{"title":"Cut \u0026 Come Again","description":"\u003cp\u003eDescription Here\u003c\/p\u003e","products":[{"product_id":"chinese-cabbage-yuki-f1","title":"Chinese Cabbage Yuki F1","description":"\u003cp\u003eThe name \u003cstrong\u003eYuki \u003c\/strong\u003edoes its best to disguise what a a gorgeous variety it is for tasty summer and autumn crops.  Enjoy these in salads, steam lightly or put in a stir fry. Yuki is slow to bolt, reliable and top quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSow\u003c\/strong\u003e: from June to August: traditionally after the longest day. You can sow in modules and plant out when young – ideal if sowing successionaly – you can also sow the seeds directly in the soil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrow\u003c\/strong\u003e: water these regularly, a little and often, as they are shallow rooted. They respond to liquid feeds, try seaweed or comfrey, but this is not essential. They are very fast – ready to harvest after 8-9 weeks and ready for use as cut-and-come-again after just 4-5 weeks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEat \u0026amp; Enjoy\u003c\/strong\u003e: use in salads, steam lightly or put in a stir fry – boiling does not suit them! They can be stored for several weeks in a fridge or a cool, frost-free place but do check them regularly. We have not found them good for freezing.\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824580403476,"sku":"CHCYU","price":1.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/CHINESECABBAHEYUKIF1.jpg?v=1751215888"},{"product_id":"texel-greens","title":"Texel Greens","description":"\u003cp\u003eAn unusual veg, \u003cstrong\u003eTexel Green\u003c\/strong\u003es has become a popular choice for use as a fast growing cut-\u0026amp;-come-again salad crop.  It has small, delicious leaves that taste like a combination of spinach and cabbage with a hint of garlic: pick when small for salads (will resprout), or let some grow on (cook leaves as you would cabbage) and harvest immature flower stems (cook like broccoli), sauté or pop into a stir fry. Texel Greens are hardy and so can be grown in the winter under cover, but it is equally good sown in early Spring and again in late Summer (so as to avoid the warmest weather).\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eAlternative spellings texcel, texsel.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSow\u003c\/strong\u003e: seed depth 5mm, in the open in spring through to late summer, sow under cover from early to mid-autumn.  Sow every 2-3 weeks, for a continuous supply.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eGrow\u003c\/strong\u003e: for cut-\u0026amp;-come-again use thin to 5cm apart and they will be ready in 3 to 4 weeks; they will usually resprout again.  For individual small plants thin to 10cm and up to 30cm for larger plants.   Ready in about seven weeks, either pull whole plant when 20-30cm high or pick individual leaves.  Mature plants reach 60-60cm tall \u0026amp; are best for cooking, as are immature flower stems\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eEnjoy\u003c\/strong\u003e: use young leaves in salads or cook as “greens” by steaming, saute or stir fry.  Cook flower stems as you would broccoli.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824580862228,"sku":"TEXEL","price":0.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/222449125077_ml.png?v=1732815462"},{"product_id":"rocket-astra","title":"Rocket Astra","description":"\u003cp\u003eAstra is a little British bred super star that can be on your plate 3 weeks from sowing. Add the peppery flavour to salads or it can be briefly cooked. This baby leaf rocket can be grown almost all year round.\u003c\/p\u003e\n\u003cp\u003eSOW \u0026amp; GROW: at any time of the year but best with protection from late autumn to early spring. At these times it can be grown in a cool greenhouse, cold frame or under cloches. Astra is suitable for container growing: successional sowing will keep you going almost all year round. Picking frequently encourages new growth and discourages bolting in warmer weather (Astra is bolt resistant). You can treat it as cut-\u0026amp;-come-again – cut about 3cm above the ground and it will sprout more than once.\u003c\/p\u003e\n\u003cp\u003eEAT: enjoy the traditional peppery rocket flavour of Astra in your salad or try it wilted as an alternative to (or indeed mixed with) spinach.\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824581910804,"sku":"BLRAS","price":0.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/baby_leaf_rocket_rocket_astra_ml.jpg?v=1732815496"},{"product_id":"chicory-palla-rosa-radicchio","title":"Chicory Palla Rosa","description":"\u003cp\u003e\u003cstrong\u003ePalla Rossa\u003c\/strong\u003e is a radicchio-type chicory with firm, crunchy hearts and striking red-maroon and white leaves. A popular ingredient in supermarket salad packs – but so much better grown at home, where the flavour is fresher and the colour even more vibrant. It’s no surprise this one’s earned an RHS Award of Garden Merit.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cem\u003eThis variety is part of our naturally nurtured range, the seed comes from an organic source\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eAGM winners have proven themselves in trials to be sturdy, reliable, and great performers in the garden.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eSOW\u003c\/strong\u003e: from mid-spring to late summer in modules or pots, seed depth 10mm. Germination can be patchy if sown direct, so modules are usually best.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eGROW\u003c\/strong\u003e: space plants 20–35cm apart in moisture-retentive soil. They’ll tolerate light shade and benefit from regular watering. Late crops may need cloche protection in autumn. Once the heads are ready, cut just above ground level – the stumps often resprout smaller leaves for weeks afterwards, which you can harvest as cut-and-come-again.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003eEAT \u0026amp; ENJOY\u003c\/strong\u003e: shred raw into salad mixes for colour, crunch, and a slightly bitter edge. Or braise small whole heads gently in butter to mellow the flavour.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cstrong\u003eRECIPE IDEA - Radicchio \u0026amp; Creamy Pasta\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a comforting dish with a touch of boldness – radicchio adds colour, bite, and balance to rich creamy sauces. Perfect for chilly evenings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBitterness + richness: Radicchio’s slightly bitter flavour balances out creamy sauces beautifully, keeping them from feeling too heavy.