We partner with produce/specialty food distributors who serve restaurants, hotels and caterers.
So we can focus on what we do best, growing, we currently don’t sell direct to restaurants or individuals.
In the greater Bay Area our products are available through GreenLeaf.
We’re looking for distributors in other parts of the country; if you’re interested, please contact us!
Always picked fresh to order
Spicy-sweet. Warm colors ranging from pale yellow to tangerine to gold-flecked deep crimson.
A colorful combo of many varieties, selected for fragrance. Beyond decoration and candying, make jam, compound butters, and cream or syrup infusions for use in desserts and drinks.
A vibrant, color packed, ever-changing selection reflecting the season. From 5 to over 12 varieties, from fuscia, African basil, mini roses, heirloom marigolds and snapdragons, and beyond.
A mixture of smaller petals in combo of colors. Striking on salads, appetizers, soups and deserts, or freeze in ice cubes.
Many varieties, shapes and colors in each pack, from solid hues to multicolored heirlooms.
A mix of up to four colors including lemon, orange, red and variegated, averaging.1/2 inch across, these little blossoms pack a big flavor which pairs well with risotto, soups and stews. Also rife with possibility in the cocktail quadrant.
From solid to multi-hued colors, blossoms average one inch across, carrying a subtle mint-like flavor. Lovely gilding salads, soups and baked goods.
Mini Nasturtium Leaves
Averaging 2 to 3 inches, these peppery, pristine leaves are rife with garnishing and composed salad possibilities.
Herbs & Leaves
Always picked fresh to order
Garnish ready, right out of the pack. Tender tops of hearty Spearmint, 4-6 leave per tip.
Indigenous to Chile, the aromatic leaves of this semi-tropical shrub are prized for their delectable, floral-lemon flavor.
Kaffir Lime Leaves
Also known as Makrut Lime, their distinct double-lobed leaves are highly aromatic and a staple in Thai Coconut Chicken soup as well as in many southeast Asian cuisines. The small, bumpy fruit, rife with intense volatile oils, is grated and used in cooking, too.
Originating in Tuscany, this prized oregano/basil-nuanced mint is often paired with mushrooms, squash and zucchini.
Super aromatic leaves used in baking and to infuse cream and simple sugar syrups to create unique drinks, ice cream and sauces.
A parsley family member, this herb has been described as "celery on steroids" for its pleasingly pungent, aromatic essence. At home in soups, stews and with many vegetables/proteins.
A parsley family member, cousin of caraway, fennel and dill, angelica possesses a unique and rarefied flavor. Beyond use as a fresh herb on the savory side, the hollow stems are often candied. Both stem and leaf can be steeped in cream or simple sugar syrup for use in ice cream, baking, and beverages. Rhubarb, angelica and honey are a classic pairing.