One of the world's most gorgeous and desirable trees bearing clusters of large, sweetly-scented, magenta or pink, orchid-like flowers, which are variegated with a striking yellow flash, and open in great profusion. The branches are clad with large, deeply two-lobed leaves. Although the tree can stand a significant amount of frost it will do best in warm countries or a conservatory. ... Learn More

This drought-resistant gardeners' favourite produces a high yield of string-less full flavoured beans which retain their sweet taste and tender texture when cooked or they may be used in summer salads when used raw. If left on the plant their dried white seeds can be used as haricot beans. ... Learn More

Used as an ingredient in both savoury and sweet dishes, whole cooked mung beans are generally prepared from dried beans by boiling until they are soft and are light yellow when their skins are removed. Although the whole beans are also used in Indian cuisine, beans without skins are more commonly used. Dehulled mung beans are used in a similar fashion to make sweet soups. Native to the Indian subcontinent it is mainly cultivated in India, China, Thailand, Philippines, Indonesia, Burma, Bangladesh, Vietnam, Laos and Cambodia, also in hot, dry regions of Southern Europe and the Southern United ... Learn More

Sweet long cylindrical roots which are perfect for slicing, salads or pickling. With a deliciously tender texture, they have rich red, ring-less inner flesh and this variety will store well over a long period . ... Learn More

Produces pure white roots with a round uniform shape and a fantastic sweet flavour. This high yielding white beetroot, perfectly complements fish and poultry dishes whilst retaining its flavour through cooking and is perfect for dishes where you do not wish the normal purple beetroot stain. ... Learn More

A Victorian heirloom, which is often grown as an ornamental, on account of its dark crimson, almost black leaves which taste sweet if picked young. The globe-shaped roots have a good flavour and on being cut open reveal attractive pink rings. ... Learn More

The ball-shaped, mild and sweet roots of this Italian (1840's) heirloom are resistant to bolting and have light red skin. Cutting open reveals attractive alternating dark pink and white rings (another name is Candy Stripe Beet). ... Learn More

This 1885 heirloom, sweet flavoured beetroot has been refined and improved over the years, and now has smooth, muted red skin and rich red flesh which stays tender throughout its growth. Resistant to downy mildew and cold conditions, this beetroot is perfect for keeping over the winter. ... Learn More

Cylindra is an old Danish variety with deep tapered cylindrical red roots about 6-8 inches long. It is smooth-skinned with dark uniform purple-red flesh. The tops are small and reddish-green in colour. Cylindra has tender flesh, with a sweet flavour. The roots are ideal for cutting into uniform slices (it is sometimes called Butter Slicer). Gives high yields within small areas. ... Learn More

If you'd like a change from the usual red beet, this attractive globe shaped, orange-yellow root turns golden yellow when cooked and has a lovely sweet taste, fine texture and tender flesh even when large. Leaves are light green and can be steamed or used raw in mixed salads. ... Learn More

This attractive, medium-sized tree of low to medium elevations in the Mountains and adjacent areas in the Piedmont of North Carolina, can sometimes be misidentified as a Cherry tree. In some older tree specimens the bark can develop vertical cracks into irregular scaly plates revealing rough darkish brown bark patterns (unlike most birches). This, however, does not occur in all specimens. The twigs, when scraped, have a strong scent of oil of wintergreen. The trees can also be tapped for syrup in a similar fashion to maples. ... Learn More

A serious contender for the world's most attractive palm, the impressive blue-silver fan-shaped leaves can reach up to 2m in width and are divided into 20 segments each. When mature it produces strong, star-shaped stems carrying just a small number of enormous seeds. A staggeringly attractive plant, when I first encountered one in the Canary Islands I simply stood in awe for two or three minutes. A monotypic palm (ie the only one of its genus) it was named for the first chancellor of the German Empire, Prince Otto von Bismarck. The plant is as statuesque and impressive as the man was himself, ... Learn More

One of the favourite fruits of the temperate world, blackcurrants produce numerous clumps of sweet, juicy, black fruits, heavily laden with vitamin C and countless other good vitamins, which are unbeatable for jams and juices. These ready-stratified seeds were harvested from some of the best cultivars in the world. Habits will vary a little but all plants will produce several kilograms of fruit when established. The dried leaves are sometimes used to make tea. These valuable plants are also amazingly hardy, surviving to below minus 40 F (which coincidentally is minus 40 C), with little pro ... Learn More

These seeds were collected from the very best forms of wild blackberry growing in our 3 kilometers of ancient Devon hedges we have surrounding Plant World. Habits of the wild form do vary, so special care was taken to select the heaviest cropping bushes which were heavily laden with sweet fruit from mid August until late September. They make the very sweetest and tastiest blackberry jam and preserves you will ever discover! ... Learn More

If you hate being scratched whilst collecting blackberries, this is the one for you. This quite amazing variation bears smooth, shiny, thorn-free stems carrying countless bunches of sweet, juicy black berries. ... Learn More