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2024-03-13 04:40:41

7 Different Types of Lettuce with Pictures

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7 Types of Lettuce

The term ‘lettuce’ is often thought to be synonymous with salad greens. But in truth, salad greens are any leafy greens usually eaten raw in salads. And lettuces are the most commonly accepted and consumed salad greens.Lettuce, or Lactuca sativa, is a leafy green with several types and cultivars of its own. Most of them are eaten raw in salads and sandwiches, while some may be used in other dishes (like celtuce, grown for its tender stem). Lettuces contain a lot of water and are an excellent source of Vitamins K and A. Also, being leafy greens, they are low in calories and carbs and can be a good addition to any healthy diet.Below is a list of all the types of lettuces, along with the common cultivars of each type. Out of the 7 main varieties, Iceberg is generally what one is likely to come across in the United States, whether at supermarkets or restaurants.

7 Types of Lettuce

Table of Contents

List of the Different Types of LettuceFAQ

Table Of Content

Table of Contents

List of the Different Types of LettuceFAQ

Table of Contents

List of the Different Types of LettuceFAQ

List of the Different Types of Lettuce

Name of the TypesCarbs (per 100g)Calories (per 100g)Common Cultivars (Available at the Supermarkets)Common UsesLeaf Lettuce2.2g5 kcalGreen Ice, Red Sails, Black Seeded SimpsonSaladsIceberg Lettuce (Crisphead)2.9g14 kcalGreat Lakes, Salinas, DynastyWedge salads, sandwichesRomaine Lettuce (Cos)3.3g17 kcalLittle Gem, Parris Island, CosmoSalads and sandwiches; typically used in Caesar saladsSummer Crisp2.5g7 kcalCherokee, Nevada, SalinasSalads, burgersButterhead2.2g13 kcalBibb, Boston, ButtercrunchSalads, wrapsRed Leaf Lettuce2.3g29 kcalNew Red Fire, Lollo Rosso, Red SailsSalads, garnishesCeltuce (Stem Lettuce)3.0g20 kcal–Typically used in Asian cuisine; added to Stews, stir-fries, and soups

The head lettuce varieties, like crisphead (Iceberg) and butterhead, are sometimes referred to as ‘cabbage’ lettuce due to their more compact and shorter cabbage-like appearance. They are easily distinguishable from loose-leaf varieties like Romaine and leaf lettuce.

The oilseed lettuce, yet another type, is not mentioned in the above table because it is grown mainly for its seeds that are used for oil extraction.

FAQ

Are there any bitter lettuce types? Lettuce leaves are not supposed to be bitter. But sometimes, especially when growing at home, they may turn bitter in response to certain growing conditions like too much heat or lack of nutrients in the soil. Which lettuce types are best for growing in a kitchen garden? Leaf and Romaine lettuce are typically grown in kitchen gardens as they grow quickly, need less care, and are easy to harvest. Butterhead lettuce is another commonly grown variety with excellent heat tolerance. Are there any lettuce varieties with curly leaves? There are no true lettuces out there with curly leaves. Frisée (or curly endive) is a curly-leaved salad green often mistaken for lettuce, but it is a type of chicory.

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Lettuce: Health Benefits, Nutrients, Preparation, and More

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There are multiple types of lettuce, and they all share the scientific name Lactuca sativa.The health benefits of lettuce come primarily from its vitamin content. Health benefits vary depending on the type of lettuce a person eats. All lettuces fall into one of four varieties:Head lettuce (capitata)Leaf lettuce (crispa)Romaine lettuce (longifolia)Celtuce lettuce (augustana)Head lettuce gets its name from its round shape. This variety includes iceberg and butterhead lettuces, both of which are commonly sold in grocery stores. Leaf lettuces don't form a head, and are instead connected to a stem. Some of these lettuces are darker in color or have reddish leaves.Romaine lettuce is another lettuce type commonly sold in grocery stores. It's also known as the main ingredient in Caesar salad.Celtuce lettuce, also called asparagus lettuce or stem lettuce, has a distinctive, large stem. This lettuce variety is common in China, but less common in the Western world.Health BenefitsThe health benefits of lettuce vary across varieties of lettuce, based on their nutritional contents. Iceberg lettuce is generally the lettuce type with the lowest amount of nutrients.Bone StrengthLettuce is a source of vitamin K, which helps strengthen bones. Consuming adequate amounts of vitamin K can also reduce your risk of bone fracture.HydrationWater makes up over 95% of raw lettuce. As a result, eating lettuce hydrates the body. Although drinking liquids is necessary, water in foods can also significantly contribute to hydration.Improved VisionLettuce is a source of vitamin A, which plays a role in eye health. Vitamin A can reduce a person's risk of cataracts. Vitamin A also helps prevent macular degeneration.Improved SleepExtracts of multiple lettuce types have also been shown to promote sleep. Until further research is conducted, it's unknown if lettuce in its natural form can produce a similar effect.NutritionThe nutritional content of lettuce varies across varieties. Almost all lettuces contain a significant amount of vitamin A, along with small amounts of vitamin C and iron. Nutrients per ServingA cup of chopped iceberg lettuce contains: Calories: 10Protein: 1 gramFat: 0 gramsCarbohydrates: 2 gramsFiber: 1 gramSugar: 1 gramIceberg lettuce contains 7% of the daily value of vitamin A. It also contains small amounts of vitamin C and iron. It contains fewer vitamins and minerals than other lettuce varieties.A cup of chopped butterhead lettuce contains: Calories: 7Protein: 1 gramFat: 0 gramsCarbohydrates: 1 gramFiber: 1 gramSugar: 1 gramButterhead lettuce contains 36% of the daily value of vitamin A. It also contains small amounts of vitamin C, iron, and calcium.A cup of chopped red leaf lettuce contains: Calories: 4Protein: 0 gramsFat: 0 gramsCarbohydrates: 1 gramFiber: 0 gramSugar: 0 gramRed leaf lettuce contains 42% of the daily value of vitamin A. It also contains small amounts of vitamin C and iron.A cup of chopped romaine lettuce contains: Calories: 8Protein: 1 gramFat: 0 gramsCarbohydrates: 2 gramsFiber: 1 gramSugar: 1 gram Romaine lettuce contains 82% of the daily value of vitamin A. It also contains small amounts of vitamin C, iron, and calcium.Things to Watch Out ForGenerally, lettuce is safe for most people to eat. It isn't a common allergen. Because it's low in calories, there's not a big problem with eating too much lettuce.In recent years, however, there have been many instances of lettuce getting contaminated by E. coli. Sometimes lettuce, especially romaine, is recalled. These outbreaks are likely due to runoff from nearby animal farms that contaminates lettuce.How to Prepare LettuceAlthough lettuce is known for its use in salads, it can be eaten in a variety of ways. To enjoy the health benefits of lettuce, try it in:WrapsSandwichesEgg rolls and spring rollsRice dishesTacosSmoothiesDepending on the lettuce type, you can also use it as a substitute for bread with some sandwiches or burgers. Sources Update History ShareSOURCES:Britannica: "Lettuce"Berkeley Wellness: "Types of Lettuce"Journal of Food Composition and Analysis: "Nutritional Value, Bioactive Compounds and Health Benefits of Lettuce (Lactuca Sativa L.)".The Open Orthopaedics Journal: "Essential Nutrients for Bone Health and a Review of their Availability in the Average North American Diet"U.S. Department of Agriculture: "Lettuce, raw"Nutrients: "Contribution of Water from Food and Fluids to Total Water Intake: Analysis of a French and UK Population Surveys"Nutrition: "Association of Vitamin A and β-carotene with Risk for Age-Related Cataract: A Meta-Analysis"Journal of the American Medical Association: "Dietary Intake of Antioxidants and Risk of Age-Related Macular Degeneration"Food Science and Biotechnology: "Sleep-inducing effect of lettuce (Lactuca sativa) varieties on pentobarbital-induced sleep" Iranian Journal of Pharmaceutical Research: "Potentiating Effects of Lactuca sativa on Pentobarbital-Induced Sleep"ESHA Research, Inc., Salem, OregonU.S. Food & Drug Administration: "Factors Potentially Contributing to the Contamination of Romaine Lettuce Implicated in the Three Outbreaks of E. coli O157:H7 During the Fall of 2019"How we keep our content up to date:Our medical and editorial staff closely follow the health news cycle, new research, drug approvals, clinical practice guidelines and other developments to ensure our content receives appropriate and timely updates. September 09, 2022Medically Reviewed by: Poonam Sachdev, MD View privacy policy, copyright and trust info Share View privacy policy, copyright and trust info More on Diet & Weight ManagementIngredients Guide: Facts & Cooking TipsHow to Lose Weight Safely13 Ways to Fight Sugar Cravings Recommended FEATURED Top doctors in , Find more top doctors on Search Related LinksDiet & Weight Management HomeDiet NewsDiet Medical ReferenceDiet BlogsDiet Plans A-ZPopular Diet PlansHealthy Weight GuideHealth Tools & CalculatorsHealthy Eating & NutritionBest & Worst Health ChoicesAll Health Guide TopicsWeight Loss & ObesityFitness & ExerciseFood & RecipesFood CalculatorBMI CalculatorDiabetesCholesterol ManagementMore Related TopicsPoliciesPrivacy PolicyCookie PolicyEditorial PolicyAdvertising PolicyCorrection PolicyTerms of UseAboutContact UsAbout WebMDCareersNewsletterCorporateWebMD Health ServicesSite MapAccessibilityOur AppsWebMD MobileWebMD AppPregnancyBabyAllergyFor AdvertisersAdvertise with UsAdvertising Policy © 2005 - 2024 WebMD LLC, an Internet Brands company. All rights reserved. WebMD does not provide medical advice, diagnosis or treatment. See additional information.

