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Vegetables

BITTER GREENS


The salad greens are divided into two groups: those that are mild inflavor, usually known as lettuce, and those that have a sharper, more bitterflavor. Where there is consumer demand, all of the items are available year-round.

As a rule in America, salad greens are served raw, but in Europe they areoften used also as cooked vegetables. Spinach, which performs a dual roleas a fresh salad green and as a cooked vegetable.

All lettuce and bitter salad greens are available twelve months of the year.All are perishable and should not be purchased more than a day or two priorto use. They should be stored under constant refrigeration.

The trick to purchasing fine lettuce of any variety is to look for headsthat look very fresh, crisp, and colorful. Avoid those that look limp ortired. Especially avoid those that have brown discolorations. All varietiesof lettuce are perishable and, if stored, should be well wrapped and placedin the coldest area of your refrigerator. They will be at flavor best andat their crispest texture when served cold. Limp or tired-looking lettuceleaves are usually beyond reviving, so keep the lettuce in the refrigeratoruntil you are ready to serve it.

Arugula
Belgian Endive (Witloof Chicory)
Borage
Curly Endive (Chicory)
Dandelion
Escarole
Frisee
Radicchio (Red Chicory)
Watercress


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