Lollo rosso is planted in rows, 25-30 cm apart. It can be harvested after around 6-7 weeks, when it is around 15-20 cm tall.
Lollo rosso provides plenty of vitamins, such as vitamins A and C, as well as potassium, folic acid, magnesium and iron. The red leaves contain high levels of carotenoids.
Lollo rosso must be washed thoroughly before eating, as soil often accumulates in the curled leaves. The outer leaves should also be removed before the lollo rosso is prepared. It can be eaten as a salad or cooked as a side vegetable. Because of its attractive leaves and colour, it is often used to decorate buffet platters.
Lollo rosso is easy to store; it can be kept in the fridge without problems for up to five days. However, it should always be kept slightly moist.