ROCKET (Diplotaxis tenuifolia)
Thought to originate from southern Europe, rocket is very versatile and great served cold in salads, wilted in pasta or on top of a pizza. Also known as arugula, ruccola and roquette, this thin spiky leaf has a strong peppery flavour and has long had a role in Italian cookery. Dioscorides (40-90AD), the Greek physician and pharmacologist, described the leaf as ‘a digestive and good for ye belly’. It also contains compounds called Glucosinolates which are believed to have a possible protective role against certain types of cancers
TATSOI (Brassica rapa)
A true brassica, tatsoi is a form of Chinese flat cabbage. Lustrous dark green leaves have a delicate mustard flavour with a crunchy but succulent and juicy stalk and is great in mixed salads. In the same family as Pak Choi, this Asian green is delicious sautéed with a little sesame oil or slightly wilted in stir fries.
SPINACH (Spinacia oleracea)
Young spinach leaves are tender and sweet and are delicious raw or cooked. Eating raw spinach, such as in a salad, minimises the loss of nutrients, which occurs during cooking. Thought to originate from the Mediterranean, spinach is a member of the goosefoot family, which also includes Swiss chard, table beet and leaf beet. The fresh, leafy taste is especially delicious with egg, tomato and lentil dishes.
MIZUNA (Brassica rapa)
Mizuna is mustard green with dandelion-like jagged edge green leaves and a mild, sweet earthy flavour. It has been cultivated in Japan since ancient times, but most likely originated in China. Mizuna makes an excellent salad green, and it is also used in stir-fries and soups.
RED CHARD & RUBY RED CHARD (Beta vulgaris)
Red Chard and Ruby red Chard are members of the Swiss chard family and can also be available with many other stem colours. The name chard actually refers to the broad middle stalks and the side ribs rather than the leafy part of the plant. Ideal for brightening up salads, red chard has a distinct flavour and, when young, can be treated like spinach and eaten raw or cooked.
PEA TOPS (Pisum sativum)
Mild and tender with the distinct flavour of garden peas. Pea Shoots are harvested after just 2-4 weeks, depending on weather conditions, when the leaves are tender, young and literally bursting with a distinctive pea flavour.
RED KOMATSUNA (Brassica rapa)
Red Komatsuna is a spinach-mustard hybrid with a distinct purplish-red topside and green with red veins underside. Enjoy these tasty leaves in a salad with other greens, in a sandwich or lightly sautéed. It will lose its purplish colour if overcooked.
RED LEAF LETTUCE (Lactuca sativa)
With a deep red colour to the leaf and greenish stems this leaf has a frilly appearance. It has a mild, slightly nutty flavour and makes a perfect addition to any salad mix.
TANGO LETTUCE (Lactuca sativa)
These tender mild flavoured leaves are a beautiful green colour. The deeply cut frilled leaves resemble endive, and this lettuce is particularly rich in vitamins.