How to Cut Green Onions
From soups and salads to stir-fries and garnishes, green onions add a fresh and vibrant flavor to many recipes. While cutting green onions may seem like a simple task, there are several factors that you should take into account to ensure that you achieve the desired results. We'll walk you through the proper way to cut green onions below.
What Are Green Onions?
Green onions, also known as scallions, are young onions harvested before they fully mature. As a result, they have an underdeveloped bulb and long, green leaves. One of the defining characteristics of green onions is their mild flavor compared to other types of onions. Their taste is less pungent and sharp, and they can be used for a wide range of culinary applications. Green onions enhance the visual appeal of your signature dishes and can be sauteed, grilled, and roasted. It's important to note that they are a relatively inexpensive ingredient, making them accessible to commercial kitchens with different budgets.
What Part of the Green Onion Do You Use?
Although every part of a green onion is edible, most recipes call for the white and pale green portion. The dark green portion is usually reserved for garnishing purposes. It's worth noting that most grocery stores sell green onions without the bulb attached.
How to Cut a Green Onion
The way you cut green onions can impact the texture and flavor of your final dish, so you should always read your recipe before cutting. Follow these steps to cut green onions the right way and get the best results:
- Clean the onions: Begin by cleaning your green onions. Rinse them thoroughly under cold water and pat them dry with a paper towel before proceeding.
- Trim the onions: Remove the root ends of the green onions, as they can be stringy and tough to chew. Next, trim the tips of the green leaves to make sure your onions are uniform. Be sure to remove any layers that seem unsightly or wilted.
- Cut the onions: The types of cuts you make will vary depending on the recipes you are preparing. Some recipes may call for the onions finely chopped, which you can achieve by holding them together with one hand while using the other hand to make even, small cuts. Other recipes call for diagonal cuts, which you can perform by positioning the knife at a 45-degree angle. Some recipes may also call for thick slices, which require you to hold the trimmed onions together and make perpendicular cuts.
How to Store Green Onions
When it comes to storing green onions, there are two main methods to keep them ready for use: in the refrigerator and the freezer. Each method has its own steps and considerations, and you should use the method that best fits your culinary needs.
- Storing green onions in the refrigerator: When stored properly in the refrigerator, green onions can last up to 5 days. Cut them in advance and place them in an airtight container to maintain freshness and prevent the onions from wilting quickly. For the best results, separate the whites and greens of the green onions before storing them.
- Storing green onions in the freezer: Green onions can last up to 4 months in the freezer. Before freezing, wash the green onions thoroughly and allow them to completely dry to prevent them from becoming mushy or developing freezer burn. Once dry, you can freeze them whole or chop them into smaller pieces depending on preference. Place them in an airtight container to prevent freezer burn and unwanted odors from seeping in.
How to Keep Green Onions Fresh
There are several methods you can use to keep green onions fresh. Not only does this ensure a better product, but it also allows you to reduce food costs. Use the tips outlined below to ensure proper storage conditions and reduce the risk of damage or spoilage.
- Transport with care: Green onions can easily be damaged if not handled gently. Avoid placing heavy items on top of the green onions or overcrowding them during transportation.
- Keep the roots intact: It's crucial to keep roots intact until you are ready to use them. The root is essential for drawing moisture and nutrients into the plant, which helps to keep the leaves crisp and vibrant. It's also important to trim any brown or wilted leaves before storage.
- Maintain moisture: To keep the leaves from drying out, place the green onions in a container with a damp paper towel or wrap them loosely in a damp cloth. Doing so retains moisture and keeps the leaves firm and fresh during storage.
- Keep bulbs damp: In addition to keeping the leaves hydrated, ensure that the bulbs remain damp. If the bulbs dry out, your onions may lose flavor and texture.
Green Onion Substitute
If your recipe calls for green onions but you don't have any on hand, there are a few substitutes you can use. These substitutes will vary in flavor and texture but can be used in a pinch if needed. Keep in mind that the substitution ratios may vary depending on the recipe and personal preference. It's always a good idea to taste as you go and adjust the amount of substitute accordingly.
