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1245 products
1245 products
Vigna radiata
Mung Bean sprouts are one of the most familiar and widely used sprouts, producing thick, crisp white stems with a fresh, mild flavour and satisfying crunch. A staple of many Asian cuisines, they are delicious in stir-fries, noodle dishes, soups, salads and spring rolls or eaten fresh for a crisp addition to meals.
Fast growing and highly productive, Mung Beans produce substantial sprouts in just a few days and are an excellent choice for home sprouting. For the thick, pale sprouts traditionally used in Asian cooking, grow them away from light and provide gentle pressure as they develop.
Sprouting Time: Approximately 3–5 days
Sprout Length: Approximately 4–8 cm
How to Sprout
Use a sprouting jar or purpose-made sprouter. Soak seed overnight, then drain thoroughly. Rinse with fresh water and drain well several times each day until the sprouts reach the desired size.
Keep sprouts in a dark or shaded position to encourage pale, tender growth. Good drainage and airflow are important, as sprouts should remain moist but never sit in water.
Once harvested, rinse thoroughly, remove any loose hulls and drain well before refrigerating. Store chilled and enjoy as fresh as possible.
Not available for WA or TAS.
Pisum sativum
Pea sprouts are crisp, succulent and fresh, with the unmistakably sweet flavour of young garden peas. Producing tender stems, leaves and delicate tendrils, the whole immature plant can be harvested and eaten as a fresh green.
Their mild sweetness and satisfying crunch make pea sprouts excellent in salads, sandwiches and wraps, tossed through stir-fries at the last moment or used as a fresh garnish for soups and savoury dishes. They are substantial compared with finer sprouts and produce a generous harvest from a relatively small amount of seed.
Easy and rewarding to grow, pea sprouts develop quickly and can be grown indoors throughout the year in trays or containers.
Approximately 3–5 seeds per gram
Sprouting Time: Approximately 7–14 days
Sprout Length: Approximately 5–10 cm
How to Sprout
Soak seed overnight, then rinse and drain thoroughly. Sow into a shallow tray or container of moist growing medium, pressing the seed gently into the surface and covering lightly.
Keep moist but not waterlogged during germination. Once shoots emerge, provide bright indirect light and good airflow. Harvest the whole immature plant or cut the young shoots just above the growing medium when they reach approximately 5–10 cm tall.
Rinse harvested sprouts thoroughly, drain well and enjoy as fresh as possible.
Not available for TAS. Due to quarantine restrictions, WA has a 10,000 seeds limit per variety.
Helianthus annuus
Sunflower sprouts are thick, crisp and succulent with a fresh, mild, slightly nutty flavour. One of the most substantial sprouts to grow, they produce sturdy stems topped with broad green leaves and make a satisfying addition to salads, sandwiches, wraps, smoothies and savoury dishes.
Fast growing and highly productive, sunflower sprouts are easy to grow in trays or containers. One cup of seed can produce approximately 5 cups of fresh sprouts, making them an economical way to grow fresh greens at home throughout the year.
Sprouting Time: Approximately 7–10 days
Sprout Length: Approximately 5–10 cm
Yield: Approximately 5 cups of sprouts per cup of seed
How to Sprout
Soak seed overnight, then rinse and drain thoroughly. Sow into a tray or container filled with moist growing medium, pressing the seed gently into the surface and covering lightly.
Keep moist during germination but avoid overwatering, as saturated seed may rot. Once shoots emerge, provide plenty of bright light and good airflow.
Harvest when sprouts reach approximately 5–10 cm tall and the first two leaves have opened. Cut just above soil level, rinse and drain thoroughly before use.
Freshly harvested sunflower sprouts can be stored in the refrigerator for approximately 7–14 days, although they are best enjoyed as fresh as possible.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety. Not available for WA.
Triticum aestivum
Wheatgrass is an easy-to-grow cereal grass prized for its tender young shoots and crisp sprouts. It can be grown in trays for harvesting as fresh wheatgrass or sprouted in a jar for crunchy shoots to add to salads, sandwiches and wraps. Wheatgrass regrows after cutting, allowing multiple harvests from a single sowing. Both growing methods are quick, simple and suitable for year-round indoor production.
