New Zealand Spinach Tetragonia tetragonioides

This indigenous leaf vegetable, was first mentioned by Captain Cook. It was immediately picked, cooked, and pickled to help fight scurvy for the crew of the Endeavor. It spread when the explorer and botanist Joseph Banks took seeds back to Kew Gardens during the latter half of the  18th century. For two centuries, it was the only cultivated vegetable to have originated from Australia and New Zealand. As its names signify, it has similar flavor and texture properties to spinach, and is used cooked like spinach. It contains oxalates at medium to low levels that should to be removed by blanching in hot water for one minute, then rinsing before cooking.

Culantro Eryngium foetidum

Commonly known as Culantro, Mexican coriander, Sawtooth or Fitweed. A native plant of Central America and the Caribbean Islands, in the times of the Conquistadors it spread across the tropics, particularly to India and Southeast Asia. Culantro is similar to Cilantro in taste with a stronger, wilder flavor. The leaves can be added to stews, soups, bean dishes, chutney.

Asparagus Asparagus officinalis

Native to much of Europe, North Africa and Western Asia, today asparagrus is a widely cultivated crop. Traditionally used as a vegetable and medicine, owing to its delicate flavour, diuretic properties. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. Cultivated by the Egyptians, Romans, Greek. The Romans ate it fresh when in season and dried the vegetable for use in winter; they would even freeze it high in the Alps, for the Feast of Epicurus. Always eaten cooked, often steamed and served with butter. Great in stir-fries, omelettes and soups.

Cardoon Cynara cardunculus

The Cardoon was popular in Greek, Roman, and Persian cuisine, and remained popular in medieval
and early modern Europe.  They fell from fashion only in the late 19th century, though still a
common vegetables in northern Africa, often used in Algerian or Tunisian couscous. Cardoon leaf
stalks, which look like large celery stalks, can be served steamed or braised, and have an
artichoke-like flavor.



Chicory Cichorium intybus








Papalo Porophyllum ruderale

Indigenous to Mexico and parts of South America and used extensively by the natives. Having been
used by many cultures, this herb has many names, including Bolivian coriander, Quillquiña, yerba
porosa, tepegua and pápaloquelite. Its taste is,“somewhere between arugula, cilantro and rue.”
It can be used much like cilantro in soups, salads, chutneys and it is particularly good in
tacos and salsas.

Malabar Spinach Basella alba

An Old World plant native to the tropics, where it is grown and used much like spinach.
Exceptionally nutritious, it is high in vitamin A, vitamin C, iron, and calcium. When it’s raw
it has thick, fleshy leaves that are juicy and crisp with hints of lemon, due to the oxalates.
When cooked, Malabar spinach looks and taste a lot more like regular spinach. Be careful not to
overcook it, because it becomes slimy, but since it doesn’t wilt as fast it holds up better in soups
and stir-fries.

Arugula Eruca sativa

Native to the mediteranian and it is often known as rocket, or roquette. This leafy green is used extensively in many culinary traditions. It has a rich, peppery taste, and has an exceptionally strong flavour. It is generally used fresh in salads, often mixed with other greens to add spice, but it is occasionally cooked. In Italy, it is often used on pizzas, or added to pasta just after cooking. It also makes a really good pesto.

Broccoli Raab Brassica oleracea

Most likely domesticated in Southern China, where its known as Kai-lan. This relative of broccoli is grown for its thick, blue-green leaves and thick stems with small flower heads. Its flavor is very similar to that of broccoli, but often a bit more bitter. Can be used steamed, sauteed, blanched, stir-fried, or even grilled like asparagus. Also great in pasta.



Cabbage Brassica oleracea var. capitata

Domesticated in Southern Europe, sometime in the first century B.C. During the Middle Ages cabbage was a staple crop throughout much of Europe. Today cabbage comes in several different cultivars, white, green, red, savoy and even the Chinese Napa cabbage. (Var. Pekinensis) Cabbage is used fresh, steamed, boiled, baked, sauteed and pickled. An essential ingredient in sauerkraut and coleslaw.

Varieties We Grow:
Bilko Napa, Couer de Bouef, Early Jersey Wakefield, Giant Egyptian, Red Express, Tendergreen, Tete Noir


  • Kim Chi

Cress Barbarea verna

Land cress, or Cressy Greens in the south, is considered similar to watercress. It has a peppery, slightly bitter taste and lots of vitamin A. It can be used in sandwiches, or salads, or cooked like spinach and used in soup.

