{"title":"Recipe Ideas","description":"\u003cp\u003eTHese seeds have recipe ideas\u003c\/p\u003e","products":[{"product_id":"chicory-brussels-witloof","title":"Chicory Brussels Witloof","description":"\u003cp\u003e\u003cstrong\u003eChicory Brussels Witloof\u003c\/strong\u003e is a classic forcing variety that produces one of the finest and tastiest winter salads. Sow from May to September to harvest between August and December. It needs to be blanched to produce those pale yellow, crunchy chicons – but you can also cut it young and use the leaves without forcing.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSOW \u0026amp; GROW\u003c\/strong\u003e: from May to September, either in modules or direct (with protection for early or late sowings). Space plants 20–35cm apart in moisture-retentive soil. They’ll tolerate light shade but appreciate regular watering. Keep weeded for best results.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eTo force:\u003c\/strong\u003e Lift the roots in late autumn, trim the leaves to about 2.5cm, and remove any wispy sideshoots. Cover the stumps with a ridge of light soil or sand. You can use cloches to encourage chicons to form – they should start pushing through in late winter or early spring depending on conditions.\u003cbr\u003e\u003cem\u003eThere are other ways of forcing chicory too, so feel free to experiment.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eEAT \u0026amp; ENJOY\u003c\/strong\u003e: pick young leaves in summer to use raw in mixed salads – they’re tender with a light bitterness. Forced chicons are crisp, pale, and slightly sweet with a gentle crunch. Eat them raw, braised, or grilled. They’re especially good with creamy dressings, blue cheese, or walnuts.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cstrong\u003eRECIPE IDEA – Chicory, Walnut \u0026amp; Blue Cheese Salad\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA fresh, crunchy winter salad that’s full of bold flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYou’ll need:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e2–3 forced Brussels Witloof chicons\u003c\/li\u003e\n\u003cli\u003eA handful of walnuts, toasted\u003c\/li\u003e\n\u003cli\u003eBlue cheese (crumbled) or your favourite alternative\u003c\/li\u003e\n\u003cli\u003eOptional: a few slices of pear or apple\u003c\/li\u003e\n\u003cli\u003eDressing: olive oil, white wine vinegar or lemon juice, a touch of honey, salt and pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eSeparate and wash the chicory leaves, then slice or leave whole.\u003c\/li\u003e\n\u003cli\u003eToast the walnuts lightly in a dry pan.\u003c\/li\u003e\n\u003cli\u003eArrange the chicory on a plate, scatter over the cheese, walnuts, and optional fruit.\u003c\/li\u003e\n\u003cli\u003eWhisk together the dressing ingredients and drizzle over just before serving.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eThis makes a lovely light starter or side dish — great with leftover roast meats too.\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824581648660,"sku":"CHIBW","price":0.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/chicorybrusselswitloof.jpg?v=1752513386"},{"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":0.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/ChicoryPallaRossa.jpg?v=1752513317"},{"product_id":"celeriac-prague-giant","title":"Celeriac Prague Giant","description":"\u003cp\u003e\u003cstrong\u003eCeleriac Prague Giant\u003c\/strong\u003e (also known as Giant Prague) is a traditional heirloom that’s been grown since the 1800s. It might not win any beauty contests, but don’t let that put you off – it’s absolutely delicious. Grate it raw for salads, dice into winter stews, or roast chunks as a healthier alternative to spuds. The flavour is sweet, earthy, and rich – perfect for cold-weather cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOW \u0026amp; GROW\u003c\/strong\u003e: with heat from Feb, or wait till April, in modules for planting out after the last frost. Be patient as germination can be slow. Transplant out in late May or June with the base of the stem at ground level. Keep watered in dry weather and mulch if possible. It will enjoy a weekly liquid fertiliser! Remove aging leaves to expose the swelling root. Harvest from the autumn and through into winter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEAT \u0026amp; ENJOY\u003c\/strong\u003e: scrub the roots thoroughly! Grate raw for salads. Dice for winter stews, boil, puree, use in soups or serve sliced with a cheese sauce. Celeriac chips are superb with strong flavoured meat! The leaf flavour is strong so use sparingly in salads or for celery seasoning. Celeriac will freeze well if diced and blanched.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cstrong\u003eRECIPE IDEA – Celeriac in Stew\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePeel or trim the skin and dice into 1–2cm cubes (it’s easiest to slice first, then chop).\u003c\/li\u003e\n\u003cli\u003eAdd straight into your stew and cook low and slow – several hours or all day in a slow cooker.\u003c\/li\u003e\n\u003cli\u003eFor a quicker stew, parboil the cubes first until softened.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eCeleriac pairs beautifully with other root veg and adds a subtle sweetness to rich, meaty dishes.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824584630548,"sku":"CERPG","price":0.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/celeriacgiantprague.jpg?v=1752511521"},{"product_id":"chicory-rossa-di-treviso","title":"Chicory Rossa di Treviso","description":"\u003cp\u003e\u003cstrong\u003eRossa di Treviso\u003c\/strong\u003e brings both colour and flavour to your autumn and winter meals. The long, pointed leaves start off green and take on deep red tones as the weather cools. It has a lovely, slightly bitter flavour that mellows beautifully when cooked. You can also force this variety for slender chicons in late winter.\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: from late June to July in modules or pots at a depth of 1cm. Germination can be erratic if sown direct. Transplant into moisture-retentive soil, 20–35cm apart, and keep well watered in dry spells. Light shade is tolerated.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTo force for chicons\u003c\/strong\u003e: lift roots in late autumn and trim the leaves to 2.5cm above the crown. Cut off any wispy sideshoots, then cover the stumps with a ridge of light soil or sand. Add cloches to help bring them on. Depending on the weather, chicons should appear in late winter or early spring. There are other ways of forcing chicory too, so feel free to experiment and find what works best in your space.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEAT \u0026amp; ENJOY\u003c\/strong\u003e: shred raw into your salad mix or braise whole heads gently in butter for a milder, richer flavour.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cstrong\u003eRECIPE IDEA – Braised Chicory \u0026amp; Leek Gratin with Blue Cheese Crumb Topping\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYou’ll need\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eWe’re a bit approximate with quantities here – we just make what looks enough! (Sorry!!)\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e½ to 1 Rossa di Treviso per person\u003c\/li\u003e\n\u003cli\u003e½ to 1 leek per person\u003c\/li\u003e\n\u003cli\u003eBreadcrumbs\u003c\/li\u003e\n\u003cli\u003eBlue cheese\u003c\/li\u003e\n\u003cli\u003eFresh parsley\u003c\/li\u003e\n\u003cli\u003eOnion\u003c\/li\u003e\n\u003cli\u003eWhite wine \u0026amp; veg stock\u003c\/li\u003e\n\u003cli\u003eLemon juice\u003c\/li\u003e\n\u003cli\u003eOptional: a little butter and a sprinkle of icing sugar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e1. Preheat your oven to 180°C.