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[Lactuca sativa] Green oak leaf lettuce seeds, deeply lobed tender leaves, sweet delicate flavour for mixed salads.
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This variety takes its name from its distinctive leaves, deeply lobed and resembling those of an oak tree, in bright, intense green, crinkled and tender.
It belongs to the species Lactuca sativa, family Asteraceae. It forms a voluminous, compact head with deeply cut, lobed leaves in bright blond-green.
Sow from March to November in a seedbed or directly in the field, transplanting seedlings once they reach 4-5 cm tall with well-formed first leaves.
It adapts well to temperate climates between 15 and 22°C, also tolerating cooler temperatures; it prefers loose, fertile soils free of waterlogging.
Cut-and-come-again harvesting allows only the outer leaves to be taken, leaving the heart intact for steady production; alternatively, harvest the whole head 30-40 days after sowing.
It can be affected by downy mildew and other fungi in overly humid conditions; aphids and slugs are the most common pests.
With a sweet, delicate flavour vaguely reminiscent of nuts, it is particularly used in mixed salads, including sweet-and-sour ones, thanks to its tender, crisp texture.
Rich in fibre, potassium, vitamins A and C, it also contains moderate amounts of vitamins D, E and K and minerals such as calcium, phosphorus, magnesium and sulphur.
Per 100 grams, green oak leaf lettuce provides about 16 kcal, 1.3 g protein, 2.3 g carbohydrates, 0.2 g fat and 1.6 g fibre. Good source of vitamin A, C and potassium.