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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 for cooking salads, adding to soups, stewing meat, etc.

In modern Russian and in Russian cuisine, greens are often referred to as dill, parsley and green onions - that is, those green herbs that are seasonings. Also in Russian cuisine are used sorrel, cilantro, nettle, celery leaves, garlic shoots, lettuce.

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

Lettuce salad

Салат латук - Cалат и листовая зелень

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

Head Lettuce

Латук кочанный - Cалат и листовая зелень

The leaves look like ordinary lettuce, but they are gathered in small round cabbage-like cabbages. Lettuce leaves are very delicate, so they are not cut, and torn by hands, or even put in the dish as a whole.

Iceberg, ice salad

Айсберг, айс-салат - Cалат и листовая зелень

It looks like a small dense cabbage with light green leaves. Scientifically, this head lettuce is called crispheads - “crispy heads”, and, indeed, the iceberg is crunching very hard. Salad does not have a pronounced taste, so it goes well with more spicy varieties of greenery. Farmers in California in the 20s of the last century brought it, they used to transport tender salad to neighboring states, sprinkled heads with crushed ice, hence the name “ice-salad” or iceberg.

Romain, romano, roman salad

Ромэн, романо, римский салат - Cалат и листовая зелень

Large loose elongated cabbages up to 30 cm long with very crispy white-green leaves. Roman salad leaves taste slightly spicy and very juicy; the salad regulates water exchange 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 cabbages 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 greater the bitterness in them. To taste, it goes well with spicy herbs, and the shape of dense leaves resembles a boat, so they are often used as plates for salads.

Radicchio, red chicory

Радиччио, красный цикорий - Cалат и листовая зелень

The small heads of cabbage are white to pink to deep 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 the radicchio is quite bitter, so dressing with honey, citrus or fruit juice is suitable for it.

Endive, frieze

Эндивий, фризе - Cалат и листовая зелень

Cabbages with a specific bitter taste. Broadleaf endive called Escarol, it is similar in taste to its ancestor - chicory. Frieze is a curly endive with very beautiful carved leaves. All varieties of endive are grown in the dark in order to enhance the production of a special substance "intibin", which gives the leaves a bitter taste and improves appetite. As the salad grows, its leaves are tied together to keep the core tender and light, and the tips of the leaves acquire a bright shade. Gentle bitterness and fresh taste of endive and frize go well with citrus fruits and garlic.

Oaklif, oak salad

Оаклиф, дубовый салат - Cалат и листовая зелень

This variety got its name due to the fact that the shape of oak leaves. There are varieties with green and red-green leaves. Delicate slightly nutty taste of this salad should not be clogged too spicy dressings. Salad goes well with avocado. These leaves are very tender, they need to be consumed immediately, because they fade very quickly.

Lollo Rosso, red lettuce

Лолло-россо, красный латук - Cалат и листовая зелень

This Italian variety of leaf lettuce is based on lettuce, but its curly leaves have a bright colored color in a green-burgundy gamut. The taste is intense enough with a slight bitterness.

Lollo biondo

Лолло биондо - Cалат и листовая зелень

Another lettuce green leaf, this descendant of lettuce is similar to lollo-rosso, but the leaves have a white and green color, they are collected in loose rosettes. These leaves have a light bitterness, perfectly combined with dressings with lemon juice.


Фриллис - Cалат и листовая зелень

Sheet salad, very similar to lettuce, but with corrugated leaves with sharp tips. It is often sold in pots, because the delicate crunchy leaves quickly fade. You can use freillis 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.

Cress Salad

Кресс салат - Cалат и листовая зелень

In appearance and taste is similar to the root, but its leaves are smaller, and the taste is spicier and sharper. It is not clear to whom and for what reason it came to mind to call him “Klopovnik sowing campaign,” but it was under this little appetizing name that he was known in Russia. Fresh garden cress is added to salads.


Руккола - Cалат и листовая зелень

The leaves of arugula look like dandelion greens. The most delicious young leaves, which are torn in spring and early summer, give salads and snacks a savory flavor with a peppery tint. Spicy leaves with a sour-spicy taste and a high content of mustard oils have long been very popular in the Mediterranean region, they are perfectly combined 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 cabbages and leafy forms. Heads with juicy crispy leaves with a neutral taste are used in salads in combination with other greens.


Одуванчик - Cалат и листовая зелень

Only young leaves are used in food, which have a bitter taste and are well combined with neutral varieties of salads and vegetables. Peanut oil or lemon juice is good for dressing.


Шпинат - Cалат и листовая зелень

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


Щавель - Cалат и листовая зелень

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

Chard, leaf beet

Мангольд, листовая свекла - Cалат и листовая зелень

A variety of beets, in which the stems and leaves are edible, and not the rhizome. This ancient plant was cultivated in Babylon, it has very decorative rosettes of large colored leaves of even 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. A head of cabbage consists of thick juicy leaves with a white base, which resembles Chinese cabbage in taste, but more juicy and spicy, 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 spicy, spicy sauces.

Cooking Salads

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

100 g of salad contains only 13 calories! An ideal product for those who care about health and saves the figure. And if you think that 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! Excellent company for salads - fresh vegetables, nuts and seeds, citrus.