Lamb lettuce 101-kitchen insights just for you

Did you know that lamb lettuce goes by a couple of different names?

• Lamb’s lettuce, also known by its scientific name Valerianella locusta, is a kind of salad green that has been grown in Europe for a significant number of years. The name “lamb’s lettuce” comes from the fact that the individual leaves of the plant resemble the form and size of the tongue of a lamb.
• Lamb’s lettuce, often known as “corn salad,” got its name from the fact that it commonly grows on areas that were formerly occupied by commercially significant crops like wheat. The term “corn salad” comes from the fact that in the past, the grains that were commonly consumed in Europe were all referred to as “corn.”
• Thomas Jefferson, a former president of the United States, was an avid consumer of lamb’s lettuce. At the turn of the 19th century, he tended to this shrub in the garden that he had in Virginia.
• Lamb’s lettuce may be eaten raw in the form of salad, often combined with rocket salad, dandelion, or endive; it can also be cooked similar to spinach; and it can be used as a component in soups and stuffing.

Lamb lettuce nutrition values and health benefits

1. The antioxidant vitamins vitamin A and vitamin C, as well as the flavonoid polyphenolic antioxidants such as lutein, zeaxanthin, and beta-carotene, are all abundant in lamb lettuce, which provide a great source of these vitamins. Together, these chemicals help function as protective scavengers against oxygen-derived free radicals and reactive oxygen species. These are oxygen-derived free radicals and reactive oxygen species that play a restorative role in the ageing process as well as many disease processes.
2. It is believed that the retinal macula lutea in the eyes, where zeaxanthin is preferentially absorbed, is where zeaxanthin’s antioxidant and protective UV light-filtering capabilities are most effective. Zeaxanthin is an important carotenoid found in food. As a result, it helps guard against “age-associated macular linked macular degeneration,” particularly in those who are becoming older.
3. Lamb’s lettuce is a great source of vitamin-K. Raw greens supply 41% of the daily needs for this vitamin in every 100g consumed. Through its promotion of osteoblastic activity in the bones, vitamin K is an extremely important factor in the process of increasing one’s bone mass. In addition, there is mounting evidence that it may help individuals with Alzheimer’s disease by reducing the amount of neuronal damage that occurs in the brain.
4. This green leafy vegetable, lamb lettuce, is an excellent source of a variety of vitamins belonging to the B-complex family, including vitamin B6 (pyridoxine), thiamine (vitamin B-1), riboflavin, folates, and niacin. Folates have an important role in preventing neural tube abnormalities in babies.
5. The leaves of lamb’s lettuce are a source of vitamin C, but in very low concentrations. The body may establish a resistance against pathogenic agents and scavenge damaging oxygen-free radicals with the assistance of vitamin C, which is a potent antioxidant.
6. The leaves of this plant have been shown to contain significant amounts of a variety of minerals, including potassium, manganese, magnesium, copper, and zinc. Potassium is an essential component of the fluids and cells of the body, and it plays a role in the regulation of both blood pressure and heart rate.
7. The antioxidant enzyme known as superoxide dismutase requires manganese and copper in order to function properly as a co-factor in the body. Copper is essential to the process of making red blood cells and is thus necessary. Zinc functions as a co-factor for numerous enzymes, including those that control growth and development, digestion, and the production of nucleic acids.
8. Only 16 calories are contained in 100g of fresh leaves. Additionally, its leaves contain a respectable quantity of roughage. Dietitians often advocate for the use of these leafy greens in order to lower cholesterol levels and promote weight loss.

100 g of lamb lettuce has 21 calories (87 kJ), 2 g protein, 0.4 g fat, and 3.6 g carbs, including 2 g fibre.

