Subcategories
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Mizuna
Mizuna probably originated in China but has been grown in Japan since ancient times. It has feathery, frond-like bright green leaves that taste similar to arugula but are milder and sweeter. It’s often eaten raw in salads, but the leaves can also be steamed, sautéed, or pickled. -
Tatsoi
Tatsoi’s round, dark green leaves grow close to the ground in tight little circles, creating pretty rosettes. The tender greens have a mustardy taste and can be eaten raw or lightly cooked in soups. -
Basil
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Bean
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Broccoli
Broccoli seed range -
Burdock / Gobo
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Chinese Cabbage
All parts of this “Chinese cabbage”—stalks, leaves, and young flowering shoots—are edible when young or mature. Many bok choy varieties have dark green leaves and firm white stalks that are crunchy and juicy with a cabbage-like taste. Baby bok choy is tender and delicious sautéed with garlic or added to soups. -
Capsicum
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Carrot
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Celery
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Celtuce
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Chilli
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Chives
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Coriander
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Cress
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Dill
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Edible Chrysanthemum
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Eggplant
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Kang Kong
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Kiwi Fruit
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Leek
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Lemongrass
Lemongrass is a heat-loving perennial with a tall, woody stalk, grassy leaves, and a bulbous end. The white inner stem six inches above the base is the part most used in cooking. When bruised, it releases a lemony flavor, popular in Thai cuisine. Lemongrass, like bay leaf, is typically removed from a dish before eating. -
Malabar
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Maruba Santoh
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Mint
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Minutina
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Mitsuba
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Mustard Greens
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Nasturtium
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Okra
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Onion
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Parcel
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Pea
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Pigeon Pea
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Pumpkin
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Radish
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Rocket
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Sorrel
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Spinach
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Squash
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Stevia
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Tai Sai
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Turnip
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Vitamin Greens
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Wax Gourd
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Cucumber
