Nessa1487
Well-Known Member
My mom and I are planning on growing carrots andlettuce for my rabbits. Is black simpson lettuce safe for rabbits? It'sall we can find right now..
Black Simpson lettuce
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Pipp
Well-Known Member
LOL! I posted this article in anotherthread a few months ago, I thought for sure it would provide theanswer, but nooooo....
However, I do believethat Simpson is a loose leaf lettuce,and not the Crisphead type like Iceberg, so it should befine.
Rule of thumb, the darker green it is the better, and I'm not sure howdark the Simpson leaf is, but I think ithas a sizeable whitecore which should be fed in moderation.
THere's nothing wrong with light coloured lettuce other than being alittle shy on nutrients, so as long as you're not feedingatlot of it and there's a goodvariety of otherveggies, it's fine.
I'm re-posting the article anyway.
sas
[size=-1](Lactuca sativa -- Family Compositae)
The garden lettuce is believed to be a selected form of thebitter-leaved wild species (Lactuca serriola) found throughoutEurope, Asia, and North Africa. The ancient Egyptians were said to havebeen the first to cultivate it. There are examples of tomb paintingswhich depicted a form of Cos lettuce said to have originated on theGreek island of the same name. The Egyptians believed it was anaphrodisiac. They also used its white sap and leaves in a concoctionalong with fresh beef, frankincense, and juniper berries as a "remedy"for stomach aches. The Romans also attributed medicinal properties tothe lettuce, and the Emporer Augustus erected an altar and a statue inits honour. The Romans are said to have introduced it to Britain bytheir conquering armies.
The wild lettuces were harsh and not normally eaten as they contained alatex with a mildly soporific effect, which may have explained itsnumerous "medical" uses. The bitter lettuce had more of the narcoticsubstances; but, by 1600, these effects had been greatly reduced. TheRoman name for lettuce was lactuca, indicating its milky sap or latexwhich was associated with milk, lac, but smelled like the latex ofopium poppies, although they are not related. During this time, lettucewas eaten at the end of the evening meal so as to induce sleep. Later,it was eaten at the beginning to stimulate the appetite. It is amazinghow such a reversal could have occurred within the breeding processesof one plant.
Some of the historically medicinal uses include the following:
-- a mild sedative
-- a mild narcotic
-- in a soup, effective in treating nervous tension and insomnia
-- the sap dissolved in wine and used as a painkiller
-- used in creams to soothe inflammation of sunburns and rough skin
-- as a poultice on bruises
-- taken internally for stomach ulcers and irritable bowel syndrome
-- as an antispasmodic
-- cough and bronchial soother
-- used to cool ardour (not sure if that was before or after its supposed aphrodisiac effects)
By the 1st century CE, Pliny was mentioning nine varieties of lettuce,including a purple one and a red one. All were looseleaf types. By the5th century, lettuce was being cultivated in China, where it wastreated as a vegetable to cook. Because of this, the types of lettucedeveloped in China and the Far East have different characteristics fromthe European types. Following the Dark Ages, lettuce does not appearagain in literature until Chaucer's 14th century CanterburyTales. By the 16th century, head lettuce was being developed. 17thcentury writers mention cut leaf, oak-leafed, and those with multipleheads like brussels sprouts. Various colours were also appearing,including light green, dark green, red, and spotted; and some have beenrevived today. Seeds from European lettuces were taken to the Americasas early as 1494, and all the American lettuces have that Europeanancestry. There are native wild types, however, including the Canadawild lettuce (L. canadensis).
Indian lettuce (L. indica) is a variety from China, and notIndia. It belongs to a different species and has been developedseparately from the sativa varieties, but not yet officiallyrecognized. It is rather coarse, with reddish leaves, or leaves with ared midrib. It is an upright-growing perennial that can reach heightsof over four feet. Grown mainly for its leaves and cooked as avegetable, it is now cultivated in Malaysia, Indonesia, Japan, thePhilippines, and Taiwan; but is largely unknown in the West. Tsitsa isa common type in Japan, and has been independently domesticated from adifferent wild lettuce.
