Chives are commonly used for adding flavour to salads and soups. Also suitable on sandwiches. Milder than scallions. For a simple and tasty side salad, combine fresh chives with tomatoes, cucumber, and sour cream. Chives are best when fresh, but also great when dried.
Fresh chives last longest when kept between +4 and +8 °C. This means storage is easiest in a cool place, such as a pantry or refrigerator. For longer storage, you should also lightly water the plant once a day. You can keep the pot in a glass of water, but cool conditions are still recommended. Will also keep well on the kitchen table or a window sill if watered properly, though not quite as long as when kept cool.
Mild, juicy, and soft to the bite. Best used as the main ingredient in a fresh salad. Flavour with various dressings, e.g. balsamic vinegar. Top tip: adding a dash of oil helps the body absorb the fat-soluble vitamins found in the lettuce. Leaf lettuce is perfect on top of a sandwich, in a smoothie, or for garnishing a range of dishes. Leaf lettuce, similarly to cucumber, is rich in water, with a solid content of only 5–7%, which is distributed more or less equally between carbohydrates, proteins, fibre, and minerals. The low calorie content makes leaf lettuce ideal for anyone looking for a healthy meal that helps you maintain a desirable weight: leafy greens are very filling and great for staving off hunger without piling on the pounds. But the list of benefits does not end there. Leaf lettuce is rich in minerals, including potassium, calcium, magnesium, phosphorus, and even iron. It also offers an abundance of group B vitamins, fat-soluble vitamins, and carotenoids, which the body converts into vitamin A.
Potted leaf lettuce lasts longest when kept between +4 and +8 °C. This means storage is easiest in a cool place, such as a pantry or refrigerator. For longer storage, you should also lightly water the plant once a day. You can keep the pot in a glass of water, but cool conditions are still recommended. Will also keep well on the kitchen table or a window sill if watered properly, though not quite as long as when kept cool.
A trendy leafy vegetable. Fresh pea shoots can be eaten on their own, added to salads, used for garnishing sandwiches and other foods, or mixed into hot dishes, such as stir-fries. Also great for serving on the side with potatoes, risottos or soups. Cooked pea shoots are a delicious addition to fish, chicken or pastas, while chopped shoots can be added to marinades and a range of sauces. Young shoots are the tastiest and mildest.
Pea shoots are best stored between +4 and +8 °C. This means they are easiest to store in a cool space, such as a pantry or refrigerator. For longer storage, you should also lightly water the plant once a day. You can keep the pot in a glass of water, but cool conditions are still recommended. Will also keep on the kitchen table or a window sill if watered properly, though not quite as long as when kept cool. As pea shoots are a delicious snack even on their own, don’t leave them out for too long or you might come back to an empty bowl.
Frillice is a variety of iceberg lettuce with thicker and more closely packed leaves and broader stems than regular leaf lettuce. Its colour is a deeper shade of green and it is also a fair bit crunchier. Thanks to its stronger leaves, frillice stays fluffier in mixed salads and is not as quick to collapse. It is also great for making hot sandwiches. Highly decorative when used for garnishing snack platters or as the base layer of a snack tray.
Potted frillice is best stored between +4 and +8 °C. Keep it in a cool place, such as a pantry or refrigerator. For longer storage, you should also lightly water the plant once a day. You can keep the pot in a glass of water, but cool conditions are still recommended. Will also keep on the kitchen table or a window sill if watered properly, though not quite as long as when kept cool.
Frillice is a variety of iceberg lettuce with thicker and more closely packed leaves and broader stems than regular leaf lettuce. Its colour is a deeper shade of green and it is also a fair bit crunchier. Thanks to its stronger leaves, frillice stays fluffier in mixed salads and is not as quick to collapse. It is also great for making hot sandwiches. Highly decorative when used for garnishing snack platters or as the base layer of a snack tray.
Cut frillice is best stored between +4 and +8 °C. Keep in the refrigerator. Cut frillice is best used immediately, as even when kept in the refrigerator, it will wilt within a few days.
Coriander or cilantro is widely used in Arab cuisine. Fresh chopped coriander leaves can be added to soups, sauces, poultry or lamb dishes, and, of course, fresh salads. Fresh coriander is used similarly to parsley, but take care not to use too much, as coriander has a significantly stronger flavour.
