What we grow.

Broccoli Microgreens

Tender, mineral-rich shoots with a delicate brassica bite.

Chef uses: Garnish, raw plates, salads

Radish Microgreens

Peppery and bright — finishes seafood and tartare beautifully.

Chef uses: Crudo, tartare, canapés

Sunflower Shoots

Crisp, nutty stems with a juicy bite and substantial body.

Chef uses: Bowls, sandwiches, garnish

Pea Shoots

Sweet, fresh and grassy — spring on a plate.

Chef uses: Spring menus, raw garnish

Mustard Microgreens

Sharp, wasabi-like heat with delicate leaf structure.

Chef uses: Sushi, smoked fish, beef

Basil

Aromatic Genovese basil, harvested-to-order for peak fragrance.

Chef uses: Pasta, caprese, oils

Coriander

Vibrant cilantro with full flavour — never bitter.

Chef uses: South-East Asian, salsas

Parsley

Flat-leaf Italian parsley, deep green and clean tasting.

Mint

Cool, crisp spearmint cut to length on request.

Thai Basil

Anise-forward, purple-stemmed — perfect for laksa and pho.

Lettuce Mix

Living hydroponic lettuce — crisp, sweet, long-lasting.

Baby Greens

Mixed baby leaves harvested at the perfect stage.

Rocket

Peppery wild rocket with a clean finish.

Spinach

Tender baby spinach, raw or wilt-ready.

Mild Chillies

Long, sweet chillies for everyday cooking.

Hot Chillies

Bird's eye and habanero heat for those who like it sharp.

Specialty Chillies

Rotating heritage varieties — ask what's harvest-ready.

Heirloom Tomatoes

Mixed heirloom varieties picked vine-ripe.

Lebanese Cucumbers

Crisp, thin-skinned cucumbers — greenhouse grown.

Seasonal Edible Flowers

Nasturtium, pansies, borage and more — rotating selection.

Chef uses: Plating, desserts, cocktails

Herb Seedlings

Healthy starter herbs ready for the kitchen garden.

Chilli Seedlings

Strong young chilli plants in a range of varieties.

Seasonal Starter Plants

Veggie starters rotated through the season.