Ruby Chard is also known as Bulls Blood beet – the leaves of the beet bulb better know as beetroot!

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This frilled green, crispy leaf is as delicate in looks as it is in taste.

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High in folic acid, fibre and vitamins A and K, escarole can be eaten raw or gently cooked.

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In Britain it is called 'endive' and in America 'chicory' or curly endive - to add to the confusion, in France it is 'chicoree frisee' - curly chicory.

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Romaine has been cultivated and eaten cooked or raw for almost 5,000 years.

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The classic! Named for its pale colour, this tightly furled, crunchy lettuce is widely consumed across the world.

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The “lamb's lettuce” name appears to stem from the fact that it tastes best during lambing season.

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Small, sweet and crisp lettuce with a succulent taste.

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Radicchio is a chicory leaf, sometimes known as Italian chicory which has an attractive and striking deep red coloured leaf.

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A tender, sweet and bright lettuce with slightly ruffled leaves.

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Legend has it that Dioscorides, the Greek physician and pharmacologist (40-90AD), described the leaf as ‘a digestive and good for ye belly’

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The ancient Greeks called watercress kardamon and believed it could brighten their intellect, hence their proverb “Eat watercress and get wit”.

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Young spinach leaves are tender, succulent and sweet and are delicious raw or cooked thanks to a subtle nutty flavour.

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Romaine has been cultivated and eaten cooked or raw for almost 5,000 years.

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Red butterhead multileaf

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Red multileaf

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