Black thickened non-woven material provides excellent protection for your trees and plants! The circular design fits around the base of your trees, preventing grass and weeds from growing, starving them of sunlight. You can also put them down and then cover them with pea straw or mulch. They let theSee more...
Black thickened non-woven material provides excellent protection for your trees and plants!
The circular design fits around the base of your trees, preventing grass and weeds from growing, starving them of sunlight. You can also put them down and then cover them with pea straw or mulch. They let the air and water through.
Reusable and durable, saving you money and reducing waste.
Easy to install and remove.

 

COLOUR IS AS MAIN PICTURE. 25CM CIRCULAR. THESE WILL COME AS A SET OF 10, THEY WILL BE ROLLED UP. OPEN AND LAY FLAT UNDER A BOOK OR HEAVY OBJECT TO BECOME FLAT   AGAIN.

EASILY CUT TO EXTEND THE CENTRE HOLE.

 

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Scientifically accurate: Easy to read with moisture, pH and light levels, knowing what is going on promotes healthy plants. And really helps you to know if your plants need water for indoor and outdoor plants! Stop over watering those valuable indoor plants! I use one all the time so thoughtSee more...

Scientifically accurate: Easy to read with moisture, pH and light levels, knowing what is going on promotes healthy plants. And really helps you to know if your plants need water for indoor and outdoor plants! Stop over watering those valuable indoor plants! I use one all the time so thought we should have some in the store!

Moisture Range: 1-10 (1-3 DRY, 4-7 OK, 8-10 WET); Relative Light: 0-2000 Lux (0-200 LOW, 200-500LOW+, 500-1000 NOR 1000-2000 HGH); pH Range: 3.5-8 pH (3.5-6.5 ACID, 7 NEUTRAL, 7-8 ALKALI).

Just plug into the soil and read after a few minutes. It’s very easy to use! If the plants are very dry, the Soil Meter’s Pointer will not rotate. It means that your plants need water right now.

Measures moisture at root level. No battery required, simple and convenient to use. Simply insert the meter into the soil, switch to the setting you want to measure and read the scale after a few minutes.

Features:

Battery is not needed.
Test soil pH.
Use indoors or outdoors.
Simple to operate.
Accurate results.

Specifications:

Material: Aluminium Alloy, Plastic.

Size: 50*38*290mm.

Probe Length: 20.2cm / 7.95in.

Colour: shown as pictures.

PH Range: 3.5-8.0 (3.5-6.5: ACIDIC, 7: NEUTRAL, 7-8: ALKALINE).

Moisture Range: 1-10 (1-3: DRY, 4-7: OK, 8-10: WET).

Illumination range : 0 DARK-2000 LIGHT

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BUY A LUCKY DIP FROM OUR ENTIRE SEED STOCK! JUST 10C A GO AND YOU WILL GET A SEED PACKET PICKED AT RANDOM FROM OUR CURRENT SEED STOCKS! IT COULD BE ANYTHING AND THAT IS THE THRILL OF IT! LIMITED TO ONE PER PERSON. PICKED AT RANDOM FROM OUR CURRENTSee more...

BUY A LUCKY DIP FROM OUR ENTIRE SEED STOCK! JUST 10C A GO AND YOU WILL GET A SEED PACKET PICKED AT RANDOM FROM OUR CURRENT SEED STOCKS! IT COULD BE ANYTHING AND THAT IS THE THRILL OF IT! LIMITED TO ONE PER PERSON.
PICKED AT RANDOM FROM OUR CURRENT STOCK, VALUE WILL BE BETWEEN $0.50C AND $3.50. ALL NAME TAGGED, FRESH VARIETIES.

Grow & Germination Notes
Please place the variety names into our search bar for germination notes and instructions once your seeds arrive.

Happy Growing!

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PAY $40 AND GET $50 IN SEED CREDIT! PERFECT FOR SEEDAHOLICS! WE NOW HAVE GIFT VOUCHERS! We can design your voucher for any occasion! Add your picture to the voucher and design it the way you want! If you are just going to use it for yourself we can sendSee more...
PAY $40 AND GET $50 IN SEED CREDIT! PERFECT FOR SEEDAHOLICS!
WE NOW HAVE GIFT VOUCHERS!
We can design your voucher for any occasion! Add your picture to the voucher and design it the way you want! If you are just going to use it for yourself we can send you a credit voucher direct to your email!
Just let us know your wording, send us a file with your pictures if you have some, we can email your voucher to you or your loved one or send you a file via email or Facebook so you can send it yourself!
If you want to send more than $50 just buy as many vouchers as you like and put a note on the order to tell us the details.
Not exchangeable for cash.
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Turmeric, Curcuma longa, is one of the ancient spices of Asia. The root is an essential ingredient of curry and primarily responsible for the yellow colour. The fresh leaf is used as a wrap to flavour food in cooking. Current folk use of the root as a remedy for adultSee more...

Turmeric, Curcuma longa, is one of the ancient spices of Asia. The root is an essential ingredient of curry and primarily responsible for the yellow colour. The fresh leaf is used as a wrap to flavour food in cooking. Current folk use of the root as a remedy for adult diabetics, carpel tunnel syndrome, heart problems and immune system support. The powdered root produces a gold-yellow dye. A perennial plant, growing to 0.5m x 0.5m.

5CM X 3 CM CORMS. MAY ABLE TO BE DIVIDED.

WE RECOMMEND THAT IF YOUR PARCEL IS GOING TO TAKE MORE THAN 5 DAYS TO ARRIVE BY AUSSIE POST THAT YOU DO NOT BUY.  YOU CAN REMEDY THIS BY CHOOSING EXPRESS SATCHELS. WE CANNOT GUARANTEE THE VIABILITY/CONDITION OF THE CORMS ONCE POSTED ALTHOUGH WE DO TAKE PAINS TO MAKE SURE THEY WILL BE HAPPY AND HEALTHY ON ARRIVAL.  REMEMBER THAT YOU CAN FILL A SATCHEL WITH OTHER ITEMS – UP TO 50 PACKETS OF SEEDS OR SOME BEE LIGHTS FOR YOUR GARDEN OR ANY NUMBER OF THINGS!  SHOP NOW AND MAKE THE MOST OF THE SATCHEL! ALSO SEE OUR GALANGAL CORMS IN STORE NOW!

Grow Notes
Make sure you remove them from any plastic wrapping and plant immediately.

Turmeric is native to India and Asia preferring rich, moist and well-draining, soils in a protected, shaded position.

Drought and frost tender.

Sow
Sow direct in Spring and Summer at 5cm deep into damp soil with 30cm between plants.

Keep soil moist, not wet.

Maturity
160-190 days.

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HEALTHY, A+ GRADE GINGER RHIZOMES THAT ARE UNTREATED WITH GROWTH RETARDANTS, NATURALLY GROWN AND DUG OUT WHEN WE NEED THEM! THESE ARE GROWN WITH NO PESTICIDES AT A LOCAL HOBBY FARM THAT SUPPLIES US AS WE NEED THEM SO THEY ARE ALWAYS FRESH! THERE MAY BE A SLIGHT DELAY ONSee more...

HEALTHY, A+ GRADE GINGER RHIZOMES THAT ARE UNTREATED WITH GROWTH RETARDANTS, NATURALLY GROWN AND DUG OUT WHEN WE NEED THEM! THESE ARE GROWN WITH NO PESTICIDES AT A LOCAL HOBBY FARM THAT SUPPLIES US AS WE NEED THEM SO THEY ARE ALWAYS FRESH! THERE MAY BE A SLIGHT DELAY ON POSTAGE AS I HAVE TO PICK UP YOUR RHIZOMES FRESH.

YOU WILL GET ONE MEDIUM/LARGE RHIZOME.

Ginger is a member of a plant family that includes cardamom and turmeric. Its spicy aroma is mainly due to presence of ketones, especially the gingerols, which appear to be the primary component of ginger studied in much of the health-related scientific research. The rhizome, which is the horizontal stem from which the roots grow, is the main portion of ginger that is consumed. Ginger’s current name comes from the Middle English gingivere, but this spice dates back over 3000 years to the Sanskrit word srngaveram, meaning “horn root,” based on its appearance. In Greek, it was called ziggiberis, and in Latin, zinziberi. Interestingly, ginger does not grow in the wild and its actual origins are uncertain.

Indians and Chinese are believed to have produced ginger as a tonic root for over 5000 years to treat many ailments, and this plant is now cultivated throughout the humid tropics, with India being the largest producer. Ginger was used as a flavoring agent long before history was formally recorded. It was an exceedingly important article of trade and was exported from India to the Roman Empire over 2000 years ago, where it was especially valued for its medicinal properties. Ginger continued to be a highly sought after commodity in Europe even after the fall of the Roman Empire, with Arab merchants controlling the trade in ginger and other spices for centuries. In the thirteenth and fourteenth centuries, the value of a pound of ginger was equivalent to the cost of a sheep. By medieval times, it was being imported in preserved form to be used in sweets. Queen Elizabeth I of England is credited with the invention of the gingerbread man, which became a popular Christmas treat.

Ginger is used in numerous forms, including fresh, dried, pickled, preserved, crystallized, candied, and powdered or ground. The flavor is somewhat peppery and slightly sweet, with a strong and spicy aroma. The concentration of essential oils increases as ginger ages and, therefore, the intended use of the rhizome determines the time when it is harvested. If extracting the oil is the main purpose, then ginger can be harvested at 9 months or longer. Ginger is commonly pickled in sweet vinegar, which turns it a pink colour; this form is popular with sushi.

Ginger harvested at 8-9 months has a tough skin that must be removed before eating, and the root is more pungent and is used dried or pulverized into ground ginger. This is the form most commonly found in our spice racks and used in cookies, cakes, and curry mixes. Candied or crystallized ginger is cooked in sugar syrup and coated with granulated sugar. Ginger harvested at 5 months is not yet mature and has a very thin skin, and the rhizomes are tender with a mild flavour and are best used in fresh or preserved forms.

Grow Notes
Make sure you remove them from any plastic wrapping and plant immediately.

Plant in part or full sun with moist, well-drained soil.

Frost Tender Perennial.

Sow
Sow direct in Spring and Summer at 3cm deep into damp soil with 30cm between plants.

Keep soil moist, not wet.

Maturity
150-200 days.

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The Hawaiian Sunshine sweet potato is a medium to large sweet potato with a lovely colour! Slice it and it starts out a rich cream, wait and it slowly turns purple with splotches of white and cream! Some potatoes when cut will have a single ring of purple around theSee more...

The Hawaiian Sunshine sweet potato is a medium to large sweet potato with a lovely colour! Slice it and it starts out a rich cream, wait and it slowly turns purple with splotches of white and cream! Some potatoes when cut will have a single ring of purple around the outer rim, some will have a ring and “stars” of purple splotches, some will have lots of purple. Beautiful!

You will receive one whole potato or a piece of a large one, you can plant it whole or cut it ensuring their is an “eye” on each piece and make more plants 🙂 Save some of your crop to plant again and have them endlessly!

If you live in the Eastern States of Australia we will not post in a red satchel, it MUST be express. Thanks 🙂

 

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A RICH HISTORY! NAMED IN ROMAN TIMES, USED TO STAUNCH THE BLOOD OF SOLDIERS - IT'S NAME WAS DERIVED FROM ARCHILLES, HOMER'S HERO IN THE ILLIAD. Achillea ptarmica “The Pearl” flowers in only three weeks from germination. Elegant sprays of pure white single and double, pom-pom flowers are borne overSee more...

A RICH HISTORY! NAMED IN ROMAN TIMES, USED TO STAUNCH THE BLOOD OF SOLDIERS – IT’S NAME WAS DERIVED FROM ARCHILLES, HOMER’S HERO IN THE ILLIAD.

Achillea ptarmica “The Pearl” flowers in only three weeks from germination. Elegant sprays of pure white single and double, pom-pom flowers are borne over a long period above finely toothed, dark green leaves. It spreads to form a natural mound and is equally happy as a bedding plant annual or as a hardy perennial for the herbaceous border.

A favourite of Edwardian garden designer Gertrude Jekyll, it is excellent for the middle of a sunny, well-drained border, especially when planted as a large drift and looks great with a backdrop of evergreens. The flowers are suitable for fresh cutting and also for drying.

Achillea is a flowering plant in the family Asteraceae, native to the Northern Hemisphere.

Named by Linnaeus, its name is said to derive from Achilles. Homer’s hero in the Iliad, who was well-trained in healing wounds as well as in causing them. He was reputed to have used it to staunch the bleeding wounds of his soldiers.

The name ptarmica comes from the Greek word ptairo and means “causes sneezing”. As the name implies, this plant offered sneezing as a remedy for those with stuffy heads. Named in warning for hay fever sufferers. Long flowering and drought-tolerant, this is a unique, easy and reliable plant to add to any border.

Grow Notes
Long flowering and drought-tolerant, this is a unique, easy and reliable plant to add to any border.

Sow

Sowing: Sow February to June AND September to December.

Sow the seeds into cells or pots containing good quality seed compost. Sow on the surface and do not cover, as light aids germination of seeds.

Water from the base of the tray and place in a propagator or warm place, ideally at 18 to 22°C. Keep the compost moist but not wet at all times. Germination 7 to 14 days.

Germination

7 to 14 days.

Maturity
Flowers can appear in only three weeks from germination if it’s happy!

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NOTHING LOOKS HAPPIER IN A GARDEN THAN THESE! WITH HOT AND SUNNY COLOURS AND AN EASY CARE ATTITUDE, LONG LIVED AND ABLE TO WITHSTAND DOUGHT AND SANDY SOILS, THE AFRICAN DAISY IS AN ALL ROUND WINNER! EDIBLE FLOWERS IN LOTS OF COLOURS FROM BRIGHTS TO PASTELS! African Daisies go bySee more...

NOTHING LOOKS HAPPIER IN A GARDEN THAN THESE! WITH HOT AND SUNNY COLOURS AND AN EASY CARE ATTITUDE, LONG LIVED AND ABLE TO WITHSTAND DOUGHT AND SANDY SOILS, THE AFRICAN DAISY IS AN ALL ROUND WINNER! EDIBLE FLOWERS IN LOTS OF COLOURS FROM BRIGHTS TO PASTELS!