\u003c\/li\u003e\n\u003cli\u003eColour \u0026amp; texture: It adds a pop of red and a bit of bite to otherwise soft, pale pasta dishes.\u003c\/li\u003e\n\u003cli\u003eIt softens: When cooked (sautéed, wilted, or braised), radicchio mellows and becomes more savoury – especially good with garlic, shallots, cream, or cheese.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eYou’ll need\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eWe’re not too exact – just make enough for however many you're feeding!\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 small Palla Rossa (or other radicchio), finely sliced\u003c\/li\u003e\n\u003cli\u003ePasta of your choice (tagliatelle, penne, or gnocchi all work well)\u003c\/li\u003e\n\u003cli\u003e1 shallot or small onion, finely chopped\u003c\/li\u003e\n\u003cli\u003e1 clove of garlic, minced\u003c\/li\u003e\n\u003cli\u003eButter or olive oil\u003c\/li\u003e\n\u003cli\u003eSplash of white wine (optional)\u003c\/li\u003e\n\u003cli\u003eDouble cream or mascarpone\u003c\/li\u003e\n\u003cli\u003eParmesan or your favourite melting cheese\u003c\/li\u003e\n\u003cli\u003eSalt \u0026amp; pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eCook the pasta in salted water until al dente. Reserve a cup of pasta water before draining.\u003c\/li\u003e\n\u003cli\u003eMeanwhile, heat butter or oil in a pan. Gently sauté the shallot\/onion and garlic until softened.\u003c\/li\u003e\n\u003cli\u003eAdd the sliced radicchio and cook for a few minutes until wilted and softened. If using, add a splash of white wine and let it reduce slightly.\u003c\/li\u003e\n\u003cli\u003eStir in the cream or mascarpone and let it warm through. Add a little reserved pasta water if needed to loosen the sauce.\u003c\/li\u003e\n\u003cli\u003eToss in the cooked pasta and mix well. Add grated parmesan or other cheese and season to taste.\u003c\/li\u003e\n\u003cli\u003eServe warm with extra cheese on top, if you fancy (somehow we always fancy extra cheese!).\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824583287060,"sku":"CHIPR","price":0.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/ChicoryPallaRossa.jpg?v=1752513317"},{"product_id":"rocket-bellezia","title":"Rocket Bellezia","description":"\u003cp\u003e\u003cstrong\u003eBellezia \u003c\/strong\u003ehas all the spicy pepperiness you would expect from the wild strain wrapped up in a well-behaved package! The leaves, serrated into elegant lobes, are thickish giving them good ‘mouth feel’! Pick as soon as large enough or grow larger for increased spice, flowers are also a spicy edible. Cut back plants for a second harvest. Keep Bellezia watered and it has good bolt resistance.  Bellezia has wild roots, a professional cultivated form of Diplotaxis tenuifolia\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis variety is part of our naturally nurtured range, the seed comes from an organic source\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOW\u003c\/strong\u003e: April through to September 5-10mm deep \u0026amp; 2 or 3 seeds per module, once growing keep the strongest (eat the others!) and now you can space plants out 10-15cm apart. OR sow thinly in situ among slower salads or in outdoor pots. Sow some seeds every 2-3 weeks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGROW\u003c\/strong\u003e: keep watered, especially if there is a lack of rain as dryness will trigger changes – the plant thinks it needs to flower and the leaves become harsher.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEAT \u0026amp; ENJOY\u003c\/strong\u003e: 30-40 days or as soon as you can pick a few leaves at a time. Pick frequently to encourage new growth, a cut just above the ground will prompt a second flourish. And those flowers are also edible \u0026amp; spicy.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eWhat in the world is ‘mouth feel’ – the leaf thickness of Bellezia is a definite positive, the leaves don’t behave like green tissue paper or disintegrate when you eat them, you actually have leaves that provide time for the flavour to give satisfaction. Enjoy them in salad, lovely with tomatoes and combines well with basil, or cooked lightly (add to the top of pizza or stir into a hot pasta dish shortly before serving)\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824584499476,"sku":"ROCBE","price":0.6,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/Wild_Rocket_Bellezia_ml.jpg?v=1732815608"},{"product_id":"entsai","title":"Entsai","description":"\u003cp\u003eEntsai 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. \u003cstrong\u003e\u003c\/strong\u003eThis unusual variety will just keep regrowing after picking, under tropical conditions, water spinach can be harvested throughout the year. 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!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSow\u003c\/strong\u003e: 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrow\u003c\/strong\u003e: 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\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEat \u0026amp; Enjoy\u003c\/strong\u003e: 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.\u003cbr\u003e\u003cbr\u003eStore harvested stems wrapped in damp tissue or upright in water.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eHave you noticed?\u003c\/span\u003e\u003cbr\u003eEntsai and Celtuce can look quite similar, but they’re actually very different plants. Entsai is \u003cem\u003eIpomoea aquatica\u003c\/em\u003e (also known as water spinach), while Celtuce is L\u003cem\u003eactuca sativa var. augustana\u003c\/em\u003e, a type of lettuce grown for its stem and leaves. Both are delicious – just not the same thing!\u003cbr\u003e\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824588300564,"sku":"ENSA","price":1.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/More-Veg-Logo-2024-square-social_e44d1e42-0fed-4e12-8fc1-4a8380009f2c.jpg?v=1732896050"},{"product_id":"komatsuna-comred-f1","title":"Komatsuna Comred F1","description":"\u003cp\u003eBoth tasty and nutricious, this variety, \u003cstrong\u003eComred F1\u003c\/strong\u003e, has rich ruby red leaves that contrast beautifully with their green stems: it grows well from late spring to early autumn and makes a lovely addition to salads and sandwiches. Mature leaves can be shredded into a stir fry or steamed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSow\u003c\/strong\u003e: can be started in modules from late spring to late summer, or sow thinly where they are to grow.  