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Season: Week 24-44

Pak Choi is a family of cabbage and can be used in many different ways, both raw and cooked.
It is a classic Asian vegetable. Less about leaf beetles.

Season: Week 19-42

The growing interest in organic cabbage varieties has meant that we have now also taken savory cabbage into our organic range. Savoy cabbage is can be enjoyed both raw and cooked. It contains in addition to dietary fiber, vitamins A, B and Vitamin and minerals such as potassium, magnesium and phosphorus.

Season: Week 23-42

The growing interest in organic cabbage varieties has meant that we have now also taken red cabbage into our organic range. Red cabbage, like white cabbage, is almost a Danish national dish and can be enjoyed both raw and cooked. Cabbage contains in addition to dietary fiber, A, B and C vitamins and minerals such as potassium and magnesium.

Season: Week 23-51

We have years of experience in cultivating red and yellow onions. We grow a larger area with organic onions than with conventional but still have a nice production of conventional onions.

Onions have a long history and have been used in both cooking and medicine. The strong taste and characteristic fragrance that causes the eyes to run into water stems from some amino acids that are secreted when the loin is cut.

Onions contain on the whole a number of beneficial substances, such as Quercetin, which should have a number of health-promoting properties.

Season: All year.

Green pointed cabbage has gradually gained ground with Danish consumers with its mild taste and many applications in both raw and cooked state. We therefore chose to start a smaller production of organic Green pointed cabbage in 2013.

Green pointed cabbage contains barely as many of the specially beneficial substances as the other cabbage varieties, yet just a cup of cut-on-spoon bowl covers the daily need for vitamin C.

Season: Week 23-52