Sow in December

Parsley Hamburg 'Alba' – Seeds (Petroselinum crispum)

Parsley Hamburg 'Alba' is a dual-purpose variety grown both for its large, white, parsnip-like roots and its flavorful parsley leaves. The roots are excellent roasted, boiled, or grated raw into salads, while the leaves can be used fresh as a garnish or in cooking. A versatile and easy-to-grow addition to the kitchen garden.

How to Grow

• Sow outdoors: March – July, directly into well-prepared soil.

• Thin seedlings to 15 cm apart in rows 30 cm apart.

• Prefers fertile, light, well-drained soil.

• Water regularly for strong root development.

Key Features

• Root parsley variety with sweet, nutty flavor

• Dual-purpose: edible roots & aromatic leaves

• Easy to grow and hardy in most soils

• Stores well after harvest

• Great for soups, stews, roasting, and garnishing

Ideal For

• Root vegetable dishes

• Fresh parsley leaves for cooking

• Kitchen gardens and allotments

Sowing & Harvest

• Sow: March – July

• Harvest: October – December

Quick Tip

For the best roots, loosen soil well before sowing to allow long, straight growth.

Celeriac ‘Albin’ – Seeds (Apium graveolens)

Celeriac ‘Albin’ is a dependable variety producing smooth, round roots with creamy white flesh and excellent flavor. Known for its tender texture and mild, nutty taste, this versatile root vegetable is perfect for mashing, roasting, soups, and salads. A slow-growing but hardy crop, it thrives in cooler climates and stores well through winter.

How to Grow

• Sow indoors: February – April in trays or modules at 18–20°C.

• Transplant outdoors: May, spacing 30 cm apart in rows 40 cm apart.

• Prefers fertile, moisture-retentive soil in full sun.

• Keep well-watered during dry spells to encourage large, smooth roots.

Key Features

• Smooth, round roots with white flesh

• Nutty, mild flavor for versatile cooking

• Good storage qualities for winter use

• Reliable variety for cool climates

Ideal For

• Mashing, roasting, and soups

• Winter storage and seasonal dishes

• Home gardens and allotments

Sowing & Harvest

• Sow: February – April

• Harvest: October – December

Quick Tip

Remove side shoots during the season to focus the plant’s energy on swelling the root.

Brussel Sprout 'Casiopea' – Seeds (Brassica oleracea)

The Brussel Sprout 'Casiopea' is a high-yielding variety producing uniform, medium-sized sprouts with firm, dense heads and excellent flavor. Known for its reliable growth and resistance to bolting, it thrives in cooler weather, making it ideal for autumn and winter harvests. Perfect for roasting, steaming, or sautéing, this variety is a favorite for home gardens and allotments.

How to Grow

• Sow seeds indoors from February to March or directly outdoors from March to April.

• Plant 1–2 cm deep in trays or modules and transplant when seedlings are strong.

• Space plants 50–60 cm apart in fertile, well-drained soil with full sun.

• Support plants if needed, and maintain regular watering.

• Harvest sprouts from the base upwards as they mature.

Key Features

• High-yielding, uniform sprouts

• Firm, dense heads with excellent flavor

• Resistant to bolting and suited for cooler weather

• Ideal for autumn and winter harvests

• Versatile for roasting, steaming, and sautéing

Ideal For

• Autumn and winter vegetable gardens

• Roasting, steaming, or sautéing

• Home gardeners seeking reliable, flavorful sprouts

Sowing & Harvest

• Sow: February to April

• Spacing: 50–60 cm between plants

• Harvest: September to December

Quick Tip

• For sweeter sprouts, leave them on the plant until after a light frost—it enhances flavor and texture.