Seedball – Forager’s Mix


New to our little shop, these fantastic Seedball tins are the perfect gift for any green fingered forager.

Carefully selected to bring you the best edible foragers mix collection.

We have, in collaboration with Seedball,

designed these little tins to give you you a taste of the wild from your own back gardens gardens.

Once planted this mix will brighten up any garden, balcony or windowsill.

Seed balls are incredibly easy to use – simply scatter on top of soil or compost (no digging or expertise required!) and nature will do the rest.

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In Autumn 2021 we teamed up with the incredible Seedball to launch their first ever edible Forager’s mix!

Designed in collaboration with the brilliant Seedball (SEEDBALL – a simpler way to grow from seed), this is a collection of wild plants to help you grow your own sustainable food with minimal effort and create an edible sanctuary in your garden.

Each ball contains approximately 30 seeds from a mix of Primrose, Shepherd’s Purse, Wild Garlic, Borage, Red Clover, Pignut and Lady’s Smock – add year round food to any sized garden, even a balcony or window boxes will work!


Each Tin of Forager’s Mix contains 20 seed balls, enough to cover 1 metre square in a garden bed or 3-5 medium sized pots (leave at least 10cm between each ball). Scatter at any time from early Spring until late Autumn.


What’s Included:

Borage (Borago officinalis)

Borage tastes just like cucumber. The flowers and young leaves are best in salads or teas. The flowers are a great addition to salads and drinks. They can also be used dried as a pot herb with a fresh flavour. Borage is traditionally used for gastrointestinal, respiratory and cardiovascular disorders.

Season: March to September

Lady’s Smock (Cardamine pratensis)

The leaves taste of mustard or wasabi, and the flowers taste like cress with hints of sweetness and spice. The leaves can be a bit small and fiddly to collect – basal leaves at the bottom of the plant are easier. Leaves and flowers are lovely in salad. A tea made with the leaves of this plant was often used in the past as a Spring tonic or for menstrual problems.

Season: January to December


Pignut (Conopodium majus)

Pignuts take a few years to grow. They taste a little like a Sweet Chestnut or Hazelnut crossed with a radish. The root must be carefully followed to find the nut at the end. It often bends 90 degrees before the nut and snaps off very easily.

Season: March to June


Primrose (Primula vulgaris)

Flowers and leaves can be used in salads, as a green vegetable, or in tea to treat anxiety, insomnia, and migraines. Roots can be used to make cough syrups and in arthritis and rheumatism treatments.

Season: March to June


Red Clover (Trifolium pratense)

The leaves taste like grass, the seeds taste like peas and the flowers taste sweet and are best on a sunny day – just beat the bees to them! The flowers are great in salads, and the peas taste good and cause bloating if you eat too many.

Flowers: May to September

Shepherd’s purse (Capsella bursa-pastoris)

The leaves can be eaten raw or cooked. The flower tips can be eaten as a snack, and the dried flowers and leaves can be used as a tea. Some of the tea can be used on a cotton bud to stop nosebleeds.

Season: March to November

Wild Garlic (Allium ursinum)

The plant can be used raw or cooked. It’s best to leave the roots alone, as the leaves are tastier and there are no bulbs. This plant is known to reduce high blood pressure and cholesterol levels, and like bulb garlic, it has more medicinal claims than space to print them.

Season: February to June




Additional information

Weight 0.054 kg


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