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Growing Lettuce: Planting, Growing, and Harvesting Lettuce | The Old Farmer's Almanac

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How to Grow Lettuce: The Complete Guide

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Botanical Name

Lactuca sativa

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Planting, Growing, and Harvesting Lettuce

Catherine Boeckmann

March 9, 2024

If you haven’t tasted fresh, homegrown lettuce, you’re missing out. It’s far superior to the store-bought alternative in both taste and vitamin A content. We’ll show you how to sow, plant, care for, and harvest this versatile salad vegetable.Lettuce is quick-growing, fuss-free, and can be grown just about anywhere. Grown for its luscious leaves, there’s a cornucopia of both hearting and loose-leaf varieties to explore. About LettuceLettuce needs little introduction. Grown for its luscious leaves, there’s a cornucopia of both hearting and loose-leaf varieties to explore. Lettuces that form dense heads for harvesting whole include creamy butterhead types, upright romaine and cos lettuces, and the classic, crunchy iceberg. Looseleaf lettuces can be harvested whole or a few leaves at a time, ‘cut-and-come-again ’-style. Choose from the classic salad bowl lettuce, handsome oakleaf types, or any number of other colorful leaves that’ll brighten vegetable beds and ornamental borders alike.Lettuce is a cool-season crop growing well in most regions in the spring and fall. This crop is perfect for beginners; it’s easily sown by seed directly in the soil as soon as the ground can be worked. Because lettuce grows quickly, the best approach is to plant a small amount of seeds at a time, staggering the plantings. Lettuces are a great leafy green because they grow quickly, produce for a long time, and are not very demanding if you keep the plants sufficiently watered. Plus, lettuce grows great in raised beds, making it ideal for small spaces. Lettuces are perfect for containers, which can be placed on decks, patios, balconies, and porches.See these clever tips and tricks for seeding lettuce from expert vegetable gardener Ben!

Lettuce - Wikipedia

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1Taxonomy and etymology

2Description

3History

4Cultivation

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4.1Cultivars (varieties)

4.2Cultivation problems

5Production

6Uses

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6.1Culinary

7Nutritional content

8Food-borne illness

9References

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Lettuce

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From Wikipedia, the free encyclopedia

Species of annual plant of the daisy family, most often grown as a leaf vegetable

For other uses, see Lettuce (disambiguation).

Lettuce

A field of iceberg lettuces in California

Scientific classification

Kingdom:

Plantae

Clade:

Tracheophytes

Clade:

Angiosperms

Clade:

Eudicots

Clade:

Asterids

Order:

Asterales

Family:

Asteraceae

Genus:

Lactuca

Species:

L. sativa

Binomial name

Lactuca sativaL.

Synonyms[1][2]

Lactuca scariola var. sativa (Moris)

L. scariola var. integrata (Gren. and Godr.)

L. scariola var. integrifolia (G.Beck)

Lettuce (Lactuca sativa) is an annual plant of the family Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled.[3] One variety, celtuce (asparagus lettuce), is grown for its stems, which are eaten either raw or cooked. In addition to its main use as a leafy green, it has also gathered religious and medicinal significance over centuries of human consumption. Europe and North America originally dominated the market for lettuce, but by the late 20th century the consumption of lettuce had spread throughout the world. As of 2021[update], world production of lettuce and chicory was 27 million tonnes, 53 percent of which came from China.[4]

Lettuce was originally farmed by the ancient Egyptians, who transformed it from a plant whose seeds were used to obtain oil into an important food crop raised for its succulent leaves and oil-rich seeds. Lettuce spread to the Greeks and Romans; the latter gave it the name lactuca, from which the English lettuce is derived. By 50 AD, many types were described, and lettuce appeared often in medieval writings, including several herbals. The 16th through 18th centuries saw the development of many varieties in Europe, and by the mid-18th century, cultivars were described that can still be found in modern gardens.

Generally grown as a hardy annual, lettuce is easily cultivated, although it requires relatively low temperatures to prevent it from flowering quickly. It can be plagued by numerous nutrient deficiencies, as well as insect and mammal pests, and fungal and bacterial diseases. L. sativa crosses easily within the species and with some other species within the genus Lactuca. Although this trait can be a problem to home gardeners who attempt to save seeds, biologists have used it to broaden the gene pool of cultivated lettuce varieties.

Lettuce is a rich source of vitamin K and vitamin A, and a moderate source of folate and iron. Contaminated lettuce is often a source of bacterial, viral, and parasitic outbreaks in humans, including E. coli and Salmonella.

Taxonomy and etymology

L. sativa seeds

Lactuca sativa is a member of the Lactuca (lettuce) genus and the Asteraceae (sunflower or aster) family.[5] The species was first described in 1753 by Carl Linnaeus in the second volume of his Species Plantarum.[6] Synonyms for L. sativa include Lactuca scariola var. sativa,[1] L. scariola var. integrata and L. scariola var. integrifolia.[7] L. scariola is itself a synonym for L. serriola, the common wild or prickly lettuce.[2] L. sativa also has many identified taxonomic groups, subspecies and varieties, which delineate the various cultivar groups of domesticated lettuce.[8] Lettuce is closely related to several Lactuca species from southwest Asia; the closest relationship is to L. serriola, an aggressive weed common in temperate and subtropical zones in much of the world.[9]

The Romans referred to lettuce as lactuca (lac meaning "dairy" in Latin), an allusion to the white substance, latex, exuded by cut stems.[10] The name Lactuca has become the genus name, while sativa (meaning "sown" or "cultivated") was added to create the species name.[11] The current word lettuce, originally from Middle English, came from the Old French letues or laitues, which derived from the Roman name.[12] The name romaine came from the variety of lettuce grown in the Roman papal gardens, while cos, another term for romaine lettuce, came from the earliest European seeds of the type from the Greek island of Kos, a center of lettuce farming in the Byzantine period.[13]

Description

Lettuce flowers

Mature lettuce inflorescence in fruit

Lettuce's native range spreads from the Mediterranean to Siberia, although it has been transported to almost all areas of the world. Plants generally have a height and spread of 15 to 30 cm (6 to 12 in).[14] The leaves are colorful, mainly in the green and red color spectrums, with some variegated varieties.[15] There are also a few varieties with yellow, gold or blue-teal leaves.[16]

Lettuces have a wide range of shapes and textures, from the dense heads of the iceberg type to the notched, scalloped, frilly or ruffly leaves of leaf varieties.[15] Lettuce plants have a root system that includes a main taproot and smaller secondary roots. Some varieties, especially those found in the United States and Western Europe, have long, narrow taproots and a small set of secondary roots. Longer taproots and more extensive secondary systems are found in varieties from Asia.[16]

Depending on the variety and time of year, lettuce generally lives 65–130 days from planting to harvesting. Because lettuce that flowers (through the process known as "bolting") becomes bitter and unsaleable, plants grown for consumption are rarely allowed to grow to maturity. Lettuce flowers more quickly in hot temperatures, while freezing temperatures cause slower growth and sometimes damage to outer leaves.[17]

Once plants move past the edible stage, they develop flower stalks up to 1 m (3 ft 3 in) high with small yellow blossoms.[18] Like other members of the tribe Cichorieae, lettuce inflorescences (also known as flower heads or capitula) are composed of multiple florets, each with a modified calyx called a pappus (which becomes the feathery "parachute" of the fruit), a corolla of five petals fused into a ligule or strap, and the reproductive parts. These include fused anthers that form a tube which surrounds a style and bipartite stigma. As the anthers shed pollen, the style elongates to allow the stigmas, now coated with pollen, to emerge from the tube.[16][19] The ovaries form compressed, obovate (teardrop-shaped) dry fruits that do not open at maturity, measuring 3 to 4 mm long. The fruits have 5–7 ribs on each side and are tipped by two rows of small white hairs. The pappus remains at the top of each fruit as a dispersal structure. Each fruit contains one seed, which can be white, yellow, gray or brown depending on the variety of lettuce.[1]

The domestication of lettuce over the centuries has resulted in several changes through selective breeding: delayed bolting, larger seeds, larger leaves and heads, better taste and texture, a lower latex content, and different leaf shapes and colors. Work in these areas continues through the present day.[20] Scientific research into the genetic modification of lettuce is ongoing, with over 85 field trials taking place between 1992 and 2005 in the European Union and the United States to test modifications allowing greater herbicide tolerance, greater resistance to insects and fungi and slower bolting patterns. However, genetically modified lettuce is not currently used in commercial agriculture.[21]

History

Romaine lettuce, a descendant of some of the earliest cultivated lettuce

Lettuce was first cultivated in ancient Egypt for the production of oil from its seeds. The plant was probably selectively bred by the Egyptians into a plant grown for its edible leaves,[22] with evidence of its cultivation appearing as early as 2680 BC.[10] Lettuce was considered a sacred plant of the reproduction god Min, and was carried during his festivals and placed near his images. The plant was thought to help the god "perform the sexual act untiringly".[23] Its use in religious ceremonies resulted in the creation of many images in tombs and wall paintings. The cultivated variety appears to have been about 75 cm (30 in) tall and resembled a large version of the modern romaine lettuce. These upright lettuces were developed by the Egyptians and passed to the Greeks, who in turn shared them with the Romans. Around 50 AD, Roman agriculturalist Columella described several lettuce varieties – some of which may have been ancestors of today's lettuces.[10]

Lettuce appears in many medieval writings, especially as a medicinal herb. Hildegard of Bingen mentioned it in her writings on medicinal herbs between 1098 and 1179, and many early herbals also describe its uses. In 1586, Joachim Camerarius provided descriptions of the three basic modern lettuces – head lettuce, loose-leaf lettuce, and romaine (or cos) lettuce.[13] Lettuce was first brought to the Americas from Europe by Christopher Columbus in the late 15th century.[24][25] Between the late 16th century and the early 18th century, many varieties were developed in Europe, particularly Holland. Books published in the mid-18th and early 19th centuries describe several varieties found in gardens today.[26]

