Tender crisp texture with a bittersweet, almost nutty flavour. Water-rich, and super low calorie.

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Bittersweet lollos. Crinkly edged, rosette shaped leaves. tinged in colour at their ends with a fairly tender, yet crisp texture with a bittersweet, almost nutty flavour.

Water rich, super-low calorie, making it incredibly thirst-quenching and helps curb hunger and promote fullness.

Believed to be first cultivated by the Egyptians and was considered to be an aphrodisiac and a medicinal remedy.

CHEF’S INFO

Mildly sweet, not spicy, medium creamy, tender, waxy, nutty.

Use it for everything. Salad, soups, curries or eat it on its own. Versatility, thy name is lollo.

High in folate, iron, manganese and potassium. Contains 70% of your daily Vitamin A requirements.

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Vitamin A - Vitamin A is good for your vision and strengthens immunity and promotes healthy organs and while, butterhead is not quite as loaded as romaine it is still a bountiful 70% of your daily requirements - not bad at all.

Now, check out it’s marvellous credentials:

• folate for cells
• iron for muscles and energy
• manganese for brain function and your nervous and enzyme systems
• and potassium to balance fluids

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Light, crispy and crunchy with soft, mid-green outer leaves and a slightly crisper heart.

Great for salads. Delicious in a stir fry.

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Ranked a top powerhouse food for its ability to reduce risk for chronic diseases.

It is especially a great source of vitamin A – one cup has 81% of daily intake – as well as some B and C vitamins and potassium.

Said to have originated on the Greek island of Cos (Kos), off the coast of Turkey in the Aegean Sea.

CHEF’S INFO

The tender crisp leaves perfectly folded centers for scooping dips or holding dressings. The crisp texture and crunch of romaine is a perfect complement to a sandwich or as a sturdy support in a Caesar salad with boiled eggs, croutons and some shaved parmesan in a salad or wok fried with garlic, Shaoxing rice wine and soy sauce for a delicious vegetable side. It’s also great raw with fried onion and ikan bilis.

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Trendy for a reason, kale packs it in antioxidants and anti-inflammatory properties.

Kale has a 2000 year history and was one of the most widely eaten green vegetables in the Middle Ages. What’s it packing:

• Vitamin A - great for vision, immunity and healthy organs.
• Vitamin C - a winner in the fight against viruses but also for growing healthy minds and bodies.
• Vitamin K - fab for healthy bones and healing of wounds.

CHEF’S INFO

Kale and arugula pesto drizzled on pasta, grilled sandwiches, roasted meat, cauliflower – on everything really. Want the kids to love it, try tasty kale chips! Gently rub olive oil and a sprinkle of salt into clean dry kale leaves and bake in the oven on 175 c for 10-12 mins. Make sure they are crispy but don’t let them burn.

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This everyday green which originated in Persia packs an almighty punch of goodness and nutrition for the body.

It is low in carbs but high in insoluble fiber, which may benefit digestion.

It is rich in vitamins A, C, K1, Iron and Calcium.

Great for growing minds, bones an bodies.

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What makes this a kitchen staple is its versatility.

It can be added to almost anything (and remains well hidden for picky eaters).

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This cousin of watercress, the upland cress has a peppery, pungent flavour that is similar, but stronger, than watercress.

Upland cress contains vitamins A, C, and K, vitamin B2,potassium, iron, folate, manganese, and calcium.

CHEF’S INFO

Peppery, bitter, spicy, not creamy, horseradish spiciness, lots of character, splendid in fatty dressing.

Upland cress is great in sandwiches and salads, and it also makes a nice garnish for soups and cooked meats, fish, or poultry.

Pairs well with avocado, apples, cucumbers, onions, garlic & greek yogurt.

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The (spear)mint has a place in ancient myth and legend conveying wisdom and seen signifying hospitality.

It is commonly used to help relieve symptoms of indigestion, nausea and gas.

It contains beneficial antioxidant compounds that help against damage caused by free radicals.

Did you know that you can also use it for headaches, toothaches, cramps and sore throats?

CHEF’S INFO

Stronger, Sharper taste. Excellent for dipping sauce.

Full of flavour, we love to start our day with a mint infused cup of tea, sprinkled on our curry laksa and washed down with a minty lime soda.

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The perfect marriage of gourmet flavour and nutrient density.

Also known as arugula, ruccola and roquette, it has long had a role in Italian and Mediterranean cookery.

It is rich in vitamins A, C, K and folate.

In ancient Rome and Egypt, arugula leaves and seeds were associated with aphrodisiac properties.

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Crunchy, peppery, menthol-like taste, nutty.

Crisp and peppery, rocket is very versatile and great served cold in salads, wilted in pasta or dressed on top of a pizza.

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We don’t mean to bang on, but Swiss Chard is yet another powerhouse of goodness.

It is not only loaded with nutrients but also extremely low in calories, making it a health friendly food.

Filled with vitamins A, C, E K, Iron, Potassium and Magnesium

CHEF’S INFO

Bittersweet, not creamy, neutral, texture rough and succulent, earthy, with a honey sweetness on the stem.

Works well with a fruity balsamic vinegar or braising to cook.

Antioxidants help protect cells from damage caused by those scoundrels, free radicals

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You would think that basil could do no more than nourish our souls with that rich creamy flavour.

Did you know that it is a good source of vitamin K and antioxidants?

It is great for digestion & is a known anti-inflammatory.
What’s not to love?

CHEF’S INFO

Fragrant and flavourful, basil is not just about pesto.

It adds lush flavour to a meat or seafood stir fry.

A companion plant to tomatoes. simply try with a drizzle of olive oil and sliced tomatoes.

BoomGrow's Kale Medley is special. It comes with a mix of kale varietals depending on availability - Dwarf Curly, Tuscan, Blue Scotch or Purple. They are all super packed with goodness and multiple possibilities for the creative chef!

Kale has a 2000-year history and was one of the most popular greens in the Middle Ages.

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A superfood for good reason, itʼs packed with antioxidants and anti-inflammatory properties. Vitamin content includes A, E, K, and B, and especially folate. It also has protein, iron, fibre and more vitamin C than other leafy greens. More calcium, gram-to-gram, than a cup of milk.

CHEF’S INFO

This hardy green tolerates cooking well, and we braising, steaming, or stir-frying to bring out its yummy flavours.