Lettuce
Tender leaves to eat quickly, ideally on the day you buy them.
- Season: April, May, June, July, August, September, October
- Peak season: May, June
- Botanical family: Asteraceae
History
Native to the Middle East and the Mediterranean, lettuce was already grown by the Egyptians over 4,000 years ago. The Romans served it at the end of meals. Tradition has it that the writer Rabelais brought romaine lettuce seeds back from Italy in the 16th century.
Origin and growing regions
Lettuce is grown all over France, in open fields and under cover:
- Provence-Alpes-Côte d’Azur
- Occitanie
- Pays de la Loire
- Hauts-de-France
Benefits
Lettuce brings freshness and lightness to any meal:
- Very hydrating: About 95 % water for 15 kcal per 100 g.
- Vitamin B9: Especially in the green outer leaves.
- Vitamin K: Supports normal blood clotting.
- Fibre: The perfect partner for richer dishes.
Varieties
- Batavia: Wavy, crunchy leaves.
- Oak leaf: Red or green, very tender.
- Romaine: Long and crisp, the one in Caesar salad.
- Little Gem: Small, crunchy, sweet taste.
- Butterhead: Smooth, melting leaves.
Zero waste
- Storing: Washed, spun dry, in a box with a damp tea towel: 4 to 5 days.
- Freezing: Doesn’t freeze raw. As soup, yes: up to 3 months.
- Nothing goes to waste: Tired lettuce can be cooked: in soup or braised, like French-style peas. A wilted leaf comes back to life after 10 min in iced water.