DAYS TO SPROUT
TASTE IT FOR
CARE & HARVEST
Pick individual leaves or wait and harvest full heads.
For ongoing harvest, you can begin harvesting once the leaves reach about 4 inches tall.
Harvest the outer leaves of the head and let the inner leaves continue to grow and mature. Just snip either single outer leaves or grab a bunch of them and cut them with scissors one inch above the base of the plant.
Be careful; if you cut into or below the base, the plant may die, so leave the small leaves in the middle to regrow easily.
Do not cut more than a third of the plant in you want it to keep growing.
The origins of Lollo Rossa (sometimes called Lollo Rosso) are mysterious, but it has been said it originates from a wild species called Lactuca seriola. It’s known to be a great baby leaf variety to add its tender Mediterranean leaves to salads.
Lollo Rossa has ruffled red tinted leaves and a mild flavor. Use Lollo Rossa as a base green in gourmet salads, or to add a bitter-free crunch to burgers.
HARVEST TO PLATE RECIPE
green salad with nutty vinaigrette
- 1 teaspoon Dijon mustard
- 2 tablespoons sherry vinegar
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons walnut oil
- 1 tablespoon hazelnut oil
- Salt and freshly ground pepper
- 3/4 pound baby greens such as baby lolla rossa (12 cups)
- 1 ounce edible flowers such as tatsoi, nasturtiums or marigolds (optional)
In a salad bowl, whisk the mustard and vinegar. Gradually whisk in the olive oil, followed by the walnut and hazelnut oils. Season with salt and pepper. Add the greens and flowers, toss gently and serve