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Kale is also one of the most nutritious leafy vegetables you can find. Packed full of vitamins, antioxidants and iron! It can be eaten raw (best when leaves are young or steamed) or added to stir fry recipes.
Mustard (Red frills - Brassica juncea)
The attractive and sweet leaves are finely serrated when young, then look more like mizuna when mature. The fringer burgundy-red leaves add the taste of mustard and horseradish to salads, stir fry recipes and sandwidches.
A lovely peppery flavour to salad, the younger leaves are milder, more tender and palatable. Leaves can also be lightly cooked as a delicious spinach substitute, added to sauces, stir fried or sautéed.