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1245 products
1245 products
Brassica carinata
Ethiopian Spinach is a remarkably resilient leafy vegetable native to the Ethiopian highlands and cultivated across East Africa for thousands of years. Also known as Ethiopian Kale and Abyssinian Mustard, it is a multipurpose Brassica grown for its nutritious leaves, edible seeds and oil.
Plants produce abundant, slightly serrated green leaves with a pleasantly robust brassica flavour. Young leaves are tender enough to use fresh, while mature leaves are traditionally cooked and are excellent steamed, sautéed or added to soups, stews and curries. Regular picking encourages fresh growth and allows multiple harvests from the same plant.
Brassica carinata is particularly associated with Ethiopian food culture, where leafy greens are an important component of traditional dishes. The seeds are also oil-rich and have historically been pressed for cooking and other household uses. More recently, Ethiopian mustard has attracted interest internationally as an industrial oil and biofuel crop.
One of the great strengths of Ethiopian Spinach is its resilience. Adapted to the Ethiopian highlands, it tolerates relatively dry conditions and poorer soils once established, although fertile soil and regular moisture will produce the most abundant tender foliage. Plants can reach approximately 1.5 m tall and produce masses of small yellow flowers that are attractive to bees and other pollinating insects.
Usually grown as an annual, Ethiopian Spinach may persist longer under favourable conditions. Its combination of vigorous growth, repeated harvests and tolerance of challenging conditions makes it an interesting addition to both productive and resilient food gardens.
Approximately 200 seeds per packet
When to Plant (Australia)
Tropics: Autumn to winter
Subtropics: Autumn to spring
Mild climates: Autumn to spring
Cold climates: Spring to autumn
Planting / Sowing
Sow approximately 5–10 mm deep directly into prepared soil or raise in trays for transplanting. Keep consistently moist while seeds germinate and seedlings establish.
Space plants approximately 30–45 cm apart for leafy production, allowing additional room if plants are to reach their full size or be grown for seed.
Grow in full sun in fertile, well-drained soil. Although established plants have useful drought tolerance, regular watering encourages faster growth and more tender leaves.
Begin harvesting individual young leaves once plants are well established, leaving the central growing point intact. Regular harvesting encourages continued production over a long season.
If saving seed, Ethiopian Spinach is Brassica carinata, a distinct species from most common kales and mustards. Seed savers should nevertheless isolate it from other flowering B. carinata varieties to maintain the strain true to type.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety.
Not Available for WA
Spinacia oleracea
Galilee is a heat-tolerant spinach variety originating from northern Israel, producing bright green, small triangular leaves with excellent flavour. Compared to many traditional spinach varieties, it performs well in warmer conditions, extending the harvest season before bolting. The tender leaves are ideal for fresh salads when young or can be cooked in soups, stir-fries, pasta dishes and quiches. Its vigorous growth and improved tolerance to heat make it a reliable choice for Australian gardens.
Approximately 60 seeds per gram
Approximately 140 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 autumn
Planting / Sowing
Direct sow seed 10 mm deep into fertile, well-drained soil in full sun or partial shade. Space plants 10–20 cm apart for mature plants, or sow more densely for baby leaf harvests, with rows 30–40 cm apart. Keep the soil consistently moist throughout the growing season. Harvest young leaves regularly to encourage continued production and enjoy the best flavour before plants begin to flower.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Spinacia oleracea
Giant Nobel, also known as Giant American, is a classic heirloom spinach introduced in 1926 and prized for its exceptionally large, smooth, dark green leaves. The thick, fleshy, triangular leaves are tender and flavoursome, producing generous harvests for both fresh eating and cooking.
A vigorous and productive variety, Giant Nobel is slow to bolt, allowing it to continue producing quality leaves well into spring when many other spinach varieties begin to run to seed. Young leaves are excellent in salads, while mature leaves are ideal for steaming, sautéing, soups, pies and other cooked dishes.
Best grown through the cooler months, plants can be harvested progressively by picking the outer leaves as required while leaving the centre to continue growing.
Seed count: approximately 110 seeds per gram.
Approximately 70 seeds per packet.
When to Plant (Australia)
Tropics: March–August
Subtropics: February–September
Mild climates: February–November
Cold climates: February–May and August–November
Planting / Sowing
Sow directly approximately 1–2 cm deep into fertile, well-drained soil. Space plants approximately 10–15 cm apart with 25–30 cm between rows, or sow more densely for baby leaf production.
Keep consistently moist and grow in full sun during cooler weather or partial shade as temperatures rise. Harvest individual outer leaves for continued production or cut whole plants once they reach the desired size.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Also known as quail grass, soko, celosia, feather cockscomb. A pretty leafy green vegetable featuring attractive spikes of feathery fuschia flowers and a hint of purple through the leaf, traditionally grown in Africa and Mexico. Easy to grow in most climates and is drought and pest tolerant. Leaves, young stems and flower buds are all edible cooked. They have a soft texture and mild spinach taste. Flowers can be cut and dried for arranging. Will self-sow. Cut back after flowering to stimulate new growth. Annual in cold areas, perennial in warmer/tropical regions.
