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Butterhead Lettuce. Summer Lettuce variety
As its name suggests, this classic butterhead lettuce can be the basis of fresh daily salads throughout the year. This is no ‘supermarket’ variety, but rather a proper lettuce with an exquisite flavour unavailable from anywhere but from your own vegetable patch.
Chinese spinach, Saan choy, Pui shak
Malabar Spinach, is a vining type of plant that thrives in hot temperatures, it is a discovery that is a boon for those of us that love our greens but find the warm days of summer a bit too hot for good growth. It can be grown throughout the summer and can even cope when the heat exceeds 32°C (90°F).
Chinese spinach, Saan choy, Pui shak
Malabar Spinach is valued for the brilliant fuchsia-purplish colour of its leaf stems and veins as well as its mild flavour. Juicy and crisp, the flavours of citrus and pepper accompany the succulent leaves.
Summer Marjoram
Members of the oregano family are an essential plant for a well-stocked, sunny herb garden. Fragrant and very decorative, Sweet Marjoram is an essential culinary herb, good with veal, beef, lamb, roast poultry and fish. The leaves are best used fresh, as their flavour is sweeter and milder.
Pineapple Melon, Sharlyn Melon (Heritage France 1824)
Today Ananas melons are grown for specialty markets and are somewhat rare to find. Extremely juicy, with tropical flavours followed by a faint, caramel-like aftertaste. Well worth growing at home. Sow February to May, harvest July to September.
Black caraway, Fennel flower
Nigella sativa flowers are very similar to the popular Nigella ‘Love in a Mist’, they are well suited to the border as well as the herb garden. The seeds have a spicy, nutty flavour, they can be harvested and stored for use throughout the year. Organic Seed. 
Lady's Fingers. Heritage (1939 USA)
Originally developed Clemson University, Okra ‘Clemson Spineless’ produces compact, strong plants that produce exceptional yields of tender, less fibrous pods over a longer season. This spineless variety is still the market standard today.
White Bulbing, Exhibition Onion.
Heritage (English 1887)
With outstanding quality and excellent keeping qualities, Onion ‘Ailsa Craig’ Prizewinner is much loved by both home gardeners and exhibitors producing weighty onions perfect for the kitchen or show bench. A heritage variety and great all-rounder, it still takes some beating.
White Bulbing, Exhibition Onion.
Heritage (English 1887)
Often called ‘Ailsa Craig Prizewinner’, this is a popular exhibition variety onion. A reliable favourite that produces large, globe-shaped onion with golden, straw coloured skin pure white flesh with a mild flavour. Much loved by both home gardeners and exhibitors producing weighty onions perfect for the kitchen or show bench. Organic Seed.
Maincrop, Red Onion
Heritage (Italian 1500's)
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.
Maincrop, Continental Red Onion
Rossa Lunga di Firenze, Heritage (Italian 1800's)
A splendid carmine-red onion Long de Florence Simane is an old continental variety that is very popular in Europe. Elongated in shape, this maincrop variety can be picked still small and used raw sliced into salads or grown to maturity, they can be baked or roasted on skewers to retain their unusual ‘bottle’ shape. 
The Large Red/Bronze Onion of Amposta
Heritage (Spanish 1800's)
‘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.
Red Bulbing Onion
Heritage (USA 1850's)
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.
Maincrop, White Bulbing Onion
Onion ‘Rijnsburger’ is an excellent Dutch variety with uniform sized, large globe-shaped bulbs with thin necks. They have a beautiful firm straw coloured skin, pure white flesh and a good flavour. As a standard maincrop it offers excellent quality, high yields and a very good storage life. Organic Seeds 
White or Yellow Bulbing Onion
This well-known heirloom variety is traditionally the most popular variety for the home gardener. Loved by Chefs, Onion ‘Stuttgart’ bulbs are large and beautifully round with a slightly flattened shape, the skins dry to a vibrant golden-bronze colour. Organic Seed.
Japanese Bunching Onion, Naga Negi
Bunching onion “Ishikura” is a outstanding variety of that does not bulb but forms long white stalks. It is a perennial variety that is cold hardy, very adaptable to various climates and resistant to pink root and botrytis leaf blight. It is suitable for later crops and for overwintering.
