JungleSeeds

A truly white beetroot that does not bleed when cut. Excellent flavour and texture  The wavy topped leaves can also be used like spinach.

These plants produce a good yield of large bright golden beetroots. Best when harvested when small, but they will not become fibrous when large. They were a colour breakthrough when Burpee introduced them, excellent for those who want a beetroot with a sweeter, milder flavour, and for others who love the inviting gold colour. Smaller roots to 2" across. The light green leaves can also be steamed or used raw in mixed salads.

This globed shaped Italian beetroot has dark green leaves and deep red stems. When the beetroot is sliced unusual red and white rings are exposed, adding an attractive element to salads. It has a sweet taste and useful for salads or as a hot vegetable. Jamie Oliver has been seen using these on one of his TV programs.

A superb variety that produces delicious, high quality, dark crimson, cylindrical roots which have a long storage period. Late ripening, slow to bolt, and shows good disease resistance. Excellent for easy slicing because of the shape and useful as a “Mini Veg

A high quality beetroot, with a smooth skin and deep red internal colouring that stands and stores well without going woody. Also a good choice for ‘baby beet’ production and suitable for early, maincrop and late production. Delicious in summer salads or use the young leaves as an alternative to spinach.

A globe variety fast growing with very smooth roots and a deep red internal colour, suited to both early and late crops.

Amsterdam forcing is a cylindrical type, early-maturing with slim blunt ended roots. A heavy yielder it is very well suited to early glasshouse growing or in deep containers for "Baby Carrot" production.

This maincrop carrot is a beautiful scarlet colour that gets brighter when cooked. It gets its hue from a high content of the healthy antioxidant Lypocene, a precursor to beta carotene credited for helping prevent several types of cancer.

This is one of the largest of carrots and last to mature, however we grow these sown thinly in a wide 6” row and use the younger plants early on and through the season. This way we do not need to thin the carrots other than by regular cropping. This is a very healthy and vigorous carrot with the potential to be the highest yielding of all. “Autumn King Vita Longa” is the best variety. Can also be left in the ground without splitting through the winter.

This Nantes type carrot is less susceptible to damaging attack by carrot fly than most other varieties. Good sweet flavour and excellent when harvested young. For any carrot though remember to remove any thinnings away from the plants as the smell attracts the carrot fly and compounds the problem!

An improved high quality version of the popular Paris Market type. An early variety with superb almost round roots with an excellent colour. Ideal for shallow soils or container growing.

An award winning purple carrot. The 10” to 12” smooth purple carrots taper to a point and reveal a bright orange centre when cut. Colourful and sweetly flavoured raw, their colour though will become diffused when cooked. Apparently this carrot was named after the Jimmy Hendrix song!

This strain produces a colourful mix of red, white, yellow and orange carrots, each with a distinctive flavour. Rich in vitamins and minerals, nutritious and sweet . Another excellent but practical novelty. Rainbow is not a mix of varieties! It’s the first-ever Carrot to naturally produce every shade from white to red.

An ideal summer harvest carrot which produces long roots that taper to a point. They have a noticeable redder skin and sweet, pink-tinged flesh. A real novelty that will add colour to the table.

We have put together five of what we consider to be the best selection of coloured carrots as a special pack for anyone wishing to try more than one variety. Each packet contains 250 seeds of each variety and separately labelled. More information on each variety on this page.

Carrot Atomic Red
Carrot Purple Haze F1
Carrot White Satin Organic
Carrot Yellowstone F1
Carrot Flyaway

Indulge in White Satin and discover pure luxury in a carrot! Its lustrous, pristine white roots grow to 8 inches and are a delight to eat. They're crunchy and juicy, with a flavour that's sweet, mild, and silky smooth. White Satin adds a touch of opulence to the carrot patch and glamour to the plate.

One of the latest yellow Hybrid Carrots to be produced. YellowPak is an excellent bright yellow carrot with very uniform growth and produces high yields of attractive 8" roots. It also has a good flavour and an ideal shape for slicing.

The first yellow, F1 Hybrid Carrot, Yellowstone has rich, canary yellow, smooth skin along with a succulent, sweet crunchy taste. Excellent for adding another colour to the dinner plate.

An herbaceous annual native to the high Andes of Bolivia and Peru. It is grown for its fleshy taproot which is used as a root vegetable and a medicinal herb. It is related to mustard, radish and turnip and fully hardy and often grown as a winter crop in mild areas. For centuries, ancient Peruvians have used Lepidium meyenii due to its great health benefits as it stimulates the glands in charge of regulating hormones, optimizing body functioning for long-term energy and well being.

One for the heated conservatory where it will make a handsome foliage plant. Maranta arundinacea, is cultivated commercially for its starch-storing rhizome.  Because this very nutritious starch is so readily digested, it is often fed to infants, invalids, and those allergic to wheat. The name arrowroot derives from its past medicinal use as a poultice to remove arrow poison from wounds. So if you come home from a bad day at work with poisoned arrows in your back this is just what you need!

