Red Wizard is one of the fastest baby leaves you can grow at 20-25 days and still full of flavour and goodness combined with a rich colour that is retained through hotter weather.  Price for 100 seeds. 

SOW & GROW: at almost any time of the year although winter crops will need protection.  You can sow a pinch in a pot every week to give you a meal at a time or sow a short row weekly and harvest as you need them: those that are left will simply grow larger but harvest by 7 weeks.  They prefer a sunny position, sow 5mm deep, and keep the roots moist particularly in dry weather and remember to protect from snails!

EAT: pop into salads or stir fry adding towards the end of cooking with stems needing about a minute longer than the leaves

This variety is just a bit special with each fresh green leaf liberally doused with a rich plum red, a true bi-colour. (100 seeds) 

For your salads use the young leaves which have a mild flavour.  Allow your Passion plants to grow a little more and they are ideal for steaming, stir-frying or soups with a tangy spinach like flavour.  We have enjoyed them as the leafy ingredient in saag in place of spinach.

Price for 50 seeds. 

SOW: in the spring & summer, you can start these in trays to plant out when they reach about 5cm tall after being hardened off.  You can also start them in situ by sowing thinly.  You can grow these as a baby leaf at any time of the year on a window sill.

GROW & EAT: form  an eye-catching edible edge to a bed and used as a cut-and-come-again salad crop, start picking when they reach 10cm tall.  Picking just above a leaf will encourage your plants to bush out quickly to be picked again. Larger leaves can be steamed, stir-fried or added to soup (and even curries).  Please be aware that a few plants may have plain green leaves

This unusual variety will just keep regrowing after picking.  Entsai thrives in moist soil: it has tasty plentiful leaves and hollow stems – both are edible and can be used as the way you use spinach. Under tropical conditions, water spinach can be harvested throughout the year, as the leaves grow again after harvesting. In cooler climates, it is grown as annual, best in wide containers. It has many names Kangkong, Ong Choy, Water Spinach, Ipomoea aquatica are just some of them! Price for 50 seeds

SOW: warmth and moisture are key – seed depth 5mm in potting soil.  Ensure that you keep the seeds consistently moist and at 20° Germination occurs within a couple of weeks. To speed up the germination you can soak the seeds overnight in water before sowing.

GROW: we have found them better in containers – they will self-support but it is also easier to keep an eye on near daily watering and helping them along with liquid fertiliser.  Cut only a few leaves at a time or entire plant (7-8 weeks) with leaves and stems leaving only 7cm of growth, the plant will regrow again

EAT: in South-East Asia, it is a commonly consumed leaf vegetable, usually fried with garlic or shrimp paste (belachan). The most tender parts are those closer to the leaves. You'll want to break off the parts that are more tender.  Add toward the end of cooking: you can tell that's it done when its leaves turn a dark emerald-like green rather than the bright creamy green that it looked like when it was fresh.

Store harvested stems wrapped in damp tissue or upright in water.

A gorgeous variety with tasty deep green leaves and white stems. Strong growing Fuubi can reach 30cm and holds well for continued picking. It is slow to form its edible white flowers, when they appear you are in for a tasty treat. Price for 50 seeds .

SOW: in our climate it is best to sow Choy Sum after the longest day, July and August (September in mild areas or for covered crops) is ideal. It can be started in modules or pots for transplanting or sown in situ.

GROW: space at 30-35cm for larger plants, or plant closer where space is at a premium. Fuubi is strong growing – the leaves are normally ready to pick in about 8 weeks.  The flowers are slower to form so you can keep cutting shoots when 10-15cm long, before the buds open. They will produce more shoots over several weeks or months.

EAT: you can eat these raw in salads or lightly cooked to retain flavour.  We find that steaming is a good way of cooking them or adding to a stir fry or risotto.

A vigorous and productive variety forming tender & sweet flowering shoots. These are at their best cut just before the first buds open, about 11 weeks from sowing. Gunsho is happy growing in the British weather!  Price for 50 seeds

SOW: in our climate it is best to sow Choy Sum after the longest day, July and August (September in mild areas or for covered crops) is ideal. It can be started in modules or pots for transplanting or sown in situ.

