Direct Sow In Autumn

Lettuce Meraviglia d'Inverno is truly a ‘Marvel of Winter’, it is from one of the coldest regions of Italy and is hardy to around minus 10°C (14°F). Compact and tender, it will stand in perfect condition right through winter and can be harvested from September right through to March.

If you haven’t cooked with lovage before then you have missed out on a very flavourful herb. The flavour is distinct and greatly appreciated by food aficionados. Even though some like to compare lovage to celery, it is almost like saying that an apricot tastes like a small peach.

Mibuna is a delicate and unusual plant that has been grown for centuries in Japan. It is best enjoyed in baby leaf salads where its addictive flavour can shine, or in stir-fries for a milder taste. Perfect for “cut and come” scissor harvest.

Minutina, also known as Erba Stella is a unique, cold weather salad green prized in Italy for its mild nutty flavour and crunchy texture. This perennial can be grown all winter in temperate climates. With a mild nutty flavour and crunchy texture it is a great addition to salad mixes or for stir-frying.

The marvellous Mizuna is an oriental wonder! It grows as a large rosette of finely serrated, feathery leaves, which are dark, glossy green, similar to rocket leaves. A very hardy plant, being both heat and cold tolerant, it usually grows better in moist conditions.

Upright, fast and frilly, Mustard ‘F1 Red Dragon’ is a mild mustard, bred for fast growth and resistance to bolting with beautifully patterned purple and green, with lime green petioles and purple veining. An excellent choice for early spring right through to late autumn cropping.

Mustard 'Green Frills' has attractive and sweet leaves that are fringed and finely serrated with the tangy flavour of gourmet mustard. Use it with other salad leaves to create your own bistro salad to suit your tastes. They are fantastic when lightly steamed, stir-fried or sautéed.

Leaf mustard comes in an array of shapes and sizes, but if you want colour, choose the beautiful Mustard ‘Red Frills’. True to its name, the attractive and sweet leaves are finely serrated. The fringed burgundy-red leaves add the taste of mustard and horseradish to salads, stir fries and sandwiches.

Boasting magnificent, savoyed, purple-red leaves edged and veined pale green. Mustard ‘Red Giant’ is a vigorous growing broad leaf variety. Commonly found in mesclun mixes, the leaves are slightly textured and the mild mustard flavour is fresh and zesty.

Mustard ‘Wasabi-na’ is a Japanese specialty mustard, bred for its wasabi like flavour. Bolt resistant and hardy, it can be grown almost all year round. Use delicate baby leaves for salad and fresh eating and mature leaves for tsukemono, ohitashi, stir-frying, and pickling.

Heading Mustard is a specialty vegetable, prized for its distinctive mild flavour. This cultivar, known as 'Sher-Li-Hon' in Asia produces a longer, looser head than regular Gai Choy, they are tasty, sweet and suitable anywhere you'd like a more tender green with a less assertive flavour than regular mustards.

We have all heard of Nigella Lawson, the British cooking show goddess who advocates the importance of a well-stocked pantry. But the seeds had the name first. Nigella sativa have a spicy, nutty flavour with a crunchy texture, they may be used whole or ground, and develop their flavour best after short toasting.

Dwarf Canton White is a short and squat variety, often known as Baby or Squat Pak Choi. Tender and delicious, with a compact habit, this fast growing vegetable can be harvested at any stage, for 'baby leaf or left to mature to thick succulent white stems.

Pak Choi "F1 Hanakan" is an outstanding green stem hybrid for babyleaf or for miniveg (straight to wok) specification. Dwarf, hourglass shaped heads, with lovely broad based green stems. The flavour is sweet with a hint of mustard. Not only tasty, but good for you. Whatever next?!?