What to plant now?
It’s never to late to plant a vegetable garden. As we move through the seasons the ground warms up and there are so many varieties of vegetables you can still plant in May, June, July and August. If you have a polytunnel you easily grow over wintering crops that will keep producing into the spring.
Browse Seeds

  • Out of stock

    Calendula Marigold

    3.25 (3.25 incl VAT)
    What garden would be complete without these brilliant, cheerful orange and yellow-gold flowers? Flower petals can be eaten.  Good for companion planting and lots of medicinal uses. Self-seeds with abundance. Certified Organic
  • Out of stock

    Buan Onion

    2.95
    This is a true native Irish onion bred by Barnie Crombie who was still doing on- ion trials up until the 1980’s when he passed on. However, he had sent seed to the Russian and English gene banks from which Irish Seed Savers Association received seed and we have been growing and saving this unique variety since. It has performed extremely well in the most adverse conditions for ‘good quality onions’, i.e. an average Irish summer. The name comes from old Irish, ‘Long life’, and it is indeed a really good white fleshed storage bulb, often not sprouting until summer the following season. Certified Organic
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    This variety is a French heirloom also known as ‘Brown Spanish’, a standard variety in Europe for over 200 years. It was said by ‘Vilmorin in 1855 in his famous book ‘Les Plantes Potageres’, ‘That the winter supply of onions for Paris and Europe consists chiefly of this variety’. Now it is rare and very hard to find. The onion is a productive early cropper with flat bulbs up to 10cm across, Full of flavour, brown/copper skin and keeps well.
    Certified Organic
  • Out of stock

    Angelica

    2.95
    This herb took its name from an angel that revealed its virtues of protection from infection to a monk. It is a statuesque bienniel, though often lives longer and can reach 2m high. All parts of the plant are subtly aromatic and have both medicinal and culinary uses. It is often cooked in conjunction with tart fruits like rhubarb as it helps reduce the acidity. The seeds are used in biscuits and both seed and root are ingredients in some liqueurs. Easy to grow, prefers damp ground and self seeds readily.
  • Out of stock
    This onion goes back 80 years, once a commercial registered variety but hard to find now, the Up to date onion has good resistance to the disease white rot. A yellow skinned variety good all round and excellent for storage.
    Certified Organic
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    A hardy annual, with characteristic pungent leaves used in salads, curries and pickles. This variety was brought to us from the Kenyan seed savers in 2017. Very vigorous and easy to grow. For a constant supply sow direct, little and often from early spring. Coriander has a long history of use. Seeds were found in the tomb of Tutankhamun. These days the seeds have been found helpful in lowering blood cholesterol levels. Certified Organic
  • Out of stock
    ‘Stamme’ is an old variety from Norway and the word itself translates as, ‘tribe, trunk, sense of belonging, strength, rootedness’. We got the original seed from a gene bank and found the variety to be of mixed types but grows’ well in our short, cool summer. We have gradually been selecting different strains from the original and this is one with gold globe shaped bulbs. You may find a few that display other traits like slightly red skin or flesh or more flattened bulbs, but you could also start your own Stamme adapted line.
    Certified Organic
  • Tamanegi is in fact the Japanese word for onion. This great variety came from the open pollinated small seed company visited by one of our staff in Japan. Grows lovely large bulbs from a late summer sowing and also stores well.
    Certified Organic
  • Out of stock
    This hardy salad has been cultivated and eaten for hundreds of years. The small green leaves have a soft texture and mild, gentle flavour invaluable in winter salads. Also known as field salad or mache.
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    This is a brassica plant also known as ‘Chinese Violet Cress’, used for salad or cooking greens. Coming originally from China made popular by Joy Larkom's recommendation, it gives mild but tasty leaves through the winter, followed by beautiful violet flowers in spring which are also edible. Certified Organic
  • Out of stock
    Wonderful mustard greens with lush big, brilliant green leaves. A delicious flavour, not too strong. Especially nice steamed, and served with a lemon juice and soya sauce dressing. Certified Organic
  • Mizuna

    2.95
    A Japanese green that grows as a large rosette of finely lobed leaves, crisp with a characteristic peppery flavour that spices up a salad and can also be used in stir fry. To have a continuous supply of young leaves keep cutting regularly. Certified Organic
  • Out of stock
    This one captured the interest of many visitors. Brilliant emerald green leaves with curly, serrated-edges - most attractive. A great flavour with the distinct mustard hot tang. It can be used in salads or cooked. Its very hardy and can be grown outdoors all winter as well as under cover, with a long growing season. Certified Organic
  • A fine sturdy heirloom variety, with long, deep green leaves, juicy white stems, giving a fresh taste to salad and stir fry. Certified Organic
  • A lovely ornamental mustard leaf, with deeply serrated leaves, flashed deep with purple-magenta veining. Quite a tender mild mustard flavour to liven up salads, and good for steaming or stir fry. Certified Organic
  • Salad Mix

    2.95
    A mix of lush cut-n-come varieties of salads. Including lettuce, corn salad, mustard leaves, pac choi, endive, shungiku and herbs. Certified Organic
  • Out of stock
    A surprise in the salad bowl – flavoursome serrated leaves that taste somewhere between celery and carrots. Grows well over winter under cover and also provides a spectacular display of yellow and orange flowers in early summer that are a big hit with the bees, hoverflies and other beneficial insects as well as visitors – delightful. Certified Organic
  • Out of stock
    This is the continental parsley often known as Hamburg parsley. Rather than eating the leaves, this parsley is grown for eating its root. The variety actually comes from Croatia. It has broad shoulders with a conical shape and good flavour. Dig them in autumn/winter and use them as you would parsnips, good roasted with other roots and tubers. Certified Organic
  • Out of stock
    Introduced to the market in 1861 selected from wild stock or ‘ennobled’ by a Professor at Cirencester Agricultural College. It was then taken up by Suttons. This long cultivated variety has long tapering roots of good size and pleasant flavour. Certified Organic
  • Out of stock
    A mix of different varieties of kale, cut and come greens and mustard leaves that can be sown often and used when small for baby leaf tangy salad leaves or thinned out and left to mature for delicious, nutritious winter greens.
Supported in part by the Department of Rural and Community Development and Pobal through the Community Services Programme. We confirm that our organisation complies with The Governance Code for the Community, Voluntary and Charitable Sector in Ireland.

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