Lacey, magenta leaves which are more refined than similar varieties available such as 'Purple Frills' and 'Ruby Streaks'. A stalwart salad mustard for cut-and-come again winter salads. The young leaves are mild, becoming more peppery as the plant ages. Slugs and snails tend to leave this variety alone - perhaps because of its unique leaf shape. The young leaves are mild and become more spicy as they age and spring approaches.
As with most of the salad greens in this catalogue, their use in the UK can all be traced back to the godmother of Grow Your Own, Joy Larkcom. Her book 'The Salad Garden' originally published in 1987 is a seminal work on the subject. Her careful recommendations are both tasty and decorative, as she puts it, salad vegetables which 'feed the body and the spirit'.Sow: mid March-May & Aug-Sept (undercover or outside)
Plant: densely for baby leaves, 20cm for salad leaves
Harvest: 4-8 weeks after sowing
Kitchen: Eat fresh or stir fried. Pairs with citrus (lemon, lime, ponzu), aromatics and spices (turmeric, ginger, five spice, chilli), alliums (spring onion, garlic, garlic chives), fats (sesame, cashew).
Notes: Early sowings benefit from fleece. Sowings bolt around the solstice.
Also available in our 'Cool Greens' winter salad seed collection. Download our Winter Salads Growing Guide to learn more about growing winter greens.
~1g/450 seeds
81% July 25
A dusky red butterhead for spring, summer and autumn cropping. Forms satisfying, compact heads with outside leaves tinged red, fading to a lime green heart. Suited to spring, summer and autumn cropping and holds an RHS AGM for summer cropping on account of it being slow to bolt. Lettuce is a very ancient crop, originally domesticated 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: Feb-May undercover, May-July outside. Stagger sowings for continuous supply.Plant: 4-6 weeks after sowing, plant 20cm apartHarvest: Feb-AprilKitchen: Best used in salads.Notes: To make the most out of your space, you can sow/plant 10cm apart then harvest every other plant leaving the remaining half to head up. Do not let seeds get hot when germinating. 15C is ideal, anything above 18C encourages seed dormancy.
~200 seeds/0.025gGerm 97% Sept 25
A tasty Chinese mustard with brightly coloured stems ranging from purple to fuchsia to baby pink. Leaves are shiny with serrated edges, coloured vivid green or deep burgundy. A colourful addition to baby salad mixes but also tastes great cooked.Vivid choi is slow to bolt, cold hardy and versatile in the kitchen. A good choice for home gardeners looking to grow delicious greens you can't buy in the shops.Sow: mid March-May & Aug-Sept (undercover or outside)Plant: densely for baby leaves, 20cm for salad leavesHarvest: 4-8 weeks after sowingKitchen: Eat fresh, braised or stir fried. Pairs with citrus (lemon, lime), aromatics and spices (coriander, ginger, five spice, chilli), alliums (spring onion, garlic, garlic chives), fats (sesame, cashew).Notes: Early sowings benefit from fleece. Sowings bolt around the solstice. Long harvest period, particularly over winter - you'll have greens from October into spring. Cool weather and plant maturity bring out the purple and pink colouring.
Download our Winter Salads Growing Guide to learn more about growing winter greens.~1g/450 seeds
Germ: 97% July 25
A productive salad leaf and stalwart cut flower rolled into one. Wrinkle Cress grows quickly and abundantly, adding pep to your salads from autumn through to spring. As the days lengthen, plants throw up shoots full of tiny white flowers which gradually transforming into graceful seed heads. The seed heads can be picked when glaucous green or when dry and silvery. They are super versatile - an easy way to add texture to late summer and autumn arrangements. Use fresh or dried.
Sow: mid March-May & Aug-Sept (undercover or outside)
Plant: direct sow or plant 10-20cm apart
Harvest: Salad leaves 4-8 weeks after sowing. Cut seed heads when the uppermost flowers have faded.
Kitchen: Eat fresh in winter and early spring salads. Pairs with citrus (orange, lemon, lime), aromatics and spices (coriander, ginger, five spice, chilli), alliums (spring onion, garlic), fats (sesame, cashew).
Vase: Expect fresh seed heads to last for a week.