- Chives: Chives are smaller and more delicate than green onions. They have a mild onion flavor and can be used as a garnish.
- Shallots: Shallots are the most comparable in terms of flavor to green onions. They have a similar mild taste and are uniform in texture and color.
- Leeks: The white and pale green areas of leeks have a mild onion flavor that can mimic the taste of green onions when cooked.
Because of their distinct flavor and versatility, green onions are a popular ingredient in many cuisines. By following the information outlined above, you can prepare green onions the right way and ensure they stay fresh and flavorful.
By Jason KurtzRelated Resources
Frozen vs Fresh Vegetables
Vegetables are a required part of our daily diets, but not all vegetables are in season all year. Vegetables can be frozen or canned, but does that mean they are as healthy as fresh vegetables? We’ll go through the twists and turns of which types of vegetables are the best to eat frozen or fresh. Shop All Frozen Vegetables Are Frozen Vegetables Healthy? Yes, frozen vegetables are healthy. Raw vegetables intended to be frozen are picked in peak season and then frozen. Through this process, vegetables don’t lose much nutritional value. Shortly after being picked, vegetables are snap frozen, which helps lock in nutrients. Nutrients like vitamin C, vitamin A, potassium, folic acid, and fiber do not mind being frozen and therefore do not lose their nutritional value once being reheated. Fresh vs Frozen Vegetables All fresh vegetables can be frozen, but not all frozen vegetables will taste fresh. The frozen vegetables you see at the grocery store are there because they are the best vegetables to freeze. Although frozen vegetables may seem limited, there are benefits to purchasing either kind. Benefits of Frozen Vegetables Not only will frozen vegetables taste fresh when cooked, but they can also save money in the long-run. Fresh vegetables go bad after a few days in the refrigerator, but frozen vegetables can keep for months in the freezer. Here’s a list of some of the best frozen vegetables to buy: Asparagus Broccoli Brussels sprouts Carrots Cauliflower Green beans Peas Corn Benefits of Fresh Vegetables Because we can access a wider variety of local or organic vegetables year-round, this means there are additional vegetables with other nutrients for us to choose from. Not all vegetables offer the same vitamins, so one may argue that fresh vegetables are healthier than frozen vegetables, only because of the variety. However, researchers have concluded that there are no nutritional differences between the fresh and frozen versions of a specific vegetable. Frozen vs Canned Vegetables The two most common methods of preserving vegetables is to freeze or can them. Now that we know that frozen vegetables retain their nutrients through the freezing process, you might be wondering if vegetables lose their nutrients when they are canned. Benefits of Canned Vegetables The amount of nutrients in canned vegetables is also similar to that of fresh vegetables. Much like frozen vegetables, canned vegetables that are available in stores are picked at the height of the growing process and canned shortly after to preserve their freshness. These are the best vegetables to preserve by canning: Asparagus Cabbage Carrots Green beans Onions Peppers Tomatoes Are Canned Vegetables Healthy? Yes, canned vegetables are just as healthy for us as fresh vegetables. Canned vegetables are cheaper and take far less time to prepare than fresh vegetables. Whether you choose to can vegetables from your own culinary garden or purchase canned vegetables to prepare later, both will cook up relatively similar to fresh veggies. Vegetables come in fresh, frozen, and canned forms. No matter how you choose to purchase your vegetables and incorporate them into your menu, the nutrients will remain the same. With the variety of frozen and canned vegetables, you can explore creating different menu items and special entrees!
