Salad Greens/Huamata kākāriki
Salad greens are available all year round.
Storage and Handling
Store in the refrigerator, ensure leaves are not squashed. Handle all fresh produce with care and wash before eating.
The first salad was officially created with salad greens during the days of the Roman Empire. Originally, green lettuce was referred to as Cos, named after the Greek island where it was discovered.
- Salad greens are mostly used raw in salads or as garnish
- Several of the varieties can be lightly blanched and served in a warm salad
- Varieties of salad greens include:
- Baby beet greens
- Baby kale
- Baby spinach
- Frisée (curly endive or chicory)
- Green mustard
- Lamb’s lettuce (Mâche or field salad)
- Pea shoots
- Red chard
- Tat soi (spoon cabbage)
- Wild rocket
You will find the full Nutrition Information Panel for various salad greens on the New Zealand Food Composition Data website. This website is owned jointly by Plant & Food Research and the Manatū Hauora Ministry of Health. This website holds the most comprehensive collection of high-quality nutrient data for New Zealand foods. The Database is managed and maintained by dedicated Plant & Food Research staff.