There are so many different varieties of lettuce that it would be impractical to list them here. So in the interest of practicality, we’ll only be talking about the five most common varieties.
Crisphead, also known as Iceberg, forms tight, dense heads that resemble cabbage. It is generally the mildest of lettuces and is known more for its crispy, crunchy texture rather than for its flavor. The leaves can be torn, shredded, or sliced like cabbage.
Interestingly, the name Iceberg is traced back to the 1920’s when the lettuce in the United States was transported by wagon-trains covered in crushed ice, making them look like icebergs.
Looseleaf has sprawling crispy leaves that are tender, delicate, and sweetly flavored. They may have ruffled edges and/or red tips. The many varieties of looseleaf include green leaf, red leaf, and oak leaf. Looseleaf lettuce is great to eat on its own and can also be used as a bed for molded salads or party platters.
Romaine, also known as Cos, are longish heads with stiff leaves that have a sturdy fibrous rib in the center. The outer leaves are usually dark green which pales to a whiteish green at the core.
The inner leaves of Romaine are more flavorful and tender than its outer leaves which are usually discarded. Also discard the fibrous rib and tear into pieces for a salad.
Butterhead, also known as Bibb (which is the king in its family), forms loose heads and is smaller and less dense than Iceberg. The leaves have a delicate and buttery texture and are great to eat on their own, but mix perfectly with stronger-flavored greens.
Other varieties of Butterhead lettuce include Boston, Buttercrunch, Limestone, and Red Tip.
Arugula, also known as Rocket or Italian Cress, has tender dark green leaves and a peppery bite. Although it is a leafy vegetable and often mistaken for a member of the lettuce family, it is, in fact…a member of the mustard family. It is included in mixed green salads or is delicious on its own.Always Enjoy!
