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 […]
Red Chilli
Red Chilli peppers are available throughout the year to add zest to flavourful dishes around the world and health to those brave enough to risk their fiery heat. This is the plant that puts fire on your tongue and maybe even a tear in your eye when you eat spicy Mexican, simmering Szechuan, smouldering Indian, or […]
Green Chilli
You don’t necessarily have to overdo it until smoke comes out of your ears, but without a touch of chilli, dishes seem incomplete. We can’t think of Indian cooking without a dash of green chillies. Slit, sliced, chopped or diced, we just have to add a few green chillies to add that tang to our […]
Jalapeno Chilli
A member of the capsicum family, jalapeño chillies range from moderately to very hot. Originating from South America, they are about 4cm long, dark green when young and scarlet when ripe, and are sold both fresh and tinned. Dried and smoked, they are known as chipotle, and take on a deep, sweet flavour that some […]
Habanero Chilli
Habanero chillies can be green, yellow, orange or red. Habanero chillies are native to south Mexico. It has a lantern shape and is about 5cm long. Habanero is one of the hottest chillies grown Packed with Copper, Fibre, Iron, Magnesium, Manganese, Niacin, Potassium, Protein, Riboflavin, Thiamin and Vitamin A, B6, C, E and K plus […]
Birdseye Chilli
Packing a punch, Bird’s eye chillies are a variety of the species Capsicum frutescens and have spread widely across South-East Asia, where they’ve become a staple ingredient in many dishes. These small, tapered red or green chillies are extremely pungent and very, very hot!
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
Snowpea Sprouts
Snowpea sprouts are young snow pea plants and it takes about a week to grow a pea seed into a pea sprout, after which, the sprout, as it begins to develop leaves, becomes a pea shoot. These sprouts can be grown indoors year round, though they thrive outdoors when the weather is cool
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.
Lemon Grass
Lemon grass is a grass like plant with long slender foliage growing to about 2-3 feet tall. Leaves are grayish-green in color. Stems and leaves impart a strong lemon flavor when used in cooking. Because lemon grass is not winter hardy in colder climates, it is best grown as a container plant.
Fennel
Herb fennel can be harvested as needed by cutting away the feathery foliage. If seed is desired, allow the plant to flower and when the flower heads turn brown the plant can be cut, place in a paper bag and hung in a cool, well-ventilated area to dry. Seeds will drop down into the bag […]
Dill
The feathery leaves resemble fennel but its flavour is quite distinct. Dill has a mild and warm flavour. Dill is used in northern, central and Eastern Europe and loves to be paired with fish and summer vegetables. The aroma is faint, almost similar scent of aniseed. The herb, especially when fresh, has a much sweeter fragrance than […]
Chives
Chives are a close relative to onion, garlic, leeks and scallions. Of these, chives have the most delicate flavour. Chives are a member of the onion family and can grow wild in Europe, Asia and North America. They have been harvested from the wild for many millenniums though are thought to begin cultivation in the middle […]
Eve Apples
The Eve Apple is a new apple on the Australian market, easily identified by its bright red skin. What makes the Eve apple so unique is its delicate balance of flavours which makes Eve the perfect eating apple and a favourite with the whole family. The firmness and superb white flesh of Eve also make […]
Sundowner Apples
Sundowner is very much a warm-climate apple. That means it needs long hot summers to ripen, but it also has a low-chill requirement so it can tolerate winters where temperatures are rarely below freezing. (Apples originated in mountainous central Asia and need a period of very cold weather each winter as part of their annual […]
Jazz Apples
Launched in Australia April 2009, Jazz Apples are the super fruit product with the best qualities from its parent varieties, Gala and Braeburn. Blushing a red/pink colour, Jazz Apples provide crunchiness on the outside and an unforgettable flavour combination of tangy and sweet on the inside. As a seasonal variety, Jazz™ Apple lovers can taste the […]
Fuji Apples
Fuji is surely one of the more attractive modern apple varieties. Its main characteristic is the lovely pink speckled flush over a yellow-green background. It is also crisp and juicy, with dull white flesh which snaps cleanly. The flavor is predominantly sweet, very refreshing.
Red Delicious Apples
This one’s a classic – America’s favourite snacking apple. The heart-shaped fruit is bright red and sometimes striped. Crunchy with a mildly sweet flavour, Reds are also great in salads.
Golden Delicious Apples
Golden Delicious has a bright yellow to golden skin colour, sometimes with a pink tinge. It is at its best when the skin turns from green to gold. It is excellent as an eating apple, with its crisp, creamy, white flesh, which is sweet, tasty and juicy. Golden Delicious originated in 1912 in West Virginia, USA.Being a […]
Royal Gala Apple
Royal Gala are characterised by a blush of pink of the skin, the colour varies from yellow to almost orange with deep orange stripes. Gala is a round sweet apple that fits nicely into a child’s hand. It is dense, sweet, aromatic and juicy with a white flesh. Gala apples can be eaten fresh, included in salads […]
Granny Smith Apples
Granny Smith is one of the best cooking apples with a sensational tart, tangy flavour. When fully mature the sweetness level of this popular apple increases. This Australian native was discovered in 1868 as a chance seedling by “Granny” Anne Smith of Ryde, New South Wales. One parent might have been a French Crab Apple. Grannys […]
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 […]
Mexican Mangoes
Mexican mangoes for Australian import are sweet and colourful. Mangoes are available in a range of sizes and varieties. They are grown in tropical climates and contain high levels of Vitamins A and C.Their buttery flesh is not fibrous, and they have a thin pit. Their flesh is a deep yellow and high in sugar and […]
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 […]
Coriander
Used as a fragrant wilted green, It’s perfect for stir fries and cooked on its own with ginger and garlic. It is also delicious eaten raw with loads of other herbs (mint, thai basil, garlic chives, spring onions) and lettuce with spring rolls and in salads.
