Salad greens are lettuce, cabbage or any other leafy vegetables which can be eaten raw or tossed in olive oil before adding it to salad, sandwich or burger of which it is an important component. Common category of greens used in salads are.
There is basically three type of lettuce which are further classified under various family.
1) Head Lettuce: – Lettuce which has a round head or clustered and compact leaves similar to cabbage, example Iceberg, Butterhead, etc.
2) Romaine or Cos Lettuce: – Those varieties of lettuce which has tall and sturdy leaves with firm ribs at the center.
3) Leaf Lettuce: – Lettuce with loose leaves for head, leaves are separated, dark green to purple in color.
Family of vegetables which has a bulb of leaves for head, light green to dark green in color, even violet color cabbage is found, crunchy and tangy leaves, can be eaten raw, used in salads, soups ad sandwiches.
Green leafy vegetables which can be eaten raw, used in salads and soups, separate from lettuce and cabbage family.
Example of Salads Greens
Some examples of commonly used greens in salads are listed below.
Also known as Rocket lettuce, Eruca Sativa, Rucola, Rucoli, Rugula, etc. Grows up to 90- 100 cm in height. The leaves are green in color and have deeply pinnate lobes with four to ten small lateral lobes and a large central lobe. Used in salad and Sandwich.
Mini head, delicate and dense greenish purple leaves, from the butterhead family, mild in taste and crisp texture.
Dark green color lettuce, smooth and curly leaves, has rich lettuce flavor and texture. From butterhead family.
Also called as Witloof in Dutch, Indivia in Italy, Endivias in Spain, Chicory in UK, Endive in US and France, Chicon in Wallonia and Witlof in Australia. Yellowish gold in color, high in nutrition and minerals, has tangy and unmatched flavor. Belgian endive is considered in ranks with the best wines, truffles, caviar and saffron. It is the very best of its class.
Smaller head, from the Butterhead family of lettuce, similar to Bambi but lighter in color, juicy- sweet flavor.
Blood Sorrel or Red Veined Sorrel
Bright green color leaves, with dark maroon color stem and veins, tangy and sharp taste, tender leaves are used in soup, sauces and salads.
Also called as pak choi, type of a Chinese cabbage, do not have head like regular cabbage, smooth and dark green in color leaves. Used in salads, and sandwich.
From the Butterhead family of lettuce, similar in taste and appearance with Bibb, Butter and Bambi.
Similar to Boston and Bambi in taste, appearance and texture but slightly bigger than Bibb.
Dark magenta/purple colored leafy lettuce with bright green color stem, has very good flavor, leaves are crunchy and crisp. The head is loose not compact like iceberg.
Chinese cabbage have broad green leaves with white petioles, tightly wrapped in a cylindrical formation and usually forming a compact head.
Cress or Garden Cress
Cress is genetically related to watercress and mustard, sharing their peppery, tangy flavor and aroma. Cress is also known as mustard and cress, garden pepper cress, pepper wort, pepper grass, or poor man’s pepper. Garden cress is added to soups, sandwiches and salads for its tangy flavor.
Curly endive, or frisée. This type has narrow, green, curly outer leaves, it has bit bitter taste. It is sometimes called chicory in the US. and is called chicorée frisée in French.
Also known as broad leaved lettuce from the endive family, it has broad, pale green leaves and is less bitter than the other endives. Other names include Bavarian endive, Batavian endive, Grumolo, Scarola, and Scarole. It is eaten like other greens, sauteed, chopped into soups and stews, or as part of a green salad.
Looseleaf, curly and thick stem lettuce, sharp in taste, texture is crisp and crunchy and slightly bitter in taste. Member of chicory family.
Green Ice Lettuce
Also known as Muir. Looseleaf lettuce, large cluster of minty green ruffled leaves, crisp and crunchy texture, sumptuous taste, similar to Kale.
Green Leaf Lettuce
Green Leaf Lettuce
Green, shiny and frilly leaves, milder and sweeter in taste than iceberg.
