The fact that this Italian kale resembles a miniature prehistoric palm tree may well explain its common name, dinosaur kale. The long, straight leaves with their pebbly texture will give your immune system a substantial boost. An extremely versatile leafy vegetable that is sweet and tender, Toscano is open to sautéing, slow-cooking and braising just to name a few methods.

One of our biggest crowd-pleasers, curly kale is considered a superfood loaded with vitamins and minerals.  High in water content, the shelf life of aquaponics kale is almost double that of soil-grown counterparts.  The blue-green leaves of this extra-curly curly kale are perfect for making your own homemade kale …

Second to none, spinach is the one true king when it comes to full-spectrum nutritional profiles of vegetables, not to mention it has an exceptionally low caloric value. But more importantly, spinach is just plain delicious.

You may know it as Japanese mustard, and whilst it too contains the bitter, peppery, piquant flavours of arugula and mustards, it is far more modest and therefore much more acceptable to some. Use the feathery leaves and juicy stalks for salads, stir-fries, light sautés, or nabamono, Japanese hot pots.

A true superstar amongst leafy vegetables, Swiss chard is not only pleasing to the eye, but also one of the most nutritious vegetables available, bursting with anthocyanins and fibre. The slightly savoyed, giant leaves of the Bright Light variety are most often lush green or burgundy, but the stalks may come in gold, pink, crimson, orange, scarlet, purple, green, white and even pink-and-white-striped, making for a visual feast. You’d be …

Even more fiery than its green counterparts, this highly ruffled, deeply cut red leaf mustard has crunchy violet leaves juxtaposed against wasabi green stems. Great for spicing up salads, sautés, braised dishes or even homemade salsa verdes.

The go-to butterhead lettuce for salads.  Leaves are tender and mildly sweet. 

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?

A burnished-red mini romaine with olive-green midribs to add some colour and crispiness to your salad mix with. Long slender leaves are an excellent choice for intricate plating to impress the most demanding of houseguests.

Deep-cherry lobes on the outside, bright green near the core, this oakleaf is beautiful enough to use in a bouquet toss at a wedding.  

Do not underestimate the unassuming long, dark, lobed roquette that we grow here at Evergreens Republic. They pack a serious punch. Add just a handful to your salad or mesclun mix to spice things up. Can also be gently steamed or sautéed.