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

Gram for gram, Moringa leaves contain: SEVEN times the vitamin C in oranges, FOUR times the Calcium in milk, FOUR times the vitamin A in carrots, TWO times the protein in milk and THREE times the Potassium in bananas. The leaves are eaten as greens, in salads, in vegetable curries, as pickles and for seasoning.
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Gram for gram, Moringa leaves contain: SEVEN times the vitamin C in oranges, FOUR times the Calcium in milk, FOUR ... more

The pods are extremely nutritious, containing all the essential amino acids along with many vitamins and other nutrients. The mature pods are usually fried and possess a peanut-like flavor. Moringa pods can be cooked in a variety of ways. Until they become too woody to snap, they can be cooked much like green beans. To cook, boil whole pods, after soft, peel outer layer and scrap out insides to add to your dish. Cook pods as in Pea Soup receipe. Add fleshy part of pods to lentil soup. For more recipe ideas, visit http://www.moringa4healing.com/Moringa_receipes.htm
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The pods are extremely nutritious, containing all the essential amino acids along with many vitamins and other nutrients. The mature ... more

Nutritious and spicy red mustard greens - mellows to a mild mustard flavor when cooked. Try a bunch of these large, purple-tinted leaves.
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Nutritious and spicy red mustard greens - mellows to a mild mustard flavor when cooked. Try a bunch of these ... more

Popular in Mexico and Central America, eating the paddles of the prickly pear cactus is a nutritious addition (high in fiber and vitamin C) to any meal. Remove any needles and nodules .. then slice and possibly dice. The texture becomes somewhat sticky like okra with a fresh, tart, unique bean-like taste. They are GREAT as a side to eggs as well as in casseroles or on the grill.
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Popular in Mexico and Central America, eating the paddles of the prickly pear cactus is a nutritious addition (high in ... more

Italian parsley has large, flat leaves and is perfect for juicing, salads, and tabbouleh. It is a highly nutritious vegetable and packs a lot of vitamins and flavor into a small package!
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Italian parsley has large, flat leaves and is perfect for juicing, salads, and tabbouleh. It is a highly nutritious vegetable ... more

These bright orange peppers are fiery hot. They'll spice up any dish or salsa - they pair very nicely with fruits such as mangoes and papayas. Try making your own hot sauce or hot pepper jelly.
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These bright orange peppers are fiery hot. They'll spice up any dish or salsa - they pair very nicely with ... more

you can eat the greens as well as the root

Purslane is one of five herbs which counter depression. It is one of the only plant sources of Omega3...A 100g serving - approx 1/2 cup - contains 400g! One cup provides 2000mg of Calcium! 450mg of Magnesium! 8000 mg Potassium! All your Vitamin E! Snip the tender tips of this nutrient loaded, mild tasting plant and add it to your salad. Use the thicker bits as an addition to soups or stir fry. Fill a jar with 2 inch pieces of FRESH Purslane. Completely cover with room temperature Organic Apple Cider Vinegar, leaving a little space at the top. DO NOT USE A METAL LID. IT WILL CORRODE! Leave the jar for 6 weeks before using this mineral rich vinegar on salads. You can also enjoy the Pickled Purslane (say that ten times fast!). It'll stay good up to a year. Enjoy!
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Purslane is one of five herbs which counter depression. It is one of the only plant sources of Omega3...A 100g ... more

Crisp and colorful with a little bit of spice, these radishes are a great addition to salads. Try them pickled! The greens are also edible - they have a mustard flavor.
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Crisp and colorful with a little bit of spice, these radishes are a great addition to salads. Try them pickled! ... more

An aromatic herb used in Mediterranean cooking.

This seasonal salad mix is a blend of malabar spinach and asian greens.
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This seasonal salad mix is a blend of malabar spinach and asian greens. 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 is a small and sweet with seeds

This aromatic herb with spiky leaves and yellow flowers adds zest and color to cooked or raw dishes. Sold in small bunches that will brighten your kitchen until you’re ready to use it.
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This aromatic herb with spiky leaves and yellow flowers adds zest and color to cooked or raw dishes. Sold in ... more