STUTTGARTER (RHS Award of Garden Merit) – £1.79 pack of 50. Weighed up loose in paper bags on the premises – 250g £1.20 or 400g £1.85. An old favourite producing firm, semi-flat onions. Stores well.

STURON (RHS Award of Garden Merit) – £1.79 pack of 50. Weighed up loose in paper bags on the premises – 250g £1.20 or 400g £1.85. A reliable variety which produces round, yellow onions with a good flavour.

TURBO – £1.79 pack of 50. Weighed up loose in paper bags on the premises – 250g £1.20 or 400g £1.85. A late maturing variety. Produces good yields of medium-sized, round onions with a strong flavour. Suitable for all culinary purposes.

RED BARON (RHS Award of Garden Merit) – £1.79 pack of 50. Weighed up loose in paper bags on the premises – 250g £1.20 or 400g £1.85. Round red onions with red and white flesh. A stronger flavour than many red onions. High yields. Stores well.


GOLDEN GOURMET (RHS Award of Garden Merit) – £1.99 pack of 400g. Weighed up loose in paper bags on the premises – 250g £1.50 or 400g £2.35. High yielding shallot with golden brown skin. May be harvested as early as July. Stores well. Good bolt resistance.

RED SUN – £1.99 pack of 400g. Considered the best red-skinned variety. High yields of white-fleshed bulbs with a very good flavour.

NOW IN STOCK: French banana shallots (Echalions)

‘VIGARMORBANANA SHALLOTS – Golden-skinned bulbs with flavoursome pink flesh. Excellent storing qualities. PACK OF 10 £2.99

MIKORFRENCH SHALLOTS – Large, elliptical, ‘half-long’ bulbs with crisp white flesh and a pink tinge. Wonderful mild flavour. Excellent storing qualities. Plant out Feb-April. PACK OF 10 £2.99

RHS Guide to Growing Onions and Shallots


VIGOUR (White, softneck variety. Smaller cloves with a strong flavour. Harvest June-July.) 80p a bulb or 5 bulbs for £3.50.

GERMIDOUR (Purple-skinned, softneck variety with a mild flavour. Harvest June-July. RHS AGM.) 80p a bulb or 5 bulbs for £3.50.

SOFTNECK GARLIC VARIETIES have softer stems and no flowering spikes. They generally have a milder flavour and smaller, more numerous cloves per bulb. They store well (6-12 months in ideal conditions) and as the ‘necks’ are soft they may be plaited (making a great gift for family or friends!) This is the type of garlic you are most likely to find in supermarkets. Plant September to March.

To get the best crops of garlic (Allium sativum) plant in full sun and well-drained soil. A period of cold weather is needed to develop good bulbs so plant autumn-early spring (depending on variety). Before planting, prepare the soil well by adding compost/organic matter. Store bulbs whole until you’re ready to plant then carefully break off the individual cloves and place them 3-4cm (1.5″) below the surface (pointed end up) and about 15cm (6″) apart with 30cm (12″) between rows. Keep the soil weed-free. Water during dry periods in the growing season but DO NOT WATER IN THE LAST FEW WEEKS BEFORE HARVESTING!

The bulbs are ready to harvest once the oldest leaves have turned yellow – generally in June/July. Carefully lift them with a fork, being careful not to damage the bulbs. Lay them out in an airy place for about two weeks. When completely dry the leaves will rustle. Cut off the dry leaves, remove any dirt from the bulbs and store until you’re ready to use them. Store in a cool, dry location, paper bags or nets work well. Here you’ll find illustrated instructions on how to plait/braid garlic for storing.

Garlic is a rich source of sulphur and its root secretions may act as a natural deterrent for various plant pests such as aphids and other predators – so great to plant near roses etc. Avoid planting garlic near peas and beans as it may stunt their growth.

RHS Garlic Guide

WILD GARLIC (ramsons/wood garlic/bear’s garlic) – £2.95 a pot

Photo by Stephen Girling from Pexels

Wild garlic (Allium ursinum) is a native plant, steeped in mythology and popular with foragers. It’s a hardy, spreading perennial, often found growing in ancient woodland, hedgerows or riverbanks. A flowering carpet of woodland wild garlic is a spectacular sight in April-June. All parts of the plant are edible and it’s said to have multiple health & medicinal benefits. Leaves are best picked in spring when young have a delicate and sweet garlic flavour – great for soups, stews, salads etc. Irish and English folklore suggest that wild garlic can keep away coughs, colds and flu and it’s said that in Ireland it was actually carried in the pocket to ward off flu during the 1918 pandemic – perhaps in 2021 we should all be doing the same!!! Read here to find out everything else you need to know about wild garlic.

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