Lollo Rosso lettuce is native to Europe, North Africa, and Asia. The variety is thought to have been grown in Italy and was first cultivated by the Ancient Egyptians. It is grown as a baby leaf variety to include in many salad mixes. Favoured for its texture, colour, and curly edges, it is most commonly used fresh in salads. This lettuce contains vitamins A and C, folate, fibre, antioxidants, and iron.

Lollo Bionda Green Lettuce is native to Europe, North Africa, and Asia. The variety is thought to have been grown in Italy and was first cultivated by the Ancient Egyptians. It is grown as a baby leaf variety to include in many salad mixes. Favoured for its texture, colour, and curly edges, it is most commonly used fresh in salads. This lettuce contains vitamins A and C, folate, fibre, antioxidants, and iron.

Romaine lettuce is believed to be one of the oldest varieties of lettuce in the world. Also known as Cos lettuce in England, Lattuga Romana in Italian, and Laitue Romaine in French. Romaine lettuce is best suited for both raw and cooked applications such as braising, grilling, and lightly boiling. The leaves can be used fresh and torn for salads, or they can be used as a dipping vessel for sauces, dips, and fillings. It is an excellent source of dietary fibre, vitamins A, C, and K, thiamin, folate, iron, potassium, and manganese. It is also a good source of riboflavin, vitamin B6, calcium, magnesium, phosphorus, and copper.

Butterhead lettuce gets its name from its characteristically soft, buttery leaves. It’s also known as cabbage lettuce due to its round shape. Its leaves have a crumpled look that resembles flower petals. Butterhead lettuce adds a mild, sweet flavour to dishes. It pairs well with most dressings and can enhance the flavour and texture of your salad. This lettuce is a good source of carotenoid antioxidants, such as beta carotene, lutein, and zeaxanthin. Butterhead contains higher amounts of iron than other lettuces.

Oak Leaf lettuces are native to and were first cultivated in France from what was originally considered a weed found growing wild. Oak Leaf lettuce is often harvested as baby lettuce and incorporated into salad mixes for its tender texture and mild flavour. It is extremely versatile and is used by both chefs and home cooks in a wide variety of fresh culinary applications. It is a good source of vitamins A, C, and K, and folate.

Batavia also known as summer crisp lettuce is extremely versatile and is used by both chefs and home cooks in a wide variety of fresh culinary applications. This lettuce is best suited for fresh applications and is most commonly used as a wrap, garnish, in salads, or as a layer in a sandwich. The leaves can be torn or sliced and used as a crunchy element in a salad, layered in burgers or sandwiches. It contains vitamins A, C, K, and folate.

Swiss chard's flavour profile shares the earthiness of a beet green with the salinity of spinach. The red stalks are fibrous, often bitter and succulent, as they carry the bulk of the plant's water content. Both the leaves and the stalk are edible. Chard is known to be a nutritional powerhouse vegetable packed with vitamins, nutrients and health benefits. Chard contains high levels of vitamins C, K, E, beta-carotene, calcium and the minerals manganese and zinc. As noted, it also contains betalain. Betalin pigments have repeatedly been shown to support activity within the body's detoxification process, activating and processing unwanted toxic substances.

Arugula, also known as wild arugula, produces dark green durable leaves. The intense flavour is concentrated and delivers a spicy bite. Bold and pungent, it is flavour- aggressive for those who like a tasty kick in the mouth. Enhance mixed green salads. Make a bed for fresh fruit.

Bok choy, is a variety of Chinese cabbage, considered to be one of the oldest cultivated vegetables in the world, Bok choy translates from Cantonese to mean “white vegetable” and is a common ingredient used in Asian cuisine. It has a crunchy, slightly fibrous consistency with a sweet, green flavour mixed with notable cabbage nuances and a mild mustard-like bite. When cooked, the texture softens into a tender consistency, and the flavour mellows into an earthy, mild taste. Bok choy is an excellent source of vitamins A and C, which are antioxidants that can help protect the immune system and repair cell damage. It also contains vitamins B6, K, and E, magnesium, potassium, iron, manganese, and calcium.

Bok choy has been used in Asian cuisine for many years, but the small cabbage has globally increased in popularity. Bok choy is best suited for both raw and cooked applications such as sautéing, boiling, stir-frying, braising, grilling, and steaming. The crisp nature of the stem and leaves are showcased when chopped and tossed into fresh green salads, or the raw leaves can be mixed into a slaw with carrots and garlic for a mild crunch. Bok choy is an excellent source of beta-carotene and vitamins A, B, C, and K, which are antioxidants that help the body fight against environmental aggressors. The leaves and stems are also a good source of fibre to stimulate digestion and contain calcium, potassium, vitamin B6, magnesium, and folate to help support bone strength and fight against inflammation.

