L-KSVMP&EM an IVF Project

LESSER – KNOWN SPECIES OF VEGETABLES, MEDICINAL PLANTS AND EDIBLE MUSHROOMS: NEW GROWING TRENDS IN CONTEXT OF V4 COUNTRIES COOPERATION

Lactuca sativa L. var. foliosa Brehmer cv. Red Salad Bowl (Asteraceae)




ENG Bowl leaf lettuce
SK Šalát listový bowl
CZ Salát listový bowl
PL Sałata liściowa bowl
HU  

Using

Red leaf lettuce has been shown to lower cholesterol absorption, provide exceptionally high amounts of antioxidants, and deliver plenty of provitamin A which is crucial for good eye health. Plant suitable to use in low-caloric diet.


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Sowing
Planting
Harvest

Botanical description and occurrence:

Type of lettuce that grows in leaves and does not form a head. Rosettes are slightly concave inside. Its leaves are maroon-red, large, deeply lobed, crisp and tender with a sweet flavor. ‘Red Salad Bowl‘ belongs to a group of ’bowl‘ type of lettuces, it is a long-standing, slow-to-bolt and early maturing lettuce (full maturity after 50 days from transplanting), that grows well all season and leaves can be harvested over period of time. Mature plants weigh up to 300 g. The most intense color of the leaves can be observed when the temperature drops below 10°C for several days. Plants contain a lot of vitamin C, B1, B2, K, tocopherols, provitamin A, and phenolic compounds, especially anthocyanins.

Why to have the plant in your garden:

Beautiful, rosette plants, very decorative, can be used for salads (alone or as additional component), vegetable mixtures, as baby leave salad green, decorative component of dishes. The great advantage is the ability to harvest individual leaves during vegetation period.

Text:

Dr. Andrzej Kalisz, University of Agriculture in Krakow, Poland

Photo:

Dr. Ivana Mezeyova, Slovak University of Agriculture in Nitra, Slovak Republic

Links to scientific articles (if it is possible):

Heimler D., Isolani L., Vignolini P., Tombelli S., Romani A., 2007. Polyphenol content and antioxidative activity in some species of freshly consumed salads. Journal of Agricultural and Food Chemistry 55(5), 1724-1729.

Simonne A., Simonne E., Eitenmiller R., Coker C.H., 2002. Bitterness and composition of lettuce varieties grown in the southeastern United States. HortTechnology 12(4), 721-726.

Stępowska A., Rogowska M., 2004. Uprawa sałaty w polu i pod osłonami [Lettuce production in the field and under covers]. Plantpress, Kraków, Poland.