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Radicchio (Cichorium intybus) produces intensely colored and variegated leaves. Look for hybrid types that form heads in the first season and resist rotting. Tear leaves into small pieces or cut into slivers for the salad bowl. 'Indigo' performs reliably in most gardens.
'Bright Lights' Chard (Beta vulgaris Cicla Group) provides a bounty of harvestable greens all summer. The earthy flavor and flamboyant yellow, pink, and red stems round out a traditional salad. Cut the greens while young or harvest the tender inner leaves of mature plants.
'Bull's Blood' Beet Greens (Beta vulgaris Crassa Group) add a spike of brilliant burgundy to salads. Keep this cut and come again green growing by trimming the tops back after they reach two to three inches tall.
Mustards (Brassica spp.) get hotter as they grow, so pick them small if you prefer a milder flavor and tender greens. Mizuna, and 'Osaka Purple' or 'Southern Giant Curled' mustards add great color to Mesclun mixes. Tame their sizzling hot flavor with a good creamy dressing.