How to store lamb lettuce and how to buy them

• Finding the most recently harvested lamb’s lettuce is essential if you want to make the most of your purchase. Another factor that must be taken into account is the store in which you buy your lettuce. There are both non-organic and organic variants available, and the one you choose should rely on both your financial situation and your priorities for your health. Consider the final use of the lettuce, whether it is in the preparation of meals or the presentation of them. Growing your own lettuce in the garden is another another way to save costs and ensure that you always have a supply of fresh produce on hand.
• Lamb’s lettuce, also known as Mache or corn salad, has leaves that are somewhat curled and may range in colour from light to dark green. Because of the lettuce’s delicate texture, it is not often included in pre-mixed salad kits very frequently. On the leaves there should not be any black stains, slime, or staining of any kind. Lamb’s lettuce should not have any trace of an unpleasant odour and instead have a scent that is described as fresh and green.
• Be careful to store your lamb lettuce in an airtight container or any airtight plastic bag so that you can exclude pollutants while maintaining the natural moisture content of the lettuce. If you can get your hands on a produce bag, that is fantastic! Keep lettuce in its original packaging whenever possible since it is more sanitary. Lettuce may be purchased at grocery shops. During this time, the heads of lettuce should have a loose wrapping of paper towels applied to them before being placed in a bag that has been sealed.
• Make sure that everything has been meticulously cleaned and well dried before you put lamb lettuce in the refrigerator. You will be able to maintain its hardness for a longer period of time if you do it this manner. A excellent tool for this purpose is a salad spinner, which may be used to dry the ingredients.
• Following the drying and washing of your lamb lettuce, the next step is to place it in the refrigerator, more specifically in the vegetable crisper drawer. To ensure that lettuce retains its freshness for the longest amount of time, it must be refrigerated. You should not keep it in your pantry or leave it out on your table top since doing so will increase the danger of it being infected and will cause it to deteriorate very quickly.
• Never in your wildest dreams should you freeze your lettuce. It will not keep its freshness for as long as some people think it will, contrary to what other people assume. Since vegetables are not meat, they contain different components and elements than meat, and these components and elements do not fare well when vegetables are frozen. To be more specific, lettuce has a higher overall level of excess moisture, and as a result, it does not fare well when frozen and then eaten later.
• Whether you are wondering if your lamb lettuce has gone bad, you may look for these telltale signs:
  1. In most cases, wilted lettuce may be identified by its leaves being less brilliant in colour. Its leaves are often shades of dark, grey, and sometimes black. Typically, unwilted lettuces will be crisp and firm in texture.
  2. Most brown or black patches on the outer leaves have a bitter or unpleasant flavour. So if your lettuce has one, just remove the damaged areas and continue eating the rest. Nothing to worry about here. If the lettuce has been sitting about for a long time or has been handled roughly, it may develop bruises or brown stains.
  3. Lettuce, as previously said, has leaves that are crisp and firm. Therefore, if it begins to decay, the leaves will become limp, slimy, and mushy. Buying previously washed and cleaned lettuce that has not been thoroughly dried can result in lettuce that loses its freshness and crispness more rapidly. Whether you see any of the above symptoms in your lettuce, throw it away and decide afterwards if you want to risk eating the unaffected part. Nonetheless, if a large portion of the head’s leaves are spoiled, it is best to toss the entire thing out to avoid the possibility of food poisoning.
  4. Keep in mind that a single head of lettuce only has a short shelf life. A head of lettuce kept in the refrigerator will keep for at least 10 days, whereas pre-cut lettuce will only keep for around 4 days. Check the “best-by” date to ensure you are getting the most nutritional benefit.
  5. Aromatic and somewhat earthy, fresh lettuce is a common sensory experience. Even when wilted, lettuce often does not have an unpleasant odour. But if the lettuce has a particularly sour, foul, or rotting aroma, it is a sure sign that it has gone bad. To avoid this, keep your leafy greens in the fridge or another cold, dry spot out of direct sunlight.

