HONEYSUCKLE HILL FARM

On our farm at Honeysuckle Hill, we irrigate with water from our natural spring and compost the restaurant’s vegetable peelings and off cuts using the Japanese Bokashi method which retains all nutrients, organic material and microbes.

CURRENTLY WE ARE GROWING:

AkajisoRed Perilla   /  AshitabaTomorrow Leaf / BiwaNagasakiwase Loquat / DaikonWhite Radish / FushimiJapanese Chilli / GoboBurdock / Hakkan­­ouJapanese Menthol / Hinoa KabuPurple Top Turnip / Shiro KabuWhite Turnip / Kamo NatsuKamo Heirloom Eggplant / Kinome –  Japanese Prickly Ash / KomatsunaMustard Spinach / Kyuri Oriental Cucumber / KuwaMulberry / Misome –  Japanese All-season Green / MibunaKyo Yasai Original Green / Mizuna –  Japanese Mustard / Mitsuba –   Japanese Parsley / MomoPeach / MyogaJapanese Ginger Flower / NatsuguroBunching Onion / ObaGreen Perilla / OkahijikiLand Seaweed / Tade Water Pepper / Tokyo BekanaTokyo Mustard / Sakata MeronSweet Melon / Sansho Fruit from the Japanese Prickly Ash / Satsuma UmeRed Fleshed Plum / SeriAsian Celery Leaf / Shishito Japanese Chilli / Shungiku Small Leaf Chrysanthemum

Photos of HoneySuckle Farm