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The onion, also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.
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The tomato is the edible, often red, berry of the plant Solanum Lycopersicum, commonly known as a tomato plant. Nothing compares to the juicy taste of a red, ripe tomato straight out of the garden. These delectable fruits not only taste great but are quite easy to grow.
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Add a depth of flavour in your dishes with these organic spring onions. They taste a little milder than the regular onion and can be cooked or eaten raw as well. They are a good source of antioxidants with lots of anti-inflammatory properties. They also help to reduce cholesterol levels, regulate blood pressure, and lower triglyceride levels.
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The cherry tomato is a type of small round tomato believed to be an intermediate genetic admixture between wild currant-type tomatoes and domesticated garden tomatoes. Tomatoes are an excellent source of vitamins A and C, and a good source of vitamin K and potassium.
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Pattypan squash is a variety of squash notable for its small size, round and shallow shape, and scalloped edges, somewhat resembling a small toy top.
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Baby Marrows, taste amazing and are packed with health benefits. Their low saturated fat and cholesterol content makes baby marrows an excellent vegetable for low-fat diets, but their sodium content is relatively high. They are a good source of B vitamins as well as dietary fibre, vitamin A, vitamin C, vitamin K and minerals.
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Radishes are edible root vegetables of the family Brassicaceae that was domesticated in Asia prior to Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable with bite.
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The beetroot is the taproot portion of a beet plant, the leaves have a bitter taste whereas the round root is sweet. Beetroot provides a wide range of possible health benefits, such as reducing blood pressure, improving digestion, and lowering the risk of diabetes.
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Basil is a common cooking herb. It is prevalent in Italian cuisine. Basil is a powerful antioxidant. It's full of polyphenolic flavonoids, which shield much of the body's structures from cell-damaging free radicals. Free radicals can cause a lot of problems such as oxidizing cholesterol in your bloodstream, where it builds up in your arteries and raises your risk of stroke and heart attack. Asthma, certain types of arthritis, and several other ailments can also be attributed to free radicals.
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Parsley or garden parsley is a species of flowering plant in the family Apiaceae. Because of its light scent and fresh taste, parsley can be used in anything from soups to sauces to vegetables. Parsley is high in nitrates that help dilate blood vessels, which improves blood flow and lowers high blood pressure. Parsley contains the flavonoid luteolin. The easy-to-grow herb is another anti-inflammatory food that just might help reduce pain and stiffness while it brightens up your vegetable salads.
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Coriander is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds (as a spice) are the parts most traditionally used in cooking. Coriander has multiple health benefits. Coriander or cilantro is a wonderful source of dietary fibre, manganese, iron and magnesium as well. Also, coriander leaves are rich in Vitamin C, Vitamin K and protein. They also contain small amounts of calcium, phosphorous, potassium, thiamin, niacin and carotene.
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Radish greens are completely edible. Because of their coarse texture, they don't work well in salads unless they're young and very small. They can be cooked like any other green, but there too, you'll want to use young and tender leaves.

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