Lettuce

Lettuce is a fresh leafy vegetable with a mild flavour and a crisp bite. It’s most often used raw in salads and sandwiches, though some types can also be briefly grilled or stir-fried.

Latin name: Lactuca sativa
Origin: West Asia and the Mediterranean region
Life cycle: annual

Description

Lettuce belongs to the daisy family (Asteraceae) and comes in many varieties. Common types include butterhead (soft), romaine/cos (firmer with a thick rib), iceberg (extra crisp) and oak leaf (loose leaves, often slightly nuttier).

In the kitchen

Lettuce is a quick base for salads with cucumber, tomatoes, radishes, avocado, eggs, cheese or nuts. Dress with oil and something acidic (lemon or vinegar) and add it just before serving to keep the leaves crisp. Romaine is ideal for Caesar-style salads; iceberg works well in tacos and sandwiches; butterhead suits lighter vinaigrettes.

Storage & preparation

Keep lettuce in the fridge, ideally in a sealed container or bag with a sheet of kitchen paper to absorb excess moisture. Rinse in cold water and dry thoroughly (a salad spinner helps) for the best texture. If it’s gone limp, soak the leaves for 10 minutes in ice-cold water, then dry again. Tear or cut lettuce just before using to reduce browning.