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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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