Name: Cos lettuce (Lactuca sativa var. longifolia), also called romaine lettuce — an upright, elongated head of crisp, dark green leaves with a thick, juicy central rib. Cos is the British and Australian name, and romaine the American one, and a separate page covers romaine.
Description
Cos lettuce is named after the Greek island of Kos, where it was cultivated in ancient times, and was known to the Romans, from which romaine takes its name. It is the classic lettuce of the Caesar salad, and is prized for its crunch and its ability to stand up to strong dressings.
It is more nutritious than iceberg, with a sweet, slightly nutty flavour, a juicy rib and darker leaves, and stores well in the fridge. It can also be grilled or braised.
Main nutrition value
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Cos lettuce provides vitamin K, vitamin A, folate and some potassium, with a high water content and very few calories.
How best to be consumed
Cos lettuce is crisp, so suits robust dressings and cooking.
- Tear into pieces for Caesar salad, with Parmesan and croutons.
- Use whole leaves as crunchy scoops for dips and fillings.
- Grill halved heads until lightly charred, with oil and lemon.
- Braise gently with peas and mint, a French classic.
- Store unwashed in the fridge in a bag, and wash just before eating.
Overconsumption could cause…
Cos 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.
- Outbreaks of E. coli linked to romaine lettuce in the past, so wash well and follow recall notices.
- Little nutrition if it replaces more nutrient-dense greens.
Wikipedia — Romaine lettuce, used for origin, naming and history: https://en.wikipedia.org/wiki/Romaine_lettuce
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