1. Romaine lettuce
Romaine lettuce eating method is similar to the knot lettuce, can be washed directly after mixing, but this kind of vegetable is not suitable for stir-frying, stewing, making soup.
Organic Romaine lettuce is grown without the use of any herbicides, fumigants, artificial pesticides or fungicides. Organic fertilizers are used in strict accordance with organic certification standards, which cannot be done in regular farming.
Commonly used in Caesar salad
2. Rosa green lettuce lollo rossa
For a single whole-leaf lettuce, the rossa green has a mild flavor and is suitable for pairing with other strong-flavored lettuces. The red leaf rossa lettuce is soft and delicate with a slightly bitter taste. Both are brightly colored and beautifully shaped, and are decorative in salads with other vegetables. Rosa lettuce rich in protein, carotene and a variety of vitamins, with heat, detoxification, laxative effect, the stem and leaves contain lettuce pigment, have analgesic hypnotic effect.
3. Curly lettuce ball lettuce Iceberg lettuce
Ball lettuce, for the Asteraceae lettuce genus 1 or 2 years old herbaceous plants half knot lettuce Lactuca sativa Linn or knot lettuce Lactuca sativa var.
capitata L.. It grows to a height of 0.25 to 0.8
m, with hollow, milky stems and mostly compressed elongated leaves ranging in shape from the more typical long elliptic, lanceolate to linear. Ball lettuce, also known as western lettuce, round lettuce, tender texture, chic and slightly sweet flavor, stems and leaves contain lettuce lettuce. It is suitable for salads and can also be stir-fried.
3. Arugula rucola
Arugula, also known as rocket lettuce, this plant has a strong sesame flavor, so the name arugula. Native to East Asia and the Mediterranean, belonging to the cruciferous family, genus Sesame.
Nutritional value: per 100 grams of arugula in the water content of 92%, about 0.3 grams of protein, 0.1 grams of fat, about 0.4 grams of carbohydrates. Arugula has exciting, diuretic and stomachic effect, and arugula on the long cough also has a special effect
Arugula in the edible collocation can be made with broth, salad, potatoes and flour together into a very beautiful and quite flavorful dishes, but also can be eaten with other vegetables dipped in sauce. In addition, the seeds of arugula can be used to make a very flavorful mustard.
Note: To maintain the bright appearance of arugula, do not soak it in water.
4. Red chicory radicchio (Italian)
Red chicory (English: Cichoriin) is a type of saltwater vegetable. Also known as softened white chicory, softened, knotted red chicory, knotted green chicory, chicory originated in the Mediterranean coast, there are two types of softened chicory and knotted chicory. Its crunchy texture, slightly bitter and sweet taste, and suitability for fresh eating, it occupies a unique position among vegetables, which can be appetizing and also relieve meat and grease, as well as clearing the liver and gallbladder. It is mainly used for fresh food, breaking off the leaves after washing and dipping them into sauce for raw food, or cutting them into thin julienne to mix with salad. The nodular chicory is more nutritious than the softened chicory, and has a slightly stronger bitter flavor.
Human beings have been using red chicory since ancient times, mainly for its medicinal value. Modern cultivation began in the 15th century, starting in the Veneto province of northern Italy.
The crimson leaves with white stripes of red chicory were created in 1860 by a Belgian agronomist through a means of vegetable domesticated bleaching; red chicory plants were moved from the soil to water and placed in a dark shed as a way of stopping the production of chlorophyll
How to use it:
Red chicory, also known as Italian chicory, is a leafy vegetable with red leaves that are covered with white veins. It has a very bitter taste, but becomes mellow and flavorful when roasted in olive oil.
Red chicory is popular in Italy, where it is mostly roasted in olive oil or used in risottos; in the United States it is eaten raw mainly as a salad. Like all species of chicory, its roots can be used to mix with coffee if grown properly. In addition, it can also be eaten with macaroni or apple pie, or as a filling for snacks, as well as for olive tapenade (Tapenade) toppings.
5. Chicory endive
Cicory, scientific name: Cichorium endivia
L., is a 2012 herb of the genus Chicory in the family Asteraceae. The young leaves are edible. Each 100g of young leaves contains 95.1g of water, 1.2g of protein, 77mg of calcium, vitamins and other nutrients. It can be eaten raw, boiled or made into soup.
