Know your greens

Oregano is a flavorful herb with antioxidants and health benefits, commonly used in Mediterranean cuisine.

It has anti-inflammatory and antimicrobial properties. It’s also used for digestive and immune support.

Dill is a fragrant herb used in Mediterranean dishes, known for its fresh, tangy flavor.

It’s rich in vitamins A and C and offers digestive and anti-inflammatory benefits.

Parsley is known for its fresh, vibrant flavor. It's rich in vitamins A, C, and K, and offers antioxidant and anti-inflammatory benefits. Commonly used as a garnish or in salads, soups, and sauces.

Butterhead lettuce is a tender, mild-flavored leafy green with soft, buttery-textured leaves. It’s rich in vitamins A and K, and low in calories, making it a healthy addition to salads and sandwiches.

Thyme is a fragrant herb with earthy, slightly minty flavor. It’s rich in antioxidants and vitamins, offering antibacterial and anti-inflammatory benefits. Ideal for meats, stews, and soups.

Romaine lettuce is a crunchy, slightly bitter leafy green commonly used in salads and sandwiches. It's low in calories and a good source of vitamins A, K, and C, along with folate and fiber.

Celery is a crunchy, low-calorie vegetable with a mild, slightly peppery flavor. It’s a good source of vitamins A, K, and C, and provides fiber, promoting digestive health. Commonly used in salads, soups, and as a snack.

Mizuna is a leafy green with a mild, peppery flavor, often used in salads and Asian dishes. It's rich in vitamins A, C, and K, and provides a good amount of fiber and antioxidants. It adds a fresh, spicy kick to meals.

Kale is a dark, leafy green known for its hearty texture and slightly bitter taste. It's packed with vitamins A, C, and K, as well as antioxidants and fiber, making it a nutrient-dense superfood. Commonly used in salads, smoothies, and sautés.

Lollo Rosso is a vibrant, red-leafed lettuce with a frilly texture and mild, slightly bitter flavor. It's rich in vitamins A and K, and provides antioxidants and fiber. Often used in salads for both color and crunch.

Bok choy is a leafy green vegetable with crunchy stalks and tender, dark green leaves. It has a mild, slightly sweet flavor and is rich in vitamins A, C, and K, as well as calcium and fiber. Commonly used in stir-fries, soups, and salads.

Red Mizuna is a leafy green with a spicy, peppery flavor and vibrant red-purple leaves. It’s rich in vitamins A, C, and K, and provides antioxidants and fiber. Often used in salads, garnishes, or as an addition to stir-fries.

Spinach is a nutrient-rich leafy green with a mild, slightly earthy flavor. It’s high in vitamins A, C, and K, as well as iron and fiber. Commonly used in salads, smoothies, soups, and as a cooked side dish.

Basil is a fragrant herb with a sweet, slightly peppery flavor, commonly used in Mediterranean and Asian cuisines. It's rich in vitamins A, K, and C, and has anti-inflammatory and antibacterial properties. Ideal for pesto, salads, and pasta dishes.

Leafy lettuce is a type of lettuce with tender, leafy greens and a mild flavor. It’s low in calories and a good source of vitamins A and K, as well as folate. Commonly used in salads, sandwiches, and wraps.