Sow in October

Squash 'Uchiki Kuri' Seeds (Cucurbita maxima)

Discover the gourmet favorite Squash 'Uchiki Kuri', also known as the Red Kuri or Onion Squash. This reliable Japanese variety produces small, tear-drop shaped fruits with vibrant orange skin and rich, nutty-sweet golden flesh. Perfect for roasting, soups, curries, and baking, it’s a versatile squash that stores well for winter use.

How to Grow

• Sow indoors in late spring or directly outdoors after frost.

• Prefers fertile, well-drained soil in full sun.

• Sow 2–3 seeds 2 cm deep in small pots or stations.

• Transplant or thin to one strong plant per station, 90–120 cm apart.

• Water regularly and feed for strong growth.

Key Features

• Traditional Japanese squash with bright orange fruits

• Nutty, sweet flavor with smooth golden flesh

• Compact, manageable fruits (1–2 kg each)

• Stores well for winter use

• High-yielding and easy to grow

Ideal For

• Roasting, soups, curries, and baking

• Winter storage and long-lasting kitchen use

• Home gardeners seeking gourmet squash varieties

• Allotments, vegetable beds, or spacious gardens

Sowing

• Best time: April to June

• Depth: 2 cm

• Spacing: 90–120 cm between plants

• Position: Full sun, fertile soil

• Harvest: September to October

Quick Tip

• Cure fruits in the sun after harvest for longer storage life and enhanced sweetness.

Wild Marjoram – Oregano – Seeds (Origanum vulgare)

Wild Marjoram (Oregano) is a hardy perennial herb cherished for its fragrant leaves and delicate pink-purple flowers. A staple of Mediterranean cooking, oregano adds a rich, earthy flavor to pizzas, pasta, sauces, and roasted vegetables. Beyond the kitchen, its nectar-rich flowers are a magnet for bees and butterflies, making it a wonderful addition to herb gardens, borders, and pollinator-friendly spaces.

How to Grow

• Sow indoors: March – May in seed trays or pots.

• Transplant outdoors: After the last frost in a sunny, well-drained spot.

• Spacing: 25–30 cm apart.

• Oregano prefers light, well-drained soil and thrives in warm, sunny conditions.

Key Features

• Aromatic herb essential for Mediterranean cuisine

• Hardy perennial, easy to grow

• Attracts bees and butterflies with summer blooms

• Suitable for pots, containers, or borders

• Drought-tolerant once established

Ideal For

• Culinary herb gardens

• Fresh or dried use in cooking

• Pollinator-friendly borders

• Container growing on patios or balconies

Sowing & Harvest

• Sow: March – May

• Harvest: June – October (leaves can be harvested fresh or dried)

Quick Tip

For the most intense flavor, harvest oregano leaves just before flowering, and dry them in a cool, airy place.

Squash 'Marina di Chioggia' – Seeds (Cucurbita maxima)

The 'Marina di Chioggia' squash is a traditional Italian heirloom variety, prized for its rugged, dark green, warty skin and rich, sweet orange flesh. Originating from the coastal town of Chioggia near Venice, this unique pumpkin has been a staple in Italian markets for centuries and is still beloved today for its superb flavor in soups, gnocchi, risottos, and baking.

Its fruits are typically 3–5 kg, round, and deeply ribbed, with a long storage life that makes them excellent for use throughout the winter months. A true standout in the garden and kitchen alike!

How to Grow

. Sow indoors: April – May in pots, 2–3 cm deep
. Transplant outdoors: Late May – June, after frost risk has passed
. Sow outdoors: May – June, directly in the ground
. Spacing: 1 m apart in rich, well-drained soil
. Harvest: September – October, when fruits are fully ripened

Key Features

. Italian heirloom pumpkin with striking warty skin
. Fruits weigh 3–5 kg, perfect for storage
. Sweet, dense, orange flesh – ideal for roasting, soups & baking
. Long-keeping winter squash
. Traditional variety still popular in Venice markets

Ideal For

. Traditional and heritage vegetable gardens
. Chefs and home cooks seeking authentic Italian flavors
. Long-term winter storage
. Eye-catching display in kitchen gardens and autumn harvests

Sowing & Harvesting

. Sow: April – June
. Harvest: September – October

Quick Tip

For best results, feed regularly with compost or organic fertilizer and allow fruits to ripen fully on the vine for maximum sweetness.

Pumpkin 'Golias' – Seeds

(Cucurbita pepo) – Giant, Decorative & Edible Pumpkin

Pumpkin 'Golias' is an impressive giant pumpkin variety, producing extra-large, round fruits with smooth orange skin. Known for its huge size and vigorous growth, it makes a real garden showpiece while also being delicious in soups, bakes, and pies. Perfect for competitions, carving, or autumn displays.

Key Features

• Type: Annual fruiting vegetable

• Fruit size: Extra-large, giant pumpkins

• Skin: Smooth orange

• Flavor: Mild, sweet flesh suitable for cooking

• Harvest: Late summer to autumn

• Use: Cooking, carving, decoration, competitions

Ideal For

• Giant vegetable growing

• Autumn harvest festivals & carving

• Cooking soups, pies, and bakes

• Impressive garden displays

Sowing & Growing

• Sow indoors: April–May, 2–3 cm deep in pots.

• Transplant outdoors: Late May–June, after last frost.

• Direct sowing: From mid-May, 2–3 cm deep.

