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aka Seed Potato

2nd Early. Oval to round tubers with white skin and white flesh. Good all purpose potato with a floury texture. A firm favourite with many. Matures in approximately 70-80 days.

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aka Seed Potato

1st Early. This is the potato that epitomizes that new potato taste. You know the one you smother in butter and mint. Oval tubers, white skin, white flesh and oh the delicious flavour. Matures in approx. 90 days. NB Often ready for 'bandicooting' before any sign of flower.

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aka Seed Potato

2nd Early. Oval tubers with white skin and white flesh. A high yielding potato that is a good all-rounder and has an excellent flavour. Matures in approximately 80-90 days.

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aka Maori Potato, Seed Potato

Maori Potato. Round tubers with dark purple skin and white eyes. Cream flesh which is ideal for salads and boiling.

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aka Maori Potato, Seed Potato

A firm waxy purple variety ideal for boiling. Matures in approximately 120 days. The tubers are round and the potato flesh is a multi coloured, flesh cream.

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aka Seed Potato

1st Early. A top performing potato with a regular oval shape, creamy white skin and light yellow flesh. Excellent flavour and generally good yields. Keeps it shape when cooked. Plant to harvest approx 80 days

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aka Seed Potato

1st Early. Oval tubers with white skin and white flesh. Excellent for boiling but also suitable for roasting and we all love our roast potatoes don't we? Very nice flavour, matures in approximately 90 days.

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aka Maori Potato, Seed Potato

Maori Potato. Ideal for boiling and baking. Try mashed with butter, pepper and lots of parsley! Mature around 120-130 days. Tubers are round oval, skin light purple and cream and flesh is cream.

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aka Seed Potato

Main Crop. This is a really nice potato that boils well and also makes good chips. Matures 90- 100 days after planting. Nice round tubers with white skin and white flesh, usually high yielding. A great all purpose Potato with a good flavour.

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aka Seed Potato

2nd Early. Round tubers with white skin and white flesh. This waxy potato is good for boiling, potato salads, casseroles and soups. Matures in approximately 90-100 days after planting.

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aka Seed Potato

2nd Early. A relatively new potato that was bred to combine the best of 'Maori' potatoes and 'European' potatoes. The result is a large potato with deep purple skin and flesh high in anti-oxidants. Quite different and delicious with a somewhat floury texture. Matures 80-90 days after planting.

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aka Seed Potato

2nd Early. A relatively new potato which I must say I am very impressed with. Nice oval shape, medium size tubers with purple skin and creamy white flesh. Boils very well and is lovely in potato salad. Makes good chips too. Well worth a try.

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aka Seed Potato

Main Crop - Heritage Potato. A delicious 'spud' with red skin and white flesh. Slightly waxy with a rich flavour, can be roasted and baked but at its best when boiled. The red skin retains its colour when cooked. Keeps well.

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aka Seed Potato

Main Crop. This large oval-shaped potato an has very red skin and white flesh. Good all purpose floury potato that is suitable to be grown organically because as has disease resistance qualities. One of my favourites. Beautiful baked. Matures in approx. 100 days.

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aka Seed Potato

1st Early. This potato is called 'Rocket' as it matures very early and quickly after planting - approximately 60 days. Oval tubers with white skin and white flesh. A great boiling and roasting potato. NB Does not keep particularly well as it's main quality is being ready so early.

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aka Seed Potato

Main Crop. The reliable 'Rua' is probably NZ's most popular potato. Can be planted quite late in the season to ensure you have a supply of potatoes to store for winter consumption. Matures 100-120 days after planting. White skin and white flesh, large oval tubers. Good all rounder.

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aka Seed Potato

1st Early. 'Swift' by name swift by nature. This fast maturing potato is ready to eat 60 days after planting and is usually one of the first potatoes planted in early spring. Round tubers with white skin and waxy creamy flesh. Good for boiling and salads. Usually has high yields.

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aka Seed Potato

Main Crop. Round tuber with very red skin and white flesh. Another good all purpose potato, great for boiling, roasting and salads. Matures approximately 90 -100 days

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aka Maori Potato, Seed Potato

Maori Potatoes. Great medium sized boiling potato, lovely tasting. Have a light purple mottled skin and a firm smooth creamy-white flesh. Mature in approximately 110 days. Tubers are oval or round.

