Romaine lettuce originates from the Greek Island “Kos” and is known as cos lettuce in Britain. Its mildly bitter flavor makes it a symbol in Passover Seder to depict how Israelites were treated by Egyptians. Romaine’s original use was as a medicine, where the “milk” was collected from broken lettuce ribs. The crisp texture and high water content make it a refreshing ingredient in summer meals. Romaine lettuce tastes best fresh or grilled.
Romaine lettuce is the most nutritionally dense lettuce as signified by its dark green pigment.
- Vitamin K important for blood clotting
- Folate important for preventing neural tube defects and may help prevent cancer
- Vitamin C important for the immune system, healthy skin, and wound healing
- Vitamin A important for vision, bone development, and immune function
How to Shop
Choose Romaine lettuce that’s head is intact and tightly packed. The stems ribs should appear crisp, green, and well-hydrated without wilting or browning at the top. Avoid Romaine with deep cuts.
How to Grow
When: Late summer if growing from seed outdoors. Late spring if starting seed indoors.
Where: An area that gets afternoon shade with Nitrogen-rich soil.
How: Use seed tape or space seeds 6/12 inches apart and ¼ inch deep. Water frequently and shallowly.
Harvest: After 60 days of planting, you can use gardening shears to harvest the entire plant. During the growing process, you can also harvest outer leaves as it grows.
How to Store
In the refrigerator crisper for up to 7 days.