Seasonal Fruits and Vegetables in Your Region
When are pears in season? What are some examples of fall fruits? With so many fruits and vegetables being imported from other states and countries, it can be hard to know what fruits are in season around your restaurant, cafe, or bar. Modern consumers will pay more for local and organic fresh vegetables and fruits. You can take advantage of this restaurant trend and boost your profits by famililiarizing yourself with your region's seasonal produce cycles If your establishment doesn’t have its own culinary garden, it likely obtains produce to use in foods and recipes from another source. Whether you operate a restaurant or a juice bar, your establishment stands to benefit from using in-season produce in recipes. Although non-local and out-of-season produce gets the job done, many people prefer the various benefits that come with eating seasonally, shifting the focus of restaurants towards locally grown, in-season food. Shop All Fruits and Vegetables Use this link to jump to our interactive seasonal produce chart: Seasonal Produce Calendar Eating Seasonally There are many benefits to eating in-season produce, both for your own health and for the environment’s sake. Lovers of fruits and vegetables will likely get much more out of eating produce that is in season than they would from eating frozen produce. Here are just a few of the benefits of eating in-season vegetables and fruits. More Nutrition - On average, seasonal fruits and vegetables contain many more nutrients than their frozen, out-of-season counterparts. The process of preserving and protecting fruits and vegetables for long-term storage can sap produce of their nutritional value, meaning in-season produce will almost always be packed with more nutrients. Better Taste - In addition to being more nutritious, in-season fruits and vegetables are often thought of as better tasting than out-of-season produce. Farmers that look to mass-produce fruits and vegetables prioritize shelf-life over taste, allowing the produce to be stored for long periods and survive being shipped across the country. As a result, you’ll often find that locally grown in-season vegetables have much more flavor. Lower Costs - In-season produce is often much cheaper due to its abundant supply. On the other hand, out-of-season produce isn’t as plentiful, resulting in higher prices. Additionally, extra costs need to be added to out-of-season produce to cover aspects such as transportation and preservation, further inflating prices. Due to this, eating in-season produce is not only good for your health, but it’s great for your wallet. Reduced Carbon Footprint - Consuming in-season vegetables and fruit is a great way to reduce your carbon footprint and have a positive impact on the environment. Out-of-season produce typically requires hundreds of miles of transportation, which results in the burning of many fossil fuels and emissions entering the atmosphere. If you eat local in-season produce, your food doesn’t have to travel as far to reach you, greatly cutting back on emissions. Decreased Pesticide Consumption - Out-of-season produce is usually filled with a variety of pesticides and preservatives to maintain freshness and quality throughout the food’s entire journey. Although properly cleaning out-of-season fruits and vegetables can remove some chemicals, there may be some remaining. However, in-season vegetables and fruits don’t require as much preservation through chemicals, meaning eating in-season produce will greatly reduce the number of pesticides you consume. What Produce Is in Season? Depending on what time of the year it is and what region of the United States you are located in, different produce will be in season. For example, spring produce in the Northeast consists of foods such as mushrooms, rhubarb, and cherries, while spring produce in the Southwest includes corn, avocados, and strawberries. Learning what fruits and vegetables are in season in your region is important if you’re looking to use fresh ingredients and create the best dishes possible. Produce Calendar Cooking with local, fresh seasonal vegetables and herbs is delicious, healthy, and easy to do with this convenient guide. We've broken down the contiguous United States into regions, so you can see the fruits and vegetables in season in your part of the country all year round. As you explore, it’s important to keep in mind that these lists may vary depending on where you live, even within a certain region. Be sure to research your area using information from your local government or food guides to find what vegetables are in season near you. <label class="subtlelabel">Select a season</label> Spring Summer Fall Winter <label class="subtlelabel">Select a region</label> Fall Vegetables and Fruits in the Northwest There is no shortage of delicious fall vegetables available in the Northwest, including bulbs like fennel, garlic, leeks, and onions, all of which are perfect for seasoning dishes or making sauces. If your business serves a lot of salads, you'll also love the Northwest's selection of arugula, carrots, cucumbers, kale, lettuce, mushrooms, peppers, salad greens, spinach, and tomatoes. <label class="produce-title">Apples</label> <label class="produce-title">Artichokes</label> <label class="produce-title">Arugula</label> <label class="produce-title">Beets</label> <label class="produce-title">Brussels Sprouts</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Cantaloupes</label> <label class="produce-title">Carrots</label> <label