Rs. 240.00
Kale is a nutritional superfood with a mild earthy peppery flavour. Tastes best steamed, sauteed or pureed for soup.
Rs. 170.00
A European delicacy, endive adds a lightly bitter piquancy to salads.
Rs. 130.00
Wild arugula has slightly thinner, darker, more sharply fluted leaves and an edgier flavor than regular arugula. The leaves are very deeply cut on this wild version. Most chefs suggest eating wild arugula raw or just wilted to truly appreciate its flavor.
Rs. 160.00
Arugula is an aromatic, peppery-flavored salad green that is typical of Italian cuisine. Its unique flavor can be used in either cold or hot recipes. Also known as rocket, roquette, rugula and rucola, its peppery essence and mustard quality gives it a strong, spicy complex flavour that distinguishes arugula from other herbs and leafy greens.
Zesty accent in salads. Tender rounded leaves inject peppery pizzazz to mixed salads. Can also be enjoyed as a salad soloist, simply accompanied by a vinaigrette dressing.
Larger arugula leaves have a more mature flavor and thicker texture than their baby versions. Delicious topping on a homemade pizza, either raw or cooked, can also be added to soup, stew, salad, and sandwiches, to give a peppery and mildly spicy flavor.
In Italy Arugula is used in soups, but cooked it looses some of its flavor and tends to get mushy.
Arugula in salads, a snack or cut up with fresh tomatoes and mozzarella cheese and basil with balsamic dressing. Yummy! Add arugula chopped fine to a grilled cheese sandwich and it will take it to a whole new level.
Add arugula to hot pizza and serve when wilted. Toss arugula with shaved Parmesan and lemon vinaigrette for peppery salad. Stir whole leaves into red lentil soup at the end of cooking and serve when they have just wilted. Puree arugula, pine nuts, a little garlic, Parmesan cheese, olive oil, salt and pepper and you have arugula pesto.
With its peppery and slightly bitter flavor, arugula is a terrific green to throw into an otherwise boring salad.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 70.00
The ornamental green leaves are in the mint family and are often used to provide a refreshing garnish to fish, rice, tempura, soup and vegetable dishes in Japanese cooking.
Rs. 150.00
These rich, green leaves with tender, edible stems are delicate enough to eat raw in salads but hardy enough to be cooked, and can be sauteed or stir-fried, or simmered in sauces, soups and stews.
There's no trimming or prep required and premium baby spinach has one of the shortest cooking times of all vegetables.
The flavor of premium baby spinach is also much milder than that of mature bunched spinach.
Premium baby spinach is an extremely versatile ingredient. Use it to make a raw premium baby spinach sandwich, premium baby spinach shots, serve sauteed premium baby spinach as a side dish, premium baby spinach in green smoothies, make a premium baby spinach-based salad rather than a lettuce based one, add premium baby spinach to scrambled eggs and omelettes, sneak it into savory bread doughs, use it as a pizza topping and in pasta dishes, create a spinach-based serving bed for grilled fish or meat, or add it to dips for extra color and nutrients.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 190.00
Swiss chard (also known simply as chard) is a leafy green vegetable that is related to beets and spinach.
The crunchy stems are slightly sweet and have a similar taste and texture as Pak Choy stems. Compared to Kale, it is mild enough in flavor that it plays nicely in a variety of dishes and preparations, and is easy and quick to prepare.
Swiss chard can be sauteed with garlic or other aromatics like most green vegetables. Its leaves and stalks can be stir fried, grilled, steamed, roasted or boiled much like spinach.
To use Swiss chard raw in salads remove the stems and tear the soft leafy parts into bite size pieces. Use as the base of any salad or mix 50/50 with lettuce.
A bunch of raw Swiss chard will cook to a much smaller amount. The stalks are also thicker than the leaves so they take longer to cook. Chop the stalks into 1 inch pieces, cook the stalks first in a pan with water (1/2 cup per bunch), then add the leaves and cook until wilted.
Swiss Chard leaves are a good substitute for Spinach and the stalks for Asparagus in recipes. Young tender leaves can be eaten whole in a salad or sandwich.
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
Rs. 90.00
Wheatgrass is a nutrient-dense food that contains iron, calcium, amino acids, chlorophyll and magnesium; it also contains vitamins A, C and E.
Fresh wheatgrass is young wheat normally grown in trays and ready to be harvested at 10 days old. Wheatgrass has a general nourishing and restorative effect and is particularly used for detoxification.
Wheatgrass can be chewed (turns into something like chewing gum), or juiced with specially designed hand-powered or electric slow juicers. The juice is a beautifully rich emerald green color and the taste is sweet and distinct!
Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
