SPINACH (Spinacia Oleracea)
Young spinach leaves are tender and sweet and are delicious raw or cooked.
Eating raw spinach, such as in a salad, minimises the loss of nutrients,
which occurs during cooking. Thought to originate from the Mediterranean,
spinach is a member of the goosefoot family, which also includes Swiss
chard, table beet and leaf beet. The fresh, leafy taste is especially
delicious with egg, tomato and lentil dishes.
RED
CHARD (Beta vulgaris)
Red Chard is a member of the Swiss Chard family and is also available
with many other stem colours. The name chard actually refers to the broad
middle stalks and the side ribs rather than the leafy part of the plant.
Ideal for brightening up salads, red chard has a distinct flavour and,
when young, can be treated like spinach and eaten raw or cooked.
ROCKET
(Eruca vesicaria)
Thought to originate from southern Europe, rocket is very versatile and
great served cold in salads, wilted in pasta or on top of a pizza. Also
known as arugula, ruccola and roquette, this thin spiky leaf has a strong
peppery flavour and has long had a role in Italian cookery. Dioscorides
(40-90AD), the Greek physician and pharmacologist, described the leaf
as ‘a digestive and good for ye belly’. It also contains compounds
called Glucosinolates which are believed to have a possible protective
role against certain types of cancers.
WATERCRESS
(Rorippa nasturtium aquaticum)
A member of the Cruciferae family, watercress has a distinctive ‘raw’
flavour, both peppery and slightly pungent. Watercress is the UK’s
most historic salad leaf and, unlike other salad leaves, is grown in gravel
beds, washed by flowing mineral rich spring water. The ancient Greeks
called watercress kardamon and believed it could brighten their intellect,
hence their proverb “Eat watercress and get wit”. The leaf
is popularly eaten in soup and salads, as well as frequently featuring
as an ingredient in detox juices. For more details visit www.watercress.co.uk.
TATSOI,
(Brassica oleracea)
A true brassica, tatsoi is a form of Chinese flat cabbage. Lustrous dark
green leaves have a delicate mustard flavour with a crunchy but succulent
and juicy stalk. In the same family as Pak Choi, this Asian green is delicious
sautéed with a little sesame oil or slightly wilted in stir fries.
LETTUCES – cultivated lettuce is generally divided into four groups:
- Lactuca sativa var. capitata – cabbage or head lettuce, which includes icebergs and butterheads
- L. sativa var. longifolia – the cos or Romaine lettuces
- L. sativa var. crispa – the leaf or curled lettuce that do not form hearts, such as oakleaf
- L. sativa var. asparagina – the stem lettuces, such as celtuce, which are mainly used in Asia
ROMAINE
Romaine is the American term for this long leafed lettuce, which is also
called cos as it’s said to have originated on the Greek Island of
Cos (Kos). A fleshy tender crisp leaf, which is slightly nutty in flavour,
Romaine has been cultivated and eaten cooked or raw for almost 5,000 years.
Adds a mild, slightly sweet and crunchy texture to all sorts of salads.
OAK
LEAF (green and red varieties)
This leaf is the softest of baby leaves and, as a result, is smooth and
mild in flavour and texture. Both green and red varieties are loose-head
lettuces, meaning that they have no heart. This delicate leaf has a mild
but earthy taste and can be used to add colour and shape to delicate,
aromatic salads. It works well in a classic green salad with a simple
oil and vinegar dressing or mixed with stronger tasting herby flavours
– combine with coriander, basil, rocket or chives.
FRISEE
ENDIVE (Cichorium endiva)
This is a spiky firm textured leaf, which is mildly bitter with a slight
grainy texture. Also known as curly endive, frisee is a form of chicory,
and belongs to the Compositae or daisy family. Traditionally this is combined
with poached eggs and bacon in the classic French bistro salad and, mixed
with other leaves, provides a great and robust bed for a variety of hot
ingredients.
LAMB’S
LETTUCE (Valerianella locusta)
Also known as corn salad or mâche, lamb’s lettuce has velvety
leaves and a delicate, slightly nutty flavour. Believed to originate from
the Mediterranean the mild sweet-ish taste provides a good balance for
slightly more bitter leaves and goes well with a mustard dressing. It
also makes a good backdrop for strong flavours such as cheese or bacon,
working particularly well in winter salads.