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aka Maori Potato, Seed Potato

Maori Potatoes. Great for Hangi and in salads; Roast in Jacket, oven bake wedges or chips. Mature in approx 120 days. Slightly elongated tubers. The skin colour is light brown/purple, and the flesh is cream with a purple flush - when boiled the tubers remain reasonably firm.

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aka Rhubarb

A tall, vigorous variety with very decorative leaves that are a dense green. Its long stems are bright red in Winter and Summer. Young stems can be eaten raw if its to your liking otherwise stewed and made into crumbles, muffins or pies. Lovely to have in the kitchen garden or large barrel planter.

Remember - Don`t eat the leaves.

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A newer variety that has compact growth with highly decorative dense blue-green leaves.Short, thick and juicy stems that are bright ruby redat the base fading to green at the top. Great for jams and crumbles. Plant in the sun in well drained soil. Winter dormant in cool areas.

Remember not to eat the leaves.
Suitable for warmer areas including Auckland/Northland

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aka Rhubarb

A vigorous Heritage Rhubarb with healthy, strong upright growth. The stems are broad with quite a bit of green shading on the red stalks. Good flavour and produces well. Plant in humus rich soil that does not completely dry out in summer and feed regularly with organic matter. Perennial.

Wairere Top Tip. Try cooking Rhubarb with 1 sliced apple - it balances out the acid flavour nicely.

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Who doesn't love Rhubarb? Though the edible stalks of this large perennial are a little tart and acid, cooked up with a little sugar and an apple they are delicious. Great for jams and crumbles. Plant in the sun in well drained soil. Winter dormant in cool areas. Remember - don't eat the leaves.

The growth of Rhubarb can be suppressed if climate is 30 degrees plus. Likes a chilling below 4 degrees
Suitable for warmer areas including Auckland/Northland

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aka Rosemary

A prostrate form of Rosemary that has a ground-hugging habit. Pretty, clear blue flowers set against blue-green, aromatic foliage. Flowers through the summer and will attract bees to the garden. Extremely hardy, excellent for coastal planting and hot sunny positions. Evergreen.

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aka Rosemary

A popular, semi prostrate rosemary with upright curving branches with deep violet blue flowers borne on dark green foliage throughout the summer. Prefers a full sun position that has good drainage. Can be used for culinary purposes and attracts bees to the garden. Evergreen.

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aka Rosemary

This rosemary is a culinary delight and has been especially selected for its fantastic flavour. Lovely to grow in the herb or ornamental garden in a warm sunny spot. Pretty blue flowers that attract bees. Honey, is that roast lamb I smell cooking?

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aka Prostrate Rosemary

A prostrate Rosemary that can be used as a ground-cover in a sunny well drained spot. Soft grey/green aromatic foliage and little blue flowers from spring through to autumn. Can be used for culinary purposes. Protect from harsh frost. Evergreen.

Rosemary is the traditional herb for remembrance and is a lovely garden plant as well as a useful culinary herb and let's face it no lamb roast is complete without it.

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aka Rosemary

A easy care and easy to grow Rosemary that is great for covering banks and draping over walls. Quite prostrate in habit so give it room to spread. Nice fresh green foliage and pretty blue flowers off and on all year but mostly in spring and autumn. Loves the sun and good drainage. Evergreen.

Though this Rosemary is mostly used for ornamental purposes it is still a culinary herb that can be used in cooking.

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aka Rosemary upright

Rosemary. A classic culinary herb suitable for use in all manner of dishes but especially with lamb. Attractive aromatic foliage and pretty blue flowers that appear mostly in summer. Use as a herb, ornamental shrub or for hedging. Prefers the sun and good drainage. Bees love it. Evergreen.

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aka Rosemary

A fabulous new version of an old favourite. An upright Rosemary that grows into a pillar or column. Softest blue, large flowers appear from April through to October with the main flowering in September. Loves a well drained sunny position. Clips well. Evergreen.

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aka Rosemary

Prostrate groundcover with light blue flowers and aromatic foliage. Ideal for hot, dry areas. Very hardy and fast growing. Excellent for banks and rockeries.

