In season early spring: Parsnips
With their pale, carrot-like appearance, it’s not surprising parsnips are a relative of...
In season late spring: Potatoes
Potatoes are the most popular vegetable in New Zealand, with most of us...
In season late spring: Blackcurrants
These small round berries have a glossy, very dark purple skin and a...
In season early spring: Cabbage
Childhood memories of ‘cooked to death’ cabbage have led many to believe it’s...
In season early spring: Tangelos
The tangelo — a tangerine and grapefruit hybrid — is relatively new to...
In season late spring: Globe artichokes
Raw, boiled, grilled, baked or stuffed, the globe artichoke is a welcome summer...
In season mid-spring: Choy sum
Choy sum (or flowering Chinese cabbage) has pale yellow flowers on slender green...
In season mid-spring: Garlic
Garlic is a packed with flavour and phytonutrients.
A member of the Allium onion...
In season early spring: Rhubarb
Rhubarb may be considered a fruit because it is usually eaten as a...
In season early spring: Kumara (sweet potato)
Kumara have been grown and eaten in New Zealand since Maori first arrived.
There...
10 ways with frozen berries
Frozen berries can be a great alternative to fresh - often cheaper and...
In season late spring: Edible flowers
For colour, elegance and delicate flavouring, add flower petals to salad greens.
Buying
Not all...
In season late spring: Basil
This herb favourite differs between varieties: larger leaves are sweeter, purple-leaved basil is...
In season mid-spring: Asparagus
Of the 300 or so varieties of asparagus, only about 20 are edible....
In season mid-spring: Cherimoya
This fruit resembles an artichoke – heart-shaped and green. While cherimoya aren't a...
In season early spring: Grapefruit
Grapefruit were introduced from Australia to New Zealand in the mid 1800s. Grapefruit...
