Witlof Vital Statistics

Some Short Recipe Tips

Make a plate of cold cuts for lunch and garnish using leaves of Witlof with mandarine pieces and sprigs of cress.

Serve a savoury vegetable quiche and garnish with a flower of Witlof leaves, with 3 cocktail tomatoes in the centre.

Use Witlof leaves as cocktail boats or as a dip replacement to celery on a cheese platter.

Preperation

Cut a small piece from the bottom of the core (you can scoop out the tangy core if you wish), remove wilted leaves. Wash briefly in cold water. Do not leave Witlof in water, or it will turn brown.

Apart from its health giving vitamins and fresh clean taste, Witlof is a perfect vegetable for wight watchers. Its calorie value is only 67 kilojoules per 100 grams (an average head being only 40 kilojoules).

Why not make Witlof a part of your daily diet

Witlof is inexpensive - non fattening - odourless when cooking, - and so clean there is positively no waste.

Witlof Storage

Witlof can be kept for a long period of time, 10-14 days if stored properly. Ideal conditions are in the fridge at 0.2°C with high humidity. Witlof should be stored in the dark, wrapped in wax paper, or placed in a fridge container. Witlof can be kept refrigerated in the Vegetable compartment for 10 days.

IMPORTANT NOTE: If Witlof is exposed to light it begins to open and will turn green. The greener the Witlof, the sharper and more bitter the taste.