What is the best lettuce to eat?
The Five Healthiest Types Of Lettuce
- Living Lettuce. When you purchase living lettuce it will still have its roots attached. ...
- Oakleaf Lettuce. Oakleaf lettuce contains high amounts of Vitamin C and Vitamin A. ...
- Red Leaf Lettuce. Red leaf lettuce contains a lot of phytonutrients and it is these which help to give the leaves it’s red color.
- Green Leaf Lettuce. ...
- Romaine Lettuce. ...
What are all the types of lettuce?
Lettuce Varieties
- Arugula (a.k.a. Rocket) Arugula (a.k.a. rocket) has dark green leaves and a peppery flavor. ...
- Batavia Lettuce (a.k.a. French Crisp or Summer Crisp) Red Batavia Lettuce. ...
- Mâche (a.k.a. Lambs' Lettuce) Mâche Lettuce. ...
- Mesclun (a.k.a. Spring Mix) Spring Mix Salad Greens. ...
Is lettuce considered a fruit or vegetable?
Lettuces are the edible leafy part of the plant, so they’re generally considered a vegetable for that reason. Fruits, on the other hand, are the seed-bearing structures that grow from a flowering plant, whereas vegetables are all the other edible plant parts.
What family is lettuce a member of?
Well, Lettuce is part of the daisy family which they are also in the Asteraceae family. Lettuce contains A and K vitamins, and its nutritional value varies. Did you know that the term lettuce means succulent leaves of L?
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What is the name of regular lettuce?
Botanically speaking, the plant Lactuca sativa includes few basic types, like leaf lettuce, romaine, iceberg, and butterhead, but you'll want to mix other popular greens into your dishes for the biggest nutritional boost.
What are the five types of lettuce?
There are five distinct types of lettuce: leaf (also called loose-leaf lettuce), Cos or romaine, crisphead, butterhead and stem (also called asparagus lettuce).
What is green leaf lettuce called?
Green Leaf lettuce, botanically classified as Lactuca sativa, is the general name provided for dozens of varieties that produce semi-frilled, loose-leaf lettuces and are members of the Asteraceae family.
What type of vegetable is lettuce?
Lettuce is a leafy vegetable, famous for giving salads their base. There are multiple types of lettuce, and they all share the scientific name Lactuca sativa. The health benefits of lettuce come primarily from its vitamin content.
What is another name for lettuce?
What is another word for lettuce?cabbagegreenbackssheqelsnotesrollready moneyspeciewadkalespondulicks54 more rows
What is the most popular lettuce?
icebergCrisphead, also known as iceberg or head lettuce, is one of the most widely used lettuces.
What are the 4 main types of lettuce?
Lettuce varieties are placed in one of four categories: butterhead, crisphead, loose-leaf and Romaine.
Which lettuce is best for salad?
15 Great Greens to Add to Your Salad BowlRed-Leaf Lettuce. The red-tipped leaves of this loose-leaf lettuce are a variant of green-leaf lettuce. ... Romaine Lettuce. ... Butterhead Lettuce. ... Iceberg Lettuce. ... Green-Leaf Lettuce. ... Mâche. ... Arugula. ... Watercress.More items...•
What is the best lettuce?
29 of the Best Lettuce Varieties for Your GardenCrisphead. Crisphead Great Lakes. Hanson Improved. Igloo. Webbs Wonderful.Butterhead. Bibb. Bronze Mignonette. Buttercrunch. Dynamite. ... Romaine. Cimarron. EZ Serve. Forellenschluss. Little Caesar. ... Loose Leaf. Black Seeded Simpson. Deer Tongue. Grand Rapids. ... Oak Leaf. Bronze Guard. Oakleaf.
Is cabbage a lettuce?
Cabbage and certain types of lettuce may look alike, but these vegetables have major differences. To start, cabbage and lettuce are entirely different vegetables. They also have distinct nutritional profiles, flavors, textures, and culinary uses.
