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7852972 
Journal Article 
Grow the Greens Chefs Want 
Gagne, CM 
2020 
38 
5 
36-39 
Baby leaf greens - with their high diversity, short growth cycles, and ubiquitous use in salads - can be an excellent choice of crop, as they are easily grown in greenhouse systems and are in high demand from restaurants. his really comes down to shape and color. * 'Curlesi' (a green, leafy endive with a deliciously bitter flavor) * 'Red Russian' (a colorful kale with a slightly sweet and nutty flavor) * 'Magenta' (a red, crunchy, sweettasting lettuce) UNIQUENESS * 'Wasabina' (a unique mustard with a spicy, wasabi-like kick) * 'La Rosa del Veneto' (a photoworthy, bright-pink radiccio) * 'Red Garnet' (a beautiful, redcolored amaranth that can be used like spinach) AESTHETICS * 'Sulu' (a lobed, brightly colored) lime-green lettuce) * 'Oscarde' (a beautiful, dark lettuce) * 'Ruby Red' (a red-veined, darkgreen chard with bright-red stems) FRESHNESS * 'Flash' (a blue-green collard with slightly waxy leaves that resist wilting) * 'Green Star' (a crunchy, green lettuce that always looks freshly harvested) * 'Red Pac' (a purple-leafed bok choi with a great shelf life) TEXTURE * 'Tropicana' (a crunchy, green lettuce that offers a lot of volume to a salad mix) * 'Teodore' (a red butterhead lettuce with perfectly soft leaves) * 'Merlot (a beautiful, purple cabbage with an amazing crunch) 
Shelf life; Salads; Brassica; Chefs; Amaranth; Mustard; Wilting; Flavor; Flavors; Spinach; Sweet taste; Leaves; Restaurants; Cultivars; Bitter taste