KOANGA GARDENS SEEDS
The Koanga Institute has a seperate range of heirloom seeds. It costs $35 to join the Institute and that gives you access to this large range by mail order. Go to www.koanga.org.nz to view the range.
SEED POTATOES
Order in advance. Potatoes available from early June.
KOWINIWINI
Round. Light purple with indented white eyes. Good baked or steamed, or in a hangi. Good keepers.
URENIKA
Long, dark purple skin and flesh. Huge crops that need a long growing season. Delicious boiled or baked whole. Good keepers.
WHATAROA
Large and irregular with purple streaks. Good for oven-baked chips. Heavy cropper and good keeper.
KARORO
Creamy skin, waxy flesh. Excellent baked or steamed and for potato salad.
$14.00 for 1 kilo bags
VEGETABLE SEEDS
All seed packets are $3.50 unless otherwise stated
Vegetable Seed Index
All of these seeds are organically grown, most but not all are certified.
NZ (NZ Heirloom) OS (Overseas Heirloom) EC (Early Commercial)
BEANS
CLIMBING BEANS (Phaseolus vulgaris)
New Zealand Heritage Bean Climber Mix
A collection of climbing beans which includes: America, Emu, Yellow Pole and Purple Pod. With different flowering and maturing times, plant them together and have beans over an extended season.
RUNNER BEANS
Sutton's Giant NZ
Climbing beans that can be left in the ground and grown as a perennial. The green beans are deliciouls when young, similar to scarlet runners. If left longer the huge bean seeds are also delicious in soups or winter bean dishes. (15)
BROADBEANS (Vicia faba)
Red Seeded NZ
These beans have come to us from several places in the South
Island, so they were obviously once quite well known. They
have more flavour and nutrition for sure than green ones, and
they grow really well up here in Northland. They are good raw,
I love them as shellout beans, but they also make really good
dried beans. (Approx. 10)
Scottish Broad Beans
A strong, healthy odl broad bean which is a Southland heirloom. Extremely prolific cropper. Has done well in the North when grown in the winter.
BEETROOT (Beta vulgaris)
Manglebeet
Similar to beetroot but much sweeter with a bright golden colour. Doesn't have the earthy taste often associated with beetroot. Grows very large. Good eaten steamed, whole when small or diced and steamed when bigger. Makes an excellent salad just cubed, steamed, cooled a little and tossed in vinaigrette.
BROCCOLI (Brassica Oleracea)
Nutribud
High in free glutamine, one of the building blocks of protein, a primary energy source of the brain and a major healing, anti-cancer nutrient. Vigorous, grows to 60cm high. Bread by Allan Kapular of Rainbow Inca Corn fame./
Romanesco NZ
Stunning looking Italian broccoli. The tip of each spear is conical
rather than round. Always pick before spears separate and
go to flower. Must have cold weather when heads develop.
Plant 50cm apart. (Approx. 50)
CABBAGE (Brassica oleracea) NZ
Early Jersey Wakefield OS
(60 75 days from transplant) a fast growing cabbage for planting
in early spring and early summer harvest. It's a very sweet
tender cabbage, first planted in the USA in 1840. Conical,
solid with tightly folded leaves, 30 cm high. (Approx 100)
Winningstadt OS
A stunning looking, tall, pointy pale green cabbage. Mild, good to eat and extremely ornamental. First grown around the 1860s. Excellent keepers.
CAULIFLOWER
(Brassica oleracea)
CAPSICUIM (Capsicum annum)
Sweet Heirloom Capsicum Mix
A colourful mix of Early Red, Golden Wonder, Sweet Chocolate and Orange Capsicums.
CARROT (Daucus carota) OS
White Belgian Carrot
Large, very sweet, fast growing white carrot, particularly good in warm climates.
(Approx. 200)
CELERY (Apium graveolens)
CHINESE GREENS
Greens in the Snow.
COURGETTE (Cucurbita pepo) OS
Cocozelle Bush - OUT OF STOCK
A wonderful old heirloom dating back to the 1800's, a long
green and white striped courgette which has a slightly nutty
flavour, easily grown, fruit best eaten when young, 15-20cm.
(Approx. 15)
CORN (Zea Mays)
Early Gem - Sweetcorn OS
This is a really outstanding variety. Ripening earlier than other
varieties, it is a good one for those growing in marginal areas
or those who want the first corn in the neighbourhood. I've
had lots of good comments about this one from customers in
the South Island who normally find corn growing difficult.
(Approx. 50)
Golden Bantam - Sweetcorn NZ
Very few N.Z. Heirloom corns have survived. It takes enormous
dedication to keep corn strong over 150 years. This
Golden Bantam was kept alive by a Dalmatian family in the
North and then in later years on the East Coast. It has the
Rainbow Inca - Sweetcorn OS
This corn has been developed from a whole range of old Indian
corn, and bred to contain all the best of the old varieties.
