Oakleaf lettuce belongs to the large group of cut and picked lettuces that has only recently emerged. It is a valuable addition to the salad range. It is so called because its leaves resemble those of the oak. The colour of the leaves is light to dark green, reddish brown towards the leaf edge. In summer, oak leaf lettuce, with a smaller leaf shape, tends to have a puffy head. Worth mentioning: It is free of bitter substances. Its fresh, pleasant taste is reminiscent of young hazelnuts.

Origin

Oakleaf lettuce is cultivated in the field in most European countries, but also under glass to extend the season. Our market is partly supplied by domestic cultivation, partly imports come from France, Italy, Spain, Belgium and the Netherlands.

Tips

Even in the vegetable compartment of the fridge, oak leaf lettuce can only be kept for a short time.

Preparation

To use, remove the outer leaves, cut off the stem end, then wash and serve as a salad, either on its own or with other salads. Oakleaf lettuce goes well with many ingredients, although its delicate flavour should not be masked.