Rothild is a sweet, fragrant carrot which is easy to grow. The roots are bright, cartoon carrot orange, signifying their high carotene content. Intense colouring = more nutritious. A joy to eat and a joy to grow. We find it to be a very productive carrot, yielding lovely long roots even on our heavy clay soil. Sow: May until mid-July, direct sow.Harvest: At least 12 weeks from sowing.Kitchen: Roast, braise or eat raw. Pairs well with acid (balsamic, white wine, lemon), aromatics (cumin, dill, mint, thyme, rosemary, coriander, ginger, chilli), fats (sesame, olive oil), alliums (leeks, garlic).Notes: Sow late May to early June to avoid carrot root fly.~800 seeds/1gCrtRot-00142-MOL-OGGerm 89% Dec 24
Celeriac 'Monarch' is a substantial winter vegetable with a subtle, refined taste. This variety produces large, smooth roots which are *relatively* easy to clean. Sow early, plant shallow and keep watered during the summer and you'll have nice big roots to harvest in the autumn. They store really well and make a great addition to the winter vegetable menu. We use them to make creamy soups and remoulades. We also love to grow them in the veg garden because they are fantastic at opening up heavy soils - their extensive root networks penetrate far down into the soil.Sow: March-April with heat (18C) or April in a greenhouse. Light aids germination - lightly cover seeds with fine compost or vermiculite. Seeds are small so it's easiest to broadcast sow then prick out.Plant: 8 weeks after sowingHarvest: August-OctoberKitchen: Mash, braise or grate into salads. Can also be used to replace celery in mirepoix. Pairs well with aromatics (chives, dill, rosemary, thyme, parsley), spices (chili, horseradish, mustard, caraway), fats (walnuts, creme fraiche, cream, butter), citrus (lemon).~0.1g/250 seedsClrcMn-00081-TMR-OGGerm 81% Nov 24
A classic American heirloom for all the celery lovers out there. Tall Utah produces a dense crop of crisp green stems under a canopy of healthy green leaves. The freshly picked celery have a crunch like no other and the leaves can be harvested as and when to use as a herb.Sow: March, with heat (18C) or April in a greenhouse. Light aids germination - lightly cover seeds with fine compost or vermiculite. Seeds are small so it's easiest to broadcast sow then prick out.Plant: 8 weeks after sowingHarvest: June-SeptemberKitchen: One third of the soffritto/mirepoix holy trinity - it is the base of many classic European dishes. Very versatile, particularly when cooked and pairs very well with aromatics (dill, rosemary, thyme, parsley), fats (blue cheese, walnuts, cream cheese).~0.1g/300 seedsClryTU-00050-MOL-OGGerm 86% Nov 24
A proper Swiss Chard with wide juicy stems and deep green, shiny leaves. A very different plant from our other varieties Fireworks and Verde da Taglia. We think of it as the European version of Pak Choi - a leafy green, bred for its crisp stems rather than its verdant leaves. For this reason it makes a great stir fry addition throughout the summer months when it's impossible to grow Pak Choi. It's a very generous green to grow - if you harvest individual stems, a couple of sowings will have you sorted for the year.Sow: April (undercover) & July (outside or undercover) for continuous supply. Plant: 4 weeks after sowing, or sow direct.Harvest: Baby leaves in 6 weeks, big leaves in 8-10 weeks. Harvest outside leaves.Kitchen: Eat baby leaves raw and cook older leaves - steam, sautee, or braise. Cook stems a little longer than leaves. Pairs with acid (lemon, balsamic vinegar, lime), fats (goats cheese, walnuts, coconut milk, butter), salty (olives, feta, parmesan), aromatics (chilli, nutmeg, dill, fennel, thyme).~2.5g/150 seedsChdSwC-00064-KNG-OGGerm 86% Dec 24
