BIO Oak Leaf Lettuce Green

Cultivation - Michael Herzog

In 2011, Michael Herzog, who was 18 at the time, began to cultivate vegetables on his parents' farm. He was simply fascinated by the experience of seeing a small seed grow into a plant in a relatively short space of time, which would later end up on our plates. So, gradually, the conventional pig fattening operation was converted into a vegetable operation. However, after a short time, Michael and his parents realised that they would much prefer to eat their vegetables without pesticides, and of course they wanted to offer their customers pesticide-free vegetables too. That's why they unanimously decided to convert the operation to organic in 2015. The young, innovative farmer faced many new challenges, but they were challenges that he was happy to overcome, as they were about healthy food and sustainable agriculture. So, improvements were gradually made in the field in order to produce tasty, high-quality vegetables for you.

Today, a 7-strong team at Michi's operation ensures a regular supply of vitamins for your plates. His operation is AMAGAP certified, of course certified organic, and has also been very successfully audited in accordance with HACCP requirements for hygiene and occupational safety.

Michi's salads grow in the gentle hills of the southern Tullnerfeld, practically on the doorstep of Vienna, and have a very short journey from the field to your home. With his special cultivation technique on ridges, each lettuce plant has enough space to develop its roots, is therefore more resistant and develops more leaf mass. As a result, the lettuces keep for much longer at your home than you might be used to from other lettuces

Storage recommendation

Lettuce should always be stored in the refrigerator, ideally at 5° C and high humidity. The vegetable compartment is best suited for this.