Great for slicing, in fruit salads and juicing...the rind is quite thick and lends itself to being its own tureen or punch bowl for soups and summer libation. Produces 10kg/25lb fruits with juicy flesh that is bright red with old fashioned sweet flavour...
SANTO is the best variety for fresh herb production. (Chinese parsley) The piquant flavour of fresh coriander leaves, so essential in authentic Chinese and Latin American cuisines, has become very popular in recent years.
Used as cut and come greens or left to head up for a single serving. Attractive heavily-frilled, medium green leaves tipped with a strong, warm red make this mild flavoured, heat tolerant lettuce a great garnish or addition to salads.
Impressive in borders, cottage gardens, containers, and in vegetable gardens. With a prominent display of bright crimson stalks and dark green crinkly leaves veined in red, this swiss chard is highly ornamental.
Excellent for both pickling and slicing. The distinctive flat bulbs, about 8-10cm/3-4in across, have a bright red colour and semi-sweet flavour. A good keeper for winter storage. Where winters are mild it can be planted in the fall for early harvest next...
Botanical Name: Allium cepa var. cepa 'Red Cipollini'
(Strawberry popcorn) This little mahogany-red corn is so cute! Just 5-7cm/2-3" long, the ears actually look like strawberries. The stalks get only 120-150cm/4-5ft tall, so the plants blend in well with ornamental grasses or at the back of the garden.
(Hibiscus) Lovely flowers known throughout the tropics for their flavouring qualities. Requires a long hot growing season. Refreshing hot or iced. Tea made with the fleshy calyces has a lemony flavour and beautiful ruby colour.
Similar to jalapeno pepper in shape and size. Mildly hot and absolutely delicious. Pods start off green, turn jet black, and slowly ripen to red. Chile fans say this variety is better than the traditional jalapeno variety for smoked chipotles.
(Dalmatian sage) The main culinary varieties popular with onions for poultry stuffing and for flavouring rich meats like pork or duck. Grey-green pebbly leaves, pale blue flowers The most commonly grown culinary variety.
When to Sow: Spring/Late Summer/Early Fall/Anytime
Familiar large yellow sunflowers are a favourite of children. Large seeded variety well filled with meat. Source of an excellent quality cooking oil. Valued for its highly nutritious seeds eaten roasted or raw.
Remains crisp and mild even during hot weather. Will regrow some after cutting. Broad spinach-like leaves can be eaten as cooked greens or in salads and sandwiches. For continuous supply sow every month or so.
Ideal for making pumpkin pies, this variety has the relatively dry flesh preferred by bakers. Each, these pumpkins also have a long storage life. Averaging 4-6 lbs. The fruits will be ready to harvest in 105 days.
✓ Heirloom variety
✓ Organic, non-GMO New England Pie pumpkin seeds
✓ Attractive fruits have dark orange skin and light ribbing
This zucchini's prominent ribs produce star-shaped slices that add aesthetic appeal to fried and roasted dishes. When you buy organic seed, you have the assurance that the seed was grown without synthetic chemicals and you are supporting farms and companies...
‘Longstanding' is the strain commonly grown in North America for fresh leaves. (Chinese parsley) The piquant flavour of fresh coriander leaves, so essential in authentic Chinese and Latin American cuisines, has become very popular in recent years.