Saladuse

Saladuse is a common name for a group of leafy greens cultivated for fresh use in salads. It originated in European horticulture and is grown in temperate regions worldwide. The term refers to cultivars with a compact rosette habit and tender, crisp leaves.

Plants form a rosette of leaves typically bright green, sometimes with red or purple tinges. Leaves can be smooth or mildly crinkled, with a mild, versatile flavor. Harvest maturity varies from a few weeks to two months depending on variety.

Saladuse prefers cool-season conditions, though some varieties tolerate warmth. It grows best in full sun to partial shade with well-drained, fertile soil and regular moisture. Regular harvesting encourages new growth and prolongs production. It is generally resistant to common leaf diseases but can attract aphids in dry conditions.

Common cultivars include smooth- and crinkled-leaf types, with color variants from light green to burgundy. In the kitchen, saladuse is eaten raw in salads, sandwiches, and as a garnish, and can be lightly sautéed or blanched.

The name saladuse is believed to derive from a Latin-sounding blend of salad and use. It gained popularity in the 19th and 20th centuries alongside other leafy greens.

Like other leafy greens, saladuse is low in calories and rich in vitamins A and K, as well as minerals and dietary fiber.