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battavian lettuce


Botanical name: Latuca sativa var. capitata



Batavian lettuce comes from France and is a variety of iceberg lettuce. It combines the characteristics of head lettuce and iceberg lettuce. As it requires a relatively warm climate, it is grown mainly in France, Italy and Switzerland. In the Netherlands it is grown under glass.


Batavian lettuce is available throughout the year, but especially from May to September. During this period it is also cultivated outdoors in Germany.

Appearance, taste, characteristics

The leaves of Batavian lettuce are curled and succulent. They vary in colour from yellow-green, to green, to red or reddish-brown. The oblong or round head may be either loose or compact. The lettuce tastes fresh and crisp, but the leaves are not as firm as those of iceberg lettuce. Compared with head lettuce it has a much stronger taste.

Quality criteria, optimal storage conditions

The freshness of Batavian lettuce can be judged from the leaves; they should neither look wilted nor have a brownish edge.

Form of consumption, use, processing, practical tips for preparation

Batavian lettuce is eaten as a raw salad or serves as a decorative garnish because of its bright colour.

Remove the outer leaves and the stem. After it is washed, you can tear or cut the leaves into bite-size pieces. You can prepare it as you would head or iceberg lettuce.

Batavian lettuce leaves are very crisp; they don't wilt quickly and are therefore well-suited for use in mixed salads.





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