Heirloom Vegetables Varieties To Grow In The UK

Heirloom vegetables are traditional open-pollinated varieties that have been passed down from gardener to gardener, often for centuries. They are genetically diverse and a reservoir of genetic promise.

Table of Contents

Heirloom vegetables, Smithsonian (subsidiary of department of education), Public domain, via Wikimedia Commons

Heirloom vegetable varieties were what we grew long before modern F1 hybrids became available. In this article I’m starting by describing some of the oldest heirloom varieties.

Then I’m going through the different types of veg and giving details of a few named varieties of each type.

In writing this list I’ve included over 150 heirloom varieties, but this is the top of the iceberg. There are many more; across the UK, Europe, the Americas, as well as AustralAsia, China, the middle and far east. We may never know the total number but it must be tens of thousands of heritage vegetable varieties.

What I haven’t included in this version of my coverage is how to obtain these varieties. Some, such as Moneymaker tomato are readily available in the UK. Many seed companies sell them. But what has become increasingly apparent to me is that the Moneymaker available today is not the same as what I grew commercially in the1970-80s. And there is significant diversity between that offer by different seed houses.

Other varieties are rarer, in some cases very hard to locate, and there is a danger that we can be sold a variety that is not true to type. Buyer beware!

In time I intend to list the availability and sellers of these varieties. That’s not going to be an easy task.

Centuries Old Heirloom Varieties

Ashleaf Kentish Pumpkin (1800s):

The Ashleaf Kentish Pumpkin, originating in the 1800s, boasts distinctive ash-like markings on its skin. It’s a winter squash variety known for its deliciously sweet flesh, making it a staple in hearty dishes and pies.

Ball Greenheart Cabbage (1700s)

The Ball Greenheart Cabbage, dating back to the 1700s, is recognized for its compact, ball-shaped head and vibrant green leaves. Its firm texture and rich flavor have made it a preferred choice for coleslaws and salads.

Dwarf French Beans (1600s)

Introduced in the 1600s, the Dwarf French Beans are a compact and prolific variety of green beans. These beans are easy to cultivate and offer a tender and flavourful taste, making them a popular option for both home gardens and culinary endeavours.

Florence Giant Winter Squash (1800s)

The Florence Giant Winter Squash, emerging in the 1800s, is celebrated for its massive size and exceptional storage capabilities. With sweet, orange flesh, it’s a prized ingredient for soups, stews, and roasted dishes during the colder months.

Florence Fennel (1500s)

Dating back to the 1500s, Florence Fennel is cherished for its aromatic leaves and bulbous, anise-flavoured base. It’s often used in Mediterranean cuisine as a crisp and flavorful addition to salads or as a delightful roasted vegetable.

Marrowfat Peas (1600s)

Marrowfat Peas have been enjoyed since the 1600s, recognised for their plump and starchy peas. Commonly used for processing into canned and mushy peas, they also find their place in traditional dishes and British cuisine.

Purplette Beetroot (1800s)

Introduced in the 1800s, Purplette Beetroot stands out with its vibrant purple skin and sweet, tender flesh. This variety adds a pop of colour to salads and dishes, and its greens are often used as nutritious greens.

Purplette Spinach (1800s)

Dating back to the 1800s, Purplette Spinach features striking purple-tinged leaves and a mild flavor. This variety offers a unique visual appeal to salads and dishes, contributing both taste and aesthetic value.

Red Dragon Carrot (1800s)

The Red Dragon Carrot, originating in the 1800s, is known for its deep red-purple exterior and orange core. Its sweet flavour and visually captivating appearance make it a favourite among gardeners and chefs alike.

Scotch Kale (1500s)

Scotch Kale has a long history dating back to the 1500s. Its frilly leaves and robust flavor have made it a staple in hearty soups and traditional dishes, adding both texture and nutritional value.

Scarlet Runner Beans (1600s)

With roots in the 1600s, Scarlet Runner Beans showcase vibrant red flowers and versatile, edible pods. These beans are enjoyed both in their young, tender stage and as mature beans in stews and casseroles.

