Pezzano

Dill Cucumber

Few foods are as cool as a cucumber. These low-calorie veggies contain many nutritional benefits, including hydrating properties and valuable nutrients.There are hundreds of varieties of cucumber, and they come in dozens of colors, but the edible types are classified as being for either slicing or pickling. Slicing cucumbers are cultivated to be eaten fresh, […]

Burpless Cucumber

The humble burpless cucumbers are sweeter and have a thinner skin than other varieties of cucumber, and are reputed to be easy to digest and to have a pleasant taste. They can grow as long as 2 feet (0.61 m). They are nearly seedless, and have a delicate skin.

Baby Courgettes

Courgettes range in size from about 6-15 cm, and baby courgettes have the sweeter flavour. Look for small, firm courgettes with smooth unblemished skins and a bright colour. Courgettes can be eaten raw or cooked. Finely chopped or grated raw courgettes and carrot can be mixed together and drizzled with French dressing to make a classic […]

Celery

Apples walk away with most health accolades, and spinach leads the healthy veggie brigade. Compared to them, celery is somewhat unsung, but once you read its incredible–and nearly endless–list of health benefits, you will quickly join its growing list of lovers. Celery is a great choice if you are watching your weight. One large stalk contains […]

Celeriac

A large root vegetable with a taste of celery, celeriac is sold without its leaves. To prepare, peel like potato, rinse and keep in acidulated water until ready to use. It can be mashed, roasted, boiled, steamed or made into soup. Shredded, blanch for a few minutes in boiling water and then cooled, it can […]

Cauliflower

You know what’s actually pretty frickin’ awesome? Cauliflower. It can take on so many flavours, and goes especially great with bright, vibrant ingredients like lemon and capers. Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head is […]

Carrots

We can always celebrate carrots! While they are in the peak of their season when they are the freshest and most flavourful. Thanks to that carrot-eating icon, Bugs Bunny, generations of children have grown up knowing that carrots are good for your health. Packed with health-promoting beta carotene, they promote good vision, especially night vision, […]

Purple Carrots

While many of us are unfamiliar with the purple carrot, its roots date back thousands of years to the early beginnings of the vegetable we now know and love. While the purple carrot may be the forerunner in the carrot world, it is still widely undervalued. This is a shame because this darker shade of […]

Baby Rainbow Carrots

Are farmer’s markets carrots looking a little funky to you lately? Deep purple, dark red, white and bright yellow varieties may have you wondering what got into the fertilizer. Carrots are one of the most basic and familiar of all the vegetables, but researchers have been changing up their colours and nutrient content to introduce entirely […]

Baby Orange Carrots

The baby carrot is a root vegetable and is native to Afghanistan. The baby carrot is is a specific mini variety. The fruit is orange and has a crispy texture. Baby carrots are about 10-12 centimetres long and have a sweet taste. Main nutrients include Copper, Fiber, Folate, Iron, Manganese, Potassium, Vitamin A, B6, C and K

Yellow Capsicum

Yellow capsicums achieve their wonderful colour simply because they left on the plant longer before picking. Capsicums, also known as sweet peppers, are closely related to hot chillies, but are sweeter tasting and not hot to eat. They are glossy, smooth-skinned, and blocky (10-12cm long by 6-10cm across). Their thick walls enclose a large hollow […]

Green Capsicum

Red and green varieties come from the same plant, with red capsicums allowed extra time on the plant to develop colour. Use in stir-fries, casseroles and salads, and stuffed with meat and rice mixtures. Green capsicum is more crunchy in texture which stays fresh longer than other varieties

Shitake Mushrooms

Long a symbol of longevity in Asia because of their health-promoting properties, shiitake mushrooms have been used medicinally by the Chinese for more than 6,000 years. More recently, their rich, smoky flavour has endeared them to everyones taste buds. These exotic hearty mushrooms can now be ordered throughout the year. Like other mushrooms, these specialty mushrooms […]

Shimeji Mushrooms

These are called “white beech mushrooms” and “Bunapi” is actually a Hokuto trademark – they bred this particular mushroom from the Buna Shimeji (above) for its smooth, ivory coloor. It tastes very similar to the Buna Shimeji mushroom, perfect for soups.

