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.
Look for lettuce that is vivid in color and has fresh-looking leaves. Avoid lettuce that has leaves that are wilted or have brown edges.
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.
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.
Lettuce is not suitable for long-term storage. For example, it does not freeze well because of its high moisture content.
Butter lettuces include Boston and bibb varieties. As the name implies, butter lettuces have a slightly sweet, almost buttery taste.
|
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 |
|
|
|
|
|
|
|
|
|
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.
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.
Scan the QR code below to view this page on your mobile device.