Vegetable Seeds Catalogue

This variety is fast growing with long slender bright red stalks. It can handle a light harvest in its first year. This hardy perennial is prized for its sour/tart flavour & is often used in desserts (apple and rhubarb crumble is hard to beat) and for tarts, pies, jam, and rhu-Champagne. Only eat stalks as leaves have high levels of oxalic acid. Native to central Asia & the Himalaya. 20 seeds.
 

‘Tassie Tough’ is this red stemmed variety. We have been growing this variety for years and it has deep red stems that cook up perfectly, with that characteristic bitter taste. A regular on our morning porridge or found mingling in the evenings with apple and pastry. Rhubarb is high in vitamin C. Only eat stalks as leaves have high levels of oxalic acid. Don’t cook in aluminium pots as the acid reacts with this metal. 20 seeds.

Do you love that nose tingling high that Japanese wasabi root provides! Now you can harvest the tingle through an easily grown herb from home. The spoon shaped leaves are slightly serrated. Young leaves can be harvested in 2-4 weeks or let the plant mature for a stronger flavour. Runs to seed in the hot months, so best sown in the cooler months. Use in salads, sushi, sandwiches or as a garnish. 300 seeds.

A variation on the common salad rocket with very serrated leaves, like that of wild rocket. It also has a milder peppery tang to it with ‘nutty’ undertones. Great fresh in salads, on pizza, in stir fries or chopped and added to soup before serving.  Keep picking the leaves to promote regrowth. Easily self seeds. An annual, frost hardy green best grown over the cooler months or in part shade in heat. Great for inter-cropping with other plants. 500 seeds.

A delicious, spicy plant, with oak leaf shaped foliage, very popular in Mediterranean salad dishes. Keep picking the leaves to promote regrowth until they start flowering and let the plant self seed for the next harvest. This annual, frost hardy vegetable is easily grown over the cooler months and very good for inter-cropping with other plants. Bulk seed available at about 400 seeds/gram. 500 seeds/pkt.


 

This perennial Rocket is evergreen with very serrated, spicy, nut flavoured leaves, which can be picked over the whole year. In early summer it will produce many yellow flowers and often self seeds. Belonging to the Brassica family this frost hardy plant wants a sunny position with friable garden soil and can withstand hotter conditions over summer. About 400 seeds/pkt.
 

A fast growing annual shrub (to 2m) with attractive yellow flowers. Rosella is known for its use in the kitchen where the calyx (the red fleshy cover framing the seed pods) is used to make jam, jelly, sauces, wine and tea (dry the red calyx). Young leaves can be steamed. Remove the first flush of seed pods to ensure greater yields.
For the best crop ensure rosella has 5-6 months frost free growing, so in cooler areas sow indoors to transplant to a sheltered position once the weather has warmed. Soak seed overnight in warm water, plant and keep warm (22˚C+) and moist. 15 seeds. Not to WA.

A short lived, perennial bean with beautiful red flowers and a vigorous climber for a sheltered, but not too warm position. The large 20-30cm long pods are delicious when picked young. Sow after frost period has passed and water well while in bloom. 35 seeds

An unusual vegetable used extensively in Europe. A root vegetable with a sweet, nutty flavour that is sometimes known as the ‘Oyster Vegetable’ as it is said to have a subtle oyster-like flavour. Easy to grow. It can be overwintered like parsnip and carrots, harvested when required. Salsify can be boiled, baked or fried or used in a gratin dish. 80 seeds.

A japanese heirloom being one of countries oldest wild harvest vegetables (aka saltwort). The long, tubular succulent leaves are crisp and juicy with a salty flavour. Traditionally found growing wild in coastal salt marshes. Salsola is an easily grown annual that can grow in a wide range of soils. Can be eaten raw, steamed, sautéed or blanched in salads, a side vegie or garnish. 100 seeds.

A uniquely flavoured root crop that is little known but is truly a great vegetable. Also known as ‘Vegetable Oyster’ due to its distinctive taste, which adds amazing flavour to soups and stews or simply cook it on its own. Yields well with long roots (20+cm, 2cm wide) and has black skin and white flesh. Also a valuable ornamental plant with yellow flowers in its second summer. 50 seeds.

A true French shallot that is prized in French cooking for their excellent flavour. Used raw for flavouring red meat or salads; cooked in soups, stews and other ‘slow’ dishes; or simply pickled. Does not like wet ground, so raise beds and do not add too much manure/compost. 1 Packet = 200 seeds. Bulk seed available. Approx. 260 seeds per gram.