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In season early spring: Holy basil and Minneola tangelo

Holy Basil ‘Krishna Tulsi’

Traditionally used in India in herbal teas, these leaves smell of peppermint, cloves, liquorice and lemon and are often incorporated into the practice of Ayurvedic medicine.

If you grow it yourself, frequent picking ensures a continuous supply of leaves and keeps the plants bushy. By drying out the leaves and mixing with stored grains, these plants may also be used as an insect repellent.

If you’re a fan of Thai cuisine, adding holy basil to stir-fries and curries will give a new exotic flavour. There are two types of holy basil use in Thailand — the red variant has a more pungent flavour, while the white variant is good for seafood dishes.

Using different herbs in our cooking adds a variety of phytonutrients (beneficial plant chemicals) to our foods.

Minneola tangelo

Easily distinguishable by a characteristic knob at the stem, the Minneola tangelo is a hybrid of a type of mandarin and a grapefruit. Another defining characteristic of this citrus is it’s easy to peel skin, making it a great addition to kids’ lunchboxes.

A tangelo tree is evergreen and best grown in climates where the winters are dry, and summers are warm. They produce a white, fragrant flower that develops into the fruit. A fantastic addition to salads, chicken and fish dishes, the tangelo provides a light and summery flavour that can also be used in baking as they are extremely juicy with a bold and tangy flavour.

Like all citrus these are a good source of vitamin C, also adding smaller amounts of a range of vitamins as well as nearly 2g of fibre in one fruit. All that for just 150kJ.


Fresh this month

Harvested in New Zealand gardens in September


Asparagus, avocado, broad beans, broccoli, beetroot, Brussels sprouts, cabbage (red and green), carrots, cauliflower, celeriac, celery, fennel, globe artichoke, Jerusalem artichoke, kale, leek, lettuce, parsnips, peas, radish, rhubarb, silver beet, spinach, swede, turnips.


Grapefruit, lemons, limes, oranges, tamarillos.


Basil, chives, dill, marjoram, mint, oregano, parsley, rosemary, sage, thyme.