African Daisies go by other names such as Cape daisy, blue-eyed daisy, and South African daisy. The botanical name, also called the scientific name, is Osteospermum spp. As the name suggests, they are native to South Africa, thus are drought and heat tolerant once established.  The African daisy was discovered in the 19th century and quickly became popular in other areas of the world.

They thrive under hot, dry conditions. They close their flowers when the sun goes in!

Grow Notes
Prefers full sun in sandy, well-draining soils.

Sow
Sow direct or raise seedlings in Spring about 6 weeks before the last frost or early Summer. Plant seeds by sprinkling them on the soil – do not cover, 30 to 45 cm spacing. DO NOT COVER SEEDS AS THEY NEED LIGHT FOR GERMINATION.

Keep soil moist, not wet until germination. Water at the roots about once or twice a week in hot weather.

Germination
14-21 days.

 

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PIMENTA DOICA IS THE “ALL SPICE” WE USE FOR COOKING! FRESH PODS WITH FERTILE SEEDS! RARE TO FIND AND WITH AN AMAZING HISTORY, PIMENTA IS SAID TO ONLY GERMINATE IN JAMAICA BUT THEY GROW HERE JUST FINE TOO! YOU WILL GET 10 SEED PODS WITH TWO TO THREE SEEDS INSee more...

PIMENTA DOICA IS THE “ALL SPICE” WE USE FOR COOKING! FRESH PODS WITH FERTILE SEEDS! RARE TO FIND AND WITH AN AMAZING HISTORY, PIMENTA IS SAID TO ONLY GERMINATE IN JAMAICA BUT THEY GROW HERE JUST FINE TOO! YOU WILL GET 10 SEED PODS WITH TWO TO THREE SEEDS IN EACH ONE, WE SUGGEST STARTING PRE-TREATMENT AND PLANTING IMMEDIATELY UPON ARRIVAL.

Allspice, alternatively known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is derived from the dried unripe berries of the Pimenta dioica tree, originally indigenous to the Greater Antilles, southern Mexico, and Central America. While its cultivation has spread to various warm regions globally, its English moniker, “allspice,” dates back to as early as 1621, attributed to its ability to encapsulate the flavors of cinnamon, nutmeg, and clove in one spice. In most local supermarkets, you’ll find it conveniently ground into a powder.

The process begins with harvesting the green, unripe berries, which are then traditionally sun-dried until they attain a rich brown hue, resembling smooth, large peppercorns. Beyond its culinary application, the leaves of the Pimenta dioica tree, akin in texture to bay leaves, also find their way into cooking. Furthermore, both leaves and wood serve as popular agents for smoking meats, particularly in regions where allspice thrives.

Characterized as an evergreen shrub, the Allspice tree can attain heights ranging from 10 to 18 meters. It offers versatility in its growth, able to be pruned into a compact tree or allowed to grow into a towering canopy, often utilized to provide shade for crops like coffee planted beneath it. With suitable conditions, including normal garden soil and consistent watering, it flourishes outdoors in tropical and subtropical climates.

Grow Notes
Space multiple trees at least 20 feet apart to provide adequate room for root growth.

Smaller plants can be killed by frost, although larger plants are more tolerant. It adapts well to container culture and can be kept as a houseplant or in a greenhouse.

Sow
WE SUGGEST STARTING PRE-TREATMENT AND PLANTING IMMEDIATELY UPON ARRIVAL.

Pre-treatment. Soak the pods to soften. Score around each pod with a utility knife and remove the two halves. Extract the twin seeds from inside the pod. Soak the seeds in warm water for 24 hours to weaken the outer hull.

Prepare a growing container for each allspice tree you want to grow. Fill 4-inch starter pots with a moistened mix of half compost and half coarse sand or perlite. Firm the mixture into the pot to collapse any air pockets.

Sow one allspice seed in each container. Poke a 5cm deep planting hole in the moistened mixture. Place the allspice seed in the hole and cover it with compost. Mist the compost to settle it.

Place the potted allspice seeds in a warm place, they will need at least 20 to 26 degrees daytime temps to germinate, and they need very bright natural light. Cover the pots with a propagation dome or plastic wrap to increase humidity around the seeds.

Check the moisture level in the compost mixture every day to make sure it never fully dries out. Add water whenever it feels mostly dry just below the surface. Water until the top inch is moderately moist.

Keep the seedlings under the wrap or the propagation dome, until they grow to 2 inches high. Transplant the allspice seedlings into 6-inch pots filled with a mix of half potting soil and half coarse sand. Grow them in a sheltered area with very bright, diffuse light during their first summer. Provide an inch of water every week. Shield them from direct sun at midday.

Transplant the allspice saplings into a permanent bed in autumn after the first rain. Choose a planting site with full sun and loamy, fast-draining soil.

Germination
Watch for germination in two weeks, but don’t be discouraged if it takes up to three months for some of the allspice seeds to sprout.

Allspice trees propagate best from seeds, which will produce a transplantable specimen in approximately six months.

Maturity
The trees will begin to bear fruit when they become three years old or older.

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IF YOU NEED A BIG AREA COVERED FAST WITH A LOW GROWING CARPET OF SWEET HONEY-SMELLING HEAVEN, THEN LOOK NO FURTHER THAN THIS! ALYSSUM CARPET OF SNOW WILL SPREAD LIKE WILDFIRE TO COVER ALL THE SINS OF POOR SANDY SOILS. THEY ATTRACT NECTAR FEEDING INSECTS AND LOVE THE SUNSHINE! GREATSee more...

IF YOU NEED A BIG AREA COVERED FAST WITH A LOW GROWING CARPET OF SWEET HONEY-SMELLING HEAVEN, THEN LOOK NO FURTHER THAN THIS! ALYSSUM CARPET OF SNOW WILL SPREAD LIKE WILDFIRE TO COVER ALL THE SINS OF POOR SANDY SOILS. THEY ATTRACT NECTAR FEEDING INSECTS AND LOVE THE SUNSHINE! GREAT FOR ATTRACTING BEES TO YOUR VEGGIES!

Description
Lobularia maritima or commonly called Sweet Alyssum, Sweet Alice or Sweet Alison. Alyssum is native to the Mediterranean where it’s commonly found growing. Low growing annual mounds of white flowers give off a rich honey perfume.

Alyssum makes an excellent cover for weed suppression as a living mulch and is amazing for attracting beneficial insects. Tiny predatory wasp species are attracted by the small flowers, and will feed on caterpillars, aphids, and other pests. The nectar within the Alyssum flowers is a preferred food source for the adult stages of caterpillar-parasitic micro-wasps and hoverflies, the larvae of which are voracious predators of aphids. The nectar is also irresistible to small native bees and other insect pollinators.

Ideal for edging, baskets, or pots. Excellent, well-behaved companion plants for most garden vegetables.

Alyssum flowers are edible! They have a slightly sweet and peppery flavour which are great in a salad.

Grow Notes
Choose a growing site for Alyssum that receives full sun for best flowering. Alyssum will also grow well in light shade, but flowering may be reduced. Alyssum requires a free-draining soil to grow successfully. Sandy soils are great.

Apply a complete liquid organic fertiliser, worm juice or compost tea every few weeks throughout the growing season to encourage flowering over a long period and promote healthy growth.

Sow
Very small seeds, mix with fine grains of sand if needed to aid distribution of seeds.

Sow Alyssum seeds in groups of 8 to 10 seeds for stronger effect. Do not cover as they need light to germinate. Plants grow to 15cm tall, but they tend to spread, so if needed you can keep them compact by growing in full sun.

Germination
7-14 days at 18-22°C

Maturity
Annual plants grow to 12cm tall and flower around 60 days. Shear plants after first flowering for a second bloom.

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A BEAUTIFUL HONEY SCENTED BEE MAGNET WITH VIBRANT AND EASY-CARE FLOWERS! SOW ALL YEAR ROUND!! A GREAT GROUND COVER! ROSY O’DAY IS AN HEIRLOOM STUNNER! Alyssum Rosie O'Day forms a stunning low maintenance ground cover that is covered with clusters of scented, pink-rose blooms. Alyssum begins to bloom in springSee more...

A BEAUTIFUL HONEY SCENTED BEE MAGNET WITH VIBRANT AND EASY-CARE FLOWERS! SOW ALL YEAR ROUND!! A GREAT GROUND COVER! ROSY O’DAY IS AN HEIRLOOM STUNNER!

Alyssum Rosie O’Day forms a stunning low maintenance ground cover that is covered with clusters of scented, pink-rose blooms. Alyssum begins to bloom in spring and its fragrant blooms appear all summer and fall until your first frost of winter appears. Perfect for continuous colour in rock gardens, rock walls, along a garden path, or spilling from your favourite containers.

Alyssum makes an excellent cover for weed suppression as a living mulch and is amazing for attracting beneficial insects. Tiny predatory wasp species are attracted by the small flowers, and will feed on caterpillars, aphids, and other pests. The nectar within the Alyssum flowers is a preferred food source for the adult stages of caterpillar-parasitic micro-wasps and hoverflies, the larvae of which are voracious predators of aphids. The nectar is also irresistible to small native bees and other insect pollinators.

Ideal for edging, baskets, or pots. Excellent, well-behaved companion plants for most garden vegetables.

Alyssum flowers are edible! They have a slightly sweet and peppery flavour which are great in a salad.

Grow Notes
Choose a growing site for Alyssum that receives full sun for best flowering. Alyssum will also grow well in light shade, but flowering may be reduced. Alyssum requires a free-draining soil to grow successfully. Sandy soils are great.

Apply a complete liquid organic fertiliser, worm juice or compost tea every few weeks throughout the growing season to encourage flowering over a long period and promote healthy growth.

Sow
Very small seeds, mix with fine grains of sand if needed to aid distribution of seeds.

Sow Alyssum seeds in groups of 8 to 10 seeds for stronger effect. Do not cover as they need light to germinate. Plants grow to 15cm tall, but they tend to spread, so if needed you can keep them compact by growing in full sun.

Germination
7-14 days at 18-22°C

Maturity
Annual plants grow to 12cm tall and flower around 60 days. Shear plants after first flowering for a second bloom.

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IS YOUR GARDEN UNDER ATTACK OR IS IT JUST THIS AMAZING PLANT?! LOOKING LIKE A HUGE OCTOPUS ABOUT TO DEVOUR YOUR DAISIES, THIS IS A TRUE TALKING POINT AND WE ARE VERY LUCKY INDEED TO GET THE SEEDS! AMARANTHUS OESCHBERG! Description Aubergine leaves and branched flower spikes smoulder among flowersSee more...

IS YOUR GARDEN UNDER ATTACK OR IS IT JUST THIS AMAZING PLANT?! LOOKING LIKE A HUGE OCTOPUS ABOUT TO DEVOUR YOUR DAISIES, THIS IS A TRUE TALKING POINT AND WE ARE VERY LUCKY INDEED TO GET THE SEEDS! AMARANTHUS OESCHBERG!

Description
Aubergine leaves and branched flower spikes smoulder among flowers of dark red and chartreuse green in your garden. An Award of Garden Merit honours this full, long blooming selection. Beautiful and useful too; the young plants can be harvested as salad greens, and the nutritious seeds mature in late summer to feed you and local birds! Self-sows for next season!

Oeschberg is an amazing deep purple-red amaranth with an upright growth habit. Seed heads are very highly branched and hold their colour longer than other varieties, making it great for flower arrangements.

Leaves and seeds are edible. Leaves are good for a heat resistant salad green when young, red colour develops early.

Grow Notes
Growing to between 100-120cm, plant in free draining rich, moist soil in sun for the best flowers. Preparing garden beds with well composted manure will give the best results.

Amaranthus seeds can be either sown in pots or directly where they are to flower. They are susceptible to frost so be sure to sow only after the last chance of frost has past and the soil has warmed a little.

Mulch plants to keep the shallow roots cool in summer. For an extra-long flowering season, remove spent blooms and feed with liquid fertiliser.

Sow
Small seeds, sow at a depth of 3mm or mix with fine grains of sand if needed to aid distribution of seeds. Can be sown direct or raised as seedlings.

Plant in Spring at 60cm spacing. Water seedlings regularly until established and continue to provide water especially during dry spells.

Germination
7-10 days @ 20-25°C

Maturity
100 days to Maturity.

 

Pic attributed to Jackie Dee.

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AMAZING! EASY TO GROW! AMARANTHUS CHANGES COLOUR AND LASTS FOR MONTHS AS A BRIGHT AND HAPPY PLANT IN YOUR GARDEN! BRIGHT PINK, RED AND CHOCOLATE! VERY TROPICAL LOOKING AND A SUN LOVER TOO! Amaranthus tricolour is grown for its beautiful foliage, the large bronzy-green leaves turn into a rosy-red asSee more...

AMAZING! EASY TO GROW! AMARANTHUS CHANGES COLOUR AND LASTS FOR MONTHS AS A BRIGHT AND HAPPY PLANT IN YOUR GARDEN! BRIGHT PINK, RED AND CHOCOLATE! VERY TROPICAL LOOKING AND A SUN LOVER TOO!

Amaranthus tricolour is grown for its beautiful foliage, the large bronzy-green leaves turn into a rosy-red as the season progresses. It gives colour up to two weeks earlier than other Amaranths/ Incorporating a few bright foliage plants into the garden means that you won’t be disappointed with borders after spring blooms have faded.

Also known as ‘Summer Poinsettia’ due to the similarity of the bracts, this highly ornamental plant is easy and fast growing. It adds an explosion of colour to the garden and is utterly breathtaking in mass plantings and very useful as a temporary shrub. Ideal for the border but also thrives in containers on a sunny patio. Very ornamental variety of amaranth that is grown for its colourful leaves.

Bring birds to your garden while giving you stunning colours and foliage! A hardy lover of full sun and you can eat the seeds or leave them to the birds!

Cut flowers and hang to dry for use in flower arrangements; cut seed heads to feed the birds in winter.

Called laal shaak or red spinach, it is eaten for its nutrient value, tastiness and ease of cooking. It makes a fast, easy dish, very tasty with rice.

Grow Notes
Growing to 50cm, plant in free draining rich, moist soil in sun for the best flowers. Preparing garden beds with well composted manure will give the best results.

Amaranthus seeds can be either sown in pots or directly where they are to flower. They are susceptible to frost so be sure to sow only after the last chance of frost has past and the soil has warmed a little.