Stuttgarter Giant Salad Turnip (1800s)

The Stuttgarter Giant Salad Turnip, hailing from the 1800s, is prized for its large, flavorful roots and tender greens. It adds a refreshing and crunchy element to salads and can be cooked in various ways.

Sturton Park Broad Bean (1700s)

Dating back to the 1700s, the Sturton Park Broad Bean is known for its reliable yields and tender, flavourful beans. These beans are enjoyed fresh or dried and are a versatile ingredient in a range of dishes.

Tom Thumb Cabbage (1800s)

The Tom Thumb Cabbage, introduced in the 1800s, is a small, compact variety with tightly packed leaves. Its miniature size and sweet flavour make it ideal for single servings and small gardens.

These vegetable varieties span centuries and continue to delight gardeners and food enthusiasts with their unique attributes and culinary potential.

Selected Heirloom Vegetable Varieties For UK Growing

Heirloom Aubergine Varieties

‘Rosa Bianca’ (Italian Heirloom): ‘Rosa Bianca’ is an Italian heirloom eggplant with a distinctive round shape and beautiful pink and white streaked skin. It has a mild, sweet flavor and a creamy texture, making it ideal for grilling, roasting, or sautéing.
‘Listada de Gandia’ (Spanish Heirloom): This Spanish heirloom eggplant features striking purple and white striped skin. It has a rich, sweet flavour and is often used in Mediterranean and Spanish dishes, such as ratatouille and escalivada (smoky grilled vegetables).
‘Diamond’ (Russian Heirloom): ‘Diamond’ eggplants have small, round, and white fruits with a delicate flavor. They are popular in Russian and Eastern European cuisines and are often used for pickling and stuffing.
‘Thai Long Green’ (Thai Heirloom): This long and slender heirloom eggplant is a staple in Thai cuisine. It has a mild, slightly bitter taste and is commonly used in dishes like green curry and stir-fries.
‘Casper’ (American Heirloom): ‘Casper’ eggplants are small, round, and pure white in color. They have a tender texture and a mild flavor. These heirloom eggplants are well-suited for grilling and roasting.
‘Ping Tung Long’ (Taiwanese Heirloom): ‘Ping Tung Long’ is a long and thin heirloom eggplant with vibrant purple skin. It has a sweet and mild flavour, making it a favourite for stir-frying, grilling, and roasting in Asian cuisine.
‘Black Beauty’ (American Heirloom): While ‘Black Beauty’ is a well-known classic eggplant, it can also be considered an heirloom due to its enduring popularity. It features large, dark purple fruits with a mild, meaty texture and is often used for dishes like eggplant Parmesan and ratatouille.

These heirloom eggplant varieties offer unique colours, shapes, and flavours, adding diversity to your culinary creations and preserving traditional tastes in modern kitchens.

Heirloom Root Vegetables: Beetroot:

‘Purplette Beetroot’ (1800s): Dating back to the 1800s, ‘Purplette Beetroot’ is known for its small, round roots with vibrant purple skin and sweet, tender flesh. This variety is perfect for fresh salads and pickling, adding a burst of color and flavor to dishes.
‘Chioggia’ (1840s): The ‘Chioggia’ Beetroot, originating in the 1840s, is easily distinguishable by its striking candy-striped interior when sliced. With a mild and sweet flavor, this Italian heirloom variety is often enjoyed raw or lightly cooked to preserve its captivating appearance.
‘Golden Beetroot’ (1820s): Introduced in the 1820s, ‘Golden Beetroot’ is cherished for its sunny yellow flesh and mild, earthy flavor. This variety offers a vibrant alternative to traditional red beets and can be roasted, grated, or sliced for various culinary creations.
‘Cylindra’ (1800s): The ‘Cylindra’ Beetroot, dating back to the 1800s, stands out with its long, cylindrical shape. Its sweet and tender flesh is ideal for slicing and pickling, and its unique form allows for easy, uniform cutting in the kitchen.
‘Bull’s Blood’ (1840s): With a history dating to the 1840s, ‘Bull’s Blood’ Beetroot is known for its deep red leaves and sweet, earthy roots. Both the greens and the roots are edible, making it a versatile choice for salads and cooking.
‘Albino’ (1600s): The ‘Albino’ Beetroot, originating in the 1600s, is a white-fleshed variety with a mild, sweet taste. Its unique colour makes it a visually intriguing addition to salads, and its flavour is both refreshing and slightly earthy.

