Lollo Rossa

DAYS TO SPROUT

DAYS TO
SPROUT

7-10 days

MATURES IN

MATURES
IN

40 days

TASTE IT FOR

TASTE IT
FOR

4-8 weeks

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Care & Harvest

💡Temperature: Lettuce prefers cooler temperatures (60-70F), and if placed in higher temperatures, it will turn bitter, bolt, and flower early.

 

✂️ Pruning: Check the roots monthly and trim any that are brown or extending past the yPod. 

 

🥬 Harvest: Lettuce can be picked as individual leaves or harvested as a full head. For ongoing harvest, once the leaves are 4 inches tall, snip the outer leaves an inch above the base of the plant and let the inner leaves continue to grow and mature. Do not cut more than one-third of the plant if you want it to keep growing.

Quick Facts

The origins of Lollo Rossa 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 with tender leaves perfect for salads.

Lollo Rossa lettuce features colorful, dense ruffled leaves full of anthocyanins and vitamin A.

Lollo Rossa has 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

How To Cook Lollo Rossa

INGREDIENTS

  • 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)

INSTRUCTIONS

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

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