Our Fresh Mustard Greens is a lovely peppery pack of greens that can be added to salads or sautéed to add a bit of the wild to any meal. Season:…
Known worldwide as the most fragrant and potent variety of bay leaf, the California Bay Leaf has a strong eucalyptus-like flavour that holds up excellently to long-cooking recipes. Longer in…
Miner’s lettuce is an early spring green with crunchy stems and tender leaves. Popular throughout the Pacific Northwest, its light, earthy flavour lends well to salads and cooked dishes. Season:…
Stinging nettle is loaded with many nutrients that make it a delicious spring green and also a natural remedy for many seasonal ailments. Boil or steam it before use to…
Our Fresh Wild Onion has a more pronounced flavour than its cultivated cousin. An early spring ingredient, it is revered by chefs. Salads, soups and stir-fries all benefit from this…
Wild fennel has a sweet licorice flavour with hints of rosemary and garlic. Rich in vitamins and minerals, this is a great addition to lots of different recipes. Season: March…
Watercress is a well known specialty produce. It can be eaten raw in salads or cooked into soup and meat recipes to lend a peppery flavour. Season: March - May
With a potent licorice flavour, our Fresh Licorice Root is a great ingredient for teas, caramelized for soups and even to make some homemade root beer. Season: March - May
Fiddleheads can be used like any green vegetable. They are similar in flavour to spinach or asparagus, but with a nutty undertone. Our fiddleheads are from the ostrich fern.
Sea Asparagus also known as sea beans is a marine plant with tender stems and incredible light sea-salt flavour. Sea Asparagus can be eaten raw, in a salad or sautéed…