Due to its short lifespan after harvest, lettuce was originally sold relatively close to where it was grown. The early 20th century saw the development of new packing, storage and shipping technologies that improved the lifespan and transportability of lettuce and resulted in a significant increase in availability.[27] During the 1950s, lettuce production was revolutionized with the development of vacuum cooling, which allowed field cooling and packing of lettuce, replacing the previously used method of ice-cooling in packing houses outside the fields.[28]

Lettuce is very easy to grow, and as such has been a significant source of sales for many seed companies. Tracing the history of many varieties is complicated by the practice of many companies, particularly in the US, of changing a variety's name from year to year. This practice is conducted for several reasons, the most prominent being to boost sales by promoting a "new" variety, or to prevent customers from knowing that the variety had been developed by a competing seed company. Documentation from the late 19th century shows between 65 and 140 distinct varieties of lettuce, depending on the amount of variation allowed between types – a distinct difference from the 1,100 named lettuce varieties on the market at the time. Names also often changed significantly from country to country.[29] Although most lettuce grown today is used as a vegetable, a minor amount is used in the production of tobacco-free cigarettes; however, domestic lettuce's wild relatives produce a leaf that visually more closely resembles tobacco.[30]

Cultivation

A lettuce farm in the United Kingdom

A hardy annual, some varieties of lettuce can be overwintered even in relatively cold climates under a layer of straw, and older, heirloom varieties are often grown in cold frames.[26] Lettuces meant for the cutting of individual leaves are generally planted straight into the garden in thick rows. Heading varieties of lettuces are commonly started in flats, then transplanted to individual spots, usually 20 to 36 cm (7.9 to 14.2 in) apart, in the garden after developing several leaves. Lettuce spaced farther apart receives more sunlight, which improves color and nutrient quantities in the leaves. Pale to white lettuce, such as the centers in some iceberg lettuce, contain few nutrients.[18]

A transplanted bed of lettuce in a polytunnel

Lettuce grows best in full sun in loose, nitrogen-rich soils with a pH of between 6.0 and 6.8. Heat generally prompts lettuce to bolt, with most varieties growing poorly above 24 °C (75 °F); cool temperatures prompt better performance, with 16 to 18 °C (61 to 64 °F) being preferred and as low as 7 °C (45 °F) being tolerated.[31] Plants in hot areas that are provided partial shade during the hottest part of the day will bolt more slowly. Temperatures above 27 °C (81 °F) will generally result in poor or non-existent germination of lettuce seeds.[31] After harvest, lettuce lasts the longest when kept at 0 °C (32 °F) and 96 percent humidity. The high water content of lettuce (94.9 percent) creates problems when attempting to preserve the plant – it cannot be successfully frozen, canned or dried and must be eaten fresh.[32] In spite of its high water content, traditionally grown lettuce has a low water footprint, with 237 liters (52 imp gal; 63 U.S. gal) of water required for each kilogram of lettuce produced.[33] Hydroponic growing methods can reduce this water consumption by nearly two orders of magnitude.

Lettuce varieties will cross with each other, making spacing of 1.5 to 6 m (60 to 240 in) between varieties necessary to prevent contamination when saving seeds. Lettuce will also cross with Lactuca serriola (wild lettuce), with the resulting seeds often producing a plant with tough, bitter leaves. Celtuce, a lettuce variety grown primarily in Asia for its stems, crosses easily with lettuces grown for their leaves.[18] This propensity for crossing, however, has led to breeding programs using closely related species in Lactuca, such as L. serriola, L. saligna, and L. virosa, to broaden the available gene pool. Starting in the 1990s, such programs began to include more distantly related species such as L. tatarica.[34]

A selection of lettuce cultivarsThe lettuce variety celtuce is grown for its stem, used in Chinese cooking.A butterhead lettuce

Prajzerica, a lettuce variety from Croatia

Seeds keep best when stored in cool conditions, and, unless stored cryogenically, remain viable the longest when stored at −20 °C (−4 °F); they are relatively short lived in storage.[1] At room temperature, lettuce seeds remain viable for only a few months. However, when newly harvested lettuce seed is stored cryogenically, this life increases to a half-life of 500 years for vaporized nitrogen and 3,400 years for liquid nitrogen; this advantage is lost if seeds are not frozen promptly after harvesting.[35]

Cultivars (varieties)

There are several types or cultivars of lettuce. Three types – leaf, head and cos or romaine – are the most common.[31] There are seven main cultivar groups of lettuce, each including many varieties:

Leaf—Also known as looseleaf, cutting or bunching lettuce,[36] this type has loosely bunched leaves and is the most widely planted. It is used mainly for salads.[32]

Romaine/Cos—Used mainly for salads and sandwiches, this type forms long, upright heads.[32] This is the most often used lettuce in Caesar salads.[24]

Little Gem—a dwarf, compact romaine lettuce, popular in the UK.[37]

Iceberg/Crisphead—The most popular type in the United States. Iceberg lettuce is very heat-sensitive and was originally developed in 1894 for growth in the northern United States by Burpee Seeds and Plants. It gets its name from the way it was transported in crushed ice, where the heads of lettuce looked like icebergs.[38] Today, it ships well, but is low in flavor and nutritional content, being composed of even more water than other lettuce types.[32]

Butterhead—Also known as Boston or Bibb lettuce,[36] and traditionally in the UK as "round lettuce",[39] this type is a head lettuce with a loose arrangement of leaves, known for its sweet flavor and tender texture.[32]

Summercrisp—Also called Batavian or French crisp, this lettuce is midway between the crisphead and leaf types. These lettuces tend to be larger, bolt-resistant and well-flavored.[36]

Celtuce/Stem—This type is grown for its seedstalk, rather than its leaves, and is used in Asian cooking, primarily Chinese, as well as stewed and creamed dishes.[32]

Oilseed—This type is grown for its seeds, which are pressed to extract an oil mainly used for cooking. It has few leaves, bolts quickly and produces seeds around 50 percent larger than other types of lettuce.[40]

Red leaf lettuce—A group of lettuce types with red leaves.

The butterhead and crisphead types are sometimes known together as "cabbage" lettuce, because their heads are shorter, flatter, and more cabbage-like than romaine lettuces.[41]

Cultivation problems

A lettuce surrounded by weeds, which have crowded it to the point of bolting

26 Types Of Lettuce From A to Z (With Photos!) | Live Eat Learn

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Home Vegetarian Cooking 101 Ingredient Guides Types Of26 Types Of Lettuce From A to Z (With Photos!)

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By: Sarah BondUpdated: Mar 22, 2023 3 Comments

This post contains affiliate links.

From arugula to sorrel, we’re covering the most popular types of lettuce from A to Z in this helpful guide to lettuce varieties!

Lettuce is one of the most widely consumed leafy vegetables in the world, and for good reason. Not only is it low in calories and high in fiber, but it’s also packed with essential vitamins and minerals. From the classic iceberg lettuce to the more exotic mizuna and radicchio, there’s a lettuce variety out there for everyone.

Whether you’re a salad enthusiast, a health-conscious eater, or just looking to switch up your usual greens, this post will introduce you to some of the most popular and lesser-known types of lettuce. So, let’s dive in and explore the world of lettuce!

Lettuce Trivia!

Which type of salad traditionally contains romaine lettuce? The answer is at the end of this post!

a. Chef saladb. Greek saladc. Caesar saladd. Waldorf salad

Types Of Lettuce

There are four main types of lettuce:

Crisphead Think Iceberg lettuce. These have a tight round shape and are crisp and crunchy.

Butter Lettuce varieties are round like crisphead, but not as tightly packed and the leaves tend to be smoother than with crisphead varieties. This is a soft, leafy, delicious type of lettuce.

Loose Leaf varieties are loosely held together which allows you to cut off individual leaves vs harvesting the whole head as you would a crisphead variety.

Romaine Lettuce varieties are known for their long leaves. Romaine takes on more of a bitter flavor, while iceberg lettuce has a mild sweetness to it.

Within each of these categories are many different types of lettuce. Click the links below to jump around the post, or scroll on to explore some of the most popular types of lettuce!

Arugula

Baby Beet Greens

Batavia Lettuce

Boston Lettuce

Butter Lettuce (Butterhead)

Coral lettuce

Cress

Chrysanthemum Greens

Dandelion Greens

Endive

Escarole

Frisée

Iceberg Lettuce

Little Caesar Lettuce

Little Gem Lettuce

Looseleaf Lettuce

Mâche

Mesclun

Mizuna

Oak Leaf Lettuce (Oakleaf)

Purslane

Radicchio

Romaine Lettuce

Sorrel

Speckled Lettuce

Stem Lettuce

Arugula

Arugula is also commonly called Rocket, Rucola, and Rugula. Arugula originated in the Mediterranean likely before the Ancient Roman era. It was used back then for medicinal purposes and as an aphrodisiac. Today it is a commonly used leafy green mixed into salads or cooked into a variety of cuisines. Arugula is slightly tart with a peppery taste. For a whole lot more on arugula to include nutrition info, how to prepare, store, and cook with arugula check out Arugula 101. Try it in these Arugula Grain Bowls or on Rocket Pizza.

Baby Beet Greens

The leaves of beet tops, when young and immature, make great salad greens. Young, they are tender and a bit spicy. They are noted for the purple-red veins which can give your salad mix an aesthetic look.

Batavia Lettuce

Batavia is known for being sweet and crisp coming in green or reddish-brown colors. It is a looseleaf lettuce, so you can simply cut what you need for your recipe, wraps, or salad, and leave the rest in your fridge or growing in your garden. Try it in these Vegan Lettuce Wraps.