Lettuces cultivated outside can weigh as much as a pound, while thosegrown under glass are sold at weight of about four ounces and up.Insufficient head formation or hearting is a typical characteristic ofwinter lettuces, and happens when greenhouse-grown types fail todevelop firm heads because of a lack of adequate light or warmth. The"head" is often held together from only its plastic bag and withersmore quickly. This is why greenhouse produce is sometimes sold inplastic bags so as to prevent excessive evaporation. A furtherdisadvantage is that in winter, head lettuce often contains higherlevels of nitrates which amass in the plant, particularly when there istoo little light during growth. Head lettuce also loses freshnessquickly, especially when it is stored unwrapped and in warm conditions.They are very sensitive to ethylene, a gas given off by ripening fruit,during storage. Ethylene causes reddish-brown spots to appear on theleaf ribs and speeds up spoilage. Therefore, lettuce should be storedaway from fruits, including tomatoes; but consumers do not have anysuch control behind the scenes in the supermarkets.
There are four main types of lettuce: crisphead, butterhead, looseleaf, and cos all with hundreds of varieties in each:
Crisphead lettuces are the ones with crunch. Iceberg isthe most popular variety, but also the biggest nutritional loser amonglettuces. Its crisp compact leaves form a tight head, and the colourranges from white in the interior to pale or medium green on theoutside. New varieties include red-leafed only, or red and green-leafedcombined, all of which have a mild bland flavour. It can be cut orshredded like a cabbage and can withstand thick salad dressings. Asearly as the 1920s, crisphead lettuces were transported great distancesacross the US; and rail cars were piled high with ice to keep themfresh, hence, the name "iceberg". Iceberg lettuce can weigh up to threetimes as much as butterhead lettuce because it is much more denselypacked and crunchier. It is also far less perishable than butterheadlettuce and can be stored in the refrigerator for up to two weeks, ifstored in plastic. Crisphead lettuces may have very diverse leafstructure and head formation, depending on their origin and type.Crispsalat was once only grown in Holland, but always underglass. It has three or more wrapping leaves and a spherical heart.Another type, calledkrachsalat is generally sold at farmers'markets, and in Switzerland. Red crisphead lettuce has only recentlybeen cultivated in any significant quantity compared with greenvarieties. Batavia is a crisphead lettuce developed in France,and now grown outdoors in Italy and Western Switzerland, but ingreenhouses in Holland and Germany. Although it looks like an iceberg,it is curlier and less crunchy. The colour can vary from a dark reddishbrown to a light green with red edges. A curly lettuce is a new Dutchcross between crisphead and butterhead lettuce and marketed in Europe.It has a slightly sweet flavour. Other varieties of Crispheads includeAvoncrisp, Malika, Premier Great Lakes, Saladin, and Webb's Wonderful.
Butterhead lettuces have the softest leaves among all lettucesand are tender, almost floppy, forming a loose but pretty head.Boston resembles a flowering rose, while bibb has a smaller,cup-shaped head. The leaves come in green, red, or bronze. Its softbuttery texture and sweet flavour makes it a good companion forstronger tasting greens. Butterhead varieties also include the cabbagetype lettuces. The following varieties are popular: Action, All YearRound, Avondefiance, Bibb, Buttercrunch, Dolly, Kwiek, Limestone,Musette, Red Tip, Sabine, Sangria (tinged with red), Soraya, andValdor.
