(Phaseolus vulgaris) Italian heirloom also known as 'Italian Butter Bean'. White kidney shaped, dried bean. Commonly used to make 'Baked Beans' or minestrone soup. 75-80 days.
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(Amaranthus gangeticus) Heirloom. Broad, vivid red, dented leaves. Used to add intense colour to salads, or used like spinach, in soups, or as stir-
(Beta vulgaris) American heirloom dating back to 1900's & originally grown for its attractive leaves. Attractive, deep-red foliage displaying a dark
(Arctium lappa) Heirloom. Biennial. Edible roots 30-60cm long; stalks also eaten. Delicious flavour. Use like carrots; fresh in salads, stir-fry,
(Brassica oleracea) Heirloom. Round, compact, green heads 2-2.5kg in weight. Matures early. Especially suited to cooler summers. Excellent variet
(Phaseolus vulgaris) Heirloom first introduced in 1897 by Peter Henderson & Co. Long, slender, slightly curved green beans 12-15cm long with shiny,
(Phaseolus nanus) Butter Bean. Vigorous, heavy producer, bright yellow, straight, flat pods to 18cm, black seed when mature. Stringless at all stag
(Phaseolus vulgaris) Dutch heirloom. Long, slender bean to 18cm with rich, heavy purple fleck produced on compact bush to 70cm high. Excellent flav
(Phaseolus vulgaris) Popularly known as 'The Caviar of Beans'. French heirloom originating in the 1800's & considered a delicacy in Europe. Small,
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