  • Cress Chutney
  • Nut Pilaf with Cressy Greens



Kale & Collards (Brassica oleracea, Acephala

These plants were domesticated sometime in the early middle ages,most likely in Western Europe. Today there are many regional varieties, cultivated for their thick, slightly bitter leaves. Collard greens are used more in tropical cuisines where kale is still more popular in the northern regions. Considered to be very healthy, they are good sources of vitamin C, soluble fiber, magnesium and calcium. Both can be steamed, blanched or stir fried, Collard Greens make good wraps, Kale is occasionally used raw, acidulated, or even baked.

Varieties We Grow:

Champion, Old Blue Collards, Portuguese, Russian, Redbor, Red Usla, Siberian, Tuscan.


  • Gingered Greens
  • Gingered Greens
  • Kale chips


Mustards Brassica juncea var. japonica

Indigenous to Central Asia and domesticated independently in many regions of Asia. The taste of mustards have been described as a “piquant, hot-mild peppery flavor.”, ranging in taste from mild to near wasabi in flavor. Can be used as a salad green when young, mustard’s can also be steamed, boiled, stir-fried, It is also great in soups, and baked like kale chips.

Varieties We Grow:
Ho Mi Z, Golden Streaks, Green Giant, Mizuna, Osaka Purple, Red Rain, Purple Mizuna, Scarlett Frills, Tatsoi, Yakina Savoy.


Pak Choi Brassica rapa chinensis

Originating in Southeast Asia, it has been grown for centuries in China and Japan. Commonly known as Bok Choy (literally “white vegetable”) in the west, this Brassica variety has been cultivated for its crunchy succulent steams and deeply nutritious leaves. Can be used similar to many greens such as Chard, fresh in salads and soups, stir-fry, steamed and sauteed.

Varieties We Grow:

Dwarf Pak-Choi, Golden Choi, Joi Choi,  Red Choi


Molokhia Corchorus olitorius

This Middle Eastern super-green, known as Jew’s mallow or Egyptian spinach, has a high vitamin and mineral content. This “food of kings” dates back to the time of the pharaohs, when an Egyptian king drank it in soup to recover from an illness.

Hoja santa Piper auritum

It is often used in Mexican cuisine for tamales, the fish or meat wrapped in fragrant leaves for cooking, and as an essential ingredient in mole verde, the green sauce originated in the Oaxaca region of Mexico. It is also chopped to flavor soups, such as pozole, and eggs. In Central Mexico, it is used to flavor chocolate drinks. In southeastern Mexico, a green liquor called Verdín is made from hoja santa. It is also used for tea.

Purslane Portulaca oleraceas

Purslane contains more omega-3 fatty acids (alpha-linolenic acid in particular) than any other leafy vegetable plant.  It has a slightly sour and salty taste and is eaten throughout much of Europe, the middle east, Asia, and Mexico. The stems, leaves and flower buds are all edible. Purslane may be used fresh as a salad, stir-fried, or cooked as spinach is, and because of  its mucilaginous quality it also is suitable for soups and stews.

Sorrell Rumex sanguineus

The leaves may be puréed in soups and sauces or added to salads; they have a flavour that is similar to kiwifruit or sour wild strawberries. The plant’s sharp taste is due to oxalic acid, which is a poison. In small quantities sorrel is harmless; in large quantities it can be fatal.  In northern Nigeria, sorrel is known as yakuwa or sure (pronounced suuray) in Hausa . It is used in stews usually in addition to spinach. In some Hausa communities, it is steamed and made into salad using kuli-kuli (traditional roasted peanut cakes with oil extracted), salt, pepper, onion and tomatoes.


Rhubarb Rheum rhabarbarum

In culinary use, fresh raw petioles (leaf stalks) are crisp (similar to celery) with a strong, tart taste. Commonly, it is stewed with sugar or used in pies and desserts, but it can also be put into savory dishes or pickled. Rhubarb can be dehydrated and infused with fruit juice. In most cases, it is infused with strawberry juice to mimic the popular strawberry rhubarb pie.

Real Conventional

Lettuce Love Farms is Certified Organic by C.C.O.F. Contact;