Products

We are one of Denmark’s largest producers of organic iceberg lettuce.

With our long experience of iceberg lettuce, we can always deliver the best quality, with crisp and juicy iceberg lettuce to Danish consumers.

The organic iceberg is harvested. Packaged and packed in boxes directly on the ground. On arrival at the storage and cooling hall, the quality and weight are checked, after which the salad is immediately cooled down.

Iceberg salad has a high content of vitamins A and C as well as mineral potassium.

See also our small film about how to produce organic iceberg salad here.

Season: Week 21-42 (Organic), Week 20-44 (Conventional)

The growing interest in organic cabbage varieties has meant that we have now also taken organic cabbage into our range. Cabbage is almost a Danish national dish and can be enjoyed both raw and cooked. Cabbage contains in addition to dietary fiber, vitamin C and vitamin B (folate), potassium and magnesium.

Season: Week 25-4

Organic heart salad, or mini romaine, as it is also called, is a salad that fits very well into our other production and range.

The plant principles are the same as those that apply in large parts of our other production, and therefore a good synergy in production can be achieved.

The compact heart salad is increasingly being demanded by the Danes, who have fallen for the delicate mild and sweet taste. Mini romaine contains, like most other salads, both A, C and K vitamins.

Season: Week 19-40

To achieve the highest possible cultivation safety, the onion seeds are grounded in soil pots and propagated in a greenhouse prior to planting. Thus, a relatively high yield is achieved early in the late summer. At the same time, planted onion can be stored relatively early with an elevated quality.

On the ground weeds are kept down with line cleaning and hand flushing. After harvest, the bulbs are dried on our warehouse and refrigerated from about 1 September until 1 June of the following year. We grow a larger area with organic onions than with conventional.

Throughout its long history, the smell has 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 allegedly should have a number of health-promoting properties.

Season: All year

Earlier, Green kale was a constituent part of the Danes diet. It could stand with the logs covered with snow in the kitchen garden, thus providing the population with fresh green throughout the winter season. Since then, the Green kale had a reputation as a little bit of a boring vegetable that had only been raised at Christmas time. But with today’s increased focus on health and New Nordic Food, the Green kale has once again been taken to grace. Green kale not only tastes good. It is also one of the healthiest kale/cabbage types available. It is full of dietary fiber and filled with vitamins A, C and K, as well as calcium, iron, manganese and potassium. In addition, green cabbage contains a number of health-promoting substances (polyphenols). Recent research suggests that the beneficial substances in kale/cabbage can inhibit the growth of cancer cells.

Green kale tastes good both raw (in salads), boiled, sautéed and as a green cabbage. If you want to make full use of the health-promoting substances, diet and nutritionists recommend eating Green kale in a raw condition.

Season: Week 25-52

We started taking this new delicious vegetable into the assortment in 2014.

The Kohlrabi is found in both a green and purple variant. It is juicy and crisp with a mild and slightly sweet taste. It can be used both raw in salads or cooked in lots of ​​different ways. Only imagination sets the limit.

Like all other cabbage, the Kohlrabi also contains both fibers and a number of important vitamins and minerals.

Season: Week 24-44