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Frisée
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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Watercress
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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Escarole
High in folic acid, fibre and vitamins A and K, escarole can be eaten raw or gently cooked.
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Radicchio
Radicchio is a chicory leaf, sometimes known as Italian chicory which has an attractive and striking deep red coloured leaf.
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Can Can
This frilled green, crispy leaf is as delicate in looks as it is in taste.
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Lambs’ Lettuce
The “lamb's lettuce” name appears to stem from the fact that it tastes best during lambing season.
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Red Batavia
A tender, sweet and bright lettuce with slightly ruffled leaves.
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Little Gem
Small, sweet and crisp lettuce with a succulent taste.
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Wild Rocket
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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Iceberg
The classic! Named for its pale colour, this tightly furled, crunchy lettuce is widely consumed across the world.
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Baby Red Romaine
Romaine has been cultivated and eaten cooked or raw for almost 5,000 years.
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Green Romaine
Romaine has been cultivated and eaten cooked or raw for almost 5,000 years.
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Baby Red Chard
Ruby Chard is also known as Bulls Blood beet – the leaves of the beet bulb better know as beetroot!
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Young Leaf Spinach
Young spinach leaves are tender, succulent and sweet and are delicious raw or cooked thanks to a subtle nutty flavour.


