Vegetable Seeds

A stunning looking Swiss chard (spinach) which tastes as good as it looks. A kaleidoscope of colours, this vegetable can be grown year round in semi to sunny conditions. Easy to grow, it harvests at 40 to 60 days.

Seeds per pack - 25 Seeds

Country of Origin - USA

Certified Organic by - USDA

Strawberry Spinach is one of the best-kept secrets of the herb world. A native American plant, this self seeding annual sets tiny, deliciously tender leaves that can be cooked like spinach or used fresh in salads. It also sets small red fruits in late summer and autumn that taste a bit like mulberries and are lovely fresh or cooked. You can use almost the entire plant instead of just one part, and Strawberry Spinach draws out this pleasure by setting new leaves all season long. Snip off just what you need at the moment, and harvest more later! The foliage is slender, deeply lobed, and appears in rosettes along long, slender stems. The berries are edible as well. Quite small, they resemble raspberries more than strawberries. The berries arise at the base of each stem, and a plant in full fruit is a glorious sight. Grow Strawberry Spinach in full sun (direct-sowing the seeds works best) and rich, fertile soil. It reaches about 45cm high and 30cm wide, and needs no staking or supports. Easy and trouble-free, it's an exciting new addition to the herb garden, vegetable patch, or even the flowering annual flower bed.

Deep green succulent leaves for a summer long crop. Ideal for sowing in succession for a constant supply of fresh leaves. A slow bolting variety.

Chard type spinach with bright yellow spines and dark green leaves.

Seeds per pack - 50 Seeds

Country of Origin - Proudly produced in South Africa by Sandveld Organics

Certified Organic by - KIWA BCS ÖKO-GARANTIE GmbH

About the producer - Seeds for Africa and Sandveld Organics have entered into an exclusive strategic partnership to offer a large range of South African grown certified organic seeds. Sandveld Organics are an organic farm in Lamberts Bay on the Cape West Coast. Founded in 1998 Sandveld Organics has achieved and maintained organic certification with KIWA BCS ÖKO-GARANTIE GmbH since 1998. Sandveld Organics are the ONLY South African company growing certified organic seed.

Not a true spinach. It provides a large amount of leaves for salads and cooked greens in mid-summer. Once it is established it is vigorous and trouble-free. The flavour is better if the plants have some shade from the sun. Pick the leaves and young shoots of this trailing plant regularly to lengthen the harvest. New Zealand Spinach is perennial in mild winters. Quite difficult to germinate so the seeds need to be soaked in warm water to soften the shell and then need to be sown in a warm area for germination.

Chenopodium giganteum (Magenta Spreen, Purple Goosefoot, Giant Lambsquarters is a very large annual leafy vegetable that grows over 8 feet tall. It is also known as Tree Spinach, though native to mountainous regions of India, it is easily cultivated other areas. It is a leafy green which tastes like very much like chard or spinach with a hint of asparagus when cooked. The best-tasting parts of the plant are the tender growing tips, which can be harvested continuously. Since the plant contains oxalic acid, it should be cooked in a steel pan, not in aluminum. This plant has edible seeds which can be cooked or ground into flour. The plant contains vitamins A, C, and K, and calcium, iron, phosphorus, and potassium. The plant grows well in full sun or partial shade. It is resistant to many pests and is easy to grow.

It tends to grow upright at first, reaching heights of 10–150 cm (rarely to 3 m), but typically becomes recumbent after flowering (due to the weight of the foliage and seeds) unless supported by other plants. The leaves are alternate and can be varied in appearance. In India, the plant is popularly called bathua and found abundantly in the winter season. The leaves and young shoots of this plant are used in dishes such as soups, curries, and paratha-stuffed breads, especially popular in Punjab. The seeds or grains are used in phambra or laafi, gruel-type dishes in Himachal Pradesh, and in mildly alcoholic fermented beverages such as soora and ghanti.