John Myers
The green lollo is one of the pick-lettuces. It has strongly curled leaves that are connected in a rosette-like manner. They always grow back when harvested individually.
Origin
The home of Lollo Bianco is Italy. Today, however, it is also cultivated in France, the Netherlands, and here in Germany.
Season
Lollo Bianco can be harvested from May to December. However, thanks to imports from Italy, France, and the Netherlands, it is available all year round.
Taste
Lollo Bianco tastes fresh and crisp, slightly nutty and sweet.
Use
The crunchy Lollo Bianco is usually prepared raw as a fresh salad. It is often combined with other leaf salads. Spicy salad dressings go particularly well with its mild and fresh taste. The curled leaves are also excellent for decorating cold dishes.
Storage/shelf life
Lollo Bianco should best be kept in the vegetable compartment of the refrigerator and should not be stored too damp. It will keep like this for up to three days. When shopping, make sure the leaves are firm to the touch.
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