How to Cut Green Onions
Last updated on Jan 11, 2024Jason KurtzFrom 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.
How to Cut Green Onions Video
Watch the video below for a step-by-step breakdown of the different ways to cut green onions:
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.
Related 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
If you've ever asked, "When are pears in season?" or, "What are some examples of fall fruits?", you are not alone. 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. Many 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 familiarizing yourself with your region's seasonal produce cycles. Skip to our interactive seasonal produce chart to find out what's in season in your region. Shop All Fruits and Vegetables Eating Seasonally If your establishment doesn’t have a culinary garden, it likely obtains produce from outside sources. Although non-local and out-of-season produce gets the job done, many people prefer the health and environmental benefits that come with eating seasonally, shifting the focus of restaurants towards locally grown, in-season food. Here are a few of the benefits of eating in-season vegetables and fruits. Increased Nutrition - On average, seasonal fruits and vegetables contain many more nutrients than their frozen or 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 more flavor. Lower Costs - Thanks to its abundant supply, in-season produce is often much cheaper. 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. 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 different types of mushrooms, rhubarb, and cherries, while spring produce in the Southwest includes corn, avocados, and apricots. 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
Leafy greens are a versatile and nutritious category of vegetables that are widely used in commercial kitchens. From salads to soups, leafy greens such as spinach, kale, arugula, and Swiss chard offer bold flavors and textures that can enhance the taste and presentation of dishes. These greens are packed with essential vitamins, minerals, and antioxidants, making them a popular choice for health-conscious consumers and chefs looking to create vibrant and flavorful menu items. 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 Fresh Vegetables Use the following links to 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 Leafy greens come in various shapes, sizes, and colors, providing chefs with a diverse palette for in their culinary creations. Some leafy greens are very similar and can be used interchangeably. Others have distinctly different flavor profiles that set them apart. Keep reading to learn more about the most popular types of leafy greens. 1. Kale Kale is a leafy green vegetable that typically has curly or wrinkled leaves that form a rosette shape. The leaves can range in color from deep green to purple or even blue-green hues, depending on the variety. It belongs to the Brassica family, which also includes cabbage, broccoli, and Brussels sprouts. Some types of kale include curly kale, Italian kale, Chinese lale, Russian kale, and baby kale. Known for its robust, slightly bitter flavor and hearty texture, kale can be used in dishes like salads, soups, smoothies, and even roasted to make crunchy kale chips. Its sturdy leaves hold up well to cooking methods like sauteing and roasting, making it a versatile ingredient for both hot and cold applications. What Does Kale Look Like? Dark green to purple, firm stem, curly or wrinkled leaves What Does Kale Taste Like? Slightly bitter when raw, mellow when cooked 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 as chips. How to Store Kale: Store kale in the refrigerator and wash it thoroughly before use to remove any dirt or debris. To extend its shelf life, store kale in a sealed container with a damp paper towel to maintain freshness. 2. Arugula Arugula, also known as rocket or rucola, is a leafy green vegetable that is popular in Mediterranean cuisine. The delicate and tender leaves are small and elongated, with a distinct lobed shape that sets them apart from other leafy greens. While typically dark green, some varieties may have a hint of red or purple in their leaves. This peppery and slightly bitter green can be used in a wide range of dishes, from salads to pasta to pizzas. It is often used as a garnish or finishing touch on dishes to add a pop of flavor and color. What Does Arugula Look Like? Elongated lobe-shaped leaves, often dark green but occasionally have a hint of red or purple What Does Arugula Taste Like? Slight peppery and bright flavor How to Use Arugula: Arugula is often used raw 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. How to Store Arugula: To properly store arugula, wash the leaves and dry them completely using a salad spinner or paper towels. Once dry, place the arugula in a resealable plastic bag with a paper towel to absorb excess moisture. Seal the bag, removing as much air as possible, and store it in the crisper drawer of the refrigerator.. Arugula vs Kale Arugula and kale are both popular leafy greens with distinct flavors and nutritional profiles. Arugula is known for its peppery taste and delicate leaves, making it a versatile ingredient in salads, sandwiches, and pasta dishes. Kale, on the other hand, has a slightly bitter taste and a tougher texture, making it ideal for sauteing, baking, or blending into smoothies. 