RAW Seeds Seed Packs


The very best open-pollinated, non-GMO, heirloom seeds.



RAW Seeds Seed Packs – various: The very best open-pollinated, non-GMO, heirloom seeds.

Download their grow guide HERE!

Basil Culinary Blend – Why plant one type of basil when you can plant them ALL? This mixed pack includes Genovese, Corsican, Lemon and Cinnamon Basil. Because variety is the spice of life. (Sorry, we can’t help ourselves). Basil and tomatoes go together like mac ‘n cheese. (Just way better for you). Genovese works especially well in pestos, and fish dishes will benefit from a touch of this fragrant herb. Curious about the Cinnamon variety? It tastes like Christmas. If Christmas were basil.

Cucumber Crystal Apple – We were going to start with a cucumber joke, but we’re not that kind of brand. Instead, we’ll tell you how this unusual variety got its name. It was once dubbed “Apple Cucumber,” due to its size and shape, whilst others called it “Crystal Lemon” for its pale yellow colour. The names were mushed together and the plant is now known as the Crystal Apple Cucumber. (Creative stuff, eh?). When mature, the Crystal Apple’s pale, greenish-white skin resembles a Granny Smith apple. To appreciate the smooth, creamy fruits, enjoy them while they’re young. In addition to being the butt of the joke we’ll never tell you, they make a bright, scrumptious addition to salads.

Kale Dinosaur – The Italians call it Cavolo Nero, and yes, that sounds like the name of an eccentric millionaire who wears suits on yachts. Imagine our disappointment when we found out that it actually means “black cabbage.” In an effort to never be misled by the musical beauty of their language again, we’re firmly calling it Dinosaur Kale and brainstorming T-Rex jokes like the heathens we are. Take that, Italy. A hearty cooking green, this variety offers up more than 100% of your daily vitamin A and K requirements, which is particularly impressive if you had no idea that there was such a thing as vitamin K. Use it to make caldo verde, which is Portuguese for “green soup” (seriously, English is the most boring language) and slurp on it whilst watching Jurassic Park.

Lettuce Gourmet Salad Blend – A tasty, colourful mix of five loose leaf varieties. They range from shades of green to red, with textures from oak leaf to tightly ruffled. Sow this exciting mix every week to ten days for a constant supply of fresh salad leaves throughout the season. Goodbye, soggy packets of store-bought fridge lettuce. Fast-growing, tender, and selected for a long harvest, our Gourmet Salad Blend is best when picked minutes before your meal. You can practically taste the sunshine on your plate.

Micro Greens Old Mexico – Tacos, tequila and and this blend of micro greens are just a few of the (admittedly stereotypical) things we love about Mexico. It consists of coriander, red beets, cabbage, radish and pepper cress, which would probably all taste surprisingly good in a taco. How did we only think of that now… Micro greens look great on a plate and add a flavour kick, which is why they’re primarily used in fine dining restaurants – but you don’t have to be a fancy chef to grow them. Hey, we just gave you that amazing taco idea.

Micro Greens Oriental Mix – Like any great eighties mixtape, this combination includes some spicy covers (rocket, red mustard) and smooth originals (coriander, Asian cabbage). Throw in some names you’ve never heard of (Mizuna, Hon Tsai Tai) and you’ve got a soundtrack for the perfect salad. Man, we love mixtapes. And metaphors about microgreens. Good on roasted root veg? Definitely. Tasty atop an Asian stir fry? Obviously. Delicious sprinkled over a meat dish? Why, of cou- (We can go all day, but have only a few lines left, so we’ve decided to let you harvest the young shoots of this delicate blend and discover for yourself that they work with ANY dish).

Micro Greens Rainbow Blend – Some say that size isn’t everything (that’s a debate for another day) but when it comes to this blend of micro greens, we agree with them. This colourful flavour combo of beetroot, Asian cabbage, kohlrabi, Italian broccoli and radish is easy to grow and super tasty. Sow every 5-10 days and snip with scissors when 2-4cm high. Harvest the smallest, most delicate shoots of this blend and sprinkle liberally on summer salads, roasted root veggies and just about any meat dish. Their explosive flavour will win over any lettuce-hater. (Also, why are you friends with lettuce-haters?)

