Greens Directory

Endive - also known as Belgian endive; a small, cigar-shaped head of pale yellow-green lettuce, with a bitter taste, well-paired with nuts and cheese.

Frisee - also known as curly endive; a member of the chicory family; thin, curly leaves appear to be frizzy with a slightly bitter taste; commonly found in "spring mix" salads.

Romaine - also known as cos lettuce; a common lettuce in the US, with dark, green, long leaves that are coarse; inner leaves are paler in color and have a more delicate flavor.

Iceberg - this lettuce got its name from its original shipping method - growers packed the heads in ice. Previously known as crisphead lettuce, iceberg has a high water content - it's 90% water!

Looseleaf - includes Red Leaf, Green Leaf, and Oak Leaf lettuce; the leaves vary in flavor, red lettuces tend to be more sharp or bitter; the oak variety tends to be more coarse.

Escarole - a member of the chicory family, though milder in flavor; leaves are broad and wavy, though smaller than a leaf lettuce; most commonly mixed with other lettuces in salads due to its sharp taste; commonly used in Italian cuisine.

Watercress - a member of the mustard family; has small leaves and thin stems, with a slightly bitter and peppery flavor; also commonly used in soups and sandwiches.

Spring Mix - also known as field greens, micro greens, or mesclun; may include a variety of baby lettuces, such as spinach, frisee, oak leaf, radicchio, etc.

Butterhead - this includes Boston and Bibb lettuces; Bibb lettuce is found to be smaller heads of lettuce with loose, true green leaves with more flavor; Boston lettuce is commonly a larger head of lettuce with leaves lighter in color and flavor.

Spinach - a dark leafy green, high in fiber, that can be used raw or cooked; approximately 1 lb raw equals 1 cup cooked; choose spinach with smaller leaves and stems, also known as baby spinach, because it will be delicate and tender.

Radicchio - also known as red chicory; appears as a red cabbage; coarse, crisp leaves with a bitter taste, commonly mixed with other greens, may be grilled to enhance flavor, or used as a colorful garnish.

Arugula - also known as Rocket; peppery flavored delicate green leaves, similar in shape to spinach.

Kale - a type of cabbage with curly, wrinkly leaves, which are hardy and coarse; most commonly used cooked, but may be used raw asa garnish or mixed into salads with other greens.

Mustard Greens - a dark leafy green that is found with red or green leaves; common in the Southern states; known for its sharp, peppery taste.

Table courtesy of The Eating Smart Cookbook