Quick Guide to Leafy Greens
With different varieties of leafy greens, how do you know what is best for your salad? The following is a quick guide on leafy varieties and what flavors they produce. For the complete list visit: http://snagwiremedia.com/quick-guide-to-leafy-gre…
Leafy Varieties
Arugula - A popular leafy green in Italy and Southern France, Arugula is also known as “rocket” and is part of the mustard family. It has a pleasant bitter flavor with a slight peppery mustard taste. It is often combined with milder greens due to its pleasant sharp flavor and is best tossed with an oil-based dressing.
Butterhead - The most popular Butterhead lettuce varieties are Boston and Bibb. It has a sweet, buttery flavor that is perfect for creamy dressings or light vinaigrettes. Butterhead lettuce has a delicate texture and can be added to other greens to give them a tender bite.
Endive - In 1830 Endive was created by Jan Lammers when he stored chicory roots in his cellar in hopes to dry and roast them as a coffee substitute. After his return from the Belgian War of Independence, the roots sprouted small white leaves that were tender, crunchy, and had a slight bitter flavor. A handful of endive can be used to add color to everyday salads.
Mesclun - Originated from the South of France, Mesclun is a mixture of greens which may contain arugula, Frisee, oak leaf lettuce, radicchio, baby greens, whole herb leaves, and sometimes edible flowers. The flavors of the greens depend on the mix, but will usually have a bitter-sweet taste.
Watercress - In the past watercress was carried by Greek, Roman, and Persian soldiers during battle to prevent scurvy. It is a “super-veggie” with vitamins C, B1, B6, K, E, Iron, Calcium, Magnesium, Manganese, Zinc, and Potassium. It is grown in water and has a pungent and slight peppery flavor. Watercress is great with other greens in a salad, layered in sandwiches, or cooked in soups.
Leafy Varieties
Arugula - A popular leafy green in Italy and Southern France, Arugula is also known as “rocket” and is part of the mustard family. It has a pleasant bitter flavor with a slight peppery mustard taste. It is often combined with milder greens due to its pleasant sharp flavor and is best tossed with an oil-based dressing.
Butterhead - The most popular Butterhead lettuce varieties are Boston and Bibb. It has a sweet, buttery flavor that is perfect for creamy dressings or light vinaigrettes. Butterhead lettuce has a delicate texture and can be added to other greens to give them a tender bite.
Endive - In 1830 Endive was created by Jan Lammers when he stored chicory roots in his cellar in hopes to dry and roast them as a coffee substitute. After his return from the Belgian War of Independence, the roots sprouted small white leaves that were tender, crunchy, and had a slight bitter flavor. A handful of endive can be used to add color to everyday salads.
Mesclun - Originated from the South of France, Mesclun is a mixture of greens which may contain arugula, Frisee, oak leaf lettuce, radicchio, baby greens, whole herb leaves, and sometimes edible flowers. The flavors of the greens depend on the mix, but will usually have a bitter-sweet taste.
Watercress - In the past watercress was carried by Greek, Roman, and Persian soldiers during battle to prevent scurvy. It is a “super-veggie” with vitamins C, B1, B6, K, E, Iron, Calcium, Magnesium, Manganese, Zinc, and Potassium. It is grown in water and has a pungent and slight peppery flavor. Watercress is great with other greens in a salad, layered in sandwiches, or cooked in soups.
| Published by Search4goodfood on Sep 2, 2009 |
