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Sorrel leaves are used extensively in French cuisine, in fish, soups and sauces, also picked young will add a tart flavour to a mixed leaf salad. Sorrel leaves are best harvested regularly whilst small as bitterness increases with larger, older leaves.Sow seeds March to May, fortnightly for 'salad leaves'. Sow seeds thinly, 12mm (½in) deep in drills 30cm (12in) apart.Thin seedlings if necessary, when large enough to handle, to 15cm (6in) apart. Keep ground weed free and water well during dry periods. Harvest 6-8 weeks after sowing, selecting a few leaves from each plant.Harvest regularly from early summer to frosts. -
Also known as the Maggi Plant. The leafstalks and stem bases can be blanched and eaten as a substitute for celery. Chop the young leaves into salads, soups, omelettes, stews and casseroles. The seeds are often used to flavour soups, breads and biscuits.Sow seed thinly, 13mm (1/2in) deep in drills 30cm(12in) apart in a well prepared seedbed in full sun or partial shade.Transplant seedlings to 45cm (18in) apart. Keep well watered. -
A bushy herb, resembling mint in appearance, with a strong lemon scent when rubbed. The leaves make a calming balm tea. Delicious added to stuffing, used with fish, poultry and even added to drinks to impart the lemon flavour. Can be invasive. Best grown in a pot/container.Start off in a seed tray or pots indoors, with good, free-draining, seed compost. Sow seed on the surface of seed compost and cover with a sprinkling of compost or vermiculite. Place in a propagator or seal container inside a polythene bag and keep at 20-25?C (68-77?F) until after germination which takes up to 21 days. Keep compost on the dry side at all times. Do not exclude light.Transplant seedlings when large enough to handle into 7.5cm (3in) pots. Grow on in cooler conditions for a few days before planting out after all risk of frost, 30cm (12in) apart. Apply a mulch of compost for added winter protection. Can be trimmed to keep compact.Apply a mulch of compost for added winter protection. -
Large, flat umbels of yellow flowers through the summer then produce aromatic, aniseed tasting edible seeds. The leaves, fresh or dried, are used in fish dishes. The seeds used in soups, cakes and bread. Decorative feathery, wispy bronzed leaves.Sow thinly, 12mm(1/2in) deep in drills 38cm(15in) apart.Thin seedlings when large enough to handle, to 30cm (12in) apart. Keep ground weed free and water well during dry periods. The plant forms a multi stem clump, which is best grown in full sun for optimum leaf and ripe seeds production. -
"Improved Green Pearl type, Parsley Lisette produces a vigorous rosette of longer stems and more pronounced finer curled dark green leaves, that stand well without yellowing or bolting.Parsley Lisette is ideal for pot growing on a windowsill or the patio.Height: 30-60cm (12-24in)""Sow April-August outdoors; August sowings will overwinter. Seeds can also be sown August-March under glass, or in pots indoors.Sow seeds 1cm (½in) deep in drills 30cm (12in) apart in soil which has been raked to a fine tilth."When large enough to handle, thin seedlings to 23cm (9in) apart. Harvest as and when required. Can also be sown under glass, in 7.5cm (3in) pots of free-draining compost. Place at 18-2C (64-68F) until after germination.Gradually acclimatise to outdoor conditions before planting out after all risk of frost, or pot on as a windowsill plant or in a container for the patio or conservatory. -
Unique, smaller, very dark green, flat leaved variety. Robust plants produce a vast amount of leaves, just pick regularly as required. Excellent weather resistance, a really good garden performer. Flat leaved varieties have a stronger taste and are increasingly popular in the kitchen and restaurants for their versatility in a wide range of dishes and salads. RHS AGM.Sow seed 1cm (1/2in) deep in drills 30cm (12in) apart in soil which has been raked to a fine tilth. Can also be sown under glass, in 7cm (3.5in) pots of free-draining compost. Keep at 18-20C (64-68F) until after germination. Gradually acclimatise plants to outdoor conditions before planting out after all risk of frost. When large enough to handle, thin out seedlings to 23cm (9in) apart. -
