Australian Survival Seeds


The Complete Seed Collection

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• Over 7000 Seeds.
• 22 Different Heirloom Varieties.
• Organic and GMO Free.
• Specially Packed for Freezer Storage.
• Lasts up to 5+ Years in Freezer.
• Eat Healthy & Save on Food Costs.

Why Grow from Seed?

Taste, freshness and knowing what has gone into the plants

Freshness is probably the greatest advantage of growing your own – especially what comes to vegetables and herbs. Nothing tastes as good as a tomato straight off the vine in your backyard.

When you grow your own vegies from seed you also know exactly what has gone into them. As the old saying goes – you are what you eat – so it’s important to know if chemicals have been used to grow the plant. By growing from seed you can make your vegetables as organic as you like.

Value – you can cut your food bill by growing from seed

With the cost of fresh food rising, growing your own vegetables can save your family hundreds, even thousands of dollars per year!

An example for family of 4 (2 adults and 2 children aged 12-18 years):

Should eat at least 492kg of vegetables per year*
Let’s assume an average vegetable retail price of $3.50 per kg
Total vegetable bill $1,722 per year!
*According to Australian Guide to Healthy Eating


It has been shown that with a 5 m x 8 m vegetable garden, over 500 kg of vegetables can be produced, using just 22 packets of seeds. But you don’t even need a large garden, as you can grow vegetables and herbs in the smallest of spaces, containers and balconies.

BioStim provides excellent value for money with complete value pack.

Growing From Seed

1. Soil Preparation

• Dig over your soil to the depth of your spade, removing weeds and debris as you go.
• Improve the soil by adding compost or well-composted manure.
• Make a furrow about 15 cm deep, sprinkle a little fertiliser into the base, then refill soil to almost the original level. Firm down and water well.

2. Sowing

• The ideal sowing depth is about twice the diameter of the seed.
• Sow seed along your furrow at the desired/recommended spacing.
• Cover over your seeds with fine soil or seed raising mix.

3. Care

• Keep soil moist until seeds start to germinate.
• Thin out newly emerged seedlings at the two-leaf stage to prevent overcrowding, leaving the strongest plants to mature.
• Apply a liquid fertiliser at regular intervals (starting with a half dose on young plants) to encourage strong and vigorous growth.


• Always choose a sunny position for your garden bed.
• Smaller seeds can be grown in propagator trays, transferring them to the garden bed when easy to handle.
• Seeds will not germinate unless soil temperature is adequate for that variety.
• Always consult your seed packet for specific growing requirements.


How to Establish a Vegetable Garden

1. Location & Size of Your Plot

• Select a site that receives a minimum of 6 hours sunlight a day.
• The size of your garden is determined by how much space you have, the time you have available to tend it and how much fresh produce you require.

2. Soil Preparation

• The soil must be well prepared prior to planting. Add organic matter to provide nutrients, improve soil structure and ensure good drainage.
• If starting a garden in a raised bed or container be sure to use good quality soil mix combined with extra compost or composted manure.

3. Planting

• There are 3 seasonal vegetable categories:
• Spring sown, Autumn sown and all year round.
• The ideal sowing depth is about twice the seed diameter.
• Sow seed at the recommended spacing and cover lightly.

Care & Maintenance of Your Vegetable Garden


A consistent approach is required. Too much can cause disease, too little can result in stunted growth or even plant death. A good soak every few days is recommended (may need to be more frequent in very hot conditions). This encourages deep root systems and greater tolerance to dry weather.


Mulch is spread over the garden surface to retain moisture in the soil. Suppress weeds and keep the soil cool. They also help improve soil structure and quality as they decompose.


Fertilising your plants during the growing season and improving the soil between crops can be done with either concentrated chemical fertilisers, or with organic manures or compost. The organic options include farmyard manure, household or garden compost, ready compost mixes and green manure. Green manures are fast growing plants (often legumes) that are sown between seasons. Dig them into the soil when mature to provide nitrogen and organic matter as they rot.

