Fresh, Plants & Seeds

About

What we grow and stock We grow wasabi on our own farms in Dorset and Hampshire and are the first commercial wasabi growers in the UK. Our rhizomes (sometimes called wasabi roots) take around 18 months to reach harvest, and when you grate one, the flavour is immediate: a bright, peppery warmth that clears through the sinuses and fades into something almost sweet. The leaves , stems and delicate white flowers are all edible too, carrying a softer, greener version of that same heat. If you've only ever tried the paste from a tube, expect a completely different experience. Alongside wasabi, we stock a range of Japanese plants suited to UK gardens and conservatories. Our citrus trees include yuzu, which is tart, floral and intensely aromatic, along with finger limes , shikuwasa, buddha's hands and Japanese lemon trees. Sansho pepper trees produce the tingly, numbing peppercorns used across Japanese and Sichuan cooking, and our shiso plants give you the broad, aromatic herb that lifts sashimi platters and summer rice bowls. We also carry myoga ginger plants, edamame beans, Japanese squash varieties and wasabi seeds, all suited to UK growing conditions and ready to plant at home. Why fresh ingredients taste different If you've cooked with supermarket ginger and bottled yuzu juice, the difference when you use the real thing is striking. Split a yuzu open and it fills the room. It's a sharp Japanese citrus with a floral, almost pine-like edge that ordinary lemons can't match. Japanese ginger , sliced thin, has a clean snap and a warmth that lingers just behind the tongue. And fresh wasabi, grated straight from the rhizome onto a plate of sashimi, has none of the harsh, one-note burn of the imitation paste you'll find in most restaurants. The heat arrives, blooms briefly, then clears. And it's this contrast that makes these ingredients worth growing at home or buying fresh. Our plants and produce are seasonal, so availability changes through the year. If you can't find what y