This heritage Italian variety of chicory is one of our favourites. Sweet flavour and crisp texture - this is a variety for chicory noobs. It rivals iceberg lettuce for crispness but with a much more aromatic, complex flavour. Outer, deep green leaves have more radicchio bitterness than the yellow hearts. Pan di Zucchero grow to an impressive size - about 40cm long - a satisfying green to grow. Sowing and planting timing is important to grow chicory successfully. Sow in mid-late July and plant out promptly. Chicory like to germinate in the cool. Sow: mid-late July. Keep seeds cool while germinating.Plant: 4 weeks after sowing.Harvest: October-December. Chicory is frost tolerant but the outside leaves can suffer, looking rotten and slimy. Hold your nerve and peel them away to reveal the jewel-like chicory heart. Kitchen: Best raw in salads but can also be cooked. Cut the hearts in half, marinate and griddle or barbecue. Pairs well with acid (lemon, balsamic vinegar, orange), fats (blue cheese, walnuts, hazelnuts), salty (capers), sweet (winter squash).~0.5g/350 seedsChicPZ-00031-KNG-OGGerm 77% Dec 24
Photo courtesy of Springtail Farm
An early and prolific member of the habanero family of chillis which has a distinctively lemony and aromatic. Its flavour rivals the more widely available 'Lemon Drop' and we include this in our catalogue because of its earliness, bountiful yields and small stature. Its perfect for container growing and doesn't need to be staked.This is a chilli we grow for one reason only - to make an unforgettable fermented chilli sauce. The chillis are on the spicy side so we often cut them half and half with sweet peppers. This variety dries well but disappointingly doesn't retain its bright lemon-yellow colour after drying, although it does keep its flavour.Sow: Valentines day to end March, with heat (25C)Harvest: July-SeptemberKitchen: Pairs with savoury (olives, bacon, cured pork), aromatic (parsley, coriander, oregano, ginger), spicy (paprika, cumin, cinnamon), fats (avocado, soft cheese, eggs).Notes: Grow in greenhouse or similar.
~20 seedsChilLem-00140-WNO-CGerm 88% Nov 25
Life is about the little things and having fresh herbs on hand is a joy. Grow a pot of chives and you'll have an abundant supply. They are generous producers which will happily self seed and bulk up year on year. Your bagel with cream cheese will never be without a sprinkling of chives.Sow: Direct sow into pots March-September (undercover or outside)Harvest: Lightly harvest 12 weeks after sowingKitchen: Pairs with proteins (eggs, fish, ham), fats (avocado, cream cheese), aromatics (chervil, basil, coriander, tarragon, parsley).Note: Chives are herbaceous perennials and die down over winter. They self-sow and clumps will bulk up. You can divide them in spring.~0.25g/ 200 seedsChvHrb-00058-MOL-OGGerm 98% Dec 24
A well-balanced collection of crisp, mild and spicy leaves to keep your salad bowl full all winter, curated by Ellen.
Lettuce 'Wintercrop'
Salad Mustard 'Rouge Metis'
Salad Leaf 'Mibuna'
Salad Mustard 'Pizzo'
Rocket 'Astro'
Chinese Mustard 'Vivid Choi'
Don't forget to download our free winter salad growing guide! Timing your sowings well is crucial for winter leaves.
Cornflowers are some of the most robust cut flowers out there - they thrive in poor soil and are rarely bothered by pests and diseases. They attract a wide range of pollinators to your garden and I often find them covered with hoverflies.Flowers are edible - sprinkle the petals in salads or in cocktails.Sow: September-October for overwintering seedlings. Sow undercover or outside Mar-May, depending on soil conditions. Loves to be sown direct into the soil.Plant: 4 weeks after sowing at 30cm.Harvest: Expect 60-80cm stem length.Vase: Pick when flowers are beginning to open for vase life of 5 days.1g (approx 200 seeds)CFBB-00037-KNG-C
A 'Blue Boy' cornflower selection made with floristry in mind. Deep blue flowers are all double or semidouble, hovering above wiry (and sturdy) upright stems.The perfect garden plant for naturalistic planting schemes and makes a lovely filler in meadow-style arrangements. Looks beautiful with lilac, white and primrose yellow. Cornflowers are some of the most robust cut flowers out there - they thrive in poor soil and are rarely bothered by pests and diseases. They attract a wide range of pollinators to your garden and I often find them covered with hoverflies.Flowers are edible - sprinkle the petals in salads or in cocktails.Sow: September-October for overwintering seedlings. Sow undercover or outside Mar-May, depending on soil conditions. Loves to be sown direct into the soil.Plant: 4 weeks after sowing at 30cm.Harvest: Expect 60-80cm stem length.Vase: Pick when flowers are beginning to open for vase life of 5 days.1g (approx 200 seeds)CFFBu-00104-JNY-C
