Not Available at present - Rs. 280.00
The Alstromerias will arrive in tight buds and gradually open to their full glory.
Available mainly in pink. Sometimes comes in yellow or white as well.
2 bundles wll make a nice full arrangement.
Not Available at present - Rs. 370.00
The flower pot will come with one stalk growing from one bulb, in soil. There will be 1-2 flowers which are still buds. The flowers last typically 4-5 days. New buds will sprout. There is a lot of info available on the net on how to look after the bulbs and make them flower again the following year! Below images are show that 2 colours are available with us. If you require a particular colour do mention it in the order and we will try and arrange it.
(Images containing several stalks are experimental.
This is not a cut flower, but a live growing plant)
Rs. 120.00All the nutritional benefits of Curled Kale with a milder taste and softer leaves. It is a nutritional superfood with a mild earthy peppery flavour. Tastes best steamed, sauteed or pureed for soup.
Rs. 160.00The true scallion. Not a spring onion which is what most cooks here commonly use when the recipe requires scallions. Milder in taste. Also called bunching onions in some parts of the world.
Not Available at present - Rs. 300.00
Rainbow Carrots - Yellow, Purple and White carrots are available now.
Carrots were originally purple, red, white, green, yellow, or black. They were bred by taking the red and yellow carrots to create the orange root, just like using a paint box. So the orange carrot is actually the new kid on the block.
Rs. 220.00Celeriac, also called turnip-rooted celery or knob celery, is a variety of celery cultivated for its edible roots. It is sometimes called celery root. Beautiful in soup, sliced into salads or as a mash after roasting. Try it in big-flavoured, slow-cook dishes, or in its classic form, and as they do in France, as a remoulade.
Sweeter than Broccoli with a peppery edge. Eat stem and all. Stir fry or blanch in hot water followed by a soak in cold water to retain the colour.
Gailon is best served blanched or stir fried and topped with a mixture of oyster sauce, sugar and fried garlic or shallots.