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aka Rosemary

'Tuscan Blue' is a form of the upright Rosmarinus officinalis selected for the dark blue flowers which appear on and off for most of the year. Happiest in the sun with good drainage. Tolerant of cold and coastal conditions. Trim regularly to keep compact and encourage new growth. Evergreen.

This Rosemary can be used for culinary purposes, mmmm is that Roast Lamb I smell cooking? Also makes a great hedge or background shrub.

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aka Sage

The downy grey-green leaves of this perennial Herb are widely used to add flavour to poultry and pork dishes. Use fresh leaves sparingly as they have quite a strong flavour. Plant in a sunny well drained spot in light sandy soil for best results. Evergreen.

Sage has been used historically for many medicinal purposes.

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Purple Sage is a lovely addition to any landscape, kitchen garden or combination herb planter. Sage requires well drained soil, is drought tolerant. Sage can be used fresh or dried as a culinary flavouring.

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Variegated Sage is grown for its attractive and aromatic leaves. The green leaves are marbled and blushed with yellow gold highlights and have an earthy spicy aroma with a more subtle flavor than standard sage. It is a slower growing variety making its leaves slightly more tender than standard sage.

Leaves are edible, add to salads, and used to flavour meats, stuffing and soups.

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aka Shallots or Scalloins

A versatile perennial bulb that has a mild sweet taste compared to its close relative the Onion. When planting do not bury the bulb too deep - 1 bulb should multiply to 6-12 bulbs which are harvested when the green tops wilt and turn brown usually in autumn. Dry in the sun prior to storage.

The green tops of your Shallots can be used like chives for salads etc if you wish. Shallots are shallow rooted so it is important that they get even moisture for good yields i.e. do not let them dry out. They will store for up to 12 months after drying.

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Sorrel is a slender herbaceous perennial plant about 60 cm high, with roots that run deep into the ground, as well as juicy stems and edible, arrow-shaped leaves.

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Full of fresh flavour and aroma Mint is one of our favourite and most used culinary herbs. Vigorous and spreading in habit so sometimes safer in a container. Will grow in sun or part shade and prefers moist cool soil to do well. Trim regularly to encourage new growth. Perennial.

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aka Sweetleaf, Sugarleaf

Stevia grows to 2 feet (30cm) in the wild and 3 feet in cultivation. A spindly and many-branched plant. Its fine roots spread out on the surface of the soil, while a thicker part of the root grows deep into the earth. Stems are hairy, wand-like. Leaves are opposite, toothed, fibrous and dark green.

Stevia rebaudiana is in the sunflower family. It is commonly known as sweetleaf, sweet leaf or sugarleaf.

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aka Strawberry

This delicious Strawberry has large, conical shaped, dark red firm fruit with excellent flavour. Camarosa are short-day strawberries, they flower from spring to summer, with the main crop in December. Good disease resistance. Plant in well drained fertile soil, with afternoon shade for best results.

To get the very best out of your Strawberry patch look at our How to page for growing tips.

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aka French Tarragon

A refined flavour indispensable to the classic French cuisine. Glossy long green leaves which release a bitter sweet, warm peppery scent with an anise undertone. Use fresh to flavour salads, meats, fish and egg dishes Sunny, light well drained soil. Perennial

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Perennial which has a tarragon scent with undertones of anise. Prefers well drained soil in full sun. Golden yellow flowers in flat clusters

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aka Golden Thyme

Highly aromatic small yellow leaves that can be used to flavour meat or vegetable dishes. Dainty white to mauve flowers appear in summer and should be removed after flowering. Hardy and easy to grow in a sunny well drained spot. Evergreen.

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A seasoning for poultry,pizza,shellfish,beef or game. Culinary aromatic herb so useful in cooking . Also very attractive to grow in the perennial garden bearing flowers all over. Great ground-cover Grow in full sun and free draining soil. Perennial

A favourite Thyme for cooking as it has a superb flavour and aroma that carries a hint of Oregano. Lovely dark green leaves. Good for adding flavor to stocks, soups and many more culinary dishes. Happy in sunny well drained position in the garden or a container. Evergreen.

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aka Carpet or Creeping Thyme

This is the perfect Thyme to use as a tough aromatic ground-cover. Little dark green leaves and tiny crimson pink flowers in summer. Hardy and easy to grow. Benefits from a light trim every now and then. Evergreen.

