Kale Cavolo Nero Of Tuscany (Bag) – Franchi Sementi

*Heritage variety* AKA 'Piccante Calabrese' or hot of Calabria. These chillies are round, hot and traditionally stuffed with tuna and arranged into jars of olive oil. Also great for stuffing as they will lose half their heat when cooked but have an excellent flavour of the fruit itself. Cut out the stalk and with a tea spoon remove the seeds before stuffing. Not for use where heat is a priority, but has more flavour than a traditional long chilli (which would be used for heat). Sow Spring. @120 seeds. 1g

Lettuce Lollo Rossa. Classic red/green frilly loose leaf. Great taste, holds well in summer heat. Leaves are light green at bottom, red at top. Harvest outer leaves or cut entire plant. Holds well in fall and will take hard freezes; survives well all winter in the unheated greenhouse. Also works well as a cutting lettuce. 50-55 days. 5 gram packet. *Heritage Variety* L27 - This is an early variety with medium sized full open head. The leaves are tender, crunchy and upright with ruffled head. Ideal for growing either as cut and come again or as a head of lettuce. Approximate seeds quantity: @4000 seeds. Sow from March to end of September for a late harvest under a cloche or in a cold greenhouse. 1g

Lettuce Quattro Stagioni — Four Seasons. Butterhead. Creamy green head with red on the tip of the leaves. Becomes very red in fall and spring and is an excellent choice for winter hoophouse growing. Excellent taste and very smooth texture. Very cold resistant and will survive 20°F with some protection. Color turns dark red in cool weather. 50-58 days. 8 gram pack, approximately 4000 seeds. L31 - I am a convert to the purple edged leaves of "Quattro Stagioni" - Elspeth Thompson, Sunday Telegraph Magazine 07/07/02. '4 Seasons'. This lettuce has very dark red edges. Round, closed head dated to around 1880. @6400 seeds. Sow Mar-end Sept. 1g

Arugula has been grown since Roman times, reputedly as an aphrodisiac, and is used widely in Italian cuisine. It's great as a salad ingredient, or simply eaten alone with a sprinkle of salt and a drizzle of olive oil. In Italy, it is often wilted over hot pizza or in pasta just before serving. Ischia, an island in the Bay of Naples, has a traditional digestif liqueur made from arugula, called rucolino. Arugula pesto is made just like basil pesto, and is a good substitute when the weather is too cold for basil. Arugula survives low temperatures and is usually the first and last salad green in the garden. Under row cover, it will survive all but the coldest winters. Arugula coltivata means cultivated Arugula. It is the quickest variety, ready to eat in about 30-40 days from direct sowing. In cool weather, the flavor is mild but as the temperature rises, so does the "peppery" flavor. It is best when picked in the baby to adolescent stage, 4 to 6 inches tall. Sprinkle seeds about an inch apart. Replant frequently — every 2-3 weeks — for a long season of harvest. Our huge packets provide plenty of seed. Arugula seed is about 500 seeds per gram, so our 12 gram packet of Arugula Coltivata is about 6,000 seeds. 1g