Pepper Chilli Ghost Chilli / Bhut Jolokia (BEYOND HOT) – The Bhut Jolokia is better known as the “ghost chilli” or “ghost pepper”, and was once considered the hottest chilli in the world. It cracks a whopping 1 million units on the Scoville Scale of hotness (which has nothing to do with its looks, and everything to do with how it can burn your lips off). Cut rather than pull the ripe fruit, and stake big plants to one meter. This fiery pepper originated in the land of all things spicy: Northern India. Its orange / red lantern-shaped fruits have a hint of citrus flavour, but we doubt you’ll taste that for very long once you’ve bitten into one. Ideal for pot growing, this variety produces an abundance of pods with breathtakingly intense heat.

Pepper Chilli Habanero Mixed Colours – Ready to set your garden on fire? No, not like that, put the blowtorch down, we didn’t mean that… This selection of spicy Habaneros comes in a unique range of colours and are great for growing in large pots. The lantern-shaped fruits ripen to mature colours of chocolate, mustard, orange, peach, red, white and yellow. Habanero chillies have a deliciously pungent, smoky quality. The official heat scale for chillies is known as the Scoville Scale (developed by Wilbur Scoville in 1912) and Habaneros score at a terrifying 200,000 to 300,000. In the words of Paris Hilton, “that’s hot.”

Pepper Sweet Mini Belle Blend – Every garden needs at least one adorable veggie. The dwarf, compact plants of the Sweet Pepper Mini Belle produce a huge crop of small, block-shaped peppers. They come in red, orange and chocolate colours, and are almost too cute to eat. Almost. This variety is sweet with few seeds, so they produce very little waste. They are thinner-skinned than larger peppers and their texture withstands grilling and cooking well. Essentially they’re perfect in every way.

Pepper Sweet Pepperone Corno di Torro Rosso – The name of this Italian heirloom translates to “horn of the bull”, which makes it sound like a fiery beast of a pepper that might just kill you. However, its name is actually a tribute to the pepper’s full, tapered shape. (Phew). It does have a subtle heat, of course – which gently increases as the pepper matures – but this variety ripens to a bright red fruit with a sweet, crisp flavour. The Corno di Toro (we could say that all day) has a thick flesh that is encased in a thin skin. It’s delicious raw, fried, stuffed or just grilled on the braai. We can basically hear you nodding in approval.

Tomato Black Krim – This delicious heirloom tomato originates from Crimea, and if you don’t know where that is, join the club. The dark brownish-red tomatoes look almost rotten, but have a wonderful smoky-sweet taste that is totally unique to the variety. They’re hardy and heat tolerant, but help them out a little and stake for support. We might not know anything about Crimea, but we do know a thing or two about eating these beefsteak tomatoes. Heirloom tomatoes are bred for flavour, and simple preparation allows the intense taste of Black Krim to shine.

Tomato Green Zebra – Oh Mother Nature, you clever thing. This beauty has exquisite emerald skin, dark green vertical stripes and gently flavourful flesh. It’s a rich tomato with a sweet, sharp bite and requires staking for support. For best flavour, keep Green Zebras at room temperature. The acidity of green tomatoes works well in different dishes, but they’re most famous for being fried. (If you haven’t watched the movie, now you have an excuse to.)

Tomato Principe Borghese – Tomayto, tomahto… nope, definitely tomahto. Sorry America. This plum-shaped variety is an Italian heirloom, and its meaty fruits are best when sundried. Plant marigold lemon drop nearby to prevent nematode infection of the soil, and stake plants for support. (How smart did we sound there?). In dry areas, hang up branches of these tomatoes until leathery – then store in olive oil till needed. We could tell you about how great they are when roasted and tossed into salads, or how the rich flavour does something wonderful to sauces… but we’ll let you find that out for yourself.

Tomato Rainbow Cherry Mix – This is our special magical mix of cherry tomatoes: red, yellow, orange, pink, white, green, brown, bi-colour. Juicy, sweet and colourful! Impress family and friends with this and make meals and snacks more fun. This mix of small tomatoes will add interest and taste to a whole host of tomato dishes. The fruits have a delicious flavour and a high level of sweetness. Stake plants for support.

Tomato San Marzano – Legend has it that the first seed of the San Marzano Tomato came to Campania in 1770, as a gift from the Kingdom of Peru to the Kingdom of Naples. Hey, we would’ve preferred a chest of gold… but now we all get to grow this classic Italian plum tomato, so that’s also pretty cool. Thanks, Peru. San Marzano is considered by many chefs to be the best in the world. We tend to agree with those chefs. Its skin is an intense red and it peels off easily, which is always a plus. Very little has to be done to these tomatoes to make them taste awesome. That always gets our vote.

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