SEEDS

"A much more prolific form, Swiss Chard Lucullus produces an abundance of large, tasty leaves and wide, white mid-ribs. Cook the succulent mid-rib like asparagus and serve with melted butter. Easier, and some consider tastier, than spinach. If the plants of Swiss Chard Lucullus are left to flower, the flower stalks can be cooked and eaten like sprouting broccoli.Cropping from mid-summer to late autumn. After a normal winter, it will re-emerge to give an unbelievably early spring crop."Sow seeds in spring for a summer/autumn crop, mid to late summer for an autumn/spring crop. Sow seeds very thinly in ordinary garden soil in drills 3cm (1in) deep in rows 30cm (12in) apart.As the seedlings grow, gradually thin out to 22cm (9in) apart. The thinnings can be trimmed of their roots and cooked.Water freely through the season and harvest by picking a few leaves, snapping them off near the base of the plant, from several plants rather than completely stripping one.

Heirloom variety, best grown as a cordon outdoors but will be earlier to form ripe fruit in the greenhouse. The large 400 – 500g (14oz – 18oz) flatter than round fruits have a streaky orange/ red skin. The flesh is juicy, thick and meaty of orange/ yellow/ red shades on ripening and few seeds. The flesh is sweet with a slight acid balance.Sow seed on the surface of a free-draining compost and cover with about 6mm (1/4in) of compost or vermiculite. Place in a propagator at 18-21C (65-70F) until after germination which takes 7-10 days.Transplant seedlings when large enough to handle into 7.5cm (3in) pots. Plant outdoors, 45cm (18in) apart once all frost risk has passed, or plant in the greenhouse in individual large pots, or 3 plants per growbag when 20cm (8in) high. Plants require sideshooting and support for best yields. Water and feed plants regularly with a high potash feed one the first truss has set.

Early ripening for a beefsteak with few seeds and lots of tasty flesh which holds its juice well. The flavour is noticeably good for a beefsteak variety. Good resistance to Fusarium and Verticillium Wilt.Sow seeds on the surface of a good, free-draining, damp, seed compost and cover with a sprinkling of compost or vermiculite. Place in a propagator, or seal inside a poythene bag at a temperature of 20-25°C (68-77°F) until after germination which takes 10-14 days. When seedlings gain 2 true leaves, transplant into individual 7.5cm (3in) pots of compost and grow on at a minimum temperature of 15°C (59°F).GROWING ON UNDER GLASS: When growing in a heated greenhouse, Tomato plants may be transplanted at the end of May or earlier if the first flowers are showing. Allow 3 plants per growbag, or one per 25cm (10in) pot, or plant directly into the greenhouse soil. GROWING ON OUTDOORS: When growing tomatoes outdoors, wait until all risk of frost has passed before transplanting. Choose a sheltered position in full sun on fertile, reliably moist, well-drained soil, and transplant at a distance of 60cm (24in) apart. Plants require sideshooting and support. Water and feed regularly with a high potash feed once the first truss has set.

With good resistance to late blight, these vigorous, semi-determinate plants can easily produce over 200 red ‘grape’ tomatoes that boast a BRIX sweetness rating of 9.6 which is unusual for outdoor-grown tomatoes. Plants will need support, a wire cage framework for air movement and to keep fruit off the soil.Sow seed on the surface of a good, free-draining, damp seed compost and cover with a sprinkling of vermiculite or compost. Place in a propagator or seal inside a polythene bag and keep at 20-25?C (68-77?F) until after germination which takes 10-14 days.Transplant when large enough to handle into 7.5cm (3in) pots. Plant outdoors once all risk of frost is passed 1.2m (4ft) apart. Plants have a spreading habit and may require trimming to keep tidy. Water and feed plants regularly with a high potash feed once the first truss has set.