Mulch plants to keep the shallow roots cool in summer. For an extra-long flowering season, remove spent blooms and feed with liquid fertiliser.

Sow
Small seeds, sow at a depth of 3mm or mix with fine grains of sand if needed to aid distribution of seeds. Can be sown direct or raised as seedlings.

Plant in Spring and early Summer at 30cm spacing.
Water seedlings regularly until established and continue to provide water especially during dry spells.

Germination
7-10 days @ 20-25°C

Maturity
105 days to Maturity.

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AMARANTHUS VIRIDIS IS ALSO KNOWN AS THE SLENDER AMARANTH! USED IN JAMAICA, THE MALDIVES, INDIA AND OTHER CULTURES FOR FOOD AND MEDICINES! Description Edible leaves, it is cooked as a spinach substitute. The leafy stems and flower clusters are similarly used. Seed is very small, about 1mm in diameter, butSee more...

AMARANTHUS VIRIDIS IS ALSO KNOWN AS THE SLENDER AMARANTH! USED IN JAMAICA, THE MALDIVES, INDIA AND OTHER CULTURES FOR FOOD AND MEDICINES!

Description
Edible leaves, it is cooked as a spinach substitute. The leafy stems and flower clusters are similarly used. Seed is very small, about 1mm in diameter, but it is easy to harvest and very nutritious. The seed can be cooked whole, and becomes very gelatinous like this, but it is rather difficult to crush all of the small seeds in the mouth and thus some of the seed will pass right through the digestive system without being assimilated.

Medicinal plant, a decoction of the entire plant is used to stop dysentery and inflammation. The plant is emollient and vermifuge. The root juice is used to treat inflammation during urination. It is also taken to treat constipation. Always consult a medical or herbal practitioner before embarking on any program of using a new medical herb. Some herbs should not be taken in certain situations, for example pregnancy, or for certain health conditions where adverse reactions may be possible. Alternatively, you may have allergies to an herb, or induce side effects from other medication and health conditions. So please do not take without qualified medical advice.

Yellow and green dyes can also be obtained from the whole plant!

Grow Notes
Growing to 30 to 60 cm high from seeds each year. The stems are slender with leaves being broad near their base and narrow near the top. Plant in free draining rich, moist soil in sun for the best flowers. Preparing garden beds with well composted manure will give the best results.

Amaranthus seeds can be either sown in pots or directly where they are to flower. They are susceptible to frost so be sure to sow only after the last chance of frost has past and the soil has warmed a little.

Mulch plants to keep the shallow roots cool in summer. For an extra-long flowering season, remove spent blooms and feed with liquid fertiliser.

Sow
Small seeds, sow at a depth of 3mm or mix with fine grains of sand if needed to aid distribution of seeds. Can be sown direct or raised as seedlings.

Plant in Spring and early Summer at 30cm spacing.
Water seedlings regularly until established and continue to provide water especially during dry spells.

Germination
7-10 days @ 20-25°C

Maturity
105 days to Maturity.

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A fine cut flower and garden plant this native of Egypt produces beautiful 15cm lacy heads of soft white flowers. Last well in a vase and makes an exciting addition to a mixed border. Ammi Visnaga Essential Oil is processed from Ammi Visnaga seeds. Steam Inhalation of its vapours isSee more...

A fine cut flower and garden plant this native of Egypt produces beautiful 15cm lacy heads of soft white flowers. Last well in a vase and makes an exciting addition to a mixed border. Ammi Visnaga Essential Oil is processed from Ammi Visnaga seeds. Steam Inhalation of its vapours is said to be a good remedy to treat Asthma. It is said to have a relaxing effect on all kinds of Spasms in the tissues, especially in case of Bronchitis, thus, acts as an Antispasmodic. Kidney stones were treated with this in ancient Egypt.

Ammi visnaga is a natural substance long used in herbal medicine to treat conditions ranging from menstrual cramps to atherosclerosis. The extract is derived from a plant in the carrot family that is commonly found in the Eastern Mediterranean. Some people take ammi visnaga orally and others use it topically to treat certain skin conditions.

When to sow: Autumn until spring
Where to sow: Direct sow
Depth to sow: 5mm
Aspect:  Full sun or as sunny a spot as possible.
Soil:  Prepared, well drained, fertilised soil.
Spacing:            Between plants: 15cm-20cm
Between rows: 30cm

Directions:  If growing for cut flowers make a shallow drill and place three or four seed 15cm apart, thinning to one seedling after germination. For a long flowering, garden subject plant a few seeds 20cm apart. After germination thin to one seedling.

Always consult a medical practitioner before embarking on any program. The information on this page is not diagnostic, therefore always consult a herbal practitioner or your GP in order to obtain a diagnosis. Never stop taking prescribed treatment without consulting your GP or a qualified herbal practitioner. Do not take without qualified medical advice.

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FOR THE HERBALISTS GARDEN! ANGELICA ARCHANGELICA IS A SWEET AND AMAZING HERBS WITH LUSH LEAVES AND AMAZING FLOWERS! Description Angelica makes an attractive backdrop for other plants. The flowers are small and numerous, yellowish or greenish, are grouped into large, globular umbels which bear pale yellow, oblong fruits. Together withSee more...

FOR THE HERBALISTS GARDEN! ANGELICA ARCHANGELICA IS A SWEET AND AMAZING HERBS WITH LUSH LEAVES AND AMAZING FLOWERS!

Description
Angelica makes an attractive backdrop for other plants. The flowers are small and numerous, yellowish or greenish, are grouped into large, globular umbels which bear pale yellow, oblong fruits. Together with its bright green leaves they are a pleasing contrast plant in the garden.

From the 10th century on, Angelica was cultivated as a vegetable and medicinal plant. Angelica is unique among the Umbelliferae for its pervading aromatic odour. The stems are both used as a vegetable and as a flavouring. Leaves are used as an herb for making teas or in salad. Its seeds are used as for flavouring liqueurs including absinthes, gin, aquavits, and bitters. Foods, desserts and confectionery are also flavoured with the seeds and it is also able to be turned into a jam. The hollow stems of Angelica archangelica may be eaten so the long bright-green stems are often candied or used as food decoration pieces.

There are about thirty varieties of Angelica, but Angelica archangelica is the only one officially employed in medicine. All parts of the plant have medicinal properties, and are used in the treatment of respiratory ailments, as well as an aid to digestion. Always consult a medical or herbal practitioner before embarking on any program of using a new medical herb. Some herbs should not be taken in certain situations, for example pregnancy, or for certain health conditions where adverse reactions may be possible. Alternatively, you may have allergies to an herb, or induce side effects from other medication and health conditions. So please do not take without qualified medical advice.

Grow Notes
Angelica grows only in well drained but damp soil, preferably near rivers or deposits of water so would be great in a pot or with its feet in your pond or water feature! Angelica grows to 2.4m in height. It can be susceptible to powdery mildew so water the roots not the leaves.

Sow
Start germination as soon as possible upon receiving as Angelica seeds have both a low germination rate and the seed is comparatively short lived. Plant direct in autumn or winter, or in spring after refrigeration has occurred. Keep the remaining seeds sealed in their packs, in the fridge as this will help to keep them viable.

The seeds should be placed into a fridge at 4°C for 30 days, then moved to the warmth of around 18°C for germination.

Plant in trays or pots containing a good quality seed compost. Barely cover the seeds as they need light to germinate. The seedlings should be transplanted when they have their first set of true leaves and are still small, plant into their final positions at about 1m apart.

Germination
30-35 days at 15-18°C. Seeds can be slow to germinate taking up to 6 months. Protect from aphids, slugs and snails.

Maturity
A hardy biennial plant, during its first year it grows only leaves as a leafy bush, but during its second year, its fluted stem can reach a height of 2.5 meters. It may die down to disappear completely from sight in winter, but it will reappear in spring. Self-seeding. Plants normally die after producing seed but the life of the plant can be extended 1 or more years if the flowers are removed before seeds are formed. Once established, Angelica can also be propagated by root division.

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SAID TO AID INDIGESTION, HEARTBURN , STOMACH ULCERS, HIGH BLOOD PRESSURE, CONSTIPATION AND MANY OTHER AILMENTS. IT'S A LARGE GROWING HERB USED AS FRESH LEAVES OR DRIED ROOT, STEM AND LEAF TO MAKE TEAS AND OTHER BEVERAGES. Extremely rare! This is a member of the carrot family and will sendSee more...

SAID TO AID INDIGESTION, HEARTBURN , STOMACH ULCERS, HIGH BLOOD PRESSURE, CONSTIPATION AND MANY OTHER AILMENTS. IT’S A LARGE GROWING HERB USED AS FRESH LEAVES OR DRIED ROOT, STEM AND LEAF TO MAKE TEAS AND OTHER BEVERAGES.

Extremely rare! This is a member of the carrot family and will send up a stem or small flowers and produce seeds each year. Harvesting a leaf at the break of day often results in a new sprout growing overnight, and being visible the following morning, hence the name “tomorrow’s leaf.”

Sow

Surface sow seeds in greenhouse/indoors in moist medium barely covering with soil. Press seeds into soil and keep moist until germination in about 15 days. The seedlings will take about 60 days before transplanting as they are slow-growing at first. Once in the ground they are fast-growing and will produce a large and attractive plant.

Germination
15 -25 days at 15-20°C

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CHECK OUT THIS FAMOUS CULINARY AND MEDICINAL HERB! Description Aniseed, Pimpinella anisum, also called Anise or rarely Anix, is a flowering plant in the family Apiaceae native to Eurasia. When anise reached England in the 14th century, demand was so high for its use as a spice, a medicine, andSee more...

CHECK OUT THIS FAMOUS CULINARY AND MEDICINAL HERB!

Description
Aniseed, Pimpinella anisum, also called Anise or rarely Anix, is a flowering plant in the family Apiaceae native to Eurasia. When anise reached England in the 14th century, demand was so high for its use as a spice, a medicine, and as a perfume, that King Edward I taxed it to pay for repairs on London Bridge! (From Epicgardening).

The flavour and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, liquorice, and tarragon. It is widely cultivated and used to flavour food, candy, and alcoholic drinks, especially around the Mediterranean. It is a key ingredient used to flavour some very famous liquors, including Ouzo in Greece and Cyprus, Pastis and Pernod in France, and Sambuca in Italy, as well as a common ingredient in cakes and bread. Evidence of anise cultivation goes back 4000 years to ancient Egypt, where it’s popularity quickly spread northwards to Europe leaving an aniseed flavour legacy everywhere it was grown.

The medicinal benefits of anise have been used for thousands of years to aid digestion, reduce flatulence, relieve coughs, sore throats, nausea and even to ease childbirth! Always consult a medical or herbal practitioner before embarking on any program of using a new medical herb. Some herbs should not be taken in certain situations, for example pregnancy, or for certain health conditions where adverse reactions may be possible. Alternatively, you may have allergies to an herb, or induce side effects from other medication and health conditions. So please do not take without qualified medical advice.

Grow Notes
An annual plant growing to 50cm in height, space them 30cm apart in full sun. They prefer moist but well-draining soil.

Sow
Start sowing aniseed in spring as soon as possible to provide enough warm, frost-free days to ensure seeds ripen in time for harvest. As with most carrot family plants, anise has a tap root that does not transplant well. For best results, sow anise directly into prepared drills in spring after the last frost date. Thin seedlings to 6-8 inches apart and 45cms between rows keeping the area watered and weed-free until plants are established.

Seeds can also be started indoors in early spring 6 – 8 weeks before the last frost, sowing directly into large peat/coir pots or pellets which help limit transplant shock and damage to the roots when planting in the ground. Aniseed seeds take 10-12 days to germinate at 20ºC. Seedlings will need to be hardened off gradually for around a week to acclimatize them to outdoor temperatures. Plant into their final positions when there is no longer any risk of frost.

Germination
6-14 days at 20-22°C

Maturity
130 days

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Ash gourd, also known as Benincasa hispida, winter melon, wax gourd, white pumpkin, and Chinese watermelon, is a fruit native to parts of Southern Asia. It grows on a vine and matures into a round or oblong melon, approximately the same size and color as a watermelon. Once ripe, theSee more...

Ash gourd, also known as Benincasa hispida, winter melon, wax gourd, white pumpkin, and Chinese watermelon, is a fruit native to parts of Southern Asia.

It grows on a vine and matures into a round or oblong melon, approximately the same size and color as a watermelon. Once ripe, the fruit’s fuzzy exterior transforms into a powdery ash-colored coating, giving the fruit its name.

Ash gourd has a mild taste reminiscent of cucumber, and its flesh is a popular ingredient in Chinese and Indian dishes.

The fruit is believed to offer various health benefits and has been used in traditional Chinese and Ayurvedic medicine for centuries.

  • Seed Preparation:
    • Soak the ash gourd seeds in room temperature water for 24 hours to soften the seed coat and enhance germination.
  • Sowing Seeds:
    • Fill seed trays or pots with a mix of potting soil and compost.
    • Plant the seeds about 2.5 cm deep in the soil.
    • Cover the seeds lightly with soil and gently water them using a spray bottle to avoid disturbing the seeds.
  • Germination:
    • Place the seed trays or pots in a warm, sunny location. Ash gourd seeds need a temperature of around 25-30°C for germination.
    • Keep the soil consistently moist but not waterlogged.
    • Seeds should germinate within 7-14 days.
  • Transplanting Seedlings:
    • Once the seedlings have 2-3 true leaves and the weather is warm (preferably above 20°C), they can be transplanted to the garden or larger containers.
    • Choose a sunny spot with well-draining soil enriched with compost or organic matter.
    • Space the seedlings about 90-120 cm apart to give them plenty of room to grow.
  • Care and Maintenance:
    • Water the plants regularly to keep the soil consistently moist but avoid overwatering.
    • Mulch around the plants to retain moisture and suppress weeds.
    • Provide support for the vines to climb, such as a trellis or fence, as ash gourd plants can grow vigorously.
    • Fertilize the plants every 2-3 weeks with a balanced organic fertilizer to promote healthy growth.
  • Pest and Disease Management:
    • Keep an eye out for common pests like aphids, beetles, and caterpillars. Use organic insecticides or neem oil if needed.
    • Ensure good air circulation around the plants to prevent fungal diseases. Remove any infected leaves immediately.
  • Harvesting:
    • Ash gourds are usually ready for harvest 3-4 months after planting, when the fruits are large and the skin has developed a powdery coating.
    • Cut the fruit from the vine using a sharp knife, leaving a small portion of the stem attached.
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FROM The National Library of Medicine : An Overview on Ashwagandha: A Rasayana (Rejuvenator) of Ayurveda - PMC (nih.gov) Ashwagandha, scientifically termed Withania somnifera and belonging to the Solanaceae family, goes by the monikers "Indian Winter cherry" or "Indian Ginseng." Revered in Ayurveda, the traditional Indian system of medicine, forSee more...

