Baby Leaf salads: what they are and the difference between regular salad

Salads are among the most popular vegetables in the kitchen thanks to their delicate taste and their ease of use when creating simple, tasty, innovative or traditional dishes.

There are many types of baby leaf salads which have different sensory characteristics: the delicate taste of a mix of lettuces or the spicy notes of green rocket.

Discover more details below.

From a technical view point, the term “Baby Leaf” is used to identify the young leaves and the stalks of any product in the “leafy vegetables” group (including brassicacea), harvested up to the eighth leaf stage.

Come and discover the full range of Baby Leaf salads.

A characteristic of Baby Leaf salads, along with regular salads, is the amount of important vitamins and micronutrients they have, such as magnesium, potassium that can contribute to the normal functioning of the energy metabolism, nervous and muscle systems.

They also help fight fatigue and exhaustion.

The difference between Baby Leaf and regular salads is not just about the size of the leaves: unlike cut salads, which are cut into smaller pieces to make them ready to consume, Baby Leaf salads are packed and sold as they are.

Baby Leaf salads must be consumed raw to fully appreciate the delicate taste of baby lettuce or the strong taste of rocket, but in the kitchen one can mix and match the ingredients to discover new combinations and great flavours.

If you are looking for simple and quick recipes, here are our ideas for lunches when out and about using Baby Leaf salads.

We grow certified Baby Leaf salads in over 280 hectares of greenhouse facilities scattered all over Italy, to deliver wholesome and genuine baby leaf salads all year round.