These beetroot varieties offer a diverse spectrum of colours, flavours, and culinary possibilities, making them valuable additions to both the garden and kitchen.

Heirloom Vegetables: Beans

This section is foreshortened … more varieties are in the next version of the post.

‘Dwarf French Beans’ (1600s): ‘Dwarf French Beans’ have been cultivated since the 1600s. These compact bush beans produce slender, tender pods. Their mild, sweet flavor and ease of cultivation make them a popular choice for home gardeners and a versatile ingredient in various dishes, from stir-fries to salads.
‘Scarlet Runner Beans’ (1600s): With a history dating back to the 1600s, ‘Scarlet Runner Beans’ are renowned for their striking red flowers and robust vines. The beans themselves have a nutty, slightly sweet taste and are often enjoyed both as young snap beans and as mature shelling beans in soups and stews.
‘Lilac Gem’ (1900s): ‘Lilac Gem’ Beans, originating in the 1900s, are bush beans known for their vibrant lilac-colored pods. These beans have a mild, delicate flavour and maintain their color when lightly cooked, making them an eye-catching addition to salads and side dishes.
More to follow

These bean varieties offer a range of flavours, colours, and culinary possibilities, making them valuable additions to both gardens and diverse cuisines around the world.

Heirloom Vegetables: Broad Beans

‘Crimson Flowered’ (1500s): With a heritage tracing back to the 1500s, the ‘Crimson Flowered’ Broad Bean stands out for its stunning deep red blossoms that give way to plump pods filled with tender beans. This heirloom variety adds a touch of elegance to gardens while providing a bountiful harvest of flavourful beans.
‘Aquadulce Claudia’ (1800s): Dating back to the 1800s, ‘Aquadulce Claudia’ is a favored broad bean cultivar known for its early maturation and robust growth. Its large, pale-green pods encase tender, pale beans, making it a reliable choice for both home gardeners and commercial growers.
‘Lilac Gem’ (1900s): Emerging in the 1900s, ‘Lilac Gem’ Broad Beans charm gardeners with its dainty lilac-hued blossoms and compact growth habit. This variety produces small, sweet beans that are perfect for culinary uses, and its ornamental appeal enhances garden landscapes.
‘Crimson Flowered’ (1500s): ‘Crimson Flowered’ Broad Beans have a history dating to the 1500s. They are recognized for their deep red flowers and broad, green pods. The beans have a mild, slightly nutty flavor and are enjoyed in various dishes, including salads and soups.

Heirloom Vegetables: Cabbage

‘Ball Greenheart Cabbage’ (1700s): The ‘Ball Greenheart Cabbage,’ originating in the 1700s, is recognized for its compact, ball-shaped head and vibrant green leaves. Its firm texture and rich flavor have made it a preferred choice for coleslaws and salads.
‘Savoy Cabbage’ (1500s): With roots dating back to the 1500s, ‘Savoy Cabbage’ is characterized by its crinkled, dark green leaves and sweet, nutty flavor. This cabbage variety is versatile and commonly used in various culinary applications, from stir-fries to stuffed cabbage rolls.
‘Red Cabbage’ (1600s): The ‘Red Cabbage,’ known since the 1600s, is admired for its deep purple-red color and crunchy texture. This cabbage variety has a mildly peppery flavor and is often used in salads, coleslaws, and pickling recipes.
‘Napa Cabbage’ (1800s): Introduced in the 1800s, ‘Napa Cabbage,’ also called Chinese cabbage, is recognizable for its oblong shape and tender, mild taste. It’s a staple in Asian cuisine, commonly used in dishes like kimchi and stir-fries.
‘Copenhagen Market’ (1920s): Emerging in the 1920s, ‘Copenhagen Market Cabbage’ is a compact, early-maturing variety with dense, round heads. Its sweet and tender leaves are ideal for both fresh salads and cooking.
‘January King’ (1800s): The ‘January King’ Cabbage, dating back to the 1800s, is celebrated for its unique appearance, featuring bluish-green leaves with purple-red edges. Its firm texture and hearty flavor make it a sought-after choice for winter dishes and coleslaws.
‘Golden Acre’ (1900s): Introduced in the 1900s, ‘Golden Acre’ Cabbage is prized for its small to medium-sized heads with tender, pale green leaves. Its mild flavour and versatility in the kitchen have made it a popular choice for home gardeners and cooks.

