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Celery is a crunchy, water-rich vegetable which can be eaten raw or cooked. A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in colour from white to green – the darker its colour, the stronger its flavour. It has a very mildly bitter taste and a texture that’s both crisp and succulent.
Coral Green Lettuce
We often call this as ‘decorative lettuce’ and can always find it in salad bowls, sandwiches, burgers and more. This curled leaves plant often served raw and it could add a punch of colour, texture and volume to salads. Far more than that, green coral lettuce can be the star of a dish as well.
Coral Red Lettuce
Coral lettuce, also known as loose-leaf lettuce, varies in shape, colour, and texture — though it’s usually crisp, ruffled, and dark green or red, with a flavour ranging from mild to sweet. These very decorative lettuce types add a punch of colour, texture and volume to salads. The curled leaves also have a practical function as they increase the surface area enabling salad dressings to be caught up in the leaf and not to the bottom of your salad bowl.
Iceberg lettuce, also known as crisphead lettuce, has pale green leaves and grows in cabbage-like bulbs. Iceberg lettuce is a great bridge food for people who don’t eat enough other vegetables. It has a mild, sweet flavour and a pleasant crunch. And while iceberg lettuce gets a bad reputation for not being as nutritious as other lettuces, it’s packed with Vitamin A, Vitamin K, and folate. Iceberg lettuce can offer a range of important health benefits for you and your family.
Oakleaf Green Lettuce
Lettuce Green Oakleaf is a popular Heirloom variety, grown for its striking rich green colour and its beautiful notched leaves, which are shaped like an oak leaf. The leaf form produces a dense bunch of leaves, which have a tender sweet flavour with good resistance to bolting.
Oakleaf Red Lettuce
Red oak lettuce is known for its incredibly sweet and mellow flavour, nutty with a buttery texture—and how beautiful it looks on the plate. Lettuce leaves are burgundy-red stained, elongated, lobed and loosely serrated, similar to the leaves of an oak tree. They form semi-tight rosettes at the core.
Romaine lettuce leaves are green in colour, and fade to a white stalk with a green tint in the centre of each leaf. The leaves also offer a neutral flavour, with a slight bitterness at the bottom, giving a distinctive flavour profile. Aside from the green romaine that we commonly see in grocery stores, romaine lettuce also comes in the red variety, with a blend of green at the stalk and a reddish-purple leafy top.
Rosemary is a member of the mint family Lamiaceae, along with many other herbs, such as oregano, thyme, basil, and lavender. The herb not only tastes good in culinary dishes, such as rosemary chicken and lamb, but it is also a good source of iron, calcium, and vitamin B-6. It is typically prepared as a whole dried herb or a dried powdered extract, while teas and liquid extracts are made from fresh or dried leaves.