Lettuces

Lettuces are a family of leafy green vegetables used in salads, sandwiches and occasionally in cooked dishes. They are rich in vitamin A, with darker leafed varieties providing the highest levels.

There are five major types of lettuce, classified according to their growth and shape: butterhead, crisphead, loosehead, cos and celtuce.

1. Butterhead

A light, delicate, loosely-packed round lettuce with leaves that grow close to and around the head. The leaves may be light green to dark green or a reddish purple colour and provide a sweet flavour for salads and sandwiches. Varieties include Bibb, Boston and Continuity.

2. Crisphead

Crisphead lettuces have tightly-packed pale green leaves that grow in large, round heads. Although not particularly flavourful, they are by far the crispest lettuces.

Varieties include Iceburg, a lettuce made up of pale green leaves formed into a densely packed head. The crisp leaves have very little flavour, but are excellent for adding a crunch to mixed salads and sandwiches. Iceberg lettuce is particularly good when served with a highly seasoned salad dressing to give it some flavour.

3. Loosehead

A type of round lettuce whose loose leaves splay outwards from its centre, rather than being packed around a central heart or core. The leaves vary in colour from bright green to red-bronze, and may be flat, smooth, rough, round or frilly.

Varieties include Lollo Rosso, a lettuce with long ruffled leaves that are coloured deep-red or purple at the tips, tapering to green towards the centre. The leaves are mild-flavoured and tender and make an attractive and tasty addition to mixed salads, or as a garnish.

4. Cos

A long, narrow shaped lettuce with crunchy ribs. Also known as romaine in France and North America, this long, elongated lettuce originated on the Aegean island of Cos from where it was brought to Rome and then to the rest of Europe.

Its narrow leaves have a crunchy rib down the centre, and provide a firm texture and a mild tangy and nutty flavour. It is the classic lettuce to make Caesar salad (with garlic, croutons, eggs and Parmesan cheese), but may also be used for sandwiches or other salads.

A popular small variety of Cos, Little Gem, has crispy, round leaves and a firm hearts. It provides a distinctive flavour that works particularly well in Waldorf salad with celery, apple, walnuts and mayonnaise.

5. Celtuce

This tall Far-Eastern type of lettuce is grown for its thick stem, rather than its tough leaves, which are considered inedible due to the milky sap that forms soon after it matures. However, its young leaves may be eaten, cooked in the same way as spinach.

Its long, pale stalks may be eaten raw, chopped into salads or cooked and added to stir-fries or served with butter or a creamy sauce. It has a crunchy texture similar to that of celery.