Vegetables - Seeds

Raphanus sativus var. longipinnatus

Daikon is a traditional Asian radish producing long, cylindrical roots with crisp white flesh and a mild, slightly pungent flavour. Best harvested while young and tender, it is delicious eaten fresh in salads, slaws and sandwiches, pickled, or cooked in stir-fries, soups and a wide range of Asian dishes. It is also widely grown as a cover crop, where its vigorous roots help improve soil structure and reduce compaction.

Approximately 110 seeds per gram
Approximately 100 seeds per packet

When to Plant (Australia)

Tropics: April to August
Subtropics: March to September
Mild climates: February to October
Cold climates: Spring to autumn

Planting / Sowing

Sow seed directly into loose, well-drained soil, covering with 10–15 mm of soil. Thin seedlings to 10–15 cm apart to allow the long roots to develop fully. Keep the soil evenly moist throughout growth. Harvest after approximately 65 days, or earlier for smaller, more tender roots with the mildest flavour.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Raphanus sativus var. longipinnatus

Daikon is a traditional Asian radish producing long, cylindrical roots with crisp white flesh and a mild, slightly pungent flavour. Best harvested while young and tender, it is delicious eaten fresh in salads, slaws and sandwiches, pickled, or cooked in stir-fries, soups and a wide range of Asian dishes. It is also widely grown as a cover crop, where its vigorous roots help improve soil structure and reduce compaction.

Approximately 110 seeds per gram
Approximately 200 seeds per packet

When to Plant (Australia)

Tropics: April to August
Subtropics: March to September
Mild climates: February to October
Cold climates: Spring to autumn

Planting / Sowing

Sow seed directly into loose, well-drained soil, covering with 10–15 mm of soil. Thin seedlings to 10–15 cm apart to allow the long roots to develop fully. Keep the soil evenly moist throughout growth. Harvest after approximately 65 days, or earlier for smaller, more tender roots with the mildest flavour.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Raphanus sativus

French Breakfast is a classic heirloom radish that has been a favourite in home gardens since the late 1800s. It produces attractive oblong roots measuring 5–8 cm long, with bright scarlet skin and distinctive white rounded tips. The crisp white flesh has a mild, delicate flavour with very little heat, making it ideal for salads, sandwiches and fresh snacking. Cold tolerant and quick to mature, it is an excellent choice for succession planting.

Approximately 100–140 seeds per gram
Approximately 60 seeds per packet

When to Plant (Australia)

Tropics: April to August
Subtropics: March to September
Mild climates: February to October
Cold climates: Spring to autumn

Planting / Sowing

Sow seed directly into well-prepared, loose soil, covering with 5–10 mm of soil. Keep the soil evenly moist to encourage rapid growth and prevent roots from becoming pithy. Thin seedlings to 3–5 cm apart. Harvest after approximately 28 days while the roots are young, crisp and at their sweetest.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Raphanus sativus

Mix of Colours is a cheerful assortment of Radishes producing roots in black, red, white, rose and bi-coloured red and white, depending on seasonal availability. With different shapes, colours and flavours appearing through the row, it is an easy way to grow a broad selection from a single packet.

Flavours range from mild and crisp to distinctly peppery, with varieties suitable for salads, sandwiches, pickling and garnishing. Harvest younger roots for the most tender texture, while larger winter types can be allowed more time to develop.

Radishes have been cultivated for thousands of years across Asia, the Mediterranean and Europe, resulting in an extraordinary diversity of colours and forms. This mix brings together a little of that diversity in one sowing.

Approximately 70 seeds per packet

When to Plant (Australia)

Tropics: April–August
Subtropics: March–September
Mild climates: February–November
Cold climates: August–May

Planting / Sowing

Sow approximately 10–15 mm deep directly into loose, fertile, well-drained soil. Space seeds around 3–5 cm apart and thin where necessary as roots develop.

Grow in full sun during cooler weather or light afternoon shade in warmer conditions. Keep consistently moist for crisp, tender roots.

