FoodLink - Purdue Extension

lettuce


Lactuca sativa
Available from April to June

Types

There are four main types of lettuce: looseleaf, butterhead, romaine, and crisphead.

Vendors also sell lettuce as individual leaves (separate from the head) or in mixes with other salad greens.

Preparation

Remove the stem end of head lettuces. Wash individual leaves well (especially along the lower center rib towards the stem). You can chop head lettuces with a knife, but it is better to tear softer leaf lettuces.

This video offers tips for cutting salad greens.

Lettuces can be used as wraps in place of bread, crips lettuces can be added to soups for texture, or added to smoothies. Since lettuce absorbs flavors, add to favorite dishes in place of cabbage.

Storage

Short-Term Storage

Wash and thoroughly dry lettuce — wet lettuce will degrade quickly. Wrap dry lettuce in a dry lint-free towel, place in a plastic bag, and store in the refrigerator. Lettuce will last about 5 days in the refirgerator.

Long-Term Storage

Lettuce is not suitable for long-term storage. For example, it does not freeze well because of its high moisture content.

 

Quick Fact

Butter lettuces include Boston and bibb varieties. As the name implies, butter lettuces have a slightly sweet, almost buttery taste.

Nutrition Information

Serving Size

1 cup Shredded

 

 

 

 

Nutrients

Amount

% Daily Value

Total Calories

10

 

Protein

1g

 

Carbohydrates

2g

 

Dietary Fiber

1g

 

Total Sugars

1g

 

Total Fat

0g

 

Saturated Fat

0g

 

Cholesterol

0mg

 

 

 

 

Minerals

 

 

Calcium

 13 mg

 

Sodium

7mg

 

Iron

 0 mg

 

 

 

 

Vitamins

 

 

Vitamin A

 18 ug

 

Vitamin C

 2 mg

 

 

 

 

 

 

 

Food Safety Tips

Always keep fresh produce away from raw meat and raw meat juices to avoid cross-contamination.

Follow the safe food guidelines for all fresh produce.

Related Resources

Lettuce is a cool-season annual in the aster family. Harvest leaves before the plant begins to flower. Lettuce will bolt (begin flowering) with hot weather, long days, warm nights, or dry soil. Lettuce that bolts looses quality and may be bitter. Some varieties are more resistant to bolting than others.

There are four common types of lettuce: looseleaf, butterhead, romaine, and crisphead.

Looseleaf is ready for harvest in 40-50 days. It is the type most often grown in American gardens.

Butterhead, also called Boston or bibb, forms a loose head.

Cos, also called romaine, is a narrow upright plant that tolerates hot weather better than other lettuce.

Cos and butterhead mature in 60-70 days.

Crisphead, also called iceberg, is the most difficult to grow because it is extremely sensitive to heat and takes a long time to mature, 70-120 days.

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