Tastes of earthy mild beet. Pairs with goats cheese, eggs, fish, salads, game, desserts, garnishing & multiple use with meats.
Fragrant lemon scents and flavours. Pairs well with Indonesian & Thai cuisine, chicken, fish, seafood, courgettes, goats cheese.
Tastes of spicy-sweet liquorice flavours. Pairs with tomatoes, goats cheese, mozzarella cheese, lemon, eggs, mint, shellfish, lamb, chicken, peaches, raspberries, strawberries, figs.
Tastes of peppery, anise, sweet liquorice. Pairs with Thai curries, salads, noodle stir fries, chicken, pork, beef, seafood.
Beet Bulls Blood,
Rich earthy sweet flavour. Pairs well with cheeses feta & Gorgonzola, bacon, prosciutto, shallots, eggs, dill, paprika, smoked fish, walnuts, garlic, chives, citrus, hazelnut, pistachio oil, and vinegar.
Mild cucumber tastes with a succulent crunch. Pairs well with soft cheeses, salads, fish, eel, Pimm's, fruit salads, peas, potatoes.
Tastes of delicate aniseed flavours. Pairs with French cuisine, fish, lamb, beetroot, asparagus, carrots, cauliflower, lettuce, mushrooms, fennel, potatoes, tomatoes, lemon, chicken, veal, white fish, soft cheese, eggs.
Chives, Thick Leaf
A delicately flavoured mild onion taste, slightly salty mixed with a spicy sweet undertone. Pairs well with avocadoes, potatoes, tomatoes, beetroot, fish, seafood, eggs, smoked fish, cheese. Sits well with other fresh herbs such as tarragon, chervil, parsley, garlic
Refreshing and lemony with a delicate aroma and hints of pepper, lemon, orange and sage to taste. Pairs with peppers, avocado, tomatoes, potatoes, carrots, black beans, coconut, peanuts, chicken, pork, beef, white fish, seafood, rice, lemon, lime, cumin, chilli, garlic, mint.
Great taste and high in essential oils.
Pairs well with fish, it's versatile and subtle flavours will also enhance many vegetable and meat dishes.
Tastes of anise flavours. Pairs with fish, chicken.
Tastes fresh, sweet and aniseedy. Pairs with potatoes, onions, tomatoes, duck, pork, oily fish, shellfish, anchovies, chilli, olives, oranges, cream, Parmesan cheese.
Kale, Dwarf Blue Green Curled
Kale, Red Russian
Mild cabbage flavour, slightly nutty with sweet and earthy undertones. Pairs with soups, tomatoes, chickpeas, squash, tarts, sausage meats.
Tastes of mild onion, less bitter than scallions. Pairs with fish, chicken, tarts.
Tastes of mild lemon mint. Pairs with apricots, figs, strawberries, melon, carrots, mushrooms, fennel, tomatoes, white cheese, pork, chicken, fish, desserts, chocolate, savoury seasoning.
Lettuce, Red Batavia
Typically sweet and crisp. Pairs well with summer salads, peppers, goats cheese, sausage, tuna, smoked chicken, cream cheese, cheese.
Lettuce, TangoTangy flavours without a bitter taste. Pairs well with salads, cheese, meats, seafood, spicy food.
Flavours of celery and anise with warm spicy undertones. Pairs well with tomatoes, peas, beans, lentils, carrots, potatoes, leeks, lettuce, cucumbers, ham, chicken, smoked fish, white fish, cheese.
Distinct tangy, tropical fruit like taste. Pairs with rice, eggs, salad leaves, peppers, beetroot, cream, fish, chicken, soft cheese.
Mexican Tarragon has a sweet, slightly anise flavour similar to that of French Tarragon. Add at the end of cooking as the leaves break down more easily
Scents and flavours of liquorice and spearmint. Pairs well with Asian cooking, beef, apples, fennel, pecans.
Mizuna, Red Baron Plus
Taste of mustard and peppery cabbage. Pairs with salads, lightly chopped in stir fries and soups,
Mustard, Green Fire
Flavours of horseradish and wasabi, classically spicy. Pairs with Japanese dishes, raw or cooked fish, meat dishes.
Mustard, Red Carpet
Mild mustard taste with notes of cauliflower. Pairs with cabbage, hearty meats, fish.
Nasturtium, Alaska Mix
Very peppery taste
Nasturtium, Blue Pepe
Spicy in flavour, peppery and bittersweet. Pairs with salads, beef, chicken, lamb, game, mackerel, ravioli, sheep's cheese.
Pak Choi, Crunchy Mix
Pak Choi, Golden Yellow
Flavours are sweet with a hint of mustard. Pairs with soups, stir fries, soy sauce, hot peppers, toasted sesame oil.
Pak Choi, Purple Rain
Pak Choi, Red Wizard
Tastes of mild cabbage, floral. Pairs with Beef, cheeses, eggs, sandwiches, salads.
Parsley, Italian Giant
Beautiful rich flavor with dark green leaves. This is an Italian flat leave variety that has richer flavor than curled Parsley. Excellent in salads, sauces, soups, and stews.
Pea, Non Tendril Salad
Sweet podded pea flavour.
Pea, Oregon Dark Pea
Pea, Shoots Style
Tastes of sweet fresh pea flavour. Pairs with fish and seafood, hot and cold dishes, salads.
The radish flavour is quite bold for it micro size. Pair with vegetables and stir-fries to add a touch of spice
Musky quality and warmly spiced balsamic taste. Pairs well with pork, chicken, bacon, turkey, goose, duck, offal, onions, potato, squash, green beans, apples, polenta, blue cheese.
Salad, Rocket Victoria
The peppery, nutty flavour of this rocket is delicious. Pairs well with stir-fries, tomato and pasta dishes as well as salads.
Salad, Rocket Wild - Napoli
Salad Mix, Bright & Spicy
Tastes of salad Leaves with a hint of spice. Pairs with salads, garnishes, sandwiches.
Salad Mix, Frilly Salad
Salad Mix, Mesclun
A lettuce based blend, with colourful lettuces Little Gem, Tango, Red Batavia, Green Batavia, Cerbiatta, Red Salad Bowl.
Very earthy flavours. Pairs well with Asian creations, sushi, sashimi, seafood, salads.
Subtle flavours of cumin, anise, and cinnamon with a cool minty undertone. Pairs with beef, chicken, fish, potatoes, rice, noodles, tomatoes.
Sorrel Red Veined
Tangy and lemony in flavour with notes of sour apples. Pairs with salads, garnishing, oily fish, goats cheese, lentils, peas, eggs, potatoes, chicken, leeks, cucumber, tomatoes.
Spicy and warming. Pairs well with Poultry, pork, lamb, beef, game, fish, leeks, sweet potatoes, squash, carrots, potatoes, beetroot, celery, celeriac, tomatoes, lentils, beans, cheese, cream, eggs, pasta, chocolate, orange, lemon, apples.
The younger leaves and growing tips, which are splashed with vivid pink, can be eaten raw in salads and larger leaves can be cooked as spinach. Cooked it tastes similar to spinach, with a nuttier taste, and some people say with a hint of asparagus.