As this is a mixture of varieties, roots will mature at different rates and sizes. Harvest individual radishes as they become ready rather than pulling the entire crop at once.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Raphanus sativus

Munich Beer is an unusual old German Radish grown primarily for its edible seed pods rather than its roots. Once flowering begins, plants produce masses of tender, juicy pods approximately 5–7 cm long with a crisp texture and pleasantly sweet, mildly radish flavour.

Pick the pods young and eat them raw in salads or as a crunchy snack, or lightly steam or stir-fry them. Regular harvesting keeps the pods tender and encourages continued production.

Traditionally associated with Bavaria, this distinctive radish is known as München Bier or Munich Beer Radish, reflecting the German tradition of enjoying radishes alongside beer. It offers something quite different from the familiar root harvest and is an interesting heritage variety for both the garden and kitchen.

Approximately 60 seeds per packet

When to Plant (Australia)

Tropics: April–August
Subtropics: March–September
Mild climates: February–October
Cold climates: August–April

Planting / Sowing

Sow approximately 10–15 mm deep directly into fertile, well-drained soil. Space plants around 15–20 cm apart to give them room to mature, flower and produce pods.

Grow in full sun and keep consistently watered. Unlike ordinary radishes, do not harvest when roots develop. Allow plants to flower and set seed, then begin picking the young pods while they are still crisp and tender.

Maturity: approximately 52–67 days.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Raphanus sativus

Pink Beauty is a fast-growing heirloom radish producing smooth, round roots with attractive rose-pink skin and crisp white flesh. Despite its ability to grow larger than many radish varieties, it retains a mild, sweet flavour without becoming overly pungent or woody. Its quick maturity and reliable performance make it an excellent choice for salads, fresh snacking and succession planting throughout the cooler growing seasons.

Approximately 100–140 seeds per gram
Approximately 40 seeds per packet

When to Plant (Australia)

Tropics: April to August
Subtropics: March to September
Mild climates: February to October
Cold climates: Spring to autumn

Planting / Sowing

Sow seed directly into well-prepared, loose soil, covering with 5–10 mm of soil. Keep the soil evenly moist to encourage rapid, tender growth. Thin seedlings to 3–5 cm apart. Harvest after approximately 27 days for the sweetest flavour, or allow roots to grow larger while still maintaining their mild taste.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Raphanus sativus

Plum Purple is an eye-catching Radish producing smooth, rounded roots with vivid purple skin and crisp, firm white flesh. Quick growing and mild flavoured, it brings an unusual splash of colour to the vegetable garden.

The flesh is pleasantly sweet with a gentle radish bite, making it excellent sliced into salads, sandwiches and slaws, served with dips or used as a colourful garnish. The contrast between the rich purple skin and snowy white interior is particularly attractive when sliced.

Plum Purple is an American variety introduced in the 1980s and selected for its unusual colouring, uniform roots and mild eating quality. It remains a favourite among gardeners looking beyond the traditional red radish.

Approximately 60 seeds per packet

When to Plant (Australia)

Tropics: April–August
Subtropics: March–September
Mild climates: February–November
Cold climates: August–May

Planting / Sowing

Sow approximately 10–15 mm deep directly into loose, fertile, well-drained soil. Space seeds around 3–5 cm apart and thin where necessary.

Grow in full sun during cooler weather or light afternoon shade as conditions warm. Keep consistently moist to encourage rapid growth and crisp, tender roots.

Harvest promptly once roots reach a useful size for the sweetest flavour and best texture. Succession sow every 2–3 weeks for a continuous supply.

Maturity: approximately 28–30 days.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Raphanus sativus var. mougri

Rat-Tailed Radish is an unusual Asian heirloom grown not for its root, but for the masses of crisp, fleshy edible seed pods produced after flowering. The slender pods have a fresh, peppery radish flavour and are best harvested young while tender and juicy.

Eat them raw in salads or with dips, pickle them, or add them to stir-fries and curries. Regular picking encourages continued pod production and prevents the pods becoming tough and fibrous.

