Butterhead lettuce
120–250 gNPR 150
Spinach
Salads. Dal. Sautéed greens.
Versatile green leaves for fresh bowls or quick, gentle cooking.
NPR 140 / 250 g
Fresh produceGrown with careCook your wayFrom India to Nepal
Ways to enjoy
See all recipesHow to store
Keep chilled & protect from crushing. Rinse just before use & use promptly after opening.
Why eat spinach?
Good ingredients. Everyday possibilities.
Flavour & texture
Versatile green leaves for fresh bowls or quick, gentle cooking.
An easy addition
Try spinach in salads, dal, sautéed greens.
Simple to prepare
Rinse thoroughly. Use tender leaves raw, or wilt briefly into dal or a warm pan.
Pairs well with
Pair with chickpeas, paneer, garlic or a squeeze of lemon.
A serving tip
Stir into dal or soup near the end of cooking. The leaves wilt quickly & take up less room in the pan.
Keep it fresh
Keep chilled & protect from crushing. Rinse just before use & use promptly after opening.
Ways to enjoy spinach
Small leaves. A fresh beginning.
Freshness worth growing
Fresh produceGrown with careDelivery to Nepal on requestPick your own mix
