Fresh Produce

Nasturtium herb oil works well in a variety of savoury and sweet culinary preparations. Use as a garnish in salads and drizzle over the top. Nasturtium leaves have a peppery flavour which creates an oil best suited for savoury dishes. Add to stir-fries, quesadillas or puree to make a delicious pesto. In addition, you could use this herb oil to make a spicy vinaigrette. In a decorative sense use Nasturtium herb oil as plate decoration or as a garnish for homemade quiche, it will give that unique spin on your buffet spread.

Coriander has an intensely herbal and citrusy flavouring, which is commonly used in green and grain salads, salsa and chutneys. Furthermore, use the Coriander herb oil to enhance a variety of main dishes, such as salads and tacos. Cilantro has a very versatile flavour that compliments many different ingredients and is used throughout many cuisines. Pair this herb oil with dishes that include other herbs such as garlic and ginger. The flavour also compliments a wide variety of meats such as poultry, beef, pork and turkey. As well as seafood including fish, shrimp and scallops. This herb oil will work well drizzled over dishes, used as a dressing for poultry such as chicken and whisked into butters or vinaigrettes

Salad pea shoots have a delicate and crisp texture that is best served fresh, lightly steamed or sautéed. For the best nutritional value, Salad pea shoots also make a great garnish and make a nice addition to a blended superfood smoothie. Micro pea shoots are best known to be used as a raw edible garnish over main dishes, canapés and other bright baby vegetables. Salad micro peas pair well with aromatics, including ginger, garlic, citrus and vinegar. As well as meats, such as pork, poultry and fish. In addition, Gardening knows how suggests to try them with a delicious combination of strawberries and balsamic for the freshest of spring salads.

Micro Tendril pea shoots are best used raw. They are also great when cooked similarly to other leafy greens and require a gentle cooking. The young and succulent leaves are the most tender part of the pea shoot, offering a soft green colour. Furthermore, the attractive curling vines of the micro pea plant are much more tough, with an intense savoury tang. Their fresh grassy flavours compliment many flavours such as, carrots, bacon, fish, creamy sauces, basil and mint. Our Pea shoots have a light, refreshing flavour and are complimented perfectly with a simple squeeze of lemon atop a bed of freshly cut shoots. In addition, try them with a delicious combination of strawberries and balsamic for the freshest of spring salads.

Plump and vibrant plums. Super sweet and rich in flavour.

Plump and vibrant plums. Super sweet and rich in flavour.

60-80mm.

Unwashed, Uncut.

Echalion Shallots

Fresh garlic bulbs Av. 8-10 per kg

Echalion Shallots.

Vac-Pac.

This bunched herb is used fresh and dried for both sweet and savoury dishes. Infuse syrups or blend into cocktails, yogurt, whipped creams and sorbet. As you?ll have seen before in your mojitos, you can make unique cocktails by adding mint to ice cubes. Use as an aromatic garnish on food and beverages. Its flavour pairs well with citrus, berries, seafood, lamb, melons, peas, beans, summer squash, chocolate and aged cheeses. Most commonly paired with lamb in the form of mint sauce. It also goes with peas, zucchini, fresh beans, marinades for summer vegetables, cold soups, fruit salads, and cheese. Mint is also known for its use in middle eastern salads.

Contains a mixture of Mizuna, Rocket, Bulls Blood, Red Chard, Red Pakchoi and Red Mizuna depending on product availability.

Seedless.

Class 1.

Cooked & vac packed, prepared beetroot.

Coriander micro cress is one of our most versatile cresses. It can be used as a garnish and flavouring. Also known as Cilantro, this microgreen can be used in both hot and cold savoury preparations. This micro herb is popular on breakfast dishes such as avocado and eggs. It can also be sprinkled atop ?bolder? dishes. For example, a few shoots can be placed atop Asian curries, fish dishes and canapés. Most commonly, Micro Coriander is used within Mexican and Thai cuisines, as well as Chinese and Indian cuisine. Micro Cilantro pairs well with ingredients such as coconut milk, chilli, citrus, ginger and tomato.

