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Baby Leaf Salad Mix
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. The vivacious colours along with its well loved taste, makes this mix wonderfully enticing.
Baby vegetable, Pak Choi
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.
Chinese Broccoli, Hon Tsai Tai
Kailan ‘Kichi’ is a fantastic vegetable chimera – the florets of broccoli, the stems of asparagus, and leaves like tender collard greens. It has a mild flavour and, best of all can be harvested in only eight weeks.
Broccoli rabe Sessantina
Heritage (Italian 1930's)
Flourishing famously in Mediterranean and Chinese cultures, elsewhere Raab is still a bit of a curiosity. Easy and fast growing, it can be useful as it comes ready when ordinary broccoli isn’t available, but this isn’t just a replacement for broccoli, it is a great vegetable in its own right.
Burdock Root, Gobo
Regarded as both a nutritious vegetable and curative medicinal, the Burdock root is widely used in all sorts of cuisines from the classic English summer drink to the classic Japanese ‘Kinpira’. Seeds can be also sprouted like bean sprouts; nothing goes to waste with this plant.
Cardamom
Black cardamom or Nepal cardamom is are very popular in Indian cuisine and is the world’s third-most expensive spice, outstripped in price per weight only by saffron and vanilla.
Cutting or Soup Celery. Chinese Kintsai
Cutting celery or Leaf celery is the type that is used in Europe. It looks similar to parsley but tastes like regular stalk celery, but with a slightly stronger, herbier taste. It is a darker green, with thin, rounded, flexible stalks and curly, aromatic leaves; it is much easier to grow than its big brother.
Napa cabbage, Mandarin Cabbage.
Heritage (China 14th C.)
‘Wong Bok’ is a tender, sweet tasting, hearted-type of Chinese cabbage. Growing this fast growing cabbage is simplicity itself. Plant the seeds, stand back and once the secondary leaves appear you are a mere 30 days away from mealtime. This vegetable growing season promises to be very rewarding.
Chinese, Mexican or Indian Parsley
Most gardeners appreciate that home grown herbs are infinitely superior, but try growing Coriander – the difference can be quite startling. “Slobolt” is a variety for leaf production that performs well under organic production techniques and is resistant to running to seed. Organic Seed.
True Samphire, Sea Fennel
For centuries, Samphire was food for the poor, free to ordinary people living by the sea. It is ironic that today it is regarded as a specialty food, often served with an accompanying price tag.
Jira or Zi yar
Cumin has a richness of history that gives it a special place in the world of spices. It has a distinctive flavour and aroma and is easily grown in cooler climates. The seeds are typically dried and used as a condiment.
Dandelion, Clockflower, Tell-The-Time, Blowball, Puffball, Priests Crown
Dandelion is reviled by lawn manicurists yet, like Burdock, it is one of the most esteemed herbs in healing, the benefits are endless. The young raw leaves can be used in salads or cooked as a vegetable, the leaves contain more iron than spinach and are a excellent source of vitamins.
Chinese leek, Oriental garlic chives, Ku chai, Koo chye or Gau choy
A relatively new vegetable in the English-speaking world but well-known in Asian cuisine, the flavour of garlic chives is more like garlic than chives, though much milder. Both leaves and the stalks of the flowers are used a stir fry ingredient. The flowers may also be used as a spice.
Mustard Spinach
Komatsuna is possibly Japan’s most beloved vegetable – An all-season green that is easy to grow and can be used in all kinds of cooking. While Japanese people have eaten Komatsuna since the olden days, many people now use Komatsuna to make smoothies – A chilled komatsuna and banana smoothie is lovely morning drink.
Lemon Grass, Cochin Grass or Malabar Grass
Lemon grass is widely used as a herb in Asian and Caribbean cooking. It has a citrus flavour and can be dried and powdered, or used fresh. It is commonly used in teas, soups, and curries and is also suitable for poultry, fish, and seafood.
Vegetable Gourd. Aka Loofah or Loofa
Luffa acutangula is a very versatile plant. As a vegetable, the leaves can be eaten in a salad, the very young gourds, known as Chinese Okra they taste like aubergine. The matured dried gourd develops into a fibrous netting. It is an excellent sponge and makes a wonderful exfoliator.
