Fresh from the Highland

Small, immature carrots harvested early for tender texture and sweet flavor. Ideal for fresh snacking and culinary use.

Edible-podded pea with thick, crunchy, and sweet pods. A cross between snow and garden peas, perfect for fresh eating.

Flat-podded edible pea, a staple in Asian cuisine. Entire pod is edible and sweet.

Aromatic evergreen shrub with needle-like leaves. Used as a culinary herb and for its pine-like fragrance.

Biennial herb in the carrot family, used globally as a garnish and flavoring. Rich in vitamins A, C, and K.

Perennial herb known for vigorous spreading habit and cooling sensation. Used in teas, culinary dishes, and as a garnish.

Category of French beans selected for slender, stringless, and tender pods. Prized for high yields and fine flavor.

Annual herb in the Apiaceae family. All parts are edible: fresh leaves (cilantro) and dried seeds (coriander).

Perennial flowering plant with stinging hairs. Valued as a wild edible, rich in nutrients.

Perennial herb in the amaryllis family, related to onions and garlic. Imparts a mild onion flavor.

Tender annual herb in the mint family, a key ingredient in Italian and Southeast Asian cuisines.

Triploid hybrid banana cultivar (Latundan/Manzano). Small, stubby fruits with a distinct sweet-tart, apple-like flavor.

Tropical perennial plant grown for its edible, starchy corms and large, heart-shaped leaves (used in "Patra").

Cultivar of eggplant producing smooth, ivory-white fruits that resemble large chicken eggs. Flesh is tender and less bitter.