Encyclopedia of Salad Greens

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Posted by Erika Pitera on May 26, 2007

Encyclopedia of Salad Greens Photo courtesy of Thomas Pitera Photography

Add extra punch to your salads by using a wide variety of greens. Try choosing different leaf shapes, colors and textures for visual appeal as well as great taste. And for special occasions, try finding some edible flowers to add to the mix - buy organic if you can. They are sure to make a hit.

Here we've given you a quick list of tips and facts on a bunch of leafy veggies to help you make salads that really stand out.

Beet Greens

These greens are high in oxalate content, so use them sparingly. Beet greens come from young beet plants, early in their growing season.

Chinese Cabbage

Otherwise known as Napa or celery cabbage, this cabbage is crisp and has a hint of anise flavor. Shred it for salads, and look for solid heads in the market.

Green or White Cabbage

Shred it for coleslaw or salad. Green has more healthful properties than white.

Red Cabbage

Higher than green cabbage in nutrients, especially magnesium.

Savoy Cabbage

This bright green cabbage with mustard flavor is best cooked.

Celery

Celery leaves and stalks should be crisp and fresh looking - ditch the yellow or wilted celery.

Chicory

Otherwise known as curly endive, the leaves of chicory are dark green on the edge and yellow in the middle. Chicory, although slightly bitter, mixes well with other greens. If the outer leaves are tough, cook them.

Dandelion Leaves

In the springtime, you can find two kinds of dandelion leaves in the market. The cultivated variety is mild, with long, pale green leaves. The field-grown variety has a bitter flavor and has shorter, darker leaves. They work well in salad but can be cooked for a side vegetable, too.

Belgian or French Endive

Tangy and flavorful, the endive is a great salad green. Look for a firm pale yellow head with waxy, pointy leaves.

Escarole

The dark green, flat outer leaves are bitter (good for cooking), but the inner leaves are great for salad.

Fennel

Fennel, aka anise or finocchio, is a white bulb with feathery green leaves. Sporting a mild licorice flavor, fennel should be used sparingly in salads to avoid overpowering other greens.

Field Salad

If you're lucky enough to locate field lettuce, or lamb's tongue, you'll find very small spears on delicate stems. Field salad frequently is included in mesclun, or "spring greens."

Lettuce

Bibb lettuce is small and delicate; leaves are fragile and shade from green to yellow. Boston lettuce is the most common varieties of head lettuce. The head should give slightly if you squeeze it. Outer leaves should be separated, fresh and green. Iceberg lettuce is pale green and watery. Iceberg has the fewest nutrients and very little flavor. Romaine lettuce is crisp and juicy. Heads of romaine are narrow with dark green, oval leaves. Great for caesar salad or as cooked greens.

Parsley

Although parsley is generally used as a garnish, it is highly nutritious and can be used in salads, too. Parsley is rich in beta-carotene, vitamin C, iron and chlorophyll. Grab a bunch that is crisp and dark green.

Watercress

One of the more pungent greens, watercress adds a tangy flavor with small, round and dark leaves. Use watercress as soon as possible after purchase.