A combination of 6 of the following produce: Red Ruby, Tropicana Lettuce, Dwarf Curly Kale, Blue Scotch Kale, Swiss Chard, Pronto Rocket, Green Mizuna and Lamb Lettuce. (Based on availability)
- Only valid for orders within Langkawi
- Delivery arrangements to be made by customers
- For more information, please contact +60 11-1246 4607
The Red Ruby is impossible to miss. Featuring striking red leaves, this gorgeous green has a glossy sheen and a beautifully rippled texture.
Nutrition Profile
Even healthier than regular rossos, with more Vitamin K, iron and slightly fewer calories.
Chef’s Info
Perfect for adding a burst of colour and nutrition to your salads and sandwiches.
With its rosette-shaped leaves and vibrant shade of green, the Tropicana Lettuce looks as good as it tastes. Its crisp, flavourful leaves are large and densely packed, which means there's plenty of this yummy green to go around.
Nutrition Profile
Greenleaf lettuce varieties (Tropicana) have the most vitamin C, K, and folate, as well as the minerals calcium and manganese. It is also a good source of vitamins A and B.
Chef’s Info
Use Tropicana for crisp, flavorful salads, or add to a sandwich or hamburger for some extra nutrients and crunch.
BoomGrow's Kale Medley is special. It comes with a mix of kale varietals depending on availability - Drawf Curly or Blue Scotch. 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.
Nutrition Profile
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.
These superstar greens feature dark-green leaves and a distinctive thick stalk that is red, white, yellow or green. Often used in Mediterranean cooking, it has an earthy taste and is related to the spinach family.
Nutrition Profile
Contains calcium, copper, magnesium, manganese, iron, potassium, protein, and Vitamins A, C, E, and K.
Chef’s Info
Brilliant for brightening up salads with its defining stems, itʼs also great in soups and for braising.
Rocket arugula is the perfect marriage of gourmet flavour and nutrient density. Also known as arugula, rucola and roquette, it has long had a role in Italian and Mediterranean cookery. In ancient Rome and Egypt, arugula leaves and seeds were associated with aphrodisiac properties.
Nutrition Profile
Contains Vitamin A, C and K, phosphorus, quercetin as well as zeaxanthin and lutein.
Chef’s Info
Crisp and peppery, itʼs great served in salads, wilted in pasta or dressed on top of a pizza.
Sharp, spicy, bright and gorgeous, the Mizuna possesses a distinct flavour profile, and is one of the most interesting greens around. Like the arugula and mustard, this green has an earthy, peppery taste. Popular in Japan, itʼs a “Kyo Yasai”, which means that itʼs an heirloom vegetable from the Kyoto region.
Nutrition Profile
Thanks to its lush green colour and the chlorophyll that comes with it, Mizuna is rich in vitamins A, C, and K, as well as beta-carotene.
Chef’s Info
It is commonly mixed in salads with other greens, but also makes a great topping for pasta dishes, soups, stews, and pizzas.
Sometimes also known as the Corn Salad, this tangy, nutty green has a rich history dating back to the 1500s. It is beloved for its unique spoon-shaped leaves, which resemble the size and shape of a lamb's tongue.
Nutrition Profile
Packs a generous amount of Vitamins A and B9, as well as potassium, calcium, magnesium, iron and phosphorus.
Chef’s Info
Commonly used as the main green in a salad. Because of its delicate shape and size, it also looks great as a garnish over dishes.
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Recipe
Jay’s Kale and Arugula Pesto
“There's always a stash of kale and arugula pesto in my freezer. It's in pasta for quick school night dinners, slathered on a brioche bun for burgers, coating roasted veggies and peeking out of a nice pizza base.”
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2 cups kale
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1 cup arugula (increase arugula if you like it more peppery)
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2 cloves of garlic
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1/2 cup of parmesan cheese (grated)
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1/4 cup toasted pine nuts (or any nuts you have handy. Due to Covid MCO , I had very little pine nuts so topped with some pistachios)
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A pinch of salt
In her epic book Salt, Fat, Acid, Heat, Samin Nosrat @ciaosamin makes it clear that good pesto must be made with a mortar and pestle. I am aware that a purist will balk but I just pop it all in the blender and emulsify with glugs of good olive oil.
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