Beetroot
Red beets are made up of both an edible root and edible leaves, 10-12 inch red and green leafy stems ascend from red beet’s ruby red, smooth, bulbous root. Small or medium beets are generally more tender than larger ones. As beets have the highest sugar content of any vegetable, their flavor is typically sweet.
Baby beetroot
Baby beetroot is a little version of the common beetroot. The beetroot is native to the Mediterranean Basin. Baby beetroots are yellow or red and are about a 1,5cm in diameter. These young beets have a more tender and fine texture then big beetroots. The green leafy portion of the beet is also edible and its texture is similar to that of spinach.
Gold beetroot
The Gold beet is made up of both an edible root and edible leaves. The root is pale orange, swollen and globular, reaching sizes of up to four inches in diameter. The root’s variegated golden-orange flesh is firm, earthy and sweet.
Chicory
Each chicory plant has a single, long, thick root (known as a ‘tap root’). Chicory root is roasted before it is brewed, but it can also be boiled and eaten like a vegetable.
Dutch Carrot
Measuring about 5-8cm long, Dutch carrots have a slightly sweeter flavour than other carrots. Delicate Dutch carrots look fantastic as a side dish and are extremely tender.
Dutch Carrot Yellow
Baby yellow carrots have a tender-firm butter yellow tapered taproot that comes to a pencil thin point. They are juicy and sweet with a characteristic snappy texture. Although harvested mainly for their roots, their greens are quite edible displaying grassy sweet flavors and aromatics.
Dutch Carrot White
The white carrot lacks the pigment found in other carrot varieties giving it a lower nutritional value, however, it does contain health-promoting phytochemicals: natural bioactive compounds that work with nutrients and dietary fibre to protect against disease.
Dutch Carrot Purple
Purple Dutch carrots are about 5-8cm long and have a deep purple skin with orange core. They have a slightly sweeter flavour than other carrots.s from the species Capsicum annum.
Endive
Endive is a leafy green vegetable which is related to the daisy family. It is most often used raw in salads and the name is commonly used when referring to other greens such as chicory or radicchio.
Kohlrabi
A bulbous stem that may have a white, pale green or purple skin. The taste resembles cauliflower but is nuttier and not quite as strong.
Leeks
Leeks will not form bulbs or produce cloves like their cousins, but instead develop an edible, 6 – 10 inch-long, round stem that can measure 2 inches in diameter.
Baby Leeks
Baby leeks do not form bulbs or produce cloves like their Allium cousins, rather they simply develop a sleek edible cylindric stem. Baby leeks more closely resemble Spring Onions AKA scallions, as they have yet to plumpen their stem or create thick green fanned foliage like mature leeks.
Radish
The most well-known radish type is bright red and round. Lesser known are the bright red varieties with white tips and the carrot-shaped white radishes rettich and white icicles. Rettich is the same size as a carrot.
White Radish
Mild, crisp, tender and juicy, this round smooth white radish can retain its mild flavor over a long period of time.
Rhubarb
Although rhubarb is actually a vegetable, it makes an excellent dessert or ingredient in pies. Early rhubarb has thin, pinkish stalks and a pleasant, fresh flavour. The ruby red main crop rhubarb grown outside has a sharp taste.
Shallots
Unlike onions where each plant normally forms a single bulb, shallots form clusters of offsets, rather in the manner of garlic.
Spring Onion
A small white onion with a long thin stem with green leaves on it that is often eaten raw in salads.
Spinach Silverbeet
Trim and remove stalks. Wash leaves and slice. Use in stir-fries, steamed, pureed, combined in quiches, pies or filo parcels.
English Spinach
A hardy spinach with broad, thick leaves that are lightly savoyed (crumpled) with a fine flavour. Also suitable for baby spinach.
Turnip
Common turnips are made up of edible roots, stems and leaves. Several stems of the plant sprout from the bulbous root into broad green leaves. The root itself is roughly 3 inches in diameter, two-toned with magenta blushed tops and white bottoms that flow into the bulb’s tapered thin taproot.
Baby Turnip
Baby turnips are made up of edible roots, stems and leaves. Several pale green stems of the plant sprout from the bulbous root into broad green leaves. The root itself is globular and about one inch in diameter, creamy white with a loamy finish. Each root has a tapered thin taproot.