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Rhubarb stems are an English classic with its beautiful rosy colour and crisp texture
Commonly used in Italian cuisine
Nine Thai ingredients that are normally difficult to find
soups and sauces
Tender rounded leaves inject peppery pizzazz to mixed salads
Microgreen Radish microgreens Rhubarb stems are an EnglishRed heads with a crisp, peppery and translucent white flesh. Crunchy with a lovely mustard bite. Green leaves with contrasting pink stems. The radish flavour is quite bold for its tiny size. Note: Images are only for illustrative purposes, actual product and colour may slightly differ.
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