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.

Beetroot Burpees Golden 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 Beetroot Chioggia on a number of his TV programs.

Beetroot Cylindra is 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

Beetroot Pablo is 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.

Very long smooth good quality roots. Dark red flesh with a sweet flavour. This Beetroot has won many prizes on the show bench for a number of years.

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

Carrot 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.

Carrot Atomic Red main-crop variety 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.

Carrot Autum King Vita Longa produces 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.

Carrot Flyaway, a Nantes type carrot that 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!

Carrot Paris Market Atlas is 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.

Carrot Purple Haze is 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 a Jimmy Hendrix song!

Purple Sun, unlike other purple carrots has a striking strong purple colour from skin right through to the core. Antrhrocyanin is a flavanoid considered to have health benefits in humans, and Purple Sun is full of it, so it not only looks stunning but is also good for you.

Carrot Rainbow 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.

Carrot Resistafly ,is a Nantes type with good tolerance of Carrot Root Fly. Top quality cylindrical roots with good colour and skin quality suitable for a quick early crop or mid summer sowing.  For any carrot though remember to remove any thinnings away from the plants as the smell attracts the carrot fly and compounds the problem, also later sowings make the carrots more susceptible to carrot root fly damage.

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

Lepidium meyenii is an herbaceous annual native to the high Andes of Bolivia and Peru. It is grown for its fleshy tap root 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.

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

Oxalis tuberosa or 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.

Pachyrrhizus erosus is 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.)

Parsley Hamburg is a 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.

Parsnip Gladiator is 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.

Parsnip Javelin - a very high quality parsnip, with 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 Parsley 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.

Radish Albena White, a spectacular pure white radish, which produces delicious, medium sized round roots and is ideal for growing indoors or out. This early variety matures in approximately 35 – 56 days and is slow to bolt.

A fine scarlet globe radish thats quick growing and remains crisp over a long period. RHS AGM

Radish Daikon 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.

Attractive new oval shaped pink skinned radish with a crisp mild flavour.

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 Nero Tondo 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.

Radish Organic French breakfast is a fast growing oval shaped radish with a white tip. Vigorous and quick to produce a crop

Radish Pink Beauty - a tasty round bright pink radish with a sweet crisp flesh and Slow to bolt.

Purple Plum has a bright purple skin and firm white flesh. It is hardy and stays crisp with a sweet but spicy flavour. A special addition to the salad bowl or for simply eating on their own. Ready in 6 weeks after sowing.

This special colourful Round Radish mix from JungleSeeds make beautiful bunches in a mix of red, pink, purple, yellow 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.

A mild flavoured, crisp radish with attractive bright red roots with a white tip. The white part of the root is normally below the soil level.

An unusual yellow radish with a moist juicy texture, quite a strong flavour but without being overly peppery. Produces superb roots throughout the spring and summer that are slow to go woody.

Scorzonera Maxima is 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.

Swde Brora a high yielding variety was specifically bred for the culinary market. The dark purple skin has very few blemishes, and a yellow flesh. It is ideal for lifting September to December.  The foliage can also be used for spring greens.

A purple-topped variety of turnip with a white base below the soil level. It produces good quality flattish roots from June to November from an early sowing in March

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 ♥