Salad Leaf

Mizuna

Similar in appearance to rocket, this oriental leaf has a hot ‘mustardy’ flavour. Use in salads or stir fries

Red Chard

Chard is very popular among Mediterranean chefs. The name chard actually refers to the broad middle stalks and the side ribs rather than the leafy part of the plant. Ideal for brightening up salads, red chard has a distinct flavour and, when young, can be treated like spinach and eaten raw or cooked.

Rocket

Very versatile and great served cold in salads, wilted in pasta or on top of a pizza. Also known as arugula, ruccola and roquette, this thin spiky leaf has a strong peppery flavour and a pleasant nutty bite. Because of the strong flavour, a little goes a long way. Add to salads or hot pasta, serve with goats cheese or use a garnish.

Spinach

Belonging to the same family as chard and beet, spinach is originally native to Central & Southwestern Asia. For a vegetable, spinach does contain a relatively high level of iron. Raw spinach has a mild, slightly sweet taste which is refreshing in salads. The flavour becomes more acidic and robust when cooked. Add layers of spinach to lasagna or toss fresh steamed spinach with pressed garlic, fresh lemon juice and olive oil, sprinkle with a little parmesan cheese. Pine nuts are a great addition to cooked spinach.

Wild Rocket

Quite distinct from normal rocket, wild rocket has much more serrated leaves and a stronger, spicier flavour.

Exotic Mix

Scotherbs own exotic mix is made up of a selection of seasonal salad leaves.

Other varieties of salad leaf can be sourced on request - please just ask!

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