Welcome to Freshtime UK Ltd. We produce, value added, ready to eat vegetable salad products to the leading supermarkets. Salad Greens From A to Z Start Cooking. Its easy to get in a salad rut, turning to the same kind of lettuce every time. Why not go beyond iceberg, romaine, or leaf lettuce and try some more interesting options Spring is the perfect time to experiment with salad greens, and this post will help you get acquainted with all that leafy stuff at the grocery store. When you purchase or harvest lettuce, you should wash or rinse it, then store it wrapped in a cloth or paper towel, then in a plastic bag, in the crisper drawer. Store lettuce away from apples, pears and bananas. These fruits release ethylene, a ripening agent which will speed the decay of the lettuce. Because of its high water content, lettuce cannot be frozen or canned for long term storage. It should always be eaten fresh, within about 1. Nutritional content varies among lettuces and greens, though most are filled with Vitamin A and potassium. With the exception of iceberg, most varieties are also a good source of Vitamin C, iron and calcium. Lettuce is also a good source of dietary fiber. When it comes to making a salad, try creating your own mix by tossing together at least three varieties. You can grow almost any vegetable, herb, fruit and flower with Tower Gardenthe only real exceptions being root crops, grapevines, bushes and trees. This season on Southern Charm, new friendships are tested and old relationships start to sour. Thomas and Kathryn have officially parted ways, leaving Thomas to. HHlzXJVZNjBHfuWLRHhdepa4Mg=/c796b7d1-bea9-48fc-a36c-c08f32b2f888--15761887710_9b42665010_b.jpg' alt='Where Can I Buy Radicchio Lettuce' title='Where Can I Buy Radicchio Lettuce' />Heres a basic formula Use a mild lettuce or green, like Boston, bibb or endive. Another should be a crisp lettuce or green, like romaine or cabbage. The third kind should be tart, peppery, or bitter greens, like arugula or radicchio. After your foundation of greens is mixed, you can add other goodies like carrots, cucumbers, and tomatoes. Or you can venture into the more exciting world of salad toppers, including edamame, beets, hearts of palm, sunflower seeds, toasted pine nuts, artichoke hearts, and more. But wait a second. How do you tell arugula from endiveMizuna from mesclun Heres a guide to recognizing and using the various greens in the produce section. Arugula pictured aboveAlso known as Rocket. Leaves are Dark green and tender. Taste is Bitter and peppery, with a slight mustard taste. Try this arugula salad with tomatoes and avocado. Butterhead pictured aboveIncludes Bibb and Boston Lettuce. Leaves are Loosely formed heads of pale wrinkled leaves, smooth buttery texture. Taste is Sweet and mild. Great on summer sandwichesCabbage pictured aboveCan be green or red. Red is sometimes known as purple cabbageLeaves are crisp and crunchy. Taste is bitter and sharp. Chard pictured aboveAlso known as Swiss Chard. Leaves are large, deep green, wrinkled leaves are always eaten cooked. Taste is similar to beets, while the stalks are somewhat like celery. Try it in this Bean and Swiss Chard soup recipe. Dandelion Greens pictured aboveLeaves are tender, flat, with jagged edges. Taste is bitter. Young dandelion leaves may be used in salads, but the larger ones taste best when theyre cooked. Chicken Enchiladas Crock Pot. Endive pictured aboveLeaves are tender and smooth. Taste is mild and bitter. The lighter the endive, the milder the flavor is. Their spoon like shape makes them perfect for dips or try filling them with crab or chicken salad. Escarole. Leaves are wide and frilly. Taste is mild. This is a good one to add for fluff and texture. Frise pictured aboveLeaves are long, wide, and curly. Usually green, but sometimes edged in red. Taste is slightly peppery or nutty. Try it with blue cheese, walnut, and cranberry on a crostini. Kale pictured aboveLeaves are broad and ruffled, ranging from deep green to a bluish purple. Taste is very mild, with cabbage undertones. The site Veganyumyum has a delicious sounding recipe for kale salad with orange blackberry vinaigrette. Kale is also often served cooked, as in this recipe with cranberries and pine nuts. Iceberg pictured aboveLeaves are tender, crisp, and pale green. Taste is mild and crunchy. Perfect for a make ahead salad with peas. Leaf Lettuce pictured aboveLeaves are either red tipped or dark green, ruffled and tender. Taste is mild but interesting. Enjoy this lettuce on sandwiches or hamburgers. Mesclun pictured aboveThe term mesclun comes from the French word for a mix of tender young salad greens. You can buy this pre mixed in bags, or make your own blend. Leaves are Varied, as a mesclun could include arugula, frise, radicchio, dandelion greens, fresh herbs, and other salad greens. Taste is Depends on the greens included, but is usually bitter or peppery. This is good to mix with a milder lettuce or spinach for a great tossed salad Try poached eggs with pancetta and tossed mesclun. Radicchio pictured aboveLeaves are crisp, deep red and white. Taste is bitter and peppery. A honey citrus dressing is the perfect foil for radicchios peppery bite. Romaine pictured aboveAlso known as cos. Leaves are long green leaves, with a crunchy center vein. Taste is bitter and succulent. This lettuce is used in a Caesar salad, or great for a taco salad. Spinach pictured aboveLeaves are tender, dark green, and sometimes wrinkled, sometimes smooth. Taste is slightly bitter and somewhat hearty. Tat Soi pictured aboveAlso known as spoon cabbage or baby bok choy. Leaves are spoon shaped. Taste is peppery. Watercress pictured aboveLeaves are small and dark green on long stems. Taste is strong and peppery. This sounds amazing avocado and watercress salad with a soy apple dressing.