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At Florette we know our salad leaves.And the better we know them, the more we love them.
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.
High in folic acid, fibre and vitamins, escarole can be eaten raw or gently cooked.
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.
Romaine has been cultivated and eaten cooked or raw for almost 5,000 years.
The classic! Named for its pale colour, this tightly furled, crunchy lettuce is widely consumed across the world.
The “lamb's lettuce” name appears to stem from the fact that it tastes best during lambing season.
Small, sweet and crisp lettuce with a succulent taste.
Radicchio is a chicory leaf, sometimes known as Italian chicory which has an attractive and striking deep red coloured leaf.
A tender, sweet and bright lettuce with slightly ruffled leaves.
Legend has it that Dioscorides, the Greek physician and pharmacologist (40-90AD), described the leaf as ‘a digestive and good for ye belly’
The ancient Greeks called watercress kardamon and believed it could brighten their intellect, hence their proverb “Eat watercress and get wit”.
Young spinach leaves are tender, succulent and sweet and are delicious raw or cooked thanks to a subtle nutty flavour.
Red butterhead multileaf
Red multileaf
Romaine has been cultivated for almost 5,000 years!
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