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