(Beta vulgaris) Heirloom. Large, white root which retains sweet flavour when cooked. A great choice for avoiding 'staining' from beet juices with salads & cooked dishes. 180 seeds
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(Lycopersicon esculentum) Old Italian heirloom. Red, medium to large, thick-walled, beefsteak type fruit with meaty flesh produced on vigorous vine.
(Lycopersicon esculentum) Heirloom. Small, brick-red, round fruit to 2.5cm across. Juicy with semi-sweet flavour and slight acid overtones. 72 days.
(Origanum vulgare) Perennial. Culinary herb, with aromatic, green leaves. Use cooked in stews, pasta etc. More pungent than marjoram. Tolerates w
(Petroselinum sativum) Annual. Large, flat leaf variety with stronger flavour than curled types; high in nutrients. Well suited to drying. 78 days
(Beta vulgaris) Originating in Holland. Pure white, round root with tender, mild flavour. Slightly sweeter than red varieties. Green leaves also u
(Beta vulgaris) Mix of heirloom beets of various colours & shapes including Bulls Blood, Burpee's Golden Globe, Chioggia, Crosby's Egyptian Flat, Cyl
(Beta vulgaris) American heirloom dating back to 1900's & originally grown for its attractive leaves. Attractive, deep-red foliage displaying a dark
(Beta vulgaris var. crassa) Heirloom first introduced by W. Atlee Burpee Company in 1828. Dark, golden coloured roots with deep yellow, tender & mil
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