BABY CURLY PARSLEY
Season: JUNE - OCTOBER
The favourite herb of the Danish people. Used in countless hot and cold dishes. Rich in Vitamins A, C and K.
BABY FLAT LEAF PARSLEY
Season: JUNE - OCTOBER
Characteristic and strong taste. Useful as a herb and as garnish in many different dishes. Add to hot dishes just before serving.
BABY LEAF SPINACH
Season: OCTOBER
Teen spinach is the same as regular spinach but has been harvested before the plant is fully developed. It has a mild taste and goes really well in hot dishes, stews and mixed salads.
BLACK KALE
Season: JUNE - OCTOBER
The chewy texture softens easily when cooked and offers a subtle flavour of green cabbage that has a tangy bite with a sweet earthy finish. Spice up your salad by adding chopped, rinsed black kale mixed in chilli sauce.
BULL’S BLOOD
Season: OCTOBER
A beautifully decorative beet variety with dark, blood red leaves. Bull’s blood has a mild, sweet and slightly nutty taste. Ideal for salads and for adding to hot dishes just before serving.
BUTTERHEAD
Season: MAY - NOVEMBER
Round, thick and uniform leaves in a light green colour. Suitable for mixed salads and garnishing.
CURLY KALE
Season: JUNE - JANUAR
Curly kale has large green curly leaves. It is suitable for use fresh in salads, blended in a smoothie and cooked or stewed. This variety contains high levels of vitamin A and C as well as being rich in fibre. It has a slightly bitter and tangy taste.
FENNEL
Season: OCTOBER - JUNE
A crisp vegetable with a significant taste of aniseed. Fennel is rich in essential oils and adds great taste in the kitchen, raw and cooked. Slice paper-thin and use it in salads. Great in casseroles, marinated and gently steamed. Season October – June.
FRISÉE
Season: MAY - OCTOBER
Frisée is a type of endive with curly, sharply indented leaves and a rich, aromatic yet slightly bitter taste. Mostly used for processing with other leafy varieties and for garnishing.
GREEN CHARD
Season: AUGUST
Has a refreshing, slightly nutty taste. Ideal for salads and garnishing. Add to hot dishes just before serving.
GREEN MIZUNA
Season: OCTOBER
Japanese leafy green used as lettuce in a variety of dishes. Its mild taste makes it suitable for use in mixed salads, raw or added to wok dishes just before serving.
GREEN OAK LEAF LETTUCE
Season: MAY - OCTOBER
Has decorative, curly leaves in the shape of oak leaves. It has a mild, slightly nutty taste. Great for garnishing hot and cold dishes and adding elegance and taste to mixed salads.
LAMB’S LETTUCE
Season: MAY - OCTOBER
Lamb’s lettuce consists of small round leaves. It has a mild slightly spicy, nutty taste. This makes it excellent in mixed salads, vegetable mix, soups and stews or steamed.
LITTLE GEM
Season: MAY - OCTOBER
The little gem has green outer leaves and a white / yellow heart. Has a sweet lettuce taste. Can be cut in halves or quarters and served raw or grilled. Works well with bitter varieties.
LOLLO BIONDA
Season: MAY - OCTOBER
Green curly leaves with a mild spicy taste. Makes great mixed salads and beautiful garnish.
LOLLO ROSSA
Season: MAY - OCTOBER
Red curly leaves with a mild spicy taste. Makes great mixed salads and beautiful garnish.
MINI ROMAINE
Season: MAY - OCTOBER
Green lettuce with thick, sturdy leaves and a crunchy texture. Has a sweet taste with a hint of nuts. Suitable for Caesar salad and for garnishing.
ORANGE CHARD
Season: MAY - OCTOBER
Has a refreshing, slightly nutty taste. Ideal for salads and garnishing. Add to hot dishes just before serving.
PAX CHOY
Season: APRIL - OCTOBER
Exciting Asian, crisp leafy green with a characteristic, slightly bitter taste, rich in Vitamin A and C, fibre and antioxidants. Great in wok dishes, soups and salads.
