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Culinary Tree
No. 32, Ground Floor,
2nd Block, Austin Town,
Bangalore - 560 047
t: +91 80 4132 7687
e: info@theculinarytree.com

"To eat is a necessity, to eat intelligently is an art."
-Le Rouchefoucauld
Imported Exotic > Leafy Veggies
  • Arugula Lettuce
    Eruca sativa is an edible annual plant, commonly known as salad rocket, rucola, rucoli, rugula, colewort, roquette and, in the United States, arugula. Rocket has a pungent, peppery flavour that is exceptionally strong for leafy food. Young leaves are frequently used in salads, often mixed with other greens in a mesclun. Rocket is also used raw with pasta or meats in northern Italy and in western Slovenia but older leaves are usually cooked.
  • Baby Gem Lettuce
    Little Gems are a miniature version of Cos with a sweet, crisp and compact heart. They can, however, taste bitter if over-mature. Use the crunchy leaves whole, in salads or as a ‘scoop’ to hold fillings.
  • Baby Pakchoy
  • Chicory / Endives
    Common chicory, Cichorium Intybus, is a somewhat woody, perennial herbaceous plant usually with bright blue flowers, rarely white or pink. Many varieties are cultivated for salad leaves, chicons (blanched buds), or for roots, which are baked, ground, and used as a coffee substitute and additive. It is also grown as a forage crop for livestock
  • Fennel Bulb
    Fennel bulb belongs to the same family as the herb and seed of the same name, it is also known as Florence fennel, finocchio, or sweet fennel, is very popular in Italian cookery, and has a bulb-like shape that looks a little like a heavy-bottomed celery. When eaten raw, the texture is crisp and the flavour is quite assertive and anisseedy but once cooked, it's softer and more mellow.
  • Radicchio Rosso Lettuce
    Radicchio is a leaf chicory (Cichorium intybus, Asteraceae), sometimes known as Italian chicory, and is a perennial. It is grown as a leaf vegetable which usually has white-veined red leaves. It has a bitter and spicy taste, which mellows when it is grilled or roasted. In Italian cuisine, it is usually eaten grilled in olive oil, or mixed into dishes such as risotto. It can also be served with pasta, in strudel, as a poultry stuffing, or as part of a tapenade.
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