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

Year-round salad

Wild Rocket

Diplotaxis spp.

Long, highly toothed, mid green leaves with a now well-known strong tangy taste.

 

Parsley 

Petroselinum crispum

Rosettes of small light to mid green leaves on long stems. High in vitamin C, and fresh and cleansing.

 

Chard 

Beta vulgaris var. cicla

Ace-of-spades leaves, glossy green with striking white/yellow/pink/crimson midribs and veins. Mild flavour with a metallic hint. Very high in carotene, sodium and iron.

 

Beetroot  

Beta vulgaris

Ace-of-spades, slightly serrated leaves. Usually deep red and glossy, with a rich “earthy” beetroot taste.

 

 

Bronze Fennel

Foeniculum vulgare

Long, feathery, dark brown-black leaves with a firm texture and sweet aniseed flavour. High in potassium and minerals and with digestive properties.

 

Leaf Celery

Apium graveolens

Lobed, triple-leaflet, light green leaves with a crunchy texture and strong celery flavour. High in sodium.

 

Coriander

Coriandrum sativum

Jagged three-part mid green leaves on a long stem, pungent sweet “curry” flavour; buttery texture.

 

Sorrel (Broad-leaved)

Rumex acetosa

Lance-shaped light green leaves which are zesty and lemony with thirst-quenching properties.

 

Pea Shoots  

Pisum sativum

Small rounded pale green leaves with curling tendrils. Crunchy texture and mild pea flavour.

 

Sorrel (Buckler-leaved)

Rumex scutatus

Similar colour and flavour but the leaves are ace-of-spades shape

 

Oregano

Origanum spp.

Small oval green or bright yellow, with strong “herbal lozenge” flavour.

Categories:  In the Bags This Week, Salad