The red radish of northern Chinese cuisine is both hot and sweet in flavour. It has bright red skin over tender, crisp, white flesh. The tops are delicious and spicy. This daikon is fast growing and slow to bolt, so it can be planted for spring or fall production. So and grow as you would turnips, thinning them to 15-20cm (6-8") apart. For home gardeners on the coast, plan on sowing short rows three or four times in March and April, and again in September and October. This will result in a steady harvest, and they won't all be ready to pick at once.

One flavorful and pretty Onion from Tuscany Italy. Red glossy skinned colour and sweet white mild flesh. The deep-red globe-shaped onion with beautiful inner rings are delights. 

Top-shaped bulb of medium-large size

Streaked with red, very firm and tasty.

Long conservation.

Medium-late cycle.

Transplant: February / May for summer / autumn harvests September / November for early harvests

Thai Basil. A member of the mint family, thai basil is sweet in taste but also charming to the eye - making it a garden favourite. 

It has a liquorice flavor for stirfry, soups and salads. 

Variety of the coriander plant (Coriandrum sativum) known for its compact size, suitable for container growing.

The herb is a popular ingredient in many Asian and Latin American dishes, adding a distinct, fresh flavor.  

Uses: The leaves can be used fresh in salads or cooked in dishes like stir-fries. If the plant is allowed to bolt, its seeds can be harvested as a spice. 

Wansoy is the Filipino name for cilantro, also known as coriander leaves, a vibrant green herb recognized for its delicate, lacy leaves and slender stems. It has an intensely fresh, pungent aroma and a bright, citrusy flavor with subtle peppery notes, though some people perceive a soapy taste due to genetic sensitivity. A staple in many global cuisines—including Latin American, Thai, Vietnamese, and Indian cooking—wansoy is commonly used to add a zesty, refreshing finish to salsas, curries, soups, salads, and noodle dishes. Both the leaves and tender stems are used for their fresh flavor, while the plant’s seeds, known as coriander, provide a warm, mildly spicy taste. Often compared in appearance to flat-leaf parsley but with a softer texture, wansoy is also widely known as cilantro, coriander, or Chinese parsley.

Fenugreek is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients in dishes from the Indian subcontinent.

Fresh and dried fenugreek leaves can be used to finish dishes like sauces, curries, vegetable dishes, and soups. Fenugreek seeds can be used whole or ground and used in spice blends such as garam masala, panch phoran (Indian five-spice), or dry rubs for meat.

Basil Mix: Spicy Globe, Thai, Liquorice, Purple Opal, Large Leaf, Lemon, Cinnamon, Dwarf, Loose Leaf

Medium-early cycle variety. Round-oval fruit, smooth, brilliant black color.

Strong plant, erect, with plenty of healthy leaves, full covering, high yeld. Transport and handles well, besides being suitable for industrial processing.

Suitable for greenhouse and open field cultivation. 

Romanesco zucchini seeds produce fruits that have a very pleasant nutty taste and a presence that transcends the world of ordinary zucchini. Technically, Romanesco is a type of cocozelle squash, as it develops a bulbous end - zucchinis are traditionally evenly thick along their length.

Packet: 9-10 grams of seed

Scotch bonnet, also known as bonney peppers, or Caribbean peppers, is a variety of chili pepper named for its resemblance to a tam o' shanter hat. It is ubiquitous in West Africa. Most Scotch bonnets have a heat rating of 100,000–350,000 Scoville units.

WEAR GLOVES WHEN HANDLING, DO NOT TOUCH YOUR EYES! WASH HANDS AFTER TOUCHING!

Cultivar: 'Scotch Bonnet'

Heat: Very hot

Scoville scale: 100,000–350,000 SHU

Yellow Scotch Bonnet - This pepper gives Jamaican chicken dishes their special flavor! Scotch Bonnet goes by several names including Jamaican Hot, Martinique Pepper and Bahama Mama. It is closely related to the habanero, but with a sweeter flavor and stouter shape. The pods are 1-1/2" wide and 1-1/2" long and have a citrus-like flavor with a lot of heat. They mature from green to bright yellow on very productive 24" tall plants.  Capsiucum chinense (90 days). 

Capsiucum chinense strains require a great deal of attention during the germination process. Moisture and a constant and consistent heat range must be maintained. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light and keep moist at all times. Seeds will germinate in 7 - 21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 30” apart or into containers. 

ROTONDA BIANCA SFUMATA DI ROSA sel. ROMANESCA

Produces round-oval fruit that is flattened at the tip and deeply grooved. Violet with blue and white tinges near the stalk. Compact  flesh  with few seeds. Resistant to transportation and particularly suitable for industrial processing. A vigorous and erect plant with well covering foliage. Suitable for growing either in a nursery or directly outdoors.

Peculiar round white eggplant with shades of rose color. Large size fruits of 12-15cm in diameter. Italian heirloom, very productive and medium-early cycle. The flesh is white and creamy with a  sweet and delicate savor.

Eggplant should always be cooked before it is consumed, as it has an alkanoid that can damage the digestive system. It contains vitamins, antioxidants, iron, fiber and magnesium among many others.

The sowing takes place in March or April outdoors, while in the interior it is done from January. At 1cm deep and 45cm between plants. Seeds need temperature of 25ºC to germinate. After 3 to 5 months from sowing, the fruits will be ripe and can be harvested. Prefers fertile and well-drained soils.

Packet: 9-10 grams of seed