I purchased the Fall Seed Collection for some container gardening this autumn and have been very pleased with the results. Germination rate was fantastic and I had to do much more thinning than I usually do from store-bought seeds. The little growing guide helped with varieties I haven't grown before (hello, kohlrabi). All of my plants are hardy and healthy and I'm already enjoying the early harvests. Looking forward to maturity on the longer growers. Will be buying the Granny's kitchen garden pack for spring. Thanks so much!
I planted several varieties over the past couple years. These have been the most reliable producers so far. Averaged 10-15 lbs. one larger one about 20. Nothing remotely close to 40 lbs. that’s ok. Huge ones are a pain to break down.
I planted a whole bunch of this to attract bees and butterflies. It grows like crazy. However I protected the seed with hay because my first round died because of the hot Florida sun and lack of rain lately.
We started these indoors in January. We transplanted them twice and finally out to our raised bed (full coastal sun). The plant is massive and the tomatoes are TASTY! The best little tomatoes we have ever had. We will likely plant them in a separate bed next year since they grow to such a large size and can crowd out other plants.
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Bere Island is north of Britain and prior to the 20th century, this barley was widely grown in this area. Characteristics which suit it to this area include a rapid growth rate and a reputed tolerance to acidic soils.
In most areas, however, Bere was progressively replaced by higher yielding modern varieties and by the 1990s only about 10 ha were still in cultivation – mostly in Orkney, Sutherland and Shetland. Survival in Orkney has been linked closely to a local Mill, which still produces Bere flour, which is mainly used locally in a range of food products (bannocks, bread and biscuits).
Analyses of Bere flour has shown it to be a source of magnesium, zinc and iodine and to contain significant amounts of folate, thiamine and pantothenic acid. It is therefore thought to have potential as a functional food (Theobald et al., 2006) and the Agronomy Institute is investigating new bakery markets for Bere flour.
Historical accounts show that Bere was previously used widely for producing malt which would have been used for making both beer and whiskey. Information & Photo Source: Agronomy Institute, Orkney College
Sample size only:Please don’t ask for larger quantities than one ounce because we do not have them. The idea is for as many people as possible to get started and grow your own reestablishing genetic diversity. This allows many people to get samples instead of just a few and hopefully will preserve this cultivar.