3. Bok Choy Bok choy, also known as Chinese cabbage, is a leafy green vegetable that belongs to the cruciferous vegetable family. One of the defining characteristics of bok choy is its crunchy texture and mildly sweet taste. The vegetable consists of dark green leaves and white stalks, both of which are edible and offer a range of culinary possibilities. Bok choy can be consumed raw in salads or cooked in types of ramen, stir-fries, and soups as it holds up well to heat. It is widely used in Asian cuisine and is becoming increasingly popular in Western dishes due to its unique flavor and nutritional benefits. What Does Bok Choy Look Like? Dark green leaves that are smooth and slightly shiny, attached to white stalks What Does Bok Choy Taste Like? Mild and tender flavor, especially when young 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. How to Store Bok Choy: To store bok choy, first remove any ties or bands and trim the stems. Place the bok choy in a plastic bag with a damp paper towel to retain moisture. Store in the crisper drawer of the refrigerator for up to 5 days. Avoid washing the bok choy until ready to use to prevent premature wilting. 4. Spinach Spinach is a nutrient-rich green with rounded dark-green leaves. With its delicate and mild flavor, it is one of the most versatile and used leafy greens available. Some types of spinach include savoy spinach, flat-leaf spinach, and baby spinach. Spinach can be enjoyed raw in salads, sandwiches, smoothies, and cold-pressed green juices. It is often cooked in dishes such as sautes, soups, and casseroles, but it is important to note that the volume will reduce drastically when cooked so be sure to use more than you think you need. Spinach pairs well with garlic, onions, tomatoes, cheese, and nuts, adding color and nutrients to dips, sauces, and spreads. What Does Spinach Look Like? Vibrant green leafy vegetable with tender, flat or slightly crinkled leaves What Does Spinach Taste Like? Delicate and mild, slightly sweet flavor How to Use Spinach: Because of its mild flavor, spinach complements a wide range 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. How to Store Spinach: To maintain the freshness and quality of spinach, store it in the refrigerator in a plastic bag with a paper towel to absorb excess moisture. Wash spinach before use, removing any dirt or debris, and trim any tough stems or damaged leaves. Kale vs Spinach Kale and spinach are some of the most popular leafy greens with distinct flavors. Kale is known for its sturdy texture and slightly bitter taste, making it a versatile ingredient in salads, smoothies, and soups. Spinach has a milder flavor and tender texture, making it a favorite in salads, sandwiches, and cooked dishes. Whether you prefer the robustness of kale or the delicacy of spinach, both leafy greens are excellent additions to a commercial kitchen's menu. 5. Collard Greens Collard greens, also known as collards, borekale, or tree cabbage, feature large, dark green, and slightly bitter leaves. They are commonly used in Southern cuisine, where they are often slow-cooked with smoked meats such as ham hocks or bacon to create a flavorful and hearty dish. You can often find collard greens featured in different types of gumbo for a nutritious and vegetal boost. They can also be sauteed, steamed, or added raw to salads for a crisp and fresh taste. Collard greens can be a colorful garnish option for main courses or as a filling for wraps and sandwiches. What Do Collard Greens Look Like? Large, flat leaves featuring a prominent central vein running down the center What Do Collard Greens Taste Like? Slightly bitter in flavor 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. How to Store Collard Greens: Start by removing any damaged or yellow leaves. Then, wash the greens in cold water and dry them completely. Next, wrap the collard greens in a damp paper towel and place them in a perforated plastic bag before storing them in the refrigerator crisper drawer. Collard Greens vs Spinach Collard greens and spinach are both dark green leafy vegetables. Collard greens are hearty and have a slightly bitter taste, making them ideal for cooking in soups, stews, and stir-fries. Spinach has a smaller leaf and milder flavor that can be enjoyed raw in salads or cooked in dishes like omelets and pasta. Collard Greens vs Kale Collard greens and kale are often confused with each other. Collard greens have a slightly bitter flavor and a chewy texture, while kale is known for its earthy flavor and crisp texture. Collard greens are more popular for stews or sauteed dishes while kale’s slightly more mild flavor gives it the range to be used in salads and smoothies along with cooked dishes. Back to Top 6. Cabbage Cabbage is a fast-growing leafy green that can grow in green, white, or purple leaf clusters, ranging from one to eight pounds per head. Common varieties include green cabbage, red cabbage, and savoy cabbage, with green cabbage being the most widely used type for its firm, dense leaves. With its crunchy texture and mild flavor, cabbage is a popular