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All Vegetables
Paksoi
Paksoi, also known as bok choy, with tender leaves and crunchy stems, used in stir-fries, soups, and various Asian-inspired dishes.
Beans Haricots Kenya
Haricots Kenya beans, similar to green beans, with a crisp texture and slightly sweet flavor, ideal for various cooking methods.
Snow Beans
Snow beans, a type of green bean with flat, tender pods, great for stir-fries, saut?ing, and adding to Asian-inspired dishes.
Beetroot Cooked
Pre-cooked beetroot, ready to use in salads, side dishes, and various recipes, offering a vibrant and earthy flavor.
Beetroot Red
Red beetroot, known for its sweet and earthy flavor, versatile for roasting, boiling, and using in salads and soups.
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.
Butternut Squash
Butternut squash, sweet and nutty, perfect for roasting, pureeing, or adding to soups and side dishes for a creamy texture.
Alfalfa Sprouts
Alfalfa sprouts, small and crunchy, often added to sandwiches, wraps, and salads to provide a fresh and mild peppery flavor.
Beans Green
Fresh green beans, crisp and flavorful, suitable for steaming, stir-frying, or adding to casseroles and salads.
Celery
Celery, with crisp stalks and a mild, earthy flavor, a versatile vegetable for snacking, soups, salads, and as a garnish.
Celery Root (Celeriac)
Celery root, also known as celeriac, with a nutty and celery-like flavor, often used in soups, purees, and as a potato substitute.