New Leafy Greens for Your Salad & Morning Smoothie!

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:

  1.  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)!
  2. 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).
  3. 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).
  4. 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).
  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).
Hope you enjoyed this new list of greens!  Let me know if you’ve ever tried any of them before or are planning to!
Until Next Week… Plan Well, Pack Well, Live Well,
Katie 🙂
Works Cited
“5 Leafy Greens You’ve Probably Never Eaten (But Should!)” Huffington Post. 17 November 2013: Web. AOL-HuffPost Food. 18 November 2013. <http://www.huffingtonpost.com/2013/11/17/leafy-greens-cookbook-recipes_n_4283567.html>
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7 thoughts on “New Leafy Greens for Your Salad & Morning Smoothie!

  1. Christine Green

    At Green Meadows Farm (where I work) we leave the tops on carrots whenever possible. They are delicious when use them like a fresh herb or putting them in smoothies. Our customers love them.

    Komastuna is also a green that we grow at the farm and is delicious! It does work well in soups or stir fry but is just as lovely raw with a sweet vinaigrette.

    I have never tried Chickweed but I have a ton growing wild in my backyard. I may just have to harvest a little next spring! I have heard of people eating from the wild like dandelion leaves.

    Jute leaves from what I understand are quite tough and need a lot of soaking rubbing with salt and long cooking time. Similar to Grape leaves

    I would be weary of Houttuynia. I know it as a pretty ground cover but never heard of anyone eating it.

  2. Pingback: In the Name of Health…17 Food Intentions to Set in the New Year – Katie Chiffer: Nutrition Advocate, Food Blogger, & Health Enthusiast

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