What is the name of the red salad. The main types of salads: description and photo. Leaf lettuce Firebird

In one form or another, greens are present in the diet of any person. It can be used as a condiment and addition to a meal, or as a main course. Only the quantity determines whether the culture will be a spice or a full-fledged meal.

What is greenery

Everything that is harvested or grown to obtain the aerial leafy part of the plant is referred to as greenery. Moreover, color is not at all a determining factor. So beloved by many, basil tastes better when it is dark purple in color, and green peppers or green beans are definitely not herbaceous plants.

Spices include fresh or dried herbs that are used to improve appearance, taste and digestibility of dishes. Many spices are used as aphrodisiacs or sources of vitamins. Infusions and decoctions of herbs (mint, oregano, thyme) are used to treat digestive disorders and respiratory diseases.

Types of greens for food

There are many classifications of herbaceous plants for food. By origin, cultivated and wild-growing are distinguished. The most common cultivated vitamin trinity is dill, parsley, and chives.

An annual herb, belongs to the umbrella family. Has a pleasant aroma, contains a large amount of essential oils. It is used fresh and dried. It is used for dressing salads, first and second courses, as well as for adding to marinades and salting. Dill inflorescences and seeds are often used as a seasoning. It is impossible to imagine a garden without this plant. It is grown under film shelters, in greenhouses and in the open field. It can also be spread by self-seeding.

Dill greens are used for food, and inflorescences and seeds are used in pickles and marinades

Dill seed infusion is used in folk medicine as a carminative and mild diuretic, as well as for the normalization of digestion and mild correction of high blood pressure.

Parsley

Parsley is a biennial plant from the umbrella family, it is leafy and curly. These varieties have not only the appearance, but also the taste and texture of the greens are different. The leaves and roots of parsley are eaten. It is very convenient to grow it in the garden. In the first year, you sow and get delicate emerald greens. The following spring, you pick early parsley almost immediately after the snow cover has melted. If you add parsley to borscht or cabbage soup, then it becomes a seasoning. And in a salad "Taboule" or an omelette with fresh herbs - this is the main ingredient.

In the oriental salad "Tabule" parsley is the main ingredient

The aroma is lost during drying. I prefer to keep the herb parsley frozen. To do this, I wash the greens, dry them thoroughly. I cut it finely, fill it in small bags and send it to the freezer. When used each time, only a small part of the greens will be thawed, and the rest will retain its taste and aroma. This method is convenient for those who grow parsley themselves. And for use as a condiment, you can buy it fresh in stores all year round.

Photo gallery: varieties of parsley

Curly parsley tastes different from leaf parsley Leaf parsley is also a spice, and the main ingredient of many dishes Parsley roots are used in aspic and soups

Onion

It is considered the king of vegetable beds. Almost no salad, soup or appetizer is complete without it. Possesses bactericidal properties, stimulates appetite and improves food absorption. In Russia, it has long been used to prevent and treat various ailments. The extensive onion family has many varieties, each of which supplies vitamins to our table all year round. There are annual and perennial representatives of the family, and many of them are firmly settled in our beds.

The green onions familiar to everyone are not a separate vegetable crop, but annual shoots of onions. Onion- the plant is biennial. In the first year, green feathers appear from the seeds. They are very rich in vitamins, especially A, C and E, contain mineral salts and sugars. At home, by sprouting bulbs, you can get your own green source of vitamins.

The onions on the windowsill grow quickly

The delicate white stalk of leeks is used in cooking fresh and after heat treatment. Its taste is subtler, but certain skills are required to grow it. It is not easy to get a juicy white stem. But leek has a number of benefits that are worth trying for. Compared to the usual turnip onions, it contains more vitamins and minerals, is less affected by diseases, more productive and better stored. Biennial plant, propagated by seed.
The tiered bow looks funny, but it has all the positive properties of a regular bow. Rich in vitamins, stimulates appetite. It is believed to not accumulate nitrates. Small onions are used raw and pickled. Green fresh feathers are good in salads. It can grow in one place for several years. Propagated by bulbs.
Schnitt, or chives, is a very beautiful perennial plant. The taste is somewhere between onions and garlic. The green thin feathers of chives appear in early spring, providing fresh, vitamin-rich greens. They grow very densely, forming sod. In summer, chisel inflorescences with small pink heads adorn the garden. It is propagated by dividing the sod or seeds.
Green onion feathers grow up to a meter. It forms small, oblong bulbs. The whole plant is eaten, but more often it is cultivated for the sake of green shoots. Apply fresh and after cooking. Batun has a pungent onion taste, contains everything useful vitamins inherent in the onion family. It can grow in one place for several years. Propagated by seeds or bulbs.
Slime onions are found wild and grown in the fields. Perennial frost-resistant plant with flattened leaves. The taste is slightly onion. Inflorescences are spherical, light. Young shoots appear soon after the snow melts. They are used in the preparation of curd cheese with herbs or in fresh vegetable salads. This type of onion is propagated by dividing the bushes.

