Here’s an old gardener’s springtime favorite that you won’t find in an ordinary supermarket. As tender as butter lettuce, this lobed-leaf variety stands up better to heat and so can thrive into early summer without turning bitter. We’re eating it every day, sometimes twice a day, knowing that if really hot weather ever comes this year we’ll eat no more lettuce until fall.
Dress a bowl of this lettuce lightly, with a dash of vinegar, a couple of dashes of oil, and a little salt and pepper. A bit of minced fresh tarragon is nice, too.
0 thoughts on “Oak Leaf Lettuce”
Good fresh lettuce is something I REALLY miss up here in the Arctic. Sturdy, dependable iceberg lettuce is all we seem to get.
Your Oak Leaf is stunning! I kept picking the little bit I had earlier thus it was small. It’s always nice to get the low down and info here- didn’t know about it not turning bitter.
I didn’t mean that oak leaf lettuce doesn’t get bitter at all, but just that it takes a little longer than butter lettuce.
Thanks for the clarification Linda!
I like the simple dressing idea. Sounds refreshing and healthy as well!