class="produce-title">Celery</label> <label class="produce-title">Chard</label> <label class="produce-title">Collards</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Fennel</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapes</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Onions</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Pears</label> <label class="produce-title">Peppers</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Radishes</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Turnips</label> <label class="produce-title">Zucchini</label> Fall Vegetables and Fruits in the Midwest Green, seasonal vegetables are abundant in the Midwest during the autumn months, such as broccoli, celery, cucumbers, kale, lettuce, spinach, and zucchini. There are also plenty of leafy greens available, like broccoli, brussels sprouts, cabbage, and cauliflower. If you're looking for fall fruit, you'll need to import everything you need other than apples and pears. <label class="produce-title">Apples</label> <label class="produce-title">Beets</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Brussels Sprouts</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Celery</label> <label class="produce-title">Chard</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Garlic</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Onions</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Pears</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Radishes</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Turnips</label> <label class="produce-title">Zucchini</label> Fall Vegetables and Fruits in the Northeast Seasonal vegetables are plentiful in the Northeast during the autumn months, and the region ships these products to businesses around the country. Fall fruit is less common, but you'll still be able to find plenty of apples, cranberries, grapes, and pears to go around. If you're looking for other seasonal fruits, consider buying from distributors in the South and Southwest regions. <label class="produce-title">Apples</label> <label class="produce-title">Beets</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Brussels Sprouts</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Celery</label> <label class="produce-title">Chard</label> <label class="produce-title">Collards</label> <label class="produce-title">Cranberries</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Fennel</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapes</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Onions</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Pears</label> <label class="produce-title">Peas</label> <label class="produce-title">Peppers</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Radishes</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Sweet Potatoes</label> <label class="produce-title">Turnips</label> Fall Vegetables and Fruits in the Southwest The Southwest is full of delicious crops during the autumn months, including avocados, dates, figs, limes, and pomegranates. You'll also find a host of fall root vegetables, such as carrots, leeks, parsnips, potatoes, radishes, sweet potatoes, and turnips. If your restaurant or grocery store is located in the Southwest, you won't need to import much, which will help your budget and keep your inventory stocked. <label class="produce-title">Apples</label> <label class="produce-title">Arugula</label> <label class="produce-title">Avocados</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Brussels Sprouts</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Chard</label> <label class="produce-title">Collards</label> <label class="produce-title">Corn</label> <label class="produce-title">Dates</label> <label class="produce-title">Figs</label> <label class="produce-title">Green Beans</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Limes</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Peppers</label> <label class="produce-title">Pomegranates</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Radishes</label> <label class="produce-title">Raspberries</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Sweet Potatoes</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Turnips</label> Fall Vegetables and Fruits in the South Some of the South's signature crops are still going strong in autumn, including collards, okra, and sweet potatoes. You'll also find gourds like pumpkins and squash, along with kale, lettuce, and spinach for salads and side dishes. If your business bakes pies, you'll have plenty of apples and peaches to choose from. <label class="produce-title">Apples</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Collards</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Grapes</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Okra</label> <label class="produce-title">Peaches</label> <label class="produce-title">Peppers</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Sweet Potatoes</label> <label class="produce-title">Tomatoes</label> Spring Vegetables and Fruits in the Northwest Spring in the Northwest is similar to the Midwest: it's all about root vegetables. From carrots and fennel to potatoes and radishes, you'll be able to prepare these spring vegetables in a variety of styles while also creating delicious purees. The region also offers plenty of cruciferous greens like cabbage and chard, but you'll need to import most of your spring fruit. <label class="produce-title">Arugula</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Carrots</label> <label