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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.

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.

"Bred for growing on a windowsill or in patio containers. Chili Pepper Demon Red produces attractive, very dwarf plants, for edible and ornamental use. The flowers and upward pointing fruits of Chili Pepper Demon Red start green and turn bright red, are produced throughout the season.Prolific yields throughout the season, indoors or outside."Sow seeds March to April. Place seeds on the surface of a free-draining compost and cover with a fine sprinkling of compost or vermiculite. Place in a propagator at 18-21C (65-20F) until after germination, which takes 7-10 days. Do not exclude light as this helps germination."Transplant seedlings when large enough to handle into 7.5cm (3in) pots. Plant in final situation when plants are 1cm (4in) high, 45cm (18in) apart.For indoor crops, plant into growbags or pots.For outdoor crops, acclimatise plants"Feed plants weekly with a high potash tomato fertiliser once first fruits have set.

Fun to grow, early to flower, set and ripen, these chilis can be slightly hotter than jalapeños when fully ripe (Scoville Unit 2,500 to 10,000). Fruits are conical and tapering (approx. 3cm across and 7cm long) and grow pointing upwards. Plants have an upright habit and may require support.For Indoor Crops: Plant 2 plants per growbag or individually into 20cm (8in) pots or 2 litre pot. For optimum results grow under glass. For Outdoor Crops: Gradually acclimatise plants to outdoor conditions for 10-15 days before planting one plant per 20cm (8in) or 2 litre pot, or a larger container on the patio. Plant in final position from early June when there is no further risk of frost and protect from biting winds. Feed plants weekly with a high potash tomato fertiliser once first fruits have set.Mix comprises: 33% WLS9670 (red), 33% WLS9675 (orange), 34% WLS9673 (yellow)