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sugar loaf lettuce
Botanical name: Cichorium intybus var. foliosum
Origin, areas of cultivation
Sugar loaf lettuce stems, just as chicory and radicchio do, from wild chicory. It is of no great importance for the greengrocery business. It is grown mainly in southern Germany for private use, in home or allotment gardens. It is best when harvested late, as light frosts reduce the bitter taste.
Appearance, taste, characteristics
The name sugar loaf describes the shape of the plant, not the taste; fleshy leaves form a head shaped like a sugar loaf. It tastes bitter and a bit spicy.
Quality criteria, optimal storage conditions
Sugar loaf lettuce is sensitive; especially its leaves break easily. Therefore, it must be treated carefully. Wrapped in paper, it will keep for several weeks in a cool place.
Form of consumption, use, processing, practical tips for preparation
Sugar loaf lettuce can be eaten as a salad or as a cooked vegetable. First the outer leaves should be removed. After the lettuce has been washed it can be cut into strips and prepared as desired.
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