Fresh Yuzu Leaves

A handful of freshly picked yuzu leaves, cut to order from our Wairarapa trees. Rare to find fresh in New Zealand, the leaf is prized in Japanese and Korean kitchens for the way it perfumes a dish, think of it as you would a bay or makrut lime leaf, but with a citrus-and-pine fragrance all its own. Bruise or tear a leaf to release the aroma before you cook with it. Keeps about five days in the fridge in a sealed bag, or freeze and use straight from frozen, the flavour holds beautifully.

A little goes a long way. Drop a bruised leaf or two into curries, broths, soups and braises, then lift them out before serving. Steep in cream or milk for panna cotta and custards, infuse into syrups for cocktails and sorbets, or lay a leaf under fish or rice as it cooks. They're wonderful in a slow-simmered stock. Start with one or two and add to taste.

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Grown on our family orchard in the Wairarapa, spray-free and picked by hand the day we send them. Our yuzu trees are the reason Good Hands exists, we planted them before most people here had heard of yuzu, and the leaves come from the same trees that give us the fruit. Even the fertilising is done the natural way: our horses graze among the trees, feeding the soil that feeds them.

Picked fresh and sent in fully sealed food grade re useable sustainable bag to seal in freshness..

Order online and pay by bank transfer, we carefully pack and post once payment has been received, timing it so your leaves arrive as fresh as possible. Because they're seasonal and picked to order, availability can vary.

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