There are hundreds of lettuce varieties grown throughout the world and, because they peak at different times of year, there's always a plenitude of this universal salad favorite.
There are four general lettuce 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.
"Lettuce should always be torn, never cut or the edges will turn brown faster." This is an old wives tale, but it is not known who started it and is not certain to be true.
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.
Never add salt to a lettuce salad until you are ready to serve it. The salt tends to wilt and toughen the lettuce.
Lettuce will not rust as quickly if you line the bottom of the refrigerator's vegetable compartment with paper towels or napkins. The paper absorbs the excess moisture.
To stop the lettuce from getting rusty, for a longer period of time hit the bottom of the lettuce hard against the counter and remove the core.
Americans eat approximately 11 pounds of lettuce per year, per person.
Romaine lettuce has six times as much vitamin C and eight times as much vitamin A as iceberg lettuce.
The greener leaves on the outside of lettuce contain more nutrients than the inner leaves. Try to save as much as possible.
Over 60 chemical agents can be applied to lettuce. Most can be removed by washing, but tests show that some cannot be removed by washing. The EPA can only detect 60 percent of these chemicals. However, the worst one is Permethrin, which can be reduced or removed totally by washing.