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aka Asparagus Pacific Challenger

Bred in NZ Pacific Challenger produces an all green spear. Early to mid season variety. Easy to grow but they do need a dedicated sunny spot with good drainage to mature and multiply. Plant crowns in trenches that have been back filled with mulch or compost. Perennial.

Yummy Asparagus packed full of vitamins and a very welcome early spring vegetable. This clonal hybrid has tolerance of phytophthora rot. Freight on this item is up to 4 packets for $8.50

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aka Asparagus

This is a high yielding variety that produces a early to mid season crop. Bred in NZ to thrive in our climate, Pacific Endeavour produces mid to large spears that are green with a slight purple blush at the base. Plant at a depth of 10-15 cm. Deciduous.

Freight on this item is up to 4 packets for $8.50

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aka Globe Artichoke

Green Globe' is a thistle-like plant with arching silver leaves producing an edible globe vegetable just before flowering. Deserves a special place in the garden. Plant in rich fertile well drained soil and full sun.

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aka Elephant Garlic

This is slow growing and forms a very large bulb. Individual corms have a mild sweet taste (especially when roasted) and are less intense than regular Garlic. Plant in June and harvest Dec. Plant no deeper than 2 cloves depth. Feed well balanced NPK fertiliser and water regularly.

Garlic loves a sunny, well drained spot in fertile soil. Once harvested, around Christmas time, leave to dry in a warm, sunny spot until the leaves wrinkle and turn brownish. Then take the leaves off and store your bulbs whole in a cool airy place until required. NB Elephant Garlic does not store for as long as regular Garlic but once you get the taste of it that shouldn't be a problem. This is a hard necked variety.

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aka Garlic

A culinary soft neck Garlic with a premium flavour. Forms large, firm, white skinned cloves. Companion plant as aphid deterrent. Plant in June, in a sunny, well drained spot ('pointy' end up); harvest December. Feed monthly with a general purpose fertiliser, water regularly. Reliable cropper, easy to grow.

Once you have dug your Garlic up around Christmas time (6 months after planting). Leave to dry in a warm dry spot until the leaves die down. Then break the leaves off and store whole in the pantry until you are ready to use. Home grown fresh Garlic has an exquisite sweet flavour that is hard to beat. Bon appetit.

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aka Citronella grass

Fragrant swaying grass that will add texture and movement as well as contrast among more compact plants. Used in cooking and for making tea. Ideal container plant or in a border or garden bed.

The oil is antiseptic, antibacterial and antiviral. Also used as an antidepressant, to soothe aches and pains, to relieve stress. If drunk before bed will induce sleep. Effective for headaches and respiratory problems. Pour boiling water over sliced leaves and steep for 5 minutes for Lemongrass tea. Sweeten as desired. Can be dried for tea, potpourri or cooking.

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aka Knotted marjoram

Sweet marjoram is widely used as a flavouring for salad dressings, vegetables, legumes and oils. The flavour resembles a blend of thyme, rosemary and sage. Perennial herb.

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aka Curry Leaf Tree

The famed Curry Leaf plant, native to India and Ceylon, lends its pungent scent as a main ingredient in delicious curries. The many segmented foliage is borne on a compact bush convenient for harvesting.

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aka Chilean Guava Syn Ugni Molinae

AKA as Chilean Guava or NZ Cranberry. A reliable little shrub with tight small leaves in an attractive bronze green shade. Little white flowers in spring are followed by fragrant edible berries. Easy to grow, clips well so can be used for topiary or hedging. Evergreen.

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aka Chilean Guava or Cranberry

Attractive bronze-green foliage all year round, fragrant pretty white flowers in spring and edible reddish-purple berries in summer. The berries are often referred to as 'Cranberries' but they are not the true Cranberry. Nonetheless they have a nice flavour and are pleasant to eat.