Lettuces Varieties Explained

With the coming of spring, thoughts turn to healthier eating…more salads and fewer potato dishes. Whether it’s building family memories around the dinner table or planning a pretty lunch for a few friends, a tasty salad can’t be beat for that fresh, springtime taste and feel it brings to any meal. The secret to salad greens that captivate your taste buds is variety. Everyone is familiar with: iceberg, romaine, kale, green and red leaf lettuces. But what ARE all those other greens spotted at the local market? What do they taste like? Which ones should you use? To help take the mystery out of salad greens, here is a primer on some of the lesser known lettuces:

CHICORY - Chicory is a member of the dandelion family. It’s bitter tasting, and will be balanced well in a salad that also has cheese, nuts, and fruit in it. Its curly leaves add texture to a salad.

ENDIVE - Pronounced: (ahn-deev). Endive is one of the more fascinating vegetables in terms of how it is grown. First, chicory seeds are planted and grown in the field. Greens sprout up and a thick root reaches down into the earth. The root is then separated from the greens and placed in a dark place, where it sprouts endive. Endive can be either yellow or red in color. It has a bitter taste, although the red is slightly sweeter. Endive can also be braised or grilled, eaten with a dip, or filled with cheese for an appetizer.

BOSTON LETTUCE - Boston lettuce is a bibb lettuce. Another well-known variety of bibb lettuce is butter lettuce. They are similar in appearance, and both have a gentle, buttery taste. It has uniformly green leaves. The tender heads of the soft greens are often protected in their own plastic box at the grocery stores.

BABY SPINACH - Perhaps the best known of the lesser known greens, baby spinach adds a sweetness to a salad. It is called “baby” simply because it is harvested when it is very young. The leaves are tender. Baby spinach is also a great addition to an omelette or mixed into scrambled eggs.

WATERCRESS - Unlike the other greens, watercress is grown in water. It is one of the oldest known, edible, leaf vegetables. It is considered a superfood. It will add a mustard-like flavor to salads.

RADICCHIO - Pronounced: ruh-dee-kee-oh. It is often mistaken for cabbage, but this red-leafed ball lettuce is actually part of the chicory family. It is bitter tasting and should be torn or shredded into your salad. It adds a pop of color.

ARUGULA - Pronounced: uh-roo-guh-luh. This spicy, peppery tasting green is one of my favorites! It adds a kick to any salad. It’s also great in sandwiches or omelettes, or piled on a pizza. If you are traveling in England, you may find this referred to as “rocket” on a menu.

ESCAROLE - Pronounced: eh-skuh-rowl. Although it is a member of the endive family, it looks more like a butter lettuce. It has a slightly bitter flavor. It is an essential ingredient in Italian Wedding Soup.

Looking forward to experimenting with some new-to-us greens for family dinners and small celebrations this springtime. I hope you’ll find this guide helpful to do the same!