The annual consumption of all types of lettuce is about 25.8 pounds per person, of which 51 percent (13.3 pounds per person) is head lettuce. According to the United States Department of Agriculture, in dollar bills, the head lettuce industry is a $1.9 billion market. While the numbers are impressive, we’re more thrilled by the varieties, uses and nutritional value of lettuce.
Among the ~1000 known species of vegetables in the world, lives Lactuca sativa (A.K.A., lettuce). It is believed that it was named lactuca from the root “lactis” (milk) because of its milky white sap prevalent across thick stems and veining of lettuce plants, especially those less tender, heirloom varieties.
There are five main types of lettuce: leaf (also called loose-leaf lettuce), Cos or Romaine, Crisphead, butterhead and stem (also called asparagus lettuce). Within each type of lettuce there are numerous varieties with an array of tastes, textures, uses and health-promoting plant compounds and essential vitamins and minerals. Here is a quick guide:
Tender and delicate, these leaves stem from a single stalk rather than a head of lettuce. (This makes them more fragile so the fewer miles traveled, the better.)
Flavor: Pleasantly mild, always bright, and never bitter.
Quick tip: Leaf lettuce can be included in a variety of recipes thanks to its mild flavor. Sensitive to heat, use these in your next salad or atop sandwiches and burgers.
Cos or Romaine
Sometimes called Cos, Romaine grows in a long head of sturdy green or red leaves with a firm rib down the center. The long leaves make for great chopped salads, sandwich toppers and can be a tortilla-like wrap. This versatile option is great chilled and unlike most lettuces, romaine is tolerance of heat so it can be grilled.
Flavor: Mild to creamy.
Quick tip: Romaine has never met a Caesar salad it didn’t like but this robust option is great grilled and stands up to sautéing too.
Sometimes referred to as French Crisp, Batavian and Sensei Farm’s unique, Crystal. This leafy, ruffled green falls somewhere between leaf and head lettuce. The outer leaves are firm, thick and flavorful while inner leaves (the heart) are crisp and sweet.
Flavor: Deep, bright, never bitter
Quick tip: Top sandwich sandwiches and burgers. It performs well in combination with both acidic and hot ingredients retaining their texture and crunch.
You know this variety as Boston, bibb or buttercrunch. These options arrive in small, loosely formed heads with soft leaves. Ranging in size, Boston is a fluffier, larger variety while Bibb is a smaller, more densely formed choice.
Flavor: Mild to slightly bitter with a buttery taste
Quick tip: The perfect buttery leaf base for your next gluten-free taco or chopped chicken cup.
Stem lettuce is the less-known lettuce. It’s also referred to as Celtuce, asparagus or celery lettuce and is quite popular in Chinese kitchens.
Flavor: crisp, mild, and a little nutty.
Quick tip: Use in a stir-fry or pickle it!
Lettuce Adjacent – Arugula
Sometimes called Italian Cress or rocket, Arugula is technically a member of the mustard family. But take such pride in this cultivar’s punchy flavor and nutrients that we simply had to include it.
Flavor: Packed with a peppery bite and Sensei Farms’ arugula has a hint of wasabi.
Quick tip: The star of a chopped salad, vinaigrette dressed arugula shines alongside fish, or try it as a pizza topping to boost the pie’s flavor and nutrients.
Variety of flavors, variety of uses. When it comes to nutritional value, there are several key nutrients in lettuce:
It’s a Wrap
The proof is in the pudding. Or the salad? The salsa? Gazpacho? For more “proof”, visit our
At Sensei Farms, we grow foods with a purpose. Every bite brought to life using sustainable methods designed to preserve natural resources. We curate cultivars for taste and nutrition. Produce is picked just in time and delivered locally, bringing you freshness that lasts longer when you get home.
Here’s a look at our fan favorites: tomatoes.
Tomato on the Table
Flavor, form and function. The most popular non-starchy vegetable, this member of the nightshade family promotes health with extreme versatility. From raw to roasted, tomatoes can be enjoyed as a stand-alone snack or to complement any dish needing a blend of acid, tartness, savory and sweet.
Gastronomes (fancy for, food-lovers) enjoy tomatoes across the globe. Think of the Mediterranean’s beloved Gazpacho soup and Caprese; Eastern Europe’s Domates dolmasi; Latin America’s Pico De Gallo; or Asia’s simple egg and tomato stir fry. Each American consumes an average of 65 pounds per year in cooked and canned, and over 20 pounds of fresh tomatoes annually. While the seasons affect the quality (bland-winter-tomato) and availability from other traditional farms, Sensei Farms can grow and harvest year-round, regardless of season or weather.
Tomatoes have an impressive array of vitamins and minerals. Vitamin C, potassium, vitamin K and folate are the most notable in quantity. But there’s more…phytonutrients. Here are the key compounds:
The proof is in the pudding. Or the salad? The salsa? Gazpacho? For more “proof”, visit our recipe section.