fresh salad greens, herbs, and edible flowers — picked the same morning, served raw at the salad bar or as composed plates.
leaves and lettuce
cress — peppery mustard greens
romaine — crisp upright leaves
iceberg — crunchy, mild
arugula — peppery rocket
hibiscus — tart edible leaves
talinum — succulent spinach-like
mulberry leaves — mild and tender
nasturtium — peppery edible flowers and leaves
plantago — plantain herb, mineral-rich
gotu kola — traditional bali green
green papaya — shredded raw, crisp and tangy
alliums and aromatics
fennel — bulb shaved raw, fronds as garnish
onion — red, white, spring onions
garlic — fresh and roasted cloves
chives — fine green tops