Looseleaf lettuces are sometimes called "cutting", "bunching",or "curled" lettuces (var. crispa) because they do not form ahead, but rather a loose bunch of leaves. There are many differentvariations in colour and shape. Leaves may be round or elongated,indented or with unbroken margins, and the plant ranges from low andbushy to upright. The fully grown leaves are either cut or pickedindividually, making a number of harvests possible. In commercialharvesting, the whole bunch is cut rather than individual leaves. Thistype is a favourite of home gardeners as it can be picked all summerlong. Once a leaf is picked at the stem, a new one grows back up again.This type has numerous varieties many of which are grown as babylettuces. Some varieties are: Oak leaf, Grand Rapids (crinkledpale green leaves with bronze-green to crimson edges), Ruby(crinkled and pale green with deep red tints), Salad Bowl (oneof the first leaf lettuces, having masses of green, deeply lobed leavesthat are crisp but tender), and the elongatedDeer Tongue. Theirflavours range from mild to sweet to woody. Colours vary from pale todark green, deep crimson, or bronze. Leaf shapes also vary from oval oroak-leafed, smooth, puckered, deeply curly, ruffled, or frilly. TheItalian varieties Lollo Rosso (red lollo) and LolloBiondo (green lollo) can be treated as cutting lettuce throughoutthe summer; or the whole plant can be cut, making just one croppossible. Both varieties taste pleasantly strong and nutty althoughslightly bitter. This type of lettuce actually belongs to the cuttingor looseleaf variety, but their tightly crimped tender leaves form sucha compact hemispherical rosette that they give the impression of ahead.
Cos or Romaine lettuces (var. longifolia) havelong upright leaves that form a cylindrical head. They are probably notnamed for the island of Cos, but from the Arabic name word for lettuce.The name Romaine may have been given because these lettuces reachedwestern Europe through Rome. This type is most common in the MiddleEast because of its tolerance of hot climates. The leaves are generallygreen, but can be found in red and have thick, crisp, juicy ribs. Itsstrong texture stands up to cooking better than any other lettuce, andthe flavour is sharper and pleasantly nutty. Because of their curlyleaves, they do require extra washing. Romaine is the most nutritiousof the lettuces and a good source of folate, vitamins A and C, calcium,iron, and potassium. Leaves with the darkest green will have morenutrients than the paler ones. The whiter parts are virtually nothingmore than traces of fiber and water rather than nutrients. Belonging tothe long group of lettuces, romaine lettuce grows upright to a heightof about sixteen inches and has elongated leaves with rounded tips;but, depending on the variety, the heads can also be rounder or moreoval in shape. The outer leaves are darker, while the inner ones aremore delicate and blanched a yellowish white. Older varieties have tobe tied together to blanch the inner part, but newer types areself-blanching. They also take longer to mature and better suited tocooler weather. Romaine and cos lettuces have slightly coarser andfirmer leaves and keep better than head lettuce; but, unlike otherlettuces, can be cooked as well as eaten raw. Prepared this way, thestalks taste a little like asparagus. Some varieties include: LittleGem (a well known semi-cos variety since the late 19th century, butregaining popularity, particularly in Great Britain. It has a firm,sweet heart); Winter Density (another small, sweet-tastingRomain-type lettuce); Bubbles (similar to Little Gem,with crisp crinkly leaves and a good flavour); Lobjoits Green(old variety that is a deep green and crisp); and Valmaine (alsogood as leaf lettuce).
Red-headed lettuce is becoming popular since its leaves have amore delicate texture and a better flavour than the green-leafvarieties. Their red colour is as a result of anthocyanin, a watersoluble pigment, occurring as a metabolic product. The brightness ofthe red is also affected to a certain extent by the environment. Lower,or greatly fluctuating temperatures, together with intense light, leadsto optimal colouring. Equally, the intensity of the colouring isreduced by low exposure to sunlight and high temperatures over arelatively long period. Differences in colour between the individualvarieties of lettuce, however, are mainly because of the type, and canbe controlled by environmental factors only to a limited extent. Somewell-known varieties include Continuity, Four Seasons, andRougette de Montpellier from France. Red salad bowl or oakleaflettuce, feuille de chêne, is grown mainly outdoors andharvested throughout the summer. It is not only tempting because of itsattractive leaves, which resemble oak foliage, but also because of itsnutty flavour. However, it is highly perishable and if refrigerated,stays fresh for a day at the most.
