Gourmet Vegetables

'Delicacy White' is much improved over the previous Vienna varieties, producing pale green globe shaped roots with a crisp white flesh.Sow from late February to the end of August for a continuous supply. “Delicacy White” is an ideal companion to “Delicacy Purple” as it matures a little earlier.

Lemon grass is widely used as a herb in Asian and Caribbean cooking. It has a citrus flavour and can be dried and powdered, or used fresh. It is commonly used in teas, soups, and curries and is also suitable for poultry, fish, and seafood.

Summer Purslane was highly esteemed and cultivated in Europe as far back as the Middle Ages, but is now cultivated only for specialised connoisseurs.This wonderfully succulent and cooling herb has tangy leaves make a very nice contrast, in texture as well as taste to other salad leaves.

This highly esteemed ancient crop can be used raw in salads, sautéed as a side dish or cooked like spinach. Summer Purslane has a crispy texture you would expect from a succulent and an interesting nutty, peppery flavour. It is salty on the tongue.

This incredibly succulent, melt-in-your-mouth raw salad green has recently gained popularity in the gourmet greens world, attracting both world class growers and chefs. Best used fresh and tiny, these elegant leaves bring a rich, tart-creaminess to delicate, micro-green salads.

Salsify may be a chic new vegetable with the foodie crowd but it just happens to be an old-fashioned heritage root crop. This unprepossessing Mediterranean winter vegetable has a delicate taste, ever so slightly sweet, some say slightly reminiscent of oysters, so much so that it is also known as the 'oyster plant'.

Salsola komarovii, popularly known as Okahijiki is considered to be one of Japan’s oldest vegetables. A gourmet specialty, it is found in the wild growing in salt laden coastal marshes. A first tentative taste of a sprig reveals a surprising texture, the tubular leaves and branched stems are juicy with a crisp texture and salty flavour.