Green Oak Lettuce - Gross: 250g | Net: 150g
Green Oak Leaf lettuce is a small loose-leaf type of lettuce. The leaves have the appearance of oak leaves-lobed and loosely serrated- and grow upward and outward, somewhat close together and attached to a singular base. The leaves are smooth in texture with a mild, nutty flavor.
Green Oak Leaf lettuce contains vitamins A, C, and K, calcium, iron, and folates.
How to Use
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 frisée 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.
How to Store
The leaves will keep up to ten days kept in their biodegradable plastic bag or when wrapped in paper towels and stored in a sealed container in the refrigerator.
Oak Leaf lettuces are native to and were first cultivated in France from what was originally considered a weed found growing wild. The first early reference to Oak Leaf lettuce was in Acetaria, which was a book written in 1699 by John Evelyn that may indicate Oak Leaf lettuces had arrived in England before the 18th century. Oak Leaf lettuce was then introduced commercially under the name “Feuille de Chene” in 1771 by the French seed company Vilmorin. Today Green Oak Leaf lettuce can be found at supermarkets, farmers markets, and specialty grocers in North America, Europe, Asia, and Australia.