Large sweet cobs with a nutty taste. Takes a little bit longer to
cook than other sweetcorns. An outstanding variety. In good
conditions these plants grow huge and so do the cobs.
(Approx. 50)
Rainbow Inca
This corn was developed from old Indian Corn and bred to contain all the best from a whole range of old varieties. Large sweet cobs with a nutty taste. Takes a little longer to cook than other sweet corn. In good conditions these plants - and cobs - grow to be huge. (50)
Silver Platinum
One of the early white kernelled sweetcorn cultivars that has an excellent, sweet flavour.
It has red beards when flowering and red stalks so it is stunning to look at.
Approx 30
CUCUMBER (Cucumis sativus) NZ
Green Apple
Small round cucumber, prolific cropper. Green skinned (like a
Granny Smith) this is an outstanding cultivar for taste and
hardiness. (Approx. 30)
Port Albert NZ
This is a cucumber that arrived in New Zealand with our Pakeha
ancestors and was widely grown in the North. In particular the
Port Albert area where I believe it was commercially grown for
the Auckland markets. I believe its origin was Germany. It is
the easiest cucumber to grow I know of. Sets heaps of torpedo-
shaped white skinned fruit which turn yellow as they
mature. They never go bitter and always taste really good.
One plant produces way more than our family can eat, and
they take up a lot of space in the garden, 1 - 2. sq. m each at
least! (Approx. 30)
GARLIC
Garlic can be pre-ordered, and the send out is in April / May
After having been largely reduced to having only Pukekohe
Long Keepers and garlic grown in China available to us in the
shops these days our taste buds have forgotten about all the
amazing taste nuances of the range of traditional varieties
that were commonly grown and eaten only 60 years ago!. They
delight our taste buds, by adding flavour to our meals, and
keep us strong and healthy. The garlic and onion family have
always been an important part of our diet because of their
nutritional and medicinal value. (They are particularly powerful
anti cancer vegetables) We can bring these qualities back
into our diets once again, thanks to the gardeners who've kept
them all alive.
CULTIVATION TIPS
Garlic and onions do best in light, well drained, but heavily
composted soil. Garlic is a gross feeder while it is growing
tops, but before the bulbs start forming. Stop fertilising once
the bulbs start forming, but do not let them dry out until the
tops begin to dry off. Bulbs will rot if watered past this point.
Top Setting garlic (garlic that has bulbs or flowers up in the
air) should not be watered once the flower stems are obvious,
as this will stress the plant causing it to form tight layers of
protective skin.
Garlic and Onion bulbs can be planted from autumn to spring
in warmer areas, but are best planted in spring in cold wet
areas.
Orders for bulbs or plants are sent out once a year in April -
order by 30th March. (Some items listed are ordinary seed
packets sent out as per usual with seed orders!) See backorder
on inside back page.
ELEPHANT GARLIC (Allium ampeloprasum) NZ
$13.00 for 8 cloves
Removing flower spikes grows fewer, bigger garlic cloves.
The flower spikes are a delicacyto eat, cook as asparagus.
Traditionally planted in the North in May.
Bulbs should be harvested when the leaves begin
to die back if the flower heads have been removed, or when
the flowers begin to dry out. Dig up the whole plant and hang
the bulbs to dry, with part of the stem attached, in a shady but
dry position. Produces 5-6 large cloves. Note: Elephant garlic
is not a true garlic, it is a type of leek, and so does not have
the same medicinal qualities as traditional garlic.
KAKANUI (Allium sativum) NZ
NOT AVAILABLE IN 2010 - SORRY.
This is an outstanding line of Heirloom garlic, selected and
saved by an organic grower in Kakanui. (near Oamaru) Pink
skinned, beautiful, large size and flavour, soft top (can be
plaited). In our taste trials this cultivar, along with Takahue,
was the strongest flavour of all 20 cultivars. Excellent for culinary
and medicinal purposes! Does best in colder climates.
TAKAHUE (Allium sativum) NZ
$10.00 for 15 cloves
An Heirloom garlic, found growing wild in the sand dunes near
Takahue in the far North. Excellent quality, streaky red skinned
cloves, soft-top garlic, and good for plaiting. Quite a strong
garlic so great for culinary and medicinal purposes. Has turned
up from a separate source as an old Dalmatian garlic. Produces
approx 12 cloves per bulb.
GOURD
More often seen these days as carved objects of art in tourist
shops, they had many other uses in the past: eating, bottles,
bowls, ladles, churns, musical instruments etc. If you wish to
dry them they must be grown to full maturity, when the stem of
the fruit turns from green to brown.
