Sow frisee seeds a quarter-inch deep and at least two inches apart in rows 12 inches apart. Keep the seeds consistently moist ...

Bags of lettuce and mixed greens can turn brown and mushy quickly once you get them home. But one clever trick can help them ...

Ready-washed salad leaves are convenient but deteriorate quickly and sometimes are rinsed with chemical mixtures to prolong their shelf life. Look instead for those that have been washed only in ...

One decidedly non-traditional serving suggestion: leave the romaine leaves whole so you can eat the salad with your hands ...

Nasturtium leaves bring a peppery flavor and vibrant color to salads, transforming a simple dish into a gourmet experience. These edible leaves not only enhance the taste but also add a visually ...

Sandwiches are classic, but if you want to skip the bread, leafy greens make a great handheld meal. You just have to be ...

The bitterness of laphet may also be removed by rinsing with water. Street stalls in Burma sell laphet thoke (‘laphet’ translates to fermented tea leaf and ‘thoke’ means salad), which forms a major ...

Any combination of salad leaves will work for this pesto, but rocket-based salads are particularly good. You can make it with leftover mint or parsley instead of basil too. Put all the ingredients ...

Firstly, boil the kala chana and keep aside. Next, add everything for the dressing to a glass jar and shake well until it ...

1. Cut the crab sticks, cucumber and eggs into cubes. 2. Add sweet corn and green onions. 3. Season with mayonnaise, salt and pepper to taste.