A rare Peruvian cultivar produces attractive, bright yellow chillies for the gourmet palate. A prolific bearer over two years in frost free areas. A very hot, flavoursome chilli suited to many red bean dishes.

Quickly growing heading cabbage used for stir fries, ferments and eaten raw in salads.

This small seeded variety is preferred in Thai cooking. The ground roots are also used.
Coriander powder is made from the dried seeds. Leaves are used extensively in Indian cooking.

A small perennial thistle-like plant whose whose leaves and root have a strong and agreeable coriander flavour.
It is a main ingredient in ‘sofrito’, a West Indian seasoning made of Parsley, Chilli and Thai Coriander.

Plants reach 1.5m and tend to be multiple stemmed. Each plant produces approximately 15 cob. These can be harvested when premature (silks are pink and eaten as chinese mini corn. If let to mature, the small red kernels may be used as popcorn.

A delicious variety not exhibiting the insipid sweetness of many hybrids. 250mm long kernels with 2 to 3 cobs per plant. Seeds are a golden yellow colour. A characteristic of this variety is that the seeds dry flat, this is not an indication of low viability.

Highly productive cowpea for eating immature, or cooked when mature; and useful nitrogen fixing legume.

Young leaves can be regularly picked to provide a tangy, peppery taste as a salad herb or garnish for omelettes, soups and sandwiches. Seeds suitable for sprouting. Prefers a shady spot if planted towards the hotter months.

Climbing plant, fruit 150 to 200mm long. White coloured flesh with white skin.
This apple type of cucumber has textured surface. Heirloom variety from Dongara, Western Australia.

Seed commonly used a flavouring for pickles and fish. A good orchard plant it grows to 1.5m, has huge parachute shaped flower which attract many garden pest predators.
Delightful green soft fern-like foliage often picked, dried and sold as ‘Dill Tips’.