These cabbage varieties offer a range of tastes, textures, and uses, allowing them to be enjoyed in various culinary creations and dishes around the world. Missing are the agricultural varieties such as cow cabbage that can weigh up to 25kg.

Heirloom Root Vegetables Carrots

‘Royal Chantenay’ (1800s): The ‘Royal Chantenay’ Carrot, originating in the 1800s, boasts a distinctive conical shape and vibrant orange hue. Its smooth texture and sweet flavor make it a popular choice for both fresh snacking and cooking, while its reliability in various soil types makes it a staple in many gardens.
‘Scarlet Nantes’ (1800s): With roots in the 1800s, ‘Scarlet Nantes’ Carrot is recognised for its classic cylindrical form and rich orange colour. This variety offers a delicate sweetness and is suitable for a wide range of culinary applications, from salads to soups.
Oxheart’ (1600s): The ‘Oxheart’ Carrot, dating back to the 1600s, takes its name from its unique heart-shaped root. This heirloom variety is prized for its exceptional flavor and texture, making it a delightful choice for roasting and grating into dishes.

Heirloom Vegetables: Cauliflower

Early Purple Sprouting’ (1800s): Introduced in the 1800s, the ‘Early Purple Sprouting’ Cauliflower variety is cherished for its striking deep purple heads and tender stems. Its early maturation allows for late winter and early spring harvests, bringing vibrant color and nutrition to seasonal dishes.
‘Winter Purple Cape’ (1800s): The ‘Winter Purple Cape’ Cauliflower, dating back to the 1800s, offers a sturdy option for winter gardening. Its blue-green leaves protect the deep purple curds from the elements, ensuring a flavourful and visually captivating addition to cold-weather meals.
‘Self Blanching Snowball’ (1900s): Emerging in the 1900s, the ‘Self Blanching Snowball’ Cauliflower stands out for its compact, creamy-white heads and self-blanching trait. This feature shields the heads from the sun, maintaining their snowy appearance and delicate taste, making it a favorite for both gardeners and chefs.

Heirloom Vegetables: Courgettes (Zucchinis)

This section is foreshortened … more varieties are in the next version of the post.

‘Black Beauty’ (1920s): The ‘Black Beauty’ Courgette, originating in the 1920s, is one of the most classic and widely grown zucchini varieties. It’s recognized for its glossy, dark green skin and tender, mild-flavored flesh. ‘Black Beauty’ zucchinis are versatile in the kitchen, used in everything from grilling to baking in bread and muffins.
‘Golden Zucchini’ (1960s): Introduced in the 1960s, ‘Golden Zucchini’ is distinguished by its bright, golden-yellow skin and tender, sweet flesh. This variety is known for its vibrant color and mild taste, making it a delightful addition to salads and sautés.
‘Cocozelle’ (1800s): Dating back to the 1800s, ‘Cocozelle’ Courgette features a unique appearance with light green stripes on its skin. Its firm texture and slightly nutty flavor make it a popular choice for Italian dishes, such as ratatouille and stuffed zucchinis.
More to follow

These courgette (zucchini) varieties offer an array of flavours, colours, and shapes, allowing them to be enjoyed in various dishes and cuisines, from the Mediterranean to the Americas and beyond.

