Video: Salad. Lettuce. Arugula. Watercress. Endive. Care, Cultivation, Reproduction. Vegetables. Greens. Garden Plants. Kinds. A Photo
Counters in markets and supermarkets abound with a variety of green salads, which we buy, often without thinking about their name. Just a salad and that's it. But sometimes we come across names, for example, in recipes, so beautiful and romantic - lolo rosso, romance, radiccho, which confuse us. In fact, we deal with these types of salads quite often. Let's try to figure out which is which.
Lettuce, or, as it is also called, lettuce, is a vegetable crop, of which there are more than a hundred varieties. They can be conditionally divided into leafy and cabbage. Leafy ones have a classic look familiar to us. They are low in calories, high in vitamins and minerals. And they are also considered aphrodisiacs - that is, those that contain substances that contribute to sexual arousal. The most famous of the lettuce salads is oak, or oaklif, which is green and red. He received both names for the resemblance to oak leaves. The color of the leaves is from green to burgundy brown, sometimes red along the edges. This salad is very sensitive to temperature changes, so it is better not to store it in the refrigerator. Has a nutty flavor, especially tasty with mushrooms, croutons, salmon, garlic. Roman salad, or roman,Romano is considered a storehouse of vitamins A and C, as well as calcium, sodium and iron. It looks like a loose head of cabbage of a slightly oblong shape, with juicy, crunchy, green leaves. Outside, the leaves are rich green and pale green in the middle of the head. The taste is tart, slightly spicy.
This particular type of salad is perfect for making Caesar salad and sandwiches. Also delicious with yogurt sauce. Lolo Rosso, or coral salad, with curly leaves of red or pale green with red edging, collected in a rosette. They are dense, so they keep fresh for a long time. Like lolo bionda, it is referred to as chives, that is, cut or plucked with separate leaves. Compared to other species, this contains the most calcium. It has a mild nutty flavor and soft leaves, so it is often used to add volume to a dish. An excellent side dish for fried meat, goes well with almost all products.
© Till Westermayer
Watercress is the common name for several herbaceous species in the cruciferous family. Contains mineral salts of calcium, phosphorus, iodine, vitamins A, B, C, D, E, K, mustard oil. It looks like parsley, but it tastes like horseradish. Only young leaves are used for food - two weeks after germination. Interestingly, it can be grown throughout the year, even on a windowsill. In addition, it is not necessary in the ground, it is also possible in a plate covered with a layer of wet cotton wool. All types of watercress can be combined with different spices: mint, rosemary, black pepper, chili, paprika, dill, cilantro, garlic, basil, parsley, onion, marjoram, suneli hops, so it is used not only as a component of vegetable salad but also as a seasoning. Arugula, or rocket salad,enters the top ten vegetables in terms of the content of the so-called beauty vitamin - vitamin A, and also contains vitamin C, iodine, iron. Leaves with fine pubescence are similar to radish leaves, they have a mustard-nut-pepper flavor. This close relative of dandelion is an excellent side dish for meat, fish, seafood, replaces basil in some dishes, improves the taste of beans.
Endive, or escariole or frieze - curly salads with bright green leaves. They are grown in a dark place to obtain intibin, a substance that is very useful for the hematopoietic and digestive systems, which is why they have a bitter taste. And they also contain a lot of ascorbic acid, carotene, vitamins B1, B2, PP, calcium, iron, potassium, magnesium and phosphorus. Usually salads are prepared from them, less often they are boiled. They go well with onions, garlic, an excellent addition to meat and fish dishes, you can stew potatoes with them or fill pies with a mixture of this salad, cheese and eggs.