This leaf vegetable is from the cruciferous family. With it’s yummy, peppery taste, it’s great in salads or on sandwiches. Along with the cancer-fighting antioxidants, it’s also rich in Vitamins A & C, folic acid, calcium, manganese and magnesium, as well as being a good source of potassium, iron, zinc, riboflavin and copper. Wow! No wonder they call it “rocket”! The oxalates in arugula are very low and should not interfere with calcium absorption.
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This leaf vegetable is from the cruciferous family. With it’s yummy, peppery taste, it’s great in salads or on sandwiches. ... more

young, sweet and tender

Excellent basil for pesto!

This amethyst-hued basil is a beautiful addition to your plate. A sweet Italian Genovese type, it's excellent in pestos, stir-fries, salads, dressings, marinades, and as a garnish - any way you'd use Italian basil!
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This amethyst-hued basil is a beautiful addition to your plate. A sweet Italian Genovese type, it's excellent in pestos, stir-fries, ... more

A packet of 10 fresh Bay leaves perfect for seasoning or tea.
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A packet of 10 fresh Bay leaves perfect for seasoning or tea. more

Beautiful heads of Bok Choy ready to cook or have in a salad with other greens.

Sweet carrots perfect for juice, sandwiches, salads, or snacking!

A popular perennial green consumed in Mexico and Central America, chaya's leaves and thick, tender stem tips are cut and boiled as spinach. It is very high in protein, Calcium, Iron and Vitamin A. Raw chaya leaves are toxic as they contain a glucoside that can release toxic cyanide. Cooking for 10 minutes or more will render the leaves safe to eat. Discard the water and toss with oil or butter. Try it with eggs too.
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A popular perennial green consumed in Mexico and Central America, chaya's leaves and thick, tender stem tips are cut and ... more

Fantastic for your turkey stuffing! Voted Herb of the Year in 2005 by the International Herb Association, no kitchen is complete without this aromatic, flavorful herb! It's thick succulent leaves can be used in soups, stews, with meats or deep-fried* alone for a real treat! *Take the tips (pinching or cutting below 4th leaf set) and dip them in your favorite batter (flour, salt, pepper & spices w/ just enough water to make your batter smooth), then drop in hot coconut oil. Delish! This plant, officially called Plectranthus amboinicus has many common names besides Cuban Oregano; Mexican Thyme, Spanish Thyme, Mexican Mint, Indian Borage and Marjoram. (All Marjoram is Oregano but not all Oregano is Marjoram!) Enjoy!
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Fantastic for your turkey stuffing! Voted Herb of the Year in 2005 by the International Herb Association, no kitchen is ... more

Fantastic for your turkey stuffing! Voted Herb of the Year in 2005 by the International Herb Association, no kitchen is complete without this aromatic, flavorful herb! It's thick succulent leaves can be used in soups, stews, with meats or deep-fried* alone for a real treat! *Take the tips (pinching or cutting below 4th leaf set) and dip them in your favorite batter (flour, salt, pepper & spices w/ just enough water to make your batter smooth), then drop in hot coconut oil. Delish! This plant, officially called Plectranthus amboinicus has many common names besides Cuban Oregano; Mexican Thyme, Spanish Thyme, Mexican Mint, Indian Borage and Marjoram. (All Marjoram is Oregano but not all Oregano is Marjoram!) Enjoy!
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Fantastic for your turkey stuffing! Voted Herb of the Year in 2005 by the International Herb Association, no kitchen is ... more

An oregano substitute, treat exactly as you would the store-bought variety but enjoy this equally tasty and slight minty variant! It's grown from one of our visiting Jamaican students who was here learning sustainable farming practices for his homeland! He says this plant is a favorite in his hometown.
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An oregano substitute, treat exactly as you would the store-bought variety but enjoy this equally tasty and slight minty variant! ... more

This local favorite tastes very much like cilantro and is used in much the same way. Spice up that salsa or soup! About this plant: "Culantro" (Eryngium foetidum) is a strong flavored, aromatic herb native from Mexico and Central, and South America. It is cultivated widely all over the world, and it is used extensively in Latin American and Asian cooking. "Culantro" is also known as: "recao", "long coriander", "ngo-gai", "spiritweed", "black benny", "recao de monte", "false coriander", "Mexican coriander", among many others. Medicinally, the leaves and roots are used in tea to stimulate appetite, soothe stomach pains, eliminate gases, improve digestion, and as an aphrodisiac!
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This local favorite tastes very much like cilantro and is used in much the same way. Spice up that salsa ... more

This combination curly-and red- leaf kale is packed with anti-oxidants. One of the most nutritionally dense vegetables, try some cooked with mashed potatoes as a new dish or make kale crisps for a snack!
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This combination curly-and red- leaf kale is packed with anti-oxidants. One of the most nutritionally dense vegetables, try some cooked ... more

Nice and spicy, adds lots of flavor to soups and stir fry's.

