Arugula, also known as rocket, is a popular aromatic leaf prized for its nutty flavor and mildly peppery bite. Delicious in salads, it also adds flavor to a variety of soups, pastas, and vegetarian dishes.
Wild Arugula is a peppery green that adds a spicy punch to salads. It is distinguished from other arugula varieties by its indented or serrated leaves and its lively taste.
Red and green butter lettuces have soft and supple rounded leaves, which are sweet and delicately flavored. Butterhead lettuces include Boston and Bibb, as well as many heirloom varieties.
Chard comes in many colors, even rainbow. Baby chards make a colorful, nutrition-rich addition to salads, while mature leaves taste similar to spinach when cooked.
Belgian Endive is a petite member of the chicory family, known for its succulent and velvety leaves that have a mildly bitter flavor.
Red Endive is a cross between Belgian endive and radicchio. Its red-edged leaves have a pleasantly bitter flavor.
Escarole, a member of the chicory family, has crisp ruffled leaves that range in color from pale yellow to dark green. It is pleasantly bitter and its piquant flavor works well in salads with assertive ingredients.
Frisée is a chicory that is also known as curly endive. Its long frilly leaves with their green tips and pale inner stems add a fresh, slightly bitter flavor, attractive texture, and loft to salads.
Green and red leaf lettuces are popular spring mix ingredients when picked small. These lettuces are very tender with a mellow, grassy flavor.
Little Gem is a small heirloom lettuce in the romaine family that grows 5 to 8 inches long. It is crisp and crunchy like romaine but its succulent leaves are juicier and have a sweeter, nuttier flavor.
Lollo Rosa is a mild-flavored lettuce with intensely ruffled leaves that are light green at the base and dark red at the edges.
Mâche, which is also called lamb’s lettuce, has very soft and tender leaves that grow in tiny clusters. It has a mild, nutty flavor and makes a pretty, delicious addition to salads.
Mizuna is a Japanese green with a mild, sweet flavor and a slight mustard tang. Its serrated and deeply fringed baby leaves add elegance to spring mix, while adult leaves can be used in cooking.
Red Mustard leaves have a pungent flavor that strengthens as they mature. When picked young, baby leaves are mild and have less heat. They make an excellent addition to salads and sandwiches.
Green Oak Leaf lettuce has attractive, deeply lobed leaves that resemble oak leaves. They have a mild, sweet flavor and tender texture.
Red Oak Leaf lettuce is tender and delicate with a beautiful claret color that adds drama to any salad.
Green and White Peacock Kale, which comes in both green-tipped white and red forms, is mildly flavored when picked young. The fringed leaves add an ornamental quality and dimension to spring mix.
Radicchio, also known as Italian chicory, has a pleasantly bitter flavor and earthy taste. Its attractive burgundy-red leaves with distinctive white veins and ribs make a striking addition to salads.
Green Romaine lettuce is prized for its texture and mild flavor. It has crisp, sturdy leaves with a crunchy central rib, and is grown in both green
Red Romaine lettuce has the same taste and texture as the green variety. Baby romaine is a popular ingredient in spring mix.
Spinach in its baby form is mild, sweet, and delicate with hints of grassy flavor. Packed with nutrients, it is commonly used in salads, although it is also terrific when cooked.
Tango, a leaf lettuce, has distinctive curly, ruffled leaves which are tender and slightly tangier than other leaf lettuces.
Watercress is a tender, succulent green that has a refreshing, peppery bite when the leaves are young. Use it in salads paired with sweet and salty ingredients to balance its mild tang.