class="produce-title">Chard</label> <label class="produce-title">Collards</label> <label class="produce-title">Fennel</label> <label class="produce-title">Kale</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Radishes</label> <label class="produce-title">Rhubarb</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Strawberries</label> Spring Vegetables and Fruits in the Midwest While there isn't an overabundance of spring fruit available in the Midwest, you'll have no trouble finding plenty of fresh seasonal vegetables to add to your favorite dishes. Some of the Midwest's signature spring root vegetables are plentiful, including beets, carrots, parsnips, and radishes. Because fresh spring fruit isn't readily available, you'll need to import those items from other areas. <label class="produce-title">Arugula</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Beets</label> <label class="produce-title">Carrots</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Peppers</label> <label class="produce-title">Radishes</label> <label class="produce-title">Rhubarb</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> Spring Vegetables and Fruits in the Northeast Spring is a bountiful and beautiful time in the Northeast region of the country. You'll find plenty of spring root vegetables in season (like carrots, beets, parsnips, and radishes), but leafy greens like chard, spinach, and arugula are also prevalent. If you're looking for seasonal citrus fruits such as grapefruit, oranges, or lemons for your drinks or desserts, you'll need to import them from the South or Southwest regions. <label class="produce-title">Arugula</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Beets</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Chard</label> <label class="produce-title">Cherries</label> <label class="produce-title">Garlic</label> <label class="produce-title">Kale</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Peas</label> <label class="produce-title">Radishes</label> <label class="produce-title">Rhubarb</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Strawberries</label> Spring Vegetables and Fruits in the Southwest If your guests are craving guacamole, you'll love the Southwest's abundance of avocados. There are also plenty of leafy greens close at hand for salads and sides, including chard, kale, lettuce, and spinach. Additionally, you'll find fruits and vegetables in season that aren’t as common in the rest of the country, such as figs and squash. <label class="produce-title">Apricots</label> <label class="produce-title">Arugula</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Avocados</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Celery</label> <label class="produce-title">Chard</label> <label class="produce-title">Collards</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Figs</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapefruit</label> <label class="produce-title">Green Beans</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lemons</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Nectarines</label> <label class="produce-title">Onions</label> <label class="produce-title">Oranges</label> <label class="produce-title">Peaches</label> <label class="produce-title">Peas</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Radishes</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Strawberries</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Turnips</label> <label class="produce-title">Zucchini</label> Spring Vegetables and Fruits in the South When it comes to spring in the South, you'll find plenty of seasonal green vegetables to go around, such as lettuce and spinach. Traditional Southern favorites are also plentiful, including collards, okra, and sweet potatoes. The South is also a great source of spring citrus fruit, particularly grapefruit and oranges. <label class="produce-title">Asparagus</label> <label class="produce-title">Beets</label> <label class="produce-title">Blueberries</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Collards</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Grapefruit</label> <label class="produce-title">Green Beans</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mangoes (Florida)</label> <label class="produce-title">Okra</label> <label class="produce-title">Oranges</label> <label class="produce-title">Peaches</label> <label class="produce-title">Peppers</label> <label class="produce-title">Plums</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Sweet Potatoes</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Strawberries</label> Summer Vegetables and Fruits in the Northwest Summer in the Northwest supplies a cornucopia of delicious seasonal fruits and summer vegetables, including unique varieties like artichokes, chilies, and garlic. The area is also known for seasonal root vegetables, such as beets, carrots, fennel, leeks, onions, parsnips, potatoes, and turnips. If your business is located in this area, you won’t need to import much during the summer, which will help your bottom line. <label class="produce-title">Apples</label> <label class="produce-title">Apricots</label> <label class="produce-title">Artichokes</label> <label class="produce-title">Arugula</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Beets</label> <label class="produce-title">Blueberries</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Cantaloupes</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Chard</label> <label