Is lettuce a salad?
A salad usually includes the large green leaves of a vegetable called a lettuce /ˈletɪs/. Don't refer to this vegetable as a `salad'. Tear the lettuce into small pieces and mix it with the dressing.
Is spinach a lettuce?
Not technically a lettuce, spinach is a member of the amaranth family and is more closely related to beets and chard. Spinach is very versatile and can be cooked, added to many dishes or eaten raw.
What are the 10 types of lettuce?
Varieties of Lettuce and Salad GreensIceberg Lettuce. Don't roll your eyes. ... Butterhead Lettuce. Butterhead lettuces form heads with beautiful ruffled leaves on the outside and tighter-packed blanched hearts within. ... Romaine. ... Looseleaf Lettuce. ... Kale. ... Arugula. ... Asian Greens. ... Chicory.More items...
What are all the types of lettuce?
Iceberg lettuceButterhead lettuceBatavia lettuceLeaf lettuceCeltuceLactuca sativa var longifolia...Lettuce/Lower classifications
What are the 7 types of salad?
Green Salad. Technically, any salad that includes lettuce is a "green salad." ... Caesar Salad. ... Chef Salad. ... Waldorf Salad. ... Coleslaw. ... Pasta Salad. ... Bound Salads. ... Additional Kinds of Salad.
How many types of lettuce do we have?
Botanically speaking, lettuce falls into five categories: crisphead; butterhead; loose-leaf, or leaf; and romaine, or cos. (There's also celtuce, or asparagus lettuce, which is cultivated for its edible stem.) But within those overarching types, there's room for a variety of textures and flavors.
Taxonomy and etymology
Lactuca sativa is a member of the Lactuca (lettuce) genus and the Asteraceae (sunflower or aster) family. The species was first described in 1753 by Carl Linnaeus in the second volume of his Species Plantarum. Synonyms for L. sativa include Lactuca scariola var. sativa, L. scariola var. integrata and L. scariola var. integrifolia. L.
Description
Lettuce's native range spreads from the Mediterranean to Siberia, although it has been transported to almost all areas of the world. Plants generally have a height and spread of 15 to 30 cm (6 to 12 in). The leaves are colorful, mainly in the green and red color spectrums, with some variegated varieties.
History
Lettuce was first cultivated in ancient Egypt for the production of oil from its seeds. This plant was probably selectively bred by the Egyptians into a plant grown for its edible leaves, with evidence of its cultivation appearing as early as 2680 BC.
Cultivation
A hardy annual, some varieties of lettuce can be overwintered even in relatively cold climates under a layer of straw, and older, heirloom varieties are often grown in cold frames. Lettuces meant for the cutting of individual leaves are generally planted straight into the garden in thick rows.
Culinary use
As described around 50 AD, lettuce leaves were often cooked and served by the Romans with an oil-and-vinegar dressing; however, smaller leaves were sometimes eaten raw. During the 81–96 AD reign of Domitian, the tradition of serving a lettuce salad before a meal began.
Food-borne illness
Food-borne pathogens that can survive on lettuce include Listeria monocytogenes, the causative agent of listeriosis, which multiplies in storage.
Religious and medicinal myths
In addition to its usual purpose as an edible leafy vegetable, lettuce has had a number of uses in ancient (and even some more modern) folk medicine and religious symbolism. For example, ancient Egyptians thought lettuce to be a symbol of sexual prowess and a promoter of love and childbearing in women.
Iceberg
You're probably familiar with iceberg, one of the most common varieties of lettuce. Refreshing and watery, fresh iceberg is often found in wedge salads. You'll also find it shredded and stuffed into tacos or sandwiches. Iceberg lettuce grows in medium-sized heads and its tightly packed leaves range in color from pale to medium green.
Romaine
Here's another common type of lettuce. Romaine leaves are large, sturdy, crisp, and can have a slightly bitter flavor. Thanks to a thick center rib, fresh romaine leaves deliver a satisfying crunch with every bite. This hearty lettuce variety can stand up to heat, so it's a great option for grilling. It's also associated with Caesar salads .