The endive is not only widely known in China, but also in Europe. According to reports, the common European endive its shape and Chinese bitter vegetable is very similar, also open
Yellow flowers, stem hollow, folded with white pulp out. Therefore, the European people commonly known as 'milk vegetables'. European farmers commonly called endive as "pig's wife vegetable". It is said that the sow in the piglets after birth as long as often feed it fresh endive can increase its milk, to ensure the healthy growth of piglets. In addition, endive is also a kind of edible vegetables in Europe, European people often collect young leaves to make salad.
6. watercress
Watercress (watercres), also known as water mustard or watercress, also known as bean sprouts, is a perennial plant of the Cruciferae family, the scientific name is Nasturtium
officinale, native to Eurasia, has been naturalized in North America. Growing in cool streams, Shen water, floating in the water or flat on the surface of the mud. Often cultivated in vats to pick its shoots for salads. Leaves are slender, light green, peppery, and rich in vitamin C. Flowers are white. Flowers white. Seeds in two rows. Cuttings root easily.
The watercress prefers cool and moist environments, and has strict requirements for temperature, water, light, soil and other environments. Harvested in winter and spring, it is rich in vitamins and minerals, good for replenishment. Crisp taste, and no strange flavor, can also be made into a cool drink, very cosmetic value.
7. spinach spinach
Spinach is native to Iran, China is widely cultivated, as one of the most common vegetables. The origin of spinach can be traced back to 2000 years ago in western Asia, Persia (now Iran), and through North Africa, by the Moors to Western Europe, Spain and other countries. It is clearly recorded in Tang Hui Yao that spinach seeds were imported into China as tribute from Nepal during the reign of Emperor Taizong of Tang Dynasty. Spinach is commonly used in western cuisine in salads, main dishes with vegetables, stuffing and so on.
8. Junda vegetable Swiss chard
Junda vegetable is a nutritious vegetable, contains a lot of vitamin B2 and vitamin c, vitamin A original, trace elements of calcium, iron, phosphorus, as well as proteins, fats and sugars.
Also known as Swiss chard, and China's cowpea the same subject, are available as edible vegetables, China's cowpea grows very fast, good planting. European production of leafy stems in red, yellow, etc., brightly colored, containing carotene and oxalic acid, so more hot food, as a side dish for cooking red meat or poultry.
9. Wild chicory Lamb's lettuce
Originally from Europe, it is now planted all over the world, and it can resist the cold, so it is also freshly produced in winter, and it is a rare green vegetable in the cold season. It is light and tender when fresh, and is not suitable for heavy seasonings or strong-smelling other vegetables to go with it. It is said to be a perfect match when making Aussie scallop dishes! Also known as corn lettuce, the leaves are slightly bitter and are a common vegetable in winter salads.
10.Boston lettuce (cream lettuce) Boston lettuce
Sourced from varieties in the mid-1990s, it is a staple of facility hydroponic lettuce.
Early maturing varieties, 35 to 40 days after planting can be harvested. Half knot, strong plant growth, plant height of about 20 centimeters, leaf spread of about 30 centimeters. Leaf blade oval, green, glossy, thick leaf flesh, soft texture, excellent quality, commonly known as cream lettuce. Leaf blade entire, outer leaves loose, heart leaves embrace or not embrace. More cold, slightly heat-resistant, the soil requirements are not strict, wide adaptability, high and stable yield, single plant weight of about 300 grams. Boston lettuce texture sweet and crisp, good quality, suitable for salad.
11. Japanese watercress Baby Mizuna
Mizuna texture crisp, rich in vitamin A and iron. It is a variety between watercress and chicory. It tastes best raw in salads, or with seafood, where its slightly spicy, peppery flavor makes it even more appealing.
12. Baby Komatsuna
Komatsuna is a vegetable high in calcium and vitamins A, B, and C. It has a good flavor, and is known in Japan as a healthy and tasty leafy green. Komatsuna leaves can be eaten raw in salads, boiled and then fried, or in soups. Combined with fruit juices and vinegar, it makes an excellent choice for green salads.