\u003cbr\u003e2. Blitz the bread crumbs, parsley and blue cheese – makes a green bread crumb mix (if you make too much, store in the fridge and use on top of another meal in the next few days!) \u003cbr\u003e3. Gently soften the leek and onion in a pan.\u003cbr\u003e4. Cut the chicory in half lengthways, dust the cut side with icing sugar, and fry cut side down for 2–3 minutes to lightly caramelise.\u003cbr\u003e5. Add the chicory to the leeks and onions (cut side up), cook a few more minutes, then transfer everything to an ovenproof dish.\u003cbr\u003e6. Pour in just enough wine and stock to cover the base of the dish – don’t drown the veggies.\u003cbr\u003e7. Spread the breadcrumb mix over the top, dot with extra lumps of blue cheese for extra melty loveliness, then splash with a bit of lemon juice (and a few shavings of butter if you fancy).\u003cbr\u003e8. Bake for 10–15 minutes until golden and bubbling.\u003c\/p\u003e\n\u003cp\u003eNot keen on blue cheese? Just use your favourite melty cheese instead – it still works a treat.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e \u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824585187604,"sku":"CHIRT","price":0.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/ChicoryRossaDiTreviso.jpg?v=1752513351"},{"product_id":"beetroot-bolivar","title":"Beetroot Bolivar","description":"\u003cp\u003eA yummy Bolivar is a thing of beauty – deep dark red skin and flesh, smooth and spherical. For a sweeter baby beet for salads harvest at golf ball size (that is a diameter of 42.7mm to be exact or just under 2”), for a crop of this size beets consider multi-sown modules. Grown on towards maturity you will have plenty of delicious beets to roast or pickle. Remember that the leaves can also be eaten making this an almost ‘no waste’ crop.\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: in the open at about 1-2cm deep, from March to July. Make several sowings for a continuous supply. Beetroot will need thinning, so pull some for use when young \u0026amp; leave the rest to grow on.\u003cbr\u003e\u003cbr\u003eIf you want most as baby beets consider module multi-sowing - put a few seeds in each module and plant out as a bunch, they will happily grow pushing each other apart, harvest the bunch together.\u003cbr\u003e\u003cbr\u003eKeep your beetroot weed free and try not to let the soil dry out. Ready to harvest from July onwards as mature beets\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eEAT\u003c\/strong\u003e: enjoy young and fresh is salads, homemade pickled beet are fabulous, roasted beetroot are a delicious delight.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003eRoasted Beetroot \u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eOven 180°C fan\u003c\/li\u003e\n\u003cli\u003eWash your beets, leave the roots, skin and 2cm of stalk\u003c\/li\u003e\n\u003cli\u003ePop them in a roasting tin and roll them in olive oil until covered and season…\u003c\/li\u003e\n\u003cli\u003eRoast for 40-45 minutes until soft (but not shrunk)\u003c\/li\u003e\n\u003cli\u003eYou can allow to cool and then rub off the skin with a paper towel and cut off the roots and stalks (wearing gloves for this bit is a good idea) but as Bolivar is smooth skinned you can leave them skin on.\u003c\/li\u003e\n\u003cli\u003eServe them whole or quartered and enjoy hot or chilled the next day\u003cbr\u003e\u003cbr\u003eSeasonings – think sea salt, ground cinnamon or cardamom, ginger or nutmeg\u003cbr\u003e\u003cbr\u003eFor a honey glaze use clear runny honey and a little balsamic vinegar… add the glaze halfway through the roasting time, rolling the beetroots to cover before returning to the oven.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824588988692,"sku":"BEEBL","price":1.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/beetrootbolivar.png?v=1752070860"},{"product_id":"chicory-sugar-loaf-pain-de-sucre","title":"Chicory Sugar Loaf (Pain De Sucre)","description":"\u003cp\u003e\u003cstrong\u003ePain de Sucre\u003c\/strong\u003e \u003cem\u003e(Sugar Loaf) \u003c\/em\u003eis a standout chicory with dark green leaves that blanch naturally in winter to form creamy, sweet-tasting hearts. It holds well in colder months, giving you a reliable and productive winter crop. Earlier in the season, you can harvest it young for tender baby leaves in your salads. No surprise this one has earned an RHS Award of Garden Merit\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOW\u003c\/strong\u003e: from early spring to late autumn, seed depth 5-10mm, either in modules or directly in the ground. Early and late sowings benefit from protection to get going.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGROW\u003c\/strong\u003e: for cut-and-come-again, start harvesting leaves when they’re 5–7cm tall. Keep well watered, especially in dry spells. Spring and summer sowings can be thinned to 20–25cm apart and left to form hearts, or started in modules and transplanted. Late sowings will keep producing under cover through winter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEAT \u0026amp; ENJOY\u003c\/strong\u003e: shred young leaves into salads or lightly cook the mature ones for a more subtle, mellow flavour. In the second season, the plants will bolt and send up pretty edible flowers – lovely scattered over summer dishes.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cstrong\u003eRECIPE IDEA – Chicory \u0026amp; Leek Gratin\u003c\/strong\u003e\u003cbr\u003eSlice blanched Pain de Sucre hearts and tender leeks, then layer in a baking dish. Pour over a light cream sauce (add garlic, mustard, or a splash of white wine if you like), top with breadcrumbs and parmesan, and bake until golden and bubbling. A deliciously warming side dish or light main.\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824589152532,"sku":"CHIPS","price":0.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/chicirypaindusucre.jpg?v=1751477876"},{"product_id":"basil-bosham","title":"Basil Bosham","description":"\u003cp\u003e'\u003cstrong\u003eBosham\u003c\/strong\u003e' basil is a total winner for anyone who wants a reliable and flavourful herb without constant babysitting! Its slightly curled leaves add an interesting texture and visual appeal, too. Plus, the fact that it’s more forgiving with the occasional missed watering makes it a great choice for those who might not have a green thumb but still want a thriving basil plant.\u003c\/p\u003e\n\u003cp\u003eIt a good multitasker - perfect for both indoor pots and outdoor gardens. Grab a handful and add to your cooking within minutes of serving really highlights its flavour, giving you that vibrant, aromatic hit that only fresh basil can deliver\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Segoe UI Emoji',sans-serif; mso-bidi-font-family: 'Segoe UI Emoji';\"\u003e🌱\u003c\/span\u003e \u003cstrong\u003eSeasonal Growing Guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSPRING\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003esow in pots or plug trays using bottom heat or wait until mid-spring\u003c\/li\u003e\n\u003cli\u003eWater early in the day to avoid excessive moisture overnight, which could lead to mold or fungal issues.\u003c\/li\u003e\n\u003cli\u003eMake sure the soil is moist, but not waterlogged\u003c\/li\u003e\n\u003cli\u003eTransplant the seedlings when large enough \u0026amp; after frost risk is over.  \u003c\/li\u003e\n\u003cli\u003eGrow at any time of the year for indoor pot plants, ensure your plants are placed near a sunny window or under grow lights. Rotate them occasionally for even growth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSUMMER\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eregularly harvest the leaves for salads or cooking. This encourages new growth and keeps the plant bushy.\u003c\/li\u003e\n\u003cli\u003eIndoor plants can sometimes attract pests like aphids or spider mites - check leaves regularly - gently wipe or rinse them off with a spray of water.