Heirloom Cucumbers

‘Burpless Tasty Green’ (1920s): The ‘Burpless Tasty Green’ Cucumber, originating in the 1920s, lives up to its name with its crisp and mild flavour that’s easy on the digestive system. This cucumber variety’s minimal bitterness and refreshing taste make it a favoured choice for salads and snacking.
‘Lemon Cucumber’ (1900s): Dating back to the 1900s, the ‘Lemon Cucumber’ delights with its round, lemon-shaped fruits and thin, tender skin. Its mild flavor and unique appearance make it a popular addition to salads and pickling recipes.
‘Armenian Cucumber’ (1800s): The ‘Armenian Cucumber,’ introduced in the 1800s, is actually a type of melon with a cucumber-like appearance and taste. Its long, twisted shape and sweet, crisp flesh make it a versatile ingredient in various dishes.

Heirloom Brassicas: Kale

This section is foreshortened … more varieties are in the next version of the post.

‘Scotch Kale’ (1500s): ‘Scotch Kale,’ dating back to the 1500s, is one of the oldest known kale varieties. It is characterised by its frilly, dark green leaves and robust, earthy flavor. Often used in traditional Scottish dishes like colcannon, this kale variety is packed with nutrients and can be used in salads, soups, and smoothies.
‘Curly Kale’ (1800s): ‘Curly Kale,’ introduced in the 1800s, is known for its deeply curled, ruffled leaves and slightly bitter taste. It is a versatile kale variety that can be used in various culinary applications, from salads and sautés to kale chips.
‘Lacinato Kale’ (1800s): ‘Lacinato Kale,’ also known as dinosaur kale or Tuscan kale, has been cultivated since the 1800s. It features long, flat, dark green leaves with a sweeter and more tender taste compared to curly kale. ‘Lacinato Kale’ is often used in Italian cuisine, especially in dishes like ribollita and minestrone soup.
More to follow

These kale varieties exclude the perennial kales such as Taunton Deane. They do however offer a diverse range of colours, textures and flavours, making them popular choices for both home gardeners and chefs looking to incorporate nutritious leafy greens into their recipes.

Heirloom Lettuce

This section is foreshortened … more varieties are in the next version of the post.

‘Little Gem’ (1970s): Emerging in the 1970s, ‘Little Gem’ Lettuce is a compact variety that produces small, sweet heads with crisp leaves. Its convenient size and excellent flavor make it an ideal choice for individual salads and garnishes.
‘Cos’ (1500s): This is a variety that I grew by the tens of thousands in the 1970s. With roots tracing back to the 1500s, ‘Cos’ Lettuce, also known as Romaine Lettuce, is cherished for its elongated, crunchy leaves and slightly bitter taste. It’s a staple in classic Caesar salads and offers a refreshing crunch in a variety of dishes.
‘Summer Crisphead’ (1800s): The ‘Summer Crisphead’ Lettuce, originating in the 1800s, combines the crispness of iceberg lettuce with the flavor of loose-leaf varieties. Its sweet taste and sturdy leaves make it a go-to choice for hearty salads.
Lollo Rossa: Late 19th century.
Lollo Rossa is a captivating heirloom lettuce variety known for its curly, frilly leaves in deep shades of maroon or red. This lettuce is a wonderful addition to salads, providing not only flavor but also visual appeal. Its vibrant color and unique texture make it a favorite among gardeners and chefs alike. Lollo Rossa adds a delightful crunch and a touch of elegance to various dishes, making it a popular choice in both home gardens and culinary establishments.
Six more varieties to follow.

Heirloom Vegetables: Onions

‘Redwing’ (1800s): Introduced in the 1800s, ‘Redwing’ Onions showcase a deep red hue and mild, sweet flavor. These onions are often enjoyed raw in salads or pickled for their vibrant color and distinctive taste.
‘White Lisbon’ (1600s): With a history dating back to the 1600s, ‘White Lisbon’ Onions are known for their small size and delicate, mild taste. These spring onions are commonly used for their fresh and crisp texture in salads and garnishes.
‘Sutton’s Globe’ (1800s): The ‘Sutton’s Globe’ Onion, originating in the 1800s, boasts a rounded shape and pleasant, pungent flavour. Its versatility in cooking and storage stability have made it a popular choice for a wide range of culinary applications.