~1g / 400 seeds
Germ 97% Oct 25
The best tasting perpetual spinach out there - sweet, tender, verdant green leaves on slim stems. Verde da Taglio is an easy-to-grow Italian heirloom which is perfect for gardeners who want to make the most out of their growing space. A couple of sowings will provide you with year-round greens. This is one of our favourite greens in the catalogue - we grow it every year without fail.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).1.5g / ~75 seedsGerm 82% July 25
An unusual rocket variety with deep green, broad leaves which aren't lobed like standard rocket varieties. It is slower growing and slower to bolt than more vigorous alternatives such as 'Victoria'. A substantial, peppery leaf for salads harvested between autumn and spring.Sow: mid March-May & Aug-Sept (undercover or outside)Plant: densely for baby leaves, 20cm for salad leavesHarvest: 4-8 weeks after sowingKitchen: Eat fresh or just wilted. Pairs with citrus (lemon, balsamic vinegar), aromatics (basil, dill, mint) and spices (chilli), salty (capers, olives, feta), fats (blue cheese, goats cheese, pine nuts).Notes: Early sowings benefit from fleece.
Download our Winter Salads Growing Guide to learn more about growing winter greens.~0.5g/250 seedsGerm 92% Jul 25
Not the most exotic sounding lettuce on our list but Maureen is as reliable as they come. Bred to outperform the standard Little Gem type in resistance to downy mildew and seasonality. Bright, fresh green, compact hearts which are equally at home in a crisp Caesar salad as they are braised with bacon and peas.Lettuce is a very ancient crop, originally domesticated 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: Feb-May undercover, May-July outside. Stagger sowings for continuous supply.Plant: 4-6 weeks after sowing, plant 20cm apartHarvest: Feb-AprilKitchen: Best used in salads.Notes: To make the most out of your space, you can sow/plant 10cm apart then harvest every other plant leaving the remaining half to head up. Do not let seeds get hot when germinating. 15C is ideal, anything above 18C encourages seed dormancy.~200 seeds/0.025gGerm 87% Nov 24
Mibuna is your answer to home grown greens from autumn to early spring. Gentle peppery flavour that is hotter than Mizuna, milder than Golden Frills. The leaves are elongated and flex backwards, making a small well for salad dressings to sit in. They are a deep, healthy green colour.Mibuna originated from the Mibu region of Kyoto City in Japan, where it was bred from a mizuna hybrid. It's been cultivated from 1804. Use Mibuna as you would Mizuna - a baby leaf salad, a stir fry green or wilted in ramen. In Japan its mixed with kombu (an umami flavour-rich seaweed) and chilli to make a quick salty pickle called asazuke. A crisp, spicy, umami flavoured side dish - exceptionally moreish.Sow: mid March-May & Aug-Sept (undercover or outside)Plant: densely for baby leaves, 20cm for salad leavesHarvest: 4-8 weeks after sowingKitchen: Eat fresh, pickled or stir fried. Pairs with citrus (lemon, lime, ponzu), aromatics and spices (coriander, ginger, five spice, chilli), alliums (spring onion, garlic, garlic chives), fats (sesame, cashew).Notes: Early sowings benefit from fleece. Sowings bolt around the solstice. Long harvest period, particularly over winter - you'll have greens from October into spring.
Download our Winter Salads Growing Guide to learn more about growing winter greens.
~1g/450 seedsGerm 96% July 25
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/0.25gGerm 97% Jul 25
Golden Frills is a vigorous variety, producing an abundance of lacy, golden-green leaves. A stalwart mustard for cut-and-come again winter salads. The young leaves are mild, becoming more peppery as the plant ages. I find slugs and snails tend to leave this variety alone - perhaps because of its unique leaf shape. Harvest the yellow flowering tips too - they're spicy and sweet.Golden Frills, along with a lot of the popular Asian greens, was popularised in the UK by the godmother of Grow Your Own, Joy Larkcom. Her book 'The Salad Garden' originally published in 1987 is seminal. Her careful recommendations are both tasty and decorative to 'feed the body and the spirit'.Sow: mid March-May & Aug-Sept (undercover or outside)Plant: densely for baby leaves, 20cm for salad leavesHarvest: 4-8 weeks after sowingKitchen: Eat fresh or stir fried. Pairs with citrus (lemon, lime, ponzu), aromatics and spices (turmeric, ginger, five spice, chilli), alliums (spring onion, garlic, garlic chives), fats (sesame, cashew).Notes: Early sowings benefit from fleece. Sowings bolt around the solstice. Long harvest period, particularly over winter - you'll have greens from October into spring.
