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Vegetable Seeds

Vegetables
Here we introduce vegetable seeds of old and new varieties. Old heirloom vegetables convince with many unique properties. They are often extremely unassuming and resistant and can bring an enormous variety and exciting new tastes into your kitchen, and many of them are rich in health-promoting ingredients.
But there are also some newer vegetable varieties that were selected for their robustness and high palatability using traditional breeding methods.

Vegetables is actually not a very accurate term, since it refers both to all plants which are grown and harvested for consumption of their edible parts - such as roots, leaves, buds - as well as some fruit or seeds, as is the case with pumpkins and beans. Exactly how vegetables can be distinguished from fruit is unclear. But the fact is that vegetables and their cultivation accompany the history of mankind from the very beginning.

There are mainly annual and biennial vegetables which are harvested one year after sowing at the latest and then need to be planted again. Perennial species are the exception. For many species, the exact origin can not be determined, because an active global exchange of vegetable seeds started already very early. Original cultivars of old vegetable varieties, also called Heirloom varieties, however, are usually well documented. In addition, their seeds are open pollinated and unaffected by modern genetic manipulation (GMO) due to their breeding history.

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Asian vegetable varieties

Asian vegetable varieties

In Thai cooking and in most Asian recipes in general, we find a huge variety of vegetables and herbs so far unfamiliar to us. A lot of those Asian vegetable varieties are very flavoursome, promote good well-being and surprisingly, adapt well to our

Aubergines

Aubergines

Aubergine plants originate from Asia, where they have been cultivated for about 4000 years, however, they were introduced to Europe much later. We assume that the Saracens brought aubergines from Persia to Andalusia and cultivated them there. The

Balcony Vegetables

Balcony Vegetables

Even if you do not have access to a garden, you can grow beautiful flowers, tasty vegetables without pesticides and the most aromatic herbs - a balcony is enough!

Beetroots

Red, yellow and white beet seeds. Beetroots are cultivars of the common turnip, which was originally native to the Mediterranean. With the Romans the beets came to Central Europe. Because they are very easy to grow and are excellent winter vegetables, they have become a standard in many vegetable gardens.

Cabbage

Cabbage

Headed cabbage, pointed cabbage, palm cabbage, kale, cauliflower, broccoli, kohlrabi: seeds of rare heirloom and proven cabbage varieties. The cabbage is an annual or biennial or perennial herbaceous plant rich in forms and colours. All cultivars go back to the wild cabbage, which in turn can be divided into five different species that live in different habitats respectively.

Chard

Chard

Chard is an ancient cultivated plant and we use its stalky leaves as vegetables in many recipes. Its varieties are often differentiated into two groups: stalked or ribbed chard (flavescent) forms or the leafy spinach-like (cicla) forms.
The stalky varieties are dominated by broad, fleshy and sometimes ribbed stalks and are often prepared and cooked in a similar way to asparagus.

Zucchini

Zucchini

Courgettes belong to the category summer squashes and are closely related to the vegetable marrow. These days you can find a whole range of different species, from the typical green and oblong shape, to round-shaped crops as white, yellow or striped varieties.

Wild Vegetables

Wild Vegetables

Wild vegetables are simply edible wild plants. These so-called wild vegetables often have an intense aroma and are rich in valuable ingredients. Many of these plants can be found growing as 'weeds' in the wild, in fields and wastelands.

Grain

Grain

Cereal is one of the most important basic foodstuffs worldwide. Of course you can also cultivate it for personal use in the home garden. In addition to traditional cereals wheat, barley, oats and rye, we offer their original and wild varieties and alternative gluten-free crops such as maize, rice, millet, amaranth and quinoa.

Heirloom Carrots

Heirloom Carrots

Heirloom carrot seeds of red, yellow, white and purple varieties. The color of a carrot depends on the variety, the type of cultivation and the climate. Still, the yellow-orange coloured carrot is regarded as the standard carrot in most cuisines. The wild carrot in contrast has white roots and is originally from the Mediterranean region.

Cucumbers

Cucumbers

Seeds of old and rare heirloom cucumber varieties, because in addition to the green slender cucumbers from the greenhouse that are used for salads and the fat little gherkins, there are so many more interesting cucumber species, such as the snake gourd with its beautiful flowers. Espcially Asian cucumber plants have a large number of varieties.