FROM The National Library of Medicine : An Overview on Ashwagandha: A Rasayana (Rejuvenator) of Ayurveda – PMC (nih.gov)

Ashwagandha, scientifically termed Withania somnifera and belonging to the Solanaceae family, goes by the monikers “Indian Winter cherry” or “Indian Ginseng.” Revered in Ayurveda, the traditional Indian system of medicine, for millennia, it serves as a potent Rasayana, offering a spectrum of health benefits.

Rasayana, as described, denotes herbal or metallic formulations that foster a youthful state of physical and mental well-being, amplifying joy. Administered as tonics to children and embraced by individuals across all age groups, including the elderly, Rasayana herbs like Ashwagandha hold paramount importance in Ayurvedic practice, particularly recognized as a “Sattvic Kapha Rasayana” herb. Notably, many Rasayana herbs exhibit adaptogenic qualities, serving as anti-stress agents.

Ashwagandha commonly manifests as churna—a finely sieved powder—easily blendable with water, ghee (clarified butter), or honey. Its benefits span various realms:

  • Enhancing brain and nervous system function while augmenting memory.
  • Supporting a healthy balance within the reproductive system, fostering vitality in sexual and reproductive aspects.
  • As a potent adaptogen, fortifying the body’s resilience against stressors.
  • Bolstering the body’s defense mechanisms by enhancing cell-mediated immunity.
  • Exhibiting robust antioxidant properties, shielding against cellular damage induced by free radicals.

In essence, Ashwagandha stands as a cornerstone in Ayurvedic tradition, celebrated for its multifaceted health-promoting attributes, making it a cherished remedy in the pursuit of holistic well-being.

Classical Uses of Ashwagandha

Ayurveda, the ancient Indian system of medicine dating back to 6000 BC according to Charak Samhita (1949), has long revered Ashwagandha as a Rasayana—a rejuvenating tonic—over the span of millennia. Renowned for its versatility, Ashwagandha’s root is esteemed for its manifold properties, including being tonic, aphrodisiac, narcotic, diuretic, anthelmintic, astringent, thermogenic, and stimulant. Its name, “Ashwagandha,” originates from its root’s horse-like odor (“ashwa”), believed to imbue the consumer with equine strength.

Traditionally, Ashwagandha finds application in various ailments such as emaciation in children (especially potent when consumed with milk), debility from old age, rheumatism, vata imbalances, leucoderma, constipation, insomnia, nervous breakdowns, and goiter. Moreover, its crushed root paste alleviates joint inflammation and is topically applied to carbuncles, ulcers, and painful swellings. Additionally, Ashwagandha, often in combination with other herbs, is administered for snake venom and scorpion stings, as well as addressing leucorrhoea, boils, pimples, colic, worms, and piles.

Nagori Ashwagandha is hailed as the supreme variety, with optimum benefits derived from fresh Ashwagandha powder. Its leaves possess bitterness and are recommended for fever and painful swellings, while its flowers offer astringent, depurative, diuretic, and aphrodisiac properties. The seeds, when combined with astringents and rock salt, serve as an anthelmintic, removing white spots from the cornea. Ashwagandharishta, a preparation derived from Ashwagandha, aids in hysteria, anxiety, memory loss, syncope, and acts as a stimulant while bolstering sperm count.

Scientific scrutiny corroborates Ashwagandha’s adaptogenic and anti-stress effects, likening it to Eleutherococcus senticosus (Siberian Ginseng) and Panax Ginseng (Chinese/Korean Ginseng), thus earning the epithet “Indian Ginseng.” Extensive animal studies have showcased its efficacy in enhancing stamina, thwarting stress-induced ailments like gastric ulcers and hepatotoxicity, and bolstering resistance to stressors. Clinical evidence underscores its potential in averting stress-related conditions like arteriosclerosis, premature aging, arthritis, diabetes, hypertension, and malignancy.

As with any herbal remedy, consulting a healthcare professional is prudent before commencing any regimen. The information provided here serves as a reference and does not substitute professional medical advice. Always seek guidance from a qualified herbal practitioner or medical practitioner before initiating any treatment or altering prescribed regimens.

Growing Ashwagandha From Seeds 

  1. Sow Ashwagandha seeds indoors in early spring to early summer. The seeds need a soil temperature of at least 21C to germinate, and the plants can take up to 180 days to reach maturity. Starting them in pots is the best way to ensure a long growing season.
  2. Fill a seed propagation tray or several plastic pots with organic, well-draining, nutrient-rich soil.
  3. Place the seeds in the pots, cover them with a thin layer of soil, and water them well.
  4. Keep the seed pots in a warm place but not in full sun.
  5. Ashwagandha seeds can take between 10 and 14 days to germinate. Make sure the soil is kept evenly moist until the seedlings emerge. You can gradually reduce watering when you start seeing seedlings but never let the soil dry out completely.
  6. You can transplant the young Ashwagandha plants into the garden soil when they are at least 10cms tall.
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GIANT ASPARAGUS ARGENTEUIL – AGES OLD HEIRLOOM WITH RICH PINK/PURPLE TIPS! THIS CAN BE PICKED IN TWO YEARS SAVING A WHOLE YEAR ON ALL OTHER VARIETIES! Description Asparagus officinalis is a French heirloom with thick rose-purple stems and purple tips. This ancient perennial vegetable produces early in spring and hasSee more...

GIANT ASPARAGUS ARGENTEUIL – AGES OLD HEIRLOOM WITH RICH PINK/PURPLE TIPS! THIS CAN BE PICKED IN TWO YEARS SAVING A WHOLE YEAR ON ALL OTHER VARIETIES!

Description
Asparagus officinalis is a French heirloom with thick rose-purple stems and purple tips. This ancient perennial vegetable produces early in spring and has an excellent flavour. In France it is blanched to produce white spears called “white gold”.

Grow Notes
Likes light friable soils and a pH around 7.0 in a sunny or partially shaded spot. Prepare with compost and well-rotted manure, mulch heavily in summer.

Male plants produce thicker and better spears than the female plants, so the females can be removed (female plants produce red poisonous berries) if not growing for seed. Plants die back every winter and re-sprout every spring.

Sow
Sow after frost at 1-2cms deep and 30cms apart. Space rows at 90-120cms apart.

Germination
14-21 days at 23-27°C.

Maturity
Seed forms good strong crowns after 2 years. Don’t pick spears until this time as the plant needs to establish a strong root structure. Once established can last 20 years.

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GREEN TIPPED WITH PURPLE! ONE OF THE OLDEST ASPARAGUS PLANTS IN THE WORLD! 100% HEIRLOOM AND THE FASTEST GROWER OF THEM ALL! MARY WASHINGTON ASPARAGUS IS DELICIOUS TOO! Description Asparagus officinalis is a French heirloom with green stems and slightly purple tips. This ancient perennial vegetable produces early in springSee more...

GREEN TIPPED WITH PURPLE! ONE OF THE OLDEST ASPARAGUS PLANTS IN THE WORLD! 100% HEIRLOOM AND THE FASTEST GROWER OF THEM ALL! MARY WASHINGTON ASPARAGUS IS DELICIOUS TOO!

Description
Asparagus officinalis is a French heirloom with green stems and slightly purple tips. This ancient perennial vegetable produces early in spring and has an excellent flavour. One of the most popular varieties.

Grow Notes
Likes light friable soils and a pH around 7.0 in a sunny or partially shaded spot. Prepare with compost and well-rotted manure, mulch heavily in summer.

Male plants produce thicker and better spears than the female plants, so the females can be removed (female plants produce red poisonous berries) if not growing for seed. Plants die back every winter and re-sprout every spring.

Sow
Sow after frost at 1-2cms deep and 30cms apart. Space rows at 90-120cms apart

Germination
14-21 days @ 23-27°C

Maturity
Seed forms good strong crowns after 3 years. Don’t pick spears until this time as the plant needs to establish a strong root structure. Once established can last 20 years.

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Astragalus, also known as Astragalus membranaceus or Huang Qi is a perennial herb that has been used in traditional Chinese medicine for centuries. Here's some information about how it grows, its uses, and precautions for use: Growing Astragalus: Plant Description: Astragalus is a member of the pea family and isSee more...

Astragalus, also known as Astragalus membranaceus or Huang Qi is a perennial herb that has been used in traditional Chinese medicine for centuries. Here’s some information about how it grows, its uses, and precautions for use:

Growing Astragalus:

Plant Description: Astragalus is a member of the pea family and is characterized by its small, yellow flowers and hairy stems. It typically grows in the northern and eastern parts of China, Mongolia, and Korea.

Cultivation: Astragalus prefers well-drained soil and a sunny location. It’s a hardy plant that can withstand various soil conditions.

Propagation: Astragalus can be grown from seeds or propagated through root divisions. It has a deep taproot, so it’s important to plant it in a location where it can establish a strong root system.

Uses of Astragalus:

Traditional Medicine: In traditional Chinese medicine, astragalus is often used to support the immune system, promote energy, and improve overall vitality. It is considered an adaptogen, helping the body adapt to stress.

Immune Support: Astragalus is commonly used to support the immune system and prevent respiratory infections. It may have antiviral and antibacterial properties.

Adaptogenic Properties: The herb is believed to help the body adapt to various stressors, both physical and emotional, and support overall well-being.

Cardiovascular Health: Some studies suggest that astragalus may have cardiovascular benefits, including improving heart function and reducing inflammation.

Anti-Inflammatory: Astragalus is said to have anti-inflammatory properties and may be used to alleviate inflammation in the body.

Energy and Vitality: It is often used to combat fatigue and boost energy levels, making it a popular choice for individuals experiencing low energy or weakness.

Precautions and Who Should Avoid Astragalus:

Pregnancy and Breastfeeding: Pregnant and breastfeeding women are advised to avoid astragalus due to a lack of sufficient safety data.

Autoimmune Conditions: Individuals with autoimmune diseases, such as rheumatoid arthritis or lupus, should exercise caution when using astragalus. The herb may stimulate the immune system, potentially exacerbating autoimmune conditions.

Organ Transplants: Astragalus may interfere with immunosuppressive medications taken by individuals who have undergone organ transplants. It’s crucial to consult with a healthcare professional if considering the use of astragalus in such cases.

Allergic Reactions: Some people may experience allergic reactions to astragalus. If you have allergies to plants in the legume family (such as peanuts), you should exercise caution.

Always consult a medical practitioner before embarking on any program. The information on this page is not diagnostic, therefore always consult a herbal practitioner or your GP in order to obtain a diagnosis. Never stop taking prescribed treatment without consulting your GP or a qualified herbal practitioner. Do not take without qualified medical advice.

To grow Astragalus from seed, start by preparing a well-draining soil mix. Sow the seeds in a sunny location, pressing them lightly into the soil. Water the seeds regularly to keep the soil consistently moist. Once the seedlings have grown large enough, transplant them into a permanent location with well-draining soil. Provide adequate sunlight, and consider supporting the plants as they grow. Harvest the roots when the plant is mature, typically after two to three years of growth.

Grow Notes

Prepare your soil in advance making sure it is well-draining. It prefers a sand based soil. This plant is a perennial, in that it will grow consistently once planted so make sure you plant them in the right spot as they will be there for some time!

Growing Astragalus from seed takes a bit more time than other herbs but it is surely worth it!  The seeds require a minimum three week cold stratification period. Put your seeds (in the ziplock bag) into the fridge for three weeks on the normal shelf. Once this is complete, to further aid germination, soak the seeds in water for 24 hours or scarify the seed coat with fine grade sandpaper before sowing. Seeds can take as long as nine weeks to sprout but generally can sprout within 24 hours to 2 weeks.

Put your seeds into the fridge in mid to late winter. Then start your seeds in pots inside your house or in your greenhouse. Don’t transplant seedlings outside until they are able to withstand it (they need to be strong and stable) and gradually get them used to sunlight – put them in partial then full sun.

Germination
1-14 days at 18-35°C or up to 9 weeks (don’t throw your pots out!)

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FRENCH SPINACH IS PACKED WITH VITAMINS AND IS A VERY RARE AND UNUSUAL VEGETABLE WITH A STUNNING COLOUR THAT WOULD ADORN THE FLOWER GARDEN AND THE VEGGIE PATCH! An indigenous plant from Southern Europe, it’s also known as Mountain or French Spinach, this is Atriplex hortensis Red Plume. The preparationSee more...

FRENCH SPINACH IS PACKED WITH VITAMINS AND IS A VERY RARE AND UNUSUAL VEGETABLE WITH A STUNNING COLOUR THAT WOULD ADORN THE FLOWER GARDEN AND THE VEGGIE PATCH!

An indigenous plant from Southern Europe, it’s also known as Mountain or French Spinach, this is Atriplex hortensis Red Plume. The preparation and use of the young, shiny leaves are the same as that of, for example, spinach, apart from the much longer harvesting time. Great for stir-fry or as an addition to salads! The seeds are also edible and are best used ground and mixed with flour or added to breads or cereals.

Harvest the whole plant when 30cm high or harvest leaves as required. The leaves can be plucked the entire year, if they have not shrivelled or showing lost colour. The flavour is finer than that of spinach or Sorrel and contains many minerals. Cut at approx. 20 cm from the ground. Easy to cultivate and heat tolerant.

Ornamental wine-red seed pods make a great filler for cut flowers displays!

Grow Notes
Heat tolerant and slow to bolt during warm periods, they do best in full or part sun in moist, well drained soils. However, they are tolerant of poor soil conditions, growing to 160cm.

Self-seeding plants drop seeds onto the soil at the end of the season that may germinate and grow without help the following season.

Sow
Sow direct at a depth of 2mm in Spring after frosts have passed. Space plants at 30cm and rows at 30cm.