Baby spinach is simply the immature leaves of flat leaf spinach. It is the preferred variety found in packaged salad mixes because of its sturdy nature yet delicate texture. The chewy texture of the young leaves is crisp yet succulent. Sweeter than mature spinach, Baby spinach offers a delicate nuttiness with subtle flavour and tender, edible stems. It is most often eaten raw in salad preparations. Pair with fresh citrus and berries, nuts, strong cheeses, spring vegetables such as peas and asparagus, or toss with hot pasta or grains until barely wilted. Rich in vitamins and minerals, spinach is an excellent source of iron and is exceptionally high in beta carotene, vitamin C, fibre and folic acid.

The pale green stems are tough and typically removed, while the tightly curled leaves are chewy yet succulent. Kale can sometimes be spicy, other times a bit sweet, and usually slightly bitter. In general, Kale offers an earthy flavour with a nutty sweetness that is accentuated when cooked. Considering its many forms and stages of harvest, it is an incredibly versatile green in the kitchen, and can be used raw or cooked. Young Kale leaves add an earthy flavour to raw salad green mixes, and fully mature Kale is one of the few leafy greens that doesn’t shrink much when it’s cooked. It’s great sautéed, roasted, stewed, and even baked into Kale chips. Just be careful not to over-cook it, as it can develop a more bitter taste. Kale is rich in antioxidants, and packed with vitamins A, E, K, and B, especially folate. It has a fair amount of protein and iron, and has more vitamin C than other leafy greens. It’s also high in fibre. Researchers have even found that the phytochemicals in Kale may inhibit cancer cell growth.

Red Russian kale is easily recognized by its richly coloured burgundy stems and purple tinted leaves. They are flat and toothed like an oak leaf with an overall dark green colour and deep red veins. Red Russian kale offers a mild nutty flavour that is slightly sweet and earthy with a hearty texture. An excellent source of vitamin C, it also provides iron, vitamin A, calcium, magnesium, potassium, protein, carbohydrates and dietary fibre.

Mustard greens are also commonly referred to as Indian mustard and is native to India. These greens have been naturalized throughout the northern hemisphere from Japan to Europe to South and North America. They contain compounds which have cancer preventing benefits, including antioxidants, anti-inflammatory and natural detoxifying properties.

The bright green leaves are smooth, with prominent dark red and purple veins branching across the surface, blending into deep red, slender stems. It is crisp and tender with a fresh, green flavour similar to spinach and chard with a tart, citrus-like tang. Red veined sorel is commonly used by chefs as a garnish to accent dishes with its tangy lemon flavour, vibrant colour contrast, and tender texture. It enhances the visual appeal of a dish and are used in fresh green salads, in a bed of greens under scallops, in soups, sandwiches, fruit salads, fruit plates, omelettes, and on top of main dishes and appetizers. They can also be used in desserts such as ice cream, gelato, and sorbet, pastries, cocktails, or scattered in punch bowls. This green contains some iron, calcium, potassium, magnesium, phosphorus, and vitamin C.

Mizuna is native to Japan and has been growing since ancient times. A common green in the emperor’s house. Mizuna is a leafy green, also known as Japanese mustard greens. They are one of the few vegetables native to Japan and are designated as a protected heirloom vegetable. Mizuna greens are best suited for both raw and cooked applications such as steaming, stir-frying, or boiling. The leaves are most often used in salad mixes, specifically mesclun or spring mix, and pairs well with sharp, peppery lettuces and other bitter greens. Mizuna is a nutrient-dense leafy green and is high in vitamins A, C, and K, folate, and iron. It is also a source of B-complex vitamins and the essential minerals calcium, magnesium, manganese, potassium, zinc, and selenium.

Basil has highly aromatic qualities and flavour profile. The wide range of distinctive fragrances within its chemical makeup emit notes of citrus, clove, anise and cinnamon, all providing a sensory memory that sets basil apart from other herbs. Offering a splendid and fragrant, complex aroma, spicy basil provides culinary, as well as ornamental pleasure.

Thai basil is delicate and extremely fragrant with a camphor-like aroma combined with a hint of clove and allspice, and the leaves carry a minty flavour mixed with a zesty, peppery bite. Also known as Bai Krapow, Hot basil, White Tulsi, and Rama Tulsi, Thai basil is a variety of holy basil that is used in Thai cooking, Indian folk medicine, and in Hindu worship. This herb is best suited for both raw and cooked applications. Predominately used in Thai cuisine, they are commonly combined into stir-fries such as the popular Pad Gkaprow, which is a hot and spicy dish with strong garlic and basil notes, and also coconut-based curries. Thai basil contains vitamins A and C, calcium, iron, and zinc.

Purple Basil is aromatic, bearing a spice-forward, clove-like scent, and the leaves have a sweet, savoury, and earthy flavour with notes of anise, ginger, cinnamon, clove, and mint. This basil is a good source of vitamin K to assist in faster wound healing, vitamin C to strengthen the immune system, and beta-carotene, a compound converted into vitamin A in the body to maintain optimal organ functioning. The purple basil also contains lower amounts of magnesium, potassium, calcium, iron, and anthocyanins, which are flavonoids that provide antioxidant-like properties. Beyond vitamins and minerals, this basil leaves are used topically in natural medicines to reduce inflammation associated with bug bites, rashes, and skin irritation.