• Spacing: 1–1.5 m between plants.

• Soil: Rich, fertile, well-drained with compost/manure.

• Harvest: September–October, when skins harden.

Care Tips

• Requires full sun and plenty of water.

• Feed regularly for maximum fruit size.

• Protect from frost – harvest before first frost arrives.

Parsnip Root 'Kamo' – Seeds

(Pastinaca sativa) – Sweet, Nutritious Root Vegetable

Parsnip 'Kamo' is a reliable, high-yielding variety producing long, smooth, tapered roots with creamy-white skin and sweet, nutty flavor. Its roots become even sweeter after the first frosts, making it a classic for autumn and winter harvests. Excellent for roasting, mashing, soups, and stews, parsnips are rich in vitamins, minerals, and dietary fiber.

Key Features

• Type: Hardy biennial grown as annual root crop

• Root size: Long, tapered, smooth

• Flavor: Sweet, nutty – improves after frost

• Harvest: Late autumn to winter

• Use: Roasting, mashing, soups, stews

Ideal For

• Traditional vegetable gardens

• Winter kitchen harvests

• Nutrient-rich root storage

• Roasting & hearty seasonal dishes

Sowing & Growing

• Sow outdoors: March–May, directly into prepared seed beds.

• Depth: 1 cm, in rows 30–40 cm apart.

• Germination: 14–28 days at 8–18°C.

• Thinning: 10–15 cm between plants.

• Soil: Deep, loose, stone-free, fertile soil.

• Harvest: October–February (roots store in the ground).

Care Tips

• Do not sow in freshly manured soil (may cause forking).

• Slow to germinate – keep soil consistently moist.

• Leave roots in the ground over winter for best flavor.

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.

Curly Kale 'Sympatic' – Seeds (Brassica oleracea var. sabellica)

The Curly Kale 'Sympatic' is a vigorous and reliable kale variety, known for its decorative, tightly curled green leaves and excellent winter hardiness. This hardy leafy green thrives in cooler weather and can be harvested for many months, making it a staple crop for any kitchen garden.

Kale 'Sympatic' has a sweet, mild flavor that improves after the first frosts, when the leaves become more tender and less bitter. Perfect for soups, stews, stir-fries, smoothies, or simply steamed as a healthy side. The upright plants are also highly ornamental, adding texture and vibrant color to vegetable beds and borders.

How to Grow

• Sow indoors: March – May

• Sow outdoors: April – June, thinly in rows 1 cm deep

• Transplant/Thin: 45 cm apart when seedlings are large enough

• Position: Full sun or partial shade

• Soil: Moist, fertile, well-drained soil enriched with compost

• Care: Water regularly and protect young plants from cabbage pests

Key Features

• Hardy curly kale with decorative, ruffled leaves

• Reliable growth and long cropping season

• Flavour sweetens after frost

• Nutrient-rich superfood, packed with vitamins A, C, and K

• Great for winter harvests when little else grows

Harvest

• Harvesting period: October – March

• Pick outer leaves regularly, allowing the plant to continue producing throughout winter.

Short Tip

For the sweetest flavor, leave plants in the ground until after the first frosts – the cold enhances the natural sugars in the leaves.

Swede – Seeds (Brassica napus)

Swede (also known as rutabaga or Swedish turnip) is a hardy root vegetable that produces large, round roots with golden-yellow flesh and a sweet, earthy flavor. It is an excellent choice for winter storage and a versatile kitchen staple, ideal for roasting, mashing, stews, and soups.

This traditional cool-season crop is easy to grow, highly nutritious, and a reliable addition to any vegetable garden or allotment.

How to Grow

• Sow outdoors: May – July

• Depth: 1–2 cm

• Spacing: 20 cm apart in rows 40 cm apart

• Position: Full sun

• Soil: Fertile, firm, well-drained soil enriched with compost

• Watering: Keep soil moist during dry spells to avoid woody roots

Key Features

• Traditional root crop with sweet, golden-yellow flesh

• Excellent for roasting, mashing, soups, and stews

• Stores well for use throughout winter

• Hardy and reliable in cooler climates

• Easy to grow with minimal care

Harvest

• Harvesting period: October – February

• Lift roots as needed for fresh use or store for winter months.

Short Tip

Thin seedlings early to give roots space to develop fully.

Winter Savoy Cabbage 'Vertus 2' – Seeds (Brassica oleracea)

The Winter Savoy Cabbage 'Vertus 2' is a traditional, hardy variety producing large, dense, medium-green heads with attractive crinkled leaves. It is highly reliable for late autumn and winter harvests, offering sweet, tender leaves perfect for both cooking and fresh use.

This variety thrives in colder climates, with excellent frost resistance that enhances its flavor and texture. A top choice for gardeners seeking a dependable winter vegetable.

How to Grow

• Sow indoors: March – May

• Sow outdoors: April – June

• Transplant/Thin: 40–50 cm apart

• Soil: Fertile, firm, moisture-retentive

• Position: Full sun

• Care: Keep soil consistently moist and protect young plants from cabbage pests

Key Features

• Traditional winter savoy cabbage variety

• Large, dense heads with crinkled leaves

• Excellent frost resistance and winter hardiness

• Sweet, tender flavor ideal for cooking

• Reliable and productive for cold seasons

Sowing & Harvest

• Sow: March – June

• Harvest: October – February