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Asparagus is native to most of Europe, northern Africa and western Asia. Though widely found growing wild it is has been cultivated as a vegetable crop for centuries. As it was historically found growing in maritime regions, it prefers sandy weedless soils. The cultivation of asparagus is a long term commitment. Not only does it take two to three years of cultivation to yield a crop, the plants, which grow from a cluster of underground rhizomes, can potentially continue to produce from fifteen to thirty years of harvests. Asparagus plants are prolific growers, creating ten inch spears within 24 hours under ideal growing conditions. You may witness asparagus “growing” once picked. This is because asparagus spears absorb moisture from the air which creates a swelling in size.
Chili Serrano or serrano pepper (Capsicum annuum) is a type of chili pepper. These are originated from Mexico (particularly its states, Puebla and Hidalgo). Also due to some linkages with the “sierras” mountain, these are most probably terms as chili serrano. It is said that chilies have been a part of human food usage for […]
Padron peppers a.k.a. Herbon peppers are a type of peppers from Padron municipality of A Coruna, Galicia province in northwestern Spain. Their particular origin is the reason for their name. However, these particular peppers are widely cultivated in various parts of southern Spain, the USA, Canada, Mexico, Morocco, and more. These are picked even when they […]
Pearl Onion a.k.a. baby, button, or even silverskin onion in the United Kingdom; creamers in the US, is a tiny white dried onion with a diameter of 0.5 inches. It has a connection with leek, a vegetable. This can be distinguished from the common onion based on storage leaf, quite similar to garlic. In France, […]
When we talk about cress, it’s basically a plant of cabbage family. And they have tiny flowers as well as leaves that are edible at times. But Sakura cress is something different. It is a version of popular Daikon cress. It’s red-colored cress having the flavor of reddish. Its taste is pretty spicy, which is […]