Rhodes grass – Forage
Rhodes grass is a summer growing perennial forage crop. Plants are tufted with stolons enabling stands to fill open spaces. The stolons and deep root system (up to 4.7 m) makes this species highly adaptable, while also providing good soil cover for erosion control.
Rice Flour – Gluten Free
Rice flour is a form of flour made from finely milled rice. Rice flour is a particularly good substitute for wheat flour, which causes irritation in the digestive system of those who are gluten intolerant.
Rolled oats
Rolled oats make a delicious breakfast and provide sustained energy for the day. The oats present a healthier alternative to most breakfast cereals as they have a lower glycaemic index, which helps to regulate blood sugar levels. They offer an excellent source of dietary fibre.
Rosemary Ground
Caution must be applied when using Ground Rosemary as the flavours intensify the already heady aromas of the natural herb. Its taste is complex, woody, peppery, minty, cooling, some even say a bit balsamic.
Rosemary Whole
Rosemary is one of those feel good herbs, with a relaxing, comforting aroma, that definitely tantalises the taste buds. It has many, many uses and can be used to liven up stews and roasts particularly.
Rye – Cover Crops
Rye is an annual temperate grass or cereal crop, grown as either a forage- or grain crop. It is categorised as a forage cereal together with Oats and Triticale.
Sage Ground
Sage, not unlike its other meaning in the English language, is a rather wise-looking herb, with its silvery-grey dried leaves of an evergreen shrub related to the mint family.
Samp & Beans 500g
Samp is a South African food consisting of dried corn kernels that have been stamped and chopped until broken but not as fine as Mealie-meal or mielie rice.
Serradella
Serradella (Ornithopus spp.) is one of the most important annual legumes for pastures. Its growth pattern is similar to that of sub clover but generally performs better on sandy acidic soils. It also grows well on many loams and non-acidic soils.