Daydream is an airy cosmos in the lightest shade of pink, deepening to rose pink at the centre. This cosmos has sweet, little blooms on wiry stems and is always our first to flower. It's also our first to go over so its worth sowing two or three successions if you want flowers all summer. As with all cosmos, it'll bring a tonne of bees and beneficial insects to your garden.Sow: Mar-April undercover, May-June outside.Plant: 4-6 weeks after sowing at 30cm. Wait until risk of frost has passed.Harvest: Pick stems when flowers are half open. 60cm stem length.Vase: Expect a vase life of 5 days.~75 seeds/0.5gGerm 94% Nov 24
Fizzy White is one of our favourite cosmos varieties - Emma has been growing it for years to use in her wedding arrangements. It's pure white with a little ruffle of petals at its yellow centre. Its frilly but has a light and airy quality that the fully double varieties lack. Looks stunning in a garden border and attracts a tonne of bees and beneficial insects.Sow: Mar-April undercover, May-June outside.Plant: 4-6 weeks after sowing at 30cm. Wait until risk of frost has passed.Harvest: Pick stems when flowers are half open. 60cm stem length.Vase: Expect a vase life of 5 days.~75 seeds/0.5gGerm 88% Nov 24
A classic open, single flowered cosmos, specifically bred for cutting. The flowers are white, developing a delicate rose flush as they age. Versailles Cosmos varieties are a little different to your average cosmos - the foliage and petals have a slightly waxy quality (which is what makes them last longer in the vase than other varieties). It also takes a little longer for the plants to flower making it a perfect addition to your cutting garden as a late-flowering succession. As with all cosmos, it'll bring a tonne of bees and beneficial insects to your garden.Sow: Mar-April undercover, May-June outside.Plant: 4-6 weeks after sowing at 30cm. Wait until risk of frost has passed.Harvest: Pick stems when flowers are half open. 60cm stem length.Vase: Expect a vase life of 5 days.~75 seeds/0.5gCosVF-00107-JNY-CGerm 86% Dec 24
Glossy courgettes in the deepest, darkest green. This well-behaved variety grows in neat, bushy clumps and throws out courgettes over a long period. A great variety to avoid a courgette glut. This is an all-round scrappy variety which was bred in the US for drought tolerance and mildew resistance. The plants have incredibly extensive root systems and are highly adapted to organic cultivation.Sow: April (undercover, ideally at 21C), late May outsidePlant: end May, 60cm spacingHarvest: July-SeptKitchen: Slow cook, BBQ or roast. Pairs with fats (pine nuts, goats cheese, ricotta, feta, halloumi), citrus (lemon) salty flavours (capers, olives, anchovy, bacon), aromatics (coriander, dill, basil, marjoram).~15 seedsCouDS-00148-WNO-C
Germ 86% Feb 25
Toothsome cucumbers with beautiful deep-green, shiny skin. 'Mideast Peace' has a everything you want in a cucumber - sweet flavour, crunchy texture and it keeps well. Its one of the most robust cucumber varieties we've grown. The plant photos in this description were taken in October! As with all Lebanese-type cucumbers, the fruit are stouter than a standard supermarket cuc - they max out at 15cm. A true dual purpose variety - harvest thumb-sized for pickles or to palm-sized for Shirazi salads all summer long.The vines grow from 1-1.5m and can be trained on strings or left to sprawl although the cucumbers are better quality when trained. Mideast Peace was bred by Dr. Alan Kapuler of Peace Seeds (Corvallis, Oregon) for cool climates and we've found this variety to be both early and prolific in unpredictable British summers.Sow: April on a sunny windowsill or heated propagator at 21C.Plant: Harden off and plant into unheated greenhouse/polytunnel after risk of frost has passed. Usually ready to transplant 4 weeks after sowing. Plant at 60cm spacing, train up strings or leave to sprawl.Harvest: As baby cucs for pickles or for salads.Kitchen: Pickle or eat raw. Pairs with citrus (lemon, lime), aromatics and spices (dill, fennel, coriander, ginger, chilli, black pepper), alliums (spring onion, garlic, garlic chives), fats (sesame, cashew).Notes: Plants can be trained up strings or left to sprawl (and will take up a lot of room!).
