Lettuce

Lettuce (Lactuca sativa) is vegetable in the Asteraceae family, which also includes dandelions, chicory and sunflowers. It is grown mostly for its leaves and may form a loose rosette or a compact head, depending on the variety. Lettuce is generally grown as an annual crop and develops best in cool conditions.

With heat or at maturity, it may produce a flowering stem, a process called bolting. Small yellow flowers then produce seeds with fine white hairs that help disperse them. Lettuce prefers fertile, well-drained soil that stays moderately moist. Regular watering is important, but excess water can damage the roots and favor some diseases.

Lettuce is usually eaten raw in salads, sandwiches and wraps, although some varieties can also be lightly cooked. Its mild flavor and crisp texture combine easily with many foods. The leaves contain a high proportion of water and provide dietary fiber, folate and vitamin K, as well as smaller amounts of vitamins A and C and potassium.

Their composition varies with the variety and the part eaten, and cooking can change some nutrient levels. The outer, darker leaves often contain more pigments and certain micronutrients than the pale inner leaves. Before eating, lettuce should be washed thoroughly with clean water to remove soil and surface contaminants. It is an easy vegetable to include in a varied diet.