~1g/450 seedsGerm 87% Aug 25
***BACK IN STOCK JANUARY 2026***
Agretti is a revelation. Like so many Italian heirlooms, it looks elegant and tastes delicious. A salty, seductively succulent green. You can cut stems at 20cm long and blanch it or just cut the tips to use in salads. Keep cutting it back and it will send up fresh stems for picking. One sowing last the year. Grows well undercover or outside once frosts have passed.Sow: Valentines day-April undercover.Plant: 4-6 weeks after sowing.Harvest: After 6-8 weeks.Kitchen: Eat tips raw or cook stems - steam, sautee, or blanch. Pairs with acid (lemon, balsamic vinegar, lime), fats (walnuts, coconut milk, butter), salty (olives, feta, parmesan), aromatics (chilli).Notes: Agretti has a reputation for being hard to germinate. This is because the seeds need to be really fresh to germinate well. We only sell the fresh stuff. ~100 seedsSaLAgr-00147-WNO-CGerm 100% Feb 25
An early spring treat for anyone who loves butterhead lettuces. Leaves are bright green, buttery soft, lightly dimpled and pleasantly sweet from growing in the cool. A key addition to my quest for a year round supply of butterhead lettuces! Harvest as a looseleaf salad mix by harvesting individual leaves or wait until for the dense heads to form in early spring.Lettuce is a very ancient crop, originally domesticated 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: Sept-November undercoverPlant: 4-6 weeks after sowing, plant 20cm apartHarvest: Feb-AprilKitchen: Best used in salads.Notes: Best grown undercover. To make the most out of your space, you can sow/plant 10cm apart then harvest every other plant leaving the remaining half to head up in early spring. Do not let seeds get hot when germinating. 15C is ideal, anything above 18C encourages seed dormancy.
Also available in our 'Cool Greens' winter salad seed collection. Download our Winter Salads Growing Guide to learn more about growing winter greens.
~200 seeds/0.25gLetWcp-00029-KNG-OGGerm 70% July 25
Uber has all the vigour of a salad rocket with wild rocket flavour. It adds another dimension to a salad mix. Plant grow fully upright, even in winter, making them easy to harvest. It makes a flavoursome addition to salads from autumn until early spring. Leave to bolt - the flowers are delicious and provide early forage for pollinators.Sow: mid March-May & Aug-Sept (undercover or outside)Plant: densely for baby leaves, 20cm for salad leavesHarvest: 4-8 weeks after sowingKitchen: Eat fresh or just wilted. Pairs with citrus (lemon, balsamic vinegar), aromatics (basil, dill, mint) and spices (chilli), salty (capers, olives, feta), fats (blue cheese, goats cheese, pine nuts).Notes: Early sowings benefit from fleece. Sowings bolt around the solstice.~1g/500 seedsRocUb-00110-CNS-CGerm 95% Aug 25
Our pick for a classic salad rocket - green, lobed leaves with strong peppery flavour. A fast growing, vigorous variety which works well as a cut-and-come-again salad leaf. It bolts faster than our other salad rocket variety 'Astro' which is slower growing. Ideally, you'll sow this variety thickly in successions. The flowers are a delicious salad ingredient too. It makes a flavoursome addition to salads from autumn until early spring. Sow: mid March-May & Aug-Sept (undercover or outside)Plant: densely for baby leaves, 20cm for salad leavesHarvest: 4-8 weeks after sowingKitchen: Eat fresh or just wilted. Pairs with citrus (lemon, balsamic vinegar), aromatics (basil, dill, mint) and spices (chilli), salty (capers, olives, feta), fats (blue cheese, goats cheese, pine nuts).Notes: Early sowings benefit from fleece. Sowings bolt around the solstice.~1g/500 seedsRocVic-00112-CNS-CGerm 98% Aug 25
Pizzo is a lovely broad-leaved salad mustard with squiggly serrated edges. It adds verdant volume to winter salad pickings. Its visually similar to 'Green in Snow' but much milder. Definitely our preference for a productive winter salad leaf.Sow: mid March-May & Aug-Sept (undercover or outside)Plant: densely for baby leaves, 20cm for salad leavesHarvest: 4-8 weeks after sowingKitchen: Eat fresh or stir fried. Pairs with citrus (lemon, lime, ponzu), aromatics and spices (turmeric, ginger, five spice, chilli), alliums (spring onion, garlic, garlic chives), fats (sesame, cashew).Notes: Early sowings benefit from fleece. Sowings bolt around the solstice. Long harvest period, particularly over winter - you'll have greens from October into spring.