Celosia argentea
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Spinacia oleracea
Matador is a high-yielding spinach variety producing large, smooth, oval-shaped dark green leaves with an excellent, mild flavour. Renowned for its fine texture, it is equally suited to harvesting as baby leaf for salad mixes or as mature leaves for cooking. Widely used in Italian cuisine, it is ideal for pasta, risottos, soups, quiches and sautéed greens. Cold hardy and reliable, Matador thrives in the cooler months and provides abundant harvests from autumn through spring.
Approximately 60 seeds per gram
Approximately 70 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 autumn
Planting / Sowing
Direct sow seed 10 mm deep into fertile, well-drained soil in full sun or partial shade. Space plants 10–20 cm apart for mature plants, or sow more closely for baby leaf production, with rows 30–40 cm apart. Keep the soil consistently moist to encourage rapid growth. Begin harvesting baby leaves early or allow plants to mature, with the first harvest from around 50 days. Regular picking of the outer leaves will encourage continued production.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Spinacia oleracea
Matador is a high-yielding spinach variety producing large, smooth, oval-shaped dark green leaves with an excellent, mild flavour. Renowned for its fine texture, it is equally suited to harvesting as baby leaf for salad mixes or as mature leaves for cooking. Widely used in Italian cuisine, it is ideal for pasta, risottos, soups, quiches and sautéed greens. Cold hardy and reliable, Matador thrives in the cooler months and provides abundant harvests from autumn through spring.
Approximately 60 seeds per gram
Approximately 70 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 autumn
Planting / Sowing
Direct sow seed 10 mm deep into fertile, well-drained soil in full sun or partial shade. Space plants 10–20 cm apart for mature plants, or sow more closely for baby leaf production, with rows 30–40 cm apart. Keep the soil consistently moist to encourage rapid growth. Begin harvesting baby leaves early or allow plants to mature, with the first harvest from around 50 days. Regular picking of the outer leaves will encourage continued production.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Tetragonia tetragonioides
New Zealand Spinach, also known as Warrigal Greens, is a sprawling leafy vegetable native to Australia and New Zealand. Despite its common name, it is not related to true spinach, but its succulent green leaves and tender growing tips are used in much the same way.
The young leaf tips are best harvested regularly, which encourages plants to branch and produce further tender growth. The leaves are best cooked and can be steamed, blanched, sautéed or added to soups, curries and other dishes. It has a long growing season and handles hot, dry summer conditions far better than true spinach.
Warrigal Greens were an important food plant for Aboriginal Australians long before European arrival. They also have an unusual place in Australian food history, being among the first Australian native vegetables recorded as eaten by Europeans when Joseph Banks and members of Captain Cook's crew collected and ate the plant in 1770. Hardy and disease resistant, established plants can survive light frost and regrow when conditions improve.
Seed count: approximately 18 seeds per gram.
Approximately 50 seeds per packet.
When to Plant (Australia)
Tropics: March–September
Subtropics: August–March
Mild climates: September–February
Cold climates: October–December, after frost risk has passed
Planting / Sowing
Sow directly approximately 2 cm deep in a sunny position with well-drained soil. Space plants approximately 30–50 cm apart with around 100 cm between rows to allow for their spreading growth.
Keep adequately watered during establishment and harvest young growing tips regularly to encourage branching and continued production.
Maturity: approximately 50 days.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Beta vulgaris var. cicla
Perpetual Spinach is a productive green-leaf form of Swiss chard grown for its tender leaves rather than thick stems. Despite its name, it is not a true spinach, but has a similar flavour and texture with the advantage of a much longer harvest period.
Plants produce abundant smooth to lightly crumpled green leaves that can be picked young for salads or allowed to mature for steaming, sautéing, soups, pies and other cooked dishes. Regular picking of the outer leaves encourages continuous new growth, giving rise to the name Perpetual Spinach.
Hardier and more heat tolerant than true spinach, it is slow to bolt and can remain productive for many months. Grow in the same manner as silverbeet in fertile, well-drained soil with consistent moisture.
Seed count: approximately 50 seeds per gram.
Approximately 60 seeds per packet.
When to Plant (Australia)
Tropics: March–August
Subtropics: February–October
Mild climates: February–November
Cold climates: August–April
Planting / Sowing
Sow directly or raise seedlings for transplanting, approximately 1–2 cm deep. Space plants around 25–30 cm apart with 40–50 cm between rows, or sow more densely for baby leaf production.
