This well known dark green, leafy vegetable is seen as a superfood. Low in calories, but loaded with nutrients important for skin, hair and bone health.

Lettuce is an annual plant and member of the daisy family. Lettuce is most often used in salads, but can also be used in wraps, soups and sandwiches.

Spring onions are very young onions, harvested before the bulb has had a chance to swell. Both the long, slender green tops and the small white bulb are edible, and are good either raw or cooked. They have a similar flavour to onions, but are much milder.

Parsley is often used as garnish for savoury dishes but also has many healing benefits. Some people take parsley by mouth for bladder infections , kidney stones , gastrointestinal disorders, constipation, diabetes, cough, asthma, and high blood pressure.

Coriander is an annual herb and also known as dhania or cilantro. All parts of the herb is edible, but the leaves and dried seeds are mostly used in cooking. The seeds have a lemony citrus flavour when crushed.

This fast growing annual from the mustard family, is highly sought after for its peppery flavoured leaves which perk up a salad like nothing else can. Rocket is bitter and pungent with a high mineral and vitamin content.

Lettuce is an annual plant and member of the daisy family. Lettuce is most often used in salads, but can also be used in wraps, soups and sandwiches.

Red Creole is a medium maturing, short day red onion. They are small to medium-sized with a pungent red-purple flesh. This onion has a spicy flavour and is not quite as sweet as some red onions,excellent for cooking. The onion globe is somewhat flattened and red. Red Creole is disease tolerant.

The perfect health food used raw in salads or cooked in dishes. 

Pansies are hybrids derived from the viola species and one of the few bedding plants that flower well during winter and continue into spring. Pansies are vibrant, beautiful and easy to grow. Due to the coloration on their petals, many people call them, little faces or "gesiggies". They need at least 6 hours of full sun in winter and will perform best if the get dappled shade in spring and summer. Liquid fertilize once every two weeks or at least once a month as flowering takes a lot of energy from the plant that needs to be replenished if they need to flower for a long time. 

Parsley is often used as garnish for savoury dishes but also has many healing benefits. Some people take parsley by mouth for bladder infections , kidney stones , gastrointestinal disorders, constipation, diabetes, cough, asthma, and high blood pressure.

Sage has a strong herbal aroma and earthy flavour. This evergreen shrub is part of the mint family and is a common ingredient in savoury recipes. Sage leaves have a sligtly fuzzy texture which can make it unpleasant to eat raw.

Beetroot prefer to be grown in moist, fertile soil in a sunny spot. It is a great source of fiber and minerals like iron, potassium and manganese.

Swiss Chard is a green leafy vegetable.  It is a crispier than Spinach, but more tender than Kale.  Packed with vit C and vit A.

Beans are high in protein, complex carbohydrates, folate, and iron. Beans also have significant amounts of fiber and can be cooked in many different ways.

Cauliflower is a cruciferous vegetable, high in fiber and rich in vit B and antioxidants.  Grow your cauliflower in spring and autumn when it is not too hot or too cold.

This popular green, leafy vegetable is part of the cabbage family. Kale plants have green or purple leaves, and the central leaves do not form a head. Kale is a rich source of iron, zinc and calcium.

Radishes are mostly used in salads. This root vegetable good for your digestive system and helps to fix acidity, gastric problems and nausea. It also controls high blood pressure.