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAUTUMN\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBring a pot indoors to continue harvesting through the cooler months.\u003c\/li\u003e\n\u003cli\u003eDig up old plants from the garden and prepare for next season.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eENJOY\u003c\/strong\u003e: Grab a handful  or just one leaf for a light touch in a salad! Having Bosham on a windowsill makes it possible to reach for the fresh flavour whenever you need it.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cstrong\u003eMore ways to use fresh Basil...\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eIn Sauces:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eTomato Sauce: toss fresh basil leaves in a classic tomato sauce right before serving. It brings a burst of herby freshness to the dish that’s irresistible.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003ePesto: basil pesto is a classic. Blend fresh basil leaves with garlic, pine nuts, Parmesan, olive oil, and a bit of lemon juice for an incredibly tasty sauce. It's perfect for pasta, sandwiches, or even drizzled over roasted vegetables.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eIn Salads:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eTear or shred basil leaves and toss them into a salad for an aromatic, fresh element. It pairs wonderfully with mozzarella, tomatoes, and a drizzle of olive oil. Think of a Caprese salad.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eMake a herb blend: combine basil with other fresh herbs like mint, parsley, or chives for a fresh, bright mix to add to any greens or grain-based salad.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eAs a Garnish:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eRight before serving...add a handful of fresh, whole basil leaves to dishes like pizza, pasta, or soups just before serving for a vibrant pop of flavour and colour.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eInfused Oils or Butters:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eBasil-Infused Oil: you can infuse olive oil with basil to drizzle over dishes, use in dressings, or dip bread in.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eBasil Butter: blend fresh basil into softened butter for an easy, flavourful topping for bread, grilled meats, or vegetables.\u003cbr\u003e\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824590823700,"sku":"HBBBS","price":0.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/basil_bosham_ml.jpg?v=1732815770"},{"product_id":"leaf-beet-flamingo","title":"Leaf Beet Flamingo","description":"\u003cp\u003eLike the namesake, \u003cstrong\u003eFlamingo \u003c\/strong\u003efeatures stunning neon, hot pink legs, sorry stalks, to add a splash of colour to your garden and plate. Flamingo can be eaten from baby size right up to tall and mature so the uses range from spring and summer salads to steamed veg later in the year. Tasty and good for you! \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOW\u003c\/strong\u003e: with protection February to March, then sow March through to August\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOW \u0026amp; GROW\u003c\/strong\u003e: \u003cspan style=\"text-decoration: underline;\"\u003efor salad use \u003c\/span\u003esow from spring to late summer every few weeks outdoors for salad leaves, cut and leave stumps to resprout.  For salad leaves during the winter and spring you will need to sow in the early autumn and early spring under cover.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003efor individual plants\u003c\/span\u003e sow March to and August, starting in pots and transplant at 30-35cm apart.  Sow in succession every few weeks for a steady supply.\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cstrong\u003eThe secret of successional sowing\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003ePlant some seed every few weeks to give you a steady supply otherwise all the plants are ready at the same time, and you really can have too much of a good thing! Spreading your crop out means that you are more likely to keep up with your harvest, you can mix things up (so you are not eating the same food for days at a time) and try out new flavour combinations. This is particularly true of leaf beet – harvest stems and leaves at a young age for sumptuous salads. Mature plants give you two crops – the leaves can be cooked and used as you would spinach whilst the stems can be cooked like asparagus until just tender. Stems can also be sautéed\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cstrong\u003eRecipe Idea\u003c\/strong\u003e: sautéed leaf beet\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003echop as you would celery\u003c\/li\u003e\n\u003cli\u003efry off the stems with a bit of garlic and some onion – they cook at the same rate and the flavours balance\u003c\/li\u003e\n\u003cli\u003efinish with a dash of balsamic vinegar\u003c\/li\u003e\n\u003cli\u003eyou could also add some dried fruit or some crumbled feta or goats cheese\u003c\/li\u003e\n\u003cli\u003eserve as a side dish\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824593051924,"sku":"LEBFL","price":0.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/leafbeetflamingo.png?v=1752600472"},{"product_id":"lavender-vera","title":"Lavender Vera","description":"\u003cp\u003e\u003cstrong\u003eLavender Vera\u003c\/strong\u003e is a classic English lavender, cherished for its compact, evergreen form, silvery-blue foliage, and soft mauve blooms. Exceptionally hardy and fragrant, it’s perfect for planting along paths and near doorways where its calming scent can be enjoyed up close.\u003c\/p\u003e\n\u003cp\u003eLoved for centuries, this variety is a favorite for dried arrangements, potpourri, and soothing bath sachets. It’s also making a well-deserved comeback in the kitchen! Culinary lavender adds a delicate floral note to both sweet and savory dishes.\u003c\/p\u003e\n\u003cp\u003eEach seed pack comes with two delightful recipes: buttery lavender shortbread and our favorite Lavender Jelly Jam - a perfect introduction to this aromatic herb’s many uses.\u003c\/p\u003e\n\u003cp\u003eStart simple, grow beautiful -  plant your own Lavender Vera seeds and enjoy its calming scent, hardy nature, and kitchen-friendly charm right into your garden and your cooking. 🌿💜\u003cbr\u003e\u003cbr\u003e🌱 \u003cstrong\u003eSeasonal Growing Guide\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAUTUMN: sow seeds in trays or plugs. Cover with perlite \u0026amp; give them bottom heat of 4-10°C. Cut back established plants but never into old wood.\u003cbr\u003e\u003cbr\u003eWINTER: over-winter the seedlings in a cold greenhouse or a cold well-ventilated conservatory. Minimum watering. Protect container grown plants in very cold areas\u003cbr\u003e\u003cbr\u003eSPRING: pot on seedlings (gritty low nutrient mix), they need a good root ball before planting out. A light trim and tidy for established plants\u003cbr\u003e\u003cbr\u003eSUMMER: trim after flowering, take cuttings\u003cbr\u003e\u003cbr\u003eHARVESTING: gather flowers just as they open, hang \u0026amp; dry in bunches. Pick leaves at any time for fresh use or before flowering if drying (good rule of thumb 1tbs fresh = 1tsp dried)\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eCULINARY USES\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLavender Vera isn’t just a feast for the senses — it’s a flavorful addition to your kitchen, too. Its gentle floral notes pair beautifully with baked goods like shortbread and scones, add depth to jellies and syrups, and even bring a unique twist to roasted meats or herbal teas. Whether you're experimenting with sweet or savory, this versatile herb is a fragrant favorite in both traditional and modern recipes.