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All Vegetables
Ginger
Fresh ginger root, with a zesty and slightly spicy taste, commonly used in Asian and international cuisines for its unique flavor.
Zucchini
Zucchini, also known as courgette, with tender flesh and a mild flavor, ideal for grilling, saut?ing, or adding to pasta dishes.
Radish Watermelon
Watermelon Radish is a unique radish variety known for its striking appearance and mild, slightly sweet flavor. It’s perfect for slicing and adding to salads or garnishing dishes.
Lemongrass
Lemongrass, with a citrusy and aromatic profile, essential in Thai and Asian cuisine for infusing soups, curries, and marinades.
Golden Beetroot
Golden Beetroot is a vibrant and sweet variety of beetroot with a golden-yellow flesh. It can be roasted, boiled, or used in salads, offering a unique and earthy flavor.
Garlic
Garlic bulbs, with pungent and aromatic cloves, a versatile ingredient used to add flavor to a wide range of savory dishes.
Galangal
Galangal root, similar to ginger but with a more citrusy and piney flavor, often used in Southeast Asian cuisine for its aromatic qualities.
Brussels Sprouts
Brussels sprouts, small green cabbages, versatile for roasting, saut?ing, or steaming, often served as a side dish or appetizer.
Beetroot Red
Red beetroot, known for its sweet and earthy flavor, versatile for roasting, boiling, and using in salads and soups.