Download our Winter Salads Growing Guide to learn more about growing winter greens.~1g/450 seedsGerm: 88% Sept 25
Stridolo (A.K.A. Sculpit) is the cultivated form of wild plant Bladder Campion. It's a beautiful Italian heirloom which we love to grow as a delicate addition to salad mixes. The glaucous green foliage is very elegant. Leaves are succulent with a mild flavour - a little aromatic with a mild, pleasant bitterness. One sowing will last you the year. We also love the dainty white flowers for cutting.Sow: April-MayPlant: 4 weeks after sowing once soil has warmedHarvest: 8-10 weeks after sowingKitchen: Use fresh or just wilted. Used in Italy as part of a bitter greens mix, in pasta and egg dishes.~0.25g/400 seedsSaLStr-00120-CNS-CGerm 99% Sept 25
Healthy, vibrant and flavoursome flat leaf parsley. Bred by Bingenheimer Saatgut, this variety has been selected for beautiful uniformity, cold hardiness and year-round leaf quality. The name translates to 'Easy cut' and this variety is as at home in a productive market garden as it is on an allotment. It's shorter than 'Italian Giant' giving a higher ratio of leaf to stem. Sow: March-April undercover, May outside. Early August sowing for overwintering.Plant: 6 weeks after sowingHarvest: 8-10 weeks after sowingKitchen: Parsley is a balancing herb which pairs with nearly anything.Notes: For best quality overwintered leaves, grow in a greenhouse or polytunnel or protect with fleece.0.5g / ~200 seeds
Germ 83% Aug 25
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 seedsGerm 72% Jul 25
Photo courtesy of Springtail Farm
Mizuna is one of the most popular winter salad leaves out there. It produces succulent, green winter leaves with a mild, peppery flavour. It is more vigorous than the other winter salad leaves we offer and very frost tolerant. A brilliant bulker for winter and early spring salad mixes. Sow: mid March-May & Aug-Sept (undercover or outside)Plant: densely for baby leaves, 20cm for salad leavesHarvest: 4-8 weeks after sowingKitchen: Eat fresh, pickled or stir fried. Pairs with citrus (lemon, lime, ponzu), aromatics and spices (coriander, ginger, five spice, chilli), alliums (spring onion, garlic, garlic chives), fats (sesame, cashew).Notes: Early sowings benefit from fleece. Sowings bolt around the solstice. Long harvest period, particularly over winter - you'll have greens from October into spring.1g / ~450 seedsGerm 94% Aug 25
***COMING NOVEMBER 1ST***
An opportunity to grow a very rare, dual-use variety. Orach is a drought resistant plant, producing very tasty salad leaves and cooking greens, not dissimilar to spinach. Rose Gold produces zesty green leaves on pink stems. When the plant goes to seed, the party really begins, with tall, pink and gold spangly seed heads. Use fresh, dry or just enjoy the sound of them rustling in the wind.
Plants come back best when self sown - allow at least one plant to self sow for next year's supply.
Sow: April undercover, May-June outside.
Plant: 4-6 weeks after sowing at 30cm. Wait until risk of frost has passed.
Harvest: Young leaves for eating. Pick stems when flowers are half open. 60cm stem length.
Vase: Expect a vase life of 7 days.
Approx 100 seeds. We pack seeds by weight, the number of seeds in a packet is an estimate.
