Lettuces and greens: types and how to use them

Lettuces and greens are a summertime staple and there are countless varieties available for making salads. Follow these handy preservation and preparation tips to get the most out of them.

Romaine lettuce
In addition to being the primary ingredient in Caesar salads, romaine lettuce has a number of uses. The larger leaves can be used in place of a tortilla when making wraps, and they’re delicious when charred on the grill. Washed, drained and wrapped in a paper towel, romaine leaves will keep for up to five days in the refrigerator.

Iceberg lettuce
Crunchy and low in calories, iceberg lettuce is ideal as a garnish on hamburgers and club sandwiches. They also make stylish and edible bowls in which to serve hors d’oeuvres. Iceberg lettuce will keep for one to two weeks in the refrigerator.

Frisée lettuce
The curly endive also known as frisée has a slight hazelnut flavor that makes it perfect for salads. It pairs beautifully with most nuts, fruits and seeds. It’ll keep for two to five days in the refrigerator, so eat it fast.

Arugula
This deliciously bitter and spicy green is a close relative of cabbage and kale. Perfect in salads or as a garnish on pizza, it can also be made into pesto. It’s not very hardy, however, and lasts only two or three days in the refrigerator.

Mesclun
Originating from the Provence region of France, this mix of small leafy greens can include arugula, endives, lettuce, mustard greens, dandelion leaves and a host of other ingredients. Ideal with fruits and sweet dressings, this popular mix needs to be eaten fast, as some of its components wilt quickly.

This summer, experiment with a variety of leafy greens. Find them at your local farmers’ market and on shelves at your nearest grocery store.

Revive your lettuce
Has your lettuce wilted? If so, trim off any brown bits and revive it by soaking it in cold water for about 20 to 60 minutes. Use it as soon as possible for best results.