Secretts Farm for the freshest asparagus

Wild Rocket	This variety has a stronger flavour than the standard rocket. It adds a real kick to a green salad with its robust, peppery overtones.
Red Mustard	This beautiful red-veined leaf with a delicate purple blush has a warm and earthly flavour with a peppery aftertaste.
Green Mustard	A green leaf with a distinctive mustardy flavour, which will liven up all kinds of other lettuce.
Golden Mustard	Similar in flavour to the other mustard leaves but with a feathery yellow leaf which will add variation to a green salad.
Mizuna	A Japanese salad garnish popular for its highly decorative long, lacy leaves. Mizuna is related to turnip greens and has a subtle spicy flavour, which provideds a background for stronger flavours.
Tah Tsoi	The leaves of this Japanese plant from delicate dark green rosettes. The texture is fleshy, the flavour mild & sweet. Try tossing it into stir-fries towards the end of cooking for extra question.
Red Amaranth	A decorative oriental heart-shaped leaf with shocking pink hue.
Red Chard	This pretty leaf has stunning fuchsia pink stems and brings welcome colour and depth of flavour to Autumn and Winter Salads.
Chinese Celery	A pale green, round and lacy leaf with a savoury flavour like fresh, young celery stems. Small piles of leaves will provide a wonderful accompaniment to a british cheese board.
Golden Purslane	This is an old fashioned herb with a sweet flavour, not unlike fresh peas. The fleshy green-gold leaves look very pretty in salads.
Land Cress	This is an extremely versatile salad green, the benefit of keeping longer in the fridge than its cousin watercress. The peppery lobular leaves add piquancy to egg sandwiches and can replace watercress in soups and sauces.
Greek Cress	Flat dissected leaves with a strong peppery taste that works fantastically with eggs. it will provide fiery overtones for your salad.
Sorrel	Baby sorrel has a fresh, sharp lemon-citrus flavour, which acts as a wonderful accompaniment to oily fish. Wilt into hot pasta with flaked salmon and parmesan for a satisfying quick supper.
Red Veined Sorrel	This leaf is a litle less tart than the green variety of sorrel but still has a mild citrus flavour as well as adding some beautiful colour to your salad.
Red Dandelion	The cultivated dandelion has long narrow leaves and retains the characteristic bitter flavour of its wild counterpart. Dandelion makes a wonderful salad dressed with crisp free-range bacon and a light lemony dressing.
Red Orach	This leaf is in fact not red, but a stunning royal purple which adds wonderful colour to any salad and is great as a garnish for other dishes.
Dill	Dill has feathery, densely packed leaves in a soft shade of green. The flavour is slightly sharp and very aromatic. It is typically used with fish, salads and cream.
Basil	The common leaf has a complex and distinctive flavour and an intoxicating aroma which works fantastically with juicy, ripe tomatoes, or shredded on top of pasta dishes.
Red Basil	This is similar to the ordinary green variety of basil but has a deep purple colour which looks really striking if mixed with paler green leaves.