A relative unknown, this celery-like tuber is packed with nutrients. This knobbly vegetable tastes slightly nutty and can be mashed or roasted.
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.
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.
A popular herb used in Mediterranean dishes and regarded as a symbol of happiness by ancient Greeks and Romans.
Its cancer-fighting and immune-boosting medicinal properties are derived from its rich stores of vitamins – A,C,E and K – and minerals iron and magnesium.
Oregano is a common ingredient in Italian cuisines and starters such as salads. Adding Oregano to meat reduces toxic compounds formed during the cooking process.
Wombok has been grown in China since the 15th century and is widely known as the Chinese Cabbage. Its mild and sweet flavour makes it a versatile and commonly used ingredient in Asian cuisines.
The Chinese cabbage helps in weight loss, keeping the eyes healthy, and keeping the skin youthful and healthy.
Stir-dry Wombok in ginger and chili in the traditional Chinese cooking style or use it for making KimChi, Korea’s national dish.
Red Oak lettuce is a type of butter lettuce. These lettuces are known for their more compact head and their mellow flavour. Red oak lettuce is more heat tolerant than iceberg lettuce and other crisphead lettuce types.
Red Oak lettuce has a more buttery, crisp texture with a mellow, nutty and sweet flavour. Perfect for those who do not like the more bitter lettuce times. Red oak lettuce is bursting with antioxidants as well as vitamin A, vitamin C and folate.
Perfect in a salad its deep red colour adds a splash colour to any salad, especially with greens, avocado and fruits. It can also be used as a bed for turkey, chicken and tuna or have it in a sandwiches. The red leaves can also be blanched and used with stuffing such as mushrooms.