lettuce

Lettuce (Lactuca sativa) is an annual plant in the Asteraceae family grown for its edible leaves. It originates from the Near East and Europe and is now cultivated worldwide. Lettuce encompasses a range of cultivars, including looseleaf, butterhead, romaine (cos), and iceberg (crisphead).

Leaf types differ in texture, color, and head formation. Romaine produces elongated heads with sturdy leaves; iceberg forms a dense, pale head; butterhead has soft, tender leaves; looseleaf varieties are open, pile-like rosettes. Most varieties prefer cool-season growing conditions and can bolt or become bitter in heat.

Cultivation and care: Lettuce is grown from seed and matures in roughly 30 to 90 days depending on cultivar. It requires well-drained soil, regular moisture, and partial to full sun. Common pests include aphids and slugs; diseases such as downy mildew can occur in damp conditions. Practices such as crop rotation, proper spacing, and mulching help reduce problems.

Nutrition and uses: Lettuce is mostly water and low in calories. It provides vitamin A, vitamin K, folate, and small amounts of vitamin C and minerals. It is most often eaten raw in salads and sandwiches, though some cook methods exist for certain varieties. Storage should be refrigerated; keep leaves dry and use within a week for best quality; wash before eating.

History and production: Lettuce has been cultivated since ancient times, appearing in Egyptian and Roman records. It is now among the most widely grown leafy vegetables worldwide, with major producers including China and the United States and continued importance in many cuisines.