The favourite herb of the Danish people. Used in countless hot and cold dishes. Rich in Vitamins A, C and K.

Characteristic and strong taste. Useful as a herb and as garnish in many different dishes. Add to hot dishes just before serving.

A crisp vegetable with a significant taste of aniseed. Fennel is rich in essential oils and adds great taste in the kitchen, raw and cooked. Slice paper-thin and use it in salads. Great in casseroles, marinated and gently steamed. Season October – June.

Pointed cabbage has a mild taste, low in calories and rich in Vitamin C. A pointed cabbage head must be hard and crunchy with a distinct colour. Great for boiling, steaming, stuffing, stir-frying, sautéing or eating raw in salads.

Red kale is strong in taste and rich in fibers.

The red pointed cabbage is a coloured variety of the traditional green pointed cabbage and is rich in Vitamin C. A crunchy cabbage with a great, slightly sharp taste. Red pointed cabbage tastes great creamed, raw, oven roasted, fried, grilled and steamed.

Red kale can be distinguished from other kale varieties simply by its deep red colour. It has curly frilled leaves that have deep purple stems and veins running throughout. The red kale offers a mild cabbage-like flavour and crisp texture. When cooked it becomes tender and nutty with a mild earthy sweetness. Well suited for sautéing, oven baked chips and adding to smoothies.

The chewy texture softens easily when cooked and offers a subtle flavour of green cabbage that has a tangy bite with a sweet earthy finish. Spice up your salad by adding chopped, rinsed black kale mixed in chilli sauce.