GROWING: Lagenaria varieties are easily cross-pollinated by
bees and moths. Gourds are perhaps the oldest cultivated
plant, edible when young. If you wish to grow them for container
or carving, quality is more important than quantity. Pick
out the lead runner at 1-2m, laterals bear the female flowers
and after 6 gourds have set keep picking everything off. That
way the fruit is more likely to mature and store well. Edible
when really small - common in Asian markets.
DRYING: To prevent mould during months of drying, wipe
freshly harvested gourds with a solution of 2T. of bleach per
gallon of water. Big gourds may need up to 9 months to dry to
a hard shell. Check often for mould, and wipe off with the
bleach solution. Turn weekly to aid drying. When fruits are
light, shells hard and seeds rattle inside, the gourds are dry.
Like pumpkins they need a dry airy place on racks, not touching
each other.
Gourd Mixed - Bottle and Ruka
Ruka NZ
This one is a medium sized Gourd, very attractive pear shape,
excellent for carving, making bowls or carrying water.
(Approx. 15)
Bottle NZ
These gourds are pre European traditional gourds for many
purposes. They are long and large up to 1 m in length.
(Approx. 15)
HERBS
ARUGULA - Wild Rocket
Wonderful, spicy salad plant. Leaves and flowers are both edible. This variety is slower to bolt than other types of rocket. Sow in Spring and Autumn. (100)
CORIANDER
Leaves are known as cilantro and used to flavour and garnish salads, salsa and stir fries. Seeds are known as coriander and are easy to crush for curries. Excellent detoxifier for heavy metals, especially mercury.
If you wish to plant for leaves, grow in cool seasons - plants bolt quickly in the heat. Direct sow in Spring and Autumn or plant into trays and transplant when ready. (50)
DALMATION PARSLEY
An heirloom herb of the Dalmations in the North. Excellent flavour - very healthy plants.
(100)
TAMPALA
A highly nutritious salad green that only grows well in the summer. After 9 weeks it is very high in iron, calcium and magnesium. Very colourful. Can be picked one leaf at a time.
KALE (Brassica oleracea)
Kale is a fantastic winter vegetable - packed full of flavour and
nutrients, it just sits and waits to be picked a leaf at a time as
needed. It is also a great spring vegetable. You can use young
leaves raw in salads. Larger leaves I steam (after removing
the midribs) and add a little lemon juice.
Lacinato Kale OS
Packed with nutrients and flavour and just sits there waiting to
be picked 1 leaf at a time, so it's a great staple over the winter.
Established early in the early autumn you'll crop these plants
until October. This particular variety has very long blue green
bubbly textured leaves. Beautiful sweet variety. (Approx. 50)
Red Russian (Raggedy Jack) OS
This one has lacy leaves with purple tinged frilly edges. Sweet,
tender, very special variety. Established in early autumn they
can be picked all winter. This is a real favourite in my mesclun
mixes as well, it can be sown thickly and harvested when little,
over several weeks. (Approx. 50)
LAMBS QUARTERS
Magenta Spreen
Similar to orach but with a striking combination of magenta and purple on the leaves.
Eat raw or steamed as you would spinach. Continually puts out new shoots.
1 metre bush grows to 2 metres when seeding.
LETTUCE (Lactuca sativa)
Joe's NZ
Another New Zealand heirloom, bright green coloured open
leafed variety. It is the most cold hardy after the winter lettuce,
and it certainly adds colour and texture to the salad and the
garden. (Approx 100)
Lettuce Heirloom Mix OS
These packets contain a mixture of 5 colourful heirloom lettuces,
all shapes and sizes. They'll definitely provide colour,
interest and conversation in the garden and on the table.
(Approx 100)
Odell's NZ
This is our favourite lettuce. It is a NZ Heirloom, and has the
best crunchy sweet ribs, and flavour of all. It is a small lettuce,
can be planted very close together 10cm diagonal spacings,
and it grows well in to the Autumn and the early Spring before
the others are really happy (except for the Winter lettuce)
(Approx. 100)
Tree OS
This lettuce is originally from Tasmania. It is a sweet crunchy
lettuce that can be picked one leaf at a time, a favourite with
the children. Called tree lettuce as it keeps on going up so
lasts a long time in the garden. This is the best mid summer
lettuce (Approx. 100)
Winter Lettuce
The first heritage vegetable seed that was given to Kay. From
her mother-in-law Mary Corker who really liked it because the
snails and slugs didn't! The best winter lettuce, that can be picked
a few leaves at a time as needed over a long period. Curly long
green finger leaves.
LEEKS
Lyon OS
A heirloom European variety from the 1800's, that has performed
very well in New Zealand conditions. Large thick white
stems with deep green foliage, it has a pleasant, mild but full
flavour.
