Types of Lentils

You might be under the impression that lentils are a boring health food with a bland taste. Not true! These nutritious legumes are certainly healthy, but they're full of flavor too. Lentils are packed with protein, they're a great source of fiber, and they help to boost the nutritional value of your plant-based dishes. Not to mention, they cook up more quickly than beans and are easier to digest for most people. We’ll introduce you to the most popular types of lentils and explain what makes each kind unique so you can use them correctly in your recipes.

Shop All Lentils

What Are Lentils?

First of all, what is a lentil? Is it a type of bean? Not quite. Lentils are not beans, but they both come from the same type of plant. Lentils, beans, peas, and even peanuts belong to a family of seed-bearing plants called legumes. All lentils can be recognized by their small, round shape, which resembles a tiny disc or lens. In fact, the scientific name for lentil is Lens culinaris (cooking lens).

Are Lentils Good For You?

You probably already know that lentils are considered healthy, but why? Lentils are a nutritional powerhouse because they contain a variety of essential vitamins and minerals. Let's break down some of the nutritional benefits of lentils:

  • Protein - Lentils contain about 18 grams of protein per cup (when cooked).
  • Fiber - One serving of lentils contains 16 grams of dietary fiber.
  • Folic Acid - Folic acid, or folate, is a B vitamin that supports healthy cells. One serving of lentils contains 90 percent of the recommended daily intake of folic acid.
  • Potassium - A 3/4 cup serving of lentils contains more potassium than a banana.
  • Iron - Per serving, lentils contain more iron than beef, making them a smart dietary staple for vegans and vegetarians.

How to Cook Lentils

Brown Lentils in a cooking pot with water

The most convenient thing about lentils is how quickly they cook! Dried lentils don’t have to be soaked, and they soften quickly on a low simmer. Each type of lentil has a different cook time and ideal water ratio, so check out our lentil list for the details. Follow these basic steps to prepare lentils:

  1. Add lentils to fine mesh strainer and rinse with running water.
  2. Look for stones or shriveled lentils and remove.
  3. Add lentils, water, and seasonings to saucepan.
  4. Bring water to boil then reduce heat to low and cover.
  5. Simmer lentils for required cook time.
  6. Test lentils occasionally for the desired texture and don't overcook.
  7. Drain any leftover liquid and season lentils to taste.

Note: Longer cook times and higher heat will result in lentils with a soft, mushy consistency. If this is not your preference, keep a close eye on the lentils to make sure the simmer doesn't turn to a boil.

Lentils List

Some lentils become soft when cooked and others hold their shape. This means that some varieties work better in soups and some lentils work better in side dishes or salads. Learn more about the different types of lentils below:

1. Brown Lentils

Brown Lentils

Brown lentils are the most common type of lentil. If you imagine a lentil in your mind, you are probably picturing the brown lentil. But don’t be fooled by its humble appearance! Brown lentils have a pleasing earthy flavor and a texture that works well as a meat substitute. They can range from light tan to very dark black. These lentils are so common that they are often just labeled as “lentils”.

How to Use Brown Lentils

Brown lentils become very soft when cooked, which causes them to break down in recipes. This isn't necessarily a bad thing, it just makes brown lentils ideal for thickening soups or stews. They can also be mashed and used in veggie burgers, vegan meatballs, or other plant-based recipes. Brown lentils are not the best type of lentil when you want the legume to hold its shape, like in a salad or grain bowl.

Brown Lentils vs Green Lentils

Brown and green lentils can be similar in color sometimes, but they have some differences that set them apart. Brown lentils have dull skin, and green lentils are shiny. Brown lentils are smaller than green lentils, and they cook more quickly. Where brown lentils become mushy and break down, green lentils hold their firm shape.

You can identify brown lentils by these characteristics:

  • Types of Brown Lentils: German brown lentils, Indian brown lentils, Spanish brown lentils
  • Brown Lentil Flavor: Mild, earthy flavor
  • Brown Lentil Texture: Remains firm but will breakdown if overcooked
  • Brown Lentil Cook Time: 20 to 25 minutes
  • Best Water Ratio for Brown Lentils: 2 1/2 to 3 cups of water per 1 cup of brown lentils

2. Green Lentils

Green Lentils

Green lentils can be identified by their glossy skin, which ranges from pale green to a spotted gray-green. They are similar to brown lentils but have thicker skin that helps the lentils keep their shape during cooking. This also means they take longer to prepare, with a cook time of about 45 minutes. You can expect a more peppery taste from green lentils.

How to Use Green Lentils

Because they keep their shape, green lentils work well in any dish where you want to highlight their texture and color. Add green lentils to a plate of fresh greens and herbs, or combine them with diced cucumber, tomato, and peppers to make a lentil salad. You can also use green lentils in soups and stews.

  • Types of Green Lentils: Eston lentils (small), Richlea lentils (medium), Laird lentils (large)
  • Green Lentil Flavor: Peppery and nutty
  • Green Lentil Texture: Firm and starchy
  • Green Lentil Cook Time: 30 to 45 minutes (less for smaller varieties)
  • Best Water Ratio for Green Lentils: 2 1/2 cups water per 1 cup green lentils

3. Black Lentils (Beluga)

Black Lentils

Technically, black Beluga lentils are a type of brown lentil with a very dark color. But these tiny black pearls are so unique that we consider them a separate variety. A scoop of glossy black lentils looks very much like Beluga caviar, which is where they get their nickname. They cook up in about 20 to 30 minutes and hold their round shape.

How to Use Black Beluga Lentils

Beluga lentils stay firm and starchy when cooked, which makes them ideal for recipes that need some extra texture. Use them as a topping and scatter them across dishes to add some color contrast. Replace rice or quinoa with black lentils for a protein-packed grain bowl or burrito.

  • Black Lentil Flavor: Strong, earthy flavor
  • Black Lentil Texture: Firm and starchy
  • Black Lentil Cook Time: 20 to 30 minutes
  • Best Water Ratio for Black Lentils: 2 1/4 cups water per 1 cup black lentils

4. French Green Lentils

French Green Lentils

French lentils are classified as green lentils, but they have some special characteristics that set them apart. Of all the types of lentils, French lentils keep their shape the best. This gives them a toothsome bite in recipes, and they’re highly prized for this pleasing texture. They’re smaller than other green lentils and tend to be more expensive per pound. You can recognize them by their attractive dappled green color.

