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cutting lettuce

 

Botanical name: Lactuca sativa var. crispa

 

Like leaf lettuce, cutting lettuce is a modification of head lettuce and is of no great importance for commercial growers. The reason for growing it was originally the fact that it could be harvested in the spring, i.e., before other varieties of lettuce could be marketed in the summer. Now that fresh lettuce can be bought at any time of year, the domestic cultivation of cutting lettuce has declined. Today it is grown only in house gardens or small allotments.

Appearance, taste, characteristics

Cutting lettuce does not form a head. The rosette-like leaves grow straight up and can be anywhere from yellow-green to red-brown. Unlike leaf lettuce, cutting lettuce is harvested only once, and then the entire plant.

Quality criteria, optimal storage conditions

Cutting lettuce must be prepared when it is fresh. It wilts very quickly, which is why it is rarely found at the vegetable market. However, it can be kept for several days in the refrigerator if it is packed in a plastic bag.

Form of consumption, use, processing, practical tips for preparation

Cutting lettuce can be prepared like head lettuce.

 

 

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