Our Newsletter

Aloe vera is now on our website, a classic for your skin and for after a day in the sun. We'll also tell you how we're handling deliveries over Easter.

Lettuce gets stressed too: with heat or too little water, it turns bitter. Here's how we care for it and harvest it so it reaches you tender and mild.

The Raf tomato, whose name comes from "Resistente a Fusarium" (Fusarium-resistant): we tell you its story and why its balance of sweetness and acidity makes it so special.

Furrows ploughed with animals to grow green garlic: we tell you all about this traditional technique that keeps the soil from compacting and looks after the life underground.

Primofiori lemons all year round: we explain how they flower several times a year and why their thick skin keeps the juice and flavour locked in on the tree.

The Orri mandarin, star of the season: we tell you why you need a licence to grow it, how we look after it and why it sells out so fast.

The age of an artichoke plant affects its texture: we'll tell you why the first harvests are more tender and why we renew our plants.

Grandma's secret for orange juice: add carrot. We'll show you how to make it and why it turns out smoother, sweeter and full of colour.

The Orri mandarin is back: a protected variety that's very sweet, fragrant, easy to peel and almost seedless. We'll tell you why its harvest is so limited.

If you spot a small hole in your artichokes, don't worry: it's usually a sign of a young, tender artichoke with a delicate flavour. Here's why.

The Summer Powell orange is here: a late variety that's big, firm and packed with juice. We'll show you how to peel it with a knife so you can enjoy it without the mess.

How to keep a cut avocado fresh: simple tricks with lemon, cling film, the pit and a little onion to slow down browning and avoid waste.