Also known as 'scallions,' spring onions have a milder flavour than most onions and can be used both raw and cooked. They add flavour to salads and sandwiches and are a tasty addition to stir-fries.
Did you know:
Other names include: salad onions, table onions, green onions, long onions, yard onions and onion sticks.
Our recipe tip: Sweet potato gnocchi with spring onions & goats cheese
Watercress is related to mustard and one of the strongest tasting salad leaves. To use the best: be sure to choose deep green leaves with light stems. It is a healthy addition to savoury dishes and mostly eaten raw. Combine with potatoes in soup, toss into salad or use as garnish for cooked food.
Our recipe tip: Crispy lamb with salsa verdi
Cauliflower, like broccoli, is the flower of the plant. With a mild, unique flavor and creamy white colour, cauliflower can be eaten cooked or raw and is available fresh and frozen.
Did you know:
Cauliflower is one of several vegetables in the species Brassica oleracea, which also includes broccoli, brussels sprouts, cabbage, collard greens, and kale.
Our recipe tip: Cauliflower & Broccoli with a Crunchy Crust
Cucumbers are a refreshing vegetable that are sure to please. They are a tasty addition to a salad, or a crisp and healthy snack on their own. Cucumber will be in season from now until September.
Our recipe tip: Fattoush salad