Potted coriander lasts longest when kept between +4 and +8 °C. This means storage is easiest in a cool place, such as a pantry or refrigerator. For longer storage, you should also lightly water the plant once a day. You can keep the pot in a glass of water, but cool conditions are still recommended. Will also keep on the kitchen table or a window sill if watered properly, though not quite as long as when kept cool.
Basil is best used for making pesto sauce. It goes perfectly with cheese, tomatoes, and garlic, for example in wonderfully delicious tomato and basil bruschetta. Basil is a versatile herb that can be used both fresh and dried in meat, fish, cheese or pastas. It is equally great in oven-baked dishes, pasta sauces, and a variety of salads. Also used for making flavoured oils. Note! When making hot meals, add fresh basil at the end, after cooking or boiling.
Thanks to its valuable medicinal properties, Basil has long been regarded as a sacred plant in Asia and has also been used in temples in Europe. It contains a potent antiseptic essential oil that alleviates muscle cramps, supports heart function, and helps treat digestive disorders, including inflammatory bowel disease. Basil also relieves anxiety, insomnia, migraines, and chronic rhinitis! According to folk wisdom, basil even reduces discomfort caused by malignant tumours. In the Middle Ages, the sacred plant was widely known as a remedy against scorpion stings and the bites of venomous insects.
Basil should be stored in a relatively warm place. Ideal temperature is around 14 °C. For a longer shelf life, remember to water the plant. Avoid keeping basil in the refrigerator: temperatures below 10 °C will damage the leaves and cause them to turn black relatively quickly. You should also avoid crushing or squeezing the plant, e.g., when packed between other items in a shopping bag. This will cause the leaves to go brown and any snapped edges to quickly turn black. In the winter, place your store-bought basil plant in a separate bag or wrap it in paper to prevent cold damage during transport. And remember to take it out of the car once you get home, as sub-zero degrees will cause the plant to die. The most convenient way to store basil is to place it on the kitchen table in a decorative pot. This way, it is lovely to look at and will freshen the air with its wonderful aroma. Provided the plant is kept sufficiently moist, it will keep this way for a relatively long time.
This mix of green and red basil is perfect for vegetable lovers who consider appearances at least as important as taste – the differently coloured leaves create attractive contrast when used for garnishing or in salads.
Basil is best used for making pesto sauce. It goes perfectly with cheese, tomatoes, and garlic, for example in wonderfully delicious tomato and basil bruschetta. Basil is a versatile herb that can be used both fresh and dried in meat, fish, cheese or pastas. It is equally great in oven-baked dishes, pasta sauces, and a variety of salads. Also used for making flavoured oils. Note! When making hot meals, add fresh basil at the end, after cooking or boiling.
Thanks to its valuable medicinal properties, Basil has long been regarded as a sacred plant in Asia and has also been used in temples in Europe. It contains a potent antiseptic essential oil that alleviates muscle cramps, supports heart function, and helps treat digestive disorders, including inflammatory bowel disease. Basil also relieves anxiety, insomnia, migraines, and chronic rhinitis! According to folk wisdom, basil even reduces discomfort caused by malignant tumours. In the Middle Ages, the sacred plant was widely known as a remedy against scorpion stings and the bites of venomous insects.
Basil should be stored in a relatively warm place. Ideal temperature is around 14 °C. For a longer shelf life, remember to water the plant. Avoid keeping basil in the refrigerator: temperatures below 10 °C will damage the leaves and cause them to turn black relatively quickly. You should also avoid crushing or squeezing the plant, e.g., when packed between other items in a shopping bag. This will cause the leaves to go brown and any snapped edges to quickly turn black. In the winter, place your store-bought basil plant in a separate bag or wrap it in paper to prevent cold damage during transport. And remember to take it out of the car once you get home, as sub-zero degrees will cause the plant to die. The most convenient way to store basil is to place it on the kitchen table in a decorative pot. This way, it is lovely to look at and will freshen the air with its wonderful aroma. Provided the plant is kept sufficiently moist, it will keep this way for a relatively long time.
The red-veined sorrel, identifiable by its attractive leaves which are criss-crossed by reddish veins, is significantly milder than the common sorrel. Mostly used in fresh salads, but also suitable for stir-fries, pies and a variety of egg dishes.
It is best stored between +4 and +8 °C. This means storage is easiest in a cool temperature-controlled space, such as a pantry or a refrigerator. For longer storage, you should also lightly water the plant once a day. You can keep the pot in a glass of water, but cool conditions are still recommended. Warmth leads to faster decay.