info: Lettuce is a leafy green vegetable with a soft texture and mild flavor. An excellent source of vitamin A.
storage: Refrigerate unwashed & uncut heads in the crisper drawer for 5-6 days. To store greens alone: wrap in loose, slightly damp paper towels & refrigerate for 3-4 days.
preparation: Remove any wilted or yellow outer leaves. Cut out the central “heart” and stalk (or use this trick). Wash well in cold water. Tear leaf greens to desired size/consistency.
Lettuce is most often eaten raw in salads and sandwiches or as a filling in burritos and tacos. Wilted lettuce greens can also be added to soups & stews.
from Salad Greens
Garden Lettuce, Lactuca sativa, is a native of the eastern Mediterranean and was first cultivated around 4500 BC (Evolution of Crop Plants, Simmonds, 1976). Lettuce leaves are pictured on the walls of Egyptian tombs dating to around 2680 BC and appear to be of the Romaine or Cos type. Both the Greeks and the Romans grew several types of Lettuce. The Greek historian Herodotus (484-425 BC) writes that lettuce was common at the tables of Persian Kings by 550 BC. Pliny (23-79 AD), in the Natural History refers to lettuce varieties from Egypt, Sicily and Cappadocia and lists nine varieties including: “Crispa, Laconicon, Nigra, Pupurea and Rubens,” indicating that there were already several forms and colors available. The Romans originally used Lettuces at the end of the meal for its sleep inducing properties. Lactucarium, a chemical similar to Laudanum being an extract of Lettuce stems. This practice was gradually abandoned and Lettuce became a hors d’oeuver which is how it is most often consumed today. …read more