Germination
7-14 days at 20-22°C

Maturity
75-110 days

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THE AMAZING ROOT OF THE HOLY GHOST OR BAI ZHI IS AN ANCIENT CHINESE HERBAL MEDICINE AND COOKING HERB! IT’S USED FOR HEADACHES, NASAL CONGESTION AND HAY FEVER. ANTI-INFLAMMATORY. Description Angelica dahurica is also commonly known as Chinese Angelica, the Garden Angelica, Root of the Holy Ghost, and Wild Angelica,See more...

THE AMAZING ROOT OF THE HOLY GHOST OR BAI ZHI IS AN ANCIENT CHINESE HERBAL MEDICINE AND COOKING HERB! IT’S USED FOR HEADACHES, NASAL CONGESTION AND HAY FEVER. ANTI-INFLAMMATORY.

Description
Angelica dahurica is also commonly known as Chinese Angelica, the Garden Angelica, Root of the Holy Ghost, and Wild Angelica, as well as its Chinese name, Bai Zhi.

Bai Zhi is a wildly grown species of angelica native to Siberia, Russia Far East, Mongolia, North-eastern China, Japan, Korea, and Taiwan. This species tends to grow near riverbanks, along streams and among rocky shrubs. The root of the plant is widely used for its medicinal properties and is known to contain furanocoumarins and angelicotoxin.

The medicinal properties of the Dahurican root have been dated back to Ancient China as early as 400 BC. Zhang Cong Zhen (1156–1228), a famous physician in the military, believed that diseases were caused by external evil factors, or pathogens, that entered the human body. He listed Bai Zhi as an herb that purges the body of any negative influences such as heat, clamminess, dryness, and cold on the skin. Today, the roots are used for other numerous treatments of illnesses such as headaches, relieving nasal obstruction, detoxification of the blood, as a pain reliever, an anti-inflammatory, a laxative, sedative, anti-fungal cream for skin, as well as treating swollen gums and toothaches.

The plant is very aromatic, so the stalks of this plant have also been commonly used as a food ingredient or have been made into decorative items. The seeds are often used as a seasoning condiment in food as well as a source of flavouring in liqueur. Another popular usage for this herb is its use in cosmetic products.

Always consult a medical or herbal practitioner before embarking on any program of using a new medical herb. Some herbs should not be taken in certain situations, for example pregnancy, or for certain health conditions where adverse reactions may be possible. Alternatively, you may have allergies to an herb, or induce side effects from other medication and health conditions. So please do not take without qualified medical advice.

Grow Notes
Self-fertile, it blooms in the summer with many large white flower heads which are pollinated by insects. They can be grown under semi-shade or full-shaded conditions, and prefer moist, rich soils. Can be grown in containers. Growing to 1-2mtall. The plant usually has a brown cylindrical root that grows approximately 2–5 cm thick.

All parts of the plant are edible. The leaves should be harvested carefully the first year so as not to damage the main stem. The root is harvested in the fall of the first year or in the spring of the second year.

Sow
Seed requires light to germinate, along with alternating temperatures of cold and warmth, so place in fridge prior to sowing in Spring, or sow in Autumn for winter chilling, when the soil warms up, they will germinate. Select soil with good water retention and organic matter.

When planting, the row spacing of plants should be between 15 and 20 cm and should not be too close.

Germination
You can expect germination in 3 to 4 weeks if planted in Spring after being in a fridge, otherwise as the soil warms up after winter they will pop up.

Maturity
This is an herbaceous perennial plant, so it should grow back naturally on its own, year after year. However, it is to be noted that this is more reliable if it is prevented from setting seed by cutting off the flower before they bloom in full. Once established, Angelica can also be propagated by root division.

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DWARF PINK BANANA VELUTINA, EYE CATCHING AND BEAUTIFUL! DELICIOUS FRUITS AND ABLE TO BE GROWN OUTSIDE OR INSIDE! STUNNING PINK BANANAS COVERED IN A LIGHT DOWN HAVE PEOPLE SOMETIMES CALLING THEM PINK VELVET BANANAS! YES, THE COLOURS OF THE FLOWERS REALLY ARE THAT VIBRANT! Dwarf pink bananas are highly ornamentalSee more...

DWARF PINK BANANA VELUTINA, EYE CATCHING AND BEAUTIFUL! DELICIOUS FRUITS AND ABLE TO BE GROWN OUTSIDE OR INSIDE! STUNNING PINK BANANAS COVERED IN A LIGHT DOWN HAVE PEOPLE SOMETIMES CALLING THEM PINK VELVET BANANAS! YES, THE COLOURS OF THE FLOWERS REALLY ARE THAT VIBRANT!

Dwarf pink bananas are highly ornamental as both landscape and indoor plants. They feature classically shaped banana leaves up to 90 centimetres long in a deep shade of green with bronze undersides. The flowers of dwarf pink bananas are show-stoppers, with pink to purplish flower bracts framing white to yellow flower clusters, all rising from the centre of the plant on stalks in late summer.

Although sometimes listed as being inedible, the fruit of the dwarf pink banana is, in fact, delicious but seedy. Fruits actually peel themselves when they ripen, making it impossible to mistake an unripe fruit for one that is ready to eat. Even if you aren’t interested in de-seeding the sweet fruit of this plant, the tiny unripe pink bananas will make impressive conversation pieces.

Compact Size

Unlike most bananas, dwarf pink bananas are small plants that rarely reach more than 2.4 metres tall, depending on growing conditions. These small bananas can easily be grown in containers on the patio, large pots indoors, or used to line walkways without fear of them overgrowing their beds. They will die back to the ground when exposed to frost, but reliably and quickly return in the spring.

Dwarf Pink Banana Culture

Although they will not tolerate drought, bananas tend to be forgiving about soil type and lighting. Even so, they do their best in rich, neutral, well-draining soil. Fertilise with a general-purpose fertiliser in the spring, before new growth begins. Water at least weekly until the tree is established, but don’t allow the plant’s soil to become soggy. Propagation is by digging of suckers, or planting seeds that have been soaked for 24 hours in water.

The basic things to remember if you are germinating banana seeds are:

1. Always soak seeds before sowing. We recommend 24-48 hours.

2. Use a well draining soil mix. A mix that holds water will rot the seeds in place.

3.Soil temperature must be at least 20 degrees or warmer for part of the day. But, seeds need alternating temperatures for germinating. We found that just putting a heating mat under the seeds and leaving temperature constant was not nearly as effective as heating the soil for a few hours a day, then allowing it to cool. So leaving them outside is a good idea as the weather in Australia will do that for you!

4. Keep soil damp, but not wet! Wet soil will rot seeds quickly. Placing the seed tray inside a plastic bag is a good way to keep moisture constant.

5. Be patient. Seeds can take several months to germinate, they will need time. So don’t throw out your potting mix or give up, the seeds will know the best time to germinate.

5 FRESH SEEDS, LARGE, ROUND WITH AN “EYE” AT THE TOP. SOAK IN ROOM TEMP WATER FOR 12 HOURS BEFORE SOWING.

How to plant:

SOAK FOR 24 HOURS BEFORE PLANTING IN ROOM TEMP. WATER. Plant in fertile soil with a good compost element. Plant about 2cm deep, cover and keep moist, plant in warmer months of the year or under a cloche (a clear covering) or on top of a heated mat.

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Mrs Burns Lemon basil (Ocimum basilicum var. citriodorum) is a delightful herb that adds a unique citrusy flavour to dishes. Mrs Burns is a larger leaved basil, it has more in common with sweet basil than lemon basil and has an intense lemon and lime flavour. It has scented leavesSee more...

Mrs Burns Lemon basil (Ocimum basilicum var. citriodorum) is a delightful herb that adds a unique citrusy flavour to dishes. Mrs Burns is a larger leaved basil, it has more in common with sweet basil than lemon basil and has an intense lemon and lime flavour. It has scented leaves and lovely pink flowers and is as ornamental as it is useful!

Here’s a brief overview of how to grow and cook with lemon basil:

Remember, the best time to use lemon basil is when the leaves are young and haven’t flowered, as this is when they are most flavorful. Pick them in the early morning after the dew has dried. This is when they are at their height as far as flavour goes. Experiment with different recipes to fully enjoy the unique taste that Mrs Burns lemon basil brings to your culinary creations.

Cooking with Lemon Basil:

  1. Flavour Pairings: Lemon basil complements a variety of dishes, especially those with a Mediterranean or Southeast Asian influence. It pairs well with tomatoes, garlic, ginger, lemongrass, fish, chicken, and vegetables.
  2. Fresh Use: Add fresh lemon basil leaves to salads, sandwiches, or wraps for a burst of citrus flavor. You can also use it as a garnish for soups and stews.
  3. Pesto: Make a lemon basil pesto by blending fresh lemon basil leaves with garlic, pine nuts, Parmesan cheese, and olive oil. Use it as a pasta sauce, sandwich spread, or dip.
  4. Infused Oils and Vinegar: Create infused oils or vinegar by steeping lemon basil leaves in olive oil or vinegar. These can be used in dressings, marinades, or drizzled over dishes.
  5. Tea: Steep fresh or dried lemon basil leaves in hot water to make a refreshing herbal tea. It’s soothing and aromatic.
  6. Grilled Dishes: Use lemon basil to flavor grilled meats, fish, or vegetables. The citrusy notes add a bright and summery touch to grilled dishes.

 

Grow Notes
Annual growing to 80cm tall, grow in part or full sun in moist well drained soils.

Frequent and consistent watering will result in lush, green growth from plants without the need for frequent fertilization. At harvest time, make certain only to remove about one-fourth of the plant to ensure continued basil harvests throughout the season.

Sow
Spring and Summer planting. Start basil seeds in seed trays at 2mm depth and keep soil moist but not wet till germination. Or plant direct, 40cm apart at 2mm depth.

Germination
5-10 days at 18-35°C

Maturity
70 days to maturity. Annual.

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FOR YOUR HERBAL GARDEN! GREEN RAMI TULSI SACRED BASIL IS A RARE AND BEAUTIFUL HOLY BASIL WITH GREEN COLOURED LEAVES AND SO MANY USES! HARDLY SEEN, IT IS BEAUTIFUL AND VERY USEFUL TOO! Tulsi or Holy basil is a herb native to the Indian subcontinent, loved for its slightly spicySee more...

FOR YOUR HERBAL GARDEN! GREEN RAMI TULSI SACRED BASIL IS A RARE AND BEAUTIFUL HOLY BASIL WITH GREEN COLOURED LEAVES AND SO MANY USES! HARDLY SEEN, IT IS BEAUTIFUL AND VERY USEFUL TOO!

Tulsi or Holy basil is a herb native to the Indian subcontinent, loved for its slightly spicy and refreshing fragrance, with many tiny colourful flowers. Revered by people who follow Hinduism and Jainism for its great medicinal and spiritual characteristics, which have been proven through many scientific studies.

Ayurvedic texts describe Holy basil as a pillar of holistic herbal medicine and a goddess incarnated in plant form (the mother medicine of nature). Many traditional Hindus worship an alter bearing a Holy basil plant that is placed in the courtyard of their home or in another prominent location. Today Holy basil remains one of the most cherished of India’s sacred plants. Also used to repel insects.

Ocimum tenuiflorum features a purple stem with green leaves and small white/mauve flowers. The leaves smell of peppermint, cloves, liquorice and/or lemon. They are usually steeped to make Holy basil tea, Tulsi tea or incorporated into herbal infusion blends, said to support immunity health to help you stay feeling your best.

The juice of leaves possesses diaphoretic, antiperiodic, stimulating and expectorant properties. It is used for catarrh and bronchitis, applied to the skin, used to treat ringworm and other cutaneous diseases and dropped into the ear to relieve earache. An infusion of the leaves is used as a stomachic in gastric disorders of children. Decoctions of the root are given as a diaphoretic in malarial fevers. The seeds are mucilaginous and demulcent and are given in disorders of genito-urinary systems.

Not for use in pregnancy or during nursing except under the supervision of a qualified healthcare practitioner. Always consult a medical or herbal practitioner before embarking on any program of using a new medical herb. Some herbs should not be taken in certain situations, for example pregnancy, or for certain health conditions where adverse reactions may be possible. Alternatively, you may have allergies to an herb, or induce side effects from other medication and health conditions. So please do not take without qualified medical advice.

Grow Notes
Growing to between 30-60cm tall, place them 40cm apart and place in part or full sun, in moist well drained soils. To promote healthier, bushier plants, many gardeners may choose to pinch basil seedlings early in the season to help promote the plants’ branching habit.

Frequent and consistent watering will result in lush, green growth from plants without the need for frequent fertilization. At harvest time, make certain only to remove about one-fourth of the plant to ensure continued basil harvests throughout the season.

Sow
Place the Tulsi seeds on top of the soil in Spring or early Summer and tamp them for good soil to seed contact. Cover the seeds with 1mm layer of compost or soil. Mist the seeds with sprayer and place them where they receive warmth, bright shade, and some part morning sun. Keep the soil constantly moist until the germination occurs.

When the seedlings have grown two or three sets of true leaves, transplant them carefully in individual containers or outdoors, taking care not to disturb the roots.

Germination
8-14 days @ 21-23°C

Maturity
100-110 days to maturity. Tulsi grows as a perennial plant in frost-free areas with mild winter and as an annual in cold and temperate climates.

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FOR YOUR HERBAL GARDEN! RED RAMI TULSI SACRED BASIL IS A RARE AND BEAUTIFUL HOLY BASIL WITH MIXED COLOUR LEAVES AND SO MANY USES! HARDLY SEEN, IT IS BEAUTIFUL AND VERY USEFUL TOO! Description Tulsi or Holy basil is a herb native to the Indian subcontinent, loved for its slightlySee more...

FOR YOUR HERBAL GARDEN! RED RAMI TULSI SACRED BASIL IS A RARE AND BEAUTIFUL HOLY BASIL WITH MIXED COLOUR LEAVES AND SO MANY USES! HARDLY SEEN, IT IS BEAUTIFUL AND VERY USEFUL TOO!

Description
Tulsi or Holy basil is a herb native to the Indian subcontinent, loved for its slightly spicy and refreshing fragrance, with many tiny colourful flowers. Revered by people who follow Hinduism and Jainism for its great medicinal and spiritual characteristics, which have been proven through many scientific studies.