How to Use French Lentils

French green lentils are known for their texture, so you’ll want to use them in recipes where they can really shine. Don’t toss French lentils into a stew with a lot of ingredients. Instead, use them in a light soup that will benefit from small bites of starchy goodness. Braised French lentils make a satisfying side dish, or make a cold salad with lentils, olive oil, herbs, and lemon juice.

What Are Puy Lentils?

Puy lentils are a type of French green lentil that is only grown in the South of France. These lentils get their name (pronounced pwee) from the town of Le Puy. Puy lentils have a flinty, mineral-like flavor from the volcanic soil in this region.

  • Types of French Green Lentils: Puy lentils, Berry lentils, Champagne lentils
  • French Green Lentil Flavor: Peppery and mineral-like
  • French Green Lentil Texture: Firm and starchy
  • French Green Lentil Cook Time: 20 to 30 minutes
  • Best Water Ratio for French Green Lentils: 2 1/2 cups water per 1 cup French green lentils

5. Red Lentils

Red Lentils

Red lentils are unique because they are hulled and split, which means the skins are removed and the lentils are cut in half. Without the skins, these lentils are reddish-orange. If the skins remained, they would be brown.

How to Use Red Lentils

Red lentils soften quickly and are commonly used in Indian curries and stews. Because they are hulled and split, they break down into a creamy puree when cooked. Red lentils won’t hold their shape, so they aren’t suitable for salads or grain bowls. Instead, use these sweet, nutty lentils to thicken soups or to make an Indian dish called “dal”.

Red vs Green Lentils

Red and green lentils are very different and don’t make good substitutes for each other. Green lentils have thick skins and hold their shape when cooked. Red lentils are hulled with the skins removed and tend to become soft and mushy.

  • Types of Red Lentils: Egyptian lentils, Red Chief lentils
  • Red Lentil Flavor: Sweet and nutty
  • Red Lentil Texture: Soft and creamy
  • Red Lentil Cook Time: 10 to 15 minutes
  • Best Water Ratio for Red Lentils: 1 1/2 cups water per 1 cup red lentils

5. Yellow Lentils

Yellow Lentils

Yellow lentils, like the red variety, are hulled and split. They have a more mild flavor than other types, which makes them a good option for anyone trying lentils for the first time. Yellow lentils sometimes get mixed up with yellow split peas and split mung beans. All have a soft yellow color, but you can recognize yellow lentils by their flat, round shape. Split mung beans are cylindrical and split peas are not as flat as lentils. It’s common in India to see all three of these legumes marketed as “yellow lentils”.

How to Use Yellow Lentils

You can safely use yellow lentils in place of red lentils in your dishes because of their similar texture. They will become soft and disintegrate, thickening your stews, soups, and curries.

  • Types of Yellow Lentils: Golden lentils
  • Yellow Lentil Flavor: Mild and neutral
  • Yellow Lentil Texture: Soft and creamy
  • Yellow Lentil Cook Time: 15 to 20 minutes
  • Best Water Ratio for Yellow Lentils: 1 1/2 cups water per 1 cup yellow lentils

Lentils FAQ

If you still have questions about lentils, check out some common FAQs below:

Are Lentils a Grain?

No, lentils are not a type of grain. Lentils are a type of legume, which is a seed-bearing plant. But, you can use lentils in place of grains in certain recipes when you want to create a gluten-free dish.

Where Do Lentils Come From?

Lentils come from seed-bearing plants called legumes. To be more specific, lentils are called pulses, the seeds that grow inside legume pods. Legume plants grow all over the world and produce many types of pulses, including beans, peas, and soybeans.

How Long Do Dry Lentils Last?

Dried lentils are great to keep on hand because they have a long shelf life. When stored in a cool, dry place, they can retain their quality for 2 to 3 years.

How Long Do Cooked Lentils Last?

After lentils are cooked, they do become what is called a TCS food. This means they require as much care as other cooked foods in your foodservice kitchen. Leftover cooked lentils should only be kept in refrigeration for 7 days before being thrown out.

Can You Eat Lentils Raw?

No, you cannot eat raw, dried lentils. They would be too hard to chew, but they would also wreak havoc on your digestive system. Uncooked lentils contain a protein that can cause vomiting and diarrhea. The cooking process makes lentils safe to eat.

Can You Eat Lentils Straight From the Can?

Lentils in the can are pre-cooked, so they are safe to eat. Just remember that once you open the can, you must follow food safety guidelines and store the lentils correctly.

Lentils are not only packed with nutrition, but they also offer a range of health benefits. Eating lentils regularly can help reduce cholesterol, lower blood sugar levels, and even reduce the risk of certain types of cancer. Lentils are also an excellent source of plant-based protein, making them a great choice for vegetarians and vegans.

Posted in: Kitchen & Cooking Tips|By Michale LeRoy
The information provided on this website does not, and is not intended to, constitute legal advice. Please refer to our Content Policy for more details.
External Link

You are about to leave the security of WebstaurantStore.com.

We are not responsible for the privacy policy or any content, links or software, or any consequences from your access to or use of the technologies, websites, information and programs made available on this new site.

Do you want to proceed?

