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Showing 13–16 of 16 results
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Oakleaf Red Lettuce
Quick ViewRed oak lettuce is known for its incredibly sweet and mellow flavour, nutty with a buttery texture—and how beautiful it looks on the plate. Lettuce leaves are burgundy-red stained, elongated, lobed and loosely serrated, similar to the leaves of an oak tree. They form semi-tight rosettes at the core.
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Parsley
Quick ViewIt is rich in vitamin C and other antioxidants, which help reduce the risk of serious health conditions like diabetes, stroke, heart disease and cancer. It’s also an excellent source of: Vitamin A , Yield :300 gm , Harvesting : Multiple harvest after 12 weeks of seed sowing.
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Romaine Lettuce
Quick ViewRomaine lettuce leaves are green in colour, and fade to a white stalk with a green tint in the centre of each leaf. The leaves also offer a neutral flavour, with a slight bitterness at the bottom, giving a distinctive flavour profile. Aside from the green romaine that we commonly see in grocery stores, romaine lettuce also comes in the red variety, with a blend of green at the stalk and a reddish-purple leafy top.
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Rosemary
Quick ViewRosemary is a member of the mint family Lamiaceae, along with many other herbs, such as oregano, thyme, basil, and lavender. The herb not only tastes good in culinary dishes, such as rosemary chicken and lamb, but it is also a good source of iron, calcium, and vitamin B-6. It is typically prepared as a whole dried herb or a dried powdered extract, while teas and liquid extracts are made from fresh or dried leaves.