ingredient in a range of recipes, from salads to sauerkraut. Cabbage is most popular for being the main ingredient in coleslaw, perfect for topping dishes, like our grilled tuna taco recipe. What Does Cabbage Look Like? Round shape and tightly packed leaves; color varieties include green, red, and purple What Does Cabbage Taste Like? Bitter and slightly peppery when raw, milder when cooked 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. How to Store Cabbage: To ensure its freshness and longevity, properly store cabbage in a sealed plastic bag in the refrigerator crisper drawer. Properly wash before using. Collard Greens vs Cabbage The difference between collard greens and cabbage is in their look and flavor. Collard greens are dark, leafy greens that have a slightly bitter taste and a tougher texture, making them ideal for slow cooking methods like braising and stewing. Cabbage comes in a tight leafy cluster and has a mild, slightly sweet flavor. It can be enjoyed raw in salads, fermented into sauerkraut, or cooked in an array of dishes. Bok Choy vs Cabbage Bok choy and cabbage are both popular leafy greens that belong to the same Brassicaceae family. Despite their similarities, they have distinct characteristics that set them apart in commercial kitchens. Bok choy, with its small size, crisp texture, and mild flavor, is often cooked in stir-fries and soups. Cabbage's versatility makes it a staple in raw salads, slaws, and fermented dishes like sauerkraut. 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. Romaine lettuce is part of the Asteraceae family, which includes various types of lettuce such as iceberg, butterhead, and leaf lettuce. Romaine lettuce is recognized for its crisp texture, slightly bitter flavor, and elongated leaves that form a tall, cylindrical head. Its sturdy leaves make it a versatile ingredient in salads, wraps, sandwiches, and even grilling applications. What Does Romaine Lettuce Look Like? Elongated, green leaves that form a loose, upright head What Does Romaine Lettuce Taste Like? Crisp and mild in flavor How to Use Romaine Lettuce: Romaine lettuce is usually the main ingredient in salads, especially Caesar salads. They can also be used to top off sandwiches or for lettuce wraps to replace carb consumption. How to Store Romaine Lettuce: To properly store romaine lettuce, ensure it is dry before refrigerating. Place it in a perforated plastic bag and store in the crisper drawer. Be sure to wash lettuce thoroughly before preparing and cutting for your dishes. 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. Watercress offers a distinctive spicy flavor that adds a bold and unique flavor profile to dishes like salads, sandwiches, soups, and even smoothies. Its crisp texture and vibrant green color make it an attractive garnish, adding a fresh and lively element to any dish. What Does Watercress Look Like? Small, round, dark green leaves that grow in clusters along thin, hollow stems What Does Watercress Taste Like? Slightly spicy and bitter 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 or entree as a garnish. It is often sauteed or cooked for soups or a side to the main course. How to Store Watercress: Store watercress in a cool, humid environment and use it within a few days of purchase for optimal flavor and texture. Watercress vs Arugula While watercress has a spicy and slightly bitter flavor, arugula offers a more peppery and nutty taste. Watercress is known for its high nutrient content, including vitamins A, C, and K, while arugula is rich in antioxidants and vitamins. Both greens are versatile ingredients that can be used in salads, sandwiches, and as garnishes to finish off dishes. 9. Sorrel Sorrel is a vibrant leafy green, known for its tart, lemony flavor. Featuring a narrow and spade-like leaf, sorrel is often confused with mature spinach. This perennial herb can also be called sour grass, spinach dock, and sour dock. Its bright green, arrow-shaped leaves are commonly used in salads, soups, and as a garnish. The most well-known type of sorrel is French sorrel, which has a milder flavor compared to other types, making it perfect for fish and poultry dishes. Sorrel can be cooked down to make sauces, such as the classic French sauce known as "sauce verte," which pairs well with grilled meats. What Does Sorrel Look Like? Bright green, arrow-shaped leaves that are typically smooth, slender What Does Sorrel Taste Like? Tart, lemony, and acidic in flavor 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. How to Store Sorrel: Remove any wilted or damaged leaves. Gently wash the sorrel leaves in cold water and pat them dry with a paper towel. Place the sorrel in a plastic bag with a paper towel to absorb excess moisture. Seal the bag loosely to allow for airflow and refrigerate. 