Chinese Lettuce, Celtuce, Stem Lettuce, Asparagus Lettuce
woh sun (Chinese)
(Lactuca sativa var. augustana -- Family Compositae)
The name "celtuce" is a combination of celery and lettuce and givenbecause of its shape, and not because it is a cross between them. Alittle known specialty in Europe, it is very closely related to wildlettuce (L. serriola). The stems can be eaten raw or cooked,with the tender young leaves used for salad. This type of lettuce isgrown mainly for its thickened fleshy stem which provides anasparagus-like vegetable. The stems, which can be an inch or two thick,can grow to lengths of four feet. They are then harvested in the summeror early fall. Although it has little nutritional value, this lettucedoes make a good addition to any fresh salad; and the Chinese snap itup when it appears in Western markets. Grown for centuries in China, itis a race of lettuce prized, not necessarily for the leaves, but ratherthe thick, juicy stems. It is also an ornamental vegetable. Most ofChina's crop goes into Shanghai pickles, called "lettuce pickles" inChinese groceries. This type of lettuce has been listed in Europeanseed catalogues since 1885, and the name "celtuce" was adopted by anAmerican seed company (Burpee), who first offered the seed in 1942. Theseed had been sent to them in 1938 by a missionary in Western Chinanear the Tibetan border. If planted with chervil and dill, aphids willnot be a problem. It also does well planted between such slower-growingcrops as cauliflower, self-blanching celery, or Chinese chives. Thislettuce is excellent raw and cooked lightly in stir fry. Young leavescan be cooked as greens.Zulu is a new variety, having narrowdull-textured leaves, that is ideal for cooler climates. Othervarieties are sold in seed mixes of broad, dull, glossy, or red leavedtypes.
Lamb's Lettuce, corn salad, field lettuce, fetticus, lamb's tongues
Mâche (French)
(Valerianella locusta or V. olitoria -- Family Valerianaceae)
Lamb's lettuce is an undemanding herb that is widely distributed inEurope and Asia, and has been cultivated only since the beginning ofthe 20th century. Originating in the temperate zones of Europe, it wasfirst described in 1699 in an English diary. It was once a commoncold-weather salad leaf in the US, and all but disappeared before beingresurrected by Americans travelling in Europe. It is now exported fromFrance, the Netherlands, Belgium, and Germany, and, once again,becoming popular with small-scale growers in the US.
Depending on which authority is quoted, the name originated becauselambs were partial to it or because it appeared during lambing season.Another name, corn salad, comes from its regular appearance as acornfield weed. Mâche is a word seen in specialty groceries and onmenus. Chefs prefer to use the French name because, they say, if "cornsalad" is used, the clientelle expects just that -- a salad made fromcorn. It has been popular for centuries in France; but, in England, itdeclined in popularity in the 1700s, and by the 19th century, declareda noxious weed.
The leaves are a good source of beta carotene, Vitamin C, and folate.In spite of its delicate appearance, lamb's lettuce is an extremelyhardy plant and particularly valued as a nutritious winter salad crop.The leaves are a bright green and rounded with a slightly nutty taste,and is usually eaten raw as a salad green. Before the appearance ofwinter lettuce varieties, lamb's lettuce was the main winter saladgreen and at one time, classified in the same genus. There are twoforms: the large or broad-leaved and the darker, more compact, greentype which is popular in western Europe, but less productive. It isoften planted in the unused damp spaces of gardens or flower beds, andmakes the ideal cover between taller crops. Some varieties includeCavallo, Elan, Jade, Large Leaved, Grote Noordhollandse, Verte deCambrai, Verte d'Etampes, Vit, and Volhart.
