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.


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.


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