Arugula
Arugula, a leafy green that originated in the Meditteranean, is known for its tender texture and earthy flavor. A slight peppery kick means it pairs well with lemony dressings or as a basil stand-in in pesto sauces. While it's most commonly used as a salad green, it's also frequently found in sandwiches or on top of pizza.
Leaf Lettuce
Leaf lettuce comes in three varieties: red, green, and oak. They grow on a single stem instead of a head, which means it has a shorter shelf life than other types of lettuce (it's also more prone to wilting, so stick to light dressings). Its mild flavor and texture makes it perfect for salad green mixes.
Boston Lettuce
One of the two common types of butterhead lettuce, Boston lettuce has large leaves that are soft and mild in flavor. The dense leaves are slightly cupped, which makes them perfect for lettuce wraps .
Bibb Lettuce
Bibb, the other common butterhead variety, is slightly smaller and sweeter than Boston lettuce. It's larger than most types of lettuce, though, so it also makes a great base for lettuce wraps .
Mesclun
Mesclun isn't exactly a type of lettuce — it's a mix of salad greens that originated in Provençal France. It typically includes leafy lettuces, arugula, and other leafy greens and herbs (such as endive and chervil). Use mesclun to make salads, blend it into smoothies, stuff it into sandwiches, or as a bed for an entrée.
1. Crisphead Lettuce
It has curved, overlapping leaves forming crispy, round heads. The leaves are creamy-white on the inside and are tightly-packed, having a mild flavor and crunchy texture.
2. Butterhead Lettuce
The butterhead lettuce has soft, buttery-textured leaves forming small, loosely-folded heads, while having a sweet, delicious flavor.
3. Romaine Lettuce
It has long, dark green leaves forming an elongated, loaf-shaped head. It is crispy-textured with a slightly bitter taste and is sold as ‘hearts’ or whole heads in North America. Its vase-shaped heads can grow to a height of 12 inches.
4. Loose-Leaf Lettuce
One of the most fast-growing lettuce varieties, the loose-leaf lettuce contains large, moderately crispy, loosely-packed leaves that do not form compact heads. It has a mild, sweet flavor.
5. Arugula
Originating in the Mediterranean and southern Europe, Arugula is now grown in most countries around the world. It has a peppery flavor and contains dark green leaves that are either shorter and rounded or long and spiked. Wild-harvested variety is the most pungent, while the cultivated type varies in the strength of taste.
6. Batavia Lettuce
It is more resistant to a warmer climate, staying crispier than other lettuce varieties. Batavia consists of red-tinted or green leaves that are crunchy and nutty-flavored.
7. Frisee
Frisee comes with curly, frizzled green leaves tinged with yellow and has a slightly bitter flavor along with a crunchy texture.
Health Benefits
The health benefits of lettuce vary across varieties of lettuce, based on their nutritional contents. Iceberg lettuce is generally the lettuce type with the lowest amount of nutrients.
Nutrition
The nutritional content of lettuce varies across varieties. Almost all lettuces contain a significant amount of vitamin A, along with small amounts of vitamin C and iron.
1. Arugula
Alternate names/varieties: Rocket, Italian cress, Mediterranean rocket, rugola, rugula, roquette, rucola
4. Cress
Alternate names/varieties: Watercress, upland cress, curly cress, land cress
5. Endive
Alternate names/varieties: Belgian endive, French endive, witloof, witloof chicory, Belgium chicory
6. Escarole
Alternate names/varieties: Batavian endive, scarole, broad-leaved endive
7. Frisée
Characteristics: These curled leaves tinged with yellow and green are slightly bitter in taste, have a crunchy stem, and add a lot of texture. Their pale green, white, and yellow coloring is a result of the producer shielding them from light during the growing process. Frisée is closely related to escarole.
