Baby leaves, also known as baby greens, are the young, tender, and juicy leaves of leafy greens that are harvested before they mature, usually one to three weeks after germination. They are bite-sized, crunchy, delicate, and flavorful, and can be added to salads, pasta sauce, smoothies, sandwiches, and pizza toppings.
Almost all leafy vegetables and herbs can be grown as baby leaves. For example, baby leaf lettuce is well-suited for salad bags, and its taste, diversity, and shelf life are important. To achieve good results, the plants are directly sown and harvested at the right size and stage to get the desired taste, and a special fertilizer program is needed.
In some countries, baby leaf lettuce is defined as leaves that are 8–10 cm (3–4 in) long, with a maximum size of 10 cm. In other countries, leaves that are 12–15 cm (5–6 in) are also considered baby leaves.
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