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| − | {{vegetable}} | + | {{wikipedia::Lettuce|Lettuce}} |
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| − | [[Image:ARS_romaine_lettuce.jpg|right|romaine lettuce]]
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| − | '''Lettuce''' is a temperate plant grown for its leaves, which are used in [[Cookbook:Salad|salads]], [[Cookbook:Sandwiches|sandwiches]], and several other dishes. Lettuce is generally used raw and in cold dishes, but in South-East Asian cooking it is used as a 'wrap' around a hot filling.
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| − | There are many varieties of lettuce commonly available, including:
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| − | * Iceberg (head lettuce)
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| − | * Red leaf
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| − | * Green leaf
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| − | * North Pole
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| − | * [[Cookbook:Romaine lettuce|Romaine lettuce]] or Cos
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| − | * Butter lettuce
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| − | Some lettuces (especially iceberg) have been specifically bred to remove the bitterness from their leaves. These lettuces are largely water with very little nutrient value. The more bitter lettuces and the ones with pigmented leaves contain anti-oxidants. Consider replacing lettuce with [[Cookbook:Spinach|spinach]] or [[Cookbook:Alfalfa|alfalfa sprouts]] if you wish to have high nutrient value; these replacements also last longer in the refrigerator.
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| − | {{Wikipedia|Lettuce}}
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