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Medium Hot: 30,000 to 40,000 SHU.
Very Hot - 200,000 to 300,000 SHU.
Red Habanero chillies are one happy looking bunch with colourful skins that ripen to red as they mature. They are small, cute, shinny and have waxy skin. But as much as their looks are inviting, they are among the hottest chilli peppers commonly grown in the world.
Mild, 2,500 to 5,000 SHU.
Jalapeño ‘Ruben’ is a reliable, mid-heat chili variety. An interesting variant of the classic Jalapeno with slightly longer, thick-fleshed tapered fruits that ripen from dark green to red. Fruity with a pleasant sharpness they are mild enough to use as a vegetable and well adapted for short-season growing. 75 days to harvest. Organic Seed.
Mild, 2,500 to 5,000 SHU.
Jalapeño peppers are among the most popular and commonly available hot chilli pepper seeds in the world. They are very versatile: hot enough for a good kick, but still mild enough to use as a vegetable. The smooth, dark green fruits which ripen to red have thick walls with a rounded tip.
Hot - 100,000 to 200,000 SHU.
Thepepper ‘Jamaican Hot Red’ aren’t the hottest chillies in the world, but clocking up to 100,000 to 200,000 SHU’s these are probably as hot as one really needs to go. Behind the heat will be found a gorgeous fruity, citrusy flavour. Use in salsas, chutneys soups and sauces, they mix especially well in salsas with fruit.
Fairly Hot: to 20,000 SHU.
Pepper ‘Picante a Mazzetti’ produces attractive cone shaped, chillies which grow vertically with many fruits per bunch. They mature to a festive, deep scarlet red, and have a multitude of ornamental uses. Sown May to June they will produce fruits in perfect time for Christmas.
Mild 500 to 2,500 SHU.
Pimientos de Padrón are amazingly tasty, tiny fresh peppers. The Spanish delicacy often served in Tapas bars, chances are if you have been to Spain you have gobbled up small plates of these in one sitting. Padrón peppers can be harvested as early as mid-May when small and sweet. Organic Seed. 
Very Hot: 100,000 to 350,000 SHU. Heritage
The ‘Scotch Bonnet’ was the first Caribbean Hot Pepper to be known by a specific name in the export market. Most commonly found in hot Caribbean dishes, use sparingly, fresh or dried to recipes. Also great for pickling, garnishes, sauces and jerk rubs, it develops a rich, multi-sided, tropical-fruity flavour.
Hot: 10,000 to 23,000 SHU.
Serrano peppers are fleshy and meaty with the unique flavour so popular in Mexican cuisine. The abundant candle-flame shaped fruit are green, then red at full maturity and are borne on attractive erect, branching plants. They red chilies are often be threaded on string and dried as a colourful ornament.
Very Mild 50 to 250 SHU.
Pimientos de Padrón are amazingly tasty, tiny fresh peppers. The Spanish delicacy often served in Tapas bars, chances are if you have been to Spain you have gobbled up small plates of these in one sitting. Padrón peppers can be harvested as early as mid-May when small and sweet.
Bell Pepper
Heritage (USA, Introduced 1928)
Californian Wonder is the widely adapted standard variety, a favorite with gardeners and for commercial production. It consistently produces large yields of blocky, four-lobed thick-walled fruit that is mild and sweet, tender and flavourful. Perfect for salads, to stir-fries, grilling or stuffing.
‘Horn of the Bull’. Heritage (Italian)
‘Horn of the Bull’. Heritage (Italian)
With a sweet, crisp, full-bodied flavour and a full, tapered shape, the gorgeous deep crimson sweet pepper ‘Horn of the Bull’ grow up to 25cm long. These uncommon peppers are a traditional favorite of Italy. Suitable for the greenhouse or outdoors. 
Mild: 500 to 1,000 SHU.
Italian Frying Pepper. Heritage
Think of the Cubanelle like a sweeter, more flavourful bell pepper, and you’ll understand why these peppers are so popular. While stuffing is a possibility, fried with a little olive oil, the Cubanelles mild sweet taste really comes to life. It is perhaps best thought of as providing ‘taste’ rather than ‘heat’.
