Radicchio

Radicchio

Radicchio (pronounced rah-dee-key-oh) is a type of chicory with dark reddish-purple leaves and white veins that form a round or elongated head. Commonly mistaken for red cabbage or lettuce, radicchio has a strong, bitter taste. It pairs well with many…

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Kohlrabi

Kohlrabi

Both red and white (or light green) coloured Kohlrabi are available, however the flesh of both is creamy yellow-white. Kohlrabi are similar to a broccoli stem or cabbage heart in taste, but milder and sweeter. Kohlrabi leaves can be eaten…

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Lo Bok – Daikon

Lo Bok – Daikon

Lo Bok is also known as Daikon, Daikon Radish or White Radish. Visually they have the appearance of a large, white carrot. The flavour is similar to a mild radish. The flesh is crisp and perfect for adding crunch to…

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Lettuce

Lettuce

Lettuce is one of the most widely used salad vegetables and is available in a variety of colours, shapes and flavours. Lettuce seeds arrived in Australia on the First Fleet. The most popular lettuce varieties in Australia are: Iceberg with…

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Leek

Leek

Leeks are related to an onion and have a white, slender bulb with flat, dark green leaves. They can be used to replace onions in a recipe and will give a slightly sweeter, milder onion flavour. Although the dark green…

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Ginger

Ginger

Ginger root is a rhizome from the flowering ginger plant. Young ginger rhizomes are juicy and fleshy and have a mild taste. The skin is light brown on the bulbous rhizome with an ivory flesh inside. Dried ginger is used…

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Garlic

Garlic

Garlic is a species in the onion genus, Allium. The onion, shallot, leek, chive, and Chinese onion are close relatives of Garlic. The active ingredient in garlic is allicin – a sulphur compound which is released when garlic is crushed.…

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Endive

Endive

Endive is a green leafy vegetable with a slightly bitter taste. Endive is mainly used in salads, stir fries or soups.

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Fennel

Fennel

Fennel can be eaten raw or cooked. It works well shaved into fresh salads, or braised in a thick sauce or roasted and served with vegies and grains. The best time to use fennel is between March and August.

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Kale

Kale

Kale or leaf cabbage is a group of vegetable cultivars within the plant species Brassica oleracea. They have green or purple leaves, in which the central leaves do not form a head. This super green is packed to the max…

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Truss Tomato

Truss Tomato

Sold as 3 or more tomatoes still attached to the vine, or truss. Picked when ripe to retain flavour and aroma. Round smooth fruit with a deep red colour. Medium sized: 50-70mm in diameter. Excellent flavour as they are ripened…

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