Greens

Arugula

This green has a long, lobed leaf that gives a peppery, spicy punch to salads. It is commonly used in the Mediterranean as a seasoning leaf for salads. The flower buds and flowers are also often eaten. Larger, older leaves can be quickly cooked, loosing the bite and adding a nutty flavor.

Arugula

Mustard: Mizuna

This dark green mustard leaf has long, narrow, serrated leaves. It can be eaten raw in salads or steamed/quickly cooked.

Mizuna

Spinach: Long Standing Bloomsdale

One of the oldest commercial, open-pollinated varieties of spinach around, Bloomsdale has dark green, savoyed, oval leaves. It can be used raw in salads or cooked in a variety of ways (wilted, steamed, sauteed, long cooked).

Long Standing Bloomsdale

Spinach: Matador

Another open-pollinated spinach,  with medium-large, smooth green leaves.

Matador

Here is some information and recipes from Angelic Organics about saladgreens.