Lefroy Valley awarded “Best Vegetable Seed Company Display” at the National Horticultural and Innovation Expo – Gatton 2016
Our “Feet in the Paddock” approach, connecting with growers on a real level
Check our products page to see our innovative varieties

 

Lefroy Valley is a fiercely independent, wholly Australian owned professional vegetable seed company. With roots deep into the Australian vegetable industry, Lefroy Valley places the Australian grower first and strives to introduce varieties that make a difference.

Our focus on quality and best possible customer service is reflected in the pride we have in Lefroy Valley, the respect we have for each other and for our most important customer, you the Australian grower.





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By host on 3/17/2014 10:30 AM
 

 You only have to look at the real estate the salad mix range holds on the super market shelves to realise that these are products ever increasing in popularity, ticking all the boxes. As consumers we want the full package: convenience, flavour and presentation, and for the growers, the products offer profitability, ease of harvest, and industry growth.



Let’s focus specifically on the fancy lettuce market for now. The products Lefroy Valley are working with are bred for disease resistance, leaf texture, shape, size, colour, flavour, uniformity and resistance to bolting. As seedsmen and women, we work in conjunction with growers to test all varieties on a pre-commercial basis to understand the suitability to market. Hundreds of varieties are available across the globe, but selecting varieties which are suitable for the Australian conditions is another aspect again. This requires vigorous...
By host on 12/10/2013 10:10 AM
The history of the carrot can be traced back 5000 years, originating in Afghanistan, and then over the centuries being carried along the trade routes of Arabia, Africa, and Asia, to be sold in regions anxious to cultivate new and productive plants. Even in the early days there were many varieties of carrots, coming in an assortment of colours - purple, white, black, and red but, surprisingly, not orange!

Both the ancient Greeks and the Romans were familiar with carrots, although these early varieties were not the sweet, succulent orange carrots that are grown today. Early carrots were typically not often eaten as food by the Greeks, but were used for medicinal purposes. The Romans were known to have eaten both raw and cooked carrots accompanied with an olive oil dressing containing different herbs.

Carrots were well-known to 16th century botanists and writers, who described red and purple varieties in France, and yellow and red varieties in England. The Dutch cross-bred the yellow and red carrot to produce a variety that was the emblematic colour of the House of Orange. This carrot quickly became popular and was further developed to become the sweet, succulent orange carrot which is the most recognized colour of carrot used throughout the world today.

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By host on 9/3/2013 11:24 AM
  

White Blister (White Rust) on Broccoli - Albugo candida (Ac)

White rust is common on Brassica oleracea (broccoli, Brussels sprouts and cabbage) but also mustards, radish, horseradish and weeds from the Brassica family. In Australia the greatest commercial problem occurs with broccoli. The age at which the plant is infected determines the degree of economic loss. When infection occurs in seedlings, the plants are likely to die but the direct effect of infections later in the crop is generally not as severe. The difference in broccoli is that when lesions occur on fully developed heads, significant economic yield loss can result. Symptoms can occur on different stages of development, affecting cotyledons, true leaves and florets (heads). On cotyledons, the effect...
By host on 6/14/2013 3:47 PM
TOMATO & WATERMELON GRAFTING In vegetable production one of the consequences from continuous cropping is the buildup of soil-borne pathogens such as Fusarium wilt, Bacterial wilt and Nematodes. Grafting of vegetable plants is becoming an effective option to assist to overcome these problems. In addition to disease resistance, grafting of a vigorous rootstock to traditional vegetable cultivars can increase yield and improve water and nutrient uptake. The use of a vigorous rootstock will increase the vigour of the plant due to the stronger root system. This results in improved leaf area and stem diameter and enables the plant to continue growing under cool conditions and extends the productive life of the crop. The use of chemicals against soil diseases can be reduced. Stronger plants reduce the chance of successful attacks by secondary parasites. A graft combination of a vigorous scion on an equally vigorous rootstock can reduce the amount of fertilizer required. Field experience has shown on tomatoes,...