Approximately 25–35 seeds per gram
When to Plant (Australia)
Suitable for year-round indoor sprouting and wheatgrass production.
Planting / Sowing
For wheatgrass, soak 1 cup of seed overnight, then spread evenly over moist seed-raising mix in a tray, shallow container or basket. Keep evenly moist but avoid overwatering, as this may cause the seed to rot. Harvest when shoots reach 10–15 cm tall by cutting just above the soil surface. Plants will typically regrow, allowing 2–3 harvests.
For sprouts, soak ½ cup of seed overnight, then drain and rinse well. Place in a sprouting jar or sprouter, rinsing and draining twice daily until the sprouts reach 5–10 cm, usually in 10–14 days. Remove floating hulls during the final rinses to reduce spoilage. Fresh sprouts can be refrigerated for up to 3 days.
Not available for TAS or WA.
Cucurbita pepo
Bennings Green Tint is a traditional heirloom patty pan squash producing attractive pale green, scalloped fruits with a delicate flavour and fine texture. Best harvested when 75–100 mm across, the tender fruits are perfect for steaming, grilling, roasting, stuffing or adding to stir-fries. The medium-sized bush plants are highly productive over an extended season, making this reliable variety a favourite in home gardens. Regular harvesting encourages continuous flowering and abundant fruit production.
Approximately 7–9 seeds per gram
Approximately 25 seeds per packet
When to Plant (Australia)
Tropics: April to August (dry season)
Subtropics: September to January
Mild climates: September to December
Cold climates: October to December
Planting / Sowing
Direct sow seed 20–30 mm deep into fertile, well-drained soil in a sunny position once the danger of frost has passed. Space plants 80–100 cm apart to allow the bush to develop fully. Keep the soil consistently moist and apply regular feeds during flowering and fruiting. Harvest fruits when they reach 75–100 mm across for the finest flavour and texture. Picking regularly will encourage a long, productive harvest.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Cucurbita pepo
Green Tint is a traditional patty pan squash producing attractive pale green, scalloped fruits with a delicate flavour and fine texture. Best harvested when 75–100 mm across, the tender fruits are ideal for steaming, grilling, roasting, stuffing or adding to stir-fries. The medium-sized bush plants are highly productive over a long season, making this a dependable favourite for home gardens. Harvesting regularly encourages continuous flowering and fruit production.
Approximately 7–9 seeds per gram
Approximately 17 seeds per packet
When to Plant (Australia)
Tropics: April to August (dry season)
Subtropics: September to January
Mild climates: September to December
Cold climates: October to December
Planting / Sowing
Direct sow seed 20–30 mm deep into fertile, well-drained soil in full sun once the danger of frost has passed. Space plants 80–100 cm apart, allowing room for the bush to develop. Keep the soil consistently moist and feed regularly during flowering and fruiting. Harvest fruits while young, at 75–100 mm across, for the best flavour and texture. Frequent picking will encourage a long and productive harvest.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Cucurbita pepo
Yellow Bush Scallop is a traditional button squash producing brilliant golden-yellow, disc-shaped fruits with deeply scalloped edges. The tender young fruits have a fine texture and mild, slightly sweet flavour and are best harvested while small.
The vigorous bush plants are productive and relatively compact compared with trailing squash. Regular picking encourages continued flowering and fruit production. Young squash can be steamed or sautéed whole, grilled, roasted, stuffed or sliced into salads and vegetable dishes.
Scalloped squash, also known as pattypan squash, are among the oldest cultivated forms of Cucurbita pepo, with similar scalloped forms grown in the Americas for centuries.
Approximately 15 seeds per packet.
When to Plant (Australia)
Tropics: March–September
Subtropics: August–February
Mild climates: September–January
Cold climates: October–December, after frost risk has passed
Planting / Sowing
Sow directly approximately 2–3 cm deep once the soil has warmed, or raise seedlings for transplanting after frost risk has passed. Space plants approximately 60–90 cm apart in fertile, well-drained soil in full sun.
