This morning a welcome parcel arrived from Garden Organic. As a member I can choose 6 packets of heritage seeds to plant (and a couple more), its a bit of a lottery with limited supply as seeds are usually grown and saved by members, but this makes it all the more fun.
The seeds for the allotment:
Climbing French Bean – B&B
I don’t know anything about these french beans.
Broad Bean – Syrian Black
Carrot – White Belgium
Listing from Kings Seeds: “Flemish heirloom white carrot first recorded in gardens of the 1500s which, along with the purple and red carrot, is responsible for the parenting of our modern orange carrot bred for the Royal Dutch House of Orange. Well tapered long root with a green shoulder, It is mild flavoured yet sweet and crisp and makes an excellent carrot soup. Can be left in the ground to be harvested when required over winter. (85-90 days). Heirloom; 10-25 degrees; 10-14 days; 5cm apart; Direct Sow.” Its almost coreless, can be grown as a baby carrot and can be hilled up to avoid a green tinge.
Cabbage – Southampton Wonder
Sow in August or March.
Dwarf French Bean – Snake Bean
Also known as asparagus beans and yardlong beans. A dwarf variety probably producing 25-35cm long beans on a bushy plants. Popular in Asian cookings.
Sow direct, spring (after frost), part or full sun in well drained soil. Sow 15mm down, 50cm between rows, 10cm between plants. 77 days to maturity.
Lettuce – Soulie
From Adaptive Seeds: “Romaine lettuce, 30 days baby; 55 full. Beautiful buttery cos type with dark-green, rounded leaves that form a nice rosette. Slow to bolt, the heads eventually get large and vase shaped with a nice rosy tint to the leaves.”
Pea – Sutton’s Purple Podded
A mangetout. From Suttons: “Pick pods young and tender and eat them whole to make the most of the purple colour and the extra vitamins that the pods contain. Allow them to mature and you’ll find that the green peas inside are very tasty too! Height 1.8m (6′).”
Celeriac – Tellus (lucky dip)
From Adaptive Seeds: “Apium graveolens. A great old-fashioned celeriac from England. These big vigorous roots are a little darker inside & out, & the stalks have a reddish color. A really delicious heritage variety. Winter hardy down to about 10°F. Most modern celeriac has been bred to have a bright white interior, which is better for looks. Unfortunately, the volatile compounds that give off such a delightful flavor also stain brown when cut. Tellus has a true celeriac flavor because it has not had the flavor bred out of it.”