John Myers
Lamb’s lettuce belongs to the honeysuckle family. It has leaves of different sizes, which together form a small basal rosette of about 20 leaves. Depending on the variety, the more or less long-stemmed leaves are light to dark green and slightly leathery.
Origin
Lamb’s lettuce is a native wild plant that was first cultivated in the late Middle Ages. In the 16th century, the “weed” was collected as wild lettuce and used in monastic medicine. Lamb’s lettuce is now grown throughout Western Europe.
Season
There is autumn and a spring culture for lamb’s lettuce. The season extends from mid-October to late April. Lamb’s lettuce tolerates frost down to -15 °C! At the time of harvest, however, it must not be frozen, otherwise, it will wilt. Imports come from Holland, Italy, France, and Belgium, as well as from Morocco.
Taste
Lamb’s lettuce tastes spicy and has a light note of nuts.
Use
Lamb’s lettuce is mainly used to eat raw in salads. It tastes particularly good with strong ingredients such as bacon, smoked meat, cheese, or mustard. But fruits such as pears, apples or oranges also go well with it. It is therefore particularly suitable for recipes such as our autumn salad with cheese. Lamb’s lettuce can be steamed, used in soups and stews, but you should ensure that the cooking times are short!
Storage
Lamb’s lettuce does not keep for long and is best processed and eaten on the same day. Moistened in a plastic bag, it will keep in the vegetable compartment of the refrigerator for 1 to 2 days.
