Types of Onions: How to Identify, Best Uses, & FAQs

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 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: Add lentils to fine mesh strainer and rinse with running water. Look for stones or shriveled lentils and remove. Add lentils, water, and seasonings to saucepan. Bring water to boil then reduce heat to low and cover. Simmer lentils for required cook time. Test lentils occasionally for the desired texture and don't overcook. 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 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 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) 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 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 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, 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.

There’s nothing more comforting on a cold day than a warm bowl of French onion soup. What sets this soup apart from other soups is the layer of melted cheese on top, often flowing over the sides of the bowl to make a beautiful golden crust. To put a modern spin on this classic French dish, we switched out some of the key ingredients and incorporated something unexpected: a coffee stout. What is French Onion Soup? French onion soup is a basic soup of caramelized onions in broth, finished with a dash of sherry, and topped with a crunchy crouton with lots of melted gruyere cheese. We chose to use coffee stout instead of the traditional sherry because it brings smoothness and color to the soup, with just a hint of coffee taste. Additionally, instead of the traditional gruyere cheese, our chef chose a combination of Swiss and provolone because both cheeses are great when melted. Plus, by combining two different types of cheeses, you can create a more dynamic flavor. To create this signature cheese layer, we used a salamander broiler, which produces heat from above, making it the perfect tool for melting cheese in a matter of minutes. History of French Onion Soup People have enjoyed onion soup dating as far back as the Roman Empire, but it wasn’t until the 18th century that the French started caramelizing the onions—a simple step that transformed a very simple soup into something more sophisticated. Legend has it that King Louis XV (pictured to the right) was at his hunting lodge one evening and the only ingredients in the pantry were onions, butter, and champagne. So, French onion soup was born! The truth of this story is somewhat unsubstantiated, but it’s a fun legend nonetheless. In the 1960s, Julia Child’s popular cooking TV show sparked a newfound appreciation for French cuisine, bringing into vogue such dishes as beef bourguignon and, of course, French onion soup. That’s when this soup became a real staple on restaurant menus across the United States. Why is French Onion Soup Popular? You’ll find French onion soup on nearly every kind of American menu, from cozy diners to fancy country clubs. This soup is popular for many reasons. First off, it’s inexpensive to make and requires just a handful of common ingredients that most kitchens will have stocked for other recipes. Onions have a long shelf life, don’t require special storage space, and have a savory flavor that’s familiar and comforting on a cold day. Cost Breakdown of Coffee Stout French Onion Soup Onions are inexpensive because they grow well in many different environments and have a long harvest period. When we calculated the total cost to make 8 servings of French onion soup, it fell around $5.18. That's only $0.65 per serving! Most menus will sell this soup for about $5 per serving, leaving a significant profit margin of $4.35. Of course, these numbers will vary slightly, depending on which specific ingredients you choose. But chances are, you can make a great French onion soup for just pennies per cup. Sold on Menu- $5 Food Cost per Serving- $0.65 Profit Margin per Serving- $4.35 Coffee Stout French Onion Soup Recipe This recipe makes 8 servings of 1 cup each. You can expect a total cook time of about 65 minutes, but most of that is just waiting for everything to cook down. So, while that may sound like a long time, you’ll be free to work on other tasks while your flavors develop. It’s important not to rush these steps because, as your onions cook down, their natural sugars are released, creating that beautiful flavor that is essential in French onion soup. This recipe calls for beef stock, but you can easily substitute vegetable stock for a vegetarian version. Check out the video below to learn how to make coffee stout French onion soup. <iframe width="560" height="315" src="https://www.youtube.com/embed/3H1PuzWOFpw?rel=0" frameborder="0" allowfullscreen=""></iframe> Ingredients for the Soup 1 oz. unsalted butter 2 lbs. thinly sliced sweet onions 1 minced shallot 12 oz. coffee stout ½ gallon beef stock 1 Sachet d’Epices 1 large crouton 1 piece each of swiss and provolone cheese Salt and pepper to taste Ingredients for The Sachet d'Epices 4 sprigs of parsley 2 sprigs of thyme 1 bay leaf 1 teaspoon cracked peppercorns 1 garlic clove Directions Saute the onions and minced shallot in the butter over medium heat, stirring occasionally until browned. This will take about 30 minutes. Deglaze the pan with the coffee stout and reduce by half. Add the stock and the sachet and simmer about 35 minutes. Season your soup with salt and fresh pepper. Place the finished soup in a crock. Add crouton and top with cheese. Broil in the salamander until the cheese is golden brown and slightly bubbly. How to Make a Crouton Croutons make sense for a few reasons. They’re a perfect use for day-old bread that almost any restaurant will inevitably have in their kitchen. Using your day-old bread for croutons is a great money-saving strategy because you won’t need to purchase premade croutons, and you also won’t be wasting the bread you already have. For our crouton, we simply: 1. Cut a sandwich roll with a cookie cutter2. Sprayed it with regular cooking spray3. Seasoned it with salt and pepper (but you can get creative with the seasonings here)4. And then toasted the bread in the ovenYou can complete this step prior to beginning your soup, or do it while you wait for the onions to cook. What is a “Sachet d’Epices”? A sachet d'epices is a little pouch full of aromatics and spices that’s used to infuse flavors into a liquid. The pouch is usually a simple square of cheesecloth that’s loaded with herbs, tied into a bundle and then dropped into your broth to be removed later. You can use the stems of herbs because they hold up really well while cooking, and you can save the leaves for garnishes or other more delicate uses. Coffee stout French onion soup is a modern take on a classic French recipe, making it a great menu item for nearly any kind of restaurant, from tavern to French fine dining. Requiring only a few basic ingredients, this soup is a great way to make something impressive out of items you likely need to keep stocked for other recipes. You can showcase your creativity by switching up your choice of cheese or trying out different techniques to make the perfect crouton.

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 Onions

List of Onion Types

1. Yellow Onions

2. Sweet Onions

Sweet Onions vs Yellow Onions

3. Red Onions

Red Onions vs Yellow Onions

4. White Onions

White Onions vs Yellow Onions

Red Onions vs White Onions

5. Shallots

Shallot vs Onion

6. Scallions

Scallions vs Green Onions

7. Leeks

Leeks vs Green Onions

Onions FAQs

How to Store Onions

Best Onion for Grilling

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