Lettuce 1 article

Tender leaves grown mainly for raw eating place lettuce at the center of the salad-green category, from crisphead to butterhead and loose-leaf types. Leaves form the base of salads, sandwiches, and lettuce wraps, and washed ready-to-eat mixes are common grocery products. Texture ranges from soft and buttery to crisp and ribbed depending on type. Because lettuce is usually eaten raw, freshness, washing, storage, and head or leaf form matter more than cooking behavior.