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.
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.
Radish sprouts are known for their high nutritional value and are an excellent source of folate. They also have high anti-cancer properties and are beneficial for a healthy cardiovascular system and good skin.
Purple cauliflower is a heritage variety that comes from either Italy or South Africa. It has a milder, sweeter, nuttier taste than its white counterpart.
The purple cauliflower is rich in vitamins and fiber which are vital to healing wounds and boosting the immune system. It also contains high levels of cancer-fighting compounds.
The purple cauliflower can be eaten raw or cooked together with garlic or balsamic vinegar. Its vibrant purple adds a touch of colour to an otherwise all-green salad.
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.