Photo gallery: onions - from seven ailments

Green onions provide vitamins all year round. Leeks are troublesome to grow, but they are worth it. Multi-tiered onions are used throughout the growing season, picking off the bulbs. Growing chives or chives is very simple. Sweet and unpretentious bunch of onions. Delicate slime leaves are added to salads

Cilantro and basil

In terms of frequency of use, the excellent trinity is followed by coriander (cilantro) and basil. Cilantro is used as a spice and vegetable. Moreover, only seeds are used in dried form, and snacks and soups are seasoned with herbs, an incomparable omelet with cilantro is prepared and green onions or pies with fresh herbs.

Cilantro seeds are added to bread and oriental sweets. In Soviet times, ladies made a lot of effort to get the fashionable French perfume Coriandre, but in fact, they had the scent of cilantro.

Coriander is a perfume for some, but a seasoning for others.

And with basil, only greens are used: fresh or dried.

Nowadays, new green varieties of basil with a clove or spicy-lemon aroma have become widespread. They have a very unusual taste, but they look beautiful in the garden. In joint plantings with other crops, they are excellent for repelling pests.

When growing basil, you need to take into account that it is a heat-loving culture that does not tolerate low temperatures and irrigation flaws. If you pinch the top of the basil without letting it bloom, you can stimulate tillering. The number of fragrant leaves increases on one plant. Basil is also grown in greenhouses, but the most intense purple leaf color occurs in plants cultivated in open ground. Basil is planted by seedlings or by sowing seeds.

The most famous variety with classic purple leaves and the usual spicy taste is Yerevan. Gives delicate pink flowers.

There are also new varieties of basil with an unusual aroma:

Anise delight - bushes with green leaves and dark purple flowers. Has a pungent aniseed odor.
Basil variety The clove bush also has green leaves. Their scent lives up to the name.
Pomegranate nutmeg has anthocyanin-colored leaves and dark purple flowers. This type of basil has a peppery aroma.
Lemon is a green basil with white flowers. It has a pleasant lemon aroma and refreshing taste.

Basil is an ornate bush and fragrant leaves

Wild greens are harvested in nature: in the forest, near water bodies or in the field. These are wild garlic, sorrel, various types of mint, oregano and other crops growing in certain regions. There are herbs that grow on our sites. Nettle, runny, and quinoa are undeservedly considered weeds. They are fought with them, mercilessly weeding out, and they are useful, tasty and unpretentious.

Video: cilantro and basil salad

Lettuce and spinach greens

Edible greens are distinguished by the way they are consumed. In addition to the cultivated green crops described, this group includes all salads. They contain a lot of vegetable fiber, which helps to improve bowel function, vitamins and minerals.

Lettuce comes in many shapes and colors.

Romano is a bright green salad. Contains vitamins, mineral salts and is used fresh for preparing salads.
Radicio is a chicory salad with an original color and pleasant taste. Used both fresh and after heat treatment.
Lettuce is a vegetable familiar to our table. The leaves are added to spring salads with radish and dill. But an almost forgotten children's delicacy is the tender heart of a salad with sugar.
Frisse is a salad with a bitter taste. In terms of vitamin C content, it can compete with lemon. It is added to salads and used for making snacks.
Korn contains many folic acid, vitamins, microelements. Healthy and tasty. Sold as part of salad mixes. It can also be grown on a personal plot.
Watercress has a pungent, scalding taste, but it fades quickly, leaving a pleasant aftertaste. It grows without hassle on the site and can be spread by self-seeding.
Arugula tastes a bit like watercress. The beautifully cut leaves look good in a salad and give it a pleasant bitterness. Unpretentious when growing.
Lollo rossa is similar in taste to lettuce. Its young green leaves are collected in small heads of cabbage. As they ripen, they acquire a reddish-cherry hue. Like lettuce, it grows well in the area. Used in salads, put in sandwiches.
Iceberg is a head lettuce with crispy tender leaves. It contains beneficial vitamins and organic acids. Slugs on the site quickly find him.
Oaklif is another type of head lettuce. A very delicate culture, poorly stored, but it is easy to grow it even at home. The leaves are shaped like oak.