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cstrong\u003eRECIPE IDEAS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eLavender Jelly Jam\u003c\/span\u003e: you will need 850ml water, 15g dried lavender flowers, juice of 1 lemon, 50g dried pectin (or 90ml liquid pectin), 200g sugar.   \u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eUsing a large saucepan over a high heat bring the water just to a boil.  Remove from heat, stir in dried lavender flowers and leave to infuse for 20 minutes before straining and discarding the flowers.  \u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eNow stir in the lemon juice and pectin (if using powdered pectin continue stirring until dissolved).\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eNext bring the mixture back onto high heat and add the sugar. When it reaches a hard rolling boil, let it boil for 2 to 4 minutes stirring occasionally.   Boil for 2 minutes for soft gel and up to 4 minutes for medium gel. \u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eTesting for set - chill a metal tablespoon in the fridge, then take a half spoonful of the mix and let it cool to room temperature on the spoon.  If it thickens up to the consistency you want it is ready, if not then mix in a little more pectin (about 1 tsp liquid or 10-14g powder) and bring it to a boil again for 1 minute.  After boiling, transfer the jelly into hot sterilized jars; fill to within 1cm of the top.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEAT \u0026amp; ENJOY\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ethis jelly jam can be served with lavender shortbread (add 1tbs of lavender flowers to your shortbread recipe).\u003c\/li\u003e\n\u003cli\u003eTry it as a dessert by serving with ice cream, a fruit pudding (such as apples), or as jelly with cream.  \u003c\/li\u003e\n\u003cli\u003eAdd to stewing fruit - plums, apples, rhubarb or mixed berries – and reduce or leave out the sugar you would normally add.  \u003c\/li\u003e\n\u003cli\u003eServe with lamb, chicken or turkey.  \u003c\/li\u003e\n\u003cli\u003eYou can also serve over brie wedges (or other soft mild cheeses) as an appetizer.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e \u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824593543444,"sku":"HBLAV","price":0.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/563721380735_ml.jpg?v=1732815854"},{"product_id":"courgette-black-forest-f1","title":"Courgette Black Forest F1","description":"\u003cp\u003eEncourage your \u003cstrong\u003eBlack Forest\u003c\/strong\u003e plants to scramble up a trellis, fence or netting (tie in the stems regularly to help support the weight of the fruits) and see your crop of rich green smooth fruits developing before your eyes. With sturdy support your plants can reach the dizzying heights of 1-2m and allow you more ground space for other crops. This height also makes it one of the easiest courgettes to harvest at the optimum size that you prefer.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOW\u003c\/strong\u003e: late April to the end of May, under cover or on a windowsill, 1 seed per pot 25mm deep or outside mid-May to June.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGROW\u003c\/strong\u003e: keep moist, but not waterlogged, harden off and plant out after all danger of frost has passed.  In cooler areas you can protect young plants with cloches until they have settled in.  Give this variety a firm support (fence, trellis or net) and tie in the shoots regularly to encourage it to scramble upwards and support the developing fruits – can reach 1-2m tall!  Use the space below for other crops such as dwarf French beans.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eENJOY\u003c\/strong\u003e: at any size, courgettes are very versatile with myriads of recipes to try.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cstrong\u003eWhat size is best?\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eYou can eat courgettes raw in salads – for this you need to pick them when immature at about the size and length of your little finger. These can be crunched as they are or cut them and use them like carrot sticks and eat with dips \u0026amp; humus\u003cbr\u003e\u003cbr\u003eFor roasting courgette sticks pick the fruits at about 15cm and cut lengthways in half and half again (into 4 long pieces). Drizzle these with oil (or spray with a 1cal spray) \u0026amp; scatter with herbs. For a stronger flavoured dressing try balsamic vinear 7\/or marmite! At this size the will take about 20 mins at 190°C\u003cbr\u003e\u003cbr\u003eFor pan frying or grilling rings then you can harvest at a larger size and simply slice the fruits\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824595149076,"sku":"COUBF","price":3.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/COURGETTE_Black_Forest_ml.jpg?v=1732815930"},{"product_id":"courgette-boldenice-f1","title":"Courgette Boldenice F1","description":"\u003cp\u003eOoo there is nothing quite like a round courgette to catch people’s eyes and \u003cstrong\u003eBoldenice F1\u003c\/strong\u003e is lovely with a dark green stripe separating lighter green and white freckled skin. You can pick these from little golf-ball sized fruits right up to larger size for use stuffed – pick at the perfect size for you.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOW \u0026amp; GROW\u003c\/strong\u003e: late April to end of May, under cover or on a windowsill, 1 seed per pot.  Keep moist, but not waterlogged, harden off and plant out after all danger of frost has passed.  In cooler areas you can protect young plants with cloches until they have settled in.  Pick at the perfect size for you...\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSo what can you do with a golf-ball sized courgette? \u003c\/strong\u003eSkewer them for kebabs, slice in half and grill, top and tail and cook whole in a stew or curry!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor tennis ball sized fruits\u003c\/strong\u003e… cut into wedges and grill, sauté or roast\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLarger fruits\u003c\/strong\u003e…stuff them!\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cstrong\u003eRecipe Idea\u003c\/strong\u003e - stuffed courgette\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCut off the top and keep it to use as a lid.\u003c\/li\u003e\n\u003cli\u003eUsing a pointed spoon, hollow out centres of the courgettes, leaving a shell of about 1.5cm thick.\u003c\/li\u003e\n\u003cli\u003ePlace the courgettes in an oiled tin and bake for about 30–35 minutes at 200°C\/gas mark 6, until they are just soft but still retain their shape.\u003c\/li\u003e\n\u003cli\u003eMeanwhile chop up te courgette flesh and saute and set aside, fry off some onion adding garlic and tomatoes plus a bit of tom puree add fresh herbs and combine with the courgette flesh and season. Meat lovers might like to pan cook chopped chicken and bacon or minced beef to add to the mixture at this stage.\u003c\/li\u003e\n\u003cli\u003eSpoon into the courgett case, pop the courgette lid on, drizzle or spray with a touch of oil and back in the oven to bake for another 30 minutes.\u003c\/li\u003e\n\u003cli\u003eServe warm or at room temperature with the cooking liquid drizzled about and some crusty bread and maybe a glass of something lovely.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824596066580,"sku":"COUBD","price":2.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/Courgette_Boldenice_F1_ml_a28598ab-cc76-4137-80bb-cd99ba531034.jpg?v=1732815958"},{"product_id":"courgette-clarion-f1","title":"Courgette Clarion F1","description":"\u003cp\u003eBeautiful pale green mottled fruit are produced in profusion on an open growing \u003cstrong\u003eClarion \u003c\/strong\u003eplant. This is a Lebanese type variety with a gently nutty, almost almond, flavour. Why not try a Kousa mahshi recipe – stuffed courgette cooked in tomato.