[/size]
[size=-1]Here's the sitethe article came from... Itcovers all sortsof food in a similar manner:[/size]
[size=-1]http://www.innvista.com/health/foods/default.htm[/size]
[size=-1][/size]
[size=-1]sas et al[/size]
However, I do believethat Simpson is a loose leaf lettuce,and not the Crisphead type like Iceberg, so it should befine.
Rule of thumb, the darker green it is the better, and I'm not sure howdark the Simpson leaf is, but I think ithas a sizeable whitecore which should be fed in moderation.
THere's nothing wrong with light coloured lettuce other than being alittle shy on nutrients, so as long as you're not feedingatlot of it and there's a goodvariety of otherveggies, it's fine.
I'm re-posting the article anyway.
sas
[size=-1](Lactuca sativa -- Family Compositae)
The garden lettuce is believed to be a selected form of thebitter-leaved wild species (Lactuca serriola) found throughoutEurope, Asia, and North Africa. The ancient Egyptians were said to havebeen the first to cultivate it. There are examples of tomb paintingswhich depicted a form of Cos lettuce said to have originated on theGreek island of the same name. The Egyptians believed it was anaphrodisiac. They also used its white sap and leaves in a concoctionalong with fresh beef, frankincense, and juniper berries as a "remedy"for stomach aches. The Romans also attributed medicinal properties tothe lettuce, and the Emporer Augustus erected an altar and a statue inits honour. The Romans are said to have introduced it to Britain bytheir conquering armies.
The wild lettuces were harsh and not normally eaten as they contained alatex with a mildly soporific effect, which may have explained itsnumerous "medical" uses. The bitter lettuce had more of the narcoticsubstances; but, by 1600, these effects had been greatly reduced. TheRoman name for lettuce was lactuca, indicating its milky sap or latexwhich was associated with milk, lac, but smelled like the latex ofopium poppies, although they are not related. During this time, lettucewas eaten at the end of the evening meal so as to induce sleep. Later,it was eaten at the beginning to stimulate the appetite. It is amazinghow such a reversal could have occurred within the breeding processesof one plant.
Some of the historically medicinal uses include the following:
-- a mild sedative
-- a mild narcotic
-- in a soup, effective in treating nervous tension and insomnia
-- the sap dissolved in wine and used as a painkiller
-- used in creams to soothe inflammation of sunburns and rough skin
-- as a poultice on bruises
-- taken internally for stomach ulcers and irritable bowel syndrome
-- as an antispasmodic
-- cough and bronchial soother
-- used to cool ardour (not sure if that was before or after its supposed aphrodisiac effects)
By the 1st century CE, Pliny was mentioning nine varieties of lettuce,including a purple one and a red one. All were looseleaf types. By the5th century, lettuce was being cultivated in China, where it wastreated as a vegetable to cook. Because of this, the types of lettucedeveloped in China and the Far East have different characteristics fromthe European types. Following the Dark Ages, lettuce does not appearagain in literature until Chaucer's 14th century CanterburyTales. By the 16th century, head lettuce was being developed. 17thcentury writers mention cut leaf, oak-leafed, and those with multipleheads like brussels sprouts. Various colours were also appearing,including light green, dark green, red, and spotted; and some have beenrevived today. Seeds from European lettuces were taken to the Americasas early as 1494, and all the American lettuces have that Europeanancestry. There are native wild types, however, including the Canadawild lettuce (L. canadensis).
Indian lettuce (L. indica) is a variety from China, and notIndia. It belongs to a different species and has been developedseparately from the sativa varieties, but not yet officiallyrecognized. It is rather coarse, with reddish leaves, or leaves with ared midrib. It is an upright-growing perennial that can reach heightsof over four feet. Grown mainly for its leaves and cooked as avegetable, it is now cultivated in Malaysia, Indonesia, Japan, thePhilippines, and Taiwan; but is largely unknown in the West. Tsitsa isa common type in Japan, and has been independently domesticated from adifferent wild lettuce.