Lettuce greens are used fresh. It includes Peking cabbage, leafy and petioled celery, and wild garlic. By the way, all types of divisions are very arbitrary, since many herbs are used not only raw, but also stewed and pickled. For example, Chinese cabbage is used as a main course: it is blanched, pickled, stuffed. And fresh leaves are put in salads.

Chinese cabbage is rich in fiber

Juicy thick stalks of stalked celery are added to soups, stewed with meat and vegetables, and salads are prepared from fresh leaves and stalks. But celery is also pickled, put in pickles, and greens are dried and used as a spice. The leaves are added to soups and main courses.

In Sicily, fresh aromatic green fish sauce is served. It is filled with a lot of chopped parsley and celery leaves, garlic, lemon juice and olive oil. Salt is added to taste. The result is an incredibly healthy and flavorful mixture.

Celery has not only the leaves that are edible, but also the stems.

Ramsons are grown and harvested. In spring, bunches of lily-of-the-valley greens are often sold in the market. It has a pleasant onion aroma and is good in salads. A great marinade is also prepared from it, which few people know about. Pickled garlic arrows are often called ramson. But although this is a delicious appetizer, it has nothing to do with wild garlic.

Ramsons are tasty both fresh and pickled

Spinach includes greens that are cooked before use. These are cultivated plants: spinach, chard and beets.

This also includes wild herbs:

nettle,
amaranth,
buteny,
quinoa,
shepherd's bag,
to dull.

Sorrel can be attributed to both groups, since it is found not only in the wild, but also actively grown in plots.

Spinach is an annual or biennial herb. While botanists are debating which family it belongs to (amaranth or haze), connoisseurs enjoy its unique taste. Contains many vitamins and minerals. The State Register includes more than thirty varieties of spinach. It is grown practically throughout Russia. Spinach goes well with beef and chicken. There is a Spanish spinach pie with raisins added. Unusual, but tasty.

The disadvantage of this vegetable culture is the high content of salts of organic acids, in particular, oxalic acid. Therefore, people with metabolic diseases are advised to consume spinach in limited quantities. But this also applies to other green crops.

Spinach is a great stand-alone dish and a delicious side dish

Sorrel refreshes the spring diet with a pleasant sour taste. In French cuisine, it is called the "stomach broom". It is believed that you need to eat sorrel soup once or twice in the spring to cleanse, because it stimulates the intestines well.

Sorrel stimulates the intestines

Chard is both a beautiful and useful plant. It is a relative of the beet, but does not form root crops. Only the leaves and stems are tasty. They contain vitamins, trace elements, and also quite a lot of sugars. Chard is one of the earliest vegetables on the site. Its shoots are stewed, stuffed, pickled. You can trim the leaves as needed rather than removing the entire plant. New ones will grow in their place. Chard varieties with red stalks have a richer flavor.

Chard is similar to beets, but lacks an edible root vegetable

In Landau, a town in southern Germany, I noticed that chard is grown in flower beds. On my question locals replied that it can be plucked and used for food by anyone who wishes. The main thing is not to trample or spoil other plants.

Video: what is Swiss chard and what is it eaten with

Of the spinach greens described, spinach and sorrel are most commonly used. But in vain: beet tops tastes good, is rich in vitamins and is affordable. After all, few people know that the famous phali snack is very easy to prepare. You just need to collect beet tops, boil, add garlic, nuts and seasonings. The tops are still pickled, stewed, added to soups.

Beet tops is a useful and affordable product

Nettle is most widely used in cooking from wild-growing herbs. But now it is not used as often as it deserves. Nettle contains a lot of vitamins, useful macro- and microelements. Fresh nettle leaves are added to the soup, and a green omelet is prepared.

Few people now remember that the nettle was dried to prepare a decoction and give to women in labor to improve lactation.

Nettle is both a vicious weed and a useful plant

But if nettle is still sometimes used because of its prevalence, then many summer residents will not notice amaranth and quinoa on the site. And they are no less useful. All wild-growing herbs (including shepherd's purse, butenon and snow) are prepared in the same way. Wash thoroughly, blanch or simply pour over with boiling water. Add oil to the pan, add herbs and pour over beaten egg. You can make an omelet from individual herbs or combine quinoa with nettle, or amaranth with quinoa and green onions. Everything is incredibly tasty and healthy. Shepherd's bag along with nettles, quinoa and beet tops are used in the filling of Caucasian pies with herbs.

