Crisp and chewy with an earthy bite; broccoli leaves are becoming one of my new favorite foods. I’ve been using them to make wraps. 

Read more: BROCCOLI LEAVES

Earthy, pungent and slightly astringent, the swede, is also known as a yellow turnip or in some places like the U.S. as a rutabaga, or so I’m led to believe.

Read more: THE SWEDE