Add Cress Mix to soups, sandwiches and greens for a fiery lift. Consolidates well with fish and shellfish, chicken, egg and mushroom. Makes a splendid bunk for red meat dishes. vigorous flavour. They are flexible, structure a fantastic mixed greens base, and are astounding in sandwiches. Appearance A mix of little green leaves extending from […]Continue Reading... Comments Off on Cress Mix
Cos lettuce – a wonderful, succulent lettuce with an extended head and dim green, long, tight, fresh leaves – is accepted to be the most seasoned developed lettuce. Flavour Cos lettuce has a firm, crunchy composition and a marginally sweet, tart flavour. The inside leaves which are paler in colour have the most sensitive […]Continue Reading... Comments Off on Cos Lettuce
Chard,is a verdant green vegetable frequently utilised as a part of Mediterranean cooking. In a few cultivars, the leaf stalks are vast and are regularly arranged independently from the leaf blade. The leaf edge can be green or rosy in colour; the leaf stalks likewise fluctuate in shade, normally white, yellow, or red. Chard […]Continue Reading... Comments Off on Chard Leaves
Tatsoi Leaves are from the Brassica family, Tatsoi is a dark green Asian salad green that has a spoon like shape, a pleasant and sweet aroma and a mild mustard flavour, similar to bok choi. Tatsoi (Brassica narinosa or Brassica rapa var. rosularis) also called Spinach mustard, Spoon mustard, or Rosette bok choy, is an Asian variety of Brassica rapa grown for greens. This plant has become popular […]Continue Reading... Comments Off on Tatsoi Leaves
Frisse Lettuce has spiky and stiff leaves, it is mildly bitter with a slightly grainy feel. Also known as “Curly Endive,” frisee is a type of chicory, and belongs to the daisy family. Traditionally this is combined with poached eggs and bacon in the classic French bistro salad and, mixed with other leaves, provides a […]Continue Reading... 1 Comment.
Originating from ancient China. This Japanese mustard green leaf has jagged edge greens with a mild, sweet earthy flavour. The taste of Mizuna has been described as a “piquant, valium online fast delivery mild peppery flavour…slightly spicy. Mizuna makes an excellent salad green and adds texture and flavour to our salad mix. It can also […]Continue Reading... Comments Off on Mizuna Leaves
Snow pea shoots are the tips of the vines and the top set of leaves of the snow pea plant. They are considered to be a delicacy in Chinese cooking. They can be served raw in salads, quickly cooked in stir-fries, or blanched and used in soups. Harvested from the snow pea plant, pea shoots […]Continue Reading... 2 Comments.
Rocket is milder taste to the Wild Rocket it is still a strong flavoured leafy green with a peppery taste. It is a good source of Vitamin C and potassium Rocket is one of the nutritious green-leafy vegetable of Mediterranean origin its leaf is widely used in salads but also cooked as a vegetable with pastas […]Continue Reading... Comments Off on Plain Rocket
Wild Rocket is a tasty and interesting addition to mixed salads. Wild Rocket has deep green, very serrated leaves that have a stronger flavour than standard Rocket. Ideal for salads or garnish. Wild Roquette has fast become a fixture in most restaurants around Melbourne it has a slightly hotter taste than plain roquette. It is ads […]Continue Reading... Comments Off on Wild Rocket
This vibrant colourful mixture offers a full range of baby salad leaves from the sweetness of cos to the savoury bite of radicchio. Salad mix has become a n essential of healthy eating and in demand at all good eateries. The original French Mesclun, meaning “mixture”, was a traditional combination of chervil, arugula (roquette), leafy […]Continue Reading... Comments Off on Salad Mix