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOW \u0026amp; GROW\u003c\/strong\u003e: 1 seed per pot. Keep moist, but not waterlogged. Start seeds in April and May, ready to transplant after 4 weeks (protect from frost). Fruit from June onwards\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cstrong\u003eRECIPE IDEA - Stuffed Courgette\u003c\/strong\u003e serves 2\u003c\/p\u003e\n\u003cp\u003eA gently spiced dish that’s easy to adapt depending on what you’ve got to hand. Works just as well as a light main or a standout side.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYOU’LL NEED\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500g courgette – halved and hollowed out, leaving a 1cm (10mm) thick shell\u003c\/li\u003e\n\u003cli\u003e50g finely chopped onion\u003c\/li\u003e\n\u003cli\u003e50g chopped tomato\u003c\/li\u003e\n\u003cli\u003eA handful of fresh parsley, chopped\u003c\/li\u003e\n\u003cli\u003e100g uncooked basmati rice, rinsed\u003c\/li\u003e\n\u003cli\u003e1 tbsp olive oil\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the cooking\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 tbsp olive oil (for the pan)\u003c\/li\u003e\n\u003cli\u003e250g sliced tomato\u003c\/li\u003e\n\u003cli\u003e1 clove garlic, crushed\u003c\/li\u003e\n\u003cli\u003e1 tsp ground allspice\u003c\/li\u003e\n\u003cli\u003eA pinch of salt\u003c\/li\u003e\n\u003cli\u003e1 tbsp tomato purée\u003c\/li\u003e\n\u003cli\u003e500ml vegetable or chicken stock\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTO MAKE\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eMix the onion, chopped tomato, parsley, rice, and 1 tbsp olive oil to make the stuffing.\u003c\/li\u003e\n\u003cli\u003eFill each courgette shell about three-quarters full (the rice will expand as it cooks).\u003c\/li\u003e\n\u003cli\u003eOil the base of a wide pan and layer in the sliced tomatoes and crushed garlic.\u003c\/li\u003e\n\u003cli\u003ePlace the stuffed courgettes on top. Sprinkle with allspice and a little salt.\u003c\/li\u003e\n\u003cli\u003eMix the tomato purée into the stock and pour over until everything is just covered.\u003c\/li\u003e\n\u003cli\u003eBring to a boil, then lower the heat and simmer gently for about 1 hour, letting the sauce reduce.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003ePossible variations:\u003c\/strong\u003e\u003cbr\u003eTry swapping in minced lamb or beef for some of the rice, and season with mint, coriander, or cumin. Serve with a spoonful of thick yogurt on the side.\u003cbr\u003e\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824598360340,"sku":"COUCL","price":0.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/courgetteclarion.png?v=1752571316"},{"product_id":"courgette-costata-romanesco","title":"Courgette Costata Romanesco","description":"\u003cp\u003e\u003cstrong\u003eCostata Romanesco\u003c\/strong\u003e is a classic Italian heirloom that’s all about quality over quantity. The fruits are beautifully striped and best picked at around 20cm long for a delicate flavour—perfect cooked whole or sliced into salads. Leave them to grow on and you’ll get long, fluted courgettes with a rich, nutty taste that stay tender even at full size. A reliable vining plant with plenty of character—definitely one to try. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOW\u003c\/strong\u003e: late April to the end of May, under cover or on a window sill, 1 seed per pot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGROW\u003c\/strong\u003e: keep moist, but not waterlogged, harden off and plant out after all danger of frost has passed. Costata Romanesco will need a bit more space as it will vine: it is possible to tie these in to a trellis and grow upwards rather than outwards! In cooler areas you can protect young plants with cloches until they have settled in. Not as prolific as some but very well flavoured.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eENJOY\u003c\/strong\u003e: scalloped slices are lovely pan fried or grilled. Small fruits are perfect for salads or cook them whole. Firm fruits can be diced or sliced for freezing\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cb\u003eRECIPE IDEA - Grilled Courgette\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003esprinkle with black pepper or herbs and a pinch of salt if so desired. \u003c\/li\u003e\n\u003cli\u003ein place of pepper use paprika\u003c\/li\u003e\n\u003cli\u003efor a glazed, caramelised finish instead of salt sprinkle with sugar or a drizzle of honey \u003c\/li\u003e\n\u003c\/ul\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824603701524,"sku":"COUCA","price":1.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/930765722710_ml.jpg?v=1732816050"},{"product_id":"marsh-mallow","title":"Marsh Mallow","description":"\u003cp\u003e\u003cstrong\u003eMarsh Mallow\u003c\/strong\u003e, \u003cem\u003eAlthaea officinalis\u003c\/em\u003e, is a charming and useful plant with soft pink or white flowers that bloom in late summer through early autumn. This hardy perennial brings beauty to any garden and also supports wildlife — it’s an important food source for the caterpillars of the Painted Lady butterfly. Traditionally grown as a vegetable, the young leaves can be steamed and the flowers fried. Best of all, this is the original marshmallow plant — the one that inspired the classic treat! Each pack of seeds includes a simple recipe so you can try making your own marshmallow sweets at home.\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\"\u003eSPRING \u0026amp; AUTUMN\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"MsoNormal\"\u003eSow seeds in pots or trays, no more than 5mm deep\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003eCover the pots to retain moisture and place on a sunny windowsill or in a greenhouse\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003eGermination can be a bit erratic — be patient!\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003eOnce seedlings have at least 2 true leaves, pot them on and keep moist while they establish a good root system\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003eAutumn sowings should be overwintered in a cold frame\u003c\/li\u003e\n\u003cli class=\"MsoNormal\"\u003eEstablished clumps can be lifted and divided\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\"\u003eSUMMER:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGive plants a liquid feed to keep them going strong\u003c\/li\u003e\n\u003cli\u003ePlant out later in the summer once they’re well rooted and the weather is right\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"MsoNormal\"\u003e📌\u003cstrong\u003eUSES\u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eWILDLIFE FRIENDLY\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFlowers are a magnet for honey bees and bumblebees, offering abundant nectar and pollen through summer.\u003c\/li\u003e\n\u003cli\u003eHoverflies visit regularly; their larvae help control aphids and other soft-bodied pests in your garden.\u003c\/li\u003e\n\u003cli\u003eSupports specialist moths like the Mallow Moth and the rarer Marsh Mallow Moth, which depends on marshmallow plants for its lifecycle—making it important for conservation in parts of the UK.\u003c\/li\u003e\n\u003cli\u003eCaterpillars of the Painted Lady butterfly feed on the leaves, adding to your garden’s butterfly diversity.\u003c\/li\u003e\n\u003cli\u003eThe tall, soft foliage also provides shelter and habitat for a variety of beneficial insects and small wildlife.\u003c\/li\u003e\n\u003cli\u003eLeaving some seed heads over winter can help feed birds and provide habitat for overwintering insects.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eEDIBLE\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eYou can make traditional Marsh Mallow sweets...recipe below!