class="produce-title">Cherries</label> <label class="produce-title">Chili Peppers</label> <label class="produce-title">Collards</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Fennel</label> <label class="produce-title">Figs</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapes</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Nectarines</label> <label class="produce-title">Onions</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Pears</label> <label class="produce-title">Peas</label> <label class="produce-title">Peppers</label> <label class="produce-title">Plums</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Radishes</label> <label class="produce-title">Raspberries</label> <label class="produce-title">Rhubarb</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Strawberries</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Turnips</label> <label class="produce-title">Watermelon</label> <label class="produce-title">Zucchini</label> Summer Vegetables and Fruits in the Midwest Predictably enough, corn is one of the Midwest's bumper crops over the summer months. You'll also find plenty of grapes to use at your winery or sell at your farmer's market. Additionally, there is an abundance of cucumbers, eggplant, squash, and zucchini to incorporate into all of your favorite appetizers, salads, and entrees. <label class="produce-title">Apples</label> <label class="produce-title">Arugula</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Beets</label> <label class="produce-title">Blueberries</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Brussels Sprouts</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Cantaloupes</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Celery</label> <label class="produce-title">Chard</label> <label class="produce-title">Cherries</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapes</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Onions</label> <label class="produce-title">Peaches</label> <label class="produce-title">Pears</label> <label class="produce-title">Peas</label> <label class="produce-title">Peppers</label> <label class="produce-title">Plums</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Radishes</label> <label class="produce-title">Raspberries</label> <label class="produce-title">Rhubarb</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Strawberries</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Turnips</label> <label class="produce-title">Watermelon</label> <label class="produce-title">Zucchini</label> Summer Vegetables and Fruits in the Northeast Summer in the Northeast is bursting with almost every seasonal fruit and vegetable imaginable. If your restaurant or bakery sells pie, you’ll love having apples, blueberries, cherries, peaches, rhubarb, and strawberries close at hand. You'll also find a host of other perennial produce favorites, including brussel sprouts, eggplant, pumpkins, and watermelon. <label class="produce-title">Apples</label> <label class="produce-title">Arugula</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Beets</label> <label class="produce-title">Beans</label> <label class="produce-title">Blueberries</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Brussels Sprouts</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Cantaloupes</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Celery</label> <label class="produce-title">Chard</label> <label class="produce-title">Cherries</label> <label class="produce-title">Collards</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Fennel</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapes</label> <label class="produce-title">Green Beans</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Nectarines</label> <label class="produce-title">Okra</label> <label class="produce-title">Onions</label> <label class="produce-title">Peaches</label> <label class="produce-title">Pears</label> <label class="produce-title">Peas</label> <label class="produce-title">Peppers</label> <label class="produce-title">Plums</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Radishes</label> <label class="produce-title">Raspberries</label> <label class="produce-title">Rhubarb</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Strawberries</label> <label class="produce-title">Sweet Potatoes</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Turnips</label> <label class="produce-title">Watermelon</label> <label class="produce-title">Zucchini</label> Summer Vegetables and Fruits in the Southwest Summer in the Southwest is all about summer fruit, including apples, blueberries, grapes, nectarines, peaches, pears, plums, raspberries, and watermelon. Pomegranates are also plentiful in the region during the summer months. These states are perhaps best known for their chilies, which come in a variety of types and are perfect for use in any spicy dish. <label class="produce-title">Apples</label> <label class="produce-title">Arugula</label> <label class="produce-title">Blueberries</label> <label class="produce-title">Cantaloupes</label> <label class="produce-title">Chilis</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Figs</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapes</label> <label class="produce-title">Green Beans</label> <label class="produce-title">Leeks</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Nectarines</label> <label class="produce-title">Okra</label> <label class="produce-title">Onions</label> <label class="produce-title">Peaches</label> <label