Lettuces

General Description/History

Select Fresh looking lettuce, which are heavy for their size. Lettuce should have firm hearts and crisp leaves. Check lettuce for decay at the stem end.

Lettuce has an affinity with all vegetables, fruits and seasonings. The word, “lettuce” is virtually synonymous with “salad”. These salads may include other vegetables, fruits, seafood and meats, plus dressings. The use of lettuce in sandwiches is universal, but this champion of greens, need not be limited to cold dishes. It may be braised and it makes a good soup when combined with a broth and spices. Lettuce leaves can also be filled with cheese, ham and other salads and can be rolled up as snacks. Lettuce is one of the earliest known vegetables dating back at least 25 centuries, where it grew wild in Egypt and Sumer. It was placed on the banquet tables of Persian Kings. It is also believed to be native of the Mediterranean and near eastern centres of origin, which includes the inner Asia Minor, Persia (Iran) and the Alpine Turkoman Republic. Ancient Greeks record lettuce around the year 600 BC as containing excellent medicinal properties.

Consumer Storage

0°C and 90 - 100% relative humidity. Keep covered and away from cooling fans and ethylene producing products.
Store in an airtight plastic bag in the refrigerator crisper.

Nutrition

Excellent source of vitamin A (the darker the leaves, the more vitamin A and iron it contains). It is also a good source of potassium, thiamine, fair source of calcium, phosphorous, iron and contains some vitamin C. Lettuce is low in kilojoules, yet high in fibre. The hydroponic lettuce varieties contain a higher potassium content and higher nutritive value due to their optimum growing conditions.