Fresh Greens (Spring Onion, Lettuce, Arugula, etc.) Calories

Store Fresh Greens dry in the refrigerator, loosely wrapped in a paper towel inside a bag or container. Keep spring onions separate from delicate lettuce and arugula, and remove any leaves that become slimy or spoiled.

Yes, the green tops of spring onions are edible. Rinse them well, trim any dry ends, and slice them into salads, soups, omelettes, or cooked dishes; their flavour is milder than the white bulb.

Arugula naturally has a peppery, sometimes bitter flavour, which can taste stronger in mature leaves. Mix it with mild lettuce and balance it with a lemon-based dressing, olive oil, or a creamy ingredient.

You can freeze chopped spring onions for cooked dishes, but lettuce and arugula do not freeze well for salads. Their leaves lose structure and turn watery after thawing, so use frozen spring onion straight from the freezer while cooking.

Fresh Greens can be eaten raw or cooked. Lettuce and arugula are commonly used raw, while spring onion works well in soups, eggs, and stir-fries; add delicate leaves near the end of cooking to keep them from becoming mushy.

Keep lettuce crisp by storing it dry and washing it shortly before serving. If the leaves have only wilted slightly, soak them briefly in cold water, then dry them thoroughly before adding dressing.

Arugula has a distinct peppery taste and smaller, lobed leaves, while lettuce is usually milder and more tender. Use lettuce as a gentle salad base and add arugula when you want a sharper flavour.

Slightly wilted Fresh Greens are generally usable if they are clean and have no unpleasant smell or slimy texture. Refresh lettuce or arugula in cold water, but discard leaves that are yellowing badly, slimy, or mouldy.

Fresh Greens pair well with grilled fish, eggs, beans, or roasted vegetables. For a quick salad, combine lettuce and arugula with sliced spring onion, then add a simple lemon and olive-oil dressing just before serving.