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A very popular variety, early to mature, compact and heavy yielding. The attractive fruits of Marrow Green Bush can be cut at 10-15cm (4-6in) as courgettes or left to mature as marrows. Excellent eaten lightly cooked, freshly picked or suitable for autumn storage.Sow seeds singly in mid spring 1cm (1/2in) deep in 7.5cm (3in) pots of moist compost. Germination usually takes 7-10 days at 21-24C (70-75F).Gradually acclimatise the plants to outdoor conditions before planting out after all risk of frost has passed in rich moist well drained soil.Keep the soil moist, water regularly especially in dry weather and give liquid feed every 14 days when the fruits start to swell. -
Developed in the UK specifically for home gardeners, perhaps the first melon ever to be bred for this market. The fruit colour visibly changes from grey/green to a creamy yellow to tell you it’s ripe and ready to enjoy.SOWING INSTRUCTIONS: Sow in a propagator on a windowsill, in pots or trays using a good quality, moist compost in a greenhouse at approximately 15°C (65-70°F). Cover seed with 1cm (½in) compost until germination, which can take 7-14 days.GROWING INSTRUCTIONS: Transfer to 7.5cm (3in) pots, grow on and plant up into grow bags or large pots. Train up strings and support fruits with nets. Water and feed regularly. If growing outside it is best to cover the soil with black membrane to keep the soil warm and use a cloche to cover the plant. Pollinate by inserting male flower into female flower which has tiny fruit at the base. -
Use in salads for a milder flavour, or use them in soups and casseroles. Due to their huge size the onions don’t store for long, so why not chop and freeze, perfect to add to any cooked dish without making your eyes water each time you use them.For exhibition in Dec-Jan sow thinly 6mm (¼in) deep into a tray of good quality compost and keep in a propagator at 15°C (59°F). For culinary use seeds can be sown direct outside in March-April into finely raked soil 13mm (½ in) deep, 30cm (12in) between rows. Or into modules and planted out after the last frosts have passed.Transplant into individual 7.5cm pots (3in) at the ‘crook’ stage (when the young seedling still has the tip bent over like a shepherd’s crook) and grow on at 12-13°C (54-55°F). Keep moist but not wet. Keep young plants in a cold frame or greenhouse, planting out in May after all risk of frost has passed. -
Juniper squamata Blue Star is a lovely silver-blue-green, dwarf growing conifier with a rounded habit, very hardy and slow growing, usually grows to only 1 foot tall after 5 years, but over time fans out to a width of over 1m.Sold in a 2 litre pot. -
Deep globed, straw coloured bulbs which if given space can attain weights over 1kg (21/4lb). For general kitchen use bulbs of 300g (10oz) are readily produced. Bulbs are mild flavoured with juicy flesh ideal sliced for salads and sandwiches, and many culinary uses. Bulbs are not suited for long storage.For exhibited sized bulbs sow 1cm (1/2 in) deep in pots of compost and place at minimum 20C (68F). For smaller bulbs, seed can be sown outdoors in March..Prick out seedlings when large enough to handle and pot up into 7.5cm (3in) pots. Grow steadily and transplant to a well prepared onion bed from late April. Keep well fed and watered throughout the growing season. -
The best bulb variety to sow outdoors in autumn for overwintering, Onion Hi Keeper produces quality bulbs, 120g (4oz) in weight. Ideal for the exhibitor as well as the kitchen. Good winter hardiness. Onion Hi Keeper can also be spring sown, producing quality bulbs. Prefers rich, moist soil in an open situation.Sow seeds September outdoors or March-April for spring sowings. Sow seeds thinly in a good, well prepared, free draining soil 1cm (½in) deep. For autumn sowings do not thin until the following spring.Thin seedlings to 1cm (4in) apart, using the thinnings in salads. Keep bulbs well fed and watered throughout the growing season. When the leaves start to yellow and fall over, gently fork up the bulbs and leave on the soil surface to ripen.Store dry, sound bulbs in onion nets, used tights or tied in strings in a cool, frost-free, airy place. -
A mid-late maturing variety, Onion Red Baron has flattish-round bulbs of a beautiful dark red colour. Onion Red Baron is an excellent cropper producing attractive, firm well flavoured bulbs which keep well.Sow seeds from late spring. A rich firm, well drained soil in full sun is required. Sow seeds thinly when the soil surface is dry and workable, 1cm (½in) deep in drills 30cm (12in) apart after raking to a fine tilth.When large enough to handle thin to 5cm (2in) and then 1cm (4in) apart.As the leaves start to yellow, bend over the tops, leave for 14 days or so then lift and store when thoroughly ripened. -
