This perennial vegetable has tart-flavored ruby or green stems used to make pies, crumbles, jams, and sauces

As a garnish, sprinkle in soups, hummus or mixed with ground meat.

Often called as "superfoods", packed with nutrients such as Ca,K and antioxidants.

Crisp and 'root-cut' for minimum wastage during cooking.

Sturdy stalk with fresh crisp leaves, making it a great addition to smoothies.

Tender, super succulent green that is hydroponically grown.

Tender with a pungent sweet flavour and a anise-like after-taste.

Mild flavor and crisp texture, used as salad greens.

A slight peppery flavor really fresh with a great bite.

Refreshing crunch, low in fiber, it has a high water content.

Sweet taste and a crunchy texture. It is a very versatile vegetable and can be eaten raw, pickled, stir-fried, boiled, used fresh in salads, or added to soups

Native to East Asia, this leafy vegetable is also referred as Spider mustard. It has a mild flavour. Ideal for salads, soups or pastas.

Asian vegetable with a sweet and rich flavor. Rich in Vitamin C. Ideal for consuming raw, roasted, or cooked.

Tender bokchoy harvested earlier. Milder in flavour with smaller leaves. Rich in fiber. Ideal for salads, saute and soups.

Tender, with a dry aroma and a minty flavour.

Aromatic and a pungent herb. It's tangy flavor pairs well with roasts food and dips.

Stalky plant with a fresh, lemony aroma and a citrus flavor.