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1245 products
1245 products
Salvia hispanica
White Seed Chia is a highly nutritious annual herb in the mint family, grown for its small white seeds and attractive flowering spikes. Native to Mexico and Central America, chia has been cultivated as a food crop for thousands of years and was an important food for several Mesoamerican cultures.
The seeds are rich in fibre, plant-based omega-3 fatty acids, protein and minerals. When soaked in liquid, their soluble fibre forms a distinctive mucilaginous gel. This makes chia useful as a natural thickener in puddings, smoothies, yoghurt, salad dressings, dips and spreads, or as an egg substitute in some baking. The mild flavour allows it to be incorporated into foods without substantially changing their taste.
Chia can also be eaten as sprouts or microgreens, while the mature plant produces attractive flower spikes that are visited readily by bees and other pollinating insects.
A warm-season crop, chia grows quickly in sunny conditions and prefers well-drained soil. Plants can reach approximately 1–1.5 m tall and are sensitive to frost. Chia is naturally responsive to day length, so flowering and successful seed production can vary considerably with latitude and growing season.
Approximately 12,000 seeds per packet
When to Plant (Australia)
Tropics: Spring to autumn
Subtropics: Spring to summer
Mild climates: Spring after frost
Cold climates: Late spring to early summer, although seed production may be difficult in short growing seasons
Planting / Sowing
Sow directly or raise in trays, covering the small seeds only very lightly with fine soil or seed-raising mix. Keep consistently moist until germination.
Thin or transplant seedlings to approximately 30–45 cm apart in full sun and well-drained soil. Once established, plants are relatively hardy, although regular moisture will encourage strong growth.
For seed production, allow flower heads to mature and begin drying on the plant before cutting. Hang or lay the harvested heads somewhere dry and well ventilated, then thresh once completely dry.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Cicer arietinum
Captain Desi is a hardy, small-seeded chickpea well suited to Australian conditions, particularly low-rainfall and marginal soils. This disease-tolerant variety forms compact, bushy plants that produce small brown chickpeas prized for their nutty flavour, firm texture, and high protein content. Known in India as kala chana, it is a staple ingredient in dishes such as chana masala, curries, and chaat. As a nitrogen-fixing legume, it also makes an excellent soil-building crop, improving fertility while producing a nutritious harvest.
Approximately 100 seeds per packet
When to Plant (Australia)
Tropics: April to June
Subtropics: May to July
Mild climates: Late autumn to winter
Cold climates: Autumn to early spring
Planting / Sowing
Sow seed directly into well drained soil in full sun. Plant seeds 3–5 cm deep and space 10–15 cm apart, with rows 40–50 cm apart. Avoid waterlogged soils and overwatering once established. Harvest green pods for fresh use or allow pods to dry completely on the plant for dried chickpeas.
Not Available for TAS
Not Available for WA
Cicer arietinum
White Chickpea is a classic cool-season legume grown for its creamy, round seeds and dependable performance in the garden. Producing compact, bushy plants with small, delicate flowers, chickpeas form their pods close to the stem, each holding one to two seeds that mature as the plant dries down. Well suited to temperate growing conditions, chickpeas prefer a drier finish to the season for harvest. As a legume, they form a relationship with soil bacteria to fix nitrogen, helping to build fertility for future crops while requiring minimal inputs. Harvest young for fresh green chickpeas, or allow pods to fully mature and dry for storage. A staple across many food cultures, white chickpeas are valued for their mild, nutty flavour and versatility in the kitchen.
Cicer arietinum
White Chickpea is a classic cool-season legume grown for its creamy, round seeds and mild, nutty flavour. Compact, bushy plants produce delicate flowers followed by small pods, typically containing one or two chickpeas each.
Well suited to temperate growing conditions, chickpeas prefer a relatively dry growing season and a drier finish as the pods mature. As a legume, they form a symbiotic relationship with beneficial soil bacteria, fixing atmospheric nitrogen through root nodules and making them a valuable addition to crop rotations and soil-building systems.
Chickpeas can be harvested young and green for fresh eating or left on the plant until the pods and seeds have fully matured and dried for storage. A staple ingredient across Mediterranean, Middle Eastern and South Asian cuisines, dried chickpeas are excellent for hummus, curries, soups, salads, stews and roasting.
Seed count: approximately 3 seeds/g
Approximately 60 seeds per packet
When to Plant (Australia)
Tropics: Autumn to winter
Subtropics: Autumn to winter
Mild climates: Autumn to winter
Cold climates: Late winter to early spring
Planting / Sowing
Sow directly approximately 3–5 cm deep into well-drained soil in a sunny position. Space plants approximately 10–15 cm apart with 30–50 cm between rows. Avoid overwatering, particularly as plants approach maturity, as chickpeas perform best in relatively dry conditions.
For maximum nitrogen fixation, treat seed with the appropriate chickpea inoculant before sowing where compatible rhizobia are not already established in the soil.
Not available for TAS or WA due to quarantine restrictions.