Keep consistently watered during flowering and fruit development. Harvest fruits regularly while young and tender to 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.
Cucurbita maxima
Baby Green Hubbard is a compact version of the traditional Hubbard squash, producing distinctive pear to teardrop-shaped fruits around 17 cm long with deeply coloured dark green skin. Inside, the yellow-orange flesh is dense, smooth and richly flavoured.
The flesh has a sweet, nutty flavour and dry texture that makes it excellent for roasting, baking, soups, curries and pies. Fruits store particularly well after harvest, making this a useful winter squash for keeping into the cooler months.
Hubbard squashes have been grown in North America since at least the mid-19th century and became prized for their excellent storage qualities and rich flesh. Baby Green Hubbard offers these traditional characteristics in a smaller, more manageable fruit.
Approximately 12 seeds per packet.
When to Plant (Australia)
Tropics: March–August
Subtropics: August–February
Mild climates: September–January
Cold climates: October–December, after frost risk has passed
Planting / Sowing
Sow directly approximately 2–3 cm deep once the soil has warmed, or raise seedlings for transplanting after frost risk has passed. Grow in full sun in fertile, well-drained soil, allowing approximately 1–1.5 m between plants for the spreading vines.
Water consistently during establishment, flowering and fruit development. Allow fruits to mature fully on the vine and harvest when the skin has hardened and the stem begins to dry. Cure before storing in a cool, dry, well-ventilated position.
Maturity: approximately 95–105 days.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Cucurbita pepo
Gem Squash is a much-loved South African heirloom winter squash producing dark green, cannonball-sized fruits with sweet, dense flesh. Productive vines typically yield around 8 fruits each, which store for up to four months when harvested fully mature. Young fruits can also be picked early and enjoyed like zucchini, while mature squash are delicious baked, roasted, steamed or stuffed. Compact in size and excellent for storage, Gem Squash is a versatile and rewarding addition to the home vegetable garden.
Approximately 7–9 seeds per gram
Approximately 15 seeds per packet
When to Plant (Australia)
Tropics: April to August (dry season)
Subtropics: September to January
Mild climates: September to December
Cold climates: October to December
Planting / Sowing
Direct sow seed 20–30 mm deep into fertile, well-drained soil in a sunny position once the danger of frost has passed. Space plants 1–1.5 metres apart, allowing room for the vines to spread. Keep the soil consistently moist during establishment and fruit development. Harvest young fruits for use like zucchini, or allow fruits to fully mature over 90–100 days for the best flavour and longest storage life. Cure mature fruits in a warm, dry place before storing.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Cucurbita ficifolia
Chilacayote is an unusual long-lived squash originating in the highlands of Central America. A vigorous, fast-growing trailing vine, it is often described as the perennial squash because plants can persist for several years in frost-free conditions. Unlike most squash, it thrives in relatively cool conditions and can produce heavily through winter and spring in suitable climates.
Plants produce numerous large, watermelon-like fruits with sweet white flesh. Immature fruits can be eaten raw or cooked like zucchini, while the flowers, young leaves and tender shoots are also eaten as vegetables. Mature fruit is traditionally used for preserves, jams and confectionery, particularly the distinctive candied preparations found throughout Mexico and Central America. The protein-rich seeds are also edible and nutritious.
Exceptionally vigorous, hardy and disease resistant, Chilacayote produces mature fruits that can store for many months. Cucurbita ficifolia is genetically distinct from the common cultivated squash species and does not readily cross with other garden squash, making it particularly useful for seed savers.
Approximately 6 seeds per packet.
When to Plant (Australia)
Tropics: February–August
Subtropics: February–September
Mild climates: August–March
Cold climates: September–December, after frost risk has passed
Planting / Sowing
Sow directly approximately 2–3 cm deep or raise seedlings for transplanting. Germination can take approximately 15–30 days. Allow plenty of room for the vigorous trailing vines, which can cover a substantial area or be trained over a strong trellis or structure.