Kyona, Japanese Greens
Mibuna is a delicate and unusual plant that has been grown for centuries in Japan. It is best enjoyed in baby leaf salads where its addictive flavour can shine, or in stir-fries for a milder taste. Perfect for “cut and come” scissor harvest.
Herba Stella, Bucks Horn
Minutina, also known as Erba Stella is a unique, cold weather salad green prized in Italy for its mild nutty flavour and crunchy texture. This perennial can be grown all winter in temperate climates. With a mild nutty flavour and crunchy texture it is a great addition to salad mixes or for stir-frying.
Oriental Greens, Japanese Greens, Kyona
The marvellous Mizuna is an oriental wonder! It grows as a large rosette of finely serrated, feathery leaves, which are dark, glossy green, similar to rocket leaves. A very hardy plant, being both heat and cold tolerant, it usually grows better in moist conditions.
Oriental Greens, Japanese Greens
The marvelous Mizuna is an oriental wonder! It grows as a large rosette of finely serrated, feathery leaves, which are dark, glossy green, similar to rocket leaves. A very hardy plant and very easy to grow. Organic Seed. 
Black caraway, Fennel flower
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.
Spring onion, Negi
The Welsh onion has a mild, sweet flavour and although the Welsh onion is much more delicate, it is strongly reminiscent of the leek in appearance and taste and is similar to the scallion. It is distinguished from the bulb onion by its round hollow leaves and only slight bulb formation.
Spring onion, Negi
Allium fistulosum is a non-bulbing, leaf onion that produces clumps of tube-like hollow leaves with large creamy white globe shaped flowers. With a mild, sweet flavour it is an important ingredient in Asian cuisine. Organic Seed.
Baby Bok Choi, Pak Choy,
Spoon cabbage, Taisai, Chinese mustard.
Dwarf Canton White is a short and squat variety, often known as Baby or Squat Pak Choi. Tender and delicious, with a compact habit, this fast growing vegetable can be harvested at any stage, for ‘baby leaf or left to mature to thick succulent white stems.
Japanese or Chinese Basil
Shiso ‘Aoshiso’ leaves make for exquisite decoration. It is finely sliced with ginger and added to salads, sautéed vegetables, sashimi, tempura and sushi. Available either red or green, the red having more of an anise flavour and slightly less spicy than the green variety, which tastes more like cinnamon.
Summer Purslane, Garden purslane.
Ancient Crop. In use since the 1600's
Summer Purslane was highly esteemed and cultivated in Europe as far back as the Middle Ages, but is now cultivated only for specialised connoisseurs.This wonderfully succulent and cooling herb has tangy leaves make a very nice contrast, in texture as well as taste to other salad leaves.
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.
Miner's Lettuce, Indian Lettuce
This incredibly succulent, melt-in-your-mouth raw salad green has recently gained popularity in the gourmet greens world, attracting both world class growers and chefs. Best used fresh and tiny, these elegant leaves bring a rich, tart-creaminess to delicate, micro-green salads.
Oyster Plant
Salsify may be a chic new vegetable with the foodie crowd but it just happens to be an old-fashioned heritage root crop. This unprepossessing Mediterranean winter vegetable has a delicate taste, ever so slightly sweet, some say slightly reminiscent of oysters, so much so that it is also known as the ‘oyster plant’.
Rosette Pak Choi, Spoon Mustard.
Tatsoi or Rosette Pak Choi is among the most popular of oriental greens. The spoon-shaped, dark green, evenly spaced leaves form a plant worthy to be grown for its decorative value alone. Given enough room the plants will form beautiful wide rosettes of regular, concentric circles.
Calaloo , Chinese Spinach, Yin choi, Lin Choi
Amaranth ‘Green Giant’ is a vigorous selection that produces slightly savoyed, large mid green leaves. The popular Calaloo in Caribbean cuisine, the leaves have a mild spinach flavour and can be harvested when plants are just 20cm tall.
Chinese Spinach, Yin choi, Lin Choi
Amaranth tricolor ‘Variegated’, also known as ‘Red Leaf’ has attractive oval, mid-green leaves that are streaked through with shades of red and purple. Easy to grow and tolerant of wide-ranging conditions. Its soft leaves are a great addition to salads and, like spinach, it melts delectably when cooked.