V Lately I stopped blanching herbs to keep beneficial features... I just finely chop the fresh green mass, fill it with an egg and fry it like an omelet.

Floral dreamy arrows can be pickled. Thus, the evil weed will supply greens for the omelet and salads, and the arrows will go to the marinade. Juicy shoots of buteny are also pickled.

Video: useful properties of dreaming

Photo Gallery: Wild Edible Greens

Amaranth grows on the site and is no less useful than a cultivated relative Pickled buten is an excellent snack Shepherd's bag is the main component of Caucasian flatbreads with herbs Sneak is useful in salads, omelet and in marinade Lebed was expected during the war years as salvation

Spices

These are green plants that are used only as a condiment. All herbs have one way or another medicinal properties... There are many of them, we will list only the main ones.

Oregano, or oregano, is a fragrant perennial. It occurs in the wild and grows in areas. In Western European cuisine, it is added to salads and sauces, and seasoned with meat dishes. And Italians use oregano to make pizza. Our dried herb of oregano is brewed into tea. In medicine, it is used as part of breast fees.
Hyssop is a perennial herb with beautiful flowers and a sharp, pleasant aroma. It is used in marinades and pickles. Add to salads if desired.
Mint is different: pepper, lemon. But any decorate the garden and can grow so that you have to escape from it by radical methods. At the same time, it has a unique taste and aroma, is indispensable in cocktails. Tea with mint is an invariable attribute of country gatherings. Dried mint is used for marinating meat for barbecue.
Lovage is a perennial bush with a pungent yet pleasant aroma. The lovage leaf added to the salting will make its taste unforgettable.
Thyme, or thyme, is a very decorative perennial. It is grown as a perennial garden crop and is found wild. Dried thyme twigs and leaves have a mild expectorant effect. Delicious in tea collections. Used as a seasoning for steaks. Chef Ramsay often recommends fresh thyme.
Savory is an annual herb with a pungent smell and taste. It goes well with meat dishes. It looks like thyme only in name. The aroma, taste and appearance of these plants are different.
Tarragon, or tarragon, is a perennial culture. When eating fresh tarragon herb oral cavity pleasantly cooled. Because of this its properties, tarragon extract is added to a refreshing drink. Used as a seasoning for fish dishes. Dried herbs are added to soups.

When growing on a site, you need to choose fertilized soil for tarragon and replant every two to three years, otherwise the greens stretch out, run wild and lose their aroma.

Photo gallery: spicy greens

Oregano is a part of breast collection Hyssop decorates the garden when not used as a spice Lovage is added to pickles Thyme - Chef Ramsay's favorite seasoning for steaks Savory goes well with meat dishes Tarragon is used fresh and dried Peppermint is good in cocktails and tea

It is impossible to imagine how much our usual food will become impoverished if bright, juicy, green, fresh herbs are absent in it.

A tasty and healthy salad has long become a constant component in dishes not only among adepts proper nutrition but also for those who prefer traditional cuisine. There are about a thousand types of lettuce in nature. All of them are low-calorie, filled with useful substances and decorative in their own way. Most often they are used raw or canned, and plants with especially beautiful leaves, it happens, are specially decorated with flower beds and beds.

Chemical composition

There are many types of salad greens. But not all of them can be compared with this vegetable plant in terms of the amount of valuable substances. Fresh lettuce leaves contain:

vitamins A, C, E, P, H, group B;
iron, iodine, sulfur, calcium, selenium, sodium, potassium, phosphorus, magnesium;
beta carotene;
proteins and easily digestible fiber.

One serving of salad (100 g), depending on the type of vegetable, contains from 12 to 15 Kcal.

Due to its multicomponent composition, the constant use of the leaves of this vegetable has a beneficial effect on the work of the entire human body. Important microelements, essential vitamins and unique substances create a truly healthy and tasty product for your daily diet.

It must be remembered that all types of green salad contain oxalic acid. Therefore, nutritionists recommend reducing the use of this plant for kidney disease. And also with caution it is worth using this product for hepatitis, gout, colitis and enterocolitis.

There are 2 large groups: leafy and headed. The division takes place according to the shape of the plant and the type of lettuce leaves. In terms of quality, taste and benefits, these groups differ little from each other.

Today more than 1000 varieties and hybrids of salads are grown in the world, but only 10-15 of them can be found on supermarket shelves. What can we say about growing this useful greenery in the garden - a maximum of 2-3 of the most famous species grow in any garden. Meanwhile, all types of salad are very different. They differ in shape, color and size of leaves. But they have one thing in common - a high content of vitamins and a low calorie content (13-15 kcal), which makes salads a unique product for those who care about their health.

