Vegetable Seeds Catalogue

A mighty fine, nutritious kale that handles multiple harvests. High yielding with frilled and feathered leaves, it is considered a cousin to the ‘Red Russian’ variety. Young leaves are particularly sweet and can be added raw to salads.  Holds well through winter with frost and snow improving its flavour, sweetening the leaves further.  Use fresh, in pies, stocks, steamed with lemon juice and pepper or add to your green smoothie. 500 seeds.

This vigorous and handsome ‘cut and come again’ vegie is loaded with vitamins and minerals. Its curly, red-green leaves also make this an easy-to-grow ornamental addition to the potager garden. Its tender sweet and mild flavour is ideal for salads when small or excellent steamed greens. Sweeter and more tender than other kales during warm weather. Frost and snow improve its flavour. 500 seeds.

This Russian/Siberian kale has distinctive dark red, serrated edges (looking like it has been marinated in a cab-sav!!) The young leaves are tender and mild flavoured, making them a hit for salad mixes where the colour and texture help fill out a salad. The underside is a cream colour, so it is very striking on the curled edges. Reputed to have an iron content up to ten times higher than for other kale varieties. Frost and snow improve its flavour. 250 seeds.

A stunning kale that looks and tastes great in the veggie patch. It has a dark reddish-purple stem and leaf vein. The leaf is dark with a reddish tinge. The baby leaves can be harvested to eat raw in salads or leave to maturity to use steamed, in stir-fries, soups, pies….. Frost and snow improve its flavour.

A true Siberian kale! The Brassica napus varieties are more tender and milder in flavour than the traditional European kale, B.oleracea, which makes the younger raw leaves better for use in salads. Older leaves are used steamed, stir fried, in pies and green smoothies. In spring the flower head sprouts are used like broccoli raab, raw or steamed. A tall, heavy yielding plant with tender curly, blue-green leaves. Frost and snow improve the flavour. 500 seeds.

A fabulous kale, with fine curly leaves and high yielding. The leaves are so tender that they can be chopped finely and added to salads. Holds well through winter and one of the last to bolt to seed once spring hits. Frost and snow improve its flavour, sweetening the leaves further.  Use fresh, in pies, stocks, steamed with lemon juice and pepper or add to your green smoothie. 500 seeds.

A strong growing kale that is very hardy. Also known as ‘Hungry Gap’ kale as it grows to 1.2-1.5 m with plenty of leaves that can be harvested throughout winter and early spring. The leaves are blue-grey in colour and rich in vitamens A, C and K and anti-oxidants. Handles a range of conditions, including poor soils (however it’s much more productive in fertile soils).  Frost and snow improve its flavour. 400 seeds.

Also known as 'Cavolo Nero'. A highly nutritious green that is popular in central Italy for its use in soups and stews, especially through the winter months. The leaves grow to 30 cm long and 5-8cm wide, are dark green and have a heavily savoyed /crinkled appearance. Frost and snow improve its flavour. It is not only great to eat but also very ornamental. Harvest leaves as you need them after 50 days. About 500 seeds.

A hardy perennial vegetable, from the north Atlantic coastlines, that can handle a wide range of condition including drought and salt. The plant dies back in winter, the tender spring shoots are considered a delicacy with a nutty flavour, usually blanched (cover with a bucket) to be eaten raw or cooked. Older leaves are bitter so best left to grow, where the plant develops into a unique ornamental. Roots and flower shoots can also be eaten. 10 seeds.

A much under-rated and underutilised vegie. This purple skinned white fleshed Kohl Rabi has been grown on by Steve Solomon for its flavour. It is great raw, lightly cooked or used in soups. Eaten raw it has a crunchy sweet flavour, we grate it with a sweet onion and mix together with chopped parsley to use as a refreshing salad. 600 seeds.

An award winning green skinned kohl rabi with crisp, tasty flesh. Noted both for its earliness and flavour, this unusual vegetable is popular in eastern Europe. Eaten raw it has a crunchy sweet flavour, we grate it with a sweet onion and mixed with chopped parsley to use as a refreshing salad. 100 seeds.

The best kohl rabi around!! Deep purple skin, large bulbs and nearly fibreless white flesh. This variety is great raw, lightly cooked or used in soups. Eaten raw it has a crunchy sweet flavour, we grate it with a sweet onion and mixed with chopped parsley to use as a refreshing salad. 25 seeds.