Related Resources

  • Stock vs Broth

    As key ingredients in many of the foundational French mother sauces, broth and stock are essential for a variety of dishes. At first glance, the two seem interchangeable, making you wonder, "Are broth and stock the same thing?" While they're similar, broth and stock have many key differences. Read on to compare broth vs stock and learn when to use each one. Shop All Broths and Stocks What Is the Difference between Stock and Broth? Stock is made by simmering bones in water and chefs use it to imbue recipes with a rounder and thicker mouthfeel. Chefs make broth by simmering meat and use it to provide flavor. The main factors that separate stock from broth are their ingredients, seasonings, and cook times. Although many chefs cook with broth and stock similarly, they produce slightly different results and perform best when used appropriately. Chicken Stock vs Broth The difference between chicken stock and chicken broth is that chefs make chicken stock with chicken bones and they make chicken broth with chicken meat. Are Stock and Broth the Same Thing? Stock and broth are not the same thing, but they can be used in most of the same dishes. However, stock and broth will produce different results. Stock will add thickness to your dish while broth will add more seasoning and liquid. You may water down and season stock to achieve a broth-like consistency. To thicken a broth, add flour or cornstarch to achieve a stock-like consistency. The thickened broth will still contain additional seasoning, so counterbalance it by reducing the seasoning in your recipe. What Is Stock? Stock is a liquid flavoring base that is commonly made from chicken or beef bones. However, chefs may use pork or fish bones to make stock as well. A prolonged simmering of the bones releases the collagen and marrow, creating a dense, slightly gelatinous texture that provides a fuller and richer mouthfeel. Stocks are left unseasoned, providing chefs with control over the flavors in their dishes. How to Make Stock Stock is made with a combination of animal bones, mirepoix (onions, carrots, and celery), and aromatics like peppercorns, bay leaves, and parsley stems. This combination of ingredients is simmered for 4 to 8 hours, depending on the desired consistency. The longer the cook time, the thicker the stock becomes. Tips for making stock with a richer flavor and color: Leave some meat on the bones Add red wine or tomato paste to the bones before simmering Roast the bones before simmering How to Use Stock Stock is best used as a neutral base for a recipe to enhance the natural flavors and juices of meats while thickening the consistency of the meal. Chefs often use it to replace cream or butter in a recipe. Stock is not meant for independent consumption. Here are some common dishes that use stock: Braised Meats Cooked Legumes Creamy Soups Gumbo Gravies Sauces Stews What Is Consomme? Consomme is a concentrated and clarified stock. Chefs clarify their consomme by simmering it with egg whites to remove fat and sediment. They then carefully filter the consomme to achieve total purification. What Is Broth? Broth is a culinary enhancer that provides flavor in a liquid form, made by simmering meat in water. It is well-seasoned and maintains a relatively thin and liquid consistency. It is significantly thinner and more flavorful than stock. Being a meat-based liquid, broth is typically made from beef, chicken, or fish. However, it is not uncommon to find vegetable broth. How to Make Broth To make broth, simmer meat, mirepoix, and aromatics in water for 45 minutes to 2 hours. To avoid overcooking and drying out the meat, remove any meat pieces from the water after an hour or less. You can either add the meat back in at the end of the broth’s cook time or use it in another recipe. When it's done simmering, strain the broth and season it generously. How to Use Broth Because of its thin consistency and flavor, you can use broth for many culinary applications. It can be sipped on its own and is often used as a remedy for illnesses such as the flu or the common cold. Chefs will also use broth in place of water to enhance the flavor of their dishes, such as using broth to boil pasta and steam vegetables. Here are the most popular ways to use broth: Mashed Potatoes Rice Risotto Stuffing Dumplings Casseroles Soups Stir Fry What Is Bouillon? Bouillion is the French word for broth, so you can use the terms broth and bouillon interchangeably. Bouillon is pronounced as bool-yaan. However, many associate bouillon with bouillon cubes. Bouillon cubes are made from dehydrated meat or vegetable broth. Manufacturers dehydrate broth and then shape the condensed broth into cubes or grind it into powder. All chefs have to do is add the bouillon cubes or powder to water to create a batch of broth. You can purchase cubed chicken, beef, or vegetable bouillon. What Is Bone Broth? Bone broth is a hearty and flavorful culinary liquid that is used to enhance a recipe's health benefits. These benefits include providing the body with vitamins and minerals, supporting joint health, improving digestive health, and reducing inflammation. Bone broth is not quite a stock or a broth; it is a combination of the two. How to Make Bone Broth Bone broth is made similarly to stock by roasting bones for bone broth and simmering them with some meat in water. The best bones for bone broth include a variety of beef bones and chicken bones. Unlike stock, the cook time of bone broth is approximately 24 hours or more. The purpose of the extended cook time is to extract nutritious compounds and minerals such as amino acids, calcium, electrolytes, and glucosamine along with collagen and marrow. You may also add salt, pepper, garlic powder, apple cider vinegar, and bay leaves to the simmering water to boost the flavor. How to Use Bone Broth You can either serve bone broth on its own or use it in recipes. To serve bone broth on its own, strain and season it after it's cooked and then serve it warm. Discover some popular dishes where you may use bone broth to enhance the recipe below: Soups Ramen or Pho Rice Risotto Chili When in doubt about broth vs stock, choose a low-sodium option of either stock or broth so you have more control over the flavor of your dish and can adjust the recipe to your liking. If your recipe becomes too salty, use our guide to fixing over-salted foods to readjust it.

