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A small-sized variety of this vegetable that is rich in water, fibre and vitamins A, B, C and E, potassium, iron, calcium and magnesium: Cucumbers are healthy and delicious! see less

A tasty fruit that combines the flavours of banana, strawberry and pineapple. A very important source of vitamin C and antioxidants, also rich in vitamins K, B and E, as well as copper and potassium. see less

Very fragrant, eat it raw or add it at the end of cooking to preserve its flavour. It is essential to chop it to release its aromas. see less

A camphorated scent and a slightly spicy taste, rosemary goes very well with thyme, bay leaves or tarragon. It will spice up lamb, rabbit, game, pork or poultry brilliantly. It is also the ideal companion for courgettes, aubergines and mushrooms. see less

Fresh coriander is often used to sprinkle over dishes to enhance their flavour and can be mixed with many spices, such as cumin, turmeric or ginger. Indispensable for green curries but also for chutneys! see less

Known as "pig's grass" because it goes well with pork, it is also suitable for any white meat or game, and is delicious to enhance a salad. Sage has a very pronounced flavour and is best used on its own, as it will coat your entire dish. see less

A fresh, peppery-sweet flavour, ideal for teas and desserts, mint flavours meats such as lamb and game deliciously and is an essential ingredient in tabbouleh. Mint goes very well with cumin, coriander and cinnamon. see less

Wesley Butcher's home-made Irish lamb sausages: juicy as can be, generous with medium-grained meat: an uncompromising treat. see less

A slightly aniseed flavour and freshness. Ideal for your fish, but also for sour cream-based dishes. Dill has a strong but delicate flavour and is not recommended for use with garlic or hot spices, which mask its taste. see less

A more subtle aroma than flat-leaf parsley, but less strong. It does not stand up well to cooking, unless you grill it quickly to sprinkle on shrimp croquettes, for example! see less

It has a more intense aroma than curly parsley and is also better suited to cooking. Keep it in the refrigerator in a glass of water, you will keep it longer! Parsley is also a concentrate of vitamins and minerals! see less

A slightly alliaceous flavour, chives are reminiscent of shallots, but in a more subtle way. It adds a delicate touch to cream-based dishes, but also to fish and vegetables. see less

A fine herb with a very pronounced flavour. Tarragon is delicious with chicken, but also in vinaigrette (mustard-tarragon, we love it!). Its fragrance resists well to cooking, which gives it a nice place in garnished bouquests. see less

A vegetable so rich in water, fibre and vitamins A, B, C and E, potassium, iron, calcium and magnesium: the cucumber is the healthy and delicious food par excellence! see less

The essential ingredients of the bouquet garni! see less

A crisp, reddish salad. see less

An organic lettuce selected by La Bella Frutta from a small producer see less

A slight nutty taste, its leaves look like oak leaves, hence the name! Very similar to the Rougette salad, you will be delivered the one that is in stock and in season! see less

With its powerful and fragrant taste, celery can be eaten raw or cooked, as an aperitif, in salads or to spice up your vegetable dishes, not forgetting in bolognese or stock! It is also rich in vitamin C, fibre and antioxidants. see less

A refined flavour that makes it the most popular salad, available all year round, its large leaves are easy to detach! see less

A beautiful local lettuce, the basis of the salad! see less

A slightly spicy taste, a crunchy flesh for this vegetable ideal for salads, but also for spreading. We have a soft spot for the Cottage Cheese, Radish, Chives, Coarse Salt & Pepper. It is exquisite! see less

Very tasty (between onion and chives) and widely used in Asian cuisine. see less

A conical shape with slender leaves. The outer leaves are rather hard and are suitable for steaming. The core is pale and tender, ready to be eaten as is. see less

A cross between head and oak leaf lettuce, this is a crunchy and tasty salad! see less

The best avocado variety! Creamy in texture and nutty in taste, you'll recognize it by its purplish-brown colour when ripe. The Hass avocado is a nutritional goldmine: vitamins, minerals, proteins and oils, it is the most nutritious fruit there is! see less

Carrots in bundles with their tops are two vegetables in one! Don't throw away these precious leaves, rich in chlorophyll and antioxidants, which can be cooked in soup, pesto or in poellets! Carrots, raw, cooked or in juice, will ensure that you get your dose of provitamin A, which stimulates the immune system. see less

A fresh and slightly lemony flavour that blends divinely with olive oil, garlic and lemon, Basil is the king of Mediterranean cuisine. see less

In a gratin, steamed or simply raw as an appetizer to dip in a cocktail sauce for example. Mashed cauliflower is also delicious! Put them in a blender after steaming (or boiling) them, add a little cream or coconut milk and you will have a smooth, starch-free purée! see less

Savoureuses et juteuses, une sélection de fraises à plus petit calibre, idéal à manger entières! Les fraises sont très riches en vitamine C et en antioxydants. see less

The star of the famous remoulade, celeriac can also be cooked in purée, au gratin or even fried! Cut the celeriac into chips and put it in the oven with a little fat, it will replace your traditional starchy foods. see less

The star of soups and stews, don't forget it in your couscous either. Prefer slow cooking after peeling, or use it raw, simply grated like a carrot. see less

A variety of chicory that can be eaten as a salad, with a mild taste tinged with bitterness. see less

A crunchy salad with a hint of bitterness! - Big frisée = big frises! see less

A refreshing taste, this watery fruit with many pleasures: Plain or with ham, but also with shellfish or scampi. And why not in slices, flavoured with Port wine, or as a garnish for cheese? see less

A very tight, upright variety of lettuce with wavy, very fleshy, very green leaves, resembling a small Romaine lettuce. The core remains compact. The taste is slightly sweet, hence the name, and reminiscent of hazelnuts. It is a good substitute for iceberg, but also delicious pan-fried or braised. see less

Un des fruits les moins caloriques du marché à la densité minérale élevée. Les framboises, c'est plein de potassium, de calcium, de magnesium et de fer, sans oublier la vitamine C et P, qui favorise la circulation sanguine! A consommer dans les 2-3 jours! see less

Roasted Cashews are a crunchy delight that combine a slightly crunchy texture with a rich, buttery flavour. Thanks to their carefully controlled roasting process, these nuts have an irresistible aroma. They are also an excellent source of healthy fats, protein and essential minerals. see less

Known in Belgium, Castelfranco is a crunchy salad with a bitterness reminiscent of chicon, but not as pronounced. A great discovery! see less

Tasty and juicy, a selection of large size strawberries to delight your taste buds! Strawberries are very rich in vitamin C and antioxidants. see less