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 salads and sushi, or made into crudités to serve with dip. Also excellent when cooked.
Large vigorous and bushy plant producing large green leaves with spicy cinnamon aniseed aroma. More intense flavour than sweet basil and a must have for Thai and Vietnamese curries, stir...
Popular for Asian dishes. Quick and easy growing annual, prefers cool weather and tolerates light frost. Pak Choi and BokChoi are basically the same plant, but Bok Choi has a white stem, and Pak Choi has a green stem. Bok choi is...
Fast growing and easy to harvest. Stems, leaves and flower buds are all edible and it’s an excellent source of Vitamin C and antioxidants. Perfect for stir fries and steaming.
A most versatile and quick growing vegetable, delicious as cabbage or for use in salads. Its crisp, solid heart makes it an ideal and nourishing alternative to lettuce; as a...
Indigenous to South America these bright glossy berries, with a mouthwatering ‘fruit salad’ flavour, develop within unusual papery husks. Serve intact on top of salads or on the side of...
Unbeatably versatile! Carrot was originally purple when it was grown in Asia and the Middle East, before the orange strain was discovered in Europe. The purple carrot has regained popularity...
This small chilli is one of the spiciest and is used extensively in Thai and Indian cooking. Compact plants with attractive upright clusters of hot, intensely flavoured slender fruits about...
