Low growing

Heat Tolerant

Used in India for chutneys, curries, salsas. 

Strong taste, sweet aroma

Coriandrum sativum. Low growing, more heat tolerant variety from India with a strong, sweet aroma and taste. 

Rainbow Swiss Chard is a striking leafy green with vibrant stems in shades of red, pink, yellow, orange, and white paired with broad, dark green leaves. It has a mild, slightly earthy flavor similar to spinach, with tender leaves and crisp, colorful stalks. Highly nutritious, it’s rich in vitamins A, C, and K, plus iron and magnesium—pretty and powerful.

Rainbow Swiss chard is super versatile. The leaves cook quickly and are great sautéed with garlic and olive oil, added to soups, stews, curries, or stirred into pasta and rice dishes. The thicker stems can be chopped and cooked a bit longer—perfect for stir-fries, gratins, pickling, or roasting. It’s also excellent in omelets, quiche, lasagna, and stuffed dishes, or lightly wilted as a spinach substitute.

Late variety, very productive, also known as broccoli or top of turnip

It is a type of turnip whose inflorescences and the tender part of the stem with the leaves are used

The plants are cut 5-10 cm from the ground so that it can drive other numerous axillary jets from the base of the stem

Sowing: from September to the end of October in rows 30 cm apart

Harvest: about 120 days from sowing

Red veins on dark green leaves. Hybrid.

Golden Cal Wonder Bell Pepper Seeds – An American heirloom since 1920. This prolific trouble-free pepper is one of the best open-pollinated yellow bells available. It has a very sweet flavor making it a wonderful addition to salads, stir-fries, and any dish where great color and sweet taste are desired.

A medium  to early variety. The hearts are round, medium-sized and compact. the sheaths are thick, fleshy and entirely  white with very little fibre. They are crunchy and tender white  with  a  sweet, aromatic flavour. SOWING: can be sown  in several stages from july until the beginning September for harvesting from November until February. 

Fennel is easy to grow. They prefer full sun and a well drained soil. They will do best in rich soils.Water them during dry periods, once or twice per week. Add a general purpose fertilizer once or twice a season. While classified as a herb, Fennel is a popular European vegetable too. Native to Mediterranean region, the bulbous base and stalk is popular eaten raw like celery, cooked, or boiled. Closely related to Parsley, Fennel is popular in Italian and other Mediterranean recipes. Also called Florence Fennel or Finuccio, it is easy to grow and very hardy, lasting well after the first frost. With bright green, fern-like leaves and aromatic yellow flowers, this plant will grow three to four feet tall. Plant it in the back of the herb garden or in your vegetable garden. Foliage and seeds have an anise-like flavor.

Traditional Italian herb with a wonderful anise taste. Romanesco Fennel is also called Roman or Florence Fennel. Very sweet and aromatic late maturing variety produces a large head with thick white tightly wrapped stalks.

Florence fennel or Finocchio

Perhaps the most indulgent vegetable to start off at this time of year is Florence fennel, otherwise known as finocchio or, more commonly, bulb fennel. The handsome feathery foliage of this crop is matched only by its exquisite aniseed flavour that makes a fine pairing with fish (try baking parcels of mackerel with slices of fennel and lemon for a sublime dinner). But fennel has more strings to its bow than this – pop chunks into a stew to freshen things up, or finely slice a bulb over a garden-gathered salad using a chef’s mandolin. The leaves can be used in place of herb fennel.

Bulb fennel is perhaps a slightly misleading name, as the ‘bulb’ is in fact the swollen stem base of the plant. But this is nitpicking as all you really need to know is that this is a vegetable to luxuriate in – a gourmet kitchen gardener’s treat!

Anchusa capensis ‘Blue Angel’ displays tight clusters of small, rich blue flowers on narrow, upright plants. Cut back for rebloom, then let it reseed to enjoy next year. Deer resistant.

Prefers well-drained soil, though tolerates poor or dry soil once established. Summer Forget-Me-Not is great used in borders, mixed containers, or mass plantings.