A good choice for CCA use (CCA is cut-\u0026amp;-come-again). Make several sowings for a supply through to autumn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrow\u003c\/strong\u003e: transplant at the 2\/3 leaf stage and space at 10cm for small plants, or up to 35cm apart if you want to grow larger plants. Komatsuna can be harvested as a cut and come again (by leaving a short length of stem to resprout), or at any stage from small to large.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEnjoy\u003c\/strong\u003e: through the summer and, as these are hardy, the late sowings will crop well into the winter.\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824589644052,"sku":"KOMCR","price":1.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/komatsuna_comred_f1_new__ml.jpg?v=1732815719"},{"product_id":"komatsuna-malachai-f1","title":"Komatsuna Malachai F1","description":"\u003cp\u003eTasty \u0026amp; fabulously glossy dark green leaves are a real feature of Komatsuna \u003cstrong\u003eMalachai\u003c\/strong\u003e.  They grow from the inside forming a loose rosette like leaf form on medium length upright stems. It makes a good baby leaf choice although we grow some of ours a little bigger to shred in our salads. Not widely available.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSow\u003c\/strong\u003e: from April (with protection) in modules through to June\/July. Sowings made in August to October will need to grow with the protection of cloches as the weather cools down.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrow\u003c\/strong\u003e: transplant at the 2\/3 leaf stage and space at 10-15cm for small plants, Malachai can be harvested as a baby leaf (leave a short length of stem to resprout). Allow them to grow a little bigger and they then form a loose rosette like leaf arrangement..\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEnjoy\u003c\/strong\u003e: we shred most of ours for use in mixed salad and like it as a side to tomato based dishes such as spaghetti Bolognese. It can be lightly steamed and serve with a drizzle of lemon or balsamic vinegar. These are hardy and late sowings will crop well into the winter.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824593674516,"sku":"KOMMA","price":1.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/KomatsumaMalachaiF1.jpg?v=1753370170"},{"product_id":"rocket-esmee","title":"Rocket Esmee","description":"\u003cp\u003eDelightful \u003cstrong\u003eEsmee \u003c\/strong\u003ehas lovely lobed leaves. This variety is a vigorous grower, ready for the first cut just 3-4 weeks from sowing and withstands the ups and downs of our summers. Slow to bolt and succulent, Esmee deserves a space in your garden and a place in your salad bowl.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis variety is part of our naturally nurtured range, the seed comes from an organic source\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOW\u003c\/strong\u003e: at any time, protection needed from late autumn to early spring. At these times it can be grown in a cool greenhouse, cold frame or under cloches. Sow in modules (you can then space plants out) or sow thinly in situ.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGROW\u003c\/strong\u003e: keep watered, Esmee is a vigorous grower, ready for the first cut just 3-4 weeks from sowing. Picking frequently encourages new growth. You can treat it as cut and come again – cutting about 3cm above the ground.\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824593969428,"sku":"ROCES","price":0.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/rocketesmee.png?v=1753108009"},{"product_id":"leaf-beet-perpetual-spinach","title":"Leaf Beet Perpetual Spinach","description":"\u003cp\u003e\u003cstrong\u003ePerpetual Spinach\u003c\/strong\u003e is really a leaf beet (chard). It is very popular: giving you all that spinach flavour without bolting and is, pretty much, trouble free and easy. It can be used for summer and autumn production as a ‘cut and come again’ crop. It is possible to over winter it and use for a second season. For the best of all flavour cook it as soon as possible after cutting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOW \u0026amp; GROW\u003c\/strong\u003e: sow several times for the freshest leaves between February \u0026amp; September! In February\/March sow with protection to harvest late spring early summer. Sow March to May outside for cropping summer onwards (may go through the winter). Sow July and August for small fresh leaves from the winter onwards. Sow under cover in August and September to give yourself cut-and-come-again cropping through the winter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eENJOY\u003c\/strong\u003e: for the best of all flavour cut it and cook it as soon as possible in the minimum of water. OR enjoy as a tasty salad leaf; we often use it as a cut-and-come-again.\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824595214612,"sku":"LEBPS","price":0.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/leafbeetperpetualspinach.png?v=1752600735"},{"product_id":"mibuna","title":"Mibuna","description":"\u003cp\u003eAn unusual Japanese green, \u003cstrong\u003eMibuna \u003c\/strong\u003eis very easy to grow and has a lovely light spicy flavour which you can enjoy in salads or lightly cooked and seasoned.  The tight clusters of long, narrow, rounded dark green leaves will grow to 30cm tall. It is productive and versatile. It likes growing in the cooler weather of spring and autumn but it can grow very successfully all year round.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOW\u003c\/strong\u003e: outside from April to October or with protection in March. You can plant in modules for transplanting\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGROW\u003c\/strong\u003e: for cut-\u0026amp;-come-again salad use transplant to 10-15cm spacing. To grow larger plants for stir fries allow a little more space - planting at about 20cm apart. Mibuna is fast growing – crop plants from as early as four weeks after sowing! Harvest regularly so that it does not run to seed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eENJOY\u003c\/strong\u003e: for salads use whole young leaves or shred larger leaves. You can lightly cook Mibuna by steaming or adding to a stir fry. It is an ideal choice to serve with fish and rice dishes.\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824596754708,"sku":"MIBUN","price":0.