John Myers
Romaine lettuce, also known as Roman or Romana lettuce, is lettuce with wedge-shaped, undivided, strong green outer leaves that are elongated and have a pronounced central leaf rib. Almost erect and up to 40 cm long, together they form a loose head. The weight is around 300 g. To keep the inner leaves of romaine lettuce tender, they are sometimes tied together.
Origin
Romaine lettuce was originally valued as an aphrodisiac in Egypt 4,000 years ago. Romaine lettuce is also called “binding lettuce,” due to the technique of bleaching the inner leaves by tying the lettuce together. This creates tender romaine lettuce hearts. The unbound Romaine lettuce varieties are stronger and crunchier.
Season
Romaine lettuce is available all year round – from the beginning of October to April mostly from outdoor crops in Mediterranean countries, then from local cultivation.
Taste
Romaine lettuce tastes fresh, a bit more bitter than lettuce and the leaves are a little stronger.
Use
Romaine lettuce is primarily prepared as a fresh salad. It harmonises ideally with heavy and creamy dressings. But it can also be served briefly steamed and au gratin as a vegetable side dish. The cooked thick leaf rib is reminiscent of asparagus. Romaine lettuce is also the classic basic ingredient for the famous Caesar Salad.
Storage
Romaine lettuce keeps better than lettuce because it has tougher leaves. Wrapped in foil and stored in a cool place, romaine lettuce can be kept for about two to three days.
Durability
Romaine lettuce can be stored in the vegetable drawer of the refrigerator for two to three days.