Stellaria media
Chickweed is a humble yet highly valued edible and medicinal herb that has been used for centuries in traditional herbal practice. It forms a lush mat of fresh green foliage dotted with delicate, star-like white flowers and thrives during the cooler months of the year.
Traditionally regarded as a soothing herb, Chickweed has long been used in infused oils, salves and creams to support irritated, itchy and inflamed skin. It is also enjoyed as a nourishing herb in teas and traditional herbal preparations.
The tender leaves and stems have a mild, fresh flavour and are delicious in salads, sandwiches, pestos and lightly cooked dishes. Before lettuce became widely cultivated, Chickweed was commonly gathered and sold as a salad green throughout parts of Europe.
Easy to grow and quick to establish, Chickweed performs best in cool, moist conditions and will readily self-seed when happy, providing repeat harvests through autumn, winter and spring.
Approximately 180 seeds per packet
When to Plant (Australia)
Tropics: April to August
Subtropics: March to September
Mild climates: Autumn to spring
Cold climates: Spring to early summer
Planting / Sowing
Sow seed on the surface or cover very lightly with fine soil in a position receiving full sun to part shade. Keep the soil consistently moist during germination. Chickweed prefers fertile, moisture-retentive soil and cool growing conditions. Germination may take 2–5 weeks and can be somewhat variable. Seed may remain dormant yet viable in the soil for extended periods, with plants often appearing when conditions become favourable. Harvest the young leaves and stems regularly to encourage fresh growth.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Cichorium intybus 'Magdeburg'
A traditional European heirloom grown for its large, fleshy roots, which can be roasted and ground to create a rich, caffeine-free coffee substitute. For generations, chicory root has been used on its own or blended with coffee to add depth, body and a distinctive roasted flavour.
Above ground, Coffee Chicory produces attractive blue flowers and a rosette of tangy, slightly bitter leaves that can be harvested young for salads or cooked as greens. The flavour is similar to dandelion and becomes milder when cooked.
Magdeburg develops substantial roots over a long growing season, making it one of the best varieties for home production of roasted chicory. Once harvested, roots can be sliced, roasted until deep brown and ground for use in hot beverages.
Easy to grow and adaptable to a range of conditions, chicory is a useful addition to kitchen gardens, herb gardens and self-sufficiency plantings.
Approximately 100 seeds per packet
When to Plant (Australia)
Tropics: April to July
Subtropics: March to August
Mild climates: Autumn to spring
Cold climates: Spring and summer
Planting / Sowing
Sow seed directly where plants are to grow or raise seedlings for transplanting. Sow 5–10mm deep in full sun and well-drained soil. Space plants approximately 25–30cm apart. Keep soil moist during germination and establishment. Harvest young leaves as required throughout the growing season. Roots are typically ready to harvest after approximately 110 days, once they have reached a good size.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Cichorium intybus
Puntarelle di Galatina is a traditional southern Italian Catalogna chicory prized for its slender, deeply serrated green leaves and compact central heart of thick, pale shoots. This Galatina strain is renowned for its dependable heart formation, sturdy petioles and pleasantly balanced bitterness, making it one of Italy's most sought-after gourmet chicories.
The crisp inner shoots are the highlight of the plant. Traditionally, they are finely sliced and soaked in ice-cold water until they curl into delicate ribbons, then dressed simply with extra virgin olive oil, garlic, lemon juice and anchovies, a classic preparation from the regions of Puglia and Lazio. The outer leaves can also be enjoyed cooked like spinach or added to soups and sautés. Best grown as a cool-season crop, Puntarelle develops its finest texture and flavour when harvested from late autumn through winter.
Approximately 650–750 seeds per gram
Approximately 280 seeds per packet
When to Plant (Australia)
Tropics: April to August
Subtropics: March to August
Mild climates: March to September
Cold climates: September to November and February to April
Planting / Sowing
Sow seed 5 mm deep directly into fertile, well-drained soil in a sunny position. Thin seedlings to 25–30 cm apart to allow the central heart to develop fully. Keep plants evenly watered throughout the growing season to encourage crisp, tender shoots and reduce bitterness. Harvest the outer leaves as required, or cut the tightly formed central shoots once mature for traditional puntarelle dishes.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Cichorium intybus
Red Ball Chicory is a striking Italian heirloom producing compact, round heads of rich burgundy-red leaves with crisp white ribs, naturally protected by green outer wrapper leaves. The tightly packed hearts develop their deepest colour and sweetest flavour during cool weather, making this an excellent autumn and winter crop. The attractive heads add colour, texture and a pleasant bittersweet flavour to salads, while also lending themselves beautifully to grilling, roasting or braising.
Like many radicchio types, exposure to cool temperatures enhances both colour and flavour by reducing bitterness. Red Ball stores well after harvest and is an excellent choice for home gardeners wanting a reliable, gourmet leaf vegetable with outstanding visual appeal.
