New Zealand Spinach Tetragonia tetragonioides

The species, rarely used by Māori or other indigenous people as a leaf vegetable, was first mentioned by Captain Cook. It was immediately picked, cooked, and pickled to help fight scurvy, and taken with the crew of the Endeavour. 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, T. tetragonioides was the only cultivated vegetable to have originated from Australia and New Zealand.


Culantro Eryngium foetidum

Commonly known as culantro in English-speaking Caribbean countries, Eryngium foetidum is also referred to as chadon, shadon, shado beni (or shadow benny), or bandhania. Other English common names include: recao (Puerto Rico), long coriander, wild or Mexican coriander, fitweed, spiritweed, duck-tongue herb, sawtooth or saw-leaf herb, and sawtooth coriander.


Asparagus Asparagus officinalis

Asparagus is native to most of Europe, northern Africa and western Asia, and is today a widely cultivated crop. Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. Still in ancient times, it was known in Syria and in Spain. Greeks and Romans ate it fresh when in season and dried the vegetable for use in winter; Romans would even freeze it high in the Alps, for the Feast of Epicurus. Emperor Augustus reserved the “Asparagus Fleet” for hauling the vegetable, and coined the expression “faster than cooking asparagus” for quick action.


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 flavour.



Chicory Cichorium intybus

The leaves are usually bitter. Their bitterness is appreciated in certain cuisines, such as in the Liguria and Puglia regions of Italy and also in Catalonia (Spain), in Greece and in Turkey.






Papalo Porophyllum ruderale

The taste has been described as “somewhere between arugula, cilantro and rue.” The plant is commonly grown in Mexico and South America for use in salsas. Having been used by many cultures, this herb is known by many names, including Bolivian coriander, quillquiña (also spelled quirquiña or quilquiña), yerba porosa, killi, papalo, tepegua and pápaloquelite.


Malabar Spinach Basella alba

Ideal for soups, salads and stir-fries alike, Malabar Spinach can be prepared as spinach is cooked. Do be careful not to overcook it, as it becomes slimy. Exceptionally nutritious, it is high in vitamin A, vitamin C, iron, and calcium. It is low in calories by volume, but high in protein per calorie


Arugula Eruca sativa

It has a rich, peppery taste, and has an exceptionally strong flavour for a leafy green. It is generally used in salads, often mixed with other greens in a mesclun, but is also cooked as a vegetable or used raw with pasta or meats in northern Italy and in western Slovenia (especially in the Slovenian Istria). In Italy, rocket is often used in pizzas, added just before the baking period ends or immediately afterwards, so that it will not wilt in the heat.

Cabbage Brassica oleracea var. capitata

The plant is commercially cultivated for its thick, slightly bitter, edible leaves. They are available year-round, but are tastier and more nutritious in the cold months, after the first frost. Widely considered to be a healthy they are good sources of vitamin C and soluble fiber, and contain multiple potent anticancer properties.

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


  • Kim Chi

Broccoli Raab Brassica oleracea

Also known as Kai-lan, it is a leaf vegetable featuring thick, flat, glossy blue-green leaves with thick stems and a small number of tiny, almost vestigial flower heads similar to those of broccoli. Broccoli and kai-lan belong to the same species Brassica oleracea, but kai-lan is in the group alboglabra. Its flavor is very similar to that of broccoli, but a bit bitter.


Mustards Brassica juncea var. japonica

The taste of mustards has been described as a “piquant, hot-mild peppery flavor.Used as a salad green, mustard’s can also be steamed, boiled, stir-fried or used to complement other greens. It is also used in soups, and nabemono.

Varieries 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

The most widely used name in North America for the chinensis variety is bok choy, literally “white vegetable”, it is succulent with white stems with dark green leaves with some variations. Used in salads, stir-frys and great steamed.

Varieries We Grow:

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


Upland 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


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

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