John Myers
Lettuce belongs to the botanical daisy family. Also known as “butter lettuce”, it is one of the most produced and eaten salads in central and southern Europe. Lettuce is a long-day crop. The so-called long-day varieties are cultivated in spring, autumn and winter, while day-neutral varieties are available for production in summer. Day-neutral varieties do not flower despite the long summer days and form the typical head of lettuce.
Origin
Lettuce is a cultivated form of the wild lettuce native to the south of the Caucasus. In Germany, lettuce was only introduced in the Middle Ages and was initially eaten cooked. Today, lettuce is grown worldwide. In Europe, the main producers are Italy, France, Spain, England – and especially Belgium and the Netherlands.
Season
Lettuce is in season all year round. It is produced both outdoors and in a greenhouse or tunnel cultivation.
Taste
Lettuce tastes neutral and has a refreshing aroma.
Use
Lettuce is mainly processed into salads. It harmonises ideally with a fruity yoghurt dressing. You should combine the salad with mild-tasting foods such as poultry, eggs, carrots, cucumber or avocado. Lettuce can also be used as a soup ingredient.
Storage
Lettuce can be stored in the crisper drawer of the refrigerator for a day or two. You should moisten it slightly with water and wrap it in a kitchen towel.
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