A workers' cooperative growing food on London's edge in the Lea Valley

Spring and summer salad

Lettuce

Lactuca sativa

Salad Bowl: with a lobed ‘oak leaf’ in shades of green, red or red/ green combination, a crisp, mild juicy and slightly bitter leaf, high in fibre, potassium, and vitamins C and E.

Lolla Rossa: frilly pink/red crisp juicy leaves with a mild flavour.

 

Basil

Ocimum basilicum

Strongly aromatic, light green oval leaves.

 

Mints

Mentha spp.

Various varieties with green or purple or variegated green/white leaves. Rough texture and a strong clean cool flavour with good  digestive properties.

 

Shungiku/Garland Chrysanthemum

Chrysanthemum coronarium

Light green jagged lobed leaves with a strong bitter taste, high in vitamin C, carotene; 3% protein.

 

Amaranth

Amaranthus spp.

Smooth-edged oval leaves can be bright red, yellow or green. They are chewy with a nutty/grassy flavour and high in vitamin C.

 

Salad Burnet

Sanguisorba minor

Small paired leaves, mid to dark green with a chewy, tannic texture and slight cucumber flavour.

 

Shiso

Perilla frutescens

Pointed oval serrated-edged green/purple slightly downy leaves with a spicy, cumin-like flavour.

 

Red Orache

Atriplex hortensis

Purple-scarlet ace-of-spades shaped leaf with a mild salty spinach flavour a and grainy texture.

 

Chives

Allium schoenoprasum

Thin dark green stems with strong onion flavour, high in Vitamin C and carotene.

 

Nasturtium

Tropaeolum majus

Round juicy peppery leaves (either green or green/white variegated) and red, orange or yellow flowers.

 

Summer Purslane

Portulaca oleracea

Small oval silver-jade leaves on a long pink stem. Succulent, juicy and mildly citric, it contains Omega 3 & 6.

Categories:  In the Bags This Week, Salad