Keep well watered, particularly during hot or dry conditions. Harvest individual outer leaves regularly, leaving the central growing point intact to continue producing.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Spinacia oleracea
Viroflay is a classic French heirloom spinach producing exceptionally large, smooth, dark green leaves that can reach around 20 cm long. The leaves remain tender even when mature, with a mild flavour traditionally described as lower in acidity than many older spinach varieties.
Dating to around 1866, this historic variety originated around Viroflay, near Versailles in France. It became known as Monstrueux de Viroflay, or Monster of Viroflay, for the remarkable size of its leaves and vigorous growth.
Best grown during cool weather, Viroflay is excellent harvested young for salads or allowed to develop its characteristic large leaves for steaming, sautéing, soups, pies and other cooked dishes.
Seed count: approximately 130 seeds per gram. Approximately 70 seeds per packet.
When to Plant (Australia)
Tropics: April–July
Subtropics: March–August
Mild climates: February–September
Cold climates: February–May and August–October
Planting / Sowing
Sow directly approximately 1–2 cm deep into fertile, well-drained soil. Space plants approximately 10–15 cm apart with 25–30 cm between rows, allowing a little extra room if growing plants to full size.
Keep consistently moist and grow in full sun during cooler weather. Harvest individual outer leaves as required or cut whole plants once they reach the desired size. Avoid prolonged hot conditions, which encourage bolting.
Maturity: approximately 50 days.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Medicago sativa
Alfalfa is one of the classic sprouting varieties, producing crisp, delicate sprouts with a fresh, mild flavour. Quick and easy to grow without soil, alfalfa sprouts are delicious in salads, sandwiches, wraps and bowls or added to meals just before serving for a fresh crunch.
One tablespoon of seed produces approximately 1½ cups of sprouts, making alfalfa an economical way to grow fresh greens at home throughout the year. Sprouts are generally ready to harvest in just 3–5 days.
Sprouting Time: 3–5 days
Sprout Length: 4–8 cm
Yield: Approximately 1½ cups of sprouts per tablespoon of seed
How to Sprout
Use a sprouting jar or purpose-made sprouter. If using a jar, cover the opening with a porous material or sprouting mesh secured firmly in place.
Soak seed overnight, then drain thoroughly. Rinse with fresh water and drain well several times each day until the sprouts are ready to harvest. Good drainage and airflow are important, as sprouts should remain moist but never sit in water.
As the sprouts develop, remove loose seed hulls by rinsing and skimming them from the surface. Once harvested, rinse and drain thoroughly before refrigerating. Store chilled and use within approximately one week.
Not available for WA.
Brassica oleracea var. italica
Broccoli sprouts are a fast-growing and highly nutritious sprouting variety, producing crisp, tender shoots with a fresh, mild brassica flavour and a gentle peppery bite. Delicious in salads, sandwiches, wraps and bowls, they are an easy way to grow fresh greens at home without a garden.
Broccoli sprouts are particularly valued for their naturally occurring glucoraphanin, which can be converted into sulforaphane when the sprouts are chewed or chopped. This naturally occurring plant compound has attracted considerable scientific interest and is one of the reasons broccoli sprouts have become so popular.
Sprouting Time: Approximately 4–6 days
Sprout Length: Approximately 3–6 cm
How to Sprout
Use a sprouting jar or purpose-made sprouter. If using a jar, cover the opening with sprouting mesh or another porous material secured firmly in place.
Soak seed for approximately 6–8 hours, then drain thoroughly. Rinse with fresh water and drain well several times each day until ready to harvest. Keep sprouts moist but never sitting in water, with good drainage and airflow throughout the sprouting process.
As the sprouts develop, rinse well to help loosen and remove seed hulls. Once harvested, rinse and drain thoroughly, allow excess moisture to dry and refrigerate. For best quality, enjoy as fresh as possible.
Not available for WA.
Coriandrum sativum
Coriander Sprouts produce tender young shoots with the unmistakable fresh, citrusy flavour of mature coriander in just a matter of days. Delicate stems and bright green cotyledons add vibrant flavour, colour and aroma to salads, sandwiches, wraps, tacos, curries and Asian-inspired dishes. Their concentrated flavour makes them a favourite garnish for both home cooks and chefs.
Easy to grow indoors throughout the year, coriander sprouts are harvested well before the true leaves develop, providing a quick and continuous supply of fresh greens. They thrive in shallow trays and are best enjoyed young for their crisp texture and mild flavour.
When to Plant (Australia)
Suitable for year-round indoor production.
Planting / Sowing
Evenly scatter seed over a moist microgreen growing medium or sprouting tray and lightly cover with a thin layer of medium or vermiculite. Keep evenly moist and place in a bright position out of harsh direct sunlight. Harvest with scissors when the sprouts reach 5–10 cm tall, usually within 10–14 days.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
