Well known for its particular
curly and crispy leaves, it is even called “frisée”.
Weight:
Heads ranging between 500 ad 1000 g.
Nutritional values:
In the past centuries, because of their bitter taste, the leaves
were used as a medicinal herb while, nowadays, thanks to the modern
growing method the heart is blanched and bitterness disappeared.
Rich in vitamins and potassium, it has a refreshing, emollient and
purifying action.
Cooking suggestions:
Eaten in salads, it becomes a tasty side dish for meat and fish.
Cooked it‘s a delicacy.
