Arugula, or Roquette (Rocket), grows as long narrow leaves of a delicate bright green. It is a bitterish, aromatic salad green with a peppery mustard flavor. When young, it has a wonderful flavor with nutty notes, though many people prefer it when mature for its piquant, slightly bitter taste. Arugula contains compounds called Glucosinolates (antioxidant), which are believed to have a possible protective role against certain types of cancers.
Mauris sit amet tortor, eget ornare urna. Duis varius tellus eros.
Green Oak is a mild and sweet leaf with very tender texture. Green Oak is a medium-dark green deeply lobed oak leaf shaped leaves. Green Oak provides some vitamin A, vitamin C, foliate and some iron.
Ut eget felis sed velit congue viverra. Sed porta mattis luctus.
Green Romaine is quite firm and crisp, with the central rib that is particularly crisp and fibrous. Red romaine produces tender flat leaves with beautiful rose-colored edges while baby green romaine has a slightly crisper texture and is a beautiful olive shade of green. Green Romaine is an excellent source of
vitamin C, vitamin A, foliate and iron. The darker green, the more beta-carotene.
Baby Tango has ruffled edges. It is a very popular variety for baby leaf and unique because of the deep cut serrated dark green frilled leaves, which add oft and texture to a salad mix. Leaves are very tender and rich in vitamins.
Red Oak is a mild and sweet leaf with very tender texture. Red Oak leaves are medium green with red and green veining underneath a red surface blush. Fuller sun brings out the deep-red color. Red Oak provides some vitamin A, vitamin C, foliate and some iron.
Red Tango has ruffled edges. It is a very popular variety for baby leaf and unique because of the deep cut serrated dark green frilled leaves, which add oft and texture to a salad mix. Leaves are very tender and rich in vitamins.
Baby Spinach has flat, dark green, spade shaped leaves. Baby Spinach tends to have a crisp texture and a milder flavor and is generally preferred as a raw salad green. Teen Spinach can be served raw or cooked. Spinach is available year-round. Raw Spinach is high in Vitamin A (beta-carotene) and a good source of Vitamin C and foliate. Cooked Spinach is high in Vitamin A and foliate and is a good source of Vitamin C, riboflavin, Vitamin B6, calcium, iron, and magnesium.
Butter Lettuces have small, round, loosely formed heads with soft, buttery-textured leaves ranging from pale green on the outer leaves to pale yellow-green on the inner leaves. The flavor is sweet and succulent. Because the leaves are quite tender, they require gentle washing and handling. Butter lettuces are sometimes referred to as 'Boston' or 'Bibb' lettuce. Butter Lettuce is an excellence source of Vitamin A (for eye, health and immunity) and K (for bones), and good source of foliate (for heart health).
Curly Endive grows in loose heads of lacy, green-rimmed outer leaves that curl at the tips. The off-white center leaves form a compact heart. The leaves of the curly endive have a prickly texture and slightly bitter taste, but much less so than many other forms of endive. It is available year-round, with the peak season from June through October. Curly Endive is high in foliate, Vitamin A, Vitamin C, potassium, and fiber. It is also a good source of calcium, magnesium, riboflavin, and Vitamin B6.
A member of the Endive/Chicory family, Escarole has broad, crispy, slightly curved, pale green leaves with a milder flavor than either Belgian or curly endive. Escarole is available year-round, with the peak season from June through October. It is used mainly in salads, but can also be briefly cooked and eaten as a vegetable or in soups. Escarole is high in foliate (promotes heart health).
Green cabbage grows as compact heads of waxy, tightly wrapped leaves with smooth, dark to pale green outer leaves. The inner leaves are pale green or white. It can be cooked in a variety of ways or eaten raw, in slaw. Green cabbage is an excellent source of Vitamin C (promoting immunity and a healthy heart), and is a good source of folic acid, containing indirect antioxidants, like glucosinolates.
Red Cabbage is round-headed with deep ruby red to purple outer leaves and white veins or streaks on the inside. Its texture is tougher than green cabbage but it has twice the Vitamin C. It’s also a good source of Vitamin B6, containing indirect antioxidants, like glucosinolates, that promote a healthy heart.
The leaves of the Green leaf lettuce variety branch from a single stalk in a loose bunch rather than forming a tight head. The leaves are crisper and more full-flavoured than those of the head lettuce varieties. The colour is medium to dark green and the leaves are crinkly. Green leaf is an excellent source of Vitamin A, Vitamin C (promoting healthy eyes, skin and immunity). The Vitamin K and Manganese promote bone health.
Iceberg Lettuce comes as large, round, tightly packed heads of pale green leaves. Crisp, succulent and wilt-resistant, it has a rather neutral flavour and is short on nutrients, although it is a good source of Vitamin K, promoting bone and blood health. It’s typically used for its crunchy texture rather than its taste. The name ‘Iceberg’ refers to the crisp, cold, clean characteristics of the leaves.
The mild, tender Lola Rosa has ruffled red edges with slightly nutty flavour. This lettuce has an intense "Bordeaux-red" colour. The leaves are deeply curled and loose with a green interior and rose colouring on the edges. Lola Rosa adds a slightly crisp texture and mild flavour to salad blends. It is a good source of beta-carotene and Vitamin A.
Mizuna are unique mustard greens which produce numerous pencil-thin white stalks, and deeply indented feathery leaves which have a mild, fresh and crisp taste. The leaves are small, thin and narrow, finely pinnated, light green and serrated. Mizuna has a soft texture and a slightly peppery mild mustard flavour. It is an excellent source of Vitamin A and Vitamin C.
WHOLE HEAD FRISEE
Radicchio is a round dense head with burgundy-red leaves and white ribs. It is available year-round, with the peak season being from midwinter to early spring. With its beautiful colouring, slightly bitter flavour and light crisp texture, Radicchio is wonderful when combined with other salad greens. You can use the leaves as a base for hors d'oeuvres, or they can be grilled or sautéed and used as a side dish. Radicchio is rich in phosphorus, calcium (promoting bone health) and Vitamins B and C (for immunity).
Red Batavia has jagged-edged frilly leaves that form a loose-leaf head of lettuce. The leaves are crisp, thick and shiny green, becoming darkly tinged with red at the ends. They have a pleasantly bitter taste and a nutty flavour.
Romaine Lettuce has very long firm thick crisp leaves, relatively narrow, and usually evenly dark green with a large central vein with a pleasant crunch.
The leaves are sturdy and slightly bitter and the crunchy midrib is particularly succulent. Romaine adds crunch and flavour to mixed green salads and is the lettuce of choice for Caesar Salads. Romaine Lettuce is rich in calcium, iron, magnesium, potassium, sodium, beta-carotene, vitamins A, B and C.
A member of the Endive/Chicory family, Frisee has delicately slender, curly and crisp leaves that range in colour from yellow-white to yellow-green. This feathery leaf vegetable has a mildly bitter flavour that complements the salad mix. Frisee is packed with nutrients and is an excellent source of folic acid, Vitamin A and Vitamin C, with approximately one third the daily-recommended amount of each, in a single serving. Frisee lettuce is also a good source of Vitamin K, and manganese (promoting bone health).
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