Native to Asia, podding radishes have long been cultivated specifically for their seed pods. Their sprawling, productive habit and unusual harvest make them an excellent choice for gardeners wanting something beyond the familiar root radish.

Approximately 90 seeds per packet

When to Plant (Australia)

Tropics: March–September
Subtropics: September–March
Mild climates: September–February
Cold climates: October–January

Planting / Sowing

Sow approximately 10–15 mm deep directly into fertile, well-drained soil. Space plants around 20–30 cm apart, as mature plants become considerably larger than ordinary salad radishes.

Grow in full sun and keep consistently watered. Allow plants to flower and form pods, then harvest regularly while the pods are young, crisp and tender.

Unlike root radishes, Rat-Tailed Radish performs well in warmer conditions and is particularly suited to spring and summer growing.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Raphanus sativus

Sango is a striking Radish variety grown particularly for sprouts, microgreens and young leaves. It develops exceptionally deep purple to burgundy foliage with contrasting reddish-white stems, making it one of the darkest coloured red radish varieties available.

The young growth has a crisp texture and distinctly spicy radish flavour. Use sprouts and microgreens in salads, sandwiches, wraps and as a colourful garnish for finished dishes.

Its intense colouring comes from naturally occurring anthocyanin pigments, making Sango especially popular with microgreen growers and chefs where both flavour and visual impact are important.

Approximately 70 seeds per packet

When to Plant (Australia)

Tropics: March–September
Subtropics: February–October
Mild climates: February–November
Cold climates: August–May

Planting / Sowing

For mature plants, sow approximately 10–15 mm deep directly into fertile, well-drained soil. Grow in full sun during cooler weather or light afternoon shade in warmer conditions and keep consistently moist.

For microgreens, sow densely into trays of quality growing medium, lightly cover and keep evenly moist. Harvest once the cotyledons have opened and developed their characteristic deep purple colour, or allow the first true leaves to develop for a larger harvest.

For sprouts, grow using your preferred clean sprouting method and harvest while young and crisp.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Raphanus sativus

Saxa is a very early Radish producing neat, globe-shaped roots with smooth deep red skin and crisp, pure white flesh. Plants develop relatively small tops, concentrating their growth into attractive, uniform roots.

The flesh is crisp, juicy and pleasantly mild, excellent sliced into salads, sandwiches and slaws or eaten fresh straight from the garden. Its exceptionally quick maturity makes Saxa ideal for succession sowing and filling small gaps between slower-growing vegetables.

Saxa is an old European variety, particularly associated with German and Central European gardens, where it has long been valued for its rapid growth, compact habit and reliable early harvest.

Approximately 70 seeds per packet

When to Plant (Australia)

Tropics: April–August
Subtropics: March–September
Mild climates: February–November
Cold climates: August–May

Planting / Sowing

Sow approximately 10–15 mm deep directly into loose, fertile, well-drained soil. Space seeds around 2–3 cm apart, thinning to approximately 5 cm if necessary.

Grow in full sun during cooler weather or light afternoon shade as conditions warm. Keep consistently moist to encourage rapid growth and crisp, tender roots.

Harvest promptly once roots reach a useful size. Sow small batches every 2–3 weeks for a continuous supply.

Maturity: approximately 18–25 days.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Raphanus sativus

Sparkler is a classic two-toned Radish producing attractive round to oval roots approximately 30 mm across. The upper portion is bright scarlet red, fading sharply to a distinctive white tip over the lower third of the root.

Inside, the flesh is crisp, juicy and pleasantly sweet with a mild radish bite. Excellent fresh in salads, sandwiches and slaws, or simply sliced and eaten with a little salt or butter.

An old-fashioned garden favourite, Sparkler has been grown for generations for its distinctive colouring, quick maturity and dependable cropping. Its compact roots make it particularly useful for succession sowing throughout the cooler growing months.