Lettuces cultivated outside can weigh as much as a pound, while thosegrown under glass are sold at weight of about four ounces and up.Insufficient head formation or hearting is a typical characteristic ofwinter lettuces, and happens when greenhouse-grown types fail todevelop firm heads because of a lack of adequate light or warmth. The"head" is often held together from only its plastic bag and withersmore quickly. This is why greenhouse produce is sometimes sold inplastic bags so as to prevent excessive evaporation. A furtherdisadvantage is that in winter, head lettuce often contains higherlevels of nitrates which amass in the plant, particularly when there istoo little light during growth. Head lettuce also loses freshnessquickly, especially when it is stored unwrapped and in warm conditions.They are very sensitive to ethylene, a gas given off by ripening fruit,during storage. Ethylene causes reddish-brown spots to appear on theleaf ribs and speeds up spoilage. Therefore, lettuce should be storedaway from fruits, including tomatoes; but consumers do not have anysuch control behind the scenes in the supermarkets.
There are four main types of lettuce: crisphead, butterhead, looseleaf, and cos all with hundreds of varieties in each:
Crisphead lettuces are the ones with crunch. Iceberg isthe most popular variety, but also the biggest nutritional loser amonglettuces. Its crisp compact leaves form a tight head, and the colourranges from white in the interior to pale or medium green on theoutside. New varieties include red-leafed only, or red and green-leafedcombined, all of which have a mild bland flavour. It can be cut orshredded like a cabbage and can withstand thick salad dressings. Asearly as the 1920s, crisphead lettuces were transported great distancesacross the US; and rail cars were piled high with ice to keep themfresh, hence, the name "iceberg". Iceberg lettuce can weigh up to threetimes as much as butterhead lettuce because it is much more denselypacked and crunchier. It is also far less perishable than butterheadlettuce and can be stored in the refrigerator for up to two weeks, ifstored in plastic. Crisphead lettuces may have very diverse leafstructure and head formation, depending on their origin and type.Crispsalat was once only grown in Holland, but always underglass. It has three or more wrapping leaves and a spherical heart.Another type, calledkrachsalat is generally sold at farmers'markets, and in Switzerland. Red crisphead lettuce has only recentlybeen cultivated in any significant quantity compared with greenvarieties. Batavia is a crisphead lettuce developed in France,and now grown outdoors in Italy and Western Switzerland, but ingreenhouses in Holland and Germany. Although it looks like an iceberg,it is curlier and less crunchy. The colour can vary from a dark reddishbrown to a light green with red edges. A curly lettuce is a new Dutchcross between crisphead and butterhead lettuce and marketed in Europe.It has a slightly sweet flavour. Other varieties of Crispheads includeAvoncrisp, Malika, Premier Great Lakes, Saladin, and Webb's Wonderful.
Butterhead lettuces have the softest leaves among all lettucesand are tender, almost floppy, forming a loose but pretty head.Boston resembles a flowering rose, while bibb has a smaller,cup-shaped head. The leaves come in green, red, or bronze. Its softbuttery texture and sweet flavour makes it a good companion forstronger tasting greens. Butterhead varieties also include the cabbagetype lettuces. The following varieties are popular: Action, All YearRound, Avondefiance, Bibb, Buttercrunch, Dolly, Kwiek, Limestone,Musette, Red Tip, Sabine, Sangria (tinged with red), Soraya, andValdor.