The most famous and widely used variety, with about 100 varieties. Lettuce is available in cabbage and leafy varieties. The first forms loose rosettes of curly leaves, the second leaves more even and collected in dense heads of cabbage at the base. The salad does not have a pronounced taste, rather its taste is bland or neutral, so it is an ideal addition to products with a more pronounced taste.

Lettuce leaves are quite tender, so it is recommended not to cut them, but to tear them with your hands. It is used fresh - it is put in sandwiches, cold dishes are decorated with curly leaves. So that the greens do not lose their juiciness, they are briefly placed in water. In the cold, lettuce can be stored for 2-4 days.

Lollo rossa

A very beautiful and popular hybrid of lettuce, but unlike it has a light nutty flavor with a slight bitterness. The leaves are green at the base and reddish brown at the edges. Presented by several hybrid varieties. The most famous of its types: Lollo Bionda, Nika, Barbados.

The leaves are voluminous and soft. You can eat the salad fresh, as well as in combination with sauces, any hot meat and vegetable dishes, barbecue. Lollo Rossa has a high decorative effect, therefore it is often used for serving dishes. In the cold, it lasts no more than 2 days.

Korn

This salad is represented by small oval leaves of a rich dark green, collected in small rosettes. Has a delicate spicy aroma that is not immediately perceived. The taste is intense, sweetish-nutty. In order not to overwhelm this taste, only olive oil is recommended as a dressing for herbs.

Corn is well combined with many products: bacon, croutons, nuts, onions. In a fresh salad, it can be steamed with a cyclic salad. Despite the fact that it is a salad green, the root goes well with citrus fruits, and in some countries it is served with berry sauces. In the cold, Corn retains its freshness for up to 3 days.

Romano

It is also called romaine, or roman salad. It has a slightly tart sweetish-nutty taste and a delicate spicy aroma that is not lost in combination with other herbs. Many hybrids have been bred on its basis. Remus, Monavert, Dandy, Xanadu, Wendel are some of the hybrid varieties of Romano.

The leaves are juicy, crispy, long (up to 30 cm), dense, intense dark green color with white fleshy compaction at the base. Depending on the type, they are collected in dense rosettes or heads of cabbage, reaching a weight of 300 g. Romano can be consumed fresh without any additives, it can also become a spicy addition to vegetable salads, sandwiches, and various dressings. In addition, Romano is used in the classic version of the Caesar salad.

Watercress

A very piquant plant containing mustard oil in its juicy green leaves, thanks to which the greens have a characteristic taste similar to the pungency of horseradish. Watercress is famous for its useful, one might say, healing properties and high concentration of vitamins, therefore, it is often grown in vegetable gardens in the garden. Watercress greens are outwardly similar to spinach or Corn salad - the leaves are the same oblong and smooth.

In cooking, watercress has the widest application: it goes well with vegetables and can add a special piquancy to any dish. It is also an excellent seasoning for meat, especially cutlets, chops. The leaves can be used to make green butter for canapes, sandwiches. It is used both fresh and stewed, although during processing it loses some of nutrients, but also the taste becomes softer.

Video "Benefits of different types of lettuce"

This video provides a description different types salad, and you can also hear tips for choosing greens.

Arugula

A very popular salad greens with unusual intense green leaves that look like dandelion leaves. Has a peculiar aroma and spicy taste, reminiscent of a mixture of nuts, mustard and pepper. Unlike other types of salad greens, it grows not in rosettes or heads of cabbage, but in separate stems, to which spicy leaves are attached.

Vinegar, vegetable oil, preferably olive oil is suitable as a dressing for arugula. It goes well with fresh tomatoes, cheese, it can be added to vegetable salads, as well as steamed and served as a garnish for meat and fish. Arugula leaves wither quickly, so greens cannot be stored for a long time.

Spinach

The most popular salad greens, widely known for their high vitamin content and low calorie content. Spinach grows in small rosettes, the leaves, depending on the variety, can be smooth or wrinkled, and differ in color intensity. In our latitudes, the culture can be grown year-round: in the winter in pots, in the summer in the garden. Spinach leaves have a pleasant, slightly sweet taste.

It is good both fresh and blanched, and during processing, these greens retain vitamins and proteins. It is better to use young spinach leaves for food - they have a more delicate and delicate taste. When cold, spinach stays fresh for about a week.

