Lettuce Begin

September 14, 2025

From spinach to romaine and more, leafy greens are a staple in any veggie lover’s diet, but some are better suited for salads than sautés. Soft or structured, mild or bitter, keep reading to learn the ins and outs of fresh greens (and reds and purples) like these.

From mild to bold…

Butter Lettuce: Soft and delicate, these leaves have a buttery texture (hence the name) and a mild, pleasantly sweet taste, making them ideal for enjoying raw in salads, sandwiches, or lettuce wraps.

Romaine: This tall garden lettuce is a kitchen classic with bright green leaves and white ribs, a firm, crisp texture that stands up to heat, and fresh, approachable flavor on the sweeter side.

Spinach: One of the most versatile greens around, these dark leaves are popular worldwide raw, steamed, sautéed, and more. Just note, their volume reduces dramatically when cooked!

Red Leaf Lettuce: This lovely lettuce has loose, ruffled leaves that go from green at the base to red at the edges. They’re tender in texture with a mild flavor just bordering on bitter, usually enjoyed raw.

Endive Frisée: Also known as curly endive, this frilly frond has long, intricate, pale green leaves with a slightly bitter bite. Add them to salads and other dishes for a robust pop of flavor and texture.

Baby Kale: While mature kale has thick stems and sturdy leaves, the younger variety offers a much milder eating experience with a tender texture and subtly earthy flavor great for raw applications.

Arugula: Known as “rocket” across the pond, arugula has bright green, indented leaves and a bold, peppery flavor perfect for adding a little punch of spice when raw. Serve wilted to temper the flavor.

Radicchio: Part of the chicory family, radicchio has reddish purple leaves and white ribs with a firm, crisp texture and sharp, bitter flavor that mellows when cooked—delicious grilled or roasted!

Learn how best to store your verdant treasures with our Greens Guide!

Selection may vary by store and season.