Here's a glossary of greens (numbered entries are keyed to the chart above, which refers to the photograph on the cover of today's Food Section):
BELGIAN ENDIVE Blanched shoot of a chicory root. Cream-colored, tightly formed narrow leaves. Like all chicories, the flavor is slightly bitter, especially in the larger, more mature heads. Can be eaten raw as a salad green or braised in butter or cream sauce as a vegetable side dish. Belgian endive leaves are perfect containers for cheese spreads or other kinds of hors d'oeuvres.CURLY ENDIVE Also known as chicory or frisee. Curly leaves with frizzy ends, varying from dark green to yellow, form a loose head. The yellow leaves are not as bitter as the green.
DANDELION : Another member of the chicory family with dark, bitter leaves. If picked before blooms appear, they are not as bitter as when the plant is mature. Cultivated dandelion leaves have a milder flavor than the wild variety. Interesting combination with other greens, especially with a hot bacon dressing.
KALE Leafy green vegetable is a non-head-forming member of the cabbage family. Often cooked with ham bone or salt pork, but small amounts add a zing to salad combinations.
LEAF LETTUCE (2 & 6): Also known as loose-leaf or bunching. Developed by the U.S. Department of Agriculture to withstand hot weather without going to seed prematurely. The green- and red-leaf varieties are commonly available. The sweet flavor, crisp texture and dark green color make these a desirable salad choice.
MUSTARD GREENS Have a slight fuzzy texture and may be flat or frilled at the edges. They are bright green and quite pungent, even when young. The spicy, bitter quality develops with age so only the youngest leaves are suitable for eating raw.
SAVOYS (4, 5 & 8): Colorful additions to salad bowl or relish tray. Crinkly leaves and bold colors suggest use as a garnish, but it is an edible member of the kale family.
Other varieties of greens:
BIBB OR BUTTERHEAD LETTUCE: Developed in Frankfort, Ky., by John J. Bibb in 1856, this lettuce forms a rounded shape with its crinkly, dark leaves enclosing paler green leaves. Crunchier in texture than Boston lettuce, but with the same mild, buttery flavor.
MACHE: Also known as corn or field salad, or lamb's lettuce. Medium to dark green, small round leaves form a flat rosette. Delicious sweet, nutty flavor with a soft, creamy texture. Too good to disguise or bury in other greens; save for garnish or topping or sprinkle over a baked potato, omelet or poached egg.
ROMAINE: Also known as cos, because it was discovered by Romans on the Greek island of Kos, a lettuce cultivated for more than 2,000 years. The large crunchy leaves range from dark green to pale yellow and are moderately flavorful to very mild and sweet.
WATERCRESS: A favorite in Asian stir-fried dishes, the sprigs have tender dark green leaves attached to crisp, succulent stems. The flavor varies from moderately spicy to peppery-pungent. Does not store as well as other greens, so best used within two or three days of purchase.