8. Iceberg lettuce
Characteristics: Iceberg is known for being very crisp, watery, and refreshing. It forms in basketball-sized heads, with large, tightly packed, pale-green leaves.
9. Little Gem lettuce
Characteristics: Although Little Gem lettuce resembles baby romaine, it's actually a full grown variety. The leaves are crisp, sweet, and sturdy.
1. Arugula
Also known as “rocket”, arugula comprises dark green leaves that have a peppery taste to it. Arugula often comes in long, spiky shape but it also common to come across shorter and more rounded ones. However, both these kinds possess the same dark green shade.
2. Belgian Endive
While this type of lettuce features tight, compact heads, it is full of crunch and flavor. This is why endive is a must-have ingredient in salads; one bite of it and you will take endless pleasure in its solid crunch and twist.
3. Butterhead
Commonly known as cabbage or round lettuce, this prized lettuce is utterly mild, crispy, and tender. Due to its smooth texture, this variety of lettuce is named “butterhead”.
4. Kale
There is a reason why kale is famed as “the queen of greens”. And that’s because of the fact that the dark green leafy lettuce is a nutritional powerhouse. While the leaves of kale are normal and delicate, they can do wonders for your health.
5. Spinach
Belonging to the family of Amaranthaceae, spinach is an edible plant that is native to central and western Asia. It wouldn’t be wrong to claim it as a superfood, given that it is abundant with nutrition such as protein, minerals, vitamins, and calcium.
6. Collard
The loose-leafed greens A.K.A collard greens belong to Acephala – a Greek word for “without a head” – group. For your information, this group features other types of healthy vegetables as well such as broccoli, kale, turnips, and cabbage.
7. Chrysanthemum Greens
Whether you steam them or boil them, these beautiful greens always maintain their herby flavor. These types of greens are a great addition to salads, sukiyaki, shabu-shabu, and all kinds of soups. People tend to overcook chrysanthemum and as a result, the delicate greens lose their distinct flavor.
Overview
Lettuce (Lactuca sativa) is an annual plant of the family Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled. One variety, celtuce (asparagus lettuce), is grown for its stems, which are eaten either raw or cook…
Taxonomy and etymology
Lactuca sativa is a member of the Lactuca (lettuce) genus and the Asteraceae (sunflower or aster) family. The species was first described in 1753 by Carl Linnaeus in the second volume of his Species Plantarum. Synonyms for L. sativa include Lactuca scariola var. sativa, L. scariola var. integrata and L. scariola var. integrifolia. L. scariola is itself a synonym for L. serriola, the common wild or pric…
Description
Lettuce's native range spreads from the Mediterranean to Siberia, although it has been transported to almost all areas of the world. Plants generally have a height and spread of 15 to 30 cm (6 to 12 in). The leaves are colorful, mainly in the green and red color spectrums, with some variegated varieties. There are also a few varieties with yellow, gold or blue-teal leaves.
History
Lettuce was first cultivated in ancient Egypt for the production of oil from its seeds. The plant was probably selectively bred by the Egyptians into a plant grown for its edible leaves, with evidence of its cultivation appearing as early as 2680 BC. Lettuce was considered a sacred plant of the reproduction god Min, and was carried during his festivals and placed near his images. The plant wa…
Cultivation
A hardy annual, some varieties of lettuce can be overwintered even in relatively cold climates under a layer of straw, and older, heirloom varieties are often grown in cold frames. Lettuces meant for the cutting of individual leaves are generally planted straight into the garden in thick rows. Heading varieties of lettuces are commonly started in flats, then transplanted to individual spots, usually 20 to 3…
Production
In 2020, world production of lettuce (report combined with chicory) was 28 million tonnes, with China alone producing 14.3 million tonnes or 52% of the world total (see table).
