Herb Salt
Herbamare ® Original
Sea salt with vegetables and herbs.
Lettuce
Lactuca sativa
Lettuce, also known as romaine lettuce or Romana lettuce, is best known today as a fresh, crisp salad. In the past, it was Lactuca sativa It is also valued as a medicinal plant. Romaine lettuce, in particular, contains valuable minerals, vitamins, dietary fiber, and bitter compounds. Traditionally, romaine lettuce was used, among other things, for its cooling, soothing, and digestive properties.
Profile
- Botanical name: Lactuca sativa
- German name: Lettuce, romaine lettuce, romaine salad
- Plant family: Asteraceae
- Origin: Mediterranean region
- Occurrence: Now widely available worldwide and year-round
- Location: It also thrives well in our climate, including in cold frames, greenhouses, and outdoors
- Growth habit: an annual plant with leaves arranged in a rosette
- Height: up to about 40 centimeters
- Weight: up to about 300 grams per plant
- Flower: yellow inflorescence
- Part of the plant used: Leaves and milky sap
- Special feature: The genus name Lactuca refers to the milky sap of the plant.
Lactuca sativa is an annual plant with leaves arranged in a rosette. At first, the leaves grow densely packed together. It is precisely this growth habit that is valued at harvest time. As soon as the plant begins to flower, the stem elongates; the lettuce “bolts” and forms a yellow flower head.
Today, there are several varieties of this type of lettuce. In addition to the well-known head lettuce, this group also includes romaine lettuce. In Switzerland, it is known by its original name, Lattich. Its elongated leaves are thicker and firmer than those of iceberg lettuce. They have a stronger flavor and, depending on the variety, a slightly nutty taste.
In the past, the leaves of romaine lettuce were tied together to keep the inner leaves light green and tender. This is also reflected in the name "Bindesalat" (tied lettuce). Modern varieties naturally form tightly packed leaves.
Recipes with Lettuce
Interesting Facts
Romaine lettuce consists largely of water and is therefore considered a light summer dish. At the same time, it contains valuable minerals, vitamins, dietary fiber, bitter compounds, and chlorophyll. Its crisp leaves, robust flavor, and versatility in the kitchen make it a popular classic among salads and vegetables.
This is general information. For personalized advice, please consult a specialist.
Related health topics:
- Sleep & Relaxation
- Digestion, Liver & Intestines
- Vitamins & Minerals
- Nutrition