Chef's Kitchen - Seed Collection

De ReesSKU: ChefsKitchen

Price:
Sale price£1.98

Description

Indoor Planting:

Soak the Parsley seeds overnight prior to planting. Sow the seeds 1.5mm deep in trays of moist compost, be careful not to over-water. Store in a warm place not in direct sunlight, and ensure the compost is kept moist.
It is a good idea to cover with a clear plastic bag until the seeds germinate.
Once the seedlings appear, remove the plastic. It is also useful to label the trays for future reference.


Growing On:
When the seedlings are strong enough to handle they can be transplanted into bigger pots or trays. Be careful when easing the roots out as they can easily be damaged. Do not overcrowd the plants. Keep the pots in a warm, light position and turn regularly. Once all chance of frost has passed the vegetables can be transplanted into growing beds outside. The tomato plants can be moved to an unheated glasshouse in April or hardened off and planted out from June.


Outdoor Planting:

Basil: May Parsley / Pak Choi: March – July

Tomato: Not recommend
Sow seeds 1.5cm deep direct in growing beds, keep the soil moist.
For the Basil & Parsley keep 12" (30cm) between rows and thin to 6" (15cm).
Alternatively, plant indoors for all year round supply. For the Pak Choi keep 15" (38cm) between rows and thin to 4" (10cm) for baby leaves or 12" (30cm) for fully matured plants. For the Lettuce keep 12" (30cm) between rows and thin to 12" (30cm).


Contains:

6 Seed Packets
Basil
Dark Opal
Sweet Basil
Genovese
Pak Choi
White Stemmed


Basil – Pick leaves as required
Pak Choi – Water little and often as Pak Choi has shallow roots
Lettuce – Pick young leaves when required
Parsley – Prefers a partially shaded area
Tomato – Support plants when needed. Limit each plant to 4-5 trusses and pinch out sideshoots.


Basil Dark Opal (Ocimum basilicum)
A highly fragrant variety producing an abundance of dark purple leaves perfect for flavouring oils and vinegars. (Harvest: All year round in pots)

Sweet Basil Genovese (Ocimum basilicum)
A favourite herb with gardeners and cooks everywhere. Basil produces a wonderful aroma and the leaves are best used in tomato and pasta dishes.
Also great in salads & soups.
(Harvest: All year round in pots)


Pak Choi White Stemmed (Brassica pekinensis)
An easy to grow Chinese vegetable, producing white juicy, highly nutritious stems. Use young in salads or matured in stir-fries. (Harvest: April – October)


Lettuce Red Salad Bowl (Lactuca sativa)
A loose-leaf variety producing tasty reddish-bronze leaves. Can be grown all year round under glass.
(Harvest: When required)


Parsley Italian Flat Leaf (Petroselinum cripsum)
Probably the most popular herb used for its flavour.
Perfect for salads and garnishing. A decorative plant which is ideal in Mediterranean dishes.
(Harvest: When required)


Cherry Tomato Cerise (Lycopersicon lycopersicum)
The smallest variety, producing sweet tasting red tomatoes. Delicious eaten raw or cooked. Very popular with children. (Harvest: June – October)

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