Fruits
In broad terms, a fruit is a structure of a plant that contains its seeds. The term has different meanings dependent on context. In non-technical usage, such as food preparation, fruit normally means the fleshy seed-associated structures of certain plants that are sweet and edible in the raw state, such as apples, oranges, grapes, strawberries, juniper berries and bananas, or the similar-looking structures in other plants, even if they are non-edible or non-sweet in the raw state, such as lemons and olives. Seed-associated structures that do not fit these informal criteria are usually called by other names, such as vegetables, pods, nut, ears and cones.
Vegetables
In culinary terms, a vegetable is an edible plant or its part, intended for cooking or eating raw. Vegetables are eaten in a variety of ways, as part of main meals and as snacks. The nutritional content of vegetables varies considerably, though generally they contain little protein or fat, and varying proportions of vitamins, provitamins, dietary minerals, fiber and carbohydrates. Vegetables contain a great variety of other phytochemicals, some of which have been claimed to have antioxidant, antibacterial, antifungal, antiviral and anticarcinogenic properties.”
Asian Vegetables
Herbs have a variety of uses including culinary and medicinal. General usage differs between culinary herbs and medicinal herbs. In medicinal or spiritual use any of the parts of the plant might be considered “herbs”, including leaves, roots, flowers, seeds, resin, root bark, inner bark, (cambium,) berries and sometimes the pericarp or other portions of the plant.
Herbs
Herbs have a variety of uses including culinary and medicinal. General usage differs between culinary herbs and medicinal herbs. In medicinal or spiritual use any of the parts of the plant might be considered “herbs”, including leaves, roots, flowers, seeds, resin, root bark, inner bark, (cambium,) berries and sometimes the pericarp or other portions of the plant.
Micro Herbs
Micro herbs have become very popular over recent years and have become a mandatory inclusion in dishes authored by the world’s best chefs. In dishes where fat and salt have been reduced, flavor can easily be enhanced with these fresh micro herbs. A micro herb, also referred to, as a micro green, is a tiny vegetable green that is used both as a visual and flavor component or ingredient primarily in fine dining restaurants. They are generally used as garnish or as a small salad accompaniment on a plate.
Technically they could be categorised as half way between a sprout and a baby leaf or a sprout where the second leaf has emerged. Micro herbs have three basic parts: a central stem, cotyledon leaf or leaves, and typically the first pair of very young true leaves. They vary in size depending upon the specific variety grown, with the typical size being 25mm to 38 mm in total length. When the green grows beyond this size, it should no longer be considered a micro herb.”
Peeled Products
Peeled products, have the added benefit of zero wastage and shrinkage, better portion control and also minimise labour costs through a reduction of prep time in the kitchen. Choose from one of our new peeled product lines to make cooking easier”
Salad Mixes
This unique combination features the full range from the sweetness of various lettuce types to the savoury and gourmet bite of the finest selected herbs. Salad mix has become a staple of healthy eating in our modern world. Harvest Fresh Australia have refined this product from its early development to reflect changing seasons and to maintain a fresh healthy product all year round. It is even good for you in winter! The combination of colours and textures is instantly appealing and the mix of flavours makes for a very satisfying dining experience.”
Sprouts
Edible Sprouts are germinated plant seeds which are edible. They are usually produced by soaking the seeds at regular intervals over a 4-10 day interval. Sprouts are believed to be highly nutritious and rich in enzymes which promote good health.
