

The Welsh onion has a mild, sweet flavour and although the Welsh onion is much more delicate, it is strongly reminiscent of the leek in appearance and taste and is similar to the scallion. It is distinguished from the bulb onion by its round hollow leaves and only slight bulb formation.

The Red Welsh is an old form of the perennial bunching onion with very decorative red stalks and a slightly stronger flavoured than the white variety. Once established, tend to look after themselves. The flowers are attractive to bees and is an effective insect repellent.

Summer Purslane was highly esteemed and cultivated in Europe as far back as the Middle Ages, but is now cultivated only for specialised connoisseurs.This wonderfully succulent and cooling herb has tangy leaves make a very nice contrast, in texture as well as taste to other salad leaves.

This highly esteemed ancient crop can be used raw in salads, sautéed as a side dish or cooked like spinach. Summer Purslane has a crispy texture you would expect from a succulent and an interesting nutty, peppery flavour. It is salty on the tongue.

Lavendula angustifolia or English Lavender is thought to be the best Lavender for medicinal and aromatherapy purposes. This evergreen is a staple plant for the herb garden, the fragrant flowers have been used in perfumes, poultices and potpourris for centuries.