Wild Rocket
Diplotaxis spp.
Long, highly toothed, mid green leaves with a now well-known strong tangy taste.
Parsley
Petroselinum crispum
Rosettes of small light to mid green leaves on long stems. High in vitamin C, and fresh and cleansing.
Chard
Beta vulgaris var. cicla
Ace-of-spades leaves, glossy green with striking white/yellow/pink/crimson midribs and veins. Mild flavour with a metallic hint. Very high in carotene, sodium and iron.
Beetroot
Beta vulgaris
Ace-of-spades, slightly serrated leaves. Usually deep red and glossy, with a rich “earthy” beetroot taste.
Bronze Fennel
Foeniculum vulgare
Long, feathery, dark brown-black leaves with a firm texture and sweet aniseed flavour. High in potassium and minerals and with digestive properties.
Leaf Celery
Apium graveolens
Lobed, triple-leaflet, light green leaves with a crunchy texture and strong celery flavour. High in sodium.
Coriander
Coriandrum sativum
Jagged three-part mid green leaves on a long stem, pungent sweet “curry” flavour; buttery texture.
Sorrel (Broad-leaved)
Rumex acetosa
Lance-shaped light green leaves which are zesty and lemony with thirst-quenching properties.
Pea Shoots
Pisum sativum
Small rounded pale green leaves with curling tendrils. Crunchy texture and mild pea flavour.
Sorrel (Buckler-leaved)
Rumex scutatus
Similar colour and flavour but the leaves are ace-of-spades shape
Oregano
Origanum spp.
Small oval green or bright yellow, with strong “herbal lozenge” flavour.
