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These architectural plants are mainly grown for their large edible flower heads but they are also ornamental enough for the flower garden. Easy to cook and high in antioxidants, their large green flower heads have thick, fleshy overlapping plates that have a delicious sweet nutty flavour. Ideal for boiling and then dipped in a sauce or stuffed and baked in the oven.
Exceptionally early harvesting variety that produces high yields of bright green, smooth, thin spears with deep purple tips. This variety can also be harvested as a 'White Asparagus' if covered with a mound of sandy soil once planted and harvested before the spears push through.
A high yielding, mid to late season, all purple Asparagus that has exceptionally thick, tender, sweet-tasting spears with a mild, nutty flavour. As this variety is low in fibre, they produce string-less spears which can be eaten both raw and cooked. To retain their purple colour, lightly steam on cooking, or eat raw with Salads.
Ginger is an old medicinal plant that was one of the first spices to be exported from Asia. Produces smooth, fat, knobbly brown skinned roots with a pale-yellow flesh that has a warm, sweet flavour. If left to mature longer, the flavour will become more pungent. Ginger can be used to flavour a whole range of dishes in the kitchen whether it be tea, curries, preserves or baked.
A root vegetable used as a spice and utilised as a natural condiment to foods. Broad, fleshy, long tapered white roots with a characteristic hot, peppery flavoured flesh that is usually grated to produce a pungent horseradish sauce.