10. Swiss Chard Swiss chard is available in many variations but will typically feature a dark leaf and a hefty stalk in the center. The stalk can grow in a variety of colors, earning it the name rainbow chard, red chard, yellow chard, or white chard. The colorful stems of Swiss chard are edible and add a pop of color to dishes. The leaves are large and have a slightly bitter taste that becomes milder when cooked. This nutritious vegetable is a member of the beet family and can also be called leaf beet, sea kale, or silverbeet. Swiss chard is a hearty green that holds up well in soups, stir-fries, and sautes. Although the leaves can be tough when consumed raw, the stems can provide a crunchy snack. What Does Swiss Chard Look Like? Large, dark green leaves with vibrant, colorful stems that can be white, yellow, pink, or red What Does Swiss Chard Taste Like? Mellow and earthy flavor, stalks are slightly sweet 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. How to Store Swiss Chard: Rinse the chard under cold water and pat dry with paper towels. Wrap the chard in a damp paper towel and place it in a perforated plastic bag before storing in the refrigerator crisper drawer. Swiss Chard vs Collard Greens When comparing Swiss chard and collard greens, it's important to note their distinct characteristics and culinary uses. Swiss chard is known for its colorful stems and large, tender leaves. It offers a mild, slightly sweet flavor that is ideal for sauteing, steaming, or using raw in salads. Collard greens feature thick, tough leaves with a slightly bitter taste, making them well-suited for braising, stir-frying, or adding to soups and stews. Back to Top 11. Endive Endive, pronounced “N-dive”, is part of the Cichorium family that includes dandelions and sunflowers. It is known for its slightly bitter flavor profile, crisp texture, and attractive appearance. There are two main varieties of endive commonly used in commercial kitchens: curly endive (frisee) and Belgian endive (witloof). Curly endive features long, curly green leaves with a slightly bitter taste, adding a refreshing and tangy element to salads, like our frisee winter salad. Belgian endive, on the other hand, has a more mellow flavor and a pale, creamy-white color. Its tightly packed leaves have a crisp texture, making it an excellent choice for appetizers, hors d'oeuvres, and garnishes. What Does Endive Look Like? Curly, narrow leaves that are pale green or white in color What Does Endive Taste Like? Crisp, nutty, and mellow in flavor 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. How to Store Endive: Keep endive in the refrigerator in a plastic bag to maintain its freshness. Ensure that the endive is dry before placing it in the bag, and do not wash it until you are ready to use it to prevent premature wilting. 12. Escarole Escarole is known for its dark and thick leaves that have a slightly bitter flavor and hearty texture. The leaves are bunched up together, making it resemble a head of lettuce. Escarole can be enjoyed both raw and cooked, often paired with tangy dressings in salads to add a refreshing and vibrant element to the dish. Its robust leaves can withstand high heat without wilting excessively. When cooked, escarole can be sauteed, braised, or added to soups and stews to impart a unique flavor and texture. Escarole can be incorporated into a wide range of dishes, from traditional Italian recipes like escarole and bean soup to modern creations such as escarole and white bean salad. What Does Escarole Look Like? Broad, curly, pale green leaves that form a loose head What Does Escarole Taste Like? Light leaves offer a sweet flavor while darker leaves are more bitter How to Use Escarole: Because of its slightly 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. How to Store Escarole: Gently wash the leaves and dry them thoroughly using a salad spinner or paper towels. Once dried, wrap the escarole in a damp paper towel and place it in a perforated plastic bag. Store the bag in the crisper drawer of the refrigerator. 13. Microgreens Microgreens are not a specific type of green, but actually the immature stage of a blend of greens and herbs. You’ll typically find the seedlings of watercress, radishes, arugula, lettuce, and endives in a microgreen mix. They are typically cut when they have reached 1-3 inches in height. Microgreens are a popular choice among chefs and food enthusiasts for their delicate appearance, intense flavors, and high nutritional value. From the peppery bite of arugula microgreens to the citrusy notes of cilantro microgreens, there is a microgreen type to suit every palate. Chefs often use microgreens as a garnish or a flavorful accent to salads, sandwiches, soups, and main dishes, elevating the overall dining experience. What Do Microgreens Look Like? Tender stems and delicate leaves; colors, shapes, and sizes will vary What Do Microgreens Taste Like? Will vary depending on the seedlings used 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. How to Store Microgreens: After purchasing or harvesting, gently wash the microgreens and pat them dry with paper towels. Place the microgreens in a container lined with a damp paper towel, cover them loosely with a lid or plastic wrap, and store them in the refrigerator. Make sure to check the dampness of the paper towel regularly and replace it if needed to maintain freshness. 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 types of mustard greens include the Southern Giant Curled, Green Wave, Ruby Streaks, Wasabina, and Japanese Giant Red. 