selada

Selada, or lettuce, refers to Lactuca sativa, a leafy vegetable in the Asteraceae family. It is grown worldwide for its crisp leaves and is a common component of salads and sandwiches. In Indonesian and Malaysian usage, selada encompasses cultivars such as head lettuce (selada kubis), butterhead (selada mentega), romaine (selada romaine), and loose-leaf types (selada daun). Leaves range in color from light green to deep red and in texture from tender to crisp.

Leaves are generally mild in flavor with subtle sweetness. Head varieties form compact heads, while loose-leaf types grow as rosettes. Selada is typically grown as an annual.

Cultivation and production: Selada is a cool-season crop that bolts in high heat. It prefers well-drained, fertile soil with a pH around 6.0–6.8 and requires regular moisture. In hot climates shading or succession planting can extend the growing season. Harvest usually occurs six to twelve weeks after sowing, depending on variety.

Nutrition and culinary uses: Selada is low in calories and high in water content. It provides vitamins A and K, plus smaller amounts of C, folate, and potassium, and contributes dietary fiber. Leaves are commonly consumed raw in salads and sandwiches, but some varieties may be lightly cooked.

Global production: Lettuce is grown in temperate and tropical regions, with major producers including the United States, China, India, and many European countries. In Indonesia and Southeast Asia, selada is a popular fresh vegetable in markets and home gardens.