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Turmeric

Turmeric is a perennial plant, a member of the ginger family. It is the spice that gives curry its yellow color.

The amazing health benefits of turmeric include its ability to heal wounds, improve skin health, promotes weight loss, ease menstrual difficulties, reduce inflammation, eliminate depression, alleviate pain, slow the aging process, protect the digestive tract, and prevent cancer.

Currently Growing : 3456 turmeric plants in two tunnels
Ready for Harvest : Ready for harvest in April 2018

Okra

Okra is a flowering perennial plant that is known in many parts of the world as ladies’ fingers or bamia pod, and it is one of the favorite nutritious vegetables of North-East African origin.

The plant cultivated throughout the tropical and warm temperate regions around the world for their phytonutrients rich pods. It grows best in a well-drained and manure rich soil.

Okra can be used as a pickled vegetable, an ingredient in soups, side dishes, and also utilized for its oil, which can be extracted and used as a vegetable oil. The health benefits of okra include its ability to improve digestive health and vision, boost skin health, protect infant health, prevent certain cancers, and strengthen bones. It also improves cardiovascular health, lower total cholesterol levels, aid the immune system, lower blood pressure, and protect heart health.

Grown in past : Okra
Ready for Harvest : Can be grown on request (bulk oerders only)

peppers

Peppers are tender, warm-season vegetables.

They require somewhat higher temperatures, grow more slowly and are smaller than most tomato plants. is a tender, warm-season vegetables.

Cultivars of the plant produce fruits in different colors, including red, yellow, orange and green.

They’re low in calories and are loaded with good nutrition. All varieties are excellent sources of vitamins A and C, potassium, folic acid, and fiber.

Red peppers pack the most nutrition, because they’ve been on the vine the longest.

Green peppers are harvested earlier, before they have a chance to turn yellow, orange, and then red.

Currently Growing : 3744 pepper plants (green, yellow & red) in four tunnels
Ready for Harvest : Already harvesting

tomatoes

Tomatoes are a member of the nightshade family (along with peppers and chillies), tomatoes are in fact a fruit, but their affinity for other savoury ingredients means that they are usually classed as a vegetable.

The skin, flesh and seeds can all be eaten, but the green leaves are toxic, so should always be discarded.

Tomatoes are the major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate and vitamin K.

Currently Growing : 3744 tomatoes plants in four tunnels
Ready for Harvest : Already harvesting

swiss chard

Swiss chard is usually referred to as spinach in South Africa. Swiss Chard has the long curly leaf with a thick celery like stalk whereas spinach has a small flat round leaf with a thin tender stalk. These veggies have a similar taste and texture, but there are a few minor nutritional differences.

Swiss chard is super nutritious, it’s an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber. It is packed with antioxidants that help reduce free radical damage within the body, literally slow the aging process and also help to prevent cancer, heart disease, eye and skin disorders.

Currently Growing : Swiss Chard in 1700m2
Ready for Harvest : Already harvesting weekly until 15 January 2018

kale

Kale is a popular vegetable and a member of the cabbage family. There are many different types of kale. The leaves can be green or purple in color, and have either a smooth or curly shape.

Kale contains very little fat, but a large portion of the fat in it is the omega-3 fatty acid called alpha linolenic acid.

Given the incredibly low calorie content, kale is among the most nutrient dense foods in existence. Eating more kale is a great way to dramatically increasing the total nutrient content of your diet.

Currently Growing : 19 000 Kale plants on 3000m2
Ready for Harvest : Already harvesting weekly until 15 January 2018

cabbage

Cabbage is often lumped into the same category as lettuce because of their similar appearance, is actually a part of the cruciferous vegetable family.

Cabbage, both red and green, is one of the least expensive of the vitamin-protective foods, and is one of the most healthful vegetables. It is an excellent source of vitamin C.

Cabbage contains many minerals: it is rich in calcium and potassium, and contains chlorine, iodine, phosphorus, sodium and sulfur. Red cabbage has more calcium but slightly less of the other minerals than white or green cabbage.

Currently Growing : 6120 Cabbages on 2550m2
Ready for Harvest : Already harvesting weekly until 15 January 2018

green beans

Green beans are the unripe, young fruit and protective pods of various cultivars of the common bean. Green beans are known by many common names, including French beans, string beans, snap beans and snaps.

They are distinguished from the many differing varieties of beans in that green beans are harvested and consumed with their enclosing pods, typically before the seeds inside have fully matured.

Green beans are eaten around the world, and are marketed canned, frozen and fresh. Green beans are often steamed, boiled, stir-fried or baked in casseroles.

The fiber content is very high, and it also provides some of your daily protein requirements. They also act as an easy source for acquiring vitamins like A, C K B6 and folic acid.

Currently Growing : Green Beans (Bush) in 8000m2
Ready for Harvest : Will be ready for harvest from 2nd week of January 2018

garlic

Garlic is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and Chinese onion.

The leaves are long, narrow and flat like grass. The bulb (the only part eaten) is of a compound nature, consisting of numerous bulblets, known technically as ‘cloves’ grouped together between the membranous scales and enclosed within a whitish skin, which holds them as in a sac.

Garlic is the oldest known medicinal plant variety or spice in existence.

Currently Growing : Garlic in 30m3 (not for sale – only for trail)
Ready for Harvest : Will be ready for harvesting from January 2018