A very large heirloom variety developed by an unknown Irish allotment holder, who saved seeds from his largest specimen and shared them with his allotment neighbours. Spring sown for late summer/autumn use, it is a vigorous grower, producing large firm heads that stand well until late autumn/early winter. Delicious raw, very crunchy with a spicy flavour. Retains both its texture and flavour when cooked. One HSL member commented, “The best autumn cabbage I have grown in 60 years of cultivating.”
Our donor acquired this variety from organic crofters in Burland, near Scalloway, Shetland. Reputedly grown on Shetland since the 16th Century, it was a crucial source of winter food for livestock and spring greens for the crofters. It is a very hardy, wind resistant brassica, forming loose heads and developing some purple colouration as the temperatures fall.
The most spectacular of the callaloos, with deep red and green colouration. A real feature in ornamental flower beds, particularly when the dramatic purple-red flower spikes form. Otherwise, it can be used as greens in Indian or Bangladeshi cooking with tomatoes, onions and spices.
No need to contact us about the spelling, please, it was always (if erroneously) named this way! This early 19th century variety is listed in Carters Catalogue for 1842 and described by D Guiheneuf in The Garden (May 1st 1876) as “An English variety, readily distinguished from any other. It is said to have originated in Altrincham, a village in the vicinity of Chester.” It produces cylindrical roots, 20-50cm long, that taper towards their end. The orange flesh is crunchy and mild-flavoured.
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.”
Also known as Mr Perkins' Leamington and Leamington Broccoli, this variety was first sold, and possibly raised, by a Mr F Perkins of Regent Street, Leamington Spa. It won a First Class Certificate from the RHS in 1873. This hardy variety can be sown April/May to overwinter and the large, tasty, heads harvested the following spring.
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.
Our donor passed this cress to us as it had been grown in his family for at least three generations. He says, “It germinates easily and produces a crop in only a few weeks.” A broad, serrated-leaved garden cress with a peppery flavour and tender texture. The flavour of the leaves gets stronger the higher up the plant you go. Can be grown in a pot all year round.