Oak leaf 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.
Oak leaf contains high levels of vitamin B, vitamin C, provitamin A and minerals.
Before the oak leaf is prepared in a salad, the outer leaves and the end of the stalk must be removed. Oak leaf is suitable as a salad in its own right, or as an ingredient in a mixed salad. Like lollo rosso and lollo bionda, it is also an excellent garnish.
Oak leaf should be eaten as fresh as possible. It is very delicate, so extended storage is not recommended.