LETTUCE

LOLLO ROSSO

Nutritional Profile

vitamins A and C, folate, fiber, antioxidants, and iron.

Applications

Lollo Rosso lettuce is best suited for raw applications as its bright color, curly texture, and mild taste is showcased when fresh. The leaves are most popularly added to salads with other greens as the curly leaves increase the surface area and have the ability to catch and hold salad dressing. The leaves can also be used as a garnish, layered in sandwiches, torn and sprinkled over soups, or served as a bed for cooked meat. Lollo Rosso lettuce pairs well with radish, carrots, cherry tomatoes, watercress, frisee lettuce, parsley, pears, pomegranate seeds, garlic, onions, fennel, shallots, poultry, sunflower seeds, gorgonzola cheese, olive oil, balsamic, and champagne vinegar. The leaves will keep up to four days when stored in the crisper drawer of the refrigerator.

Taste

Lollo Rosso lettuce is tender, crisp, and chewy with a sweet, slightly bitter, and nutty flavor.

LOLLO BIONDA

Nutritional Profile

Lollo Bionda lettuce contains vitamins A and C, folate, fiber, antioxidants, and iron.

Applications

This lettuce types add a punch of colour, texture and volume to salads. The curled leaves also have a practical function as they increase the surface area enabling salad dressings to be caught up in the leaf and not to the bottom of your salad bowl. It can be mixed with other lettuce types to vary taste and texture, not only they can add taste and texture, the leaves are very decorative.

Taste

It has a tender taste, with a slight bitter, nutty flavor.

FRISEE

Nutritional Profile

Rich in folic acid, vitamin A, and vitamin C, and it also contains small amounts of vitamin K and manganese.

Applications

Frisee is most often used raw in fresh applications though it can also be wilted or sautéed to mellow its bitterness. Utilize Frisee to add texture and crunch to leafy green, stacked and lightly chopped salads. Frisee is a hardy green and will maintain its texture when paired with warm ingredients making it ideal as part of a salad bed for grilled steak, salmon and chicken. The bitter flavor of Frisee marries well sweet, sour and salty accompaniments such as orange segments, pomegranate seeds, pears, bacon lardons, garlic, anchovies, poached egg, toasted walnuts, balsamic vinegar and robust creamy cheeses such as blue and goat. Frisee will keep, refrigerated, for one to two weeks.

Taste

They taste mildly bitter and have a bit of a peppery taste.

BUTTER HEAD LETTUCE

Nutritional Profile

Butter Lettuce is composed of 96% water and rich in calcium, magnesium, potassium, sodium, vitamins A,B,C and K and contains 1.3% protein

Applications

Butter Lettuce is composed of 96% water and rich in calcium, magnesium, potassium, sodium, vitamins A,B,C and K and contains 1.3% protein.

The large soft outer leaves can be used as the wrappers in tacos and some recipes call for stuffing butter lettuce with bean salad, salsa, and various cheeses. It can also be put a quite bit into sandwich as a filling. It can be served raw and cooked.

Taste

It is known for the sweet flavor and tender texture.

SALANOVA CRISPY LETTUCE

Nutritional Profile

The leaves are commonly used for salads. It can also be layered in sandwiches, wraps, spring rolls, and burgers, served with potato salad, mixed into pasta, or used as a garnish or bed for cooked proteins. Also, the leaves can be used as a substitute for baby greens in any recipe.

Applications

Salanova lettuce is best suited for raw applications as their mild flavor and crisp texture are showcased when used fresh. The leaves are commonly used for salads, and many of the varieties can be combined to create custom mixes with dynamic flavors. Salanova lettuce can also be layered in sandwiches, wraps, spring rolls, and burgers, served with potato salad, mixed into pasta, or used as a garnish or bed for cooked proteins. Also, the leaves can be used as a substitute for baby greens in any recipe. Salanova pairs well with Dijon mustard, yogurt, radish, cucumber, mint, bean sprouts, tomatoes, spring onions, red onions, garlic, anchovies, fish, duck breast, prawns, poultry, and new potatoes. The leaves will keep up to five days when stored in the crisper drawer of the refrigerator.

Taste

It has a sweet flavour and crunchy, crisp, succulent leaves.