\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThe flowers, root, and leaves of the marshmallow plant are edible \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eScatter seeds into salads or a few flowers on salads or puddings\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThe leaves can be eaten raw or cooked – they will thicken soups and stews due to their mucilaginous content.  Leaves and tops can be steamed and used as a veg.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThe root can also be eaten raw or cooked.  Apparently they make a palatable dish when boiled and then fried with onions that is often used in times of shortage in the Syrian area – which leads one to think that palatable in this case means edible when there is little else!\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThe water left over from cooking any part of the plant can be boiled until it has a similar consistency to egg white \u0026amp; then be used as an egg-white substitute in making meringues etc. by.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eA tea can be made from the flowers or from the root.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThe seeds (or ‘cheeses’ as they are known) can be eaten raw or toasted as a snack.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eHISTORICAL\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eConsidered a delicacy in Roman times\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFirst formally recorded in 1548\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThe species name officinalis complements the genus, indicating its use in mediaeval pharmacopoeias, later it features in Culpeper’s Herbal of 1653\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMarsh Mallow has a long history and has been used for medicinal purposes for centuries.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThe dried and powdered root was used to bind the active ingredients when making pills for medicinal use\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eConsidered magical, the root was often used in love and fertility spells. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMarshmallow has also throughout history been used during departing rituals when someone has passed. It is thought that planting marshmallow near, or on the grave site, is an honour to those who have passed on.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eOTHER\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eThe dried root can be used as a toothbrush\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eA fibre from the stem and roots is used in paper-making and cordage.  \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eA glue can be made from the root by boiling it in water until a thick syrup is left in the pan, this syrup is used as a glue.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAn oil from the seed is used in making paints and varnishes.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThe medicinal properties of marshmallow root come from the mucilage, or sap-like substance, that the plant produces.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eRelieving coughs: the mucilage may have a soothing effect on the oesophagus by coating it.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eProtection from acid reflux: the mucilage can coat the oesophagus giving some protection from the stomach’s damaging acids\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSoothing skin irritation: may help with eczema \u0026amp; sun damaged skin (do not use it in place of proper sun protection), combine cooled marshmallow tea or mucilage extract with coconut oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMarsh Mallow root tea is best from dried root: pour on boiling water, cover and steep for 5 to 10 minutes then strain \u0026amp; drink adding honey for sweetness..\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cstrong\u003e\u003cspan\u003eCaution: the mucilage may coat mouth, throat and into the stomach and may hinder the uptake of medicine taken orally - anybody wishing to use plants for medicinal effect are advised to consult their medical professional\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cspan\u003ePlease Note: we do not promote the medicinal use of plants – guidance and information should be sought elsewhere.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eSUITS\u003c\/span\u003e\u003cspan\u003e:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eWildlife gardens\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCottage style gardens\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eInformal planting\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRECIPE\u003c\/strong\u003e: To Make Traditional Marsh Mallow Sweets (recipe included with your seeds) \u003c\/p\u003e\n\u003cp\u003eYou will need\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e45g dried marsh mallow root\u003c\/li\u003e\n\u003cli\u003e400g caster sugar\u003c\/li\u003e\n\u003cli\u003e1 tbs gum tragacanth (available from baking suppliers)\u003c\/li\u003e\n\u003cli\u003eabout 470ml water (or add a flower water such as orange for aroma, available from specialist stockists)\u003c\/li\u003e\n\u003cli\u003e1-2 well beaten egg whites.  \u003cem\u003ePlease note that this recipe does not cook the egg whites\u003c\/em\u003e\u003cem\u003e\u003c\/em\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eMake sure the mallow roots aren't mouldy or too woody.  Marsh mallow gives off almost twice its own weight of mucilaginous gel when placed in water.  Make a ‘tea’ of marshmallow roots by simmering in the water (or flower water) for 20-30 minutes. You may need to top up with a bit more water as it simmers down.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eNext stain out the roots and transfer the gel\/water into a double pan.  Add the gum and heat until dissolved together.  \u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eSqueeze this mix through a sieve to strain and back into the double pan.  Now stir in the sugar as quickly as possible.  \u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eWhen dissolved, take off the heat and add the beaten egg whites, stirring constantly until fully blended.  \u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eSpread out on a flat surface or tip into an icing sugar dusted cake tin and leave to cool before cutting up.\u003c\/p\u003e\n\u003cp\u003eVariations:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eYou can substitute gelatine for the egg whites.\u003c\/li\u003e\n\u003cli\u003eWhen adding the sugar, you can add flavourings such as mint, strawberry, lemon or vanilla.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824625590548,"sku":"HBMAR","price":0.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/marshmallow.png?v=1753530806"},{"product_id":"cabbage-durham-early","title":"Cabbage Durham Early","description":"\u003cp\u003e\u003cstrong\u003eDurham Early \u003c\/strong\u003eis a firm favourite—reliable and versatile. Pick young for tender spring greens, or leave a few to heart up into sweet, pointed cabbages later in spring. A great way to stretch the season.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOW\u003c\/strong\u003e: 10mm deep in pots or modules in mid-July and August\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGROW\u003c\/strong\u003e: after 6-8 weeks, when large enough to handle, plant out setting the plants about 1cm or so deeper than they were. For spring greens plant 15cm apart and then harvest alternate plants in March to leave a wider spacing for the rest to heart into April.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cstrong\u003eRECIPE IDEA\u003c\/strong\u003e: have you tried braised cabbage yet?\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eIn a deep frying pan soften onions with some ginger in olive oil, add shredded cabbage and a slosh of dark beer (or Guinness), season, cover, reduce the heat and cook until the cabbage is tender. Enjoy the rest of the beer after dinner!