Seeds

These are also known as edible chrysanthemums.  This is an easy and undemanding plant to grow and both the young shoots and stems can be eaten. They are strongly aromatic and used as both flavouring and vegetable. Even the petals can be eaten and are used to make the fragrant Japanese pickle, kikumi.

Brought here from China by Joy Larcom, this is a brassica for use in salads or as a cooking green.

Sown in Summer and Autumn it provides mild but tasty leaves through the winter and beautiful violet flowers in spring which can also be eaten