Bring some
excitement
to the table.
Grow several
types of spring
greens
,
and
serve each
alone or in
combinations
o f interesting
colors, flavors,
and textures.
loose leaf
lettuce
Some lettuces
form loose
rosettes, and they
respond well to
repeated cutting.
Most are mild in
flavor, such as this
curly ‘Lolla Rossa’.
kale
Young kale, such as
this beautiful ‘Red
Bor* variety, adds
texture in salads.
When more than
6
inches tall, cook
it to make it tender.
red
romaine
‘Rouge d’Hiver’
red romaine tastes
as good as other
romaines, and the
deep red color
adds eye appeal.
frisée
Also known as
curly endive, this
slightly bitter green
stands up well to
the rich flavors of
warm dressings
with bacon or
strong cheeses.
romaine
lettuce
Sometimes called
cos, romaine grows
broad, long, deep-
green leaves. It is
slightly sweet and
adaptable to many
dressings.
arugula
The spicy bite
of arugula will
awaken your taste
buds. The flavor
grows stronger
in older leaves.
Try it with cold
meats or nuts.
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BETTER HOMES AND GARDENS FEBRUARY
2009
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