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  Pak Choi

  Flavours:Pak Choi has a crisp texture and a slightly sweet, robust cabbage-like flavor. It is mild but slightly nutty and sweet.Nutritionals:Maintains bone strength and structure, Keeps good blood pressure, Heart health, Improves sleep, Improves memory, Improves muscle movement and boosts collagen production.Use:Fantastic in stirfries and warm asian salads. Goes well as an accompaniment to asian cuisine.
  R28.00 i+
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  Parsely Flat Leaf

  Flavours:A robust, clean slightly punchy flavor and a lettuce-like crunch and a fresh lemony aroma.Nutritionals:High in vitamins A, C and K, Low calories, zero cholesterol and fat, rich in antioxidants, minerals and dietary fiber.Use:Parsley flat-leaf works great in vibrant green sauces, like chimichurri and Italian gremolata. It complements meat dishes, like wiener schnitzel and infuses bread and baked goods beautifully.
  R28.00 i+
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  Red Mizuna

  Flavours:Red Mizuna is harvested at both the baby lettuce and mature stages, the younger leaves are more tender and milder while the older leaves offering a peppery, piquant, and mildly bitter taste with a hint of sweetness.Nutritionals:Red Mizuna contains vitamins A, C, and K, folate, iron, B-complex vitamins like niacin, riboflavin, and thiamine, calcium, magnesium, selenium, zinc, and manganese. Red Mizuna also has several compounds like glucosinolates, kaempferol, and anthocyanin, which is the red pigment in the leaves, that offer antioxidant benefits.Use:Red mizuna is suited for both raw and cooked applications. The young leaves can be used with other lettuces like spinach, arugula, chard, oak leaf and romaine to make delicious salads. The leaves can also be layered in sandwiches, pasta salads, noodle dishes, risotto, stews, or soups.
  R28.00 i+
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  Coriander

  Flavours:punchy citrus-like flavor with a hint of pepper and an earthy lemon aromaNutritionals:High source of Vitamin A, E and K, Beta-carotene and lutein = skin and eye health, Anti-Oxidant.Use:Coriander is used in most Asian, Latin, and Indian dishes, as well as European cuisine. The herb is used fresh as a garnish on soup or used in cold pasta salads, lentils, fresh tomato salsa and noodle dishes.
  R28.00 i+