Grow your garden with our favourite heritage and heirloom vegetable and herb varieties.
All Vegetable & Herb Seeds
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Tuscan Kale 'Nero di Toscana'
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
£1.95
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Brussels Sprouts 'Groninger'
Introducing your Christmas dinner Brussels sprout variety! Groninger produces classic green, dense sprouts from November to December. Unlike F1 varieties, Groninger crops over a longer period of time so you won't get overwhelmed by sprouts. Its tried and tested mid-season sprout variety which has been awarded the prestigious Award of Garden Merit by the RHS. This means they've trialed it against lots of other varieties and found it to be exceptional. Classic sprout flavour - earthy, with a hint of bitterness which mellows in cool weather. Try them roasted - its by far the best way to eat them. Oh, and don't miss out on the sprout tops - the rosette of leaves at the top of the plant which resembles a cabbage - it's our favourite part of the plant!Sow: March-April (undercover or outside with fleece or cloche)Plant: May, 60cm spacingHarvest: Nov-Dec Kitchen: Roast, bake, braise or shred fresh sprouts into salads. Pairs with acidic flavours (lemon, balsamic vinegar). fats (bacon, ham, blue cheese, parmesan), nuts (hazelnuts, walnuts, chestnuts), aromatics (parsley, thyme).Notes: Plant deep and firm plants in very well to avoid toppling.~0.5g/125 seedsGerm 94% Aug 25
£2.50
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Salad Mustard 'Pizzo'
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
£2.50
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Dwarf French Bean 'Blooming Prairie'
Finally, a deep purple bean that actually tastes good! The pods are slender, slightly flattened and beautifully straight. They start off as soft lilac flowers which are something to be appreciated in their own right. As with most purple vegetables, the purple colour disappears once they're cooked. Fun while it last though, and the beans are easy to spot when you're harvesting. Blooming Prairie is a dwarf French bean and the plants will grow to 30cm off the ground - no need to stake. Sow: April undercover, May-June outside Plant: 30cm apart Harvest: July-September, pick regularly. Kitchen: Cook lightly and pair with savoury (parmesan, bacon), aromatic (tarragon, ginger), acid (white wine, lemon), fats (olive oil, almonds). Notes: Sow a second succession in June for continuous harvest. Approx 20 seeds We pack seeds by weight, the number of seeds in a packet is an estimate. Phaseolus vulgaris Germ Rate: 80% Oct 25
£2.25
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Winter Squash 'Black Futsu'
The daintiest winter squash we grow! The plants are much less brutish than other varieties, co-existing well with the other plant life in your vegetable patch. The squashes themselves are small too - rarely weighing over a kilo - making them the perfect size to roast whole. Fruits have a creamy texture and thin, digestible skins so no need for peeling. If the season is long, the fruits will mature to a dusty orange - pick at any stage. Sow: April (undercover, ideally at 21C), late May outside Plant: end May, 60cm spacing Harvest: Sept-Oct Kitchen: Roasted whole. Pairs with fats (hazelnuts, peanut, walnuts, goats cheese, feta), citrus (lemon, lime), aromatics & spices (coriander, sage, rosemary, thyme, chilli). Notes: Protect early plantings from frost. approx 15 seeds Cucurbita moshata Germ Rate: 98% Oct 25
£2.25
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Salad Mustard 'Mizuna'
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
£2.45
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Chives
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 seeds Germ 78% Jul 25
£2.95
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Turnip 'Purple Top Milan'
Purple Top Milan is bred to grow fast and be eaten young. Harvest when they are ping pong sized and cook whole - skins and all. We are really happy with this selection of the variety - the roots are beautifully flattened with excellent bright violet colouring. They have a nice firm texture and well-balanced flavour. Turnips excellent way of making use of any gaps in the vegetable garden which begin to show in late summer. It's worth having a packet of seed spare just in case!Sow: Valentines day-March (undercover), July-August (direct)Plant: multisow and plant 20cm apart or sow direct and thin to 5-10cm apart.Harvest: 6-8 weeks from sowingKitchen: Eat fresh, pickled or stir fried. Pairs with acid (lemon, lime, ponzu, balsamic, wine), aromatics and spices (coriander, ginger, five spice, chilli, thyme), alliums (spring onion, garlic), fats (bacon, sesame, cashew).~1g/450 seedsGerm 996% Aug 25
