Vegetable Seeds Catalogue

A smooth skinned carrot with plenty of crunch & a sweet flavour. One of the earliest & most popular med-long sized carrots. Young carrots are tender and can be used as ‘baby’ carrots. Early Nantes crops well in all soils, even in heavier soils it will produce a long orange root provided the soil does not dry out. Fork soil over well for best results. 700 seeds.

Liven up your dinner plate and wow your worms with this fabulous mix of colourful carrots. These carrots come in a mix of orange, red, yellow, purple and white. Slice, dice, grate or even juice them for a colourful palette. All varieties have great flavour. 200 seeds.

An old time favourite with gardeners as it is reliable, produces a good yield and has a sweet, crisp flavour. Use them fresh or cooked. The roots are bright orange, cylindrical with a tapered end. They average 15cm long. About 500 seeds.

A popular home garden variety producing a solid medium sized head of white curds. Use raw, steamed, cooked or freeze for later use. Sow at regular intervals from late winter (indoors) to late summer for successive harvests. Harvest summer heads promptly to avoid them opening up. 120 seed.

A striking heirloom addition to your vegetable patch. The 0.8 - 1 kg heads are an eye catching purple in the garden, once cooked they turn a bright green. ‘Purple Sicily’ has a tight head, is easy to grow, slow to run to seed and packed full of minerals and anti-oxidants that are associated with the purple colour. Italian heirloom. 300 seeds.

This is a superb cauliflower with large white heads and adaptable to a range of growing conditions. This variety keeps us in supply of tight heads that are splendid for cauliflower cheese and a variety of curries. 20 seeds.

This medium-sized cauliflower (15 cm wide) has tight, round, creamy-white flower heads with a good strong flavour. An heirloom variety that matures bit earlier than many OP varieties. Tastes great raw, steamed or baked as cauliflower cheese. To grow cauliflowers successfully you need fertile, soil, full sun and plenty of water over the warmer months. 150 seeds.

This type of celery is grown for its edible bulb, which is strongly flavoured and up to 15cm in diameter with pure white, tender flesh. A typical ingredient for the 'Walddorf Salad', it taste delicious cold or cooked in soups or stews. A slow growing vegetable for well drained, fertile soil. 400 seeds

A leaf celery that looks like Italian parsley but retains that distinctive celery flavour. Much easier to grow than traditional bunching celery as it is much more forgiving. Use as a cut and come again herb. We use it in soups, stock, stir fries, juices and fresh in salads. A versatile ‘herb’ with a long harvest period. 300 seeds.

A 18th Century English variety with unique red stems. It is a hardier plant and stronger in flavour than today’s varieties. Some argue Red Stalk has the best flavour of all celeries. Leaves and stalks can be eaten raw or used in cooking where the colour is retained and the stronger flavour is fully released. 200 seeds.

Tall and vigorous, with crisp, succulent, bright green stalks. Growing to 75 cm this variety is a popular salad vegetable eaten raw or used to help flavour soups, stew etc. Stalks and leaves can be used. It grows well in full sun with plenty of rotted organic matter. Not to WA. 500 seeds.

Celtuce originates from southern China and is a loose leaf relative of lettuce. The plant has a unique combination of lettuce-like leaves branching from a celery-like stalk. Originally known as Asparagus or Chinese Lettuce when introduced to Europe in the 1890s. In China the thick crisp, tender stalk is used in stir fries and salads, having a mild celery taste. The leaves are used like spinach in salads or cooked. Prefers to be grown in cooler months. 400 seeds.