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/MIBUNA.jpg?v=1751216247"},{"product_id":"chinese-cabbage-granat","title":"Chinese Cabbage Granat","description":"\u003cp\u003e\u003cstrong\u003eGranat \u003c\/strong\u003eis an old variety that produces lovely crisp leaves, long (about 35cm) at maturity or harvest earlier. They grow into a slender column that then swiftly hearts up – if that closed head starts to open then Granat is preparing to flower however all is not lost as these shoots are also edible. These fresh green leaves (looking a little like a romaine lettuce) have crunchy white midribs and a delicate flavour: its multipurpose for salad, sauté, stir-fry or it can be fermented (kimchi).\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis variety is part of our naturally nurtured range, the seed comes from an organic source\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSow \u0026amp; Grow\u003c\/strong\u003e: seed depth 10mm, in July \u0026amp; August - traditionally after the longest day. Earlier sowings are prone to bolting so only good for baby leaves\u003c\/p\u003e\n\u003cp\u003eFor cut-\u0026amp;-come-again sow the seeds directly in the soil ready after 2-4 weeks, cut leaving a short stump to resprout.\u003c\/p\u003e\n\u003cp\u003eYou can sow in modules and plant 30-35cm apart to grow into heads – ideal to sow in succession – they are very fast; heads are ready in 7-9 weeks. Water lightly \u0026amp; regularly as they are shallow rooted.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEnjoy\u003c\/strong\u003e: use raw in salads, for cooking choose to steam lightly, sauté or stir -fry. They can be fermented to make Kimchi which will last in the fridge for several months, fresh cut they last in the fridge for a week or two.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eSeed History\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eCommonly listed as ‘Chinese Cabbage’, brassica pekinensis is also known as Napa Cabbage or brassica napa.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eThe known cultivation of Napa cabbage dates back to 15th century in the Yangtze River area of China and is a staple in suan cai which is a Chinese fermented vegetable dish. It soon spread to Japan and Korea where it is often used in Korean Kimchi – and Kimchi is rapidly gaining favour to a new generation who want to store some of their harvest and those who are interested in the potential health benefits of Kimchi. These are said to include improved gut health, an immune system boost and an anti-inflammatory and also to aid better sleep. Try kimchi fried rice or kimchi with eggs if the tanginess is too much straight from the jar.\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824606814484,"sku":"CHCGR","price":0.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/chinesecabbagegranat2.jpg?v=1751726191"},{"product_id":"mizuna-kyoto","title":"Mizuna Kyoto","description":"\u003cp\u003e\u003cstrong\u003eMizuna Kyoto\u003c\/strong\u003e is a very beautiful Japanese brassica that is easy to grow, adaptable and hardy.  it has a gorgeous mild \u0026amp; sweet flavour with a slight pepper tang. Grow the dark green deeply serrated and fringed leaves for use in oriental dishes \u0026amp; salads. It is a prolific and very versatile: can be grown as a cut-\u0026amp;-come-again, or for larger leaves.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSow\u003c\/strong\u003e: in modules from early spring to early autumn for a late summer to winter crop. For a winter to spring crop sow from early autumn and grow with protection.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrow\u003c\/strong\u003e: transplant at the 2\/3 leaf stage and space at 10cm for small plants or up to 30cm if you want to grow larger plants.\u003c\/p\u003e\n\u003cp\u003eHarvest: as a cut-and-come-again start cutting for salad leaves when the plants reach about 10cm high... either pick single leaves OR cut whole plant 5cm above ground (they can resprout 4 or 5 times). You can cut leaves at any stage from small to large, larger leaves have a stronger flavour. Kyoto can tolerate low temperatures to about -10°C if kept cropped but protect with a cloche from excessive rain or snow. Fast growing – crop plants from 6-8 weeks after planting. Grow in part shade for an even longer harvest \u0026amp; stop when the plants flower,\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEnjoy\u003c\/strong\u003e: for salad use whole young leaves or shred larger leaves. You can also steam, stir fry or use the leaves in soups. .\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824615694612,"sku":"MIZUN","price":0.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/Mizuna_Kyoto1_ml.jpg?v=1732816155"},{"product_id":"kale-red-ruble","title":"Kale Red Ruble","description":"\u003cp\u003eFrom its very first leaves Red Ruble produces intense dark wine-red serrated leaves. A perfect baby leaf ready from 6 weeks, full of tasty goodness (with ten times the iron content of other kales), indeed the colour fades as the growth matures so keep picking the little leaves! This variety can be sown and enjoyed all year round.\u003c\/p\u003e\n\u003cp\u003ePrice for 100 seeds\u003c\/p\u003e\n\u003cp\u003eSOW: indoors at any time of the year, happy on a windowsill and outdoors from spring to autumn. Just lightly cover the seeds – lightly scatter in a seed tray or sow in rows outside.\u003c\/p\u003e\n\u003cp\u003eGROW: these germinate quickly: and you ought to be able to start eating them from about 6 weeks or from about 5cm tall, takes a little longer at cooler times of the year. You can use them as cut-\u0026amp;-come-again cropping, resprouting several times. You can sow every 2-3 weeks for a continuous supply of the young leaves: this variety can grow into larger plants but you will see that the colour fades away as the plants mature.\u003c\/p\u003e\n\u003cp\u003eEAT: mix with lettuce and other baby leaves to enjoy richly textured and colourful tasty meals\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824622969108,"sku":"BLKRR","price":0.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/micro_red_kale.png?v=1751997829"},{"product_id":"lettuce-barba-dei-frati","title":"Lettuce Barba dei Frati","description":"\u003cp\u003e\u003cstrong\u003eBarba dei Frati\u003c\/strong\u003e has dark green tufts of long lobed leaves reminiscent of oakleaf, very versatile. Those tufted leaves gave rise to it's name - Friar's Beard!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSow\u003c\/strong\u003e: from February through to October. Sowing a little seed every 2-3 weeks will give you a succession of lettuces. They can be started in modules and transplanted or sown in situ. Autumn sowings can be grown through the winter under cover. Winter sowings will grow on a windowsill.