\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824629293332,"sku":"CABDH","price":0.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/cabbagedurhamearly.png?v=1752077407"},{"product_id":"cabbage-red-drumhead","title":"Cabbage Red Drumhead","description":"\u003cp\u003e\u003cstrong\u003eRed Drumhead\u003c\/strong\u003e cooks beautifully and keeps its rich colour—no fading on the plate! Sow from early March to the end of May for a reliable harvest between mid-September and late December.\u003c\/p\u003e\n\u003cp\u003eA great choice for vibrant cooked dishes, slaws, and winter meals.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOW\u003c\/strong\u003e: from early March to end of May. For the best results start the seeds in modules or pots at 10mm deep, you can sow into a seed bed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGROW\u003c\/strong\u003e: harden off and plant out about 5\/6 weeks after sowing. Close spacing will give you smaller heads and greens. Cut the cabbages as you need them from mid-September (March sown) to the end of December (May sown).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eENJOY\u003c\/strong\u003e: Red Drumhead is simply delicious sliced thinly and steamed for 10 minutes – quick and easy.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cstrong\u003eRECIPE IDEA – Braised Red Drumhead\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eFor a classic side with a twist, try braising Red Drumhead cabbage. Add a handful of raisins and a touch of honey while it cooks for a subtly sweet, rich flavour that pairs beautifully with roast dinners.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eSimple, traditional, and comforting.\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824658227476,"sku":"CABRD","price":0.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/cabbage_Red_Drumhead_1_ml.jpg?v=1732816672"},{"product_id":"cabbage-tundra-f1","title":"Cabbage Tundra F1","description":"\u003cp\u003e\u003cstrong\u003eTundra F1\u003c\/strong\u003e is a fabulous winter cabbage with one of the longest harvest periods—stretching from November right through to March. This Savoy type has beautiful crinkled, dark green leaves and dense, tasty heads that hold well in cold weather.\u003c\/p\u003e\n\u003cp\u003eIt’s also suitable for close spacing, making it a great option for smaller gardens.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOW\u003c\/strong\u003e: seed depth 10mm, from \u003cstrong data-start=\"519\" data-end=\"540\"\u003emid-April to July\u003c\/strong\u003e, either in modules, pots, or a seed bed. For staggered harvests, sow in batches.\u003cstrong data-start=\"162\" data-end=\"172\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGROW\u003c\/strong\u003e: Transplant when large enough to handle, about 5\/6 weeks after sowing. You can grow closely spaced for smaller heads, or give more room if you want larger ones. Tundra is hardy and stands well through frost, making it a great choice for the hungry gap.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eENJOY\u003c\/strong\u003e: strong flavour, great cooked. Ideal for hearty winter meals, steaming, or shredding into soups and stews.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cstrong\u003eRECIPE IDEA – A Winter Treat\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eFinely shred Tundra and fry it up with chopped bacon for something a bit naughty—but very nice! Of course, you can also boil or steam it. Or try braising with lean bacon and a few raisins, then serve it as a delicious base under baked fish. Yum!\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824658555156,"sku":"CABTU","price":1.2,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/cabbage_Tundra_F1_1_ml_d2f409e1-181c-4aa5-802e-6f143feab495.jpg?v=1732816679"},{"product_id":"cabbage-spring-hero-f1","title":"Cabbage Spring Hero F1","description":"\u003cp\u003e\u003cstrong\u003eSpring Hero F1\u003c\/strong\u003e – the only spring ballhead cabbage out there, and it really delivers. Expect firm, solid heads with crisp, creamy white hearts and a lovely sweet flavour. It handles tough winters with ease and rewards your patience with a delicious spring harvest.\u003c\/p\u003e\n\u003cp\u003eSow in summer, transplant in autumn, and look forward to a proper spring feast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTiming is key!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSow in August\u003c\/strong\u003e, transplant in \u003cstrong\u003eOctober \u003c\/strong\u003e(when 10–15cm tall), harvest in \u003cstrong\u003eApril\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eFor earlier harvests, sow in \u003cstrong\u003eJune or July\u003c\/strong\u003e, transplant in \u003cstrong\u003eAugust\/September\u003c\/strong\u003e, and pick in \u003cstrong\u003eJan–Mar\u003c\/strong\u003e (these heads are usually smaller but stand well and can be picked over several weeks)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSOW \u0026amp; GROW\u003c\/strong\u003e: sow 10–15mm deep in modules, pots, or a well-prepared seed bed. Once seedlings reach 10–15cm, harden off and transplant 35–45cm apart. If the weather turns bad just after transplanting, offer protection—once they’re settled, they’re tough enough to look after themselves.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cstrong\u003eRECIPE IDEA – Baked Cabbage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eAs a change from boiling or steaming tear your cabbage into chunks and pop it in a baking dish. Drizzle with olive oil, season with herbs or salt and pepper, and cover with foil. Bake at 200°C for 20 minutes, then stir in a splash of balsamic vinegar and return to the oven (uncovered) for another 20 minutes. Simply delicious.\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824659341588,"sku":"CABSH","price":1.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/cabbage_spring_hero_f1_ml.jpg?v=1732816694"},{"product_id":"tomato-cream-sausage","title":"Tomato Cream Sausage","description":"\u003cp\u003e\u003cstrong\u003eCream Sausage\u003c\/strong\u003e is very productive so you should have lots of the plump sausage shaped fruits, each up to 7cm long, to look forward too. The flavour comes into its own when cooked: create your own thick, rich \u0026amp; delicious yellow tomato sauce. This variety ripens all its fruit over a short length of time. Determinate\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOW\u003c\/strong\u003e: March to May, 2-3 seeds in a small pot \u0026amp; just cover the seed. You don’t have to cover the pots with a bag but if you do take it off as soon as they germinate.  Transplant deeply to individual pots when large enough to handle \u0026amp; grow on until ready to harden off, planting after frost danger has passed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGROW\u003c\/strong\u003e: plant in a sunny sheltered part of your garden or grow in a greenhouse.  Keep plants evenly damp \u0026amp; don’t overfeed.  Cream Sausage is determinate so the fruits all ripen within a few weeks of each other.  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eENJOY\u003c\/strong\u003e: the flavour comes into its own when cooked: create your own thick, rich \u0026amp; delicious yellow tomato sauce\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cstrong\u003eRecipe \u003c\/strong\u003eTo Make Sauce\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePick your tomatoes and cut away any damaged bits.