Are you in more of a frisée mood or having a kale craving?
Romaine lettuce is easily regrown from cuttings. Ever wondered how? All it takes is one bunch of lettuce and some soil. This leafy green can be added to the garden with hardly any fuss.
In this article by Fine Gardening, learn all about cut-and-come-again lettuce. Cutting lettuces are mostly nonheading leaf varieties.
This loaded, lush butter lettuce salad recipe—drizzled with a delicious tahini dressing—sparkles with fresh herbs and a seed mixture that’s anything but ‘for the birds’.
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Are you in more of a frisée mood or having a kale craving?
Learn the origins of TikTok's viral lettuce chips recipe, as well as how to make lettuce chips of your own and upgrade them to your liking.
Lettuce is a nutrient powerhouse with a low calorific value. The benefits of lettuce are many. Here are the benefits and nutrition profile of lettuce. Read now.
Leaf lettuce varieties work well with the cut-and-come-again method because their leaves...
Lettuce, Lactuca sativa: "Backyard Salad Bar" Lettuce season is upon us. Prepare to plant your spring salad; you can sow lettuce seeds in the garden two we
Learn how to grow crisp greens and veggies for homemade salads.
Paint hearts of romaine lettuce with an herb vinaigrette, then quickly grill. Serve whole or chopped up in your next salad.
Days to germination: 2 to 12 days Days to harvest: 30 to 50 days Light requirements: Full sun, with shade in the heat Water requirements: Regular watering Soil: Rich and well-drained Container: Definitely Introduction Lettuce comes in roughly 2 main types: leaf lettuce and head lettuce. Leaf lettuce is loosely bunched and you often pick […]
This Chinese-style Cooked Lettuce with Oyster Sauce and Garlic is an easy alternative way to prepare romaine, with just 6 ingredients!
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This Korean Lettuce Salad is a wonderfully delicious side dish to any grilled meats – especially unseasoned grilled meats. The salty, vinegary and slightly sweet chili flavors really help break up any greasy taste of meats while still highlighting the meaty flavor.
Classic loose leaf variety produces lime green leaves with ruffled margins. Excellent, quick growing lettuce for spring salads or baby greens. Grand Rapids does have a tendency to go bitter once the weather turns hot so we recommend it for early spring and fall planting. 45-60 days to harvest. 250 seeds per pkt. CULTURE: After danger of frost has passed, sow seeds 4-6” apart, 1/8” deep in rows 18-24” apart. Under ideal conditions, germination will occur in 2-14 days. For best yield, harvest by cutting individual leaves from the plant, leaving the growing tip intact.
Wilted Lettuce Salad with Warm Bacon Dressing Serves 2-4 (depending on the portion size) 1 large head of leaf lettuce (red or green), ...
Don’t get us wrong – we love romaine on the FMD! It’s terrifically nutritious (tons of vitamins A, C, K …). Hey, it’s even great on the grill. But next time you’re in the grocery store, poke around a little. You’ll find gorgeous lettuces and baby greens that will boost your salads—and your health. Arugula Spiky, peppery arugula really zings up a salad. Sprinkle a few leaves in with other lettuces, or make an all-arugula salad if you love that spicy kick. Choose: Arugula is usually sold as baby arugula (it’s milder than the grown-up version) in clear plastic tubs to prevent crushing and bruising. Make sure it looks fresh and crisp in there, not yellowed, browned, or slimy. Store: Like all baby greens, arugula wilts if you don’t use it quickly. If it’s nice and fresh when you buy it, expect it to last about 4 to 5 days in the fridge. Why it’s so good for you: It’s an aphrodisiac! (At least, the early Romans thought so.) Arugula is packed with minerals and antioxidants that block environmental toxins, too. Bibb Lettuce Along with its near-twins, Boston and butterhead lettuce, Bibb lettuce is tender, and it really does have a buttery taste and feel – almost as if each leaf has been dipped in cream. They can single-handedly make your everyday side salad taste like a delicacy. Flexible, cup-shaped leaves make these perfect for lettuce wraps. Choose: Bibb-type lettuces can range from pale yellow to medium green or red-tipped. Leaves should be fresh and flexible—not floppy. Stores sometimes sell these as “living lettuce” (with the roots still attached) in clear plastic boxes to keep them fresher and to prevent bruising. Store: Handle tender Bibb-type lettuces with care, and