Pest & Disease Control

The first line of defence against disease and pests is the use of preventive practices that include:

• Maintaining a weed-free garden with wide, dry aisles
• Pruning leaves off the ground
• Watering the root area and avoiding the foliage
• Considering the layout of your garden to maximize sunlight and air circulation, and to reduce humidity build-up
• Rotating crops, which means alternating the varieties of vegetables grown in one place from year to year. It lessens pest and disease problems that are common amongst same family vegetables, and avoids soil being depleted of nutrients used up by a particular type of a vegetable. If these controls are not enough you have a choice of using organic or chemical pest and disease treatments.


Heirloom Varieties

Bean – “Climbing Purple King”Bean

Scientific name:  Phaseolus vulgaris

Beans give excellent yields for the space they occupy and this one is no different, except in colour! An outstanding variety, Purple King has long flat dark purple beans that turn a deep green when cooked. Climbing beans are so easy and will grow on most well cultivated soils, preferring a sunny position. If possible, feed the soil shortly before sowing with a general fertiliser. Use canes, netting or bean frames, alternatively form a wooden tripod and sow 2 or 3 seeds at the bottom on each stake. Half-hardy annual.

When to plant: Spring and Summer. How to grow: Sow 25 mm deep in dark damp soil – avoid watering for a day or two afterwards. Sow 10 – 15 cm apart allowing 50 – 60 cm between rows. Ensure the danger of frosts has passed and protect plants from wind. Plant in 1 – 3 m rows and remove weeds regularly. Keep the roots cool – a mulch of garden compost will help considerably. Water well in dry periods. Harvest: From late spring to mid-autumn.

Approximately: 60 seeds



Coriander – “Fiesta Green”Coriander – “Fiesta Green”

Scientific name:  Coriandrum sativum

Grown for the spicy leaves and seeds it produces, which are widely used in curries. Also the roots can be harvested for cooking. The orange colouring, slightly fragrant and spicy flavour of the seeds can add an interesting twist to deserts. An annual, growing up to 60 cm tall.

When to plant: Spring and Autumn. How to grow: Sow 5 mm deep in the growing position. Thin seedlings out to 20 cm apart. Coriander requires a sunny position and a well-drained soil. Sow indoors all year round as a windowsill herb. Use a good quality potting mix if growing indoors and keep moist. Harvest: Pick leaves as required, but allow to flower to harvest seeds.

Approximately:  80 seeds



Cauliflower – “Early Jesi”Cauliflower – “Early Jesi”

Scientific name:  Brassica oleracea Botrytis

Large pure white heads. Holds well in the garden. Reliable performer. Good source of vitamin C and folate.

When to plant: Summer and Autumn.

How to grow: Sow 12 mm deep in pots or trays of seed raising mix or compost. Firm down and water well until plants are established. Transplant when seedlings are 10 cm tall. Apply fertiliser regularly and keep weed free. Seedlings emerge 14 – 28 days. Harvest: Winter to Spring.

Approximately:  90 seeds



Beetroot – “Detroit”Beetroot – “Detroit”

Scientific name:  Beta vulgaris

A very easily grown vegetable, and extremely versatile. Eat it fresh or pickled in salads, or use hot served with a white sauce. This deep crimson variety is extremely popular for its fine flavour. Beetroot grows well on most well-cultivated soils. Ideal for deep freezing.

Cooking Tip: boil in salted water until soft (1 – 2 hours depending on size), and leave to cool. The skin will now rub off with little effort. For storage up to 3 months, slice the beetroots finely and place in clean jars. Cover with cold pickling malt vinegar, seal tightly and store for two weeks before use.

When to plant: August to March. How to grow: Sow 2.5 cm deep in rows 30 cm apart. Keep soil moist. Sow thinly and repeat at intervals for succession. Thin out to 10 cm when large enough to handle. Harvest: Don’t cut leaves but twist them off as this will prevent bleeding. Harvest: 12 – 16 weeks after sowing.

Approximately: 160 seeds



Silverbeet – “Fordhook Giant”Silverbeet – “Fordhook Giant”

Scientific name:  Beta vulgaris

Tremendously popular in Europe as well as Australia! This tasty, versatile and easily grown vegetable will provide a continuous crop. Cook the stalks and eat as celery – the rich leaves as spinach.

