From peppery radishes to delicate chervil, our crops are delivered while still growing to ensure maximum vitality, aroma, and shelf life. Whether you are a local kitchen or a national partner, we provide a consistent, year-round supply of premium produce.
Profile: Sweet, succulent, and tasting exactly like a fresh garden pea.
Texture: Crunchy, hollow stems with elegant, curling “tendrils” that add height and drama.
Best For: Creating architectural “lift” on a plate. They are a classic pairing for spring lamb, minted pea purées, and scallops.
Profile: Delivers an intense, peppery punch that is sharper than a standard radish, balanced by a deep, earthy undertone.
Texture: Crisp, firm stems with succulent heart-shaped leaves.
Best For: The vibrant purple hue is perfect for cutting through the whites and greens of seafood dishes, summer salads, or as a bold topping for open sandwiches and canapés.
Profile: A milder, earthy spice compared to the Purple variety, featuring beautiful rose-pink stems.
Texture: Crunchy and refreshing.
Best For: Brightening up spring salads, poke bowls, and as a zesty garnish for tacos.
Profile: Remarkably nutty—tasting almost like a fresh, raw sunflower seed or a sweet Jerusalem artichoke.
Texture: One of the most “substantial” microgreens. Large, succulent, and very crunchy.
Best For: Serving as a “base” for appetizers or salads. Because of its size and durability, it holds up well under dressings and pairs perfectly with citrus, nuts, and vegan dishes.
Profile: A mild, slightly sweet, and earthy cabbage-like flavour. It lacks the bitterness of mature kale, making it much more approachable.
Texture: Surprisingly tender with a delicate, ruffled leaf and a stunning pink-to-purple stem.
Best For: Garnishing game meats, autumn-inspired dishes, or adding a “pop” of sophisticated colour to healthy grain bowls and superfood salads.
Profile: Clean, crisp, and mildly peppery with a classic brassica sweetness.
Texture: Very crunchy with thick, vibrant violet stems and deep green-purple leaves.
Best For: Adding incredible visual density and crunch. It is the go-to garnish for tacos, pulled pork, and Asian slaws, or to provide a colour contrast on white-plate starters.
Profile: Famous for its potent, peppery “wasabi-like” bite and lily-pad shaped leaves.
Texture: Silky but sturdy.
Best For: High-end plating, seafood crudo, or pairing with rich, fatty meats to cut through the richness.
Profile: A mild, mustard-like tang with beautiful serrated leaves in shades of forest green and deep red.
Texture: Light and feathery.
Best For: Adding architectural height and a subtle piquant flavour to mixed leaf salads.
Profile: A delicate, fresh, and mildly piquant flavour with subtle notes of mustard. It provides a refined “peppery” finish without being overpowering.
Texture: Exceptionally light and feathery with elegant, deeply serrated “fringed” leaves that add significant volume and height to a plate.
Best For: Creating a delicate “nest” for seafood, garnishing light pasta dishes, or adding a sophisticated architectural texture to mixed micro-salads.
Profile: Sophisticated and sweet with subtle notes of anise and liquorice (a French cuisine staple).
Texture: Extremely fine and decorative.
Best For: Classic “Fines Herbes” dishes, béarnaise sauce, and garnishing delicate white fish.
Profile: An unmistakable, bright citrus-herb punch that tastes far more intense than its adult counterpart.
Texture: Delicate and lacy.
Best For: Essential for Thai and Mexican dishes, ceviche, and fragrant curries.
Profile: Sweet, refreshing, and heavily aromatic with clear anise (liquorice) undertones.
Texture: Hair-like, ethereal strands.
Best For: The ultimate garnish for seafood, citrus salads, and Mediterranean-inspired desserts.
Profile: Deeply earthy and sweet, mirroring the flavour of a mature beet, with brilliant ruby-red stems.
Texture: Tender and elegant.
Best For: Pairing with goat’s cheese, walnuts, and balsamic glazes for a classic flavour profile.
Profile: An incredibly powerful “super-celery” flavour with notes of anise and curry.
Texture: Pointed, vibrant green leaves.
Best For: A “chef’s secret” for stews, potato dishes, and cocktails that require a bold savoury hit.
Profile: A delicate fusion of mild garlic and sweet onion notes.
Texture: Fine, grass-like strands.
Best For: Enhancing Asian-inspired cuisine, stir-fries, or as a sophisticated garnish for creamy soups and omelettes.
Profile: A sharp, electric-lemon tang that surprises the palate, with iconic lime-green leaves and red veins.
Texture: Smooth and crisp.
Best For: Cutting through the fat of scallops, oily fish, or rich cheeses.
Profile: A complex, exotic blend of cinnamon, mint, and cloves—green on one side, purple on the other.
Texture: Broad, serrated leaves.
Best For: Elevating Japanese cuisine, sashimi, and innovative cocktail garnishes.
Profile: A wonderfully mild and sweet “green” flavour with a subtle hint of mustard in the finish. It is crisp, cooling, and incredibly fresh.
Texture: Features succulent, spoon-shaped leaves and a juicy, crisp stem that provides a satisfying snap.
Best For: The perfect finishing touch for ramen, broths, and stir-fries. It also works beautifully in fusion salads or paired with ginger and soy-glazed proteins.