Looseleaf lettuces are sometimes called "cutting", "bunching",or "curled" lettuces (var. crispa) because they do not form ahead, but rather a loose bunch of leaves. There are many differentvariations in colour and shape. Leaves may be round or elongated,indented or with unbroken margins, and the plant ranges from low andbushy to upright. The fully grown leaves are either cut or pickedindividually, making a number of harvests possible. In commercialharvesting, the whole bunch is cut rather than individual leaves. Thistype is a favourite of home gardeners as it can be picked all summerlong. Once a leaf is picked at the stem, a new one grows back up again.This type has numerous varieties many of which are grown as babylettuces. Some varieties are: Oak leaf, Grand Rapids (crinkledpale green leaves with bronze-green to crimson edges), Ruby(crinkled and pale green with deep red tints), Salad Bowl (oneof the first leaf lettuces, having masses of green, deeply lobed leavesthat are crisp but tender), and the elongatedDeer Tongue. Theirflavours range from mild to sweet to woody. Colours vary from pale todark green, deep crimson, or bronze. Leaf shapes also vary from oval oroak-leafed, smooth, puckered, deeply curly, ruffled, or frilly. TheItalian varieties Lollo Rosso (red lollo) and LolloBiondo (green lollo) can be treated as cutting lettuce throughoutthe summer; or the whole plant can be cut, making just one croppossible. Both varieties taste pleasantly strong and nutty althoughslightly bitter. This type of lettuce actually belongs to the cuttingor looseleaf variety, but their tightly crimped tender leaves form sucha compact hemispherical rosette that they give the impression of ahead.
Cos or Romaine lettuces (var. longifolia) havelong upright leaves that form a cylindrical head. They are probably notnamed for the island of Cos, but from the Arabic name word for lettuce.The name Romaine may have been given because these lettuces reachedwestern Europe through Rome. This type is most common in the MiddleEast because of its tolerance of hot climates. The leaves are generallygreen, but can be found in red and have thick, crisp, juicy ribs. Itsstrong texture stands up to cooking better than any other lettuce, andthe flavour is sharper and pleasantly nutty. Because of their curlyleaves, they do require extra washing. Romaine is the most nutritiousof the lettuces and a good source of folate, vitamins A and C, calcium,iron, and potassium. Leaves with the darkest green will have morenutrients than the paler ones. The whiter parts are virtually nothingmore than traces of fiber and water rather than nutrients. Belonging tothe long group of lettuces, romaine lettuce grows upright to a heightof about sixteen inches and has elongated leaves with rounded tips;but, depending on the variety, the heads can also be rounder or moreoval in shape. The outer leaves are darker, while the inner ones aremore delicate and blanched a yellowish white. Older varieties have tobe tied together to blanch the inner part, but newer types areself-blanching. They also take longer to mature and better suited tocooler weather. Romaine and cos lettuces have slightly coarser andfirmer leaves and keep better than head lettuce; but, unlike otherlettuces, can be cooked as well as eaten raw. Prepared this way, thestalks taste a little like asparagus. Some varieties include: LittleGem (a well known semi-cos variety since the late 19th century, butregaining popularity, particularly in Great Britain. It has a firm,sweet heart); Winter Density (another small, sweet-tastingRomain-type lettuce); Bubbles (similar to Little Gem,with crisp crinkly leaves and a good flavour); Lobjoits Green(old variety that is a deep green and crisp); and Valmaine (alsogood as leaf lettuce).
Red-headed lettuce is becoming popular since its leaves have amore delicate texture and a better flavour than the green-leafvarieties. Their red colour is as a result of anthocyanin, a watersoluble pigment, occurring as a metabolic product. The brightness ofthe red is also affected to a certain extent by the environment. Lower,or greatly fluctuating temperatures, together with intense light, leadsto optimal colouring. Equally, the intensity of the colouring isreduced by low exposure to sunlight and high temperatures over arelatively long period. Differences in colour between the individualvarieties of lettuce, however, are mainly because of the type, and canbe controlled by environmental factors only to a limited extent. Somewell-known varieties include Continuity, Four Seasons, andRougette de Montpellier from France. Red salad bowl or oakleaflettuce, feuille de chêne, is grown mainly outdoors andharvested throughout the summer. It is not only tempting because of itsattractive leaves, which resemble oak foliage, but also because of itsnutty flavour. However, it is highly perishable and if refrigerated,stays fresh for a day at the most.
