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.

Rumoured to be grown  in the Hanging Gardens of Babylon, the beetroot’s nutritious and sweet taste have endured the test of time.  Both beets and chard are different varieties within the same plant family–beta vulgaris –and their edible leaves share a resemblance in both taste and texture. Attached to the beet’s green leaves is a round or oblong root, the part conjured up in most people’s minds by the word “beet.”

The golden Beetroot’s sweeter taste compared to the red beetroot reflects their higher sugar content. It also comes with a smoother taste and while its golden colour brightens up any dish.

The golden beetroot benefits the immune system due to its high content in Vitamins A and C; essential minerals such as potassium invigorates the nervous system, organs and bones.

Eaten raw or cooked, the golden beetroot can be used to make salads, juice mixes, and sandwiches.

Green Oak lettuce is a type of butter lettuce. These lettuces are known for their more compact head and their mellow flavour. Green oak lettuce is more heat tolerant than iceberg lettuce and other crisphead lettuce types.

Greek 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. Lettuce is bursting with vitamin A, vitamin C and folate.

Perfect in a salad, especially with other greens, avocado and fruits. It can also be used as a bed for shellfish or in sandwiches.

Parsnip is a root vegetable closely related to carrots and can be used similarly, though they have a sweeter taste, especially when cooked.

Parsnips can be eaten raw, but are usually served cooked. They can be baked, boiled, pureed, roasted, fried or steamed. It can be used in stews, soups and casseroles.

Red kale is thick, juicy and chewy. Beautiful in colour, this healthy leafy vegetable is great for many dishes!

Packed full of calcium, vitamins, iron and many other great nutrients, the red kale has a woodier stem similar to that of the stem of green kale. However, red kale’s leaves are more aromatic and have a slightly sweeter, more buttery flavour than green variant.

Barry’s Tips: You can use red kale in the same ways you use green kale, though it will need slightly less time cooking than its green variant. Sautèe, stir-fry, juice or use the younger leaves raw in salads too!

A common flavour-enhancer in the culinary world, Bay Leaves exude alluring woodsy bittersweet flavour over prolonged cooking, hence suitable in stews, braises, and slow cook dishes. Dried leaves however do not soften and hence advisable to remove them before serving the dishes. Fresh leaves have a more intense aroma.

Known to have an antidiabetic effect with appropriate dose, this herb is also a great source in vitamins A and C, folic acid, minerals which support healthy functions of vision, skin, immunity, blood cells, heart, metabolism, and more. It is also antimicrobial and anti-inflammatory and improve wound healing.