Boston Lettuce

Boston lettuce is a popular variety of butter lettuce (Bibb). The primary difference between Boston lettuce and Bibb appears to be the larger heads produced by the Boston lettuce variety. The tender leaves have a mild taste and are great in tacos, wraps, or in any salad. Try Boston lettuce in this Summer Strawberry Salad recipe.

Butter Lettuce (Butterhead)

Butter lettuce, often called butterhead lettuce or Bibb, got its name due to its buttery flavor. The name Bibb came from John Bibb who developed this type of lettuce in Kentucky in the 1860s. It can look something like cabbage since it is generally red or green. If you ranked all lettuce varieties on a scale with crunchy and watery on one end, and leafy and soft on the other, iceberg and butter lettuce would be on the two ends. While Iceberg lettuce is crunchy and watery, butterhead is soft, leafy, and delicious in so many ways! As mentioned above, butter lettuce tastes how you’d expect — buttery and sweet. It is a great choice for salads, wraps, tacos, and sandwiches.

Coral lettuce

Coral is a looseleaf variety that can be green, red or speckled, and is known for its mild flavor. Coral has tight curls which tend to hold dressing making it a good salad choice if you like your salad with lots of dressing.

Cress

Cress is one of the oldest leafy greens eaten by humans and comes from the family of mustard and cabbage which gives its small delicate leaves a distinct spicy, peppery, and pungent flavor. While you should always wash any vegetable before eating, be particularly diligent with cress as it grows in water or sandy soil and will often come to you from the grocery still sandy. These greens are a good salad add, but can also form the salad base as in this Watercress Citrus Salad. There are four main varieties of cress.

Watercress: Is grown, as its name suggests, in water, and has the most pungent flavor of the varieties.

Garden Cress: This variety is grown in soil and has a spicy flavor some liken to horseradish.

Upland Cress: Is noted for its thinner stem and more delicate flavor. This variety often comes in plastic bags, with the cress still attached to the roots.

Korean Watercress: This is a distinctly more crunchy and bitter cress variety.

Chrysanthemum Greens

These greens come from the chrysanthemum flowers we grow in our gardens, and are often just called mums. They originated in China, and references to them appear in Chinese writing as early as 1,500 BCE. Mums were used as an herbal remedy by the ancient Chinese. They reached Europe sometime in the 17th Century. While today we still value them globally for their beauty, they also have their place in our salad bowls. The petals and sprouts are a great add to any salad and give it an extra nutritional boost. You are best to cut them young as the larger they grow the more bitter they become.

Dandelion Greens

These greens are probably the ultimate free salad green. Our yard in the Highland Area of Denver is tiny, but these “free greens” find their way into that little patch. The parts you want are the green and red leaves that grow along the stem. The leaves are best young as, like most greens, they become more bitter with age. Once they get larger, you will want to cook them to mellow the taste.

Endive

Endive is also known as Belgian endive, Belgian chicory, or French endive. Endive is actually a type of chicory, and is distinctive for its oval shape and smooth texture. It usually has a touch of bitterness and is a good salad addition, but the best use is as an appetizer. Peel off the scoop shaped leaves and use them instead of chips or hard veggies with your favorite dip or salsa. The leaves only have about 1 calorie each which is a fraction of the caloric content in a pita chip. It is also great cooked as in this Endive Gratin recipe. For everything you could ever want to know about endive check out Endive 101. Finally, take a look at the nutritional info on endive at the start of this post. It is as nutritious as other greens, but in different ways (very high in fiber for example). Add it to your salad to get an extra nutrition boost.

Escarole

Escarole is also known as Batavian endive or Broad-leaved endive and is a variety of chicory. It is noted for its large, bitter, and crisp leaves, and is often used in Italian cuisine. The plant’s inner leaves tend to be less bitter and more tender making them an ideal salad component, though you can expect it to be a more expensive green than most lettuce varieties. The outer leaves are best cooked.

Frisée

Frisee is also known as curly endive, chicory endive, or curly chicory. It is a type of chicory with pale-green, yellow and white curled leaves. Frisee is quite bitter, so it is best used in recipes that mask this bitterness. Perhaps one of these lettuce recipes will peak your interest!

Iceberg Lettuce

Iceberg lettuce is the variety many of us grew up with. It is crisp and watery. It almost seems like you drink a glass of water when eating an iceberg salad. Iceberg lettuce is great in tacos as the crunch adds so much to a good taco. Use it in your salads, and its slightly sweet flavor will compliment the other ingredients just perfectly. The classic Iceberg recipe is, of course, a Vegetarian Wedge Salad. Give this slight twist on an old favorite a try. A final word on iceberg lettuce nutrition. Many people say that iceberg lettuce is just water and fiber with little nutritional value. This is just not the case. Take a look at the nutritional chart at the top of this article, and you can see that while it isn’t the nutritional dynamo that Spinach or Arugula are, it is a solid healthy base for your salads.

Little Caesar Lettuce

This is a type of romaine lettuce developed in Mexico in the 1920s specifically to be used in caesar salads. It has smaller leaves that are green on the outside and yellow on the inside. You can easily home grow your own and use them in your favorite Caesar Salad.

Little Gem Lettuce

This lettuce is also known as Baby Gem or Sucrine, and resembles baby romaine lettuce. Its small leaves are sweet and crisp, and are a great add to your salads, wraps, or burgers. Consider using them in this Grilled Romaine Salad, but as an hors d’oeuvre given their small size.

Looseleaf Lettuce

We said upfront that looseleaf lettuce is a broad category of lettuce whose varieties are loosely held together which allows you to cut off individual leaves vs harvesting the whole head as you would say iceberg lettuce. This is a great type for your home garden as it is said to be one of the simplest lettuces to grow, and is in fact the most commonly home grown lettuce. These varieties all share a sweet mild taste even when the leaves are large, making them great added to salad, soup, or as a burger topping. Consider using these leaves in Fresh Lettuce Veggie Wraps though this recipe works great with romaine or butter lettuce as well.

Mâche

Mache is also known as Field Salad. It is a salad green with a sweet flavor making it a good add to any salad. It is a bit expensive and the leaves are small, so it isn’t the variety you want to use as a salad base.

Mesclun

Okay, we are kind of cheating here. Mesclun is not a type of lettuce, but a name for a mix of baby greens sometimes referred to as a spring mix. In your grocery mesclun may include an assortment of varieties and could also include spinach leaves. This is an easy way to get a variety of lettuce types thus leveraging their different tastes and nutritional benefits.

Mizuna

Mizuna is also known as Japanese Greens, Spider Mustard, and California Peppergrass. It is a variety of Asian mustard greens known for a peppery taste and can be almost spicy. You will normally find these greens in a prepackaged salad mixed.

Oak Leaf Lettuce (Oakleaf)

This is a butter lettuce variety that is typically green or red. It is popular as it is easy to grow at home, and can be grown in a pot on an apartment balcony. As a loose growing variety, you don’t have to cut the whole head, but can just snip as many leaves as you want when you need them. The leaves are tender and fairly sweet. As with other butter lettuce varieties, this is a great raw component for any salad or sandwich topping.

Purslane

Purslane is a salad green known to be sweet and almost juicy. It grows wild, so it is often the target of foragers. Or, you can pick it up at your local farmers market and use it to spruce up your salad mix. Give it a try in place of the spring mix in this Curried Melon Salad.

Radicchio

Radicchio is also known as Red Chicory, Red Leaf Chicory, and Red Italian Chicory. The name is pronounced “ruh-dee-key-o”, or just call it red chicory. It is a dark purple or red colored veggie that’s referred to as a lettuce, though it’s actually a chicory or endive.

The flavor is much different than most lettuces and tends to be bitter. You’ll find it in many Italian and Mediterranean dishes. You can eat it raw in a salad, or use it in cooked recipes like pasta or soup. At the grocery look for heads with bright and “firm” feeling leaves. Avoid wilted or soft heads for the best cooking results and flavor!

Radicchio makes a great addition to salads. You can use it as a leafy base or mix it more sparingly with others. It is also good grilled or sautéd which is great for eating the leaves as their own dish topped with parmesan cheese as we do in this Radicchio Pasta Recipe.

Romaine Lettuce

Romaine lettuce is the ubiquitous lettuce we all depend on for a great salad base, wraps, sandwiches, etc. It is a juicy and crisp lettuce with perhaps just a hint of bitterness (well, perhaps bitter when compared to butter lettuce). The large leaves are stiff enough to use in Lettuce Wraps, and there is just enough bitterness to warrant their long time use in Caesar Salads. Our favorite, however, has to be on the grill as in this Grilled Romaine Salad.

Sorrel

Sorrel is also called spinach dock or narrow-leaved dock. Sorrel originated in Eurasia and has been cultivated around the world for centuries. It is quite sour due to oxalic acid in the leaves which are definitely best when young as they become tougher as they age. Worldwide the most common use for sorrel appears to be in soups and stews.

Speckled Lettuce

Speckled lettuce is sometimes called trout lettuce, and appears to have originated in Austria or Germany where it was called Forellenschluss. This simply means “trout’s back” as the green lettuce is beautifully speckled with burgundy spots much like a trout. This is a delicious romaine variant that grows to medium size and is known for its buttery leaves though it is not a butter lettuce variety. We recommend cutting the leaves into smaller pieces and mixing them in salads to showcase their aesthetic appearance.

Stem Lettuce

Stem lettuce is also known as celery lettuce, asparagus lettuce, Chinese lettuce, stalk lettuce, and celtuce. It is called stem lettuce because it is grown for its stalk vs leaves. The leaves are perfectly edible, but the stems are often used in stir fries and also used pretty much as you would cooked asparagus. You can substitute these stems into any of these 5 Ways to Cook Asparagus.

