• Red Chard.
    Found in Leafy Rocket

    Chard is a member of the Swiss Chard family, which is grown widely throughout Europe, USA and north Africa and has a mild ‘earthy’ and creamy flavour. The name chard refers to the broad middle stalks rather than the leafy part of the plant, which grows in a mix of different stem colours.  Chard has a distinct flavour and, when young, it can be treated like spinach and eaten raw or cooked.

    Recipes containing red chard

    Red Chard
    I am: Mild, earthy & creamy
  • Can Can.

    This frilled green, crispy leaf is as delicate in looks as it is in taste. It is grown as a wholehead and then carefully cut at the base to release a fan of individual, sweet-tasting pale green leaves. It is grown widely throughout Europe and although it needs lots of water, it has cleverly adapted to cool growing conditions, ensuring crispy freshness and juicy flavour.

    Can Can
    I am: Delicate & Sweet
  • Escarole.
    Found in Leafy Rocket

    High in folic acid, fibre and vitamins, escarole can be eaten raw or gently cooked. This member of the chicory clan which is grown widely throughout Europe, has broad, crinkly outer leaves which are slightly bitter in taste. Peel back these outer layers and lighter, crunchy blanched green and yellow leaves are revealed, which are also softer in taste with a sweet and slightly nutty flavour. Flavour is also matched with goodness, since escarole is also high in folic acid, fibre plus vitamins A and K.

    I am: Slightly bitter, nutty and crunchy
  • Frisée.

    In Britain it is called ‘endive’ and in America ‘chicory’ or curly endive – to add to the confusion, in France it is ‘chicoree frisee’ – curly chicory. Thanks to its spiky texture and tasty bitterness, this curly endive is familiar and versatile. Darker green outer leaves and yellowy white inner leaves bring a blend of colours to the plate, whilst its spiky texture and peppery tang means it provides a great, robust bed for a variety of hot ingredients such as the classic French bistro salad of poached egg and bacon. As their name suggests, fine frisée leaves are less coarse and narrower, with a slightly lighter taste.

    I am: Bitter and peppery
  • Green Romaine.
    Found in Sweet Crispy

    Romaine has been cultivated and eaten cooked or raw for almost 5,000 years. A tender, dark green leaf, which adds a mild, slightly sweet and crunchy texture to all sorts of salads. Romaine is also called Cos which is an alternative spelling to Kos, as in the Greek Island, which is where Romaine lettuce is believed to have originated. The Cos leaf is best known from the Caesar Salad and rumour has it that this was invented by Caesar and Alex Cardini, brothers who ran a restaurant in Mexico during the Prohibition era. When a Fourth of July rush wiped out their kitchen supplies, the brothers combined the ingredients on hand, tossing them tableside for extra flair, and the Caesar salad was born!

    Green Romaine
    I am: Mild, slightly sweet and crunchy
  • Iceberg.
    Found in Mixed

    The classic! Named for its pale colour, this tightly furled, crunchy lettuce is widely consumed across the world. Mild, firm, very crisp and very refreshing.

    Recipes containing iceberg

    I am: Mild, firm, very crisp
  • Lambs’ Lettuce.

    The “lamb’s lettuce” name appears to stem from the fact that it tastes best during lambing season. Also known as corn salad or mâche, this small bouquet of mild, dark green leaves is velvety in texture and subtle in flavour. Believed to originate from the Mediterranean and now grown widely throughout Europe, it has a mild sweet-ish taste that provides a good balance for slightly more bitter leaves and makes a good backdrop for strong flavours such as cheese or bacon. Tasty and versatile, it also provides several vital minerals and nutrients, including vitamins C, E, and B9, along with beta carotene and essential fatty acids.

    Lambs’ Lettuce
    I am: Velvety in texture and subtle in flavour
  • Little Gem.
    Found in Sweet Crispy

    Small, sweet and crisp lettuce with a succulent taste. Dark green at the tips with a pale stem and core, Little Gem Lettuces are very small Romaine (Cos) lettuces with thick whole leaves that are ideal for using alone or combined with other salad leaves.

    Little Gem
    I am: Small, sweet and crisp
  • Radicchio.

    Radicchio is a chicory leaf, sometimes known as Italian chicory which has an attractive and striking deep red coloured leaf. It has a slightly bitter and spicy taste. It adds zest to a salad and in Italy, it is often eaten grilled in olive oil or mixed into dishes such as risotto which softens its bitter flavour. Radicchio has been eaten since ancient times thanks to its health-giving properties (it contains a blood and liver tonic) and it is now grown widely throughout Europe and South America.

    I am: Slightly bitter and spicy
  • Red Batavia.
    Found in Four Leaf

    A tender, sweet and bright lettuce with slightly ruffled leaves.

    This fantastic blend of texture and taste makes it the ideal base to any salad, adding colour and flavour, which oily dressings can easily cling to. A natural partner is Green Batavia, which also has a large bubbled leaf and makes a lovely colour contrast on the plate. Something of a vintage leaf, it was first documented in print in 1885 and is grown widely throughout Europe and the USA, taking about 50 days to grow from seed to mature leaf.

    Red Batavia
    I am: Tender and sweet
  • Wild Rocket.

    Legend has it that Dioscorides, the Greek physician and pharmacologist (40-90AD), described the leaf as ‘a digestive and good for ye belly’ Thin and spiky, strong and peppery, rocket is thought to originate from southern Europe, so can keep its cool in salads or can be wilted in pasta or on pizza. It gets the name rocket from the French ‘roquette’ and is also known as arugula, ruccola and roquette. As a relative of the watercress and radish, it is no wonder that it boasts such a spicy taste or is packed with vitamins A and C.

    Recipes containing rocket

    Wild Rocket
    I am: Strong and peppery
  • Young Spinach.

    Young spinach leaves are tender, succulent and sweet and are delicious raw or cooked thanks to a subtle nutty flavour. Thought to originate from the Mediterranean and now native to central and south-western Asia, spinach is a member of the goosefoot family, which also includes Swiss chard and grows to a height of up to 30cm. Spinach is known as a rich source of iron and calcium and eating it raw in salads, minimises the loss of these valuable nutrients, which occurs during cooking.

    Recipes containing spinach

    Young Spinach
    I am: Sweet and nutty
  • PepperCress.

    A spicy and peppery leaf. A delicious spicy and peppery dark green leaf with a tender succulent texture

    Recipes containing peppercress

    I am: Spicy and peppery
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    Found in
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