Direct Sow In Spring

Well adapted and very widely planted. ‘Red Creole’ is a medium maturing, open-pollinated short day red onion. It has a clear, spicy-sweet flavour of medium heat and develops a sweet, mellow flavour when caramelised. Drought tolerant, disease resistant and especially hardy, it is considered by many to be the ideal onion.

'Morada de Amposta' is a large sweet onion named after the small Spanish town of Amposta. A heritage variety that produces attractive red-bronze onions, not too hot, with a pleasant, exceptional sweetness typical of Spanish onions. The beautiful, large globes weigh around 200 to 250 grams.

One of the deepest red onions we have ever seen and superior in colour and quality to any other red onion. Onion 'Magnate' is extensively grown for its for its attractive 'blood red' colour. An excellent cropper and ideal for storage, it produces beautiful globe shaped, firm well flavoured quality bulbs.

A very popular and reliable variety for well over 100 years, Onion 'Density 4' is ideally suited to our climate producing medium to large, globe shaped, straw coloured bulbs with pure white flesh and a good flavour. As a standard maincrop it offers excellent quality, high yields and a very good storage life.

Italy boasts many varieties of onion, but perhaps the most famous is Cipolla di Tropea. It can be sown in either autumn, September to October or in spring, late February to early April. The shape of its bulbs, the deep purple colour, its extraordinary sweetness, and its refined taste, make it one of the most interesting products in the entire Italian agriculture.

We have all heard of Nigella Lawson, the British cooking show goddess who advocates the importance of a well-stocked pantry. But the seeds had the name first. Nigella sativa have a spicy, nutty flavour with a crunchy texture, they may be used whole or ground, and develop their flavour best after short toasting.

The Stinging Nettle is a very valuable plant, used for food and medicine by traditional cultures for hundreds of years. This wild herb is one of the most useful plants we have. Most useful to the organic gardener they can be used to make nitrogen-rich liquid feed for your plants.

Nasturtium 'Blue Pepe' is a unique variety from Europe. A culinary variety, originally bred for the edible blue-green leaves and vivid dark red flowers. The flowers dress up a plate and pair sweetness and spice while the leaves deliver peppery punches.

Heading Mustard is a specialty vegetable, prized for its distinctive mild flavour. This cultivar, known as 'Sher-Li-Hon' in Asia produces a longer, looser head than regular Gai Choy, they are tasty, sweet and suitable anywhere you'd like a more tender green with a less assertive flavour than regular mustards.

Mustard ‘Wasabi-na’ is a Japanese specialty mustard, bred for its wasabi like flavour. Bolt resistant and hardy, it can be grown almost all year round. Use delicate baby leaves for salad and fresh eating and mature leaves for tsukemono, ohitashi, stir-frying, and pickling.

Boasting magnificent, savoyed, purple-red leaves edged and veined pale green. Mustard ‘Red Giant’ is a vigorous growing broad leaf variety. Commonly found in mesclun mixes, the leaves are slightly textured and the mild mustard flavour is fresh and zesty.

Leaf mustard comes in an array of shapes and sizes, but if you want colour, choose the beautiful Mustard ‘Red Frills’. True to its name, the attractive and sweet leaves are finely serrated. The fringed burgundy-red leaves add the taste of mustard and horseradish to salads, stir fries and sandwiches.

Mustard ‘Pizzo’ is a new mustard green with that is beautifully mild flavoured when young and hot once mature. The bright green, voluptuous curving leaves are deeply-cut and serrated. They are beautiful as a baby leaf, give volume to winter salads and are very good for bunching.

Mustard 'Green Frills' has attractive and sweet leaves that are fringed and finely serrated with the tangy flavour of gourmet mustard. Use it with other salad leaves to create your own bistro salad to suit your tastes. They are fantastic when lightly steamed, stir-fried or sautéed.