A Guide to Types of Lettuce
Many of us are probably familiar with at least a few types of lettuce — a plant that is irreplaceable on the table. Fresh, crunchy, and beautiful lettuce can liven up even the most ordinary meal.
5-Minute Crafts is going to tell you about different types of lettuce and how to choose the right one.
Cress has a tough, fibrous stem and small green leaves. Young cress has more tender stems. It’s important to wash it well before eating because it grows in sandy ground. Cress has a bright pepper taste and a soft texture. It’s good with pasta and pizza.
The upper part of the leaves is very soft, and the lower is a bit bitter. This type of lettuce has oblong leaves, which makes it a great option for small plates and dishes. The leaves can be folded to be used in tacos. You can fry or even grill it.
You probably know this type of lettuce because it’s great for virtually anything — from simple salads to the most complex meals of Italian cuisine. Iceberg is quite crunchy and watery at the same time. It can be stored in the fridge. But iceberg doesn’t contain a lot of nutrients and doesn’t have a very distinct taste.
This type of lettuce has soft and seemingly buttery leaves. Butterhead is a bit more expensive than other types of lettuce, and you can see it sold in plastic containers in order not to damage the soft texture of the leaves. It’s good for salads with a tender taste, and thanks to its wider and flexible leaves, it can be used as a “wrap” for different fillings.
This lettuce got its name because the leaves are similar to oak leaves. The edges of the leaves are wavy and the leaves themselves are quite small. The taste is soft and nutty. It’s better to use some oil-based dressing with it. Oakleaf is great with pine nuts, almonds, apples, pears, and spicy types of cheese, such as Roquefort and gorgonzola.
It’s sometimes sold with its soil on the roots. The leaves make any meal sweet and soft. Mâche has small leaves, so they don’t make a good salad base because you would need a lot of them to fill the bowl.
You can recognize this lettuce thanks to the bright red-purple color. It’s a bit bitter and has a crunchy velvety texture. You can use it separately or mix it with other types of lettuce. If you boil the leaves, they become soft instead of bitter, and the red color will turn brown.
This type of lettuce is quite crunchy and doesn’t turn bitter as easily as other types of lettuce. The leaves are green and red but they have the same taste. Batavia is great for meals with a bit of honey mustard vinaigrette or a simple balsamic dressing.