FENUGREEK is a sturdy annual whose Latin name means “Greek hay”. It is native to western Asia, although it has been cultivated in Mediterranean regions since ancient times. Although this spice is associated primarily with Indian cuisine, it has been used in the West for medicinal purposes and as cattle fodder. Fenugreek is so strongly…
Though the name reminds us of a favorite candy from the good old days, FIRE STIX are the stem and plume-y flower of the world’s most colorful herb, Amaranth. Since the stems are so sturdy, these edible flowers will literally stand up to steam from plated food or down the inside of a tall frosty…
The industry standard for Mixed Edible Flowers has remained the same for years…predictable and boring. Our grower throws predictable and boring right out the window with his Fancy Mixed Edible Flowers. Hot house and field-grown Fuschias, Tuberrose, Amaranth and many other varieties join with beautiful Pansies and Snap Dragons in a riot of colors and…
Also known as Cresson, LAND CRESS has the bright green feathery leaves of Chervil. But then you innocently pop a sprig into your mouth and…that ain’t no Chervil, baby! Don’t let the lovely, delicate appearance fool you…LAND CRESS has the spicy, peppery, assertive flavor common to the entire cress family. Add LAND CRESS to salads…
From its little purple-ish stems to its warm, spicy fragrance and bright flavor Micro Cinnamon Basil’s personality puts it in the elite class of micro produce. Chefs from coast to coast are using Micro Cinnamon Basil to grace dishes both savory and sweet.
The leaf and herb varieties available as micro green just keeps expanding. MICRO FENUGREEK is one of the latest additions. While some people eschew baby vegetables claiming lack of flavor, no one’s claiming that about micro greens. All the micro greens pack quite a wallop. They’re like little concentrated bursts of whatever flavor they would…
Our new favorite edible flower! Perfect for Autumn menus (and wait ’til you see our edible Autumn Leaves…coming soon!) thanks to their beautiful colors. Beautiful, exceptional as garnish for dishes both hot and cold.
Petite Herbs are the next logical step beyond micro greens. Larger, with flavors more fully developed, Herbs are cut 2 to 4 weeks later than micro greens. The resulting Herbs are full of bright, rich flavor and are 1 1/2 to 2 inches long. The Petite Herbs Seasons Mix contains a wide variety of a…
These beautiful Petite Celery leaves have great color and assertive Celery flavor.
These little gems are the small leaves of the Haricot Vert plant. They are 100% edible, and each heart-shaped leaf is less than 1″ in diameter. Petite Haricot Leaves taste exactly like a fresh Haricot Vert! Lots of fresh bean flavor in a lovely package! (Note to chefs: if your Petite Haricot Leaves become a…
Petite Hearts on Fire is what our grower calls this beautiful, petite leaf. Grown in hot houses, Petite Hearts on Fire have great eye-appeal and a flavor reminiscent of Sorrel citrusy and bright.
Just in time for St. Patrick’s Day, we’ve got beautiful, little, hothouse grown Clover. And to make them even more fun, about 15 percent are four-leaf Clovers! Perfect for piling atop a side of Colcannon or peeking out of the foam topping an Irish stout!
One of our favorite cookbooks, not just for the inspirational recipes but also for sheer reading pleasure, is Judy Rodgers’ “The Zuni Cafe Cookbook”. Chef Rodgers starts her recipe for Minutina Salad with Vegetable Confetti & Coriander Vinaigrette with “I fell for minutina the first time I mistook it for lawn clippings–this at Eastertime in…
Great things come in small packages! Petite Nasturtium Leaves look like they came straight from a Lilliputian garden but don’t be fooled by their charming, diminutive appearance each leaf has a wonderfully peppery flavor. Perfect for Spring and Summer dishes!
This Basil variety initially tastes like common Genovese Basil but the finish has a very distinctive nutmeg flavor. The Petite size is two to three weeks older and with larger leaves than Micro Greens.
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Purslane is a fast-growing herbaceous annual with thick, fleshy oval leaves. The nutty, tangy leaves can be prepared like spinach or used raw as a condiment. Esteemed in ancient Egypt and cultivated in Europe as far back as the Middle Ages, it fell victim to neglect over the course of the centuries. Now it is…
Tri-Colored Sage has the same flavor profile as traditional sage with beautiful lavender and white variegation. Beautiful presentation.
Unlike plumcots, which are simple plum x apricot crosses, Apriums were developed through intricate hybridizing, requiring several generations of crosses to create these relatively new fruits. The complex, intense flavor of the Aprium is unique, much like a blend of fruit juices where the sum is better than the parts. Additionally, the Aprium’ s sugar…
Cape Gooseberries were introduced to England in the eighteenth century but seem to have been known to the Greeks as early as the third century AD. The early settlers in South Africa cultivated Cape Gooseberries in the Cape of Good Hope, giving rise to one theory on how they acquired their name. Cape Gooseberries (physalis,…