Grow your garden with our favourite heritage and heirloom vegetable and herb varieties.
All Vegetable & Herb Seeds
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Chard 'Swiss Chard'
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 (approx 150 seeds). We pack seeds by weight, the number of seeds in a packet is an estimate. Germ: 81% Sept 25
£2.60
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Celery 'Tall Utah'
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 (approx 300 seeds). We pack seeds by weight, the number of seeds in a packet is an estimate.Germ 70% Jul 25
£1.75
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Red Onion 'Long Red Florence'
The sweetest onion in our catalogue with a rich flavour only found in homegrown onions. Long Red Florence is a very versatile Italian heirloom variety which can be cropped as quick-growing, bright purple salad onions or left to mature into elongated, red bulbs. The mature bulbs are so sweet and full-flavoured, delicious in salads or as a rich base for any dish. Sow in March - 3-5 seeds per modules a la Charles Dowding. Harvest fresh and you can use the stems too. Later harvests have a more pungent flavour. Not the best storage onion, best eaten within a couple of months of harvest. Sow: multi-sow 3-5 seeds per module for bulbs or clusters of 10 for spring onions, March undercover Plant: 20cm spacing between modules Harvest: July-August Kitchen: Pairs with everything. Use raw or cooked in a myriad of dishes. Allium cepa 1g (approx 250 seeds). We pack seeds by weight, the number of seeds in a packet is an estimate.
£1.75
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Cabbage 'Ormskirk' Savoy Type
The Ormskirk savoy cabbage is a English heirloom variety originating from the Lancashire market town Ormskirk. As you can imagine, this cabbage is no stranger to cold and wet weather. It will resist splitting, even in a wet winter. The leaves are heavily crinkled - verdant green on the outside with pale green hearts. This is one of the tastiest heirloom savoys around - the sweet leaves hold their bite after cooking. Sow: March-April (undercover or outside with fleece or cloche)Plant: May, 45cm apartHarvest: Autumn-WinterKitchen: Roast, steam, sautee or braise. Pairs with acidic flavours (lemon, white wine). fats (sesame, bacon, chorizo, walnuts, parmesan), alliums (garlic, leeks), aromatics (mustard, cumin, parsley, coriander, thai sweet basil, ginger).Notes: To avoid massive cabbage heads, grow no further than 45cm apart. As with all brassicas, plant deep to avoid toppling.0.5g (approx 125 seeds). We pack seeds by weight, the number of seeds in a packet is an estimate. Germ: 94% Aug 25
£2.25
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Cabbage 'Violaceo di Verona'
We are really excited to be offering this rare and beautiful Northern Italian heirloom cabbage - Violaceo di Verona. It has lightly crinkled leaves which range from glaucous green to plum purple. This selection is a beautifully diverse - each plant has slightly different colouring and leaf texture. One thing that stays consistent is the flavour - the cabbages are top-knotch - deliciously sweet, particularly after cold weather. Plants are on the larger size, so perhaps not the most sensible choice for smaller gardens.Sow: March-April (undercover or outside with fleece or cloche)Plant: May, 45cm apartHarvest: Autumn-WinterKitchen: Roast, steam, sautee or braise. Pairs with acidic flavours (lemon, white wine). fats (sesame, bacon, chorizo, walnuts, parmesan), alliums (garlic, leeks), aromatics (mustard, cumin, parsley, coriander, thai sweet basil, ginger).Notes: To avoid massive cabbage heads, grow no further than 45cm apart. As with all brassicas, plant deep to avoid toppling.0.5g (approx 125 seeds). We pack seeds by weight, the number of seeds in a packet is an estimate. Germ 95% Sept 25
£2.75
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Kohlrabi 'Azur Star'
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 seeds). We pack seeds by weight, the number of seeds in a packet is an estimate. Germ 100% Aug 25
£2.45
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Greek Oregano
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 (approx 100 seeds). We pack seeds by weight, the number of seeds in a packet is an estimate. Germ 76% Jul 25
£1.95
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