Lettuce is the only member of the genus Lactuca to be grown commercially. Although China is the top world producer of lettuce, the majority of the crop is …
Culinary use
As described around 50 AD, lettuce leaves were often cooked and served by the Romans with an oil-and-vinegar dressing; however, smaller leaves were sometimes eaten raw. During the 81–96 AD reign of Domitian, the tradition of serving a lettuce salad before a meal began. Post-Roman Europe continued the tradition of poaching lettuce, mainly with large romaine types, as well as the method of pouring a hot oil and vinegar mixture over the leaves.
Food-borne illness
Food-borne pathogens that can survive on lettuce include Listeria monocytogenes, the causative agent of listeriosis, which multiplies in storage. However, despite high levels of bacteria being found on ready-to-eat lettuce products, a 2008 study found no incidents of food-borne illness related to listeriosis, possibly due to the product's short shelf life, indigenous microflora competing with the Listeria bacteria or inhibition of bacteria to cause listeriosis.
Quotes
Climate
- In general, salad greens are cool weather crops, at their best in spring and early summer before high heats and long days make them bolt and turn bitter. Look for lettuce year-round in ultra-temperate climates, fall and spring in mainly temperate areas, and in the late spring through the summer months in cooler climates.
Description
- Arugula (a.k.a. rocket) has dark green leaves and a peppery flavor. The leaves can be long and spiked or shorter and more rounded, but they all share that dark green color.
Cultivation
- As one of its other names would suggest, Batavia lettuce is more tolerant of warmer weather than many salad greens. It stays crisp and doesn't bolt (flower) and turn bitter as easily as other lettuces, so is a favorite with summer gardeners who want to keep themselves in lettuce all season long.
Varieties
- Butter lettuce is commonly available. It is a crisp-head lettuce, meaning its leaves form a compact head as it growsalthough its head is much less compact than iceberg lettuce. Butter lettuce has a tender texture and large, cupped leaves that work beautifully in salads, especially with delicately flavored dressings such as buttermilk dill salad dressing or in asparagus butter lettuce salad. Lo…
Uses
- Bright and peppery, young and tender chrysanthemum greens are a tasty addition to salads. They are the green fronds from the chrysanthemum plant that grows the popular flowers, which are more commonly known as mums in some areas. They need to be young for the best flavor raw; larger, older greens will take on a bitter edge that gets tamed by cooking. Some might say it's str…
Cuisine
- This twisted, curly, frizzled green is endive, and has all the bright bitterness and delicious crunch that goes along with that family of greens. Frisée is best known as the base for a classic French bistro salad that includes bacon and a poached egg on top and is also delicious in a pear salad with blue cheese and walnuts.
Preparation
- It requires extra care when cleaning since sand and grit tend to gather in the nub of roots holding each rosette together. Give it a few extra swishes in the water to get them clean. Tradition says that a shallot vinaigrette brings out the best in mâche.
Composition
- Mesclun means \"mixed\" in Provencal and is traditionally composed of several varieties of wild-harvested, young greens. Most mesclun sold today is cultivated, meaning planted as beds of mixed lettuce seeds and harvested when the leaves reach the desired size of 3 to 6 inches. Look for mixes that contain young, sweet leaves from a variety of tender lettucesmaybe a bit of curly e…
Variations
- Some farms and markets sell special \"spicy\" mixtures that have more arugula, watercress, mizuna, and mustard leaves. Mesclun is often dressed with a classic French vinaigrette, but it's a forgiving mix that works well with a wide range of dressings.
Characteristics
- Watercress has a bright, peppery flavor prized for salads and gently \"wilted\" preparations. It grows wild in streams in Northern America and Europe but is easily cultivated with the right irrigation. Much cultivated \"watercress\" is actually garden cress, which has slightly less bite and crunch than its watercress cousin.
Diet
- Whatever cress we're talking about, they're all members of the mustard family. The older they get, the sharper their flavor becomes. Use cress as soon as possible, removing any yellowed or wilted leaves. Tender stalks and roots are perfectly edible along with the dark green leaves. Try tossing with a feta vinaigrette or yogurt buttermilk dressing.