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    5 Popular Leafy Salad Vegetables
    5 Popular Leafy Salad Vegetables
    5 Popular Leafy Salad Vegetables
    Ebook129 pages1 hour

    5 Popular Leafy Salad Vegetables

    By Roby Jose Ciju

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    About this ebook

    Some freshly harvested leafy vegetables may be consumed as such in its raw form just after washing them. They may also be consumed after minimal processing such as chopping and adding in salads and in other raw food preparations. Such leafy vegetables which may be consumed in its uncooked state such as salads are called leafy salad vegetables. Their leaves and leaf stalks are used for consumption and therefore they are termed as leafy greens or leafy vegetables. They may be consumed as salads and therefore these vegetables are also known as salad vegetables.

    LanguageEnglish
    PublisherAgrihortico
    Release dateMar 16, 2021
    ISBN9781393904250
    5 Popular Leafy Salad Vegetables

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      Book preview

      5 Popular Leafy Salad Vegetables - Roby Jose Ciju

      5 Popular Leafy Salad Vegetables

      Roby Jose Ciju

      Published by Agrihortico, 2021.

      While every precaution has been taken in the preparation of this book, the publisher assumes no responsibility for errors or omissions, or for damages resulting from the use of the information contained herein.

      5 POPULAR LEAFY SALAD VEGETABLES

      First edition. March 16, 2021.

      Copyright © 2021 Roby Jose Ciju.

      ISBN: 978-1393904250

      Written by Roby Jose Ciju.

      5 Popular Leafy Salad Vegetables

      Lettuce, Celery, Chives, Kale and Parsley

      Roby Jose Ciju

      Copyright © 2019 AGRIHORTICO

      All rights reserved.

      https://www.agrihortico.com

      DEDICATION

      This book is dedicated to all those who love nature and plants, who love healthy living and gardening, and also to the growers of all kinds of plants…

      acknowledgement

      Without the blessings of the Lord Almighty, and without the support of a loving family, we are nothing. Acknowledging all the support and love I receive from my spouse, my parents, and my sisters…

      Leafy Salad Vegetables: An Introduction

      Some freshly harvested leafy vegetables may be consumed as such in its raw form just after washing them. They may also be consumed after minimal processing such as chopping and adding in salads and in other raw food preparations. Such leafy vegetables which may be consumed in its uncooked state such as salads are called leafy salad vegetables. Their leaves and leaf stalks are used for consumption and therefore they are termed as leafy greens or leafy vegetables. They may be consumed as salads and therefore these vegetables are also known as salad vegetables.

      salad-2150548_960_720.jpg

      Figure 1: Salad Leafy Greens

      Popular Leafy Salad Vegetables: Five most popular leafy salad vegetables are lettuce, celery, chives, kale, and parsley. In addition to these vegetables, beet greens, arugula, cilantro, chicory, endive, garden cress, water cress and land cress, chervil etc may also be used as leafy salad vegetables.

      In this small book, we focus only on 5 popular salad leafy greens such as lettuce, celery, chives, kale, and parsley. Recent scientific studies reveal that these salad greens are one of the highest nutrient-dense, plant-based foods available to us today.

      Lettuce: Popular Salad Vegetable

      Lettuce is a popular salad vegetable of cool climates. Lettuce is believed to be originated in the region comprising of the Mediterranean region and Siberia. Scientific name of Lettuce is Lactuca sativa. It is a hardy, annual herb plant belonging to the family Asteraceae, the sunflower family. Though it is grown for its edible leaves, sometimes its seeds and stems are also consumed as food. It is fairly easy to cultivate lettuce.

      Botanical Description: The lettuce plants are annual herbaceous plants that grow up to a height of 6 to 12 inches (15 to 30 cm). Leaves are colourful, mainly green and red in colour. The plant has a tap root system with a main taproot and smaller secondary roots. Flower stalks reach up to 3 feet (0.9 m) high with small yellow blossoms. Its fruit has 5–7 ribs on each side and with two rows of small white hairs. Each fruit contains one seed. Seed colour varies depending upon the variety. It can be white, yellow, gray or brown depending on the variety.

      Types of Lettuce: There are mainly two types of lettuce available in the market: the head forming lettuce and the non-head forming lettuce. Major among the non-head forming lettuce are leaf lettuce (red-leaf and green-leaf varieties), and romaine lettuce. Crisphead lettuce and Butterhead lettuce are head forming varieties of lettuce.

      Leaf lettuce is also known as loose leaf lettuce or bunching lettuce because upon maturity this type of lettuce forms a loosely bunched cluster of leaves at the top of the stem. There are mainly two varieties of leaf lettuce- red-leaf lettuce and green-leaf lettuce.

      Red Leaf Lettuce: Red leaf lettuce has a deep red tint to the edges of the leaves. It is mild in flavour and texture. It consists of five different species such as New Red Fire Lettuce, Red Sails Lettuce, Redina Lettuce, Galactic Lettuce, and the Benito Lettuce.

      red-lettuce-leaf-1405755_960_720.jpg

      Figure 2: Red Leaf Lettuce

      According to USDA, a 100g serving of raw, fresh red leaf lettuce provides about 16 kcal of energy. A detailed account of nutrients present in red leaf lettuce is given below:

      Green-Leaf Lettuce: Green Leaf Lettuce variety is also mild-flavored like red leaf variety. It has tender, delicate green leaves which are mainly used as a leafy green and also in salad preparations.

      Different types of salads and fillings are prepared from lettuce leaves. Lettuce is a popular and major ingredient in many exotic, fresh, green salads because of its crispy, crunchy texture and peppery, nutty flavour.

      Lettuce leaves are also used as a filling between sandwiches and burgers along with other ingredients such as cheese and sliced tomatoes. Lettuce leaves add a fresh, peppery flavour and crispiness to burgers and sandwiches.

      Lettuce may also be used as a leafy vegetable. There are several ways of cooking lettuce such as boiling, steaming, and stir-frying. Chopped lettuce leaves may be added to soups and stews also.

      ll.jpg

      Figure 3: Green Leaf Lettuce

      According to USDA, a

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