Salad Greens

Availability

Salad greens are available all year round.

Storage and Handling

Store in the refrigerator, ensure leaves are not squashed. Handle all fresh produce with care and wash before eating.

History

The first salad was officially created with salad greens during the days of the Roman Empire. Originally, green lettuce was referred to as Cos, named after the Greek island where it was discovered.

Facts and Varieties

Salad greens are mostly used raw in salads or as garnish
Several of the varieties can be lightly blanched and served in a warm salad
Varieties of salad greens include:
- Baby beet greens
- Baby kale
- Baby spinach
- Frisée (curly endive or chicory)
- Green mustard
- Kale
- Lamb’s lettuce (Mâche or field salad)
- Mesclun
- Mibuna
- Mizuna
- Pea shoots
- Raddicchio
- Red chard
- Rocket
- Spinach
- Tat soi (spoon cabbage)
- Watercress
- Wild rocket

Growing Facts

Mesclun mixes grow year round, taking approximately 4-6 weeks to grow
Salad greens can be grown indoors or outdoors and need constant watering

Nutrition Information

1 cup chopped mesclun = 50 g

	Average Quantity per serving	% Daily Intake per serve	Average Quantity per 100g
Energy (kJ/Cal)	36/9	0%	71/17
Protein (g)	1.3	3%	2.5
Fat, total (g)	0.2	0%	0.3
- saturated (g)	0.02	0%	0.04
Available carbohydrate (g)	0.0	0%	0.0
- sugars (g)	0.0	0%	0.0
Dietary Fibre (g)	1.1	4%	2.2
Sodium (mg)	12	1%	24
Folate (µg)	79	39% RDI*	157
Vitamin A Equiv. (µg)	241	32% RDI*	482
Vitamin K (µg)	68	85% ESADDI**	136
Vitamin B6 (mg)	0.16	10% RDI*	0.31
Potassium (mg)	200		400