Nature's bounty when it comes to leafy vegetable seems endless. There
are many varieties of lettuce to choose from. All will add color, flavor
and texture to salads.
The list of vegetables in this category is
long and diverse. Leaf vegetables include spinach, lettuces - from
lettuces that form compact heads to looseleaf types such as red leaf -
and the many Chinese varieties found increasingly in supermarkets. Their
tastes range from the peppery bite of arugula (rocket) to the sweetness
of young spinach.
Leaf vegetables are best consumed as soon
as possible after harvesting. Select unblemished specimens with good
color and store, unwashed, in a plastic bag in the vegetable crisper of
the refrigerator for up to four days.
Cabbage should be heavy for their size. Wash each leaf well before
using and remove hard centre veins. Brussels sprouts are closely related
to the cabbage. Choose small, firm, brightly colored sprouts. Trim ends,
remove outer leaves and rinse well before cooking. When choosing spinach
look for crisp, tender, unblemished leaves.
Different Cooking Methods for Vegetables
How to Saute English Spinach Leaves
How to Wilt English Spinach Leaves