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aka Creeping Thyme

This delightful and dainty little Thyme is perfect for use as a ground-cover in a warm sunny well drained position or just enjoy some in a pot. The little bright green leaves are smothered by dainty white flowers in summer. Forms a neat and tidy mat. Evergreen.

Can be used for culinary purposes if desired. Trim lightly after flowering to keep compact and avoid over fertilizing as generally Thyme are best left to their own devices.

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aka Lemon Thyme

Lemon Thyme is is known to be especially mouth-watering with poultry and in salads. An herb whose scent is regularly described as astonishing, it is super delicious when added to herb butters and herbed bread. IHoneybees love the flowers of the thyme plant! Perennial

Thymus Lemon's slow mounding habit is beautiful in the landscape as a border or edging plant.

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aka Lemon Variegated Thyme

The small cream-edged green leaves of this lovely thyme will release a burst of citrus scent each time they are brushed against, while the clusters of pink flowers will add even more colour in summer.

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aka Pizza Thyme

My favourite Thyme for cooking as it has a superb flavour and aroma that carries a hint of Oregano. Lovely dark green leaves. Fabulous in meat and tomato dishes and of course Pizza. Happy in sunny well drained position in the garden or a container. Evergreen.

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aka Woolly Thyme

The best known name for this garden Thyme is Woolly Thyme which relates to the tiny, hairy, grey leaves which form a dense carpet. While not suitable for culinary purposes it is very useful as a ground-cover or for draping over walls and banks. Evergreen.

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aka Thyme

Herb. Want a super dramatic groundcover? Ruby carpet will cover itself in gorgeous pink flowers throughout spring. Excellent bee attractant for the vege garden and an excellent culinary herb as well. Aromatic foliage. Happy in a sunny well drained position in the garden or container. Evergreen.

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aka Silver Thyme

Thyme Silver has the same uses as Thyme Common: it's a great accompaniment for soup, marinades, stuffings and veges and is also delicious with beef, chicken, fish, veal, cheese and tomato sauces.

Placed in a pillow, Thyme was said to induce sleep and ward off nightmares.

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aka Silver Queen Thyme

This pretty little Thyme is usually grown more as an ornamental than a herb because of its attractive, dainty, silver-green leaves that are edged with white. Lilac flowers in summer. Highly aromatic. Plant in sunny well drained spot. Evergreen.

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aka Common Thyme

Common Thyme. The most popular culinary thyme with highly aromatic small green leaves that can be used to flavour meat or vegetable dishes. Dainty white to mauve flowers appear in summer and should be removed after flowering. Hardy and easy to grow in a sunny well drained spot. Evergreen.

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Root vegetable which is grown for the brightly coloured and aromatic rhizome. Prefers warm sunny position away from frost even when dormant in winter. Harvest when leaves start to die back and wear gloves as the rhizome will stain your hands yellow. Green bushy growth in summer.

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Valerian,was used to treat insomnia, migraine, fatigue, and stomach cramps. Today, valerian is promoted for insomnia, anxiety, depression, premenstrual syndrome, menopause symptoms, and headaches.It is considered to be both safe and gentle. Preference is full sun to shade.

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These humber tubers are an acquired taste. Related to the Jerusalem Artichoke but are slightly easier to control. Look like a potato, taste like an apple, texture like a water chestnut.

Harvest in approx 25 weeks. You can dig a few at a time without digging the whole plant. Best planted in a seperate bed by them selves.

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Yams. Inca Gold is a new variety bred for New Zealand conditions. It has a yellow flesh and grows up to 10cm long and 3cm thick. It has a lovely flavour and is a high yielder.

Plant July to mid October. Harvest Approx May/ June/ July, when tops of yam plant have totally died off or after first frost. It is recommended that if you are in regions that have frost’s, leave your yams in the ground to get frosted a few times. This then enhances the flavour.

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Yams grown in New Zealand originate from the South American Andes where they are known as oca. Their waxy skins are shiny and colourful and is thin and soft and needs no peeling. The white to lemon-yellow flesh has a smooth, silky texture with a nutty taste, similar to beetroot. Earth gems have a crisp texture, which remains even when cooked. They can be boiled, steamed, microwaved or baked.