Lettuce
CategoryVegetables

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Lettuce is a variety of leafy green vegetable in the genus Lactuca.[1][2][3]

Characteristics

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All varieties of lettuce are succulent and crispy, with a high water content,[2] and most have green leaves.[1] The aroma is grassy, and the flavor is mildly bitter,[2] with anthocyanin-containing red-leafed lettuce having an especially pronounced bitterness.[4] When broken, the central leaf rib produces a milky liquid.[1][2] Leaves closer to the center of the head are generally paler than the outer ones. When immature, lettuces may be called baby lettuce, and they have smaller leaves and a more tender flavor and texture.[3]

Varieties

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There are somewhere on the order of thousands of lettuce varieties,[5] but many can be sorted into one of four broad categories: romaine, leaf, butterhead, or crisphead.[3][4][5] Romaine (also called cos) grows in elongated, loose heads with narrow leaves and sturdy central ribs.[1][3][5][6] It tends to be relatively flavorful.[3][6] Leaf lettuces do not form compact heads,[3][6] with the leaves instead spreading out—this makes it convenient to pluck a few leaves from the growing plant as desired.[7] Some varieties may have red coloration;[5][6] generally mild flavor that increases in bitterness with age.[5] Butterhead lettuces form loose, rounded heads,[5][7] and the leaves form little cups when separated off.[3] Their leaves are light green, the texture is soft,[7] and the flavor is mild.[3][5] As the name implies, crisphead lettuces have very crisp leaves[7]—iceberg lettuce, which grows in very compacted heads, is a classic example of this variety.[2][3][7] A visually distinct variety of lettuce is called stem lettuce, celtuce, or Chinese lettuce. This variety is cultivated for its thick fleshy stalk rather than its leaves.[4][7]

Selection and storage

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When selecting lettuces of any variety, look for crisp leaves that have no sign of wilting, drying, yellowing, bruising, rot, or insect damage.[1][3][5] Head lettuce should be dense and seem heavy.[1] Boxed greens should be examined to check for excess moisture or poor quality leaves at the bottom.[1]

Lettuce should be stored, unwashed and uncut,[1][5] in the refrigerator.[5] They should be wrapped in plastic or damp towels to prevent wilting,[1][5] but excess moisture will speed rot.[1] Head lettuce generally keeps better than leaf lettuce, which is more vulnerable to damage.[4] The cooler the temperature, the longer the shelf life,[1] but freezing will damage lettuce leaves[1] and is not recommended.

Preparation

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To prepare lettuce in most cases, start by separating the individual leaves from each other.[5] Iceberg lettuce can be firmly smacked, stem-side down, on a hard surface to loosen and dislodge the core.[1][8] Thicker central leaf ribs may be trimmed or cut out if desired.[5][6] Lettuce must then be washed before serving to remove any traces of dirt and grit,[5] then dried well to help dressing stick (if applicable).[1] Salad spinners are ideal tools to remove excess water.[5]

 
Lettuce wraps

Lettuce is a very popular green and is eaten both raw and cooked. Used raw, lettuce primarily contributes textural contrast through its crisp refreshing characteristics.[9] For example, it may be included within sandwiches, wraps, and rolls;[2][9] it may also be used to wrap or contain other foods,[9] as in Korean ssam. Lettuce is very popular in green salads,[1][2][7] such as Caesar salad and Waldorf salad.[2] In many cuisines, lettuce is also cooked, whereupon it carries flavor and provides a tender and mellow vegetal crunch.[9][10][11] Depending on the variety and preparation, it can take well to different cooking styles, including grilling, braising, stir-frying, blanching, and inclusion in soups.[7][9][10][11] Generally speaking, sturdier varieties of lettuce such as romaine or a-choy are best suited for cooking, as they will withstand the heat better.[10]

Substitution

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Depending on the variety of lettuce and the dish, other leafy greens may be substituted for the lettuce. You'll want to match the general texture and flavor profile.

Recipes

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References

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  1. a b c d e f g h i j k l m n o Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
  2. a b c d e f g h Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.
  3. a b c d e f g h i j Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
  4. a b c d McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
  5. a b c d e f g h i j k l m n o The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
  6. a b c d e Gisslen, Wayne (2014-04-15). Professional Cooking. Wiley. ISBN 978-1-118-63672-5.
  7. a b c d e f g h Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
  8. Bill (2017-03-27). "Stir-Fried Lettuce, A Healthy Cooked Lettuce Recipe". The Woks of Life. Retrieved 2025-01-23.
  9. a b c d e "Lettuce Is So Much More than Salad. Here Are 10 More Ways to Eat It". Kitchn. Retrieved 2025-01-23.
  10. a b c "Why You Should Cook Your Lettuce | America's Test Kitchen". www.americastestkitchen.com. Retrieved 2025-01-23.
  11. a b Berrill, Anna (2024-04-30). "How to use up a whole head of lettuce without making salad" (in en-GB). The Guardian. ISSN 0261-3077. https://www.theguardian.com/food/2024/apr/30/how-to-use-up-lettuce-without-salad-kitchen-aide-anna-berrill.