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Seasonal Produce

Whether you're a chef, wholesaler or a retailer, we know quality is important to you.

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Curled Parsley

Garden parsley is a bright green, hairless, biennial, herbaceous plant in temperate climates, or an annual herb in subtropical and tropical areas.

Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10-25 cm long with numerous 1-3 cm leaflets, and a taproot used as a food store over the winter.

In the second year, it grows a flowering stem to 75 cm tall with sparser leaves and flat-topped 3-10 cm diameter umbels with numerous 2 mm diameter yellow to yellowish-green flowers. The seeds are ovoid, 2-3mm long, with prominent style remnants at the apex. One of the compounds of the essential oil is apiol. The plant normally dies after seed maturation.

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Tenderstem Broccoli

Tenderstem Broccoli has a mild yet distinctive flavour and a texture similar to asparagus. The broccoli is tender from floret to the end ofthe stem, t... more

Tenderstem Broccoli has a mild yet distinctive flavour and a texture similar to asparagus. The broccoli is tender from floret to the end ofthe stem, therefore nothing needs to be discarded. Packed full of goodness and cooks in a matter of minutes, tenderstem broccoli is always a good choice.Less
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Tenderstem® Broccoli

Tenderstem® broccoli has a mild, distinctive flavour and a texture more akin to asparagus than traditional broccoli and it's deliciously succulent... more

Tenderstem® broccoli has a mild, distinctive flavour and a texture more akin to asparagus than traditional broccoli and it's deliciously succulent. As the name suggests, Tenderstem® broccoli is tender from floret to stem so you can eat the whole vegetable, unlike ordinary broccoli, which tends to have a thicker and sometimes woody stem.

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Thai Basil

The variety called holy basil (tulsi) is an essential part of an authentic Thai curry. Its flavour is more stable under high or extended cooking tempe... more

The variety called holy basil (tulsi) is an essential part of an authentic Thai curry. Its flavour is more stable under high or extended cooking temperatures than that of sweet basil. Thai basil has small, narrow leaves and purple stems, with a mauve (pink-purple) flower.

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