~20 seeds
92% Nov 24
A chance to buy some very rare seeds. This seed is a cross between Cynoglossum ‘Firmament’ (blue, pictured) and ‘Mystic Pink’ (rose, pictured).
Expect mostly blues with the chance of some surprises in soft rose and lilacs. We love Cynoglossum because it flowers so abundantly, attracting incredible populations of bees to your garden.
Sow: Valentines day to end April. Darkness aids germination.Plant: May, after risk of frost has passed.Harvest: June-October. Pick a quarter of flowers on stem are open.Vase: Tips are prone to wilting. Pick in the cool and if stems wilt, sear the stems. Submerge cut edge in boiling water for 10 seconds then return to cold water.Notes: Cynoglossum self seeds.
~1g / ~200 seedsGerm 96% Dec 24
Lovely golden globe-shaped beetroot that bring a bit of sunshine to your plate. This variety has very strong, healthy, upright stems which are sturdy enough to bunch or cook as a green. The roots have a intense, turmeric-yellow colour which persists even after cooking. With such bright colouring, surely these beets are brimming with antioxidants. Beetroot are one of the easiest crops to grow but are a bit of a marmite crop in the kitchen. We find the yellow varieties have a milder, and more aromatic flavour than their red counterparts.Sow: April-July, can be sown in modules or directPlant: 4 weeks after sowing.Harvest: June-OctoberKitchen: Roast or boil. Pairs well with spices (cinnamon, chili, cumin), acid (lemon, balsamic vinegar), fats (goats cheese, feta, walnuts, pinenuts, hazelnuts, pecans), salty (capers, olives), aromatics (mint, parsley, dill, fennel, thyme).~4g/200 seedsBeeWin-00075-TMR-OGGerm 81% Dec 24
A richly aromatic oregano which is a very useful and robust plant to grow. This is herb for all your favourite Greek dishes. It grows well in containers or in a herb bed, producing lots of leafy growth followed by a tonne of bee-loved flowers. The blooms make a lovely scented addition to garden posies. This is a perennial herb which you can expect a smaller harvest from in the first year. It will bulk out over the next few years. Cut back old growth in early spring to encourage new soft growth.Sow: March - April (at around 18C)Plant: 30cm apart in MayKitchen: The it herb for greek, mexican and italian dishes. Pairs with fats (eggs, yogurt, halloumi, soft cheese, parmesan), aromatics (basil, parsley, chives, mint, thyme), spicy (chili), acid (white wine, red wine vinegar)~0.1g/1000 seedsHrbGkO-00118-CNS-CGerm 69% Dec 24
Gypsophila 'Covent Garden' is a classic cut flower, beloved by anthophiles everywhere for its light stature and larger-than-average pure white blooms. Easy to grow. Sow seeds direct in spring or early summer and the plants take off like a bat out of hell. For this reason, Gypsophila makes a brilliant summer gap-filler.
Sow: Best direct sown from mid-March to June or Sept. This is a 'one-and-done' flower - sow a couple of successions for constant supply.
Harvest: Pick when half the flowers on the stem are open.
Vase: Expect vase life of a week.
~0.5g / 450 seeds
Germ 95% Nov 24
Salmon rose is a beautiful variety with flowers ranging from rose pink, through to salmon pink and apricot blush. Warm autumnal hues which look great fresh or dry. A brilliant cut flower which can be used fresh but comes into its own when dried. Pick at the height of flowering, bind together in generous bunches and hang them to dry upside down and the colour will intensify. You'll have colourful blooms to brighten up the house and take you through the winter months and beyond. There's a reason this is known as the 'everlasting flower' and 'immortelle'.Helichrysums are Australian natives which are very robust and drought tolerant.Sow: Sow undercover in April or outside direct in May. Benefits from warm soil.Plant: 4 weeks after sowingHarvest: July-September. Pick when flowers are half open. Stems 80cm or longer.Vase: Can be used fresh or dry. To dry, strip off foliage, tie in a bunch and hang upside down. Flower colours will intensify.
