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Leaf vegetables


Andijvie Nummer vijf2
Endive 'Batavian Broad Leaved' is the most popular and most grown endive variety. This variety has a nice and well-filled heart of the plant. The leaves are broad and have a soft taste. It is very well suited for stews.
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Krulandijvie ‘Wallone’
Endive 'Wallonne' (Frisée) is a beautiful variety because of its fine, incised and strongly curled leaves. It is great for raw consumption and garnish, but also for stewing.
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Bladmosterd ‘Golden Frills’
Golden Frills is a mustard variety with fine incised, fresh green leaves and a spicy taste. Mustard leaf has been grown and eaten in the Himalaya region in India for over 5000 years. Also in many other countries is leaf mustard a part of the daily menu.
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Bladmosterd Purple Frills
Purple Frills is a mustard variety with fine incised, deep purple leaves and a spicy taste. Mustard leaf has been grown and eaten in the Himalaya region in India for over 5000 years. Also in many other countries is leaf mustard a part of the daily menu.
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Bladmosterd Red Giant
Leaf Mustard 'Red Giant' is an Asian leaf vegetable from the mustard family. This variety forms a loose crop with nicely red-green, somewhat ribbed, round leaves and a spicy taste. It is also known as mustard lettuce, mustard cabbage or cabbage leaf.
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Bosui White Lisbon
Onion (spring) White Lisbon develops a medium-long, white shaft and forms a small sphere. The leafage is light green and stands nicely upright. Sow the scallions close to each other, so that they stay fine. The onions can be harvested when they are 2-3 cm in diameter.
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Groenlof Zuckerhut
Chicory 'Zuckerhut' is a typical autumn and early winter vegetable, which can withstand some frost damage. The oblong crops can, just like endive, be eaten both raw as cooked. It grows on every soil type and a little fertilisation is already sufficient.
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Kardoen
Cardoon is a very old, multiannual vegetable from the Mediterranean area. The bleached, ribbed leaves need to be cooked for consumption. In order to bleach, you can cover the plant with a burlap sack three weeks before it flowers.
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Paksoi ‘Taisai’
Pakchoi Taisai is a fast growing leaf vegetable from Eastern Asia with grey-green leaves like a loose rosette. Remarkable are its broad white leaf stems and white veins. 
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