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oak leaf lettuce


Botanical name: Lactuca sativa var. crispa



Oak leaf is a relatively new breed of lettuce. It is grown in almost all European countries.


Oak leaf lettuce is available the year round but is especially abundant from May to October. From June to September domestic produce is on the market.

Appearance, taste, characteristics

The leaves are long, narrow and serrated, similar to the oak leaves from which this lettuce takes its name. They are light to dark green, in some cases reddish brown at the edge. In the summer, with smaller leaves, the lettuce tends to form a somewhat bushy head, although it cannot be grouped with the head lettuce varieties. It has a hearty flavour, free of any bitter constituents, and tastes slightly nutty.

Quality criteria, optimal storage conditions

Choose lettuce with no discoloured stalks and no cuts. If the leaves appear wilted, don't buy the lettuce. Oak leaf lettuce is very delicate and wilts quickly. Transport it carefully, and do not keep it for too long.

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

Oak leaf lettuce is eaten as a salad but is also popular used as a decoration. Before eating it you should remove the outer leaves and the stem end. Then it can be torn into bite-sized pieces. It makes a good salad by itself, but it can also be mixed with other types of lettuce. In order not to mask its own taste you should avoid dressings that are strongly seasoned, for instance, with onions. On the other hand, a small amount of garlic will enhance the fine aroma of this lettuce.





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