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Reference: DW1-V-EKI
Stems: Thick, club-shaped, pale green to yellowish, firm, crisp, and succulent.
Leaves: Usually lighter green, pliable, with prominent midribs, but tougher than the stem.
Overall: Grows tall like a leafy plant but is harvested for its substantial stem.
Stem: Mild, refreshing, slightly nutty, subtly sweet, with earthy and vegetal notes.
Leaves: Mild, green, vegetal.
Preparation: Peel the outer layer to reveal the tender interior; it can be eaten raw or cooked.
Raw: Sliced thin for salads, dipped in hummus.
Cooked: Stir-fried, steamed, grilled, roasted, or pickled; it holds up well in hot dishes.
Nothing tastes better than a fresh, crisp salad made with lettuce straight from the garden. Head lettuces are lettuce varieties that form together like a cabbage such as Romaine and Iceberg. Home grown lettuce tends to be higher in flavor and nutrients than the store-bought variety, and can be very easy to grow yourself. Lettuce likes a lot of water and prefers cool growing conditions, as it can bolt in higher temperatures. Keep an eye on your lettuce plants during warmer weather, if the leaves are wilting, you’ll need to move them to a shady spot immediately. Growing nasturtiums near your lettuce can naturally help keep damaging aphids away.
Stems: Thick, club-shaped, pale green to yellowish, firm, crisp, and succulent.
Leaves: Usually lighter green, pliable, with prominent midribs, but tougher than the stem.
Overall: Grows tall like a leafy plant but is harvested for its substantial stem.
Stem: Mild, refreshing, slightly nutty, subtly sweet, with earthy and vegetal notes.
Leaves: Mild, green, vegetal.
Preparation: Peel the outer layer to reveal the tender interior; it can be eaten raw or cooked.
Raw: Sliced thin for salads, dipped in hummus.
Cooked: Stir-fried, steamed, grilled, roasted, or pickled; it holds up well in hot dishes.