Iceberg

The most famous and bought salad with dense leaves of light green color, collected in a fairly large (from 300 g to 1 kg) head of cabbage. The iceberg can be stored in the refrigerator for 3-4 weeks, and at the same time its leaves do not lose their juiciness and crunchiness. It has a neutral, slightly sweetish aftertaste, therefore it is easily combined with any sauce, dressing. The iceberg can be used in vegetable salads, as a garnish for fish, meat, seafood, or as an addition to sandwiches. You can also make stuffed cabbage rolls from its leaves. When choosing a quality salad, you should pay attention to the density of the heads - they should not be too soft (empty), or too dense.

Radicchio

A very popular head salad in Italy, a hybrid of the chicory we know. The sprawling heads of cabbage resemble cabbage in shape, but the leaves have an intense purple color. Green species of Radicchio are distinguished by dark green color of leaves with dense burgundy veins. The taste of the salad is bitter, intensely expressed. The use of Radicchio in cooking is quite diverse: it can be eaten raw, mixed with other lard, used as a garnish for cape, hot vegetables, and also added to vegetable sausages. Mayonnaise, honey sauce, citrus juices are suitable for dressing juicy leaves.

Frize

The name of the salad is translated from French as "curly". Its leaves are narrow and really very curly with an intense green color, which gradually changes to yellow towards the center of the rosette. It is this yellow center that has a delicate taste and is completely devoid of bitterness. Previously, to obtain these delicate light leaves, lettuce was tied, depriving it of daylight, but now hybrids have been introduced that themselves brighten, and they do not need to be tied.

Frize leaves have a slight bitterness; due to their high decorativeness, they are used to decorate dishes. The salad is well combined with other salad greens, perfectly sets off the taste of meat, shrimp, fish, soft cheeses. Spicy herbs will ideally complement fried bacon, meat sandwich. For dressing Frize, vinegar and vegetable oil.

Lollo Bionda

Lettuce with beautiful curly leaves of bright green color. It is a hybrid of lettuce and a variety of the well-known Lollo Ross. The taste is nutty, light, with bitterness. Contains vitamins B, A, C, calcium, iron in high concentration. It is recommended to season greens with balsamic vinegar, citrus juice, olive oil.

Lollo Bionda goes well with many products, including fried meat, barbecue, hot vegetables. Corrugated greens are good as a staple in fresh vegetable salads. The leaves of the plant are quite tender and crunchy, so lettuce is often sold in pots to prolong the shelf life of the product.

Oak

This salad got its name from the original green-brown leaves that look like oak leaves. Its most famous types: Amoriks, Asteriks, Dubachek, Dubrava, Zabava. It has a bright taste with a light nutty flavor, so it is better to combine it with dishes without a dominant aroma. Lettuce leaves do not tolerate temperature changes - the greens are stored in the refrigerator for no more than a day.

Oak salad is good in combination with mushrooms, avocado, salmon, any hot appetizers. It can be served with fried croutons and fish. Light sauces, any vegetable oil, vinegar are recommended for dressing the leaves.

Video "Types, processing and storage of salads"

I was about to make the Top 10 of my favorite lettuce salads and greens, but there were so many tasty treats from this area that I got the Top 19. So,

1.Arugula

Awesomely delicious stuff! My favorite among lettuce and greens. Arugula has a nutty chicken flavor with a mustard aftertaste. Brain Explosion! By the way, I was pleased that arugula is considered one of the better means to improve metabolism, and therefore to lose weight. Greens taste brighter than arugula, I have not yet met. There are two varieties - with small leaves and large ones. They look completely different, but the taste is the same.

2. Dill

Favorite thing since childhood. I always liked to pluck dill at the dacha, passing by the beds. And all the dishes became tastier if dill was added to them. Most of all I like young dill, I like old dill less.

I fell in love with this yummy during my life in the Philippines, where it is called ghee in the local language. I love this thing for its bright taste, despite the fact that there is no bitterness and vigor in it. I am surprised that many people eat pak choy only cooked (most often stewed), but it is delicious fresh.

4. Spinach

In my opinion, it has a pronounced earthy taste. However, I still like it very much! Spinach is similar to other greens, it is denser and has a completely different taste. True, if you don't eat a lot of it, it won't fit.

4,5. Sea breeze or simply Breeze.

A chic salad with a light, light mustard aftertaste (less vigorous than arugula). ...

5. Romaine

A salad with a very pleasant taste. There are several subspecies. For example.

6. Iceberg

Slightly sweetish, without a pronounced taste.

