Leafy Greens and Herbs to Add to your Spring Salad

Baby Beet Greens

*tender, mild with a slightly earthy flavor
These leafy thinnings plucked from tops of beet plants bring a touch of color with bright ribs and veins and plenty of nutrients. 

Dandelion Greens

*nutty, bitter, with a bit of bite (think radicchio)
Surprise! All of the dandelion plant is edible, and the leaves may be one of healthiest greens out there! Leaves less bitter if picked before they flower. Or just toss with a citrusy vinaigrette.

Mizuna Red, Purple and Green Varieties
*tangy-sweet mustardy kick with a mild peppery taste
The feather-like leaves from this Japanese mustard green bring a slight radish taste. Eaten raw, pickled or mixed with rice or noodles. 

Frisée Curled Chicory

*crisp, wild and bittersweet

With twisted frilly leaves resembling lacy sea coral or a bad hair day (frizzy frisée), these bitter greens of the chicory family add unique flavor and texture, plus fiber and nutrients.

Arugula Roquette or Rucola

*tart, peppery, slightly sweet
Often called “rocket salad,” arugula is officially an herb and may get its slightly sweet bite from its brassica family lineage. Perfect paired with sweet stone fruit and balsamic dressing.

Tatsoi Baby Bok Choy or Tat Choi

*sweet, tender and crunchy
Closely related to bok choy, this hearty Asian variety is sometimes called “spinach mustard,” a naturally fortified super-green with high levels of Vitamin C, folic acid, calcium and potassium. 

Sorrel

*zesty, tart and lemony
A colorful herb cultivated as a leaf vegetable, with a welcome distinct flavor. Sorrel tastes fruity like rhubarb, herbal like basil, tart like lemon. In France, it is a sign of spring and a culinary showstopper.

And no field of greens would be complete without fresh-cut herbs!

Adding them to a salad or salad dressing can pack an aromatic and flavorful punch to pump up the nutritive benefits without adding much fat, salt or sugars. Generally, fresh-cut herbs are more delicately flavored and a perfect toss into the spring greens mix.

Basil

*pepper, mint and anise

Chives

*zesty, mild onion-y stems

Cilantro

*distinctive flavor of pepper, citrus and spice

Mint

*varieties can add peppery, fruity and citrus notes

Parsley

*fresh, celery flavor with bitter undertones

Thyme

*floral, slightly sweet and woodsy flavor

Here’s to your spring salad. Salud, salad!

Originally published in Edible Silicon Valley magazine, Issue 34 pg 40 as "Turn Over a New Leaf". View this story in our digital edition here.