Oyster Mushrooms

Oyster mushrooms in the genus Pleurotus stand out as exceptional allies for improving human and environmental health. These mushrooms enjoy a terrific reputation as the easiest to cultivate, richly nutritious and medicinally supportive. Oyster mushrooms are also renowned for their ability to degrade environmental toxins, particularly hydrocarbon-based contaminants.

King Oyster Mushroom

King Oyster Mushrooms are a beautiful mushroom with a unique taste and texture as well as impressive health benefits. King Oyster mushrooms have become very popular in gourmet restaurants due to their silky texture and elegant look:  a long, wide stem and a large cap. All parts of this mushroom are edible. King Oyster is low in calories […]

Enoki Mushrooms

The cultivated variety of these crisply delicate mushrooms comes in clumps of long, spaghetti like stems topped with tiny, snowy white caps. (In contrast, the wild form has orangy-brown, very shiny caps.) Enoki mushrooms have an appealingly crunchy texture and mild—almost fruity—taste, unlike the bosky flavor of most mushrooms. They’re available fresh year-round (depending on […]

Fungus Mushrooms

Many people prefer wild mushrooms, which are often more flavourful. Mushrooms are a low-calorie food eaten cooked, raw or as a garnish to a meal. Mushrooms are an excellent source of vitamin B.

Swiss Brown Mushrooms

Swiss brown mushrooms are related to the white agaricus variety, with brown skin rather than white. Their flavour is stronger than white agaricus, making them good for use in risottos, casseroles and soups. Portabello mushrooms are mature Swiss browns, whose caps have fully opened. Swiss brown mushrooms are available all year round.

Field Port Mushrooms

Easy, delicious and very steak-like. It has a strong and individual flavor. It keeps well in the refrigerator. It combines with almost everything. It is available even in the worst weather, and all year long.

Field Mushroom

These mushrooms are yummy with eggs, but just as nice on toast by themselves. Good old field mushrooms make a nice substitute for the Swiss browns, and produce a delicious, rich black juice, too. Perfect for cooking and can be enjoyed all year round.

Mushroom Button

Buttons are the youngest and generally (but not always) the smallest. The name refers to their shape and stage of growth, not the size. The cap of the button mushroom is always tightly closed around the stem. They have a firm, delicate texture and mild flavour that intensifies when cooked.

Lettuce Tatsoi

Tatsoi is a playful, Asian green native to Japan that resembles spinach with spoon-shaped leaves, but showcases a stronger, mustardy flavour and deeper, darker green colour. A member of broccoli’s Brassica family, tatsoi supplies significant amounts of vitamins A and K in just two cups

Lettuce Swiss Chard

Swiss chard, along with kale, mustard greens and collard greens, is one of several leafy green vegetables often referred to as “greens”. It is a tall leafy green vegetable with a thick, crunchy stalk that comes in white, red or yellow with wide fan-like green leaves. Chard belongs to the same family as beets and […]

Lettuce Special Mix

For a bold combination of our favourite lettuces, try this 5-Lettuce Mix. The varying textures and tastes are sure to delight those who love variety, colour and great taste! Green leaf lettuce, red leaf lettuce, butter lettuce, romaine lettuce, radicchio. Ingredients may vary.

