Minestra Nera

An Italian classic from the Campania region, like a cross between Cavolo Nero and Sprouting Broccoli. It literally it means “black soup” and that is how this product was originally used. Thin leaved multi-headed crop with typically 5 heads per 150g pack. This has curled leaves, the colour of Cavolo Nero.

It is easy to prepare by blanching for 3 minutes in boiling water then stir-frying with olive oil, garlic, and leek. Alternatively it can be cooked in an asparagus steamer stems down for 5 mins.

Spigarello

This is a variant of Minestra Nera with a less curled leaf. We use it in the same way as Minestra Nera.

Brocoletto

This is very similar to sprouting broccoli, but the stems are softer.

Green Wave Mustard

This oriental brassica adds a hot wasabi-like kick to salads and stir-fries, and looks great too.  We also have an even more frilly variant with the same great taste.

Mizuna

Great colour and  a peppery flavour from Mizuna.

Korean Kale

This oriental Kale looks a bit like Mizuna but has a broader leaf,more Kale-like flavour and extraordinary colour – purple on the top of the leaf, and green on the back.

Komatsuna

We grow a couple of types of Komatsuna, which produce lovely whorls of crisp fresh leaves.