"An ancestor of white cauliflower and a cousin of broccoli, Romanesco gets its name from Rome, where it was originally grown. "

Romanesco is a fascinatingly cone-shaped plan.

The inflorescence makes up a logarithmic spiral.

Romanesco has a lovely nutty taste. It also has a much shorter shelf life, about half that of other Cauliflowers.  

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Vitelotte is a gourmet French variety of blue-violet potato. They have a dark blue, almost black skin specked with deep set eyes.

Their dark violet-blue flesh have a nutty flavour.

The coloration of the potatoes vary depending upon the production area.
The colour is due to natural pigments (anthocyanin).

Vitelotte potatoes should always be cooked.

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La Ratte potato is ovale and tubular in shape with a slight curvature.

La Ratte potato has a golden yellow flesh with a firm texture .

It is well known for its excellence flavor and texture.

This variety has come to be known among chefs.

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Chantenay carrots are characterised by triangular-shaped stout and thick roots. Their orange flesh is one of the sweetest.

Chantenay Carrots come from Chantenay in France.

Young Chantenay carrots require no peeling.
Chantenay carrot is a natural sweet and crunchy product.

They are short, stumpy with short strong tops.

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The individual leaves of oakleaf lettuce are deeply lobed and shaped like the leaves of oak trees.

There are both red and green varieties. Oak leaf lettuce is a type of butter lettuce.

Oakleaf lettuces are generally grown as a leaf lettuce picked at baby leave stage.

The leaves are very attractive, lobed with the oak leaf shape.

Red oak leal lettuce has a buttery texture and a nutty and sweet flavor.

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Hazelnut is the fruit of the hazel tree. Hazelnuts have a hard exterior shell, and the nuts themselves have an outer skin which can have a bitter flavor.

Hazelnuts are round or oblong, depending on the variety with a red to deep-brown skin.

Hazelnuts are fine to eat as they are, but for the best flavour you need to roast and skin them.
Raw, fresh hazelnuts are easy to roast at home in the oven or in a pan. Roasting hazelnuts intensifies their flavor and colour.

Apparently most hazelnuts are not sold raw in their green leaves. Hazelnut growers wait until the nuts have fallen from the trees on their own. By this time the leaves and nut shell have turned brown and are ready to be eaten.

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A walnut is the nut of any tree of the genus Juglans. Walnuts are rounded stone fruits.

The removal of the husk reveals the wrinkly walnut shell. The shell enclosed the kernel.

When the nut is ripe, it has a green fibered outer shell, a very hard, light brown, two piece inner shell with the eatable,very wrinkled kernel inside.

The kernel is protected against oxidation by a thin, brown skin .

In 1938, The Grenoble walnut was awarded the "AOC Appelation d'Origine Contrôlée", it means that the quality is strictly controlled and then the European "Protected Designation of Origin (PDO) .
The AOC walnut must be from the franquette, the mayette ot the parisienne variety.

The PDO ensures that the walnuts are produced according to the traditional "savoir faire".

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A small, straight narrow green bean that has a delicious flavour and tender texture.

Green beans are harvested and consumed with their enclosing pods.

They are classified in extra fine and fine.

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This is the long, smooth, white variety of Jerusalem artichokes.

Jerusalem artichokes vary in colour from pale brown to white, red or purple.

Helianthi tastes like jerusalem artichoke. They have a nutty flavor.

DARWIN sells a full range of heritage vegetables/roots mainly packed in 5 kg.

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Chinese Artichoke is a member of the mint family. We eat the plant rhizome.

Mature tubers are small (around 4-6 cm) and spiral shaped.

They are creamy white colour. It has a light, slightly sweet taste similar to artichokes or salsifi.

The Chinese artichokes can be eaten raw or cooked. The spiral shape of these vegetables makes them impossible to peel or scrape.
However the skin is thin and so don't need to be peeled. In Japan, the Chinese artichoke is mainly used for celebrating Japanese New Year.

The second name of the product is "crosne", after the namesake French village where it was cultivated.

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