Vegetables

Celery root, also known as celeriac, with a nutty and celery-like flavor, often used in soups, purees, and as a potato substitute.

Green courgettes, also known as zucchini, with a delicate and versatile flavor, perfect for grilling, saut?ing, or adding to salads.

Yellow courgettes, similar to green ones but with a vibrant yellow color, great for adding visual appeal to dishes.

Cucumbers, with crisp and refreshing flesh, often enjoyed as a hydrating snack, in salads, and as a base for pickles.

Holland Cucumbers, a cucumber variety known for its mild and crisp texture, perfect for salads, sandwiches, and pickling.

Eggplants, with a smooth and creamy texture, versatile for grilling, roasting, or using in various Mediterranean and global cuisines.

Galangal root, similar to ginger but with a more citrusy and piney flavor, often used in Southeast Asian cuisine for its aromatic qualities.

Garlic bulbs, with pungent and aromatic cloves, a versatile ingredient used to add flavor to a wide range of savory dishes.

Peeled garlic cloves, convenient for cooking, with the same pungent and aromatic flavor as whole garlic bulbs.

Fresh ginger root, with a zesty and slightly spicy taste, commonly used in Asian and international cuisines for its unique flavor.

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.

Kaffir Lime – Fragrant and citrusy limes for zestful cooking.

Leeks, with a mild and sweet onion flavor, versatile for soups, quiches, and as a flavorful addition to various recipes.

Lemongrass, with a citrusy and aromatic profile, essential in Thai and Asian cuisine for infusing soups, curries, and marinades.