Heirloom Vegetables: Marrows

This section is foreshortened … more varieties are in the next version of the post.

‘Marrowfat’ (1600s): The ‘Marrowfat’ Marrow, dating back to the 1600s, is recognized for its large size and tender, creamy-white flesh. This versatile variety is commonly used in both savory and sweet dishes, such as soups, stews, and desserts.
‘Green Bush’ (1800s): Introduced in the 1800s, the ‘Green Bush’ Marrow is known for its compact growth habit and cylindrical shape. Its tender, pale green flesh is often used in various culinary applications, including roasting and grilling.
‘Long Green Trailing’ (1800s): Originating in the 1800s, the ‘Long Green Trailing’ Marrow produces elongated, trailing fruits with pale green skin and sweet, crisp flesh. Its unique appearance and refreshing taste make it a favorite for salads and side dishes.
Five more types to follow.

These marrow varieties offer a range of flavours, shapes, and culinary possibilities, for use in various dishes and cuisines from around the world.

Heirloom Peas

‘Early Onward’ (1900s): Emerging in the 1900s, ‘Early Onward’ Peas are favored for their early maturation and sweet flavour. These peas are cherished for their tenderness and are commonly enjoyed both fresh and in cooking.
‘Marrowfat’ (1600s): Dating back to the 1600s, ‘Marrowfat’ Peas are known for their large size and starchy texture. Often used for processing into canned and mushy peas, they have a rich history in traditional British cuisine.
‘Sugarsnap’ (1970s): The ‘Sugarsnap’ Pea, introduced in the 1970s, offers a crunchy and sweet edible pod with tender peas inside. Its delightful combination of snap and sweetness makes it a popular choice for snacking and stir-fries.

Heirloom Pepper & Chilli Varieties

This section is foreshortened … more varieties are in the next version of the post.

Heirloom peppers
Mattwj2002, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via Wikimedia Commons

‘Bell Peppers’ (1920s): ‘Bell Peppers,’ introduced in the 1920s, are one of the most popular and widely recognized pepper varieties. They come in various colours, including green, red, yellow, and orange, and have a sweet, crisp flesh. Bell peppers are versatile in the kitchen and are commonly used in salads, stuffed dishes, and as a colourful addition to various recipes.
‘Jalapeño’ (1500s): ‘Jalapeño’ Peppers have a long history, dating back to the 1500s. These medium to hot peppers are known for their distinctive spicy kick and are frequently used in Mexican and Tex-Mex cuisine, including salsas, nachos, and as a garnish for various dishes.
‘Habanero’ (1800s): The ‘Habanero’ Pepper, originating in the 1800s, is one of the hottest peppers in the world. It has a fiery heat level and fruity undertones, making it a key ingredient in hot sauces and salsas.
‘Poblano’ (1500s): ‘Poblano’ Peppers, with roots dating back to the 1500s, are large, mild chili peppers known for their rich, earthy flavor. They are often used in Mexican dishes such as chiles rellenos and mole sauce.
Four more types to follow.

These pepper varieties span a wide range of heat levels, flavours, and culinary applications, making them indispensable ingredients in many cuisines worldwide.

Heirloom Vegetables: Potatoes

‘King Edward’ (1870s): The ‘King Edward’ Potato, originating in the 1870s, is a well-loved variety with creamy flesh and a floury texture. Its versatility in cooking, from baking to mashing, has made it a classic choice for various potato dishes.
‘Maris Piper’ (1960s): Introduced in the 1960s, ‘Maris Piper’ Potatoes are renowned for their consistent quality and versatility. With a fluffy texture when cooked, they are favoured for making chips, roast potatoes, and mashed dishes.

