• Rhubarb Ginger Herbal Jam, a digestif found in our own backyard. Our version of this Leyham replaces the original tamarind with rhubarb for both its tartness and functionality.

Brightens up nearly everything it touches, from grilled cheese, to peaches, pork, sweet potatoes and aioli.

• Fennel fermented in salt and preserved in sugar with 7 aromatic spices, a traditional cumin family recipe.

Love it on fish, roasted vegetables, like a vegan rueben with beets, replace sauerkraut, and create some truly unique dishes!

• Green Tomato Pickle with a ginger garlic brine, a clean update of an amla (gooseberry) pickle or green mango achaar recipe.

Great as a topper to jazz up any meal, from beans and rice, roasted chicken, chickpeas, barbecue, marinate lamb or pork, take on a picnic, add to cheese and hummus.