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Corn salad "Gala"
Valerianella locusta var. oleracea
1.15€
Ex Tax: 0.95€
Ex Tax: 0.95€
LAMB`S LETTUCE SALAD "GALA" (Corn salad) - Valerianella locusta var. oleracea.
An annual herbaceous plant up to 20 cm high with a basal rosette of leaves.
One of the main frost-resistant varieties of winter salads. Forms oblong petiolate, whole rosette leaves, characterized by a sweetish specific taste. It contains a significant amount of vitamins A and C, provitamin A, mineral salts, carotene, and has healing properties.
Leaves are used to prepare salads, sauces and side dishes for meat and fish dishes.
1.0 g = 700-900 seeds.
An annual herbaceous plant up to 20 cm high with a basal rosette of leaves.
One of the main frost-resistant varieties of winter salads. Forms oblong petiolate, whole rosette leaves, characterized by a sweetish specific taste. It contains a significant amount of vitamins A and C, provitamin A, mineral salts, carotene, and has healing properties.
Leaves are used to prepare salads, sauces and side dishes for meat and fish dishes.
1.0 g = 700-900 seeds.
Agrotechnics.
Fertile slightly acidic or neutral soils are taken under valerianella. It is sown early in spring (or in summer) directly into the soil in an ordinary way, 35-45 cm between rows, 10-15 cm between plants in a row. For spring digging, 1-2 kg of humus or compost, 15-20 g of superphosphate, 20-30 g of ash are added per 1 m2. Shoots appear in 8-10 days.
Care of crops consists in loosening and watering.
They start cutting valerianella when the leaves reach a length of 7-10 cm and lead it at intervals of 2-2.5 weeks.
When flowering, valerianella becomes unusable.
The term for sowing seeds in open ground: in April, as soon as the soil warms up to a depth of 5-7 cm to + 10 ° C, and until mid-June; seedlings appear on the 8–10th day; to get a salad in early spring, winter sowing is carried out in August. Before the onset of frost, the plants form several true leaves. So that they do not freeze, since autumn they are covered with straw, spruce branches.
Sowing seeds for seedlings: 2nd decade of March -1 decade of April.
Sowing depth: no deeper than 1-2 cm.
Seeding scheme: row sowing, 35-45 cm between rows, 10-15 cm between plants in a row.
Temperature regime: the plant is very cold-resistant, tolerates frosts down to -10-15°C without damage; the optimum temperature for growth and development is +18+20°C.
Watering: the culture is moisture-loving, it develops poorly in hot, dry weather, the leaves quickly coarsen from lack of water.
Top dressing: as a rule, they are not carried out, only 5-10 g of urea or ammonium nitrate can be added per 1 m2. When fresh manure and large doses of nitrogen fertilizers are introduced, as well as when grown in the shade, it accumulates a lot of nitrates and becomes unsuitable for food.
Also, lambs lettuce can be grown in protected ground, using freed greenhouses at the end of summer.
Corn salad, Lambs Lettuce salad. Bot. syn.: Valerianella olitoria (L.) Pollich.
Before cooking, valerianella leaves should be washed and dried with a paper towel. Small leaves are placed whole in the salad, larger leaves are torn into pieces by hand. For dressing, it is recommended to use olive oil, balsamic vinegar or lemon juice.
* Valerianella on Italian style.
Finely tear the leaves of the valerianella plant, chop the cucumber into cubes, cut large black olives into slices, salt with coarse salt, sprinkle with olive oil and balsamic vinegar. Serve freshly prepared. The taste of this Italian salad goes well with black bread.
* Valerianella with radishes, cucumbers and ham.
In a deep bowl, mix valerianella with sliced cucumbers, tomatoes and radishes. Mix all dressing ingredients with a mixer. Place vegetables on a plate, pour over the dressing and sprinkle with toasted pine nuts and ham cubes.
For the salad: valerianella - 150 g, cucumber - 0.5 pcs., cherry tomato - 6 pcs., radishes - 8 pcs., fried pine nuts - 1 handful, ham, diced and lightly fried - 50-100 g.
For dressing: vinegar (wine, apple, raspberry) - 2 tbsp. l., olive oil - 2 tbsp. l., mustard - 1 tbsp. l., honey - 3 teaspoons, ground black pepper and salt - to taste.
* Warm valerianella salad.
Fry diced bacon in a saucepan, add chopped onion, fry, sprinkle with meat broth concentrate, add vinegar and bring to a boil. Add cream, paprika, remove from heat, cool slightly and pour warm sauce over torn valerian leaves.
Valerianella - 150 g, bacon - 75 g, onions - 1 pc., wine vinegar - 5 tbsp. l., cream - 1 glass, instant meat broth - 1 teaspoon, ground paprika, ground black pepper and salt - to taste.
* Valerianella with bacon, orange and nuts.
Wash the valerianella plant, dry it with a paper towel and tear it into pieces with your hands. Cut the bacon into small cubes and fry until crisp in a dry frying pan. Separate the bacon from the fat, add balsamic vinegar and honey and cook until a thick sauce forms. Peel the orange, cut into small pieces, add walnuts and valerian, mix, pour over the bacon sauce and mix again. If desired, you can drizzle with nut butter.
Valerianella - 250 g, smoked bacon - 50 g, walnuts - 10 pcs., orange - 1 pc., balsamic vinegar - 100 ml, honey - 1 tsp, walnut oil - 2 tbsp. spoons.
* Valerianella with potatoes.
Boil the washed potatoes in their skins until tender, peel and cut into slices about 3 mm thick. Add finely chopped onion, stir. Mix mustard, sugar, salt, vinegar, water with a mixer. Pour the prepared dressing over warm potatoes, sprinkle with vegetable oil and sprinkle with pepper. When serving, first place the valerian on the dish, then the potatoes.
Potatoes - 1 kg, valerianella - 250 g, red onions - 1-2 pcs., apple (or wine, vinegar - 4 tbsp., water - 4 tbsp., sugar - 1 tsp., salt - 2 tsp, mustard - 1 tbsp, ground black pepper and vegetable oil - to taste.
