Romaine Lettuce Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Lactuca sativa
Salads, especially Caesar Salad, sandwiches & garnish.
Also known as Cos lettuce, good-quality Romaine lettuce will have fairly large, moderately firm heads and thick, broad leaves.
The leaves will be medium to dark-green in color blending to nearly white ribs or veins.
Scratch the stalk and smell. A sweet or bitter smell means sweet or bitter flavor. Large, even-shaped heads with broad, fairly loose leaves are best.
Avoid product with thin, wilted leaves, brown spots near the stalk end and small and odd shaped heads.
Always store lettuce and cabbage in the refrigerator.
To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.
In general, vegetables will not ripen further after harvest.
Romaine lettuce is low in Saturated Fat and Sodium, and very low in Cholesterol. It's also a good source of Riboflavin, Vitamin B6, Calcium, Magnesium, Phosphorus and Copper, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, F
Don't throw away lettuce, greens, celery, etc that has been in your refrigerator a little too long and gone limp. Revive most leafy vegetables by cutting a small amount from the stem-end, soaking in warm (100 degree) water for 5 minutes, drain and refrige
Modern lettuce had its start as a Mediterranean weed. As early as 55 B.C., lettuce was served on the tables of Persian kings and praised for its medicinal values.
The name lettuce comes from Latin words referring to its milky juice.
Good quality beets will be relatively smooth, firm and small-sized. Bulk beets should be firm and not too dark-colored. Beets with the greens still (...)
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