GREEN LEAF LEAVES


Green leaf  leaves minimally processed, cut, washed, disinfected, and ready to eat. Romaine leaves should be firm, without damage to ribs, and should have uniform color without visible defects.

FRESH AND FROZEN

Lettuce like spinach shrinks when it cooks. You can use one variety of greens or use a mix of lettuces and other greens. Beet greens, borage, spinach, any oriental greens, arugula, romaine lettuce and any other kind of lettuces you may have. Harvest good looking leaves.

Why is lettuce rarely cooked?

Why isn’t lettuce usually heated as part of the cooking process? … it is cooked that discourages people from cooking it, but I’d also like to … In fact, once you cook it, it goes not from hard to soft (as does a, say, … Of these, only spinach seems to have survived the cultural shift to centralized food production.

STORAGE.

Green leaf leaves should be refrigerated. Keep away from vegetables and fruits that produce ethylene to prevent ripening.
  • Optimal storage temperature: 34°F to 40° F
  • Relative humidity: 95 to 100%
  • Produces ethylene: No
  • Sensitive to ethylene exposure: Yes



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