VEGETABLE SEEDS Aubergines Beans - French Beans - Runner Beetroot Broad Beans Broccoli & Rapini Brussels Sprouts Cabbage Cauliflower Carrots Celery, & Celeriac Chilli Peppers Courgettes & Summer Squash Cucumbers, Gherkins & suchlike things Fennel Flowers Grains Herbs Kale Kohl Rabi Leaf Greens for Cooking Leeks Lettuces Melons & Watermelons Mustard Greens ( for cooking) Onions - spring sowing Onions - overwintering Onions - special types Oriental Greens for cooking & salads Parsnips Peas Pumpkins & Winter Squash Radishes (salad, & cooking types) Root Parsley Salad Vegetables Sweet Corn Swedes Sweet Peppers Tomatoes : Bush Types Tomatoes : Vines - Cherries Tomatoes : Vines - Larger Tomatoes : New Centiflor types Tomatilloes & Groundcherries Turnips Unusual Tubers: Oca & Yacon

MUSTARD GREENS for eating COOKED:

These are very easily-grown greens for cooking (like chard, spinach etc) from the mustard family.
Raw they are spicy - so although it is nice to put small quantities raw in salads, they're mostly used cooked.

When you cook them the heat disappears, leaving a rich, full flavour, with just a little spicy zing.  They are especially useful because they grow so well in cooler weather

Apart from the great taste, an advantage of these is that they are left alone by many pests
- they're only attractive to animals that know how to cook!

---

Giant Miike Mustard Greens for cooking
This one is from Japan. (Pronounced 'mee-kay', if you were wondering.)

This is a green for cooking (like chard, spinach etc) from the mustard family. Raw it is hot - so hot you couldn't really eat it -but that's not how its meant to be used. It is for cooking - when cooked the heat almost completely disappears, leaving a really rich, full flavour, with just a little bit of spicy zing.

This has been selected for its very large, oval and deeply ribbed leaves. The plant is ready in about 3 months and can weigh up to 5 lbs! Picture shows just one huge plant grown overwinter in 2012-2013 in a polytunnel, there's Felicia's hand for scale there on the left.

Order OVGM approx 300 seed £1.46

When? Sow in mid-summer, for harvest of large heads starting in autumn, over winter, and on into spring. (If you sow them in Spring, they will just run straight to seed.)

---

"Green Wave" Mustard Greens for cooking
Big green leaves with frilly edges - Green Wave is great because it not only thrives in cool weather, but is also relatively tolerant of heat, so can be sown both in spring & after midsummer.

It is really, really impressively cold-hardy. Not only can you extend the season in a polytunnel, but also we find that plants left outdoors often overwinter perfectly well, making a good crop of leaves in spring.

All in all, a hardy and easily grown plant, making masses of cooking greens. When it finally does run to seed, the flower shoots are very nice cooked like sprouting broccoli, too!

Hot and spicy raw, tasty and mild cooked.

Order OVGW approx 200 seed £1.61

When? You can sow it most times of the year. Normally though, sow in spring (earliest under cover) & again after midsummer.

---

"Osaka Purple " Mustard Greens for cooking
This is a deep purple mustard green, with amazingly huge oval leaves that are purple and green with white veins. They make a big rosette and eventually a heart as well.

We like this because it is cold-hardy - sow it after midsummer for use overwinter.

This nice seed from Frank & Karen Morton was specifically bred for home gardeners. It is a particularly vigorous variety, growing on well even in less than ideal weather, and very cold-hardy, standing on into winter.

Hot and spicy raw, tasty and mild cooked.

Order OVOP approx 200 seed £1.63

When? For sowing just after midsummer, and harvest overwinter. Osaka Purple should only be sown after mid-summer; it will bolt if sown in spring.

---

Dragons Tongue MILD

A great new mustard green. It has huge leaves with amazing wiggly white ribs and purple highlights. 

It is mild when young and ideal for salads. As it gets bigger it gets hotter raw, and then is really nice cooked, leaving just a slight spicy tingly richness in the flavour. 

We grow this every year using it young in winter salads then as it matures cooking it in stirfries, curries and as a side-dish.

Sweet when young, very big and productive. Probably our best new salad/cooking green.

Order OVHo approx 200 seed £1.65

 

When? For sowing just after midsummer, and harvest overwinter. But we have found it does well in spring too, so give it a go then too.