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Hot Mizuna is the hottest garnish in Tokyo. Totally unlike common broad-leaf mizuna, this rare find is very deeply cut with a steadily building bite. |
Bekana Mustard has a lovely pale green leaf with a light bite – perfect for shredding. It is also large enough for wrapping
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Fordhook Mustard is one of the best looking and tasting mustards ever bred. It is wonderful raw on any fatty presentation. Briefly blanched it glistens gloriously. |
Wasabi has ... |
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Cresses come in an assortment of shapes. But all have delightful quick kicks; which just as suddenly dissipate. |
Peacock Kale boasts a deeply cut leaf in a unique creamy white. A great garnish! |
Red Orach is a heritage form of spinach. It has a deep red colour with a pleasingly salty flavour. |
Fava Bean Leaves have a fresh nutty fava flavour that can be enjoyed raw or quickly cooked. It is totally memorable when made into pasta. |
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Arugulas come in several great shapes. They all possess a trademark magnificent sharp nutty bite. |
Red Russian Kale has eye-catching deeply cut leaves with sweet flavour. Serve either raw or very briefly cooked. |
Rainbow of Chards have brilliant multi- coloured stems which really encourages diners to at least try their greens. The creamy rich sweet leaves (way better than spinach) keep them coming back for more. |
Chervil is one of the finest fine herbes with its delicate licorice notes. Use it whole as a garnish; or chopped as flavouring. |
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Buckhorn Plantain surely has a unique appearance – and it is surprisingly tender with a gentle nutty flavour. |
Chrysanthemum has gorgeous leaves with a bright aromatic flavour just calling out for a creative place in your presentations. |
Dandeion is... |
Chicory is...
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Claytonia grows only during the winter months. So make generous use of its tart succulence during its all-too-short season.
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Mache or Corn Salad is a delectable winter “weed” loved throughout Europe. Unfortunately it is a real challenge to grow in most of North America. |
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