  • Different Types of Greens

    It’s no surprise that leafy greens are an important part of a well-balanced diet. They are full of essential vitamins and minerals that offer a variety of health benefits. They can also be easily incorporated into a wide range of meals to add depth and balance to a dish. We made a list of some leafy greens you may want to try growing in your culinary garden this year to spruce up your menu. Shop All Vegetables Use the following links to navigate and learn more about each type of leafy green: Kale Arugula Bok Choy Spinach Collard Greens Cabbage Romaine Lettuce Watercress Sorrel Swiss Chard Endive Escarole Microgreens Mustard Greens Turnip Greens Beet Greens Radish Greens Broccoli Rabe Kohlrabi Greens Dandelion Greens Printable Infographic Types of Greens Some leafy greens are very similar to each other and can be used interchangeably, and others have distinctly different flavor profiles. Learn more about the most popular types of greens, what sets them apart, and when they are in season. 1. Kale There are several different types of kale that vary in shape and color. They are typically dark green and feature a strong stem in the middle with leaves that are curly at the ends. What Does Kale Taste Like? Slightly bitter when raw, mellow when cooked Origin of Kale: Mediterranean and Asia Minor Growing Season of Kale: Late summer through fall How to Use Kale Kale can be eaten raw in salads or cooked to serve alongside entrees. Unlike many leafy greens, it won’t shrink back too much when cooked. Kale is often sauteed, cooked in soup, and roasted to serve as kale chips. Benefits of Kale Kale is extremely high in nutrients, such as Vitamin K, Vitamin A, Vitamin C, and antioxidants like Lutein and Beta-Carotene. You’ll want to consume kale raw to get the most nutrients out of the leaf, as it does lose some of its nutritional value when cooked. Back to Top 2. Arugula Often referred to as “rocket” or “rucola” in Britain and Australia, arugula is a leafy green originating from the Brassicaceae family which includes broccoli, cauliflower, and mustard greens. What Does Arugula Taste Like? Slight peppery flavor Origin of Arugula: Mediterranean; popular in Italian cuisine Growing Season of Arugula: Early spring into early summer How to Use Arugula Because of its peppery flavor, arugula is often used raw to to spice up salads or even added on top of pizza slices. It can also be sauteed to add a deep dimension of flavor to pasta dishes and soups. Benefits of Arugula Arugula is packed with dietary nitrates, pro-Vitamin A carotenoids, Vitamin K, and folate. It is thought to help reduce blood pressure as well. Back to Top 3. Bok Choy Bok choy has a bulbous white stem, similar to celery, that grows into a cluster of dark green leaves. It is often called Chinese cabbage, pak choi, or white mustard cabbage. What Does Bok Choy Taste Like? Mild and tender flavor, especially when young Origin of Bok Choy: China Growing Season of Bok Choy: Late summer into early winter How to Use Bok Choy Bok choy is often cooked for stir-fries and soups. Baby bok choy can be cooked whole, while larger bok choy heads should be broken apart for even cooking. The stems will require a longer cooking time. Benefits of Bok Choy The main health benefit of bok choy is that it contains selenium with is an important mineral that aids cognitive function, thyroid function and metabolism, immunity, and possible cancer prevention. Back to Top 4. Spinach Spinach has rounded dark-green leaves. It is one of the most versatile and used leafy greens available. What Does Spinach Taste Like? Delicate and subtle flavor Origin of Spinach: Mediterranean and China Growing Season of Spinach: Late winter into early spring; Late summer into early fall How to Use Spinach Because of its mild flavor, spinach complements a variety of dishes. It can be eaten raw as a salad or cooked for entrees. Add it to an omelet or phyllo pastry, in a creamy pasta dish, or even to a fruit smoothie. It is important to note that the volume will reduce drastically when cooked so be sure to use more than you think you need. Benefits of Spinach Spinach is packed with nutrients, such as Vitamin K, Vitamin A, iron, and magnesium. It is one of the most protein-rich vegetables of the greens. It also has folate, which is essential in red blood cell production and aids in fetus development during pregnancy. Back to Top 5. Collard Greens Whether you call them collards, collard greens, borekale, or tree cabbage, these plants feature thick, dark leafy greens that are loaded with nutrients. What Does Collard Greens Taste Like? Slightly bitter in flavor Origin of Collard Greens: Mediterranean; most common in American Southern cooking Growing Season of Collard Greens: Fall to early winter How to Use Collard Greens You’ll typically find collard greens braised or steamed next to a pork dish. It can also be used in stir-fries, slaws, and sandwiches. They can be eaten raw, however, the leaves are rather tough so most chefs prefer to cook them up before serving. Benefits of Collard Greens Collard greens are a great source of Vitamin A, Vitamin C, calcium, and folate. It is also rich in Vitamin K, packing the most per leaf out of the greens, which is known for aiding in blood clotting. Back to Top 6. Cabbage Part of the Brassicaceae family, cabbage is related to brussel sprouts, broccoli, and kale. The leaf clusters can grow green, white, or purple in color. What Does Cabbage Taste Like? Bitter when raw, more mild when cooked Origin of Cabbage: Europe and China; often cultivated across the United States Growing Season of Cabbage: Spring and fall How to Use Cabbage Cabbages are usually sauteed or boiled for soups and stir-fries. They can also be cooked to make stuffed cabbage or cabbage rolls for low-carb dinner options. It is often fermented to make sauerkraut for German and Pennsylvania Dutch dishes, and to make kimchi for Korean dishes. Benefits of Cabbage Cabbages offer the benefits of Vitamin K, Vitamin C, folate, magneses, and multiple antioxidants that help reduce inflammation. They are thought to contain properties that can help prevent lung and esophageal cancer. When fermented into sauerkraut, it can also improve digestion and immune health. Back to Top 7. Romaine Lettuce Romaine lettuce leaves are known for their dark green edges and the firm rib in the center of the leaf that provides a nice crunch. What Does Romaine Lettuce Taste Like? Crisp and mild in flavor Origin of Romaine Lettuce: Greek Islands and Turkey Growing Season of Romaine Lettuce: Spring and early summer How to Use Romaine