LITTLE GEM LETTUCE

Nutritional Profile

Little Gem lettuce is high in vitamins A, C and K. Little Gems are also a good source of calcium, potassium, iron and dietary fibre. Little Gem is lettuce is very low in calories.

Applications

Little Gems can be eaten whole, sliced, fresh, grilled or even pan-fried. Little Gem leaves are the perfect size and firmness to use to scoop guacamole, hummus, poke or chicken salad.

Taste

Little Gem has a pale, green heart and a crisp centre and sweeter taste than common lettuce, Little Gem lettuce never develops a bitter flavour.

POKCHOI

Nutritional Profile

Internationally, Pokchoi is loaded with cancer-fighting properties and a host of other health benefits such as vitamin C, vitamin K, vitamin A, and beta-carotene. It is a very good source of folate, calcium, vitamin B6 and a good source of fibre.

Applications

Not only is it very versatile in its methods of preparation, from raw in salads to marinated a dozen ways as a stir fry.

Taste

Pokchoi leaves are famously tender and crisp, while the stalks are crunchy, firm and juicy.

ROMAINE GREEN

Nutritional Profile

Romaine is low in fibre, it’s high in minerals, such as calcium, phosphorous, magnesium, and potassium. It’s naturally low in sodium. Plus, romaine lettuce is packed with vitamin C, vitamin K, and folate. It’s a good source of beta carotene, which converts into vitamin A in the body.

Applications

Romaine is the traditional choice for Caesar salad, its adds a sweet, hardy crunch to any salad or sandwich.

Taste

It has a crisp texture and a strong, but not bitter, taste.

OAK LEAF LETTUCE

Nutritional Profile

Oak leaf lettuce are rice in vitamin A, vitamin B, vitamin C, vitamin D and vitamin E – The darker the green, the higher in vitamin C, iron, calcium and dietary fibre.

Applications

Green Oak Leaf lettuce is best suited for fresh applications and is most commonly paired with other lettuces and greens such as red butter, romaine, radicchio, arugula and frisee for textural contrasts and varying flavors. The combined greens serve as an edible vessel to ingredients of diverse flavors from rich to bright, earthy, savory, and sweet. Green Oak Leaf lettuce can also be used in wraps, sandwiches, fresh rolls, and tacos, or used as a bed for cooked meats, stir-fries, and grilled fish. Green Oak Leaf lettuce pairs well with avocado, citrus, berries, mushrooms, root vegetables, red peppers, carrots, cucumbers, tomatoes, green onions, garlic, shallots, ginger, bulgur, wheat, poultry, fish, bacon, and herbs such as cilantro, mint, coriander, and turmeric. The leaves will keep up to ten days when wrapped in paper towels and stored in a sealed container in the crisper drawer of the refrigerator. It is also important to store the lettuce away from fruits such as bananas, apples, and pears as they release a natural gas which causes the lettuce to wilt.

Taste

The Green Leaves have a very mild bitterness while the Red Leaves is much bitter.

CURLY KALE

Nutritional Profile

It is super-rich in antioxidants, vitamins K, A, and C, and other minerals like iron. The antioxidants and other phytonutrients help prevent dangerous ailments like cancer, heart disease, and inflammation. Vitamin K preserves bones while vitamin A enhances vision health. And the antioxidants and vitamin C improve the health of your skin and hair.

Applications

To get the best health benefits from kale you should eat it raw, but if you don’t like the raw taste, or just want to jazz things up a little, there are plenty of fun and delicious ways to enjoy it.

Taste

This kind of kale tends to have a bright, peppery flavour that can become quite bitter.

PALM KALE

Nutritional Profile

The nutrients it contains support healthy skin, hair, and bones. The fiber content enhances digestion and contributes to cardiovascular health.

Applications

This kind of Kale are especially tender when young and often used as a salad green in mesclun mixes. The fully mature leaves are best when cooked, but require minimal cooking when compared to other kale varieties as the central rib not as fibrous. It may be steamed, braised, stewed, fried, sautéed, juiced and even baked like a chip.

Taste

The chewy texture easily softens when cooked, and offers subtle green cabbage flavor that has a tangy bite with a sweet earthy finish.