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EGGPLANT 'FLORIDA MARKET' HEIRLOOM SEEDS
Very large plant that produces large purple, bell-shaped fruit. This is an old market variety and an excellent type for temperate and subtropical climates. Take care when picking as fruit...
Tomato 'Burnley Surecrop' Heirloom Seeds - Burnley Surecrop
Developed in Melbourne, so suited to our specific growing conditions, this is a tall and vigorous tomato that produces medium sized, round fruit. Disease resistant. When to PlantZone 1: October–DecemberZone 2:...
Mint 'Peppermint' Heirloom Seeds
Botanical mint, which is most closely aligned in flavour to peppermint, is a fast growing aromatic herb belonging to the Mentha family. Due to its prolific growth habits the plant...
TURNIP 'PURPLE TOP' HEIRLOOM SEEDS
Smooth, round roots, averaging 7-10cm in diameter, the Purple Top turnip is white below the soil line and bright purple above. Its large, lobed greens are also edible and should...
Chives 'Standard' Organic Seeds
Easy to grow with a subtle mild onion flavour. These long, thin chives are excellent in many meals and are great raw or cooked. It produces lavender coloured flower heads that...
Cornflower "Polka Dot" Heirloom Seeds
This is a delightful mix of colour and a semi-dwarf variety that grows just 30 to 45cm tall - half the regular size. It blooms earlier than many other varieties...
Nasturtium 'Double Jewel' Heirloom Seeds
Blooming through the spring and summer months, it has a mix of brightly coloured, semi-double flowers. Not only a great companion plant, attracting bees and trapping snails, this is the ultimate...
SUPER GUT by Dr William Davis
Dr. Davis has connected the dots between “gut health” and common modern ailments and complaints in his new book that is boldly prescriptive–i.,e., he shows you what YOU can do...
KIMCHI: ESSENTIAL FLAVOURS OF THE KOREAN KITCHEN
Description You can’t really imagine Korea without kimchi. For thousands of years, their fermented vegetables have been absolutely essential at meals. In Korea, kimchi is so much more than food –...
CURED: COOKING WITH FERMENTS, PICKLES, PRESERVES & MORE
Author: MCHUGH, STEVE Cured unveils Steve McHugh’s techniques, intensifying flavors by pickling, curing, and preserving seasonal ingredients. From preserved lemons for couscous to smoked nuts for tarts, McHugh’s recipes blend store-bought...
FERMENTING PICKLES, KIMCHI, KOMBUCHA, SOURDOUGH, YOGURT, CHEESE & MORE
Author: HARMON, WARDEH Make your own delicious cultured foods–safely and easily! Fermenting foods is an ages-old craft that’s continues to enjoy a resurgence as people are discovering not only the health...
THE FERMENTATION KITCHEN: RECIPES AND TECHNIQUES
THE FERMENTATION KITCHEN: RECIPES AND TECHNIQUES FOR KIMCHI,KOMBUCHA, KOJI AND MORE Author: COOPER, SAM From kimchi to miso, kombucha to ginger beer, The Fermentation Kitchen unveils the magical...