A well known variety, Cabbage Primo produces solid 'ball head' cabbage from June to August. Easy and productive.Sow seeds outdoors in a well prepared seed bed in early spring. Sow seeds thinly 12mm ( ½in) deep in rows 23cm (9in) apart. If the soil is dry water well and allow to drain before sowing.Transplant at the 5-6 leaf stage 45cm (18in) apart in rows 45cm (18in) apart. The soil should be firm and contain plenty of well rotted compost etc, preferably from a previous crop, it should also be well limed.Hoe regularly and don't allow the soil to dry out. -
This summer cabbage is very slow to heart, remaining leafy at 350g (12oz) for regular harvests of compact 30cm (12in) leaves. The smooth, dark green leaves carry no stalk, leading to quicker prep and less wastage in the kitchen. Cook as traditional ‘greens’ or shred for use in salads, stir-fries and soups.Sow indoors from February to May, sow at a depth of 12mm (½in) in trays of free-draining, seed sowing compost and cover with a layer of vermiculite. Place in a propagator or seal container inside a polythene bag at a temperature of 20-25°C (68-77°F) until germination which takes 4-7 days. Alternatively direct sow outdoors from late March into a well prepared seedbed. Sow at a depth of 13mm (½in) and distance of 23cm (9in) between rows.Once germinated, grow on in cooler conditions until all risk of frost has passed and plants have 2-3 true leaves. Plant at a distance of 50cm (20in) apart and cover with a protective netting or fleece to prevent attack from birds and insects. Place a collar around the stem of each plant to prevent cabbage root fly attacks. -
A modern bred variety with large, uniform roots. Produces big, healthy plants. Interiors stay firm, even when roots are large. Holds well in the ground. Upright plant results in less splash from rain and are less prone to celery leaf spot.SOWING INSTRUCTIONS: Sow in a propogator on a windowsill or in a greenhouse at minimum 18°C (64°F) using a good quality, peat-free compost. Cover the seeds with 3mm sieved compost until germination which can take 14-21 days.GROWING INSTRUCTIONS: Transplant seedlings individually into 7cm pots or trays to grow on. After hardening off, plant out 25-30cm (10-12in) apart in rows 40cm (16in) apart after frosts.Water regularly in dry weather to encourage the bulb to swell, removing lower leaves to encourage further growth. -
Autumn cabbage, superceding our old favourite ‘Minicole’, ideal for close spacing. Good vigour for use on a wide range of soil types, particularly on less fertile soils. Good internal colour, dense 1kg heads can be cut and stored in November for winter use.Sow in individual pots or a seed tray of good seed compost and cover with 6mm (¼in) of compost or vermiculite. Maintain at a temperature of 15°C (60°F) until germination which will take around 7-10 days. Alternatively, seeds can be sown thinly, 12mm (½in) deep, in a prepared seedbed.Transplant when large enough to handle, about 5 weeks from sowing, leaving 35cm (14in) between plants in each direction. Plant firmly and keep well watered until established. Use fleece to protect against caterpillars and aphids as necessary and use net during the winter to protect against pigeons. -
An old Eastern European heirloom producing unique, red pointed hearts. Cabbage Kalibos is best grown for late summer and autumn use when firm, solid hearts have few waste outer leaves. Ideal shredded raw in salads as the colour reduces on cooking.Sow seeds March to May thinly in a well prepared seedbed, 13mm (½in) deep in drills 23cm (9in) apart.Plant out to 45cm (18in} apart each way when large enough to handle, approximately 5 weeks from sowing. -
Hugely popular as it is so versatile for a wide range of cooked of cold dishes. Plain leaf parsley has a stronger flavour than curled. Rich in iron and vitamins A, B and C.Indoors - fill a seed tray or pots with good free-draining seed compost. Outdoors - prepare the soil by raking until it is fine and crumbly, removing any large stones. Sow seed in 7cm (3.5in) pots of free-draining compost. Keep at 18-20?C (64-68?F) until after germination. Alternatively sow seed outdoors 1cm (½in) deep in drills 30cm (12in) apart.When large enough to handle, thin out seedlings to 23cm (9in) apart. Gradually acclimatise plants to outdoor conditions before planting out after all risk of frost. Harvest leaves as and when required. Indoor plants can be harvested all year round.To continue the organic life cycle of these seeds, gardeners should follow recognised organic growing methods, avoiding the use of artificial fertilisers and pesticides.
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