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,Chris Collins on...his favourite heritage seeds

With the new Heritage Seed Library Seed List launching on 17 November, this is the time to start picking the edibles we want to grow next year, says Chris Collins.
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Chris like amaranth for its pretty and productive foliage.

The days may be short and dark - but for us diehards the prospect of spring is already creating excitement. Particularly when it comes to what to sow and grow.

It has been a big year for HSL, reaching its 50-year milestone. Since it was established by our pioneering founder Lawrence Hills, the Library has grown to contain more than 800 varieties of edible plants many of which would have been lost without conservation. 

As well as our members being able to access these seeds, with six free packets each year -it remains a hugely important genetic collection that, in times of changing climate, may well prove vital for future generations.

It was an honour to be part of the HSL’s Seed Relay earlier in the year – which shared a golden envelop of seeds with communities across the UK. The relay is still going strong in Scotland 11 months later and by the end of its journey, it will have travelled some 800 miles, sharing a dozen different varieties with more than 60 locations, in 30 counties.

My favourite heritage seeds

I’ve already started choosing next year’s crops and it’s impossible not to want them all! But I have some favourites from the 2027 HSL Seed List:

  • Achocha. This versatile South American climber can be eaten straight from the plant when the pods are young. Their thirst-quenching qualities proved useful to me in the hot weather, when they could be eaten straight from the plant! The older pods can be fried and eaten like peppers, and they can also be used to make chutneys. The plant is also fantastic at masking unsightly fences as it produces tendrils, a type of modified leave that make it self-clinging.
  • Amaranth. A great favourite among the Garden Organic team, this is a staple in Jamaican cuisine but also looks beautiful with its crimson weeping flowers. The seeds are edible and are used in dishes such as porridge, miniature popcorn and can be ground to make a flower. The rest of the plant can be used in stir fries and soups - so the whole plant can be utilised.
  • ‘Lady Godiva’ squash. This pumpkin comes with beautiful yellow and green striped fruit with flavoursome orange flesh. Its real gift though is the incredibly tasty, shiny, dark green seeds, which can be eaten raw or baked.
  • ‘London’ carrot. Finally, I’m going with a carrot that bears the name of my hometown! I’ve grown this before for its deep orange colour and it tastes brilliant when steamed or grated into salads.

Happy seed selection! Chris Collins