| | Plant | Number | Plants per Square Foot | Notes |
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Artichoke (Globe)
| 2 | 0 | |
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Asparagus
| 10 | 1 | |
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Beans (Broad)
Aguadulce
| 32 | 4 | 'Aquadulce Longpod' Broad Bean
The result of hundreds of years of breeding and improvement - in our vegetable gardening book of 1885 it is described as 'in the highest state of development'.
The plants grow to about 3ft tall, bearing long pods with large flat pale seed inside.
We like it because as well as a normal sowing in Spring, it is one of the most commonly used varieties for sowing in Autumn to give an early crop the next year. In a mild winter the small plants will survive the cold and make a super-early start the following year.
Alternatively, if you don't want to risk the winter cold, you can sow in Spring as usual and you'll get a great harvest, just a few weeks later.
Traditional broad bean, this one is hardy enough to sow in autumn for an early crop the next year. |
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Beans (French)
| 36 | 9 | |
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Beans (Runner)
| 32 | 8 | |
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Beetroot
Albino
| 18 | 9 | 'Albino' White Beetroot
Not just a novelty, this pointy white beetroot is great - no more red stains all over the kitchen. The flavour is just as normal. It is also the most productive and quick-growing beetroot we have found.
Although white beetroot have been known since at least Roman times, this is an improved modern variety for home gardens, and dual-purpose - the succulent green leaves have been bred for use as leaf beet or chard. We often pick the beet in the morning, cook the leaves at lunch, & eat the root for dinner.
White beetroot. Leaves also particularly good to eat |
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Borage
| 1 | 1 | |
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Cabbage (Chinese)
Wong Bok
| 4 | 1 | This is a new variety is a fast-growing, pale green, upright Chinese cabbage that has white ribs, and stores well after cutting. It can be usedin salad or cooked.
Semi-heading upright Chinese cabbage, great cooked or raw. |
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Carrot
Manchester Table
| 32 | 16 | "Manchester Table" Carrot
An Old English variety with good crack resistance, excellent full bodied flavour and strong tall tops.
We first got this great carrot from a private collection back in 2001, and loved it straight away, but it wasnt until 2014 that we managed to bring it back into production on a scale big enough to offer in the catalogue.
Producing carrot seed is a two-year process: You can see us laying out all the roots for selection of the correct size, shape and colour (the rejects are in a pile at the front). Then these are replanted and left to go to seed the next summer - you can see how big they get when flowering , the bars in the polytunnel are 8ft off the ground.
Really tasty, really rare ... |
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Catnip
| 1 | 1 | |
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Chamomile
| 4 | 4 | |
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Chives
| 16 | 16 | |
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Comfrey
| 1 | 0 | |
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Coriander
| 1 | 1 | |
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Echinacea
| 4 | 4 | |
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Fennel (Herb)
| 4 | 4 | |
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Garlic
| 18 | 9 | |
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Horseradish
| 1 | 1 | |
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Kale
Nero Di Toscana
| 8 | 1 | Nero Di Toscana (Early strain)
A traditional variety from Tuscany, also known as Palm Kale or Black Tuscan. The long leaves are quite deeply savoyed, but not as frilly as curly kale, so much more resistant to aphids and whitefly.
Normally used as a cooked vegetable, but this has such a nice flavour that we eat the thinnings and baby leaves raw in salad.
As well as sowing in Spring , you can also sow it in a polytunnel in late summer/early autumn and pick a few leaves at a time all winter when other salad ingredients are scarce. When it finally bolts, the flower shoots are a gourmet treat raw or cooked.
Delicious. Sow spring/summer for use late summer through into winter. |
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Kohlrabi
Azur Blue
| 36 | 9 | |
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Lavender
| 2 | 1 | |
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Leek
| 72 | 9 | |
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Lemon Balm
| 1 | 1 | |
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Lemon Verbena
| 1 | 1 | |
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Lettuce (Headed)
Jack Ice Crisphead
| 16 | 4 | |
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Lettuce (Headed)
| 16 | 4 | |
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Lovage
| 1 | 1 | |
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Marjoram
| 1 | 1 | |
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Mint
| 1 | 1 | |
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Mustard
| 18 | 9 | |
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Oregano
| 1 | 1 | |
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Parsley
| 4 | 4 | |
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Peas
| 32 | 8 | |
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Potatoes (Maincrop)
| 8 | 1 | |
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Radish
| 128 | 16 | |
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Sage
| 1 | 1 | |
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Spinach
| 36 | 9 | |
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Swiss Chard
| 32 | 4 | |
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Thyme
| 1 | 1 | |
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Turnip
Norfolk Purple Top
| 18 | 9 | Norfolk Purple Turnip
This is a traditional turnip that was being grown in Norfolk around 1680, and originally popularised by Charles the 2nd Viscount Townshend.
He life was completely focussed on progress through turnips, often talking of nothing else, and becoming known as Turnip Townshend due to his obsession with the vegetable, which he used as the mainstay of his new "4-field Norfolk Rotation" on his estate.
Despite the scepticism of his peers, his rotation was based on very sound principles and these turnips turned out to be a crucial part of the agricultural revolution in the early 1700s.
Now we have some seed so you can grow it at home. Still a very good turnip for the UK, even after all these years. |
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