Bitter Gourd

  • Benefits: Rich in Vitamin A, C and Folate and contains antioxidants and compounds that help r4egulate blood sugar and is commonly used for diabetes management.  Low calorie and supports liver health and digestion
  • Time to Maturity: 55-60 days

Egg Plants

  • Benefits: Rich in Antioxidants, low calories, high fibre, helps in cholesterol management and contains vitamins B1, B6 and K
  • Time to Maturity: 90–120 days from transplanting (about 3–4 months).

Fine Beans (Green Beans / French Beans)

  • Benefits: High in fiibre, rich in folate, iron and manganese and a good source of Vitamins A,C, and K

  • Time to Maturity: 50-60 days 

Safflower Seeds

  • Benefits: Excellent source of healthy fats (linoleic acid), helps regulate cholesterol, used for cooking oil and herbal medicine.
  • Time to Maturity: 120–140 days from planting to harvest.

Plantain Banana

  • Benefits: High in complex carbohydrates, potassium, and vitamin A; great energy food and supports gut health.
  • Time to Maturity: 12–15 months to harvest.

Cavendish Banana

  • Benefits: Rich in potassium, magnesium, vitamin B6; supports heart health and provides quick energy.

  • Time to Maturity: 9–12 months to harvest.

Okra (Lady’s Finger)

  • Benefits: Excellent Source of Vitamin C, K and antioxidants. Contains folate which is good for pregnant women and is high in mucilage which supports digestion and regulates blood sugar
  • Maturity:First pods ready in 50–65 days after planting

Purple Cauliflower

  • Benefits: Rich in anthocyanins (powerful antioxidants), vitamin C, and fiber; supports heart health.

  • Time to Maturity: 70–90 days.

White Cauliflower

  • Benefits: Packed with vitamin C, K, and fiber; low-carb substitute for grains, supports weight management.
  • Time to Maturity: 60–85 days.

Irish Potatoes

  • Benefits: Great source of carbohydrates, vitamin C, and potassium; versatile staple food.
  • Time to Maturity: 90–120 days depending on variety

Red Demon Chilli

  • Benefits: Rich in vitamin C, capsaicin for metabolism boost, helps with circulation and immunity.
  • Time to Maturity: 90–120 days.

African Bird’s Eye Chilli

  • Benefits: Very high in capsaicin, supports metabolism, immunity, and has antimicrobial properties.
  • Time to Maturity: 90–120 days.

Harbanero Chillies

  • Benefits: Powerful antioxidant and Vitamin C.  Supports metabolism and fat burning.  Improves circulation and immunity

  • Maturity: 90-100 days

Baby Corn

  • Benefits: Low in fat and high in fiber, vitamins A and C; excellent for weight management.
  • Time to Maturity: 45–60 days.

Snap Beans

  • Benefits: Rich in fiber, vitamin K, and folate; supports bone health and digestion.

  • Time to Maturity: 50–60 days.

Red Onion

  • Benefits: High in antioxidants (quercetin, anthocyanins), supports heart and gut health.

  • Time to Maturity: 100–120 days.

White Onion

  • Benefits: Good for heart health, immunity, and blood sugar regulation; antibacterial properties.

  • Time to Maturity: 100–120 days.

Capsicums (Red, Green, Yellow Bell Peppers)

  • Benefits: Packed with vitamin C, antioxidants, and fiber; supports skin, eye health, and immunity.
  • Time to Maturity: 70–90 days.

Tomatoes

  • Benefits: Supports heart health, skin and immunity.  High in vitamin A, C and potassium.  Aids in digestion

  • Maturity: 75-85 days after transplanting

Rosemary

  • Benefits: Powerful antioxidant and anti-inflammatory herb; improves memory, digestion, and circulation.
  • Time to Maturity: 6–12 months for full harvest, but leaves can be picked after 3 months.

Malkia F1 Pawpaw

  • Benefits: High in vitamin C, folate, and digestive enzymes (papain); supports immunity and digestion.

  • Time to Maturity: 8–10 months from planting to first fruit.

 Kent Mangoes

  • Benefits: Excellent source of vitamin C, A, and dietary fiber; supports eye health and immunity.
  • Time to Maturity: 3–5 years for first fruits (after grafting), peak yields in 5–8 years.
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Pineapples (D45 Variety)

  • Benefits: Rich in vitamin C, bromelain (supports digestion and reduces inflammation), and antioxidants.
  • Time to Maturity: 18–24 months to harvest.