G73-71 Lettuce (Revised April 1990)

Authors

R.E. Neild, University of Nebraska - Lincoln
Roger D. Uhlinger, University of Nebraska - Lincoln

Date of this Version

1973

Comments

© 1973, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.

Abstract

Successfully growing and harvesting lettuce is the focus of this NebGuide.

Lettuce is an increasingly popular vegetable in the United States. Because it is a basic ingredient in salads, lettuce is eaten more frequently than any other vegetable. Lettuce can be served alone with a variety of dressings or mixed with other fresh vegetables.

Its fresh color and crisp texture serve well as a garnish, and its leaves may be stuffed with fruit, cheese, seafood, poultry, ham, or egg salads. Although usually consumed fresh, leaf lettuce and chopped green onions "wilted" with warm vegetable oil and vinegar make a pleasing, refreshing springtime dish.