7. Cucumber herb(borage, borage)

Awesome herb with the taste of a real cucumber! I love her since childhood.

8. Asparagus(asparagus)

It's a very tasty thing, only the urine gets a little pleasant smell from it ...

9. Chinese cabbage

It seems to me that her taste is a cross between greens and cabbage.

10. Batavia

This salad and related salads similar to it (Risotto, Orpheus, Leafley, Grand Rapid Ritsa, Grini, Starfighter, Fanley, Funtime, Afitsion, Lancelot, Perel Jam, Bohemia, Geyser, Baston, Dachny, Yeralash, Large cabbage, Prazhan) - the most popular in Russia and Ukraine. They are sold on absolutely every counter with herbs and vegetables. When this salad is of good quality, it is absolutely not bitter and very tasty.

11. Leaf lettuce

He, like the previous one, has many relatives - Lollo Rossa, Mercury, Barbados, Revolution, Pentared, Relay, Nika, Eurydice, Majestic, etc. There is always a slight bitterness in this variety of salad. If the bitterness is strong, then the salad is overripe or received little moisture during growth.

12. Ramson

Another tasty treat from childhood! First of all, wild garlic I associate with one special ‘dish’, which we ate with the whole family. These are sandwiches with wild garlic caviar and mayonnaise. It was contraindicated for someone alone, because the rest would suffocate. Therefore, all four of us ate this thing - me, parents and sister. V pure form I only adore the wild garlic that my dad collects in the forest - it is very tasty, low-burning, almost not vigorous. But the wild garlic sold in the markets like garlic ...

Most of all, I like very young shoots of wild garlic - such as the one on top (photo below), when the leaf has not yet blossomed.

13. Watercress

A slightly spicy salad, reminiscent of mustard, with a bright taste. For some reason, it is believed that this is the leader in the content of all sorts of usefulness among all salads. A very young watercress is especially tasty. And in general, I love any greens in their youngest form, milk, so to speak.

14. Mustard

Cool theme! I like this mustard more (this variety is grown by my grandparents in Irkutsk):

And in our country there is such a mustard in the form of siderates (I like it less):

15. Nettle

Wow, it turns out that a young (!) Nettle is a cool topic. Well, who would have thought!

16. Parsley

I love only Siberian parsley, because she is very gentle and non-vigorous. Other parsley, on the contrary, is tough and too vigorous.

17. Cilantro

Many people do not like cilantro, because it allegedly gives off a bedbug. And I like that smack of her. But I do not digest celery and lovage - a rare filth, I am even turned back by their smell.

18. Basil

Homemade basil is very tasty, spicy-mint. But many purchased basilicas are nasty, some kind of medicinal-core.

19. Young onion

The younger the better! Not a thing for every day, of course.

But what salad I have not tried yet and really want to try is the corn. It's field salad, lamb grass and mung bean salad. It is said to be nutty-sweet with a slightly spicy aftertaste.

These juicy leaves contain vitamins of all groups, a large amount of trace elements

Do not underestimate the beneficial properties of green salads and take them only as a decoration for festive dishes. These juicy leaves contain vitamins of all groups, a large amount of trace elements (iron, calcium, potassium, phosphorus, magnesium, selenium), easily digestible proteins and fiber, and no fat at all.

Top favorite leafy salads and greens

Lettuce salad

Delicate curly leaves grow in a rosette and have a mild insipid taste. They are easily deformed and wither quickly, so lettuce is used fresh, tearing the leaves with your hands, it is better to season it with light sauces based on olive oil. This is one of the most ancient types of lettuce; many types of leafy lettuce are its direct descendants.

Head lettuce

The leaves are similar in appearance to regular lettuce, but they are collected in small, round cabbage-like heads of cabbage. Lettuce leaves are very delicate, so they are not cut, but torn by hand or even put in a dish whole.

Iceberg, ice salad

It looks like a small dense cabbage with light green leaves. Scientifically, this head salad is called crispheads - "crispy heads", and, indeed, the iceberg is very crunchy. The salad does not have a pronounced taste, so it goes well with more spicy varieties of greens.

It was bred by farmers in California in the 20s of the last century, the delicate salad was transported to neighboring states, sprinkled with crushed ice on the heads of cabbage, hence the name "ice salad" or "iceberg".

Romaine, Romano, Roman salad

Large loose elongated heads of cabbage up to 30 cm long with very crispy white-green leaves. The taste of Roman lettuce leaves is slightly spicy and very juicy; lettuce regulates water metabolism well and increases the level of hemoglobin in the blood.

