Description

Lettuce is the essential foundation of the fresh kitchen, known for its crisp leaves and mild, refreshing flavor. From the crunchy, water-rich Iceberg and the sturdy, upright Romaine to the soft, velvety leaves of Butterhead, it provides a versatile base for everything from simple side salads to gourmet wraps.

Lettuce was first cultivated by the Ancient Egyptians over 4,500 years ago. Interestingly, they didn’t start with the leafy varieties we eat today; they initially grew it for its oil-rich seeds and medicinal sap. It was later refined by the Greeks and Romans, who valued it as a digestive aid. By the 16th century, European gardeners had developed many of the diverse leaf shapes and colors that are now staples of modern agriculture.

Lettuce is a cool-weather crop that thrives in mild temperatures. Its peak harvest seasons are Spring and Autumn. While it can be grown in summer, high heat often causes the leaves to become bitter or the plant to “bolt” (produce seeds), so the sweetest, most tender harvests occur when the air is crisp.