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A crisp, broadleaf type of endive most often served as a salad green that is also known as escarole, broad chicory, or common chicory.

A crisp, broadleaf type of endive most often served as a salad green that is also known as escarole, broad chicory, or common chicory.

A generic name given to several types of leafy vegetables such as spinach, mustard greens, escarole, dandelion, and turnip greens that are often used in salads.

Often referred to as a "country" lettuce, this salad green grows with long thin stems that sprout ragged or serrated green leaves, similar to dandelion greens.

A salad green that grows with long thin stems containing ragged or serrated green leaves similar to dandelion greens.

A variety of endive that is a member of the chicory family of greens. It grows prickly green leaves that provide a slightly bitter taste.

A generic name given to a variety of different types of leafy vegetables that are most often used in salads or sandwiches.

Used in salads and side dishes, endive is a member of the chicory family and is available as curly endive or Belgian endive.

A Mediterranean plant, with green, multiple-lobed leaves, belonging to the mustard family and commonly used as a salad green.

Cooking greens from the mustard plant that are grown in both red and green varieties. This green provides a peppery flavor to assorted cooked dishes or when eaten raw.

Green salad leaves that cannot be classified as a true herb or vegetable, which are native to the Mediterranean and eastern Asia.

Generally considered to be a salad green, chicory is a relative of the endive family of greens, known as Cichorium.