11 Facts About Leaf lettuce

The early 20th century saw the development of new packing, storage and shipping technologies that improved the lifespan and transportability of Leaf lettuce and resulted in a significant increase in availability.

Hardy annual, some varieties of Leaf lettuce can be overwintered even in relatively cold climates under a layer of straw, and older, heirloom varieties are often grown in cold frames.

In spite of its high water content, traditionally grown Leaf lettuce has a low water footprint, with 237 liters of water required for each kilogram of Leaf lettuce produced.

Weeds can be an issue, as cultivated Leaf lettuce is generally not competitive with them, especially when directly seeded into the ground.

In 2020, world production of Leaf lettuce was 28 million tonnes, with China alone producing 14.

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Stem Leaf lettuce was first developed in China, where it remains primarily cultivated.

Today, the majority of Leaf lettuce is grown for its leaves, although one type is grown for its stem and one for its seeds, which are made into an oil.

Stem Leaf lettuce, widely consumed in China, is eaten either raw or cooked, the latter primarily in soups and stir-frys.

Food-borne pathogens that can survive on Leaf lettuce include Listeria monocytogenes, the causative agent of listeriosis, which multiplies in storage.

Romaine Leaf lettuce is one of the symbolic items on the Jewish Passover Seder plate as a bitter herb .

The religious ties of Leaf lettuce continue into the present day among the Yazidi people of northern Iraq, who have a religious prohibition against eating the plant.