Iceberg: The pale green leaves on this firm round head retain their crunch; not as flavourful or nutritious as some other varieties but often the least expensive.
Boston: Soft, flexible light green leaves in a loose head; has a smooth, buttery taste.
Leaf: Crisp, ruffled leaves in red or green, grown from a single stalk.
Romaine: A long, loaf-shaped head with crisp, narrow leaves; usually used in a caesar salad.
Endive: A loose head with narrow, curly, ribbed leaves and a sharp, peppery taste.
Kale: Comes in both curly and flat-leaf varieties in shades of green or purple; sturdy leaves slightly bitter; very high in nutrients; 35 calories per serving.
Arugula: Dandelion-like succulent, elongated, lobular leaves with green veins. Young, tender leaves have a sweet flavour but mature leaves have a strong, peppery taste; best when combined with other strongly flavoured foods, such as lentils.
Spinach: Smooth baby leaves sold loose, larger slightly crinkled leaves may be bunched, packaged in bags, canned, or frozen; high in nutrients; good to eat raw or cooked.
Collard greens: Large, dark-coloured, thick, slightly bitter, edible leaves; staple of southern U.S. cooking.