Lettuce Romaine lettuce is usually the main ingredient of a salad, especially Caesar salads. They can also be used to top off sandwiches or for lettuce wraps to replace carb consumption. Benefits of Romaine Lettuce You’ll find the most nutrients in the darker and thicker leaves of a head of romaine lettuce. They feature a good helping of Vitamin A and K, and they are thought to help reduce the risk of heart disease. Back to Top 8. Watercress Watercress is an aquatic plant that produces little rounded leaves. Part of the Brassicaceae family, it is similar in flavor profile to arugula and mustard greens. What Does Watercress Taste Like? Slightly spicy and bitter Origin of Watercress: Europe and Western Asia, can also be found growing in the United States Growing Season of Watercress: Spring How to Use Watercress You can eat watercress raw or cook it up for your entree. When raw, this green adds a spicy kick to any salad. It is often sauteed or cooked as well as a side for entrees or an addition in soups. Benefits of Watercress Watercress contains calcium, magnesium, and potassium, along with a large amount of Vitamin K and antioxidants. It has been used for its medicinal value for centuries and is often used in herbal medical remedies across the globe. Back to Top 9. Sorrel Featuring a narrow and spade-like leaf, sorrel can be sometimes confused with mature spinach. Some of its alternative names include sour grass, spinach dock, and sour dock. What Does Sorrel Taste Like? Tart and acidic in flavor Origin of Sorrel: Europe and Central Asia; it can be hard to find in America Growing Season of Sorrel: Early summer How to Use Sorrel Sorrel can be eaten raw and will often be in mixed greens salad blends. When cooked, it often takes on a lemony flavor that complements the flavor of fish. It can be added to soups and stews as well. Benefits of Sorrel Sorrel is high in Vitamin C, Vitamin A, folate, potassium, calcium, phosphorus, and iron. It is also a great source of fiber and proteins, making it a powerhouse in nutritional value. Back to Top 10. Swiss Chard There are many variations of chards available but all will feature a dark leaf and a hefty stalk in the center. The stalk can grow in a variety of colors so you’ll often find Swiss chard under the name rainbow chard, red chard, yellow chard, or white chard. It can also be called leaf beet, sea kale, or silverbeet. What Does Swiss Chard Taste Like? Mellow and earthy flavor, stalks are slightly sweet Origin of Swiss Chard: Native to Southern Europe; commonly used in Mediterranean cuisine Growing Season of Swiss Chard: Spring and fall How to Use Swiss Chard The stems of Swiss chard take longer to cook, so you will want to strip them from the leaves to prevent the leaves from overcooking. Once sauteed or steamed, Swiss chard makes a great addition to creamy soups, hearty casseroles, or zesty tacos. Although the leaves can be tough when consumed raw, the stems can provide a crunchy snack. Benefits of Swiss Chard Swiss chard is rich in Vitamin A, Vitamin K, and Vitamin C, as well as potassium, manganese, and syringic acid, which may help lower blood sugar levels. Back to Top 11. Endive Endive, pronounced “N-dive”, is part of the Cichorium family that includes dandelions and sunflowers. It can be somewhat difficult to grow. You’ll either find it looking like a small head of lettuce known as witlof or Belgium endive, or with curly ends known as frisee. What Does Endive Taste Like? Crisp, nutty and mellow in flavor Origin of Endive: South Asia and Mediterranean; often associated with Belgium Growing Season of Endive: Fall How to Use Endive Curly endive is usually added to frisee salads to add texture alongside other leafy greens. Belgium endive will more often be roasted or grilled with balsamic and olive oil, bringing out its naturally nutty flavor. Benefits of Endive Endive is a good source of Vitamin A and Vitamin K, as well as folate and kaempferol, which is an antioxidant that is known for reducing inflammation. Back to Top 12. Escarole Escarole is known for its dark and thick leaves. The leaves are bunched up together, making it resemble a head of lettuce. What Does Escarole Taste Like? Light leaves offer sweet flavor while darker leaves are more bitter Origin of Escarole: East Indies; widely cultivated in England Growing Season of Escarole: Spring and late fall into early winter How to Use Escarole Because of its slight bitter flavor when raw, escarole adds a robust flavor to salads and sandwiches. That flavor mellows out when the leaves are cooked, so they are often sauteed and added to hearty soups. Benefits of Escarole Escarole is often desired because of its high fiber content which aids digestion. It features a high percentage of Vitamin A, Vitamin C, calcium, and iron as well. Back to Top 13. Microgreens Microgreens are not a specific type of green, but actually the immature stage of a variety of greens and herbs. You’ll typically find the seedlings of watercress, radishes, arugula, lettuce, endives, and more in a microgreen mix. They are typically cut when they have reached 1-3 inches in height. What Does Microgreens Taste Like? Will vary depending on the seedlings used Origin of Microgreens: United States; started in Southern California in the 1990s Growing Season of Microgreens: Indoors year round How to Use Microgreens The primary purpose of using microgreens is to garnish plates for an upscale food presentation. They can be sprinkled on top of salads, soups, or steak dinners to add a finishing touch. Benefits of Microgreens Microgreens actually contain higher levels of nutrients than their mature versions, sometimes 40 times more. They are a great source of Vitamin C, Vitamin E, and Vitamin K. The list of nutrients will vary depending on the seedling used. Back to Top 14. Mustard Greens Mustard greens, also known as curled mustard or green-leafed mustard, can be easily identified by its frilled edges. A few different varieties of mustard greens do exist, including American and Asian varieties. What Does Mustard Greens Taste Like? Peppery and spicy Origin of Mustard Greens: North America, Europe, and Asia; highly used in Southern cuisine Growing Season of Mustard Greens: Fall How to Use Mustard Greens A staple in Southern cooking, mustard greens are often cooked down and served with ham dishes. They become less spicy the longer they are cooked but can still add a bit of heat to hearty dishes. Mustard greens also pair well with acids like lemon juice or vinegar, so you’ll find them with Asian-inspired fish dishes. The most popular use of mustard greens is to make zesty