Salad Leaves

The marvellous Mizuna is an oriental wonder! It grows as a large rosette of finely serrated, feathery leaves, which are dark, glossy green, similar to rocket leaves. A very hardy plant, being both heat and cold tolerant, it usually grows better in moist conditions.

Upright, fast and frilly, Mustard ‘F1 Red Dragon’ is a mild mustard, bred for fast growth and resistance to bolting with beautifully patterned purple and green, with lime green petioles and purple veining. An excellent choice for early spring right through to late autumn cropping.

Mustard 'Green Frills' has attractive and sweet leaves that are fringed and finely serrated with the tangy flavour of gourmet mustard. Use it with other salad leaves to create your own bistro salad to suit your tastes. They are fantastic when lightly steamed, stir-fried or sautéed.

Mustard ‘Pizzo’ is a new mustard green with that is beautifully mild flavoured when young and hot once mature. The bright green, voluptuous curving leaves are deeply-cut and serrated. They are beautiful as a baby leaf, give volume to winter salads and are very good for bunching.

Leaf mustard comes in an array of shapes and sizes, but if you want colour, choose the beautiful Mustard ‘Red Frills’. True to its name, the attractive and sweet leaves are finely serrated. The fringed burgundy-red leaves add the taste of mustard and horseradish to salads, stir fries and sandwiches.

Heading Mustard is a specialty vegetable, prized for its distinctive mild flavour. This cultivar, known as 'Sher-Li-Hon' in Asia produces a longer, looser head than regular Gai Choy, they are tasty, sweet and suitable anywhere you'd like a more tender green with a less assertive flavour than regular mustards.

Nasturtium 'Blue Pepe' is a unique variety from Europe. A culinary variety, originally bred for the edible blue-green leaves and vivid dark red flowers. The flowers dress up a plate and pair sweetness and spice while the leaves deliver peppery punches.

Considered a 'summer spinach' because it thrives in hot, dry weather, ‘New Zealand Spinach’ is an interesting alternative. It is drought-tolerant and doesn’t bolt. It can be eaten raw as a simple salad green or can be cooked like any other spinach and will give succulent leaves throughout the season.

Dwarf Canton White is a short and squat variety, often known as Baby or Squat Pak Choi. Tender and delicious, with a compact habit, this fast growing vegetable can be harvested at any stage, for 'baby leaf or left to mature to thick succulent white stems.

Pak Choi 'F1 Golden Yellow', also called Kinkoh in Japan is a vigorous variety that has good heat tolerance and is suitable for main season cropping. It can even be grown year-round in sub-tropical to tropical areas. The leaves are bright yellow-green and are much softer than other pak choi types.

Pak Choi "F1 Hanakan" is an outstanding green stem hybrid for babyleaf or for miniveg (straight to wok) specification. Dwarf, hourglass shaped heads, with lovely broad based green stems. The flavour is sweet with a hint of mustard. Not only tasty, but good for you. Whatever next?!?

Pak Choi 'F1 Red Wizard' is a dark red variety that produce crops that have consistent colour even with summer temperatures. This vigorous variety has good heat and cold tolerance and a mild, sweet flavour. They look as attractive in the garden as they do on the plate.

Pak Choi 'Rubi' is very quick to crop, easy to grow and slow to bolt. This purple/red leaved variety is perfect for adding colour to baby leaf mixes, it be used as a babyleaf veg or as whole head shredded into stir-fries. It looks as attractive in the garden as on the plate.

F1 Yuushou is a vigorous, green leaved variety of Pak Choi which is slow to bolt and suitable for all year round cropping. China's most popular vegetable is used raw or cooked from any stage from seedling to mature plant and can be used as a “cut and come again” vegetable.

Pak Choi 'Shanghai' is a special green stem variety with glossy, dark green leaves, thick green petioles and an attractive hourglass shape. Tender and very delicious, this new 'celebrity' vegetable tolerates both cold and heat and can be sown in succession for crops nearly all season long.

Shiso ‘Aoshiso’ leaves make for exquisite decoration. It is finely sliced with ginger and added to salads, sautéed vegetables, sashimi, tempura and sushi. Available either red or green, the red having more of an anise flavour and slightly less spicy than the green variety, which tastes more like cinnamon.

Sometimes referred to as Perilla 'Britton' and called ‘Hojiso’ in Japan, this less typical form of Perilla has beautiful bi-coloured leaves. The serrated, red-veined leaves are green on top and deep purple-red underneath.