Name: Butterhead lettuce (Lactuca sativa var. capitata) — a small, loose, round head of soft, buttery, pale green leaves with a mild, sweet flavour. Boston and Bibb lettuce are the best-known types.
Description
Butterhead lettuces were developed in Europe, and have been grown since at least the 16th century. The name refers to the smooth, tender, slightly oily texture of the leaves. Bibb lettuce was bred in Kentucky by Jack Bibb in the 19th century.
The soft leaves bruise easily and do not store as long as crisp lettuces, but they are excellent in delicate salads, and for lettuce cups and wraps, where their cupped shape holds fillings.
Main nutrition value
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Butterhead lettuce provides vitamin K, vitamin A, folate and some vitamin C, and is very low in calories, with a high water content.
How best to be consumed
Butterhead lettuce is delicate, and best handled gently.
- Tear gently by hand, and dress lightly with a simple vinaigrette, just before serving.
- Use the cupped leaves as wraps for minced meat, tofu or vegetables.
- Add to sandwiches and burgers for a soft texture.
- Serve as a bed for delicate ingredients such as herbs, fish or soft cheese.
- Buy whole heads with roots attached, which keep longer, and store in the fridge.
Overconsumption could cause…
Butterhead lettuce is safe and healthy in food amounts.
- Foodborne illness from poorly washed leaves, so rinse well, especially bagged and ready-to-eat salad.
- Possible effects on warfarin and similar blood-thinning medicines because of the high vitamin K content, so keep intake steady rather than avoiding them.
- Little nutrition if it replaces more nutrient-dense greens.
- Wilting and spoilage quickly, so it should be used within a few days.
Wikipedia — Butterhead lettuce, used for origin, naming and history: https://en.wikipedia.org/wiki/Butterhead_lettuce
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