When to plant: Early Spring through to early Autumn. How to grow: Drop a few seeds every 40 cm in rows 12 mm deep and 30 cm apart. Thin out to one plant every 40 cm. Keep well watered. Harvest: 8 – 12 weeks from sowing.

Approximately: 140 seeds



Broccoli – “Di Ciccio”Broccoli – “Di Ciccio”

Scientific name:  Brassica oleracea

Superb early variety that produces high quality, attractive smooth dome heads with tight green beads. Heads can weigh between 350 – 400 g and has good resistance to white rust.

When to plant: Autumn and early Winter. How to grow: Sow 1.5 cm deep in a seed bed or trays of seed compost. Transplant to final position when large enough to handle. Plant firmly 60 cm apart each way and water well until established. Harvest: Spring.

Approximately: 200 seeds



Cabbage – “Golden Acre”Cabbage – “Golden Acre”

Scientific name:  Brassica oleracea Capitata

Soccer ball sized, fast forming heads, holds well. Good for cooking or raw in salads. Resists bolting and splitting

When to plant: Early Spring to Autumn. How to grow: Sow seeds 5 mm deep in seed trays or direct where they are to grow. Prepare soil well by adding organic material and fertiliser. Keep soil moist. Harvest when heads are firm. Harvest: 8 – 10 Weeks.

Approximately: 270 seeds



Carrot – “Scarlet Nantes”Carrot – “Scarlet Nantes”

Scientific name:  Daucus carota

An excellent 100% organic variety for early and successional crops producing uniform blunt-ended roots. The flavour is outstanding. Grows well in any open position on a light, rich soil which has not been recently manured. Ideal for deep freezing.

When to plant: Throughout the year as required. How to grow: Sow thinly, 1.5 cm deep allowing about  30 cm between roots. Keep soil moist. Repeat fortnightly for continuous crops. Thin out as carrots mature, using the young carrots, finally to about 10 cm apart and water well to replace soil displaced from the roots. Harvest: Throughout the year as required.

Approximately: 1100 seeds


Cucumber – “Tendergreen Burpless”Cucumber – “Tendergreen Burpless”

Scientific name:  Cucumis sativus

It has tender skin and the flesh has an excellent flavour which is not bitter or indigestible. Grow on trellises for straighter fruit.

When to plant: Spring and early Summer. How to grow: Sow seeds into prepared beds directly when the weather has warmed up. Make sowings of 2  -3 seeds per position and space positions 30 cm apart. Thin to the strongest seedling once they have germinated and provide solid support for the plants to climb on. Supply weekly liquid feeds once flowers form. In cooler districts, best results may be obtained by starting the seeds in pots early in the season and planting out in late October. Harvest: Summer to late Autumn.

Approximately: 40 seeds



Lettuce – “Red Salad Bowl”Lettuce – “Red Salad Bowl”

Scientific name:  Lactuca sativa

Organically raised seed of this tasty red salad lettuce with attractive oak-shaped leaves. They make a colourful and fresh addition to salads. This lettuce copes well with summer heat and offers good disease and pest resistance.

When to plant: Spring to Autumn (avoid the hottest months). How to grow: Sow at two-weekly intervals for a continuous supply. Sow thinly 5 mm deep in rows 25 – 30 cm apart. Thin out to 20 cm apart and keep well-watered. Provide occasional boosts with liquid fertilizer. Harvest: 8 – 10 weeks from sowing.

Approximately: 200 seeds



Pumpkin – “Waltham Butternut”Pumpkin – “Waltham Butternut”

Scientific name:  Cucurbita moschata

Very versatile with a sweet nutty taste. The squat club-shaped fruits have bright orange flesh and few seeds so there is little waste. Semi-bush habit. Delicious as a roast or steamed vegetable or as an alternative to pumpkin in pies, roasts or soups.

When to plant: Spring. How to grow: Sow seeds in clumps of 3 – 5 seeds, spacing each clump 60 cm apart. Place the seeds on their edges to ensure they don’t rot and keep moist. Soil must be warmed. Thin to the strongest seedling in each group when they emerge. Provide liquid feeds and if needed, hand pollinate the female flowers. Harvest when the stalks become dry. For earlier crops, sow indoors in pots of compost. Keep moist. Harden the young plants off in October and plant out 60 cm apart in December. Fruits store for 3 – 4 months if kept dry and uninjured. Harvest: Late Summer to Autumn.

