Salad greens varieties

Q. Any chance you could share what goes in to your salad mix (for those of us who’re /way/ too far away to stand a chance of tasting it)?

A. Thanks for pointing that out Mike. The salad mix changes with the season and can vary week to week depending on what we have growing at the time or how much we pick (there’s no set proportion). Personally, I think it’s the condition of the soil that gives the the greens such an intense flavor. Of course, it being picked fresh each morning and “organic” do contribute to the incredible taste, but there’s something else that blows everyone away when they have a bite.

At any give time the salad can contain any or all of:

Lettuce – assorted varieties
Mustard – green, red, purple
Kale – green, red
Cresses
Mache
Miner’s Lettuce
Fennel
Mints
Basil – sweet, purple
Nasturtium Leaves
Sorrel
Salad Burnet
Arugula – assorted varieties
Radicchio
Frisee
Swiss Chard
Carrot Tops
Radish
Italian Dandelion
Spinach – assorted varieties
Tyfon
Celery
Orach – red
Amaranth
Asian Greens – assorted varieties
(This is off the top of my head, so I hope I listed all the greens!)

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  1. Shirley says:

    This is interesting. I did not know that carrot tops were good in salad, or even edible. Hubby didn’t know what to think when he started having nasturtiums, society garlic flowers, and marigold petals in his salads. Now I can have fun eating my carrot tops. Your family has been a big influence on our garden. Thanks.

  2. CHEF VISITS THE URBAN FARM | Little Homestead in the City says:

    […] time of year is prime growing season for our popular, melt in your mouth “baby green salad mix.” One our clients at his local bistro here in Pasadena has named the special salad they serve […]

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