mustard sauces, while the seeds are used to make the mustard condiment we are familiar with. Benefits of Mustard Greens Mustard greens are sought after for the nutrients that come with their spicy flavor. They are a great source of calcium, folic acid, magnesium, and Vitamin K. They promote bone healthy and energy-boosting qualities. Back to Top 15. Turnip Greens Most people are familiar with turnips, but some don’t realize that the greens at the top are edible as well. These long-stemmed greens are not just useful for pulling turnips out of the ground, they are also good for you. What Does Turnip Greens Taste Like? Slightly peppery in flavor Origin of Turnip Greens: Middle and Eastern Asia Growing Season of Turnip Greens: Early summer and late fall How to Use Turnip Greens Cook up turnip greens in a similar way to collard greens. They can be braised or sauteed to serve with ham shanks and potato, or they can be placed in a slow cooker to make a rich and spicy soup. Turnip greens are not often enjoyed raw due to their prickly texture. Benefits of Turnip Greens Surprisingly enough, turnip greens have more nutrients than turnip bulbs. Because they are cruciferous, turnip greens have nutrients that may help reduce the risk of heart disease, inflammation, and cancer. They are also packed with antioxidants, calcium, manganese, Vitamin A, Vitamin C, and Vitamin K. Back to Top 16. Beet Greens Just like turnip greens, beet greens are often discarded. However, they are edible and can be used in the same way one would use spinach. They feature a vibrant red stalk and dark leaves with red veins at the end that offer a great pop of color to any dish. What Does Beet Greens Taste Like? Earthy flavor Origin of Beet Greens: Middle East Growing Season of Beet Greens: Spring and fall How to Use Beet Greens Beet greens are quite tender and can be eaten raw in salads with a hint of lemon or vinaigrette. When they are sauteed or steamed, they retain that dark red color in their stalks, making them great for soups and side dishes. Benefits of Beet Greens Beet greens are known for being rich in potassium and fiber, as well as Beta-Carotene and Lutein, which may reduce the risk of eye-disorders. They are also a great source of calcium, Vitamin A, and Vitamin K. Additionally, the beet root can be used to help flight the flu during colder seasons. Back to Top 17. Radish Greens Although the leaves can be rather prickly, radish greens can add a depth of flavor to your favorite meals and should not be discarded. Although similar to the flavor profile and texture of turnip greens, they feature a much shorter stalk and smaller leaf in comparison. What Does Radish Greens Taste Like? Peppery flavor Origin of Radish Greens: Mediterranean and Central Asia Growing Season of Radish Greens: Early spring into summer How to Use Radish Greens Radish greens are not usually consumed raw due to their texture, but they can be pureed to make a zesty pesto. Cooked radish greens can be extremely versatile. Roast them up to make a spicy side to your entree or sautee them in a bold stir-fry. They can be enjoyed in creamy soups and hearty quiches. Benefits of Radish Greens Radish greens are high in fiber, which aids with digestion, and iron, which help combat fatigue and anemia. You can also find Vitamin A, Vitamin C, Vitamin K, and antioxidants in radish leaves as well. Back to Top 18. Broccoli Rabe Broccoli rabe, pronounced "rob", isn’t actually from the broccoli family even though it bears a resemblance. It has a long sturdy stalk with dark-green leaves and florets at the top. This green is actually part of the turnip family and is often called turnip broccoli, rapini, italian turnip, broccoli raab, and broccoletti di rapa. What Does Broccoli Rabe Taste Like? Bitter in flavor Origin of Broccoli Rabe: China; popular in Italian cuisine Growing Season of Broccoli Rabe: Early spring How to Use Broccoli Rabe You can make a delightful dish with broccoli rabe by sauteing, blanching, boiling, or steaming it. Use the same methods you would use with broccoli to cook broccoli rabe. You’ll often find broccoli rabe sauteed with garlic, onion, and parmesan. Benefits of Broccoli Rabe Broccoli rabe is packed with potassium and fiber to aid with digestion and help you feel fuller for longer. Its pantothenic acid can also help break down proteins and fats to rebuild muscle and tissue. Back to Top 19. Kohlrabi Greens Kohlrabi greens, pronounced "kowl-raa-bee", protrude in various directions off a large white or purple bulb. Often called a cabbage turnip, the stalk color will match the original bulb color and feature a large green leaf at the top. What Does Kohlrabi Greens Taste Like? Mild and sweet; Similar to broccoli Origin of Kohlrabi Greens: Germany and Northern Europe Growing Season of Kohlrabi Greens: Spring and fall How to Use Kohlrabi Greens Although the bulb of the kohlrabi plant can be eaten raw or cooked, the leaves should be cooked to be enjoyed. The leaves are often separated from the ribs and sauteed oil and garlic like collard greens would be prepared. Benefits of Kohlrabi Greens As a cruciferous plant, kohlrabi greens are packed with antioxidants that help prevent cancers and heart disease. They are a great source of fiber, potassium, Vitamin C, and Vitamin B6, which is known to improve immune health. Back to Top 20. Dandelion Greens Did you know that every part of a dandelion is edible, including the flower, roots, and stem? Although dandelions are considered a weed, their leaves are quite nutritious. It is advised to purchase dandelion greens from either a grocery store or farmers market to avoid accidentally consuming harmful pesticides. What Does Dandelion Greens Taste Like? Earthy and nutty in flavor Origin of Dandelion Greens: Europe Growing Season of Dandelion Greens: Early spring and fall How to Use Dandelion Greens You can eat dandelion greens raw in salads and sandwiches or sautee them in oil to make a casserole. Many chefs use dandelion greens in the place of spinach to add more color to pasta dishes and a unique touch. Benefits of Dandelion Greens Unlike kale, the nutritional value of dandelion greens does not diminish when it is cooked. Dandelion greens are full of Vitamin E, Vitamin A, Vitamin C, and folate. They also have a substantial amount of calcium, iron, and magnesium in them. Back to Top So if you’re starting a farmers market stand, be sure to stock up on the greens that your customers will be looking for! Feel free to switch up the greens in your recipes to add a richer depth of flavor and add a boost of vitamins and minerals. Printable Version

