Other products
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Vietnamese Perilla Tia To Beefsteak Mint Seeds
Member of the mint family with stronger, more aromatic flavor than Japanese varieties. Smaller green leaves than Hojiso green at topside and deep red at bottom. Great in seafood, salad, shrimp and fish.- +
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Oregano Seeds
Bushy perennial herb native to Mediterranean. Italian Oregano has purple brown stem, green leaves sometimes red blushed; flower: white to rose. Use in salad, Mexican, Italian and Greek cuisines; companion spices with tomato, onion, garlic, beef. Suitable- +
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Super Dwarf 20cm F1 African Marigold Seeds
Large ball-shaped fully double african marigold. Vigorous & super dwaft plant grows about 20 cm tall. Heat and humidity tolerant. Easy to grow. A great choice for pots, patio and beds.- +
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Red F1 Pak Choi Seeds
F1 pac choi. Red leaves, green on the underside; light green petioles. Great for baby leaf and full maturity green. Slow to bolt.- +
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Green Malabar Spinach Seeds
Vigorous! Easy to grow Asian heat resistant vegie plant. This is not a true spinach but leaves are thick and of mild taste like beet green or spinach. Great for salad, stir fry, Asian soup, steam.- +
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Red Flesh Dragon Fruit Seeds
This variety produces red fresh fruit. Pitaya or pitahaya is a cactus like species native to tropical Americas, thriving in Southeast Asia, Florida, the Caribbean, Australia and tropical + subtropical world. It is the most distinct cacti plant that produc- +
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Lemon Balm Seeds
Highly aromatic perennial herb grows up to 60cm tall. Scent of mint and lemon. Widely used in tea and liquor flavoring.- +
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Peruvian Cherry Seeds
Distict pineapple flavour with sweet & acidic; an interesting combination of pineapple and tomato flavour. Orange flavourful berry with lantern-like paper husk that helps protect the fruit and prolong the storing time up to a month after picking. Member o- +
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Suong Sam Long Yanang Jelly Plant Seeds
Leaves are used to make jelly refresh drink or soup due to thickening property. It is said to cool down body heat. To make Yanang jell, simply crush, crumple leaves in water until it becomes dark, filer leaves remains, add sugar or some of your signature- +
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