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Winter vegetable seeds

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Seeds of a very productive variety. The leaves are abundant and resemble those of the olive tree, from which it's named after. Sowing takes place between August and November, and it is ideal for open field cultivations. The tops have a bitterish taste, particularly suited for the preparation of tasty side dishes, after having been boiled or stewed.
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Seeds of a medium to late variety. The leaves are long, green and serrated. Also known in Italy as 'friarielli', they are ideal for sauces and stews but also eaten as a side dish.
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Seeds of a variety typical of the Apulian area, from which it takes its name. Although it is a winter vegetable, it doesn't handle the cold well. For this reason, sowing should take place as soon as summer is over. They can be cooked sautéed in a pan as a side dish, but they can also be an excellent accompaniment to pasta.
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Seeds of an early variety, typical of central-southern Italy and in particular the city of Lecce. Harvesting must be done when flowers are still closed and, if climatic conditions allow it, side shoots develop. Ideal for cultivation in vegetable gardens or open fields.
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Variety that gives rise to large, bright white bulbs. They should be planted in places without humidity and watered only when necessary. The flavor is sweet and delicate.
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Variety with a sweet and tasty flavor, and its trademark bright red color. It is very productive and yields round bulbs.
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Variety that grows perfectly in soils without water stagnation and does not need excessive care. The bulbs are round and bright red in color, with a sweet and delicate taste.
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Ideal variety for late spring harvesting. Large in size, it is very resistant to diseases and pests. Does not require frequent watering or specific care to grow well.
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Variety with a sweet and delicate flavor. It is called "piattina" and is ideal for baking. It does not need to be watered frequently, except in particularly low rainfall periods.
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Hybrid variety with small bulbs. With a very sweet flavor, it is ideal for consumption in salads or baked. Easily adapts to any temperature.
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Hybrid variety with a long red stem with numerous leaves. Bulbs are small and ideal for eating fresh or baked. Easily adapted to temperature changes.
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Variety with a bright green color, which yields a round, compact and very resistant inflorescence. Early species, that after ripening reaches 2 kilograms in weight.
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Variety that yields bright green fruits, round but slightly flattened, compact and resistant even to colder temperatures.
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Rustic and resistant variety, with a peculiar red color. Very productive, it produces large fruits.
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Early and very vigorous variety, with large and covering leaves. It produces cabbages of an intensely green color and spherical shape, slightly flattened, weighing up to 3 kilograms.
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Disease-resistant variety that yields purplish-red cabbages. The outer leaves are large and pointed, giving the cabbage a conical tip.
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Variety with dark green leaves, vigorous and late, with a growing cycle of more than three months. The fruit is compact, round and full.
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An early variety, it produces globe-shaped, large, very dark green fruits that resist overripening and splitting.
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Late and very productive variety that's exceptionally resistant to cold. The fruit is round, slightly oval, and dark green in color.
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Very late variety, suitable for harvesting in February and March, thanks to its resistance to frost. Very productive and resistant to splitting, it gives origin to round and compact fruits, with bright dark green leaves.
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Variety with a long cycle and very productive. The leaves are large, generally smooth. It has a red-purple color on the outside, but inside the fruit is very light green in color.
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Asian variety with excellent nutritional values, it forms open heads with a white base and thick and crispy leaves that turn green on the tips. With a sweet and delicate taste, it can be consumed both raw and cooked.
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Variety that produces very tasty ovoid heads. Very productive and early, it can be grown ideally in any soil. It should be watered frequently but without exaggerating.
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Hybrid variety that generates many small inflorescences, uniform in length, consistency and size, very dark green in color. The flavor is sweet and pleasant.
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Variety that combines broccoli and asparagus. Characterized by many small shoots formed by tasty and robust stems of very dark green color and many flowering heads of purple color.
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Very ancient variety, whose cultivation was almost abandoned to the point of verging extinction. Now it has been revaluated for its excellent organoleptic properties. It has many inflorescences of red-purple color, with a delicate and sweet taste.
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Variety identical to Redbor, for the excellent organoleptic qualities and characteristics of the plant. It presents in fact multiple inflorescences, only that in this case they are very dark green.
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Ancient variety, typical of the Salerno area, and very resistant. The leaves, which are dark green in color, are thick and wide, and have rich curls at the edges. Excellent in soups.
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Typical variety of Campania, very vigorous and productive, it presents long and wide leaves with inflorescences at the extremities. The taste is sweet and particularly delicate.
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Variety that resembles the "foglis larga" variety, except for the leaves which are very narrow. Ideal for the preparation of both raw and cooked foods.
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Early variety, strongly branched, with medium-small leaves, very resistant to cold. It has a very rustic flavor and is part of the Christmas tradition of the people of Campania, as it represents a staple of the Christmas dinner.
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Early and very productive variety, with round and dark green sprouts. They have a good resistance to over-ripening even after harvesting.
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Variety of Tuscan origin. It has large, dark green leaves, due to its high chlorophyll levels. It should be watered frequently, but sparingly and it should be exposed to sunlight.
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Typical Mediterranean variety of large size, with fleshy and wide leaves, which sometimes also have thorns. It should be watered initially with little water, increasing the quantity towards the end of August.
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Seeds of an early variety, that get to full maturity in about two months. The vegetable is light at the base, with dark green leaves. It can be grown in a greenhouse but also in open fields. The part that is mainly eaten is the base of the stem.
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Seeds of an early variety with high productivity. The cabbages are round and compact in shape, and can weigh up to 1.5/2 kilograms. Ideal for both vegetable garden and open field cultivation.
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