Affilla Cress is characterised by its highly unusual and decorative shape. Affilla Cress is related to the sugar pea, making it a good substitute for peas in recipes.

Small, decorative purple flower with a sweet bean-like flavour and a crispiness at its heart.

BlinQ Blossom® is the name for an edible flower. BlinQ Blossom is a robust, juicy plant. With its crystalline appearance, it is a real eye-catcher in the range.

Once you've tasted Borage Cress, you'll understand why the Dutch call it "cucumber herb". The cress has an unmistakeably clean and refreshing taste, with salty notes reminiscent of oyster.

BroccoCress® is the name for an edible plant. The taste of BroccoCress is very mild.

Cardamom Leaves has the typical flavour of cinnamon and salt, and has a fresh taste. Cardamom Leaves makes an excellent addition to drinks.

With its hot radishy taste, Chilli Cress is a spicy and decorative addition to dishes.

Daikon Cress® is originally from Japan. The sharp radishy flavour of its namesake the daikon makes Daikon Cress a flavourful addition to dishes.

Taste and usage Dulce Mix is a mix of four different varieties of cress - a combination of sweet and fresh flavours. The flavours in the Dulce Mix lend themselves well to cocktails and desserts, but can also be combined with fish and salads. Tip: give every flavour a chance to shine by using the products individually.

Ghoa Cress® is the name for an edible plant. In Ghoa Cress one recognizes the fresh taste of citrus and the fragrance of mild coriander (cilantro).

Honny® Cress is as its name suggests, as sweet as honey. Its intense sweetness means that Honny Cress is an excellent addition to desserts. The leaves have a clean taste which lingers in the mouth.

Kikuna® Leaves is the name for an edible leaf. Kikuna Leaves are decorative leaves with a distinct flavour of carrot or celery.

Kyona Mustard Cress has a mild mustard flavour with notes of cauliflower. The colour of the cress gives it a playful character.

Limon Cress has a delicious scent and taste of lime. You may also be able to notice subtle hints of aniseed.

The Lupine Cress is a cress that combines perfectly with other ingredients. With its good bite, it makes a good addition to both hot and cold dishes.

Melissa Cress is a beautiful aromatic blend of mint flavour and has, when crushed, a subtle lemon fragrance reminiscent of lemon zest.

Motti Cress is a tasty and decorative variety of cress. It is the young seedling of an aromatic herb that has been used in cooking for centuries and that can be combined with many other ingredients in a wide range of dishes.

Mustard Cress has a very pungent taste. Most would call it 'pepper' or something similar. Mustard Cress is a wonderful ingredient in salads and works well in combination with carpaccio or raw fish.

Persinette® Cress is the name for an edible plant. Add just before serving to prevent adding bitterness to the dish. Use fresh rather than cooking, deep-frying or drying. Due to the finer structure of the young plant, the cress differs from the traditional variety in its more subtle flavour and pleasant feel in the mouth.

Purper Cress has the flavour of cabbage, and its beautiful deep red colour makes it a great visual addition to a dish too.

Red Mustard Cress has a mild mustard flavour with notes of cauliflower. The colour of the cress gives it a playful character.

Rock Chives® is the name for an edible plant. Rock Chives is characterised by the little black dot at the top. This is the seed pod. The pod gives the product a bit of a playful character. Rock Chives has a delightful garlic taste which works well in herb butter, oil, or tzatziki.

RucolaCress® is the name for an edible plant. This cress has an extremely strong taste. It is amazing how much flavour there is in such a small leaf. The taste reminds of nuts.

Algae powder is particularly well-suited to the purpose of adding colour and flavour to a variety of dishes. Depending on the main ingredient, they add a subtle salty fish flavour or, in combination with white chocolate, a sweet note. The typical green colour and the texture in the mouth make Algae powder a unique asset in the kitchen.

Algae flakes are particularly well-suited to the purpose of adding colour and flavour to a variety of dishes. Depending on the main ingredient, they add a subtle salty fish flavour or, in combination with white chocolate, a sweet note. The typical green colour and the texture in the mouth make Algae flakes a unique asset in the kitchen.

Aikiba® Leaves are known as ‘lady fingers’, ‘jungle spinach’ or ‘ochro’ and have a light sweet-sour taste. When used raw it is a visually attractive ingredient with a gel-like, aqueous and mushy mouth-feeling. Use (part of) the leaves for the sliminess and the stem for the little sweet-sour taste.

Gardencress is a very popular type of cress that can be used in countless different ways.

Garden cress is a very popular type of cress that can be used in countless different ways.

Sechuan Cress® is the name for an edible plant. A green leaf, which creates a light sparkling (champagne) to anaesthetic sensation in the mouth.

Sakura Cress® is the name for an edible plant. Sakura Cress has the flavour of radish, and its beautiful deep red colour makes it a great visual addition to a dish too.

Sakura Mix is a mix for connoisseurs, combining a number of recognizable and pronounced flavours. The various cress varieties in the Sakura Mix give you plenty of options. Borage Cress goes well with fish. The flavour of Tahoon Cress® is perfect in combination with game or wild mushrooms. Rock Chives® have an intense garlic flavour but without the 'garlic effect'. Sakura Cress and Daikon Cress® are varieties with a peppery radish flavour. You can use them together or individually with meat or raw fish. Mustard Cress, with its sharp mustard flavour, is very versatile.

Salad Pea has the subtle flavour of fresh garden peas, with a sweet, nutty aftertaste and a crunchy bite.

This best-selling product is ideal for restaurants wanting to give each meal a striking character. Shiso Mixed comprises Shiso Purple, Shiso Green, Daikon Cress®, and Mustard Cress. These cresses all combine perfectly with fish - each in its own way - or make a wonderful garnish for salads, for example.