Lettuce is a cool-weather row crop and comes in many varieties. It is native to the eastern Mediterranean region. It was first planted in California, the lettuce capital of the U.S., by the Spanish missionaries in the 17th century. The darker the color of the lettuce the more fiber, potassium, iron, vitamin C, biotin, and other important nutrients are contained in it
Iceberg: Roundhead, pale green in color, made mostly of water with a crunchy texture
Romaine: Also called ‘cos,’ it has a long head with dark outer leaves, lightening as you get to the “heart.” Crisp texture and strong lettuce taste.
Butter Leaf: Tender and large leaves, medium to light green in color, that form a loose head; sweet flavor and leafy soft texture. Varieties include Bibb and Boston butter lettuce.
Leaf lettuce: This includes curly-leaf varieties like green leaf and red leaf lettuce. They have a delicate flavor and soft but crisp texture.
Little Gem: Looks like small-size romaine, pale, green heart and a crisp center and sweeter taste than common lettuce.