What is the Boston salad?

Boston salad, also known as Tom Thumb, Bibb, Butter and ButterCrunch, is one of the six types of salads that are generally available to human consumption around the world. He is a member of the Butterhead family, named on the basis of velvety, butter similar to the textures of the leaves, especially those in the heart or inner center of the head. First popularized in Europe is now commonly available in many supermarkets around the world.

The two most popular varieties of salad in North America are Boston and Bibb. Bibb salad has leaves that are narrower and darker green than Boston salad. In the mid -18th century it was developed by John Bibb, a farmer Kentucky as a hybrid of Boston salad. Both of these varieties are often sold, especially in the markets with healthy nutrition, with the roots attached to maintain freshness. The appearance of both types of salad is similar to flowering roses, with soft leaves such as parts of roses.

This type of salad is rich in vitamins K, B, C and and is an excellent source of sodium, calcium, potassium andMagnesium. Boston salad also contains significant levels of lactukaria, which affects human physiology, like opium. Based on these soothing effects, Boston salad is sometimes recommended as a natural treatment for heart palpitations, intestinal convulsions and insomnia.

Based on its fragility and tendency, it grows rapidly in handling or leaving the non -refrected, generally recommended that the Boston salad is stored in a slightly perforated bag in the refrigerator vegetables, while the humidity turns into a slight adjustment. Normally it is proposed that the salad be mistaken and dried immediately before serving. Large, pliable leaves Boston salad make it a popular cover for appetizers and appetizers and often pair with fruit and cream cheeses.

There are five other types of salads grown as food products around the world. All have different features that make them suitable for differentdishes. Chinese salad has robust leaves and stems that are well frying. Krisfead salad, commonly called glacier salad, is thus named on the basis of its high water content and crunchy texture. The heads of glacial salad are often very similar to the heads of green cabbage.

The

variety called loosleaf looks similar to the arugula. It has fine stems and fragile leaves that give a slight taste. Romaine salad, also regularly referred to as COS, is a long, cheeky salad that has robust middle ribs and large, disheveled leaves. Summer sharp salad, sometimes labeled Batavian, is a pleasant cross between the glacier and release. Its head is slightly dense, with fine leaves that have a slight crispy texture.