Leaf Vegetables

Leaf Vegetables

Our markets and roadside stalls are full of light and bright green vegetables and lettuces at this time of year - it feels hard to get enough of them. From delicate light leaves to be dressed gently with vinaigrette, to heartier varieties that require steaming and cooking, Ontario leaf vegetables indicate an exciting time of harvest and fresh, healthful summer meals.

We have chosen to focus our current menu on the many leaf vegetables you might find in our area and in our own gardens. Our chefs have prepared them using a wide variety of techniques to showcase how dynamic these greens can be. We hope that you enjoy these lettuces in a diverse and delicious way.


What is a leaf vegetable?

Leaf vegetables, also called potherbs, greens, vegetable greens, leafy greens, or salad greens, are plant leaves eaten as a vegetables.

Here are a few of our favourite:

Tatsoi is a mild, mustardy leaf. It is a versatile green that can be eaten raw or lightly cooked, very similar to how you would eat spinach.

Mustard greens are peppery and crisp. They are in the same family as cabbage, kale and collard greens. The leaves, seeds and stem of a mustard plant are edible.

Romaine or cos lettuce is a variety of lettuce most of us are very familiar with. It originated in the Greek islands and may be the oldest form of cultivated lettuce, dating back over 5,000 years.

Oakleaf is a type of butter lettuce, named because its leaves are lobed and shaped like the leaves of an oak tree. Oakleaf comes in both red and green varieties.


As the seasons change, so do our menus. We’re always featuring a different theme or ingredient that highlights the moment. To celebrate Summer, we’re featuring leaf vegetables such as tatsoi, mustard greens, romaine and oakleaf. View our current menu here.