Vegetables (View Fruit)

Broccoli Raab

Also known as

• Rape
• Choy Sum

This slightly bitter cooking green is popular in Italian and Chinese cooking. It has a similar taste to broccoli but is more pungent. Like other cooking greens it can be steamed, stir fried, braised, etc.

Substitutes

• Dandelion Greens
• Silverbeet

Cabbages

This family includes bok choy, Brussels sprouts, nappa, kohlrabi, red cabbage, etc. Raw cabbage is commonly used in salads. Cooked cabbage is widely used in soups, stews and stir fries. Boiling tenderises the leaves and releases sugars, which leads to the characteristic "cabbage" aroma.

Chinese Broccoli

Also known as

• Kai-lan
• Chinese Kale

Chinese broccoli is slightly bitter featuring thick, flat, glossy blue-green leaves with thick stems. Common preparations include stir-fry with ginger and garlic, and boiled served with oyster sauce.

Substitutes

• Broccoli
• Bok Choy

Chinese Mustard

Also known as

• Indian Mustard
• Gai Choy

Chinese mustard greens are generally stir-fried or pickled. They have a a distinct horseradish-mustard flavour which can be made less pungent by blanching in salt water.

Substitutes

• Mustard Greens

Chinese Spinach

Also known as

• Yin Choy
• Amaranth

There are several varieties of this vegetable, some with red striping on the leaves. It is very popular in Asia for use in stir fries and soups. It is similar to regular spinach, but stronger tasting and more nutritious.

Substitutes

• Spinach
• Taro Leaf

Kale

Also known as

• Cow Cabbage
• Borecole

Kale is a form of cabbage in which the central leaves do not form a head. It is known for its hardiness, and in fact tastes sweeter and more flavourful after being exposed to a frost. It's often used in soups, salds and casseroles.

Substitutes

• Silverbeet
• Mustard Greens
• Spinach

Kohlrabi Greens

These leaves can be used just like spinach – used in stir fries, salads or sauteed.

Substitutes

• Silverbeet
• Kale

Mustard Greens

Also known as

• Curled Mustard

These come in red and green varieties and have a strong peppery flavour. They ave either a crumpled or flat texture and may have either toothed, scalloped, frilled or lacy edges.

Substitutes

• Kale
• Spinach

Salad Greens

A wide variety of leaves are used as "salad greens", served raw in salads. These include rocket, witloof, Bibb lettuce, Boston lettuce, cress, chicory, dandelion, endive, iceberg lettuce, red leaf lettuce, mizuna, oakleaf, red mustard, romain, mesclun and tat soi.

Silverbeet

Also known as

• Swiss Chard

Silverbeet is used much like spinach, except that it has a heavier texture and a beet-like flavour. It has shiny green ribbed leaves, with stems that range from white to yellow and red. Young silverbeet may be used in salads, while mature leaves are typically cooked or sauteed.

Substitutes

• Spinach
• Bok Choy

Sorrel

Also known as

• Sour Dock
• Spinach Dock

Sorrel has a flavour similar to kiwifruit or sour wild strawberries. It is popular in French cooking (used as a puree) and adds a sharp taste to salads.

Substitutes

• Spinach (with lemon zest)

Spinach

Spinach is a very nutritious and versatile green. It is widely used in salads, stir fries, soups, dips and side dishes. Fresh spinach is much more palatable than canned or frozen varieties.

Substitutes

• Silverbeet
• Sorrel
• Kale

Taro Leaf

Also known as

• Callaloo

These are very large leaves that are popular among Pacific Islanders. They require at least 45 minutes of cooking and can generally be used the same way as spinach.

Substitutes

• Chinese Spinach
• Silverbeet

Water Spinach

Also known as

• Swamp Spinach
• Ong Choy

Water spinach is used extensively in Southeast Asian cuisine. The leaves are usually stir fried plain or with minced garlic. In Thailand it is frequently stir fried with oyster sauce and shrimp paste. It can be eaten raw in salads.

Substitutes

• Watercress