A large bunch of Fresh Dill leaves for your cooking delight!

SPECIAL ON BASIL. I have an abundant crop and would like everyone to make pesto. It freezes well. A full pound of select branches is $10 while it lasts. Abundaza! This standard basil is delicious in salads, pesto, soups and tea. Cut the soft stems and store in a glass with enough water to just cover the bottom. Keep it handy in the prep area of your kitchen (not in the sun) and it should stay fresher…who knows…it may even grow roots!
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SPECIAL ON BASIL. I have an abundant crop and would like everyone to make pesto. It freezes well. A full ... more

Green papaya the immature fruits of the papaya can be used grated for slaws as well as for candies and jams. It's a wonderful Asian themed salad ingredient. Refreshing and zesty flavor. Baked, boiled and sauteed it performs much like summer squash. It's mild flavor allows it to take on the seasonings of the dish. A great addition to vegetable soups. Another useful property of green papaya is that it is a potent meat tenderizer. Marinate the tough cut with the grated pulp for a couple hours (not too long as the effects can be dramatic) along with your herbs and spices.
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Green papaya the immature fruits of the papaya can be used grated for slaws as well as for candies and ... more

A prized Ayurvedic herb: "Tulsi" means "matchless" in Hindi. Traditionally used to lower fever and prevent infection. Reduces stress, blood pressure, and blood sugar levels! Try this for a new pesto flavor or include it in your home brewed Bush tea. It's also an amazing pick up for the breath!
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A prized Ayurvedic herb: "Tulsi" means "matchless" in Hindi. Traditionally used to lower fever and prevent infection. Reduces stress, blood ... more

The leaves can be used fresh or dried, and can be stored frozen. Its hourglass-shaped leaves (comprising the leaf blade plus a flattened, leaf-like leaf-stalk or petiole) are widely used in Thai and Lao cuisine. The leaves are used in Indonesian cuisine (especially Balinese and Javanese), for foods such as sayur asam, and are used along with Indonesian bay leaf for chicken and fish. They are also found in Malaysian and Burmese cuisines.
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The leaves can be used fresh or dried, and can be stored frozen. Its hourglass-shaped leaves (comprising the leaf blade ... more

Green Papaya can be used exactly the same way you would a summer squash. Peel it, rinse off the milky *papain then slice in 1 inch rounds (or cube)and steam or saute in coconut oil. You can also shred it and add it raw to salad or stir fry! I use the seeds, after squeezing them out from their gelatinous casings just like black pepper! Papaya has antibiotic qualities and is good for the digestion. *Supposedly, Consuming 1 T Papain, combined with 1 T Honey and 3-4 T Hot Water will get rid of intestinal worms!
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Green Papaya can be used exactly the same way you would a summer squash. Peel it, rinse off the milky ... more

This fresh scented basil is great to use in teas and for a zesty salad dressing.

Green Papaya can be used exactly the same way you would a summer squash. Peel it, rinse off the milky *papain then slice in 1 inch rounds (or cube)and steam or saute in coconut oil. You can also shred it and add it raw to salad or stir fry! I use the seeds, after squeezing them out from their gelatinous casings just like black pepper! Papaya has antibiotic qualities and is good for the digestion. *Supposedly, Consuming 1 T Papain, combined with 1 T Honey and 3-4 T Hot Water will get rid of intestinal worms!
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Green Papaya can be used exactly the same way you would a summer squash. Peel it, rinse off the milky ... more

Native to Mexico, and also referred to as Puerto Rican Oregano, it shares the flavor of Italian Oregano. It also has notes of citrus, and mild licorice. It is delicious in traditional Italian dishes, and also shines in Latin & West Indian cuisine as it pairs well with chile peppers, cumin, and paprika.
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Native to Mexico, and also referred to as Puerto Rican Oregano, it shares the flavor of Italian Oregano. It also ... more

One of the healthiest flowers available to eat, moringa (AKA Horseradish Tree) provides delicious alternatives to boost the nutritional value of salads, garnishes, and bush tea! Try a simple saute' with garlic and oil. CAUTION: Those pregnant or in child-bearing years should not eat these flowers as they have abortive qualities to them.
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One of the healthiest flowers available to eat, moringa (AKA Horseradish Tree) provides delicious alternatives to boost the nutritional value ... more