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| Arugula This leafy vegetable contains folic acid and calcium.. Its leaves are a dark green color and have a tart flavor. Arugula contains beta-carotene and vitamin C. Its flavor adds interest to salads when mixed with other greens. Arugula can be sautéed and tossed with pasta. |
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| Head
Lettuce Iceberg lettuce is the most widely available type. The head is tightly compacted with crisp, light-green leaves. |
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| Mesclun
Mix (Lettuce) Mesclun is a French name for a mixture of salad greens. They are Mescluns are often and sold already premixed. |
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| Mizuna A mild mustard green that is ready to harvest in 3 weeks they are prolific and tasty. |
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| Mustard
Greens Leaves are a dark green and have a peppery mustard flavor. |
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| Salad
Greens A mixture of green vegetables used primarily in salads. These greens may consist of chicory, watercress, endive, lambs lettuce, curly lettuce, and arugula among others. |
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| Spinach Spinach is rich in beta-carotene, folic acid, vitamin K, and magnesium. It also more protein than most vegetables. Raw spinach is a healthy addition to salads, but its full benefits are realized when eat cooked. |
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448-3540 |
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