Heirloom Pumpkins

‘Kentish Field’ (1800s): Dating back to the 1800s, the ‘Kentish Field’ Pumpkin is cherished for its round shape and vibrant orange skin. Its sweet and flavorful flesh is perfect for pies, soups, and other culinary delights.
‘Rouge Vif d’Etampes’ (1800s): The ‘Rouge Vif d’Etampes’ Pumpkin, introduced in the 1800s, is recognised for its distinctive flattened shape and deep orange color. Its ornamental appearance and delicious taste make it a standout choice for fall decorations and cooking.
‘Butternut’ (1900s): Originating in the 1900s, the ‘Butternut’ Pumpkin is beloved for its smooth, tan skin and sweet, nutty flavour. Its dense flesh is often roasted, pureed, or used in soups and stews.

Heirloom Runner Beans

‘Scarlet Emperor’ (1800s): With a history dating back to the 1800s, the ‘Scarlet Emperor’ Runner Bean showcases vibrant red flowers and tender, flavourful pods. Its ornamental value and delicious beans have made it a favorite in gardens and kitchens alike.
‘Painted Lady’ (1800s): The ‘Painted Lady’ Runner Bean, introduced in the 1800s, features red and white bi-coloured flowers and produces tender green pods. This variety adds visual interest to gardens and provides tasty beans for various culinary uses.
‘French Flageolet’ (1600s): With roots in the 1600s, the ‘French Flageolet’ Runner Bean is known for its creamy, pale-green pods and mild flavour. It’s often enjoyed fresh or dried and is a classic choice for French-inspired dishes.

Heirloom Vegetables: Salad Leaves

‘Frisee’ (1700s): With a history dating to the 1700s, ‘Frisee’ Lettuce stands out with its curly, finely dissected leaves. Its slightly bitter flavour and delicate texture make it a common ingredient in mixed salads and gourmet dishes.
Lollo Rossa’ (1960s): The ‘Lollo Rossa’ Salad Lettuce, dating back to the 1960s, is recognisable for its frilly, red-tinged leaves. Its unique appearance and slightly bitter taste add interest to salads and culinary presentations.
Mesclun’ (1980s): Emerging in the 1980s, ‘Mesclun’ refers to a mix of assorted young salad leaves. This blend often includes lettuces, herbs, and other greens, providing a medley of flavours and textures for salads.

Heirloom Spinach

‘Bloomsdale Long Standing’ (1800s): Dating back to the 1800s, ‘Bloomsdale Long Standing’ Spinach is known for its crinkled leaves and rich, iron-packed flavour. This variety’s tolerance to bolting and its nutritional value have made it a consistent choice for both home gardeners and culinary experts.
‘Nevada’ (1950s): Introduced in the 1950s, ‘Nevada’ Spinach boasts smooth, dark green leaves and a mild taste. This variety is prized for its versatility, making it suitable for both fresh salads and cooking.
‘Tenderleaf’ (1970s): Emerging in the 1970s, ‘Tenderleaf’ Spinach lives up to its name with its tender, delicate leaves. This variety is valued for its mild flavour and versatile uses in a range of dishes.

Heirloom Roots Veg: Swede (Rutabaga)