British breeding brings us this high-quality red onion variety with a more uniform shape, darker red skin and longer storage potential than ‘Red Baron’. An added bonus is its excellent resistance to bolting. ‘Red Herald’ will suit those who like a red onion with a strong distinctive taste.Sow seed indoors in individual pots or a seed tray at a depth of 6mm (¼in) using free-draining, seed-sowing compost. Place in a propagator or seal container inside a polythene bag at a temperature of 15-20°C (59-68°F) until after germination which usually takes 10-12 days. Once germinated, grow on at 10-15°C (50-59°F) until all risk of frost has passed and plants are large enough to plant outdoors at a distance of 10cm (4in) apart. Cover with a protective netting or fleece to prevent attack from birds and insects. Water thoroughly after planting and as bulbs swell.Alternatively, sow outdoors mid March to mid April thinly at a depth of 1cm (½in) and a distance of 30cm (12in) between rows. -
With larger bulbs than traditional spring onions and with strong pungency, this variety is ideal for adding a real ‘zing’ when used raw in salads and also when used in cooked dishes, stir fries and on mixed vegetable kebabs on the barbecue. Bulbs have pure white skin and flesh with high resistance to pink root. Leaves are dark green.The larger, mature bulbs lift and store well.Sow thinly, 13mm (½in) deep in drills 30cm, (12in) apart.No thinning should be necessary. Simply keep the ground free of weeds at all timesSERVING SUGGESTION: Strong pungency adds bite to salads. -
The world's first hybrid parsnip. Parsnip Gladiator F1 is fast maturing with consistent high quality flesh, silky-smooth white skin. Very good canker resistance and 'true' sweet parsnip flavour. Parsnip Gladiator F1 is excellent for exhibition.For long parsnips you need a deeply dug soil which has been manured for a previous crop. However, they will do well on ordinary well drained and cultivated soil. Sow seeds April to June, 1cm (½ inch) deep in drills 30cm (12 inches) apart. Sow clusters of 4 seeds every 20cm (8 inches) and thin out to the strongest seedlings after germination. Germination is very slow and it is helpful to sow a pinch of lettuce seeds between each cluster of seeds. They will mark the row and can be cut before the parsnips need the room.Harvest the roots from autumn onwards, leaving them in the ground until required. -
An excellent tried and tested variety, Parsnip White Gem has shown that it can be grown successfully in virtually all soil types. Parsnip White Gem also has a very good canker resistance which results in lots of fine, medium length, smooth skinned, high quality, fine flavoured parsnips.For long parsnips you need a deeply dug soil which has been manured for a previous crop. However, they will do well on ordinary well drained and cultivated soil. Sow seeds April to June, 1cm (½ inch) deep in drills 30cm (12 inches) apart. Sow clusters of 4 seeds every 20cm (8 inches) and thin out to the strongest seedlings after germination. Germination is very slow and it is helpful to sow a pinch of lettuce seeds between each cluster of seeds. They will mark the row and can be cut before the parsnips need the room.Germination is very slow and it is helpful to sow a pinch of lettuce seed between each cluster of seeds. They will mark the row and can be cut before the parsnips need the room. Harvest the roots from autumn onwards, leaving them in the ground until required -
Named for the city in Southern California where they were first grown commercially, Anaheim chili peppers are mild enough to eat raw, although if left to ripen longer in the sun, the dark green fruits will turn red and their flavour will become stronger. Delicious stuffed.Sow seed on the surface of a good, free-draining compost and cover with a fine sprinkling of compost or vermiculite. Place in a propagator or seal the container in a polythene bag and maintain at a temperature of 25?C (77?F) until after germination, which takes up to 14 days. Maintain a minimum temperature of 15?C (59°F) after pricking out and transplant seedlings when large enough to handle into 7.5cm (3in) pots.For Indoor Crops: Plant 2 plants per growbag or individually into 20cm (8in) pots or into 2 litre pots. Plants may reach 75cm (2.5ft) high and so will need cane support. For Outdoor Crops: Gradually acclimatise plants to outdoor conditions for 10-15 days before planting 45cm (18in) apart in a sunny, fertile, moist site. Plant in final situation from early June once frost risk has passed and protect from biting winds.
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