Approximately: 12 seeds



Rockmelon – “Hale’s Jumb”Rockmelon – “Hale's Jumb”

Scientific name:  Cucumis melo

An outstanding rockmelon that is powdery mildew resistant, ideally suited for all gardens. Expect fruit weighing about 1 kg. Choose a sunny position and prepare your soil well.

When to plant: Spring and Summer. How to grow: Drop seeds 12 mm deep direct in final position. Sow 4 or 5 seeds in clumps, later thinning to the two strongest seedlings. Allow 50 cm between rows 40 – 50 cm between clumps. When the young plants have 5 or 6 leaves, pinch out their growing tips to encourage the growth of side shoots. Grow alongside a trellis or fence if space is limited. Keep the plants well watered and prepare the soil well by adding organic material and complete fertiliser. Harvest: 12 – 14 weeks from sowing.

Approximately: 45 seeds



Basil – “Fine Leaf Bush”Basil – “Fine Leaf Bush”

Scientific name:  Ocimum basilicum

A popular, aromatic addition to many Mediterranean dishes, delicious with tomatoes. Quick and easy to grow, reaching around 40 cm.

When to plant: Spring and Summer. How to grow: Sow 5 mm deep and 30 cm apart where they are to grow in a sunny position and rich well drained soil. Keep moist. Can be grown all year round indoors in good natural light – a north facing windowsill is perfect. Harvest: Pick leaves as required.

Approximately: 220 seeds



Dill – “Bouquet”Dill – “Bouquet”

Scientific name:  Anethum graveolens

Both the feathery leaves and seeds can be used in the kitchen to impart an aromatic sweetness to a wide variety of dishes. Attractive used as border edging or in pots. Culinary: Use the leaves to flavour fish dishes, especially Salmon, for which it is unbeatable, vegetables, potatoes, sauces and mustards. Add just before cooking is complete. Use the seeds in pickling and to flavour coleslaw, white meats and stews.

When to plant: All year round as required. How to grow: Sow 1.5 cm deep in the growing position in a sunny and sheltered spot. Can be sown indoors all year round as windowsill herbs. Harvest: All year round as required.

Approximately: 800 seeds


Anise HyssopAnise Hyssop

Scientific name:  Agastache foeniculum

A fragrant perennial that is a great attractor of birds and bees. Its purple flowers grow on spikes from June to October and produce abundant nectar so it is a good honey plant (honey artisans note – it produces a light fragrant honey). It is the foliage which is fragrant and makes a wonderful tea and seasoning with strong anise flavour as its name suggests, but the lavender flowers are also edible and make a pretty garnish for salads and desserts.

When to plant: All year round as required. How to grow: Grows best in full sun but will tolerate some light shade. Careful about the soil – it prefers a neutral pH (6.0 – 6.5) that is not overly fertilized – in fact, too much nitrogen in the soil will kill it. Germinates in 2 weeks from direct sow. Harvest: All year round as required.

Approximately: 260 seeds



Oregano – “Greek”Oregano – “Greek”

Scientific name:  Oreganum vulgare

These pungent herbs produces fresh green leaves and in late summer clusters of small rose-purple flowers. Its strong flavour is perfect for richer dishes and for flavouring oils. Culinary: A traditional flavouring of Mediterranean food especially popular in Greek dishes. Excellent added to lamb, cheese and grilled fish.

When to plant: All year round as required. How to grow: Sow seeds directly into finely prepared soil. When they emerge and have reached a good size, thin seedlings to final spacing. Oregano thrives in a warm, sunny position in a well-drained soil. Harvest in Spring and Summer before flowers form. Remove flowers to prolong picking period. Sow 0.5 cm deep in pots or trays of seed compost. Keep moist and thin as necessary. Harden off before planting out, 20 cm apart. Sow all year round in pots on the windowsill. Harvest: All year round as required.

Approximately: 450 seeds



Parsley – “Triple Curl”Parsley – “Triple Curl”

Scientific name:  Petroselinum crispum

A compact, tightly curled variety which is particularly suited to windowsill and outdoor potted culture. It was Highly Commended in RHS trials and one that we strongly recommend. Parsley likes rich well-drained soil that is slightly acidic.

