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This green has a long, lobed leaf that gives a peppery, spicy punch to salads. It is commonly used in the Mediterranean as a seasoning leaf for salads. The flower buds and flowers are also often eaten. Larger, older leaves can be quickly cooked, loosing the bite and adding a nutty flavor.


Mustard: Mizuna

This dark green mustard leaf has long, narrow, serrated leaves. It can be eaten raw in salads or steamed/quickly cooked.


Spinach: Regiment

Regiment is a hybrid spinach, with arrow shaped, sometimes savoyed leaves.



Here is some information and recipes from Angelic Organics about saladgreens.

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