Lambs Leaf 100G Fresh Salad & Leaves

Lambs Leaf 100G

Class 1 - Great Britain

  • £1.59
  • Save £0.40
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This product is classified as Class 1 Produce and Great Britain is the country of origin.

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Lamb's lettuce

Pronounce it: lams lett-ess

Sometimes known as Corn Salad, lamb's lettuce has long spoon-shaped dark leaves and a distinctive, tangy flavour. It is used raw in salads as well as steamed and served as a vegetable. The unusual name reputedly comes from the lettuce's resemblance to the size and shape of a lamb's tongue.

Availability

Lamb's lettuce is at its best from May to November.

Choose the best

Dark, narrow leaves that are springy and unwilted.

Prepare it

Be sure to wash and drain lamb's lettuce thoroughly before using as, like spinach, it can be quite grainy and gritty.

Store it

It is quickly perishable and should be used within two days of purchase. Store in an airtight plastic bag in the fridge.

Cook it

As a main ingredient in salads or cooked and served as a side vegetable.

Sometimes known as Corn Salad, lamb's lettuce has long spoon-shaped dark leaves and a distinctive, tangy flavour. It is used raw in salads as well as steamed and served as a vegetable. The unusual name reputedly comes from the lettuce's resemblance to the size and shape of a lamb's tongue

Buyer's guide

Ready-washed salad leaves are convenient but deteriorate quickly and sometimes are rinsed with chemical mixtures to prolong their shelf life. Look instead for those that have been washed only in spring water, or buy unwashed leaves. Don't forget speciality greengrocers and farmers' markets, which will feature more unusual options such as dandelion, purslane and Treviso when they're in season.

Storage

Salad leaves with dirt still clinging to them may seem inconvenient, but leaving them unwashed and, where appropriate, attached to their stem is the best way to keep them fresh. Store them in a plastic box or unsealed bag in the salad drawer of the refrigerator.

Preparation

To prepare salad leaves, separate them from the stem if necessary and remove any discoloured patches. Gently swirl the leaves in cold water (or a mixture of water and white wine vinegar if you're concerned about bugs). Repeat as necessary. A salad spinner will help you dry them quickly and gently - your leaves should be thoroughly dry before use so that they do not dilute the dressing.

In general, it's best to tear salad leaves to the size preferred. If you're making a chopped or shredded salad, be sure to use a sharp knife to prevent the leaves from bruising. Bear in mind that the roots of some salad leaves such as corn salad, lamb's lettuce and m¢ch©, are edible. To dress salads, pour the dressing into a salad bowl, add the leaves, then mix gently with your hands until the leaves are evenly coated.

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Lambs Leaf 100G

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