Grape Leaves

Grape leaves, the large green leaves of the grapevine, are often used by Greek and Middle Eastern cooks to wrap foods for cooking, as with dolmas. In addition to wrapping foods, grape leaves can be used as decorations or garnishes, or in salads. … [Read more...]



Purslane is a leaf vegetable that can be used either fresh in salads or cooked like spinach. It has a slightly sour and salty taste and is eaten throughout much of Europe and Asia. Because of its mucilaginous quality it is also suitable for soups and stews. Purslane contains more omega-3 fatty acids than any other leafy vegetable plant. And according to Dr. Artemis Simopoulos - world … [Read more...]



Also known as Swiss chard, these greens come from a variety of beet grown specifically for its stems and leaves. With a a full-bodied texture that tastes similar to spinach, Swiss chard is an excellent source of beta-carotene and a good source of vitamin C. Estimated Glycemic Load=1 … [Read more...]



Arugula, also called rocket, roquette, rugula and rucola, is a member of the Cruciferous family of vegetables. With it's peppery mustard flavor, arugula is rich in cancer-fighting nutrients including sulforaphane, and is also an excellent source of vitamins A and C. Arugula is sold in small bunches with roots attached and also avaialble from Earthbound Farm pre-washed in salad bags. It makes … [Read more...]



Radicchio, or red-leafed Italian chicory, is most often used as a salad green. The two most widely available varieties in the United States are Verona and Treviso. Radicchio di Verona has burgundy-red leaves with white ribs and grows in a small, loose head. Radicchio di Treviso has narrow and pointed leaves and forms tighter, more tapered heads with ribs ranging from white to dark … [Read more...]


Swiss Chard

Swiss chard is the green portion of a variety of beet, and has been eaten for thousands of years. This vegetable was identified and described by a Swiss botanist, and hence the name "Swiss chard". With a a full-bodied texture that tastes similar to spinach, Swiss chard is an excellent source of beta-carotene and a good source of vitamin C. Culinary Caution™! Swiss chard contains oxalates … [Read more...]



A leafy green native of Asia, spinach was brought to Europe by the Moors when they conquered Spain in the eighth century. With its bright green color, spinach is an excellent source of beta-carotene, plus vitamin C and folate. It's also one of the foods highest in the sight-saving nutrient duo -lutein and zeaxanthin. HEALING TIP: Because spinach is on the Environmental Working Group's list … [Read more...]



Lettuce is the common name for a number of related plants that grow in “heads”. Varieties of lettuce include iceberg, romaine, red leaf, and butterhead. Because their growing seasons peak at different times of year, there's always a plenitude of this salad staple. All lettuce varieties are low in calories and most provide beta carotene, vitamin C and folate. Choose darker lettuce leaves to … [Read more...]



Endive, a member of the daisy family, is a leafy green vegetable that can be added to salads or cooked like spinach. A close relative of chicory, there are three main varieties of endive-Belgian endive, curly endive and escarole. Both curly endive and escarole are used mainly in salads, but can also be briefly cooked and eaten as a vegetable or in soups. Endive is an excellent source of beta … [Read more...]


Dandelion Greens

Dandelion greens have a long and interesting history as a culinary staple and healing food. The bright greens are a member of the Taraxacum genus which is derived from the Greek words for "disease" and "cure". And the word dandelion comes from the French "dent de lion", meaning "lion's tooth". With their slightly bitter, tangy flavor dandelion greens adds interest to salads and are also … [Read more...]

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