Lettuce, the Most Famous of the Greens
Lactuca sativa
Family: Asteraceae
COOL SEASON GREEN
While lettuce is so common these days we hardly think of it, the origin of lettuce has a royal history dating back to the time of the ancient Egyptians.
Though diversity has increased in recent years in the grocery stores, the variety of lettuces available to the gardener shadows what can be purchased in the produce aisle. Aside from the two classical shapes (the loose-leaf romaine lettuce and the headed iceberg lettuce) there are many other shapes and textures of lettuce to play with—from the oak leaf-shaped lettuces, to the sword or deer tongue lettuces.
They also come in a variety of colors besides shades of green, with pinks, yellows and reds to brighten up your salad. One type of lettuce, developed in China, is grown for its stems instead of its leaves (celtuce).
All are easy to grow and only need protection on the coldest of years.
HISTORY
Lettuce was first cultivated in ancient Egypt for the production of oil from its seeds. The plant was probably selectively bred by the Egyptians into a plant grown for its edible leaves, with evidence of its cultivation appearing as early as 2680 BC. Lettuce was considered a sacred plant of the reproduction god Min, and was carried during his festivals and placed near his images. The plant was thought to help the god "perform the sexual act untiringly". Its use in religious ceremonies resulted in the creation of many images in tombs and wall paintings. The cultivated variety appears to have been about 75 cm (30 in) tall and resembled a large version of the modern romaine lettuce. These upright lettuces were developed by the Egyptians and passed to the Greeks, who in turn shared them with the Romans. Around 50 AD, Roman agriculturalist Columella described several lettuce varieties – some of which may have been ancestors of today's lettuces.
USES
Lettuce is mostly grown as a green and eaten raw, and occasionally roasted. Celtuce, the Chinese variety grown for its celery-like stems, is eaten raw or cooked, often in stir fries. Old varieties of lettuce are grown for the seeds which are pressed for their oil, a crop seldom grown in a home garden.
Heres is a list of 40 interesting lettuce recipes that help you get beyond thinking “salad”.
PRESERVATION
Lettuce is really best used fresh.
GROWING
SEASON & PLANTING
Lettuce can be grown from seed as early as August, the hardy romaine-type being the toughest against the hot temperatures that still persist in fall (especially these days). Lettuce can also be planted easily by transplants when they become available in the nurseries.
SOIL & NUTRITION
Lettuce likes well-amended garden soil, and is best when fed occasionally throughout the cool season.
TEMPERATURE & SUN EXPOSURE
Lettuce is a cold-tolerant cool season crop, though sudden, hard freezes may damage the outer foliage of some of the more delicate lettuce varieties. However, most lettuces are hardy down to at least 20°F. Lettuce is best planted in full to part sun, but avoid reflected heat.
WATER
Keep plants evenly and consistently watered.
HARVESTING
You can harvest outer leaves as the plants grow (cut-and-come-again), or you can grow plants to a mature head and harvest all at once.
WILDLIFE
In warmer temperatures, noctuid moths can produce holes in leaves. The damage is purely cosmetic.
INVASIVENESS
Lettuce doesn’t appear to escape cultivation in our region.
