Author: MarvellousGreensAndBeans

What are Plantain leaves and how can they be eaten? Boasting many health benefits and used medicinally plantain leaves can also be a tasty treat. Not to be confused with the Plantain fruit, plantain leaves can be cooked in the following 3 ways: Plantain Roll Ingredients Instructions Additional tips Creamy Plantain Ingredients Instructions Additional tips […]

Sugar Snap Peas are the more developed variety of Mangetout (which in French means eat-all). Sugar Snaps can be eaten raw and can be eaten whole. Although we believe that to get the best out of these sweet crunchy peas is to give them a little sautee or boil. If you have never tried cooking […]

Cavolo Nero, often referred to as the tall dark curly brother of Kale, is a delicious dark bluey-green leafed plant which is slightly bitter and earthy in taste but sweeter than kale. Often sautéed or blanched and used as a side to meat dishes or in pastas. It can also be eaten raw in salads […]

Kohlrabi essentially comes in two parts, the round “swollen” part which is just above the root and then the stems and leaves which reach out towards the sky. Both parts are edible and delicious. The bulb is often eaten raw in salads and coleslaws while the leaves and stems can be cooked and used similarly […]

Why have the prices of fruits and vegetables increased so much as of late? In recent years, the cost of fruits and vegetables in the UK has been steadily increasing. This has been a cause for concern for many people, especially those who rely on these foods for their daily nutritional needs. In this blog […]

Swede, or Rutabaga, is a hardy root vegetable sometimes confused with a Turnip. Swede is also sometimes referred to as a Swedish Turnip; even though they are not related. Swede has a darker tougher outer skin and yellow flesh. Often used as an healthier alternative to Potatoes why not give one of our Swede recipes […]

One of the early cabbages of the year Spring Greens are a much softer variety of cabbage compared to some of the other hard headed cabbages. Packed with Vitamin C and Vitamin K they are perfect in Stir Fry’s or even Soups. Not sure how to cook them? Why not give one of our recipes […]

Beetroot is a beautiful reddish purple vegetable and one of the more colourful of the root family of vegetables. Packed with plenty of nutrients and colour beetroot has long been enjoyed as a drink or a dish. Has been historically drunk as Borscht originating in Eastern Europe but beetroot now has a variety of uses […]

The enormous flower head, stem, and small accompanying leaves of the broccoli plant, a member of the family Brassicaceae and genus Brassica, are consumed as vegetables. Large, typically dark-green flower heads on broccoli branch out from a sturdy, mostly light-green stalk in a tree-like arrangement. There are leaves all around the cluster of flower heads. […]

Same name, but two different types of vegetables here. And both to be cooked completely differently.   Jerusalem Artichokes are a root vegetable which can be eaten raw, pickled or cooked similarly to potatoes. They have a sweet nutty flavour and a great source of iron. Globe Artichokes, not related to the aforementioned Jerusalem Artichokes, […]