AP Grønt

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.

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.

Season: AUGUST

Has a refreshing, slightly nutty taste. Ideal for salads and garnishing. Add to hot dishes just before serving.

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.

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.

Season: MAY - OCTOBER

Has a refreshing, slightly nutty taste. Ideal for salads and garnishing. Add to hot dishes just before serving.

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.

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.

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 MIZUNA

Season: MAY - OCTOBER

A decorative Japanese baby leaf with a mild taste of nuts. Suitable for mixed salads, wok dishes and as garnish.

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.