Leaf vegetables

Fresh leafy greens and herbs are at the heart of many Asian dishes, and here you'll find some of the most commonly used varieties in Thai and Chinese cuisine. The leaves add freshness, color, and aroma to everything from woks to soups. They are easy to use and can be cooked quickly or used raw as a garnish. Perfect for those who want to make authentic food with fresh ingredients.

What you'll find here:

• Fresh coriander leaves, adding a characteristic aroma to Thai dishes
• Celery leaves, imparting a fresh, spicy flavor to soups and woks
• Small broccoli leaves (Kai Lan / Gai Lan) - Chinese broccoli
• Fresh leafy greens suitable for both stir-frying and steaming

Use coriander as a topping for pad Thai, soups, larb, and curries, or blend it into pastes and dressings. Kai Lan/Gai Lan is excellent stir-fried with garlic and oyster sauce, or blanched and drizzled with soy sauce. Celery leaves instantly elevate a broth or a stew. Always add fresh leaves late in the cooking process to preserve their color and freshness.

Store the leafy greens in a cool place and use them quickly while they are crisp. Rinse them thoroughly before use, and briefly toast them in a hot wok for the best result.

Grab these fresh leaves and give your next stir-fry or soup a real boost.