Well that wraps up our discussion on different types of lettuce. We hope we presented something you can use in our own cuisine, and happy cooking.

Trivia Answer

The answer is Caesar salad!

18 Types of Lettuce and the Best Ways to Eat Each One | Epicurious

ypes of Lettuce and the Best Ways to Eat Each One | EpicuriousSkip to main contentNewsletterRecipes & MenusExpert AdviceWhat to BuyIngredientsHolidays & EventsMy Saved RecipesRecipes & MenusExpert AdviceWhat to BuyIngredientsHolidays & EventsMoreChevronSearchOpen Navigation MenuMenuStory SavedFind anything you save across the site in your account Close AlertSearchKitchen Intelligence18 Types of Lettuce and the Best Ways to Eat Each OneYour salads will never be the same.By Esther Sung and Joe SevierJuly 20, 2020FacebookXEmailPhoto and Styling by Joseph De LeoFacebookXEmailAll products are independently selected by our editors. If you buy something, we may earn an affiliate commission.Grouped under a larger category of salad greens, these vegetables are most often served raw, dressed and tossed with other salad ingredients. Whether you're using them raw or cooked, though, different types of lettuce can add quite a bit of texture and flavor to whatever you're making. If you do plan on cooking them, be sure to make it a quick sauté or wilting; anything else will cause the delicate greens to lose their unique characteristics. Remember, also, to wash them thoroughly, especially before eating them raw.For clarification's sake, types of lettuces can be generally placed in one of four categories: looseleaf, butterhead, crisphead, and romaine. A prime example of a crisphead is iceberg lettuce: its round head is made up of tightly packed, crunchy leaves. Butterheads are also round, but the leaves are more loose and have a smoother texture than those of their crisphead cousins. The elongated leaves of romaine and its thick white rib are its outstanding physical characteristics. As the name states, looseleaf lettuces are loosely gathered, growing as a rosette, enabling the grower to just remove the leaves rather than harvest the entire plant.Not too long ago, some of these greens were deemed fancy or hard-to-find, but they have made their way into the mainstream and can now be found at local grocery stores and farmers markets. Many of these salad greens are also easy to grow yourself; for seeds and seedlings, consult your local gardening supply shop or an online source such as Burpee.Want to get to know every variety of green you can incorporate into your salad recipes? Here are the characteristics of several popular types of lettuce:1. ArugulaPuff Pastry Tart with Herbed Cheese and Arugula

Photo by Chelsea Kyle, food styling by Katherine SacksAlternate names/varieties: Rocket, Italian cress, Mediterranean rocket, rugola, rugula, roquette, rucolaCharacteristics: Originating from the Mediterranean, this green tastes earthy and slightly tart with a bold, peppery kick. The shape of an arugula leaf is similar to oakleaf lettuce, with rounded edges that undulate from broad to slight. The edges of baby arugula aren't as defined.How to use it: Arugula can be eaten raw, in bold-flavored salads; wilted into pasta; cooked into a gratin; or blended into a pesto-like spread.Pasta With Sausage and ArugulaGet This RecipeSpring Greens and Leek GratinGet This RecipeArugula and Fava-Bean CrostiniGet This Recipe2. Butterhead lettucePhoto by ShutterstockAlternate names/varieties: Butter lettuce, Boston, bibb (limestone), Mignonette, Buttercrunch lettuceCharacteristics: A type of head lettuce, the leaves of Boston and bibb lettuces are soft. And as this variety's name implies, the texture of a butter lettuce is indeed smooth like butter. Bibb is the more expensive of the two and is often sold in a plastic container to protect the delicate leaves.How to use it: The tender leaves of butter lettuce work best in delicate salads, but their broad, flexible leaves can also be used as a wrap.Spicy Chicken Lettuce WrapsGet This RecipeBibb Lettuce, Chicken, and Cherry Salad With Creamy Horseradish DressingGet This Recipe3. Coral lettuceBreakfast Sandwiches With Chile-Fennel Sausage Patties

Photo by Dennis PrescottAlternate names/varieties: Lollo Rosso, Lollo BiondaCharacteristics: Coral is a looseleaf variety and can be bright green, deep red, or speckled. The sturdy, crisp leaves have tight, frilly curls and a mild flavor.How to use it: The tight curls of coral lettuce are adept at trapping dressing. The crisp but tender variety also makes a great sandwich or burger lettuce.California Veggie SandwichGet This Recipe4. CressWatercress Salad With Warm Mustard Dressing

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali NardiAlternate names/varieties: Watercress, upland cress, curly cress, land cressCharacteristics: A peppery taste is characteristic of all varieties. Sold in bunches, mature watercress has a tough, fibrous stem and small green leaves (the stems of baby watercress are generally more tender). Be sure to wash all forms of cress thoroughly, since they often grow in sandy ground.How to use it: Cress has a bold flavor, but delicate texture. Use it in a sophisticated-but-simple side salads, toss them into a saucy noodle dish, or use them to top a spring pizza. Watercress and Persimmon Salad With Champagne VinaigretteGet This RecipeGrilled Halloumi with WatercressGet This Recipe5. EndivePhoto by Chelsea Kyle, Food Styling by Olivia Mack AndersonAlternate names/varieties: Belgian endive, French endive, witloof, witloof chicory, Belgium chicoryCharacteristics: Endive is a type of chicory. The unique oval shape, soft, satiny texture, and slight bitterness all mean it's a great addition to any salad. It's scooplike shape makes for edible servers, perfect for small appetizers.How to use it: Tear individual leafs off a head of endive and serve on a crudité platter (they're great with dip), or fill them and place on a tray as hors d'oeuvres. You can also serve the leaves whole, or sliced in salad.Endive, Romaine, and Orange Salad for TwoGet This RecipeEndive with Tart Apple Dressing and Blue CheeseGet This RecipeGrand AioliGet This Recipe6. EscarolePhoto by Chelsea Kyle, Food Styling by Olivia Mack AndersonAlternate names/varieties: Batavian endive, scarole, broad-leaved endiveCharacteristics: A type of chicory, this mildly bitter leafy green is large and crisp. Escarole is often used in soups and paired with beans, reflecting its popularity in Italian cuisine.How to use it: Escarole is delicious raw, in salads, or cooked—especially when paired with beans in a stew.Escarole with Italian Sausage and White BeansGet This RecipeHot Honey Pork Chops With Escarole and White BeansGet This RecipeWilted Escarole SaladGet This Recipe7. FriséePhoto by Chelsea Kyle, Food Styling by Olivia Mack AndersonAlternate names: Curly endive, chicory endive, curly chicoryCharacteristics: These curled leaves tinged with yellow and green are slightly bitter in taste, have a crunchy stem, and add a lot of texture. Their pale green, white, and yellow coloring is a result of the producer shielding them from light during the growing process. Frisée is closely related to escarole.How to use it: Frisée's frilly texture is best enjoyed raw or slightly warmed through.Frisée and Carrot Ribbon Salad With Za'atar-Lemon VinaigretteGet This RecipeSeared Duck Breasts With Blood OrangesGet This Recipe8. Iceberg lettuceLittle Wedge Salad With Sour Cream Dressing

Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca JurkevichAlternate names/varieties: Crisphead, Reine de Glace, Igloo lettuceCharacteristics: Iceberg is known for being very crisp, watery, and refreshing. It forms in basketball-sized heads, with large, tightly packed, pale-green leaves.How to use it: Iceberg lettuce is the gold-standard for a chopped salad or wedge salad. It's also adds satisfying crisp, cool texture when shredded and stuffed into tacos, subs, and fried fish sandwiches. Iceberg Salad With Italian DressingGet This RecipeGrilled Bacon BLTsGet This Recipe9. Little Gem lettuceLittle Gem Wedge Salad With Tahini Ranch

Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca JurkevichAlternate names: Sucrine, Sugar Cos, baby gemCharacteristics: Although Little Gem lettuce resembles baby romaine, it's actually a full grown variety. The leaves are crisp, sweet, and sturdy.How to use it: Its small stature means the leaves are ready to be tossed whole into a salad. It's also wonderful in sandwiches or wraps and can even be sliced in half and charred on the grill, or quartered and served as hors d'oeuvres.Little Gem Salad with Buttermilk ChaasGet This RecipeGreen Bean and Tuna Salad With Basil DressingGet This Recipe10. Looseleaf lettucePhoto by ShutterstockAlternate name/varieties: Batavia lettuce, leaf lettuce, green leaf lettuce, red leaf lettuce, RedinaCharacteristics: They have a mild flavor and are very pliable, despite the crunchy stem. Their uneven ruffled surfaces add layers of texture to salads. How to use it: Looseleaf lettuce can go wherever you want it to go. Because the leaves are so large, it's best to tear them up into bite-size pieces for salad. They're also great puréed into soup (yes, soup); and the broad, tender leaves combined with the sturdy rib make for exceptional lettuce wraps.Green Leaf Lettuce, Pomegranate, and Almond SaladGet This RecipeClassic Smashed CheeseburgerGet This Recipe11. MâcheAlternate names: Field salad, lamb's lettuce, corn salad, field lettuce, fetticusCharacteristics: Sometimes sold with its soil still attached, this salad green imparts a mild and slightly sweet flavor to a salad. Because of the small size of the leaves, trying to create a whole salad with a base of mâche can be expensive. Its leaves are also very delicate and will bruise easily, so handle with care.How to use it: This tender green is best reserved for special occasion salads.Mâche Salad with Blood Oranges, Pistachios, and PomegranateGet This RecipeMâche Salad with Creole VinaigretteGet This Recipe12. MesclunPhoto by Chelsea Kyle, food styling by Katherine SacksAlternate names: Mixed baby lettuce, spring mixCharacteristics: Mesclun is not a specific type of lettuce, but rather a loose mix of tender baby lettuce leaves. The mix might contain any number of lettuce varieties, as well as baby spinach or other baby greens.How to use it: Pre-packaged mesclun mixes can be hit-or-miss; so if you're looking for a variety, it might be best to choose a few different types on this list and mix them together once you're home.Everyday Greens SaladGet This RecipeBaby Greens, Pear, Walnut, and Blue Cheese SaladGet This Recipe13. Oakleaf lettucePhoto by ShutterstockAlternate name: Oak leafCharacteristics: The shape of this butter lettuce's leaves are similar to that of the oak tree, thus, its name. From a distance, one could mistake it for red leaf and green looseleaf lettuce, but a closer look will reveal differences in shape and texture: this type of lettuce has leaves that are a little shorter and more squat, and the tops of their leaves have a softer texture than their red leaf and green leaf counterparts. How to use it: This delicate, tender lettuce acts a great bed for other ingredients and won't compete with other flavors.Escarole, Fennel, and Oak-Leaf SaladGet This RecipeWilted Greens Soup with Crème FraîcheGet This Recipe14. RadicchioPhoto by Chelsea Kyle, Food Styling by Olivia Mack AndersonAlternate names/varieties: Chioggia, red chicory, red leaf chicory, red Italian chicory, CastlefrancoCharacteristics: Pronounced "rah-dick-ee-yo," you can find this deep-red-purple vegetable sold either as a compact round head, as pictured above, or shaped like its relative, endive. The bright coloring makes it stand out. How to use it: For lovers of bitter lettuce, this essential chicory is crisp and velvety when eaten raw. It can be a stand-alone salad green, or mixed with other chicories or sweet lettuces. When cooked, the red-purple hue turns brown and what was once bitter becomes sweet.Radicchio Salad with Sour Cream RanchGet This RecipeSeared Radicchio and Roasted BeetsGet This Recipe15. Romaine lettuceRomaine Salad With Rye Crisps and Lemon-Pecorino Vinaigrette

Photo by Johnny MillerAlternate name: Cos lettuceCharacteristics: This large leafy lettuce is stiffer than most; a thick center rib gives it a real crunch. The rib also gives this lettuce a slight bitter taste. This is the lettuce originally used when the Caesar salad was created.How to use it: Call on romaine whenever you want superior crunch from your greens or a sturdy variety that can stand up to the grill.Caesar SaladGet This RecipeGrilled Lettuces with Crème Fraîche and AvocadoGet This Recipe16. Speckled lettucePhoto by Chelsea Kyle, food styling by Katherine SacksAlternate Name: Speckled trout lettuce, Thorburn's orchid lettuceCharacteristics: Many varieties on this list, including romaine, looseleaf, and butterhead could all come with a speckled pattern on its leaves. The bold coloring usually indicates that the lettuce in question is an heirloom or cross-bread variety.How to use it: Keep these leaves whole or tear them into large pieces and toss in a salad that shows off their unique appearance.17. Stem lettucePhoto by Chelsea Kyle, Food Styling by Rhoda BooneAlternative Names: Celtuce, celery lettuce, asparagus lettuce, Chinese lettuce, wosun, stalk lettuceCharacteristics: While the floppy leaves are edible, the real prize here is the stalk of this lettuce variety. The leaves can be bitter, like escarole, but the stalk, which should be peeled, has a nutty, cucumber-like flavor.How to use it: The leaves can be eaten like any other lettuce variety: raw or wilted into soups. The stalks can be sliced thin and eaten raw or added to a stir-fry, grilled, or cooked any way you might prepare asparagus or broccoli stems (such as in a frittata).18. Other salad greensPhoto by Chelsea Kyle, food styling by Katherine SacksBaby Beet Greens: When the leaves of the beet top are immature, they are tender and slightly spicy. The purplish-red veins are visually striking and can dress up any salad. When wilted, the veins become brighter in color and a little bit sweeter.Mizuna (aka Japanese greens, spider mustard, xue cai, kyona, potherb mustard, and California Peppergrass): This Japanese mustard green is typically sold as part of a premade salad mix but can be purchased loose at the farmers market or specialty shop. Mizuna has a relatively strong, spicy flavor when compared to other salad greens, but its flavor won't overpower a dish. The small jagged edges that make mizuna look like miniature oak leaves add a lot of texture.Stir-Fried Bok Choy and Mizuna with TofuGet This RecipeSorrel: Technically classified as an herb, sorrel (pictured above) is a wonderful addition of any salad. The bright green leaves are tart and quite lemony. They may have a bright red rib with a web of red veins shooting out to the sides.Spinach and Sorrel SpanakopitaGet This RecipeTatsoi (aka tat soi, spoon cabbage, rosette bok choy): The small, rounded leaves of this salad green have a mild, mustardlike flavor. The texture is similar to that of baby spinach, and one can be swapped for the other. Baby tatsoi is usually sold loose, but when mature, tatsoi can be purchased whole, in the shape of a rosette, and it is often cooked intact in stir-fries. Like mizuna, tatsoi is often available only at the farmers market or specialty gourmet shops.Spring Greens with Quick-Pickled VegetablesGet This RecipeTagsKitchen IntelligenceRecipe RoundupLettuceLeafy GreensEndiveArugulaRadicchioSaladEscaroleRead MoreA Guide to Chicories, the Crunchy Greens (and Purples!) That'll Get Us All Through WinterSpring is almost here, but the farmers' market is feeling more dire than ever. How are we going to hold on 'til spring?

With a little help from endive, frisee, and escarole.Lukas Volger10 Types of Greens and Their UsesSpinach, kale and beyond.Esther SungiconGallery101 Perfectly Complementary Side Salad RecipesThey're on the side of your plate, but they just might steal the show.This Spring, Let's Ditch Spring MixThere's nothing seasonal, or even really desirable, about that packaged "spring" mix salad in the grocery store.Anna StockwellHow to Make a Dish Less SpicyTame the flame in that fiery curry like a pro.Baked Feta Meets Chickpeas in This One-Pot PastaTwo popular recipes combine to create one comforting weeknight dinner.The Best Cast-Iron Skillets, Tested and ReviewedWe seared, fried, and baked our way through a whole range of cast-iron pans to find the best one on the market.The 80 Most Exciting New Spring Cookbooks for 2024If you’re looking for cooking inspiration, you're in luck. This season’s list of cookbook releases is longer than ever—and we're thrilled about it.Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.FacebookXPinterestYouTubeInstagramMore from EpicuriousThe Epicurious AppNewslettersSubscription FAQsGift GuidesConnectCareersPress CenterAdvertisingMastheadContact UsUser AgreementPrivacy Policy & Cookie StatementYour California Privacy RightsAccessibility HelpCondé Nast StoreDo Not Sell My Personal Info© 2024 Condé Nast. All rights reserved. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad ChoicesFood Innovation Gr