PEA SHOOTS
Season: JUNE - SEPTEMBER
Pea shoots are the tips of the vines and the top set of leaves of the pea plant that are harvested before the plant grows too big. A wonderfully intense taste with a great sweetness and crunchy texture. Pea shoots are very decorative with their delicate young leaves and tendrils. Great in salads, as garnish or in a homemade dressing or pesto. Season June - September.
POINTED CABBAGE
Season: JUNE - OCTOBER
Pointed cabbage has a mild taste, low in calories and rich in Vitamin C. A pointed cabbage head must be hard and crunchy with a distinct colour. Great for boiling, steaming, stuffing, stir-frying, sautéing or eating raw in salads.
RADICCHIO TREVISO
Season: MAY - NOVEMBER
Treviso is a mild variety of radicchio that ranges in size from a small Belgian endive to a large head of Romaine lettuce. The leaves are deep purple to red with white veins and overlap one another tightly to form a compact bunch that is similar in shape to Belgian endive. Treviso's crisp, sturdy leaves offer an earthy, bitter edge much milder in flavour than the more mature Treviso tardivo. Cooking will also further mellow the bitter flavour of Treviso.
RADICCIO CHIOGGIA
Season: MAY - NOVEMBER
Radicchio chioggia is the most widely produced variety of the radicchio family. The shape is round with a compact density and the radicchio has a deep burgundy red colour with white veins. The taste is fresh and bitter and it is most often used in salads or as garnish.
RED CHARD
Season: OCTOBER
Baby leaf of the red beetroot. Has a refreshing, slightly nutty taste. Ideal for salads and garnishing. Add to hot dishes just before serving.
RED CURLY KALE
Season: JUNE - JANUARY
Red kale can be distinguished from other kale varieties simply by its deep red colour. It has curly frilled leaves that have deep purple stems and veins running throughout. The red kale offers a mild cabbage-like flavour and crisp texture. When cooked it becomes tender and nutty with a mild earthy sweetness. Well suited for sautéing, oven baked chips and adding to smoothies.
RED LITTLE GEM
Season: MAY - OCTOBER
This red variety of little gem has deep red outer leaves and a lime green heart. It offers a delicate, sweet yet slightly bitter taste. Little gem can be braised, grilled or sautéed, but cooking should always incorporate some kind of liquid, water or oil/butter, as it otherwise may burn and become bitter tasting. Its beautiful colour makes it ideal for garnishing.
RED MIZUNA
Season: MAY - OCTOBER
A decorative Japanese baby leaf with a mild taste of nuts. Suitable for mixed salads, wok dishes and as garnish.
RED OAK LEAF LETTUCE
Season: MAY - OCTOBER
Has decorative, curly leaves in the shape of oak leaves. It has a mild, slightly nutty taste. Great for garnishing hot and cold dishes and adding elegance and taste to mixed salads.
RED POINTED CABBAGE
Season: JUNE - OCTOBER
The red pointed cabbage is a coloured variety of the traditional green pointed cabbage and is rich in Vitamin C. A crunchy cabbage with a great, slightly sharp taste. Red pointed cabbage tastes great creamed, raw, oven roasted, fried, grilled and steamed.
ROMAINE
Season: MAY - OCTOBER
Green lettuce with thick, sturdy leaves and a crunchy texture. Has a sweet taste with a hint of nuts. Suitable for Caesar salad and for garnishing.
RUCOLA
Season: MAY - OCTOBER
The characteristic, dandelion-like shaped leaves of rucola are small and narrow with a bright green colour. The taste is very aromatic, best described as a mustardy/nutty flavour. Rucola is very versatile, suitable for hot and cold dishes, salads, pesto, soups and sauces. Furthermore, rucola can be used in marinades and for garnishing.
SPINACH
Season: MAY - OCTOBER
It has a mild taste and goes really well in hot dishes, stews and mixed salads.
TANGO CRISP, GREEN
Season: MAY - OCTOBER
New variety of baby leaf greens. Green tango has a crisp texture with a mild, slightly bitter taste.
TANGO CRISP, RED
Season: MAY - OCTOBER
Lovely red tango baby leaves. This variety has a crisp texture with a mild slightly bitter taste.