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrow\u003c\/strong\u003e: lovely Barba Dei Frati forms tufts of leaves that you can cut as a bunch from individual plants. If you have them planted close together you can treat them as a cut-\u0026amp;-come-again\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEat \u0026amp; Enjoy\u003c\/strong\u003e: chop to add into salads. This Italian variety is sometimes termed as a \u003cem\u003eradichetta\u003c\/em\u003e variety and can be tossed in olive oil and roasted or you can wilt it in a pan for a warm salad.\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824627687700,"sku":"LETBF","price":0.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/More-Veg-Logo-2024-square_resized_e291879c-5431-4f3d-8243-fee31aab42c9.jpg?v=1751704918"},{"product_id":"molokhia","title":"Molokhia","description":"\u003cp\u003e\u003cstrong\u003eMolokhia \u003c\/strong\u003e(\u003cem\u003eCorchorus olitorius\u003c\/em\u003e), is a leafy green with deep roots—both in the soil and in history. Grown and eaten since the days of the Pharaohs, it remains a beloved staple across the Middle East and North Africa. Also known as Egyptian spinach, it’s prized for its rich, earthy flavour and the smooth, lightly thickened consistency it brings to soups and stews.\u003c\/p\u003e\n\u003cp\u003eTypically grown as an annual, Molokhia is easy-going in the garden and quick to reward. It’s fast-growing, low-maintenance, and starts producing tender, edible leaves just 8 weeks after planting, continuing right up until the first frost. Young leaves are delicious raw in salads, while mature leaves shine in hot, hearty dishes.\u003c\/p\u003e\n\u003cp\u003eWhether you enjoy it raw or cooked, Molokhia brings a touch of ancient tradition—and plenty of nutrition—to your plate.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eReady to grow your own?\u003cbr\u003eShop our Molokhia seeds today and add a little history—and a lot of flavour—to your garden.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003ca name=\"_Hlk202883390\"\u003e\u003c\/a\u003e\u003cstrong\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-bidi-font-family: 'Segoe UI Emoji';\"\u003e🌱\u003c\/span\u003e Seasonal Growing Guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003eSOW\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\" class=\"MsoNormal\"\u003eMid-Spring to Mid-Summer\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\" class=\"MsoNormal\"\u003eMolokhia loves the heat, so wait until the soil has warmed up before sowing. To give your seeds the best start, wake them up first\u003c\/p\u003e\n\u003col\u003e\n\u003cli style=\"list-style-type: none;\"\u003e\n\u003col\u003e\n\u003cli\u003eSoak in hand-hot water for a few seconds.\u003c\/li\u003e\n\u003cli\u003eThen soak in room temperature water overnight.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"padding-left: 40px;\" class=\"MsoNormal\"\u003eAfter Soaking\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"MsoNormal\"\u003eSow a few seeds per module or compostable pot.\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003ePlace on a sunny windowsill, in a cold frame, or in a greenhouse.\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003eSeeds germinate quickly - usually within 2–3 days.\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003eThin to one plant per pot after about 2 weeks.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eGROW\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOnce seedlings have 5-7 leaves, it's time to transplant (or pick as a baby leaf from this size)\u003c\/li\u003e\n\u003cli\u003eSpace at 35-40cm apart in the ground, or 3 plants per container\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eThey thrive in full sun and prefers rich, well drained soil.\u003c\/li\u003e\n\u003cli\u003eKeep moist but not soggy—Molokhia dislikes both drought and over-watering.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eOnce it gets going, Molokhia grows fast—sometimes to over a metre tall.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePrune when the plant reaches 30cm: snip a little off each stem to encourage bushier growth.\u003c\/li\u003e\n\u003cli\u003eBegin harvesting after 6–8 weeks.\u003c\/li\u003e\n\u003cli\u003eTrim regularly to keep plants compact and productive.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eENJOY\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eIn the kitchen, young leaves can be eaten raw in salads, where they add a sharp, slightly bitter note - great when mixed with milder greens. But Molokhia really shines when cooked:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCooked leaves have a pleasant savory taste, with a distinctive aroma similar to coriander and garlic.\u003c\/li\u003e\n\u003cli\u003eTry it n a traditional Egyptian or Levantine stew with garlic, onions, broth, and tomatoes.\u003c\/li\u003e\n\u003cli\u003eThe leaves break down into a slippery, almost silky texture—a love-it-or-leave-it trait that fans adore: a natural thickener for soups and stews.\u003c\/li\u003e\n\u003cli\u003eDry the leaves for tea or grinding into a green powder for cooking. \u003c\/li\u003e\n\u003cli\u003eThe seed pods can be cooked like okra\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eMolokhia is packed with nutrients \u0026amp; antioxidants - a natural source of calcium, magnesium, potassium, vitamins A, C, and B-complex. With thousands of years of culinary history it's no wonder some bright spark has now called them a “new” superfood!\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eDID YOU KNOW?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eMolokhia is also used for fiber production, with its stems being used to make jute and burlap. \u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824629358868,"sku":"MOLO","price":0.75,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/babyleafmolokhia.png?v=1751996445"},{"product_id":"pea-serge","title":"Pea Serge","description":"\u003cp\u003eFor scrummy sweet tasting shoots and tendrils: \u003cstrong\u003eSerge \u003c\/strong\u003eproduces tendrils vigorously, it is a top choice for pea shoots to add to your salads. After trimming they will resprout so even more delicious shoots will grow! We suggest sowing a pot every week so that you can rotate your containers for trimming regularly – treat them like any other cut-\u0026amp;-come-again. You can also grow these on as a vining pea for pods which you can pick young as a mangetout or shell for sweet flavoured mature peas…but that would deprive you of the pea shoots. So many options, so much deliciousness!