|Kumera / Sweet Potato - Gold (500g)||×1||$5.45|
Rhubarb stalks have a strong, tart taste. Though mostly used in desserts it is technically know as a vegetable. Only the stalks can be eaten as the leaves are not edible and toxic.
Cut the stalk into small pieces and stew them to cook it before making pies and pastries, or it can be used to make jam. Due to their tart flavour sugar is needed when it cooked. Though it is considered too tart to be eaten raw in the western world in earlier years it was seen as a cheap treat when dipped in sugar.
A relative unknown, this celery-like tuber is packed with nutrients. This knobbly vegetable tastes slightly nutty and can be mashed or roasted.
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.
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.
Cauliflower Romanesco, also known as the pagoda cauliflower in Asia, has its green buds arranged in a spiral manner and stands in stark contrast from its white and purple counterparts.
The cauliflower is rich in Vitamin C and K, dietary fibre, and cancer-fighting carotenoids. It has a nuttier and earthier flavour than its counterparts. Steam or stir fry it with garlic.
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.
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.