Fresh cuts

Add a touch of vibrancy to your meal with beautifully purple leaves and the mild, nutty, sweet flavours of Amaranth. Growing wild in Australia, Amaranth is a versatile fresh cut that goes well in savoury and sweet dishes. Vibrant purple, oval-shaped leaves with rounded tip.

Flavour:

Nutty, sweet & mild taste

Pairs with:

Beetroot, citrus, goats cheese, ceviche

Benefits:

Aids digestion and rich in amino acids, magnesium and iron. Contains tocotrienols, a form of vitamin E.

With a flavour suggestive of liquorish, add Chervil to your meal if you're looking for a delicate parsley flavour and lacy green leaves. It's slightly sweet and lovingly aromatic. More delicate than Parsley, Chervil has bright green, lacy, fern-like leaves.

Flavour:

A cross between tarragon & parsley, with a faint, sweet taste of anise or liquorice

Pairs with:

Eggs, fish, chicken, potatoes, cream sauces

Benefits:

Aids digestion, with antioxidant properties. Rich in vitamin C, carotene, iron and magnesium.

With a mild coriander flavour, Confetti coriander has a slightly sweeter taste. Use it wherever you'd use regular coriander, and enjoy this small and distinct feathery leaf.

Flavour:

Mild coriander flavour, with a sweet tone

Pairs with:

Tacos, curries, sashimi, noodles, lime

Benefits:

Supports digestion and provides vitamins A, C and K.

The sweet, liquorice flavour of Bronze Fennel is enhanced by its beautiful feathery, bronzed leaves. Try adding to desserts or as a garnish on fish. Delicate bronze fronds.

Flavour:

Highly aromatic. Very sweet, liquorice flavour

Pairs with:

Seafood, pork, salads, citrus, cheese

Benefits:

Great source of vitamin C, dietary fibre, potassium, folate, phosphorus, magnesium, iron and niacin.

Bright, serrated leaves with a true lemon character. Equally at home in sweet applications and savoury finishing.

Flavour:

Lemon, fresh, gentle

Pairs with:

Teas, desserts, fish, fruit salads, cocktails

Benefits:

Traditionally used to calm digestion and promote relaxation.

Feathery Japanese brassica with slender stems. Mild enough for salads yet distinctive enough to carry a dish.

Flavour:

Mild pepper, fresh, crisp

Pairs with:

Salads, noodles, soups, stir-fries, oysters

Benefits:

High in vitamins A, C and K, plus calcium and antioxidants.

The same delicate texture as green mizuna with deep burgundy leaf tips that add drama to any mix or garnish.

Flavour:

Mild pepper, fresh

Pairs with:

Salad mixes, sashimi, grain bowls, garnishes

Benefits:

Contains vitamins A, C and K, with antioxidant pigments from its red leaves.

Ornate frilled leaves with a proper peppery kick. A garnish that looks intricate and delivers real flavour.

Flavour:

Peppery, spicy, sharp

Pairs with:

Beef, oysters, curries, pickles, rich meats

Benefits:

Provides vitamins A, C and K, and compounds that support metabolism.

Round, lily-pad leaves with a bold watercress-like bite. A garden-fresh garnish with genuine attitude.

Flavour:

Peppery, spicy, green

Pairs with:

Cheese boards, salads, eggs, seafood, butter

Benefits:

A natural source of vitamin C and compounds with antimicrobial properties.

Deep purple shamrock-shaped leaves with a sharp lemony tang. A little goes a long way for colour and acidity.

Flavour:

Sharp, lemony, sour

Pairs with:

Fish, oysters, desserts, cocktails, cheese

Benefits:

High in vitamin C and adds bright acidity without extra calories.

Tightly curled, vibrant and decorative. A classic garnish with a fresh, gentle flavour and excellent shelf life.

Flavour:

Fresh, mild, slightly peppery

Pairs with:

Seafood, potatoes, butter sauces, salads

Benefits:

A good source of vitamin K and vitamin C, with antioxidant properties.

The workhorse of the kitchen. Clean, robust flat leaf parsley with firm stems that hold up to cooking and garnishing alike.

Flavour:

Clean, grassy, mild

Pairs with:

Garlic, lemon, grains, stews, sauces

Benefits:

Rich in vitamins A, C and K, plus antioxidants that support immune health.

Tender curling shoots with a sweet garden pea flavour. A favourite of cooks and chefs for volume, texture and elegance on the plate.

Flavour:

Sweet, fresh pea

Pairs with:

Salads, stir-fries, pasta, seafood, eggs

Benefits:

Contains vitamins A and C, folate and fibre for everyday wellbeing.

The essential Japanese herb, jagged and aromatic. Anise, mint and cinnamon notes in one distinctive leaf.

Flavour:

Anise, mint, cinnamon

Pairs with:

Sashimi, sushi, noodles, cocktails, tempura

Benefits:

Contains antioxidants, omega-3 fatty acids and anti-inflammatory compounds.

Deep red-purple perilla with a slightly spicier edge than its green cousin. Traditional for umeboshi and pickling.

Flavour:

Anise, spice, warm

Pairs with:

Pickles, sashimi, rice, plum dishes, garnishes

Benefits:

Rich in antioxidants and rosmarinic acid, with anti-inflammatory properties.

Bright green lance-shaped leaves with a sharp, lemony tang. A chef's secret weapon for natural acidity.

Flavour:

Sharp, lemony, tart

Pairs with:

Fish, eggs, goat cheese, soups, cream sauces

Benefits:

High in vitamin C, fibre and antioxidants that support immune health.

All the lemony brightness of green sorrel, traced with striking red veins that make it a plate-ready garnish.

Flavour:

Lemony, tart, fresh

Pairs with:

Oysters, fish, salads, desserts, canapes

Benefits:

A good source of vitamin C and antioxidants, with a vibrant visual appeal.

Ruffled leaves with a pungent, wasabi-like heat that builds. A bold statement green for adventurous menus.

Flavour:

Pungent, hot, wasabi

Pairs with:

Beef, raw fish, marinades, dressings, dumplings

Benefits:

Contains vitamins A, C and K, plus glucosinolates linked to detoxification support.