Leaf Vegetable

Rucola della Piana del Sele is an Italian rocket (arugula) variety that's grown in the province of Salerno. The leaves have a crispy texture, an intense, sharp, and spicy aroma, and a strong, distinctive flavor, which means that it can be enjoyed ... READ MORE

Traditionally grown within the provinces of Treviso, Padua and Venice, Radicchio Rosso di Treviso refers to Italian leaf chicory of the Precoce and Tardivo varieties. This robust red-leaved vegetable is characterized by ... READ MORE

Rosa di Gorizia is an Italian red radicchio variety originating from Gorizia and Collio area in Friuli Venezia-Giulia. The radicchio looks similar to a rosebud that's just about to open, hence the name (Gorizia rose). The leaves are bright red in ... READ MORE

Mâche nantaise is a small type of lettuce of the olitoria variety with long leaves that are shaped like spoons springing from the root. Lamb's lettuce, as it's called in English, can not be sold directly from the ground, bu... READ MORE

Gai lan, also known as Chinese broccoli, is a leafy vegetable characterized by its large, thick, flat leaves with fat stems. It is one of the most popular leafy vegetables used in Asian and Chinese cuisine. Gai lan can be steamed... READ MORE

Sansai is a Japanese term denoting mountain vegetables or edible wild plants which mark the beginning of spring in Japan. The vegetables and plants are foraged in the wild and they shouldn't be confused with the ones that are cultivated a... READ MORE

Yorkshire forced rhubarb is uniquely grown without light in sheds so that photoysnthesis does not occur and thicken the fibres, resulting in an unwanted acidic flavor. Due to the absence of light, its skin is gossamer on the outside, whil... READ MORE

Ever since the 1850s, when blanching and forced growth techniques were first introduced at the Botanical Garden of Brussels in Saint-Josse-ten-Noode, Brussels chicory has been traditionally cultivated in the wider Brussels-Mechelen-Leuven area whe... READ MORE

Italian leaf chicory of the Precoce and Tardivo varieties, Radicchio di Verona is grown within the provinces of Verona, Vicenza and Padua. Verona chicory is packed with antioxidants and characterized by the particular crispiness of its le... READ MORE

Named after a small fishing port in the south of Venice's lagoon, Radicchio di Chioggia refers to Italian leaf chicory of the Precoce and Tardivo varieties, grown within the provinces of Venice, Padua and Rovigo. This ro... READ MORE

Iceberg lettuce is a popular variety of lettuce known for its crisp, refreshing texture and mild flavor. It forms a dense, round head with tightly packed leaves that range from pale green on the outside to almost white near the center. This lettuc... READ MORE

Roikio is a wild herbaceous green, a type of spiny chicory that thrives on the island of Kasos, in the South Aegean. It is traditionally gathered in late winter and early spring, and locals usually preserve the plant's leaves in coarse sa... READ MORE

Radic di mont is a traditional variety of chicory originating from Carnian mountain pastures. This tender wild chicory is harvested for only 15 days when the snow melts on the Alpine pastures. It's usually still soaked with water from the melting ... READ MORE

This variety of lamb's lettuce is cultivated on Reichenau island in Bodensee lake, near the Swiss border. This area is favorable for vegetable harvesting due to the island's oceanic climate with warm summers and lots of humidity. FeldsalatREAD MORE

Grown in the mineral rich soils of the Veneto's provinces of Rovigo and Padua, Insalata di Lusia is a large-leaf lettuce of the Asteraceae Lactuca Sativa family. It is cultivated in two varieties: Capitata or Cappucc... READ MORE

Bai po, mallow leaves, or jute is a popular Thai ingredient that's used as a leafy vegetable. The leaves are usually blanched and enjoyed in a dish with plain rice congee (khao tom kui). It is said that the flavor of bai po is reminiscent of samph... READ MORE

Created in the 17th century by crossing Radicchio di Treviso and escarole, the variegated Radicchio di Castelfranco Veneto is a type of Italian leaf chicory grown within the provinces of Treviso, Padua and Venice. Thanks to its p... READ MORE

Reichenau island lettuce is a regional specialty produced under controlled conditions in the region of Baden-Württemberg. The use of fertilizers and pesticides in the production of this type of lettuce is reduced to a minimum. The lettuce is ... READ MORE