Mizuna has been cultivated in Japan for hundreds of years for its health benefits and its beautiful mild peppery flavour. Simply use it in your salads or as a garnish to complement your dish.
Lime streaks are a type of mizuna with bright green and ornately fringed leaves. They can add an appealing texture and a robust mustard taste to your favourite dish.
We recommend slightly sauteed lime streaks as a quirky addition to your stir-fry.
Our organic salad mix is a unique blend of our finest leafy greens on offer, according to the season. The variety of flavours, textures and dashes of colour will ensure your next garden salad is everything but boring. Simply add a touch of vinaigrette or let your imagination run wild!
We recommend a mesclun salad with goat cheese & balsamic vinaigrette. Find the recipe
Roquette is a popular leafy green also known as arugula or rocket, simply derived from the French name roquette. In Italy, roquette is often added to pizzas just prior to serving so that it will not wilt in the heat. Chopped roquette can be added to pasta, omelettes, potatoes and of course, it makes delicious salads when used raw.
We recommend a rocket, avocado & walnut salad. Find the recipe
Wild roquette is a delicious leafy green which makes a great addition to salads with its distinctive taste and texture. Use it on its own or mix in with other baby leaves for a simple yet flavourful garden salad.
We recommend a roast tomato, wild roquette & macadamia salad. Find the recipe
Mizuna has been cultivated in Japan since ancient times and boasts a mild peppery flavour, slightly spicy, but not as pronounced as the taste of roquette (arugula). Often called Japanese greens, mizuna is perfect for stir-fries, soups and nabemono (Japanese hot pots). We think it makes delicious salads when used raw!
We recommend pancetta, mizuna & tomato sandwiches. Find the recipe
Tatsoi is another leafy green that is becoming increasingly popular around the world. When harvested young, the leaves are bright green and crisp; their delicate flavour is reminiscent of bok choy. Tatsoi can easily be mixed into your garden salads and can also be steamed or sauteed when paired with chicken or fish.
We recommend a ginger beef stir-fry with tatsoi & jasmine rice. Find the recipe