Approximately 50 seeds per packet

When to Plant (Australia)

Tropics: April–August
Subtropics: March–September
Mild climates: February–November
Cold climates: August–May

Planting / Sowing

Sow approximately 10–15 mm deep directly into loose, fertile, well-drained soil. Space seeds around 2–3 cm apart, thinning to approximately 5 cm if necessary.

Grow in full sun during cooler weather or light afternoon shade as conditions warm. Keep consistently moist to encourage rapid growth and crisp, tender roots.

Harvest promptly once roots reach approximately 30 mm across. Sow small batches every 2–3 weeks for a continuous supply.

Maturity: approximately 24–48 days.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Raphanus sativus

Watermelon Radish is a beautiful heirloom producing large, round roots with creamy white to pale green skin and a spectacular rose-pink centre. Sliced open, the colourful flesh resembles a miniature watermelon.

The crisp flesh is mild, sweet and refreshing, with less of the sharp bite associated with many radishes. Slice thinly into salads, pickle, grate into slaws or use as a striking fresh garnish. Roasting also brings out its natural sweetness.

Watermelon Radish is an old Chinese winter radish, traditionally known as Shinrimei, meaning “beauty in the heart”, an apt description for its vivid interior. It performs best in cool weather, when the roots develop their best flavour, texture and colour.

Approximately 60 seeds per packet

When to Plant (Australia)

Tropics: April–August
Subtropics: March–August
Mild climates: February–September
Cold climates: August–April

Planting / Sowing

Sow approximately 10–15 mm deep directly into loose, fertile, well-drained soil. Space seeds approximately 5–8 cm apart to allow the larger roots room to develop.

Grow in full sun during cool weather and keep soil consistently moist for crisp, tender roots. Avoid hot conditions, which can affect flavour and root quality.

Harvest once roots have reached a good size but before they become overly mature. Slice across the root to reveal the characteristic pink centre.

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.

Rheum rhabarbarum

Crimson is a perennial Rhubarb producing large leafy plants to approximately 1 m tall, with attractive red to crimson stalks that develop particularly strong colouring during the cooler winter months.

The tart, flavoursome stalks are traditionally cooked with sugar for desserts, pies, crumbles, jams and preserves, and pair especially well with apples and berries. Harvest the larger outside stems as required, leaving the younger central growth to continue developing.

Rhubarb originates from the cooler regions of Asia, where related species have a long history of cultivation, initially for medicinal use. It later became an important culinary crop in Europe, valued for its distinctive tart stalks and ability to return year after year.

Plants prefer fertile soil with plenty of organic matter and consistent moisture. They tolerate some shade, particularly in warmer climates, and established plants can also be propagated by dividing the crown.

Important: Only the stalks are eaten. Rhubarb leaves contain high levels of oxalates and other compounds and should not be consumed.

Approximately 30 seeds per packet

When to Plant (Australia)

Tropics: Generally unsuitable except in cool highland areas
Subtropics: August–November in cooler districts
Mild climates: August–January
Cold climates: September–January

Planting / Sowing

Sow approximately 10–15 mm deep into trays or pots and keep moist until germination. Transplant seedlings into rich, well-drained soil once established, spacing plants approximately 75–100 cm apart.

Grow in full sun in cool climates or provide some afternoon shade in warmer areas. Water regularly and feed generously during active growth.

Allow young plants to establish well before harvesting heavily. Once mature, pull the larger outside stalks from the base as required rather than cutting into the crown.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Rheum rhabarbarum

Glaskins Perpetual is a reliable, long-lived Rhubarb prized for its extended harvest season. Vigorous plants form substantial clumps with large green leaves and long, bright red stalks that remain tender and succulent over a longer period than many traditional varieties.

The stalks have a pleasantly tart flavour and are considered less acidic than many older rhubarbs. Excellent for pies, crumbles, stewed fruit, jams and preserves, they pair particularly well with apples, strawberries and warming spices.

Glaskins Perpetual is an old British variety, introduced in the early 20th century and selected for its ability to continue producing tender stalks later into the season. This extended cropping habit is the origin of the name ‘Perpetual’ and remains one of its most useful characteristics.

