These varieties inspire the seasonal menu at Woodlands Restaurant and provide delicious teaching materials for the Pierburg Education programmes, where visiting children plant and harvest them. If you want to up your 5-a-day, growing these could be a good way to start. And who can resist the taste of home-grown veg?

Landrace ‘Small Oat’ Avena strigosa

Also known as Black, Bristle or Shetland Oat, this variety thrives on low-nutrient, high-alkalinity soil where other oats struggle. Seeds donated by Scientific advice for Scottish Agriculture.

1.Carrot ‘Cosmic Purple’Daucus carota subsp. sativus

Purple leaves as well as purple carrot, makes beautiful coloured coleslaw, as long as you leave the skin on when you grate them.

2.Carrot ‘Autumn King’ Daucus carota subsp. sativus

Disease-resistant and high-yielding; can be left in the ground late. Ideal for children in the Pierburg Education programmes, who love digging them up.

3.Beetroot ‘Barbietola di Chioggia’ Beta vulgaris

Pink and white stripes, mild flavour and a reliable grower. Chef’s favourite that doesn’t bleed when you cut it.

Chard ‘Pink Chard’ Beta vulgaris subsp. vulgaris

One of the 5 or 6 varieties that make up the Rainbow Chard collection. This variety has pink-and-white striped stems.

Heritage Pea ‘Robinson’ Pisum sativum

Originally given to a ‘Mr Robinson’ on a visit to Scotland in the early 20th century. These extraordinarily sweet peas retain their flavour when a little over-mature or when frozen.

Landrace ‘Small Oat’ Avena strigosa

Also known as Black, Bristle or Shetland Oat, this variety thrives on low-nutrient, high-alkalinity soil where other oats struggle. Seeds donated by Scientific advice for Scottish Agriculture.

1. Potato ‘Bute Blues’Solanum tuberosum

This variety has dark skin that sometimes looks likes stones in the ground, thus hard to dig up. Has a purple vein just inside the skin.

2. Potato ‘Red Emmalie’ Solanum tuberosum

Has great colour and flavour. A favourite with restaurant diners because of the pinky-red flesh. Best steamed to make perfect, pink mash.

1. Heritage Tomato ‘Scotland Yellow’ Solanum lycopersicum

Sweet and tasty, bold colour and great grilled with bacon and eggs. Grown from last year’s saved seeds. High yield and disease resistant.

2. Beetroot ‘Golden Detroit’ Beta vulgaris

Sweet and tasty, the yellow and gold concentric rings make it beautiful on the plate. The restaurant chefs use this specimen plentifully.

Words: Marie-Louise Von Haselberg

Photography: Sophie Gerrard