GET TO KNOW YOUR GREENS

LEAFY GREENS

Varieties include Curly, Scarlet, black Tuscany, Garlic Kale & Jagallo Nero.

Known as the Queen of Greens.
A member of the brassica family 

and closely related to wild 

cabbage. Its flavour is described 

as deep and earthy. 

KALE

Also known as Chinese spinach has a mild Spinach flavour. The baby leaves are used for salads and as a garnish, where as the more mature leaves steamed for a vegetable or added in soups.

AMARANTH 'PASSION'

This beautiful beet has deep reddish-purple leaves. Very sweet and delicious, the baby leaves are a rage in salads. Its earthy taste and aroma is similar to that of spinach.

LEAF BEET

Mustard ‘Wasabi-na’ is a Japanese green mustard bred for its wasabi like flavour. 

 

They are beautiful as a baby leaf to give flavour to salads. 

WASABINA

A wonderful mix of mustard greens full of flavour and texture to spice up any salad. 

 

Contains greens such as Mustard Spinach, Red Mizuna, Tatsoi and a variety of others bursting with flavours.

SPICY MUSTARD GREEN MIX

Varieties include Green and Red Swiss Chard.

Swiss chard has large, fleshy but tender deep green leaves and thick, crisp stalks. Although they're unrelated, chard is similar to spinach, but with a more assertive earthy flavour.

SWISS CHARD

A member of the cabbage family. 

The texture of both leaves and stalks is crisp, and the flavour is between mild cabbage and spinach. If very young it can be eaten raw in salads but is best when briefly cooked.

PAK CHOI

Sorrel tastes a little like lettuce but has a sharp tangy lemony flavour. It is a fantastic partner to fish, veal, eggs, and potatoes. Sorrel is used fresh in Asian cuisine. In western recipes, it is more often cooked as a green in soup or in cream sauce with fish or chicken, or as a wrap to tenderized meat or fish. Use the baby spring leaves in salad mixes and the larger leaves cooked like spinach or used in stir-fries.

RED VEINED SORREL

Batavia lettuce is a very authentic type of lettuce and the precursor of the well-known Iceberg lettuce. Batavia lettuce leaves are typically sweet and crisp.

GREEN BATAVIA LETTUCE

Viola flowers have a sweet, delicate beauty, but are tough as nails and amazingly reliable in their performance.

Used to decorate plates of food and desserts.

VIOLA SORBET - EDIBLE FLOWER

Spinach has been used by various 

cultures throughout history, 

notably Mediterranean, Middle-Eastern, 

and South East Asian cuisines. 
Consists of a slightly bitter flavour.

SPINACH

Tatsoi contains sweet yet nutty flavors and a mineral finish. Once cooked, it develops a warm earthiness similar to spinach. 

TATSOI

Mizuna is also known as Japanese mustard. 

It is a cross between arugula and

mustard, it also has a mild peppery taste. Use the baby spring leaves in salad mixes and the larger leaves cooked like spinach or used in stir-fries.

MIZUNA

The leaves have a crisp, semi-succulent, hardy texture and ruffled tips. Lollo Rosso's flavour is bold, slightly bitter and nutty.

These very decorative lettuce types add a punch of colour, texture and volume to salads.

LOLLO ROSSO

The Electric Daisy has a grassy taste followed by a strong tingling or numbing sensation and often excessive salivation, with a cooling sensation in the throat. 
Shred flowers and use to enhance the flavour of sauces, soups, stir-fries, dressings and syrups. Sprinkle on top of sorbet and ice cream or incorporate in a cocktail for an added kick. 

THE ELECTRIC DAISY - EDIBLE FLOWER

HERBS

The smallest and most delicate member of the onion family, chives are a popular herb used in European cookery. They have long, thin green blades that are hollow inside. They have a mild, grassy flavour similar to baby spring onions or young leeks.

CHIVES

Coriander is a herb that 

is used around the world as a 

condiment, garnish, or 

decoration for culinary dishes.

The fresh taste of coriander

leaves could be described as

having a tart,

lemon/lime taste.

CORIANDER

Wild rocket is a popular herb that has a hot nutty flavor, very similar to rocket but more strongly flavouredd.

It gives a herbal green aroma and a distinctive strong peppery flavour to a mixed salad.

Wild rocket can be added to stir-fries, soups and sauces.

WILD ROCKET

Dill is an annual herb in the celery family Apiaceae. Dill is widely 

grown in Eurasia where its leaves 

and seeds are used as a herb or 

spice for flavouring food.

Pleasant anise aroma and sweet taste. A great adition to a salad.

DILL

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