(Amaranthus gangeticus) Heirloom. Broad, vivid red, dented leaves. Used to add intense colour to salads, or used like spinach, in soups, or as stir-
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$3.95
(Chicorium intybus) Belgian heirloom dating back to mid 1800’s. Also known as Belgian Endive. Medium-dark green leaves, with inner leaves & hearts
(Lepidium sativum) Annual. Dark green, curled leaves with peppery flavour. Used as sprouts, or left to mature in garden - leaves picked as required
(Chicorium intybus) Heirloom. Dark green leaf with bright red stem & mid-vein. Attractive variety. High in nutrients - has four times the nutritiv
***NOT TO WA*** (Chrysanthemum coranarium) Small, dark-green, serrated leaves. Quick growing. Leaves & flowers added to salads & as garnish. 30-40 da
$3.80
(Eruca sativa, Brassica oleracea, Beta vulgaris, Valerianella locusta, Barbarea verna, Petroselinum hortense, Lactuca sativa, Sanguisorba minor / Pote
(Lactuca sativa) Mix of various lettuce types of various shapes & colours, including iceburg, cos, butterhead, frilled, speckled etc. 50 days. 1000
(Lactuca sativa, Eruca sativa, Brassica rapa, Brassica juncea var japonica, Chicorium intybus) Mixture of salad greens of varying colours & shapes, t
(Brassica oleracea, Brassica rapa, Brassica juncea, Brassica japonica) A mix of leaves which excels during the cooler winter months. Leaves harveste
(Brassica japonica) Heirloom. Long, slender, green leaves used at young age in salads, and stir-fry, or cooked. 40-60 days. 500 seeds
(Plantago coronopus) Italian heirloom also known as 'Erba Stella' or 'Bucks Horn Plantain' dating back prior to 1586. Widely used during this time in
(Brassica juncea var. japonica) Heirloom. Large, green, spicy leaves. Best picked when young & tender. Tolerates cold & wet conditions. Used in s
(Brassica rapa var. nippposinica) Light green, thin, jagged, heavily fringed leaves with deep purple tinges. Mild, peppery, earthy, mustard flavour.
(Tropaeolum majus) Perennial. Low spreading vine often used as a ground cover. Round, flat, pale green leaves with peppery taste and bright orange
(Portulaca oleracea) Heirloom grown for thousands of years as an edible & medicinal plant. Considered quite nutritious due to its unusually high ome
(Eruca sativa) Heirloom first cultivated in ancient Rome, entering into the European market around 1600. Medium to dark green leaves, with spicy / p
$4.80
(Rumex acetosa) Heirloom dating back to 1677. Perennial, culinary herb / vegetable. Rich, green leaves used fresh in salads, or cooked in soups, sa
(Brassica navinosa) Heirloom. Also known as 'Tah Tsai'. Open-hearted, dark-green leaves with mild taste. Harvest leaves from outside edge as requi
(Nasturtium officinale) European heirloom dating back to 1777. Perennial. Smooth, shiny, dark green leaves used in salads, omelettes, soups or cooked