Snack lettuce is planted from March to August at a distance of approx. 20 cm. It thrives best in moist, well-watered, nutrient-rich soil. In very hot weather, the soil should be well watered before planting and the planting itself should be done early in the morning. Planting in March-April under a film or fleece offers the possibility of a very early harvest. Harvest should be done when the head of the lettuce feels firm under a light pressure.
Snack lettuce contains a lot of α- and β-carotene, similar to the iceberg lettuce. However, the nutritional content of the snack salad is higher than that of the iceberg lettuce, due to the higher proportion of green dyes. Vitamin C, folic acid and lutein should be here mentioned.
Snack salad is primarily eaten raw. First the outer loose leaves are removed. Then each leaf can be pulled and washed individually. Thanks to its solid structure, the individual leaves are ideal as a snack spoon for filling. It can also be halved, quartered or cut into strips. The firm structure offers the snack salad the possibility to be prepared a few hours before consumption without loosing none of it’s quality. There are hardly any limits to the preparation: Snack salad can be combined just as well with sweet ingredients or fruity additions as, for example, with crispy fried prawns. Big advantage: Snack Salad keeps its crispy texture even in combination with warm ingredients!
Storage / Preservation
When it comes to storage, the Snack Salad comes with no difficulties. It can be kept for up to 2 weeks in the vegetable compartment of the refrigerator. Even cut in pieces and wrapped in fresh cling film, it can be stored for up to 1 week without loss of freshness. When well chilled, snack salad is particularly crunchy and crispy.