July

‘Variegata di Castelfranco’ has a beautiful form with wavy leaves that are flecked with purple. It is one of the hardiest and easiest to grow at any time in the year. Traditionally sown in mid to late summer, the harvest begins in December and lasts well into winter.

Coriander 'Slobolt' is a variety for leaf production that is resistant to bolting and running to seed. It isn't a hard plant to grow and of course, fresh herbs and spices have far better flavours than dried ones. Home grown herbs are infinitely superior, the difference can be quite startling.

Coriander 'Leisure' has been bred specifically for large, flavoursome leaf production, a particularly fine variety of superb quality. Extra slow bolting, it is particularly suited to hot weather regions. It is an excellent herb for slightly shaded areas, is very easy to grow and makes a good window box herb.

Coriander is not one of the world's favourite flavourings, it's two of them. This dual purpose herb is grown both for its seeds or fresh young leaves. 'Santo' is probably the best variety of coriander for leaf production as the plant combines very slow bolting with an upright habit and excellent flavour.

Watercress has risen to a starring role in elaborate culinary preparations and is as beneficial for the health as much as the palate. This highly nutritious aquatic herb has a lovely mustardy bite most commonly served raw as a garnish or as part of a salad.

For centuries, Samphire was food for the poor, free to those who picked it, usually ordinary people living by the sea. It is ironic that today it is regarded as a specialty food and is often served with an accompanying price tag. Somewhere between asparagus and seaweed in flavour, Rock Samphire has the thrill of a mermaid’s kiss.

'Cornet de Bordeaux' is a very fine old French variety of endive that produces looser, wavier interior foliage that flares into a veritable cornet. The thick, buttery yellow leaves are very succulent and delicious, they have that special thick crunch of Italian endives, but with a sweeter flavour.

Kale 'F1 Oldenbor' is a frost resistant medium-tall variety with beautiful medium-green coloured, finely curled leaves. Disease resistant with uniform plant growth, it is unsurpassed for extra-mild, sweet Kale tang. Ultra-hardy, it is suitable for autumn and winter harvest. 28 days for baby kale; 60 days mature.

With deeply cut, slate green oak-like leaves ‘Red Russian’ is one of the tenderest and sweetest kales available. Sow under cover in autumn for baby leaves after four to six weeks, or directly outdoors for over-wintering. This hardy crop can provide nutritious leaves even in the depths of winter.

Some years ago, we knew kale as a hearty winter meal, suddenly its popularity soared and ‘Kale Madness’ erupted. Now available in all manner of shapes, sizes and colours. 'Scarlet Curled' Kale is a highly attractive and ultra-hardy variety, the leaves intensify in colour turning to violet-red after a few frosts.

Kale 'Black Magic' is an improved Italian Black Kale, bred to be more tender with better flavour. The winter hardy plants more cold tolerant, vigorous and slower-to-bolt than other Italian kales. They form an easy-to-harvest rosette of very dark, savoyed leaves with a flavour that is rich and mild.

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 of traditional dishes for centuries. Cavolo Nero can now be found in garden markets, specialist greengrocers and trendy restaurants throughout Europe.