Witlof literally translates to ‘white leaf’. They are a relative of endive, radicchio and artichoke, and have a tender, bitter taste. They are most popular for salads, but you can also have them baked, steamed, or stuffed with ham and cheese!
How do we make sure we provide top quality witlof?
We make sure the leaves are crisp, turgid and a creamy-white to light yellow colour (we try to source the whiter ones – the whiter the leaf, the less bitter the taste). We also make sure the leaves do not have any indications of decay, wilting, or browning. Finally, we make sure the witlof is heavy for its size (this is a good indicator of freshness; if it’s too light, the witlof is probably dried out inside).
Where do we source our witlof from?
Witlof is typically grown hydroponically. The growers near Lilydale are the most established and experienced in the field, and we source most of our witlof from there.
What is the best way to keep witlof?
Witlof is best stored away from light – when exposed to light, it begins to turn green and bitter. Ideal storage conditions are at 0.2°C, with high relative humidity.
Witlof nutritional information
Witlof is high in vitamin C, and is a good source of protein, carbohydrates and potassium. It also contains phosphorous, calcium, and traces of zinc, iron and manganese.
Witlof serving tips and suggestions
To reduce the bitterness of the taste, cut the harder inner part of the stem off before cooking.
*All weights are approx*