John Myers
The Batavia lettuce is closely related to the iceberg lettuce, but is characterized by slightly more tender leaves. The Batavia can be colored from a dark red-brown to light green, with the edges always being slightly reddish and usually very curly.
Origin
Batavia is a newer type of iceberg lettuce that originated in France and prefers slightly warmer climates when grown. Batavia lettuce is grown in Germany and also in France, the Netherlands and Italy.
Season
Batavia lettuce from domestic outdoor cultivation is available from May to September. Since it also grows well in greenhouses and is also grown in France and Italy, among other places, it can be bought all year round.
Taste
Batavia combines the advantages of lettuce and iceberg lettuce: the leaves are more tender than iceberg lettuce, but crunchier than those of lettuce. It tastes spicier and heartier than lettuce.
Use
In the kitchen you first remove the stalk and the outer leaves. The inner leaves are cut or plucked into small pieces. With its spicy aroma, Batavia lettuce goes wonderfully with strong dressings, for example with pesto or Asian sauce. But it also tastes good in combination with fruits such as apples or melon. Due to their delicate coloring, the leaves are a real eye-catcher, especially in salad mixes such as a wild herb salad. Since Batavia is nice and crunchy, it doesn’t collapse so quickly either – perfect for the buffet.
Storage
Batavia lettuce stays fresh for four to five days in the vegetable drawer of the refrigerator. Tip: Wrap the head of lettuce in a damp cloth to keep the leaves nice and crunchy.