  • Types of Potatoes

    Potatoes are one of the most versatile ingredients in a commercial kitchen. In fact, many diners don't consider a meal to be complete if it doesn't include a hot baked potato. With so many potato varieties to choose from, it can be difficult to match the right potato with the correct cooking method. Below you'll find a list of the most popular potato types, our tips for identifying them, and suggestions for the best cooking methods. Shop Bulk Potatoes Click any of the potato varieties below to learn more: Russet Potatoes New Potatoes Yukon Gold Potatoes Kennebec Potatoes All Blue Potatoes Adirondack Blue Potatoes Red Bliss Potatoes German Butterball Potatoes Red Thumb Potatoes Russian Banana Potatoes Purple Peruvian Potatoes Japanese Sweet Potatoes Hannah Sweet Potatoes Jewel Yams Potato Types Potatoes can be categorized into seven different types based on their color and shape. Each of these potato types contains countless different varieties that have been cultivated over time. Here in the US, we classify potatoes as one of these seven types: Russet Potatoes - Russets are large potatoes with rough brown skin and pale flesh. Yellow Potatoes - Yellow potatoes have thin gold skin and yellow flesh. White Potatoes - White potatoes have thin beige or tan skin with pale flesh. Red Potatoes - Red potatoes have thin red skin and pale flesh. Purple or Blue Potatoes - Blue potatoes have dark purple or blue skin with matching purple flesh. Fingerling Potatoes - Fingerling potatoes have a small, tubular shape and have a variety of skin and flesh characteristics. New Potatoes - New potatoes are young potatoes that have been harvested early. They have thin, delicate skin and creamy flesh. Also called baby potatoes, they come in a variety of colors. Starchy vs Waxy Potatoes Check out our video to learn the difference between starchy, waxy and all-purpose potatoes: <iframe scrolling="no" width="392" height="226" src="/v/?num=13586&amp;width=600&amp;height=500&amp;embed=1" frameborder="0"></iframe> Potato Uses Potatoes are also categorized by the texture of their flesh and the best way to prepare them. These are the three classifications of potato texture: Starchy Potatoes Starchy potatoes have a high starch content with dry, mealy flesh. The dry texture of the potato's interior causes it to crumble and break down easily, which makes it ideal for making mashed potatoes or using as a baked potato. Dry flesh also soaks up liquids like a sponge, so any dairy or butter that's added to the potato will absorb quickly and evenly. Potatoes with a high starch content are also the best candidates for frying into french fries. The exterior absorbs oil and becomes deliciously crispy, while the interior remains fluffy. Waxy Potatoes Waxy potatoes contain very little starch and have creamy flesh with a high moisture content. These potatoes usually have thin skin and don't need to be peeled before cooking. Unlike starchy potatoes that fall apart when cooked, waxy potatoes hold their shape. This makes them ideal for simmering in soups and stews, boiling for potato salads, or baking in casseroles. All-Purpose Potatoes All-purpose potatoes are the best of both worlds. They contain a medium amount of starch, which gives them fluffy texture when mashed or baked. But they also have a medium water content, which helps them to hold their shape when simmered, roasted, or pan fried. Choosing an all-purpose potato provides the most options when it comes to preparation. Potato Varieties There are thousands of potato varieties grown worldwide, but only a fraction of that number are grown commercially in the US. Each variety has been cultivated over time to enhance characteristics like size, texture, and skin type. To help you choose the right potato for your menu, we've made a list of the most popular potato varieties and their uses. 1. Russet Potato Russet potatoes are highly recognizable for their ruddy, dark brown skin and large size. Reach for this potato when you want to make baked potatoes. The thick skin of a Russet crisps up while baking and the interior becomes light and fluffy, perfect for holding toppings like butter, cheese, or sour cream. Russets are also great for mashing, as long as the skins are peeled first. This starchy potato is ideal for cutting into french fries because the large size produces a high yield and the potato texture crisps up when deep fried. Russet Texture: Starchy Russet Skin Color: Medium to dark brown skin Russet Flesh Color: Pale white flesh Best Uses for Russets: Baking, mashing, or deep frying Other Names for Russets: Idaho Russet 2. New Potatoes New potatoes aren't actually a potato variety. These small potatoes are the young, early harvested potatoes of several varieties. They're collected shortly after the potato plant has flowered, and they have thin, delicate skin with creamy flesh. Best eaten within a few days of the harvest, baby potatoes are not good candidates for long-term produce storage. New potatoes fall under the waxy category and can be roasted whole without removing the skins. New Potatoes Texture: Waxy New Potatoes Skin Color: Assorted skin colors New Potatoes Flesh Color: Assorted flesh colors Best Uses for New Potatoes: Boiling, roasting, or steaming Other Names for New Potatoes: Baby potatoes, Petite potatoes 3. Yukon Gold Potatoes The Yukon Gold potato is one of the most popular potato varieties because it falls into the all-purpose category. Yukon Golds have thin gold skin that doesn't need to be peeled before mashing, and their creamy flesh has a sweet, buttery flavor. Use just about any cooking method for these gold potatoes and you won't be disappointed with the results. Because they're so versatile, Yukons are a popular option for restaurants and commercial kitchens. Yukon Gold Texture: All-purpose Yukon Gold Skin Color: Golden tan skin Yukon Gold Flesh Color: Yellow flesh Best Uses for Yukon Gold: Boiling, baking, mashing, frying, roasting Other Names for Yukon Gold: Yukons, Golden Potatoes 4. Kennebec Potatoes Many chefs consider the Kennebec potato to be the best frying potato. They feel so strongly about it that it's common to see the Kennebec name called out on their menu. Instead of french fries, you might see Kennebec fries listed with a description that highlights the qualities of the potato. Rightly so, because Kennebecs have a unique, nutty flavor and the perfect balance of starchiness and moisture that results in a crispy, golden fry. Kennebec Texture: All-purpose Kennebec Skin Color: Light tan or beige skin Kennebec Flesh Color: Pale white flesh Best Uses for Kennebec: Deep frying, chipping 5. All Blue Potato Blue potatoes like the All Blue variety have dark purple skin and purple flesh that comes from a high concentration of the antioxidant, anthocyanin. This healthy flavonoid is also present in other dark purple produce, like blueberries, red onion, or eggplant. All Blue potatoes are classified as all-purpose, which makes them useful for a variety of cooking methods. They do have a higher starch content than other blue potatoes, so reach for this potato to make a vibrant blue mash. All Blues