Vegetables

Cauliflower is a versatile and nutritious vegetable that can be used in a variety of dishes, from breakfast to dinner. It’s a member of the cruciferous vegetable family, along with broccoli, kale, and Brussels sprouts.

Celery (Apium graveolens) is a versatile and crisp vegetable that belongs to the Apiaceae family, which also includes carrots, parsley, and fennel. This biennial plant is primarily cultivated for its succulent stalks, though its leaves, seeds, and roots are also edible and used in various culinary applications.

Corn, also known as maize, is a versatile and widely cultivated cereal grain that belongs to the grass family Poaceae. It is a staple food in many parts of the world and is valued for its nutritional content and culinary versatility.

Eggplant, also known as aubergine, is a versatile and delicious nightshade vegetable native to South Asia. It boasts a striking appearance and fascinating history, making it a worthy addition to any garden or kitchen.

Green beans, also known as string beans or snap beans, are a popular and versatile vegetable that belongs to the legume family. The scientific name for green beans is Phaseolus vulgaris.

Kale is a leafy green vegetable that belongs to the Brassica family, which also includes cabbage, broccoli, and Brussels sprouts. It is known for its robust flavor, rich nutritional profile, and distinctive curly or fringed leaves.

your trusted source for a variety of products, including crisp and nutritious lettuce. Lettuce is a leafy green vegetable that adds freshness and crunch to salads and sandwiches. It is low in calories and rich in essential nutrients like vitamin A, vitamin K, and folate.

Onions are a staple ingredient in countless cuisines worldwide, renowned for their distinct taste and aroma. These bulbs are not only delicious but also packed with essential nutrients. Onions contain vitamin C, B vitamins, potassium, and dietary fiber, which contribute to overall health and well-being.

These fresh tiny pods have a tender and a slightly sweet taste. Green Peas have a rich green colour and a starchy texture which makes it a perfect add-on to any dish.

Radish is a root vegetable with light coloured crunchy flesh and an almost spicy peppery taste. Chop and enjoy with some lime juice and black salt sprinkled on top.

Spinach is a leafy green vegetable that is known for its exceptional health benefits. Packed with essential nutrients like vitamins A, C, K, and minerals such as iron and calcium, spinach is a powerhouse of nutrition. It is low in calories and rich in antioxidants, which help protect the body against free radicals.

Zucchini has a mild flavour, with the sweetness becoming more pronounced during cooking. Zucchini can be eaten raw, roasted or sauteed.