Approximately 600–700 seeds per gram
Approximately 160 seeds per packet
When to Plant (Australia)
Tropics: April to August
Subtropics: March to August
Mild climates: March to September
Cold climates: September to November and February to April
Planting / Sowing
Sow seed 5 mm deep into fertile, well-drained soil in a sunny position. Thin or transplant seedlings to 25–30 cm apart, allowing adequate space for firm heads to develop. Keep plants evenly watered throughout the growing season to encourage crisp, well-formed hearts. Harvest once heads are firm and fully coloured, removing the outer leaves if required.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Cichorium intybus
Variegated of Lusia is a beautiful Italian heirloom radicchio named after the town of Lusia in northern Italy. It produces compact, tightly wrapped round heads with distinctive leaves marbled in wine-red flecks over a pale green background, gradually fading to buttery yellow towards the centre. As the heads mature, the red variegation intensifies, creating a striking layered appearance that is as ornamental as it is delicious.
With a mild, pleasantly balanced bitterness and a crisp, tender texture reminiscent of iceberg lettuce, Variegated of Lusia is excellent in fresh salads, while also lending itself well to light sautéing or grilling. This cool-season variety develops its finest colour and sweetest flavour in low temperatures. Regular sowings every two to three weeks will provide a continuous harvest throughout the season.
Approximately 600–700 seeds per gram
Approximately 250 seeds per packet
When to Plant (Australia)
Tropics: April to August
Subtropics: March to August
Mild climates: March to September
Cold climates: September to November and February to April
Planting / Sowing
Sow seed 5 mm deep into fertile, well-drained soil in a sunny position. Thin or transplant seedlings to 25–30 cm apart. Keep the soil consistently moist throughout the growing season, as uneven watering can lead to premature bolting and increased bitterness. Harvest once firm heads have formed, removing the outer leaves if desired.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Cichorium intybus
Wild Chicory is a hardy, deep-rooted herb traditionally valued for its striking sky-blue flowers, vigorous growth and ability to improve soil health. Growing to around 1 m tall, it develops a strong taproot that penetrates deeply into the soil, helping to break through compacted layers and heavy clay while drawing nutrients from the subsoil. This natural nutrient mining brings valuable minerals, including nitrogen, potassium, sulphur and silica, closer to the surface where they can benefit surrounding plants.
The attractive flowers are highly appealing to bees and other beneficial insects, making Wild Chicory an excellent addition to wildlife-friendly gardens, permaculture systems and regenerative landscapes. Young leaves can also be harvested for salads or cooked greens, while the roots have a long history of being roasted and used as a coffee substitute.
Approximately 600 seeds per gram
Approximately 250 seeds per packet
When to Plant (Australia)
Tropics: April to August
Subtropics: March to September
Mild climates: March to October
Cold climates: September to November and February to April
Planting / Sowing
Sow seed 5 mm deep into well-drained soil in a sunny position. Direct sow or transplant seedlings once established, spacing plants 30–45 cm apart. Keep soil evenly moist during establishment. Once mature, the deep taproot provides excellent drought tolerance. Harvest leaves while young for the mildest flavour or allow plants to flower to attract pollinators and improve soil structure.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Capsicum annuum
Anaheim is a traditional chilli variety with a history spanning more than 300 years. It produces thick-fleshed, long tapered fruits up to 15 cm in length that mature from green to bright red. With a mild to medium heat (2/10), Anaheim is exceptionally versatile and ideal for stuffing, roasting, soups, stews, sauces, pickling, and drying. The vigorous, upright plants grow to around 60 cm tall and produce continuously throughout the season. Matures in around 70–80 days.
Approximately 20 seeds per packet
When to Plant (Australia)
Tropics: March to September
Subtropics: August to December
Mild climates: Spring to early summer
Cold climates: After the last frost
Planting / Sowing
Sow seed in trays 5 mm deep in a warm, well drained seed-raising mix. Maintain temperatures between 22–28°C for reliable germination. Transplant seedlings into full sun once frost risk has passed, spacing plants 40–50 cm apart. Harvest fruits green or allow them to fully ripen to red for a sweeter flavour and increased heat.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Capsicum annuum
Anaheim is a traditional chilli variety with a history spanning more than 300 years. It produces thick-fleshed, long tapered fruits up to 15 cm in length that mature from green to bright red. With a mild to medium heat (2/10), Anaheim is exceptionally versatile and ideal for stuffing, roasting, soups, stews, sauces, pickling, and drying. The vigorous, upright plants grow to around 60 cm tall and produce continuously throughout the season. Matures in around 70–80 days.
Approximately 25 seeds per packet
When to Plant (Australia)
Tropics: March to September
Subtropics: August to December
Mild climates: Spring to early summer
Cold climates: After the last frost
Planting / Sowing
Sow seed in trays 5 mm deep in a warm, well drained seed-raising mix. Maintain temperatures between 22–28°C for reliable germination. Transplant seedlings into full sun once frost risk has passed, spacing plants 40–50 cm apart. Harvest fruits green or allow them to fully ripen to red for a sweeter flavour and increased heat.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.