When to plant: All year round as required. How to grow: Sow seeds thinly 1 cm deep in trays or cells of compost. Germination is often slow and can be enhanced by pouring hot water over the newly sown seeds, being careful not to dislodge the seeds. Once they emerge thin to 15 cm apart and later plant 30 cm apart in the vegetable garden or into pots. To dry parsley, wash the leaves well and either dry quickly in the oven at 95C or plunge into boiling water and dry in a hot oven for no longer than 1 minute. Store in an air- and lightproof container. Harvest: All year round as required.

Approximately: 600 seeds




Scientific name:  Salvia officinalis

The leaves of these very fragrant herbs are traditionally used in stuffing especially for pork and fowl.

When to plant: All year round as required. How to grow: Sow 1.5 cm deep. Thin seedlings to 38 cm apart. Sage prefers a light well-drained soil and sunny position. The leaves can be picked throughout the year or dried – in this case pick them before the plant flowers. Harvest: All year round as required.

Approximately: 55 seeds



Society GarlicSociety Garlic

Scientific name:  Tulbaghia Violacea

Like ordinary garlic, Society Garlic is a member of the lily family. However, the family link is tenuous and society garlic it is not an allium. As such it can best be described as a cousin of true garlic and is actually more closely related to the narcissus flower. Even though it is not an allium, society garlic does possess a very garlicky smell. This aroma is believed to be the reason for the “garlic” part of its name.

When to plant: All year round as required. How to grow: Grows all year-round outdoors. It tolerates some summer heat well and blooms for months. The plants do best in full sun and in light, sandy soil. Harvest: All year round as required.

Approximately: 20 seeds



Tarragon – “Russian”Tarragon – “Russian”

Scientific name:  Artemisia dracunculus

A hardy and easy to grow variety with a mild aniseed flavour. Russian Tarragon mixes well with salads, poultry and fish. The plants are vigorous and make interesting garden plants. Can be grown in containers or pots in full sun.

When to plant: Spring and early Summer. How to grow: Sow seed thinly directly into the growing position and lightly cover over with fine soil or seed-raising mix. Thin as required to 30 cm apart and keep moist and well watered. Pick the leaves as needed and trim the plants lightly and regularly to keep the plants producing vigorous leaves. Harvest: As required.

Approximately: 1300 seeds



Scientific name:  Thymus vulgaris

Versatile and easy to grow herbs, their strong flavour is best when combined with all sorts of robust meat and vegetable dishes. It can also be grown in the flower garden or in pots on the patio. Culinary: Thyme enhances soups, vegetables and poultry, also red meat and dishes cooked with wine. A main ingredient in Bouquet Garni.

When to plant: All year round as required. How to grow: Sow directly and thin out. Pick the leaves as required throughout the year. If they are to be dried, gather them just before the flowers begin to open. In cooler climates, start plants in pots. Sow very thinly 0.5 cm deep in a tray of seed compost. Harden off and plant out from October to December. Thyme likes a warm, sunny position and a well-drained soil. Harvest: All year round as required.

Approximately: 350 seeds



Yarrow – “White”Yarrow – “White”

Scientific name:  Achillea millefolium

Leaves and flowers an important fever management and digestive remedy. Crushed leaves and flower tops stop bleeding from wounds. Flowers have stronger healing properties than leaves. Yarrow flowers attract beneficial predator insects (Ladybirds, Lacewings, Hoverflies) into the garden. The entire plant from its flowers to the leaves and stems can be used in cooking. To prepare them, they simply need to be chopped and placed in an area free of moisture so that they can dry out. Once dried, this herb can be stored in an air-tight container to be kept long-term as a seasoning for food. Its taste greatly resembles that of sage, only much stronger and aromatic. A little goes a long way with this herb, so one must be careful not to over-use this in a dish!

When to plant: All year round as required. How to grow:  Plant in well-drained soil and plenty of sunlight. Spreading perennial to 45 cm in flower in Summer to Autumn. Harvest: All year round as required.

Approximately: 600 seeds

Additional information

Weight 200 kg


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