18 Greens You Know its benefits for the first time

GREENS WE KNOW AND LOVE

Even If you buy this greens from a greens market or a greens garage, you absolutely don’t have all information about them. In this article we share with you this 18 greens we know and love and amazing information about them.

Arugula is tart and peppery, and depending on the type, it can be downright sharp. The texture is delicate, so the leaves are quick to wilt. We're partial to baby arugula rather than mature arugula.

Baby Kale has a flavor not unlike that of baby spinach, and a sturdier texture. 

Baby Spinach has a slightly tangy, mineral-rich flavor and texture between delicate and sturdy. We opt for baby spinach rather than the dense, crinkly leaves of mature bunch spinach. 

Butter/Bibb lettuce has a mild, sweet flavor and relatively delicate texture. Boston lettuce is a type of butter lettuce. 

Cabbage is mild and sweet. Its crunchy, super-sturdy texture means it should be shredded finely. It also takes well to braising, sautéing, and stir-frying.

Endive has a very mild bitterness and small, succulent, oblong leaves with sturdy cores and delicate edges. 

Escarole is another great salad green with a mildly bitter flavor. The stems are crisp and sturdy, and the leaves are quite frilly. 

Flat-leaf parsley is generally thought of as an herb, but its deep green, tender leaves make a perfect counterpoint to a wide range of greens, from sweet to bitter. Parsley's flavor is mild but mineral and grassy. 

Frisee has a distinctly and pleasantly bitter flavor and lacy leaves that can be bogged down by thick dressings. 

Green Leaf lettuce has a mild, sweet flavor and a texture at the midpoint of delicate and sturdy.

Iceberg lettuce is often overlooked or even maligned. It has its place—under Avocado Ranch, Sweet and Spicy Peanut, and Buttermilk Black-and-Blue dressings. 

Lacinato kale has a deeply mineral, earthy flavor and a very sturdy texture that softens and becomes more pleasing when rubbed with dressing and allowed to rest for about 30 minutes. 

Mesclun is a colorful mix of baby lettuces with a range of generally mild flavors and very delicate, easily overwhelmed textures. 

Mizuna is a Japanese green that is becoming more widely available. The slender, serrated leaves have a slightly peppery bite but are not quite as assertive as arugula.

Radicchio has gorgeous white-and-claret-colored leaves, with a mildly peppery flavor and, like endive, sturdy cores and tender edges. Cut into wedges, heads of radicchio take well to a brief visit on a hot grill. 

Red Leaf Lettuce has a mild, sweet flavor and a texture more delicate than most green leaf varieties, but sturdier than really delicate greens like mesclun. 

Romaine is one of our often-chosen salad greens. It has a mild, sweet flavor and a sturdy, ready-for-almost-every-type-of-dressing texture. Halved romaine hearts are great when charred on a hot grill. 

Watercress has a bold, spicy, peppery flavor. The leaves are delicate and stems are abundant. We're fans of "live" watercress, which is sold with roots attached, because the leaves contain much less grit and the stems are tender.