class="produce-title">Pears</label> <label class="produce-title">Peppers</label> <label class="produce-title">Plums</label> <label class="produce-title">Pomegranates</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Raspberries</label> <label class="produce-title">Squash</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Watermelon</label> <label class="produce-title">Zucchini</label> Summer Vegetables and Fruits in the South The South is jam-packed with vegetables in season during the summer months, including asparagus, cabbage, cauliflower, green beans, peas, and tomatoes. Your guests will also love the delicious seasonal fruits available in the South over the summer, such as peaches and plums. <label class="produce-title">Apples</label> <label class="produce-title">Asparagus</label> <label class="produce-title">Beets</label> <label class="produce-title">Blueberries</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Cantaloupes</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Collards</label> <label class="produce-title">Corn</label> <label class="produce-title">Cucumbers</label> <label class="produce-title">Eggplant</label> <label class="produce-title">Figs</label> <label class="produce-title">Grapes</label> <label class="produce-title">Green Beans</label> <label class="produce-title">Okra</label> <label class="produce-title">Oranges</label> <label class="produce-title">Peaches</label> <label class="produce-title">Peas</label> <label class="produce-title">Peppers</label> <label class="produce-title">Plums</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Pumpkins</label> <label class="produce-title">Raspberries</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Sweet Potatoes</label> <label class="produce-title">Tomatoes</label> <label class="produce-title">Watermelon</label> Winter Vegetables and Fruits in the Northwest The Northwest is one of the best places to procure winter root vegetables, as they have plenty of beets, carrots, fennel, leeks, parsnips, potatoes, and turnips to go around. The region also has clementines, a unique winter citrus fruit that is a popular item in grocery stores nationwide. <label class="produce-title">Beets</label> <label class="produce-title">Brussels Sprouts</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Carrots</label> <label class="produce-title">Chard</label> <label class="produce-title">Clementines</label> <label class="produce-title">Collards</label> <label class="produce-title">Fennel</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Potatoes</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Squash</label> <label class="produce-title">Turnips</label> Winter Vegetables and Fruits in the Midwest Like the Northeast, there aren't many winter fruits and seasonal vegetables to choose from during the cold months in the Midwest. You'll need to import everything other than mushrooms, which are always bountiful. <label class="produce-title">Mushrooms</label> Winter Vegetables and Fruits in the Northeast The Northeast doesn't have much to offer over the winter months due to snow and cold temperatures, so you'll need to import all of your winter fruits and vegetables other than mushrooms and parsnips. <label class="produce-title">Mushrooms</label> <label class="produce-title">Parsnips</label> Winter Vegetables and Fruits in the Southwest If your business needs citrus over the winter months, the Southwest is your best bet. Boasting everything from grapefruit and lemons to oranges and tangerines, this region also produces delicious strawberries. Additionally, you'll find plenty of avocados for your Mexican restaurant and broccoli, carrots, and cauliflower for vegetable medleys. <label class="produce-title">Arugula</label> <label class="produce-title">Avocados</label> <label class="produce-title">Broccoli</label> <label class="produce-title">Brussels Sprouts</label> <label class="produce-title">Cabbage</label> <label class="produce-title">Carrots</label> <label class="produce-title">Cauliflower</label> <label class="produce-title">Chard</label> <label class="produce-title">Collards</label> <label class="produce-title">Garlic</label> <label class="produce-title">Grapefruit</label> <label class="produce-title">Kale</label> <label class="produce-title">Leeks</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Lemons</label> <label class="produce-title">Mushrooms</label> <label class="produce-title">Oranges</label> <label class="produce-title">Parsnips</label> <label class="produce-title">Radishes</label> <label class="produce-title">Spinach</label> <label class="produce-title">Squash</label> <label class="produce-title">Strawberries</label> <label class="produce-title">Sweet Potatoes</label> <label class="produce-title">Tangerines</label> <label class="produce-title">Turnips</label> Winter Vegetables and Fruits in the South Citrus is abundant in the South during the winter, with grapefruit and oranges leading the way. You'll also find a variety of leafy greens, including collards, kale, lettuce, and spinach. Apples are plentiful, too, which is good news for restaurants and bakeries. <label class="produce-title">Apples</label> <label class="produce-title">Collards</label> <label class="produce-title">Grapefruit</label> <label class="produce-title">Kale</label> <label class="produce-title">Lettuce</label> <label class="produce-title">Oranges</label> <label class="produce-title">Salad Greens</label> <label class="produce-title">Spinach</label>
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