Garlic & Onion

Garlic & Onion

Vegetable seeds for wild garlic, Japanese bunching onion and many more bulb vegetables like garlic, onion or other Alliaceae. The classic kitchen onion (Allium cepa) actually belongs to the oldest cultivated medicinal plants, spices and vegetables. Onions have been cultivated since more than 5000 years ago and were highly revered in many cultures.

Maize & Sweet Corn

Maize & Sweet Corn

Seeds for Bantam sweet corn and other corn varieties. All of our maize cultivars are traditional varieties from pure lines, open-pollinating and free from genetic engineering, and of course our sweet corn varieties are all suitable to eat. They often have gorgeous colours like red, purple or even black with many shades.

Heirloom Vegetables

Heirloom Vegetables

Heirloom vegetable seeds are seeds that are handed from one generation to the next - sometimes for more than hundred years. If you grow heirloom vegetables in your garden, you can harvest your own seeds.

Pumpkins

Pumpkins

In this category you will find seeds to grow your own pumpkins and squashes, which are particularly easy to cultivate and therefore an ideal testing ground for newbie gardeners, with little experience under their belts. However, pumpkins and squashes need to be cultivated on very nutrient-rich, humus soils, which will absorb warmth well and yet also have good water retention properties.

Leaf Greens, Spinach

Leaf Greens, Spinach

Seeds of spinach plants and leafy greens. This refers to all vegetables whose leaves and stems can be eaten, independently of whether they are raw or cooked. Spinach is the classic leafy green, in addition to all types of cabbage and lettuce varities.

Legumes

Legumes

The seeds of legumes such as peas, beans and soybeans have been a vital source of protein for human nutrition for thousands of years. Since some varieties are also quite durable and storable in their dried state, leguminous crops were also among the typical winter foods historically.

Lettuce

Lettuce

Seeds of heirloom lettuce varieties and wild salad greens, bitter herbs and wild lettuce. At first, lettuce seems like a very unassuming vegetable plant - until you have taken a closer look and discovered that the diversity of species is huge. Already conventional lettuce (Lactuca sativa) can be divided into numerous types, such as for example butter lettuce, looseleaf lettuce, chinese and batavia lettuce, heading, romaine, iceberg, buttercrunch and many more.

Potatoes & Topinambour

Potatoes & Topinambour

Seeds for potatoes, tompinambour, Jerusalem artichokes and other potato-like plant tubers. The potato's exciting cultural history is well known - it came to Europe as an old crop of the Incas in 1570 via Spain and England, and already in the 17th century it belonged to the main staple foods of the European population.

Radishes

Radishes

Radishes are always a good choice! They are very straightforward in growing and mature very quickly - 4-6 weeks after sowing, they can already be harvested. So you can always exploit a free gap in a vegetable patch in between cultures.

Heirloom Root Vegetables

Heirloom Root Vegetables

Seeds of rare root vegetables such as purple salsify, earth almond, skirret or edible burdock - it is quite amazing how many rare root vegetables there are, and they hardly ever appear on ordinary menus or markets.

Stalk Vegetables

Stalk Vegetables

Vegetable seeds of chard, asparagus, cardoon and other stem vegetables. Stalk vegetables are sometimes also called leafy greens. This refers to all types of vegetables which are primarily harvested for their stalk, shoot or stem. This designation is not botanical, but actually describes a commercial category which is often also associated with leafy vegetables.

Sweet Peppers

Sweet Peppers

Peppers are the big fruity, mild varieties of chili peppers, which are primarily known as sweet peppers.

Wild Asparagus

Wild Asparagus

Wild asparagus has been collected as a vegetable for centuries. The culture of asparagus as food is known in Europe since antiquity. In addition to wild asparagus types like Asparagus officinalis and Asparagus acutifolius, many other plants are also called "wild asparagus" (eg. Aruncus dioicus, Ornithogalum pyrenaicum and hop asparagus).

Winter vegetables

Winter vegetables

In this category we accumulated all our vegetable seeds for varieties which either may be harvested during the wintertime or, which are plant seeds producing crops that store well, so they can be enjoyed fresh, when not much else is growing during the cold season.
Mainly this includes most cabbage varieties, such as white cabbage, red cabbage, savoy cabbage, cauliflower, Brussels sprouts, kale, kohlrabi and many root vegetables, such as parsley roots, parsnips, carrots, salsify, swede and beetroots.