Bulk Vegetable & Herb Seeds

 Variety - Goji Berry

Scientific name - Lycium chinense

Approximate seeds per gram - N/A

Pack Size - 200 seeds

Description - Wolfberry species are deciduous woody perennial plants, growing 13 m high. L. chinense is grown in the south of China. These species produce a bright orange-red, ellipsoid berry 12-cm deep. The number of seeds in each berry varies widely based on cultivar and fruit size, containing anywhere between 1060 tiny yellow seeds that are compressed with a curved embryo. The berries ripen from July to October in the northern hemisphere.

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 Variety - Tall Utah Celery

Scientific name - Apium graveolens

Approximate seeds per gram - 2000

Pack Size - 100 grams

Description - Tall Utah celery is an easy celery that can be grown in your own garden. This is an excellent variety that produces high quality tender, crisp dark-green stalks of delicious celery. They are 11 - 12" at maturity; however, this variety can be harvested and eaten at any stage.

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 Variety - Carentan Leek

Scientific name - Allium porrum

Approximate seeds per gram - 300

Pack Size - 50 grams

Description - The 'Monstreaux de Carentan' is an heirloom variety originating in France. It is characterized by a short 6 to 8 inch stem and a thick 3 inch base. 95 days.

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 Variety - Victoria Rhubarb

Scientific name - Rheum rhabarbarum

Approximate seeds per gram - 50

Pack Size - 5 grams

Description - Rhubarb is a group of plants that belong to the genus Rheum in the family Polygonaceae. They are herbaceous perennial plants growing from short, thick rhizomes. They have large leaves that are somewhat triangular-shaped with long fleshy petioles. They have small flowers grouped in large compound leafy greenish-white to rose-red inflorescences. Although the leaves are toxic, various parts of the plants have culinary and medicinal uses. Fresh raw stalks are crisp (similar to celery) with a strong tart taste; most commonly the plant's stalks are cooked and used in pies and other foods for their tart flavour. A number of varieties have been domesticated for human consumption, most of which are recognised as Rheum x hybridum by the Royal Horticultural Society.

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 Variety - Chou Moellier Kale

Scientific name - Brassica oleracea

Approximate seeds per gram - 240

Pack Size - 100 grams

Description - The cultural details are the same as cabbages, the only difference is, it is harvested the same way as loose leaf lettuce, you just keep removing the bottom leaves. The plant grows 3 to 4 ft tall on a strong centre stem. The leaves are green and are much better eaten raw. It is an excellent plant leaf to feed poultry.

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 Variety - Red Giant Mustard Greens

Scientific name - Brassica juncea

Approximate seeds per gram - 400

Pack Size - 50 grams

Description - Mustard 'Red Giant' is lovely as a baby leaf, raw or cooked in stir fries and soups. This is the spiciest of the mustard leaves and tastes of horseradish. Sow these little and often and use them in a baby leaf salad, or full size in stir fries. They look and taste fantastic and will grow outside through the winter, even through frost.

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 Variety - Yellow Mustard

Scientific name - Sinapsis alba

Approximate seeds per gram - 400

Pack Size - 100 grams

Description -  Grown for the mustard seeds. The plant is believed to be native to the southern Mediterranean region of Europe and possibly South Asia where it has been cultivated for thousands of years. The spice is generally made from ground seeds of the plant, with the seed coats removed. The small (1 mm) seeds are hard and vary in colour from dark brown to black. They are flavourful, although they have almost no aroma. The seeds are commonly used in Indian cuisine, for example in curry, where it is known as rai. The seeds are usually thrown into hot oil or ghee, after which they pop, releasing a characteristic nutty flavour. The seeds have a significant amount of fatty oil. This oil is used often as cooking oil in India. In Ethiopia, where it is cultivated as a vegetable in Gondar, Harar and Shewa, the shoots and leaves are consumed cooked and the seeds used as a spice. The plant itself can grow from two to eight feet tall, with racemes of small yellow flowers. These flowers are usually up to 1/3" across, with four petals each. The leaves are covered in small hairs; they can wilt on hot days, but recover at night.

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 Variety - Mizuna Mustard Greens

Scientific name - Brassica rapa nipponosica

Approximate seeds per gram - 400

Pack Size - 50 grams

Description - Slender, white stalks bear feathery, mildly spicy leaves. Zesty in salads and stir-fries. Japanese non-heading type is vigorous and cold hardy. Harvest at 3-6 in. for salads, or larger for braising. Slow to bolt.

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 Variety - White Vienna Kohlrabi

Scientific name - Brassica oleracea Gongylodes

Approximate seeds per gram - 300

Pack Size - 50 grams

Description - Kohlrabi is a great vegetable, but not well known. It grows above ground and produces a bulb shaped edible portion about the size of a baseball or larger. Being a member of the cabbage family, it is sometimes called a Turnip Cabbage. It resembles a turnip, but grows on a stem above the ground and has a milder flavour. Taste and texture is similar to a water chestnut when raw, and has best qualities of cabbage and turnip when cooked. To eat, simply peel the leaves off and the outer skin, then slice up and eat fresh or cook.

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 Variety - Zwolsche Krul Celeriac

Scientific name - Apium graveolens rapaceum

Approximate seeds per gram - 3300

Pack Size - 5 grams

Description - A leaf celeriac that looks like curly parsley. Very ornamental; much stronger flavour than regular celeriac; used as a culinary and ornamental herb. This is an old Dutch heirloom that can grow to 3'. Very hardy.

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 Variety - Black Mustard

Scientific name - Brassica nigra

Approximate seeds per gram - 400

Pack Size - 100 grams

Description - Grown for the mustard seeds. The plant is believed to be native to the southern Mediterranean region of Europe and possibly South Asia where it has been cultivated for thousands of years. The spice is generally made from ground seeds of the plant, with the seed coats removed. The small (1 mm) seeds are hard and vary in colour from dark brown to black. They are flavourful, although they have almost no aroma. The seeds are commonly used in Indian cuisine, for example in curry, where it is known as rai. The seeds are usually thrown into hot oil or ghee, after which they pop, releasing a characteristic nutty flavour. The seeds have a significant amount of fatty oil. This oil is used often as cooking oil in India. In Ethiopia, where it is cultivated as a vegetable in Gondar, Harar and Shewa, the shoots and leaves are consumed cooked and the seeds used as a spice. The plant itself can grow from two to eight feet tall, with racemes of small yellow flowers. These flowers are usually up to 1/3" across, with four petals each. The leaves are covered in small hairs; they can wilt on hot days, but recover at night.

Need a bigger sized pack? Contact us specifying the quantity and variety of seed you are looking for and we'll get right back to you!