Berlin (dpa) – Lamb's lettuce, those small winter-hardy jumbles of leaves that are great as garnish and on sandwiches, is now in peak season in much of Europe. Lamb’s lettuce sold in shops is generally pre-washed, but you may still find some grains of dirt on it. You might be tempted to rinse it under a tap, but farmers in Germany are urging people not to do this. The fine leaves are highly sensitive to pressure, and the impact of a running tap will quickly turn their soft crunch into mushiness. The Rhineland farmers’ association in Germany says instead you should remove any dirt by swishing the trimmed leaves around in a bowl of cold water. Eat fast (with goat's cheese) Anyone wanting to store fresh lamb’s lettuce — which should be firm and deep green when bought — can keep it in the fridge for one to two days. Because the leaves wilt quickly, put them in a plastic bag or a lidded container or wrap them in a damp kitchen towel. It is best eaten straight away, for example with some baked goat’s cheese, topped with toasted walnuts or hazelnuts and pomegranate seeds. A classic vinaigrette of vinegar and oil, seasoned with salt, pepper, a spoon of mustard and fresh herbs, goes well with it. Add the dressing only shortly before serving. Lamb’s lettuce also makes the base of a great spread. You just blend the leaves with a little garlic, walnuts or pumpkin seeds, Parmesan and olive oil until smooth. Season with salt and pepper — and it is ready to serve. Wash all heads of lettuce In contrast to lamb's lettuce, heads of lettuce like iceberg can be washed under the tap – in fact, it's best to do so, even if you think the inner leaves are clean. There may be pesticide residues that you can at least partially remove by rinsing the leaves. To be on the safe side, you should also wash the leaves of organic varieties. Another tip: It's best to rinse the lettuce leaves whole and only chop them up afterwards. When you break up the leaves, the cell fluids containing vitamins and minerals are released and you don't want to wind up rinsing these down the drain. Incidentally, tearing lettuce leaves rather than chopping them after you wash them also helps prevent the release of plant fluids as the leaf splits along the veins when you tear it, meaning fewer cells are damaged. Resuscitate with a water bath You do not need to throw out lettuce at the first sign of wilted leaves. Instead, you can try reviving it by putting it in a water bath. Just fill a bowl with water, making sure it's not too cold, and put in the leaves. After a short while, they will have soaked up the water and should be a little crunchier again. This trick also works with stalks of herbs. Simply cut off the ends a little and put them in a glass or vase filled with water, as you would with flowers to keep them fresh, and they should be as good as new in a short while. The following information is not intended for publication dpa/tmn bac yyzz n1 tsn
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