Parsley micro cress can be used as a flavourful raw garnish and can be used whole or chopped. For example, both the stems and leaves can be chopped and added to soups and stews at the end of the cooking process, to impart a fresh green flavour and prevent wilting. Alternatively, Parsley cress can be sprinkled whole atop pasta dishes with tomato, cheese or cream-based sauces. The fresh flavour of citrus and clove enhances tomato sauces and salad dressings, as well as marinades. This micro herb will also lighten the intensity of garlic or the overpowering aromas of fish in a dish. Lastly, Micro Parsley cress pairs well with ingredients including basil, oregano, tarragon, lemon, beef, chicken, parmesan and lamb.

80-100mm

Unwashed.

Whole potatoes suitable for roasting and chipping, peeled, hand finished and dipped to prevent discolouration.

Whole smaller potatoes peeled, knife finished, hand cut into quarters and dipped to prevent discolouration.

Whole, cored white cabbage sliced into 2mm wide shreds.

47/57mm

Whole potatoes suitable for mashing, peeled, hand finished and dipped to prevent discolouration.

Av. 3 per kg

Class 1.

Whole potatoes peeled, knife finished, hand cut into quarters and dipped to prevent discolouration.

Ready-to-eat.

60-80 mm.

70/90.

35/40

Fresh bunches spring onions.

Unwashed, cut at core.

Add freshly chopped Curly Leaf Parsley to potato salads, coleslaws and green salads. This bunched herb adds a fresh flavour to tomato sauces and salad dressings. Furthermore, it is best used as herbed marinades for meats, such as fish or chicken. Also, Curly Parsley will lighten the intensity of any garlic dish, or the overpowering aromas of fish in a dish. Did you know that chewing this herb after a meal can help freshen breath and is a great palette cleanser in between courses. Although, primarily this herb is a decorative garnish on dishes such as soups, roasts and cheese or charcuterie platters. It makes for a pleasant visual effect on a range of savoury culinary preparations.

Bunched Basil is best used when added to sauces, pasta salads and meats, such as grilled fish or roasted chicken or add a pinch of chopped Basil herbs to a Bloody Mary or garnish a traditional cocktail with this aromatic herb. In addition, due to this herb being fairly delicate, use it to make a paste or to simply decorate a plate before serving up the main course. Compliment the citrus flavours by pairing with tomatoes, garlic, onion, pear, mint and strawberry. Basil is an aromatic herb used whole, chopped, or crushed in a wide variety of savoury and sweet dishes. The edible leaves are most commonly used raw and are lightly torn, tossed into grain salads and noodle dishes.

Punnet

Whole carrots, topped & tailed and cut into 10mm batons.

Whole cauliflower heads, trimmed of outer leaf and excess stalk base, cut into florets.

Bunched Rosemary has a wide variety of culinary uses. It is a potent herb, and should be used sparingly. However in culinary applications, it does pair well with other herbs such as oregano or garlic. The most common use for this herb is seasoning meats such as pork, lamb, turkey and chicken. However, with it being a versatile herb, it can also be chopped and sprinkled into biscuits and other sweet bakes. Traditionally this bunched herb is used on Focaccia breads, an Italian flatbread baked in an thick oil coating. Alternatively use this herb to make Rosemary salt which can be used on a number of dishes for a unique seasoning. Furthermore, if you have a sweet tooth try making rosemary flavoured honey, jam or sugar.

This herb is used to season stocks, stews and soups. It can also be used as a stand-alone herb or in savoury combinations. Use this herb in marinades for chicken and fish, or add chopped thyme, salt and pepper, to quartered new potatoes for a citrusy take on roasted potatoes. Thyme pairs well with seafood, red meat and poultry, we recommend salmon as the seafood of choice to pair with this herb. As a herb it releases its flavours slowly so it is favoured in slow and long cooking application. Which is why we recommend cooking it with roast potatoes where the stand alone herb can shine. Infuse syrups, vinegars and ice creams with this herb, straining the liquid to remove the stems and leaves before using.