Sweet Pepper, Italian Frying Pepper
Bell Pepper
Heritage (USA, Introduced 1928)
‘Golden Californian Wonder’ is the widely adapted standard variety, a favorite with gardeners and widely used for commercial production. The plant does well in both cool and warm weather. It consistently produces large yields of blocky, four-lobed thick-walled fruit that is mild and sweet, tender and flavourful.
Italian Frying Pepper, Red Horn Pepper
Sweet Pepper ‘Marconi Red’ is an Italian bred variety. Maturing a little later than regular bell peppers, they produce much sweeter and tastier fruits. This variety is often used for roasting and frying but also tastes wonderful when eaten fresh. It grows very well in unheated greenhouses or in pots on a sunny patio.
Italian Frying Pepper, Friariello Di Napoli
Sweet Pepper ‘Marconi Red’ is an Italian bred variety. Maturing a little later than regular bell peppers, they produce much sweeter and tastier fruits. This variety is often used for roasting and frying but also tastes wonderful when eaten fresh. It grows very well in unheated greenhouses or in pots on a sunny patio.
Tomato pepper (European Heirloom C1900's)
Beautifully shiny, red and tomato-shaped, Sweet Pepper ‘Runa’ produces a large harvest of flat-round fruits, use as you would a regular sweet pepper. Their unusual shape make them visually appealing. Suitable for outdoor and greenhouse cultivation the plants grow 60cm tall. Organic Seed. 
Japanese or Chinese Basil, Purple Mint.
Shiso ‘Akajiso’ the red leaf variety of Perilla is used extensively in Japan to season vegetables, rice, soups, fish, etc. It has a wonderful complex aroma, the taste is almost always said to be quite hard to describe – the words cinnamon, basil, anise, and citrus pop up in the attempts.
Perilla 'Britton' or 'Briton'
Japanese or Chinese Basil
Sometimes referred to as Perilla ‘Britton’ and called ‘Hojiso’ in Japan, this less typical form has beautiful bi-coloured leaves. The serrated, red-veined leaves are green on top and deep purple-red underneath.
Giant Pumpkin, Competition & Exhibition variety
Imagine, You’re reading the paper and suddenly your eye is drawn to a picture of this giant orange thing about the size of a truck with a guy half its size standing next to it grinning like a lunatic. “I’d like to grow one of those,” you think.
Winter Squash, Minature Pumpkin
‘Baby Boo’ is a charming, all-white, miniature pumpkin that is popularly used for table arrangements for Weddings, for Xmas and for Halloween. They make wonderful Halloween ‘Ghosts’! Sow indoors in pots April to June or sow direct from May to June.
Winter Squash, Cinderella Pumpkin
A little earlier and more productive than other similar varieties ‘Gold Dust F1’ produces beautiful dark orange, distinctively ribbed, Cinderella type pumpkins. The plants grow a little more compactly and will do well even in colder regions. Direct sowing once the soil has warmed from May to end of June.
Winter Squash, Minature Pumpkin
Rated the best miniature pumpkin, ‘Munchkin’ has a bright tangerine-orange colour with deep sutures. The abundant fruits can be used for arrangements and autumn decoration or cooked. Roasted with a drizzle of olive oil, the flesh is reminiscent of sweet chestnut.
Fairy Tale Pumpkin, Winter Squash,
Heritage (French 1800's)
Looking exactly like fairy tale pumpkins in children’s storybooks, Musquée de Provence is a gorgeous French pumpkin that is one of the only pumpkins that is eaten raw. Sweet with a light crunch and typical nutty taste, the very fine-grained flesh is considered by many to be superior to any other.
Winter Squash, Halloween Pumpkin. Heirloom (1966)
If you have always wanted your very own pumpkin patch then Pumpkin ‘Spooky’ is a great place to start. It is quite simply, the most perfect all-purpose pumpkin. Bright orange, smooth-skinned and globe shaped. The perfect size for use in the kitchen and terrific for Halloween carving.
Minature Squash
Pumpkin ‘Wee-Bee-Little’ is a lovely little pumpkin that is very endearing. Remarkably miniature and averaging 8 to 9cm (3 to 3½ in) in diameter, Edible and decorative and the perfect size for children to grow. 12 weeks to harvest, each plant produces an average of 9 fruits per plant
Summer Purslane, Garden purslane.
Ancient Crop. In use since the 1600's
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.
€4.50
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