April

Humulus lupulus, is a climbing hardy herbaceous perennial. The Hops are actually the female flower cones or 'strobiles' of the plant. Hops are used as a sedative and relaxant, sleeping on a pillow filled with hops is said to help insomnia. Leaves and shoots are eaten either cooked or in salads, the flavour is said to be delicious.

Hyssopus officinalis 'Alba' is a much less well known variety of hyssop. Also known as 'White Hyssop' the plants sport bright white flowers from July to October. Widely used as a 'taste enhancing' herb or wildlife plant, the plants are a dark, vibrant green with a spiky, upright habit and narrow tongue-like leaves which have a peppery scent when stroked.

Hyssop, once recognised as a medicinal herb is enjoying a revival with home gardeners. An aromatic herb similar to rosemary or lavender, it makes an excellent low hedge and more unusual alternative to box. The plants are a dark, vibrant green with a spiky, upright habit and narrow tongue-like leaves. 'Pink' Hyssop sports vibrant, pink flowers.

Hyssop is a strong-flavoured aromatic herb which is enjoying a revival with home gardeners. An ideal plant for use in containers or as a low hedge or border within the herb garden. Highly attractive to bees, it makes excellent honey and is a must for any wildflower garden.

Kale 'F1 Oldenbor' is a frost resistant medium-tall variety with beautiful medium-green coloured, finely curled leaves. Disease resistant with uniform plant growth, it is unsurpassed for extra-mild, sweet Kale tang. Ultra-hardy, it is suitable for autumn and winter harvest. 28 days for baby kale; 60 days mature.

With deeply cut, slate green oak-like leaves ‘Red Russian’ is one of the tenderest and sweetest kales available. Sow under cover in autumn for baby leaves after four to six weeks, or directly outdoors for over-wintering. This hardy crop can provide nutritious leaves even in the depths of winter.

Some years ago, we knew kale as a hearty winter meal, suddenly its popularity soared and ‘Kale Madness’ erupted. Now available in all manner of shapes, sizes and colours. 'Scarlet Curled' Kale is a highly attractive and ultra-hardy variety, the leaves intensify in colour turning to violet-red after a few frosts.

Kale 'Black Magic' is an improved Italian Black Kale, bred to be more tender with better flavour. The winter hardy plants more cold tolerant, vigorous and slower-to-bolt than other Italian kales. They form an easy-to-harvest rosette of very dark, savoyed leaves with a flavour that is rich and mild.

Until recently Cavolo Nero, or 'Tuscan Kale', was one of Italy's best kept secrets. Simply adored, especially in the north of Italy, it has been an essential fare of traditional dishes for centuries. Cavolo Nero can now be found in garden markets, specialist greengrocers and trendy restaurants throughout Europe.

'Delicacy Purple' is much improved over the previous Vienna varieties, producing a crop that is slightly more tender and with more flavour, it has good standing ability, is low growing and matures quickly, progressing from sowing to harvesting in a couple of months.

'Delicacy White' is much improved over the previous Vienna varieties, producing pale green globe shaped roots with a crisp white flesh.Sow from late February to the end of August for a continuous supply. “Delicacy White” is an ideal companion to “Delicacy Purple” as it matures a little earlier.

Perpetual Spinach 'Everglade' is a modern selection with an upright habit and dark green compact leaves that contrast sharply with bright white stems. It responds particularly well to repeat cutting and is one of the easiest and most productive vegetables for a small space.

Leek Musselburgh is named for a coastal market town on the Firth of Forth. Introduced in 1834, it has remained popular ever since. It is extremely hardy and can be picked over winter from December to April when there is little else in the garden. A very hardy leek and a very dependable performer.

Leek Winter Giant 3 is an extremely hardy leek, it will put up with blistering gales and frost without a pause. Harvest from October to March. The solid, long white stems are exhibition quality with an outstanding flavour.

Lemon grass is widely used as a herb in Asian and Caribbean cooking. It has a citrus flavour and can be dried and powdered, or used fresh. It is commonly used in teas, soups, and curries and is also suitable for poultry, fish, and seafood.