ONIONS
Pukekohe Long Keeper EC
This is a very special seed. The mother seed was years old,
and found in a seed bank when Yates was sold. It is the original
pukekohe long keeper onion, and contains far greater
genetic variability than the modern counterpart. It is of course
a medium large brown, excellent keeping white onion. (Approx.
200)
PEA (Pisum sativum)
Southland Snow Pea NZ
A great Southland heirloom. These vines need support in
Northland, not in the South Island. 30-60cm with small leaves
and bi-colour purple flowers. They produce many peas, best
eaten when pods are flat or slightly rounded - similar to Picton
Pea, but don't grow as tall. (Approx. 20)
PEPPER SWEET
Jimmy Nardello
The hardiest and easiest to grow, most prolific sweet pepper. Long, thin,
tapered, red, thin walled, frying pepper. Delicious added to anything that
requires cooked pepper. Each bush produces up to 50 fruit. Crops early and
continues later than most others.
PEPPER HOT
Hungarian Yellow Wax
This pepper is easy to grow, has huge crops every year, tastes good and
HOT! Good for frying, roasting and stuffing.
PUMPKIN
Austrian Hull-less (Cucurbita pepo) OS
This is the one with the hull-less seeds, larger than the commercial
pumpkin seeds. Beautiful seed for eating dried, and
or roasted. If you put them in a hot pan they pop and like this
are great in salads! Flesh only good for stock food or compost.
This one does really well here. With selective seed saving
we’re now getting far more seed in every pumpkin. The average
weight of dried seed per pumpkin is 100gm, and you can
harvest 3-6 pumpkins from a vine. Being hull-less the seeds
have to be planted carefully - sprout in warm, well-drained mix
(e.g. ½ peat, ½ pumice). The pumpkins are ready for harvesting
when they turn a streaky yellow. If you leave them too long
the seeds will sprout inside the pumpkin especially if it rains.
If you get the pumpkins in early and harvest a crop in January,
and it rains again you’ll get a second crop. Vigorous growers.
(Approx. 15)
Chuck's Winter
American heirloom variety. Chuck's Winter is a member of the butternut
family and looks similar except that it grows much larger and has a more
distinctive flavour. This is a long season pumpkin and a very good keeper.
They do not turn from green to tan until late in the season, just before they
are to be picked. A vigorous plant. A very sweet flavour. Excellent for
baking or stuffing.
Crown Pumpkin
An old cultivar renowned for the quality orange flesh and its keeping ability.
An excellent all-round variety.
Red Kuri Squash
An early squash, small and round with a bright orange skin. Great for steaming.
They have a lot of flowers and are very sweet but moist. You can also eat the
skins which are quite thin.
Queensland Blue Pumpkin
A large, blocky square sided grey / blue pumpkin, similar in looks to Crown.
A quality eating pumpkin and a long keeper.
ROCKMELON
Rock Melon Mix
Contains Banana, Charantais and Jenny Lind rock melons.
SILVERBEET (Beta vulgaris)
Swiss Chard
An old commonly found variation on the silverbeet theme. A
particularly hardy one that will crop for years in some situations.
SPINACH OS
Bloomsdale
Thick tasty crinkly dark green leaves reaching 15cm reliable
Summer spinach. Outstanding heirloom spinach. (Approx. 50)
TOMATOES
J. Walsh NZ
Light yellow honey colour, low acid egg/squash shaped tomato.
Outstanding, very unusual, crops over long period. Used
in salads. (Approx. 50)
NZ Heirloom Mix
A mix of our most popular tasty, prolific and easy tomatoes.
Tommy Toe NZ
This tomato has won lots of taste tests. A great producer of
3cm diameter fruit from early season to very late. Long racines
of small/medium sized fruit - prolific cropper and a very tall
grower. (Approx. 50)
Broad Ripple Yellow Current OS
We've been growing this overseas heirloom for years simply
because the small round cherry tomato taste fantastic. They
ripen very early and crop till last in the season and they're
perfect to add to tossed salads. (30)
TURNIP
Golden Ball Turnip
Golden Turnips add another dimension to a salad. Good cooked,
raw and especially in lactic pickles. Excellent stewed and served with a
little balsamic vinegar, toasted sesame oil and a little coriander.
WATER MELON OS, NZ
Watermelon Mix
A Mix of Od'ham Yellow Meated, Sweet Siberian (orange coloured)
and Souters (NZ heirloom red fleshed) melons. All these
melons grow well in our climate here in the north and are sweet
and tasty. (Approx. 20)
All of these seeds are organically grown, most but not all are certified.
NZ (NZ Heirloom) OS (Overseas Heirloom) EC (Early Commercial)
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