Chinese Lettuce, Celtuce, Stem Lettuce, Asparagus Lettuce
woh sun (Chinese)
(Lactuca sativa var. augustana -- Family Compositae)
The name "celtuce" is a combination of celery and lettuce and givenbecause of its shape, and not because it is a cross between them. Alittle known specialty in Europe, it is very closely related to wildlettuce (L. serriola). The stems can be eaten raw or cooked,with the tender young leaves used for salad. This type of lettuce isgrown mainly for its thickened fleshy stem which provides anasparagus-like vegetable. The stems, which can be an inch or two thick,can grow to lengths of four feet. They are then harvested in the summeror early fall. Although it has little nutritional value, this lettucedoes make a good addition to any fresh salad; and the Chinese snap itup when it appears in Western markets. Grown for centuries in China, itis a race of lettuce prized, not necessarily for the leaves, but ratherthe thick, juicy stems. It is also an ornamental vegetable. Most ofChina's crop goes into Shanghai pickles, called "lettuce pickles" inChinese groceries. This type of lettuce has been listed in Europeanseed catalogues since 1885, and the name "celtuce" was adopted by anAmerican seed company (Burpee), who first offered the seed in 1942. Theseed had been sent to them in 1938 by a missionary in Western Chinanear the Tibetan border. If planted with chervil and dill, aphids willnot be a problem. It also does well planted between such slower-growingcrops as cauliflower, self-blanching celery, or Chinese chives. Thislettuce is excellent raw and cooked lightly in stir fry. Young leavescan be cooked as greens.Zulu is a new variety, having narrowdull-textured leaves, that is ideal for cooler climates. Othervarieties are sold in seed mixes of broad, dull, glossy, or red leavedtypes.
Lamb's Lettuce, corn salad, field lettuce, fetticus, lamb's tongues
Mâche (French)
(Valerianella locusta or V. olitoria -- Family Valerianaceae)
Lamb's lettuce is an undemanding herb that is widely distributed inEurope and Asia, and has been cultivated only since the beginning ofthe 20th century. Originating in the temperate zones of Europe, it wasfirst described in 1699 in an English diary. It was once a commoncold-weather salad leaf in the US, and all but disappeared before beingresurrected by Americans travelling in Europe. It is now exported fromFrance, the Netherlands, Belgium, and Germany, and, once again,becoming popular with small-scale growers in the US.
Depending on which authority is quoted, the name originated becauselambs were partial to it or because it appeared during lambing season.Another name, corn salad, comes from its regular appearance as acornfield weed. Mâche is a word seen in specialty groceries and onmenus. Chefs prefer to use the French name because, they say, if "cornsalad" is used, the clientelle expects just that -- a salad made fromcorn. It has been popular for centuries in France; but, in England, itdeclined in popularity in the 1700s, and by the 19th century, declareda noxious weed.
The leaves are a good source of beta carotene, Vitamin C, and folate.In spite of its delicate appearance, lamb's lettuce is an extremelyhardy plant and particularly valued as a nutritious winter salad crop.The leaves are a bright green and rounded with a slightly nutty taste,and is usually eaten raw as a salad green. Before the appearance ofwinter lettuce varieties, lamb's lettuce was the main winter saladgreen and at one time, classified in the same genus. There are twoforms: the large or broad-leaved and the darker, more compact, greentype which is popular in western Europe, but less productive. It isoften planted in the unused damp spaces of gardens or flower beds, andmakes the ideal cover between taller crops. Some varieties includeCavallo, Elan, Jade, Large Leaved, Grote Noordhollandse, Verte deCambrai, Verte d'Etampes, Vit, and Volhart.
[/size]
[size=-1]Here's the sitethe article came from... Itcovers all sortsof food in a similar manner:[/size]
[size=-1]http://www.innvista.com/health/foods/default.htm[/size]
[size=-1][/size]
[size=-1]sas et al[/size]
