Root 

There are 21 products.
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    The name radish is derived from the Latin words ‘radix’ meaning root, and ‘raphanus’ meaning easily grown.However, radishes are really a swollen stem rather than a root even though they grow...
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    Carrots have been a staple in many countries for thousands of years although it is only since the 16th century that they have been orange. Earliest records show carrots were purple; later records...
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    Parsnips are root vegetables and belong to the carrot family.They have been grown in Europe since Roman times. The word parsnip is from the Latin ‘pastus’ meaning food and ‘sativa’ meaning...
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    Leeks have been the national emblem of Wales since 640 AD when, according to legend, the Welsh defeated the invading Saxons because they had leeks attached to their hats.The leeks prevented them...
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    Spring onions belong to the onion family and in some countries they are known as scallions, bunching or green onions.They are harvested when young and before the white bulb has time to form...
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    A native of Southern Europe, beetroot has a vibrant crimson colour which comes from pigments no other vegetable has.Originally the leaves were preferred eating, rather than the roots. In New...
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    Onions are the most used flavouring vegetable in the world.Most savoury dishes include one of the onion family - white and red onions, garlic, chives, shallots, spring onions and leeks. All of...
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    Red onions have burgundy red skins and red tinged flesh. Spanish type red onions are large and round, while Californian red onions tend to be flatter and milder. They are mild, sweet and juicy and...
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    Kumara (sweet potato) has a long history of cultivation in New Zealand.Brought here by early Maori settlers, over one thousand years ago from Pacific islands, this bush which had much smaller...
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    Kumara (sweet potato) has a long history of cultivation in New Zealand.Brought here by early Maori settlers, over one thousand years ago from Pacific islands, this bush which had much smaller...
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    They have a dry and delicate texture, break up easily when cooked and absorb a lot of liquid and flavour.For chips, baking, mashing, roasting and wedges use floury.
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    These potatoes have a high water content and are low in starch. They have a dense texture and retain their shape during cooking. This includes most‘new’ potatoes.Beat boiling, salads, braises and...