Red mustard's leaves are succulent and tender, the stems, crisp and crunchy. Red mustard greens elicit a savory, spicy and nuanced peppery flavor. It is a common salad green, pot herb, braising and pickling green in a diversity of cuisines from Asia to Europe to South America. Pairs well with poultry, legumes, sausages, pork, grilled fish, garlic, creamy sauces and fresh cheeses, nutty oils, light vinegars, citruses such as grapefruit and lemon, mushrooms, fennel, cucumbers, tomatoes, avocados, cumin, basil, mint, pomegranates and stone fruits such as peaches and cherries.
Sweetest of all the kale family. A hardy winter green when grown commercially with tender leaf tips, but tough, woody stems when full sized. Cook by simmering slowly with olive oil and a minimal amount of water to bring out the sweetness.
Also known as Curly Cress or Peppergrass for it’s spicy, tangy flavor. Zesty addition to salads with a sharp, peppery aroma and a flavor similar to watercress.
Mix of cut and strap shaped leaves with a mildly spicy, nutty taste. Great for putting some “pop” into salad mixes and sturdy enough to be a flavorful pizza topping. High in Vitamin A and Potassium.
Similar to Pak Choi with purplish-red leaves with contrasting green underside. Tasty stir-fry, sweet with a hint of mustard. Used to enhance everything from soups to salads and goes well with the flavors of soy sauce, hot peppers, and sesame oil. Young flowering stems can be used like broccoli or spinach. Cook quickly over high heat to tenderize leaves and retain crisp stalks.
A Shanghai pak choi type with excellent flavor and especially tender texture. Sweet as a stir-fry, and also popular as a smoothy ingredient because it is less bitter or earthy as other vegetables. Tender hearts are a delicacy.
Striking foliage with tart, citrus flavor makes a wonderful addition to spring salads. Small leaves are best for fresh salad use, since they can get chewy when oversized and then they are best cooked like spinach or in stir-fries. Great to partner with fish, veal, eggs, and potatoes in soup or gratin.
Loaded with vitamins A and C and iron, calcium, and a very high amount of protein for a leafy vegetable. Small leaves are eaten raw, and larger leaves are usually quickly fried or added to soups or sauces. Commonly paired with cumin, chili peppers, onions, and garlic. When cooked, it exudes a blood-red juice that has deep flavors.
Delicate flavor with fine lacy thread-shaped leaves ranging in color from green to maroon. Mildly pungent flavor that is especially delicious when freshly harvested for salads, or can be steamed. Larger stems can have a wasabi-like spicy flavor with crunchy texture. Complimentary pairings include mushrooms, asparagus, hard cooked eggs, citrus, legumes, grilled and smoked white fish such as trout and sea bass, fried chicken, pork, chiles, olives and olive oil, brown butter, creamy sauces, young and aged cheeses such as ricotta and pecorino, pepitas, mint, cilantro, stone fruit and watermelon.
Oakleaf lettuce, similar to a butter lettuce, with tender, frilly leaves. Light lime green color is sturdy and fluffy in salads with a flavor that pairs well with zingy dressings such as vinaigrettes.
Red romaine type with distinct veins is a showy, tasty variety that stands out in salads. Firm, crisp leaves and sweet flavor hold up very well in mixes. Smaller heart leaves can have distinctive bright green stems with bright red fringes.
Summer crisp variety with red leaves and green centers. Always sweet and never bitter, even in larger sizes. Crunchy margins and tender leaves.
A cool-weather crop with a high water content, Celery is known for being very low in calories. But it also has many different vitamins and minerals. One ounce contains the following amounts of the daily recommended values: 9% Vitamin A, 9% Folate, 8% Potassium, and up to 5% each of Manganese, Copper, Phosphorus, Magnesium, and Calcium. Celery is also a rich source of flavonoids such as zeaxanthin, lutein, and betacarotene, components that have shown to lower inflammation and enhance the immune system.
One of the earliest known herbs, Dill has a wide variety of uses in cooking as well as medicinal purposes. Although one ounce is more than would typically be used, it does pack a lot of nutrition: 43% of the daily amount of Vitamin A, 40% of the Vitamin C, 18% of the Manganese, 11% of the Folate, and 10% of the Iron recommended by the FDA.
A red oak leaf with bright green centers surrounded by deeply-lobed cherry red leaves. Sweet and crisply textured, it makes a unique and special addition to salads.
A member of the mint family, Shiso is used as a flavoring and coloring agent that is also an antimicrobial agent. Oils from Shiso are useful as a fuel source and an excellent source of omega-3 fatty acids. The unsaturated oil is 2000 times sweeter than sugar and is used in the production of fragrances.
Related to spinach and mustard, Tatsoi has a sweet, nutty flavor that becomes warm and earthy when cooked. Stems are lime green and succulent, similar to celery hearts. A good source of vitamins A, C, and K, as well as carotenoids, folate, calcium and potassium.