Cooking techniques, secrets, and tips from the kitchen

1. In order to avoid having a salad that is gritty, it is important to spend the time necessary to clean these little salad leaves thoroughly. It should not come as a surprise that the majority of grains are concealed in the tiny roots. After they have been clipped off, the quickest way to clean the leaves is to soak them in cold water for one minute while waiting for the dirt to fall to the bottom of the bowl or clean kitchen sink you are using. Because salad leaves are so fragile, remove them from the water and pat them dry with a kitchen towel in a cautious manner.
2. Because lamb’s lettuce is not as forgiving as other leafy greens and has a tendency to soak up vinaigrette dressing very quickly, the salad dressing should be added shortly before the salad is served, and it should also be used sparingly so as not to drown the salad in it.
3. In order to get an intriguing overall balance, you should strive for a combination of robust, spicy, and gentle flavours. Mix a sweet component, such as apples, roasted peppers, or tomatoes, with a salty component, such as olives or cheese. Bitter flavours may be neutralised by consuming something sour or acidic.
4. The proceedings will have more of a crunch if you toast some nuts, seeds, or croutons. Pulses and grains, such as chickpeas, puy lentils, spelt, and farro, that have been cooked and allowed to cool down can provide both bite and volume to the dish. If you want your dish to have more succulence, consider adding raw broad beans, asparagus, and peas early in the season.
5. Spend some time layering and positioning your components so that their colours, shapes, and differences can be appreciated. As a final flourish, herbs, crumbled cheese, nuts, and sauces in brilliant colours should be added at the very end of the cooking process.
6. Lamb’s lettuce may be consumed fresh, but it also has a place in a variety of culinary preparations. It may be steamed and prepared much like spinach after being cut up and used to soups, rice dishes, and egg dishes. However, it will gradually lose its colour. If you are concerned about the colour fading that will occur as a result of cooking, you should first blanch the ingredient for one second in boiling water, then immediately place it in cold water, drain it, and then continue to use it in your cooking.
7. In terms of flavour, lamb’s lettuce reminds me of a cross between butter lettuce and baby spinach. Although it has a quite subdued flavour when fresh and is often seen in salads, I find that cooking it brings out even more of the natural sweetness of the vegetable, despite the fact that it tends to become much smaller after being subjected to high heat. Lamb’s lettuce cooks quickly, so you can add it to a stir-fried, as I have done. You should not need more than 20 seconds, and perhaps even less, depending on whether you want to retain a little bit of crunch or if you prefer them to be completely tender. If you want to retain a little bit of crunch, you should cook them for no more than 20 seconds.
8. The lamb’s lettuce, when coupled with vegetables, especially vegetables cooked in the oven, makes for a dish that is extremely wonderful. The salad is transformed into a main meal in almost no time at all when fall vegetables such as Brussels sprouts, pumpkin, shallots, and crispy tofu are added to it. In addition, the salad is prepared in a short amount of time. The youngsters particularly like eating tofu and veggies that have been baked till they are crispy. You may also enjoy the lamb’s lettuce as a festive appetiser, and in my opinion, it is an excellent addition to a meal for the holiday season.
9. To name just a few of the complementary components, lamb lettuce is delicious when combined with olive oil, salt, lemon, mustard, blue cheese, croutons, and peas.

History of lamb lettuce from the beginning until today

• The lamb lettuce we know today originated in France, where it has been seen growing wild since prehistoric times. Mache lettuce was first cultivated in the 17th century in France under the name Doucette. Agricultural pioneer and grower Todd Koons brought it from France to the commercial market in the United States. Koons was also responsible for the introduction of universal packaged mixed greens.
• During the latter half of the 20th century, lamb lettuce began to carve out a place for itself in the commercial landscape alongside other well-liked greens. These days, lamb lettuce can be purchased at farmer’s markets and specialty grocery stores in Europe, Asia, northern Africa, and North America.
• Before it was cultivated and produced for human food in Europe, lamb’s lettuce was traditionally thought of as a weed in that region. Farmers in France started to notice the plant, realised that it was edible, and began growing it as a lettuce in the 17th century after finding it in fields of maize, wheat, and rye. During this time, the weed was found.
• In modern times, lamb lettuce has become a popular green with France. Traditionally, it is eaten with roasted beets, hard-boiled eggs, and other types of greens like arugula and endive. The lamb lettuce is dressed in a simple vinaigrette that contains either walnut or hazelnut oil. It is also a common kind of lettuce grown in home gardens since it is very simple to cultivate, produces lettuce with pleasant flavours, and has a supple, sensitive feel.
• Because lamb’s lettuce is very delicate after being harvested and immediately wilts, you should make every effort to consume it as soon as possible and not keep it for too long. If you place your lamb’s lettuce in a freezer bag and store it in the vegetable section of your refrigerator, you should be able to keep your salad fresh for an additional one to two days. This is just a tiny piece of advice that you may use. You should not wash the salad until just before you eat it, since over-washing it will cause it to lose its texture and get soggy more rapidly.
• In order to maintain its crispiness after harvesting, lamb’s lettuce often has its roots left on after it is sold. This may result in a greater amount of labour required to clean, but we assure you that the extra effort will be well worth it. You should remove any leaves that are wilted or broken before washing the lamb’s lettuce, and then rinse the salad very thoroughly in the sink. It is advisable to allow some water in and then quickly move the lamb’s lettuce in and out of the water, making sure that it is not left under the running water for an excessive amount of time!