Japanese Bunching Onion, Naga Negi
Bunching onion ‘Ishikura’ is a outstanding variety of that does not bulb but forms long white stalks. It is a perennial variety that is cold hardy, very adaptable to various climates and resistant to pink root and botrytis leaf blight. It is suitable for later crops and for overwintering.
Dual Purpose - Spring Onion that matures to a Bulbing Onion
Onion ‘Lilia’ produce a beautiful shiny intense red, inner core with dark green leaves. Despite their gorgeous appearance this variety has a delicately mild flavour and has the benefit of being able to be grown either as a salad onion or main crop.
Mountain Spinach
Orach is a heat and cold tolerant green for all seasons, supplying large quantities of mild heart-shaped leaves with a pleasant flavour and texture. It grows quickly early in the year and has a nice citrus touch, great for salads and are a great alternative to spinach. Organic Seed.
Mountain Spinach
Orach is a heat and cold tolerant green for all seasons. With red-purple leaves that look great in the garden and on the table. Whether using individual leaves in salad mix, cooked like spinach or as a micro-green, the colour is always spectacular. Organic Seed.
Ezetha's Krombeks Purple Podded Pea
Capucijners. Heritage (Europe 15th C)
‘Blauwschokker’ produces an abundance of red and violet flowers, followed by gorgeous deep purple pods. Dual purpose, delicious when harvested young as mangetout or can be left to mature to shell the bright green peas.
Ezetha's Krombeks Purple Podded Pea
Capucijners. Heritage (Europe 15th C)
‘Blauwschokker’ produces an abundance of red and violet flowers, followed by gorgeous deep purple pods. Dual purpose, delicious when harvested young as mangetout or can be left to mature to shell the bright green peas. Organic Seeds.
Snow pea, Chinese Snow Pea.
Low-growing variety
Pea ‘Norli’ is a true French mange tout type pea that produces small, dark green flat pods with good sweet flavour. The pods are entirely stringless and are very heavily produced, perfect for steaming, stir frying, or raw in salads, you will find this little pea absolutely mouth-watering. RHS AGM. 
Snow pea, Chinese Snow Pea.
Mangetout Pea ‘Snowflake’ is a medium-strong growing early variety that produces pure white flowers and beautiful wide pods. They can be eaten as a mangetout while the pods are flat, or they can be left to mature and shelled for use as a garden type pea. Organic Seeds. 
Pudding Grass, Pulegium
Wildflower of Britain and Ireland, Ancient Crop
Pennyroyal is a cottage garden plant of old. This highly aromatic herb has a strong peppermint scent to its dark green leaves, even more so than other mints.With attractive whorls of lilac-blue flowers, it can be used to carpet a shady corner or make a ‘lawn’ smelling deliciously of peppermint.
Mild: 600 to 1,500 SHU.
Arguably the most under-rated pepper in the pepper family, Poblanos are one of the most popular peppers grown in Mexico. With a mild chili taste, they are perfect for adding just a touch of zing to spaghetti sauces, sandwiches, steaks and they are excellent stuffed. Very easy to grow and even easier to harvest.
Volcanic - more than 1,000,000 - one million SHUs!
Bhut Jolokia, the Ghost Pepper was officially the worlds hottest Chilli in the Guinness Book of Records in 2007 until 2011. At over 1 millium SHU’s it is still one of the hottest pepper in the world. Each chilli ripens from lime green to orange to red. The flavour tends to have a smoky, earthy taste with a somewhat fruity aftertaste.
Mild & Fruity, 14,000 SHU
This rare little beauty produces bright red peppers that have a crisp texture, a sweet pleasant flavour with only a mild pungency. Named for its distinct three-sided shape, ‘Bishops Crown’ is great to eat raw as an edible decoration, add to salads or garnish. Genuinely useful in the kitchen rather than just a novelty.
Medium Hot: 30,000 to 50,000 SHU.
Long Slim Red Cayenne is one of the best known hot chili peppers, it is a good long hot chilli that always performs well. The scarlet red peppers are perfect for adding a kick to a Bloody Mary or to vodka.
Hot: 30,000 to 50,000 SHU
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.
€2.85
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€2.65
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€1.75
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€4.50
€2.25
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