Current Highlights
Content: 6 Piece (€0.71 / 1 Piece)
25 % when pre-ordering
25 % when pre-ordering
25 % when pre-ordering
Content: 3 Piece (€1.97 / 1 Piece)
25 % when pre-ordering
Content: 3 Piece (€1.97 / 1 Piece)
25 % when pre-ordering
Content: 3 Piece (€1.97 / 1 Piece)
25 % when pre-ordering
25 % when pre-ordering
25 % when pre-ordering
25 % when pre-ordering
25 % when pre-ordering
A world journey in a seed packet
Today's vegetables come from every corner of the world. The carrot reached us from the region of present-day Afghanistan – and was originally purple, not orange. Peas and lentils have accompanied humankind since the Neolithic, from the Near East; the cucumber travelled to us from India, and chard already seasoned the pots of the Romans. In the Middle Ages it was the monastery gardens where this knowledge was preserved and vegetables were improved variety by variety. Anyone whobuys vegetable seeds today is sowing a piece of cultural history.
Open-pollinated, robust and reproducible
Many of our vegetable seeds are open-pollinated. That means: from the fruits of your own harvest you can collect seeds again the next year – the plants stay true to type. This makes you independent and preserves old, flavourful varieties that supermarkets stopped stocking long ago.
Direct sowing or pre-cultivation?
Robust types such as carrots, radishes, spinach or peas go straight into the bed. Heat-lovers like cucumbers, squash or courgettes are best started under cover on the windowsill and planted out after the Ice Saints (mid-May). A nutrient-rich, loose soil and even moisture are half the gardener's happiness.
Kitchen tip: colourful roasted vegetables
Roughly dice carrots, parsnips, onions and squash, toss with olive oil, salt, pepper and rosemary and roast at 200 °C for around 30 minutes. Nothing tastes more of the garden than home-grown vegetables, fresh from the oven.