5 Interesting Types of Lettuce

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While it’s grown worldwide, China produces the greatest volume — upwards of 66% of the global supply (1, 2).Lettuce is not only a major ingredient in salads but also often added to various dishes, such as wraps, soups, and sandwiches.Although romaine and iceberg are the most common types, many varieties exist — each with their own unique flavors and nutritional properties.Here are 5 interesting types of lettuce.1. Crisphead lettuceShare on PinterestCrisphead, also known as iceberg or head lettuce, is one of the most widely used lettuces. While it looks similar to cabbage, it’s an entirely different species.Contrary to popular belief, crisphead lettuce is quite nutritious. A 3.5-ounce (100-gram) serving provides (3):Calories: 14Protein: 1 gramFiber: 1 gramFolate: 7% of the Daily Value (DV)Iron: 2% of the DVManganese: 5.4% of the DVPotassium: 3% of the DVVitamin A: 3% of the DVVitamin C: 3% of the DVVitamin K: 20% of the DVThe folate and vitamin K contents of crisphead lettuce are particularly noteworthy.Folate is a B vitamin that can help prevent neural tube defects, which are one of the most common birth defects. It may also lower your risk of heart disease and certain cancers, including breast and pancreatic cancer (4, 5, 6, 7).Meanwhile, vitamin K is important for blood clotting, bone formation, and heart health (8).Crisphead lettuce is also a moderate source of phenolic compounds, which are antioxidants that help fight oxidative stress and inflammation in your body (9).Best ways to eat itCrisphead lettuce has a crunchy texture and mild flavor that lends itself to salads and sandwiches. It pairs well with other vegetables and most salad dressings.You can also use its sturdy leaves as a replacement for tortillas in wraps.To keep crisphead lettuce fresh, refrigerate it in a sealable bag with a damp paper towel.SummaryCrisphead lettuce is widely known as iceberg lettuce. It’s light, crunchy, and full of nutrients like folate and vitamin K. 2. Romaine lettuceShare on PinterestRomaine, also called cos, is another popular lettuce that’s common in Caesar salads.It bears green, crunchy leaves with large veins. Premature leaves, which are sometimes red, are frequently added to spring mix — a combination of baby leaves from several leafy vegetables.Romaine is higher in nutrients than crisphead. A 3.5-ounce (100-gram) serving provides (10):Calories: 17Protein: 1 gramFiber: 2 gramsFolate: 34% of the DVIron: 5% of the DVManganese: 7% of the DVPotassium: 5% of the DVVitamin A: 48% of the DVVitamin C: 4% of the DVVitamin K: 85% of the DVIt’s not only an excellent source of folate and vitamin K but also vitamin A. This nutrient acts as a potent antioxidant and is vital for skin, eye, and immune health (11, 12, 13).Moreover, romaine is a good source of phenolic compounds, particularly caffeic acid and chlorogenic acid. These antioxidants are associated with a lower risk of heart disease, inflammation, and certain cancers (9, 14). What’s more, red romaine boasts high levels of anthocyanins, which give certain vegetables and fruits a reddish-purple color. These pigments are associated with a lower risk of heart disease and cognitive decline (9, 15, 16).Best ways to eat itRomaine lettuce is most frequently used in Caesar salads and other salads. It has a slightly sweeter, bolder flavor than crisphead, which adds a mild burst to salads and sandwiches.Although romaine works well for soups and stir-fries, you should add it near the end of cooking to prevent it from getting too soggy.summaryRomaine’s long, crisp leaves are popular for Caesar salads. It’s high in folate, potassium, antioxidants, and vitamins A and K. 3. Butterhead lettuceShare on PinterestButterhead lettuce gets its name from its characteristically soft, buttery leaves. It’s also known as cabbage lettuce due to its round shape. The most popular types of butterhead are Bibb and Boston lettuce.Its leaves have a crumpled look that resembles flower petals. Butterhead lettuce is usually deep green, although red varieties exist.It’s rich in nutrients, with 3.5 ounces (100 grams) offering (17):Calories: 13Protein: 1.5 gramsFiber: 1 gramFolate: 18% of the DVIron: 8% of the DVManganese: 8% of the DVPotassium: 5% of the DVVitamin A: 18% of the DVVitamin C: 4% of the DVVitamin K: 85% of the DVThis lettuce is a good source of carotenoid antioxidants, such as beta carotene, lutein, and zeaxanthin. These protect your eyes from macular degeneration, a condition that can result in partial vision loss (18).Furthermore, butterhead contains higher amounts of iron than other lettuces. This nutrient is essential for creating red blood cells (9, 19).Keep in mind that plants provide only non-heme iron, which is poorly absorbed. As vitamin C helps increase your absorption, consider eating butterhead lettuce with a food high in this vitamin, such as red peppers (19).Best ways to eat itButterhead lettuce adds a mild, sweet flavor to dishes. It pairs well with most dressings and can enhance the flavor and texture of your salad.Furthermore, it works well in egg-salad or tuna sandwiches and serves as a great tortilla replacement for wraps.Store butterhead lettuce in a sealable bag in the fridge for 2–3 days, keeping the leaves dry to prevent wilting.summaryButterhead lettuce has soft leaves and looks similar to cabbage. It’s particularly high in iron and vitamins A and K. 4. Leaf lettuceShare on PinterestLeaf lettuce, also known as loose-leaf lettuce, varies in shape, color, and texture — though it’s usually crisp, ruffled, and dark green or red, with a flavor ranging from mild to sweet.Unlike other lettuces, it doesn’t grow around a head. Instead, its leaves come together at a stem.A 3.5-ounce (100-gram) serving of either green or red leaf lettuce gives the following nutrients (20, 21):Leaf lettuce, greenLeaf lettuce, redCalories1513Protein2 grams1.5 gramsFiber1 gram1 gramFolate10% of the DV9% of the DVIron5% of the DV7% of the DVManganese11% of the DV9% of the DVPotassium4% of the DV4% of the DVVitamin A 41% of the DV42% of the DVVitamin C10% of the DV4% of the DVVitamin K105% of the DV117% of the DVGreen leaf lettuce tends to have more vitamin C, while the red variety offers more vitamin K.Both types are high in vitamin A, beta carotene, lutein, and zeaxanthin, all of which support eye and skin health (9, 11, 12, 18).However, red leaf lettuce contains much higher levels of phenolic compounds. In particular, its anthocyanins and quercetin act as potent antioxidants that protect your body from free radical damage (9, 22, 23).Best ways to eat itLeaf lettuce’s crisp, mild flavor lends itself to salads and sandwiches.Furthermore, it can be used in wraps and tacos.To store leaf lettuce, pat it dry and keep it in a plastic bag or storage container. It can usually last 7–8 days in the fridge.summaryLeaf lettuce has crisp, ruffled leaves. Both green and red types are high in folate, manganese, and vitamins A and K. Yet, red leaf lettuce is higher in antioxidants. 5. Stem lettuceShare on PinterestStem lettuce is popular in Chinese cuisine and is commonly called Chinese lettuce, stalk lettuce, or celtuce (2).As its name indicates, stem lettuce has a long stalk with narrow leaves. Unlike other lettuces, its stem is normally eaten but its leaves discarded. That’s because the leaves are very bitter due to their high latex content.A 3.5-ounce (100-gram) serving offers (24):Calories: 18Protein: 1 gramFiber: 2 gramsFolate: 12% of the DVIron: 3% of the DVManganese: 30% of the DVPotassium: 7% of the DVVitamin A: 19% of the DVVitamin C: 22% of the DVStem lettuce is an excellent source of manganese, which plays a key role in fat and carb metabolism. Moreover, it’s a part of an enzyme called superoxide dismutase, which helps decrease oxidative stress in your body (25, 26).Furthermore, it’s high in vitamin C, which is important for collagen synthesis and immune health (12, 27, 28).Best ways to eat itStem lettuce isn’t widespread, but you might be able to find it at international grocery stores.Since only its stalk is eaten, it’s used differently than most lettuces. It’s said to be crunchy with a slightly nutty taste.When preparing it, peel the stalk to get rid of the tough outer layer. The inner layers are soft and have a consistency similar to that of cucumbers. You can add it raw to salads, cook it in stir-fries and soups, or spiralize it into crunchy veggie noodles.Store stem lettuce in the refrigerator in an airtight bag or container for 2–3 days.summaryStem lettuce is popular in Chinese cuisine. Most people eat the stem and discard its bitter leaves. The bottom lineLettuce is a nutritious vegetable that comes in many varieties.It’s full of important nutrients, such as fiber, potassium, manganese, and vitamins A and C.While widely used in salads, sandwiches, and wraps, certain kinds can also be cooked.If you’re looking to switch up your diet, try out these delicious types of lettuce. Last medically reviewed on October 10, 2019Share this articleMedically reviewed by Adda Bjarnadottir, MS, RDN (Ice) — By Katey Davidson, MScFN, RD, CPT on October 10, 2019Read this next9 Health and Nutrition Benefits of Red Leaf LettuceBy Kaitlyn BerkheiserRed leaf lettuce is a colorful addition to your favorite salads and sandwiches. Here are 9 health and nutrition benefits of red leaf lettuce.READ MOREDoes Iceberg Lettuce Have Any Nutritional Benefits?Medically reviewed by Natalie Butler, R.D., L.D.Iceberg lettuce is the crunchy, pale vegetable you'll often find added to your fast-food burger or salad when you eat out.READ MOREDoes Romaine Lettuce Have Any Nutritional Benefits?Medically reviewed by Katherine Marengo LDN, R.D.Sturdy, crunchy, and packed with nutrition, romaine lettuce makes a hearty salad green. Learn about the benefits of romaine lettuce.READ MORETop 20 Healthy Salad ToppingsBy Lizzie Streit, MS, RDN, LDTypically made by combining greens with a dressing and an assortment of mix-ins, salads are an important part of a balanced diet. Here are the top 20…READ MORE10 Impressive Health Benefits of WatercressBy Melissa GrovesWatercress is an often overlooked leafy green vegetable that packs a powerful nutrient punch for very few calories. Here are 10 impressive health…READ MOREDoes Romaine Lettuce Have Any Nutritional Benefits?Medically reviewed by Katherine Marengo LDN, R.D.Sturdy, crunchy, and packed with nutrition, romaine lettuce makes a hearty salad green. Learn about the benefits of romaine lettuce.READ MORETop 9 Foods Most Likely to Cause Food PoisoningBy Daisy Coyle, APDFood poisoning can cause unpleasant symptoms ranging from nausea to vomiting. These 9 high-risk foods are the most likely to cause food poisoning.READ MOREThe 13 Healthiest Leafy Green VegetablesBy Autumn Enloe, MS, RD, LDPacked with nutrients but low in calories, leafy greens are crucial to a wholesome diet. Here are 14 of the healthiest leafy green vegetables you…READ MOREWild Lettuce: Does It Provide Natural Pain Relief?By Jillian Kubala, MS, RDWild lettuce is used by people interested in alternatives to conventional pain medications. This article discusses its health benefits and potential…READ MORE12 Tips for Maintaining a Healthy LifestyleMedically reviewed by Jenneh Rishe, RNExercising regularly, eating nourishing foods, and reducing your consumption of sugar and alcohol are just some of the recommendations for maintaining…READ MOREAbout UsContact UsPrivacy PolicyPrivacy SettingsAdvertising PolicyHealth TopicsMedical AffairsContent IntegrityNewsletters© 2024 Healthline Media LLC. All rights reserved. Our website services, content, and products are for informational purposes only. Healthline Media does not provide medical advice, diagnosis, or treatment. See additional information. See additional information.© 2024 Healthline Media LLC. All rights reserved. Our website services, content, and products are for informational purposes only. Healthline Media does not provide medical advice, diagnosis, or treatment. See additional information. See additional information.AboutCareersAdvertise with usOUR BRANDSHealthlineMedical News TodayGreatistPsych CentralBezzy

Your Guide to 13 Types of Lettuce (Plus Recipes to Use Them In!)

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Did You Know There Are More Than a Dozen Types of Lettuces? Here's a Visual Guide & Recipes to Try Them All

From iceberg and romaine to mâche and escarole, learn all about the wonderful, varied world of salad greens.

Su-Jit Lin

Su-Jit Lin is a freelance journalist who has written about food, travel and culture since 2007 for publications that include EatingWell, Well + Good, HuffPost, Serious Eats, Simply Recipes, The Spruce Eats, Yummly, AllRecipes, Al Jazeera, The Kitchn, Epicurious and others.

