Yesterday, I read an article in the Huffington Post entitled “5 Leafy Greens You’ve Probably Never Eaten (But Should!)” I found it interesting, and hadn’t ever heard of or tried some of these greens… but now I want to! Here’s the list:
- Carrot Tops: These greens have an initial bitter taste to the tongue, but become gradually sweeter as you chew them. Scientists infer that carrot tops have the same vitamins and minerals as carrots themselves, which include Vitamin A, potassium, and thiamin. Try chopped carrot tops in a garden salad or even couscous (5)!
- Chickaweed: These delicate leaves mimic the taste of spinach and they can be enjoyed either raw or cooked. It is believed that chickweed has many vitamins and minerals such as Vitamin C, calcium, and iron. Chickaweed can be enjoyed in green salads or even on top of slices of pizza (5).
- Houttuynia: People say that houttuynia is an “acquired taste.” Interestingly, people also say that houttuynia has a “fishy” flavor, and because of this, pairs nicely with anything that contains citrus. Therefore, houttuynia would be great in a mixed greens salad with an orange or lemon vinaigrette, and shavings of Parmesan cheese (5).
- Jute Leaf: While the raw leaves have a semi-bitter taste, frozen jute leaves (which can be put in smoothies, just like spinach can) have a milder and less distinct taste. Jute leafs contain multiple minerals, like copper, iron, magnesium, and zinc (5).
- Komatsuna: These leaves look similar to baby romaine leaves. They’re pretty mild, but also have a clear mustard taste too. Per serving, komatsuna contains lots of fiber. This type of green would taste great in a variety of different kinds of soups and broths (5).