Shallots vs. Onions: Explaining Differences & How to Cook

To fully appreciate and excel in the culinary world, it is essential to understand the vast array of culinary terms and techniques used in professional kitchens. Whether you are a seasoned chef, a culinary student, or a food enthusiast looking to expand your knowledge, having a comprehensive understanding of culinary terminology is crucial. From basic cooking methods to specialized techniques, this glossary will help you navigate the intricate world of culinary arts with confidence and precision. Use these links to expand your culinary vocabulary and learn new terms: A-D Culinary Terms E-I Culinary Terms J-Q Culinary Terms R-Z Culinary Terms A-D Culinary Terms A A la carte - A term commonly used in restaurants to describe a menu where each dish is priced separately. This allows customers to order individual items rather than choosing a set meal. A la mode - A French term that means "in the fashion" or "according to the current style." In culinary terms, a dish served a la mode typically refers to a dessert topped with a scoop of ice cream. This combination of warm dessert and ice cream creates a delightful contrast in temperature and texture, making it a popular choice for indulgent treats. Al dente - An Italian term that translates to "to the tooth," referring to the ideal texture of pasta when it is cooked to be firm but not overdone. Pasta cooked al dente should have a slight resistance when bitten into, offering a satisfying chewiness. B Back of House - A term referring to the area in a commercial kitchen where food preparation and cooking take place. The back of house is the heart of any foodservice operation, where chefs and kitchen staff work diligently to create delicious dishes for customers. Bake - A cooking method that uses dry heat, typically in an oven, to cook food items such as bread, pastries, and casseroles. Baste - The process of moistening food while it is cooking to add flavor, preventing drying out, and enhancing tenderness. This technique involves using a liquid, such as melted butter or pan juices, to continually coat the food during the cooking process. Beat - To vigorously mix ingredients together using a whisk, mixer, or other utensil to incorporate air and create a smooth, uniform texture. This technique is commonly used when making batters, sauces, and desserts in commercial kitchens. Boil - A cooking method that involves heating a liquid to its boiling point, where bubbles form and rise to the surface. This technique is used to cook food quickly, soften ingredients, and infuse flavors in soups, sauces, and pasta dishes in commercial kitchens. Brine - The process of soaking food in a solution of salt and water to enhance flavor, tenderness, and moisture retention. This technique is commonly used for meats, poultry, and seafood in commercial kitchens to create juicy and flavorful dishes. Broil - A cooking method that uses direct heat from above to cook food quickly at high temperatures. This technique is ideal for cooking meats, seafood, and vegetables in commercial kitchens, creating a caramelized exterior and juicy interior. C Caramelize - A cooking technique where sugar is heated until it melts and turns into a golden-brown liquid. Can also refer to the browning of food, adding a rich flavor and color to dishes such as onions, fruits, and meats. Chafing Dish - A chafing dish is a type of serving dish that uses indirect heat to keep food warm during service. They are commonly used for buffet-style events and are available in various sizes and styles. Charcuterie - Selection of cured meats, preserved meats, and pates that are typically served on a board with accompaniments like cheeses, fruits, and nuts. Chop - Technique used to cut food into small, irregular pieces. This method is commonly used for vegetables, herbs, and nuts and is the first step in many recipes. Comp - Term used in the restaurant industry to refer to providing a complimentary meal to a guest. Core - To remove the central, often inedible, part of the produce. This process is commonly done to apples, pears, and tomatoes. Cube -To cut food into small, uniform cubes. This method is often used for ingredients like vegetables, meat, and cheese to ensure even cooking and presentation. D Dash - A small amount of an ingredient, usually around a teaspoon, that is added for flavor enhancement. It is a measurement that is less precise than a pinch but still imparts a noticeable taste to a dish. Drizzle - Culinary technique that involves pouring a thin stream of liquid over food in a controlled manner. This is typically done to add flavor, moisture, or visual appeal to a dish. Dutch Oven - A heavy-duty cooking pot with thick walls and a tight-fitting lid, usually made of cast iron or enameled cast iron. This versatile cookware is ideal for braising, stewing, roasting, and baking, making it a staple in many commercial kitchens. Back to Top E-I Culinary Terms E Emulsify - Combining two or more liquids that typically do not mix well together. This technique creates a stable mixture by dispersing one liquid into another with the help of an emulsifier, such as egg yolks or mustard. Entree - This course is typically served after the appetizer or starter and before the dessert. It is often the focal point of the meal and can feature a variety of proteins, such as meat, poultry, fish, or vegetarian options. F Filet - A piece of meat or fish that has been deboned and often cut into a boneless, flat shape. A common technique used to prepare proteins for cooking by removing bones and skin. Fold - Technique used in cooking and baking to gently combine ingredients without deflating or overmixing them. This method is often used when incorporating whipped egg whites or delicate ingredients to make dishes like souffles, mousse, and chiffon cakes. Fondant - A type of icing or