Known as the 'King of Wild Mushrooms', Morels are revered around the world by chefs and home cooks alike. A natural flavour enhancer, they boast a rich, earthy, nutty flavour…
Fresh porcini is a wonderful addition to risottos, pasta dishes and sauces. With a strong nutty flavour it is a really versatile ingredient to cook with pasta or any other…
Fiddleheads can be used like any green vegetable. They are similar in flavour to spinach or asparagus, but with a nutty undertone. Our fiddleheads are from the ostrich fern.
Black summer truffle or tuber aestivum is one of the most known for its easy availability and affordable pricing. It is also called 'Scorzone' in Italy because of it's rough…
Sea Asparagus (also known as sea beans, samphire, or salicornia) is a marine plant with tender stems and incredible light sea-salt flavour. Sea Asparagus can be eaten raw, in a…
Spruce tips are young shoots that grow in Spruce trees of the genus Picea! They have a distinct flavor of pine and citrus and start growing from early Spring to…
Known worldwide as the most fragrant and potent variety of bay leaf, the California Bay Leaf has a strong eucalyptus-like flavour that holds up excellently to long-cooking recipes. Longer in…
Wild fennel has a sweet licorice flavour with hints of rosemary and garlic. Rich in vitamins and minerals, this is a great addition to lots of different recipes. Season: March…
With a rich and smoky flavour, the black trumpet mushroom is a popular mushroom around the West Coast. Its bold dark colour makes a great feature in many recipes.
Fresh Italian Black Winter Truffle (Tuber melanosporum) Black Italian Winter Truffle (Tuber Melanosporum) has a strong depth of flavor and aroma which makes them distinct from the autumn truffle. Our…
Miner’s lettuce is an early spring green with crunchy stems and tender leaves. Popular throughout the Pacific Northwest, its light, earthy flavour lends well to salads and cooked dishes. Season:…
With a potent licorice flavour, our Fresh Licorice Root is a great ingredient for teas, caramelized for soups and even to make some homemade root beer. Season: March - May
The yellowfoot chanterelle or winter chanterelle is lesser known than others, but it is a hidden gem because of its ease in being added into game dishes and buttery sauces.…
Watercress is a well known specialty produce. It can be eaten raw in salads or cooked into soup and meat recipes to lend a peppery flavour. Season: March - May
Our Fresh Wild Onion has a more pronounced flavour than its cultivated cousin. An early spring ingredient, it is revered by chefs. Salads, soups and stir-fries all benefit from this…
Another winter variety, the Hedgehog mushroom has a similar texture and flavour to a chanterelle, yet perhaps sweeter and more buttery with a subtle peppery edge. It is a very…