While most salad greens shy away from the heat of summer, Malabar Spinach lets loose its full potential, sprouting glossy green leaves and contrasting red stems left and right. Its flavour is not exactly like that of English spinach but it comes close to it when it’s cooked, and better yet, its thicker, juicier leaves hold up better and don’t wilt quite so much. They are absolutely delicious sautéed with eggs or added to a curry. On the other hand, having them raw is a whole different story; the succulent leaves will have you thinking of citrus and peppers whilst you sink your teeth into that scrumptious sandwich.
A frilly, lobed, lime-green lettuce with a slight resemblance to a giant green flower-ball, this oakleaf carries a slight bittersweet flavour which is best balanced out with a ziny dressing such as a pistachio vinaigrette. Almost too pretty to eat. Almost.
With long, delicate and sweet crispy leaves, this romaine lettuce has been a favourite with our youngest fans (feeding kids vegetables has never been easier!). If you’re looking for something new, why not brush these crunchy leaves with a dash of olive oil and put them on the grill?