0.25g / ~300 seedsGerm 77% Nov 24
A total stunner. Papery blooms start off a deep shade of fuchsia before mellowing out to a silvery rose. An elegant colour which looks beautiful fresh or dried. A brilliant cut flower which can be used fresh but comes into its own when dried. Pick at the height of flowering, bind together in generous bunches and hang them to dry upside down and the colour will intensify. You'll have colourful blooms to brighten up the house and take you through the winter months and beyond. There's a reason this is known as the 'everlasting flower' and 'immortelle'!Helichrysums are Australian natives which are very robust and drought tolerant.Sow: Sow undercover in April or outside direct in May. Benefits from warm soil.Plant: 4 weeks after sowingHarvest: July-September. Pick when flowers are half open. Stems 80cm or longer.Vase: Can be used fresh or dry. To dry, strip off foliage, tie in a bunch and hang upside down. Flower colours will intensify.0.25g / ~300 seeds71% Oct 24
There is a shade of electric purple found in vegetables which is hard to ignore. Azur star kohlrabi is a prime example of it. Smooth, bright purple vegetables which add gorgeous colour to autumn harvests.They have a mild, brassica flavour, similar to radish and can be used in similar ways. Try as crudites, grates in salads and slaws or baked in a gratin. Kohlrabi is often associated with Germany and Austria but the vegetable has a surprisingly long history in England. The first recording of field scale kohlrabi production dates all the way back to 1837. Sow: mid Feb-early March undercover or after mid June-July outsidePlant: April or July-August, 20-30cm spacingHarvest: June or September-OctoberKitchen: Make into salads, roast, bake or pickle. Pairs with citrus fruits (lemon), aromatics (coriander, chervil, dill), sweets (carrots, apples, honey), fats (parmesan, yogurt, sesame).Notes: Plants get woody at the base if left too long.~0.5g/150 seedsKohAz-00090-MOL-OGGerm 98% Oct 24
Carentan is an old European leek variety with stout, thick stems and a beautiful mild flavour. Mentioned in Vilmorin-Andrieux's 1883 book 'Les Plantes Potagères', this variety is a selection from the 'Très Gros de Rouen' leek. With its roots in the Norman city of Rouen, Carentan is an heirloom variety very well adapted to cool summers and grey skies.
This is a winter hardy leek, plan to harvest it October-January. We recommend leaving a few leeks in the ground and letting them flower - the pom-pom flowers bring in so many pollinators.Sow: April-May undercover or outside. Sow thickly in a seed bed. You can make a seed bed in open soil or use a crate/large pot filled with a multipurpose compost.Plant: May-June. Separate leek seedlings and trim roots and leaves by two thirds. This makes it easier to plant the leeks. Dib holes 20cm apart. Place 1 leek in each hole for big leeks, 3 in each hole for baby leeks. Do not recover with soil.Harvest: October-JanuaryKitchen: Almost as versatile as an onion. Slow cook to bring out sweetness or roast, barbecue & grill whole to add another flavour dimension. Pairs well with acid - lemon, white wine; fats - butter, cream, yogurt, cheese; aromatics - chervil, chives, tarragon, thyme.~1g/350 seedsGerm 95% Nov 24
A crisp, green Batavian type with a hint of an iceberg lettuce about it (in the very best way possible). Leaves are sweet in flavour and well-savoyed so they hold a salad dressing well. Can be grown for cut and come again baby leaves or as a heading lettuce.Lettuce is a very ancient crop, originally domesticated in Africa by the ancient Egyptians for its seeds and sap which were used as a pain killer and sedative. The Romans went on to cultivate lettuce for its leaves and used it as a braising green.Sow: March-July for harvests into autumn. March-April undercover, May outside. Four sowings across the year will have you eating plentiful salad leaves year round if you harvest by picking leaves off the stem.Plant: 4 weeks after sowing at 20-30cm spacing.Harvest: 8 weeks after sowingKitchen: Crisp - perfect for a shredded with red cabbage and red onion for a kebab-style salad.Notes: Do not let seeds get hot when germinating - 15C is ideal, anything above 18C encourages seed dormancy.~200 seeds/0.25gLetBdP-00009-TMR-OGGerm: 100% Dec 24
