Leafy Greens

Belgian Endive

Belgian Endive is shaped like a torpedo, 4-6 inches long and has tender, crisp white leaves with either yellow or red-coloured leaf edges.

Black Kale - ( Dinosaur Kale )

The chewy texture easily softens when cooked, and offers subtle green cabbage flavour that has a tangy bite with a sweet earthy finish.

Blonde FriseeFrisee

Frisee is bright to light green at its leaf tips fading to a pale yellow to white at its core. The lacy green leaves offer a slightly bitter flavour.

Collard Greens

A headless forming cabbage, similar to kale. Their leaves are broad, paddle-shaped and grey green to deep green in colour.

Curly Endive

The outer, darker leaves have a distinctive, slightly bitter flavour. The inner, lighter coloured leaves are milder in flavour.

Dandelion

Dandelion greens have a very distinct, assertive flavour, often tangy and bitter.

Escarole

Escarole has broad, slightly curly, pale green leaves with a nutty, bitter taste similar to that of curly endive only with a less bitter bite.

Flowering Kale (Red Kale)

Serrated and ruffled vibrant purple leaves that are variegated in shades of dusty green.

Green Kale

Kale has an earthy flavour with a nutty sweetness that is accentuated when cooked. 

Green Leaf

The texture is consistently crispy and succulent and the flavour mild and insipid with a slightly bitter undertone.

Green Swiss Chard

Broad wavy and crinkled green leaves with snow white stalks and veins flowing throughout the foliage.

Head Lettuce

Head Lettuce is distinguished by leaves arranged in a dense rosette that develop into a compact ball.

Hydroponic Boston

Broad wavy green outer leaves encompass more tightly bound and yellow tinted inner leaves.

Hydroponic Romaine

Locally grown product by Lettuce Alive.

Kohlrabi - Green

Flavour is likened to broccoli stems, sweet and mild with a hint of cabbage or radish. The texture is firm and crisp and the flesh is juicy.

Radicchio

Radicchio resembles a petite head of red cabbage producing variegated dark burgundy leaves with contrasting white ribs.

Rainbow Swiss Chard

Rainbow Swiss Chard is distinguished by its bouquet of wrinkled, slightly savoyed rich green and bronze leaves and bright coloured stems.

Rapini (Broccoli Rabe)

Roughly textured, spiked, green leaves that have a pungent, slightly bitter flavour that mellows and becomes almost nutty when cooked.

Red Leaf

Deep red burgundy stains highlighting the tips of lime green to sea green outer leaves, with pea green and cream coloured inner leaves.

Red Swiss Chard

Red Swiss Chard has broad, wavy and wrinkled bronzed green leaves with contrasting crimson red leaf stalks.

Romaine

A lettuce variety with crisp narrow leaves that form a tall head.

Romaine Hearts

Romaine hearts are the center leaves of Romaine lettuce. Smaller, more yellow and sweeter than regular Romaine.

Treviso Radicchio

Treviso is a milder form of radicchio. Elongated, torpedo shaped leaves with the same distinctive burgundy and white colouring as radicchio.

White Radicchio (Castle Franco)

White Radicchio has a yellowish-cream leaf with red-speckles. This beautiful, tender, lettuce-like ball unfolds like a rose. It is also known as Castle Franco.