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Lamb's Lettuce

Where does Lamb's Lettuce come from?

Lamb's lettuce, also known as doucette, is a delicate green vegetable with a delicate flavor. It is a member of the same family as valerian and is not a lettuce. It's high in beta-carotene, an antioxidant that the body converts to vitamin A. Lamb's lettuce may be consumed fresh or cooked in the kitchen, and it has a wide range of nutritious and tasty applications.
Lamb's lettuce is native to southern Europe, northern Africa, and western Asia. It swiftly expanded over Europe, settling in grain fields and behaving like a weed. The same thing happened when it was introduced to the United States. It's a significant problem for farmers in several southern states, where they have to use chemical pesticides to get rid of it.
Lamb's lettuce is, ironically, one of the most favored greens among the French and Italians. They've been gathering it from the wild throughout the winter, when it's at its finest, for ages. There is no doubt that this tiny plant, which forms rosettes of deep green circular leaves, was intended to aid peasants in combating the darkness of the cold season's dreary and wet days. It was also thought to have minor sedative qualities, similar to its relative, valerian.
It will remain a peasant dish until some 18th-century chef extols its virtues and serves it to the world's elite. As a result, we want to develop it on a vast scale. With an output of over 30,000 tonnes per year, France is by far the main producer, with production centered nearly completely in the Loire Valley. Germany and Italy are the next two countries on the list. Northern California is the only place in North America where it has lately been cultivated. It's frequently found in mixed greens like mesclun.
Valerianella is a genus with many species, two of which are commercially grown. The most popular is lamb's lettuce, whereas lamb's lettuce from Italy is less rustic than the first and more difficult to find on the shelves of our markets.

Lamb's Lettuce

What Are The Nutritional and caloric values ​​of Lamb's Lettuce ?

Water makes up about 93 percent of lamb's diet. It supplies an impressive number of vitamins and minerals despite the fact that it contains little energy sources (proteins, lipids, and carbs).
Beta-carotene is abundant in this fruit. Beta-carotene is a provitamin A that the body turns into vitamin A. It's also classified as a carotenoid, which means it's an antioxidant.
Vitamin A, vitamin C, and vitamins B6 and B9 are also present (folic acid).
It contains iron, potassium, phosphorus, copper, zinc, calcium, and selenium, among other minerals and trace elements.
Finally, fiber is present.
Lamb's lettuce characteristics
Antioxidant power; very low calorie
Dietary fiber-rich;
Helps to keep the digestive system in good shape;
Promotes heart and circulatory health.
The following are some of the nutrients found in large amounts in lamb's lettuce:
Lamb's lettuce is a decent source of vitamin A for women and an outstanding source for males.
Lamb's lettuce is a rich source of vitamin C for women and a source of vitamin C for males.
Iron: For both men and women, lamb's lettuce is a rich source of iron.
Lamb's lettuce is a good source of vitamin B6 (pyridoxine).
Copper: copper may be found in lamb's lettuce.
Manganese: manganese may be found in lamb's lettuce.
Nutritional and caloric values ​​of lamb's lettuce
For 100 g of lamb's lettuce :

Name of constituentsUnityAverage content
Dietary fiberg1.5
Saturated FA(fat acid)g
Monounsaturated FAg
Polyunsaturated FAsg
Total ironmg2.18
Beta caroteneµg4254
Vitamin Dµg0
Vitamin E activity (alpha-tocopherol)mg
Vitamin Cmg38.2
Vitamin B1 or Thiaminemg0.071
Vitamin B2 or Riboflavinmg0.087
Vitamin B3 or PP or Niacinmg0.84833
Vitamin B5 or Pantothenic acidmg0.042
Vitamin B6 or Pyridoxinemg0.273
Vitamin B9 or Total Folateµg14
Vitamin Kµg
lamb's lettuce

Why should you eat lamb's lettuce ?

In general, the vitamins, antioxidant chemicals, and fibre found in fruits and vegetables provide significant health benefits. A high intake of vegetables and fruits has been demonstrated in several studies to lower the risk of cardiovascular disease and cancer.
The National Health Nutrition Program suggests eating at least 5 servings (of at least 80 g) of fruits and vegetables each day and taking advantage of seasonal variability. Lamb's lettuce is a vegetable that grows throughout the winter. It is now found throughout the year.
A serving of vegetables is equal to a plate or cup of lamb's lettuce (a large bunch).
A high diet of vegetables and fruits has been demonstrated in several epidemiological studies to reduce the risk of cardiovascular disease, some malignancies, and other chronic illnesses. Antioxidants found in fruits and vegetables may contribute to this protection. Lamb's lettuce, on the other hand, has had relatively few research done on it, and the active components in this vegetable are still unknown.
**Beta-carotene source
Beta-carotene is abundant in raw lamb's lettuce (2517 g in 1 cup, or roughly 3/4 of a carrot). Beta-carotene would have antioxidant properties and might help some immune system processes in addition to being a source of vitamin A for the body. A number of epidemiological studies have found a link between eating foods high in beta-carotene and a lower risk of various malignancies.
A high intake of beta-carotene appears to have a preventive impact against cardiovascular illnesses, according to a growing number of studies. Foods that contain beta-carotene should be chosen over supplements since they contain a variety of other nutrients that can help with health.
Chlorophyll, a substance that gives plants their green color, is found in lamb's lettuce. According to an in vitro research, lamb's lettuce has antimutagenic potential, which means it can help prevent cancer. However, for the time being, it is not practical to apply these findings to people.

