Stop grazing blindly. Once considered a specialty food, field greens and mesclun mixes are now pre-packaged and sold in supermarkets across America . If you don't know the difference between frisée and mizuna, here's your chance to become more salad savvy. Click on a leaf below to find out exactly what's on your plate.

“Know what's been tossed into your mesclun salad”

Arugula

Also known as roquette or rocket salad, this mustard-flavored and bitter green originated in western Asia . Italians toss arugula with radicchio and soft lettuce, while in Provence it shows up in a mix of mild herbs and bitter sauce.

Baby Beet

While most people today eat just the fleshy roots known as beets, beet greens were commonly consumed before the 16th century. Colorful and curly, baby beet greens are rich in potassium and also contain magnesium, folic acid, vitamin C and iron.

Dandelion

Dandelion greens are a favorite in France , where they are called pissenlit in reference to their diuretic properties. Assertive flavors enhance the bitterness of dandelion greens, which are traditionally served with hard-boiled eggs, walnuts, bacon bits, or garlic croutons.

Frisee

Sometimes called curly endive or chicory, frisee has lacy leaves and a mild, nutty flavor that will add great texture to any salad. Popular in France for salads, frisee is usually served with navy beans and walnut-oil dressing or with bacon.

Mizuna

Unusual mustard of Japanese origin, mizuna means "water vegetable," in reference to its juicy stalks. It has a mild, peppery flavor that mixes well with most other salad greens. Its delicate, feathery leaves should be crisp and dark green when added to mesclun.

Red Mustard

Japanese red mustard leaves taste just like Dijion-style French mustard and become quite spicy in hot weather. Try using young, tender leaves in the spring or fall to give mesclun a warm flavor.

Red Oakleaf

A looseleaf lettuce that grows in open hands of leaves instead of heads, red oakleaf's lobed leaves and striking colors range from burgundy to crimson to cranberry. Its sweet flavor and delicate texture perfectly balance the more bitter greens often found in mesclun.

Baby Romaine

Some varieties of baby romaine lettuce, also known as cos lettuce, grow only to 5 or 6 inches tall, but are just as sweet and crispy their full-sized versions. The leaves have a juicy texture and are delicious on their own or mixed with more bitter greens.

Sorrel

Sorrel's acidic, intense lemon flavor has earned this rhubarb relative the nickname of sour grass. Its proper name is derived from surel in French, meaning sour. Popular in France , and Belgium , it is commonly used as flavoring puree in vegetable dishes, sauces, and soups.

Tatsoi

This oriental green, also known as rosette bok choy because of its circular growth formation, has shiny, spoon-shaped leaves with a mild, sweet taste. Tender, juicy, and nutritious, cold-resistant tatsoi is an ideal fall crop -- it's so hardy it can even be harvested from under snow.