can be easily identified from other blue varieties by a pale ring in their purple flesh. All Blue Potato Texture: All-purpose All Blue Skin Potato Color: Dark purple skin All Blue Flesh Potato Color: Lavender to purple flesh with a pale ring around the edge Best Uses for All Blue Potato: Boiling, baking, mashing, frying, roasting 6. Adirondack Blue Potato The Adirondack Blue potato is a purple variety that features brightly colored skin and flesh that keeps its violet hue after cooking. Other purple potato varieties lose some of their pigment and turn a grayish color when cooked, which makes the Adirondack Blue a great choice when you want to showcase the vibrant color. These potatoes are often combined with red and white varieties to make a red, white, and blue potato salad. Even though they are classified as all-purpose, Adirondack Blue potatoes tend to be waxy and hold their shape when boiled or roasted. Adirondack Blue Potato Texture: All-purpose Adirondack Blue Potato Skin Color: Dark purple skin Adirondack Blue Potato Flesh Color: Dark purple flesh Best Uses for Adirondack Blue Potato: Boiling, roasting, or steaming 7. Red Bliss Potatoes The Red Bliss potato is a waxy potato, which means it has a high moisture content and keeps its shape while cooking. Normally this type of potato isn't the best choice for mashing, but Red Bliss potatoes have a tradition of being used as a mashing potato despite their texture. You won't achieve a smooth, creamy mash with Red Bliss, but the thin red skins require no peeling and the sweet, buttery flesh is complemented by garlic, herbs, and lemon. Red Bliss Potato Texture: Waxy Red Bliss Potato Skin Color: Red skin Red Bliss Potato Flesh Color: Pale white flesh Best Uses for Red Bliss Potato: Boiling, baking, mashing, roasting 8. German Butterball Potato The German Butterball variety is a yellow potato with a medium round shape. You can differentiate a German Butterball from other yellow varieties like Yukon Gold by the texture of its skin. German Butterballs have thin skin with a flaky texture and the appearance of fine webbing that covers the whole potato. A great all-purpose potato with a buttery flavor, you can use a German Butterball potato for almost any application. German Butterball Potato Texture: All-purpose German Butterball Skin Potato Color: Golden tan or beige skin German Butterball Flesh Potato Color: Yellow flesh Best Uses for German Butterball: Boiling, baking, mashing, frying, roasting 9. Red Thumb Potatoes The Red Thumb potato is a fingerling potato with red skin and creamy pink flesh. Fingerlings, just as the name implies, have a finger-like shape that's long and tubular. Their unique shape and small size makes them ideal for roasting whole and serving alongside an entree or salad. Because of its attractive, pink marbled flesh, the Red Thumb is a popular choice in gourmet settings. Red Thumb fingerlings are not a good choice for mashing or deep frying because of their size and shape. Red Thumb Potato Texture: Waxy Red Thumb Potato Skin Color: Rosy red skin Red Thumb Potato Flesh Color: Marbled pink and white flesh Best Uses for Red Thumb Potato: Roasting, grilling, boiling, pan frying 10. Russian Banana Potatoes The Russian Banana potato is a fingerling potato that gets its name from its yellow flesh and curved, crescent-like shape. Like other fingerlings, this waxy potato doesn't need to be peeled and can be roasted whole or boiled for potato salads. It's a popular culinary choice due to its sweet, buttery flavor and unique shape. Russian Banana fingerlings are not the best candidates for making mashed potatoes or deep frying. Russian Banana Potato Texture: Waxy Russian Banana Skin Potato Color: Golden tan or beige skin Russian Banana Flesh Potato Color: Yellow flesh Best Uses for Russian Banana Potato: Roasting, grilling, boiling, pan frying 11. Purple Peruvian Potatoes Fingerling potato varieties can be cultivated with the same characteristics of other varieties, as displayed by the Purple Peruvian potato. This potato has the purple skin and flesh of a blue potato and the small, slender shape of a fingerling. While most other fingerlings are waxy, this violet tuber has dry, starchy flesh that's sometimes compared to a Russet potato. Because of this, Purple Peruvians can be used for mashing or deep frying. Purple Peruvian Potato Texture: Starchy Purple Peruvian Potato Skin Color: Dark purple skin Purple Peruvian Potato Flesh Color: Solid or marbled purple flesh Best Uses for Purple Peruvian Potato: Mashing, baking, roasting, chipping 12. Japanese Sweet Potatoes This variety of sweet potato has dark red or purple skin with pale flesh that turns buttery yellow as it cooks. Considered starchier than other sweet potatoes, the Japanese sweet potato crisps up when roasted or fried but remains soft in the middle. It has a sweet, nutty flavor similar to a roasted chestnut and a dense texture that's compared to thick pudding. A popular variety in Japan, this sweet potato is a favorite street snack sold by vendors during the fall and winter. Japanese Sweet Potato Texture: Starchy Japanese Sweet Potato Skin Color: Dark red or purple skin Japanese Sweet Potato Flesh Color: Pale flesh that turns yellow when cooked Best Uses for Japanese Sweet Potato: Baking, mashing, roasting, deep frying Other Names for Japanese Sweet Potato: Satsuma-imo, Japanese White Yam 13. Hannah Sweet Potato Hannah sweet potatoes have a firm, dense texture similar to a white potato and will hold their shape better than other sweet potato varieties. They can be diced or cubed and used in soups, stews, or stir fries. Because they are so firm, they require longer cook times than softer, orange sweet potato varieties. For a unique presentation, try the Hasselback cooking method with Hannah sweet potatoes. Hannah Sweet Potato Texture: All-purpose Hannah Sweet Potato Skin Color: Tan skin Hannah Sweet Potato Flesh Color: Yellow or cream-colored flesh Best Uses for Hannah Sweet Potato: Pureeing, mashing, baking, deep frying, roasting, simmering Other Names for Hannah Sweet Potato: Yellow Hannah, Sweet Hannah 14. Jewel Yams Don't be confused by the name of this sweet potato. It's actually not a true yam at all. In this case, yam is just a nickname for a softer variety of sweet potato. The Jewel yam has starchy flesh that becomes very soft and moist when cooked. Use this sweet potato for baking and mashing but avoid applications that require the tuber to keep its shape, like dicing for stir fries or soups. Jewel Yam Texture: Starchy Jewel Yam Skin Color: Copper-colored skin Jewel Yam Flesh Color: Deep orange flesh Best Uses for Jewel Yam: Baking, mashing, roasting, pureeing Other Names for Jewel Yam: Jewel Sweet Potato When forming your recipes, make sure to choose the right potato for the job. Each variety of potato has unique qualities that make it more suited for certain cooking methods. Printable Version

    • Shop Now

    Archives

    Webstaurant TVProduct demonstrations, how-to's, & descriptions ArticlesIn-depth information and tips for running a successful restaurant Buying GuidesTools to help you find the perfect product for your business