Ayurvedic texts describe Holy basil as a pillar of holistic herbal medicine and a goddess incarnated in plant form (the mother medicine of nature). Many traditional Hindus worship an alter bearing a Holy basil plant that is placed in the courtyard of their home or in another prominent location. Today Holy basil remains one of the most cherished of India’s sacred plants. Also used to repel insects.

Ocimum tenuiflorum features a purple stem with green-purple leaves and white-to-purplish blossoms. The leaves smell of peppermint, cloves, liquorice and/or lemon. They are usually steeped to make Holy basil tea, Tulsi tea or incorporated into herbal infusion blends, said to support immunity health to help you stay feeling your best.

The juice of leaves possesses diaphoretic, antiperiodic, stimulating and expectorant properties. It is used for catarrh and bronchitis, applied to the skin, used to treat ringworm and other cutaneous diseases and dropped into the ear to relieve earache. An infusion of the leaves is used as a stomachic in gastric disorders of children. Decoctions of the root are given as a diaphoretic in malarial fevers. The seeds are mucilaginous and demulcent and are given in disorders of genito-urinary systems.

Not for use in pregnancy or during nursing except under the supervision of a qualified healthcare practitioner. Always consult a medical or herbal practitioner before embarking on any program of using a new medical herb. Some herbs should not be taken in certain situations, for example pregnancy, or for certain health conditions where adverse reactions may be possible. Alternatively, you may have allergies to an herb, or induce side effects from other medication and health conditions. So please do not take without qualified medical advice.

Grow Notes
Growing to between 30-60cm tall, place them 40cm apart and place in part or full sun, in moist well drained soils. To promote healthier, bushier plants, many gardeners may choose to pinch basil seedlings early in the season to help promote the plants’ branching habit.

Frequent and consistent watering will result in lush, green growth from plants without the need for frequent fertilization. At harvest time, make certain only to remove about one-fourth of the plant to ensure continued basil harvests throughout the season.

Sow
Place the Tulsi seeds on top of the soil in Spring or early Summer and tamp them for good soil to seed contact. Cover the seeds with 1mm layer of compost or soil. Mist the seeds with sprayer and place them where they receive warmth, bright shade, and some part morning sun. Keep the soil constantly moist until the germination occurs.

When the seedlings have grown two or three sets of true leaves, transplant them carefully in individual containers or outdoors, taking care not to disturb the roots.

Germination
8-14 days @ 21-23°C

Maturity
100-110 days to maturity. Tulsi grows as a perennial plant in frost-free areas with mild winter and as an annual in cold and temperate climates.

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ONE OF THE BEST OF THE LETTUCE LEAF BASILS, A WONDERFUL COOL GREEN COLOUR, VERY EXOTIC AND TROPICAL LOOKING AND WITH A SUPERB SWEET TASTE! Description Sweet Mammoth Basil is a desirable tender-leafed basil with leaves as big as your hand! With ruffled, jagged leaves, Sweet Mammoth has a sweetSee more...

ONE OF THE BEST OF THE LETTUCE LEAF BASILS, A WONDERFUL COOL GREEN COLOUR, VERY EXOTIC AND TROPICAL LOOKING AND WITH A SUPERB SWEET TASTE!

Description
Sweet Mammoth Basil is a desirable tender-leafed basil with leaves as big as your hand! With ruffled, jagged leaves, Sweet Mammoth has a sweet flavour that’s perfect for sauces, pesto salads and even fresh on a sandwich. Basil Sweet Mammoth produces tender crisp leaves with a Genovese-like aroma and flavour.

Try growing this basil on a sunny windowsill – it loves filtered light. Removing flowers from basil encourages maximum growth and the best leaf production. Pick before flowering for the best flavour. Very ornamental too – looks great on the patio!

Grow Notes
Annual growing to 30-50cm tall, grow in part or full sun in moist well drained soils.

Frequent and consistent watering will result in lush, green growth from plants without the need for frequent fertilization. At harvest time, make certain only to remove about one-fourth of the plant to ensure continued basil harvests throughout the season.

Sow
Spring and Summer planting. Start basil seeds in seed trays at 2mm depth and keep soil moist but not wet till germination. Or plant direct, 40cm apart at 2mm depth.

Germination
5-10 days at 18-35°C

Maturity
50- 60 days to maturity. Annual.

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ADZUKI BEANS ARE PERFECT FOR THOUSANDS OF RECIPES AND CAN BE EATEN WHEN GREEN LIKE SNAP PEAS OR LEFT TO DRY FOR CHILLI CON CARNE, RISOTTO AND SALADS. EASY TO GROW AND PROLIFIC! Description The Adzuki bean (Phaseolus angularis or Vigna angularis) is a Japanese favourite that can be grownSee more...

ADZUKI BEANS ARE PERFECT FOR THOUSANDS OF RECIPES AND CAN BE EATEN WHEN GREEN LIKE SNAP PEAS OR LEFT TO DRY FOR CHILLI CON CARNE, RISOTTO AND SALADS. EASY TO GROW AND PROLIFIC!

Description
The Adzuki bean (Phaseolus angularis or Vigna angularis) is a Japanese favourite that can be grown for use as a dried bean, enjoyed fresh in its green pod, or even as a crunchy, nutritious sprout.

The plant itself looks similar to a field pea or cowpea and grows 1 to 2 feet tall, producing yellow flowers followed by clusters of cylinder-shaped pods that hold the red to orange beans. As an annual vegetable, Adzuki can be grown in any climate zone that has enough frost-free days for the plant to produce edible pods, about two weeks after flowers appear. A longer season — 90 to 120 days — is required to harvest the beans for dry use. Can be used as a great green manure crop since Adzuki, like most legumes, can fix nitrogen in the soil, making it available as fertilizer for later crops.

Grow Notes
Adzuki beans grow best in full sun in a site that has good drainage.

Keep the soil consistently moist, but not soggy while waiting for seeds to emerge and throughout the growing season. Adzuki can develop rot if they are waterlogged. Weed by hand seven to 10 days after planting, when the seedlings are leafed out, and a third time in two to three weeks.

This gives the beans an adequate head start, allowing them to shade out many weeds as the plant matures. Fertilize the plants with a low-nitrogen fertilizer when they are 4 to 5 inches tall and again when the plants bloom. Beans are relatively insect resistant, even those that plague other beans.

Sow
Plant adzuki bean seeds directly in the garden when your Spring or Summer soil temperature is at least 15.5C, for the most reliable germination. A soil thermometer can make a big difference in the planting of adzuki beans and other vegetables, particularly beans, which have seeds prone to rot when they stay too long in cold, wet soil.

Sow adzuki seeds 4cm deep 10 to 15cm apart. When planting multiple rows, space rows at least 45cm apart.

Germination
At 10°C Adzuki beans can take up to 20 days to germinate, while above 15.5°C, plants can emerge in 10 to 14 days. The temperature should be consistent for several days before planting.

Maturity
To eat adzuki beans fresh, as you would a snap bean, harvest the green pods when the seeds are just barely visible beneath the surface of the pods. Fresh beans should be ready to pick every four to five days. Let pods develop and dry on the vine until they rattle in the pod — from 90 to 120 days — to use them as shelling beans.

Cut down the entire plant at the end of the season and allow it to dry in a well-ventilated area for at least a week. The dried pods break open easily to reveal seven to 10 dried beans each. Store shelled beans in an airtight container in a cool, dry location until ready to use.

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BLACK BEANS ARE ONE OF THE WORLD HEALTH ORGANISATIONS MOST VALUED FOODS! THEY CAN LOWER YOUR GLYCEMIC INDEX! THEY ARE REALLY YUMMY AND AMAZINGLY EASY TO GROW! Description Black beans are native to North, South, and Central America. Their origins have been traced to many locations in Mexico, as wellSee more...

BLACK BEANS ARE ONE OF THE WORLD HEALTH ORGANISATIONS MOST VALUED FOODS! THEY CAN LOWER YOUR GLYCEMIC INDEX! THEY ARE REALLY YUMMY AND AMAZINGLY EASY TO GROW!

Description
Black beans are native to North, South, and Central America. Their origins have been traced to many locations in Mexico, as well as Costa Rica, El Salvador, Guatemala, Honduras, and Nicaragua. Today, black beans are cultivated and enjoyed worldwide in many different types of cuisines.

Among all groups of food commonly eaten worldwide, no group has a more health-supportive mix of protein-plus-fibre than legumes. A single one-cup serving of this legume will provide you with 60% of our WHFoods recommended fibre intake and 30% of our WHFoods recommended protein intake. Legumes are the only food group that can provide you with such a strong fibre-protein combination.

A single, one-cup serving of black beans gives nearly 15 grams of fibre and over 15 grams of protein. It’s low glycemic index rating comes from the resistant starch content of black beans. On the protein front, recent studies show black beans to contain unique peptide components (small sequences of amino acids that are used to form proteins) that further improve regulation of blood sugar and insulin levels.

These seeds are 100% organic with no pesticides, treatments or artificial fertilizers used in their production. They are farmed locally. Usually, these peas might be sprayed with something to get rid of pests and heat treated before sale to the public, that will often kill the living part of the seed, so you need to get untreated seed to grow these.

Grow Notes
Once established Black beans don’t need as much water. Only water them when the soil is dry, or they appear wilted. Black beans are incredibly easy to take care of, they are kind of no-nonsense plants. Plant them direct, water them occasionally, give them sunshine and they’ll grow without any additional help. You can grow these in the ground or in containers – both are great!

Sow
Black bean seeds germinate more easily if you prep them by soaking them for a few hours or overnight. Soak your beans in clean water for at least 2 hours before planting. Plant with eyes facing downwards, 2.5cm deep, in a sunny spot once the soil temp reaches 15°C in Spring. Space 10-15cms apart and keep soil moist as they begin to sprout and while young.

Germination
Your beans should germinate in 10-14 days.

Maturity
They will reach maturity in about 100 days.

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THE FANTASTIC AND VERSATILE BORLOTTI BEAN! THESE STRIPED WONDERS LEND THEMSELVES TO MILLIONS OF USES! SOUPS, STEWS, SALADS, BAKED BEANS, TACOS, VEGGIE BURGERS, DIPS, CURRIES, ETC, ETC! GREAT FIBRE CONTENT TO MAKE YOU FEEL FULLER! 12 LARGE SEEDS, STRIPED, EASY TO SEE AND HANDLE. EACH BEAN SEED PRODUCES A FEWSee more...

THE FANTASTIC AND VERSATILE BORLOTTI BEAN! THESE STRIPED WONDERS LEND THEMSELVES TO MILLIONS OF USES! SOUPS, STEWS, SALADS, BAKED BEANS, TACOS, VEGGIE BURGERS, DIPS, CURRIES, ETC, ETC! GREAT FIBRE CONTENT TO MAKE YOU FEEL FULLER! 12 LARGE SEEDS, STRIPED, EASY TO SEE AND HANDLE. EACH BEAN SEED PRODUCES A FEW KILOS OF BEANS AND MAYBE MORE!

Description
Borlotti beans, also known as cranberry beans, are a medium-sized bean with unsurpassed versatility. Borlotti beans have a mild nutty flavour, a natural savoury aroma and a creamy texture when cooked. These red striped beans are delectable in savoury dishes. They pair with subtle Indian flavours or hotter spices equally well and are great in vegetarian recipes.

Borlotti beans should be pre-soak in plenty of cold water (in a large bowl with room for beans to double in size) for a minimum of 4 hours before cooking. This removes the naturally occurring Lectin and Saponin found in many pulses, which can impede digestion. Drain, rinse well and place beans in a pot of cold water, 1:2. Bring to the boil then reduce heat and simmer for about 30 minutes or until tender. Do not add salt while cooking, as this can make outer skins of legumes tough. Drain and use or refrigerate for up to 2 days.

Yummy cooked Borlotti beans can be chilled and added to salads or used hot in hearty soups and hotpots. They are particularly good in curries and spiced dishes; try cumin and coriander seeds with freshly grated turmeric and ginger or add chilli for extra zing. Red Borlotti beans are also wonderful refried in Mexican burritos and enchiladas.

Left-over spicy beans are a scrumptious topper for baked potatoes with grated cheese or sour cream. These beans are a delicious ingredient for vegetarian burgers, while smashed Borlotti beans are great in dips; mix with spicy salsa and serve with avocado and crackers.

These are easy and fun to grow! Kids love their bright pods and striped beans!

Grow Notes
These are climbing beans so the vines will need a medium to climb over; trellis, A-frame or fence are all popular solutions.

Pick regularly to encourage more growth. Pods are best eaten when young and tender. Let pods fully mature if growing for dried beans.

Sow
Sow direct at 20mm depth spaced 15cms apart in Spring and Summer. Rows should be spaced 100cm apart and be in full sun, with well-drained soil.

Germination
7-10 days at 21-32°C

Maturity
60-70 days

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A CLASSIC BEAN - GROW THEM FOR THEIR GREEN STRING BEANS WHICH ARE SWEET AND TENDER, THEN LEAVE SOME ON THE BUSH AND COLLECT THE BEANS FOR STEWS AND SALADS. THEY TELL YOU WHEN THE BEANS ARE READY - THEY TURN YELLOW! Description Cannellini, also known as white kidney beans,See more...

A CLASSIC BEAN – GROW THEM FOR THEIR GREEN STRING BEANS WHICH ARE SWEET AND TENDER, THEN LEAVE SOME ON THE BUSH AND COLLECT THE BEANS FOR STEWS AND SALADS. THEY TELL YOU WHEN THE BEANS ARE READY – THEY TURN YELLOW!

Description
Cannellini, also known as white kidney beans, are as easy to grow as they are to cook, and the only requirement is a sunny patch of ground. Cannellini beans  are popular in Italian cuisine, particularly Tuscan dishes. They are creamy-white, with a puffy texture and a mild flavour when cooked. When uncooked, cannellini beans are kidney-shaped and have a robust seed coat.

Grow Notes
Bush beans, also called dwarf beans, grow as bushes so staking them is optional.

Sow directly into a rich soil and keep mulched to improve water retention. When sowing do not allow soil to get too wet as beans can rot.

Pick regularly to encourage more growth. Pods are best eaten when young and tender. Let pods fully mature if growing for dried beans.

Sow
Sow direct at 20mm depth spaced 30cm apart in Spring or Summer. Rows should be spaced 60cm apart and be in full sun, with well-drained soil.

Keep soil moist but never wet or dry.

