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Riccia Frisee

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Riccia Frisee


Frisée is a type of endive, it is also called curly-leaved endive. This endive has an open head of lettuce with curly, severely cut leaves. The heart of Riccia Frisee is yellow, the outer leaves green. Frisée, but especially its outer green leaves, tastes a bit bitter than normal endives. The bright lettuce heart tastes particularly good in lettuce.


Origin of Riccia Frisee:

Riccia Frisee belongs to the endive family and is also called "curly endive". This family of leaf salads originally comes from the Mediterranean. Today Riccia Frisee grows in temperate climates worldwide.



Riccia Frisee is fresh and crispy, with a slightly bitter taste. It is well suited to use with other salad types. The leaves of Riccia Frisee are long and narrow and are well suited to build dishes if you want some height and volume. It is nice in salads, often mixed with other salad types and vegetables. It's also crispy and good under the hamburger.

Characteristic of frisée lettuce is its curly, slit leaves, which are bright green on the outside and light yellow on the inside. It forms rather high closed rosettes and grows on humus-rich soil, preferably in sunny locations. In summer it needs a lot of water. A typical feature of frisée lettuce is its bitter taste, which is caused by bitter substances in the leaf veins and root base.



Riccia Frisee has a rich, slightly bitter taste that is characteristic. It is a typical late summer salad and has fringed but crisp leaves that taste slightly bitter and hearty-spicy. The outer leaves are green and most bitter. 

There are many reasons to eat Riccia Frisee regularly. Whether as a nerve food, radical scavenger or energy supplier, Riccia Frisee has it all, because it is a bomb of vitamins and minerals. It is a highly concentrated vegetable with an extremely high nutrient density. 


Riccia Frisee nutrition:

The strong outer leaves of Riccia Frisee, in particular, contain many bitter substances that stimulate digestion and metabolism. Vitamin C, vitamin A, many B vitamins and minerals are also found in Riccia Frisee. Also, a lot of carbohydrates and protein are in the tender lettuce leaves.

Riccia Frisee is low in calories, but rich in dietary fiber. It is also a good source of beta carotene, vitamin K, vitamin B folate and the mineral potassium.


Nutritional Value



Energy kJ

44 kJ

Energy kcal

10 kcal


0.1 g

Of which saturated fatty acids

0 g


0.7 g

Of which sugars

0.7 g

dietary Fiber

1 g


1.2 g


0 g

Vitamin K

298 µg (397% *)


33 µg (16% *)

Potassium (K)

338 mg (16% *)




It is best to consume Riccia Frisee on the day of shopping. Wrapped in a damp kitchen towel, Riccia Frisee keeps in the fridge for about a day or two. When you buy store the salad in a refrigerator at 2-4 ºC, preferably packed in a plastic bag or a closed plastic box.


Riccia Frisee Use:

Riccia Frisee tastes particularly good with fruit or fruity dressings, but also with hearty ham or bacon. Riccia Frisee is suitable together with other types of lettuce for mixed leaf salads.

Wash the leaves thoroughly under cold running water before use. As the stalk contains the most bitter substances, it should be removed. Riccia Frisee tastes best as a salad, for example in mixed leaf salads. A yogurt sauce containing sugar can be used to neutralize the bitter substances. If you still find it too bitter, you can put the leaves briefly in warm water. Although this has the disadvantage that water-soluble vitamins are washed out, the bitter taste can be further reduced. Frisée goes well with fruity dressings and fruit as well as with meat, cheese, and eggs. A vinaigrette of vinegar and oil rounds off its bitter taste perfectly. Otherwise, you can also steam it in larger pieces as a side dish.


Riccia Frisee salad with carrots and hazelnuts


Ingredients for 4 persons:

  • 1 head of Riccia Frisee

  • about 150 g carrots

  • about 60 g of hazelnuts

  • 2 tablespoons of sunflower oil

  • 1 tablespoon of wheat germ oil

  • 1 tablespoon of linseed oil

  • 3 tablespoons of raspberry vinegar

  • 2 tablespoons of almond milk

  • Seasoned Salt

  • freshly ground black pepper

  • 1 teaspoon of Shoyu

  • 1 tablespoon of Gomasio

  • 1 tablespoon of yeast flakes



  1. Clean, wash and spin dry the Riccia Frisee.

  2. Wash, clean and grate the carrots with the vegetable brush.

  3. Roast the hazelnuts in a pan without fat.

  4. Mix the sunflower, wheat germ and linseed oil with the raspberry vinegar. Stir in the almond milk and season with the herb salt, the freshly ground black pepper, the shoyu, and the gomasio.

  5. Put the lettuce and carrots in a bowl and mix with the marinade.

  6. Sprinkle the roasted hazelnuts and yeast flakes over the salad.


My tips:

  • If you don't have raspberry vinegar on hand, replace it with apple cider vinegar.

  • Hazelnuts have been used in our recipe. Of course, you can also use other types of nuts, such as almonds, cashew or pine nuts, etc.

  • If you like it sweeter, cut some dried apricots or raisins into the salad.


Frisée (also called curly endive, frisée lettuce) belongs to the chicory family and so it has a slightly bitter taste. Frisée has long, narrow, curly leaves and may be used as a salad green. The outer leaves and the tips are a darker green and the centre inner leaves are paler, milder and more tender.

1 pound (454 gram) - Weight Approximates

Ingredients: Riccia frisee

Packaging: Plastic Wrap

Product of Italy


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Riccia Frisee