Red Head Lettuce (Lactuca sativa)

The leaves of Lactuca Sativa are edible. Lettuce is a temperate annual or biennial plant of the daisy family Asteraceae. Lettuce is a hardy, fast-growing annual vegetable with either loose or compact leaves. Leaf color ranges from light green through reddish brown. It is eaten either raw, notably in salads, sandwiches and many other dishes, or cooked, as in Chinese cuisine in which the stem becomes as important as the leaf. Lettuce is mild in flavor, it has been described over the centuries as a cooling counterbalance to other items in a salad. You can braise the lettuce and use it as a nice compliment to roasted meats or as a bed for grilled chicken. You can also make sauces out of lettuces that pair well with milder dishes such as fish. The lettuce most commonly found in supermarkets (iceberg, or crisphead, lettuce) is the most difficult to grow. Butterhead lettuces, which have loose heads and delicate crunchy leaves, are easier to grow. Cos, or romaine, lettuce forms a loose, long head and is between a butterhead and leaf lettuce in flavor. In general, the stronger and more bitter the salad green, the stronger-flavored the dressing should be. Try warm mustard or garlic based dressings with strong-flavored salad greens.

To wash and store delicate lettuces:
Delicate lettuces can be stored loose in a perforated plastic bag, place a dry paper towel in the bag as well and put in vegetable crisper of the refrigerator for up to 4 days. Store them unwashed until you are ready to use them. Be sure heads and leaves are not soaking wet before storing them. Gently blot with a paper towel or lay out on towels to dry prior to storing. The steps listed above are just to remove moisture that may have been on the greens when you received them.

When ready to eat trim any thick stems if needed and discard. You should tear any large leaves off individually rather than cutting to avoid bruising the leaves. All leafy greens trap sand and dirt. Wash thoroughly in cold water before using. Soak the lettuce in a bowl of very cold water for about 10 minutes then lift them out allowing the sediment to settle to the bottom of the water. Rinse under cold water, possibly in a colander, to make sure no sediment is left behind. This will also refresh and recrisp the lettuce as well. To allow dressings to coat better and not dilute the flavor of the lettuce, make sure to thoroughly dry the greens using a salad spinner or by shaking them gently in a clean dishtowel.

(GREEN TIP: Use a large bucket or container for washing and the leftover water can be carried outside to water your plants and grass.)