Sunflower has nutty tasting succulent green leaves with white/purple stems, sturdy enough to delay wilting on hot plates.

Buckwheat with delicate green leaves and tender pink stems provides a refreshing tart foil perfect for many seafood dishes.

Radish has gently biting green leaves with attractive white stems for an inexpensive garnish to add zing to any presentatin.

Burgundy Radish is a winner. It has the most stunning leaves and stems. And it is sturdy enough to withstand a hot plate.

Red Cabbage has gorgeous bright purple stems and nearly black leaves with a mild yet thrilling radishy taste.

Baby Pea Tendrils have firm leaves with tender stems and eye-catching curly tendrils to add intrigue to many presentations.

Baby Pea Shoots have tender leaves (with only a hint of tendrils), but they do have a most lovely rich spring pea flavour.

Chickpea has eye-catching compound leaves with a fascinating lemony pea flavour.

Coriander with only its delicate cotyledon leaves has a very clean and refreshing coriander (a.k.a. cilantro) flavour.

Onion has a definite clean onion flavour with slim green leaves and tender black seed hulls.

Crimson Chard has a fine sweet/tart flavour with stunning crimson stems and veins.

Gold Chard is the rich looking (and tasting) golden cousin of crimson chard.

Bulls Blood Beets have maroon coloured leaves and stems with a full sweet beet flavour.

Fennel has a lovely licorice flavour with tiny delicate feathery leaves. Dill looks similar to fennel but has a more intense and refreshing flavour.

Red Amaranth has intensly coloured burgundy stems and leaves with a fresh delicate flavour.

Green Basil is grown just large enough to bring out its heavenly aroma of summer.

Purple Basil is the deep purple version of its green Genovese cousin.