Lamb’s Lettuce

Lamb’s lettuce is related to the Valerian family and is unrelated to lettuce or chicory. It originated in Eurasia. 

This undemanding, cold-hardy salad grows also wild on the edges of paths and fields and did not become a food crop until recently.  Lamb lettuce is mostly from domestic production.  It is cultivated both outdoors and inside greenhouses.  Greenhouse cultivation for lamb’s lettuce is increasing. Its delicate leaves are very sensitive and it should be consumed quickly, since it can wither in very little time.  Lamb’s lettuce can be kept for a few days in the refrigerator crisper drawer. Due to where it is grown, it is quite sandy, so it needs to be washed very thoroughly.

Season: August to March

Nutritional Value Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
23 kcal Protein 2 g Sodium 4 mg A 330 µg
96 kJ Fat 0.4 g Potassium 459 mg Betacarotene 3958 µg
  Carbohydrates 2 g Calcium 38 mg B6 0.27 mg
  Dietary fibres 1.7 g Phosphorus 53 mg C 38 mg
    Magnesium 13 mg E 0.3 mg

Energy: 23 kcal, 96 kJ

Nutrients: Protein 2 g, Fat 0.4 g, Carbohydrates 2 g, Dietary fibres 1.7 g

Minerals: Sodium 4 mg, Potassium 459 mg, Calcium 38 mg, Phosphorus 53 mg, Magnesium 13 mg

Vitamins: A 330 µg, Betacarotene 3958 µg, B6 0.27 mg, C 38 mg, E 0.3 mg

Did you know...?

Lamb’s lettuce is an important source of vitamins, especially during the cold weather season. It has a high content of vitamin C, as well as iron and beta-carotene.

1 portion a day corresponds to:

120 grams of lamb’s lettuce