Tasty salads

Brassica oleracea 

The young leaves of this healthy cabbage variety are perfect for salads and smoothies. 

Young Green kale leaves can be eaten as is. Larger leaves will soften nicely in a soup, pasta dish, stew or casserole.  

For many of our ancestors, cabbage varieties were superfood, but not exactly in the same sense as for us today. Cabbage varieties were easy to grow because they are hardy. The cabbage patch flourished even in snow and you always had something to put on the table. 

Brassica juncea ‘Fringed Red’

The pretty leaves of this mustard taste like Dijon mustard. 

Mustard is one of the oldest spices in the world. The term ‘mustard’ often refers to the seeds, and it may come as a nice surprise that even the green parts of the mustard plant are edible. They are nutritious and contain vitamins A, B and C. 

The pretty reddish, ruffled leaves of Fringed Red mustard can be eaten as such when young, and they add a slight kick to, for example, a mild salad. The peppery and spicy leaves that taste a little like horseradish are ideal, when larger, in soups and for frying in a pan.

Brassica juncea ‘Red Giant’ 

Spicy and peppery mustard, full of vitamins A, B and C. 

Mustard is one of the oldest spices in the world. The term ‘mustard’ often refers to the seeds, and it may come as a nice surprise that even the green parts of the mustard plant are edible. They are nutritious and contain vitamins A, B and C. 

The large, lovely red leaves have a green leaf stalk that brings great contrast, and the leaves are reallyspectacular. The leaves can be eaten as such when young, and they add a slight kick to, for example, a mild salad. The peppery and spicy leaves that taste a little like horseradish are ideal, when larger, in soups and for frying in a pan. 

Brassica rapa var. Chinensis 

Chinese salad vegetable with beautiful red leaves. 

Pak Choi or Pok Choy, also known as Chinese mustard, is a combination of the aromas of cabbage, spinach and mild mustard. Succulent, crispy Pak Choi can be used as is in salads and smoothies, particularly when the leaves are young. Slightly larger leaves can be cooked in a wok or added to soup.

Be sure to cook quickly and in moderation, if you want to keep the leaves crispy. Pak Choi is a real superfood, full of vitamins!

Diplotaxis tenuifolia 

Long decorative leaves and peppery flavour. 

Rucola is the rebel cousin of garden rocket. It's also quite the traveller: It arrived in Finland in the ballast sand of sailboats. Rucola has an intense flavour, so you don’t need much to add a strong, peppery and mustard-like taste for example to meat dishes and on pizza. Rucola can also be heated, so fry it quickly in a pan and enjoy the wild aroma.

Nasturtium officinale

The ultimate superfood. 

Few leafy vegetables can hold as many good qualities as watercress! Watercress is full of vitamins, iron and calcium. It grows quickly and produces abundant harvests. In addition to the leaves and stems, the aerial roots of watercress can be used, if any happen to appear. 

Watercress has a peppery, fresh and slightly mustard-like flavour. That is why watercress is cultivated not only for salads, but as a spice, too. If you like rocket, you will definitely love watercress!