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 […]
Blood Oranges
This crimson-red pigment so adored in the blood orange comes from the blood oranges unique ability to produce Anthocyanins which is extremely rare for Citrus fruits. Anthocyanin, most commonly found in berries such as the blueberry, flowering plants and red wine (derived from red grapes) is one of the most powerful phyto-chemicals known in the […]
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!
Micro Basil (Purple)
A mild basil flavour. Microgreen Purple Basil is one of the prettiest basil varieties. The vivid colour of its petite dark purple leaves is an attractive highlight to any dish. This visual appeal is complimented by a pleasant clove-scented aroma. Advance Notice Required. Check with your sales representative.
Basil (Greek)
Strong spicy bitter basil flavour. Microgreen Greek Basil is a gourmet variety which is loved by chefs. It has a strong flavour and scent which enhances any dish. Advance Notice Required. Check with your sales representative.
Raspberries
Also known as Rubus idaeus, the raspberry belongs to the same botanical family as the rose and the blackberry. The diversity of antioxidant and anti-inflammatory phytonutrients in raspberries is truly remarkable, and few commonly eaten fruits are able to provide us with greater diversity.
Blueberries
For many centuries, Native Americans gathered fresh blueberries from the forests of North America. Even then, blueberries were revered for their medicinal properties and were consumed year round – either fresh or preserved. Blueberries are a delicate fruit and are generally picked by hand in Australia. These antioxidant packed berries often command a premium price […]
Bananas – QLD
Bananas are Australia’s largest fresh horticulture crop, selling more than any other fruit on the market. With fruit available year-round, bananas are important to the economy in many regions of Queensland. Queensland produced about 93% of Australia’s bananas in 2011-12. Far North Queensland – between Babinda and Cardwell and across the Atherton Tableland – accounts […]
Avocado
The avocado (Persea americana) is a tree native to Mexico and Central America, classified in the flowering plant family Lauraceae along with cinnamon, camphor and bay laurel. Avocado or alligator pear also refers to the fruit, botanically a large berry that contains a single seed. Avocados are commercially valuable and are cultivated in tropical and […]
Apricot
Apricots are those beautifully orange colored fruits full of beta-carotene and fiber that are one of the first signs of summer. Although dried and canned apricots are available year-round, fresh apricots with a plentiful supply of vitamin C and are in season in North America from May through August. Any fresh fruit you see during […]
Apple : Pink Lady
Large with a firm, sweet, crisp juicy flesh. Excellent in salads, sauces and pies. Cripps Pink (sold as Pink Lady™) has a pink blush over a greenish yellow base skin. Known as the Queen of apples, it is a crisp apple with a dense, firm flesh and an excellent, almost effervescent flavour. Cripps Pink (sold […]
Apple : Granny Smith
A hard apple with a crisp tart flavour perfect for baking, freezing, salads, sauces and pies. Granny Smith is one of the best cooking apples with a sensational tart, tangy flavour. When fully mature the sweetness level of this popular apple increases. This Australian native was discovered in 1868 as a chance seedling by “Granny” […]
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 : Kai Lan
Kai-lan is the Cantonese name for a vegetable that is also known as Chinese broccoli or Chinese kale. It is a leaf vegetable featuring thick, flat, glossy blue-green leaves with thick stems and a small number of tiny flower heads similar to those of broccoli. Its flavour is very similar to that of broccoli, but […]
Asian : Choy Sum
Choy sum is an Asian green, related to bok choy. It has mid-green coloured leaves and stalks, with small yellow flowers. The leaves and stalks can both be eaten, and have a mild, mustard-like flavour. Choy sum is available all year round, and is most often cooked and served on its own as a vegetable […]
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 […]
Bean Shoots
The typical bean sprout is made from the greenish-capped mung beans. Other common bean sprouts are the usually yellow, larger-grained soy sprouts. It typically takes one week for them to be completely grown. The sprouted beans are more nutritious than the original beans and they require much less cooking time and, therefore, less fuel.
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 […]
Baby Corn
SEASON: JAN – MAR Baby corn, young corn, or cornlettes, is a cereal grain taken from corn (maize) harvested early while the stalks are very small and immature. It typically is eaten whole–cob included, in contrast to mature corn, whose cob is too tough for human consumption. It is eaten both raw and cooked. Baby […]
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. […]
Free-Range Eggs
SEASON: JAN – DEC Free-range eggs are eggs produced from birds that are permitted outdoors for at least part of the day. The term “free-range” may be used differently depending on the country and the relevant laws. Eggs from hens that are only indoors might also be labelled Cage-free, Barn, Barn-roaming or Aviary. This is […]
Basil
Basil, Thai basil, or sweet basil, is a common name for the culinary herb Ocimum basilicum; US of the family Lamiaceae (mints), sometimes known as Saint Joseph’s Wort in some English speaking countries. Basil is possibly native to India, and has been cultivated there for more than 5,000 years, It was thoroughly familiar to the […]
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 […]
Bananas
Bananas are believed to have originated up to 10,000 years ago and some scientists believe they may have been the world’s first fruit. The first bananas are thought to have grown in the region that includes the Malaya Peninsula, Indonesia, the Philippines and New Guinea. From here, traders and travelers took them to India, Africa […]
Alfalfa Sprouts
Alfalfa sprouts are the shoots of the alfalfa plant, harvested before they become the full-grown plant. Because they are so small, the sprouts contain a concentrated amount of certain vitamins and minerals such as calcium, vitamin K and vitamin C. Alfalfa sprouts contain just 8 calories and 0 grams of fat per cup.