GROW: Space at 30-35cm for larger plants, or plant closer where space is at a premium. Gunsho is vigorous and productive - the flowering shoots take about 11 weeks from sowing and should be cut just before the flower buds open. They will produce more shoots over several weeks or months.

EAT: you can steam, lightly boil or stir fry for a couple of minutes to cook them and don’t forget that you can add them raw to your salads so they are very versatile

This ticks lots of our boxes! It is quick (6-7 weeks), it has very attractive serrated leaves that are a mild and sweet tasting making them as good as they look. In the kitchen the leaves are tender enough to use in salads but also robust enough to be steamed (like cabbage) or stir fried. For a small garden this variety is ideal for incorporating an edible plant into decorative beds. Price for 50 seeds

SOW: in spring and autumn.  Starting the seeds in modules enables you to transplant at the 2/3 leaf stage; for really good crops in winter transplant under cover

GROW: it just grows!  Space at 10-30cm depending on the size of plant you want.  Keep watered in very dry weather, ready to harvest after 8-7 weeks. 

EAT: enjoy the flavour: sweet with herbal tones, cabbage with a hint of spiciness

This will produce large plants with broad lightly crinkled leaves: these develop a deeper dark red as the weather turns colder. You harvest both the leaf and stem for use in stir fry or steam them – of course they are a delightful salad ingredient too and quick as you can start to pick leaves just a few weeks after sowing.  Price for 50 seeds

SOW:  from spring through the summer to autumn.  Starting the seeds in modules enables you to transplant at the 2/3 leaf stage; for really good crops in winter transplant under cover

GROW: this speedy crop needs just a few weeks before you can harvest leaves for salads.  Allow another 6-7 weeks and you can harvest the whole plant.  With regular picking the plant will be productive over a longer period.

EAT: in salads (lovely colour and flavour and also very useful to add to a range of winter leaves) or lightly cooked by steaming or in a stir fry. 

Red Frills features deeply cut leaves that almost look like fronds. Little leaves give salads a boost of colour, flavour and visual impact. They are mild when young, larger leaves get progressively spicier and are super wilted or stir fried (try serving with red meat or sausages).  Price for 50 seeds.

SOW:  between April and August.  Starting the seeds in modules enables you to transplant at the 2/3 leaf stage. 

GROW:  it just grows!  Space at 10-30cm depending on the size of plant you want. Plant closer together for cut-&-come-again cropping, Red Frills will resprout several times.  Keep watered in very dry weather, ready to harvest after 8-7 weeks. 

EAT: try these in salads, cook with them or even pickled or fermented.  Young leaves are milder but mature leaves are spicier however they less pungent when cooked. Flowering shoots can be cut & cooked as you would broccoli.

This is a Japanese speciality mustard grown for its hot and spicy wasabi like flavour.  Baby leaves (3 weeks) will add a kick to salads and can be grown as a cut-&-come-again at almost any time of the year.  The large, tender, mature leaves are ruffled with curly edges and are best cooked: stir fry or use for ohitashi or tsukemono. This is a very cold tolerant plant for autumn winter crops.  Price for 50 seeds. 

SOW & GROW:  for baby leaves sow as a short row at almost any time of the year: use cloches in harsh weather (or a tray on a window sill although they can become a little leggy), ready in about 3 weeks. 

For larger plants you can start them in modules and transplant at 10-20cm apart. These are best started from July onwards: they are a very cold tolerant plant for autumn & winter crops.  

The secret is to a good tasty crop of Wasabina is to keep them watered in very dry weather. 

This useful and versatile vegetable is rarely offered for sale and yet can be a very unusual tasty addition to your salads, very useful early in the season. It forms rosettes of lobed leaves with a mildly tangy flavour. Versatile for use in salads or your cooking.  Price for 50 seeds.

SOW: from March to July in situ outside or in an unheated greenhouse.  Grow under glass for a winter crop from later sowings in August to October (November in milder areas) 

GROW: can be harvested as a cut and come again, or at any stage from small to large.  Cut small for salad use or grow on for stir fry ingredients.

EAT: enjoy this versatile crop with a main harvest from May through to the end of October and again through the winter from your greenhouse crop.  We particularly love them in salads You can also cook these as spring greens

We are always trialling our varieties for garden growing and so we have updated our sowing dates for Namenia and your packet may not have the August to October information yet