‘American Purple Top’ (1800s): The ‘American Purple Top’ Swede, originating in the 1800s, is a classic variety known for its spherical root with a purple top and yellow flesh. Its sweet, earthy flavour and versatile uses in soups, stews, and mashed dishes have made it a staple in many kitchens.
‘Laurentian’ (1900s): Introduced in the 1900s, the ‘Laurentian’ Swede is recognised for its smooth, uniform roots with a yellow flesh. It has a slightly milder taste compared to some other varieties, making it an excellent choice for roasting, mashing, or adding to root vegetable medleys.
‘Wilhelmsburger’ (1800s): Dating back to the 1800s, the ‘Wilhelmsburger’ Swede is esteemed for its globe-shaped roots and sweet, firm flesh. This heirloom variety is prized for its excellent storage qualities and its suitability for various culinary preparations.
‘Purple Top Milan’ (1800s): The ‘Purple Top Milan’ Swede, with roots in the 1800s, features the classic purple top and creamy, yellow flesh. Its sweet and slightly peppery taste makes it a favourite for hearty soups, stews, and winter side dishes.
‘Joan’ (1950s): Introduced in the 1950s, ‘Joan’ Swede is known for its high yields and sweet, tender flesh. Its versatility in the kitchen, along with its reliable performance in the garden, has made it a popular choice for both home gardeners and commercial growers.
‘Laurentian’ (1900s): The ‘Laurentian’ Swede, emerging in the 1900s, boasts smooth, tan skin and a mild, sweet flavor. Its dependable growth and consistent taste have kept it a trusted variety for those seeking a versatile root vegetable.
‘Gowrie’ (1900s): Introduced in the 1900s, ‘Gowrie’ Swede offers reliable yields of round, yellow-fleshed roots with a purple top. Its sweet and earthy flavour is well-suited for roasting, mashing, and including in traditional dishes like haggis.

These swede (rutabaga) varieties provide an array of flavours and culinary possibilities, making them valuable additions to diverse cuisines and meals.

Heirloom Sweetcorn

‘Early Pearl’ (1900s): The ‘Early Pearl’ Sweetcorn, dating back to the 1900s, is cherished for its early maturation and sweet, tender kernels. Its compact size and quick growth have made it a favored choice for home gardens.
‘Charleston Gold’ (1970s): Introduced in the 1970s, ‘Charleston Gold’ Sweetcorn is recognised for its deep golden-yellow kernels and exceptional sweetness. This variety’s vibrant color and flavor make it a standout addition to summertime meals.
‘Stowell’s Evergreen’ (1900s): The ‘Stowell’s Evergreen’ Sweetcorn, originating in the 1900s, is known for its classic, creamy-white kernels and rich, old-fashioned corn taste. This variety’s traditional appeal and sweetness have kept it popular through generations.

Heirloom Fruit: Tomatoes

‘Marmande‘ (1960s): The ‘Marmande’ Tomato, introduced in the 1960s, is cherished for its irregular, beefsteak-like shape and rich flavour. Its juicy, meaty flesh makes it an excellent choice for slicing onto sandwiches or adding to salads.
‘Cherokee Purple’ (1970s): With roots dating back to the 1970s, the ‘Cherokee Purple’ Tomato is renowned for its distinctive deep-purple colour and complex, sweet taste. This heirloom variety is often used in gourmet dishes and for creating visually appealing dishes.
‘Black Krim’ (1900s): Originating in the 1900s, the ‘Black Krim’ Tomato stands out with its deep, dark colour and sweet, smoky flavour. This variety is prized for its unique appearance and culinary versatility, making it a favorite among gardeners and chefs.u
‘Moneymaker’: The ‘Moneymaker’ Tomato is a classic variety known for its reliability and consistent yields. With a focus on quantity and flavour, this tomato has been a popular choice among gardeners and market growers for many years.
‘Gardener’s Delight’: The ‘Gardener’s Delight’ Tomato lives up to its name by offering clusters of small, sweet, and tangy tomatoes. This variety is a favourite for snacking and salads, providing bursts of flavour and vibrant colour to dishes.

Heirloom Root Crops: Turnips

‘Snowball’ (1800s): The ‘Snowball’ Turnip, originating in the 1800s, features smooth, white roots and tender greens. Its mild, slightly sweet flavour makes it suitable for both raw consumption and cooking.
‘Purple Top Milan’ (1800s): Dating back to the 1800s, the ‘Purple Top Milan’ Turnip boasts a white base with a vibrant purple top. This versatile turnip variety can be enjoyed cooked or raw, offering a balance of flavors and textures.
‘Tokyo Cross’ (1900s): Introduced in the 1900s, the ‘Tokyo Cross’ Turnip is recognised for its round shape and mild, crisp flesh. This variety is often used in Japanese cuisine and adds a refreshing crunch to salads and dishes.

I’ll be adding more Heirloom Vegetables over the next months. Please add your suggestions in the comments section.