Horti Tops® Lettuce Red Grenobloise

Lettuce Red Grenobloise (Lactuca sativa)

The Foundation of Salads Worldwide

Lettuce is the foundation of salads across every cuisine. From crisp iceberg wedges with blue cheese dressing to delicate butter lettuce cups filled with Asian chicken, lettuce provides the perfect canvas for countless dishes.

Different varieties offer different qualities: Romaine provides sturdy crunch perfect for Caesar salads. Butter lettuce offers silky, tender leaves ideal for wraps. Red leaf adds color and mild flavor. Iceberg delivers refreshing crispness that holds up to heavy dressings.

Beyond Raw: Cooking with Lettuce

While most people only eat lettuce raw, cooking transforms it into something entirely different:

Grilled Romaine: Cut romaine hearts lengthwise, brush with olive oil, and grill for 2 minutes per side. The edges char while the center stays cool and crisp. Drizzle with Caesar dressing for a stunning appetizer.

Lettuce Soup: French cuisine features classic lettuce soup – sautéed lettuce with onion, potato, and stock, blended smooth. It is surprisingly delicious and uses up lettuce that is slightly past its prime.

Stir-fried Lettuce: In Chinese cuisine, lettuce is quickly stir-fried with garlic and oyster sauce. The leaves wilt but retain some texture, creating a delicious vegetable side dish.

Keeping Lettuce Fresh

Homegrown lettuce stays fresh much longer than store-bought. Harvest in the morning when leaves are most hydrated. Wash, spin dry thoroughly, and store wrapped in a clean kitchen towel inside a plastic bag. It will stay crisp for up to two weeks.

For cut-and-come-again harvesting, pick only the outer leaves and let the center continue growing. One planting can provide salads for months.

Sleep Better with Lettuce

Lettuce contains lactucarium, a mild natural sedative. This is why lettuce soup was traditionally served before bed in European households. The darker the lettuce variety, the more nutrients and lactucarium it contains.

Growing Lettuce Red Grenobloise