\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eHow to grow pea shoots\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eSimply find a container 5-7cm deep, fill with seed compost and sow the seeds 1.5cm deep with only a small gap between seeds.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eNow place the container on a windowsill (or in a coldframe) and keep moist.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eThe pea shoots will be ready to harvest 3-4 weeks after sowing, when 7-10cm tall. Snip off and add to your salads or pop in a stir fry.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eWater after trimming to help them grow again.\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824635912468,"sku":"BLPSE","price":0.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/Baby_Leaf_Pea_Shoot_Serge_ml.jpg?v=1732816382"},{"product_id":"rocket-voyager","title":"Rocket Voyager","description":"\u003cp\u003eWith \u003cstrong\u003eVoyager \u003c\/strong\u003eyou can enjoy a spicy flavour journey… younger leaves are slightly milder in taste whereas the older leaves have a spicier. The fleshy deeply serrated leaves grow quite upright - easy to cut \u0026amp; allow to resprout. Sowing March to September and later indoors.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCut-\u0026amp;-come-again\u003c\/span\u003e… gives you more to eat for your money. Cut the laves without disturbing the roots, leaving 1-2cm of ‘stump’ and watch the plants resprout for another crop. Most varieties that can be treated like this will resprout 2 or 3 times before they begin to get tired.\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824635945236,"sku":"ROCVY","price":0.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/rocketvoyager.png?v=1753109668"},{"product_id":"tangy-mustard-mix","title":"Tangy Mustard Mix","description":"\u003cp\u003eEnjoy an amazing tangy zing the \u003cstrong\u003eTangy Mustard Mix\u003c\/strong\u003e of 5 superb varieties (Pizzo, Red Lace, Red Zest, Red Lion \u0026amp; Green Frills) giving you a whole range of leaf form and colour: a ready to grow beautiful blend to enjoy. At baby leaf size these will and add tang and not overwhelm. Mustard leaves develop stronger flavour as they grow...experiment to find the perfect size to pick for your taste buds! Price for sufficient seed for 2 normal seed trays\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOW\u003c\/strong\u003e: between April and August for baby leaf treat as cut-\u0026amp;-come-again and chop off at a usable size (between 4-8 weeks), allow to resprout\u003c\/p\u003e\n\u003cp\u003eYou can sow a pinch in a pot every week to give you a meal at a time or sow into 10cm pots – each pot will give you 2-4 portions (it all depends on just how much salad you eat in one sitting!)\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824654065940,"sku":"BLTMU","price":1.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/TANGY_MUSTARD_ml.jpg?v=1732816587"},{"product_id":"lettuce-green-oakleaf","title":"Lettuce Green Oakleaf","description":"\u003cp\u003e\u003cstrong\u003eGreen Oakleaf\u003c\/strong\u003e is unassuming little treasure. This heirloom has its roots back in the late 1700s and with the interest in older varieties it has a fresh chance to shine as the star of cut-and-come-again leaves – gourmet quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSow\u003c\/strong\u003e: from spring through to late autumn. Sowing a little seed every 2-3 weeks will give you a succession of lettuces. Seed depth 5-10mm, starting in modules or sown in situ. Autumn sowings can be grown into the winter under cover.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrow\u003c\/strong\u003e: for heads space 20-25cm apart, allowing 10-12weeks to reach full size. Heads are really a dense rosette of the oakleaves. Sow and grow them close together to grow them as a cut-\u0026amp;-come-again – cut before rosettes form leaving a short stem to resprout 2 or 3 times.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEnjoy\u003c\/strong\u003e: tender and sweet this will shine as the star of cut-and-come-again salad leaves – keep picking for almost all year-round enjoyment.\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824663830804,"sku":"LETGO","price":0.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/lettuce_green_oakleaf.jpg?v=1752762345"},{"product_id":"mustard-leaf-green-in-snow","title":"Mustard Leaf Green in Snow","description":"\u003cp\u003e\u003cstrong\u003eGreen in Snow\u003c\/strong\u003e is a vigorous and generous grower with a long season of deliciousness.  It is hardy, full of flavour and vitamins. And that flavour is from pleasantly spicy young leaves, then the bigger the leaf gets the hotter it becomes through to the intense peppery largest leaves that are perfect for steaming or stir-fry… cooking mellows the flavour.  It can be grown all year round undercover or outside in spring (as a cut-\u0026amp;-come-again) and then autumn for overwintering. All in all Green In Snow is an all-round superstar!\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis variety is part of our naturally nurtured range, the seed comes from an organic source\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOW\u003c\/strong\u003e: best between February to the end of May and August to the end October. Starting the seeds in modules (seed depth 10mm) enables you to transplant at the 2\/3 leaf stage; for really good crops in winter transplant under cover whilst they settle in.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGROW\u003c\/strong\u003e: it just grows! Space at 10-30cm depending on the size of plant you want. Keep watered in very dry weather, harvest from when the plants reach 15cm tall. Scissor cut Green in Snow’s individual leaves as cut-\u0026amp;-come-again for salads or harvest the whole plant when larger for cooking\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEAT \u0026amp; ENJOY\u003c\/strong\u003e: enjoy the unique flavour – small leaves are sweet, herbal and cabbagy with a hint of spiciness – those spicy large leaves are superb steamed (like cabbage) or stir fried\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824666124564,"sku":"ORMGS","price":0.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/mustardleafgreeninsnow.png?v=1753375865"},{"product_id":"spinach-rubino-f1","title":"Spinach Rubino F1","description":"\u003cp\u003eThe pretty red-veined spoon shaped leaves of Rubino will brighten up your salad mixes \u0026amp; the flavour is lovely all year round.  