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 prepared mustard condiment we are familiar with. What Do Mustard Greens Look Like? Vibrant green deeply lobed leaves with jagged edges and a crinkled texture What Do Mustard Greens Taste Like? Peppery and spicy How to Use Mustard Greens: Mustard greens can be enjoyed raw in salads for a fresh and crisp texture, or cooked in soups, stews, and stir-fries. They can also be pickled or fermented to preserve them and enhance their flavor. How to Store Mustard Greens: Wash mustard greens in cold water and dry them using a salad spinner or paper towels. Wrap the greens in a damp paper towel and place them in a perforated plastic bag in the crisper drawer of the refrigerator. Mustard Greens vs Collard Greens Mustard greens and collard greens are often confused as they are similar in appearance, with large dark green crinkled leaves. Mustard greens have a peppery flavor and a slightly spicy kick, making them a bold addition to salads, stir-fries, and soups. Collard greens have a milder taste and a chewier texture, making them ideal for braising, sauteing, or adding to soups and stews. Choose mustard greens for a zesty flavor or collard greens for a hearty option. Mustard Greens vs Kale When comparing mustard greens and kale, their distinct flavors and textures help set these similar greens apart. Mustard greens offer a peppery taste with a slightly bitter undertone, while kale has a milder, earthy flavor. In terms of texture, mustard greens have delicate and tender leaves, whereas kale is known for its robust and hearty leaves. Both greens are excellent sources of vitamins and minerals, making them versatile ingredients for culinary applications. 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 a byproduct of turnip root cultivation and are often overlooked despite their delicious flavor profile. Turnip greens have a slightly bitter and peppery taste, which adds depth and complexity to dishes. They can be sauteed, steamed, or boiled to enhance their flavor and texture. Their robust flavor pairs well with ingredients like garlic, onions, and vinegar, allowing chefs to create a wide range of dishes that cater to diverse palates. Turnip greens are commonly used in Southern cuisine, where they are slow-cooked with ham hocks or bacon to create a flavorful side dish. What Do Turnip Greens Look Like? Broad and flat leaves with a slightly serrated edge What Do Turnip Greens Taste Like? Slightly peppery and earthy in flavor How to Use Turnip 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. How to Store Turnip Greens: Start by trimming any excess stems and yellowed leaves. Next, wash the greens in cold water and pat them dry. Store the greens in a perforated plastic bag in the refrigerator. Turnip Greens vs Collard Greens Turnip greens and collard greens belong to the same Brassicaceae family and are often used interchangeably. They are cooked in a similar way in Southern cuisine and are often found paired with ham dishes. Turnip greens have a slightly peppery and earthy taste, with a hint of bitterness. Collard greens have a milder flavor compared to turnip greens, with a slightly sweet and cabbage-like taste. Collard greens have tougher leaves and stems that require longer cooking times to soften than turnip greens. Mustard Greens vs Turnip Greens While they may appear similar at first glance, mustard greens and turnip greens feature distinct differences. Mustard greens have a spicier, more pungent flavor, while turnip greens offer a milder, sweeter taste. Mustard greens are known for their bold flavor that can stand up to hearty dishes, while turnip greens are more delicate and versatile in their applications. Turnip greens are often found in Southern cooking, while mustard greens are more prevalent in Asian dishes. Back to Top 16. Beet Greens Beet greens are the leafy tops of beets that are often discarded. However, they are very much edible and add a unique touch to recipes. 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. Beet greens have a slightly bitter and earthy taste, similar to spinach or Swiss chard. They can be cooked in various ways, including sauteing, steaming, or even blending into smoothies. Beet greens are also enjoyed raw in salads or as a garnish for dishes to add a pop of color and flavor. Because they are rich in vitamins and nutrients, beet greens are a wonderful ingredient to help fight the flu during colder seasons. What Do Beet Greens Look Like? Deep green with a slightly glossy appearance and dark red stalk up the middle What Do Beet Greens Taste Like? Earthy flavor with a slight bitterness 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. How to Store Beet Greens: Remove the leaves from the beetroot. Rinse the greens and pat them dry with a paper towel. Wrap the greens in a damp paper towel and place them in a plastic bag or airtight container. Store them in the refrigerator crisper drawer. Swiss Chard vs Beet Greens Beet greens and Swiss chard share an earthy flavor and a vibrant color that often leads to them being used interchangeably. While beet greens are only available in their red-stalk color, you may find Swiss chard in white, yellow, orange, red, green, and purple varieties. Swiss chard has a slightly bitter taste that becomes milder when cooked, while beet greens have a slightly earthy flavor. Both are excellent for soups and stir-fries, while beet greens are preferred for raw applications like salads and smoothies. 