Shop

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.

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.

Up to 300 bayonet-shaped cayenne peppers per plant! British bred for its compact habit and ideal for baskets or containers, Cayennetta is an eye-catching ‘ornamental edible’ providing a non-stop supply of flavoursome fruits, ripening from green to red throughout the summer.Place seed on the surface of a free-draining compost and cover with about 6mm of compost or vermidulite. Place in a propagator at 18-21C until after germination, which takes 7-10 days. Do not exclude light as this helps germination.Maintain temperature about 15C (60F). Transplant seedlings when large enough to handle into 7.5cm (3in) pots. Plant in final position when plants are 10cm high, 45cm apart.For indoor crops plant into growbags or pots. For outdoor crops, acclimatise plants to outdoor conditions for a few days before planting in containers for the patio, or in sunny, fertile, moist, well-drained soil, after all risk of frost has passed.

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)

"This nearly fire-free habanero offers all the tasty tropicalflavour of a standard habanero, but without the burn. A fullyripe fruit is an amazing glowing orange colour and also has its most well-developed and complex flavour."Sow seed thinly on the surface of a good, free-draining compost. Cover with a fine sprinkling of compost or vermiculite. Place in a propagator at 25-30°C (77-86°F) for up to 30 days. Reduce to 20°C (68°F) once germinated, maintaining a minimum of 15°C (59°F) after pricking out. Transplant seedlings when large enough to handle into 7.5cm (3in) pots.For Indoor Crops: Plant 2 plants per grow bag or individually into 20cm (8in) pots. For Outdoor Crops: Gradually acclimatise plants to outdoor conditions for 10-15 days before planting 45cm (18in) apart in moist, well-drained fertile soil in a sunny position. Plant in final situation from early June once frost risk has passed and protect from biting winds. Feed weekly with tomato fertiliser once first fruits have set.