Chioggia (pronounced k-ee-OH-g-j-ee-aa) beetroots are distinctive because of their candy-stripe patterns when cut through ... concentric rings of white and pink. This variety is both earthy and aromatic - and is a fun addition to salads, grated or sliced, or cooked like ‘normal’ beetroot (but without as much stain potential). Beet seeds germinate in 7 to 14 days. Soak them…
This variety is from RAW seeds. The Bhut Jolokia is better known as the 'ghost chilli' or 'ghost pepper', and was once considered the hottest chilli in the world. It cracks a whopping 1 million units on the Scoville Scale of hotness (which has nothing to do with its looks, and everything to do with how it can burn your…
The Italians call it Cavolo Nero, and yes, that sounds like the name of an eccentric millionaire who wears suits on yachts. Imagine our disappointment when we found out that it actually means “black cabbage.” In an effort to never be misled by the musical beauty of their language again, we’re firmly calling it Dinosaur Kale and brainstorming T-Rex jokes…
This variety is from RAW: A tasty, colourful mix of five loose leaf varieties. They range from shades of green to red, with textures from oak leaf to tightly ruffled. Sow this exciting mix every week to ten days for a constant supply of fresh salad leaves throughout the season. Goodbye, soggy packets of store-bought fridge lettuce. Fast-growing, tender, and…
Fact: Italian heirloom veggies are ridiculously good-looking. This beauty originated in Roman times, and its green heads begin to turn a deep red with white midribs and veins once the weather cools. Another fact: it’s an excellent autumn veggie, and the heads regenerate if cut off carefully above ground level. Final fact: we have like ten more facts about this…