£1.95
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Spring Onion 'Ishikura'
Vibrant green leaves a top long, slender white stems with no bulbing. Ishikura is a fantastically robust and frost hardy Japanese variety with a crisp texture and mild onion flavour. Awarded an RHS AGM for its vigorous growth. Sow every couple of months for harvests throughout the year. Sow: Feb-March undercover, April-September outside. Sow clusters of 10 in modules or sow direct 5cm apart. Stagger sowings every 8 weeks for continuous supply. Plant: 4-6 weeks after sowing, plant clusters 20cm apart Harvest: Year round Kitchen: Best used in salads or slowly caramelised. Notes: Keep cool while germinating. Temperatures above 20C inhibit germination. Allium fistulosum 1.5g (approx 375 seeds) We pack seeds by weight, the number of seeds in a packet is an estimate. Germ Rate: 91% Sept 25
£1.85
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Celeriac 'Monarch'
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 seedsGerm 82% Jul 25
£1.75
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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/300 seedsClryTU-00050-MOL-OGGerm 70% Jul 25
£1.75
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Lettuce 'Maravilla de Verano'
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
£2.25
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Red Onion 'Rossa di Milano'
Rossa di Milano is a stunning, deep red Italian heirloom with broad shoulders, tapering down to a narrow root. One we're really excited to bring to UK gardeners. A reliable variety to grow from seed, we sow in February and harvest in late summer. A brilliant storage variety - worth a try if you're after lovely sweet red onions which keep all winter. 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. Dry the bulbs out after harvest and they'll keep until December. 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. ~1g /250 seeds We pack seeds by weight, the number of seeds in a packet is an estimate. Allium cepaGerm 98% Sept 25
£2.10
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Sweetcorn 'Golden Bantam'
The OG heirloom sweetcorn variety which is the ancestral parent of many hybrid varieties. It is early and sweet with satisfyingly large yellow kernels. Sweetcorn is one of the best vegetable varieties to grow because the ears are so much sweeter when picked fresh. Plant in a block rather than row to ensure good pollen circulation and full kernels. Our favourite way to eat it is rubbed with lemon, salt and chilli then barbecued or grilled. Sow: April-May (undercover), end May-early June (direct) Plant: 2 weeks after sowing into warm soil, 45cm apart. Harvest: September Kitchen: Boil, grill or barbecue. Pairs with spice (chilli, paprika), salty (soy sauce, capers, feta, bacon), aromatics (coriander, thyme), citrus (lime). Notes: If growing in modules, plant seedlings promptly - they don't like to get pot bound. 10g (approx 40 seeds) We pack seeds by weight, the number of seeds in a packet is an estimate. Zea mays Germ Rate: 85% Oct 25
£1.95
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Drying Pea 'Carlin'
A true British heirloom, dating back to 12th century and hailing from the North of England. Once a staple, today they are most frequently found doused in salt and vinegar. They are as delicious as they sound. Carlin peas are traditional drying peas, grown to harvest and eat as a pulse rather than the sweet fresh peas we're more familiar with. Grow these fuss-free plants and feel the wholesome satisfaction of loading up your store cupboard with home grown pulses this winter! Sow: March to May outside Harvest: June - July Kitchen: Steam or sautee. Pairs well with alliums (garlic, onions, shallots), fats (butter, feta, smoked fish, bacon), aromatics (mint, dill, parsley, chilli). 18g (approx 100 seeds) We pack seeds by weight, the number of seeds in a packet is an estimate. Pisum sativum Germ Rate: 98% Oct 25
£2.25
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Salad Leaf 'Green Purslane'
Green Purslane is a lifeline for any gardener who wants to grow fresh salad leaves through the heat of summer. Harvest the chunky tips for succulent leaves with a slight lemon-y tang. Very high in Vitamin E. Grow in between your tomatoes in the greenhouse or outside. This Green Purslane we offer in the catalogue is distinct from Summer Purslane which is more widely available. Green Purslane is more delicate, closer to the wild form. We find it slower to flower and a much nicer texture than Summer Purslane, which can get a bit slimy. Sow: April-July Plant: 4 weeks after sowing at 20cm apart or interplant with your tomatoes. Harvest: 8 weeks after sowing Kitchen: Best eaten fresh in salads. 0.25g (approx 500 seeds) We pack seeds by weight, the number of seeds in a packet is an estimate. Portulaca oleracea Germ Rate: 99% Sept 25
