SWISS CHARD
Sweet, earthy, slightly bitter.
Prep: Use both leaves and stalk — roughly chop the leaves, finely chop the stalks. Briefly steam & sauté the chopped chard, then toss with flavor. Any flavor that pairs well with spinach will work here (garlic, butter, tahini, etc.).
KALE
Classic curly kale.
Prep: Remove stems by folding the leaf in half and holding them down, exposing the stem. Slice the leaves off where they meet the stem.
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Tomato, White Bean & Kale Soup
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ARUGULA
Spicy, peppery leaves. Use cooked or raw, in salads or sandwiches.
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Pork Chops with Arugula Pesto & Roasted Cauliflower
Kale and Arugula Salad with Crispy Brussel Sprouts
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ITALIAN BASIL
Classic basil found in pesto and tomato-based dishes.
Prep: To thinly slice fresh basil, stack multiple leaves. Roll stack lengthwise (cylinder shape), and cut crosswise with sharp knife. When cooking, add to heat near the end of the process to preserve flavor.
Thai BASIL
Slightly spicy basil, native to Southeast Asia.
Prep: Thai basil holds up to heat better than Italian basil does, so it's a good choice for soups, curries, and stir-fries. It can also be eaten raw in cold noodle salads or similar dishes.
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red-veined sorrel
Sharp, tangy kick.
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Prep: Use raw or cooked. Given its bright, tangy flavor, it serves well as a contrast to softer flavors (cheese, meat, etc.).
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parsley
A mild bitter.​
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Prep: Keep parsley in a bunch for easy prep. Hold the plant by the stems, and use a sharp kitchen knife to shear off leaves.
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Parsley-Herb Rice with Cranberries
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GOLDEN FRILLS mustard greens
Sharp, peppery leaves.​
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Prep: Use both leaves and stalk!
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Simple Sautéed Mustard Greens
mizuna
Crisp, peppery lettuce — best used in salad mix, soup, or alongside meat entrées.
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Prep: Trim a few inches from the base of the plant to separate out stalks.
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Mizuna, New Potatoes & Lemon Vinaigrette
BOK CHOI
Mild, cabbage-like flavor — fresh & crisp.
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Prep: No prep needed! Wiseacre delivers bok choi prepped & ready for cooking.
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chives
Mild herb, related to garlic and onions. Often featured in cheeses and butters.
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Prep: Thinly chop with sharp kitchen knife. Note: heat undermines flavor, so add last.
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