We started foraging for wild garlic a few years ago due to numerous requests from customers for it. Due to wild garlic’s increasing popularity as a local wild food source and with ‘Foraging’ becoming the in thing for chefs, we are looking at doing more with this product. We are thinking about … [Read more...]

An old favourite of British cooking, sage has been used for centuries to flavour pork and poultry dishes and of course combined with onions for sage and onion stuffing. Sage is also used in many other cuisines such as Italian, in Eastern Europe and in the Middle East. We always have a plentiful … [Read more...]

Purple sprouting broccoli was first grown as a crop by the Romans. We have been eating Broccoli in the UK for a couple of centuries, but it's only really since the nineties that the purple sprouting variety has been popular. When in season, this is a popular vegetable amongst our chef users who … [Read more...]

These have an absolutely sensational vibrant colour that will light up any dish. They retain the pineapple flavour of the leaves. Use as in a dressing on deserts or salads. Perfect for garnishing anything where colour is required. Try them in a jelly, to add interest colour and flavour. … [Read more...]

Nasturtium leaves are edible, as are the flowers. Like the flowers the leaves have a slight peppery taste. • Try them as a garnish for salads. • They make a very interesting pesto. … [Read more...]

Marigolds are eaten as petals or leaves, raw or blanched, fresh or dry, sweet or savoury. • Sprinkle them on soups, pasta or rice dishes, herb butters, and salads. • Petals add a tint to soups, spreads, and scrambled eggs. • Try sliced cucumbers flavoured with raw petals in a simple … [Read more...]

Edible flowers add colour and glamour to any dish and some of them have surprising and interesting flavours. … [Read more...]

Thai Basil has a distinct licorice flavor that doesn't exist in sweet basil, and its flavor will remain longer when used in cooking under higher temperatures. Used widely in Asian cuisine. … [Read more...]

Banana mint is part of our range of speciality herbs grown in season and has an unmistakable smell and taste of banana. Makes and interesting addition to summer drinks and salads. … [Read more...]

Winter Purslane is a late autumn salad with green fleshy leaves and a fresh clean flavour. Winter Purslane is also known as "Miner's Lettuce" because it was eaten in vast quantities during the Californian gold rush due to its high in vitamin C content. Winter Purslane is a great ingredient for … [Read more...]