Bay Leaves The Bay Leaf is an aromatic leaf commonly used in cooking to add a subtle bitterness. They can be used in a variety of dishes ranging from soups to confit duck. Bay leaves are a rich source of vitamin A, vitamin C, iron, potassium, calcium, and magnesium.
Farm:Imported By Food Gallery
Certificate:Phyto
Storage: 0-3C
Nagano grapes are large in size and are oval to oblong in shape, growing in densely packed clusters on stout vines. The firm, thin skin is glossy and dark purple to almost black. It is also covered with a cloudy white bloom, or film, and is rather difficult to peel due to its thin skin. The flesh is translucent, seedless, and gelatinous, and is firmly attached to the skin. Nagano grapes are crisp with a grapey and very sweet flavor with slightly astringent skin.
Farm: Imported By Food Gallery
Certificate: Phyto
Storage: 2-4C
The Delaware grape is a cultivar derived from the grape species Vitis labrusca or 'Fox grape' which is used for the table and wine production.
The skin of the Delaware grape when ripened has a pale red.
Farm: Imported By Food Gallery
Certificate: Phyto
Storage: 2-4C
Pack size: 200 g.
Peaches are a characteristically fuzzy fruit native to northwest China. They are a member of the stone fruit family,
having one large middle seed, as do cherries, apricots, plums, and nectarines.
Farm:Imported By Food Gallery
Certificate: Phyto
Storage: 0-3C
Pack size: 640g.
Radicchio (pronounced rah-dee-key-oh) is a type of chicory with white veins and deep reddish-purple leaves that form a round or elongated head. Chicory is an herbaceous group of plants that includes Belgian endive. The roots of some chicory plants are also dried and ground to make a popular coffee substitute by the same name. Radicchio resembles a colorful head of cabbage or lettuce. It's just as easy to prepare, but it has a distinctive bitter taste that mellows with cooking. It comes with a higher price tag too.
Farm: Imported by Food Gallery
Certificate: Phyto
Storage: 0-3C
Baby Dill is a great source of vitamins A and C and a good source of manganese, iron and folate. The herb also contains calcium, riboflavin, niacin and potassium and trace amounts of vitamin B6, dietary fiber, magnesium, phosphorus, zinc and copper. Its medicinal properties are due to the presence of monoterpene compounds, flavonoids, volatile oils and amino acids. Dill has also demonstrated anti-bacterial properties.
Farm:Imported By Food Gallery
Certificate:Phyto
Storage: 0-3C
