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Greens & more


Basil is more than an amazing flavour and smell for your dishes. It is an excellent source of vitamin K and manganese; a very good source of copper, vitamin A (in the form of carotenoids such as beta-carotene), and vitamin C; and a good source of calcium, iron, folate, magnesium and omega-3 fatty acids. 

At Tower Farm we can propose you more than 20 different varieties of Basil: Cinnamon, Lime, Thai, Liquorice, Red, Sita, Sweet Lemon, Thyme, Blue Spice...Contact us to get the full list. 



People who eat salads, salad dressing, and raw vegetables are more likely to meet recommended intakes for vitamins C, E and folic acid as well as vitamins A, E, B6, and folic acid. Adding salad dressing to a salad increases the absorption of nutrients such as lycopene and alpha- and beta-carotene.



Mint is a particularly good source of vitamin A, a fat-soluble vitamin that is critical for eye health and night vision. It is also a potent source of antioxidants, especially when compared to other herbs and spices.



Although most people associate chives as a simple garnish for baked potatoes, egg dishes and salads, there are so many more potential benefits and uses of this versatile vegetable. In fact, like other veggies in the same family, they are packed with important nutrients and health-promoting compounds that have been shown to fight cancer cell growth, protect against chronic disease, boost immunity and more.

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Micro greens

They are more than a colourful touch to the dishes. Micro greens are packed with vitamins, minerals, carotenoids and fibres. Don’t confuse micro greens with sprouts. Sprouts are grown in water while micro greens are grown in the ground or soil. This gives them a higher nutrient value than sprouts. They also have a higher fiber content.


The study of College of Agriculture and Natural Resources (Washington, USA) showed that micro greens have 4-40 times more nutritious more comparing to adult plant. For example, micro greens of Red Cabbage contain 40 times more vitamin E and 6 times more Vitamin C.

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Parsley is a close relative of celery, dill, caraway seeds and carrots. Parsley root looks like a parsnip and has a nutty flavour with hints of celery. Used in Europe to flavour chicken soups and stews. Parsley is an excellent source of vitamin K and vitamin C as well as a good source of vitamin A, folate and iron. Parsley’s volatile oil components include myristicin, limonene, eugenol and alpha-thujene.



Strawberry can help improve heart health and lower your blood pressure. They can also help better your brain function, and enhance eye and skin health, arthritis, and gout. The polyphenolic content of strawberries may make them beneficial for improving the immune system, and reduce the signs of premature aging.



As herb and spice, dill is commonly used to elevate the flavour of various dishes. It’s often paired with salmon, potatoes, and yogurt-based sauces.

In addition to culinary uses, dill is rich in several nutrients and has traditionally been used to treat various ailments, including digestive issues, colic in infants, and bad breath.

Image by Matthijs F


A miracle plant as its leaves, seeds and roots can be used for consumption. Coriander can be used fresh, dried or ground. Coriander is an excellent source of dietary fiber, manganese, iron and magnesium as well. In addition, coriander leaves are rich in Vitamin C, Vitamin K and protein. As many as one in five people says that coriander has a soapy taste. This is likely to be due to genetic super-sensitivity to chemicals called aldehydes, which are present in coriander and are also used to perfume soaps and detergents.



Within its long history thyme found various applications in cooking, pharmaceuticals and hygiene products in nearly every corner of the world. Thanks to high level of contained vitamins and minerals, thyme has a beneficial effect on immunity, vision health and reducing stress.

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