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Vegetables

Beetroot 'Pablo'

Beetroot 'Pablo'

A root vegetable with heart-shaped leaves. It forms a sweetly edible, deep-red, round, smooth skinned, fleshy taproot with rich red internal coloration. Stands well without going woody.

Broccoli 'Green Magic'

Broccoli 'Green Magic'

A Calabrese variety which matures early, producing smooth, tightly packed rich-green broccoli heads in summer and autumn. Shows good resistance to white rust. Pinch out (and eat) central head to encourage side shoots.

Brussels Sprout 'Trafalgar'

Brussels Sprout 'Trafalgar'

An upright, sturdy plant producing heavy crops of tight, medium sized button sprouts. It is ready to harvest in mid-November and will stand on plants until January.

Cabbage 'Red Flame' (Red Cabbage)

Cabbage 'Red Flame' (Red Cabbage)

An unusual and striking spring variety producing red pointed cabbage plants with contrasting white veins. Sweet flavour and good disease resistance. Height & Spread 50cm (1.5ft).

Cabbage 'Serpentine' (Savoy Cabbage)

Cabbage 'Serpentine' (Savoy Cabbage)

An excellent summer or autumn Savoy type cabbage that produces a flatter head with fewer outer leaves compared to other Savoy varieties. Has a good, strong flavour and holds leaf texture well.

Carrot 'Chantenay Red Cored'

Carrot 'Chantenay Red Cored'

A perennial plant typically cultivated as an annual for its conical, orange edible roots. This variety is an early maturing main crop producing short, fat, coloured roots with small cores.

Cauliflower 'White Excel'

Cauliflower 'White Excel'

A vegetable plant with a rosette of triangular, shallowly scalloped, blue-green basal leaves and short, sturdy stalks bearing densely packed, edible heads of crisp, white florets.

Garlic 'Cristo'

Garlic 'Cristo'

A continental variety which produces plump, white-skinned cloves that have a delicious, strong flavour and a light aroma. It can be planted in autumn or spring for harvesting the bumper crops in summer.

Kale 'Kapral'

Kale 'Kapral'

An early maturing variety with deeply curled, frilly green leaves that have an excellent, sweet flavour. Height & Spread 60cm (2ft).

Onion 'Red Baron' (Maincrop Red Onion)

Onion 'Red Baron' (Maincrop Red Onion)

A bulbous perennial with strap-like green leaves cultivated as an edible vegetable. This is a mid-late maturing variety with deep red flesh. Height & Spread 50cm (1.5ft).

Onion 'Sturon' (Maincrop Onion)

Onion 'Sturon' (Maincrop Onion)

A flavourful variety which produces round, light brown, straw-coloured onions that mature in August.

Potato 'Aaron Pilot' (First Earlies)

Potato 'Aaron Pilot' (First Earlies)

A popular variety with an excellent taste and an early boiling ability. Produces high yields of white skinned tubers with shallow eyes and has great resistance to all forms of scab.

Potato 'Cara' (Maincrop)

Potato 'Cara' (Maincrop)

A popular, blight resistant variety producing round tubers with white skin and pink eyes. A robust variety with excellent drought resistance and good all round disease resistance.

Potato 'Casablanca' (First Earlies)

Potato 'Casablanca' (First Earlies)

A clean, smooth white skinned variety with shallow eyes. Excellent for chipping, baking, boiling, mashing or roasting. Good resistance to common and powdery scab.

Potato 'Charlotte' (Second Earlies)

Potato 'Charlotte' (Second Earlies)

A variety with long tubers that have yellow skins and firm, yellow waxy flesh, making them superb for salads and boiling. These potatoes have excellent cooking qualities and are always full of flavour.

Potato 'Desiree' (Maincrop)

Potato 'Desiree' (Maincrop)

A heavy cropping variety producing oval, red skinned tubers with pale yellow flesh that have a firm cooked texture and are good for boiling and mashing. Also very good for roast potatoes.

Potato 'Kestrel' (Second Earlies)

Potato 'Kestrel' (Second Earlies)

One of the best tasting seed potato varieties available. With a consistant size and colour. Excellent cooking uses and disease resistance.

Potato 'King Edward' (Maincrop)

Potato 'King Edward' (Maincrop)

A great all round potato with both excellent cooking and taste qualities. Once cooked, King Edward potatoes rarely discolour and offer a broad range of uses.

Potato 'Lady Christl' (First Earlies)

Potato 'Lady Christl' (First Earlies)

A variety producing very early oval tubers, of a medium size with good size yields. Tubers are yellow skinned with great tasting, creamy-to-waxy flesh. Good all-round disease resistance.

Potato 'Maris Piper' (Maincrop)

Potato 'Maris Piper' (Maincrop)

Very popular with chip shops, this potato has an excellent combination of cooking and frying qualities. The tubers are oval shaped with white skins and cream coloured flesh. They are also very good for long term storage.

Potato 'Pentland Javelin' (First Earlies)

Potato 'Pentland Javelin' (First Earlies)

A variety producing heavy crops of short, oval, white skinned tubers with pure white, tasty flesh. They are great to simply throw into the pan and boil for salads.

Potato 'Red Duke of York' (First Earlies)

Potato 'Red Duke of York' (First Earlies)

A heritage potato variety producing red skinned tubers with shallow eyes and yellow flesh. A dry, mealy potato packed with flavour which does not disintegrate on boiling.

Potato 'Rocket' (First Earlies)

Potato 'Rocket' (First Earlies)

One of the quickest bulking of all early potatoes, it's ability to grow large crops of uniformed, round tubers makes it very popular. Tubers are white fleshed and skinned, with shallow eyes and a mild taste.

Potato 'Sagitta' (Second Earlies)

Potato 'Sagitta' (Second Earlies)

One of the best tasting potatoes available today. Mainly used in the chip shop trade, these tubers provide excellent, flushy mash and can be boiled well too.

Potato 'Ulster Prince' (First Earlies)

Potato 'Ulster Prince' (First Earlies)

Produces tubers that are long and white, with shallow eyes and white flesh. This variety has good resistance to common scab, powdery scab and disintegration in the pan when boiling.

Potato 'Wilja' (Second Earlies)

Potato 'Wilja' (Second Earlies)

A variety producing consistent, large crops of light yellow skinned tubers in a shorter time period. The flesh is yellow and firm, between waxy and floury. Bake, boil, chip, mash or roast them.

Shallot 'Red Sun'

Shallot 'Red Sun'

Regarded as the best red-skinned variety, producing large yields of crisp, white fleshed bulbs with a good flavour. Perfect for cooking, pickling, or eating raw in salads or for pickling. Also stores well.


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