French Breakfast radishes are a small to medium-sized varietal, averaging 5 to 10 centimeters in length, and have an elongated, oblong to cylindrical appearance with a single taproot. The radish’s skin is thin, taut, and smooth, showcasing a two-toned nature of fuchsia-red hues with white tips. Underneath the surface, the flesh is white, dense, succulent, and crisp with a crunchy, snap-like consistency. French Breakfast radishes have a mild, earthy, and peppery flavor. When the roots are cooked, they develop a subtly sweet, nutty, and mellow taste. In addition to the roots, the leafy green tops are edible and have a crisp texture with a vegetal, green, and slightly peppery flavor.

These radishes all feature white tips and red tops, distinguishing them from all-red varieties like the popular 'Cherry Belle' radish. Most grow small, almost cylindrical roots that are no more than 2 inches long, although some types of 'French Breakfast' may feature a more rounded shape.

Come and cut again

This cultivar has a Lemon aroma to it's leaves and seed. Annual herb that is often used in curries, chutneys and even soups. It can be used as insect repellent too, but the seeds are the mainly used as a spice - often with meat in the making of biltong.

Amazing, subtle citrus flavor adds a welcome twist to this ancient herb. There is no limit to the culinary potential! Compact plants and seeds are all super flavorsome!

Dutch heirloom produces tight, tender medium-large heads often used for sauerkraut.

Glory of Dutch Cabbage (Late Flat Dutch) is a large, late-season heirloom variety prized for its broad, flattened heads and dense, tightly packed leaves. Heads can grow very heavy (often 3–5+ kg), with pale green outer leaves and a crisp, white interior. It has a firm texture and a mildly sweet, slightly earthy flavor, making it excellent for storage and processing.

Perfect for sauerkraut and fermentation due to its density and sugar content

Excellent for coleslaw, offering a crisp bite and good moisture balance

Ideal for cabbage rolls—large leaves are easy to stuff

Great in soups, stews, and braised dishes where it holds texture well

Can be shredded and sautéed or stir-fried for a hearty side

This variety is especially valued for bulk harvests, long storage, and preserving.

Great for people with anemia, fights off cancers, and improves eyesight. 

Tamil word for greens is "keerai" and can be used to describe various greens from spinach to mustard greens. "Mulai Keerai" is used to describe amaranth at its early stages with the youngest and most tender leaves.

Characteristics: Callaloo is a leafy, spinach-like vegetable. The variety of callaloo Amaranthus viridis, better known as Chinese spinach or Indian kale, should not be confused with the callaloo found in the eastern Caribbean, which refers to the leaves of the dasheen plant.

Stems are green, erect, and square like mint.

Its leaves are dark green, 1 inch (2.5 cms) long,

Clusters of small two-lipped tubular blue, pinkish-purple flowers appear on tall spikes around stems from July to September.

75 Days.

Open Pollinated.

3lb red giant beefsteak tomatoes. The biggest tomato you will ever see!

Very sweet, juicy

Excellent for sauces, sandwiches, slicing or salad.

For those who love bouquets of fresh flowers, this wildflower mixture is a colourful blend of both annual and perennial flowers that will make excellent long lasting cut flowers bouquets.