This month it's the unusual looking but very self explanatory Stem Lettuce.
Asian in origin, this lettuce with a stem is a dual use plant as it's a prolific producer of big crunchy leaves but you can also pull up the whole plant and cook with the stalk. Their creamy fleshy centres taste great stir fried or you can braise them on the bbq and then finish them off gently in the oven.
They’re not a powerful leaf in terms of flavour but they have something that makes us come back to them time and again.
Stem Lettuce. Lettuces with stems. Does exactly what it says on the tin.
This month we have one of our more unusual leaves for you...
Salsola. No, not a Samosa. SALSOLA.
Also known as 'land seaweed' Salsola produces tender green shoots that have a beautiful texture with a subtle flavour. Popular in Italy and Japan, they are a great in salads when young but when larger, can be steamed and served with fish or the leaves fried till crisp as a nice warm accompaniment to a cold beer.
You will only see Salsola in our salad mix during early spring as they need a cold snap for the seeds to germinate and even then they tend to perform like a TVR, either brilliantly or not at all.
Maybe we should stick to samosas.
Its salad leaf of the month time and we have a real all rounder to share with you...
This little beauty has plus points on all sides. It’s quick off the mark and always the first seed to pop its head above the module tray. Once transplanted in to the ground it is a prolific producer of tasty leaves that look beautiful in our salad mix.
Originally from Japan this leaf enjoys cooler temperatures so you won’t see it in summer time but that’s ok because the mustard heat in the leaves are perfect for the colder months.