General Information
Romaine lettuce is perhaps the second most recognizable and ubiquitous of all lettuces types, second only to Iceberg. The Romaine hearts are essentially the inner blanched leaves of the romaine plant. They constitute colors of cream, yellow and lime green along the ribs of the leaves. Romaine hearts are chosen for their crunchy, thick-walled succulent leaves.
Romaine lettuce a very good source of dietary Fiber, vitamin A, vitamin C, vitamin K, thiamin, folate, iron, potassium and manganese. Romaine is also low in saturated fat and sodium, and very low in cholesterol. It is also a good source of riboflavin, vitamin B6, calcium, magnesium, phosphorus and copper.
History
Romaine lettuce is believed to have originated on the Aegean Island of Cod. It is a cool season crop that prefers full sun, warm days and cool nights. They can tolerate several soil types from clay to sandy to rich, organic soil. Romaine lettuce is best harvested once the leaves are at least four to six inches in length.
Romaine Hearts were introduced into the lettuce market as a way to add monetary value to Romaine lettuce and extend its shelf life. The outer leaves are sold in salad mixes and the hearts are packaged individually, creating two food sources from one product.