Keep adequately watered during establishment and fruit development. Harvest young fruits for zucchini-style use or allow them to mature fully on the vine for storage, seed or preserves.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Cucurbita pepo
Spaghetti Squash is a vigorous winter squash producing cylindrical fruits up to 30 cm long with unique golden flesh that separates into fine, spaghetti-like strands when cooked. Harvest when the skin changes from bright yellow to a buff colour for the best flavour and storage life. The cooked flesh makes a delicious low-starch alternative to pasta and pairs beautifully with tomato sauces, pesto, roasted vegetables or butter and herbs. Productive vines typically yield 4–5 fruits each, and the mature squash store well for several months.
Approximately 7–9 seeds per gram
Approximately 15 seeds per packet
When to Plant (Australia)
Tropics: April to August (dry season)
Subtropics: September to January
Mild climates: September to December
Cold climates: October to December
Planting / Sowing
Direct sow seed 20–30 mm deep into fertile, well-drained soil in a sunny position after the danger of frost has passed. Space plants 1–1.5 metres apart, allowing ample room for the vigorous vines to spread. Keep the soil consistently moist during establishment and fruit development. Harvest mature fruits after approximately 70–115 days, when the skin has turned from yellow to buff and is firm to the touch. Cure fruits for a week or two in a warm, dry place before storing for extended keeping.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Cucurbita pepo
Spaghetti Squash is a vigorous trailing vine producing cylindrical fruits up to approximately 30 cm long. The skin matures from pale yellow to a deeper yellow-buff colour, signalling that the fruit is ready to harvest. Plants are productive, typically yielding around four to five fruits per vine.
The unusual golden-yellow flesh separates naturally into long, spaghetti-like strands once cooked. Bake or boil the whole or halved fruit, then scrape the flesh with a fork and serve with pasta sauces, herbs, butter or roasted vegetables. Its mild flavour makes it particularly versatile in the kitchen.
Native to the Americas, Cucurbita pepo has a long history of cultivation, although spaghetti-type squash is a much more recent development. Mature fruits store well when harvested with their skins fully hardened and kept in a cool, dry, well-ventilated place.
Seed count: approximately 3–5 seeds per gram. Approximately 15 seeds per packet.
When to Plant (Australia)
Tropics: March–September
Subtropics: August–February
Mild climates: September–January
Cold climates: October–December, after frost risk has passed
Planting / Sowing
Sow approximately 2–3 cm deep directly where plants are to grow once the soil has warmed, or start indoors approximately five weeks before transplanting. Space plants approximately 80–120 cm apart, allowing plenty of room for the vigorous vines to spread.
Grow in full sun in fertile, well-drained soil enriched with organic matter. Keep plants consistently watered during establishment, flowering and fruit development. For storage, allow fruits to mature fully on the vine and harvest once the skin has turned yellow to buff and hardened.
Maturity: approximately 70–115 days.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.
Cucurbita pepo
Table Queen is a classic heirloom acorn squash introduced in the 1930s and prized for its heavy yields and excellent eating quality. The compact, acorn-shaped fruits grow to around 14 cm across with a dark green rind enclosing thick, dry orange flesh. Rich, sweet and nutty in flavour, they are ideal for baking, roasting, stuffing or using anywhere pumpkin is called for. Allow fruits to fully mature on the vine to develop their best flavour and storage qualities.
Approximately 7–9 seeds per gram
Approximately 17 seeds per packet
When to Plant (Australia)
Tropics: April to August (dry season)
Subtropics: September to January
Mild climates: September to December
Cold climates: October to December
Planting / Sowing
Direct sow seed 20–30 mm deep into fertile, well-drained soil in a sunny position after the danger of frost has passed. Space plants 1–1.5 metres apart, allowing plenty of room for the vines to spread. Keep the soil consistently moist during establishment and fruit development. Harvest mature fruits after approximately 80–85 days, once the rind is hard and the stems begin to dry. Cure harvested squash in a warm, dry place before storing.
Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.