Germination
6-12 days at 21-31°C

Maturity
90 -100 days to maturity, Annual plant.

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YELLOW OUTSIDE WITH BLACK BEANS INSIDE – THESE HEIRLOOM AGES OLD CHEROKEE WAX BEANS WILL CROP QUICKLY! DISEASE RESISTANT, EXCELLENT FOR EVERY USE! Description The Cherokee bean is a great heirloom variety black bean for your home garden. These are easy and fun to grow! Kids love their bright yellowSee more...

YELLOW OUTSIDE WITH BLACK BEANS INSIDE – THESE HEIRLOOM AGES OLD CHEROKEE WAX BEANS WILL CROP QUICKLY! DISEASE RESISTANT, EXCELLENT FOR EVERY USE!

Description
The Cherokee bean is a great heirloom variety black bean for your home garden. These are easy and fun to grow! Kids love their bright yellow pods!

Excellent cooking bean. One of my most favourite beans to eat. Pods are best when young, succulent, sweet and tender with a nice brittle crunch on the exterior. Dwarf bush type plant produces excellent yields of black seeded, lovely yellow colour, 16cm stringless beans. Excellent fresh, canned, or frozen.

Grow Notes
Vigorous, productive and dependable during adverse weather. Frost tender Annual plant. Plant in full sun in well-drained soils.

Bush beans, also called dwarf beans, grow as bushes so staking them is optional.

Pick regularly to encourage more growth.

Sow
Sow direct in Spring and early Summer at a depth of 20mm. Space plants at 10cm and 50 row spacing.

Keep soil moist but never wet or dry.

Germination
6-10 days at 16-30°C

Maturity
50-60 days

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THE EGYPTIAN BEAN! THIS IS AMAZINGLY VERSATILE, VERY RARE AND YUMMY TOO! BABY BROAD BEANS! THESE ARE FAVA BEANS! DATING BACK TO PREHISTORIC TIMES IT HAS BUILT UP SUPREME DISEASE RESISTANCE AND LONGEVITY! STEAM THEM AND ADD A DAB OF BUTTER AND THERE YOU GO! THESE CAN BE STORED FORSee more...

THE EGYPTIAN BEAN! THIS IS AMAZINGLY VERSATILE, VERY RARE AND YUMMY TOO! BABY BROAD BEANS! THESE ARE FAVA BEANS! DATING BACK TO PREHISTORIC TIMES IT HAS BUILT UP SUPREME DISEASE RESISTANCE AND LONGEVITY! STEAM THEM AND ADD A DAB OF BUTTER AND THERE YOU GO!

THESE CAN BE STORED FOR UP TO THREE YEARS IN THE PODS IN YOUR PANTRY! THERE IS NOTHING ELSE LIKE IT – TOTALLY SUCCULENT! EAT THEM FRESH OR DRIED

Description
Fava broad bean plants (Vicia faba) are among the oldest known cultivated plants, dating back into prehistoric times. A traditional staple food, fava plants are indigenous to the Mediterranean and Southwest Asia.

Today, growing fava beans can be found in Central America, North America and up into Canada, which is actually the largest producer of fava beans due to its cool temperatures. Popular among many cuisines, the fava bean may be boiled, baked, saut?ed, mashed, fried, braised, stewed and pureed.

Simple dishes of boiled beans with salt and butter or more complicated ones like the traditional Egyptian breakfast of ful medames, a dish of favas, lemon juice, onion, garlic, olive oil, and parsley are prepared on a daily basis in many countries. The young fava bean has not yet formed the endocarp or skin which surrounds the mature shelled bean. As such, the succulent immature fava needs no peeling.

Fava bean plants are actually a relative of vetch, which unlike other bean types has no climbing tendrils. Fava bean plants are upright bushy plants attaining a height of between 2-7 feet tall with large, fragrant white to purplish blooms. The fava bean itself looks similar to a lima bean and is up to 18 inches long. The seed pods of the fava bean plant have a shelf life of three years when stored in optimal conditions.

Once you have harvested the growing fava beans, the remaining foliage may be used as an addition to the compost or makes an excellent cover crop. The bushy greens aid in erosion prevention and protect the topsoil from rain impaction and wind.

Fava beans, like all legume plants, have nitrogen-rich nodules on their roots and contribute to replenishing nitrogen to the soil. Also, the aromatic flower of the growing fava bean plants are powerful pollinator attractors. All in all, growing fava beans is an all around beneficial and valuable crop choice.

In Italy, Iran and areas of China, fava bean planting is done to provide food, while in North America it is primarily cultivated as a seed crop, livestock and poultry feed, cover crop or green manure. It may also be roasted and ground and then added to coffee to extend it.

The dry fava bean is 24 percent protein, 2 percent fat, and 50 percent carbohydrate with 700 calories per cup. In New Orleans where the fava bean arrived from Sicily in the late 1800?s, the older denizens still carry the ?lucky bean? in a pocket or purse while school kids paint them green, red and white as a symbol of St. Joseph?s answer of aid during a famine.

In many areas where Sicilians settled, you will find altars to St. Joseph for sending rain and the subsequent bumper crop of fava beans.

Fava bean planting should be sown 1-2 inches deep and spaced about 6-8 inches apart. Average irrigation is recommended for growing fava beans, and fava bean plants are hardy to about 6 C.

Mature beans can either be peeled while raw, which is tedious, the beans after briefly steaming in a bowl of iced water. Once the latter is done, the skins will rub off easily.

LARGE SEEDS, EASY TO SEE AND HANDLE. EACH PLANT PROVIDES KILOS OF BEANS OVER A LONG TIME PERIOD.

EAT FRESH – KEEP IN THE FRIDGE, EAT DRIED – KEEP BEANS IN THE PODS IN A PAPER BAG OR NET BAG IN YOUR PANTRY OR ANY DRY, DARK AND COOL PLACE., USE THEM AS YOU NEED THEM!

Grow Notes
Bush beans, also called dwarf beans, grow as bushes so staking them is optional.

Sow directly into a rich soil and keep mulched to improve water retention. When sowing do not allow soil to get too wet as beans can rot.

Pick regularly to encourage more growth. Pods are best eaten when young and tender. Let pods fully mature if growing for dried beans.

Sow
Sow direct at 20mm depth spaced 30cm apart in Autumn or Winter if temps stay above -12°C otherwise wait until Spring to plant. Rows should be spaced 60cm apart and be in full or part sun, with well-drained soil.

Keep soil moist but never wet or dry.

Germination
6-12 days at 21-25°C

Maturity
70 days to maturity, Annual plant.

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BRAND NEW TO OUR PAGE! THIS IS THE GIANT OF STUTTGART - A GIANT CLIMBING BEAN FROM EUROPE THAT YIELDS 2KGS OF FRESH, TENDER AND 30CM LONG BIG BEANS PER PLANT! THEY LOSE NONE OF THEIR TENDERNESS NO MATTER HOW BIG THEY GET! Description This giant climbing bean from theSee more...

BRAND NEW TO OUR PAGE! THIS IS THE GIANT OF STUTTGART – A GIANT CLIMBING BEAN FROM EUROPE THAT YIELDS 2KGS OF FRESH, TENDER AND 30CM LONG BIG BEANS PER PLANT! THEY LOSE NONE OF THEIR TENDERNESS NO MATTER HOW BIG THEY GET!

Description
This giant climbing bean from the continent produces a bumper harvest that just keeps on coming. The stringless beans are long, straight and lose none of their fleshy tenderness as they continue to grow … and grow, reaching 30cm long! Ready to harvest in 10 weeks and yields 2kg per plant.

This beautiful bean is a high yielding, stringless, bumpy podded climbing bean that is very flavoursome, fleshy and tender.

Very nutritious with high levels of vitamin K, C and folate.

Eat them raw or add them to cooking, these fantastic beans will not disappoint.

EASY TO SEE AND HANDLE, COLLECT YOUR BEANS FROM YOUR BEST PODS AND NEVER HAVE TO BUY SEEDS AGAIN!

Grow Notes
These are climbing beans so the vines will need a medium to climb over; trellis, A-frame or fence are all popular solutions.

Sow directly into a rich soil and keep mulched to improve water retention. When sowing do not allow soil to get too wet as beans can rot.

Pick regularly to encourage more growth. Pods are best eaten when young and tender. Let pods fully mature if growing for dried beans.

Sow
Sow direct at 20mm depth spaced 15cm apart in Spring after the last frosts have occurred. Rows should be spaced 60cm apart and be in full or part sun, with well-drained soil.

Keep soil moist but never wet or dry.

Germination
6-15 days at 21-31°C

Maturity
70 days to maturity, Annual plant.

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GROW YOUR OWN BAKED BEANS! GREAT NORTHERN BEANS ARE THE WHITE BEANS USED TO PRODUCE CANNED BAKED BEANS AND THEY ARE DELICIOUS AND FULL OF NUTRIENTS AND FIBRE! PERFECT IN HOTPOTS, SOUPS AND STEWS! GROW YOUR OWN! Description Great Northern Beans are white medium sized beans a bit larger thanSee more...

GROW YOUR OWN BAKED BEANS! GREAT NORTHERN BEANS ARE THE WHITE BEANS USED TO PRODUCE CANNED BAKED BEANS AND THEY ARE DELICIOUS AND FULL OF NUTRIENTS AND FIBRE! PERFECT IN HOTPOTS, SOUPS AND STEWS! GROW YOUR OWN!

Description
Great Northern Beans are white medium sized beans a bit larger than a navy bean most commonly used for making baked beans and “pork and beans”. Use this bean in any recipe calling for white beans.

Great Northern beans are normally available heat sterilized and dried or cooked with sauce and canned and very less commonly, fresh. The fresh beans are delightful in all sorts of recipes such as soups, stews, salads, stir fries and such.
Our beans have been grown and dried, that’s it. They have not been heat sterilized and will grown an abundance of fresh and healthy beans! They are a bush bean so no trellis is needed although they will benefit from being near a fence or wall or as shown in the pictures, some corn grown in the middle!

Grow Notes
These are climbing beans so the vines will need a medium to climb over; trellis, A-frame or fence are all popular solutions.

Sow directly into a rich soil and keep mulched to improve water retention. When sowing do not allow soil to get too wet as beans can rot.

Pick regularly to encourage more growth. Pods are best eaten when young and tender. Let pods fully mature if growing for dried beans.

Sow
Soaking the beans in water 1-2 hours before planting will speed up the germination time.

Sow direct at 20mm depth spaced 30cm apart in Spring after chances of frost have passed. Rows should be spaced 60cm apart and be in full or part sun, with well-drained soil.

Keep soil moist but never wet or dry.

Germination
4-16 days at 21-26°C

Maturity
65-90 days to maturity, Annual plant.

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Description From Wikipedia: The rattlesnake bean is an heirloom cultivar of pole bean (Phaseolus vulgaris). The pods are 6 to 8-inches long with purple markings, and the seeds are light brown with brown markings, still visible after cooking. They are named for the snake-like manner in which their pods coilSee more...

Description
From Wikipedia:

The rattlesnake bean is an heirloom cultivar of pole bean (Phaseolus vulgaris). The pods are 6 to 8-inches long with purple markings, and the seeds are light brown with brown markings, still visible after cooking. They are named for the snake-like manner in which their pods coil around the vine.[1]

Rattlesnake beans favour hot weather such as in American Southeast and mid-Atlantic, though they are easy to grow elsewhere as well. They have an average to long time from germination to harvest, ranging from 60 to 90 days.[2] They should be harvested frequently for increased yields. Plant grows up to ten feet, producing purple flowers before the pods.[3][4]

As fresh snap beans, they are sweet-tasting.[2] Cooked dry beans have an intense flavour that combines well with strong spices, making them suitable for chili con carne.[5]

Grow Notes
Plant in late Spring or early Summer. Sow directly into a rich soil and keep mulched to improve water retention. When sowing do not allow soil to get too wet as beans can rot.

Sow
Sow direct at 20mm depth spaced 15cm apart in Spring after chances of frost have passed. Rows should be spaced 50cm apart and be in full sun, with well-drained soil.

Keep soil moist but never wet or dry.

Germination
7-14 days at 15-23°C

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RED KIDNEY BEAN 'PROLIFIC' IS A HUGE SUPPLIER OF BEAUTIFUL NUTRITIOUS KIDNEY BEANS AND GROWING YOUR OWN IS SO EASY! GREAT FOR CHILLI, STEWS, SOUPS AND MORE! Description Kidney beans, like most bean varieties, like a fertile, well-drained soil. Excess nitrogen creates problems because it increases leaf growth at theSee more...

RED KIDNEY BEAN ‘PROLIFIC’ IS A HUGE SUPPLIER OF BEAUTIFUL NUTRITIOUS KIDNEY BEANS AND GROWING YOUR OWN IS SO EASY! GREAT FOR CHILLI, STEWS, SOUPS AND MORE!

Description
Kidney beans, like most bean varieties, like a fertile, well-drained soil. Excess nitrogen creates problems because it increases leaf growth at the expense of flowers and bean pods so no need to add fertilizer.

Unlike some beans that can be used as green or shell beans, kidney beans are primarily used as a dry bean. The seeds will become clearly visible as they swell within the pod. Let them ripen until fully dry before harvest. If rain threatens, harvest and hang upside down in a dry shed or garage to finish drying. Thresh beans seeds from pods.

Cooked Beans Only Kidney beans contain a toxin that can cause severe gastrointestinal distress. The toxin is neutralized by cooking and is not present in the dried form of the bean. To cook raw kidney beans, boil for 30 minutes do not use a slow cooker, as the higher temperature is required to neutralize the toxin.

Grow Notes
These are climbing beans so the vines will need a medium to climb over; trellis, A-frame or fence are all popular solutions.

Sow directly into a rich soil and keep mulched to improve water retention. When sowing do not allow soil to get too wet as beans can rot.

Pick regularly to encourage more growth. Pods are best eaten when young and tender. Let pods fully mature if growing for dried beans.

Sow
Sow direct at 1cm depth spaced 12cm apart in Spring after chances of frost have passed or early Summer. Rows should be spaced 50cm apart and be in full sun, with well-drained soil.

Keep soil moist but never wet or dry.

Germination
7-10 days at 21-30°C

Maturity
95 days to maturity, Annual plant.

