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LETTUCE
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Description:
Lettuce is synonymous with salads as they are predominantly made from crispy green lettuce leaves. Most varieties of lettuce exude small amounts of a white, milky liquid when their leaves are broken. This "milk" gives lettuce its slightly bitter flavour and its scientific name, Lactuca sativa derived from the Latin word for milk. All varieties of lettuce have a high water content and few calories. Lettuce can be seasoned and served raw in green or mixed salads. The leaves are often used as a garnish.
How to select:
The five varieties are butterhead, crisp head, leaf, cos or romaine, and celtuce. When purchasing lettuce, look for freshness, selecting lettuce that does not have wilted and discoloured leaves It is a plant that grows wild all over the Northern hemisphere and is cultivated in many varieties for its large edible leaves.
Use:
The leafy green vegetable is used in salads, cooked vegetable dishes, and is commonly used on sandwiches.
How to store:
To store lettuce, wash the lettuce and dry the leaves with paper towels, seal or wrap it securely in plastic and place it in the coolest part of the refrigerator, which is generally located in the rear and lowest shelf section of the refrigerator.
Health benefits:
Vitamin A and potassium are the most notable nutrients in lettuce. The darkest green varieties provide the highest levels of Vitamin A.A family of vegetables consisting of five varieties classified according to shape and growth.
Some of the important available varieties are :
Iceberg Lettuce
Also called Webb or Bebb, it is crisp and round with very large firm hearts.
Coss or Romaine Lettuce
It has long dark green leaves with thick veins and a relatively open crisp heart.
Round Lettuce
It has a rounded head with a yellow heart and smooth or curled floppy leaves.
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