£1.95
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Siberian Kale 'Red Russian'
This kale is popular for a reason! Also known as 'Ragged Jack', its blue-green leaves have jagged edges and delicate purple stems and are some of the most tender greens around. Cold weather brings a sweeter flavour and a bright magenta colouring in the leaves. Red Russian Kale came to Europe from North Siberia and its impressive frost hardiness has meant its been grown all over the Northern hemisphere. The 'Red' in the name refers to communism rather than the colour of the plant. In the US this variety is nicknamed 'Communist Kale'. Whatever your political persuasion, your bound to be impressed by this popular heirloom Kale. Sow: mid March-May & Aug-Sept (undercover or outside) Plant: densely for baby leaves, 20cm for salad leaves, 30cm for cooking greens. 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. Long harvest period, particularly over winter - you'll have greens from October into spring. 1g (approx 250 seeds) We pack seeds by weight, the number of seeds in a packet is an estimate. Brassica napus Germ Rate: 80% Sept 25
£1.85
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Basil 'Greek Basil'
Cute, compact basil with bright, fresh flavour. Greek basil is Italian basil's smaller cousin - it has small leaves and only grows to 25cm high. It is sweeter than traditional Genovese types which we think makes it well suited to using in salads and as a garnish. Its small stature also makes it perfect for growing in pots on a window sill. Sow: mid March-July (at around 22C)Plant: 20cm apartHarvest: 8 weeks after sowingKitchen: Eat fresh or just wilted. Think pizza, pasta, pesto (and soup).Notes: Bolted plants bring in a tonne of pollinators.~0.5g/300 seedsGerm 74% July 25
£1.95
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Thyme
Thyme is a beautifully savoury herb which is very versatile in the kitchen - pick it fresh and it's even more aromatic. It's easy to grow - choose a sunny spot in a flower bed or pot and it will look after itself. It is a perennial herb which will last for years but we find it's best to resow every 3 years for strong lush growth. Sow: March - April (at around 18C)Plant: 30cm apart in MayKitchen: Use thyme to enhance the flavour of roasts, soups and stews. You can also pick the flowers and eat them in salads or as a garnish.Notes: Prefers well drained soil. On heavier soil, add gravel to hole before planting.~0.25g/1000 seedsGerm 79% July 25
£1.95
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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/150 seedsGerm: 81% Sept 25
£2.60
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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/150 seedsGerm 95% Sept 25
£2.75
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Carrot 'Little Fingers'
Little Finger is one of the best carrots to grow with children. They are fast growing, sweet tasting and a very satisfying size. The medium-long roots grow up to a finger-width wide (hence the name) so they are ideal left whole and crunched as kids snacks or crudites. Unlike most carrot varieties, Little Finger is specifically adapted to clay soils - one to try if you’re still trying to grow your first straight carrot! 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. 1g (approx 800 seeds) We pack seeds by weight, the number of seeds in a packet is an estimate. Germ: 77% Oct 25 Daucus carota
£1.75
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Beetroot 'Cylindra'
Tall, elongated beetroot which resembles something a little bit rude. We like to sow them alongside faster-maturing globe types like Wintersonne. We harvest the globe beetroot first and leave Cylindra for autumn harvests and winter storage. It's our go-to for pickled beetroot because the elongated shape makes for beautifully even slices. Sow: April-July, can be sown in modules or direct Plant: 4 weeks after sowing. Harvest: June-October Kitchen: 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 (approx 200 seeds) We pack seeds by weight, the number of seeds in a packet is an estimate. Beta vulgaris Germ Rate: 78% Oct 25
£2.25
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Chard 'Fireworks'
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
£2.25
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