Lettuce Roquette

Arugula, also called Roquette, is a leafy green vegetable, like lettuce and spinach. Native to the Mediterranean and Asia, Roquette is a member of the mustard family. Like other leaf crops, growing Arugula in cool weather is best. Arugula, or Roquette, is known by several other names, including Rocket, Garden Rocket, Rucola, Rugola, and Rocket Salad. Roquette […]

Lettuce Radicchio Head

Radicchio, or red chicory, adds colour to your garden and dinner table. Wine-red leaves have white ribs infused with tangy taste. Radicchio is an Old World chicory, a frost-tolerant vegetable that can be mistaken for cabbage. In fact, growing radicchio is much like growing cabbage. Heads are small, reaching a size between an orange and […]

Lettuce Radicchio Loose

Radicchio, or red chicory, adds colour to your garden and dinner table. This vegetable is used widely. Wine-red leaves have white ribs infused with tangy taste. Radicchio is an Old World chicory, a frost-tolerant vegetable that can be mistaken for cabbage. In fact, growing radicchio is much like growing cabbage. Heads are small, reaching a […]

Lettuce Mizuna

Mizuna, is a cool season Japanese mustard green that has a similar appearance as wild arugula. Mizuna is considered a specialty green. Mizuna is has long, broad, serrated and deeply cut satin finished leaves with thin trailing stems that meet at its root base. Mizuna’s flavors can be characterized as piquant and bright with a subtle […]

Lettuce Iceberg

There once was a time–before the arrival of mesclun, frisee, endive, spring mix, packaged salads, radicchio and arugula–when iceberg lettuce dominated the produce aisle. A head lettuce, as opposed to a leaf lettuce–is also known as “crisphead” lettuce since one of its chief virtues is that it stays fresher longer than leaf lettuces.

Lettuce Festival Green

Green festival lettuce is a loose-leaf lettuce. The Green festival lettuce may be distinguished from Red festival lettuce by the color of the leafs, specifically the end of the leaf. The tips or ends of green festival lettuce appear dark green. Green leaf lettuce is an annual plant that thrives in full sun in the […]

Lettuce Cos Green

With an excellent flavour and good keeping qualities Romaine, also called Cos Lettuce, is the second most popular lettuce next to iceberg. It adds crunch and flavour to mixed green salads and is the lettuce of choice for Caesar salads. Romaine is normally grown at high density to give a top quality product with excellent […]

Lettuce Coral Red

One of oldest, most popular salad vegetables, spread from India in ancient times and enjoying a resurgence. Beautiful heirloom, attractive smooth non-hearty, red leaves with frilled edges.

Turnips

Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has been exposed to sunlight. Like swedes, turnips are a root vegetable and member of the cabbage family. They are a good source of vitamin C and, before the arrival of the potato, turnips were one of the main sources […]

Stringless Beans

String beans can be very nutritious. Although string beans are available all year long, it’s best to eat them when they are fresh throughout the summer and even into the early fall. String beans contain a variety of vitamins that are great for your health. There are a variety of benefits that you can enjoy by […]

Silverbeet Rainbow

Basically a multi-coloured relative of beetroot and silverbeet, this plant is one of the easiest to grow in the garden and you wont have to force yourself to drink wheatgrass juice, this plant is packed with chlorophyll! Just be sure to steam or cook as the cellular structure and oxalates need a little breaking down […]

Parsnips

Parsnip ‘Tender and True’ is a delicious old variety or parsnip, with long white roots, which grows well and matures at different times, making it handy for us domestic growers/cooks.

Mini Capsicum

Baby capsicums were first developed in Japan so they could be used as single serves. They are about half the size of regular capsicums and have thinner skin. Their flesh is crisp and sweet. Like all capsicums, the baby versions are rich in vitamin C and beta-carotene, and are a source of niacin, folate and dietary […]

Daikon

Daikon is is root vegetable said to have originated in the Mediterranean and brought to China for cultivation around 500 B.C. Most of the commonly available Chinese radishes are white, but some are yellowish, green or black. This is an extremely versatile vegetable that can be eaten raw in salads or cut into strips or […]

Chinese Cabbage

Wombok is also known as Chinese cabbage. It has a sweet, mild flavour and crunchy texture. A good source of vitamin C, wombok also provides some dietary fibre. Select a wombok that’s heavy for its size, has crisp leaves and is free of blemishes. Store in a plastic bag in the crisper for up to three weeks.

