Cherry tomatoes are very small round tomatoes with a sweeter flavour. Usually red, they can also come in yellow and green varieties depending on the crop and the farmer. They have an intense, deliciously fresh flavour packed within their small size and usually vary from thumb sized to the size of a golf ball.
Our cherry tomatoes come in 250g punnets and are an easy addition to a quick salad. But you can also use them in pasta sauces or even roast them as you would with other tomatoes.
A member of the brassica family, along with broccoli and cabbage, cauliflower, with its classic creamy white florets and delicate flavour is an attractive and popular choice.
Rich in vitamins, dietary fiber, protein and other nutrients, cauliflower is a vegetable that can be often seen used in variety of meals.
Cauliflower has a white variety called Romanesco cauliflowers. These are conical-shaped and pale green in colour.
This aromatic herb has the highest antioxidant capacities of any food. It is often used as mouth and breath freshener but there is more to this herb than we it is known for.
Mint is frequently used when cooking new potatoes and fresh garden peas. It can also be used in jams, jellies and sauces, and as an accompaniment to most main dishes.
This purple veggie has a unique taste and texture and is often found in Mediterranean cooking! Their slightly sponge like texture and mild but bitter taste mingles well with many sauces.
Eggplants are very low in calorie and fats as well as a good source of vitamins and dietary fibers, making it a really healthy vegetable.
Uses: Roast, boil or grill
Fennel, which has a similar flavour to star anise, is completely edible. The bulb, ferns and seeds are all edible. A great addition to many dishes, it adds a fresh flavour especially to Mediterranean dishes.
The leaves, often called fronds, have slightly more subtle flavour and can be added to dressings, sauces and as garnish to brighten up dishes. The bulb can be sautéed, stewed, braised, grilled or even eaten raw in slices.
Radish comes in many shapes and sizes, but the one in the picture here is the smaller red circular plant also known as the European radish which is most commonly eaten raw. Their crunchy texture and slightly sharp spicy flavour make them a perfect addition to salads. Raw radish tends to have a peppery flavour which can seem similar to that of mustard, horseradish and wasabi.
As a root vegetable, the bulb can be eaten raw or steamed depending on the toughness of the flesh. It can be added to soups, stews and other boiled dishes or even sautéed as a side dish on its own. For the more adventurous chefs out, there it has also been added to fruit juices in certain recipes!
Butternut pumpkin, known in certain countries as butternut squash, has a sweet almost nutty flavour. Its yellow skin and orange flesh becomes even sweeter and richer when it is fully ripened. This fruit that is more commonly used in similar ways to those of vegetables is a great source of fibre, magnesium, potassium and many vitamins!
It can be roasted, mashed, pureed and even used in baked goods! The sweet flavour means you can basically use it as you would any other pumpkin.
Tip: Cut it in half and grill it with a bit of cinnamon or nutmeg before dicing up the flesh for a yummy, simple side dish!
Meet the sweeter sister of the carrot, Dutch Carrots are brilliant gently roasted in the oven or used as a beautiful addition to liven up a meal.
Capsicum (commonly known as bell peppers) comes in several different shapes and colours and is often used in cooking all around the world as well as in spices. It is related to its spicier variety the chilli pepper, but is milder and larger than the spicier varieties.
Green capsicums have a slightly bitter tone whilst their red, orange and yellow counterparts which are sweeter.
Bell peppers can be used in a variety of ways! Juice it, stir-fry it, sauté it, toss it in a salad… Only your imagination stops you when it comes to this versatile veggie!
Purple carrots has a sweet flavour and are delicious raw or cooked. They have a firm, crisp texture that is not too woody or fibrous.
Purple carrots carry the same nutrients as their more common orange variant, but they also contain higher levels of beta-carotene than the yellow, orange and white variants.
Uses: Carrots can be used in a myriad of ways. From salads to roasts to juices you can add these orange veggies to almost anything! Purple carrots can be cooked or eaten raw, but they use their gorgeous colour when boiled so to keep that splash of colour on your dinner table they are better fresh and raw. All carrots pair well with other root vegetables such as turnips, beets and radishes.
Fact: Did you know that before the 17th century, almost all cultivated carrots were deep purple, almost black, in colour?
The superfood salad mix contains small young salad greens. The mix may vary but usually it will contains greens such as endive, rocket, chervil and red oak lettuce. It is an easy choice when making a quick salad that adds colour and variety in your greens and at the same time packs a great nutritional punch!
Green cabbage is considered to be the king of all cabbages and the most popular one. It is loaded with antioxidants, vitamin K, vitamin C, vitamin B6, vitamin B1, dietary fiber and other good nutrients.
Choose green cabbage that has crisp, bright looking leaves without any holes or discoloured patches. It should be firm and heavy for its size.
Uses: stews, wraps, salads, soups and casseroles and more!