Tasmanian leafy greens business going gangbusters
Colourful leafy greens usually play second fiddle to the main course, but they pack a punch with flavour and nutrients. Microgreens and baby salad crops are a big hit with chefs too, keeping vegetable growers on their toes.
In northern Tasmania, the Jackson family have been growing certified organic salad leaves, herbs and root crops for three decades.
Bruce and Clare Jackson manage six hectares of production at York Town, near Beaconsfield in the Tamar Valley, alongside their son Ben.
"The edible flowers started off with the peas going to flower," Ms Jackson said. "I supplied some to [restaurant] Hubert and Dan and suddenly the whole thing took off."
It took a while to convince people nasturtiums and marigolds were not just for decoration.