Boston lettuce

Boston lettuce has a subtle taste and are notorious for their tender leaves.

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Romaine lettuce

The romaine lettuce has a firm heart and a long head of sturdy leaves. This lettuce is crunchy and of […]

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Red Leaf Lettuce

Red leaf lettuce presents delicate leaves that will color your plate.

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Dill

Fresh or dried, dill can be used to flavor different meals including: salads, fish, meat, sauces or soups,

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Carrots Bunch

Carrots are often eaten raw, in juice, grated, in salad, alone. Cooked, they are used in a variety of dishes […]

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Bunched Radish

Radishes are often eaten raw or cooked. It has a crunchy texture and a peppery flavor. They can be used […]

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Green Onions

Green onions have a white bulb and green stem. They are popular in Asian cuisine and can be eaten raw […]

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Green Leaf Lettuce

Green leaf lettuce presents delicate, tasteful leaves that are perfect to make a fresh salad!

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Romaine Heart

Romaine hearts refers to the center leaves of the Romaine lettuce, which are sweeter and yellow in colour. They come […]

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Fenugreek (Methi Leaves)

Fenugreek or Methi Leaves, are used as an herb/spice. They are common ingredients in dishes from South and Central Asia. […]

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Escarole

Being in the same family as the radicchio, its leaves are quite firm and rather bitter. It is usually eaten […]

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Spanish Onion

Spanish onions are usually quite massive in size compared to regular yellow onions. They are a great addition to any […]

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Pink Onion

These onions have a delicate pink color and sweet taste.

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Yellow Onion

Onion is both a vegetable and a condiment. It can be consumed raw or cooked.

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Red Onion

Onion is both a vegetable and a condiment. It can be consumed raw or cooked, or also confit with vinegar. […]

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Jumbo Carrots

Jumbo carrots as their name indicate, are quite massive and mostly used to cook.

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Cello Carrots

The carrots are in bag, ready to be used for cooking.

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Nantes Carrots

Nantes carrots have round ends, a very tender heart and a sweeter taste than their cousins, the traditional carrots.

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White Turnip

White turnip has very thin skin, the upper part of which is red or purple. Its flesh is white and […]

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Yellow & Red Beets

Beet is a traditional root vegetable whose purplish-red color stains everything it touches. Its tender flesh and delicately sweet taste […]

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Spinach

Spinach is a leaf vegetable that is eaten raw or cooked. The color of the leaves indicates the taste. For […]

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Collard

Collard is a marvel when cooked. Compared to Kale, its leaves are elongated and flat. Collard can substitute spinach for […]

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Kohlrabi

Consumed raw or cooked, kohlrabi is often grated and mixed in a salad. Kohlrabi can be enjoyed in vegetable soups […]

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Cabbage

Cabbage is a leafy green biennial plant grown as an annual vegetable crop for its dense-leaved heads.

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Napa Cabbage

Napa cabbage is similar to green cabbage. However, its taste and texture are reminiscent of lettuce. It is ideal for […]

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Kale

Kale is a commonly consumed vegetable cooked, but mainly in soups. It is also cooked braised, alone or in the […]

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Coriander

Coriander can be used as a garnish but is essential for Asian, Oriental and Indian cuisine. It’s used mainly for […]

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Curly Parsley (Canadian)

Curly parsley is frequently used as a garnish.  It’s used in a variety of recipes and appreciated for its flavor.

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Italian Parsley

Fresh Italian parsley is both a seasoning and a garnish. This parsley has broad, cut leaves that have a stronger […]

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