Lamb’s Lettuce for Rabbits

Lamb’s lettuce in practice for rabbits

This winter salad, famous for its small, round leaves and pretty color, is a great alternative to batavia in your rabbits’ bowl during the cold season.

Rightly nicknamed “doucette” in French, its subtle flavour is generally very popular with rabbits, who can eat it without moderation. Low in calories, rich in beta-carotenes and omega 3, and moderate in calcium, it can be offered daily.

Detailed composition of lamb’s lettuce here

Origin of lamb’s lettuce

Native to southern Europe and North Africa, it was originally a weed that readily grew in wheat fields, and was therefore eaten by farmers after the harvest, when other vegetables were scarcer.

Spreading at the mercy of the winds, lamb’s lettuce finally settled in the Loire-Atlantique French region around the 18th century, at the time when it was invited to the table of the “Great” of this world. Taking advantage of the oceanic climate and the qualities of the soil in and around Nantes, it began to be cultivated in this region, where, even today, most of its worldwide production is being produced.

Preserving lamb’s lettuce

Ideally, given its ease of cultivation and the small amount of space required for its growth, you should sow a little in a pot, planter or even a saucer (5 cm thick is enough!) and harvest it as you go (or let your little companions munch on it right out of the pot 😁).

If you can’t grow it yourself, you can easily find it on the stalls starting in November. Rinse it as soon as you get home, then place it in a plastic container, in which you have slipped a double layer of paper towel to absorb excess moisture. Under these conditions, it can be kept for 3 to 5 days in the crisper of your refrigerator.

If, over this period, your lamb’s lettuce starts to wilt, you can “refresh” it by immersing it for 15 to 20 minutes in a large volume of cold water, so as to restore the water it has lost.

Recipe with lamb’s lettuce for humans

We know it mostly raw, in salads, with a light vinaigrette. But, how about a slight change by eating it cooked?

Lamb’s lettuce and potato soup (servings : 2)

Ingredients: 1 bunch of lamb’s lettuce (150g), 1 floury potato (about 200g), 1 stock cube or half a liter of homemade stock

In a saucepan, fry the lamb’s lettuce in a little fat until it “melts” like spinach.

Then pour in half a liter of water and add the stock cube, or pour half a liter of homemade stock directly into the pot. Add the potato and cook for 25 minutes.

Mix, then, add a tablespoon of heavy cream (animal or vegetable). Enjoy hot.

Don’t forget, of course, to save a few raw bunches for your long-eared friend.

Translated from French by Margaux