The veins are a brighter colour in the spring and autumn, with leaves ready in just over 3 weeks this is a brilliant speedy choice\u003c\/p\u003e\n\u003cp\u003ePrice for 100 seeds.\u003c\/p\u003e\n\u003cp\u003eSOW \u0026amp; GROW: your first sowing can be as early as February (protect with cloches or sow in a greenhouse for the most tender of leaves at this time of year). You can continue to sow at any time to the end of September. By sowing a little seed every few weeks you can have a regular supply of leaves through the spring, summer and autumn. This baby leaf is best sown in situ: you can trim with scissors and let it regrow, but it is easier to sow a little and often!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824666681620,"sku":"BLSRO","price":0.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/babyleafrubinospinach.jpg?v=1752069484"},{"product_id":"lettuce-jericho","title":"Lettuce Jericho","description":"\u003cp\u003eSweet, tender and crisp \u003cstrong\u003eJericho \u003c\/strong\u003ecan be grown to its statuesque tall glory and still keep all of its quality even in the hottest of summers. If you love cut-\u0026amp;-come-again then your first crop will be after just 4 weeks, otherwise leave longer to reach its full romaine potential\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis variety is part of our naturally nurtured range, the seed comes from an organic source\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSow\u003c\/strong\u003e: with protection in March then outside until the end of August. A little seed every 2-3 weeks will give you a succession of lettuces. Direct sow for cut-\u0026amp;-come-again. For heads you can start them in modules and transplant so that there is no need to thin them out\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrow\u003c\/strong\u003e: plant out when large enough to do so at about 25-30cm apart. Jericho likes regular watering in the summer to reach its full height (ours have been 45cm tall). Watch out for slugs and snails – they love lettuces!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEat \u0026amp; Enjoy\u003c\/strong\u003e: your first cut can be taken after 4 weeks or so. Allow 8-9 weeks for the romaine  heads.\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824670417172,"sku":"LETJO","price":0.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/LETTUCE_JERICO_ml.jpg?v=1732816903"},{"product_id":"lettuce-lollo-rosso","title":"Lettuce Lollo Rosso","description":"\u003cp\u003e\u003cstrong\u003eLollo Rosso\u003c\/strong\u003e grows lovely, long, ruffled leaves that are tender and tasty. They are bronze-red fading to green in the centre. It is ideal for cut and come again use. In addition to the flavour it is also a good source of antioxidants.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThis variety is part of our naturally nurtured range, the seed comes from an organic source\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSow\u003c\/strong\u003e: lettuces can be started in modules and transplanted or sown in situ. Sowing a little seed every 2-3 weeks will give you a succession of lettuces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrow\u003c\/strong\u003e: for cut-and-come-again use: plant Lollo Rosso as a short row, close spaced and cut when about 10cm high. Each plant will usually resprout to give 2 or 3 cuts. Grown like this the first cut can be taken about 3-4 weeks after sowing. For a more filled out lettuce plant 25-30cm apart and cut low down to keep the loose-leaves together.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEat \u0026amp; Enjoy\u003c\/strong\u003e: on its own for maximum colour impact or mix with other home grown salad ingredients to create your own unique salads...\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824672153876,"sku":"LETLO","price":0.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/LettuceLolloRosso.jpg?v=1752764409"},{"product_id":"mustard-leaf-red-frills","title":"Mustard Leaf Red Frills","description":"\u003cp\u003e\u003cstrong\u003eRed Frills\u003c\/strong\u003e 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).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOW\u003c\/strong\u003e: between April and August. Starting the seeds in modules enables you to transplant at the 2\/3 leaf stage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGROW\u003c\/strong\u003e: it just grows! Space at 10-30cm depending on the size of plant you want. Plant closer together for cut-\u0026amp;-come-again cropping, Red Frills will resprout several times. Keep watered in very dry weather, ready to harvest after 8-7 weeks.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eENJOY\u003c\/strong\u003e: 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 \u0026amp; cooked as you would broccoli.\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824674021652,"sku":"ORMRF","price":0.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/Mustard_leaf_Red_Frills_ml.jpg?v=1732817032"},{"product_id":"mustard-leaf-red-carpet","title":"Mustard Leaf Red Carpet","description":"\u003cp\u003e\u003cstrong\u003eRed Carpe\u003c\/strong\u003et displays its rich red right from the first growth: stems, cotyledons and leaves are striking and start mild with a little more pepper to their flavour as they grow.  This leaf will quickly become a salad favourite for both flavour and looks!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOW\u003c\/strong\u003e: in the open between April and August where you are wanting them to grow and just cover the seeds. 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Enjoy the flavour on its own or mixed with a range of other salad leaves such as Pak Choi, Purslane and Rocket\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824678478100,"sku":"LETRF","price":0.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/353821982590_ml.png?v=1732817124"},{"product_id":"lettuce-salad-bowl-mix","title":"Lettuce Salad Bowl Mix","description":"\u003cp\u003eThis  cheerful mix of \u003cstrong\u003eRed \u0026amp; Green Salad Bowl\u003c\/strong\u003e lettuces is ideal for cut-\u0026amp;-come-again:  a gorgeous abundance of tasty of fresh leaves, great in small spaces, instant variety on your plate is easy with these tasty looseleaf lettuces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSow\u003c\/strong\u003e: a little seed, 5-10mm deep, every 2-3 weeks to provide non-stop harvests and avoid a glut. They can be sown most of the time in modules. 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This cos type is usually harvested when full grown although you can pick them when younger - great for impatient gardeners!