Meyer Lemon

Meyers are the darlings of the citrus world, and are highly prized among chefs and bakers. This lemon-mandarin cross has thin skin and a heavenly lemon essence.

Dandelion

Dent de Lion - Tooth of the Lion - this serrated leaf is indeed the same as the lawn flower although organically cultivated for tender leaves. This bitter green has great nutritional and medicinal value.

Brussels Sprouts

Brussels for your muscles! High in vitamin K, C and fiber, Brussels Sprouts also contain the sulphur compound sulforaphane, a powerful glucosinolate phytonutrient formed when cruciferous vegetables such as are chopped or chewed.  It is known to trigger the liver to produce enzymes that detoxify cancer-causing chemicals.

Watermelon Radish

A zesty heirloom radish type, this daikon has a colorful surprise inside!

Carrots

Closely related to fennel and parsley, the carrot is an aromatic vegetable. Its combination with celery and onion in mirepoix (a combination of 25% chopped carrots, 25% chopped celery, and 50% chopped onions) is the flavor foundation for many dishes. Use the green carrot tops in stock as well.

Red Onion

Milder and sweeter than white or yellow onions, red onions lend themselves well for use raw, but also cook up sweet. The red color is particular to its cultivar and indicates that they are high in flavonoids.

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