(Brassica rapa, Beta vulgaris, Brassica juncea, Brassica oleracea, Amaranthus gangeticus, Brassica parachinensis, Atriplex hortensis, Eruca sativa, Lactuca sativa, Cichorium intybus, Diplotaxis tennifolia, Rumex sanguineus) An attractive mix of all things red. Great for adding colour to salads & lettuce mixes. Includes a mix of Beetroot 'Bulls Blood', Pink Orach, Mizuna 'Red Streaks', Dandelion 'Red Rib', Rocket 'Dragons Tongue', Sorrel 'Red Veined Bloody Dock', Pak Choi 'Purple', Mustard 'Deep Purple', Lettuce 'Red Velvet' & 'Salad Bowl Red', Amaranth 'Mekong Red', Kohl Rabi 'Purple Vienna', Kale 'Red Russian'. Best grown in Autumn with harvest in cooler months when colour intensifies. Quick growing. 60-70 days. 1200 seeds
Help other The Lost Seed users shop smarter by writing reviews for products you have purchased.
Write a product review
(Brassica oleracea var. gemmifera) Heirloom dating back to 1890 & the main commercial sprout until the introduction of hybrid varieties. Produces 50
(Lycopersicon esculentum) Heirloom. Large, deep red, smooth, round fruit with thick walls, in clusters of 3-5 fruit. Resistant to disease. 80 days. 1
Pack of 2 natural hessian sacks with drawstring to store root vegetable crops over the winter – prevents sweating and storage rot.
Width 40cm, dept
(Brassica oleracea, Brassica rapa, Brassica juncea, Brassica japonica) A mix of leaves which excels during the cooler winter months. Leaves harveste
(Amaranthus gangeticus) Heirloom. Broad, vivid red, dented leaves. Used to add intense colour to salads, or used like spinach, in soups, or as stir-
(Cichorium intybus) Italian heirloom. Long, green indented leaves with mild flavour. Young leaves used in salads or cooked like spinach. Mature pl
(Cichorium italiko rosso) Italian heirloom. Deeply toothed, upright, bright red-veined green leaves. A savoury leaf resembling 'Red Rib' Dandelion
(Chicorium intybus) Belgian heirloom dating back to mid 1800’s. Also known as Belgian Endive. Medium-dark green leaves, with inner leaves & hearts
Subscribe to our newsletter: