This iconic herb is a French staple with a delicate aniseed flavour and fine textured leaves.

This variety of coriander is a little milder than other broadleaf varieties, it has feathered foliage and its flavour reminds us a little of citrus and parsley.

Sweet marjoram has a lemon, almost lavender scent and is used to flavour stewed or grilled meats, soups, vegetable stews, roasts, salads and salad dressings.

Nai bai are adored for their stems. Their stems are famously so juicy, that they are sometimes called milk cabbage or cream bok choy.

They belong to the broad category of Chinese Bok choy and have a savoyed curly leaf shape with dark green pigments.

Padron peppers are a landrace variety which are small, green and possess a sweet piquant flavour that makes it hard to stop eating them!

Agretti is a coastal succulent from the Mediterranean with a salty bright flavour, it is famous in Italy and is also loved in Spain. Enjoy it fresh in salads or on top of fish, or blanch it in hot water quickly to soften.

Amongst the routine of the garden are moments of intensity. These moments are like: boom, a flood of excitement happens and it’s like a peak. Harvesting some of our potatoes this week is one of these peaks for both of us.

China is considered the epicentre of all mustards: stem, root, leaf, stalk and seed. There are over 1000 different documented mustards in the region where they are believed to have been cultivated since at least the sixth century BC.

Wild Rocket is a perennial plant and takes about double the time to grow as Garden rocket. They are both cultivated and sold as the same vegetable, and have been selected over the last twenty years to sometimes look almost identical.

Wild radish roots were eaten in Ancient Egypt since 2700 BC, and cultivated radish types were domesticated in the region sometime later. Radish was introduced and cultivated in China almost 2500 years ago, and in Japan 1300 years ago.

Celeriac is a cultivated type of celery. Wild celery, Nan ling or Chinese celery, plain old regular tasty green celery and Celeriac are all varieties of the same plant Apium graveolens.

These beets are all the way from Chioggia, Italy, where they’ve been selected and bred since at least the mid 1800’s. They’re a sweet beetroot that have less of the typical earthy flavour we expect from purple beetroots.

Both feet in winter, but our heads are in full summer planning mode.

Parsley is native to the Mediterranean region and Europe. It grows best in cooler climates, where the summers don’t get too hot or humid; and thrives in rich, moist soil. Parsley was used medicinally long before it was used as a seasoning; it has been cultivated for more than 2,000 years.

Fiolaro (for short) is grown for it’s leaves similar to Spigariello and has been cultivated since the time of the ancient Romans. Today it’s sadly on the Slow Food Ark of Taste list, a living catalogue of delicious and distinctive foods facing extinction.

Cucumbers are believed to have originated in India over 10,000 years ago along with melons.

Purslane is a succulent leafy green that is officially classified as both a food crop and a medicinal crop of the world. It’s both a foraged and cultivated crop, with both wild and domesticated varieties, and has been enjoyed by peoples from around the world for thousands of years.

Romano beans are a flat green bean that are known for their great flavour. These beans don’t require long to cook and are best when they still have their snap and meaty texture.

The variety we are growing is a climber and yields for an extended time compared to bush beans

Tropea onions are a fantastic, famous regional onion variety of Tropea, a city in Calabria, Italy. In Calabria they are grown in the hill country and their annual harvest is widely celebrated across the region.

Cippolini onions have wide flat bulbs and a sweet juicy flavour. These onions have elevated sugar levels and are really beautiful when roasted and caramelised.

Corno di Toro peppers, or bull horn peppers, are an Italian capsicum traditionally stuffed with delicious fillings and baked. Our Corno di Toro’s are green, and because of our micro climate we don’t expect them to fully ripen and turn red. They are delicious~

Leeks are believed to be native to the Middle East and eastern Mediterranean and have been cultivated for over 3000 years. They are now grown and eaten all over the world. Popular for their mild and sweet onion flavour, they have become staple vegetables in many cultures.

Erbette chard has less bitterness than standard silverbeet types and is perfect sauteed with garlic and chilli, in fritatta, quiche or lasagna and also through pasta.

Karifurore Cauliflower is a sprouting type with green stems and a very elongated form. The head is made up of many florets that separate and curl.

Violas and Pansies have a lettuce like flavour~ the flower petals are perfect for salads as well as sweet and savoury baking

Its very likely that lettuce was domesticated from wild L. serriola, a kind of milk thistle in the daisy family.

Collards are a fantastic, non heading form and member of the brassica family. They have been cultivated for at least two thousand years.