Red-Veined Sorrel
Sharp, lemony, with a crimson vein running through a soft green leaf.
signature crops
Green Pea
Thick, sweet, juicy shoots with a clean green snap — the flavour of a fresh pea without the pod. This is our highest-volume crop and the one kitchens reorder most reliably.
On the plate: raw in salads, folded through noodles at the last second, or as a bed under grilled fish and pork. Robust enough to be an ingredient, not only a garnish.
Cycle: 8–12 days · Best within: 5–7 days of cutting
Shiso
Anise, mint and citrus in one leaf, with a faint warmth underneath. Grown in both green and purple, the purple carrying a deeper, more perfumed note and a colour that holds up under sauce.
On the plate: raw fish, tartare, rice dishes and summer rolls. A traditional Vietnamese and Japanese flavour that most chefs already know how to use.
Cycle: 16–22 days · Best within: 4–5 days of cutting
Lemon Basil
Bright lemon sitting on top of a soft, sweet basil base. It lifts a dish without the acidity of actual citrus, which makes it useful where a squeeze of lime would break a sauce.
On the plate: clear broths and pho, steamed shellfish, fruit desserts, sorbets and cocktails.
Cycle: 14–20 days · Best within: 4–5 days of cutting
Purple Basil
Deep violet, almost black at the leaf edge, with a clove-sweet, slightly spicy basil flavour. The colour is the point: it reads immediately against pale plates and cream sauces.
On the plate: tomato and burrata, beef, risotto, or anywhere a dish needs contrast without another sauce.
Cycle: 16–22 days · Best within: 4–5 days of cutting
Pentas Flower
Clusters of small five-pointed stars in white, pink and red. Mild and faintly sweet, so the flower adds colour and shape without arguing with the dish underneath it.
On the plate: desserts, canapés, cheese boards, cocktails and plated fish. Cut the morning it travels and packed in a rigid punnet so the petals arrive intact.
Available: year round · Best within: 3–4 days of cutting
