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Purple
Mustard: Green leaves with purple/red veins
with a mild spicy flavour. |
Mache:
Unique, gourmet salad green with dark green leaves and
rosettes. |
Baby
Spinach |
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Red
Russian Kale: Purple stemmed with gray-green,
purple veined, flat, tooth-edged leaves. |
Mizuna:
Thin, white stalks with deeply cut, fringed leaves.
Mild mustard flavour. |
Beet
Tops: Green beet tops with red veins and stems. |
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Sorrel:
Light green, oval leaves with a sweet, lemony taste. |
Presto
Cress: Bright green leaves with frilly edges,
very popular in Europe. |
Bull’s
Blood Beet Tops: Red beet tops with dark red
leaves and stems. |
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Tatsoi:
Dark green, round leaves with a distinctive flavour.
|
Upland
Cress: Rosettes of dark green, glossy, round
leaves with a distinctive, peppery taste. |
Watercress:
Distinctive spicy flavour for a gourmet salad or sandwich
vegetable. |
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Wild
Arugula (“Sylvetta”): Deeply lobed
leaves with strong taste. |
Wrinkled
Cress: Sweet and spicy taste with bright green
leaves with ruffled edges |
Roquette
(“Rocket”) Arugula: Strap-shaped
leaves with a milder taste. |
Claytonia:
Heart-shaped leaf pairs wrapped with a white-flowered
stem.
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