Seed List
Avon Early
One of a series of innovative breeding lines from the former National Vegetable Research Station at Wellesbourne (now Warwick HRI, part of Warwick University), it remained a stalwart variety amongst gardeners for many years. An early, prolific and fast-growing round-rooted type; Lawrence Hills states in The Vegetable Finder that it matures in about 10 weeks. Excellent sweet flavour; both juicy and crunchy when young.
Dewing's Early Blood Turnip
This early, round beet was supplied by Beck’s High Grade Seed Company, Indiana, USA between 1822 and 1920, but mentioned earlier in Sauer’s Herbal (1774), who suggested cooking the beets in red wine and honey. Blood turnip was a term used commonly for varieties bred specifically for garden use. Described as such in 1881 by DM Ferry & Co, seed merchants, Detroit, USA; “the roots are uniform good size, smooth, and handsome, and plentifully produced. The flesh is quite rich in colour, and very tender and sweet.”
Drima
This prolific and easy to grow variety has a compact habit, making it ideal for small gardens. Guardian Adam Alexander says, “very tasty too. I will include this in my favourites list for culinary use!” Let us know what you think.
Bradford Bomb
Our donor acquired these seeds from a guest speaker at his local gardening club. The speaker, Mr Lockwood, was in his 80s and has given up his allotment after years of saving his own seed. Sow in March under glass for an August/September harvest. Bradford Bomb is a compact white cabbage and great for showing. As Mr Lockwood was a judge at local horticultural shows we should probably take his word for it!
Silsden Bomb White
Named after the locality in which it is thought to have originated, Silsden, nr Keighley, Yorkshire. Said to have been bred by Jonnie Watson, an old gardener from the town; our donor acquired it in 1980 from “a chap” who had grown it for 12 years. Only one of his seeds germinated, but since then seeds of the variety have been saved and shared around the whole district! Apparently all of the horticultural show growers wanted it; our donor has won first prize with his specimens. Sow this summer cabbage in March and the small heads with distinctive white-veined, blue-green leaves will begin to develop in July.
Webbs Kinver Globe
Donated to HSL by Horticultural Research Institute, Wellesbourne, now Warwick HRI. Webbs' 1952 catalogue described it as follows, “Heads of this excellent variety are globular, very solid, of good size and finest quality. It is exceedingly early, compact in habit of growth and perfectly distinct.” We hope that you agree! We would suggest sowing this one in spring for an autumn harvest.
Tower Hamlets
Donated by the WEN, Tower Hamlets, London, although the seeds originally came from Bangladesh. The plants have purple stems and taste like chard when eaten raw. The leaves may be eaten at any stage and can be cooked like a chard or spinach. A welcome addition to the greens selection.
John's Purple
Named after our donor who, in the 1970s, developed a pure line of purple carrots from four he found amongst a bag given to him for his rabbits by an allotment neighbour. He passed on some of his seeds to Horticulture Research International, now part of Warwick University, for their long-term preservation. With John's consent, some were released to us. John describes them as “crisp and flavoursome”.
Red Elephant
Donated by Warwick Horticulture Research International, now part of Warwick University. A fast growing, large and tasty 19th century Australian heirloom. The deep orange-red carrots have no hard core and can be eaten at any stage from baby to full maturity. Described in Carters Blue Book of Gardening in 1934 as “A veritable giant, both in length and bulk, specimens have been exhibited measuring 30 inches long; prominent in the garden and the exhibition table.”
Tellus
Also known as ‘turnip-rooted celery’, which describes the shape and flavour of this vegetable perfectly. Suttons say, “A quick growing, smooth, round-rooted type with a beautiful white flesh which does not discolour after boiling”. Seed Guardian Sandra Slack adds, “Sweet and nutty, makes a lovely soup.” Also invaluable diced or grated raw as a tasty addition in winter salads.