Rhubarb originates from cooler parts of Asia, where related species were cultivated for centuries before rhubarb became established as a culinary crop in Europe.

Important: Only the stalks are eaten. Rhubarb leaves contain high levels of oxalates and other compounds and should not be consumed.

Approximately 45 seeds per packet

When to Plant (Australia)

Tropics: Generally unsuitable except in cool highland areas
Subtropics: August–November in cooler districts
Mild climates: August–January
Cold climates: September–January

Planting / Sowing

Sow approximately 10–15 mm deep into trays or pots and keep moist until germination. Transplant established seedlings into rich, well-drained soil with plenty of organic matter, spacing plants approximately 75–100 cm apart.

Grow in full sun in cooler climates or part shade in warmer areas. Keep well watered during dry periods and feed generously during active growth.

Allow young plants to establish before harvesting heavily. Harvest mature outside stalks by pulling them cleanly from the base rather than cutting, leaving younger central stems to continue growing.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Rheum rhabarbarum

Victoria is a classic heirloom Rhubarb known for its vigorous, upright growth and heavy, reliable yields. The substantial stalks are predominantly green, developing attractive crimson colouring as temperatures cool.

The stalks have excellent flavour with the characteristic tartness that makes rhubarb so good for pies, crumbles, jams, preserves and stewed desserts. Harvest the larger outside stems as required, leaving younger central growth to continue developing.

Victoria is an old English variety dating to the Victorian era, when rhubarb became enormously popular as a garden and culinary crop. Its productivity, hardiness and dependable flavour helped establish it as a widely grown variety that remains popular with home gardeners today.

Important: Only the stalks are eaten. Rhubarb leaves contain high levels of oxalates and other compounds and should not be consumed.

Approximately 40 seeds per packet

When to Plant (Australia)

Tropics: Generally unsuitable except in cool highland areas
Subtropics: August–November in cooler districts
Mild climates: August–January
Cold climates: September–January

Planting / Sowing

Sow approximately 10–15 mm deep into trays or pots and keep moist until germination. Transplant established seedlings into rich, well-drained soil with plenty of organic matter, spacing plants approximately 75–100 cm apart.

Grow in full sun in cooler climates or provide some afternoon shade in warmer areas. Keep well watered and feed generously during active growth.

Allow young plants to establish before harvesting heavily. Harvest mature outside stalks by pulling them cleanly from the base rather than cutting, leaving younger stems to continue growing.

Seed count: approximately 60 seeds per gram.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.

Cucumis melo

Apple is an unusual Russian heirloom Rockmelon producing large, oblong fruits with yellow skin attractively striped with green. Its distinctive flavour is sweet, juicy and often compared to the crisp, aromatic sweetness of a nashi pear.

An excellent fresh-eating melon, it is best enjoyed chilled and sliced, added to fruit salads or served simply on its own. The unusual colouring and pear-like flavour make it a particularly interesting variety for heirloom melon growers.

Originating in Russia, Apple reflects the remarkable diversity of Cucumis melo, a species that has been selected across Asia, Europe and the Middle East for an enormous range of fruit shapes, colours, textures and flavours.

Approximately 20 seeds per packet

When to Plant (Australia)

Tropics: March–September
Subtropics: August–January
Mild climates: September–December
Cold climates: October–December, after frost risk has passed

Planting / Sowing

Sow approximately 10–15 mm deep directly into warm, fertile, well-drained soil, or raise seedlings in pots for transplanting once conditions are reliably warm.

Grow in full sun and allow approximately 60–100 cm between plants, with plenty of room for vines to spread. Keep consistently watered while plants establish and fruits develop, reducing excess watering as fruits approach maturity to encourage good flavour.

Harvest when fruits have developed their characteristic yellow and green colouring and are fragrant and fully mature.

Due to quarantine restrictions, TAS has an 800g limit per each seed variety and WA has a 10,000 seeds limit per variety.