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Showing "A-C" products from "Vegetable Plants"
These fascinating little tubers are delicious simply scrubbed and steamed, added to stir fries or eaten raw. With the consistency of water chestnuts, they have a delicate nutty taste.
Has the same taste and texture as the Common Artichoke but the tubers are larger and have a smoother surface, making them much easier to prepare. Eat boiled, baked or roasted.
The highest yielding asparagus we know, it is remarkable not just for the quantity of purple-tipped spears it produces, but also for their very high quality. Ariane begins cropping early in the season and continues for several weeks.
In our book '2000' is the tastiest asparagus of them all. Quite a claim, but we know you will love the slender, purple spears of this outstanding New Zealand-bred variety. Sweeter and more tender than green asparagus, it has a real melt-in-the-mouth appeal whether cooked or served raw in salads.
This New Zealand-bred, purple speared, mid season variety is sweeter, more tender (on account of its low fibre) and higher in antioxidants than green types. It is also high yielding and absolutely delicious. So tender, it can even be eaten raw if desired.
We have selected some of the very best modern varieties to ensure you have an abundant supply of 'greens' from summer through to autumn. All are robust and have hybrid vigour to make really healthy and productive plants.Brussels Sprout Maximus F1 An early yet long lasting variety which gives an abundance of mid green sprouts with an excellent flavour from September through to November. The plants have superb disease resistance.Cabbage Kilaton F1 At last a cabbage which has resistance to club root And what a cabbage! A large, densely hearted ballhead with a lovely texture and flavour. Great cooked or for making delicious coleslaw. Cabbage Traviata F1 This top-notch Savoy is usually ready for cutting from November onwards. We have chosen it for its dark colour, dense heads and, of course, its superb flavour. Very hardy, it is also disease-resistant.Cauliflower Moby Dick F1 One of the finest autumn varieties, 'Moby' produces deep, pure white curds which are well protected by its ample foliage. Usually ready from September onwards, it has a great flavour and has the quality to make it to the show bench.Calabrese Ironman F1 A splendidly vigorous variety which yields high quality, blue-green heads from September through to November.
