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Arugula
Also
known as rocket, roquette, rugula and rucola, and is
popular in Italian cuisine.In Roman times Arugula was
grown for both it's leaves and the seed. The seed was
used for flavoring oils. On another interesting note,
Rocket or Arugula seed has been used as an ingredient
in aphrodisiac concoctions dating back to the first
century, AD. (Cambridge World History of Food).
Has
a mild peppery taste
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Bowl
lettuce
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Buttercrunch
lettuce
Also
known as Butterhead, Bibb, Boston or limehead. This
used to be the most common variety readily available
in the U.K.
Sweet,
crisp and with a tender heart; has a very good flavour
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Chicory
Also
known as Belgian endive or Witloof
Harsh
and bitter tasting; as a salad it should be used sparingly.
Best used as a vegetable and braised slowly in a good
chicken stock
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Corn
lettuce
Known
for its diuretic properties and its tranquilizing action
against nervousness and insomnia.
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Cos
lettuce
Also
known as Romaine, this is one of the oldest lettuce
types known. With its lng leaves it is instantly recognisable
as the lettuce used in a classical "Caesar Salad".
It
has a more distinctive taste than most other lettuces
with a very faint bitter quality
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Mustard
cress
A
mixture of the sprouts of white mustard seeds and cress.
The cress is a seedling with small bright green leaves
on tender white stalks while the mustard seed sprouts
are short with tapered roots.
Has
a hot and peppery flavour
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Dandelion
leaves
Its
faint resemblance to the teeth of a lion is what (apparantly)
gave the plant its most familiar name: a corruption
of the French 'dent de lion', an equivalent of this
name being found not only in its former specific Latin
name Dens leonis and in the Greek name for the genus
to which Linnaeus assigned it, Leontodon, but also in
nearly all the languages of Europe.
Slighty
bitter, only the youngest and smallest of leaves should
be used
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Endive
Not
to be confused with the white 'Belgian Endive" or Chicory.
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Escarole
lettuce
A
member of the endive family (see above)
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Edible
flowers
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Iceberg
lettuce
Also
known as ice lettuce; very popular in the USA where
it is of most note for cutting into 'chiffonade', bunding
with mayonnaise and placing in burgers and the infamous
'BIG MAC'
Fairly
neutral in flavour
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Kale
- ornemental
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Limestone
lettuce
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Lollo
Blondo
Apparantly
named after the Italian actress Gina Lollobrigida; because
of her wearing frilly knickers
Grown
more for its looks than its substance and taste. There
is also a red verion (see Lollo Rosso)
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Lollo
rosso
See
Lollo Blondo above
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Mache
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Mesculan
mix
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Mignonette
lettuce
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Miners
leaf
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Mizuna
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Monet
Lettuce
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Oak
lettuce
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Oakleaf
Has
particularly thin and soft leaves; noted for it's resistance
to bitterness. The plant forms an attractive, light
green mound of unusual shaped leaves.
Very
good eating quality.
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Radiccio
Also
known as Italian chicory, is a popular 'lettuce' that
is actually a type of chicory leaf. It comes in a variety
of types, some of which are named as follows: Augusto,
Chioggia, Firebird, Giulio, Milan, Palla Rossa, and
Treviso
Because
it is a type of chicory, it has a bitter and somewhat
spicy taste. Although it can be eaten by itself, its
uniquely sharp taste makes it better when served combined
with other lettuce types or combined with other ingredients:
apples, pears etc
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Red
bowl
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Red
cos
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Red
mustard
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Rocket
See
Arugula
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Rosy
lettuce
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Ruby
lettuce
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Red
sails lettuce
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Red
sangria lettuce
Thick
rose blushed leaves over a blanched pale yellow heart
make for an attractive lettuce.
Very
good eating quality
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Tai
soi
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Watercress
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