frosting commonly used in cake decorating. It is made from sugar, water, and gelatin and has a smooth, pliable texture that can be rolled out and draped over cakes to create a flawless finish. Front of House - The area where guests are served and interact with staff. This includes the dining room, bar, reception area, and any other spaces where customers receive service. G Glaze - A liquid mixture applied to food to add flavor, moisture, and a glossy finish. Glazes are often made from ingredients like sugar, honey, vinegar, or fruit juices. Grate - To shred into small pieces using a grater, a kitchen tool with sharp-edged holes. Grated ingredients like cheese, vegetables, and citrus zest are commonly used in various dishes to add texture and flavor. Grease - Fats or oils used for cooking or lubricating cooking surfaces. Grease is often used to prevent food from sticking to pans or grills and to add flavor and moisture to dishes. Griddle - A flat cooking surface typically made of metal or stone that is heated from below. Griddles are versatile tools in commercial kitchens and are used to cook foods like pancakes, eggs, burgers, and sandwiches. Grill - A cooking surface with metal bars or ridges where food is placed directly over heat. Grilling imparts a distinct charred flavor to food and is commonly used for cooking meats, vegetables, and seafood. H Hors D'oeuvre - Small, bite-sized food items served before a meal to stimulate the appetite. These appetizers can be hot or cold and are often served on platters or passed around at events. Hygiene - The practices and protocols followed to ensure the cleanliness and safety of food preparation areas, equipment, and personnel. Maintaining high standards of hygiene is crucial to prevent foodborne illnesses and ensure the quality of food products. I In the Weeds - Kitchen slang term used to describe a situation where a chef or kitchen staff member is overwhelmed with a high volume of orders or tasks, leading to a state of being behind schedule or feeling stressed. Induction - A cooking method that uses electromagnetic energy to heat cookware directly, rather than relying on a traditional gas flame or electric heating element. This technology allows for precise control over temperature and is known for its efficiency and speed in commercial kitchens. Infusion - A culinary technique that involves steeping ingredients such as herbs, spices, fruits, or vegetables in a liquid (such as water, oil, or alcohol) to extract their flavors. This process allows the liquid to take on the essence of the infused ingredients, adding depth and complexity to dishes or beverages. Back to Top J-Q Culinary Terms J Jambalaya - A traditional Creole and Cajun dish from Louisiana that typically consists of a mixture of rice, meat, and vegetables. Julienne - A culinary term that refers to cutting fruits, vegetables, or meats into long, thin strips. This knife-cutting technique is commonly used in food preparation to create uniform pieces for cooking or garnishing dishes. K Knead - A fundamental technique in baking that refers to the process of working dough with the hands to develop gluten. This action helps create structure and elasticity in the dough, resulting in a lighter and more uniform texture in the final baked product. Kosher - Food products that adhere to Jewish dietary laws. These laws dictate what foods can and cannot be consumed and how they must be prepared. Foods that are labeled as kosher have been prepared in accordance with these guidelines and have been certified by a kosher certification agency. L Lard - A type of fat that is rendered from pig fat. Lard has a high smoke point, making it ideal for frying and sauteing. Leaven - A substance that causes dough to rise and become light and airy. Common leavening agents include yeast, baking powder, and baking soda Legume - A type of plant in the pea family that includes beans, lentils, and peas. Legumes are commonly used in soups, stews, salads, and side dishes. M Marinate - To soak food in a seasoned liquid mixture to enhance its flavor or tenderize it. Marinating is a common technique used in commercial kitchens to infuse proteins such as meat, poultry, or seafood with additional taste. Mignonette - A classic French sauce that is commonly served with oysters. This tangy and flavorful sauce is typically made with a combination of minced shallots, cracked black pepper, and vinegar, often using red wine vinegar or champagne vinegar for a unique taste. Mother Sauce - Mother sauces are the foundation of classical French cuisine, serving as the base for a variety of derivative sauces. There are five primary mother sauces: Bechamel, Veloute, Espagnole, Tomato, and Hollandaise. N Nigiri - A classic Japanese dish similar to sashimi that consists of a small ball of vinegared sushi rice topped with a slice of raw fish or seafood. The word "nigiri" translates to "two fingers" in Japanese, referring to the way the rice is shaped by hand. O Orzo - A small, rice-shaped pasta that is commonly used in a variety of culinary dishes. Despite its appearance, orzo is made from wheat flour, making it a type of pasta rather than a grain. P Parboil - Cooking technique where food items are partially cooked in boiling water or broth. This process helps reduce cooking time for items like potatoes or vegetables that normally have to be cooked for a long time. Pasteurization - Heat treatment process that eliminates harmful bacteria from food and beverages, ensuring safety and extending shelf life. Commonly used for dairy products and juices, pasteurization helps maintain product quality and freshness. Pate - Smooth and creamy mixture of seasoned ground meat, poultry, or seafood. This versatile dish can be served as a spread, appetizer, or filling for pastries, adding a rich and savory flavor to various dishes. Peel - The process of removing the outer