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. These greens are typically bright green in color with a slightly peppery taste, similar to the radish root itself. They have a coarse texture and a jagged edge, making them easily recognizable. Utilizing radish greens in your cooking is a great way to reduce food waste in the kitchen. 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 saute them in a bold stir-fry. They can be enjoyed in creamy soups and hearty quiches. What Do Radish Greens Look Like? Oval or heart-shaped with a slightly fuzzy texture What Do Radish Greens Taste Like? Peppery and zesty flavor How to Use Radish Greens: Radish greens can be used in everything, from salads and soups to stir-fries and pesto. They are not typically consumed raw because of their fuzzy texture but are safe to eat without cooking. How to Use Radish Greens: Wash and dry them thoroughly to remove any dirt or residue. Once clean, wrap the greens in a paper towel to absorb excess moisture and place them in a perforated plastic bag in the refrigerator. 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. The taste is often described as nutty, slightly pungent, and bitter with a hint of sweetness. 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 cheese to balance out its natural bitterness. What Does Broccoli Rabe Look Like? Thin stalks and small, tender leaves that have a slightly wrinkled appearance What Does Broccoli Rabe Taste Like? Bitter with nutty undertones How to Use Broccoli Rabe: Broccoli rabe is commonly sauteed, blanched, boiled or steamed. It is served as a side dish or incorporated into pasta dishes, soups, and stir-fries. How to Store Broccoli Rabe: Trim the ends of broccoli rabe and remove any damaged leaves. Next, wash the greens and dry them completely. Store the broccoli rabe in a perforated plastic bag in the crisper drawer of the refrigerator. 19. Kohlrabi Greens Kohlrabi greens, pronounced "kowl-raa-bee", protrude in various directions off a large bulb. Often called a cabbage turnip, the stalk color will match the original bulb color, either in a light green or deep purple, and feature a large green leaf at the top. These greens have a mild taste with a hint of sweetness, often compared to a blend of broccoli and radish. 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 cooked with oil and garlic to serve as a flavorful side dish, added to pasta, or tossed in with soups and stews. What Do Kohlrabi Greens Look Like? Vibrant green leaves with a slightly wrinkled texture, attached to sturdy stems What Do Kohlrabi Greens Taste Like? Mild and sweet How to Use Kohlrabi Greens: The mild taste of these greens allows them to complement a wide range of seasonings and ingredients, making it an excellent ingredient wilted into pasta dishes, incorporated into stir-fries, or added to soups and stews. How to Store Kohlrabi Greens: To store kohlrabi greens, start by removing the leaves from the kohlrabi bulb. Wash the greens thoroughly in cold water and dry them completely using a salad spinner or paper towel. Store the kohlrabi greens in a plastic bag with a paper towel to absorb excess moisture, then place the bag in the crisper drawer of the refrigerator. 20. Dandelion Greens Dandelion greens are not just pesky weeds that invade lawns; they are also nutrient-packed superfoods. Every part of a dandelion is edible, including the flower, roots, and stem. Dandelion greens typically grow in a rosette shape, with the leaves radiating from a central point. The leaves can vary in size, but they are generally around 3” to 12” long. The stems of dandelion greens are also edible, although they can be more bitter than the leaves. Dandelion greens have a slightly bitter taste that pairs well with citrusy flavors and acidic dressings. They can be enjoyed raw in salads, sauteed with garlic and olive oil, or blended into smoothies for a nutritious boost. It is advised to purchase dandelion greens from either a grocery store or farmer’s market to avoid accidentally consuming harmful pesticides. What Do Dandelion Greens Look Like? Vibrant green-colored leaves with jagged, tooth-like edges What Do Dandelion Greens Taste Like? Earthy and nutty in flavor How to Use Dandelion Greens: You can eat dandelion greens raw in salads and sandwiches or saute 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. How to Store Dandelion Greens: Rinse the leaves in cold water and dry them thoroughly using a salad spinner or paper towels. Next, wrap the greens in a damp paper towel and place them in a sealed plastic bag in the refrigerator. Dandelion Greens vs Arugula The difference between arugula and dandelion greens is in their appearance and flavor. In terms of appearance, dandelion greens have jagged edges and a dark green color, while arugula leaves are typically smooth and light green with a distinctive lobed shape. Dandelion greens are known for their earthy taste, while arugula has a peppery and slightly spicy flavor profile. Both greens can be sourced fresh or prepackaged, making them convenient options for busy kitchens. Back to Top 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 boost of vitamins and minerals. Printable Version
