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Produce OASIS Tip of the Day

February 7 - How to Select the Best Lettuce.

• Arugula: Also known as rocket or roquette. Augula's small, flat leaves have a hot, peppery flavor not unlike mustard. The older and larger the leaves, the more intense the flavor. You're best bets to find arugula in ethnic or farmers' markets than in supermarkets. It's so delicate, it keeps for only a day or two.
  
  
• Chicory: This curly-leaved green is sometimes mistakenly called curly endive. The dark-green leaves have a bitter taste but work well in salads with well-seasoned dressings.
  
  
• Endive: Belgian endive and white chicory are names for this pale salad green. The small, cigar-shaped head has tightly packed leaves and a slightly bitter flavor. Endive stays fresh for three to four days.
  
  
• Escarole: A close cousin to chicory, escarole is actually a type of endive. It has broad, slightly curved green leaves, with a milder flavor than Belgian endive.
  
  
• Iceberg: Contrary to popular belief, it is not always best to get the firmest head of lettuce. The best tasting lettuce will not be rock solid. If you buy the firmest head, you will get more lettuce for your money, but it may not be very sweet since much of the head will be core.
  
  
• Radicchio: Though it looks like a miniature head of red cabbage, this salad green is actually a member of the chicory family, with a less bitter flavor. Radicchio keeps up to a week.
  
  
• Romaine: Also known as cos, Romaine lettuce has long leaves that are crisp, with an oh-so-slight bitter taste. Romaine is hearty, storing well for up to ten days.
  
  
• Watercress: This delicate green is sold in "bouquets," or trimmed and sealed in vacuum packs. Choose dark-green, glossy leaves and store in plastic bags; use in a day or two. Unopened vacuum packs last up to three days.