Leafy greens

A fresh leafy vegetable with a mild flavor and a crisp bite. Most commonly used raw in salads and sandwiches.

Rocket is a peppery leafy green with a distinctive, nutty flavour. Its narrow leaves are mainly used raw in salads, but also work well on pizza, in pasta dishes and as a fresh finishing touch to warm meals.

A tender green leafy vegetable with a mild, slightly earthy flavor. It can be used raw in salads or briefly cooked in dishes ranging from pasta to curry.

Lamb’s lettuce is a soft leafy green with small spoon-shaped leaves and a mild, nutty flavor.

Swiss chard is a versatile leafy vegetable with firm stems and tender leaves, with a mild earthy flavor.

Swiss chard is a versatile leafy vegetable with firm stems and tender leaves, with a mild earthy flavor.

Pak choi is a fresh, crunchy cabbage variety with juicy white (or light green) stems and tender leaves.

Watercress is a fresh leafy vegetable with a peppery, lively flavour. Its small leaves are delicious in salads, on sandwiches or as a fresh finishing touch for soups and other dishes.

Mustard greens are a peppery leafy vegetable with a mildly sharp, aromatic flavour. They are tasty raw in salads and also well suited to quick stir-fries or warm vegetable dishes.

Purslane is a tender leafy vegetable with a fresh, slightly tangy flavour. Its juicy leaves are used raw in salads, but can also be briefly stewed or added to mash dishes and other warm meals.

Turnip greens are young, fresh leafy vegetables with a mildly peppery flavour and a slight mustard-like note. Their tender leaves and stems are often used raw in salads or mash dishes, but also work well in stir-fries and other light preparations.

Endive is a leafy vegetable with a fresh, slightly bitter flavour and a crisp texture. It can be used raw in salads, but also in mashed dishes and other warm recipes.