This lettuce has a dark red shade and oak leaf-shaped leaves, which make it highly decorative and great for adding a touch of colour to salads. Can also be used for garnishing sandwiches. It is rich in vitamins and minerals, and has a strong and slightly bitter taste. The leaves are tastiest when used young.

Storage tips

Oak leaf lettuce is best stored in a regular refrigerator, as its ideal storage temperature is between +4 and +8 °C. For longer storage, keep the plant moist.

Kale or leaf cabbage is a green- or purple-leaved vegetable whose leaves do not form a head. Unlike broccoli and cauliflower, the edible parts of kale are its leaves, not florets. Kale is considered to be closer to wild cabbage than other domesticated forms of cabbage.

It is one of the most nutrient-rich edible greens, and contains many chemical compounds with potent medicinal properties. At the same time, kale is very low in calories, which makes it suitable for use in various types of diet.

Kale is highly resistant to cold – in fact, exposure to cold actually makes it sweeter and more flavourful. The delicate leaves of the kale plant have an intense flavour that makes it suitable for use in a variety of salads. The strong flavour can be softened by adding a dash of oil or lemon juice. When cooked or dried, kale becomes crunchy, like crisps. Kale chips are primarily made from curly-leaved kale varieties and can be seasoned with salt and other herbs. Kale is an excellent source of beneficial nutrients in green and other types of smoothies. Kale juice (aojiru) is used a popular dietary supplement in Japan.

Kale is rich in beta-carotene (vitamin A), vitamins K and C, as well as calcium, magnesium, manganese, copper, and potassium. Kale is a good source of two carotenoids: lutein and zeaxanthin. Like broccoli and several other cruciferous vegetables, kale contains the potent cancer-fighting compound sulforaphane, which is released in particularly high quantities after cutting or chopping the plant. Thanks to the antioxidants and resins contained in kale, it has also been shown to reduce cholesterol levels, promote the absorption of dietary fats, lower blood pressure, and strengthen the immune system.

When cooking with kale, note that steaming is the best way to retain its useful properties (though eating it raw, of course, is even better). Meanwhile, microwaving or stir-frying kale does not significantly prevent the loss of its nutritional value. However, the loss of beneficial compounds is greatest with boiling.

When using kale raw in salads or other mixed with other foods, remove the stems, sprinkle with a hint of salt, and gently knead the leaves. This helps release beneficial compounds and tenderise the kale.

Storage tips

Kale feels right at home at temperatures between +4 and +8 °C. This means storage is easiest in a cool place, such as a pantry or refrigerator. For longer storage, you should also lightly water the plant once a day. You can keep the pot in a glass of water, but cool conditions are still recommended. Will also keep on the kitchen table or a window sill if watered properly, though not quite as long as when kept cool. A touch of cold is actually good for the plant as it makes it sweeter.

To keep cut leaves fresh, it is best to store them in the refrigerator. Before doing so, wrap them in a kitchen roll and place in a plastic bag with holes or wrap in film, leaving the ends open. This is necessary to allow air to circulate lightly and prevent the leaves from rotting. For longer storage, kale can be kept successfully in the freezer.

The slightly bitter and mustard-like flavour of this leafy herb makes it perfect for use in fresh salads, e.g. when combined with mild-flavoured leaf lettuce and feta or mozzarella. Excellent addition to pizzas, omelettes or steaks, as well as for making pesto. Young leaves have a flavour reminiscent of garden cress, mustard, and nuts. Also used medicinally as a source of vitamin C and promoter of healthy digestion.

Storage tips

It is best stored between +4 and +8 °C. This means rocket is easiest to store in a cool temperature-controlled space, such as a pantry or a refrigerator. For longer storage, you should also lightly water the plant once a day. You can keep the pot in a glass of water, but cool conditions are still recommended. Warmth leads to faster decay.

Mild, juicy, and soft to the bite. Best used as the main ingredient in a fresh salad. Flavour with various dressings, e.g. balsamic vinegar. Top tip: adding a dash of oil helps the body absorb the fat-soluble vitamins found in the lettuce. Leaf lettuce is perfect on top of a sandwich, in a smoothie, or for garnishing a range of dishes. Leaf lettuce, similarly to cucumber, is rich in water, with a solid content of only 5–7%, which is distributed more or less equally between carbohydrates, proteins, fibre, and minerals. The low calorie content makes leaf lettuce ideal for anyone looking for a healthy meal that helps you maintain a desirable weight: leafy greens are very filling and great for staving off hunger without piling on the pounds. But the list of benefits does not end there. Leaf lettuce is rich in minerals, including potassium, calcium, magnesium, phosphorus, and even iron. It also offers an abundance of group B vitamins, fat-soluble vitamins, and carotenoids, which the body converts into vitamin A.

Storage tips

Potted leaf lettuce lasts longest when kept between +4 and +8 °C. This means storage is easiest in a cool place, such as a pantry or refrigerator. For longer storage, you should also lightly water the plant once a day. You can keep the pot in a glass of water, but cool conditions are still recommended. Will also keep well on the kitchen table or a window sill if watered properly, though not quite as long as when kept cool.

Frillice is a variety of iceberg lettuce with thicker and more closely packed leaves and broader stems than regular leaf lettuce. Its colour is a deeper shade of green and it is also a fair bit crunchier. Thanks to its stronger leaves, frillice stays fluffier in mixed salads and is not as quick to collapse. It is also great for making hot sandwiches. Highly decorative when used for garnishing snack platters or as the base layer of a snack tray.

Storage tips

Potted frillice is best stored between +4 and +8 °C. Keep it in a cool place, such as a pantry or refrigerator. For longer storage, you should also lightly water the plant once a day. You can keep the pot in a glass of water, but cool conditions are still recommended. Will also keep on the kitchen table or a window sill if watered properly, though not quite as long as when kept cool.

Frillice is a variety of iceberg lettuce with thicker and more closely packed leaves and broader stems than regular leaf lettuce. Its colour is a deeper shade of green and it is also a fair bit crunchier. Thanks to its stronger leaves, frillice stays fluffier in mixed salads and is not as quick to collapse. It is also great for making hot sandwiches. Highly decorative when used for garnishing snack platters or as the base layer of a snack tray.

Storage tips

Cut frillice is best stored between +4 and +8 °C. Keep in the refrigerator. Cut frillice is best used immediately, as even when kept in the refrigerator, it will wilt within a few days.