Lasting Leaf takes its inspiration from traditional ‘blanching’ methods that have been used by chefs around the world for many years to wash and refresh iceberg lettuce, and other crisp leaves.

Blanching helps to delay the pinking and browning that happens to lettuce when it is exposed to the atmosphere. This ‘stress’ happens when a lettuce is cut and when oxygen reaches the surfaces. If the leaves are blanched in warm water immediately the ‘stress’ is minimized and the leaves cope much better. This technique actually relaxes the leaves so that they stay fresher for longer.

Stage 1

To make a bag of Lasting Leaf salad, we use fresh whole head lettuce* (and carrot and cabbage for the Sweet & Crunchy mix and Lambs Lettuce for the Mild & Crispy mix). The outer leaves are removed to ensure only the best bits of the lettuce are used. The lettuce (and carrot, cabbage & Lambs Lettuce) are then ready to wash.

Stage 2

Firstly the leaves are ‘blanched’ in warm water for a short period then removed and immediately immersed in cold water. The final step in the Lasting Leaf journey is drying and packing.

Stage 3

Once out of the cold water the leaves are dried to remove any excess water, they are then bagged and packed ready for delivery to the supermarkets.