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food & wine dictionary
Food and Wine Dictionary
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There are hundreds of varieties of lettuce grown throughout the world and, because they peak at different times of year, there's always a plenitude of this universal salad favorite. Of the lettuce used in this country, there are four general classifications
, most of which comprise many varieties. When shopping for any kind of lettuce a general rule of thumb is to choose those that are crisp and free of blemishes. As with all greens, lettuce should be washed and either drained completely or blotted with a paper towel to remove any excess moisture. A
, which uses centrifugal force to remove water from leafy greens, is a real timesaver for this process. Never allow lettuce to soak, as the water tends to soften some leaves. Refrigerate washed-and-dried greens airtight in a plastic bag for 3 to 5 days, depending on the variety. All lettuce is low calorie and most of it is rich in calcium, iron and vitamins A and C. Keep in mind that the darker green leaves contain the most nutrients.
For information on specific varieties of lettuce, see individual listings.
Material adapted from the
The New Food Lover's Companion
© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
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