\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"padding-left: 40px;\"\u003eTo be an AGM winner means that this variety has been outstanding in trials: reliable and with great garden performance\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSow\u003c\/strong\u003e: a little seed every 2-3 weeks in spring and summer to give you a succession of lettuces. You can start them in modules, seed depth 5-10mm, \u0026amp; transplant so that there is no need to thin but avoid sowing in very warm weather.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrow\u003c\/strong\u003e: plant out when large enough to do so at about 20cm apart. Watch out for slugs and snails – they love lettuces! 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The flavour is excellent: this heirloom batavian ought to be a top choice for your garden.  Hailing from France, Rouge de Grenoble, has everything you could desire.  It is cold tolerant but seems to still do well in the summer (it is a good choice for cooler growing areas). It can also be treated as a cut-\u0026amp;-come-again.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSow \u0026amp; Grow\u003c\/strong\u003e: a little seed, 5-10mm deep, every 2-3 weeks from February to October to give you a succession of lettuces. Red Grenoble is cold tolerant but seems to still do well in the summer (making a good choice for cooler areas). Direct sow in spring and early summer for cut-\u0026amp;-come-again. For heads you can start them in modules and transplant so that there is no need to thin: space 25-35cm apart. 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They have a slightly succulent texture and mix well with other greens and they go particularly well with tomatoes: very popular here in salad with spaghetti bolognaise, lasagne and other rich flavoured meals.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOW \u0026amp; GROW\u003c\/strong\u003e: at almost any time of the year.\u003c\/p\u003e\n\u003cp\u003eFrom autumn to early spring they will appreciate some protection (they don’t like prolonged rain) and from mid-spring to early autumn sow \u0026amp; grow them outdoors.\u003c\/p\u003e\n\u003cp\u003eFor cut-and-come-again plants may be spaced close together and can be cut after 4-5 weeks. They will resprout several times over a couple of months and can be kept trimmed to make a neat edge to a path or veg bed or grown in containers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eENJOY\u003c\/strong\u003e: they have a slightly succulent texture and mix well with other greens and they go particularly well with tomatoes: very popular here in salad with spaghetti bolognaise \u0026amp; lasagne.  Young shoots and flower petals can also be eaten.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824691388692,"sku":"ORSLD","price":0.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/shungiku_b02707ca-3f65-48e4-b761-a94a3e48baaf.jpg?v=1751705128"},{"product_id":"lettuce-rouge-de-hiver","title":"Lettuce Rouge De Hiver","description":"\u003cp\u003e\u003cstrong\u003eRouge De Hiver\u003c\/strong\u003e is a beautiful heirloom romaine with more than 140 years of history. Its French name means Red of Winter, and it really does thrive in cooler weather, when the leaves deepen to rich bronze-red tones. Sow in spring or autumn, or right through if you’re in a cooler or more northerly spot. The leaves are crisp, full of flavour, and wonderfully versatile. You can harvest whole heads, pick single leaves, or treat it as a cut-and-come-again for a steady supply of colour and crunch.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cem\u003eThis variety is part of our naturally nurtured range, the seed comes from an organic source\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSow:\u003c\/strong\u003e a very good choice to sow in early spring and again in late autumn.  Seed depth 10-15mm. Sowing a little seed at a time in modules and transplanting will give you lettuces over a longer time. 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You can harvest it young by picking leaves regularly or grow it on to full maturity. Chop the leaves for salads, shred them for coleslaw, or steam gently and serve with butter for a beautifully delicate flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSow:\u003c\/strong\u003e from June to August: traditionally after the longest day. Sow seeds 5-10mm deep. You can sow in modules and plant out when young, which is ideal for successional sowing, or sow directly into the soil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrow:\u003c\/strong\u003e water a little and often, as plants are shallow rooted. They respond well to liquid feeds such as seaweed or comfrey, though this is not essential. Harvest from autumn into early winter, with full heads ready from as little as ten weeks after sowing. 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These four varieties bring together lovely shades of red, plenty of flavour and the chance to pick your own salad leaves in the run-up to the festivities. All you need is a bright windowsill, a few pots and a little patience. Start sowing in November and you could be picking your first leaves in December. Just the thing for adding a homegrown touch to your Christmas table or livening up a winter sandwich!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis collection brings together…\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQuinoa\u003c\/strong\u003e – a lovely choice for November windowsill growing. The tender young leaves have a mild, slightly nutty flavour and can be enjoyed in salads, sandwiches and smoothies, or lightly cooked.. (400 seeds)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eApache Lettuce\u003c\/strong\u003e – those glossy, deep red leaves with their frilly edges certainly catch the eye! The tender inner leaves are crisp and almost sweet, while the outer leaves have a more savoury flavour. Two tastes from one lovely lettuce.  (75 seeds)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRed Empire F1 \u003c\/strong\u003e– one of the darkest red mizunas, bringing gorgeous colour and a little peppery tang to your salad bowl. Pick the young leaves for a fresh addition to sandwiches and salads. (100 seeds)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRed Wizard F1\u003c\/strong\u003e – this colourful baby leaf pak choi is happy growing in pots on a bright windowsill, or outdoors with some protection. Enjoy the young leaves fresh or add them to a quick stir-fry. 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