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Produce Encyclopedia

Produce Express

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Greens

Restaurant kitchens have rediscovered the vast world of edible greens and are now offering a wide variety of these healthful and flavorful vegetables on menus year round. The choices are many from mild greens like Mache to more familiar greens like Chards and Spinach, spicy greens like Arugula, mixed Braising Greens, strongly flavored Broccoli Raab and old fashioned Mustard and Collard Greens. While most Greens are available year round, they are primarily cool weather vegetables and are usually at peak flavor and quality during late Winter and throughout the Spring season. Produce Express offers a large selection of greens, many from local farms.

Arugula aka rocket, rucola

Arugula aka rocket, rucola

This delicious leafy plant enhances any salad with its peppery, spicy and tangy taste. Arugula's light to dark green, fleshy leaves resemble elongated oak leaves.

Beet Greens - Bulls Blood

Beet Greens - Bulls Blood

Bulls blood is an heirloom beet from 1840 primarily grown for its tender, sweet, deep red-burgundy tops/greens.

Chard aka Swiss Chard

Chard aka Swiss Chard

A hearty green and relative of beets, most varieties have wavy, ruffled, dark green leaves growing from a pale white rib.

Collard Greens

Collard Greens

Leathery grey-green leaves become flavorful with slow cooking; A Southern classic for braising with bacon or ham.

Dandelion Greens

Dandelion Greens

Dandelions are edible in their wild and cultivated forms; they're bitter, though not ferociously so, with jagged, "lions tooth" like leaves.

Fava Greens

Fava Greens

Think of fava greens as fava-flavored spinach, with thicker leaves and a mildly sweet flavor and buttery texture.

Flowering Wasabi Arugula - Produce Alive

Flowering Wasabi Arugula - Produce Alive

Hydopronically grown; less peppery, yet spicier, than conventional arugula.

Kale - Lacinato

Kale - Lacinato

An Italian heirloom variety with dark blue-green, narrow leaves up to a foot long. Heavily crinkled texture with strong flavor.

Kale - Red Russian

Kale - Red Russian

Medium size, thick, chewy leaves are rich in color, splotched with red and purple, and toothed with red midribs, with a mildly sweet, earthy, cabbage flavor.

Mache, aka Lamb’s Lettuce, Corn Salad

Mache, aka Lamb’s Lettuce, Corn Salad

Mache is a tender salad green consisting of several rosettes of dark green spoon-shaped leaves attached to a common stem.

Mizuna

Mizuna

This Brassica, related to the mustard family, has serrated, dark green leaves with a narrow white stalk and can be described as having a piquant, mildly peppery and slightly spicy flavor, but subdued compared to arugula.

Mustard Greens

Mustard Greens

Mustard greens are the leaves of the mustard plant. Most mustard greens are actually emerald green in color, while some are not green at all but rather shades of dark red or deep purple.

Mustard- Red Frisee

Mustard- Red Frisee

Red Frisee Mustard has heavily serrated oak leaf-shaped deep purple leaves with a pale green stem.

Nettles

Nettles

Also known as Stinging Nettles, and for good reason. Nettles contain hundreds of hollow needles that inject histamine that causes a stinging sensation when it comes in contact with your skin.

Pea Shoots

Pea Shoots

Sometimes confused with Pea Sprouts, Pea Shoots are the edible leaves and flowers of the Pea plant.

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