use them quickly; they’re freshest within a few days after you buy them. Why it’s so good for you: You’ll get a rich boost of Vitamin A, potassium, and folate. Escarole Slightly bitter escarole tastes great cooked (it’s traditional in Italian soups and stews). The pale inner leaves are sweeter—wonderful in salads. Choose: Choose full, crisp heads of escarole that aren’t wilted. The outer leaves might feel a little leathery, but they shouldn’t be browned or damaged. Store: Hearty escarole actually keeps quite well in the fridge for about a week. Why it’s so good for you: Escarole’s deep green leaves are loaded with vitamins A and C. Frisée Otherwise known as curly endive, frisée lettuce has pretty, pale, frizzy leaves (you’ll often see it in mesclun mixes) and an ever-so-slight bitter edge. Try it in salads with nuts, sweet fruits (apples, pears, figs), or hot, crumbled turkey bacon. Choose: Fresh frisée is crisp and firm, with yellow to green-tinged leaves. Store: Frisée holds up fairly well in the fridge, but it’s freshest within about 5 days of purchase. Why it’s so good for you: Frisée is a good source of vitamin C, as well as the antioxidant kaempferol, which has been shown to help prevent cancer and heart disease. Oakleaf Lettuce Prized for its mild, nutty flavor, this wavy-edged lettuce looks similar to oak leaves. Use it just like green leaf lettuce. It goes especially well with tangy fruits (like nectarines) and vinaigrette dressings. Choose: Grocery stores usually sell rosette-shaped heads of oak leaf lettuce in rigid plastic containers to prevent bruising. Oakleaf can be green or red-tinged. Look for bright, undamaged leaves. Store: Like all tender lettuces, oak leaf is more perishable than ordinary green leaf lettuce. It’s best to use oak leaf within 4 days or so. Why it’s so good for you: Oak leaf lettuce is rich in minerals and vitamins A, B, C, D, and E. Radicchio This beautiful, burgundy Italian lettuce looks like a tiny head of red cabbage. The cup-shaped leaves are pleasantly bitter; tear them into salads, or use them to scoop tuna, chicken, or egg salads. Transform radicchio by grilling or sautéeing it—the edges get caramelized and sweet. Choose: Radicchio leaves should be white at the base and red at the tips—not brown anywhere. Heads should be crisp. Store: Radicchio lasts quite well in a plastic bag in the crisper drawer—up to two weeks, depending on how fresh it was when purchased. Why it’s so good for you: One cup of radicchio delivers an astonishing 128 percent of your daily vitamin K—and radicchio is one of the top 5 sources of antioxidant polyphenols, right behind red chili peppers and beets. Watercress Wonderfully peppery (without bitterness), watercress tastes great in salads or sandwiches, especially with creamy counterparts like tuna, chicken, or egg salads. Choose: Grocery stores usually sell delicate watercress in clear plastic boxes. Look for crisp-looking leaves and stalks. Pass up any damaged or browning watercress. Store: Store watercress carefully to avoid bruising (if it’s in a box, just keep it there). Use it as soon as possible—within a day or two. Sand often clings to watercress, so wash it thoroughly; swish it in a bowl of water and then spin or pat it dry. Why it’s so good for you: Watercress is a true superfood. It tops William Paterson University’s list of 41 “powerhouse” fruits and veggies, crammed more of 17 critical nutrients than every other fruit and vegetable in the study (even more than kale and blueberries!).
Here’s how to cut romaine lettuce for a salad. Here are simple step by step photos to show you how!
The holidays got me. Again. But, unlike other years where I'd beat myself up for not making good healthy choices, I have a better understanding of what "Food Freedom" and grace means when it comes
Have you had the Apple Gorgonzola Salad from Buca di Beppo? This copycat recipe is spot on! Fresh romaine lettuce tossed in a delicious homemade Italian vinaigrette, topped with dried cranberries, spiced walnuts, gorgonzola, and Granny Smith Apples!
Food porn - the avocado chicken cheese burger at The Bee Publika. Rich and decadent.. i like!
With homemade meatballs and lots of veggies in a tomato-based broth, this Spaghetti Ring and Meatball Soup is a filling, nutritious meal!
This traditional Greek green lettuce salad is simple to make and delicious to consume. This was my mom’s and grandmother’s go-to salad growing up. I actually was not a fan of it as a child. I think it’s because as a child I was adverse to herbs or anything that was outside of my usual […]
