Red leaf lettuce is one of hundreds of members of the Lactuca genus and the Asteraceae family. Lettuce is categorized into six different types, also known as subspecies or botanical varieties. The six types of lettuce are Crisphead (Iceberg and Batavian), Romaine, Butter, Latin, leaf and Stem. All lettuce types except for Iceberg occur in red and green leaf form. Of all lettuce types, leaf lettuces are the most commonly planted lettuces in the world. Red leaf lettuces are favored for their vibrant colors, which is attributed to anthocyanins, a pigment found in all red colored food plants.

Red leaf lettuce is the general name provided for dozens of varieties that produce semi-frilled textured loose leaf-lettuces with deep red burgundy stains highlighting the tips of lime green to sea green outer leaves to pea green and cream colored inner leaves. The texture is consistently crispy and succulent, the flavor generally mild and subtly earthy with a slightly bitter nuance.

Nutritional Value

As red leaf lettuces contain substantial levels of anthocyanins, they inherently contains health boosting antioxidants. Anthocyanins have some of the strongest physiological effects of any plant compounds. Anthocyanins' health benefits include anti-flammatory and anti cancer properties as well as diabetes preventative qualities.

Serving Ideas

Red leaf lettuces are great in mixed green salads. They can also be showcased alone. The best use of red leaf lettuces, regardless of accompanying greens, is to pair with companion ingredients that meet the palate of the season and of course, regional availability. While ingredients such as bright herbs, citrus ahd tomatoes make for a simple and delicious salad, there are thousands of salad interpretations and inspirations that will suit the texture and flavor of red leaf lettuces. Often, with quality ingredients, less is more. Choose the freshest red leaf lettuces, dress with high quality oil, sea salt and grace with ingredients that offer a contrast in texture flavor and temperature - ex. pair cool ingredients such as apples and fennel with warm ingredients such as chiles and garlic.

Geography/History

All lettuces are descendents of wild lettuce, also known as Lactuca silvestris or Wiestia virosa. It is native to regions of Asia and Europe. Leaf lettuces were first described in 1753 by Carl Linnaeus in the second volume of his "Species Plantarum". Red leaf lettuce sewed its evolutionary roots in Europe where leaf lettuces were favored by seasoned gardeners. Red leaf varieties would be cultivated, further developed and eventually flourished heavily in the late 19th and early 20th centuries. Red leaf lettuces are a cool season crop, preferring warm full sun days and cool nights. They can tolerate several soil types from clay to sandy to rich, organic soil.

Seasons/Availability

Red leaf lettuce is available year round.