EatingWell's Editorial Guidelines

Published on June 10, 2023

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

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In This Article

Iceberg Lettuce

Romaine Lettuce

Butterhead Lettuce

Little Gem Lettuce

Loose Leaf Lettuce

Mesclun

Arugula

Baby Spinach

Radicchio

Endive

Escarole

Mâche

Watercress

Tips for Selecting and Storing Lettuce

Bottom Line

Types of Lettuce: A Visual Guide to Salad Greens | The Kitchn

s of Lettuce: A Visual Guide to Salad Greens | The Kitchn

KitchnThe logomark and logotype for the Kitchn brand. NewslettersMealsDinner IdeasBreakfasts & BrunchLunchAppetizersSide DishesSnacksDessertsDrinks & CocktailsMore...IngredientsChickenBeef & SteakPorkSalmonPotatoesEggsRiceIngredient Explainers & SwapsMore...Dish TypesCasserolesLasagna & PastaPizzaSauces & MarinadesSalad DressingsPancakes & WafflesCookiesAir FryerMore...Regional CuisinesItalianFrenchBritishMediterraneanIndianKoreanFilipinoLatin AmericanMore...OccasionsRamadanPassoverEasterMemorial DayJuly 4thThanksgiving Hanukkah ChristmasKitchensOrganizing & StorageCleaningDeclutteringPantriesDesign & RemodelingRenovation DiariesCooking TipsKnife SkillsIngredient PrepBaking TipsGrilling TipsFreezing & Preserving TipsCooking SchoolMore...Tools & GroceriesStovetop CookwareSmall AppliancesKnives & CutleryGadgets & UtensilsCoffee GearOven BakewareGrocery Taste TestsPet EssentialsBest ListsFood & CultureThe Way We EatPersonal EssaysGrocery DiariesLove LettersFood NewsFood HistoryFeatured on KitchnSkillsDish TypesSaladsIngredient IntelligenceHow Well Do You Know Your Salad Greens? Lettuce Show You the Way.Casey BarberCasey BarberCasey Barber is a food writer, illustrator, and photographer; author of Pierogi Love: New Takes on an Old-World Comfort Food and Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand Name Treats; and editor of Good. Food. Stories.. When she’s not road-tripping across the U.S., Casey lives in New Jersey with her husband, two hungry cats, and a freezer full of sour cherries.Followpublished Apr 28, 2022facebookpinterestemailPage URLcommentsWe independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.Credit: Photo: Christopher Testani; Food Styling: Jesse SzewczykSalad every day of the week? Don’t make that face. It doesn’t have to sound so same-old, same-old, when you’ve got so many types of lettuce to choose from. Botanically speaking, lettuce falls into five categories: crisphead; butterhead; loose-leaf, or leaf; and romaine, or cos. (There’s also celtuce, or asparagus lettuce, which is cultivated for its edible stem.)Our 50 Best Salad RecipesRead MoreBut within those overarching types, there’s room for a variety of textures and flavors. Whether you’re going for crisp and crunchy, delicate and tender, or a mix, you’ll find a lettuce variety to fill your bowl.Here’s how the different types break down into the types of salad greens you’ll typically find at the grocery store, farmers market, or farm stand, along with some serving suggestions.Credit: Photo: Christopher Testani; Food Styling: Jesse SzewczykRed Leaf LettuceGreen Leaf & Red LeafGreen leaf and red leaf lettuces are the two main contenders in the loose-leaf lettuce category. You know them from their large, frilly leaves and crisp-tender texture. These are the quintessential salad lettuces that pair well with just about any kind of produce or salad dressing.Credit: Photo: Christopher Testani; Food Styling: Jesse SzewczykOak Leaf LettuceOak LeafOak leaf lettuce has a distinctive shape that — you guessed it — resembles the leaf from an oak tree. This loose-leaf lettuce can be either green or red, has a somewhat delicate texture, and plays well with other tender lettuces from the butterhead family or baby greens. Try it tossed with a simple balsamic vinaigrette and cherry tomatoes. Credit: Photo: Christopher Testani; Food Styling: Jesse SzewczykMesclun (Spring Greens)MesclunMesclun, also commonly called spring greens, is a mix of baby leaf lettuces and other greens. It originated in southern France as a blend of wild greens, and was popularized in America, thanks to Alice Waters and other chefs promoting seasonal greenmarket cooking. Try Waters’ spring lettuce salad in homage.Credit: Photo: Christopher Testani; Food Styling: Jesse SzewczykButterhead LettuceButterheadButterhead lettuce is aptly named, since the leaves of the bulbous lettuce heads can be very soft and sweet — almost buttery in texture. Two varieties are the most well-known: Boston is a slightly larger and floppier-leafed variety, while Bibb is the smaller and more compact of the two. These are the whole lettuce heads often grown hydroponically and sold in individual clamshells. Use them for lettuce wraps or in simple salads with citrus.Credit: Photo: Christopher Testani; Food Styling: Jesse SzewczykIceberg LettuceIcebergIceberg lettuce is the most famous variety of crisphead lettuce. Whether you crave it as the base of a wedge salad, wrapped around a burger in place of a bun, or shredded in a hoagie or sub sandwich, it’s a cool and crisp contrast to rich flavors.Credit: Photo: Christopher Testani; Food Styling: Jesse SzewczykRomaine LettuceRomaineRomaine is easy to identify with its trademark cylindrical shape, crisp leaves, and sturdy ribs. It’s the type of lettuce traditionally used in Caesar salad, but can stand up to any thick and creamy dressing, like ranch or green goddess. Romaine is a fantastic option for chopped salads too. Credit: Photo: Christopher Testani; Food Styling: Jesse SzewczykLittle GemLittle Gem is a smaller version of Romaine and as such, has a sweeter taste and slightly more tender texture — kind of like the love child of Romaine and Bibb lettuce. It’s as versatile as you would expect and can handle a strongly flavored vinaigrette. Try it with Christine Gallary’s garlicky house dressing. Other Salad GreensTechnically, the greens below aren’t botanically lettuces. But you’ll find them in the salad section, so why not add them to your bowl as well?Credit: Photo: Christopher Testani; Food Styling: Jesse SzewczykArugula Arugula may resemble miniature green oak leaves, but the flavor is stronger — sometimes peppery — and the texture can be crunchier than leaf lettuce. It’s great in all sorts of salads — but its flavor really shines in this simple arugula salad. Another tasty idea for arugula: Make a salad pizza by topping flatbreads with arugula tossed in olive oil and lemon juice, and some shaved Parmesan.Credit: Photo: Christopher Testani; Food Styling: Jesse SzewczykRadicchioRadicchioRadicchio is the biggest member of the chicory family, characterized by a slightly bitter flavor and colorful, crunchy leaves. The round or oblong heads of radicchio can be julienned or shredded for a crisp raw salad, or sliced in half to make roasted or grilled radicchio. Credit: Photo: Christopher Testani; Food Styling: Jesse SzewczykEndiveEndiveEndive is a relative of radicchio that’s slightly smaller with oblong, pointed leaves. Because each pale-green leaf is its own scoopable “boat,” it’s the green that you’ll often find on an hors d’oeuvre tray filled with everything from blue cheese and walnuts to smoked salmon salad. Of course you can also make salad with endive — try it in this chicory salad along with radicchio. Credit: Photo: Christopher Testani; Food Styling: Jesse SzewczykFriséeFriséeFrisée is the curly, “frizzy” variety of chicory with a sweeter flavor and more tender texture than the sturdy leaves of radicchio and endive. It’s the traditional base for the French salade Lyonnaise with bacon and a poached egg.Credit: Photo: Christopher Testani; Food Styling: Jesse SzewczykWatercressMâche & WatercressMâche is a tender, small-leafed green that goes by a whole bunch of other names: corn salad, lamb’s lettuce, or nut lettuce. It grows wild and can be foraged. Try it tossed with other tender leaf lettuces with a light vinaigrette.Watercress is another wild-growing green similar to mâche in size and shape. It has a more pronounced peppery flavor similar to arugula, and can be used interchangeably. Try it in a salad with apples and almonds. To learn more about mâche and watercress, see our guide to spring greens. Credit: Photo: @christophertestani; Food Styling: @jesseszewczykFiled in:SaladTips & TechniquesApartment TherapyThe logomark and logotype for the Apartment Therapy brand.KitchnThe logomark and logotype for the Kitchn brand.CubbyThe logomark and logotype for the Cubby brand.Follow usGet our best recipes, grocery finds, and clever kitchen tips delivered to your inbox.email addressI'm InTerms of UsePrivacy PolicyBy signing up, you agree to our terms of service and privacy policy.RecipesOccasionsKitchensCooking TipsTools & GroceriesFood & CulturePartner with UsInsightsAboutContactTerms of UsePrivacy PolicyOur teamJobsSite mapEU and California Data Subject RequestsThe Kitchn is © 1994-2024 Apartment Therapy,

bitpie安卓app中文版|lettuce

bitpie安卓app中文版|lettuce

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bitpie安卓app中文版|lettuce

bitpie安卓app中文版|lettuce

7 Different Types of Lettuce with Pictures

Lettuce: Health Benefits, Nutrients, Preparation, and More

Lettuce | Description, Varieties, & Facts | Britannica

Growing Lettuce: Planting, Growing, and Harvesting Lettuce | The Old Farmer's Almanac

Lettuce - Wikipedia

26 Types Of Lettuce From A to Z (With Photos!) | Live Eat Learn

18 Types of Lettuce and the Best Ways to Eat Each One | Epicurious

5 Interesting Types of Lettuce

Your Guide to 13 Types of Lettuce (Plus Recipes to Use Them In!)

Types of Lettuce: A Visual Guide to Salad Greens | The Kitchn

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