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Brassicas & Greens Seeds

(38 items)

No Sunday roast would be complete without greens - with edible flower buds from cauliflower & cabbage, to leaves from kale and roots from swedes & turnips. Much like your dinner plate, no growing area should be without brassicas. The varieties can be grown throughout the year and there are many pest and disease resistant varieties to choose from. Not to mention, freshly grown, organic brassicas can’t be beaten for taste and a packed full of healthy minerals.

Start your greens off in a seed bed or propagator, separate from where they’ll finally end up. Let t. . . Show More >

No Sunday roast would be complete without greens - with edible flower buds from cauliflower & cabbage, to leaves from kale and roots from swedes & turnips. Much like your dinner plate, no growing area should be without brassicas. The varieties can be grown throughout the year and there are many pest and disease resistant varieties to choose from. Not to mention, freshly grown, organic brassicas can’t be beaten for taste and a packed full of healthy minerals.

Start your greens off in a seed bed or propagator, separate from where they’ll finally end up. Let them grow to at least a 6-leaf stage before transplanting out. These plants don’t like a low PH, so a couple of handfuls of an alkaline like lime power will keep them happy. Our best organic tip for brassicas is to keep them netted – investing a few quid in netting will keep the pigeons and cabbage white caterpillars at bay! You should never grow them in the same place year after year, as this will encourage diseases. Greens are the group that really give, with edible flower buds from cauliflower and cabbage, edible leaves from kale and edible roots from swedes and turnips. It does take a little care and attention to grow these plants, but your patience is rewarded with taste! Remember, most greens that are shop bought have been picked and stored in cold stores way before adorning the aisles, depleting their mineral and palate value.


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No Sunday roast would be complete without greens - with edible flower buds from cauliflower & cabbage, to leaves from kale and roots from swedes & turnips. Much like your dinner plate, no growing area should be without brassicas. The varieties can be grown throughout the year and there are many pest and disease resistant varieties . . . Show More >

No Sunday roast would be complete without greens - with edible flower buds from cauliflower & cabbage, to leaves from kale and roots from swedes & turnips. Much like your dinner plate, no growing area should be without brassicas. The varieties can be grown throughout the year and there are many pest and disease resistant varieties to choose from. Not to mention, freshly grown, organic brassicas can’t be beaten for taste and a packed full of healthy minerals.

Start your greens off in a seed bed or propagator, separate from where they’ll finally end up. Let them grow to at least a 6-leaf stage before transplanting out. These plants don’t like a low PH, so a couple of handfuls of an alkaline like lime power will keep them happy. Our best organic tip for brassicas is to keep them netted – investing a few quid in netting will keep the pigeons and cabbage white caterpillars at bay! You should never grow them in the same place year after year, as this will encourage diseases. Greens are the group that really give, with edible flower buds from cauliflower and cabbage, edible leaves from kale and edible roots from swedes and turnips. It does take a little care and attention to grow these plants, but your patience is rewarded with taste! Remember, most greens that are shop bought have been picked and stored in cold stores way before adorning the aisles, depleting their mineral and palate value.


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