Peas were an important part of diets during the middle ages and were eventually grown, exported worldwide following the invention of canning and freezing. The garden green peas is a versatile vegetable grown by the English.
Also known as sweet peas or English Peas. These peas are rounder and firmer than their pea counterparts. Peas are great for boosting the overall immune system.
The garden green can be eaten raw, roasted or salted as snacks.
Baby endives were originally from Asia and spread to Europe and North America.
Also known as frisee, has frizzy leaves and a slightly bitter flavour. This crisp green lettuce is smaller than many other lettuces and just as easy to prepare. Its slightly bitter flavour means it complements other greens beautifully and together with the delicate sharpness it is just the balance needed in a green salad.
This smaller version of the normal endive packs a nutritional punch with high amounts of vitamin C, dietary fibre and antioxidants.
Uses: This versatile green can be eaten raw or cooked. Use it in a salad, sautée it or use it as a base for your main dish. Either way it is a tasty addition to your meal.
One of the earliest cultivated leaf vegetables, the watercress and violas was used by the ancient Greeks and Romans often used it as an alternative to black pepper.
The herb possesses high levels of antioxidants and can be used to treat swollen breathing passages and health conditions such as constipation.
This leafy herb from the Brassica family has a textured flavour making it suitable for salads and vegetables.
The salad mix contains small young salad greens. The mix may vary but usually it will contains greens such as endive, rocket, chervil and red oak lettuce. It is an easy choice when making a quick salad that adds colour and variety in your greens and at the same time packs a great nutritional punch!