The last few years have seen big changes in the way lettuce is used. Serving just a single type of lettuce (usually with sliced tomato and cucumber) is becoming less popular. We are seeing in its place more creative combinations and the use of several types of lettuce with a multitude of colours, flavours, textures and composition.
The Frisee is a greenish-yellow lettuce that blossoms into a large, flat rose. The crop is made up of broad, loose leaves, where the inner leaves tend to be more yellow than the outer ones. Although the Frisee has similar visual characteristics to the common endive, you can tell them apart by the Frisee’s thin, narrow and curly leaves.
Remove the leaves of the lettuce and tear them after washing and drying. Never cut the leaves with a knife, or they will lose their curly effect.
Lettuce can be stored in an open plastic bag in the refrigerator for 2-3 days.
Preparation and Applications
Frisee is usually eaten raw, for instance, in salads or with mashed potato.
Frisee is not available as root ball lettuce.
|Per 100 gram||Raw|
|Energy||22 kJ, 5 kcal|
|Vitamin C||3 g|