Large, well-formed long white rooted summer variety with a very high quality and good flavour with a crisp texture, Spring sowing produces a crop from August-November. It will also keep for many weeks if lifted and stored in sand.

Oca is a South American crop from the Andes very similar to a potato but without the pests and diseases associated with potatoes. The taste is like a slightly fibrous waxy potato with a hint of lemon and very palatable. The small tubers do not need peeling and may be eaten raw, steamed, boiled, mashed, fried or roasted making this a very versatile vegetable. The crop though is a late one with harvest from mid November to mid December depending on the frosts in your area. Harvesting is 2 weeks after the foliage has been destroyed by frosts and we found that protecting the crop from the first one or two early autumn frost with a tarpaulin extended the growing season and maximised the harvest.

Start the tubers off in heat under glass in early spring and grow on in pots until planting out in late May. The plant at first is quite tidy growing to 2ft tall as a small bush with small yellow flowers but later falls over covering a wide area of 1 to 2 metres wide so best grown alongside other crops that will have been already harvested by the time these plants spread out. Where the stems lay on the ground roots form and further tubers develop in October. We supply 6 to 9 tubers weighing 90gms.

A very unusual root vegetable originating in North America, but Jicama is probably most popular in China. Crunchy and mild, it is a perfect substitute for water chestnuts or bamboo shoots in salads or stir-fries. A relative of the sweet potato, this tuber is not very uniform, but it does make a crisp and delicious low calorie peel-and-eat snack. Jicama thrives in hot climates where it enjoys a long, hot growing season so best tried out in a hot greenhouse in the UK.  (Ripe seed pods and leaves are poisonous.)

This hardy parsnip-flavoured root vegetable With edible parsley-flavoured leaves, deserves to be better known. The roots are not as large as parsnips and also require a long growing season to fully form. Sow in drills 1cm deep and 25cm apart with 3 to 4 seeds per cluster 20cm apart from early to late spring if you want your crop to mature by late summer. Germination is slow like Parsnips but when the seedlings have developed, thin to one single, strong plant at each cluster. Can be harvested any time between late summer and mid-spring the following year. The roots can be left in the ground all winter and dug up as and when you need them. Use the tops for garnish like ordinary parsley.

One of the best varieties, extremely high yield of large quality roots with very good canker resistance. The roots have a shallow crown that reduces wastage maximising your crop.

Very high quality, white smooth tapering roots of excellent uniformity. Try sowing 3'' apart for mini parsnips with an excellent flavour.

Parsnips originate from Roman times and our choice is White Gem, a very white fleshed, broad shouldered tried and tested variety suitable for different soil types.  It has an excellent flavour with a strong resistance to canker. (The brown rot often found parsnip roots). We recommend sowing directly in rows in the ground but covering with cloches, polythene strip etc until germinated.

Mino Early is a long-time favourite of Japanese Daikon radish. This variety is widely planted in Japan from late summer through to autumn. Plants mature 40 days after sowing. The root is 18” to 24” long, pure white and slightly tapered. White flesh is very crispy and tender with mild pungency.

This very unusual heirloom radish traces its history back to  the 16th Century, unlike other varieties, which are typically a shade of red or white, the Black Spanish Round Radish features stunning black roots with a crispy milky white interior. The roots are a globe shaped, reach 3" to 4" across and feature a crispy white flesh with a pungent, peppery taste, that becomes milder when larger. An excellent winter keeper and may be left in the ground and covered with hay or straw mulch for protection from freezing if sown in the autumn. Can also be sown in spring for a summer crop. Another unusual vegetable seen on one of Jamie Olivers cooking programs recently.

A fast growing oval shaped radish with a white tip. Vigorous and quick to produce a crop

A tasty round bright pink radish with a sweet crisp flesh and Slow to bolt.

These colourful Radishes make beautiful bunches in a mix of red, purple, and white. Maturing over an extended period of time, they also stay crisp and mild even when large. Great fun for children and adds extra colour to the salad plate.

An unusual root vegetable that deserves to be more popular with a unique oyster like flavour, sometimes incorrectly called black salsify which is a different species. Scorzonera is, in nature, a perennial, but acts like a biennial. While it can be planted in the spring and harvested in the autumn, it can also be overwintered and left to grow on further. Best grown like parsnips but the fine roots have to be carefully lifted to avoid breaking and a light sandy soil suits them best.

Excellent coloured and shaped, purple topped roots with fine grained, good flavoured, yellow flesh, free from bitterness. An excellent culinary swede, fully winter hardy, with mildew resistant foliage that can be used as spring greens.

Germination -- Easy ■ Moderate ■ and Challenging ■

Backlog for Fresh Seed ♦ Flavour ♪

Hardiness - To -5°C җ To -10°C җҗ Fully Hardy җҗҗ

Needs Shady Position ☻ Sunny Position ☻ Water Loving ♥