Chinese Spinach, Calaloo, Yin choi, Lin Choi
A favorite with chefs, Amaranth tricolor ‘Red Army’ is an intense cherry red selection that grows to around 35cm tall. The attractive leaves have a delicate pea-like flavour and can be used at babyleaf stage for salad or garnish, or can be left to mature for steamed vegetable or soups.
Baby Leaf Salad Mix
Not overwhelming by any means but certainly friskier than the lettuce mixes, this classic Asian Mix contains Taisai, Mizuna, Swiss chard, Chinese cabbage and frilly mustards. Sow little and often for continuity. Organic Seeds 
Baby Leaf Salad Mix
A Classic mix of lettuce varieties that can be used for both baby leaf or for growing to maturity. Including ‘Red Salad Bowl’, ‘Marvel of Four Seasons’ , Lettuce ‘Suzan’ and ‘Little Leprechaun’ – Try it, you are bound to be delighted! Organic Seeds 
Cutting or Soup Celery. Chinese Kintsai
Cutting celery or Leaf celery is the type that is used in Europe. It looks similar to parsley but tastes like regular stalk celery, but with a slightly stronger, herbier taste. It is a darker green, with thin, rounded, flexible stalks and curly, aromatic leaves; it is much easier to grow than its big brother.
Chinese, Mexican or Indian Parsley
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.
Dwarf Lemon or Zesty Lemon Parsley
‘Dwarf Lemon’ Coriander is a delightful and refreshing combination that brings together the sharp zest of lemon and the aromatic, citrusy undertone of coriander. This pairing is cherished in a variety of global cuisines for its ability to lift and brighten dishes.
Compact, Slow bolting variety.
A modern coriander variety, fresh ‘Hacor’ leaves are bright, citrusy and slightly peppery, with a hint of spice and a touch of sweetness. The flavour is clean and full rather than harsh, holding up well in both raw and cooked dishes. The seeds are warm, nutty and aromatic, with a lemony undertone once toasted.
Seakale, Wildflower of Britain and Ireland
Ancient Crop.
Crambe maritima is a lovely dual purpose plant. This delicacy from the olden days has a unique delicate flavour, forced Seakale is a real delicacy. In the garden, it can be grown as an eye-catching and fragrant border plant. It has perhaps the most beautiful of all large glaucous leaves
Chinese leek, Oriental garlic chives, Ku chai, Koo chye or Gau choy
A relatively new vegetable in the English-speaking world but well-known in Asian cuisine, the flavour of garlic chives is more like garlic than chives, though much milder. Both leaves and the stalks of the flowers are used a stir fry ingredient. The flowers may also be used as a spice.
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.
Oriental Greens, Japanese Greens
Mizuna ‘Purple Stem’ also known as ‘Beni Houshi’, is a striking Japanese variety that retains the classic deeply serrated leaves and mild mustard flavour of green mizuna, but with a touch more sweetness and less bite. Organic Seed.
Oriental or Leaf Mustard
Mustard ‘Golden 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. Organic Seeds 
Oriental or Leaf Mustard
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.
Oriental or Leaf Mustard
Easy to grow, Mustard Purple Frills is a good-looking plant, the large, red-tinged leaves intensifying to deep burgundy purple in cold weather. It is both ‘cold and bolt’ tolerant and often to be found in the ornamental garden or the potager. Organic Seeds 
Oriental or Leaf Mustard
Mustard ‘Purple Osaka’ is a handsome Japanese mustard with broad, slightly crinkled leaves washed deep plum-purple with green undersides and pale midribs. Pleasantly mustardy with a gentle wasabi heat: mild and tender at baby leaf, fuller and warmer at mature size. Organic seed. 
Oriental or Leaf Mustard
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.
Oriental or Leaf Mustard
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.
Oriental or Leaf Mustard
Mustard ‘Red Giant ‘ is a good-looking plant, the large, red-tinged leaves intensifying to deep burgundy purple in cold weather. Both ‘cold and bolt’ tolerant and often found in the ornamental garden, it adds colour from autumn right through to spring. Organic seed. 
Oriental or Leaf Mustard
Mustard ‘Rouge Métis’ is a striking red-leaved variety grown for its finely frilled foliage and mild, peppery flavour. The leaves are a rich burgundy to wine-red, often with flashes of green near the base, and bring both colour and texture to salad mixes. Organic Seeds 
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.
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.Price range: €1.65 through €3.95
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