8 Healthy Variations of the Lettuce Family
September 3rd, 2006 (Natural Health Food)
1. Arugula, which resembles dandelion greens, is strongly flavored and tastes best when grown in cool temperatures.
2. Belgian endive, a slightly bitter relative of chicory that adds an interesting texture and flavor to salads; it can be braised or steamed and served hot.
3. Butterhead, which includes Boston and bibb lettuces, forms loosely pack heads offender, mildly flavored leaves.
4. Chicory and escarole are related greens with a somewhat bitter taste. They are nutritious but not widely used because of their assertive flavors.
5. Iceberg, a crisp, tightly packed head lettuce, is the most widely consumed salad ingredient in the United States, but it provides less nutrition than most other varieties of lettuce and greens,
6. Looseleaf includes green and red oak and green and red leaf lettuces, as well as other types that do not form heads.
7. Mache, or lamb’s lettuce, has small, delicate leaves. This expensive green is often sold in gourmet shops.
8. Romaine has long, crisp, dark green leaves that form a loose head. It is used to make Caesar and similar salads.