Alexanders are an ancient food source, cultivated for many centuries. This biennial wild flower, with dark green, shiny leaves and umbels of yellow-green flowers can be grown as an ornamental or can be put to use as a culinary herb or spice, the flavour is said to be similar to myrrh.

The “Bright and Spicy” Leaf Salad mixture contains a well balanced salad mix that is rich in colour and taste. The mix includes Greek Cress and the Mustards "Red Zest" and "Red Frills". The attractive flavoursome leaves need only the lightest dressing.

Mesclun Mix has been made for hundreds of years around Nice in Southern France. The idea was to make a salad that touches upon every taste and texture sensation: bitter, sweet, tangy, crunchy and silky. This mix is based on the traditional recipe and is a treat for the eye as well as the tongue.

The Pak Choi Colour Crunch Mix is a new blend that contains a colourful array of pak choi varieties, an explosion of tastes and colour. Juicy, crisp and fast-maturing, they can can be eaten in salad or cooked in stir-fry dishes and can be grown all year round for a continuous supply of tasty baby leaves.

This salad mix is comprised of a dynamic array of niche varieties. The vivacious colours along with its well loved taste, makes this mix wonderfully enticing. The mix contains American or Land Cress, Kale Red Russian , Red Chard, Salad Rocket and Spinach.

The Oriental Salad Mix is one of a series of six blends which provide a wide variety of colourful and tasty salads. The mix includes Mizuna, Mibuna, Red and Green Mustards, Pak Choi and Tatsoi.
Discount available for multiple purchases.

The Provence Salad mix has a light texture enriched with striking red stems portioned throughout. Containing Sorrel de Bellevile, Corn Salad Verte de Cambrai, Lettuce Rougette de Montpelier and Chervil. A tasteful mix with a warming sensation to assist any appetite.

This is an exiting mix of vibrant colour and incomparable textures of salad in its youth. Containing Chicory Italico Rosso, Rocket Dentellata, Kale Nero de Toscana, Lettuce Lollo Rossa and Catalogna Cerbiata - Classic Italian leaves that will enhance presentation and flavours of any dish.

Chervil is an herb for the connoisseur of fine flavours and fragrances, and as you might expect from its refined appearance, chervil tastes mild and subtle, a little like parsley, but with a sophisticated yet gentle, aniseedy warmth. It is one of the French fab four of flavour in a fines herbes.

Chervil is a great herb for summer, but it's often overlooked. It is one of the easiest herbs to grow. It grows quickly and is ready for harvesting after only six to eight weeks. It needs a cool, moist spot with dappled shade; when you've found that, simply scatter the seeds where you'd like them to grow.

With a sophisticated yet gentle, aniseedy warmth, Chervil "Massa" is a dark green selection with smooth leaves and good plant vigour. Often called the Herb of Joy, Chervil is said to inspire cheerfulness and sharp wits. It certainly brings a smile to my face whenever I chop, nibble or sprinkle it!

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

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.