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Everything you need to know about lettuce and leafy greens

Cалат и листовая зелень

Greens - green tops and young shoots (grass) of plants used to prepare salads, add to soups, when stewing meat, etc.

In modern Russian and in Russian cuisine, most often greens mean dill, parsley and green onions - that is, those green herbs that are seasonings. Also, Russian cuisine uses sorrel, cilantro, nettle, celery leaves, shoots of garlic, salad.

Do not underestimate the beneficial properties of green salads and take them only as a decoration for festive dishes. These succulent leaves contain vitamins of all groups, a large number of trace elements (iron, calcium, potassium, phosphorus, magnesium, selenium), easily digestible proteins and fiber, and there is absolutely no fat.


Салат латук - Cалат и листовая зелень

Delicate curly leaves grow rosette and have a slightly pronounced fresh taste. They are easily deformed and quickly fade, so lettuce is used fresh, tearing the leaves with your hands, it is better to season with light sauces based on olive oil. This is one of the most ancient types of lettuce, many types of leaf salads are its direct descendants.

Head lettuce

Латук кочанный - Cалат и листовая зелень

The leaves are similar in appearance to a regular lettuce, but they are collected in small round cabbage-like cabbage heads. The leaves of lettuce are very tender, so they are not cut, but torn by hands or even put into the dish whole.

Iceberg, ice lettuce

Айсберг, айс-салат - Cалат и листовая зелень

In appearance it resembles small dense heads of cabbage with light green leaves. Scientifically, this heady salad is called crisps - “crispy heads”, and indeed the iceberg is very crispy. The salad does not have a pronounced taste, so it goes well with more spicy varieties of herbs. It was brought by farmers in California in the 20s of the last century, the tender salad was transported to neighboring states, sprinkled with cabbage crushed ice, hence the name "ice salad" or iceberg.

Roman, romano, roman salad

Ромэн, романо, римский салат - Cалат и листовая зелень

Large loose elongated heads up to 30 cm long with very crisp white-green leaves. On the palate, the leaves of Roman salad are slightly spicy and very juicy, the salad regulates water metabolism well and increases the level of hemoglobin in the blood.

Chicory salad

Цикорий салатный - Cалат и листовая зелень

Juicy white-yellow or greenish leaves, collected in oblong heads of cabbage 15-20 cm long, have a bitter taste. Chicory is grown in the dark so that the leaves remain light; the greener the leaves of chicory, the more bitterness in them. To taste, it goes well with herbs, and the shape of dense leaves resembles boats, so they are often used as plates for salads.

Radiccio, red chicory

Радиччио, красный цикорий - Cалат и листовая зелень

Small heads of cabbage have a color from white-pink to dark purple and dark red with white veins. The leaves look very decorative, they are used fresh, mixed with other varieties of lettuce. The taste of radicchio is quite bitter, so dressings with honey, citrus or fruit juice are suitable for it.

Endive, Frize

Эндивий, фризе - Cалат и листовая зелень

Heady salads with a specific bitter taste. Broadleaf endive is called escarole, it is similar in taste to its ancestor - chicory. Frize is a curly endive that has very beautiful carved leaves. All varieties of endive are grown in the dark to enhance the production of a special substance called intibin, which gives the leaves a bitter taste and improves appetite. While the salad is growing, its leaves are tied together to keep the core tender and light, and the tips of the leaves acquire a bright shade. The gentle bitterness and fresh taste of endive and frieze go well with citrus fruits, garlic.

Oaklif, oak salad

Оаклиф, дубовый салат - Cалат и листовая зелень

This variety got its name due to the fact that it resembles oak leaves in shape. There are varieties with green and red-green leaves. The delicate slightly nutty taste of this salad should not be clogged with spicy dressings. The salad goes well with avocados. These leaves are very delicate, they must be consumed immediately, because they wither very quickly.

Lollo Rosso Red Lettuce

Лолло-россо, красный латук - Cалат и листовая зелень

This Italian leaf lettuce variety is based on lettuce, but its curly leaves have a bright color in green and burgundy colors. The taste is quite intense with a slight bitterness.

Lollo biondo

Лолло биондо - Cалат и листовая зелень

Another lettuce is green leafy, this descendant of lettuce is similar to Lollo Rosso, but the leaves have a white-green color, they are collected in loose sockets. These leaves have a light bitterness, go well with dressings with lemon juice.


Фриллис - Cалат и листовая зелень

Leaf lettuce, very similar to lettuce, but with corrugated leaves with sharp tips. It is often sold in pots, as delicate crisp leaves wither quickly. You can use Phryllis in all recipes instead of an iceberg.

Corn, field salad, mash salad

 - Cалат и листовая зелень

These small dark green leaves with a slight sheen, collected in small "roses" in ancient Rome were considered an aphrodisiac. They have a delicate aroma and a light spicy and slightly tart taste that goes well with onions, nuts, citrus fruits.

Watercress salad

Кресс салат - Cалат и листовая зелень

It looks and tastes like a corn in appearance and taste, but its leaves are smaller, and the taste is more piquant and sharper. It is unclear to whom and for what reasons it occurred to call him “the sowing klopovnik”, but it was under this unappetizing name that he was known in Russia. Fresh garden cress is added to salads.


Руккола - Cалат и листовая зелень

In appearance, the leaves of arugula look like dandelion greens. The most delicious young leaves, which are plucked in spring and early summer, they give salads and appetizers a spicy taste with a nutty pepper shade. Spicy leaves with a sour-spicy taste and a high content of mustard oils have been very popular in the Mediterranean region for a long time, they go well with tomatoes, garlic.

Chinese cabbage

Пекинская капуста - Cалат и листовая зелень

This plant belongs to the cabbage family, but is often used as a salad. There are cabbage and leaf forms. Heads of juicy crispy leaves with a neutral taste are used in salads in combination with other herbs.


Одуванчик - Cалат и листовая зелень

For food use only young leaves that have a bitter taste and go well with neutral varieties of salads and vegetables. Peanut butter or lemon juice is good for dressing.


Шпинат - Cалат и листовая зелень

Young spinach leaves are very tender and almost tasteless, and ripe leaves acquire a dense structure and a pleasant light taste. Freshly, these crispy leaves are used in salads, cocktails, with nuts.


Щавель - Cалат и листовая зелень

Young leaves can be added to salads along with spinach, aromatic herbs, fresh vegetables.

Chard, beetroot

Мангольд, листовая свекла - Cалат и листовая зелень

A variety of beets in which the stems and leaves are edible, rather than the rhizome. This ancient plant was cultivated in Babylon, it has very decorative rosettes from large colored leaves of a uniform or wavy shape. Young leaves are added to green salads.

Pak Choi, Chinese cabbage

 - Cалат и листовая зелень

This is a relative of chard, popular in Asian cuisine. The head of cabbage consists of thick succulent leaves with a white base, which tastes like Beijing cabbage, but more juicy and sharp, and dark green tips with a tart taste. The tips of the leaves are torn, and the white part is cut into strips and seasoned with sharp, spicy sauces.

Cooking Salads

Do not underestimate the beneficial properties of green salads and take them only as a decoration for festive dishes. These succulent leaves contain vitamins of all groups, a large number of trace elements (iron, calcium, potassium, phosphorus, magnesium, selenium), easily digestible proteins and fiber, and there is absolutely no fat.

100 g of salad contains only 13 calories! An ideal product for those who care about health and protect a figure. And if it seems to you that a green salad is boring, look at this chic assortment, turn on your imagination and experiment, because all types of salads are perfectly combined with each other and with dozens of other products! Great company for salads - fresh vegetables, nuts and seeds, citrus fruits.