One of the famous lettuce, mint green color, crisp and crunchy leaves, mildly sweet flavor, takes the flavor of the partner.
One of the healthiest considered food, dark green color leaves, doesn’t have head at the center, strong flavored and sweeter in taste. Kale can be classified by its leaf type such as Curly-Leaved (Scots Kale, Blue Curled Kale), Plain-Leaved, Rape Kale (Hungry Kale), Leaf and Spear (a cross between curly-leaved and plain-leaved kale), Cavolo Nero (also known as Black Cabbage, Tuscan Cabbage, Tuscan Kale, Lacinato and Dinosaur Kale), Jersey Kale, Cow Kale.
Also known as, Fetticus, Mache, Nut Lettuce, Rapunzel, etc. small dark green leaves, nutty flavor and soft texture.
Looseleaf lettuce, curly and wine color leaves, greenish stem, has nutty taste and juicy flavor crisp in texture.
Looseleaf leaf lettuce, one of the darkest color lettuce, dark purple or deep red color, crisp and shiny leaves, mild in taste.
Mesclun is not a name of a plant but a name given to mix of salad greens. The greens are sown close to each other, harvested together and mixed together. The traditional mix usually includes chervil, arugula, leafy lettuces and endive.
Also known as Indian Lettuce, Spring Beauty, Winter Purslane. The first leaves is usually bright green or brownish-green, succulent, long and narrow. Crunchy, mild taste, tender big green leaves.
Looseleaf lettuce, jagged end leaves, mildly sweet taste, dark green color leaves.
Oak Leaf Lettuce
Green and Red Leaf Lettuce
Red or green color serrated edge leaves, from the butterhead family of lettuce, slightly bitter in taste.
Clustered lobed leaves, deep cherry-red color, crisp and tender, mild bitter taste.
Also known as Italian Chicory. Similar to red cabbage, lobed clustered of red colored leaves n a shape of a ball, the leaves has white curvy thick veins, crunchy, crisp and flavorful. Taste is bitter, smoky and spicy.
Crisp, round bulb of leaves from the cabbage family, purple color leaves and veins, taste is sweet with little bitterness, crunchy texture.
Red Leave Lettuce or Red Sails Lettuce
Red Leave Lettuce
Red, shiny, frilly leaves, sweet and milder taste, leaves are very tender.
Red Stem Lettuce or Red Chard
Red Stem Lettuce
Also known as Swiss Chard, Rubarb Chard. It has as large paddle shaped green leaves with red stem and veins. Bitter when raw, sweet when cooked. There is also a green color chard.
Green color cabbage, crinkled leaves, tender and crunchy, sweeter and milder taste.
Large red heads with contrasting green centers. Excellent flavor and texture.
Paddle shaped leaves, green color leave, tender, the taste is lemony, used in salad. Other type of sorrel are French Sorrel, Sheep’s Sorrel, Garden Sorrel, Red Veined Sorrel.
Dark green color paddle shaped leaves, used after cooking, crunchy leaves when fresh.
Summer Crisp Lettuce
Summer Crisp Lettuce
Frilly leaves lettuce, comes in many color like magenta, green, dark red, purple. Leaves are soft and less crisp, mild flavor.
Similar to spinach but the leaves are small and in shape of a spoon, taste is mustardy flavor like radish leaves, color is dark green.
Green and Red Tango Lettuce
Semi spiky leaves, magenta and green color, tangy in taste. Not very popular.
Dark purplish green colored frilly leaves, soft and less crispy leaves, mild in flavor.
Similar to radicchio but instead of round it is long in shape, bitter and nutty flavor, taste is also milder in comparison.
One of the strongest tasting salad leaves, deep green leaves, and crisp, paler stems, pungent, slightly bitter, peppery flavor. Texture of the leaves is similar to that of mustard leaves.
Wild plant which has clover-like leaves, arranged alternately along the stem, divided into 3 heart-shaped leaflets. Color is green, lemony flavor, not at all bitter, sour in taste.