Kale Cavolo Nero

Kale is a wonderful crop for the winter vegetable garden. The flavour and texture improves once the frosts have started in early winter releasing it’s sugars. Kale is a fantastic winter ‘superfood’. Kale has upright smoky green-black leaves, crinkled and handsome like a tall Savoy cabbage. It’s very popular for autumn and winter cooking. Perfect, finely […]

Brussels Sprouts

Brussels Sprouts ‘Wellington’ is an excellent, heavy-cropping, classic green Brussels sprout with lovely flavour. These make very handsome winter veg garden plants.

Broccoli

One of the most nutritious vegetables, broccoli contains vitamins A and E, folate, calcium and iron. It has a higher vitamin C content than oranges.

Brocollini

A cross between broccoli and Chinese kale. Its tender stalks are thinner than broccoli and have a slightly sweeter taste with a peppery bite. Developed by Japan’s Sakata Seed Company in the 1980s for its increased resistance to heat, Australian supermarket suppliers began growing broccolini in Australia in 1999. It’s high in iron, calcium and potassium and […]

Beetroot

Like many modern vegetables, beetroot was first cultivated by the Romans. By the 19th century it held great commercial value when it was discovered that beets could be converted into sugar. Beetroot’s earthy charm has resulted in its ubiquitous influence on fashionable menus and recipes. Its delicious but distinctive flavour and nutritional status have escalated […]

Beetroot Golden

Beetroot ‘Burpees Golden’ is a sweet-tasting and brilliant-looking organic beetroot, it’s fantastic for mixing with the purple in a salad.

Beetroot Candy

Beetroot ‘Candy Stripe’ is a beautiful deep-pink skinned, stripy pink and white fleshed beetroot with a sweet flavour. It looks spectacular in salads. Try grating it raw – so you really see the stripe. Cooked it turns a brilliant pink, fabulous in contrast to the purple and orange on the plate. The dark green leaves are […]

Baby Eggplant

Eggplant or Brinjal, is a very low calorie vegetable and has healthy nutrition profile; good news for weight watchers! The veggie is popularly known as aubergine in the western world.

Beetroot – Baby

Beets contain a wonderful amount of calcium, potassium and even vitamin A. Both Vitamin A and Calcium play a large role in the healthy development of a baby. It’s hard to believe how high in fiber beets are; just 2 medium sized beets contain 2 grams of fiber!

Asparagus

Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They’re considered to be one of the delicacies of the vegetable world, with a price tag to match, and have a distinct, intense savoury flavour. Sprue is the term for young, very slender asparagus. While French asparagus is purple, the British and […]

Asian Veg: Bok Choy

Arguably the most popular Chinese vegetable, Bok choy has a light sweet flavour and is extremely versatile – it can be stir-fried, steamed or added to soup. Better still, it’s loaded with nutrients. Availability: 

Artichoke Jerusalem

This vegetable is not truly an artichoke but a variety of sunflower with a lumpy, brown-skinned tuber that often resembles a ginger root. Contrary to what the name implies, this vegetable has nothing to do with Jerusalem but is derived instead from the Italian word for sunflower, girasole. The white flesh of this vegetable is […]

Asian Green : Bok Choy

SEASON: JAN – DEC Bok choy or pak choi (Brassica rapa subsp. chinensis) is a type of Chinese cabbage. Chinensis varieties do not form heads; instead, they have smooth, dark green leaf blades forming a cluster reminiscent of mustard or celery. Chinensis varieties are popular in southern China and Southeast Asia. Being winter-hardy, they are […]

Aniseed Bulb

SEASON: MAR – JUN Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterraneanbut has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks. […]

Capsicum

SEASON: MAR – JUNE Capsicum (commonly known as peppers) is a genus of flowering plants in the nightshade family Solanaceae. Its species are native to the Americas, where they have been cultivated for thousands of years. In modern times, it is cultivated worldwide, and has become a key element in many regional cuisines. In addition […]