Vegetables
Explore Fresh Vegetables with Bumi Agro
Uncover the diverse world of vegetables that awaits you. At Bumi Agro, we’ve done the legwork to bring you a selection of unique and exciting vegetables. Partnering with our growers, we offer a wide variety of options to enhance your culinary creations. Step into the vibrant vegetable realm of Bumi Agro and expand your taste horizons.
Green asparagus
Crispy, flavorful green asparagu
The green asparagus is the most commonly eaten variety. Where the white version is considered a delicacy. The colour is not the only difference. Because the green variety grows above the ground, unlike the white one, it is tinted by the sunlight.
Green asparagus appeal mainly because this vegetable has more flavour. Its characteristic taste is fuller and more intense, while it also contains more vitamins. The straight and high-fibre stem does not require peeling. The tip is always firm and closed.
White asparagus
A popular delicacy in Dutch cuisine
In Mediterranean countries, green asparagus is the first choice. White asparagus have straight and high-fibre stems. In they optimal condition, the vegetables have a firm and closed tip.
Green mini asparagus
The green mini asparagus packs a big flavour
Bumi Agro also supplies green asparagus in a smaller variety. Green mini asparagus are around 10 cm long and light green in colour. Their modest size is not the only point of distinction compared with their ‘ordinary’ counterparts.
Connoisseurs think that green mini asparagus are even more subtle in taste. Crispier, more delicate, and therefore very refined.
Haricots verts
Haricots verts: the name says it all
The name ‘haricots verts’ gives away these long, green beans’ origin: France. The slender beans have much in common with regular green beans, although the shape is usually much straighter. The main difference is in the slightly more intense and refined taste.
Long beans
A sizeable bean
The longest bean on the fresh produce shelf is undoubtedly the long bean. A length of up to 90 centimeters is not unusual. Long beans are firm in texture, yet deliciously tender and sweet in taste. The flavour is not unlike the more famous green bean. Small white peas can be found in each long bean.
At Bumi Agro, you can order the Samchook variety: a type of long bean that combines a fresh green colour with a crunchy bite and a slightly sweet taste.
Mangetout
The crunchy freshness of young mangetout
Mangetout is one of those crops that is better harvested earlier rather than later. The skin of young mangetout is tender and the bean do not have skins yet. With its fresh bright green colour, this vegetable has a summery appearance, with a mild and sweet taste.
The skin is smooth, with a crunchy texture. Inside you will find soft, almost flat peas that are already visible on the outside. There are 5 to 7 peas per pod.
Beetroot
Superfood for centuries: beetroot
Beetroot is a vegetable that has been known for its nutritional value for centuries. Although beets are often red in colour, the vegetable is also available in other hues. The red colour comes from a substance called betanin. Dark red beets that you order from us have a striking pattern of pink and white rings.
In recent years, beets have become a superfood because they contain plenty of fibre, nutrients and antioxidants. It is a root vegetable with a slightly sweet, refreshing taste. The taste of yellow beets is even milder.
Galanga
A popular guest in Asian cuisine
Galanga is the root of the laos plant, which has much in common with its better-know relative: ginger. Indonesian, Malaysian and Thai cuisines cannot do without laos, as galanga is also called.
The taste also resembles ginger, but with accents of pepper and citrus. The root gives off a delicious, pungent aroma. The knobby roots have a hard peel that can be white-yellow to pale pink. The galanga is known for its rich taste. It offers bitter, sour and spicy aspects.
Horseradish
A real kickstarter for many recipes
Horseradish is known as a garden plant that is also found in the wild. Its root is edible, although careful dosing is required: horseradish is known for its strong flavour. It is reminiscent of mustard.
Spicy horseradish is a real kickstarter for dishes, dressings and sauces. The rhizome is creamy white. Relatives of horseradish include the radish and black radish.
Purple carrot
Purple carrot adds colour to recipes
Purple carrots are an outsider among tubers; after all, there are not many vegetables with a purple colour. The purple carrot owes its striking hue to its anthocyanin content, the agent that determines its colour. The inside is somewhere between purple and orange.
In terms of taste, the carrot beats its peers, because it is by far the sweetest. Carrots – including the purple variety – have a firm bite. The elongated round root tapers downwards.
Sweet potato
Sweet potato can be used in many preparations
The shape may look a lot like the regular potato, but sweet potatoes deserve a place of their own on the menu, if only for their flavour. Compared with regular potatoes, they taste a little sweeter and milder. The somewhat fibrous flesh varies in colour, but is usually orange.
Sweet potatoes are sometimes called yams in the United States. Hundreds of varieties are available. They differ in shape as well as colour. Sweet potatoes can be prepared in the same way as the ‘regular’ potato, making it a highly versatile vegetable in the kitchen.
Butternut squash
Increasingly used as a meat substitute
Out of the multitude of pumpkin varieties on the market, the Coquena Argentum is one of the tastiest. Its bright orange flesh is pleasantly sweet with a nutty accent, thanks to the many hours this crop spends basking in the sun. It is exactly for this reason that Bumi Agro only imports this variety.
The shape and colour are typical of butternut squash: vase-like with a long neck and a round base. Butternut squash skin is soft to the touch, cream to yellow in colour and easy to remove for preparation. Leaving it to ripen for longer positively affects colour and taste, Colouring this fruiting vegetable an even deeper orange and further increasing its sweetness.