Atriplex hortensis
***COMING NOVEMBER 1ST***
A kale that needs very little introduction. Nero di Toscana has a reputation for being the kale of choice for any gardening gourmet. The long, deep green leaves are more tender than standard curly kales with a flavour that sweetens after the first frost. A Tuscan heirloom which has been bred to withstand both hot and cold temperatures, you can harvest this kale from late summer to early spring.
Sow: March-April (undercover or outside with fleece or cloche)
Plant: May, 45cm apart
Harvest: Late summer- early autumn
Kitchen: Roast, steam, sautee or braise. Pairs with acidic flavours (lemon, white wine), fats (sesame, bacon, chorizo, walnuts, parmesan), alliums (garlic, leeks), aromatics & spice (mustard, cumin, parsley, coriander, ginger, chilli).
Notes: To avoid massive cabbage heads, grow no further than 45cm apart. As with all brassicas, plant deep to avoid toppling
0.5g (approx 150 seeds) We pack seeds by weight, the number of seeds in a packet is an estimate.
Brassica oleracea
Germ Rate: 97% Oct 25
***COMING NOVEMBER 1ST***
Fireworks makes a beautiful addition to your garden (vegetable or ornamental) and a very nutritious addition to your plate. You can 'eat the rainbow' by growing just one variety! It's a celebration of colour and diversity. You'll find stems in icy white, canary yellow, zesty orange, and cerise red with leaves ranging from verdant green to deep burgundy.
Say goodbye to uniformity and say hello to diverse form and colour. This is a diverse interbreeding population of plants rather than a single variety. If you dig up a seed cluster as its germinating and you'll see different coloured shoots stretching out of a single cluster. Each cluster is made up of several individual seeds, each with their own unique genetics. What a joy.
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).
3g (approx 150 seeds) We pack seeds by weight, the number of seeds in a packet is an estimate.
Beta vulgaris var. cicla
Germ Rate: 84% Sept 25
***COMING NOVEMBER 1ST***
Maravilla de Verano was the stand out lettuce in our 2025 lettuce trial (one of the driest summers on record). While all the other varieties had bolted or turned bitter, this beauty stayed luscious, succulent and sweet. It's a glorious Batavian type with large green leaves, tinged with red. A standout variety for summer salad production and great for gardeners who tend to forget to water their plants.
Sow: Feb-May undercover, May-July outside. Stagger sowings for continuous supply.
Plant: 4-6 weeks after sowing, plant 20cm apart
Harvest: Feb-April
Kitchen: Best used in salads.
Notes: To make the most out of your space, you can sow/plant 10cm apart then harvest every other plant leaving the remaining half to head up. Do not let seeds get hot when germinating. 15C is ideal, anything above 18C encourages seed dormancy.
0.25g (approx 200 seeds) We pack seeds by weight, the number of seeds in a packet is an estimate.
Lactuca sativa
Germ Rate: 100% Sept 25
***COMING NOVEMBER 1ST***
Our favourite oak leaf lettuce. Cerbiatta brings a beautiful and unusual silhouette to your salad bowl. Originating from Italy, Cerbiatta is bright green and crunchy with a strong - for want of a better word - lettuce-y flavour. I find it very vigorous and well suited to growing for cut and come again salad greens or in a loose leaf mix. Crowned with RHS AGM award.Lettuce is a very ancient crop, originally domesticated 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: Feb-April undercover, May-July outside. Stagger sowings for continuous supply.
Plant: 4-6 weeks after sowing, plant 20cm apart
Harvest: Feb-April
Kitchen: Best used in salads.
Notes: To make the most out of your space, you can sow/plant 10cm apart then harvest every other plant leaving the remaining half to head up. Do not let seeds get hot when germinating. 15C is ideal, anything above 18C encourages seed dormancy.
0.25g (approx 200 seeds) We pack seeds by weight, the number of seeds in a packet is an estimate.
Lactuca sativa
Germ Rate: 100% Sept 25
Enjoy fresh, homegrown salad leaves all year round with our carefully selected seeds. Choose from cut-and-come-again varieties to crisp heading lettuces. From peppery rocket and fresh lettuce to hot mustard greens and unusual edibles, these resilient and fast-growing leaves thrive in beds, containers, and windowsills. Perfect for continuous harvesting in every season, our salad seeds ensure a steady supply of crisp, flavourful greens. Shop now and grow fresh salad leaves all year long!
