Head Lettuce

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Lettuce is native to the Mediterranean region and is a member of the daisy and sunflower family (Compositae).   There are over a hundred varieties of  lettuce.  Although often dismissed as being mostly water, dark leafy salad greens contain valuable amounts of vitamins, minerals and antioxidants. The important advantage, when compared to other foods, in that they are nearly always eaten raw.  Lettuce is a good source of chlorophyll and vitamin K. 

Health benefits: Help reduce risk of cancer, can reduce risk of heart disease, stroke and cataracts, help to prevent spina bifida and anaemia, aid digestion and liver health, and may ease nervous insomnia. 
 

 

 Uses
Fresh salads are best prepared as closely as possible to the time when they will be eaten.  Exposure of cut surfaces to air quickly diminishes both the eating quality and nutritional value of lettuce and salad leaves.  Leaves should be torn rather than cut, and dry if dressing is to coat them well. 

Storing
Store salad leaves, wrapped or covered, in the fridge which protects them from light and heat, and use as quickly as possible.