Herb & Vegetable Seeds

Small, plum shaped bright red fruit that is thick walled with meaty interior & few seeds. Fine tomato flavour that is excellent for paste, sauce, canning or freezing whole. Determinate variety. Very prolific. 75 days.

A long time favourite of gardeners with crisp, dark green, reddish-tinged leaves & a yellowish-white heart. Keeps its buttery sweetness well even in the heat of summer & is more bolt-resistant than other butterhead varieties. 50-75 days.

’Black Krim’ is one of the most popular heirlooms. From the Isle of Krim, off the Crimean coast in the Black Sea, it has become a favourite of gardeners & cooks. Fruits are large & very juicy. Taste is intense, full-bodied, with a hint of saltiness.

Butternut type with smooth light-tan skin, orange flesh & nutty taste. Fruits are 20-30cm/8-10" long, 10cm/4" across, & weigh 1.5kg/3lbs. Delicious steamed, roasted, toasted, stuffed, or even raw in salads. Can be puréed for soups.

Mild flavour & early maturing round bright red with pure white, crisp interior is a garden favourite. Somewhat heat tolerant. 22 days

Vigorous productive vine produces straight, deep green fruit, 20cm/8” long, bright white flesh with bitter-free flavour. Excellent for slicing, in salads & also used for pickling when small. 60 days.

Heritage variety from the 1800s with compact growth of medium size pure white heads, mild flavour, excellent keeper & suitable cooked, raw or frozen. Plant seeds in early spring for fall harvest. 70 days.

This is a merry mix of orange, yellow & white carrots, sure to be a fun & surprising change for the dinner plate. Excellent raw, boiled, steamed, glazed, & roasted. Grow them to full size or pull them early as baby carrots. 70-80 days.

Heirloom Italian variety producing small, deep blue-green central heads with numerous side shoots throughout the season. Very tender, mild tasting, good raw in salads & with dips, or lightly steamed. Seeds are used as sprouts, similar to alfalfa.

Many health enthusiasts believe that wheatgrass, pressed into juice, is a powerhouse of nutrients, enzymes & biotic factors. It replenishes the body that's starved of nutrients & restores the body’s ability to fight diseases, especially cancer.

A culinary staple, sweet resinous flavour used for savoury meats & baking. An upright, bushy growth, woody stems, & sticky aromatic evergreen leaves, rich in oils smelling of pine/sea. Oils have anti-oxidant, anti-inflammatory, anti-microbial properties!

Plain Parsley is a favourite because of its extra rich flavour. Adds true European character to soups & stews. Deeply cut, bright green leaves with excellent flavour.