Rosemary is grown not only for culinary use, but also for its use as an aromatic and medicinal purposes. Rosemary pairs well with other herbs, but can be used lightly on its own. Use it to flavour stuffed meats or chicken, and vegetables. Add fresh sprigs of Rosemary to soups and stocks for its aroma and flavour, remove the stems at the end of cooking. This herb is a good source of vitamin A and beta-carotene, as well as the minerals potassium and calcium. The volatile oils in Rosemary contain natural compounds like pinene and camphene, which are terpenes that give Rosemary its intense aroma, and other phytochemicals such as cineol. These compounds give Rosemary anti-inflammatory, antibacterial and anti-microbial properties.

Chives are perennial herbs that are commonly found in kitchens and gardens. Chives are part of the classic French herb blend called fines herbes (pronounced fien erbs), along with flat leaf parsley, French tarragon and chervil. Chives are used as both a garnish and as an aromatic herb. Typically, Chives are added at the end of the cooking process because they lose flavour when heated. Chives pair well with parsley, tarragon, and chervil, which together make up the well-known French “fines herbes”. Chives are a good source of calcium, iron, phosphorus, and sulphur. They also contain high amounts of potassium; vitamins A and C. Phytonutrients in Chives are beneficial for the digestive system as well as blood circulation. They have similar properties to those of garlic.

Cherry tomatoes are generally much sweeter than large tomatoes. The size and colour of cherry tomatoes have a wide range, as there are hundreds of varieties. Cherry tomatoes are a versatile ingredient to have in your kitchen arsenal. Pair cherry tomatoes with other ingredients that are in season. Complimentary matches for cherry tomatoes include fresh corn, chilies, watermelon, shelling beans, fresh cheeses, scallops, prawns, eggplant, okra, cucumbers, fresh nuts, avocados, zucchini, and herbs such as mint, arugula and basil. Though cherry tomatoes are perfect for eating as-is fresh, cooking will enhance their sweetness and add depth to their flavour. Cherry tomatoes are miniature versions of traditional beefsteak tomatoes, but they are equally as nutritious. In addition to being high in fibre and vitamin C, they also have a healthy dose of other vitamins and minerals that are essential for good health, including vitamin B-6, which helps your body metabolize protein and supports cognitive development and brain function. Vitamin A is also present, which aids your body in producing white blood cells and keeps your heart, lungs and kidneys working properly.

Big Plum tomatoes, aptly named for their large size and meaty texture, have a classic tomato flavour, however, depending upon the variety, they can also be sweet to the taste. They are heavy, reaching weights as high as four pounds. Botanically, the tomato is a fruit, but in 1883 the U.S. Supreme Court ruled that the tomato was legally a vegetable because of the way it was commonly used. The size of the Big plum tomato makes it ideal for sandwiches and burgers. Try them in a stacked salad, sliced lengthwise and layered with avocado and mozzarella. Dice them and cook them down with garlic, olive oil, and fresh herbs for a quick pasta sauce. Or even roast slices of Big plum tomato with olive oil, salt and pepper, and then add to soups and sauces; roasting enhances their natural flavour. Tomatoes are rich in vitamins A and C, and they are full of fibre. Field or vine-ripened summer tomatoes are higher in vitamin C than greenhouse tomatoes grown in the fall and winter, and fresh tomatoes have more vitamin C than when they are cooked or canned. Tomatoes are also noted for containing the antioxidant compound lycopene, which may help protect against prostate cancer and heart disease.

San Marzano tomatoes are small with an elongated and thin, oval shape, similar in appearance to a Roma tomato, but with a pointed tip. San Marzano tomatoes, are an Italian, plum-tomato variety belonging to the Solanaceae or nightshade family. The elongated, fleshy fruits are named after San Marzano Sul Sarno, the town in Italy where they were first grown, and are celebrated by top chefs as one of the best tomatoes used for sauces. The variety has received so much recognition for its rich flavour, that similar to French Champagne, a Protected Designation of Origin, or DOP, was given in 1996 to San Marzano tomatoes grown under strict regulations. Valle del Sarno is the valley in Italy where the recognized and protected variety is grown. These tomatoes are typically harvested by hand and are known as a paste, pear, processing, salad Ette, or sauce tomato. San Marzano tomatoes are ideal for making sauces due to their elongated shape, minimal seeds, firm flesh, and lower juice content. The sweet and mild variety can be roasted or cooked on the stovetop for use in pasta, pizzas, lasagnes, or ragus. It can also be used fresh for sandwiches, bruschetta, and salads, sliced thin and baked into a savoury tart, or drizzled with olive oil and roasted. Beyond fresh applications, San Marzano tomatoes are famously canned and develop a soft texture when preserved. These tomatoes are an excellent source of vitamins A and C, which are antioxidants that can help strengthen the immune system and increase collagen production within the body. The tomatoes also provide some fibre, potassium, and folate, and are known for containing the antioxidant compound lycopene, which gives the flesh its red hue and helps the body fight against free radicals.