\u003c\/li\u003e\n\u003cli\u003ePeel them (it is worth it but not essential at this stage see step 7)\u003c\/li\u003e\n\u003cli\u003eChop them up\u003c\/li\u003e\n\u003cli\u003eUsing a heavy based pan sauté your toms in a little olive oil. You can add garlic or\/\u0026amp; herbs and a little salt at this stage\u003c\/li\u003e\n\u003cli\u003eThen turn them down to a very low heat and leave to just simmer and reduce\u003c\/li\u003e\n\u003cli\u003eStir every 20 mins or so, scraping around the sides as the level drops, any caramelised bits can be mixed back in. Just make sure it doesn’t ‘catch’ on the pan base, if it starts to do this reduce the heat more and stir more frequently.\u003c\/li\u003e\n\u003cli\u003eIf you didn’t peel at the beginning you can use a large sieve part way through cooking, pushing the toms through with a flexible spatula to remove the skins at this stage\u003c\/li\u003e\n\u003cli\u003eReducing will take several hours so if you need to go out you can turn the pan off and then on again when you are back!\u003c\/li\u003e\n\u003cli\u003eEnjoy your thick and creamy rich and delicious sauce - can be stored in the fridge for a few days or freeze in portions.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824670515476,"sku":"TOMCS","price":1.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/tomatocreamsausage.png?v=1753279565"},{"product_id":"pak-choi-prize","title":"Pak Choi Prize","description":"\u003cp\u003e\u003cstrong\u003ePrize Choi \u003c\/strong\u003eis a real winner in our books, growing into the classic vase shape it produces flavourful and juicy stems with a mild green leaf – one of the best open-pollinated full size choi you can grow. From tiny seed to a luscious half kilo of food in about 6 weeks this is the epitome of vigorous and a tasty reward to harvest!\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: in August and September, seed depth 5mm, sow in modules and plant out when young, OR sow in situ and use the thinnings in salads. Later sowing in October will need frost protection, in spring sow after frost is over. Sow a little seed every 10 days to spread out the crop.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGROW\u003c\/strong\u003e: they prefer cool, damp conditions, so keep plants well-watered and in light shade and space 25-30cm apart.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEAT \u0026amp; ENJOY\u003c\/strong\u003e: pick as needed, cutting them off at the base of the stem.  You can...\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eSteam \u003c\/strong\u003e– whole for upto 8 minutes, sliced for 2-3\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eStir-fry\u003c\/strong\u003e – about 2 minutes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003cstrong\u003eSauté\u003c\/strong\u003e \u003c\/span\u003e\u003cspan\u003e– cut into quarters lengthwise, cook cut side down for 2-3 minutes until the bottom starts to brown, turn and cook for another 1-2 minutes, season with salt, pepper, or a dash of soy sauce and serve.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eBraise \u003c\/strong\u003e– cut in half, in a deep pan with some chopped onion and garlic cook for a few minutes until it starts to wilt, add veg broth (perhaps with a little soy sauce or sweet chilli) to halfway up the pak choi, cover and simmer for 15-20 minutes until tender\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eGrill \u003c\/strong\u003e– heat grill to medium\/high, cut pak choi in half and brush with oil, grill for 2-3 minutes each side until slightly charred and tender, season and serve\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eRoast \u003c\/strong\u003e– toss in a little oil and your seasoning then roast for 15-20 minutes to finish with buttery texture with crispy sides: seasoning is key so think garlic, chili flakes, ginger or soy sauce with honey…\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\"\u003e\u003cstrong\u003eSalads\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\"\u003e\u003cstrong\u003eSmoothies\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824690438420,"sku":"ORPPZ","price":0.7,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/pak_choi_Prize_ml.jpg?v=1732817379"},{"product_id":"pak-choi-ryou-f1","title":"Pak Choi Ryou F1","description":"\u003cp\u003e\u003cstrong\u003eRyou F1\u003c\/strong\u003e is a slimmer green stemmed choice that grows well throughout the summer season. It likes a sunny, fertile spot with regular watering and will reward you with tasty smooth flask shaped heads – harvest early as a lovely mini-veg or grow on to maturity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOW\u003c\/strong\u003e: from late April with your last sowing about 8 weeks before you expect the first frosts. Seed depth 5-10mm. You can sow in modules to plant out when young, or sow in situ and use the thinnings in salads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGROW\u003c\/strong\u003e: space plants about 20cm apart. Ryou F1 grows during the summer, it likes a sunny, fertile spot with regular watering as the weather cools you may need to use cloches if the weather takes a cold turn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eENJOY\u003c\/strong\u003e: ideal to slice the head off (2.5cm above the soil) \u0026amp; let the ‘stump’ resprout. All parts, crispy stems \u0026amp; lush green leaves can be used: in salads or cooked lightly - try dip blanching before pouring a sauce over the top \u0026amp; serve. Cheat by heating a ready-made Hoisin sauce or make up your own - think garlic, chilli, soy, sesame oil, oyster sauce with cornflour to thicken…just make the sauce first as the pak choi cooks so quickly!\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRecipe idea\u003c\/strong\u003e\u003c\/span\u003e: I am asked many times how to cook pak choi when the stems and leaves need different amounts of cooking: here is one way that is exceptionally speedy:\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eDip blanching – slice your pak choi in quarters lengthways \u0026amp; wash. Bring a large pot half filled with water, to the boil – carefully holding the green leaves dip the stems into the boiling water. After 10-15 seconds drop the leaves for the remaining 5-10 seconds. Strain straight away, shake out excess water and pat with a paper towel. Pop onto the plate\/s and pour over your sauce and serve.\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":49824691061012,"sku":"ORPRY","price":0.8,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/pak_choi_ryou_ml.jpg?v=1732817400"},{"product_id":"cabbage-cape-horn-f1","title":"Cabbage Cape Horn F1","description":"\u003cp\u003e\u003cstrong\u003eCape Horn\u003c\/strong\u003e is a fabulous pointed cabbage:  the crisp \u0026amp; firm smooth leaved heads are very well flavoured.  This is an AGM winning variety, quality through and through for harvesting in the summer and autumn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOW \u0026amp; GROW\u003c\/strong\u003e: seed depth 10mm, start off in in modules or pots and, when large enough to handle, harden off and plant out at about 40cm apart.  Sow in succession from Feb to April (transplanting after 6-8 weeks) and your harvest could reach from July to mid-October.  \u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003e\u003cstrong\u003eRECIPE IDEA\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eWhy not try mild curried cabbage – serve as a side or main dish.  Create a masala style sauce – fry 1tbs asafoetida (or 3 garlic cloves), 1 tbs black mustard seeds turn heat low and stir in 1 small pot nat yogurt, 1tbs ground cumin, 1 tsp turmeric and 1 tbs ground coriander and 1-2tbs water and salt to season.  Cook on medium for 5 mins, add cabbage chopped into finger size pieces, reduce the heat and cook for 5 more minutes before serving\u003c\/p\u003e","brand":"MoreVeg Seeds","offers":[{"title":"Default Title","offer_id":50536053571860,"sku":"CABCH","price":1.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0918\/3133\/7236\/files\/cabbageCapeHornF1.jpg?v=1747649533"}],"url":"https:\/\/moreveg.co.uk\/collections\/recipe-ideas.oembed?page=2","provider":"MoreVeg Seeds","version":"1.0","type":"link"}