skin or rind from fruits and vegetables before cooking or consuming them. This step helps improve the appearance, texture, and flavor of the produce, making it more appealing and easier to eat. Pipe - Technique used in pastry and cake decorating where a mixture like frosting or dough is placed in a piping bag and squeezed through a nozzle to create decorative designs. This method allows for precise and intricate decorations on baked goods. Poach - Gently cooking food in a simmering liquid such as water, broth, or wine. This method is commonly used for delicate foods like eggs, fish, or fruits, resulting in a tender and flavorful end product. Puree - Blending or processing cooked or raw foods into a smooth and uniform consistency. This technique is commonly used for soups, sauces, baby food, and desserts, creating silky textures and concentrated flavors. Q Quick-Service Restaurant (QSR) - Also known as fast-food restaurants, quick-service restaurants are a type of restaurant that offer expedited and convenient food options to customers. These restaurants typically have a limited menu, focus on speed of service, and often feature self-service options for ordering and payment. Back to Top R-Z Culinary Terms R Roast - A dry-heat cooking method that involves cooking food in an oven or over an open flame. This technique is commonly used for meats, poultry, vegetables, and even nuts to enhance their flavors through caramelization and Maillard reactions. Roux - Thickening agent for sauces, soups, and stews. It is a mixture of equal parts flour and fat, traditionally butter, cooked together to form a smooth paste. S Saute - Cooking method that involves quickly cooking food in a small amount of oil or fat over high heat. This technique is commonly used to cook vegetables, meats, and seafood, resulting in a caramelized exterior and a tender interior. Scald - Process of heating a liquid, such as milk or cream, to just below the boiling point. This technique is used to kill bacteria, dissolve ingredients, or prepare liquids for further cooking or baking. Score -The practice of making shallow cuts or slashes on the surface of food, such as meat or bread, before cooking. This technique helps the food cook evenly, allows marinades to penetrate, and creates a decorative presentation. Sear - Cooking technique that involves quickly cooking meat or seafood over high heat to caramelize the surface and lock in juices. This method is often used to add flavor and create a crispy exterior on proteins. Shred - Act of cutting food into long, thin strips or pieces. This technique is commonly used with vegetables, cheeses, and proteins to create texture, enhance presentation, and facilitate even cooking. Steep - The process of soaking an ingredient, such as tea leaves or herbs, in a liquid to extract flavor. This technique is often used in preparing beverages like tea or infusing flavors into broths and sauces. Sweat - Gently cooking vegetables in a covered pan with a small amount of fat over low heat. This process helps release the natural juices of the vegetables, resulting in a soft and translucent texture. T Temper - The process of slowly raising the temperature of one ingredient by incorporating small amounts of a hot liquid or mixture. This technique is commonly used in recipes that involve adding hot liquids. Toast - Process of browning or crisping food items using dry heat. Toasting can enhance the flavor and texture of various ingredients, such as nuts, bread, spices, or grains. Truss - To secure poultry or other meats with butcher's twine or skewers before cooking. Trussing helps the meat maintain its shape during the cooking process, ensuring even cooking and a more appealing presentation. U Umami - One of the five basic tastes alongside sweet, sour, bitter, and salty. Foods rich in umami flavor often have a savory or meaty taste that enhances the overall complexity of a dish. Unleavened - Bread or dough that does not contain a leavening agent, such as yeast or baking powder. Unleavened bread is commonly used in various culinary applications, including certain types of flatbreads, crackers, and tortillas. V Vinaigrette - A classic dressing made by emulsifying oil and vinegar along with other seasonings such as mustard, herbs, and salt. This versatile dressing is commonly used to enhance the flavor of salads, vegetables, and even meats. W Whip - To beat a mixture vigorously to incorporate air and create a light, fluffy texture. This technique is commonly used in baking and pastry-making to add volume and structure to ingredients such as cream, eggs, or butter. Whisk - A whisk is a kitchen tool commonly used in commercial kitchens for tasks such as beating eggs, whipping cream, or mixing sauces. Y Yeast - A living microorganism that plays a vital role in fermentation, where it converts sugars into alcohol and carbon dioxide. In baking, yeast is commonly used to leaven bread, giving the food an airy texture. Z Zest - The outer, colored part of citrus fruit peel, typically obtained by using a zester or grater. Zest is commonly used to enhance the flavor of various recipes, from desserts like lemon meringue pie to savory dishes like lemon chicken. Also refers to the act of lightly grating the peel of a fruit. Back to Top Understanding culinary terms is essential for anyone working in the foodservice industry. Whether you are a chef, server, or manager, having a strong grasp of these terms can enhance communication, efficiency, and overall performance in a commercial kitchen. By familiarizing yourself with the terminology used in the culinary world, you can streamline operations, improve collaboration among team members, and elevate the quality of your dishes.

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

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

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