The Honeydew melon was first grown in France as White Antibes, but renamed Honeydew by the Americans. The greenish-white, sweet flesh is delicious and popular in fruit salads and smoothies, or just enjoyed as is. The seeds are also edible and are best soaked in brine then dry-roasted.
Fast maturing versatile plants that form crisp hearts of tender leaves with succulent crunchy mid-ribs. Resistant to club root and slow to bolt, helping them stand well in the garden.
The succulent long white roots have a crisp texture and mildly tangy flavour. In Japan, Daikon is often served as a crunchy accompaniment to rice. It’s a great addition to...
The fernlike aromatic leaves are used to flavour many Scandinavian foods such as gravlax and other fish dishes, baby potatoes, borscht and other soups, pickles, sauces and mustard. Dill leaves...
Medium-sized, globe-shaped variety with purple skins and a mild, sweet flavoured yellow flesh. Swede is short for Swedish Turnip and it originates in Scandinavia where it’s roasted, baked, boiled, mashed,...