Chicory salad

Juicy white-yellow or greenish leaves, collected in oblong heads of cabbage 15-20 cm long, have a bitter taste. The chicory is grown in the dark to keep the leaves light; the greener the chicory leaves, the more bitterness they contain. To taste, it goes well with herbs, and the shape of the dense leaves resembles boats, so they are often used as plates for salads.

Radicchio, red chicory

Small heads of cabbage are white-pink to deep purple and dark red with white veins. The leaves look very decorative, they are used fresh, mixed with other types of lettuce. On the the taste of radicchio is quite bitter, therefore, dressings with honey, citrus or fruit juice are suitable.

Endive, Frize

Cabbage salads with a specific bitter taste... The broadleaf endive is called escarole and tastes similar to its ancestor, chicory. Frize is a curly endive with very beautiful carved leaves. All varieties of endive are grown in the dark to enhance the production of a special substance called intibin, which gives the leaves a bitter taste and improves appetite. As the lettuce grows, the leaves are tied together to keep the pith tender and light, and the tips of the leaves take on a bright hue. Delicate bitterness and fresh taste of endive and frieze go well with citrus fruits and garlic.

Oaklif, oak salad

This variety gets its name from the fact that it resembles oak leaves in shape. There are varieties with green and red-green leaves. The delicate slightly nutty taste of this salad should not be hammered with too spicy dressings. The salad goes well with avocado. These leaves are very tender and should be consumed immediately because they wilt very quickly.

Lollo-rosso, red lettuce

This Italian lettuce variety is based on lettuce, but its curly leaves are vibrantly colored with a green and burgundy tint. The taste is quite intense with a slight bitterness.

Lollo biondo

Another green leafy salad, this descendant of lettuce is similar to lollo-rosso, but the leaves are white-green, they are collected in loose rosettes. These leaves have a slight bitterness and go well with dressings with lemon juice.

Frillis

Lettuce, very similar to lettuce, but with corrugated leaves with sharp tips. It is often sold in pots, as the tender crispy leaves wither quickly. You can use frillis in all recipes instead of an iceberg.

Corn, field salad, mung bean salad

These small dark green leaves with a slight sheen, collected in small "roses", in ancient Rome were considered an aphrodisiac. They have a delicate aroma and a light spicy and slightly tart taste that goes well with onions, nuts, citrus fruits.

Watercress

It looks and tastes like a root, but its leaves are smaller, and the taste is spicier and sharper. It is not clear to whom and for what reasons it occurred to him to call him "the bedbug sowing", but it was under this unappetizing name that he was known in Russia. Fresh garden cress is added to salads.

Arugula

Arugula leaves look like dandelion greens. The most delicious young leaves, which are plucked in spring and early summer, give salads and snacks a spicy, nutty-peppery flavor. Spicy leaves with a sour-pungent taste and a high content of mustard oils have been very popular in the Mediterranean region for a long time, they go well with tomatoes and garlic.

Other salad greens

Chinese cabbage

This plant belongs to the cabbage family, but is often used as a salad. There are cabbage and leaf forms. Heads of cabbage with juicy crispy leaves with a neutral taste are used in salads in combination with other herbs.

Dandelion

Only young leaves are used for food, which have a bitter taste and go well with neutral varieties of salads and vegetables. Peanut butter or lemon juice works well for dressing.

Spinach

Young spinach leaves are very tender and almost tasteless, while mature leaves acquire a dense structure and a pleasant light taste. Fresh, these crispy leaves are used in salads, cocktails, and nuts.

Sorrel

Young leaves can be added to salads along with spinach, aromatic herbs, fresh vegetables.

Chard, beetroot

A variety of beets in which the stems and leaves are edible rather than the rhizome. This ancient plant was cultivated in Babylon, it has very decorative rosettes of large colored leaves of an even or wavy shape. Young leaves are added to green salads.

Pak Choi, Chinese cabbage

It is a relative of Swiss chard and is popular in Asian cuisine. The head of cabbage consists of thick, juicy leaves with a white base that tastes like Peking cabbage, but juicier and pungent, and dark green tips with a tart taste. The tips of the leaves are torn, and the white part is cut into strips and seasoned with hot, spicy sauces.

Salads in cooking

100 g of salad contains only 13 calories! An ideal product for those who care about health and preserve their figure. And if it seems to you that green salad is boring, take a look at this chic assortment, turn on your imagination and experiment, because all types of salads go well with each other and with dozens of other products! A great company for salads - fresh vegetables, nuts and seeds, citrus fruits. published