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ONE OF THE OLDEST RUNNER BEANS IN ITS TRUE FORM IN EXISTANCE. SCARLET RUNNER SEVEN YEAR BEAN! THE SCARLET EMPORER BEAN! THE KING OF THE BEANPOLE! THIS ONE FORMS A TUBER AND THEN KEEPS GROWING EVERY YEAR UP TO SEVEN YEARS! BOMB PROOF GROWING! Description One of the oldest runnerSee more...

ONE OF THE OLDEST RUNNER BEANS IN ITS TRUE FORM IN EXISTANCE. SCARLET RUNNER SEVEN YEAR BEAN! THE SCARLET EMPORER BEAN! THE KING OF THE BEANPOLE! THIS ONE FORMS A TUBER AND THEN KEEPS GROWING EVERY YEAR UP TO SEVEN YEARS! BOMB PROOF GROWING!

Description
One of the oldest runner beans now in existence. First documented in 1750. Scarlet Runner Beans originated in South America, in Guatemala and Mexico. These rapid climbers were popular in England until the late 19th century.

They do one thing and do it well: grow like mad. This does mean that you should be careful where you plant it. But it also means that you’re nearly guaranteed a beautiful mass of pretty green leaves, striking red blossoms, and easy-to-grow food: the beans are very yummy as young pods! Harvest seeds after the pods have dried. Good for use as either small snaps, sliced pods or green shells. Highly ornamental. Needs a trellis, fence or pole to train on. Scarlet Runner Beans possess an amazing zeal for life.

Need a spot that needs summertime screening? Sow some scarlet runners and watch your view improve–fast. Needs little tending; just keep the weeds down when young, then watch them go!

Scarlet Emperor sets fat, slightly fuzzy pods filled with a richer, more savory flavour than snap beans. Though the 6-8 inch, plump, juicy pods are less uniform than some varieties, the taste of Scarlet Emperor is as sweet as a bean gets. The surprise is their colour, every shade from a sassy hot pink to lilac streaked with a deep purple! Unfortunately, the colour fades with cooking. Borne on impressive 8-10 foot tall plants, sprays of beautiful scarlet-orange flowers are the showiest of all the varieties.

Grow Notes
Prefer full sun in well-drained soils. Frost tender Perennial which is grown as an annual in cool climates. They grow vigorously when they receive regular watering, so plants need a medium to climb over; trellis, A-frame or fence are all popular solutions. Best picked every day but don’t fret if you miss a day.

Sow
Sow direct in Spring or early Summer at a depth of 25mm. Space 15cm apart and 100 cm between rows.

Germination
4-7 days at 16-22°C

Maturity
70-90 days. In frost free areas (like Perth) Scarlet Runners will develop tuberous roots much like a dahlia and will reshoot every year. This gives them their other popular name: Seven Year Beans.

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Description From Wikipedia: The soybean, soy bean, or soya bean (Glycine max)[3] is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soySee more...

Description
From Wikipedia: The soybean, soy bean, or soya bean (Glycine max)[3] is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.

Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, natt, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes.[4]

Soy beans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Soybean is the most important protein source for feed farm animals (that in turn yields animal protein for human consumption).[5]

From Healthline Website:

Soybeans are mainly composed of protein but also contain good amounts of carbs and fat.

The nutrition facts for 3.5 ounces (100 grams) of boiled soybeans are (1Trusted Source):

Calories: 173
Water: 63%
Protein: 16.6 grams
Carbs: 9.9 grams
Sugar: 3 grams
Fibre: 6 grams
Fat: 9 grams
Saturated: 1.3 grams
Monounsaturated: 1.98 grams
Polyunsaturated: 5.06 grams
Omega-3: 0.6 grams
Omega-6: 4.47 g
Protein
Soybeans are among the best sources of plant-based protein.

The protein content of soybeans is 36–56% of the dry weight (2Trusted Source, 3Trusted Source, 4Trusted Source).

One cup (172 grams) of boiled soybeans boasts around 29 grams of protein (5Trusted Source).

The nutritional value of soy protein is good, although the quality is not quite as high as animal protein (6Trusted Source).

The main types of protein in soybeans are glycinin and conglycinin, which make up approximately 80% of the total protein content. These proteins may trigger allergic reactions in some people (4Trusted Source, 7Trusted Source).

Consumption of soy protein has been linked with a modest decrease in cholesterol levels (8Trusted Source, 9Trusted Source, 10Trusted Source).

Fat
Soybeans are classified as oilseeds and used to make soybean oil.

The fat content is approximately 18% of the dry weight — mainly polyunsaturated and monounsaturated fatty acids, with small amounts of saturated fat (11Trusted Source).

The predominant type of fat in soybeans is linoleic acid, accounting for approximately 50% of the total fat content.

Carbs
Being low in carbs, whole soybeans are very low on the glycaemic index (GI), which is a measure of how foods affect the rise in blood sugar after a meal (12).

This low GI makes soybeans suitable for people with diabetes.

Fibre
Soybeans contain a fair amount of both soluble and insoluble fibre.

The insoluble fibres are mainly alpha-galactosides, which may cause flatulence and diarrhoea in sensitive individuals (13Trusted Source, 14Trusted Source).

Alpha-galactosides belong to a class of fibres called FODMAPs, which may exacerbate the symptoms of irritable bowel syndrome (IBS) (15Trusted Source).

Despite causing unpleasant side effects in some people, soluble fibres in soybeans are generally considered healthy.

They are fermented by bacteria in your colon, leading to the formation of short-chain fatty acids (SCFAs), which may improve gut health and reduce your risk of colon cancer (16Trusted Source, 17Trusted Source).

SUMMARY
Soybeans are a very rich source of plant-based protein and fat. What’s more, their high fibre content is good for your gut health.

Grow Notes
Plant in late Spring/Summer. Soybeans need a long, hot growing season to thrive, and they don’t like frost.

Sow directly into a rich soil and keep mulched to improve water retention. When sowing do not allow soil to get too wet as beans can rot.

Sow
Sow direct at 20mm depth spaced 15cm apart in Spring after chances of frost have passed. Rows should be spaced 50cm apart and be in full sun, with well-drained soil.

Keep soil moist but never wet or dry.

Germination
7-14 days at 25-30°C

Maturity
85 days to maturity, Frost tender Annual plant.

“Soya Beans isolated above the white background” by wuestenigel on Creative commons.

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TONGUE OF FIRE BEANS – NOT HOT – JUST COLOURFUL! FIND THAT MAGIC BEAN! ONE OF THE ONLY BEANS THAT CAN MAKE YOU INTO A PRINCESS OR PRINCE! EAT A PURE PINK BEAN AND THERE YOU GO! GREAT FUN FOR KIDS! AND GUESS WHAT? IN THIS LOT OF BEANS THERESee more...

TONGUE OF FIRE BEANS – NOT HOT – JUST COLOURFUL! FIND THAT MAGIC BEAN! ONE OF THE ONLY BEANS THAT CAN MAKE YOU INTO A PRINCESS OR PRINCE! EAT A PURE PINK BEAN AND THERE YOU GO! GREAT FUN FOR KIDS! AND GUESS WHAT? IN THIS LOT OF BEANS THERE IS ACTUALLY A FEW THAT ARE COMPLETELY PINK SO IF YOU ARE LUCKY YOU WILL GET ONE!

EACH POD WILL CONTAIN A NUMBER OF TAN AND PINK BURGUNDY COLOURED BEANS FIND A BEAN THAT IS 100% PINK, EAT IT AND YOU WILL TURN INTO A PRINCESS (OR PRINCE) AND LIVE IN A BIG CASTLE! WELL, THAT IS WHAT THEY SAY!

Description
Also known as Horto Beans, these are just divine!

These are great beans for eating and can be added to all sorts of dishes, they are a soft bean, not a grinding bean.

Grow Notes
Bush beans, also called dwarf beans, grow as bushes so staking them is optional.

Sow directly into a rich soil and keep mulched to improve water retention. When sowing do not allow soil to get too wet as beans can rot.

Pick regularly to encourage more growth. Pods are best eaten when young and tender. Let pods fully mature if growing for dried beans.

Sow
Soaking bean seeds in water 1-2 hours before planting speeds germination.

Sow direct at 25mm depth spaced 15cm apart in Spring or Summer. Rows should be spaced 50cm apart and be in full sun, with well-drained soil.

Keep soil moist but never wet or dry.

Germination
5-11 days at 21-30°C

Maturity
70 days to maturity, Annual plant.

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PARTY ON DOWN WITH THE SPECIAL INSECTS AND WILDLIFE THAT CALL YOUR GARDEN HOME! Description You can grow over 50 different varieties that you can eat too! This is a great way to get dozens of different plants! Attract bees, birds and beneficial insects to pollinate and clear your gardenSee more...

PARTY ON DOWN WITH THE SPECIAL INSECTS AND WILDLIFE THAT CALL YOUR GARDEN HOME!

Description
You can grow over 50 different varieties that you can eat too! This is a great way to get dozens of different plants!

Attract bees, birds and beneficial insects to pollinate and clear your garden of annoying pests naturally!

Bee mix can include all these plants (plus more!) so you can also get a good garden out of this mix! Alyssum, Basil, Borage, Buckwheat, Calendula, Caraway, Coriander, Cosmos, Dill, Gypsophila, Lucerne, Marigolds, Radish, Schizanthus, Californian Poppy and other Poppies, Coreopsis,  Phacelia,  Rudbeckia, Sunflowers.

300+ Seeds.

Grow Notes
Natural plantings for beds or field areas. Plant in late spring or early summer in full to part sun. Average, well-draining soils recommended.

Sow
Direct seed sowing recommended. Weed area, then broadcast seed, rake area lightly and water in to ensure good seed to soil contact.

Keep area moist to aid germination.

Germination
10-30 days at 18-25°C

Maturity
Varies. Mix of Perennials and Annuals

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CHIOGGA BEETROOT! GREAT FOR SALAD LEAVES AND FOR THE BEETROOTS! A VERY LOVELY DEEP RED SHADE WITH CANDY STRIPES – PERFECT FOR INTER PLANTING WITH YOUR OTHER PLANTS! NEVER SEEN IN SUPERMARKETS! THE LEAVES SPARK UP SALADS AND STIR FRIES! MAKE COLOURFUL SALADS, BEETROOT CHIPS, COOKED DISHES! BABY AND FULLSee more...

CHIOGGA BEETROOT! GREAT FOR SALAD LEAVES AND FOR THE BEETROOTS! A VERY LOVELY DEEP RED SHADE WITH CANDY STRIPES – PERFECT FOR INTER PLANTING WITH YOUR OTHER PLANTS! NEVER SEEN IN SUPERMARKETS! THE LEAVES SPARK UP SALADS AND STIR FRIES!

MAKE COLOURFUL SALADS, BEETROOT CHIPS, COOKED DISHES!

BABY AND FULL GROWN BEETROOTS WITH A SUPERB FLAVOUR – IN ONLY 50 DAYS!!!

Wonderful and amazing looking dual purpose beet! HEIRLOOM. Chioggia beetroot is such a beauty and never seen in shops!

The earliest thinnings spark up salads with a stunning leaf colour. As the roots enlarge, the baby beets are also delicious cooked and mixed with salad. The small sweet roots are great when harvested young but harvest them later for a pickling frenzy to make sure you have them all year around!

EACH SEED IS A CAPSULE THAT CONTAINS TWO TO THREE PLANTS, YOU PLANT THE WHOLE THING. EASY TO SEE AND HANDLE.

Grow Notes
Plant seeds in moist well drained soils during Spring, Summer and Autumn. Avoid planting in extremely hot or cold weather which can affect germination and growth. Grown in full sun.

Young seedlings will need protection from pests, pets and weather until they are established.

Sow
Sow direct at 15mm depth. Space plants at 10cm with 50cm rows. Beetroot seeds are clustered together with each cork-like fruit containing two or three seeds.

Keep soil moist but never wet or dry.

Once germinated, thin out early to avoid root disturbance. Use the first thinning as salad leaf, the next as baby beets then let the rest mature on.

Germination
5-10 days at 10-30°C

Maturity
60-65 days. Hardy Biennial but usually grown as an annual.

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DETROIT BEETROOTS LOVE OUR SANDY SOILS AND WEATHER! EACH CAPSULE CONTAINS AROUND THREE PLANTS! The Detroit Globe beetroot variety stands as a testament to longevity and performance, tracing its roots back to its inception in 1892 by the D.M. Ferry Seed Company in Michigan, USA. Originating from an early maturingSee more...

DETROIT BEETROOTS LOVE OUR SANDY SOILS AND WEATHER! EACH CAPSULE CONTAINS AROUND THREE PLANTS!

The Detroit Globe beetroot variety stands as a testament to longevity and performance, tracing its roots back to its inception in 1892 by the D.M. Ferry Seed Company in Michigan, USA. Originating from an early maturing European Blood Turnip (Long Red), it has retained its popularity among both commercial growers and home gardeners over the years.

Characterized by its globe-shaped roots and deep red hue, this beetroot variety remains a steadfast favorite. Modern iterations of the Detroit Globe boast tolerance to Cercospora leaf spot and downy mildew, along with resistance to bolting—traits often denoted by the inclusion of the Detroit name.

This classic main-crop beetroot yields smooth-skinned globes with robust skin and a rich ox-blood flesh color. Renowned for its high yield and excellent taste, it presents a vibrant internal coloring that appeals to culinary enthusiasts. Suitable for both early and main crops, it thrives in various conditions, including container cultivation throughout the year. Resilient to downy mildew and adaptable to diverse soil types, it proves itself as an ideal cultivar for succession sowings, offering reliability and versatility to growers of all levels.

Grow Notes
Plant seeds in moist well drained soils during Spring, Summer and Autumn. Avoid planting in extremely hot or cold weather which can affect germination and growth. Grown in full sun.

Young seedlings will need protection from pests, pets and weather until they are established.

Sow
Sow direct at 15mm depth. Space plants at 10cm with 50cm rows. Beetroot seeds are clustered together with each cork-like fruit containing two or three seeds.

Keep soil moist but never wet or dry.

Once germinated, thin out early to avoid root disturbance. Use the first thinning as salad leaf, the next as baby beets then let the rest mature on.

Germination
5-10 days at 10-30°C

Maturity
30 days for baby leaf or 60 days for Beets. Hardy Biennial but usually grown as an annual.

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