Lamb's Lettuce

How can you select the best lamb's lettuce and keep it fresh?

Lamb's lettuce, like valerian, is a member of the Caprifoliaceae family. Contrary to popular belief, this is not a form of lettuce, but rather a soft leafy vegetable. It may be obtained on market booths during the winter, primarily between the months of November and February.
Choose leaves that are bright green and show no signs of wilting. The bunches should be adequately supplied if the lamb's lettuce is used whole rather than stripped.
Eat the lamb's lettuce the same day you buy it, or store it in the refrigerator's crisper for 3 to 4 days.
To protect it from harm, place it in a plastic container coated with a double layer of kitchen paper (the paper will absorb any extra water).

Lamb's Lettuce

How to Prepare lamb's lettuce ?

Small dark green velvety leaves with a rich, sweet flavor, comparable to hazelnut, characterize this salad green. This green can be cooked and eaten as a vegetable in addition to salads. Lamb's lettuce is also known as Corn Salad, Field Salad, Field Lettuce, Lamb's Tongue, or Mâche, and is grown in France, Holland, and the United States. It's common to see it growing wild in fields. Lamb's lettuce is available all year in specialty vegetable stores. Choose big bunches with fresh, vibrantly colored leaves. Wrap them in plastic and set them in the refrigerator's vegetable drawer to keep them fresh for two to three days.
Lamb's lettuce has the benefit of being able to be tasted both fresh and cooked in the kitchen. Because of its high chlorophyll content, it adds vibrant hues to the recipes in which it is used. Its distinct, strong, and somewhat peppery flavor enables for the development of recipes that are as healthful as they are unusual.
Rinse the lamb's lettuce well in cold water, but avoid bathing it for an extended period of time as this may harm it. When ready to serve, season this delicate tiny plant with dressing. Use a light oil (walnut, hazelnut, or grape seed) and a small amount of vinegar or lemon. Be wary with overpowering herbs and spices, which might overpower the delicate flavor.
Blanch it for a few seconds in boiling salted water, then quickly chill it in ice water to prevent it from losing its wonderful color when cooking.
**Salad with lamb's lettuce and beets. Cook the beets in the oven if possible, or in water if not. Allow to cool before dicing and serving on a bed of lamb's lettuce. In France, walnut kernels are occasionally added, whereas in Belgium, a stalk of finely chopped celery is added. You may add a slice or two of hard-boiled egg, kernels of sweet corn, thin strips of mushrooms, and so on to produce various variants. Serve it with tuna and coconut beans in a Breton style.
**It may be used in a variety of salads, including radicchio and arugula, to lessen bitterness and spiciness. with avocado and red pepper; with grilled fish and minced fennel kiwis and strawberries, apples and pears, or **pomegranate seeds; with grilled duck breast or poultry gizzards
It pairs nicely with fresh cheese (such as goat cheese) or highly flavorful cheeses like Roquefort or Parmesan. Toss with a sprinkle of olive oil and you're done!
**This is an Italian entry. Serve with small slices of prosciutto, artichoke hearts, toasted walnuts, and a few shavings of Parmesan on top of the lamb's lettuce. Drizzle with a walnut oil and lemon juice vinaigrette and garnish with lemon zest.
**Green sauce in a flash. To serve with grilled veggies or seafood that has been poached. In a blender, combine the lamb's lettuce and an egg yolk. Combine an egg white, cream, salt, and pepper in a mixing bowl. Alternatively, combine it with a little lemon juice and cottage cheese (quark variety).
**Serve it over spaghetti after steaming it with butter.
**It may be steamed for a few minutes and then pureed to serve with meat or fish.
**Add it chopped towards the conclusion of the cooking process to vegetable soups, celery or mushroom creams, and other dishes. It may also be coarsely chopped and added to a chilled gazpacho.
**Soup with lamb and lettuce. In a skillet with oil or butter, sauté the onion and gray shallot. Allow the lettuce from the lamb to melt in. Cook until the potatoes are cooked, adding water or broth as needed. Season with salt and pepper and, if preferred, a splash of cream in a blender. Serve with bread croutons as a garnish.
**It may be used in quiches, flans, or omelets.

Lamb's Lettuce
Lamb's Lettuce

Lamb's Lettuce: Mâche or Corn Salad

In 1611, the term “mache” was first used in the language. It's most likely a variant of pomache, which might be derived from the Latin pomum “fruit,” presumably as a reference to the seeds. Unless, as some suggest, the term “maching” is the source. The genus name means “small valerian,” due to the plant's resemblance to valerian.
Lamb's lettuce has a variety of names, depending on the area or region of French-speaking Europe, some of which reflect the passion that peasants historically had for it. Other names refer to the shape, texture, habitat, or usage of the creature. Doucette, bourcette, lanchette, mouth, galinette, shell, sweet grass, fat, canon salad, priest's salad, hare's ear, hare's ear, hare's ear, hare's ear, hare's ear, hare's ear, hare's ear, lamb lettuce, rampon, wheat salad …

Allergies to the Lamb's Lettuce

There are no documented contraindications or allergies to eating lamb's lettuce at this time. Lamb's lettuce may be ingested by anybody without harming their health because of its high nutritional richness and low energy density.